Ingredients:
Raw Rice - 1 cup
Milk - 1 cup
Water- 4 cups
Jaggery (Sarkara) - 2 cups(grated)
Cashew nuts - 1/4 cup
Raisins - 1/4 cup
Ghee - 3 tbsp
Cardamom - 6
Salt - a pinch
Method of Preparation:
1)Wash and soak rice in 4 cups of water for half hour.
2)Pressure cook rice for 5 whistles. Let the pressure settle by itself.
3)In the meantime, heat jaggery with 1/2 cup of water till the jaggery melts completely. Filter the jaggery syrup through a clean cloth to remove impurities.
4)Once the pressure settles down, open the cooker and add the melted jaggery to the cooked rice and mix well.
5)Add milk and cook till the mixture is well cooked taking care not to let the pongal overflow from the vessel.
6)Meanwhile heat ghee in a wok and fry the cashews and raisins and add to the pongal. Add the cardamom powder and a pinch of salt and mix well.
7)Sweet pongal is ready and serve hot.
Happy cooking :)
Fish curry - Mix of Kerala and Tamil Nadu Styles
The peninsular Southern India has a long coast on its eastern side bordering the Bay of Bengal and so we get a wide variety of sea food like fish, crab and prawns in Tamil Nadu. Meen Columbu or fish curry is one of the most traditional fish dishes made in Tamil Nadu and other southern states. Most varieties of fish can be used to make this dish. Preferences vary from region to region.
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Pineapple Payasam
Ingredients:
Ripe pineapple – 2 cups (Remove the skin and chop finely)
Sugar – 1 cup
Milk – 1 litre
Sabudana / Sago – ½ cup
Coconut milk – ½ cup
Condensed milk – ½ cup (optional)
Raisins / kishmish - ¼ cup
Split cashew nuts – ¼ cup
Cardamom - 5 (crushed)
Ghee – 2 tbsp
Method of preparation:
1. Soak sago in 1 cup of water for about 1 hour.
2. Pressure cook pineapple pieces in ¼ cup of water till done.
3. Keep aside 1 cup of milk and heat the remaining milk on a thick bottomed vessel.
4. When milk comes to a boil add the soaked sago and boil till they are well cooked.
5. Add sugar to the boiling mixture and stir till it dissolves and continue to boil till the milk reduces a bit.
6. Add the condensed milk and continue stirring.
7. Meanwhile heat ghee in a small wok and fry cashew nuts and raisins and add to the payasam along with cardamom powder.
8. Now add the cooked pineapple and stir.
9. Once the payasam is well blended add the coconut milk and remove from fire.
10. After 5 minutes add the remaining milk to the payasam and give it a nice stir.
:- this is to maintain the payasam in the same consistency even when cold.
Happy cooking :)
Ripe pineapple – 2 cups (Remove the skin and chop finely)
Sugar – 1 cup
Milk – 1 litre
Sabudana / Sago – ½ cup
Coconut milk – ½ cup
Condensed milk – ½ cup (optional)
Raisins / kishmish - ¼ cup
Split cashew nuts – ¼ cup
Cardamom - 5 (crushed)
Ghee – 2 tbsp
Method of preparation:
1. Soak sago in 1 cup of water for about 1 hour.
2. Pressure cook pineapple pieces in ¼ cup of water till done.
3. Keep aside 1 cup of milk and heat the remaining milk on a thick bottomed vessel.
4. When milk comes to a boil add the soaked sago and boil till they are well cooked.
5. Add sugar to the boiling mixture and stir till it dissolves and continue to boil till the milk reduces a bit.
6. Add the condensed milk and continue stirring.
7. Meanwhile heat ghee in a small wok and fry cashew nuts and raisins and add to the payasam along with cardamom powder.
8. Now add the cooked pineapple and stir.
9. Once the payasam is well blended add the coconut milk and remove from fire.
10. After 5 minutes add the remaining milk to the payasam and give it a nice stir.
:- this is to maintain the payasam in the same consistency even when cold.
