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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Chakka Pradhaman using Chakkavaratti - Sadhya Special

 Onam is the harvest festival of Kerala and also the day to comomerate and celebrate Vamana and King Mahabali .Whole of Kerala and Malayalees world over celebrate the day with a lot of joy and happiness. Onam is a ten day festival and as per gregorian Calender falls anyday between August - September which coincides with the  Chingam Month as per Malayalam Alamanac on the star of Thiruvonam or Sravanam which is the 22nd star or Nakshatra.

Mahabali was a very generous and powerful king who ruled Kerala and there was abundant prosperity and happiness during his reign. It is believed that on this day King Mahabali or Maaveli visits the land of Kerala and rejoices with the people of the land . To welcome the King ,an elaborate rangoli or kolam using flowers is decorated at every home , a lavish spread known as Sadhya is prepared and the annual boat race is held by the State .

ONAM is the annual state festival of Kerala.

I have already posted almost all recipes prepared for a Sadhya on my blog .I will post the link below which can be used as a ready recokner. 

Today we shall see a very traditional and authentic sweet chakka Pradhaman made using Jackfruit Jam known as Chakka Varatti . I have already posted how to make chakka varatti during jackfruit season .

This paysam is really easy to make if we have the chakka varatti ready on hand . The other  version to make Chakka Pradhaman from scratch can be found here. 

Without further delay,let me get to the recipe quickly .

Preparation Time - 10 mins
Cooking Time - 15 mins
Complexity - simple
Serves - 2 to 3

Ingredients 

1/2 cup chakka varatti / jackfruit jam
3/4 cup grated coconut 
3 tbsp jaggery 
1/2 cup thick coconut milk 
2 tbsp finely chopped coconut bits 
2 tsp ghee 

Method

• Blend the chakka varatti, grated coconut and jaggery with 1/4 cup water to a very fine paste .
• In a heavy pan ,heat the ghee and fry the coconut bits until they turn crisp and brown.
• Pour the blended paste to this fried coconut and bring it to a quick boil .
• Add the thick coconut milk in the end ,mix well and turn off the stove .Donot try to over cook or boil the Pradhaman after adding the coconut milk ..the Pradhaman will curdle .the heat is enough to cook the coconut milk and take away the raw smell.
• Delicious chakka Pradhaman is ready. 

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Sadhya recipes on the blog. Click on the individual items below to get detailed recipe

• Erissery
• Kootu Curry
• Puli inji 
• Avial 
• Kaalan
• Pulissery
• Cabbage thoran (coconut based curry)
• Beans carrot thoran
• Mambazha Pachadi
• Vellarikaai Pachadi
• Inji Thayir
• Sambar 
• Rasam
• Aval payasam
• Paal payasam
• Sambaram / Mor 
• Nendran Chips
• pappadam , pickle,curd etc

Macaroni Mango Kheer | Pasta Mango payasam - Fusion recipe

 If you ever thought that pasta can only be used in Italian cuisine, then I suggest,you must definitely try this kheer or paysam made from Mac / elbow pasta which is infused with the flavor of Mango and lots of dry fruits . 

Perfectly cooked pasta simmered in milk, sugar and flavored with dryfruits and mango puree is an absolutely royal and rich experience you will feel as you savor spoonfuls from your bowl . You can also use Penne ,but Mac suits best as it is small and easy to enjoy in kheer/Payasam when scooped using a spoon.

We at home love Vermicelli a.k.a Semia Payasam and its a dessert that I make frequently. Once, while making semia paysam I was cooking pasta for dinner simultaneously and that's when it struck to me why not try making kheer using boiled pasta ?? The idea just kept getting pushed away but yesterday I finally decided I have to make this before the mango puree got polished off . 

Fusion cooking is fun as we get to explore an array of ingredients as well as cuisines too . I too have a good share of experiments with Fusion some which are a hit while some are miss . Some fusion hits from my blog for you to try 

Pavbhaji Pasta 

Kulcha Pizza 

Adai Pizza 

Talking of fusion,I must say Chinese Poha from Radha's blog is a burst of flavors and a true Indo Chinese fusion that will hit the right notes in our tastes buds .

