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Friday, August 31, 2012

How to make Ada for Ada Pradhaman at home ?? | Two methods of preparing rice flakes for Kheer

Ada Pradhaman & palada payasam is  a common kheer among Keralites esp for Onam Sadya(banquet lunch on a banana leaf)  & marriages or any special occasions.Though ada(thick rice flakes) are available in stores for making payasam but this time I wished to try the home made ada.Mom had made these once or twice though not regularly but sure is a keeper.I have shared two methods of making ada,you can use either of them if preparing at home.The first method ada can be stored in air tight bags for days but the second method,the ada has to be used immediately.Both methods the ada is soft,need no further cooking if used immediately for making payasam.The second method is preferred in most marriage catering & functions in Kerala.Though I wished to post it before Onam,but due to the laptop issues got struck.Anyways,better late than never.Do check this out at home or bookmark the post for further reference !!



Ingredients (for both methods)
rice plain/pachari  1 cup(refer notes)
salt a pinch
banana leaves
coconut oil 2 tsp

Method 1-

  1. Wash & soak the rice in water for 1-2 hours.
  2. Drain  the water and grind the rice in a blender until smooth with very little water like idly batter but thicker.(use minimal water).Add pinch of salt and mix.
  3. Wash the banana leaves ,wipe with a paper towel.Put on the stove on low heat, hold  leaf above it,hold it until its slightly wilted( helps to roll easily)
  4. Apply half a spoon of coconut oil on the reverse side of the leaf.And spread the batter on the other side(good).Spread it as thin as possible.Roll the leaf tightly and tie with a string.
  5. Boil water in a idli cooker or pressure cooker and place the rolled leaf in it.
  6. Steam cook for 10 -12 minutes.Remove from cooker,let it cool and you'll find the ada leaves the leaf.
  7. Cut into pieces and prepare your delicious pradhaman or payasam !!
Method 2-


  1. The steps 1& 2 remain the same from the above method.
  2. Wash and dry the banana leaves.Cut the sizes as per your pan size.Apply oil on top of the leaf.
  3. Boil water in a wide bottomed pan to constant  boil such that the leaf fits in properly.
  4. Spread the batter thin and when the water is boiling hot,drop the batter spread leaf in it.
  5. Leave it to cook for 5 minutes,you will notice the color change of batter to that of translucent.
  6. Remove from flame.Put the cooked ada in warm water.Rinse the ada in water for 4-5 times until the stickiness of batter and oil leaves from ada.
  7. Cut into smaller bits when cooled and then ready to usde for payasam !!
Servings~  1 cup

NOTES
*You can use rice flour too for making adas,if so then add salt and water little by little and make it into a spreadable batter.The ground rice batter yields more softer ones than the rice flour ones.Also make sure you are using good quality rice flour with minimal stickiness.
* If you are refrigerating ada after preparing,then please put it in hot water before making payasam like the store brought packet.Refrigeration hardens the ada.This is not required if using immediately for preparing payasam.
* The second method ada has to be used immediately for making payasam,canot be stored long.
* You can cut the ada in bigger or smaller pieces as per your wish.
* I haven't tried it with aluminium foil in place of banana leaf although I have prepared ela ada in foil.


Thursday, August 30, 2012

Ada Pradhaman (with Home made Ada) | Rice flakes Kheer & Happy Onam to all Keralites :-)

Hi friends,
                         "Wishing all Keralites  A Very Happy Onam"
Hope u all are fine and enthusiastic in your spaces.Am very sorry about my sudden absence from the blogosphere. Actually,I was quite busy in the last couple of days with the school re-opening,my laptop was down with some issues and so couldn't update any posts neither could I visit your spaces or leave comments then it was our wedding anniversary celebrations and followed by Onam.Thanx to all my close friends in blogging who dropped me a line through mail and messages,checked if everything was fine at my side.Love you all dearies for the sweet thought.A big bunch of thanx to everyone who visited my space during my absence and cheered me up to join blogging soon.And so friends am back with all zeal and enthusiasm.Will try & get back to your spaces soon,do drop by my space too as always !!
Today is Onam ,a festival celebrated by all people in Kerala.The festival commemorates the Vamana avatar of Vishnu and the subsequent home coming of Emperor Mahabali.The festival is marked by various festivities,including intricate flower carpets(athappoo),elaborate banquet lunches,pulikali,snake boat races etc.Not going much to the details of Onam,we just had a wonderful lunch with all dishes,kids really enjoyed it.Ada pradhaman is one of the important kheer/payasam served in the banquet lunch.So,sharing the recipe with you all with the home made ada.Stay tuned for the homemade ada recipe,Coming next !!


