Categories
cooking desert healthy recipes. milk cookery

CARROT PAYASAM/CARROT KHEER

Another drink for this summer.This is a very healthy payasam. Carrot payasam is served on special occasions.INGREDIENTS:

  • Carrot….450 gms
  • Milk…….1 lit
  • Sugar…..2 cups
  • Cardomom powder,..5 gms
  • Cashews.. 50 to 100 gms
  • Ghee…..4 tbs

METHOD

  • Grate carrot keep aside.
  • In a pan add 3 tbs of ghee add grated carrot to it and fry till the raw smell goes.
  • Add half of the milk and cookies the carrots in it.
  • When cool put in a mixer and blend well.
  • If you want to serve as a PAYASAM add sugar and cardomom toit.

If you want to serve as a KHEER add little more of milk and allow it to boil for few minutes. Serve it chill.

Categories
cooking Cooking Recipes tomato recipes traditional cooking

TOMATO KULAMBU/EASY TOMATO CURRY

Bored with regular sambar, rasam pulikulambu wanted to try a different one.As a result tried this receipe with tomatoes.

Ingredients:

  • Tomatoes…….1/2 kg
  • Onion ………..6
  • Green chillies….2
  • Curry leaves a few
  • Turmeric powder…1/4 tsp
  • Ginger small piece grated
  • Garlic….few pods
  • Coconut scrapings… 1/2 cup
  • Oil…..2 tbs

For grinding masala:

  • Red chillies…….6
  • Jeeragam……..1 tsp
  • Coconut scrapings…..2 tbs

Extract milk from Coconut scrapings .

Make tomato puree.

Method:

  1. Put oil in a kadai.when heated add seasonings.
  2. Add chopped green chillies,curry leaves ,grated ginger,onion and fry a little.
  3. Then add tomato puree.
  4. To it add turmeric powder,masala salt and fry a little.Allow it cook or add very little water to cook.
  5. Finally add coconut milk.
  6. When it gets cooked remove from fire.
  7. Add chopped coriander leaves.

If you like masala taste can add 1 piece cinnamon,4 cloves,2 staranise to the seasonings.

Also if you want more gravy can add poppyseed while grinding masala.

Categories
cooking Cooking Recipes diabetic recipe healthy recipes. traditional cooking

COCONUT RICE WITH BROWN RICE

For this coconut rice using brown rice. Brown riceis a whole grain rice with the inedible outer_hull removed.This has lower carbohydrates and helps in overall digestion. Has zero cholesterol. It is considered much healthier than white. It is a whole grain that is relatively low in calories,high in fiber in fiber,gluten free. This is low glycemic index food.

It is rich B.Vit.,folate,iron, magnesium,selenium and calcium.

Method of cooking:

  • Wash the rice thoroughly
  • Cook with 2 parts of water.
  • Cook for 3 to 4 whistles.
  • Keep the rice aside when pressure releases.

Now making of coconut rice:

Ingredients

  • Brown rice cooked……1 cup
  • Coconut scrapings…1/2 cup
  • Coconut oil………1 to 2 TBS
  • Mustard seeds….1/4TSP
  • Urad dhal….. 1/2 TSP
  • Onion chopped or cut length wise….2 TBS
  • Green chillies..2 nos.
  • Curry leaves a few
  • Salt as needed

Method:

  1. Keep a kadai and put oil
  2. Add mustard seeds when it splutters add urad dhal.
  3. When urad dhal turns brown add onions and green chillies and fry a little add curry leaves.
  4. Now add coconut scrapings just fry a little.
  5. Add salt.
  6. Add cooked rice and mix well.
Categories
cooking desert Fruit recipes indian Neivedyam traditional cooking

PINEAPPLE KESARI

Earlier I had posted Rawa Kesari I had few pieces of pineapple so thought of trying Pineapple Kesari.This is an easy preparation only.

Ingredients

  • Rawa…..1 cup
  • Sugar…..1/2 to 1 cup
  • Pineapple…. 1cup cut into small pieces.
  • Cardomom….3 to 4 nos
  • Cashews…….few
  • Kismis……few
  • Ghee……..2 to 3 Tbs
  • Color few drops
  • Pineapple essence 1/2 tsp it is optional.

Method

  1. In a kadai add ghee. Fry cashews and kismis keep aside.
  2. Now add Rawa and fry till aroma comes.
  3. In the mean time boil 21/2 cups of water.
  4. Add water to the Rawa.
  5. Add pineapple pieces.
  6. Mix well till it cooks.
  7. Now add Color,elaichi powder and if u need add pineapple essence.
  8. Add sugar and cook till it is cooked.
  9. Finally add fried cashews and kismis.