Happy cooking :)
Semiya / Vermicelli Payasam
Ingredients:
Vermicelli / Semiya - 1 cup
Milk - 1 litre
Sugar – 1 cup
Salt - A pinch
Pineapple essence – 5 drops
Cashew nuts(split) - 10 nos
Raisins(Kismis) - A few
Cardamom - 5 (crushed)
Ghee – 2 tbsp
Method of preparation:
1. Keep aside 1 cup of milk and heat the remaining mil in a thick bottomed vessel.
2. Meanwhile heat the ghee in a small wok and fry the cashew nuts and raisins and keep them aside.
3. In the remaining ghee fry the vermicelli to golden brown and keep it aside.
4. When the milk comes to a boil add the roasted vermicelli and cook stirring constantly till done.
5. Once the vermicelli is well cooked add sugar and stir till they dissolve completely.
6. Now add the essence, crushed cardamom and cashew nuts, raisins, salt and stir well.
7. After 5 minutes remove from fire.
8. After 5 minutes add the remaining milk and give it a stir
:- this is to make sure the payasam doesn’t change consistency when its cold.
:-Serve hot or chilled.
Variations: Instead of pineapple essence add different other essence each time you make payasam to have variations in your dessert. You can use essence like vanilla, rose, mango etc.
Happy cooking :)
Vermicelli / Semiya - 1 cup
Milk - 1 litre
Sugar – 1 cup
Salt - A pinch
Pineapple essence – 5 drops
Cashew nuts(split) - 10 nos
Raisins(Kismis) - A few
Cardamom - 5 (crushed)
Ghee – 2 tbsp
Method of preparation:
1. Keep aside 1 cup of milk and heat the remaining mil in a thick bottomed vessel.
2. Meanwhile heat the ghee in a small wok and fry the cashew nuts and raisins and keep them aside.
3. In the remaining ghee fry the vermicelli to golden brown and keep it aside.
4. When the milk comes to a boil add the roasted vermicelli and cook stirring constantly till done.
5. Once the vermicelli is well cooked add sugar and stir till they dissolve completely.
6. Now add the essence, crushed cardamom and cashew nuts, raisins, salt and stir well.
7. After 5 minutes remove from fire.
8. After 5 minutes add the remaining milk and give it a stir
:- this is to make sure the payasam doesn’t change consistency when its cold.
:-Serve hot or chilled.
Variations: Instead of pineapple essence add different other essence each time you make payasam to have variations in your dessert. You can use essence like vanilla, rose, mango etc.
Happy cooking :)
Rice Kheer
Ingredients:
Milk - 1 litre
Raw rice - 1/2 cup
Sugar - 1 cup
Cardamom - 5 (crushed)
Cashewnuts – ¼ cup
Raisins (Kishmish) – ¼ cup
Saffron / Kesar – ¼ tsp
Ghee – 2 tbsp
Method of Preparation:
1. Keep aside 1 cup of milk and heat the rest of the milk in a thick bottomed vessel and when it starts to rise add the uncooked raw rice.
2. Keep stirring on low flame till the milk reduces in half and rice is cooked.
3. Now add sugar, saffron and the crushed cardamom and stir till sugar dissolves completely.
4. Keep stirring for another 5 minutes.
5. Roast cashewnuts and raisins in ghee and add it to the payasam.
6. Remove the kheer from fire and after 5 minutes add the saved milk to the kheer.
:- this will make sure the kheer stays in the same consistency even when cold.
Happy cooking :)
Milk - 1 litre
Raw rice - 1/2 cup
Sugar - 1 cup
Cardamom - 5 (crushed)
Cashewnuts – ¼ cup
Raisins (Kishmish) – ¼ cup
Saffron / Kesar – ¼ tsp
Ghee – 2 tbsp
Method of Preparation:
1. Keep aside 1 cup of milk and heat the rest of the milk in a thick bottomed vessel and when it starts to rise add the uncooked raw rice.
2. Keep stirring on low flame till the milk reduces in half and rice is cooked.
3. Now add sugar, saffron and the crushed cardamom and stir till sugar dissolves completely.
4. Keep stirring for another 5 minutes.
5. Roast cashewnuts and raisins in ghee and add it to the payasam.
6. Remove the kheer from fire and after 5 minutes add the saved milk to the kheer.
:- this will make sure the kheer stays in the same consistency even when cold.