Preparation Time -  15 mins
Cooking Time - 30 to 40 mins
Serves - 3 to 4
Complexity - simple

Ingredients 

1/4 cup uncooked pasta 
2 cups boiled milk 
1/2 cup sugar ( adjust depending on need)
1 cup mango puree .
1 tbsp ghee /clarified butter 
Pinch of cardamom powder 
Few strands of saffron
Assorted dry fruits- roasted and powdered 

Method 

** While making the mango puree ensure the mangoes are sweet and not tart(sour) .Tart mango will curdle the kheer . Add a little sugar while pureeing if the mango is not very sweet.

• Boil the pasta in sufficient water with a tsp of ghee until the pasta is al dente, donot over cook. Strain the excess water using a colander and run it under cold water to stop the cooking process.
• In a thick pan ,heat 2 tsp of ghee and lightly saute the cooked pasta till you get a nice aroma . Add in the milk and continue until the milk begins to reduce and turn thick .keep stirring and cook on low flame as we don't want the milk to stick to the bottom and burn.
• As the milk begins to reduce add the sugar , cardamom powder, dry fruits powder, saffron strands and continue cooking further.  The kheer will again appear to become to liquidy as the sugar melts . Donot worry ,cooking for another 5 to 7 mins,the milk will thicken and the will get a nice cream color due to reduction. 
• Turn off the stove and let the kheer cool completely before adding the mango puree else the kheer will curdle .
• Add the mango puree and mix with the cooled down kheer . Mix it gently so as to not break the pasta in the kheer . Serve chilled or in room temperature.  

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Aval Payasam | Poha Kheer - Rice Flakes pudding

 Aval Payasam is a quick Indian dessert that can be made easily using just milk and sugar . Known as Atukula Paysa in Telugu, avlakki payasa in kannada and Poha Kheer in Hindi. Thick variety rice flakes is best for making Aval Paysam . It is flavored with cardamom powder,  dry fruits and saffron which makes it rich and exotic.

Aval Payasam is made as prasadam for many festivals like Krishna Jayanthy,  Navaratri, Ganesha Chaturthi, Mahashivratri,Onam,Vishu ,Pournami etc.

Today is the auspicious Chitra Pournami which is celebrated widely in Tamil Nadu and has a very important significance and dedicated to Chitra gupta .It is believed that Lord Chitragupta  keeps records of our good and bad deeds and on this day people pray and ask for forgiveness.  People flock to holy river to take a dip which is symbolic of washing away sins . Milk based paysam is made on this day for offering and we can make this delicious Aval Paysam as prasadam. 

Likewise,  In North,there is a tradition to prepare  Doodh Kheer for Khojagiri Poonam also known as Sharad Purnima dedicated to Lord Mahalaxmi. Many homes make this delicious Poha kheer for celebration.

In South India, especially Karnataka and Tamil Nadu Rice is not eaten during fasting ,hence Aval/Poha or Wheat based items are preferred to be offered as Prasadam and eaten.  Aval Payasam/ Avalakki Payasa is one of the most preferred and delicious prasadam for Shivratri in Karnataka .

Preparation Time - 10 mins
Cooking Time - 15 mins
Complexity - simple
Serves - 3 to 4

Ingredients

1/4 cup thick poha /thick rice flakes
1/4 cup sugar 
1/4 cup water
3 cups boiled milk
Few strands saffron
1/4 tsp cardamom powder
2 tsp ghee 
Assorted dry fruits handful (pistachio,almonds and cashews)

Method 

• Wash the poha/aval to remove any dust or other particles .
• Keep it soaked for 5 mins 
• In a cup soak the saffron strands  in 2 tbsp warm milk .
• Dry roast the dry fruits in a pan and give it a quick pulse in the blender to make a coarse powder . 
• Heat ghee in a pan and lightly fry the soaked poha until you get a good aroma .
• Add 1/4 cup water and cook the poha till the water is absorbed .
• Add the milk along with the saffron soaked milk and cook till the milk boils . Keep stirring to avoid the milk sticking to the bottom of the pan . 
• Lastly add the cardamom powder and roasted dry fruits powder along with sugar and continue cooking till the sugar melts . The kheer will turn watery after adding sugar .
• Continue to cook for another 4 to 5 mins till the milk thickens .Turn off the stove and poha kheer is ready to serve . 

