Happy Vishu - Kerala Parippu Payasam

 

KERALA  CHERUPAYAR PARIPPU PAYASAM - DAL GHEER - Vishu Special

The first thing comes to mind thinking of Vishu is the memoy of fully bloomed Vishu konna Trees on the sideroads of my hometown. Don't know when I get to see them again 🌼🌼🌼

THINGS NEEDED:

Split mung bean (Green Gram Dal) - 250 gm

Coconut milk   - that from a coconut , 1 can ( 2 cup)

Jaggery/ Sarkkara -  1 & 1/2 cup grated  

Cardamom  - 1 tsp powdered

Sliced coconut  - 3 sp

Cashew nuts  - 3 sp

Dried grapes - 3sp

Dried ginger powder - 1/4 tsp

Ghee  - 4 sp

Utensils Needed: Deep Nonstick Pan to cook payasam, 

relative small vessel to cook payasam, Sieve.

PREPARATION METHOD:

Heat Ghee in a bottom deep nonstick pan, roast sliced coconut pieces in it 

by sauting continously and till they turn light brown.

  Set aside. 

Roast Cashews in it till they turn light brown. Set aside.

Fry dry grapes in it. Till they are balloon like, set aside.

Add mung dal to the pan. 

Roast them in the rest Ghee by sauting continiously.

Pour some water to cover it and cook by closing the lid.

Cook it in medium heat for 15 min. Then turn of the heat, mix it well, close with the lid and let it cook. 

Take a bottom deep Vessel. Pour some water to Jaggery and let it boil. When Jaggery is completely dissolved sieve it to remove impurities and set aside.

Pour melt Jaggery and half of the coconut milk to the broken wheat.

Add 1/2 tsp ground Cardamom & 1/4 tsp dried ginger powder.

Mix well. Close lid and cook in medium heat till done. 

Add rest of the coconut milk. Check for sweetness. 

In case if you need more sweetness melt more Jaggery and add into it.

Add rest 1/2 tsp ground Cardamom.

Toss in roasted Cashews, dry grapes, coconut pieces .

Mix well. 

Payasam is ready to be served.

 Serve with Banana, Boli and Pappadam.

Nurukku Gothambu Pradhaman

 

 BROKEN WHEAT PRADHAMAN

Have a great Sunday Morning!

Payasam/Pradhaman is south indian delicacy. On weddings and ceremenies where Sadyas are served there will be atleast 3 Types of Pradhamans as dessert. Pradhaman with Jaggery is extremely time consuming to make.

Its sunday morning ... thought of sleeping a bit longer but I woke up to son's alarm, which was set at 7 O' clock 😕. He forgot to turn it off .. 

So I had a lot of time to make Upma, coconut chutney 

and this Pradhaman till the others wake up..😊

THINGS NEEDED:

Broken Wheat - 250 gm

Sago / Chowary - 1/2 cup

Coconut milk   - that from a coconut , 1 can ( 2 cup)

Jaggery/ Sarkkara -  1 & 1/2 cup grated  

Cardamom  - 1 tsp powdered

Sliced coconut  - 3 sp

Cashew nuts  - 3 sp

Dried grapes - 3sp

Dried ginger powder - 1/4 tsp

Ghee  - 4 sp

Utensils Needed: Deep Nonstick Pan to cook payasam, 

relative small vessel to cook payasam, Sieve.

PREPARATION METHOD:

Soak sago in water set aside.

Heat Ghee in a bottom deep nonstick pan, roast sliced coconut pieces in it 

by sauting continously and till they turn light brown.

  Set aside. 

Roast Cashews in it till they turn light brown. Set aside.

Fry dry grapes in it. Till they are balloon like, set aside.

Add broken wheat to the pan. 

Roast them in the rest Ghee by sauting continiously.

Pour some water to cover it and cook by closing the lid. Let it cook for 15 minutes.

Meantime cook Sago by adding lot of water and closing with a lid. 

Cook it in medium heat for 15 min. Then turn of the heat, mix it well, close with the lid and let it cook. 

Sago will be transparent when its done. Sieve and rinse the cooked sago pearls. Set aside.

Take a bottom deep Vessel. Pour some water to Jaggery and let it boil. When Jaggery is completely dissolved sieve it to remove impurities and set aside.

