Badam Kheer | Badam Payasam | बादाम खीर

 Badam Kheer / Payasam is an exotic festive dish which is loaded with lots of richness and flavor .

It is very easy to make and has no fancy ingredients except almonds ,cardamom, milk and saffron strands.  Sugar is used as a sweetener.   Soaked almonds are ground to a fine paste with saffron and cardamom and simmered in boiling milk .

Mom used to stock up home made badam powder and I used to drink Badam milk during my school days as I was not a fan of malt based drinks . Badam payasam is an extension of Badam Doodh or Badam milk and a perfect dessert for all festive occasions or even get togethers .

Even beginners can easily make  badam Kheer due to the ease involved in the making of this payasam. I prepared this yummy and aromatic badam Kheer for our Tamil New Year's festival today .

To know more about ,how we celebrate Tamil New Year (Puthaandu) and the delicious spread we prepare ,check this post here .

Preparation Time - 1 hr
Cooking Time - 30 mins
Complexity- easy 
Serves - 3 to 4 

Ingredients 

1/2 cup badams /almonds soaked in hot boiling water 
1/2 litre milk (preferably use 2% fat or full fat milk) 
1/4 cup sugar 
3 to 4 cardamoms
Few strands of saffron

Method

• Soak the almonds in hot boiling water for mini1 hr . You can soak for 2 to 3 hours also. Deskin the badams and discard the skin.
• In a blender add the badams, cardamoms,  saffron ,1/2 cup milk and grind to a fine paste .
• Boil the 1/2 litre milk in a thick bottomed vessel . As the milk reaches its boiling point ,slowly add this badam paste and keep stirring on low flame and continue cooking until the raw flavor of almonds is lost .
• Lastly, add the sugar and continue to simmer till the kheer thickens .  You can add some saffron strands while the kheer is simmering. Turn off the stove and let it come to room temperature. 
• Serve this badam Kheer warm or chilled . 

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Tamil New Year Menu | Tamizh Puthaandu Thaligai

 Tamizh New year or as it is called in Tamil as Puthaandu or Varusha Pirappu falls on the 13th or 14th of April every year . The Tamilians follow the solar calender hence it is also known as Souramana Ugadi .  Beautiful rangolis are drawn outside the house on the portico, the main entrance is decorated with Flowers and mango leaves, the Pooja room is cleaned up and lamps ,agarbatti /incense sticks are lit .

Puthaandu means New Year where "Puthu" denotes " New" and "Aandu" means "Year" so does Varusha Pirappu mean the same. Varusham is Year and Pirappu is Birth so loosely translates to Birth(dawn) of a new year. 

The new year begins with the usual pooja rituals and a special Pooja for the New Year's Almanac called Panjangam. Panjangam has all the details about the festivals , functions ,planetary transits , important rituals etc etc . It is considered as the rule book for the entire year if we need to plan for any auspicious events in the family.  

Some houses follow the tradition of seeing Vishu Kani early in the morning as soon as getting up. Different types of fruits, vegetables, rice ,dal ,money, ornaments etc are decorated in front of a huge mirror and a lamp is lit . It is believed that when we see such auspicious ,divine and prosperous visual on waking up, the entire year will be blessed .

A lavish menu is prepared which is almost the same in most Tamil Brahmin homes except for a few changes depending on family tradition.  The menu is saatvik and traditional meaning there is no use of Onions, Garlic and some other vegetables like radish , drumstick etc .

I am listing down the menu which we normally follow in our home as per tradition..please consult your elders at home for your respective traditions. Click on the individual items for detailed recipe. 

Lunch spread for New Year on 14/4/2022

Tamizh Puthaandu Menu / Varusha Pirappu Thaligai 

Rice /Annam / Saadham + Ghee / Nei

Kalathukku Paruppu 

Akkaravadisal  or 

Sakkarai Pongal

Inji Thayir Pachadi 

Maangai Pachadi 

Vellarikaai Kosamri

Maangai Pisaral 

Pooshnikaai More Kuzhambu

Kalyana Rasam

Beans Paruppu Usili 

Urulaikizhangu Kalyana Curry 

Puliyodharai 

Or

Maangai Saadham 

Paruppu Vadai 

Neer Mor + panakam 

Thayir (curd) 

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Maangai Pisaral | Instant Mango Pickle | Maanga Oorgai

 The very name of raw mango is enough to salivate our taste buds and make us drool . Such is the power of the tanginess and unique taste that a raw mango exuberates . 

