It's Pillayar Chaturthi( Vinayak Chaturthi ) tomorrow.
I am busy getting various things done today so that i don't get hassled in the morning. Have to finish making the kozhakattais. vadai, payasam & idlis by 11 O'clock & do the puja immediately.
Hence, I started off by making the maavu ( fresh rice flour ) for the kozhakattais today morning.
It is not as simple as just powdering the rice in the mixie.That doesn't work out well at all. Neither do the kozhakattais turn out well with store bought rice flour !
So I really didn't have a choice but to get down to the job.
Hence, I started off by making the maavu ( fresh rice flour ) for the kozhakattais today morning.
It is not as simple as just powdering the rice in the mixie.That doesn't work out well at all. Neither do the kozhakattais turn out well with store bought rice flour !
So I really didn't have a choice but to get down to the job.
For this, I washed & soaked 3 glasses of raw rice in a little water for about half an hour. Then I drained off the water & spread out the rice on a soft absorbent kitchen towel for 15 - 20 minutes. The rice is ready to be powdered, when it is damp but not wet.This will take about 20 - 25 minutes. This is of course rainy season & the weather is sultry & humid. In hot weather the rice will come to this stage a little faster, I guess.
Put the damp rice into the mixie in 2 or 3 lots & grind into a powder. Do not allow the mixture in the mixie to get hot. If the mixture is getting hot, wait for a few minutes to cool the mixie before continuing.
Put the damp rice into the mixie in 2 or 3 lots & grind into a powder. Do not allow the mixture in the mixie to get hot. If the mixture is getting hot, wait for a few minutes to cool the mixie before continuing.
Put the ground rice flour into a sieve & separate the fine flour from the coarse bits. You can put the coarse lot into the mixie & grind & sieve again. Measure the rice flour & store for making kozhakattais. I was able to get five & a half glasses of rice flour.
This flour is wonderful to make other rice flour savouries too.
This flour is wonderful to make other rice flour savouries too.
Then I got down to making the thengai poornam ( coconut & jaggery Filling )
You need fresh coconut scrapings, soft golden jaggery & freshly ground cardamom powder for this preparation.
The method is awfully simple.
You need fresh coconut scrapings, soft golden jaggery & freshly ground cardamom powder for this preparation.
The method is awfully simple.
Place the coconut scrapings in a karahi or pan. Add the jaggery bits to it.........
2 glasses of coconut scrapings to 1 glass of jaggery.
Heat the pan gently & keep stirring. The jaggery will melt. Keep stirring on medium heat until the coconut & jaggery come together.
When it is done, you should be able to make a ball of the poornam, as this mixture is called.
If it falls apart, it is not cooked enough...
If it becomes too hard on cooling, you know that you have over cooked.
Better luck next time !!!
2 glasses of coconut scrapings to 1 glass of jaggery.
Heat the pan gently & keep stirring. The jaggery will melt. Keep stirring on medium heat until the coconut & jaggery come together.
When it is done, you should be able to make a ball of the poornam, as this mixture is called.
If it falls apart, it is not cooked enough...
If it becomes too hard on cooling, you know that you have over cooked.
Better luck next time !!!
This one is not yet fully done...Can you see that they haven't come together yet?
This is the ready poornam or coconut- jaggery filling.
This whole exercise of this poornam business will take only about 15 minutes. Put in a container to cool & store for further use.
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