Pineapple Stuffed Rice Dumpling | Pineapple Poorana Kolukattai

Happy Vinayaka Chathurthi to everyone…

Pineapple Stuffed  Rice Dumpling | Pineapple Poorana Kolukattai was in my to-do list for a long time. For this Vinayaka Chathurthi, I had planned to post many kolukattai recipes. But everything gets end up at the planning stage itself. Somehow today I’ve  pushed myself to prepare this pineapple kolukattai  to post before Ganesh Chathurthi which falls on 5^th September, 2016.

Coming to the recipe, we know  poorana kolukattai can be made of varieties of pooranam.  I like this one very much not only b’cos pineapple is my favourite fruit but the unique taste & flavour of pineapple make these dumplings, something distinctive & more delicious. In this recipe, I’ve used sugar instead of jaggery to retain the colour & flavour of pineapple.

You can check out other Kolukattai Recipes Here.

Recipe for Pineapple Stuffed  Rice Dumpling | Pineapple Poorana Kolukattai:

                          Cuisine : Indian

Category: Festival Recipe | Snack

Preparation time : 15 Minutes

Cooking time : 20 Minutes

                          yields –12-15 Nos 

Ingredients:

• Rice flour – 1 cup
• Gingelly oil – 1 tbsp
• Sugar – ½ cup
• Pineapple (chopped) – 1 cup
• Cardamom powder – 1 tsp
• Ghee – 1 tbsp
• Salt to taste

Method:

For outer dough (மேல் மாவு):

1. Take a pan with 1 ½ cups of water with 1 tbsp of gingelly oil & little salt  and bring it to rolling boil.
2. Take a wide mouthed bowl, put the rice flour ,  add the boiling water slowly to the rice flour, stirring quickly with a whisk. Stop adding water when it reaches the correct consistency.
3. Allow it to cool. Then knead the dough by applying some oil on your palm and keep it covered in wet cloth. Let it sit for 10 minutes.

For Filling (பூரணம்):

1. In a pan, add ghee & sauté the finely chopped pineapple pieces till pineapple becomes tender.
2. Add sugar and stir till both pineapple & sugar some together  like a ball.
3. Add cardamom powder and mix well & switch off.

For making Kozhukattai:

1. Make small balls out of rice flour dough and pineapple stuffing.
2. Take a rice flour dough ball and by applying oil on hand ,flatten it to form like a small bowl (சொப்பு/கிண்ணம்). Keep the stuffing inside and cover this stuffing with the rice dough by gently stretching the edges of the dough so that the filling should get covered completely. Repeat the process for rest of the dough also.
3. If you find making kozhukattai in this shape difficult, you can make it in semi circular form. Flatten the rice dough on a plastic sheet/ banana leaf greased with oil , place the  stuffing at the centre, then fold the plastic sheet/banana leaf so that the kozhukattai gets folded at the centre. Seal the edges properly to ensure the stuffing does not come out.

Steam the kozhukattais for about 15 minutes and give a standing time for about 5 minutes. Delicious Pineapple Poorana Kozhukattais are ready for Pooja!!

Note:

• Be very careful while adding water to the flour because water quantity will vary depending on the quality of rice used for making flour.
• Rice flour dough should be kneaded well by applying oil so that it should be soft and pliable. Otherwise the outer layer will get cracked or sometimes, becomes hard.
• You can use jaggery instead of sugar but both colour & flavour will get changed.
• Increase or decrease sugar depending on the tartness of pineapple.
• Pineapple essence &  yellow  food colour  can be used which are purely optional. If you add essence, then cardamom powder can be skipped..

Tags: Vinayaka Chathurthi recipes, Pillayar sathurthi festival recipes, Kolukattai recipes, How to prepare stuffed dumplings? How to use Pineapple as stuffing in kozhukattai?, Fruit poorana kolukattai recipe, Fruit stuffed rice dumplings, Annaasi pasha kolukattai recipe, Pillayar chathurthi kolukattai recipes

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Pillayarpatti Modhakam | Karaikudi Mothagam| Vinayaka Chathurthi Recipes

Pillayarpatti Modhakam | Mothagam is a steamed sweet rice dumpling prepared as Prasadam in Vinayakar temples, especially in Pillayarpatti. Pillayarpatti is famous for the rock cut temple and Karpaga Vinayakar is the main deity there. 