Pour melt Jaggery to the broken wheat.

Add half of the coconut milk. 

Add 1/2 tsp ground Cardamom & 1/4 tsp dried ginger powder.

Mix well. Close lid and cook in medium heat till done. 

Add rest of the coconut milk. Add cooked sago. Check for sweetness. 

In case if you need more sweetness melt more Jaggery and add into it.

Add rest 1/2 tsp ground Cardamom.

Toss in roasted Cashews, dry grapes, coconut pieces .

Mix well. 

Payasam is ready to be served.

 Serve with Banana.

Please check other Pradhaman Recipes from my Blog as well .. 

Palada Pradhaman 

Semiya/Vermicelli Pradhaman

Ada Pradhaman

Pazham Pradhaman

Dates Pradhaman

Son's 11th Birthday

Time goes very fast. My rabbit has turned 11 now. This time he wished for Gulab Jamun and not cake ..Gulab Jamun is one of my favourites too..So here...

GULAB JAMUN

Recipe I have posted earlier..

http://aromatickitchen.blogspot.com/2009/09/gulab-jamun.html

Happy Sunday!

iTS been a loooong time that i hav written something in my Blog.

Missing my space very much ...hope to catch you guys soon. 

Just got some fruits to mix with my fruit joghurt. 

Starting my Sunday with a sweet note...

Happy Sunday!!!

Neyyappam - HAPPY MOTHER'S DAY

Neyyappam

Happy Mothers Day to all the wonderful mothers out there, especially those young mothers who spent sleepless nights feeding the lil ones. I just had such a phase in my life. Well got almost over with it.

Neyyappam, another favourite snack which my mom makes at home.

For this we use Raw rice also called pachari. German name is 'Milch reis'. The same round shaped white rice which we used to make milk rice pudding.

Things Needed:

Raw rice (Pachari, Milch reis) - 300 gm
All purpose flour - 2 tbsp
Banana, soft - 1
Jaggery grated - 1/2 cup, as per need
Cardamom - 5 pods
Sesame seeds, black - 1tbsp
Dried ginger powder (chukku) - 1/2 tsp
Sliced coconut pieces - 2 tbsp
Baking soda - 2 pinch
Ghee - 2 tbsp

Oil to fry

Preparation Method:

1) Soak raw rice for 5 hrs. Drain . Spread over a towel/dish cloth to dry for 10 min.

Grid the rice using a mixer. Sieve using the puttu sieve( Sieve with bigger holes) to get a coarsely ground powder. The bigger pieces you can put back on the mixer and grind again. Repeat this till all rice are coarsely ground. (The resulting flour you can also use to make puttu.). Set aside.

2)  Melt the jaggery adding water, bring to boil, sieve to remove impurities. Set aside to cool down.

3) Heat Ghee and fry coconut slices till light brown, set aside to cool down.

4) Wash sesame seeds once and set aside.

5) Mash banana in the mixer adding some water or Jaggery syrup.

6) In a deep vessel mix raw rice, 2 tbsp all purpose flour, dried ginger powder, Jaggery syrup, Mashed banana to get a thick batter consistency (dosa batter consistency). Toss in Ghee with fried coconut pieces, sesame seeds, baking soda and mix all well. Set aside 5-10 min.

7) Heat oil in a Kadai. Pour the batter into it, fry turning both sides. Wrap in tissue paper to absorb oil when done.

Chocolate Cake

LAYERED CHOCOLATE CAKE

First of all wishing all of my readers & fellow bloggers a Merry Christmas and Happy New Year !!!
Its been a while since I posted something in my blog ... cleaning around, running from one floor to another, nd managing my son , i was pretty lost somewhere.I guess many of you will be having the same situation .
Hope you will enjoy this recipe. Its like always inspired from my favourite recipe book by GU. Made it 3 times till now . This years Christmas cake for the family gettogether.
Happy Cooking !! Happy Blogging !!!

Things Needed:

4 - Eggs

250 gm - Sugar

200 ml - Orange juice

200 ml - Oil

300 gm - All purpose flour

3 tbsp - Cacao powder

1 tsp - Backing powder

Chocolate Gaze :

200 ml - Whipping cream

300 gm - Chocolate grated

Layering:

200 ml -  Whipping cream once again

then:

 Chocolate flakes, Some chopped peanuts, Hazel nuts etc. to decorate

Preparation Method:

1. Beat eggs with sugar until thick cream.

Add oil & orange juice into this , mix.