Today , I shall be sharing a quick and instant recipe of a tasty mango pickle which doesn't need any elaborate ingredients or pre and post processing . 

Known  by various names ; Maanga pisaral , Maangai thundam , Maanga Keeru , Maamidikaya pachadi , kalyana Manga oorga etc etc .. this pickle doesn't have a very long shelf life but tastes very heavenly and is served in almost all  South indian weddings during summer.  Usually the thothapuri /kilimooku mango variety is used to prepare this instant mango pickle

Offlate most of us are shying away from eating pickles for various health reasons.  As much as I agree on the health part of it , at times I love to take a bite of some spicy and tangy mango pickle and enjoy it with some chilled curd rice on a hot sunny afternoon.

For a South Indian, no meal is complete without the creamy curd rice and specially in summers  curd rice is  soothing and divine when served with some fresh manga pisaral.

Maanga pisaral is totally vegan and you can make it even Gluten free by skipping the asafoetida used for tempering. 

 Mangai thundam tastes heavenly and very flavorful when prepared using gingelly oil for the tempering, but you can use any other edible cooking oil too. I would highly recommend using only Gingelly/Sesame/Til oil to get the authentic flavor and taste. 

Preparation Time - 5 mins
Cooking Time - nil 
Serves - 2 to 3 
Complexity - easy 

Ingredients 

1 medium sized raw thothapuri mango /kilimooku maanga  or any variety raw mango .
1.5 tsp red chilli powder 
1/2 tsp turmeric/haldi 
Salt as needed 
1tbsp sesame oil/til oil 

1tsp mustard seeds 
Pinch of asafoetida (skip for GF)

Method 

• Wash and peel the mango . Chop into small cubes and transfer into a dry mixing bowl .
• Add the chilli powder, salt, turmeric to the chopped mango and mix it well.
• Heat the gingelly oil in a pan , splutter the mustard seeds ,turn off the stove and add the asafoetida if using and the gently pour it over the mango mix.
• Gently mix it such that the tempered oil coats the mango mixture evenly . Rest it for 20 mins for the flavors to steep in and then serve .
• Store it in the fridge and consume within 2 days as this is an instant version and has a low shelf life unlike the processed pickles .

Some other lipsmacking recipes using Raw Mango which you can try this summer !! 

Maangai Thogayal / Mango chutney 

Maangai Thokku 

Maangai Pachadi/ Tangy Mango dip

Maangai Saadham / Mango Rice

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Poosanikaai Morekuzhambu | Ash gourd in yogurt gravy

 Morkuzhambu /Mor kulambu / Mor kolambu is a flavorful curry made out of yogurt /dahi and freshly ground coconut masala.  This South indian delicacy  is very rich in calcium and vitamin C . We use fresh coconut in this recipe and just 1 tsp of oil which is used as part of tempering.  Technically this can be called as an oil free recipe.  If you may like even non fat yogurt or very low fat yogurt can be used to prepare mor kolambu.

No South Indian feast is complete without serving Morekuzhambu.  In Tamil Nadu we say Morekuzhambu while in kerala it is called as Mor curry / pulissery / kaalan , Andhra it is known as Majjiga Pulusu and Majjige Huli in Karnataka. This curry is served with hot rice and often paired with potato roast .

Even if the names are different the method of preparation is more or less the same  except for a few minor changes in terms of the ingredients used to grind . Traditionally native vegetables like Ash gourd/poosnikai /elavan / kumbalkai , ladies finger /vendakkai , Arbi/seppankizhangu /taro root , Mangalore cucumber go into the Morkuzhambu . Now a days people like to experiment with flavors and use capsicum, tomatoes , potatoes also in the mor kolambu but I prefer to stick to the traditional vegetables as it retains the authenticity and flavor of the curry when paired with a spicy curry .  You may try my version of vendakkai (bhindi) morkuzhambu which I have already have on my blog.

