Diwali Oct - 29

Saturday, October 17, 2015

Kozhukattai, Ven pongal, Sambar | Cooking for guests 28

no onion no garlic dinner menu

kozhukattai- platter
Though i have few guests in the past few weeks, i couldn't take pictures in a hurry. Two weeks back when i have my friends family for dinner i made this for them. One of my friend has her parents from India for Navaratri. Since they won't take onion and garlic during this time, i made this menu for them. Since it a small get together of 10 people i tried my hands on kozhukattai for all. They enjoyed the menu a lot and we all had a very good time. Just a little planning in advance, you can make this easily. Check out my cooking for guests series .
cooking for guests
The menu i made was:
For the dessert i made a creamy fruit salad, which was not in the picture but i will post it here soon.
Among the entire menu, the vellai appam and the fruit sald(dessert) was a super hit. They all enjoyed the traditional kozhakattai platter. 
  • For the thengai poornam kozhukattai i made the poornam before night and kept it in the fridge.
  • I used the store bought idiyappam flour for the kozhukattai.
  • Soak the dals for the poornam kozhukattai in the morning. 
  • Also soak for the vellaiappam in the morning too.
  • After 3-4 hours grind the one by one and keep the poornam ready for ulundu kozhukattai and ammini kozhukattai.
  • Refrigerate if you want. 
  • Keep the batter of vellaiappam inside the refrigerator. 
  • I asked help from kids and hubby for making the small balls for ammini kozhukattai. They all happily did. So feel free to take the help from the family members.
  • First i made the ammini kozhukattais and kept it ready.
  • Then i started making modakkam. It took 1 hour for me to make 45 modakams.
  • Once it is done, i made the dough for ulundu kozhukattai cover.
  • In the meanwhile i kept dal for the sambar in the pressure cooker.
  • Ulundu kozhukattai took more time for me as i did it bit more.
  • By the time i finished making the last batch of the kozhukattai, kept the pongal in cooker and started making the sambar.
  • Chutney i made it in the noon and kept in side the fridge. 
  • Just before the guests are about to come i made seasoning for  pongal.
  • The fruit sald i made the previous night and kept inside the fridge. It will be nice when chilled.
  • The Vellaiappams i made just before serving.
  dinner menu

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  1. Never thought about this combo:-) perfect for specials days with no onion no garlic constraint


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