Kozhukattai Mothakam -Coconut and Jaggery

For Outer Covering:
Ingredients:
1 cup rice flour
1 1/4 cup water
2 teaspoon clarified butter or ghee
1 1/2 teaspoon sugar
1/4 teaspoon salt

Preparation:
For outer covering:  To a pan on medium heat add the water, sugar, clarified butter and salt and cook till it starts boiling.  When the water comes to a boil add the rice flour and mix quickly, till all of the water is absorbed.  While the rice dough is still hot it needs to be kneaded for at least five minutes until it is smooth.  Make sure there are no lumps.  Use a spatula to knead this dough it is very hot.  If needed add a little water to loosen the dough for kneading.  After it has been kneaded cover and let it cool after which it can be divided to make the kozhukattai.  

For Modakam filling:
Ingredients:
1 1/2 cup grated coconut
1/4 cup water
3/4 cup jaggery(gud or vellum)
1/2 teaspoon crushed cardamom seeds

Preparation:
To a pan on medium heat with about 1/4 cup of water, add the jaggery and cook until all of the jaggery has melted.  Add the grated coconut and mix.  Cook until the liquid has been absorbed and the filling has become somewhat solid.  Add the crushed cardamom seed and mix.  Turn the heat off and let it cool after which it is divided into the same number as the rice dough was divided.

To assemble the kozhukattai.  Take one of the divided rice dough, flatten it.  Put one of the divided coconut filling.  Cover the filling with the rice dough and shape it into a dome.

Steam the kozhukattai on a microwaveable steamer for 5 minutes.
Adjust the time it takes to cook to the power of your own microwave.
If it is over-cooked it will become hard.  These can also be cooked in a steamer for about 8 to 10 minutes.
Makes 9 kozhukattai


  

Sweet Aval

Ingredients:
2 cups aval thick variety (also called poha or flattened rice)
3 tablespoon ghee (or clarified butter)
2 tablespoon white sesame seed
1/2 cup grated coconut
1/2 cup jaggery (also called gud or  vellum)
1/2 teaspoon crushed cardamom seeds( also called elakai or elachi)
1/4 cup water


Rinse and drain the aval once.  Do not let it stand in the water or it will get soggy.
To a pan on medium heat with 3 tablespoon of ghee add the white sesame seeds and saute for a few seconds until it starts to sizzle and some of them start to turn brown, add the grated coconut and saute it until the coconut starts to turn light brown.
Next, add the jaggery and a little water to help melt the jaggery.
When the jaggery has all melted, add the rinsed and drained aval and the crushed cardamom seeds.
Mix thoroughly turn the heat off and serve.


Serves 4.  This dish is generally prepared for Janmashtami celebrations.  It can be served as dessert any time

Lettuce wrap

Prepare potato:
2 cups potato cut int thin long slices
Cook the potatoes in 2 tablespoon of oil add 1/4 teaspoon salt or to taste and keep it aside

Prepare Kidney beans (rajma):
1 (15 oz or 425 gms) can of kidney beans (dry weight 10 oz or 284 grams)
2 green chilies or to taste
1 cup chopped tomato
a few cilantro leaves (or dhania patta)
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon chili powder or to taste
2 tablespoon of oil

To a pan on medium heat with 2 tablespoon of oil add the green chilies and wait for it to sizzle.  When the green chilies sizzles add the cumin powder and coriander powder saute it for 10 seconds add the chili powder and saute it for 10 seconds, add the chopped tomatoes and cilantro leaves  and cook for 5 minutes or until the tomatoes are cooked.  When the tomato is cooked add the rinsed and drained canned kidney beans add a pinch of salt cook for a minute and keep it aside.

Prepare carrots:
2 cups chopped carrots add about a tablespoon of lemon juice and salt to taste

Prepare mango: 2 cups chopped mango

To assemble the wrap, take a lettuce leaf, remove the stem, add the kidney beans, potato, mango and carrot according to choice, fold the leaf over and it is ready to eat.

Serves 4.

Sprouted Mung Beans

2 1/2 cups sprouted mung beans (290 gms or 10.20 oz)
3 tablespoon oil
1 cup chopped onions
2 chopped green chilies or to taste
1 1/2 teaspoon grated ginger

1/2 turmeric powder

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/2 teaspoon fenugreek seeds (also called methi seeds)

1/2 cup grated coconut
2 whole red chilies or to taste
1 1/2 cups water or as needed
some chopped cilantro leaves
1 tablespoon of freshly squeezed lemon juice

To a pan on medium heat with oil add the chopped onions and saute it until it is light brown.
When the onions turn brown add the green chilies and the grated ginger and saute it for a few seconds, next add the turmeric powder, cumin powder and coriander powder and saute it for 10 seconds add the sprouted mung beans and one cup of water and cook until the mung beans become soft and cooked.  It takes 12 to 15 minutes for the sprouted mung beans to cook.

While it is cooking prepare the spices for grinding.  

To a pan on medium heat add the fenugreek seeds and toast it until it darkens.  Add the darkened fenugreek seeds to the grated coconut and red chilies and grind with some water to a slightly coarse paste.

After the sprouted mung beans are cooked to it, add the ground spices half cup of water salt and the chopped cilantro leaves.  Mix cover and cook for 5 minutes. After 5 minutes turn the heat off add the lemon juice mix and serve.

Serve as a side dish.  Serve with rice or chapati.  Serves 4.