vishu

All posts tagged vishu

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

Pachamaga Aviyal

Posted by veeenajan on April 10, 2012
Posted in: kerala ruchi, Mother`s Special, sadya special, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , . Leave a comment

Ingredients

Plantain (pacha kaya)-1

Yam(chena)-1/4 cup

Long beans(aching a payar)-3

Ash gourd(kumbalaga)-1/2 cup

Raw Mango(pacha maga)-half of one

Turmeric Powder(majal podi)-1/4 tsp

Green chilly(pacha Mulaku)-3

Drumstick(muringakaya )-2

Curry leaves-few

Cumin seeds(jeerakam)-1/2 tsp

Shallots(cheriya ulli)-3

Coconut oil-2 tbsp

Salt-to taste

Water-1 1/2 cup

Grated coconut(thega chirakiyathu)-3/4 of 1

Method

  • Cut all the vegetables including mango into long thin pieces .
  • Wash them well and cook the vegetables excluding mango by adding turmeric powder ,salt ,few curry leaves and 1 1/2 cup of water.cover the pot and cook in low flame .
  • When 3/4 th done add mango pieces and  cook.
  • In a blender add grated coconut,cumin seeds,green chilly ,salt and shallots .
  • Grind this to a semi medium consistency ..not fine paste ..
  • Add this  coconut mix to the cooked vegetables and mix well..
  • Check the salt ..
  • Allow to boil for 5 minutes in low flame ..Stir occasionally..
  • Finally sprinkle coconut oil and fresh curry leaves (rub curry leaves between in fingers )
  • Close the pan for few minutes b4 serving .(by that time the aroma of coconut oil and curry leaves will spread all over the aviyal)
  • So tasty pacha maga aviyal is ready…

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: , , , , , , , , , , . 10 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)

 

_S067165-1

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

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