Cashew

All posts tagged Cashew

Chakka Pradhaman/Jackfruit Payasam

Posted by veeenajan on April 14, 2013
Posted in: dessert, kerala ruchi, Mother`s Special, payasam, sadya special, Taste of Kerala. Tagged: , , , , , , , , , , . 7 Comments

Wish u all a very happy and prosperous Vishu ..Thanks a lot for ur love and support all these years .. Expect the same in future also… Enjoy this vishu with ur family and friends ..

Vishu Kani

Ingredients

Chakka Pradhaman

Chakka Pradhaman

Chakka Chula/Deseeded Jackfruit Flesh-30 to 40

Jaggery-300gms

Thick Coconut milk(Onnam pal)-1cup

Medium Thick Coconut Milk(Randam Pal)-11/2cup

Thin Coconut Milk-(Moonam pal)-2cup

Coconut pieces(nalikera kothu)-2tbsp

Cashew nuts-15

Ghee-1 tbsp

Dry ginger Powder/Chukku podi-1/4tsp

Salt- one pinch

Chakka Pradhaman

Chakka Pradhaman

Method

Chakka Pradhaman

Chakka Pradhaman

Deseed jackfruit and cut into small pieces

Cook by adding 1 cup of water (in cooker) in medium flame

After cooling down make paste of this cooked jackfruit ..

Then heat 1 tbsp of ghee and add jackfruit paste and stir ..

Stir until for minimum 20 minutes in medium flame.

Now add melted jaggery..(Melt jaggery in 1 cup of water and strain )

Stir for 10 minutes then add thin coconut milk and stir well ..

Stir until the payasam get thick..

Then add medium thick coconut milk and mix well and stir continuously..

Beware of ur face and hands while stirring…

Finally add thick coconut milk and lower the flame and cook for another 5 minutes and remove from the fire ..

Add Dry ginger powder and mix well .

Heat 1 tsp pf ghee and roast cashew nuts,and coconut pieces separately and add this to the payasam ..

Close for few minutes b4 serving .. After cooling if u find ur payasam to be very thick u can dilute it by adding coconut milk ,stir well and heat for few minutes ..

Chakka Pradhaman

Chakka Pradhaman

Chakka Pradhaman

Chakka Pradhaman

For recipe in malayalam plz click the links below

ചക്ക പ്രഥമൻ

Love

🙂

Veena

Mambazha Payasam /Mango Payasam

Posted by veeenajan on June 1, 2012
Posted in: dessert, Kids Special, payasam, sadya special, Taste of Kerala. Tagged: , , , , , , , , , , , , , , , . 4 Comments

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

Mango Payasam

Method

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 after 15 minutes .

When cool grind this cooked manago into fine paste .

In a heavy bottomed kadai melt jaggery .

Add the mango pulp into the melted jaggery and stir well in medium flame until all water contents evaporate.

From 3 grated coconut take 1 cup of thick coconut milk (onnam palu),2 cup of semi thick coconut milk(randam palu) and 3 cup of thin coconut milk(moonam palu)

Add the very thin coconut milk to the thick mango jaggery and mix well .

Now using strainer strain the mix and pour to the kadai again .

Stir well until the bubbles come .

Add ghee and stir well.

Now add cardamom powder and ginger powder to the cow  milk and mix well

Add this milk to the kadai and mix well ..Let it boil for 10 minutes in medium flame

Then add the cooked sago and tender coconut to the mango mix and stir well ..

Stir continuously till the mix turns thick .

Then add 2nd coconut milk and stir

Now add pinch of salt to adjust the sweetness ..Mix well..

Finally its time to add thick coconut milk .Add roasted coconut and cashew nuts too..

Mix well ..Finally add 1tsp of honey into the payasam .Don`t mix for one minute ,then mix well..Close the kadai for 5 minutes.

So the lovely payasam is ready to serve ..Its better to serve cool than hot ..

So enjoy ur payasam

Note:

Payasam will become very thick when cool..so the consistency should be thin when we switch  off the flame ..

Mambazha payasam

Courtesy:

Thani nadan -Mazhavil manorama

 

Love

🙂

Veena

Kurumulakittu Varattiya Nadan Kozhi Curry/Nadan Pepper Chicken

Posted by veeenajan on May 6, 2012
Posted in: chicken, kerala ruchi, Mother`s Special, Non Vegetarian Dishes, Taste of Kerala. Tagged: , , , , , , , , , . 10 Comments

Ingredients

  • Chicken-1kg

  • Freshly Ground Pepper-3 1/2 Tbsp

  • Curry leaves- plenty of

  • Green chilly-5(slits)

  • Turmeric-1/2tsp

  • Chicken Masala-1 1/2tsp

  • Coconut pieces-handful

  • Cashew nuts-10(opt)

  • Ginger-Garlic Paste-2tbsp

  • Coconut Oil-4tbsp

  • Big onion-3

  • Tomato-3

  • Thick Coconut milk-1/2cup(opt)

  • Salt-to taste

Method

 

  • Clean and Cut chicken  into small pieces ,wash thoroughly and keep aside.