Happy cooking :)
Palada Pradhaman
Ingredients:
Ada - 2 cups
Milk - 2 litres
Sugar - 1 cup (or as needed)
Ghee - 2 tbsp
Cardamom - 5 (crushed)
Cashew nuts - ¼ cup
Raisins / dried grapes - ¼ cup
Method of preparation:
1. Soak the ada in hot water for about 15 minutes.
2. Filter the ada and wash under running cold water.
:- this will make sure the ada doesn’t stick together.
3. Keep aside 2 cups of milk and boil the remaining milk in a thick bottomed vessel.
4. When the milk starts to thicken, add the ada and cook, stirring constantly to make sure milk doesn’t overflow nor get burnt at the bottom.
5. Add sugar and stir till it dissolves completely.
6. Meanwhile heat ghee in a small wok and add the chew nuts and raisins.
7. When the raisins fluff up pour this onto the pradhaman and add the crushed cardamom seeds.
8. When the pradhaman reaches the desired consistency, remove from fire.
7. After 5 minutes pour in the remaining milk and stir.
:- this will make sure the pradhaman doesn’t become thick when it cools down.
:- Serve hot or chilled.
Happy cooking :)
Ada - 2 cups
Milk - 2 litres
Sugar - 1 cup (or as needed)
Ghee - 2 tbsp
Cardamom - 5 (crushed)
Cashew nuts - ¼ cup
Raisins / dried grapes - ¼ cup
Method of preparation:
1. Soak the ada in hot water for about 15 minutes.
2. Filter the ada and wash under running cold water.
:- this will make sure the ada doesn’t stick together.
3. Keep aside 2 cups of milk and boil the remaining milk in a thick bottomed vessel.
4. When the milk starts to thicken, add the ada and cook, stirring constantly to make sure milk doesn’t overflow nor get burnt at the bottom.
5. Add sugar and stir till it dissolves completely.
6. Meanwhile heat ghee in a small wok and add the chew nuts and raisins.
7. When the raisins fluff up pour this onto the pradhaman and add the crushed cardamom seeds.
8. When the pradhaman reaches the desired consistency, remove from fire.
7. After 5 minutes pour in the remaining milk and stir.
:- this will make sure the pradhaman doesn’t become thick when it cools down.
:- Serve hot or chilled.
Happy cooking :)
Palada Pradhaman
Ingredients:
Ada - 200 gm or a packet
Milk - 2 litres
Sugar - 1 cup (or as needed)
Ghee - 2 tbsp
Cardamom - 5 (crushed)
Cashew nuts - ¼ cup
Raisins / dried grapes - ¼ cup
Method of preparation:
1. Soak the ada in hot water for about 15 minutes.
2. Filter the ada and wash under running cold water.
:- this will make sure the ada doesn’t stick together.
3. Keep aside 2 cups of milk and boil the remaining milk in a thick bottomed vessel.
4. When the milk starts to thicken, add the ada and cook, stirring constantly to make sure milk doesn’t overflow nor get burnt at the bottom.
5. Add sugar and stir till it dissolves completely.
6. Meanwhile heat ghee in a small wok and add the chew nuts and raisins.
7. When the raisins fluff up pour this onto the pradhaman and add the crushed cardamom seeds.
8. When the pradhaman reaches the desired consistency, remove from fire.
7. After 5 minutes pour in the remaining milk and stir.
:- this will make sure the pradhaman doesn’t become thick when it cools down.
:- Serve hot or chilled.
Happy cooking :)
Ada - 200 gm or a packet
Milk - 2 litres
Sugar - 1 cup (or as needed)
Ghee - 2 tbsp
Cardamom - 5 (crushed)
Cashew nuts - ¼ cup
Raisins / dried grapes - ¼ cup
Method of preparation:
1. Soak the ada in hot water for about 15 minutes.
2. Filter the ada and wash under running cold water.
:- this will make sure the ada doesn’t stick together.
3. Keep aside 2 cups of milk and boil the remaining milk in a thick bottomed vessel.
4. When the milk starts to thicken, add the ada and cook, stirring constantly to make sure milk doesn’t overflow nor get burnt at the bottom.