Ingredients
ada /rice flakes/homemade ada 1 cup
jaggery 3/4 th -1cup
coconut milk thick 1/2 cup
coconut milk thin 1 cup
cardamom powder 3/4 tsp
dry ginger powder 1/2 tsp
cashew nuts 2tbsp
raisins 2 tbsp
ghee 2 tbsp



Method
-Wash the ada and keep aside.Bring water to boil in a pan and add ada.Cook till it is done.Drain under cold water till its no more sticky and keep aside.(If you're using the homemade ada,you can skip the cooking of ada)
-Heat the ghee in a pan and fry the cashews slightly brown ,then remove in a plate.
-Add the raisins and fry it.Then,remove on a plate.Add the ada and saute till slightly done.
-In the mean time,heat jaggery in 1 cup water and melt it.Starin and remove impurities.
-Add the strained jaggery to the ada and thin coconut milk.Let it cook on medium flame upto 20 minutes stirring frequently until it thickens slightly.
-Add the fried cashews,raisins,dry ginger powder,cardamom powder.
-Lower the flame and add thick coconut milk.Wait till one or two bubbles appear at the surface.
-Put off flame and serve warm !!


Servings ~ 3 adults

NOTES
* You can use store brought ada or the home made ones.Home made ada yields more softer ada.
* Use the dark colored jaggery for a nice color.
* I have used the canned coconut milk.To make thin coconut milk ,dilute with water,use 1:1 or 1:2 ratio depending on the thickness.You can also use maggi coconut milk powder or squeeze milk from shredded coconut.
* Ada pradhaman tends to thicken on cooling,so put off flame when slightly watery.


Just a glimpse of  our Onam spread lunch :-)

(From left to right in bowls-rasam,parippu curry,sambharam,sambhar,ghee & pradhaman; also in the leaf left to right:banana,pappadam,chips,sharkara varatti,inji curry,aviyal,beetroot khichdi,, cabbage thoran,lemon pickle,sambhar & rice)

Enjoy !!!
Sending this to Sharan's Onam Grand Feast event


Monday, August 20, 2012

Varutharacha Sambar | Sambhar with Roasted coconut | Thrissur Style Sambar

Sambar is a very well known recipe in the southern parts of India and now in North India as well.But still being from Kerala,I have learnt two methods of making sambar by now and there are many other variants with one veg alone combinations.This is a recipe( which I don't frequently make )that I learnt from my MIL and this sambar prepartion is different from that my mother makes.This is a slightly lengthy process of roasting the shredded coconut and then grinding it to a smooth paste.And by now,you might have understood the reason of me not making it often but the dish is very thick, delicious & flavorful such that it can be just served with plain rice alone with no additional side dishes.Do check this out with steamed rice or dosas !!



Ingredients
to cook
toor dal / tuvara parippu 1/3 cup
potato 1 medium sized (peeled & cubed)
carrots 2 (peeled and cubed)
drumsticks 7-8 pieces of 2" long
brinjal  1 small cubed
tomato 1 chopped
ash gourd 1/2 cubed(refer notes)
pearl onions 8-10(peeled)
asafoetida 1/2 tsp
turmeric powder 1/2 tsp
salt

to roast & grind
shredded coconut 1 cup
coriander seeds 2 tsp/ coriander powder 2tsp
red chilly 2-3 /chilly powder 1 tsp
fenugreek seeds/fenugreek powder 1/4 tsp
sambar powder 2 tbsp
shallots 3-4 (I have skipped this)
curry leaves

to temper
mustard seeds 1 tsp
shallots finely sliced 5-6
curry leaves
dry red chillies 3
curry leaves few




Method
-Use a clay pot or heavy bottomed pan.Add the toor/tuvar dal enough water to cook,add salt & turmeric powder.Bring to boil,let it cook until 2/3 cooked.(refer notes)
-Add the vegetables, asafoetida. at this point except tomato.Cook again until tender.
-In the mean time,dry roast the coconut in another non stick pan.Wait till the color changes to evenly brownish(don't burn it up,keep stirring & keep on medium flame)Add the spices on low flame,warm it up.Put off flame.(Refer pics below)


-Cool down and grind adding little water to a smooth paste.
-Add this to the boiling vegetables,add tomato.Bring to boil.Wait till it thickens for 7 minutes.
-In another pan,temper the sambhar by adding 2tsp of oil in the pan and splutter mustard seeds,fry curry leaves and red dry chillies.Saute shallots till pinkish brown,Add this on the cooked sambhar.
-Serve with rice!!

