Tag Archives: krishnajayanthi

Paal Kozhukattai or Rice Dumplings in Sweet Coconut Milk

Paal Kozhukattai or Rice Dumplings in Sweet Coconut Milk

Krishna Jayanthi is one of the festivals where a lot of snacks are made on the day of the festival. It is not like deepavali where we can make them ahead.

So, after all the savoury food stuff are made I head to make the sweets. This year I am making aval payasam and paal kozhukattai.

The paal kozhukattai is not something I make often. I make this only for Krishna Jayanthi or Janmashtami. This is one of those dishes which needs a lot of attention and care while cooking. But once ready, you will not be able to stop drooling over the dish.



Rice Flour(idiyappam flour Packet)                                                              –              ½ cup

Milk                                                                                                          –              ½ + 1 cup

Coconut milk(cream)                                                                                 –              ½ cup

Water                                                                                                      –              1 + ½ cup

Jaggery(powdered)                                                                                    –              ¼ cup

Cardamom powder                                                                                    –              ½ tsp

Sesame oil                                                                                               –              1 tsp

Salt a pinch



In a medium non-stick pan, heat half cup milk and half a cup of water. Add a pinch of salt to this.

When the milk gets hot, add the rice flour and stir with a wooden spoon.

Stir on medium heat constantly so that no lumps appear and the dough forms a ball.

Close this with a lid and let it cool for 5 mins.

Add a tsp of sesame oil and knead the dough when it is warm enough for you to touch.

The dough should be non-sticky and glossy.

Make small even sized balls with the dough, but make sure to keep it covered at all times, to prevent it from drying.

Now, in a large pan, heat the remaining cup of milk and water.

When the milk begins to boil, add the rice balls in batches.

When they start floating on top, then add the next batch.

Do the same for all the balls.

(adding them in batches, prevents them from sticking to each other and does not drop the temp of the milk)

When the rice balls are all cooked, add the cardamom powder and jaggery.

Turn the heat to medium to slow flame.

Mix well for the jaggery to melt.

When all the jaggery has melted add the coconut cream.

Mix it well and let it cook for just a minute and turn the heat off.

Remove to serving dish and serve cold, garnished with saffron.



I have used jaggery, you can replace the same with sugar and even adjust the level of sweet.

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Posted by on August 17, 2014 in Festival Dishes, Payasams/ Kheers


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Magizhampoo Murukku with Coconut Milk

Magizhampoo Murukku with Coconut Milk

“Magizampoo” is a flower and this murukku is named so maybe because they thought it resembles the same. This is also called “mullu murukku” which literally means “thorn murukku” again this is because of the appearance.

I never experiment with age-old recipes, especially during festivals and functions. I have this “cookery bible” which my mother gave me for all the age-old recipes. It has every recipe (vegetarian) in it. So, this recipe is not mine but Meenakshi Amma’s and yes they have an English version printed as well.

Having said that, I must admit that the original recipe had sugar candy added to it. But again my son liked it without the sweet, so I did not add it this time.



Rice Flour (idiyappam Flour Packet)                                                            –              2 cups

Moon dhal Flour(roasted)                                                                            –              ½ cup

Coconut milk (thin extract)                                                                           –              ¼ cup

Sesame seeds                                                                                           –              1 tsp

Butter                                                                                                        –              1 tbsp

Salt to taste

Oil for deep-frying



To make the moong dhal flour, we need to first dry roast the moong dhal till it changed color. Cool it and grind in a coffee grinder/ mixer. Sieve this powder and keep ready.

Mix the rice flour, moong dhal flour, sesame seeds, butter, salt and the coconut milk with water and make a smooth dough.

The dough should be slightly soft and when kneaded should not form any cracks.

Cover the dough with a damp kitchen towel.

Take a murukku press and fit the single star shape plate in it.

Heat oil in a deep pan and wait for it get hot.

Now, fill the murukku press with the dough and draw concentric circles with the dough on a greased plastic cover(zip-lock cover).

Carefully drop the murukku in the hot oil and fry on medium flame.

Cook the murukku on both sides till the bubbles reduce completely.

Remove from the oil and drain on absorbent paper.

Do the same process for the remaining dough.

Cool completely before serving.

Enjoy your murukkus anytime of the day.



You can add some powdered sugar candy along with the coconut milk for a mild sweet taste.

You can add 2 tablespoons of powdered sugar candy to it.(kalkandu)

Always deep fry on a medium heat for the murukkus to cook on the inside as well.