5. Add sugar and stir till it dissolves completely.
6. Meanwhile heat ghee in a small wok and add the chew nuts and raisins.
7. When the raisins fluff up pour this onto the pradhaman and add the crushed cardamom seeds.
8. When the pradhaman reaches the desired consistency, remove from fire.
7. After 5 minutes pour in the remaining milk and stir.
:- this will make sure the pradhaman doesn’t become thick when it cools down.
:- Serve hot or chilled.
Happy cooking :)
Aval Payasam
Ingredients:
Aval/Beaten rice - 1 cup
Sugar - 1/2 cup
Milk - 2 cups
Cashew nuts - 1/4 cup
Raisins - 1/4 cup
Cardamoms - 6 nos
Ghee - 1 tbsp
Milk - 1/2 cup(at room temperature)
Water - 2 cups
Method of Preparation:
1)Heat a tbsp of ghee in a vessel and fry cashew and raisins in it.
2)Remove cashews and raisins from the ghee and keep aside.
3)In the same vessel with the remaining ghee, fry the aval/beaten rice till it turns reddish brown in color.
4)Remove aval from the vessel and keep aside.
5)Boil milk in a heavy bottomed vessel and add the fried aval, stirring occasionally until well cooked.
6)Now add sugar and keep stirring till the sugar is completely dissolved payasam becomes semi thick.
8)Once the desired consistency is reached, add the fried cashews, raisins, and cardamom powder. Stir thoroughly.
9)Remove from fire and add 1/2 cup of room-temperature milk.
10)Aval payasam is ready and serve hot.
Happy cooking :)
Aval/Beaten rice - 1 cup
Sugar - 1/2 cup
Milk - 2 cups
Cashew nuts - 1/4 cup
Raisins - 1/4 cup
Cardamoms - 6 nos
Ghee - 1 tbsp
Milk - 1/2 cup(at room temperature)
Water - 2 cups
Method of Preparation:
1)Heat a tbsp of ghee in a vessel and fry cashew and raisins in it.
2)Remove cashews and raisins from the ghee and keep aside.
3)In the same vessel with the remaining ghee, fry the aval/beaten rice till it turns reddish brown in color.
4)Remove aval from the vessel and keep aside.
5)Boil milk in a heavy bottomed vessel and add the fried aval, stirring occasionally until well cooked.
6)Now add sugar and keep stirring till the sugar is completely dissolved payasam becomes semi thick.
8)Once the desired consistency is reached, add the fried cashews, raisins, and cardamom powder. Stir thoroughly.
9)Remove from fire and add 1/2 cup of room-temperature milk.
10)Aval payasam is ready and serve hot.
Happy cooking :)
Paruppu Pazha Payasam
Paruppu Pazha Payasam
Ingredients:moong dhal (paasi paruppu) - 250 gms
ripe banana (pulli vaazhai or any sweet variety) - 2
jaggery - 100 gms
coconut milk - 3 cups
cashew nuts - 1/2 cup
dry grapes - 1/2 cup
cardamom - 4
ghee - 3 tbsp
salt - a pinch
Method of preparation
1. Dry roast the dhal in a pressure cooker till it starts turning pink.
2. Add enough water and cook it till 3 whistles. After the pressure settles, open the lid and mash the dhal nicely with a ladle.
3. In the mean time melt the jaggery by heating it with a little water. Filter it using a clean cloth to remove the impurities.
4. Heat the cooked dhal again and add the jaggery and coconut milk to it. Mix well.
5. Mash the banana and add it to the payasam. Mix well.
6. Pound the cardamom and add it followed by a pinch of salt.
7. Heat the ghee in a small wok and add the cashewnuts and dry grapes. Fry till the grapes swell up and then add this to the payasam.
Serve this authentic kerala payasam hot or cold.
