Sooji Gothambu Payasam

Ingredients Gothambu Nurukku- 1 1/2 cup Grated coconut-of 5 Jagerry -less than 1/2 kg Cashew nuts-50gm Thega kothu-handful Salt-one pinch Water-3 L Ghee-2 tbsp Preparation Take 3 types of coconut milk from 5 coconut .1 1/2 cup of onnam palu(first extract),4 cup of randam palu and 4 cup of moonam palu and keep aside. Wash the wheat thoroughly and cook by adding 3 lit of water . In cooker 5-6 whistle is enough When done strain and pour some more hot water to the cooked rice and drain well . switch on the fire. To the cooked wheat add 3rd coconut milk and stir well in medium heat.. When it began to thick  add 2nd coconut milk and melted  Jagerry.Add a pinch of salt also.Stir continuously...

Read more »

Semiya Payasam/Vermicelli payasam

Ingredients Vermicelli – 100 gm.. Ghee-2tsp Sugar -according to ur taste Cashew nuts-handful Fresh milk-1 lit Water-1/2 lit Raisins-10 Method Heat a pan and add ghee ..Then add vermicelli and fry it till light brown..(don`t fry too much )..In between boil 1/2 lit water …When the vermicelli is fried then add this to the boiled water and close the pot for 2 min and cook ..Then open the lid and stir occasionally..Once the vermicelli become soft then add sugar..Stir well ..Then add milk , mix well and cook  …Boil till the payasam get its consistency.. Then add fried cashew nuts ..If u want u can add powdered cardamom and raisins (fried).Then add a pinch of  salt…Your payasam is ready now …Can be served hot or cold ….(When...

Read more »

Pineapple Payasam

Ingredients Pineapple-2cup Sugar-1/2cup Medium thick coconut milk-3cup Condensed milk-1/2cup Sabudana (chowari)-1/2cup Salt-a pinchDried ginger powder-2 pinch Cardamom powder-1/4tsp Ghee-1tsp(opt) Cashew nuts-10(opt) Yellow colour-2tsp (mix one pinch into 2tsp of water) Method Chop pineapple into fine pieces. Cook them in 1 cup of water along with 2tbsp of sugar . When cooled grind this cooked pineapple in to fine paste. Take a deep bottomed pan ,add sugar to this pineapple paste and saute for 10 minutes Cook sabudana in 2 cup of water (add sabudana in boiling water and cook). Add  cooked  sabudana and yellow food colour to the pineapple paste . Boil for 5 minutes. Add one pinch of salt to balance the...

Read more »

Palpayasam

Ingredients Payasam rice-1/2 cup Milk-1 1/2 liter Water-5 1/2 cup Sugar-1 1/2cup Cardamom powder-1/4tsp (opt) Cashew nut -10 roasted(opt) Method In a deep bottomed kadai (we usually use uruli for making payasam) or in cooker add 1 1/2 Lil of milk ,2 1/2 cup of water and 1/2 cup of sugar .Cook them in a very low flame .Stir well occasionally .Cook this milk till its become 1/2lit .By that time u can see  a light pink colour   .Now add washed rice with 3 cup of water and 1 cup of sugar .Stir occasionally. Cook till the right consistency of ur choice .. If u want u can add cardamom powder and roasted cashew nuts ..So the tasty payasam is ready to serve(we are getting the pink shade because we are making the 11/2 lil...

Read more »

Palada -Onam Special

Palada is my favorite payasam ..When u think of sadya first u remember about this right .. ..I think like me many of u love this delicious ,mouth watering palada payasam….There is no such big deal in making this ..So when u feel like drinking ur fav payasam try this . Ingredients Ada-200gm( small sized ada..It is available in all most all Indian stores Milk-3 L Sugar -750gm(or according to ur taste) Salt-one pinch Dry Ginger Powder(Chukku)-1/2tsp Cardamom powder-1/4 tsp (optional) Ghee-4tsp Water-2L Preparation At first pour milk to a pressure cooker and allow to boil ,stirring occasionally. When started boiling close the cooker and cook the milk in very very low flame for 1hour .. Then switch off the fire and let...