The subtle flavor of yogurt curry when paired with a spicy stir fried vegetable like potato roast, arbi (seppankizhangu) roast or paruppu usili enhances the taste and is indeed a treat to our palate.

Preparation Time - 10 mins

Cooking Time - 30 mins
Serves - 3 to 4
Complexity - easy 

Ingredients 

250 gms ashgourd/elavan /pumpkin/poosnikai
250ml thick yogurt 
100 ml water 
2 tsp oil
1 tsp mustard 
1/2 tsp methi /fenugreek seeds
2 to 3 dry red chillies 
fresh curry leaves 
pinch of turmeric 
Pinch of asafoetida 
salt

To grind
 6 to 7 tbsp  fresh grated coconut 
1/2 tsp jeera/cumin 
3 to 4 green chillies 
1 tsp channa dhall /bengal gram
2 tsp dhaniya /corriander seeds
Small piece ginger 

Method 

Soak all the ingredients under the "to grind" section in water for 10 to 15 mins and grind into a fine paste .

Peel the skin of the pumpkin and cut into 1 inch cubes . In a thick vessel , add the chopped pumpkin cubes , pinch of salt and some water and  cook until the pumpkin is 3/4th cooked. They shouldn't over cook and turn soggy . The crunch in the pumpkin must be maintained. 

Whisk the yogurt until is creamy and smooth. 

Add in the ground spice paste to the whisked yogurt along with salt and turmeric powder and mix well with water mentioned . Donot add too much water , else the mor kuzhambu will be runny and will split on boiling.  Check the video below to know the right consistency. 

Add this yogurt mixture to the boiled pumpkin pieces and continue to cook on medium flame until the mixture starts frothing up . 

Remember to turn it off at this stage..continuing to cook further will end up in splitting the yogurt..we donot want that to happen. 

Prepare a tempering of mustard seeds , methi  Curry leaves and dry chillies in hot oil and pour it over the mor kuzhambu.  The consistency of the mor kuzhambu is demonstrated in the below video.

Most important tip : do not close the mor kuzhambu with a lid until it has cooled down  completely.  The reason is,if we close when it is still hot , the water droplets formed due to steam tend to spoil the taste and texture of the mor kuzhambu. 

Maavinkaai Chitranna | Maangai Saadham | Raw Mango flavored Rice

Maavinkaai Chitranna is a famous delicacy from Karnataka and is made in almost every household during the Mango Season . The tanginess of mango when blended with proper spices and mixed with hot rice is totally flavorful and very very tasty. The addition of peanuts gives an extra crunch to the rice.  Fried cashews can also be added to make it look rich; but peanuts gives the rice a traditional touch.
During the mango season you can make this rice using fresh mangoes but during off season , Mango thokku or Maangai Thokku can be used to prepare this rice and can be enjoyed . To know how to make mangai thokku , refer to this link .

Preparation Time - 15 mins
Cooking Time - 30 mins
Serves- 3-4
Complexity  - medium

Kalkandu Saadham (Ksheerannam) | Sugar Candy Rice Pudding - Video Post

Kalkandu Saadham / Kalkandu baath is a very creamy,rich and a delicious pudding made using rice,milk,saffrom and rock sugar candy /kalkandu (tamil) / kal sakkre (kannada) / kadi saakar (marathi) . 

Kalkandu Baath, is a very popular prasad served in many South Indian temples especially Vaishnava (Vishnu).temples. It is also referred to  as KsheerAnnam wherein Ksheera in Sanskrit means Milk and Annam meaning Rice.

We can also use diamond sugar in place of rock sugar. This recipe uses diamond sugar as I had run out of rock candy sugar.

If you want to make a yummy and a quick dessert ,this is your best pick. Gets done very easily without any mess or strain and makes it a perfect option for large get togethers or pot luck parties .

