Palada Prathaman

Milk 2 litres
Palada/ rice flakes about 100 gms

Sugar 200 gms or less (depends on taste …even more if you want)
Sweetened condensed milk half a tin or less optional

Get Cooking!

  1. Boil the milk in a heavy bottomed large vessel (the milk should not boil over) over low heat while stirring.
  2. Keep boiling till the milk boils down a bit in quantity (say 4 boils).
  3. Add the palada and let it cook. Stir now and then.
  4. Add in the sugar and boil till the raw sugar taste while stirring.
  5. Pour in the condensed milk and allow it to boil once.

I got store bought palada (will try upload recipe for palada from scratch).
The prathaman looks a bit pinkish as it cooks.🙂
The usual recipe asks for treatment like payasam with cardamom powder and fried cashew nuts…my mum says it takes away from the taste of milk that this dish personifies. Hence I made it without the usual embellishments. You may choose to add these.


For the filling
Fried gram dal
Poppy seeds
For the wrap
Chirotti rava

& Oil for frying
Somasi maker

Or serrated roller cutter / plain old pizza cutter

Get Cooking!

  1. Dry grind the fried gram dal, poppy seeds, raisins to a coarse powder.
  2. Mix in sugar. Use about 3/4 the quantity of sugar for the ground powder. Keep aside.
  3. Mix in a little salt to the chirroti rava & make into a dough like you do for making puris. (A bit dry). Set aside for a while.
  4. Roll the flour into thin flat puris.
  5. Place the puri on the cutter. Place the powder filling in one half of the puri.
  6. Close the cutter & cut into a closed Somasi ready to be fried. ( or if using the cutters, wet the edges, close into a semi circle. Cut using the roller). Remove the excess dough around & this can be reused in making the somasi. Make sure the edges are closed properly.
  7. Heat oil in a Kadai/wok.
  8. Fry the somasi till golden brown and place on a tissue to absorb excess oil.


The filling is according to taste & availability of ingredients. I used roasted Badal, cashew nuts too. You could use dates, other nuts, grated dry coconut.Replace sugar with jaggery.

For the wrap you may use maida( flour) or whole wheat flour too. The chirroti rava helps in making the sweet crisp.

I have eaten these which had been dipped in sugar syrup. Mum taught me to make it sans the sugar syrup ( also less messy while eating).

Mullu murukku

Rice flour 2 cups
Moong dal flour 1/2 cup
Besan flour 1/2 cup
Salt to taste
Sesame seeds
Oil to fry

Get Cooking!

  1. Sieve the flours separately
  2. Lightly roast the moong dal flour and the besan separately.
  3. Mix in all the flours together. Add in the sesame seeds
  4. Heat oil in a wok/ Kadai for frying.
  5. Take some of the flour mix in a smaller vessel. Add in a little salt, asafoetida. Pour a ladle of hot oil. Mix in with a little water to make the dough. The dough should not be too watery not too dry🙂
  6. Put the dough into the assembled kazhi with the mullu murukku plate (disc with starts).
  7. Squeeze the dough in to the hot oil. Take care to spread it out evenly. Squeeze in just enough so that the murukku is inside the oil.
  8. Fry flipping it now & then till it is golden brown. Take it out with care and place on tissue to soak the excess oil out.
  9. Repeat till all the flour is done.🙂


You could add a little bit of butter to the flour too. I have eaten mullu murukku with jeera instead of sesame seeds.

Coconut Burfi



Grated coconut  – 1 measure
Sugar – 3/4 to 1 measure
Cardamom powder

Get Cooking!

  1. Grease a plate and keep aside
  2. Take grated coconut and sugar in a heavy bottomed vessel. Start cooking on medium flame.
  3. Keep stirring to avoid lumps.
  4. As the mix cooks and becomes homogeneous leaving the sides of the pan, add ladle or two of ghee (not too much since coconut has enough fat on its own).
  5. Add some cardamom powder.
  6. When the mix boils up with whitish bubbles not sticking to the sides, pour this onto the greased plate and spread.
  7. After it cools down a little, cut it into desired shape.


It is just fine having no other flavour in this sweet but for the sugar & coconut. Though you may choose to add in roasted nuts like cashews or almonds. There are times even the cardamom powder is left out🙂
Make sure to cut the pieces of the sweet while it is warm, if it cools down too much it would not be easy to cut into pieces.

Chepankazhangu fry


Red Chilli powder
Turmeric powder
Black pepper powder (preferably freshly ground)
Curry leaves

Get Cooking!

  1. Pressure cook the eddoes. Peel and cut the eddoes to small discs.
  2. Flatten the discs.
  3. Heat the oil in a wok. Fry the small discs till they are golden brown & set aside on a tissue paper.
  4. Heat a kadai, put in the ajwain seeds and toss till they start popping.
  5. Add in the fried eddoes. Toss around.
  6. Add the turmeric powder, red chilli powder, amchur, salt & black pepper powder. Mix it in. Cook for a couple of minutes.
  7. Garnish with cilantro & curry leaves.


You could toss in some besan along with the other powders.
You could coat the cooked eddos with besan and then fry (though it makes the oil a bit messy).
Can change the tadka to usual mustard, urad dal in oil. (The ajwain gives a nice flavour & helps in digestion too).
Please find the ingredients in the glossary :)


Just plugging in my other blog…

Ingredients Glossary

A sincere appeal to help me add more ingredients (if possible with pictures) and/or suggest the names in other languages for those already present in the blog.
I had created this long back to help figure out the terms used in various recipes. It is work under progress (guess it will be for a long long time to come🙂 )

Puliyodharai (Tamarind rice with dry powder mix)


Uncooked rice
Turmeric powder
Mustard seeds
Urad dal
Chenna dal
Unsalted peanuts/cashewnuts (optional)
Curry Leaves
Gingelly oil
Pai Podi

Get Cooking!

  1. Soak the tamarind in some warm water and extract the paste. (Or you can use tamarind paste available too).
  2. Cook the rice with the tamarind paste, some turmeric powder and water taking care not to overcook it.
  3. Once done, set the rice aside to cool down and grains not to stick to one another.
  4. Heat the gingelly oil in a kadai, add the mustard seeds to splutter.
  5. Add the dals and nuts. Roast till they are golden brown.
  6. Turn the heat off, add asafoetida and curry leaves.
  7. Add this tempered oil to the cooked rice.
  8. Add some pai podi, salt
  9. Mix well without crushing the rice.
  10. Serve with appalam and/or pachadi.

Cook the rice with a spoon of oil which helps the rice to not stick to one another.
Gingelly oil lends the best taste to puliyodharai, hence recommended.
The rice tastes good once the spices have soaked in.
I have not mentioned measurements as they are totally to taste. Add more pai podi for the rice to be more spicy. My kiddo loves the rice with plenty of roasted peanuts and the dals (the crunch when eating the rice he says🙂 )