Servings ~ 4 adults

NOTES
* If you are using pressure cooker to cook the dal,make sure the dal is not very mushy when cooked.
* You can add tamarind pulp instead of tomato.
* You can add 2-3 shallots when roasting coconut too,adds flavor and my MIL does it.
* You can add more vegetables too or replace the existing ones with some other veggie.
* You can cook the toor dal and veggies in a pressure cooker  but it shouldn't be over cooked.
* Try using the whole spices for grinding,adds more flavor.


Friday, August 17, 2012

Bread fruit Curry | Kadachakka Curry | Cheemachakka Theeyal

Bread fruit /Kadachakka is loaded with lots of calories and more of fiber.It helps in reducing cholesterol and acts as a bulk laxative.It closely relates to jackfruit and belongs to the mulberry family.Its also a good source of vit C ,excellent source of potassium and copper.This curry is my mom's version and we just love it a lot.Here,its difficult to find bread fruit but at times its available in the korean markets.This theeyal/curry serves best with hot steamed rice.Enjoy making this at home & Have a happy weekend!!!


Ingredients
bread fruit 3/4 of a medium sized one
shallots 15-20
coconut sliced /thenga kothu 1/3 cup
green chillies 2 vertical slit
garlic crushed 3 cloves
shredded coconut 1 cup
turmeric powder 1/3 tsp
coriander powder 2 1/2 tsp
chilly powder 1 1/2 tsp
garam masala 1/2 tsp
tamarind 1/2 lemon size
curry leaves 5-6
oil 2tsp
salt


Method
-Peel the skin and wash the bread fruit.Cut into small cubes,discard the core.Keep aside.
-Soak the tamarind in 1/3 cup water.Strain the pulp and keep aside.
-In the meantime,dry roast the coconut (see pics here) and roast the spices on low-medium flame .Grind this inn a mixer or blender when cooled in a smooth paste using little water.
-Heat oil in a pan and add curry leaves,then fry the sliced coconut until slightly browned.Saute the whole pearl onions/shallots ,crushed garlic and green chillies.
-Add the chopped bread fruit to the sauted shallots.Add the ground paste and bring to boil.Add 1 cup water too.
-Cover and cook for 20 minutes until the bread fruit is cooked and thickens.
-Add the tamarind pulp at this point and adjust salt.Cook again for 5 minutes.Note the oil floating on top.
-Put off flame and serve with rice.



Servings ~ 3-4 adults

NOTES
* You can add more water if the gravy thickens more.
* Adjust the chilly powder and green chillies as per spice tolerance.
* You can either put peeled shallots as whole or cut into halves to saute.



Sending this to WTML(Walking through memory lane) event guest hosted by Archana @ The Mad Scientist Kitchen

Wednesday, August 15, 2012

Reine de Saba avec Glaçage au Chocolat | Chocolate Almond Cake (Julia Child's Birthday)

Today,15th Aug 2012 is Julia child's 100th birthday.Julia child was an American chef,author and Television personality.She is most recognised for bringing the French cuisine to the American public with her debut cook book,Mastering the Art  of French Cooking.The most notable television programme was 'The French Chef' premiered in 1963.As a tribute to her,we @ Baking Partners decided to make the favorite cake of many-Chocolate Almond Cake.A very special cake of almond ,butter & chocolate that is some what moist in the center,it literally melts in mouth.This is my first French cake tried & tasted ever,a very light cake.In this cake there are is no enhancing agents like baking powder,baking soda;eggs are separated with yolks & whites and the beaten egg whites are folder in the batter.Enjoy making this cake at home for your dear ones:-)


Ingredients 
For 9 inch round pan  
 cake flour /all purpose flour (scooped and leveled, turned into a sifter) 2/3 cup /64g 
 pulverized ground almonds  73.12g (slightly lesser than 3/4th cup)
 semi-sweet chocolate melted with 2 ¼ teaspoon of rum or coffee 4 .5ounce/ 1bar +1/2squares/127.57 g
 softened butter + 1tablespoon/ 127g  (¼ lb. or 1 stick & 1tbsp)
 granulated sugar/ 150.8g (3/4 cup) REFER NOTES
 eggs 3 ( Yolk and white separated)
 Pinch of salt
 granulated sugar (1 ½ tbsp)
 almond extract   1/2 tsp(refer notes)

