sadya

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Pachamanga-Pineapple Payasam

Posted by veeenajan on September 15, 2013
Posted in: Bachelors Recipes, dessert, kerala ruchi, Kids Special, Mother`s Special, payasam, sadya special, Taste of Kerala. Tagged: , , , , , . 1 Comment

Ingredients

 

Rawmango -Pineapple Payasam

Rawmango -Pineapple Payasam

Raw mango-2

Pineapple-1 medium

Sago/Chauvary-2tbsp

Grated Coconut-3

Ghee-1tbsp

Sugar-1 1/2 cup

Jaggery  1/2 of small piece

Salt-2 pinch

Roasted Cashew nut -10

Kismis-10

Cardamom powder-less than 1/4 tsp

Yellow colour -one drop (opt)

Rawmango -Pineapple Payasam

Rawmango -Pineapple Payasam

Method

Take 1 cup of thick coconut milk (onnam pal)and 3 to 4 cup of medium thin coconut milk (randam pal)from 3 grated coconut ..and keep it aside ..

Choose the mango just b4 getting ripe (nannayi chenacha manga )

Peel and cut into pieces and cook well by adding 1 cup of water ..1 whistle is enough if u r cooking in cooker ..

Then mash well and keep aside ..

Peel the pineapple and cut into very small pieces(remove the eyes b4 cutting it )

Cook the pineapple and keep aside ..

Add 2 cup of water and add sago in the cooker and cook till 1 whistle ..

When the pressure settle down open the cooker and keep aside the cooked sago..

Heat a heavy bottomed kadai and heat ghee .

To this add mashed mango and stir well .. After 5 minutes add sugar and stir continuously  for about 10 minutes in medium flame ..

Now add pineapple pieces and stir well …

Stir for another 10 minutes and then add 2nd coconut milk slowly …

Mix well and stir continuously till the payasam start thickens..

Add salt and cooked sago ,jaggery and mix well..

Then add thick coconut milk and mix well ..

Stir slowly for another 5 minutes and check the sugar ..If u want u can add more sugar …

Add cardamom powder and roasted cashewnuts and kismis .. (heat 1tsp of ghee and roast cashenuts and kismis separately )

Mix well …

U can add one drop of yellow colour (its optional )

And if u dont want to bite pineapple u can make a paste of  the cooked pineapple and saute .. 

So the yummy payasam is ready for this Onam ..

Hope u all will surely try this different payasam ..

I got this recipe from Lakshmi Nair Magic oven Kairali tv .. Made slight differences to suit my taste ..

Rawmango -Pineapple Payasam

Rawmango -Pineapple Payasam

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

Idichakka or idiyanchakka Thoran(Tender Jackfruit )

Posted by veeenajan on May 18, 2009
Posted in: sadya special, vegetable dishes. Tagged: , , , . 19 Comments

idichakka

Ingredients

Idichakka-1 small

Cumin seeds-1/4tsp

Ginger-1 small piece

Curry leaves-1 sting

Green chilly-2

Turmeric powder-1/4tsp

Salt-to taste

Small onion(Shallots)-5

Mustard seeds-1/4tsp

Grated coconut-1cup

Coconut oil-2tbsp

Dry red chilly- 2 (slits)

Method

chakka thoran

Cut the jackfruit in to small pieces and after that de-skin them.Remove the stem ,top portion of the chakka if it is too hard..Then wash the pieces with salt .Pressure cook this along with water salt and turmeric ..2 whistle is enough.Open the cooker and remove the cooked chakka and drain them .Dont overcook the pieces.

idichakka

In a small blender add grated coconut , green chilly ,ginger ,curry leaves ,cumin seeds,turmeric powder (one pinch ) ,shallots and salt .Just give  a whip ..Don`t make fine paste as we are making  thoran ..

Using ammikallu or mixi  crush the chakka pieces ..Mix the coconut mixture to the crushed chakka ..

chakka thoran

Heat  coconut oil in a pan ,add dry chilly pieces ,them splutter mustard seeds and curry leaves.Finally add the coconut chakka mix and saute them in medium heat.Cover the pan for 2 minutes in low flame and cook..Then add fresh curry leaves  and 1 tsp of coconut oil to the thoran and saute for 1 more minute..Check the salt ..Remove from the fire

chakka thoran

The traditional idichakka thoran is ready to serve …Serve with kanji or rice

Take Printout

Love

🙂

Veena