Category Archives: Karthigai Deepam Recipes

Paal Payasam Recipe|Milk Kheer | Milk Pudding

Pal Payasam

Drool-Worthy Pal Payasam!

Paal Payasam is one of my favorite desserts. I have made it many times: potlucks, occasions, bdays etc. It is kind of special for me because I made Milk Kheer/Paal Payasam as the first dessert for Sanvi for her first birthday party. She loved it so much. Generally, when you have guest at home, Milk Kheer is one of the easy recipes to make. When you are planning to make many recipes for your guest, you can add this recipe in your list. You do not have to strain yourself so much to make this recipe. Also, Milk Kheer makes your stomach full because of the rice and condensed milk. Here is the recipe of the drool-worthy Pal Payasam…

Preparation Time. 3 minutes
Cook Time. 15 minutes
Recipe Reference. Chef. Jacob
Recipe Cuisine. Indian
Recipe Category. Dessert
Serves. 4


Boiled Milk – 1 Cup
Basmathi Rice – 1/2 Cup
Cashews (Whole), Almonds (Badam), Raisins, and Pistachios – Little
Condensed Milk – 2 Tablespoons
Sugar – 1 Cup
Ghee – 4 Tablespoons
Saffron – 5 to 7 strands (Optional)
Note. The ingredients shown will vary with the original quantity.


1. In a cooker, put 3 tablespoons Ghee, cashews(whole),  pistachios, Almonds (Badam), raisins, and basmathi rice. Fry basmathi rice for 2-3 minutes. Now, add milk and 2 to 2.5 cups of water.

  • If you do not like to taste the whole cooked rice while eating payasam, then before adding rice to the cooker, you could dry grind the rice in the blender just for a second or two then add it to the cooker. You just have to break the rice. Do not grind the rice to a fine powder.
  • If you wish, you could add cardamom at this stage. If you are using saffron, avoid cardamom.
  • Basmathi rice gives a nice flavor. You can also use raw rice.
2. Also, add condensed milk and half cup of sugar. Close the cooker, put weight, and cook for 3 whistles.
  • You can add sugar according to your taste.
3. Wait till the pressure comes down and then add water (depending on the thickness you want), sugar, and Ghee. You can also add saffron strands at this stage. Keep it in low flame and boil for 5 more minutes.
  • You can also mash up the rice with a ladle. If you like to eat the whole grained rice along with the payasam, then leave it as such.
  • The Kheer thickens with time so if you want it to be in loose consistency,  add more warm milk to it.
  • You can also add a pinch of salt to enhance the sweetness.
  • For Milk Kheer, milk should be more than the rice so use more milk and less rice.

Now, Pal Payasam / Milk Kheer is ready!!!
Serve. You can serve it chilled or warm.

Nei Appam | Nei Appam Recipe

Nei Appam

A sweet/snack made with rice flour and mashed banana. My paternal aunt makes Nei Appam so well. She usually deep fries it in hot oil. I love her appam so much. Not only on Karthigai, she makes it whenever we go to her house.

I do not make this appam often. I make it only for Karthigai. Gj is not a big fan of sweet recipes so even if I make, I will be the only person to have it. How many appam can I have alone? I wanted to post this recipe since long time. I am so happy that I have finally posted this recipe for this year’s Karthigai. Hope you all like it.

Preparation Time. 3 hours (soaking time)
Cook Time. 10 minutes
Recipe Category. Sweet/Snack
Recipe Cuisine. Indian
Shelf Life. 2 to 3 days. Store it in an airtight container.


Raw rice (pacharisi) – 1 cup
Rice flour (arisi mavu) – 1 tablespoon
Jaggery (vellam) – 3/4 cup
Cardamom powder (elakka powder) – 1 teaspoon
Baking soda – 1/2 to 3/4th teaspoon
Banana – 1 no.
Grated coconut or coconut strips – 1 tablespoon (optional)
Oil or Ghee – as desired for deep frying
Salt – as desired

Note. The ingredients shown will vary with the original quantity.


1. Wash and soak the raw rice for at least 3 to 4 hours. Grind the rice to a smooth batter by adding very little water.

2. In a pan, bring water to boil and then add the crushed jaggery. Once the jaggery gets melted, remove it from heat, and filter the impurities using a stainer.

3. In a mixing bowl, add the jaggery syrup, rice flour, cardamom powder, grated coconut or coconut strips, baking soda, and salt. Then, add banana pieces and mash it well. The consistency of the batter should be like idly-dosa batter.

4.  Keep the batter aside for 6 hours at room temperature for fermentation. If the batter is very watery, then it would absorb lot of Ghee. In this case, add little wheat flour to adjust the consistency. Heat the kuzhipaniyaram pan and fill each slot with Ghee (may be 1 teaspoon) to almost 1/4th of the slot. I have used less Ghee as my husband is very concerned about it. Now fill 3/4th of each slot with little batter. Reduce the flame to low. Appam will puff up while getting cooked.

5. When you see the appam turn golden color in its edges then using appam skewer or spoon, flip the appam over. Cook the appam till it becomes golden brown. To check if the appam is cooked inside, just insert a toothpick into the appam. If the toothpick comes out clean, then the appam is ready to be taken out. Drain the excess Ghee from the appam using a paper towel.

Now, Nei appam is ready.



