Fried modaks

Ingredients

2 cups of grated coconut

3/4 cup grated jaggery

Pinch of cardamom powder

1 cup all purpose flour

Pinch of salt

Oil to fry

Mix 2 tsp oil in the flour and add salt. Sprinkle water to get a soft dough and keep covered for 15 minutes.

Heat the jaggery with little water and when it gets to a ball consistency, switch off the gas and add coconut and cardamom powder. Mix well and let it cool for some time. Make small balls of it.

Make balls of the dough, roll them into a small round and place the sweet ball in the center. Cover from all sides and repeat for the rest of the dough and fillings. Fry these modaks on medium flame till golden brown and crisp.

Mixed dal payasam

WISHING YOU ALL A HAPPY AND PROSPEROUS DEEPAVALI

This recipe is adapted from Priya's version at her blog Easy N Tasty recipes

Ingredients

1/2 cup Raw rice
1/4 cup green gram dal
1/8 cup Red gram dal
1/8 cup Masoor dal
1/4 cup bengalgram dal
1 cup Milk
1 cup Milkmaid
1 1/2 cups Sugar
1 tsp Cardamom powder
2 tbsp Grated Coconut
Few roasted nuts

Pressure cook all dals and rice with a cup of water and the milk till soft. Mash it well. Add the rest of the ingredients and mix well. Cook for 3 to 4 minutes.

Serve hot or cold.

Sending it over to Aparna for her Blog anniversary celebrations.
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Kadubu

Ingredients

1 cup maida/all purpose flour
Bit of salt
1/2 cup grated dry coconut (kobari)
1/4 cup powder sugar
1/2 tsp cardamom powder
Oil to fry

Make a soft dough of maida, salt, 2 tsp oil and water. Let it stay covered for 1/2 hr. Mix the dry coconut, sugar, cardamom powder and keep aside.

Make small balls of the maida dough and roll out into small puris. Place 1 tsp of the coconut filling in one half of the puri and spread a drop of water in the corners. Fold the puri into half and press well. The water helps in binding it, ensuring that the filling doesnt come out. Turn the corners to get a pleated look like in the picture. Similarly make all the other pieces and fry them till crisp and cooked.

This is a very popular sweet prepared during Ganesh chaturthi in Karnataka.

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Broken Wheat Kheer

Saw this interesting recipe on a cookery show some time back

Ingredients

1 cup broken wheat
4 cups milk
1/2 cup grated jaggery(adjust as per taste considering the use of condensed milk)
Few roasted nuts
1/2 tsp cardamom powder
4 tbsp condensed milk

Dry roast the broken wheat till it starts changing colour. Add the milk and cook till the wheat is soft. Heat the jaggery seperately with some water and once it comes to a boil, use a strainer to remove the dirt from it. Add this jaggery water to the cooked wheat and add cardamom powder and nuts. Finally add the condensed milk and mix well.

Serve hot or cold.
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Bengalgram dal payasam

Ingredients

1 cup bengalgram dal(soaked for 1/2 hr in water and pressure cooked till soft)
1 cup grated jaggery
1 cup milk
1/2 tsp cardamom powder
Few cashews
2 tsp ghee
A pinch of edible camphor (pachai karpooram in tamil)

Heat the ghee and roast the cashews in it till light golden colour. Add the cooked bengalgram dal to it and roast for a minute. Add the jaggery to it and cook for 3 to 4 minutes.

Finally add the milk, cardamom powder and cook for 5 minutes. Add the edible camphor just before getting it down from the stove.

Serve hot or cold.

This is my entry to the Sweet Series: Cool Desserts event hosted by Mythreyee of Paajaka Recipes

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Coconut Kheer/Payasam

Ingredients

1 cup grated coconut
3/4 cup grated jaggery
Few roasted cashews
2 tbsp ghee
1 cup milk
1/2 tsp cardamom powder

Add some milk to the coconut and grind it well. Heat ghee and add the coconut paste. Cook for five minutes and add the jaggery to it. Keep stirring for another 5 minutes and add cardamom powder and roasted cashews.

Add the milk and mix well.

Serve hot or cold.

This coconut kheer is my contribution to AFAM:Coconut event hosted by Suganya of Tasty Palettes

And to PJ for the Lets go nuts: Coconut event

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Carrot Cashew Kheer

Carrot Cashew payasam from Nupur's One Hot Stove Blog is my contribution to Zlamushka's Tried and Tested event.

Just for the sake of my records, I am posting the recipe here on my blog too..

