no onion no garlic dinner menu
Thengai poorna kozhukattai
Vellai appam
Ulundu Kozhukattai
Ammini poorna kozhukattai
Ven pongal
Coconut chutney
Kalyana Sambar
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.
- Instead of making poornam ammini kozhukattai you can make check my other version of ammini kozhukattai with molagapodi.
