Kozhukattai is a South Indian dumpling made from rice flour, coconut and Indian spices. Though normally made sweet, it can also be prepared for savoury palates. While the dish is prepared during the Indian festival of Vinayaka Chaturthi (celebrating the birth of Lord Vinayaka), it is also a favourite during Janmashtami which marks the birth of Lord Krishna.
For the rice dough
● 1 cup powdered raw rice flour
● 2 cups of water
● A pinch of salt
● One spoon of oil
For the sweet stuffing
● 1½ cups of coconut
● ½ cup of jaggery
● ½ teaspoon cardamom powder
How to Make
1. Add 1 portion of jaggery for every 3 portions of coconut.
2. Mix the coconut and grated jaggery in medium flame.
3. Continue to stir the mixture. You will see the jaggery begin to melt.
4. Cook the mixture until the moisture from the jaggery dries up.
5. Add crushed cardamom and set the mixture aside.
The rice dough:
1. Add 2 cups of water to a cup of raw rice flour in a bowl.
2. Add a pinch of salt and a tablespoon of vegetable oil to the mix.
3. Stir the mixture on a medium flame for up to 15- 20 mins, until it forms a soft dough.
4. Close the pan with a lid after removing from the stove, and let it sit for about 5 mins.
5. Knead the dough to make soft and smooth balls without any cracks. Rub your palm with water to get them smooth and round.
Putting it All Together
1. Flatten the dough balls and fold inwards with your fingers to form a cup. Start from the circumference and keep the center thick.
2. Fill the flattened dough with the coconut and jaggery stuffing.
3. Bring the sides together to form a tomb in the center, and close the dough around the stuffing.
Set the dumplings in a pan greased with ghee or oil. Steam the dumplings for about 10 mins, and serve warm.
Krishna is the most endearing of Gods. His life, as told in the songs, ballads, and epics of India, speaks of the life-affirming thought that defines Indian spirituality. Is there any other God that embodies the joys of life as gracefully, playfully, and as captivatingly, as Krishna? It must come as no surprise then, that he continues to command the love and imagination of so many people.
Janmashtami, Krishna’s day of birth, is the first of many stories that define his time amongst the mortals. The torrential rains that herald his coming into this world, are reflective of the turmoil the people live with, and the ensuing calm, a reflection of the new dawn soon to follow. Through the course of his childhood, he vanquishes many a demon, ultimately slaying the demon king, Kamsa.
Of Krishna, there are as many stories as there are stars in the sky. What makes them so enchanting and captivating is that we learn the simple lessons of life in these stories. His playful nature tells us to not take life too seriously, even if there are much larger things at play.
To celebrate Krishna is to celebrate love.
From the divine love of his consort Radha, to the spiritual longing of Mirabai (the Rajput queen who renounced royal life for the Lord), Krishna has won many hearts, both within and without his leela (act or play). Mirabai’s poems are a testament to Krishna’s emphasis on bhakti (devotion) as a way to salvation.
Come to my Pavillion
Come to my pavilion, O my King. I have spread a bed made of delicately selected buds and blossoms, And have arrayed myself in bridal garb From head to toe. I have been Thy slave during many births, Thou art the be-all of my existence. Mira's Lord is Hari, the Indestructible. Come, grant me Thy sight at once.Mirabai
Utterly, Butterly, Simple.
It is no secret that butter was Krishna’s mainstay in Gokul. That is why, on Janmashtami, the special offerings (prasadam) include a sumptuous serving of butter with flattened rice and jaggery.
And as we savour the concoction, we reminisce about the story of butter tax which was levied by Krishna. Krishna made sure to collect his dues from the Gopis (cow herds) of the quaint village by any means necessary - persuasion or coercion. Yet he remained dearly loved by all. If that isn’t evidence of how good intentions outweigh actions, what is?
Today, in parts of India, particularly in Gujarat and Maharashtra, the Dahi Handi (Pot of Curd) is yet another imitation of Krishna’s never-ending antics to have butter. Just as Krishna relied on the support and strength of his brother and friends, during the game of Dahi Handi, boys and men find new brethren among strangers, as they give each other a hand or leg up in pursuit of a common goal.
From the confines of high art, to calendar portraits, and Gokul Sandal tins, Krishna truly permeated modern life in all its nooks in the subcontinent. His stories are so popular that the one about butter tax is captured in a beautiful painting titled “Daan- Lila” in the Harvard Art Museum.
This Janmashtami, we urge you to revel in the simplicity of the Lord’s ways and persevere on this journey that is life, as you celebrate both the little things, and the big things.
Holi is perhaps the only festival in India to have a tagline of its own. Bura na maano, Holi hai! (Don’t be offended. It’s Holi!) captures the essence of this festival. Celebrating the triumph of good over evil, the origins stem from Hindu mythology - the slaying of the demon Hiranyakashipu, and his sister Holikai. Also considered to be the day Lord Kama released five arrows, there is every reason to get in on the festivities - whether you’re taken by the colors, the season, or good old-fashioned love.
This culturally loaded festival is naturally accompanied by a practice that has been around for years. And with the passage of time, the way Holi is celebrated has changed in more ways than one.
Today, Holi comes with its fair share of environmental endangerment. There are rising concerns about pollution - smoke and toxic substances released by fireworks, noise created by large gatherings, and the usage of megaphones, water pollution, so on and so forth.
Other concerns include the skin problems caused by commercially manufactured colours, and how children, stray animals and even pets are exposed to these synthetic materials leading to short and long term damage.
So, let’s resolve to make Holi this year an environment-friendly festival. With climate change in tow, it is imperative that we do so, in what little ways we can.
One of the simplest practices to begin with, is making the gulaal (Holi Colours) at home. Grinding dried hibiscus flowers for red, crushing fresh mint for green, mixing turmeric powder and gram flour for yellow, or simply adding food colour to rice flour are alternatives that are not just good for the environment, but are also a lot of fun to make.
Another way to celebrate a sustainable Holi is to play it dry this year. The thrill of dousing friends with buckets of water, or throwing water balloons at them, may seem irresistible. But, the growing water crisis calls for us to be more reflective and responsible. Spare the pichkaris and play Holi with dry colours.
Holi bonfires from burnt wood are also a major source of environmental degradation as they reduce the much needed green cover provided by trees. Burning organic substances like cow dung or other waste materials instead of wood, prevents trees from being cut down.
At the end of the day, Holi is all about community. So, pledge as a collective to use organic, dry colours and build a grand communal bonfire, rather than one too many around your neighborhood. More the merrier.
May this year’s Holi be a celebration of a life, for one and all.
Recipe for a Holi meal
A Holi meal is never whole without the inimitable gujiya (sweet dumpling), a traditional pan-indian delicacy. Imaginatively shaped as a half-moon, its rich layered textures and sweet flavours produce a gratifying adventure for the palate. Here’s how you can make gujiya at home for your near and dear, and celebrate Holi in spirit. After all, festivities are all about food and family!
Filling: Add a few spoons of sugar to milk and boil until solid. When cooled to room temperature, add desiccated coconut, sooji( semolina) roasted in ghee, powdered cashew nuts, almond shreds, and raisins to the milk solids. Mix into a sticky paste.
Dough: Mix maida (white refined flour), with a cup of water, a pinch of baking soda and a few tablespoons of refined oil. Add more water and knead to make a soft elastic dough.
Use gujiya molds to get that perfect half-moon crust out of your dough. Fill in the stuffing and fry until golden brown. Dig in and let the delightful milky shreds of almonds, and raisins crumble into your mouth.