In Karaikudi, we call these sweetened  balls as modhakam but most of the people refer Poorana Kolukattai aka Stuffed sweet dumplings as modhakam. Whatever it may be, Pillayar likes all varieties of kolukattais; so we can prepare both plain & stuffed kolukattais for forth coming Vinayaka Chathurthi festival.

I’ve already posted the recipe for Thengai Poorana Kozhukattai, Spicy Pidi Kolukattai & Karupatti pidi kozhukattai & White Channa Sundal as Ganesh Chathurthi Special recipes.You can check out the recipes Here.

Here we go for the Pillayarpatti Modhakam recipe!

Recipe for Pillayarpatti Modhakam | Karaikudi Mothagam| Vinayaka Chathurthi Recipes:

                          Cuisine : Indian| South Indian

Category: Prasadham|Snack

Preparation time : 1 Hour

Cooking time : 25 Minutes

Serves  – 4

Ingredients:

Raw rice – 1 cup

Moong dhal – ¼ cup

Jaggery (crushed) – ¾  cup

Coconut gratings – ¼ cup

Cardamom powder – 1 tsp

Ghee – 1 tbsp

Water – 2 ½ + ½  cups

Method:

1. Wash raw rice in water and spread on a cotton cloth till the moisture in the rice leaves out completely.
2. Grind the raw rice into coarse rava & keep aside.
3. Dry fry moong dhal in simmer till you get nice aroma & allow to cool.
4. Grind moong dhal also into coarse rava & keep aside.
5. Melt the powdered jaggery in ½  cup of water and strain the impurities, if any.
6. Add 2 ½   cups of water in a heavy bottomed kadai & bring it to boil.
7. Bring the flame to simmer and add both  rava by stirring continuously without forming any lumps.
8. Close the lid and cook for 10 minutes by stirring now & then.
9. When the rava is done, add the melted jaggery and mix everything well.
10. When the dough rolls into thick mass, add ghee, coconut gratings & cardamom powder. Mix everything well.
11. Switch off & allow to cool.
12. Grease your hands with ghee, make lemon sized balls and steam for 10 minutes.

Tasty Modhakam is ready for offering to Lord Ganesh!

Note:

• Rice should be ground to rava consistency.
• Water quantity may vary depending on the quality of rice.
• Store bought rice rava can also be used.
• Don’t steam modhakam for more time as it will harden the balls.

Tags: Modhakam recipe, Pilayarpatti Modhak recipe, Vinayaka chathurthi recipes, Ganesh Chathurthi recipes, Easy kozhukattai recipes, Pillayarpatti Prasadham recipes, Sweet kolukattai recipe, How to make modhakam with rice rava?, How to make Pillayarpatti mothakam?, Easy modhakam recipe

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Karupatti Pidi Kozhukattai | Palm Jaggery Sweet Dumpling

Karupatti Pidi Kozhukattai | Palm Jaggery Sweet Dumpling is a steamed dumpling made with rice flour which is sweetened by palm sugar. This palm sugar is otherwise known as  karupatti | Panai Vellam. Palm sugar is supposed to be the most superior sweetener which has lots of essential vitamins, minerals, amino acids, etc. On top of it, it is the sweetener with lowest GI, so can be eaten by diabetic people too.

Ganesh Chaturthi is going to be celebrated tomorrow all over the world. This festival will never be complete without  these yummy kolukattais. I have already posted the recipes for Thengai Poorana Kolukattai & Spicy PidiKolukattai. I thought of posting varieties of kolukattais before Vinayaka Chathurthi but due to various reasons, I could not make that happen. Today, I tried to post the easy and healthy kolukattai and here comes the recipe for Inippu Kolukattai | Sweet Pidi Kolukattai using karupatti. 