Ingredients

1/2 cup cashews
1/4 kg carrots
2 tbsp Ghee
7 cups of milk
1/2 cup sugar
1/4 tsp cardamom powder

Grate or cut the carrot into small pieces and fry them in ghee to let the raw smell go and it starts becoming tender. Soak the cashews in some milk for half an hour.

Boil the rest of the milk on a low flame till the quantity comes down to half.

Grind the cashews and carrots coarsely with little milk. Mix this well with the milk and add the sugar also. Cook on a low flame for some time and add the cardamom powder to it.

Serve hot or chilled..
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Poppy seeds (GhasaGhasa) Payasam

Ingredients

4 tbsp poppy seeds
4 tbsp grated coconut
2 tbsp ghee
Few cashews
1/2 tsp cardamom powder
6 tbsp sugar
2 cups milk

Grind the poppy seeds and coconut well with some milk. Heat the ghee, add cashews and when it starts changing colour, add the paste and cook on low flame for five minutes. Add the sugar, cardamom powder and mix well.

Cool and add the rest of the milk.

Tasty poppy seeds payasam ready.

Sending it over to RV for Think Spice:Think PS event started by Sunita

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Aval Payasam

Ingredients

1/2 cup beaten rice/poha/aval
1/2 cup sugar (add more as per taste)
2 cups milk
1/2 tsp cardamom powder
Few roasted cashews
2 tsp ghee

Fry the beaten rice in ghee till it starts changing colour. Add some water to it and cook on low flame for five minutes. Add sugar and mix well. When the sugar dissolves well, add cardamom powder, cashews and let it cool for five minutes. Add milk, mix well and serve hot or cold as desired.

This ten minute dessert is my contribution to the Fun n Sun event since it tastes great when chilled.

Tour of the beautiful world

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Oats Rava Payasam

Thanks Seena of Simple and Delicious blog for the new payasam idea..

Ingredients (Translation)

2 tbsp oats
2 tbsp rava
4 tbsp sugar
Nuts
2 tbsp ghee
2 cups milk
1/2 tsp cardamom powder

Roast the nuts in ghee, add oats and rava. Roast till the colour starts changing and then add half the milk. Add sugar, cardamom powder and cook till done.

Add the rest of the milk and serve hot or cold.

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Rice Payasam (Kheer)

Ingredients (Translation)

4 tbsp cooked rice
Few roasted cashews
2 tbsp grated coconut
6 tbsp of sugar (add more or less as per taste)
1 cup of milk
1/2 tsp cardamom powder

Mash the cooked rice slightly. Add this and some water and cook for a minute. Add the sugar, cardamom powder, coconut and roasted cashews to it and cook for 2 more minutes.

Add the milk and mix well. Serve hot or cold

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Carrot Payasam

Ingredients (Translation)

2 carrots
4 tbsp sugar
Few cashews
2 tsp ghee
1/2 cup milk
1/4 tsp cardamom powder

Chop the carrot into smaller pieces and cook in little milk and some water for 15 minutes. Let it cool and then grind it to a smooth paste.

Heat ghee and roast the cashews. Add the carrot paste and cook for 2 minutes till the raw taste goes off. Add sugar,cardamom powder and mix well.

Add more milk before serving. It can be served hot as well cold.

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Ullundu Vadai / Rasam Vadai / Sambhar Vadai

Ingredients (Translation)

1cup blackgram dal
Salt to taste
1 Big green chilly
A piece of ginger

Soak the dal for dal for at least 1 hour. Grind with very little water along with ginger, chilly and salt to get a thick batter. You could even add some grated carrot and cabbage at this stage to make vegetable vadas.

Make vadas with wet hands and fry them in hot oil till golden brown on both sides. Remove excess oil using kitchen tissue. Serve hot with sambhar and chutney.



Sambhar vadai and Rasam vadai also taste great. For sambhar vadai, soak the vadas in hot sambhar for atleast 15 minutes and serve along with a cup full of sambhar. You could even add a bit of jaggery to the sambhar. Same procedure for rasam vadai. Just replace sambhar with rasam.

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Jevarisi (sabudana) payasam

Ingredients (Translation)

1 cup sago (sabudana, jevarisi)
3/4 cup sugar (adjust as per needs)
Few cashews
1 cup milk
2 tsp ghee

Wash the sago and keep it close for a while. Sprinkle some water in between and keep it closed for about 15-20 minutes.

Heat the ghee, add the cashews. When it starts changing colour, add the sago and some water. Keep mixing it else it will stick to the vessel. Keep adding some water till sago gets cooked.

Add sugar and mix well. Allow it to cool for some time. Add the milk.