2. Mix dry ingredients together (flour,cacao,backing powder)in a bowl.

Add this to the egg mix using a sieve. 

After mixing uniformly pour into baking pan (28'' or 26 '') & bake for around 45 min. Let it cool.

3.For the Glaze, boil 200 ml cream once in a pan. Remove from heat.

Add  grated chocolate, mix uniformly until it melts.

4. Cut the cake into 2 layers.  

Spread half (or less) of the melted chocolate uniformly over the base layer.

5.Whipp 200ml cream and pour over the chocolate layer.

Place the top layer cake over this.

6. Spread rest of the melted chocolate uniformly over the cake.

Decorate according to your wish.

Apfelstrudel

Austrian Apple Strudel

Its a old traditioned Austrian dish.
Had it first in a restaurant in Wiesbaden.
Grateful to chefkoch.de for the great recipe !

Things needed: 

	For the Base:
250 g	All purpose flour
1pinch	Salt
1	Egg
100 ml	Lukewarm water
20 ml	Oil
	For die Filling:
100 g	Breadcrumbs
50 g	Butter
120 g	Sugar
10 g	Cinnamon
170 g	Rosinen
2 tbsp	Zitronensaft
1 kg	Apple
1 pinch	Rum aroma
then....	Some extra Butter, Sugar & Flour for the preparation.

Preparation Method :

For the Base: Knead well the ingredients 5 min. to make a dough . Apply 3 tbsp oil to the surface & keep aside in a vessel closed with a wet cloth for half hour . Spread some flour in a backing paper,place the dough in a backing paper & roll it out to a thin long square using a rolling pin. Brush with melten butter.

For the filling:
Heat butter in pan. Roast breadcrumbs goldenbraun in it . Mix in cinnamon & sugar.
Then add rosinen,lemon juice,rum aroma & apples. Mix everything well.
Let it cook for 5 minutes mixing.

When the filling is ready place it on one half of the base dough. Close it with other half. Seal & bake in 175 degrees until golden braun.

After baking is done brush the strudel with butter. Cut them into required slices & let them cool.

Serve with powdered sugar & vanilla sauce. U can use the same vanilla sauce in DampfNudel recipe.

German Dampfnudel with Vanilla Sauce

Dampfnudel with Vanilla Sauce

Winter is at the door & we are all craving for some warm food .!!!!!!!!!!! This time its a steamed cake served with a quick warm vanilla sauce . The hammer recipe is from chefkoch.de

VANILLA SAUCE

THINGS NEEDED:

1	Egg
2 EL	sugar
1 Pck.	vanilla sugar
1 level tbsp	cornstarch
500 ml	milk

PREPARATION METHOD :
Beat egg with sugar ,vanilla sugar, cornstarch. Finally mix in milk.
Boil once stirring well with a spoon.


DAMPFNUDEL

THINGS NEEDED:
500 gm - All purpose flour
20 gm - Dry yeast
50 gm - Sugar
250 ml - Milk
1 - Egg
1 pinch Salt
80 gm - Butter

For Steaming :
100 gm Butter
125 ml Milk

PREPARATION METHOD :
Mix everything to make a dough. Set aside in a warm place for 1 or 2 hour.
Make 9 balls from it.
Heat a pan. Melt butter, pour milk. Add sugar.
Place the balls over it. Close the lid.Lower the heat when the pan is full of steam.
Cook until the no milk in the pan & the bottom side of the ball gets golden brown.

Serve with warm vanilla sauce & cinnamon powder!

Palada Pradhaman

PALADA PAYASAM

Things Needed:
Ada - 1 packet , 200 gm
Milk - 3 litre approximately
Sugar - 1+1/4 cup approximately ( I used correct 15 tbsp)
Cardamom - 4 crushed
Ghee - 2 tbsp
Nuts -1 handful
Raisins - 1 handful

Preparation Method:
Soak ada in water for around 20 min . Wash & drain in cold water 2-3 times until water is clean.
Boil 2 litres milk in the deep cooking vessel . Add ada to this. Simmer well & let it cook. It will thicken.Add sugar into this and cook.
Meantime heat ghee in a nonstick pan. Roast cashews & raisins in this. Set it aside . Add the ghee to ada.
After ada is cooked check for sweetness , add more sugar if you want.
The payasam must be thick now , add the rest milk 1 litre or less , as per need to loosen it.
Add cardamom & fried nuts - raisins over it & finish.