 For chocolate icing
 semisweet baking chocolate 2 .25ounces (7 small squares)/ 63.7 g

 rum or coffee 7tsp
 unsalted butter 6 to 7 Tablespoon



Method
Preheat oven to 350F/ 180 C.Butter and flour the cake pan.Pat the excess flour out.
- Set the chocolate and rum or coffee in a small pan(I used coffee), cover, and place (off heat) in a larger pan of almost simmering water( In a steel bowl mix chocolate and rum/ coffee and place it over another bowl with  boiling water, chocolate will melt after 5 minutes) ; let melt while you proceed with the recipe. Measure out the rest of the ingredients.
Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture. Beat in the egg yolks until well blended.
-Beat the egg whites and salt in a separate bowl until soft peaks are formed (gradually increase the speed of your mixer and for about 5 minutes); sprinkle on the sugar and beat until stiff peaks are formed (make use it should have peaks not deflate ones).PLEASE REFER THIS LINK FOR REFERENCE OF PEAKS
-With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the ground almonds, and almond extract. Immediately stir in one-fourth ( ¼) of the beaten egg whites to lighten the batter. Delicately fold in a third  (1/3rd) of the remaining whites and when partially blended, sift on one-third  ( 1/3rd) of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.( Fold in remaining whites alternately with flour in 2 more additions each until you finish the  egg whites and flour)
Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for 25minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a needle plunged  into that area comes out clean; the centre should move slightly if the pan is shaken, and a needle  comes out oily(Bake cake until it puffed andgently set in center and tooth pick inserted into center comes out with a few moist crumbs attached, about 20-25minutes. (My cake took 25 minutes to cook  started checking from 15th minute,then 20 and finally cooked only by 25th.)Cool cake in pan 10 minutes.).
-Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two (about 2 hours); it must be thoroughly cold if it is to be iced.
-To serve, use the chocolate-butter icing recipe below, and then press a design of almonds over the icing.



TO PREPARE  ICING-
-A bowl filled with a tray of ice cubes and water to cover them and set aside.
-Place the chocolate and rum or coffee in a small pan, cover, and set in a larger pan of almost simmering water.  Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. At once spread it over your cake with spatula or knife.(Combine chocolate and rum/coffee in small metal/steel bowl. Set bowl over small saucepan/pot of barely simmering water and stir until melted and smooth. Remove steel bowl from over water. Using wooden spoon, mix and incorporate 1 tablespoon of butter, use only 1 tablespoon at a time, until icing is smooth. Place the chocolate bowl over the bowl filled with ice water. Continue to beat until icing is cool and thickened to spreading consistency)
-Place cake on platter. Scrape icing onto top center. Using small offset spatula, spread icing evenly and thinly over top and sides of cake. The cake can be made 1 day ahead. Cover with cake dome and store at room temperature.
  


Servings~ 1 round cake of 9"
NOTES
* You can use almond extract as the original recipe,my family doesn't like the flavor much.So I have added vanilla extract.
* The sugar mentioned is 3/4th cup but my friends who finished baking early told that it was mildly sweet so increased sugar to another 1/4 cup i.e used 1 cup instead of 3/4 th cup.And so probably the cake took 25 minutes to cook.
* Substitute for cake flour While measuring the cake flour,add a tbsp of corn flour and fill the rest of the cup with all purpose flour.I used this way.
* The egg whites should be beaten in a clean bowl with no greasy,oily touch and not even any part of egg yolk should be mixed.Otherwise the peaks will not be formed.You can add a tsp of vinegar and salt in the bowl using for beating ,wipe it with a paper towel.Don't wash,this helps to stabilise the egg whites.
* You can use a double boiling method to melt the chocolate.  Or you strictly follow Juila’s method.
* Cake won’t set at the center, it is shaky, sides will set, and tooth pick comes out clean, where as in the center it will be oily.
* You can make this cake without any stand mixer.
* The original Julia child recipe calls for a 8" cake pan for which the ingredients listed are as follows-
    cake flour (scooped and leveled, turned into a sifter) ½ cup/ 57g(refer notes)
    pulverized ground almonds 1/3 cup/ 65g
    semi-sweet chocolate melted with 2  tablespoon  of rum or coffee 4 ounce/1 bar /113.4 grams   of
    softened butter 113g(¼  lb. or 1 stick)
    granulated sugar 134g(2/3 cup )
    Eggs  3 ( Yolks and White Separated)
    Pinch of salt
    granulated sugar 1 Tbsp
    almond extract 1/2 tsp  or vanilla extract
 