Read more »

Mambazha Payasam /Mango Payasam

Ingredients Ripe Mango-6 big (Preferably Alphonso ) Grated Coconut-3 Sago(Chowari)-100gm Tender coconut-1 Jaggery-450gm Coconut pieces -few (opt) Cashew nuts-handful Ghee-3tbsp Milk(pasuvin palu)11/2cup(375ml) Cardamom powder-1/2tsp Dry ginger powder(chukku podi)-one pinch Salt-one pinch Honey-1tsp Preparation Cook sago in 5 cups of water in medium heat and keep aside . If u cook sago in less water it wont cook well or remain uncooked and sticky . Cut tender coconut into small pieces and keep aside. Heat 1 tbsp of ghee and roast coconut pieces and cashew nuts one by one .keep aside Wash and peel the mangoes. Cut into small pieces and cook. If u are using a cooker then 2 whistle is enough . Open the cooker...

Read more »

Kadala Parippu Pradhaman

Pradhaman is a sweet dish in the form of a thick liquid. It is made with white sugar or jaggery to which milk or coconut milk is added and cooked for a long time. [Courtesy :WikiPedia]Pradhaman is of various types, Jackfruit Pradhaman (chakka pradhaman), aval Pradhaman, Parippu Pradhaman, Palada Pradhaman (Ada Pradhaman) etc.. Kadala Parippu prathaman is one of the delicious payasam of kerala ..U can try this for onam sadya …Surely u will like this …So try this let me know the result … Ingredients Chana Dal/Kadala parippu-250gm (cooked ) Jaggery -600gm(melted and strained ) Sago(chauvary)-50gm(cooked) Cashew nuts-50gm Coconut(nalikera kothu)-1/2 cup( small pieces) Cardamom powder-1/2tsp Very thin coconut Milk -3cup Thin coconut...

Read more »

Ada Pradhaman-Onam Special

The actual showing everyone`s favorite Ada Pradhaman …Dedicating to any or all my buddies who's waiting for to celebrate Onam …Hope u all will enjoy this but going to do this ….Hope u will tell me the end result .. Ingredients Ada -1 packet (200gm) Sago(sabudana/chauwari)-1/4cup(optional) 1st extract of Coconut milk-3cup 2nd extract of coconut milk-3cup 3rd extract of coconut milk-4cup Jaggery-400gm Cashew nuts-100gm Coconut pieces-few(cut in to small pieces) Dried ginger powder-1tsp Salt-one pinch Ghee-50gm Cardamom powder-1/4tsp Preparation 1st step Grate 4 coconut and grind it in a mixer adding 2 cup of water and extract the first milk ….U will get 3 glass of thick milk(1st extract)..Then...

Read more »

Ethakka Varuthathu/Raw Banana Chips (Upperi)

I'm here following a lengthy break ..Could unable to update my quality recipes within the last 30 days ..But nonetheless I get a warm support from the dear readers buddies..Thanks for your ..Onam is approaching and considered restarting my blog about this auspicious occasion..Today I'm having a super simple recipe however tasty d crunchy..A  Sadya cant be filled with out this ..Yea likely to present the preparation of ethakka upperi though its quite simple to create  So wish my dear buddies a really very  HAPPY ONAM  :) Ingredients Raw banana -6  Salt-4 tsp  Turmeric powder-1tsp Coconut Oil-for frying   NOTE: The banana we used to make pazhampori ..we use ripe banana for that ..here...

Read more »

Varuthu Aracha Sambar

I think we all love   the dishes that we make  ours elf  and really enjoy the process…….When i started cooking initially I was  the only one  who would appreciate my experimenting…..My poor  parents…!!! They used to look face to face  and say ..”Ha yea its good ,salt and chilly is bit high , can manage , still have to improve a lot.” .Now i know what kind of food i used to feed my parents in the name of experiments ….     Dear achan and amma thanks a lot for ur support and love … Now lets come  to our recipe.. Sambar is the king of a vegetarian sadya ..Especially varuthu aracha sambar .. ..I think some secret is there behind the taste of that sambar we used to have in sadya   .That...

Read more »

Ulli Sambar/Small Onion Sambar

Ingredients Small Onions-1 + 1/2 cup Toor dal-1/2cup Turmeric powder-1tsp Dry red chilly-4 Chana dal-1 1/2tbsp Coriander seeds-1 1/2tbsp Fenugreek seeds-1tsp Mustard seeds-1tsp Cumin seeds-1/4tsp Asafoetida-1/4tsp Urad dal-1/4tsp Curry leaves-2 strings Salt-to taste Grated Jagerry- 1 tsp Oil-2tbsp Tomato-3(chopped) Tamarind- gooseberry size Water- Preparation Pressure cook  dal along with pinch of turmeric powder and salt . Keep aside . Soak the tamarind in hot water for 10 minutes and strain the juice and keep aside . Dry roast chana dal,corinader seeds,fenugreek seeds and dry red chilly separately . After 5 minuted grind these roasted items into fine...