Gulab Jamun

GULAB JAMUN - fried milk balls immersed in sugar syrup !!

A short video to motivate you to make this delicious dessert.
http://www.youtube.com/watch?v=Zbp0yDVZaq0&feature=plcp

Things needed :
Milk powder- 200
All purpose flour - 50 gm
Baking powder -1/2 tsp

Ghee / Oil for frying

sugar 300 gm
water 250 ml
Rose water - 2 tbsp

Preparation method :
Heat a cooking vessel . Make sugar syrup by dissolving sugar in water.Dont let it boil & turn brown. Add rose water into this . Syrup is ready.

In a bowl mix milk powder , flour & baking powder.
Knead dough adding little bit water.
Make small balls from the dough.
Deep fry in medium heat (use oil / Ghee) .Turn frequently until golden brown.
Put the fried balls in sugar syrup. For best results keep it in sugar syrup for min. 1 day.
Decorate with pista & badam or like you want.


                              This is my entry to Nithya & pavithra's Garnish the Dish event :)

Ada Payasam

ADA PRADHAMAN (Onam special)
This ada pradhaman I made for this Onam. Was finished very fast.

Things needed :
Ada - 1 packet 200gm
Chauvari (sago)- 1 packet 100 gm
Sharkkara (Jaggery) - 1 valiya piece , 400 gm
Elakka (Cardamom) - 3 crushed
Coconut milk - I used 3+1/2 packet coconut cream milk(200ml each) & 50gm of coconut powder
Chukku podi (gingwer powder) - 1 leveled tsp

Ghee - 7 tbsp
Nuts - 1 handful
Coconut pieces - 1 handful

Preparation method :
If the ada is long in size break them roughly .Wash & drain . Soak ada in water for 20 min.
Cook it in nonstick cooking vessel. Cook chauvari separate in another vessel adding water.
While both are cooking heat 1 cup water in another pot. Dissolve Jaggery in it. Strain it & keep it aside.
When ada is cooked drain it . Put it back to the nonstick cooking vessel.
Drain the cooked transparent chauvari also & add to ada.
Pour the Jaggery into this.Stir and cook.
While it is getting cooked heat ghee in a nonstick pan slightly roast nuts & well fry coconut pieces (should be brown but don't burn) .
Add this ghee to the cooking ada. Add 1 pack coconut milk & cook then the second & cook, dissolve the coconut powder in lil bit water & add to ada.
Reduce the heat to min.
Finally before finishing add another 1+1/2 pack coco. milk , ginger powder (mix it with 2 tbsp water ), crushed cardamom & fried nuts - coconut pieces. Mix well .
Set it aside from fire.

Fresh Strawberry Sorbet

STRAWBERRY SORBET

Things Needed :
strawberry - 600 gm
Sugar - 65 gm
Lemon juice - 1 tbsp

Preparation Method:
Powder the sugar in the grinder first ( this speeds up the dissolution of sugar ).
Clean the strawberries , cut them into chunks make a puree in the blender adding lemon juice and powder sugar.
Freeze it.
Use a Ice cream maker to make it creamy soft.
In case if you don't have an ice cream maker . Blend it smooth in the blender when it is semi frozen , this helps a lot to make it soft . Again freeze for sometime .
Serve this dessert decorated with some fresh strawberries.

Pazham Pradhaman / Banana Gheer

PAZHA PRADHAVAN Recipe

Things needed :Bananas - 4, 600gm
Jaggery- 160 gm
Ghee- 2sp
Coconut milk cream -5 tbsp 1/2 bottle

Cardamom - 5 crushed
Nuts and raisins - a handful

Preparation method :Slice the peeled bananas . Boil or steam them adding a small quantity of water.
Grind them to a paste ( dont need to be a a fine paste).
Add Jaggery to the water in which we cooked banana . Heat until it dissolves completely. Use a strainer to remove impurities in the Jaggery if any.
Else add the Banana paste to this. Add 2 sp ghee . Mix well .
Add 3 tbsp cream coconut milk and cook until it thickens and oil seperates to the top.
Add rest 2 tbsp coconut milk. Cardamom crushed ,nuts & raisins and mix well .
Boil once and finish .

