Category: Recipes

Heritage recipes made from organic foods!

Brown Rice Modak / Kozhakattai

Brown Rice Modak / Kozhakattai

Tomorrow we celebrate Ganesha Chaturthi. Ganesha is considered the remover of obstacles and is typically prostrated to / worshipped first before any other task is taken upon (and that includes the pooja or worshipping of other deities as well.)

The archetype of Ganesha features a young plump lad, with an elephants head. He is unhurried in his gait, relaxed in his nature, and loves to eat all sorts of food. His favourite food (esp in the south of India) is a sweet steamed rice dumpling called the Kozhakattai in Tamil (Modak in Marathi).

kozhakattai2

The recipe below is a healthier version of the already healthy dish. This recipe uses brown rice flour.

To make the brown rice flour:

  1. Soak brown rice (2 cups) in warm water for a few hours until it is well soaked
  2. Drain all the water out and let it dry outside (but not under direct sun) for a few hours till all the surface dampness is gone.
  3. Dry grind the rice in a blender to yield a fine powder.

To make the kozhakattai:

Ingredients:

  1. 1 cup fine brown rice flour
  2. 1 tsp sesame oil
  3. Salt
  4. 1/2 cup grated coconut
  5. 1/2 cup grated jaggery
  6. A pinch of cardamom powder

Method:

  1. In a thick bottomed skillet, add the grated jaggery and coconut, stir on a low flame till they are incorporated into a nice gooey mixture. Turn off the flame, and add the pinch of cardamom powder to it and mix well. Set aside to cool
  2. In another skillet, pour 1 cup water, a pinch of salt and a teaspoon of oil and let the water boil. When it begins to boil, turn it off, pour the brown rice flour into it as a heap, and close it with a lid.
  3. Few minutes later, open the lid, the flour must have nicely absorbed the warm water into it and must be pliable like dough.
  4. Grease your fingertips with some oil and make a small ball of dough, start flattening it from the tips till you have formed a nice wide cup with the dough.
  5. Fill a teaspoon of the coconut jaggery filling (called the poornam). You can see a video of how to do it in this link: Kozhakattai Dumpling
  6. Make the whole lot of it and place it in a steamer and steam the dumplings for 5 to 7 minutes. (You will get an amazing fragrance of steamed rice)
  7. Cool and serve.

As always, would love to hear from you. Do try it out and let me know how it came. Wish you and your loved ones a very happy Ganesha Chaturthi.

Home cooked Dal Makhni

Home cooked Dal Makhni

When I eat at a restaurant, I oftentimes wonder if I can replicate the same dish at home: keep the richness of the flavour, but cut out that cloyingly heavy feeling you get by eating that cream-and-butter-laden restaurant dish.

If you’re like me, you will like this recipe for Dal Makhani, which I made yesterday. “Makhan” refers to homemade white butter. This recipe contains no butter, but tastes just as good.

dalmakhni

Ingredients: (all measurements are approximate. Feel free to add or subtract to suit your discretion)

  • One cup whole masoor dal (also known as whole red lentil. If you live outside the Indian subcontinent, you will find it in any Indian or middle eastern grocery store)
  • Half cup rajma (red kidney bean)
  • One onion, finely chopped
  • Few garlic cloves, finely chopped
  • 2 green chillies, sliced lengthwise
  • 3 tomatoes, finely chopped
  • One fistful of cashew nuts
  • Spices: Salt, dhania (Coriander) powder, jeera (Cumin) powder, haldi (turmeric) powder and optionally some pounded cinnamon, elaichi (cardamom). If you want it light on spices, skip the cinnamon and elaichi.

Method: 

  • Soak the rajma in warm water for a hour. Soak the cashews in warm water separately for an hour.
  • Cook the masoor dal and rajma in a cooker and ensure they are well cooked, but not too gooey. Mash them with a hand masher so you can still see pieces of the lentil, but they’re soft and mixed together
  • In a kadai (wide saute pan), heat some groundnut oil, add the onions, garlic, green chillies. Saute until the onions are lightly brown, then add the tomatoes; reduce the flame, put a lid on and cook until the tomatoes turn soft
  • Now add the mashed dal, salt and other spices and let it simmer a few minutes. (I prefer to add the spices at this time, and not while sauteing the onions as this preserves their flavour and aroma)
  • Grind the soaked cashews into a fine, slightly runny paste. Add most of it into the dal and mix it up.
  • Pour into a bowl to serve, drizzle the rest of the cashew paste on top, add a few sprigs of coriander leaves to garnish.
  • Eat with hot rotis

This is an amazing comfort food during the rainy season. If there is any of it left over, just warm it up and eat it as a snack. Do try it out and let me know how it was.