Pazham Pradhaman

The recipe for this month's MFB challenge.Challenge for this month is "Cooking From Scrap Book".
I have waited a long to prepare this payasam.I have written and kept this for a long time ago.
Now this is one of our fav payasam.When I saw the challenge got really confused what to try....

Now this is the recipe..

Ingredients:

5 large Plaintains (Nenthrapazham)
6 to 7 pcs of Jaggery
2c Thin coconut milk
1c Thick coconut milk
1tsp Cardamom powder
3tsp Ghee
2tsp Broken Cashewnuts
2c Water

Method:


1.In a pan melt the jaggery with 1c water.
2.In another vessel cook the bananas along with 1 c water till its soft.
3.Once its soft mash it with a wooden spoon.
4.Now strain and pour the melted jaggery to the mashed bananas.
5.Boil it till it thickens.

6.Pour the thin coconut milk to this boil till thickens.
7.Add cardamom powder to this and mix well.
8.Now add 1tsp ghee and boil till thickened.
9.Add the thick coconut milk and mix well.
10.Now heat rest of the ghee in a pan and roast the cashewnuts and add to the payasam.

11.Serve hot.

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Aval Payasam

This is an easy and very tasty payasam. Here my family and friends liked this payasam.So thought of sharing this payasam with u all on this day.Happy Onam To All !!!

Ingredients:

1c Brown Aval
2 1/2c Milk
1tin Condensed milk
Sugar if needed
1tsp Cardamom powder
Ghee
Broken cashewnuts
Raisins

Method:

1.Heat 1tbsp ghee in a pan and fry the aval till crisp.
2.Boil the milk with 1/2tsp cardamom powder till it reduces and thickens.
3.Now add the roasted aval into the milk.
4.Boil in medium heat till aval is cooked.
5.Now add the condensed milk and if more sweetness needed add sugar also.
6.Mix well and allow to boil for few more minutes.



7.Add 1/2tsp cardamom powder more and mix well.
8.Now heat 1tsp ghee in a pan and roast cashewnuts and raisins.
9.Pour this over the payasam.
10 Enjoy the payasam!!!

Chakka Pradhaman

Hi friends!!Hope all are doing well.One of our friend bought a whole big jackfruit (chakka) when he came back from kerala.This is the only fruit which we don't get here in gulf countries.So distributed some to our friends and kept some for us for eating and making this yummy pradhaman.This pradhaman came out so tasty.
Now to the recipe..

Ingredients:

25 to 30pcs Chakka(jackfruit)
2c Jaggery melted and strained or as per ur sweetness
2c Thin coconut milk
1 1/2c Thick coconut milk
Cardamom powder for flavouring
3tbsp Ghee
Cashewnuts for frying

Method:

1.Take out the seeds from the pieces of jackfruit.
2.Cook this jackfruit pieces with 1/2c thin coconut milk.You can even pressure cook this.
3.Now when this is fully cooked let it cool for some time.
4.By this time melt the jaggery,strain and keep aside.
5.Once the jackfruit is cooled grind this to a smooth paste.
6.Now in a vessel pour little ghee and pour the jackfruit paste to this and mix well.

7.Now add the melted jaggery to this and mix well.
8.Boil this till it thickens.
9.Add cardamom powder to this.
10.When this is thickened add the thin coconut milk to this and mix well.
11.Let it boil for sometime till it thickens again.Keep on stirring.
12.Add little ghee while stirring.
13.Now add the the thick coconut milk and bring just to boil.
14 Off the flame and add little more cardamom powder.
15.In another pan heat ghee and fry the cashewnuts till golden color.
16.Pour this over the pradhaman.
17.It tastes yummy hot or cold!!!

Broken Wheat Payasam

My hubby’s ever fav payasam this is………….when ever I ask him what payasam to make he first says this one………this is very easy and even lil healthy I say because not sugar is used jaggery is the one used in this for sweetness and coconut milk is also there………….and wheat is always good………..