  • Heat a non stick pan .

  • Add coconut oil and fry coconut pieces into light brown colour.

  • To this add curry leaves and fry.

  • Now add ginger-garlic paste.

  • Saute for few seconds.

  • Then add finely chopped onion ,green chilly and salt.

  • Saute till it become light golden in colour.

  • Now its time to add turmeric powder and chicken masala powder.

  • Saute well for 5 minutes in low flame .

  • Now add pepper powder and saute .

  • Then add  finely chopped tomato and cook for few minutes .

  • To this add cashew nuts ,mix well.

  • Finally add chicken pieces ,cover the pan and cook in medium flame .

  • Stir well occasionally.

  • Check the salt .Finally when the chicken is fully done(u can see the oil is oozing out from the gravy and the chicken is fully covered with gravy) add thick coconut milk .

  • Mix well and cook for another 2 minutes.

  • Finally sprinkle 1tbsp of coconut oil and few curry leaves .

  • Yummy Pepper chicken is ready to serve

 

Courtesy

Mazhavil Manorama Thani Naadan

Love

🙂

Veena

 

 

Sooji Gothambu Payasam

Posted by veeenajan on April 13, 2012
Posted in: dessert, kerala ruchi, Mother`s Special, payasam, sadya special, Taste of Kerala. Tagged: , , , , , , , , , , . 1 Comment

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

Method

 

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 till it get thick.

Finally add onnam palu when the payasam began to thicken

Mix well and remove from the stove ..(after adding onnam palu no need to boil the payasam)

Roast coconut pieces and cashew nuts in  ghee and add to the payasam ..

The amount of jagerry is depending up on ur taste ..u can increase or decrease the amount of Jagerry.

So the tasty and easy gothambu payasam is ready to serve ..

(It will become very thick when it cools ..So try to serve hot in sadya .If ur payasam became really thick then dont worry add some boiled water and mix well..check the sweetness .add more jagerry if u want ..Colour of the payasam will depend up on the colour of the jagerry u use .If u r using dark colour jagerry ,the colour will be light brown shade otherwise it will be in light yellow colour )

Love

🙂

Veena

By

Egg Biriyani

Posted by veeenajan on March 6, 2012
Posted in: Baking, egg, kerala ruchi, Mother`s Special, rice, Taste of Kerala. Tagged: , , , , , , , , , , , , . 11 Comments

Ingredients

  • Egg-5
  • Basmati-2 cups
  • Small Onion -20
  • Big Onion-2
  • Ginger-one big piece
  • Garlic-3 pods
  • Green chilly-2
  • Tomato-2 medium
  • Chilly powder-1/4tsp
  • Turmeric powder-1/4tsp
  • Coriander powder-1tsp
  • Garam masala-2 pinch
  • Salt- to taste
  • Lemon juice -1 tbsp
  • Ghee
  • Cinnamon-one small piece
  • Cloves-3
  • Cardamom-3
  • Mint leaves -handful
  • Coriander Leaves-handful
  • Cashew nuts-15
  • Kismis-20
  • Curd-1tbsp
  • yellow colour
  • Pineapple essence

Method 

  • Boil the eggs , remove shell and keep aside
  • Soak rice for 20 minutes
  • Add cinnamon,cloves ,salt and cardamom to the water and boil well
  • To this boiling water add soaked and drained rice
  • When 3/4th cooked add lemon juice and 1 tsp of ghee
  • Remove from the fire and strain ..Keep aside
  • Roast cashew nuts and kismis in ghee and keep aside
  • Heat oil and fry one big onion (sliced ) till light golden brown ..drain and keep that also aside
  • For the gravy
  • Crush small onion-green chilly-ginger and garlic together.
  • Heat oil and sauté this mix till light brown colour
  • Now add sliced big onion
  • Saute well.When become golden colour add all the powders
  • mix well and sauté for 5 minutes in low flame
  • Then add tomato and cook by closing the pan (in low flame)
  • When done add curd and mix well
  • Then add few cashew nuts,kismis,mint and coriander leaves
  • Finally add boiled egg(prick each egg with a fork b4 adding) and mix well
  • Add 2 cups of water and boil well
  • Cook until the gravy become very thick .
  • Check the salt
  • Now the main part 
  • Take a non stick(deep bottomed) sprinkle ghee and place one layer of rice .
  • Then add egg and gravy .place another layer of rice ..
  • Put some cashews ,kismis,chopped mint,coriander leaves ,pineapple essence (add pinch of yellow colour and pineapple essence to 1/4th cup of water) .sprinkle ghee ..
  • Again place and gravy and do the same thing until u finish the rice and gravy …
  • On the top layer should be rice ..Decorate with the same things and add 1 tsp of ghee in all the sides and close the pan tightly ..
  • If u have a tight lid then fine ..Otherwise close with a lid and place anything with good weight and dum for 1 hour in very low flame .
  • So ur egg biriyani is ready ..
  • Serve with onion-tomato raita and pickle

Love 

🙂

Veena

Ambalapuzha Palpayasam

Posted by veeenajan on April 14, 2009
Posted in: dessert, payasam, sadya special. Tagged: , , , , , , , . 8 Comments

pal payasam

pal payasam

Ingredients

Payasam rice-1/2 cup

Milk-1 1/2 litre

Water-5 1/2 cup

Sugar-1 1/2cup

Cardamom powder-1/4tsp (opt)

Cashew nut -10 roasted(opt)

pal payasam

pal payasam

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 .(if the rice is very big just crush )

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 milk to half lil by cooking it in low flame .