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Pineapple Kesari | Pineapple Sheera - 400th Post

 Am so very excited and glad to publish my 400th recipe today and so elated as it co incides with the 73rd Republic Day of My Country, India .

Any special occasion is incomplete without a sweet and here is another yummy and lipsmacking sweet from my mom's kitty - Pineapple Sheera. Also known as pineapple kesari Baath or pineapple kesari, it's a delicacy from the state of Karnataka and is often served in weddings for Breakfast or evening snacks along with Khara Bhaath .

I thank every single person who has helped me in my blogging journey in whatever way possible . My Family and friends have always been very supportive of my work and have encouraged me at all times and made sure I push my boundaries more and more .

Amma would make the best Sheera/Kesari in the world and we can never forget that taste. She never liked using artificial  color or essence to the sheera and was always particular about that. 

Pineapple sheera was her all time hit .She always used little turmeric powder for the color and only fresh juicy pineapples would go into the kesari ,no essence or canned pineapples either .

The small juicy bits of pineapple with every spoonful of kesari is a delight and best enjoyed when the sheera is served warm with the right amount of ghee . 

As I always say,to get the perfect grainy and tasty sheera,the key is in roasting the rava/sooji/semolina to perfection on a medium flame in right amount of ghee . 

Preparation Time - 10 mins

Cooking Time - 20 mins

Serves - 2 to 3

Complexity - medium 

Ingredients 

1 cup rava 
2 cups water 
10 tbsp ghee 
1/2 cup freshly chopped pineapple 
1 cup sugar
Few saffron strands
Pinch of turmeric 
Few cashewnuts 

Method 

Method

• Cook the pineapple with 1/4 cup water , 2 tbsp sugar and few saffron strands until the pineapples turn soft.  This step will ensure that the kesari doesn't turn tart with the use of fresh cut pineapples. Let this cool for a while. 
• Place a sauce pan with the 2 cups of water for boiling. 
• Heat about 3 tbsp of ghee in a kadai and fry the cashews until golden brown followed by the rava .
• Keep roasting the rava until you get a fragrant aroma and the ladle feels light to handle while roasting. 
• Pour 2 cups of boiling water along with a pinch of turmeric and quickly stir to avoid lumps . Cook until all the water is absorbed into the rava .
• Add the cooked pineapple, 2 tbsp ghee and mix it well. 
• Now go ahead and add the sugar and mix it nicely.  The kesari/sheera will appear liquid again as sugar melts,but continue cooking on medium flame until the sheera starts thickening again.
• Add the remaining ghee in batches and keep stirring till the sheera leaves the sides of the pan and appears to be shiny ,glossy and smooth. 
• Delicious pineapple sheera is ready to be served warm .
• The shelf life of pineapple sheera is ab2 days when kept in fridge.  I don't like to keep it for a long time and consume as the tartness from the pineapple tends to impart an odd after taste after 1 or 2 days.

Apple Custard

 Apple custard is my favorite dessert since childhood.  Mom would make some yummy Custard using apples during winter.  Though fruit custard would be on the menu during summer and most other times  ,Apple custard has been a winter delicacy  as we would get really sweet ,juicy and tasty apples.

Growing up 2 desserts were very common at home ; custard and sheera - both off these were hot favorites and we never got bored. Now Poonam's creamy rich Apple Rabadi is also on my to do list ..the recipe is so tempting to miss out .

 The city where I grew up hardly experienced harsh winter, so apple custard would taste heavenly when had chilled during the noon .

Custard may sound very simple to make but if we don't take care of the nuances,the custard will turn watery or may have a raw after taste .