Ingredients:
1c Broken Wheat
2c Melted jaggery or more as required
2c Thin coconut milk
2c Thick coconut milk
2tsp Cardamom powder
Ghee
Broken cashewnuts
Raisins

Method:

1.Pressure cook wheat with sufficient water.
2.In a pan melt jaggery with little water.
3.After melted strain this melted jaggery to cooked wheat.
4.Keep this on the flame and boil it till it is mixed well and thickens.
5.Add little ghee and cardamom powder while stirring.
6.Add thin coconut milk and keep on stirring till it thickens.
7.Add thick coconut milk and just boil.
8.If it gets thick again add little more coconut milk.
9.Heat ghee in a pan roast the cashews and raisins and pour over the payasam.

10.Serve hot or cold

This goes to the event DNSW:B of akilaskichen

Thari Kanji

Thari kanji or semolina payasam……….this is more payasam than a kanji but it is called thari kanji……….in kerala this is a main dish for iftar…….Some makes this with coconut milk and temper with shallots………..but I make this with fresh milk and temper with cashews and raisins……….this is very easy and not much sweet as a payasam……..

Ingredients:

½ ltr Milk
3tbsp Semolina
¼ c Thin roasted vermicelli
4tbsp Sugar
A pinch of salt

For Tempering:
1tbsp Ghee
10 Cashew nuts
10 Raisins

Method:

1.Boil milk in a sauce pan.
2.When the milk is boiled add the semolina and if u need more thicker add more semolina.
3.When the semolina is cooked add the vermicelli and boil.
4.When this both are cooked add sugar and salt.
5.This should not be more sweeter as payasam.
6.Off the flame when it is done.
7.In a pan heat ghee roast the cashews and raisins and pour over the thari kanji.

Semiya Payasam

My all time fav payasam.My kids too love this very much.I like the payasams more with milk and sugar than jaggery……...This is very easy to make and very tasty also.
With only some ingredients we get a very tasty dish…….I used the very thin vermicelli.We get in the stores the roasted ones so need to roast also.If using the thick vermicelli,you should roast it till it is light brown in color……………



















Ingredients:
1½ltrs Milk
2c Water
2½c Thin roasted vermicelli crushed with hand
1tin Condensed milk
3tbsp Sugar
1tbsp Sago seeds(sabunari or sabudana)
7pods Cardamom or 1½tsp cardamom powder
For Garnishing:
1tbsp Ghee
Cashew nuts broken
Raisins


















Method:
1.Soak the sago seeds in some water for 10 mins and boil it and cook till it is transparent.
2.In a heavy bottomed vessel boil the milk mixed with water till it reduces little.Keep on stiring to avoid the milk catching bottom of the vessel.
3.Add cardamom powder or crushed cardamom.
4.Add the vermicelli and mix well and let it boil till the vermicelli is cooked and thickens.
5.Now add the condensed milk and if needed more sweetness add sugar.
6.Add the cooked sago seeds and mix well.
7.Boil till everything is mixed well and payasam thickens.
8.In a pan heat ghee roast the cashew and raisins and pour over the payasam.
9.Serve hot or cooled.

Palada

This is my first post in my blog……I was thinking what I’ll post first,then I thought everything starts with sweets and in our place when it comes to sweet first preference is payasam.So my first post is a payasam……….this is a simple payasam …………which everyone likes.

Ingredients:

1 pkt ada
2ltrs milk
½ c water
1 tin condensed milk or more
Sugar if required
Cardamom powder or crushed cardamom pods
Ghee
Cashew nuts
Raisins
Method:
1.Boil water and add ada to it and keep aside till it becomes soft.
2.Drain it after becoming soft and pour cold water over the ada.
3.Now boil the milk with water and boil till it reduces little add cooked ada and cardamom powder and boil till it thickens.
4.Add condensed milk and stir well.If the sweetness is not enough add more condensed milk or sugar as required.
5.Boil till it attains a cream color with a pink tint off the flame.
6.Now heat the ghee in a pan fry cashews and raisins and add to the payasam.