Chocolate Icing
For Icing
   semisweet baking chocolate 2 ounces (1/2 bar)/ 56.7 g 
   rum or coffee 2 tbsp
   unsalted butter 5-6 tbsp
rest of the method remains the same like 9" cake.
*Even though recipe says about 25 minutes, start checking the cake from 20 minutes if you are using 8 inch cake pan,   9 inch cake pan then from 15 minutes.(Mine was done only by 25 minutes since I increased the sugar to 25 minutes)
* You can make this cake without any flour using entire almond meal.
* Butter can be substituted with butter + oil combo.



If u wish to be part of our team and would love to develop your baking skills,then this group is the right one for you-Baking Partners an effort by Swathi @ Zesty South Indian Kitchen :-)

 


Tuesday, August 14, 2012

Suji Cookies | Tricolor Cookies & Happy Independence Day to all Indians :-)

                " Wishing all Indians a Very Happy Independence Day in Advance !!! " 

When I first heard the name of the cookies in her space,thought it to be made with suji/rawa.But to my wonder,there is no suji or raw in it.They are just melt in mouth cookies easily broken like nankhatais,they use ghee.This is a famous cookie from Malaysia.This recipe is taken from Reshmi's Easy Cook.Thanx Reshmi for the flavorful colorful cookies.Kids loved it a lot.The coating with caster sugar gives a crystal effect but in order to avoid excessive calories,I just skipped it.You can make these cookies for kids kitty parties,play dates & picnics.Being away from India,I just made these cookies to remind kids the National flag and to feel Indian.Do try this out and even adults will surely fall in love with them :-)

PS:The flavorful round up of EP Series-Fenugreek leaves or Green Chillies is posted @ Palakkad Chamayal.Do visit her space for the virtual treat & grab your awards.Thanx Kaveri once again for the great efforts:-)




Ingredients
all purpose flour/maida 250 gms
ghee 150 gms(1 cup)
vegetable oil 100 gm~ 1cup(refer notes)
baking powder 1tsp
baking soda 1 tsp 
icing sugar 100gm~(refer notes)
ground almonds 100gms (refer notes)
vanilla 1/2 tsp
food colors (orange & green)
salt 1/8 tsp
caster sugar to coat(refer notes)





Method
-Sift the flour,baking soda,baking powder,salt.
-Add the remaining ingredients except ghee and food colors,mix it well with a whisk.Slowly add the ghee and knead to form a smooth dough.
-Leave aside for 20 minutes.Divide the dough in 3parts-Mix1-2 drops of orange food color in one part ,knead well.Repeat the same for green food color part and leave the third part as it is.
-Preheat oven to 300 degrees F or 150 degrees C.
-Pinch out little balls from each dough and make a ball again to get the marbled effect.
-Place each ball on a tray lined with parchment paper and bake in pre heated oven for 15-20 minutes.
-Repeat the same step for remaining dough until you finish.
-Cool on wire rack and coat the caster sugar.(refer notes)

Servings~ 25 cookies(may vary depending on size)




NOTES
* My cookies cracked slightly;whereas in her recipe its intact.I feel the balls should be made slightly smaller than these to prevent cracking.
* You can use blanched almonds to grind.Whole almonds can be blanched by adding hot water into the bowl of almonds,leave for 5 mins.Then drain the water and place each almond b/w your thumb & index finger to remove skin.Place on paper towel,dry and grind to powder.
* The granulated sugar can be powdered to use.But the icing sugar tastes more good.The original recipe calls for 125 gms but reduced to 100gms which is moderately sweet cookies.
*The original recipe calls for 250gms (1 1/2 cups)of ghee but I reduced the fat amount and so tried it with 1 cup ghee and 1/2 cup oil.Came out good with good amount of ghee flavors.You can use 1 1/2 cups of ghee alone too.
* You can use more food colors or change colors as per desired keeping the basic recipe the same.
* I have not coated the caster sugar at the end to skip the additional calories.The cookies are sweet enough otherwise too.


