Horizontal 728*15

Showing posts with label Neivedhyam. Show all posts
Showing posts with label Neivedhyam. Show all posts

Saturday, 27 February 2016

Paal Kozhukattai (With Milk and Jaggery)

Paal Kozhukattai / Rice Dumpling in Jaggery and Milk Sauce is a famous sweet / dessert in the region of Chettinadu.
It has various versions like some make it with coconut milk alone, others with the combination of coconut milk and dairy milk (Cow milk) and some with cow milk alone.
This version has grated coconut and the base is completely made with cow's milk.

After a long gap of blogging i want to restart it with sweet note that i have been blessed with a girl baby and now she is almost 9 months old :)
And i have seen people making this Paal Kozhukattai for Janmashtami / Krishna Jayanthi so i  thought of making this recipe for my virtual friends to inform you all about my angle's birth.


Rice Flour - 1 cup
Ghee - 1 teaspoon
Milk -1 cup
Water - 1 cup
Salt - to taste

Jaggery - 3/4 Cup
Coconut - 1/4 cup
Milk - 1 cup
Cardamom Powder - 1/4  teaspoon


In a shallow frying pan boil a 1/4 cup of milk with 1 cup water.

When it turns to boiling point add the Rice flour, Salt and mix well until it forms a mass.

You have to keep the flame in simmer until you get the desire consistency of the dough.

Now switch off the stove and take the dough, coat it with ghee to avoid drying.
Also you can cover the dough with wet cloth until you roll it to small balls.
Roll the dough in to small ball shape.

Meanwhile Powder the jaggery and add it to water just to immerse and heat it.
When it dissolves just filter and keep it aside.

Now take a pan and boil 1/2 litre milk.

Once it achieve boiling point simmer the flame and add the rolled balls into the milk slowly.

In few minutes, once the balls get cooked well it starts to float on the milk.
Now if you want the sauce to be thick then just disolve 2 teaspoon rice flour in water and add it to the milk and stir well.

Now you can add Grated Coconut , Cardamom Powder and Jaggery syrup.

After adding Jaggery Syrup switch off the stove immediately.
This can be served hot or as cold dessert.

Wednesday, 25 March 2015

Neer More | Spiced Butter Milk

It's a South Indian style spiced butter milk. It's apt healthy summer special drink to keep the body cool.
Apart from this, it's has a special place during Tamil New Year and on Rama Navami, it's offered to God on both these festival day (as Neivedhyam).  As Rama Navami is approaching i planned to post this simple recipe in my blog.


Curd - 1 cup
Water - 2 cups
Salt to taste
Coriander leaves - 1 tablespoon
Asafoedita - 2 pinch

To grind:
Chilly - 1 no.
Ginger - a small piece
Jeera - 1/4 teaspoon

To Temper:
Oil - 1 teaspoon
Mustard seeds - 1/4 teaspoon
Curry Leaves - Few


  • Grind Chilly, Ginger and Jeera in a hand motor pestle and keep it aside.
  • Chop the coriander leaves finely and keep it aside.

  • In a shallow vessel add curd, water and churn it using whisk or Mathu.
  • Add asafeodita and salt in the butter milk.
  • Heat a pan with oil and season mustard seeds and curry leaves.

  • Add the seasoned ingredient to the butter milk.
  • Add the grinded masala and coriander leaves.
  • Chill and serve it.

Friday, 18 October 2013

Ven Pongal

                    Recently Ven Pongal has got added to my favorite food recipe...And the best thing is I find it very easy to prepare, any one newer to kitchen can find this recipe very simple, filling and tasty too.


Raw rice - 3/4 cup
Moong dal - 1/4 cup
Cashews and raisins - 1 tbsp.
Jeera Pepper Powder - 1 tsp
Curry leaves  - few
Oil or ghee - 1 tbsp.
Salt to taste


Wash rice and Dal.
For 3/4 cup rice + 1/4 cup dal = 1 cup, we need to add 2 and 1/2 cup water.
Cook the Rice and Moong dal along with required salt for 4 to 5 whistle in pressure cooker.
Mash the rice and dal well, keep it aside.
Temper in ghee / oil with curry leaves, jeera pepper powder, cashews n raisins (optional) and mix it to the cooked rice.
Now the Ven Pongal can be served with sambar or chutney or either.

Friday, 16 August 2013

Seru Paruppu Payasam

       For Varalakshmi Vratham, I made this seru paruppu payasam... It's nothing but moong dal kheer.
Here the variation is we add Sago to this kheer, which makes this recipe more delicious and gives superb texture.


Moong dal - 1 cup
Sago - 1/4 cup
Coconut sliced - 1/4 cup
Jaggery - 3/4 cup
Cardamon powder - 1/4 tsp
Nuts  - 1 tsbsp
Ghee -3 tbsp.


Pressure cook Moong dal, once it is cooked add Sago and pressure cook for 1 more whistle.
Heat jaggery with water and strain it to filter dust.
Add cardamom powder in filtered jaggery syrup.
And mix the Dal Sago to the jaggery syrup and allow to boil.
In the meanwhile fry coconut and nuts to golden color and add it to the boiling kheer.
Switch off before it thickens because once cooled it will get bit more thicker.

I am packing it to Krishna Jayanthi (Janamashtami), Independence day and Raksha Bandhan.  , happening @ Nivedhanam event by Simpletadka

Thursday, 1 August 2013

Thinai Urundai

          Even though my native is Nellai, i have been completely bought up in Chennai...
I am used to few traditional  recipes but, never come across most of the millets...

This is the first time i have tried my hands in Thinai / Foxtail millet, i really excited to make this thinai urundai, as i am going to taste it first time and also this will conclude whether i try any other recipes using thinai further or not.
I washed it well and sun dried it...

Thinai / Foxtail millet - 2 cup
Jaggery - 1 & 1/2 cup
Ghee - 3/4 cup
nuts - 2 tbs

Dry roasted thinai along with cardamon and grinded to powder (I grinded by giving it to the flour Mill), then added gratted jaggery,  roasted nuts and a hot ghee....mixed well to make a ball shape with the powder.
Keep in airtight container...Healthy tasty snack.

And one more thing, i am really eagar to try other recipes of thinai sooon...wait fo it.


Monday, 29 July 2013

Simple Channa Sundal

I regularly use beans (Sundal varieties) in my cooking Like channa, Rajma blackeyed bean etc.,

And this Simple channa sundal is one of my favourite, Hope you would have noticed the sweet taste in yellow channa variety...

however you can try this recipe using brown channa also..

Yellow channa - 1 cup
Coconut shredded - 1/2 cup
Jeera and mustard - 1 tsp
Oil to temper
Sambar powder  - 1 tsp
Curry leaves - few
Red chilly - 1
Salt to taste.


Soak the Channa over night and drain the water.
Now pressure cook with fresh waster with required salt.
Once the channa is cooked to soft texture, Pour 2 tsp oil in pan to temper.
Temper with jeera, mustard, curry leaves, redchilly and add sambar powder, finally add the coconut and the main ingredient channa...
Check for salt and serve...


Wednesday, 24 October 2012


This is payasam, learnt from Chitvish thread.


Basmati or long grain rice - 1/2 hand
Milk - 1/2 Ltr
Jaggery - 1 cup
Banana ripped  - 2
Ghee & Cashews, raisin to decorate.

Boil rice with milk.
boil water and add jaggery once the rice is cooked switch off and add jaggery mix.
and add mashed bananna and roast cashews raisin in ghee and top above the Paraanam.