Easy cooker Parippu Payasam / ചെറുപയർ പരിപ്പ് പായസം

Ingredients:

Cherupayar parippu/Moong dal:1 cup/130grm

Jaggery (Sharkara):300grm

First milk of coconut:1 cup

second milk of coconut:2 cup

Third milk of coconut:2 cup

Ghee :2 Tbs

Cardamon powder-1 tsp

Cashewnuts-10

Rasins-10 

Method:

*In a deep bottomed pan add 2 cup of water and add the Jaggery.Melt the Jaggery to fine syurp.

* Heat a pressure cooker and add moong dal .

*Add third milk of coconut and pressure cook for 5 whistle.

*Mash the moong dal well.

*Add the jaggery syurp and mix well.

*Now add second milk of coconut and bring to boil.Stir well for 10 minuts.

*Finally add the first milk of coconut and caramon powder.When it starts boiling switch of the flame.

*Heat ghee in a pan and add cashew nuts,when the nuts turns golden brown add the raisins and fry.sprinkle them on the top of thee payasam.

Check out the video how to prepare  Easy cooker Parippu Payasam

PINK PAL PAYASAM/PRESSURE COOKER PAL PAYASAM

Iam restarting my blog after a long gap☺☺.So i thought of presenting something sweet.This is one of the easiest payasam with only three ingrediants.

Ingredients:
Milk-4 cup
Sugar-1 cup
Rice(brown broken rice)-A handfull.

Method:
Wash the rice well.Drain the water completely and set the rice aside

In a pressure cooker add washed rice,milk and sugar.

Boil the milk on high flame.when it starts simmering reduce the flame to very low and close the lide of the cooker.

let it cook for 3 whistle .Now switch off the flame and wait for one houre,

After one hour open the lid of the cooker and stair well.Now close the cooker and cook in very low flame for other 2 whistle.Now switch off the flame and wait for 1 hour.

after one hour open the lid now the yummy pink payasam is ready to serve.

Pal Payasam/Rice Kheer

Ingredients:

1/2 cup basmati rice
2 cup  milk
3/4 cup sugar

1/4 cup Condensed Milk

2 tbl spn raisins
2 tbl spn cashews

5 tsp gee

4 Cloves

1/4 tea spn cardamom powder

Method:
1.Cook rice in enough water till it is done.Rice should be well cooked.
2.Add sugar and cook till it is all melted.
3.Now add milk and  bring it to boil.
4.When the payasam is ready add Condensed milk,cardamom powder and Cloves.Let it boil for 10 minutes.

5.Switch off the heat.
6.Now fry cashews and raisins in gee and add to the Payasam.
Serve hot or cold.

Koottu Curry

Ingredients:-Black Chickpeas cooked- 1 cup
Raw Plantain diced – 1 big
Yam/Suran diced – 1/2 cup

Carrots- 1/2 of one

Pumpkin -1/4 cup

Cucumber -1/4 cup

Turmeric Powder – 1/2 tsp

Corindar powder -1 tsp

Pepper powder -1-2 tsp

Grated Coconut – 1 cup
Whole Red Chillies – 5
Mustard Seeds – 1 tsp

Urad Dal- 1/2 tsp
Thinly Sliced Coconut – 2 tsp

Small onion -1/4 cup
Curry Leaves – 1 sprig

Coconut Oil – as needed
salt – to taste

Method:-
1.Dry roast some urad dal,pepper powder,red chillies,corindar powder,turmeric powder.Roast untile a good smell cames out.Grind this by adding 1/4 cup of coconut to it to a fine paste.
2..Cook all the vegetables adding turmeric powder,red chilly powder,salt and enough water until soft and tender.
3.Add cooked chickpeas into it and mix them together.
4.Add the coconut paste to it and mix well and cook untile all the water is dried up.also add salt to taste.
5.Now remove from fire.
6.Heat oil in a pan and pop the mustard seeds.Throw in dal,coconut slices,Small onion and leaf over grated coconut and curry leaves into it and fry it till brown.Add the seasoning to the curry.Mix well and serve hot with rice.