Read more »

Ulli Theeyal

Ingredients Shallots (Small onion)- 200gms Red chilly – 5-6nos Grated coconut – 1\2 Coriander seeds – 11/2tbsp Turmeric powder – 1\4 tsp Tamarind – 1 small lemon size Coconut oil – 2 table spoon Mustard seeds-1/2tsp Curry leaves-1 string Salt -to taste Preparation Cut onion lengthwise into thin pieces. Fry red chilly,coriander seeds ,coconut and turmeric powder till it become brown in colour. Grind it into a fine smooth paste. Heat oil in a pan or kadai Splutter mustard seeds,add curry leaves,onion and saute. Saute the onion till it light brown.. Add the tamarind water to it and cook for 5 minutes by stirring occasionally. Add the ground paste to it with...

Read more »

Simple Pulisserry/Kachiya Moru

Ingredients Thick butter milk or curd -1lit Salt-to taste For grinding Grated Coconut -1/2cup Garlic flakes-3 Cumin -1/2tsp Turmeric powder-1/4tsp Green chilly-2 For Seasoning Coconut oil-1tbsp Mustard seeds-1/4tsp Chopped small onion-3 Dry red chilly-2 Ginger-very small piece(opt) Fenu greek seeds-10 Curry leaves-1 string Preparation Grind coconut,garlic,cumin,turmeric powder and green chilly into a veryfine paste. Mix the paste with buttermilk and add salt. Keep on low fire by stirring till it is fairly warm-never let to boil Heat coconut oil n a pan and splutter mustard seeds .Add chopped small onion and ginger.When brown add fenu greek ,red chilly and curry...

Read more »

Easy Mango Pickle/Manga Achar

Ingredients Raw mango-6 Chilly Powder-3tbsp Turmeric powder-1tsp Mustard -1tsp Asafoetida powder(kayam)-1/4tsp Fenugreek Powder(uluva)-1/4tsp Salt-needed Sugar-1/2tsp Sesame  Oil/nallenna-5tbsp Vinegar-more than 1/4 cup Garlic-10 pods(julienned) Green chilly-4(minced) Curry leaves-2 springs Split mustard seeds(kaduku parippu)-1/2tsp Preparation Choose good raw mangoes. Wash well and cut into small pieces. To this add 2tbsp of salt and mix well with hand. Keep aside for 2-3 hours In a kadai heat oil,splutter mustard seeds ,then throw in  curry leaves ,garlic  and green chillies. Fry them for few seconds  .Remove the kadai from fire for few seconds. To this  add chilly powder,turmeric...

Read more »

Simple Kumbalaga Olan

Ingredients Kumbalaga (Ash Gourd)-1cup(small pieces) Thick coconut milk-1cup Green chilly-2(slits) curry leaves-1string Salt -to taste Coconut Oil-1tbsp Preparation Cook kumbalaga in a pressure cooker adding green chilly,salt ,curry leaves and water.When done open the cooker and mash the cooked kambalaga well..Now add the thick coconut milk and remove from the fire ..Finely add the coconut oil and mix well and close the cooker for 1 minute ..Now transfer to a serving bowl ..Simple olan is read...

Read more »

Kerala Sambar

Ingredients Toor dal-1/4 cup Drumsticks(Muringakkai) – 1 no(cut lenghthwise) Lady`s finger(Vendakka) – 5-6 nos (cut in 2 inch length) Potatoes(large) – 2 nos (diced into big cubes) Elephant yam(Cheana) – A medium sized piece (diced) Brinjal(Vazhuthananga) – 1 no (diced) Amarakka – 5 – 6 nos (cut them in 2 inch length) Vellarikka – 3 small pieces Onion(large) – 1 no (big thick slices) Small onions(Cheriya ulli) – A handful (each cut into halves) Tomato – 1 no (More or less vegetables can be added according to ones liking) Turmeric powder – 1/4 tsp Chilly powder-1/4tsp Coarinder powder-1/2tsp Salt – As reqd Asafoetida(kayam)-small piece Tamarind(Puli) juice -a lemon size Garlic-1 Seasoning Oil – 1 tbsp Mustard...

Read more »