1. Frying rawa in ghee2.Add boiling waterAdd pineapple pieces and then finally sugar..

Categories
cooking desert indian milk cookery Neivedyam traditional cooking

KERALA STYLE PALPAYASAM /RICE PAYASAM/RICE KHEER

Four years have passed since I have started blogging. So I thought of sharing a sweet recipe this time.Among many payasam recipes this time I thought of sharing Kerala style pal payasam. Both my daughter and son likes this very much.I have used chemba pachari which gives u this Color. This is very tasty.No Kerala Feast or Ona Sadya is complete without this palpayasam.

Ingredients:

  • Kerala raw rice or chemba pachari……1/2 cup
  • Milk…………1 litre
  • Sugar……….3/4 cup
  • Water………3/4 cup
  • Ghee…….2tbs

Method:

  1. Take 1/2 cup raw rice rinse it well and keep it aside.
  2. Take a pressure cooker add 2 cups of milk and 1/2 to 1 cup water and sugar. Cook for a whistle.
  3. When the pressure releases open it and add 2 cups of milk . Add 2 tsp ghee.It will get thicker.

Another method can add milk maid to make it more creamier.

In Kerala when they serve palpayasam for feast they serve with Boli.

Chemba pachari.

Another point is for this payasam they don’t add any fried cashews but can if you like can add.

When cooking in the pressure cooker see the quantity is only half of it.

We can use rose Matta rice too.

When the milk cooks for longer time in slow heat the Color changes.

Categories
cooking diabetic recipe indian traditional cooking vegan

Millet dosa/Kuthira vali dosa

Barnyard millet better known as Kuthira vaali in Tamil. It is low in glycemic index. The carbohydrate content in barnyard millet is quite low. Good source of highly digestible protein and is least caloric dense compared to other cereals.

It contains good amount of both soluble and insoluble fibre. It helps in preventing constipation. It is also gluten free.

Great source of iron. It helps to control blood sugar. High amount of lecithin which strengthen the nervous system.

In India cereal grains are not consumed during fast which make barnyard millet ingredient during fasting days.

Ingredients:

  • Barnyard millets….1 cup
  • Urad dhal……..1/4 cup
  • Fenugreek seeds…1 TSP
  • Salt to taste
  • Oil for dosa
  • Method
  • First soak the barnyard millet, fenugreek seeds and urad dhal for few hours.
  • Grind it into fine paste
  • Keep aside for few hours.
  • Prepare dosa.
  • Serve hot with sambar or chutney.
Categories
cooking Cooking Recipes diabetic recipe lunch box recipe

CAPSICUM FRY/ BELL PEPPER FRY

Capsicum is available in multitude of colors. Capsicum are called peppers,red pepper,green pepper,chilli pepper and bell pepper.

They are good source s of dietary fibre,Vit.E,B6,VitB9,Vit.K,folate,Maganese and potassium.

Red capsicum are sweeter than green capsicum.

The sweetness of capsicum is due to their natural sugars.

Ingredients:

  • Capsicum…….1 cup (cut into cubes)
  • Onion………….2 cut into small pieces.
  • Garlic……few pods.
  • Mustard…1/4 tsp
  • Urad dhal…1/2 tsp
  • Oil…2 tbs
  • Turmeric powder a pinch
  • Chilli powder…1/2tsp or porial powder
  • Salt as needed

Method:

  1. Put oil in a kadai.
  2. First add mustard seeds and when it splutters add urad dhal when it turns brown add onion.
  3. Add chopped garlic.
  4. Now add cut capsicum.
  5. Fry a little add turmeric powder and chilli powder or porial powder.
  6. Fry till it blends.

Serve with rice and sambar or roti.

  • Porial podi:
  • Red gram dhal….1/2 cup
  • Coriander seeds…1/2 cup
  • Cumin seeds………1 tsp
  • Fenugreek seeds..1/2 tsp
  • Red chillies……..5 nos( can increase or decrease accdg. to taste)
  • Dry roast and powder it.
  • Suggestion
  • Can use different colour capsicum
  • Can add tomorrow’s to it.
  • Can use left over fry with rice convert it as capsicum rice.
Categories
cooking Cooking Recipes traditional cooking

KERALA STYLE THEEYAL

I have given many curry recipes. This one is Kerala style where we use coconut scrapings too for grinding masala.I have used coconut oil but can use oil of your choice.It is a combination of flavour and taste. The roasted coconut is the keen flavour of this curry. Traditional recipe.

