In my previous post, I have written the pooja to be done for the
maa vilakku. Here I am giving the recipes of the dishes made for neivedyam.
Pachha Maavu - Dough to make the lamp
IngredientsRaw rice/Pacharisi - 2 1/2 cups
Powdered jaggery - 1 cup + 3 tblspn
Wash and soak rice in water for 2-3 hrs. Drain and spread on a towel to dry. Powder in the mixer grinder and sieve the ground powder to get fine rice flour. Grind the coarse rice again and continue until few tablespoons of coarse rice is left.
Grind the powdered jaggery and fine rice flour together. Transfer the rice flour and jaggery mix to a bowl. Keep mixing them by your hand and you should be able to make a ball of it. It might look as thought you cannot hold the flour together. Don't add jaggery since it will not end up in a stiff dough later. Its by the warmth of the hand that the flour and jaggery will come together. It requires some 20 minutes of constant kneading. If you are making the dough just for eating then more of jaggery will not be a problem. But since we need to light the lamp in it, it should be a stiff one else after few hours of burning the lamp, the jaggery in the dough will start melting and the lamp will lose the shape. We have the custom of placing two lamps. So divided the dough into two ball and shaped it well. While eating the maavu, its had along with coconut pieces.
Vella Kozhukaatai 
IngredientsRice flour - 1 1/2 Cups
Powdered jaggery - 3/4 Cup
Water - 1 1/2 cups
Coconut chopped into tiny pieces - few
Mix jaggery in 1 1/2 cups of water in a bowl and heat it. When the jaggery is fully melt, strain to remove any dirt. Bring the jaggery syrup to a boil. Stir in the coconut pieces and a tablespoon of ghee. Slowly stir in the rice flour. Keep mixing to avoid lumps. Continue to cook till it is not sticky to touch and the dough will have shiny coat to it. Leave it to cool. Make small marble sized balls. Steam it for 10 minutes using an idly steamer or any steamer of your choice.
Paal Pongal
IngredientsRaw rice - 3/4 cup
Roasted moong dal - 1/2 Cup
Jaggery - 3/4 cup
Water - 1/2 cup
Coconut milk extracted from one coconut.
Cardamom powder - 1/4 tspn
Extract two sets of milk from the coconut. To extract milk, grind the fresh, grated coconut with 1 cup of water. Squeeze to extract the milk. This is the first milk. Repeat grinding with another cup of water and extract the thinner second milk. Instead of coconut milk, ordinary milk can also be used.
Pressure cook rice and moong dal in 3 cups of water. It must have cooked mushy.
Make jaggery syrup by boiling water and jaggery. Bring the syrup to rolling boil. Slowly stir in the cooked rice+ dal mix to the boiling jaggery syrup. Keep stirring. It will start thickening. Add the second milk and continue to cook till the rice + dal absorbs the flavors. Stir in the thick first milk and cardamom powder. Remove from fire.
Pachharisi Idli - Idli with raw rice and urad dal
Raw rice - 1 cup
Urad dal - 1/2 cup
Salt
Usually idli is prepared by grinding soaked boiled rice/puzhungalarisi. When ever any bhakshanam is made for nivedyam, its customary to use raw rice. So since idli is offered as nivedyam, its made using raw rice.
Soak 1 cup of raw rice and urad dal separately, for 3 hrs. Drain and spread on a towel to dry. Powder the rice coarsely like rava. Grind urad dal into a smooth batter. Mix the rice rava and urad dal batter. Add salt and adjust the consistency by adding water. Leave it to ferment overnight. Scoop the batter into greased idli moulds and steam cook for 10-12 minutes. If rice is ground to a smooth batter, idlis will not turn soft and fluffy. For that reason, coarse rice is used.
The steamed goodies - Kozhukkattai and Idly are being part of the Steamed Treats organized by Shruti
I miss the egg tarts in my hometown. The crumbly pastry with the smooth yet creamy egg custard is just right to my taste. They said the "siew bao" is nice but I find their egg tarts is a winner. Anyway, I can't have it here so I've to make it myself. It's hardly get the same texture as the one I ate unless the owner of the shop give me the recipe which is definitely impossible. Well.... I refer back to the recipe of shortcrust pastry that I normally used and combine one of the egg fillings recipe from the website. I make it into small sizes by using a super small muffin pan that I bought from car boot sale. The shortcrust pastry was just nice but the texture of the egg fillings is not what I want. It's a bit firm and more like jelly type. I'm looking for the smooth, gooey and creamy one. One of the chef said, adding some evaporated milk would be nicer, may be I shall try it another time. If you've got any good recipe please let me know. I hunger for it!!
Anyway, my friend loves it so much and ask me to teach her to make this tarts. I purposely bake the pastry in light color rather than golden brown but the heating system of my oven makes some of it in light yellow color and some turn into dark brown color. That's very annoying! However, it mini size is a cutey. For ladies, you'll need two bites whereas it's just a mouthful for man! 