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Posted by on August 15, 2014 in Festival Dishes, Snack Time


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Aval Payasam

Aval Payasam

Aval or Poha is nothing but beaten rice flakes. It’s one of the most easiest ingredients to cook with. A lot of snacks are made using beaten rice.

Here, we are using aval to make a payasam/ kheer. I’ve tried making this payasam with sugar and jaggery. The judges for me are my children. So the one they prefer is the clear winner for me. This time they loved the payasam with jaggery.

But, you could substitute the jaggery with sugar, if you prefer sugar.

So, here goes..



Aval/ beaten rice flakes/Poha                                                 –              ½ cup

Full cream milk                                                                     –              500 ml

Jaggery (break into small pieces)                                            –              ¼ cup

Cardamom                                                                            –              3-4 nos

Pachai karpooram/ edible camphor                                          –              1 pinch

Saffron                                                                                   –              4-5 strands

Cashews                                                                                –              10 pieces

Ghee                                                                                     –              2 tbsps



Heat a wide pan with the ghee/ clarified butter on a medium heat.

Fry the cashews in the ghee, till they turn slightly golden.

Drain on absorbent paper and set aside.

Add the beaten rice flakes to the same pan and fry till it changes color to a slight golden.

Pour in the milk and let it cook on a slow/ medium heat.

When the milk begins to boil, reduce the heat and let it simmer till the quantity of milk reduces slightly.

Add the powdered cardamoms and let the payasam cook till it gets a nice thick consistency.

Now, add the jaggery and mix it well.

(The jaggery I get here is clean, if you feel your jaggery has impurities like sand, make a syrup with jaggery and water, filter it and add to the milk mixture)

Let the payasam boil for 5 minutes.

Add the Powdered edible camphor and remove from heat. Pour into a serving dish.

Garnish with the fried cashews and saffron and serve.




You can substitute the jaggery for sugar.

Also you can adjust the sweetness according to your preference.

Do not let the payasam boil after you add the powdered edible camphor. It will get bitter.

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Posted by on August 15, 2014 in Festival Dishes, Payasams/ Kheers


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What do you have normally with your cuppa in the evening..

The usual samosa, biscuits?

Try the “thattai” for a change. It’s crisp and is mildly spiced which compliments well with the cuppa.

“Thattai” is one of the snacks of Tamilnadu. It is usually made during Krishna Jayanthi or sometimes even during Deepavali.



Rice flour (Idiyappam Flour Packet)                                                             –              2 cups

Urad dhal flour                                                                                           –              2 tablespoons

Butter                                                                                                       –              2 tsps

Roasted Channa dhal Flour                                                                         –              2 tablespoons

Red chilli Powder                                                                                       –              1 tsp

Sesame seeds                                                                                           –              ½ – 1 tsp

asafoetida                                                                                                   –              ¼ tsp

Channa Dhal (soaked)                                                                                  –              1 tablespoon

Curry leaves (Julienne)                                                                                –              1 tablespoon

Oil for deep-frying



Soak the channa dhal in water for a minimum of half an hour.

Mix the rice flour, urad dhal flour, roasted channa dhal flour, butter, asafoetida, red chilli powder, salt, sesame seeds, curry leaves and the soaked channa dhal with water and make a smooth dough.

The dough should be such that when you roll no cracks should form.

Keep the dough covered with a damp kitchen towel at all times to prevent it from drying out.

Make small balls of the same size and keep aside.

Flatten the balls with any vessel having a flat bottom, between two sheets of plastic. (I used zip-lock bags)

Heat oil in a deep pan. The oil should be very hot.

Slowly remove the flattened thattai from the plastic cover and drop into the hot oil.

Reduce the heat to medium for the Thattais to cook inside.

When the bubbles from the thattai reduce on one side, turn it over and let it cook on the other side. Cook till all the bubbles from the thattai reduce and the color is golden or slightly brown.

Remove and drain on absorbent paper.

Do the same process for the remaining thattais.

Let them cool completely before serving.

Enjoy your thattai with hot coffee or tea in the evening.



Roasted Channa dhal is “Pottukadalai” which is powdered.

You can make urad dhal powder by dry roasting the urad dhal till it changes color and powdering it in a coffee grinder/ mixer.

The temperature of the thattai is the most important to get crisp ones. It should be hot while adding into the oil and reduced to medium heat for it cook inside.

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Posted by on August 15, 2014 in Festival Dishes, Snack Time


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