Sending this to Jashn E Azadi event hosted by Preeti @ Preeti's Kitchen Life , Independence Day event hosted by Sharan @ Sharan's Samayalarai



Sending this to Shema's Cookie Event hosted @ Life scoops

Monday, August 13, 2012

Vegetable -Egg Casserole(One pot Meal)

Vegetable -Egg casserole,a complete balanced nutrition option for your busy days.Casserole recipes always come handy when you don't wish to spend much time in the kitchen.You can also set this a day before making in the refrigerator to ease your work and bake just before its needed.This can also be done esp on friday nights.Once it is in the oven,you can be free watching movies or scrolling on your key pads or chit chatting,Isn't that easy?? We just loved it and its a perfect balanced nutrition,picky eaters would also love the egg and bread toast taste.Check this out,dearies:-)
Recipe Source : Show me the Curry


Ingredients
eggs 4 large
spinach 1 cup(refer notes)
red bell pepper 1/2 cup
mushrooms 1 cup
green onion 2 stalks(refer notes)
french bread 1/2 loaf cubed
cheese 1 1/2 cups shredded(refer notes)
salsa 1 cup
milk 3/4 th cup
cilantro 5 sprigs chopped
green chillies 2-3 chopped
pepper powder to taste
salt to taste


Method
-Wash and chop all veggies,keep aside.
-Preheat oven to 350 degrees F and lightly coat a 3 quart baking dish with oil.(I used my 8'' square glass pan)
-Layer first starting with spinach in the dish,followed by mushrooms & then bell peppers .
-Layer the cubed french bread over the veggies followed by the shredded cheese over the bread.Keep aside.(see pics)

-In another bowl,beat the eggs,add salt,pepper powder & milk.
-Add cilantro,green onion chopped ,green chillies,salsa to the egg mixture.
-Pour this over the shredded cheese in such a way that it reaches all sides and seeps through the bread soaking it fully.

-Place in the pre heated oven and bake uncovered for 45 minutes.
-Remove from oven,you will notice the egg is set,the cheese melts,bread is crisp on top & outer edges and soft inside.Cool it down for 5 minutes.
-Serve with salsa or pickles !!

Servings~8" square dish





NOTES 
* I wasn't having spinach in my pantry,so haven't used spinach,instead increased the green onions stalks.
* Use the green chillies and pepper powder as per your spice likes.







Friday, August 10, 2012

Papaya Pradhaman | Papaya Payasam (Kheer)

Papaya, is very rich in vitamins ,minerals & fiber.(as I mentioned earlier in my papaya milk shake post)This is a real tasty delicious pradhaman,to check out on Onam which is in a couple of weeks now.I was very uncertain of the taste of the pradhaman,but to my wonder kids asked for more.They really loved it ,it tastes similar like other pradhamans,papaya in it has no special taste difference.The color of the pradhaman is reddish brown in color.If you have kids & elders who hate this wonder fruit papaya,then this is the best easy way to sneak the fruit.I bet,anyone would say 'no' to this delicious dessert.So,do give this a try & Enjoy !!!


Ingredients
ripe papaya 2.5 lbs(1.13kg)
coconut milk (thick) 1/2 cup
coconut milk(thin/ 2nd) 1 1/4 cups (refer notes)
jaggery 1 cup(refer notes)
ghee 2-3 tbsp
cashews 2tbsp
raisins 2tbsp
cardamom powder 1tsp
dry ginger powder 1/2 tsp


Method
-Wash,peel and cut the papayas in water,cut into cubes.(refer notes)
-Place it in a pan with 1 cup water and let it cook on medium flame covered.It may take 15-20 minutes.If the water dries up,add half of the thin coconut milk.
-In the meantime,melt the jaggery in half cup hot water.Strain the impurities,keep aside.Heat another pan and add ghee(2 tbsp).Fry the cashews followed by raisins,drain and keep aside. Reserve the ghee.
-Add the cooked papaya in the reserved ghee and slightly mash the papaya pieces or fully mash the papaya(as per preference). I mashed slightly. Saute the mixture until its reduced and looks slightly browned.
-Add in the jaggery and keep sauteing. The jaggery should reduce considerably and coat the papaya well(looks like chakka varetti). Add in the remaining 1 tbsp ghee and saute till it leaves the sides of the pan.
-Add the 2nd coconut milk at this point and simmer for another 5-7 minutes until its thick and without any lumps. Keep stirring in between so that it doesn't stick to the bottom of the pan.
-Add the cardamom powder and dry ginger powder.Lower the flame to low heat.
-Add the thick coconut milk,let 1-2 bubbles appear at the surface.Switch off flame.
-Serve warm or cool !!