Vellarikka / Yellow Cucumber Moru Curry / Buttermilk Curry

Ingredients:
Vellarikka / cucumber - 1 (Cut it into small cubes)
Curd  - 3/4 cup
Shallots - 4 to 5
Tomato - 1
Green chilly - 6 to 8
Fenugreek seeds - 1/4 tsp
Mustard seeds - 3/4 tsp
Turmeric pdr 1/2 Tsp
Cumin seeds 1/4 Tsp
Curry leaves - 1 stem
2 dried red chillies
Coconut grated - 3/4 cup
Water
Salt
Oil

Method:
1.Cook the cucumber in 1 cup of water with turmeric,Shallots,green chillies,tomato and salt.
2.Meanwhile grind the coconut by adding cumin seeds and curd to a fine paste and keep it aside.
3.Add this paste to the cooked cucumbers and mix well and cook for 5 minutes or till the gravy becames thick.And remove from fire.
4.Heat the coconut oil in a pan and temper the mustard seeds, red chillies, curry leaves and fenugreek seeds.
5.Pour immediately over the cooked curry.
Serve with rice.

Kerala Banana Chips

Banana Chips is one of a main item in Kerala meal called sadya had during weddings and traditional festivals such as Onam.For the first time iam making banana chips.

Ingrediants:
Raw Banana 2
Coconut oil for deep frying or anyother vegetable oil.
Turmeric powder - 1/4tsp
Salt - to taste
Method :
1.Peel banana and slice into thin round pieces.
2.Soak this in some salt and turmeric powder water for 10minutes.
3.Heat oil and fry the banana pieces. When it is 3/4 done, add turmeric powder and salt mixed in 1tsp water and fry well.Be careful when adding water.

Vellarikka Pachadi / Cuccumber Pachadi And Award

Vellarikka pachadi is a main items in Onam sadhya or any type of sadhya.

Ingredients

Vellarikka or Cucumber / English cucumber -2 cup

To grind to a paste
3- Green chili
1/2 tsp - Mustard
1 cup - Grated Coconut
2 cups - Thick creamy yogurt (medium sour)
Salt to taste

Seasoning
1 1/2 tsp - Mustard
Curry leaves
3- whole dry red chili
Coconut oil -3 to 4 tsp

Method
1.Peel the skin remove seeds off the cucumber and cut into small pieces.
2.Cook cucumber with 2 to 4 table spoon of water and salt, covered on a low heat, till cucumber is cooked. Take out off the stove.
3.Grind coconut, green chili by adding yogurt.Graind to smooth paste.Then add mustard and pulse for two to three times.
4.Add the ground mixture to the cooked cucumber and mix well.Adjust salt to taste.
5.Season with mustard, curry leaves and whole red chili.
Serve with rice.

Divya had tagged me for this award.Thank u my dear.....Iam sorry divya for not posting soon.I was a bit lazy these days.he he he. As per the rules of this award,we have to post our most favorite pic and tag other blogger friend.I am posting photos from my home country...

This two awards are also presented by divya.I would love to share this with
Jaisy James, sayali, Divya vikram, Anu, Nitha, Kavitha,Vineetha, Suhaina aji, Aparna,Adukala Vishashm, Rachana kothari, Neethu Binoi, Rekha Shoban, Fathima

If i forget any ones name plz collect the award......Iam sorry for not mentioning ur name....

Pavakka / kaipakka / Bitter Gourd Pachadi

Ingrediants:
Bitter Gourd: 1
Green Chilies (chopped): 2-3
Ginger: 1/2 teaspoon
Shallots: 3-4
Grated Coconut: 1/4 cup
Curd: 1/2 cup
Mustard: 1 teaspoons
Dried Red chilies: 2-3
Curry Leaves: 1 sprig
Coconut Oil: 2-3tsp
Salt to taste

Method:
1.Finely chop the bitter gourd,shallots and green chillies. Heat oil add chopped bitter gourd along with the chillies,ginger and shallots.When its well cooked remove from the oil and keep aside.
2.Now grind the coconut using curd to fine paste.Now add the cooked bitter gourd mix and gring.Note that it should not be fully grinded.
3.Now for seasoning heat some oil, splutter mustard seeds, curry leaves and dried red chillies. Add the seasoning to the curd mix .

