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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

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