Kalkandu Baath is a close cousin of the rice kheer but for the consistency.  Kalkandu saadham is thick and creamy while kheer is liquid . 

The rice is entirely cooked in milk along with saffron till the rice is well cooked and mushy . To this cooked rice, we add the rock candy sugar or diamond sugar and cook for a few more mins till the sugar candy melts and adds taste to the kalkandu saadham . Lastly nuts fried in ghee are added and the delicious and creamy kalkandu rice is ready.  The subtle yellow color comes from the saffron which gives a very good taste and flavor , but you can skip using the saffron if you don't like the taste or flavor. 

Watch this detailed video from my channel for a step by step recipe .Do subscribe to my channel without fail. 

Preparation Time : 5-10 mins
Cooking time : 30 mins approx (inclusive of Pressure cooking time : 15 mins)
Serves : 3-4
Complexity : Simple

Ingredients
1/2 cup rice (approx 100-120 gms)
1 cup milk
1 cup diamond sugar
few saffron strands
2-3 cardamoms powdered
pinch of edible camphor
handful of assorted raisins & cashews
2 tablespoon ghee.

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Giving a face-lift (30/10/22) to this recipe originally published in 2017 by adding new pictures,  editing the write up as part of our foodies redoing old post activity actively managed by Renu .

Maanga Pachadi | Maavinkaai Pachidi ( Raw mango dip)- Tamil New Year Delicacy

Maanga Pachadi/Maavinkaai pachadi ( Raw Mango dip) is a traditional recipe prepared for Tamil New Year which falls in the Month of April.

Dried Neem flowers (vepam poo) is fried in ghee and added to the pachadi when making it for New year. On other occasions it can be optional.

This pachadi has a burst of flavours like sourness from the mango,sweetness from the jaggery, spice from red chillies, bitterness from the neem flowers/curry leaves and savoury from the salt which are a symbolic representation of our human life which is also a mixed bag of ups and downs.

A similar kind of concoction called UGADI Pachadi is made in Andhra and Karnataka having the same significance,

April - May is the peak season for both raw as well as ripe mangoes also this is the time when summer is also at its peak showering its wrath on us .

As always, our food culture is based on the seasonal produce to suit the weather conditions. 

Raw Mangoes are a power house of nutrients and has a lot of health benefits.  Vit A and vit E are in abundance along with vit C . Consuming mangoes in summer takes care of digestive system ,bloating,  diarrhea and maintains the metabolic activity of the body .

Raw mango when consumed with jaggery helps in preventing of heat stroke and nose bleed which is very common in summer . 

Various recipes which make use of Raw Mango 

Aam Panna ( a refreshing summer drink ) 

Maavinkaai Chitranna (Mango Rice )

Maangai Thokku ( Mango spicy preserve ) 

Maangai Thuvayal ( Mango chutney) 

Maangai Pisaral ( Instant mango pickle) 

Preparation Time: 5 mins
Cooking Time : 20 mins
Serves : 2-3
Complexity : medium

Ingredients
1 medium sized raw mango
3/4 cup grated jaggery ( 1cup is approx 200gms)
2-3 dry red chillies
1 tsp mustard seeds
1 tsp oil
pinch of haldi
pinch of asafoetida
salt as per taste

Method
Peel the mango and chop into small cubes. Dissolve the jaggery in some hot water and filter it for any impurities.
In a kadai,heat the oil,temper the mustard seeds,dry red chillies,asafoetida and add the mango pieces and saute it till oil coats over the mango.

Add a pinch of salt,haldi and about 1/2 cup water and let the mangoes cook until soft. Mash the mango pieces using the back of a ladle to get a nice gooey mass.

Now,add the jaggery water and let the mixture come to a rolling boil. Keep stirring the mixture at regular intervals .The mixture will begin to thicken slowly . The color of the pachadi depends on the color of the jaggery.  I normally use organic jaggery and it gives me a deep brown color . 

After about 5-10 mins, the mixture turns saucy. Turn off the stove at this stage and let it cool down. The neem flowers if being used can be roasted in a spoon of ghee and added at this stage.

