Jaggery

All posts tagged Jaggery

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

Injimpuli/Tamarind-Ginger Hot Sauce

Posted by veeenajan on April 13, 2008
Posted in: Bachelors Recipes, chutney, kerala ruchi, Kids Special, Mother`s Special, pickle, sadya special, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , , , , . 5 Comments

 

 

 

Injimpuli is one of keralas traditional recipe ..It has an important place in sadya .No sadya is complete without Injimpuli..So true isnt it?..In thrissur side we make injimpuli which is sweet and sour in taste but in other areas they make inji curry without adding jaggery …So here I am sharing Injimpuli recipe with u in this Vishu occasion….Wish u all a very happy and prosperous Vishu..

 

Ingredients

Fresh Ginger-1/4kg(finely chopped)

Tamarind-3 lemon sized (soaked in water )

Coconut Oil-5tbsp

Turmeric Powder-1/2tsp

Salt -to taste

Chilly Powder-1  tsp

Mustard seeds-1/2tsp

Curry Leaves-2strings

Small onion-5(chopped)

Dry Red Chilly-3(chopped)

Green Chilly or white chilli -4(finely chopped) or according to the spice level

Jaggery(Sharkara)-according to ur taste

 

Method

Peel the ginger and cut into long pieces and chop finely…

Or if u have chopper ,chop finely using that.

Pour the finely chopped ginger into salt water and keep it for 10 minutes..

After that wash properly and drain it ..

After draining ,heat   coconut oil in a kadai and add the ginger and fry it …

Fry till it become  light  golden brown colour…

Drain them and keep aside for cooling ..

Then take a blender and crush the fried ginger and keep that aside…

If u like to bite the ginger then no need to crush the fried ginger .

Soak tamarind in one cup of hot water for 15 minutes and extract the juice .

Filter it and keep it aside..

If u have kalachatty, specially made for making erupuli and injupuli take that or take a deep bottomed kadai and pour the tamarind juice into that along with salt,chilly powder and turmeric powder and water.

Mix well ..Bring to boil ..Simmer and cook for 30 minutes or until the raw smell of the tamarind goes. By that time the gravy will be semi medium thick..

(or u can cook tamarind juice along with salt ,chilli powder d turmeric powder in a cooker in medium  heat ..)

Take the jaggery in a bowl ( some people like injimpuli to be sweet and some people not ..So take the jaggery according to ur taste) and add 1 cup of hot water and mix well …

Now filter the jaggery water and keep that aside..(If u want u can omit jaggery )

Now heat remaining oil in a separate pan and add mustard seeds..

When it splutter add chopped onion,chopped dry red chilly,chopped green chilly and curry leaves and saute till brown colour …

Pour this mixture to the cooked tamarind water…

Now add the crushed ginger and jaggery water ,lower the flame and allow it to boil well…

Boil till it become a semi medium thick liquid…(add hot water if it became too thick)

Check the salt and jaggery .If u need add more according to ur taste.. ….

(Its better not to add too much jaggery ,u can add half jaggery d half sugar )

Injimpuli gets thicker when it cools down..

So now the tasty injimpuli is ready to serve…

After cooling, transfer into glass container and u can keep it in the fridge for long ..

Love

🙂

Veena