Strawberry fruit salad

STRAWBERRY FRUIT SALAD

Things needed :
Strawberries - 12 , cubed
Apple - 1 , Peeled & cubed
Banana - 2 , cubed
Yogurt - 1 cup or less , beaten & smooth
Sugar - 3 tbsp

Preparation method :
Mix well the cut fruits , Yogurt and sugar using spoon. You can add more sugar if you want.
Serve straight away.

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Semolina Puree Dessert

GRIEß BREI DESSERT

Greiß and semolina are the same. even then Semolina are coarse textured compared to Grieß. Grieß is fine and smooth so it is usually used here for making baby food . I got a packet of Grieß from market and made a classic Grieß puree which is also eatable for my 9 month old.
And served this delicious classic dessert with Raspberry (Himbeere) sauce .

Things needed :
Semolina or Grieß - 60 gm
Milk - 1/2 litre or 500 ml
Butter - 15 gm
Egg - 1
Sugar - 2 tbsp
Vanilla sugar - 1 packet
Salt- 1 pinch

Preparation method :
Separate egg into yolk and white.
Cook Grieß adding milk in a nonstick pan in low heat.
When it thickens add sugar, vanilla sugar & salt .Mix well .
Turn off the heat.Mix in egg yellow to this using a egg mixer so that the yellow will go to all sides.
Add butter & mix.
Beat well the egg white until frothy.
Finally add this white to the Grieß and mix it at once using a spoon, do not over mix.
Can be served with Fruit sauces like Raspberry sauces or chocolate.

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Apfel Strudel

APPLE STRUDEL

Strudel is part of Austrian cuisine . There are many variations of strudel of which Apple strudel (Apfel strudel) is the most popular one. In Austrian Cafes they serve Apple strudel with cream or vanilla sauce and coffee.

Things needed : 

Apple - 750 gm
Puff pastry - 6 slices
Cashew nuts -1 handful
Walnuts -1 handful
Brown sugar - 2 sp or according to your need.
I used very sweet apples of Gala variety , so I didn't had to use lot of sugar.
Egg - 1 , beaten , to brush on the strudels
Powder sugar - to sprinkle on the finished strudel

Preparation method :

De skin the apples , cut into slices. Seeds and stem should be removed .

Chop both nuts . Mix Apples , nuts and sugar in a bowl and mix well . Filling for the strudel is ready.

Take a slice of puff pastry. Roll it on all sides using a rolling pin , on a wooden board.

Follow the pictures that for spinach strudel to make a strudel package .Preheat the oven to 180 degrees.

Place them all on a baking tray .
Make slits on the strudel using knife.

Brush the beaten egg on the strudel . This gives a glow to its surface also makes it crispier.
Bake until it is done.

Sprinkle powder sugar when hot.

Serve it with some cream or vanilla sauce on top.

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Rava Kesari or Kesari Bhaat

RAVA KESARI / SOOJI HALWA / KESARI BHAAT

Sooji makes very quick desserts without much pain and Kesari is one of it. All you have to do is roast it in a pan and add milk , sugar and dry nut n fruits . You can even add bit of food colour if you want to make it for your guests.

Its form and shape is also upto your choice. You can either pour it in a mould to get like pudding shape or you can move it into a greased tray to make it like fudge shape. Choice is yours.

You can decorate it with nuts and dry grapes or alternatively with some candied peel .

This kesari I used to make often at home, when I have sugar craving.
Its always delicious and the plate will be empty in seconds.

Things needed :

Rava - 100 gm ( roasted or unroasted)
Ghee - 3 tbsp
Milk - 200 gm
Sugar - 5 tbsp
Cardamom - 3 , seeds crushed
Nuts or Almonds - a handful , silvered.
Serving size for 3 persons.