Store in a dry container and use a dry spoon. If refrigerated you can use for 4-5 days.

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Carrot Kosambri / Carrot Koshimbhir - Vegan Salad

Kosambri (Kannada) ,Koshimbir(Marathi),Kosumalli (Tamil) is an Indian Salad made out of  fresh carrots or cucumber .Some times a handful of soaked Moong Dhall/ Yellow Lentils is added for extra flavor and taste. 

I generally donot like to add moong dhall to my kosambri . I prefer to taste the carrots and relish the mild dressing of fresh coconut scraping and the seasoning of mustard , lentils and green chillies along with asafoetida .

Its a common practice in Karnataka and Tamil Nadu to have this as a part of menu for special occasions like weddings,festivals,poojas at temples or a special function at home. Ugadi /Gudi Padwa meal is incomplete without a kosambri .

If carrots are not in season then Vellarikaai Kosmalli / Southekaai Kosambri is served.

Carrot Sambol is the Srilankan version of Carrot Kosambri with some mild variation.

Preparation Time : 15 mins
Cooking Time : Nil
Serves : 3-4

Ingredients

250 gms carrot - grated
2 tbsp fresh grated coconut
Kothmir/ Hara Dhaniya /Cilantro / Corriander leaves 
few nos. Curry leaves / kadipatha/karivepilai
Salt
pinch of sugar
Tempering
1 tsp Mustard seeds
1 tsp Udad dhall
1 tsp Channa Dhall
2-3 dry red chillies
pinch of asafoetida

Method

• Squeeze out the water from the grated carrot and put it in a huge serving bowl.
• Prepare the seasoning using mustard seeds,udad dhall,chana dhall.Once all of these splutter,add the red chillies ,curry leaves and asafoetida.
• Pour it on the carrots.
• Add the grated coconut,salt,sugar and toss well. 
• Finally garnish with fresh corriander and serve.

Note:

• Salt tends to leave water and make the salad soggy,so add the salt just before serving.
• If you would like to add moong dhall,soak it for about 15-20 mins in warm water and then add it to the carrots and toss well.
• For those who love the flavor of lime,you can squeeze about a teaspoon of fresh lemon juice and toss well. Do this just before serving to avoid the salad from turning soggy.
• Carrot can be substituted with cucumber or you can take half proportion of each i.e carrot and cucumber and make this salad.

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Avial | Aviyal - Kerala Special

Avial - a very popular Kerala dish at the same time has a very prominent role in Tamil Cuisine as well.Served as a part of any festive menu or a feast .
A thick mixture of vegetables,curd,coconut gravy and coconut oil seasoning,is a must for Keralaities as a part of their Onam or Vishu Sadhya (Vegetarian Feast Menu).
Vegetables such as Plaintains,elephant yam,carrots,beans,peas,snake gourd,drumstick
pumpkin,potato are used in the preparation of Avial.
Needless to say,I am a fan of Kerala cuisine and this is another favorite of mine. With Ugadi,Vishu and Tamil new Year round the corner,I am sure avial would be a part of your festive menu :-)

Wishing all my readers best wishes for Ugadi,Vishu and Tamil Varusha Parappu . May god bless you and your family with good health,cheer and prosperity.


Preparation Time : 20 mins
Cooking Time : 30 mins
Serves : 3-4
Complexity - medium 

Ingredients

1-2 medium sized potato
1 raw banana / vazhakkai
2 carrots
1 drumstick 
100 gms french beans
100 gms elephant yam
150 gms pumpkin / ash gourd
100 gms peas (fresh /frozen)
3/4 cup grated coconut coconut (fresh/frozen)
4-5 green chillies
1 tsp cumin seeds
1 -2 tbsp coconut oil
curry leaves few
3 tbsp thick curd /yogurt