Many brands of  custard powder are available in the market,but I always prefer using Brown & Polson or Weikfield brand to make custard.  You may call it as OCD or creature of habit, I cannot pick any other custard powder brand if I don't find either off these on the shelves .

I prefer using full fat milk or 2% fat milk as it gives a nice creamy texture .I did want to be health conscious and prepared custard with skimmed milk and low fat milk but somehow the taste didn't appeal to me and my family .

Before adding apples to the custard, make sure you taste them first before you add . The apple has to be sweet, if they taste sour, pls donot mix it with the custard as it will spoil the taste making it really unpleasant to enjoy .

Always ensure you soak the apples in warm salt water or vinegar solution to remove the wax / powder coating if you feel the same when you touch the apples.  

Preparation Time - 15 mins
Cooking Time - 20 mins
Cooling Time - 2 to 3 hrs
Complexity - easy 

Ingredients 
1/2 litre milk (2% fat or full fat ) 
3 tablespoon vanilla flavored custard powder 
2 medium apples 
6 to 7 tbsp sugar (adjust as per your taste) 

Method 

• Mix the custard powder with 3 to 4 tbsp milk and make a paste without lumps and keep aside.
• Bring the milk to a boil in a thick bottomed vessel .lower the heat and mix in the sugar until it dissolves completely. 
• Add the custard paste to the milk and go on stirring or whisk it on medium flame until the milk starts thickening. Keep stirring constantly to avoid the milk sticking to the bottom and getting burnt .
• Once the custard thickens, turn off and let it cool ..donot cover with a lid as the  vapor will make the custard watery.
• Chop the apples into small cubes and lightly boil it in water for 1 or 2 mins. Drain the water and put the apples away in the fridge for chilling ..this way the custard and apples blend really well as the apple absorbs the custard flavor very nicely.
• Once the custard cools down,place it in the refrigerator for 2 to 3hrs for chilling. 
• Just before serving add the chilled apple slices to the custard ,mix it gently and serve . You can top it with some nuts or pomegranate pearls. 

Notes

• Adding fruits will make the custard watery,so cook the custard patiently till it thickens. 
• You may add a few drops of butterscotch or rose essence to the custard. 
• It is always best to add fruits to the custard just before serving . Take the potion of custard that you would want to serve and mix fruits to it rather than mix it to the entire bowl of custard. This way it won't turn watery. 

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Ukkarai | Okkarai - Diwali Special Sweet

 Ukkarai is a traditional sweet prepared for Diwali without fail in certain parts of Tamil Nadu and Kerala . It is a customary tradition for Tambrahms of Tirunelveli, Madurai side to make this Ukkarai for Deepavali . The  Chettinaad style Ukkarai is different from this version as that recipe uses only moong dhall in the preparation .

I was introduced to this sweet only after my marriage and till then I had neither tasted nor even heard of Ukkarai as it was never made in my mom's house . 

Ukkarai is actually a vegan recipe as freshly pressed gingelly (til) oil was used to make this in olden times ,but now a days as many do not relish the flavor of sesame /til oil in sweets, hence ghee is used which doesn't make it vegan friendly. If you are vegan,you can use coconut oil or sesame oil and make Okkarai.

The name really intrigued me and I thought it must be a very complicated sweet to make and was waiting to see how it is prepared .When MIL shared the recipe, I was surprised that it was very easy to make and really doesn't require any special skill of making jaggery syrup or cooking nuances. 

Each family has a slightly different proportion of dal used for making Ukkarai . Some use 50/50 proportion of moong dhall and channa dhall while some use just moong dhall and some just channa dhall .I did experiment with all these combinations but at the end we were all happy with just the Channa dhall Ukkarai in terms of taste as well as texture .

Some families make this Ukkarai even for Avani Avittam and I found this to be very close to Hayagreeva Maddi except that Ukkarai is a little dry and coarse . 

Donot forget to make Diwali Lehiyam along with Ukkarai . Recipe for Diwali Legiyam/ Marundhu here. 

