Mani Kozikottai - Baby rice balls - Kerala Recipe

In Kerala rice flour is the most popular ingredient for breakfast and snack preparations. Puttu , idiappam, appam, kozikottai ,dosa ,idli to name a few. The kozikottai usually stuffed with coconut and jaggery mixture in kerala. Tamilians make savory stuffed kozikottai too. But my mother would make mani kozhikottai with leftover idiappam dough . With some nice tempering added it makes a wonderful tea time snack.

Sometimes it is added to sweet milk and served as dessert.

Super fine Rice flour - 1 cup

Water - 1 cup

Ghee - 1 tsp

Salt - 1/4 tsp

Tempering 

Ghee - 1 tsp

Mustard - 1/4 tsp

Hing /Asafoetida - 1/4 tsp

Urad dal - 1 tap

Curry Leaves - a few

Green Chili -2 , slit

Dry Red Chilli -2

Coconut - 2 tbsp

Rasam/Sambar Powder - 1 tsp (optional)

Step I:

1. Boil water with salt and ghee.
2. Add the flour slowly and mix well.
3. Cover and leave aside till it become cool enough to handle.
4. Once cooled ,knead the dough well .
5. Make small marble sized balls .
6. Steam for 15-20 min and keep aside.

Step II

1. Heat ghee  in a frying pan and add hing.
2. Add mustard and urad dal.
3. When dal turns golden add the chillies.
4. Then add the rasam/sambar power and coconut.
5. Add the steamed balls and mix well.

Coconut Ladoo : Quick Version

Ladoo is a favorite  prasad  in the Indian homes specially during festival times.  Coconut ladoo is my favorite . But the traditional recipes takes a lot of time  and when in hurry try this ladoo recipe. This ladoo can be whipped up fast and the condensed is the secret ingredient.

Condensed Milk - I Tin

Desiccated Coconut - 1 lb

Red -Food color  - a few drop

Cardamom Powder - 1 tsp

Step I:

1. Set aside 1/2 cup of coconut .
2.  Divide into two parts.
3. Add  three drops of  red color  in part and mix well .

Step II

1. Heat the condensed milk in a heavy bottom pan.
2. Add the coconut and keep mixing  for 4-5 minutes on low heat.
3. Add the cardamom powder and mix well and remove from fire.
4. Divide into two parts and add three drops of red color in one half.
5. Set aside to cool.

Step III

1. Take  the dry coconut set aside in step I in two separate plates.
2. Make small balls of coconut mixture from step II.
3. Roll each white ball in pink colored dry coconut .
4. Roll each pink ball in white colored red coconut.
5. And you are ready to serve.
6. Store in the leftover in refrigerator .

Sending the recipe to :

lets-cook-with-coconut

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Masala Capsicum - For Party

Farmers market is full of all kinds of pepper. Pepper is quick to cook and this preparation which  i call masala capsicum is a popular potluck favorite. Potato can also be used in this curry .

Capsicum - 4 cups , 1 " cubes
Onion - 1/2 cup ,grated
Tomato - 1 cup , pureed
Ginger Garlic Paste - 1 tsp
Sesame seeds - 2 tsp
Peanuts - 1 tbsp
Turmeric Powder - 1/2 tsp
Chili Powder - 1 tsp
Coriander Powder - 2 tsp
Garam Masala - 1/2 tsp
Jaggery - 1/2 tsp , grated
Oil - 2 tsp
Oil - for deep frying

Step I

1. Dry roast the sesame and peanut separately and keep aside to cool.
2. Grind it together and keep aside.

Step II

1. Heat oil in a deep and fry the cubed pepper just for a minute.
2. Drain on a paper towel and keep aside.

Step III

1. Heat oil and add the ginger garlic paste.
2. Set the heat to medium and cook for 30 seconds.
3. Add the onion and continue till it turns pink and the oil separates.
4. Add the chili,coriander and turmeric and cook for 30 seconds.
5. Add the tomato puree and cook till the oil separates.
6. Add the peppers , jaggery and ground sesame and peanut.
7. Add 1/4 water and bring it to boil.
8. Add the gram masala and and simmer for a 2-3 minutes.
9. Serve with rice or naan.