Happy cooking :)
Semiya/Vermicelli Payasam
Semiya/Vermicelli Payasam
Ingredients:Semiya/Vermicelli - 1 cup
Milk - 2 cups
Sugar - 1 cup
Water - 1 cup
Cashew - quater cup
Raisins - quarter cup
Cardamom - 3
Saffron - a pinch (optional)
Ghee for frying
Method of Preparation:
1. Fry vermicelli in a tsp of ghee till golden brown.
2. Boil water in a bowl.
3. Add the vermicelli to the boiling water and cook covered, stirring now and then.
4. Once the vermicelli is soft add the sugar and continue stirring occassionally.
5. Soak the Saffron in 1 cup of milk and add this milk to the boiling mixture.
6. Powder the cardamom and add this to the mixture.
7. Fry cashew and raisins in ghee and add them to the mixture as well.
8. Mix well and boil the mixture for a few minutes.
9. Once done remove from fire and add one cup of room temperature milk to the mixture.
:- adding cold milk in the end to the payasam will make sure the payasam remains watery even after cooling down.
10. Serve this payasam hot or cold.
Happy cooking :)
Chopped Walnut Coffee Cake - LOW FAT
Ingredients:
For the cake:
4 eggs
1/2 cup icing sugar
1 tablespoon fine fresh bread crumbs
1 tablespoon finely ground fresh coffee
1 tablespoon cocoa powder
1/2 cup toasted walnuts, roughly chopped
For the icing:
1/2 cup unsalted butter, softened
1/2 cup icing sugar, sifted
1 egg yolk
1 tablespoon instant coffee
2 tablespoons boiling water
Preparation Method:
1. Grease and line a cake tin 8 inches in diameter and 2 inches high.
2. Separate the yolks from the egg whites.
3. Beat the yolks and sugar together until creamy in consistency, pale yellow and hanging like ribbons from the beater.
4. Add the bread crumbs, ground coffee, cocoa and walnuts and mix well together.
5. Whisk the egg whites stiffly and carefully fold into the walnut mixture.
6. Pour the mixture into the prepared cake tin and bake in a preheated 350 degree oven for 45 minutes.
7. Cool in the tin, then turn out onto a rack.
To make the icing:
8. Cream the butter with the icing sugar and egg yolk.
9. Dissolve the instant coffee in the boiling water and mix well into the icing.
10. Spread over the cake with a wet knife.
For the cake:
4 eggs
1/2 cup icing sugar
1 tablespoon fine fresh bread crumbs
1 tablespoon finely ground fresh coffee
1 tablespoon cocoa powder
1/2 cup toasted walnuts, roughly chopped
For the icing:
1/2 cup unsalted butter, softened
1/2 cup icing sugar, sifted
1 egg yolk
1 tablespoon instant coffee
2 tablespoons boiling water
Preparation Method:
1. Grease and line a cake tin 8 inches in diameter and 2 inches high.
2. Separate the yolks from the egg whites.
3. Beat the yolks and sugar together until creamy in consistency, pale yellow and hanging like ribbons from the beater.
4. Add the bread crumbs, ground coffee, cocoa and walnuts and mix well together.
5. Whisk the egg whites stiffly and carefully fold into the walnut mixture.
6. Pour the mixture into the prepared cake tin and bake in a preheated 350 degree oven for 45 minutes.
7. Cool in the tin, then turn out onto a rack.
To make the icing:
8. Cream the butter with the icing sugar and egg yolk.
9. Dissolve the instant coffee in the boiling water and mix well into the icing.
10. Spread over the cake with a wet knife.
Morning Glory Muffins
Ingredients:
Dry Ingredients:
2 cups flour
1-1/4 cups sugar
2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
Wet Ingredients:
1 cup melted and cooled butter or vegetable oil
3 eggs
2 teaspoons vanilla
Fruits/nuts:
2 cups grated carrots
1 cup chopped nuts*, lightly toasted
1 medium size grated apple
Preparation Method:
1. Preheat oven to 350 degrees F.
2. Grease 24 muffin cups.
3. Combine the dry ingredients.
4. Stir-in the wet ingredients.
5. Just mix until moistened.
6. Fold in last set of ingredients.
7. Fill the greased muffin cups until 2/3 full.
8. Bake for 25 minutes.
Dry Ingredients:
2 cups flour
1-1/4 cups sugar
2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
Wet Ingredients:
1 cup melted and cooled butter or vegetable oil
3 eggs
2 teaspoons vanilla
Fruits/nuts:
2 cups grated carrots
1 cup chopped nuts*, lightly toasted
1 medium size grated apple
Preparation Method:
1. Preheat oven to 350 degrees F.
2. Grease 24 muffin cups.
3. Combine the dry ingredients.
4. Stir-in the wet ingredients.
5. Just mix until moistened.
6. Fold in last set of ingredients.
7. Fill the greased muffin cups until 2/3 full.
8. Bake for 25 minutes.
Apple Muffins
Ingredients:
Dry Ingredients:
2 cups all-purpose flour/Maida
2 teaspoons baking powder
1/2 cup sugar
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground cinnamon
1/2 teaspoon salt
Wet Ingredients:
1 cup milk
1 egg
1/4 cup vegetable oil or butter, melted
Fruit:
1 cup sweet-tart medium to large apple, cored, peeled and chopped
Preparation Method:
1. Preheat oven to 400 degrees F.
2. Grease 12-cup muffin tin or use paper liners.
3. With a wire whisk combine the dry ingredients.
4. In another bowl, combine the wet ingredients.
5. Add chopped apple and wet ingredients to dry ingredients.
6. Stir only until moistened.
7. Spoon into prepared muffin pan.
8. Bake for 20 minutes or until cake tester/tooth pick comes out clean.
Dry Ingredients:
2 cups all-purpose flour/Maida
2 teaspoons baking powder
1/2 cup sugar
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground cinnamon
1/2 teaspoon salt
Wet Ingredients:
1 cup milk
1 egg
1/4 cup vegetable oil or butter, melted
Fruit:
1 cup sweet-tart medium to large apple, cored, peeled and chopped
Preparation Method:
1. Preheat oven to 400 degrees F.
2. Grease 12-cup muffin tin or use paper liners.
3. With a wire whisk combine the dry ingredients.
4. In another bowl, combine the wet ingredients.
5. Add chopped apple and wet ingredients to dry ingredients.
6. Stir only until moistened.
7. Spoon into prepared muffin pan.
8. Bake for 20 minutes or until cake tester/tooth pick comes out clean.
Banana Cake
Ingredients:
Flour - 2 cups
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Walnuts (chopped) - 1/2 cup
Raisins - 2 tsp
Sugar - 1 cup
Oil - 2/3 cup
Eggs - 3 nos
Ripe bananas (mashed) - 4 nos
Round cake tin greased n floured
Preparation Method:
Mix together the flour, baking powder, baking soda, salt, sugar and oil.
Beat them together nicely.
Add the eggs and beat a little more.
Mix in the nuts, raisins and mashed bananas and beat again nicely.
Transfer the batter to the prepared cake tin.
Bake in a pre-heated oven for an hour or until a tooth pick pierced in comes out clean.
:- Oven temp: 325 F - 160
Flour - 2 cups
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Walnuts (chopped) - 1/2 cup
Raisins - 2 tsp
Sugar - 1 cup
Oil - 2/3 cup
Eggs - 3 nos
Ripe bananas (mashed) - 4 nos
Round cake tin greased n floured
Preparation Method:
Mix together the flour, baking powder, baking soda, salt, sugar and oil.
Beat them together nicely.
Add the eggs and beat a little more.
Mix in the nuts, raisins and mashed bananas and beat again nicely.
Transfer the batter to the prepared cake tin.
Bake in a pre-heated oven for an hour or until a tooth pick pierced in comes out clean.
:- Oven temp: 325 F - 160
Chocolate Brownie
Ingredients
Butter - 100 gm
Sugar - 200 gm
Cocoa powder - 6 tbsp
Milk - 100 ml
Flour - 150 gm
Eggs - 2 nos
Walnuts (chopped) - 50 gm
Preparation Method
Sieve the flour.
Melt the butter, sugar and the milk together.
Add the remaining ingredients.
Stir nice and well.
Bake in a square baking tin at 180 C for 30 minutess or until done.
Cool and cut into squares.
Butter - 100 gm
Sugar - 200 gm
Cocoa powder - 6 tbsp
Milk - 100 ml
Flour - 150 gm
Eggs - 2 nos
Walnuts (chopped) - 50 gm
Preparation Method
Sieve the flour.
Melt the butter, sugar and the milk together.
Add the remaining ingredients.
Stir nice and well.
Bake in a square baking tin at 180 C for 30 minutess or until done.
Cool and cut into squares.
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