Servings~ 3-4adults

Notes
* The outer tough skin should be cut thick as it may leave a bitter taste.Please check the taste of a cut piece before boiling.
* If you are using coconut milk from shredded coconut,then add the third extract milk to cook papaya follwed by the second and finally towards the end add the first.(thick)
* I used the canned coconut milk(Chaokoh brand).I diluted the 3-4tbsp of thick coconut milk in 1 1/2 cup water to get thin coconut milk.
* Jaggery should be used as per sweet tooth. The pradhaman color solely depends on the type of jaggery used.
* You can fully mash the papaya pieces too but we like tiny crunch bits so I just mashed 3/4 th.

Just a closer view:)


Sending this to Know your Natural Sweetness-Jaggery, hosted by Achu @ Tangy Minds ,Guest host VFAM- papaya,

Thursday, August 09, 2012

Prawns Biriyani(Dum Style)

Prawns biriyani is my kids favorite.They love this as prawns has no bones in it,so my work becomes easier too.I had prepared prawns biriyani long before,do check that simple version.This is a moderately spicy version,please do modify the spices according to your taste buds.And in this I used the dum style,so this retains the flavors more in the biriyani.Do try this out,if you love prawns :-)



INGREDIENTS
To cook rice
basmati rice 2 cups
water 3 cups
ghee 1 tbsp
cinnamon 1'' piece
cloves 3-4
cardamom 3-4
star anise 1
peppercorn 5-6
bay leaves 2
salt

To marinate
prawns 2 lb(20-25 large)
ginger garlic paste 1tsp
chilly powder 1tsp
pepper powder 1tsp
turmeric powder 1/2tsp
salt

To prepare masala
onion 1 1/2 large sliced
tomato 1 1/2 medium sliced
turmeric powder 1/2tsp
chilly powder 1 tsp
coriander powder 1 tsp
pepper powder 1 tsp
garam masala/ biriyani masala 1/2 tsp
green chillies 4 slit vertically
ginger garlic paste 1 tsp
curry leaves
mint leaves 4-5sprigs chopped
cilantro 4 -5sprigs chopped
salt
oil 4 tsp

To garnish
onion 1 large sliced
lemon 1/2
cashews
raisins
ghee 1-2 tbsp


METHOD
-Rub the prawns using salt and lemon.(I usually apply it all over the prawns and leave it for 15minutes.)Wash under running water 5-6 times until all bad odor disappears or else repeat the first step.
-Marinate the prawns using the ingredients listed above for 1/2 -1 hour.
-Wash the basmati rice and soak in water for 30 minutes.
-Heat ghee in another pan and fry the cashews,raisins.Keep aside.Fry the rice in the same ghee for 2-3minutes after draining the water.
-Place a cooker with 3cups water,add salt and the other spices listed under cooking rice .Bring to boil and add rice.Keep on medium flame.Cover and cook till the water evaporates and the rice is cooked.Put off flame.
-In the mean time,Place another pan on medium heat,add oil .Saute onion till translucent.Add the green chillies,curry leaves,coriander leaves/cilantro,mint leaves.Saute and add the ginger garlic paste.
-Add the chopped tomatoes and cook till mashed.
-Add all spices listed to prepare masala and saute for 2 minutes till the raw smell of spices vanishes.
-Add a cup of water and salt.Bring to boil.Add the marinated prawns to it.
-Cover and cook for 15minutes till gravy thickens.Keep this in low -medium flame.Add the cooked rice on top.Squeeze the lemon juice on top.
-Cover or seal it tightly using maida or atta or a tight lid and leave for another 15-20 minutes on low flame.
-Heat another pan with 3tsp of oil and saute the onion for garnish (I have skipped this)till brown and add to the cooked rice along with fried cashews,raisins and chopped cilantro .
-Serve it with raitha, papad & pickle!!


Servings ~ 3-4 adults

NOTES
*You can fry the prawns if you want it more tasty.
*You can also skip the fried onions for garnish too.I have skipped too.
* The spice level is on a higher side,if you wish a milder version- please reduce your spices esp pepper powder and green chillies according to your taste buds.
*This is a low fat version of prawns biriyani with very less oil and ghee.You can increase the ghee amount.