Soaking Time - 3 hrs 
Preparation Time - 15 mins
Cooking Time - 45 mins
Complexity - Medium 

Ingredients 

1 cup channa dhall / kadalai paruppu
1 cup grated/powdered jaggery 
1 tsp elaichi powder 
2 tbsp ghee /gingelly (til) oil/coconut oil
Few cashews 

Vegan friendly- Replace ghee in the recipe with coconut/sesame(gingell)oil.

Method 

• Wash and soak the channa dhall in sufficient water for 3 hrs .
• Drain the water and grind to a fine paste without adding water.  Incase there is difficulty in grinding, you can sprinkle some water and grind. 
• Grease a plate with some ghee and spread this ground batter on it and steam it for 15 mins . Use a knife or tooth pick to check if it is steamed well . When you prick it through the steamed dough,the knife/tooth pick should come out clean. Let it cool .
• Break the steamed dough roughly with your hands and pulse it in a blender until it turns into a coarse crumbly mixture.  Keep aside. 
• Melt the jaggery with half cup water and filter it incase you find any impurities else let it boil further on medium heat until it reaches the soft ball consistency (meaning- when you drop a few drops of jaggery syrup in water, it should hold shape and not spread)  {{ 2nd row 1st picture above }}
• At this stage add the crumbled dal mixture with cardamom powder and quickly mix it in with the syrup .keep on stirring and breaking the lumps simultaneously.  
• Add some ghee and continue to stir it for another 5 to 10 mins . The mixture may look lumpy and soft initially, but as you keep stirring it will begin to appear grainy and course . Give it some setting and cooling time before serving. 
• Roast some cashews in ghee and mix it well with the ukkarai.

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Paayesh | Payesh - Durgapuja Special Sweet

Payesh /Paayesh is a traditional Bengali style kheer made from fragrant Gobindo bhog rice . The rice is cooked in simmering milk flavored with cardamom powder and topped with lots of chopped cashews,badams and pistas .  If Gobindo Bhog rice is unavailable you can use Basmati rice . The mild natural fragrance from the rice adds up to the taste of the Kheer .

If you thought Bengali sweets are limited to Roshogollas, Shondeshs, Rasmalai and cham cham ,you are mistaken.  There is a whole lot of delicious sweets which are made from the traditional Nolen Gur and also steamed sweets which are healthy as well as tasty .

My blogger friends Sasmita and Sujata ji have an amazing collection of Bengali sweet recipes on their blog . I have bookmarked the delicious Jaggery Roshogollas from Sujata ji's blog to try out . Sasmita has recently posted a yumm special Bhoger Khichuri which is offered as Bhog during Durgashtami.  

Bengalis and their love for sweet is very well known.  I have had the good fortune of mixing and interacting with Bengalis since my childhood . My mom's best friend K aunty is a Bengali and amma has told me stories about how warm and affectionate their family has been and the yummy goodies that she has savored and relished at her home. 

I also have had my share of Bengali acquaintances at my workplace and savored all the yumm delicacies they would get for us when they come back after the Durga Pooja holidays . Bengalis are very pious and God fearing . Their love for literature , arts and poetry is unmatched . 

The city of Kolkatta bears a festive look during the Durga Pooja season and exquisitie and magnificient Pandals are erected at various places all over the city . Durga Ma idols are installed and worshipped with lot of pomp and fervor . I have been waiting for a chance to visit Kolkatta during the Durga Pooja sometime in future to experience the Divine Vibes that the city exhuberates .

Preparation Time - 15 mins
Cooking Time - 30 mins
Complexity - Simple
Serves - 2 to 3

Ingredients

1/4 cup rice  (Gobindo Bhog / Basmati)

1 litre milk

sugar as needed

chopped nuts 

pinch of cardamom powder

2 tsp ghee

Method

• Wash and soak the rice in water for 15 mins. Drain the water and mix ghee to the rice.
• Heat milk in a thick bottomed pan and let it come to a boil, reduce the flame and keep simmering.
• While the milk to about to boil I parboiled the rice in water until it was 1/2 done. This helps speed up the process of making the Payesh .
• Drain the water from this parboiled rice and add it to the simmering milk and cook on low flame with regular stirring until the rice is well cooked and soft .
• Add the cardamom powder and chopped nuts . Add sugar very carefully and keep stirring until the sugar mixes well with the kheer .
• Simmer for 2 to 3 mins and then turn off the stove.
• While serving add some more chopped nuts over the Paayesh.