Varutharacha Sambar(Sambhar with roasted coconut and spices)

Ingredients
Parippu/Toor Dal – ¾ cup
Mixed vegetables – 2 cups[I used drumsticks,carrot,potato,beans,tomato,big oninon,bringal,ladies finger]
Tamarind – 1 small lemon size
Hing – 1 tsp
Salt to taste

To roast and grind:
Coriander powder – 2 tsp
Chilli powder -3/4 tsp
Turmeric powder -1/4 tsp
Pepper powder -1/2 tsp
Cumin -3/4 tsp
Curry leaves -2 strip
Chopped ginger garlic – 2 tsp
Small onions/Shallots* – 2
Grated coconut – ½ to ¾ cup
Coconut oil – 4-5 tsp

For Seasoning:
Coconut oil – 2 tsp
Mustard seeds – 1 tsp
Curry leaves – 1 sprig
Dry chillies -3-4

For garnish
Coriander leaves – 2-3 tbsp,chopped

Method
1.Cook the dal till soft.
2.Dry roast the ingredients given for the masala till golden brown and grind to a smooth paste.Note:first roast coconut and other ingrediants exept powders,when it change to golden colour only add the powders.
3.Soak the tamarind in hot water and extract as much as 1 cups of ‘puli vellam’-tamarind water from it.
4.Cook the vegetables in this tamarind water till done.
5.Add the ground masala and dal to the cooked vegetables and let it boil-till everything gets mixed.Add hing to it.
6.Prepare seasoning in a pan with coconut oil and splutter mustard seeds,dry red chillies and add curry leaves.
7.Add the seasoning to the sambhar and garnish with freshly chopped coriander leaves.

Tomato Rice

Hellow my dear friends, I took a short break from blogging.Because i was very bussy in my office...I miss everyones recipe...And sorry for not commending on ur recipes.

Ingredients:
Rice - 1/2 cup
Tomato - 2
Urad dal - 1 tsp
Oninon - 1
Red chilli - 1
Green chillies -1
Mustard seeds - 1 tsp
Curry leaves
Oil and Salt

Preparation Method
Wash and clean the rice and cook it in a pressure cooker.
Heat the pan, add mustaed seeds followed by urad dal,red chilli and curry leaves.
And fry until the urad dal becomes golden colour.
Now add onions and green chillies,and add salt to taste.
When onion change its colour add tomato,and let it boil till all the water is evaporated.
Add this to the rice along with the gravy and mix well.

Cabbage Thoran

Ingredients:
Cabbage 1/2 chopped fine
grated Coconut 1/4 cup
Shallots 2-4 chopped
Green chillis chopped 1-2
Curry leaves 1 spring
Mustard seeds 1 teaspoon
Urad dal 1 tsp
Oil to cook 1-2 teaspoon
Salt to taste

Method:

1.Except Mustard seeds,Urad dal and Oil mix all together using your hand.

2.Heat a non stick pan , add oil to the pan,add mustard seeds when they start to pop add urad dal and when they change its colour add cabbage mix.Let it cook for 10 minutes.In between keep stirring the pan to avoid the thoran getting burnt. Once the cabbage looks translucent u can switch the heat off.

Aviyal

Aviyal is a dish that has a unique place in a typical kerala cuisine as well as in Tamil cuisine. It is a thick mixture of vegetables,curd and coconut, seasoned with coconut oil and curry leaves. Aviyal is considered an essential part of the sadhya.

Ingredients:
2 cup of vegetables like
Cucumber
Snake gourd(Padavalanga)
Long runner beans(Achinga/Payar)
Drumsticks(Muringakkai) – 3 nos
Elephant yam(Chena)
Carrots
Raw banana(Paccha Ethakkai)
Turmeric powder – ½ tsp
Salt – As reqd
Curry leaves – A few
Sour curd – ¼ cup
Coconut – 1 no
Green chillies – 5
Cumin seeds – 1 tsp
Small onions(Kunjulli) – 6 nos
Coconut oil – 4 tbsp

Method:
1)Cut all the vegetables in the same length, about 1 – 1 1/2 “ pieces.
2)Place them along with turmeric powder,green chillies,small onions,salt and sufficient water in a vessel and keep it on fire.:- Do not add too much water as it might overcook the vegs and also might take too much time to become dry.
3)Cover and allow it to cook.
4)Grind together grated coconut, cumin seeds and curd into a coarse form.
5)When the vegs are cooked and the water starts to evaporate, add the coconut mixture and mix well.
6)Allow all the water to get evaporated.
7)When done, add the coconut oil and curry leaves and mix well.
8)Remove from flame and cover the vessel with a lid.

