Ganesh Chathurthi Special for Indian Cooking Challenge

The Indian Cooking Challenge for the August was dedicated to my favourite god , Ganapathi.All the recipes chosen were special for Ganesh Chaturthi.

• Modak from Maharashtra Panchakhadya from Maharashtra


• Kudumulu/Kolukattai from Andhra/Tamil Nadu


• Nugul-untallu ~Sesame Laddoo from Andhra


• Boorelu from Andhra Kudaalu from Andhra


• Churma Laddu From Lata

I chose Sesame Laddoo Andhra and Kolukattai from Tamil Nadu.

Sesame Laddoo

Nugul-untallu (Sesame Laddo0)Sesame Laddoos tastes out of the world.This is traditionally prepare with the black seeds with the skin on. Wash them well and dry them under sun.Dry roast them in a tawa and let them cool. Once they are cool, take about 2 - 3tbsp of grated or powdered jaggary and run in a mixie. The amount of jaggary normally depends on the formation of laddoo. When you make a laddoo, it should stay in shape. Then you know the amount is enough. Also it depends on the fineness of the sesame powder. When you run in mixie, it becomes little oily which will help in holding the laddo shape.For about 100 gms of Sesame seeds, I must've used some 3 tbsp of Jaggary. This should easily stay for a week, but I have known it to happen as it never stays that long at home! I got around 12 -15 laddoos with the size I made.

Kozhukatai from TamilNadu

Ingredients

Rice Flour - 1 & 1/2 cup

Water - 3 cups

.salt to taste

Filling

Grated coconut - 3 tbsp

Jaggary - 3 tbsp

Cardamom powder a pinch.

I used the rice flour, so saved the time on cleaning and drying and powdering!In a bowl, take the flour and make a smooth paste with enough water. This is to ensure, you don't get lumps when you cook the flour. Boil the rest of the water in a pan with salt. Once it starts boiling, add the rice flour mix. and cook. Making sure there are no lumps.Add 1 tsp of oil and keep stirring. You can remove when it forms as solid with the sides leaving. Remove and cover with a damp cloth so that it remains hot.For the filling, grate coconut. and mix jaggary. Cook in a pan to get an thick texture. Divide into required shapesFor the kudumulu, smear your hands with oil so that rice flour doesn't stick to your hands. Take a ball size of lemon, press in middle so that in middle it is thick and fill with fillings. Close the dough and make it shaped as drop.Once everything is done, stream it for 10 minutes. Step by step procedure is explained by the pictures given below.