Notes:

• You can cook the rice entirely in milk . This will take a little longer and you have to be very careful so as to not let the rice and milk burn.
• Some people add a bay leaf to the kheer . You may add that too if you like the smell of bay leaf.

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Badam Elaichi Shrikhand | बादाम इलायची श्रीखंड

 Shrikand needs no introduction. Traditional dessert made from hung curd in various flavors is a must have accompaniment during a festive meal in states of Maharashtra and Gujarat.  

Needless to say, having grown up in the cosmopolitan, buzzling city of Bombay, shrikand has always been a part of my life . Me and my dad love to have hot puris or fluffy fulkas with creamy shrikand . Mum on the other hand was not a great fan of shrikand and I must say hubby too doesn't relish sweets as much and shrikand is a big No for him .  So shrikand makes a rare appearance these days at my home . 

Kesar Pista Shrikand is already on the blog and now it is time for Badam Elaichi Shrikand . The chopped bits of almonds/badams hidden inside the shrikand are  great to bite into. I also add some cardamom seeds as is to shrikand along with fine cardamom powder . 

Shrikand is a royal treat to serve your guests or even make it as a prasad during Ganesh Chaturthi or Navaratri. 

Pre Preparation time - 2 to 5 hrs 

Cooking Time - Nil 

Actual Preparation - 5 mins 

Serves - 2 to 3

Ingredients 

400ml thick yogurt or dahi or curd

1/2 tsp cardamom powder 

1 - 2 whole cardamoms

4 to 5 strands saffron /kesar 

2 to 3 tablespoons chopped unsalted badam /almonds 

3 tbsp powdered  sugar 

Preparation of Hung curd

Take a wide mixing bowl and place a strainer over it lined with a muslin cloth/ cotton cloth and pour the curd into the cloth . I have used shop bought thick curd for an even consistency. 

Bring the ends of the cloth together, squeeze it once and tie it very tightly . Place a heavy object over the tied cloth and leave the colander over the mixing bowl so that all the whey water will get collected in it . Keep squeezing the cloth occasionally to drain the excess water . 

After about 2 to 3 hrs , you can see all the whey collected in the bowl below and when you open the cloth all that is left is thick creamy mass which is hung curd . Squeeze it once again before removing it from the cloth to ensure there is no water content left.  When you touch the hung curd , it should appear thick and creamy without any excess water.  If you find it watery, leave it for somemore time in  the cloth with the weight on . 

Donot waste the collected whey, you can use it while kneading the dough for rotis or even to prepare buttermilk or Chaas. 

Preparation of Shrikhand

• Transfer the hung curd to a wide mixing bowl .Add in the powdered sugar , chopped almonds. Saffron strands ,cardamom powder and the cardamom seeds.
• Mix well with a spoon until all the ingredients blend well . Keep it in the refrigerator for it to set well . 
• Take it off the refrigerator just before serving. 

South Indian Lunch (Saatvik) - Thali #4

 Weekends are leisure time when the whole family gets to have a peaceful sit down meal over some chit chat and banter.  It had been a long time since I prepared and served an elaborate meal for my family.

This morning too as always I dint have this thali planned on my cards ,but as I went about cooking it just happened and by the time I finished cooking, I was elated with the outcome. 

The items on the thaali are very simple to make and did not need any special ingredients.  All the veggies needed were sitting right in my vegetable basket and so my job became a lot simpler.   

Every recipe on the thali is already on my blog,so all you have to do is click on the individual names below on the menu and viola,you shall be redirected to the detailed recipe post . 