Check out the link for preparing rice flour "How to prepare Kolukattai Flour"

Ingredients:

• Rice flour – 1 cup or as needed
• Palm jaggery (crushed) – ¾ cup
• Water – ½ cup
• Coconut gratings – ½ cup
• Cardamom powder – 1 tsp
• Ghee – 1 tsp

Method:

1. Melt palm jaggery in water till it dissolves completely and strain the impurities using metal strainer.
2. In a heavy bottomed kadai, pour the jaggery syrup and bring it to boil.
3. To this add coconut gratings, ghee & cardamom powder and stir well.
4. Slowly add the rice flour, keeping the fire in simmer and stir everything quickly. Stop adding the flour when it becomes like a chappathi dough.
5. Allow it to cool. Knead once again.
6. By applying oil | ghee on your hands, make a small ball out of the dough and press it with your fingers. Do the same for rest of the dough.
7. Arrange the dumplings on a greased idli plate and steam it for 10 to 15 minutes.

Sweet & soft Karuppatti Pidi Kozhukattai is ready for Ganesha!

Note:

• Rice flour quantity need to be adjusted since we cannot predict the water measurement in advance. It varies from rice to rice.

Tags: Karuppatti Kozhukkattai recipe, Vinayakar Chathurthi recipes, Kozhukkattai recipes, Kolukattai recipes, sweet dumpling recipe, How to prepare kolukattai with palm jaggary?, Ganesh Chathurthi recipes, Inippu Kolukattai recipe, Pidi kolukattai recipe, Sweet pidi kolukattai recipe

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Spicy Pidi Kozhukattai (Spicy Rice Dumpling)

Pidi Kolukattai/ Kozhukattai can be made as sweet or savoury . Today I made spicy kollukattai. Very simple recipe, stomach friendly …so we can make it as evening snack also.

Ingredients:

• Rice flour – 1 cup
• Water – 1 ½ cups
• Grated coconut  - 3 tbsp
• Salt to taste

For seasoning:

• Oil – 1 tbsp
• Mustard – 1 tsp
• Green chillies (finely chopped) – 2 Nos.
• Curry leaves (finely chopped) – 2 tbsp
• Asafoetida – a pinch

Method:

For preparing rice flour, check with "How to prepare kolukattai flour?"

In a large bowl, add rice flour, coconut and salt .Pour oil in a kadai and season with the items given under seasoning. Transfer these seasonings to the rice flour and mix well. In the mean time, bring water to rolling boil. Add this boiled water to the rice flour slowly and mix it with the flour quickly using a whisk or laddle. Stop adding water when the dough has reached the required consistency. Allow it to cool. Mix it evenly by hand . Then apply oil on hand, make a ball out of this dough, flatten and press it with fingers to make “Pidi Kolukattai”. Steam these kolukattais for about 10 minutes or when the Kolukattais reach glossy texture. Switch off and Spicy Pidi Kozhukattai is ready for Nivedhyam!

Note:

Be very careful while adding water to the flour because water quantity will vary depending on the quality of rice used for making flour.

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White Channa Sundal

Sundal is a traditional dish made as “Neivedyam” on Vinayaka Chathurthi and during Navarathri festivals. It is a healthy snack too and diabetic friendly. Sundal can be made with any of the  dry pulses.

Today, being Vinayaka Chathurthi, I made white channa sundal. Here is the recipe.

Ingredients:

• White channa – ½ cup
• Grated coconut – 1 tbsp
• Salt to taste

For seasoning:

• Mustard – 1 tsp
• Asafoetida – 1 tsp
• Dry chillies – 2 Nos.
• Curry leaves – few
• Oil – 1 tsp

Method:

Wash and soak channa dhal overnight (atleast for six hours), if you are going to prepare in the morning. Pressure cook channa for about 4 whistles until soft. In a kadai, pour oil, season with the items given for seasoning, add the drained channa and required salt. Cook for 2 minutes, add coconut, mix well. Kondaikkadalai sundal is ready.

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Thengai Poorana Kozhukattai (Rice Dumpling with Coconut Filling)

Lord Ganesh is fond of Modhagam, rather than other kolukattais. So everybody will make this on Vinayakar Chaturthi and kids also love this kozhukattai. We can use a variety of stuffings and each has its own taste. I will blog other varieties also in due course. Today, I prepared Coconut stuffing for making Modhagam/Poorana Kozhukattai.

Ingredients:

• Rice flour – 1 cup
• Jaggery – ¾ cup
• Grated coconut – 1 cup
• Cardamom powder – 1 tsp
• Ghee – 1 tbsp
• Salt to taste

Method:

If you follow Method 3 in “How to prepare Kolukattai flour”, then the dough for outer cover is ready. If you follow other methods, you need to follow the following steps.

