Vinayagar Chaturthi is celebrated all over India every year in a grand manner. Idols of Lord Ganesha floods the streets. After pooja, the idol is immersed in river, pond or sea. Usually mom made kozhukattai and sundal for neivedhyam along with some rice flakes and jaggery. And we never bought ganesha idols. Whenever we went for shopping on previous day of Ganesh Chaturti, I was always tempted seeing all those cute idols, but mom never bought. I think the Ganesh Chaturthi celebrations are fantastic in Karnataka. When we were in Mysore, the area boys used to collect money from all the houses and do a grand celebration every year. For one year I took part in all the celebrations as one of the guys organising the celebration was my brother’s friend. It was fun filled Ganesh Chaturti that year and I didn’t get another opportunity like that. Writing this itself makes me nostalgic.
Posts tagged SESAME SEEDS
Ingredients: Dried Coconut/ Copra-50 gm / 1/2 cup Jaggery/ Achu Vellam-100 gm/ 1/2 cup Peanuts-100 gm / 1/2 cup White Sesame Seeds-3 tbs Roasted Gram/ Porikadalai/ pottukadalai-1/2 cup
Procedure: 1. Dry roast sesame seeds until slightly brown. When they start popping transfer to a plate and allow it to cool. 2. Dry roast peanuts until nicely browned. Roast it on medium flame so that the peanuts are not burned. 3. Transfer to a plate and allow it to cool. 4. When cool, rub it with your fingers to loosen the skin. Remove the skin by gently blowing air on the peanuts. 5. Break the peanut into half. 6. Cut vellam into small cubes. 7. Peel the dark skin of copra and cut it into small cubes. 8. Now add all the ingredients in a bowl and gently mix. 9. Store in airtight jar and enjoy.
Peel copra and cut into cubes.
Roast peanuts until brown.
Crush it between your fingers.
Remove skin from all the peanuts.
Gently blow air and remove the skin.
Roast white sesame seeds.
Add all the ingredients and mix.
Share and enjoy!!
Linking this to WTML at my space. Gayathri Kumar I love painting, dress designing and of course cooking. This blog which started as an online cookery book has given me a great insight into baking and has transformed me into a home baker who is now thriving to learn a lot about cakes and decorating techniques. This blog has thousands of tried and tasted vegetarian recipes around the world and eggless bakes. http://www.gayathriscookspot.com
Make a soft dough.
This is he cheeval press.
Take a portion of the dough.
Fill the press with the dough.
Press out spiral murukku into hot oil.
Remove from oil when sizzling stops.
Crush them when cool into small pieces. Store in airtight jar. Gayathri Kumar I love painting, dress designing and of course cooking. This blog which started as an online cookery book has given me a great insight into baking and has transformed me into a home baker who is now thriving to learn a lot about cakes and decorating techniques. This blog has thousands of tried and tasted vegetarian recipes around the world and eggless bakes. http://www.gayathriscookspot.com
This is a flavourful thuvaiyal/ chutney using coconut and white sesame seeds. I haven’t tempered the thuvaiyal. But if serving it as chutney for dosas, it can be thinned down by adding water and tempered with mustard, urad dhal and curry leaves. I served it as a side dish for beetroot rice I prepared. It was a delicious combination and the thuvaiyal is very easy to prepare.
Coriander Leaves-1/2cup(finely chopped and tightly packed)
1. Grind onion, green chillies, garlic and cumin to a coarse paste.
2. Roast peanuts, remove skin and soak in water for 10minutes.
3. In a bowl, add flour, sesame seeds and salt. Mix well.
4. Add the paste and rub until completely mixed.
5. Add peanuts and coriander leaves.
6. Add water and prepare a soft dough. Make it little loose so that you can get thin ginnappa.
7. Grease a tawa. Divide the dough into 6 equal parts.
8. With your fingers, press a ball on he tawa to a thin disc. With index finger make small holes on the disc.
9. Switch on flame. Fill holes with oil and cover the tawa with lid.
10. Cook on low flame for 5-7minutes. Keep checking the ginnappa because you don’t want to end up with a burnt one.
11. When the bottom is golden, flip it over and cook uncovered until nice and crispy.
12. Remove from tawa and let it cool.
13. Cool the tawa before making another ginnappa.
14. Store in airtight jar and serve along with tea.
White Sesame Seeds-2cups
Red Chilly-50-75gm(If you want it hot, then use 100gm)
|Mix coarsely ground sesame with cashew and cardamom powder|
|Bring the jaggery syrup to boil|
|Add the sesame mix to the syrup and mix well|
|Shape the mixture into small ladoos|
|Serve and Enjoy|
Black Sesame Seeds-1/2cup
Jaggery / Karuppatty Grated-1/4cup
1. Roast sesame until it starts spluttering.
2. Grind it while hot along with grated jaggery.
3. Mix honey and rub it well until it forms crumbs.
4. Shape into small balls and enjoy. It is little hard to shape. Press it tight to shape.