Raw banana Olan

When seeing raw bananas while going for a shopping my hubby always ask me to take some raw banana.Olan is is one of his favourate dish.I got some raw banana from the person who came from kannur.So I decided to make olan.
Olan is the simplest and a unique dish of Kerala with no spice at all in it(except green chillies, which is optional) flavoured with coconut milk and coconut oil and fresh curry leaves. Yet, when made with the right ingredients in the right proportion, it tastes heavenly. Olan can also be made in other method.But I hope the people over kannur makes this way.

Ingredients:
Raw banana :2
Ash gourd(winter melon) :100 gms
Bean:4
Green chillies:3
Curry leaves: few
Thin coconut milk:1 1/2 cup
Thick coconut milk:1/2 cup
Salt to taste
Coconut oil : 2 tsps.


Direction:
Slice raw banana in round shape. Cook along with Ash gourd,beans, Green chillies,salt and Thin coconut milk.when they are cooked add Thick coconut milk.And remove from the fire and put some Curry leaves and Coconut oil and close the led.

Semiya Payasam (Vermicilli Payasam )

Ingredients
Thin vermicilli 100gms
Sugar 1 1/2 cups
Sweetened condensed milk 100gm
Milk 1 litre
Ghee(clarified butter) 2 tbsp
Unsalted raw Cashew nuts 50gms
Raisins 50gms
Cardomom powder 1tsp
Method

1.Take a heavy bottom flat vessel. Add the ghee. Fry the cashew till golden brown and remove. Add the raisins and stir for a minute and remove.
2.Add the milk and water stir on low flame.When it starts to boil but the vermicilli and sugar .
3.Check if the vermicilli is cooked. Do not over cook it. It should be just done. Add the diluted condensed milk and keep on stirring. Check the sweetness. Add more sugar if needed. Keep on stirring till the mixture starts getting thick. Turn off the gas.
4.Add the fried cashew nuts and raisins. Add the cardomom powder and keep covered. Can be served hot or chilled. If the mixture gets thick add some boiled milk to the payasam.

Sambar

Ingredients:
1/2 lime sized ball Tamarind
1 cup Toor Dal (or red lentils)
1/2 teaspoon Turmeric Powder
2 teaspoons oil
Salt to taste
5 small dry red chilies (or to taste)
8 Curry Leaves
1 medium onion (shallots are preferable)
1/2 teaspoon mustard seeds
1/4 tsp asafoetida (optional)
1 large tomato
1 1/2 tablespoons sambar powder
1/4 cup chopped coriander leaves
1 cup of a vegetable of your choice like green beans, chopped carrot etc

Directions:
1.Soak the tamarind in 1 cup water for 10 minutes. Squeeze it out.
2.Choose a heavy cooking pot. Wash and clean the dal. Boil 2 cups of water and add the dal, turmeric powder. Boil until the dal is soft and then mash it coarsely. If needed, add more water as it is boiling but do not let it get too watery. If you use a pressure cooker it will take about 5 minutes.
3.When its done add veg and tomato.And cook until done.Now add the tamarind extract.When the veg is compained with dal add sambar powder. Allow this to boil for 5 to 10 minutes and remove from the heat.
4.In a separate pan, heat to medium and pour in the remaining oil. Once the oil is hot, add the chilies, mustard seeds, fenugreek and curry leaves and sauté for 2 minutes.Add to sambar. Garnish with coriander leaves.

Ada pradhaman (Payasam) recipe

Ingredients
Ada - 250 gms
Jaggery - 500 gms
Ghee - 200 gms
Cardomom - 50 gms
Coconut - 3
Raisins - 10
Cashewnuts – 10
Coconut sliced -50 gms

DirectionMelt Jaggery and keep aside.
Boil water and keep the ada in it till it is cooked soft(About 20minuts).Wash the cooked ada in cold water and keep aside.
Mix the melted jaggery with the cooked ada and stir for ten minutes in low fire.
Take two extracts of the coconut milk and add the second extract to the above mixture.Boil this until it becomes thick.
Take it off the fire and add the first extract of milk.
Fry the cashew,coconut and raisins in ghee and garnish the payasam.