നെയ്‌ പായസം

Ingredients:

Method:

ചെറുപരുപ്പു പ്രഥമൻ

Ingredients:

Method:

പാൽ പായസം 

Ingredients:

Broken matta rice      : 1/4 cup
Milk                           : 2 cup
Condensed milk         : 1 tin
Sugar                          : 1/4 cup(optional)
Cashews broken         : 2 tbsp
Cardamom pdr           : 1/4 tsp
Ghee                           : 1 tbsp




Method:

Wash the rice well. Boil the milk and 1/4 cup water, add the rice and cook it n a wide vessel. Or  use a pressure cooker to cook the rice. After one whistle switch off the stove. After cooling open the cooker  and  check the rice  cooked well.







 Boil again to reduce the quantity of the milk to half and add the condensed milk to this.  Check the sugar and add if needed.  The whole process has to be done on low heat.  Switch off the stove when the payasam is semi thick and creamy.
Fry the cashews in the ghee and pour this to the payasam. Serve it hot or chilled!!

Ingredients:



Vermicelli                    : 1 cup
Milk                             : 1 ltr
Sugar                            :1 cup
Fried cashews              
& Raisins                     : 2 tbsp
Ghee                            : 1 tbsp
Cardamom pdr             : 1/4 tsp
Condensed milk           : 1 cup ( optional)




Method:

Heat ghee in a kadai and fry cashews and raisins and  remove from the kadai. If the vermicelli is not roasted, ( now you can get roasted vermicelli from the market)  roast it in the same remaining ghee and keep aside.



Heat milk in a heavy bottomed pan and add the roasted vermicelli and cook till it become soft.
Keep stirring to prevent it from getting burnt.




Then add sugar and mix  till it dissolves.  Add the condensed milk to this and mix well.  Stir it frequently until it gets slightly thickened. You can adjust the sugar according to your taste, as the condensed milk itself is sweet.


Add the cardamom powder and garnish with fried cashew and raisins.
Serve it hot or chilled!!

For making chakka pradhaman you have to use chakka varattiyathu. It can be made with chakka chula, jaggery and ghee. It can be stored in fridge even for one year.
From March the season of chakka will start in Kerala till April or May. If you have chakka varattiyathu in fridge you can make chakka pradhaman or chakka ada easily by using this.

Ingredients:

Chakka chula (fleshy part of jackfruit)  :  1/2 kg
Jaggery                                                   :  1/2 kg
Ghee                                                       : 200gms
Cardamom pdr                                       : 1 tsp
Dry ginger pdr                                       : 1tsp
Coconut pieces                                      : 1cup
Thin coconut milk
(moonnam paal)                                         : 2 cup
Semithick coconut milk        
(randam paal)                                        : 1 cup
Thick coconut milk              
(onnam paal)                                         : 1/2 cup

Method: 


For making chakka varattiyathu or chakka jam

Cut the chakka chula into small pieces and cook this in a pressure cooker adding a little water.

Melt jaggery in a pan, filter it to remove impurities, and put it back to fire to make a syrup.
Mash the cooked chakka with a wooden spoon or just grind it in a mixie to make a paste.
Add the jaggery syrup to this and stir it frequently. When it becomes thick add ghee to this and fry this till it leaves the sides of the pan.  Chakka varattiyathu is ready!
Now with using this chakka varattiyathu we can make chakka pradhaman.




You can extract coconut milk from fresh coconut or can use canned coconut milk or by using coconut milk powder.
Take 2 fresh coconut and grate it. Add 1/2 cup of warm water and extract the milk from it.This is the thick coconut milk(onnam paal)
Add 1 cup of hot water to this and grind it lightly and extract the milk and this is the randam paal.
Again add 2 cups of water and grind it again and extract and filter this and this is the thin mik, moonnam paal.
You can use the canned coconut milk also. For thin milk you can mix water to this.

Mix chakka varattiyathu and moonam paal and boil this in a thick vessel or uruli for 4-5 minutes. Then add the randaam paal to this and again boil this in reduced flame. Check the sweet, if you want more sweet add some more jaggery to this before going to the final stage.




Stir it frequently.  After 2 minutes add the onnam paal to this. Remove from fire before it starts boiling.

Heat 1 tbsp ghee in a kadai and add the coconut pieces to this and fry till golden brown and add this to the pradhaman.

പഴം പ്രഥമന്‍




 

Ingredients:

Nenthrapazham(Banana)          : 2 mediumsize
Thin coconut milk                    : 1 cup
Thick cococnut milk                : 1/2 cup
Jaggery                                     : 1/2 kg
Coconut pieces                         : 1 tbsp
Ghee                                         : 3 tbsp
Cardamom pdr(optional)         : 1/2 tsp

Method:

Cut fresh coconut into thin small pieces and keep aside.
Cut bananas into 3 or 4 pieces and cook in a steamer or in a pressure cooker till the banana become soft.
Let it cool and remove the skin and seeds inside. Mash it to a paste. Heat 2 tbsp of ghee in a thick bottomed vessel and add this paste and fry this for 5mins.




Boil jaggery in half  cup of water till it dissolves and filter the impurities and  add this to the fried banana paste.  Stir it frequently till it leaves the sides of the vessel. Add the coconut milk and let it boil for 5 mins. Reduce the fire and  add the thick coconut milk and remove from fire. Heat a tbsp of ghee in a pan and add the coconut pieces fry it till it becomes golden brown. Finally add this fried coconut pieces and caramom pdr. Yummy Pazham pradhaman is ready!! Serve hot or chilled.







Note:

 To make coconut milk :
Take 1 fresh coconut and grate it. In a blender add this grated coconut with 1 cup warm water and blend it for 2 mins. Take out and squeeze it. You'll get thick coconut milk.
Return it to the blender again and add 2 cups warm water and grind it for 2 mins and filter it. Then you'll get thin coconut milk.
OR
You can buy ready made coconut milk packet
OR
Mix 25gms cococnut milk powder with 200ml water for thin cococnut mik and
mix 25 gms coconut milk powder with 100 ml water for thick coconut milk.

Thiruvathira is a festival in Kerala which falls on Dec or jan. We wont eat rice on that day, but pappadam is allowed. During breakfast we used to eat Koova kurukkiyathu with pappadam, banana etc.

Koova payasam: കൂവ പായസം

Ingredients:

Koova podi (arrowroot powder)         : 4 tbsp
Jaggery                                                : 6 pcs
Banana (poovan pazham)                   : 2
Grated coconut                                   : 1/4 cup
Water                                                  : 6 glasses

Method:

Slice banana into thin pieces. Mix koova podi in water and stir well to dissolve it, add jaggery, coconut scrapings and banana slices to this and put on stove, stir it continuously till it become transparent and semi solid. Eat with fried pappadam. Delicious koova payasam is ready!