This is the secret behind the taste also .So if u want the authentic payasam please show patience  and take time and make like this  ) otherwise u can try another method( If u are too busy )

Pal Paysam

Pal Paysam

2nd method

If u want to make this payasam in cooker ,then take one handful of rice ,1 litre of  milk and 1cup of sugar ..Add everything in a cooker and cook  till the first whistle comes(in very low flame ).. Remove the weight after the pressure settle down..Transfer to this delicious payasam to the serving dish .Add cardamom powder and mix well…

DSC_0585-imp DSC_0588-imp

Once again wishing u all a very “Happy Vishu”

vishu sadya

Love

🙂

Veena

Rava Dosa

Posted by veeenajan on November 15, 2008
Posted in: Breakfast. Tagged: , , , , , , , , , , . 34 Comments

Ingredients

Rawa/Semolina unroasted -1/2cup
Roasted Rice flour-1/2cup
Maida-1/4 cup
water-2 1/2cup to 2 3/4cup
Curd-1 1/2tbsp
Salt-
Cumin powder -1/4tsp
Asafoetida Powder-2pinch
Ginger-1/2tsp
Green chilli-3
Pepper-few
Cashewnuts-5
Curry leaves-1
Coriander leaves
Oil/ghee-

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Method

Mix rava,maida,rice flour ,curd , green chilly ,curry leaves ,hing,ginger ,cashew nuts ,pepper,salt ,cumin seeds and mix well.

Add 2 cups of water and mix .. Soak for 20 minutes
Then mix and add 1/2 to 3/4 cup of water and mix well..

 

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Heat the non stick tawa and when it is hot

Take one ladle or small cup full of batter and just pour from outside to inner side of the tawa ..
Then sprinkle ghee or oil and cook ..Then turn it to other side and cook for another one minute .. So the tasty ,crispy Rava dosa is ready to serve ..

Serve hot with red chutney, white chutney or sambar ..

 

Love 

🙂

Veena

Traditional Vishu Katta Recipe with Video -Thrissur Style

Posted by veeenajan on April 13, 2008
Posted in: Bachelors Recipes, Breakfast, kerala ruchi, Kids Special, Mother`s Special, rice, sadya special, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , , , . 11 Comments

Wish u all a very Happy and prosperous Vishu ….

 

Here I am sharing the recipe of our traditional vishu katta…In thrissur we make this as a thick form ,thats why its called Vishnu katta .. But in some places like cochin and palakkad ,they make in the form of kanji ..  .We cant celebrate vishu without vishu katta and vishu kani…In the day of vishu after seeing the vishu kani early in the morning ,we used to have vishu katta as breakfast ….So Enjoy a great vishu …..

Vishukani

Vishukani

 

Ingredients

 

DSC_0107-1

Vishu Katta 

Raw Rice -2  1/2cup( unakkalari,the rice which we use to make palpayasam) if u don’t get unakkalari u can use raw rice (pacha ari which we used to make idly)

Grated Coconut-5

Salt-to taste

Cumin seeds-3/4 tsp

Cooking Time-1 hour

 

DSC_0104-1

Vishu katta

Method

 

Extract thick  coconut milk( onnam pall) and filter it (3 cup).

Lightly crush cumin seeds  and add this to the coconut milk and keep it aside …

Now add some more water and grind again and extract thin coconut milk(8 1/2cup).

Soak rice of 20 minutes and wash properly drain and keep it aside..Heat the uruli or big thick bottomed vessel(if u have nonstick kadai its the best) ….Then add the 2nd coconut milk and bring it to boil in medium flame.Stir occasionally for not to curdling the milk .

 

When it began to boil, add the rice into it,close the vessel with a lid and cook..

 

DSC_0095-1

 

When its 1/2 cooked add the salt …Don`t forget to stir occasionally. ..So when the rice is 3/4th cooked then add the 1st extract of milk with cumin seeds ..

..Stir continuously till the rice is cooked and become a thick gravy .Stir carefully coz the water in the milk will began to splutter .When done  the oil is begin to come out from vishu katta ….

 

So when its done take it from the kadai or uruli and pour into a steel plate or banana leaves and fill it fully (if u have banana leaves use that only ..(the vishu katta will be more tastier )…With a banana leaf or a spatula wipe the top portion and make it even..

.When cool cut into pieces..

Serve it with cashew nut curry

Andiparippu Curry

 

or jaggery syrup(sharkara paani)

 

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Vishu Katta

 

Note

Here I  wrote the exact amount of ingredients of vishu katta …So if u follow the same amount of ingredients u will definitely get a nice vishu katta..

Love

🙂

Veena