Ingredients:

  • Small onion or Shallots…..1 cup
  • Red chillies…4 to 6
  • Coriander seeds…1 tsp
  • Cumin seeds…..1 tsp
  • Pepper……10 nos
  • Coconut scrapings..1/2 cup
  • Curry leaves a few
  • Tamarind….lime size
  • Turmeric powder….2 pinch
  • Salt to taste

For seasoning

  • Oil
  • Mustard seeds….1/4 tsp
  • Urad dhal…1/2 tsp
  • Fenugreek seeds…1/4 tsp

Method:

For the masala:

  1. In a kadai pour some oil.
  2. Add coriander seeds,pepper,cumin seeds,red chillies.
  3. After trying a little add coconut scrapings and fry till golden brown.
  4. When cold grind into a fine paste if needed add water.
  5. Keep aside.
  6. In a kadai put little oil.When it gets heated add curry leaves and small onions.
  7. Fry till it turns golden brown.
  8. Now add tamarind extract
  9. Add the masala paste and required salt to it
  10. When it gets thickened add sea soning to it.

It takes about 10 to 15 mts.

Optional add 1 tsp of jaggery to it while boiling it will be of different taste.

In my home first we put dhal and then this gravy to rice. Some take it without it.We can eat with porial or kootu.

For curd rice this will be a good combination too.

Categories
cooking Cooking Recipes desert hindu festival Neivedyam pongal recipe

SEMIYA JAVARASI PAYASAM/ SAGO VERMICELLI PAYASAM

There are many varieties of payasam.Today thought of sharing one which is made using milk.My son likes all varieties of PAYASAM especially when it is made with milk.Its an easy preparation and also very tasty one.

Ingredients:

  • Sago………1/4 cup
  • Semiya….1/2 cup
  • Milk…….2or3 cups
  • Cardomom…3 or 4
  • Sugar…….1/2 to 3/4 cup
  • Cashew… chopped 1tsp
  • Ghee…..2 to 3 TBS

Method:

  1. Soak sago for half an hour.
  2. Put ghee in a heavy bottom pan.
  3. Fry cashews in ghee and keep aside
  4. Roast vermicelli fry it and keep it aside.
  5. Now add sago and fry it.
  6. Add water and cook .
  7. When it is half cooked add semiya to it.
  8. Then add milk and cook.
  9. Add sugar.
  10. Finally add fried cashew nuts.

Suggestion:

1. Can change the proportion of sago vermicelli.

2. This thickens after cooking so keep little milk aside and add before serving.

3. Sugar can be added according to one’s taste.

4. Can add fried raisins too.

Categories
cooking Cooking Recipes lunch box recipe Neivedyam traditional cooking vegan

PULIYODARE/ TAMARIND RICE

Puliyodare,Pulihora or Tamarind rice is a common rice recipe in South Indian States.This is a main course dish. This is usually a neivedyam for Pooja’s both in homes and also in temples.Also this is travel friendly recipe . Best for lunch box too.

Ingredients for mix

  • Channa dhal…..2tbs
  • Urad dhal……….2 TBS
  • Coriander seeds..1 TSP
  • Pepper……..1 Tsp
  • Methi seeds..1tsp
  • Red chillies …4 or 5
  • Asafoetida..1/4 TSP.

In a kadai first put Channa dhal then urad dhal and dry roast it for sometime.then add coriander seeds ,pepper corns,methi seeds and red chillies. Fry a little then add asafoetida.After roasting put it in mixer grinder and make it into a fine powder.Keep it aside. Can refrigerate it and use while preparing the mix.

Ingredients for the mix

  • Tamarind..lime size
  • Mustard seeds…1/4 TSP
  • Urad dhal……1/2 TSP
  • Channa dhal…1/2 TSP
  • Groundnuts….4 TBS
  • Curry leaves….few
  • Red chillies…..3
  • Jaggery a small piece.
  • Gingelly oil ..4 tbs
  • Turmeric powder…1/4 TSP
  • Salt as required
  • Asafoetida…1/4 TSP

Method

  1. In a kadai add gingelly oil.
  2. When it gets heated add mustard seeds then urad dhal and Channa dhal.
  3. When it gets roasted add red chillies and curry leaves.
  4. Add turmeric powder
  5. Now add ground nuts
  6. Fry a little and add the grounded powder to it.
  7. Now let it mix well
  8. Add tamarind extract to it.
  9. Allow it to boil.
  10. When it starts thickening add required salt.
  11. Till it is like a halwa stage
  12. Remove from fire and store in airtight container.
  13. Take a cup of cooked rice and mix with it.
  14. Serve with papad or vathal.