Carrot Kosambri 

Aloo Capsicum Sambar 

Chou Chou Carrot Curry 

Tomato Rasam 

Carrot Payasam 

Payatham Paruppu Payasam (Parippu Pradhaman) | Moong dhall kheer - Mahalaya / Amavasaya Special

Payatham paruppu payasam is a very simple but tasty kheer or paysam made using moong dhall specially during Amavasya .In my home,this payasam is made only during the days when we offer obeisance to Pithrus.   

This payasam is also known as Parippu Pradhaman made in Kerala for Onam or Vishu Sadhyas . In Kerala style a pinch of cumin powder and dry ginger powder is added to this Pradhaman.

In Hindu Tradition,  Amavasya(New Moon Day) / Amavasai / Amavaas(अमावस्या) is considered very important day to pay obeisance to all the departed souls in the family.  The forefathers are called  as "Pithrus" and the oblation ritual is called "Shraadh/ Tharpanam" . There is a mild difference in the way the shraadh is offered in North and South  India . When I say difference, the difference is in terms of the Prasad offered and also the way the ritual is performed.  In my post ,I will quickly describe the way Tharpanam is done in a typical South Indian Brahmin household .

Black sesame seeds (karuppu ellu ) and water are offered as oblation to the forefathers.  The oblation is offered to Father ,grandfather, great grandfather likewise ,mother,grandmother and great grandmother.  The oblation dates back to 3 generations .  Devout and traditional Brahmins perform this Amavasya Tharapanam every month all round the year .

If one is unable to do it every month ,there is a rule that he must perform the shraadh atleast  on Mahalaya Amavasya, during the Mahalaya Paksha / Pithru Paksha which is a period of 15 days starting from Full Moon to New Moon . This special fortnight falls in the month of September- October and generally corresponds to the Tamil Month of Purataasi.  This year in 2021 Mahalaya Paksham has started on 21 /9/2021. 

Mahalaya Amavasya also known as Sarva Pithru Amavasya will be observed on 06/10/2021.

An elaborate meal which is very satvik in nature (sans Onion and Garlic)  using basic native  vegetables will be prepared and offered to the fore fathers .

Moong Dhall / Split yellow lentils are used while cooking a Shraadh meal and native vegetables like cucumber ,arbi(taro root) , snake gourd (podalangai /padwal) , raw banana (vazhakkai),cluster beans(kothavarangai/gawar) , broad beans (avarekkai/paapdi) , bitter gourd (karela/pavakkai) , ginger ,curry leaves ,coconut are used . Jaggery is used for making sweets and not sugar.  The Amavasya meal is more or less  standard in every household with some minute changes here and there . Jeera/cumin,Pepper and dry red chillies are the only spices which are used .Turmeric is avoided in most homes but some families use fresh root turmeric and not turmeric powder. Mustard seeds and Udad dhall are used for seasoning along with asafoetida.

On other special occasions we prepare different  payasams or kheer . It is customary to prepare Medhu Vada and Moong dhall paysam along with Vazhakkai (Raw Banana) Curry  on every Amavasya even if one is unable to prepare an elaborate spread.

Preparation Time - 20 mins
Cooking Time - 10 mins
Complexity - simple 
Serves - 2 to 3 

Ingredients 

1/2 cup moong dhall/payatham paruppu 

1/2 cup powdered jaggery .

5 to 6 tablespoons grated coconut 

1-2 pods elaichi /cardamom 

1 tsp ghee (skip if vegan) 

**you can increase the quantity of jaggery depending on the level of sweetness you like .

Method 

• Grind the coconut and cardamom with some water to a fine paste and keep aside .
• Wash the moong dhall and pressure cook with sufficient water for 3 to 4 whistles or until mushy.  Release the pressure and mash it well with a ladle .
• In a thick heavy bottomed vessel ,melt the jaggery with 1/2 cup water . If you see any impurities , filter it through the sieve .
• To this melted jaggery add the coconut paste ,1/2 cup water and cook until the raw flavor of coconut is lost . Keep stirring as the coconut has the tendency to stick to the bottom .
• Now add the boiled and mashed moong dhall to the above and mix it well . The dhall should blend well with the jaggery coconut decoction. 
• Continue cooking on medium flame with occasional stirring until it comes to a rolling boil.
• Turn off the stove and add the ghee ,cumin powder and ginger powder if using  . Delicious paasi paruppu /hessaru bele payasam is ready .
• You can fry cashewnuts and coconut slivers in ghee and add it to the payasam .