1. What to do if I do not have Paniyaram Pan?

In a deep frying pan, heat oil and Ghee in equal quantity. Then drop a spoonful of batter into the oil, and then cook the appam till golden brown.

2. Why should we add banana and baking soda?

Adding baking soda is optional. Both banana and baking soda gives softness to the appam.

3. Why is appam brown in color?

Jaggery gives a brown color to the appams.

Masala Vadai

Masala Vadai

Masala Vadai


Crispy Masala Vada Anyone?

Masala Vada is a popular and a common snack in South India.  It can be served as an accompaniment for sambar rice or even as a starter. Generally, we make it during festivals. Masala Vada has many variations, and this is one of them. Thanks Cookingandme for posting this yummy recipe.


Channa Dal – 1 Cup

Chopped Small Onions – 1 Cup

Finely Chopped Green Chillies – 1 To 3

Grated Ginger – 1″ Piece

Minced Garlic – 2 Pods

Garam Masala Powder – 1/2 – 1 Teaspoon

Cumin Seeds – 1/2 Teaspoon

Curry Leaves – 2 Sprigs





1. Soak Channa Dal in water for 2 hours. Drain the water and grind the Channa Dal with rest of the ingredients. If you want, you can keep 2 teaspoons of Channa Dal aside and then add them to the mixture just before shaping them so that when you bite the Masala Vada, you can get a bite of the dal.

2. Meantime, heat oil in medium fire to deep fry the Masala Vadas.

3. If necessary, add just few drops of water. Do not add more water. Make lemon sized balls and then flatten it using your palms and then flip it in the oil. Deep fry it until the vada turns golden brown.

Now, the Masala Vada is ready!

Serve. Hotel Style Coconut ChutneyTil Chutney, Idly and Pongal


Sending this recipe to CWS Dals

Dry Nuts Kozhukattai

Dry Nuts Kozhukattai

Dry Nuts Kozhukattai is one of my favorite kozhukattai. Till two years back, I didn’t know that you could make kozhukattai using dry nuts. For those who love kozhukattai and not the nuts, you could give them nuts this way. I have tried this recipe so many times but have never taken pictures.

This time, I managed to take pictures. Yet when I was folding the kozhukattai, I found quite difficult to take pictures with one hand. Try it out for this Vinayaga Chathurthi and you’ll like it.

Preparation Time. 5 minutes
Cook Time. 20 minutes
Recipe Reference. Mrs. Banumathy Ramesh
Recipe Category. Snack
Recipe Cuisine. Indian
Yield.  2 cups



Almonds (Badam) – 10 Nos.
Cashews – 10 Nos.
Pisthachios – 10 Nos.
Grated Coconut – 1 Cup
Rice Flour (Arisi Mavu) – 1 Cup
Cardamom Powder (Elakka) – 1/2 Teaspoon
Powdered Sugar (Poditha Sakkarai) – 2 Tablespoons
Oil – 1 Teaspoon
Salt – As Desired
Ghee – For garnishing

Note. The ingredients shown will vary with the original quantity.


1.  Grind cashews, Almonds (Badam), and pisthachios coarsely and keep it aside in a bowl. To this, add grated coconut and powdered sugar. If you would like to use peeled almonds, you may want to refer “How to Peel Almonds?” In a mixing bowl, add rice flour and salt. Mix well.


2.  Now slowly add water to form a soft dough.


3. Make medium sized balls and using your fingers, shape it like an umbrella. Put the ground dry nuts mixture inside. You can shape the kozhukattai as you wish.


4. Now, close the balls. Do the same for the remaining dough and keep them aside.  In an idly pan, apply oil and keep the balls or shaped kozhukattai in it.


5. Steam for 10 minutes like how you do for idly. Open the cooker after 5 minutes. Sprinkle Ghee and the remaining dry nuts mixture on top of the kozhukattai before serving.

Now, Dry Nuts Kozhukattai is ready!


  • .You can use any nuts you want.
  • Shelf Life is two days.

Corn Vadai

Corn Vadai

Corn Vadai

High on Flavor and Taste!


Corn(Fresh or Frozen) – 1 Cup

Chopped Onion – 1/2

Channa Dal – 1 Cup

Grated Ginger – 1″ Piece

Chopped Red/Green chillies – 4-6

Turmeric Powder – 1/2 Teaspoon

Cumin Seeds – 1/4 Teaspoon

Asaefoetida – a pinch

Curry Leaves – 1 Spring (finely chopped)

Salt – to taste

Oil – for deep frying


1. Soak the Channa Dal for an hour and coarsely grind it .

2. To this add the corn, onion, red chillies, ginger, cumin seeds, turmeric, curry leaves, asaefoetida and salt.

3. Make balls out of the above mixture, shape them as vadas or cutlets.

4. Heat oil in a pan. Deep fry the vadai in medium hot oil.

Now, Corn Vadai is ready!

Baking Method

1. Preheat oven to 350 degrees for 45 minutes to 1 hour.

2. Grease the baking tray or use a parchment paper (can remove the vadas easily) and arrange the vadas in a line. Sprinkle 1 or 2 drops of oil on each vada.

Serve. Mint chutney, Hotel Style Coconut ChutneyTil Chutney

Source. I do not know how I got this recipe. If any one owns this recipe, do let me know. I love giving credits.