Sending this to Virtual Eid Potluck party,Spotlight-Rice/Roti/Pulao/Puri

Wednesday, August 08, 2012

Traditional Paalappam (with & without Yeast) & Corn Ishtu | Laced Rice Pancake(with & without Yeast) & Corn Stew | Kerala Traditional Breakfast

Appam/Laced Rice pancakes is a common breakfast menu in Kerala and invariably stews pair best with appams.Stews can be made with chicken; chicken stew or a veg version like vegetable stew,mixed bean stew.simple chicken curry also works best with my kids.My family likes corn on the cob and corn kernels too.I had a packet of corn kernels in the freezer and so prepared a stew with this.This was a very healthy combo with appams,we all liked it a lot.Do try this out if u like corn kernels.

(Pics updated + updated pic of a tried version of paalappam without yeast,tastes soft & delicious)

(paalappam with chicken curry)

Ingredients
for appam
raw rice 2 cups
dry active yeast 1/2tsp or kallu (coconut fermented wine)1/4 cup(2 tbsp)
cooked rice 2 tbsp(refer notes)
coconut milk 1.5 cups(refer notes)
sugar 1tbsp
salt 1/2 tsp

for corn stew
corn kernels 1 cup
potato 1 mashed (medium  size)
onion 1 sliced
ginger garlic paste 1 tsp
green chillies 3-4
thick coconut milk 1/3 cup
thin coconut milk 1 cup
coriander powder 1tsp
pepper powder 1 tsp
garam masala 1/2 tsp
turmeric powder 1/2 tsp
salt
oil 2tsp
curry leaves few



Method 
for appam
-Wash and soak the rice in enough water for 3-4 hours.Add this in a blender/mixer/grinder and grind it till smooth with little water added.
-Remove this in a bowl and grind the cooked rice  until smooth.Add this to the same bowl,mix the coconut milk in it and dissolve the yeast in about 3tbsp of warm water,add the sugar in  it.Add salt and leave aside for 6-7 hours to ferment. OR If you are adding kallu,then omit adding yeast and add kallu,mix well.Leave aside to ferment 6-8 hours or overnight.
-Ensure to mix the batter well before making appams in the morning.
-Heat an appachatti or a non stick pan with sides.Let it heat well on medium heat and pour a laddle of batter in it.Swirl the pan by holding the sides such that it forms a lace at the sides.Cover the pan and cook on low medium heat.Open the lid after 2 minutes to note the sides starts to give up and slightly browned.Remove it on a plate and repeat the same steps for other appams till you finish(Don't stack the appams one above the other when hot as they tend to stick,I generally take them on  a parchment paperand when warm,transfer to a serving dish and stack).
-Serve with chicken stew/ mixed bean stew / corn stew(recipe follows)!!




Servings ~ 15-17 appams

NOTES
* Don't stack appams one above the other when hot otherwise it may stick together.Wait till it cools slightly and then stack.
* You can grind the equal amount of shredded coconut(about 1 cup) too instead of coconut milk.I have used thick coconut milk.
* In place of cooked rice,you can heat about 1/2 cup water in a pan.Add rice flour in it and dissolve the flour gently,keep stirring till the water is completely absorbed and it forms a solidified thick paste.Put off flame and let it cool.Add this to the ground batter ,mixing gently without lumps.This method is known as kappi kurikayathu /pav kachunathu.


(Corn Ishtu)
FOR CORN STEW
-Boil the potato in a pressure cooker until 3 whistles with water and salt.Release pressure,drain water and mash the potatoes.
-Thaw the corn kernels either by putting in hot water or using microwave.OR if you are using fresh corn kernels you can skip the thawing.
-Heat oil in a pan and add the sliced onions,and curry leaves .Saute onions till translucent.
-Add the ginger-garlic paste,green chillies and saute till raw smell disappears.
-Add the corn kernels and saute again.
-Add all the spices on low flame and saute till raw smell disppears and wait till the raw smell disppears.
-Add the thin coconut milk and bring to boil.Cover and cook for 10 minutes.
-Wait till the gravy slightly thickens.Adjust salt and increase pepper powder if required for spiceness.Lower the flame and add the thick coconut milk and wait till one or two bubbles appear at the surface.Put off flame and remove from fire.
-Serve with appams!!


Paalappam made with out yeast,using kallu  is below-