Just a thought

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Navratri Special Series- Payathamparuppu (Green gram Dal) Payasam

Navratri Festival starts today and Payathamparuppu or Green gram dal payasam is the dish of the day...





Ingredients (Translation)

1 cup Green gram dal
2 tbsp Bengalgram dal
3/4 cup grated jaggery
1/4 tsp Cardamom powder
Few cashews and raisins
2 tbsp Ghee

Roast the cashews and raisins in ghee and keep them aside.

Cook both the dals together with adequate water. Once cooked, add the jaggery to it and stir well

When it mixes well with the dals, add the dryfruits and cardamom powder

Tasty and easy to make payasam is ready

Add some hot milk before serving.
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Kozhakattai and Sundal

This time for ganesh chaturthi, tried out kozhakattais for the first time...they came out really nice. I followed the recipe given by Viji.

For Kozhakattai (Modak)

1 cup raw rice

A pinch of salt

2 tbsp milk

For coconut filling

1 cup grated coconut

3/4 cup jaggery

1/2 tsp cardamom powder

For sesame seeds filling

1/2 cup roasted black sesame seeds

1/4 cup jaggery

1/4 tsp cardamom powder

Soak the rice for an hour in sufficient water. Drain out the water and grind to a fine paste with 1 cup of water. Heat one more cup of water in a vessel and add a pinch of salt and milk to it. When it starts boiling, add the rice paste and keep stirring on low flame for 15-20 minutes. To check if the dough is ready, spread a drop of oil on the palms and take a small ball of the dough. Knead well and roll out into a long thread. If it doesnt break, then the dough is cooked well and of the required consistency. Switch off the gas and cover it with a wet cloth and let it stay covered for an hour.

For the coconut filling, heat the jaggery with some water and when it starts boiling add the cardamom powder and grated coconut. Cook till it becomes one big lump. Cool and make small balls of it.

For the sesame seeds filling, grind the sesame seeds, cardamom powder and jaggery together. Make small balls of it.

Now make small cups of the rice dough and keep the desired filling inside. Now shape it into modak/kozhakattai. Repeat for the rest of the dough. Also you could make small rounds of the rice dough, spread the filling in half of it and cover it with the rest of the dough to get semi-circle shape.

Steam the kozhakattai for 5-8 minutes in the idli cooker. Cool a bit and serve Lord Ganesha's favourite prasadam.

Also, I made sundal and semiya payasam.

For Sundal-

Ingredients-(Translation)

1 cup Chick Peas/Kabuli Chana (to be soaked in water overnight)(red or white chickpeas)

2 tsp of oil

1 tsp Coriander Seeds

2 tsp Bengalgram dal

2 tsp Blackgram dal

1 tsp of mustard seeds

1 Red Chilli

4 tbsp of grated coconut

Salt to taste

Few curry leaves

Pressure cook the soaked chick peas.

In a kadai, first roast 1 tsp of bengalgram dal, 1 tsp of black gram dal, red chilli and 1 tsp of coriander seeds. Grind it with coconut.

Now heat oil, add mustard seeds and the remaining 1 tsp of bengalgram dal and blackgram dal. Add the curry leaves and then the cooked chick peas. Dont throw away the water used to cook the chick peas. Add them also here and cook till the water is absorbed. Now add salt and the grinded masala paste.

Mix well and serve.

Semiya Payasam

Ingredients-(Translation)

1 cup vermicelli (semiya)

1/2 cup sugar

1 cup milk

Few Cashews

2 tbsp of ghee

First roast the cashews and vermicelli in ghee and when it starts turning brown, add 1 1/2 cups of water to it. Let it cook for five minutes.

Now add sugar to it and cook for 2 more minutes.

Let it cool a bit and then add the milk to it.

Serve hot or after refrigeration.

And now for the most interesting part-

The rice flour mix made for kozhakattai was more than the sweet filling for it. So, my mom suggested to add some salt, green chillies, curry leaves, mustard seeds, bengalgram dal and blackgram dal and make salt kozhakottai of it...

If you end up with more filling, then go for Sugiyan

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Medhu Vada

Ingredients (Translation)

Bengalgram dal, Blackgram dal and Redgram dal- 1 cup in all
2 Red chillies
Salt to taste
Asafoetida-a bit
Curry leaves- few
Oil to fry

Soak the dals in water for about an hour. Grind it along with salt, red chillies and asafoetida to a coarse dough.

Add finely chopped curry leaves.

Wet your hand and place a small ball of the batter, flatten it and fry them in hot oil till golden brown.

Drain the excess oil on a tissue paper aand serve hot with any chutney or sambhar

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