Method

• Cut all the vegetables into thick and long pieces.
• Grind the coconut,green chillies and cumin into a fine paste
• In a thick bottomed vessel,add the vegetables with required amount of salt  and very little water and cook until the vegetables are cooked . The vegetables must be firm and not turn mushy.
• (Add vegetables like beans,carrot,yam,drumstick,potato in the bottom as they take more time to get cooked and then add the pumpkin,peas,raw banana over them as cooking time is less.)
• Drain excess water if any after all the vegetables are cooked,add the coconut oil,ground coconut paste,curry leaves ,mix well simmer and bring to a boil.Turn off the stove.Cool well.
• Once cooled,add the yogurt and mix well.
• Do not add the curd when hot,it will not taste good and turn watery.
• Serve with hot sambar and steamed rice as a side dish. If you like you may mix avial and rice as well.
• Adai and Avial is another classic combination

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Semiya (Shaavige) Payasam / Sevayyan Kheer / Vermicelli Pudding

Semia Payasam (tamil) / Sevaiyan Kheer (Hindi) is a traditional sweet dish made using milk and vermicelli.Seasoned with ghee roasted cashewnuts and flavored with fresh saffron.

Semiya, Shaavige , Sevayyan refer to vermicelli and Payasam or kheer means pudding . 

Semiya Payasam is the first sweet which I learnt to make when I was trying my hands at cooking .

I always loved the Semiya payasam that amma would make and hence I was insistent that she taught me how to make it . Needless to say ,this shavige payasam (sevayyan kheer) is very close to my heart .

As simple as it may sound to make Semiya Payasam, we need to take care of a few things while making the payasam which will help you make the best kheer .Mom taught me these simple ,yet efficient tips and I can proudly say that Semiya Payasam never fails me and there is a huge fan following for the payasam I make . So here I am,sharing those tips and tricks with you all.

• Always use the non roasted vermicelli that is available in the market to make Semiya Payasam.  When we roast the semiya in ghee ,make sure you donot over roast it . The vermicelli will appear translucent and you will feel light while roasting, this is the perfect texture of the semiya to make kheer .
• Use pre boiled milk while making kheer as this will cut down the risk of milk curdling and also saves a lot of time waiting for the milk to Simmer along with the semiya .
• Soak the saffron in warm milk and rub it with your fingers gently before you add it to the paysam . This will give you maximum flavor of saffron and a subtle yellow color to the payasam. 
• You can dry roast a couple of almonds and pistachios to make a coarse powder and add it to the simmering payasam for added richness and taste.
• Semiya payasam will turn a little thick on cooling down , so before serving you can dilute it by adding some warm milk .

This week (6th May 2023) we have achieved a milestone in our Foodies_Redoingoldposts Facebook group.  This is our 100th week and we are celebrating it by redoing one of our favorite sweet post . I chose to update the write up and photos of my favorite Vermicelli Kheer for this wonderful achievement. 

Preparation time : 5 mins
Cooking Time : 20 to 30mins
Serves: 3-4
Complexity: simple

Ingredients

1 /2 cup vermicelli
1/2 litre full fat or  2% fat milk  boiled 
4-5 cardamoms/elaichi powdered
Few cashew nuts
Roughly chopped almonds and pistachios
Few saffron strands / kesar soaked in warm milk
2 tbsp ghee
1/2 cup sugar + extra if you need more sweetness.

Method

• Heat the ghee in a thick bottomed vessel.
• First fry the cashewnuts in ghee until golden brown and keep aside.
• In the same vessel,add the vermicelli and fry it in ghee until it turns crisp.
• Now slowly add the milk and keep stirring the mixture.
• The milk will slowly start boling and as you keep stirring will begin to get thicker and will turn light pinkish on simmering.
• Donot let the milk to get very thick. 
• Reduce the flame,add the sugar,cardamom powder,saffron and fried cashews to the kheer and simmer for 3-4 mins till the sugar dissolves well into the kheer. The paysam will appear a little diluted after adding sugar , but contine to simmer for 4-5 mins and then the consistency will be perfect.
•  Add chopped badams and pista to the kheer
• Serve hot or cold.
• Incase the kheer/payasam feels too thick,you can add some warm boiled milk and dilute it.

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