For outer dough (மேல் மாவு):

Take a pan with 1 ½ cups of water with 1 tbsp of gingelly oil  and bring it to rolling boil. Take a wide mouthed bowl, put the rice flour, add little salt, mix well. Add the boiling water slowly to the rice flour, stirring quickly with a whisk. Stop adding water when it reaches the correct consistency. Allow it to cool. Then knead the dough by applying some oil on your palm and keep it covered in wet cloth. Let it sit for 10 minutes.

For Filling (பூரணம்):

In a pan, melt jaggery with ¼ cup of water and strain the impurities. Again heat the jaggery till it starts bubbling. In the mean time, take a pan, add ghee, slightly roast the coconut gratings, then add jaggery syrup and cardamom powder and mix well till it reaches the consistency to make small balls.

For making Kozhukattai:

Make small balls out of rice flour dough and coconut-jaggery mixture. Take a rice flour dough ball and by applying oil on hand ,flatten it to form like a small bowl (சொப்பு/கிண்ணம்). Keep the coconut stuffing inside and cover this stuffing with the rice dough by gently stretching the edges of the dough so that the filling should get covered completely. Repeat the process for rest of the dough also.

If you find making kozhukattai in this shape difficult, you can make it in semi circular form. Flatten the rice dough on a plastic sheet/ banana leaf greased with oil , place the coconut stuffing at the centre, then fold the plastic sheet/banana leaf so that the kozhukattai gets folded at the centre. Seal the edges properly to ensure the stuffing does not come out.

Steam the kozhukattais for about 15 minutes and give a standing time for about 5 minutes. Delicious Poorana Kozhukattais are ready for Pooja!!

Note:

1. Be very careful while adding water to the flour because water quantity will vary depending on the quality of rice used for making flour.
2. Rice flour dough should be kneaded well by applying oil so that it should be soft and pliable. Otherwise the outer layer will get cracked or  sometimes, becomes hard.

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Vinayaka Chaturthi

Vinayaka Chaturthi is one of the most important festival observed among Hindus throughout India. The worship pattern varies from region to region, lasting from 1 to 11 days. This festival is  celebrated as the Birth Day of Ganesha and falls on Shukla Chaturthi in the month of Aavani.

Lord Ganesh – the name itself depicts “Gana -isha  i.e. Lord of Ganas".  He is a symbol of wisdom, prosperity and good fortune. So it is a practice to worship this god whenever a new venture/ business is taken up. He is created by Parvathi by the turmeric, she used for bathing and created life through her breath. He is made elephant headed to defeat Gajamukasuran. There are many stories/ reasons for creation of Ganesha and for his unique appearance.

Now, coming to Chaturthi festival, it has been a practice to make  idols, perform pooja by making Modhagam, Kolukattai, Aval, Appam, Pori, Pacharisi idli, Athirasam, etc. After this Pooja, the idols will be thrown into nearby water bodies i.e. well, river or sea. In the olden days, idols had been made with the mud taken near our home and immersed in the well after performing Pooja. This symbolizes the  cycle of creation and destruction in Nature.

I think,  Ganesh is the only God, versatile enough to be made in different forms. It is believed that  when we hold a handful of mud, sandal or turmeric, thinking about Ganesh, the mud will take the form of Ganesh and you need not be an expert in making idols.  Many artists express their creativity in making Ganesh idols. Yesterday, I had seen an advertisement for “Robot Bheem Gansha” being exhibited at Valluvar Kottam, Chennai. At last he has taken the latest form “Robot” also! Vinayaka in any form is very cute, right?

These big idols after performing Pooja will be taken out in a procession and all will be immersed in the sea. In the recent years, making big and tall idols out of “Plaster of Paris” has made a serious impact on the environment and now, many shops come out with Ganesh idols using bamboo, coconut shells, Dharba grass etc. So we can buy these idols for Pooja.

Happy Vinayaka Chaturthi!!!

வேண்டுவதை வழங்கும் வேழ முகத்தானுக்கு விரும்பியதைப் படைத்து வாழ்வில் வளம் பெற அனைவருக்கும் விநாயக சதுர்த்தி நல் வாழ்த்துக்கள்!!!

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