Sweet Kozhukattai

 Outer Cover with rice flour:

Rice flour - 1 cup

Salt - pinch

Oil - 1 tsp

Water - 1 1/2 cups and may be little more

(water depends on the rice flour)

In a kadai add the water, salt and oil and bring it to a boil.  Now reduce the heat to medium and then add the rice flour to the boiling water and stir it continuously till it becomes like a dough.  If you touch the dough with wet hands it should not stick.  Remove the dough to a vessel and coat it with little oil (1/8 tsp) and keep it covered.

For Pooranam:

1 cup of coconut

3/4 of a cup of jaagery

1/4 tsp cardamom powder

In a kadai add the coconut and jaggery and cook till comes to gether.  A little moist should be there. Allow it to cool completely. Make small balls and keep it aside.

Now take the rice flour knead it completely and make small balls out of it.  Now make a cup shaped bow out of the rice flour dough and then fill it with a ball of coconut pooran inside it and then shape it to a kozhukatai.  

Steam the kozhukatai in the idli cooker for 15 mts.  Switch of the stove and leave it for 2 to 3 minutes.  Now remove the kozhukatai plate from the idli cooker and again leave it to cool for 5 minutes and then  remove the kozhukattai from the idli plate.

Easy Tamarind Poha (Aval)

 Ingredients

Poha - 2 cups

Tamarind water - 1 1/2 cups (should be thin as we make for rasam) - a small size equal to 2 tsp will be sufficient)

Turmeric powder - 1/8th tsp

Mustard Seeds  - 1/4 tsp

Channa Dal - 1 tsp

Urad Dal - 1 tsp

Red chillies - 4 nos (increase/decrese depending upon your spice level)

Asafoetida powder - 1/8th tsp

Curry leaves -1 strand

Sesame oil - 3 tsp

Salt to taste

Soak the tamarind, squeeze and make 1 1/2 cups of tamarind water

In a kadai add the oil and then mustard seeds.  When the mustard seeds spluter add channa dal, urad dal, red chillies.   When the dal turns to golden yellow colour add the curry leaves, turmeric powder and asafoetida powder.   Now add the tamarind water, salt and leave it to boil for a minute.  Now switch off the stove, add the poha to it and cover the kadai with a plate and leave it for 5 - 8 minutes.  You can open mix and then serve it with some Moru Kozhambhu or any other side dish of your choice.  This is an easy recipe.

Sorry for not posting any pictures.