Preparation method :

Heat Ghee in a nonstick pan in medium heat , add unroasted rava and roast it uniformly by continously stirring . A nice aroma comes of roasted rava and its color changes a litle bit.
If the rava is already roasted then just add it to the pan, no need to roast it again .
Add milk to this . Mix well .
Add sugar cardamom and allow the milk to reduce.
When it thickens and seperates from the pan add the nuts and mix once.
Apply some ghee to a bowl & Transfer the kesari into it. Allow to cool and move to a serving plate. Decorate with nuts or dried grapes or candied peel.
I had some left over candied peel in the refrigerator so I used it. First put the candied peel in the bottom of the bowl and then put the kesari mix over it. .. Decoration is always upto you !!

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Vermicelli Payasam - Rice Noodles n Milk Dessert

SEMIYA PAYASAM - GHEER - RICE NOODLES MILK DESSERT

Payasam or Pradhavan is one of the favourite desserts being made in Kerala, South India. It is a must for festivals like Onam . There are different varieties of Payasam ...Ada Payasam,Kadala Payasam, Jackfruit Payasam,Banana Payasam and a lot lot more...
In North India they call it as 'Gheer' . May be cuz it consumes Ghee (clarified butter ) ..dont know.
This one is my favourite Payasam... Don't need a special reason to make it ..I am happy whenever I'm making it.It brings me memories from home.

Things needed :

Vermicelli or Sevai or Rice Noodles - 1 pack 200gm
Milk 2 litres
Sugar - 12 sp (12 sp was perfect for me ;but you can adjust to your need )
Cardamom - 6 pods crushed
Cashew nuts & dry grapes or sultanas - some
Ghee ( clarified butter ) - as needed




Preparation method :

Heat 2 spoons of Ghee in a bottom thick container in which you would like to make the Gheer .

Roast the nuts & fry sultanas until they form balloon like ..keep aside.









You can add Ghee if needed.

Add vermicelli and roast uniformly in the ghee stirring.







Add Milk in the roasted vermicelli and allow it to cook , stirring in between.

Pay attention so that the Gheer wont burn in the bottom.

When the vermicelli cooks almost , it thickens ...add sugar & stir.

Let the mixture to get a bit thicker...it tastes good that way.

Mix in the crushed Cardamom & Raisins.

The tasty tasty Gheer is ready to be served.

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Raw Banana Jaggery

RAW BANANA Jaggery 

Another recipe which has the fragrance of my sweet childhood. Mom used to make it quickly when I comes back from school . Don't know how many times I had this .

The Bananas used in this recipe shouldn't be complete ripe. It should be only slightly ripe.

Things needed :
Raw banana -2 , cut round
Coconut Milk - 3 sp
Jaggery - 4sp ( as required )

Ghee - 1/2 sp
Cardamom - 3

Nuts for garnishing.(optional)

Preparation Method:
Partially cook the cut Banana in water adding coconut milk.

It gets cooked very fast.

So after its almost cooked add the grated Jaggery.

Fully cook.




Garnish with nuts & serve.




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Coconut Burfi

COCONUT BURFI

Coconut Burfi is a tasty dessert made with Coconut , Milk and nuts.

Things needed :

Coconut - 50 gm

Condensed milk -1 tin
sugar - 5 sp
Cardamom crushed - 5
Cashew nuts crushed -10
Pista 7-8

Pour the coconut in a nonstick vessel.
Saute until a slight smell of the coconut spreads.
But dont burn it or brown it ..look at the texture of the coconut in the picture.






Add the condensed milk. It should be enough to cover the coconut .






Cook by simmering continuously .
You can see the mixture is getting thick after some time .








Add the crushed Cardamom & Cashew nuts
when the mixture thickens.
Saute well.



You will see the mixture leaves out the nonstick vessel. Keep sauting for few more minutes.

There should be only enough water to make it a burfi. If there is too much of water then it will become like halwa . Refer the picture .




Greece the sides of a tray using Ghee.
Transfer the Burfi mixture into it.
Make it a square like form using a flat Spatula.
We are making thick bars out of it,
 so apply enough pressure on its sides & top surface with the spatula..














Now apply Ghee on a thin sharp knife,
using which you want to cut the Burfi..

Proceed gently cutting the Burfi.

Allow it to cool down completely .






Top it with some sliced pistachios..

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