January 19, 2014

Aromatic Kozhukkatta with Jasmine Rice

Believe it or not, we have around 10 different varieties of rice in our pantry, ranging from the brown to the red to the pink to the black :-). We also have a few varieties of white rice as well. We recently found out about this great product from Lundberg Family Farms. It is their Organic Jasmine Rice. Great product, good quality organic, non-GMO verified rice. If you can use enough, well you can save some money too if you buy in bulk from amazon. We get other rice varieties from them via Amazon. They are a sustainable farm that is fully nonGMO and with a lot of organic options.

You will love the aroma when you cook it just like that or use it in other steamed rice dishes like the Kozhukkatta. Kozhukkatta (a.k.a Modakam) is an Indian style steamed dumpling made with rice and some filling (usually sweet). My family makes the filling with jackfruit preserve and coconut, but since I have no way of getting jackfruit preserve in this part of the world, I substitute it with medjool dates. This is my son's favorite. I guess if he has to pick a favorite traditional Indian dish, he might pick this. This was a favorite with both of us while we were kids (and it still is). I usually make it with red rice, but today I just wanted that nice aroma to fill my kitchen and went for the Jasmine rice.

Ingredients: 
  • Organic jasmine rice - 1 cup. (Soaked for 6-8 hours or overnight)
  • Sea salt - 1/2 tsp 
  • Medjool dates - 10 
  • Shredded coconut - 1/2 cup (fresh is recommended, but you can substitute with dried unsweetened  coconut
  • Cardamom - 4-5 (peeled and powdered) 

Directions:
  • Drain the rice, and grind it along with 2 cups of water and salt to a fine batter.
  • Add the batter to a saucepan and cook on medium heat stirring continuously. In about 10 minutes, the batter will thicken and form a dough. Remove from flame when it is still a little moist. Keep it covered for about 10 minutes. The extra moisture will be absorbed this way. 
  • After 10 minutes, mix and mash the dough well with a spoon. Make sure there is no extra moisture. Transfer the dough to a bowl and keep aside to cool down a little bit.
  • Meanwhile, chop the dates, and mash it with a wooden spoon (you can use your food processor to do this part). Add coconut and cardamom powder, and mix well. Divide into 12 equal parts and roll them into balls. 
  • By now, the dough should be cold enough for you to handle. Slightly knead the dough with your hands. If you feel the dough is too sticky, then apply coconut oil on your palm. Divide into 12 equal parts and roll into balls. 
  • Take each rice ball, flatten on your palm. Keep the date ball in the middle and fold to cover the date ball completely. Then roll nicely on your palm.
  • Repeat for remaining rice and date balls.
  • Steam them on a steamer, pasta boiler or Idli cooker for about 12 minutes.
  • Serve as a snack or breakfast. Enjoy !!




4 comments:

  1. Replies
    1. Hi Reema, Thanks for the feedback.. I work on my blog and view it from 4 different devices (ipad, iphone, Mac and PC) and view it from different browsers as well, never seen a problem. I get a lot of feedback from readers and nobody has complained about this.. must be a setting in your system/browser or your screen resolution.. what system/browser do you use, I would like to know.

      -Mini

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  2. made this last night with regular white rice flour..followed rest of the recipe exact...came out delicious ! quick, healthy and DELICIOUS !

    ReplyDelete
    Replies
    1. Awesome Primavera!! Another friend/reader also wanted to know if this can be made with rice flour. Thanks for trying out and letting me know.

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