#Covid 19 # spread around the world 🌍 People are in lockdown fighting against the community spread of the disease covid 19. Let’s make this time at home productive with some own time and time for family members. Prevention is better than Cure. Save our community from the life threatening Virus 🦠 being conscious.
Got the free ration rice from Government. Parboiled white rice and red rice.
Before storing cleaned the rice put it under sun. Commonly parboiled rice is used for cooking rice for lunch. We can make snacks, breakfast and dinner varieties too with this rice. Today got the idea of rice balls ( kozhukatta) made by my mom when we were children. At that time grinder or mixi was not a common thing. Only manual equipments were there. Now kozhukatta is made with fine rice flour. In my teens what amma do is that she soak the parboiled rice overnight. At that time I remember we use only red rice for our use. We cultivate it in our paddy lands and process under our supervisions and finally to the rice mill. Again final cleaning back home. Amma got helpers around her for the outdoor activities.
In the morning the soaked rice is allowed to strain in a sieve. Then the rice is grinded in a two piece hand grinder known as ammikallu ( roller stone) which was most important in traditional kitchens in India 🇮🇳 It is having a flat rectangular stone to keep the spices, condiments or coconut on the top and a cylindrical stone pestle to roll and grind. I had practical sessions in using ammikallu. Now it becomes show case piece replaced totally by the mixer grinder. The rice is grinded into a slightly coarse dough along with cumin seeds and salt to taste.
Now a days I use to make kozhukatta with rice flour because that is the easiest short cut way of making kozhukatta.
Now it’s lockdown time. We have enough time to try, prepare, enjoy the delicious dish and share in the blog for my beautiful readers. Okay let me try amma’s cooking magic. Soaked the parboiled white rice. For a change decided to prepare rice balls for dinner. Change is good for growth and to become flexible in our life. Me and my husband as
as a team started the process to proceed and enjoy the taste of our childhood nostalgic memories. My husband is expert in de husking, breaking and grating coconuts. So that part was done by him. Soaked the rice for four hours. You can bite a rice and find whether soaking is enough. It should break between your teeth softly. Strained the rice in a sieve. Allow to drain the water completely. Then start grinding in the mini bowl of the grinder along with cumin seeds and salt to taste. If needed sprinkle water. Ground the rice and make it a little coarse dough. Dough is ready.
How to prepare
Parboiled rice 2 cups, soaked, strained
Cumin seeds 1 tsp., salt to taste. All three grind together as above to get the little bit coarse dough. Divide the dough into lemon sized balls.
Grated coconut 2 cups, grated jaggery 1 cup, mix them together and keep aside.
Flatten the balls, put the sweet mix on it and roll it up and make balls again.
Take an idli cooker or momo pot, fill with enough water to steam cook, put the flat stand to keep the rice balls. Put the cooker on the stove on the flame and allow to boil. By the time put the rice balls made on the stand and close it. Allow to cook. When the steam is coming out with the cooked smell turn the flame in low and allow to remain for two more minutes. It takes about 15 to 20 minutes to get cooked. You can break one with a fork to see whether it’s cooked.
It came out great 👍
Nice time spending in this lockdown period. Going back and enjoying Amma’s style of cooking. These kozhukattas taste better than fine rice flour. Why ? Because these are having the bite particles in it which are really great and more delicious. Our dinner ready.
Got the free ration rice from Government. Parboiled white rice and red rice.
Before storing cleaned the rice put it under sun. Commonly parboiled rice is used for cooking rice for lunch. We can make snacks, breakfast and dinner varieties too with this rice. Today got the idea of rice balls ( kozhukatta) made by my mom when we were children. At that time grinder or mixi was not a common thing. Only manual equipments were there. Now kozhukatta is made with fine rice flour. In my teens what amma do is that she soak the parboiled rice overnight. At that time I remember we use only red rice for our use. We cultivate it in our paddy lands and process under our supervisions and finally to the rice mill. Again final cleaning back home. Amma got helpers around her for the outdoor activities.
In the morning the soaked rice is allowed to strain in a sieve. Then the rice is grinded in a two piece hand grinder known as ammikallu ( roller stone) which was most important in traditional kitchens in India 🇮🇳 It is having a flat rectangular stone to keep the spices, condiments or coconut on the top and a cylindrical stone pestle to roll and grind. I had practical sessions in using ammikallu. Now it becomes show case piece replaced totally by the mixer grinder. The rice is grinded into a slightly coarse dough along with cumin seeds and salt to taste.
Now a days I use to make kozhukatta with rice flour because that is the easiest short cut way of making kozhukatta.
Now it’s lockdown time. We have enough time to try, prepare, enjoy the delicious dish and share in the blog for my beautiful readers. Okay let me try amma’s cooking magic. Soaked the parboiled white rice. For a change decided to prepare rice balls for dinner. Change is good for growth and to become flexible in our life. Me and my husband as
as a team started the process to proceed and enjoy the taste of our childhood nostalgic memories. My husband is expert in de husking, breaking and grating coconuts. So that part was done by him. Soaked the rice for four hours. You can bite a rice and find whether soaking is enough. It should break between your teeth softly. Strained the rice in a sieve. Allow to drain the water completely. Then start grinding in the mini bowl of the grinder along with cumin seeds and salt to taste. If needed sprinkle water. Ground the rice and make it a little coarse dough. Dough is ready.
How to prepare
Parboiled rice 2 cups, soaked, strained
Cumin seeds 1 tsp., salt to taste. All three grind together as above to get the little bit coarse dough. Divide the dough into lemon sized balls.
Grated coconut 2 cups, grated jaggery 1 cup, mix them together and keep aside.
Flatten the balls, put the sweet mix on it and roll it up and make balls again.
Take an idli cooker or momo pot, fill with enough water to steam cook, put the flat stand to keep the rice balls. Put the cooker on the stove on the flame and allow to boil. By the time put the rice balls made on the stand and close it. Allow to cook. When the steam is coming out with the cooked smell turn the flame in low and allow to remain for two more minutes. It takes about 15 to 20 minutes to get cooked. You can break one with a fork to see whether it’s cooked.
It came out great 👍
Nice time spending in this lockdown period. Going back and enjoying Amma’s style of cooking. These kozhukattas taste better than fine rice flour. Why ? Because these are having the bite particles in it which are really great and more delicious. Our dinner ready.
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