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Mango Coconut Barfi - Vegan dessert under 5 min

It was always on my mind to make some traditional sweet using mango flavor . Long time back,I had tasted this semi soft mango flavored milk barfi somewhere and suddenly it occurred to me ,why not try this with coconut?? 

Coconuts and South Indians are inseparable and hence needless to say, coconut burfi is the most loved sweet in my home . The soft, juicy and melt in mouth barfi is very easy to make and even a beginner cannot go wrong with this recipe . I have detailed the step by step recipe for the Traditional Coconut Barfi / Thenga Barfi and Coffee Flavored Coconut Barfi on my blog.

The microwave bug bit me again and this time I experimented this barfi using the microwave and believe me 5 mins is all that it takes to make this delicious melt in mouth delicacy and no constant stirring or keeping an eye !! So now there can be no excuse to skip and push aside making coconut barfi !! 

And .... hubby,who generally doesn't like Mangoes ,took a few pieces of this barfi and enjoyed it !! Yes, you read it right , hubby dear detests the taste of Mangoes  .... 

Preparation Time - 10 mins
Cooking Time - 5 mins
Complexity - easy 
Makes 9 to 12 pieces 

Ingredients 

1 cup fresh grated coconut 

1/4 cup mango puree from sweet mango 

1/2 cup sugar 

Pinch of cardamom powder /elaichi powder

Little oil for greasing 

Method

• Grate a fresh coconut and take only white portion of the grated part . You can also use frozen coconut, but ensure that it is thawed well and in room temperature.  At times when using frozen directly ,it will release the oil and the taste is not very much welcome .
• In a wide microwave safe bowl, add the coconut, mango puree and sugar and mix it well .Any sweet variety of mango can be used for the puree. Adjust the qunatity of sugar depending on the sweetness of the puree.
• Place it in the microwave and run it for 2 min on high power . Take it ,mix it well as the sugar would have melted and the mixture will be runny. 
• Place it again in the microwave and run for another 2 mins ,take it out and mix once again.  Now the mixture will appear a little less runny and you can shape it into a ball . 
• Now,last step , place it for 1 more min on high power and take it out . This is the most important step as the barfi takes the right consistency at this stage . If we are not careful ,we might end up burning the mixture. So keep an eye in this last step .
• Take it out and pour the barfi mixture on a greased plate and shape it well like we do for any other barfi . Let the mixture cool and while it is slightly warm,mark deep cuts so that it is easy to remove when cooled. You may garnish it with nuts and saffron strands.  

Quick sweet treats using Microwave 

Rose Kulfi 

Basundi 

Gajar Halwa 

Oats Coconut Ladoo

Whole Wheat Nutty choco cake 

Choco Orange Cake 

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Jaggery Maa Ladoo - Healthy Roasted gramflour balls

 Diwali is round the corner , and slowly we will now start planning our festive snacks to be prepared which is a yearly ritual in most homes all over India . I love this Festival of Lights and all the happiness it brings along . 

Diwali is the most celebrated festival and there is a lot of positivity, good vibes, joy and cheer everywhere.  People go about shopping for new clothes , fairy lights , rangoli powders , different types of Mud lamps which are designed and painted beautifully by the local potters and artisans .The homes are all decked up with lights, flowers , beautiful drawn rangolis and a joyous occasion for friends and family to meet and greet one another..Sweets and savories are exchanged and in totality people love to celebrate Diwali .

This month in our Shhh Secret Cooking Challenge Poonam of Annapurna decided to celebrate with Diwali theme so that we have a collection of some amazing delectable snacks and sweets to plan our Diwali Snack list . If you are a fan of karanji or ghujjiya like me then head to Poonam's blog for winter special Matar Karanji .

What is Diwali without sweets ? I wanted to present some healthy sweet without using too much of sugar and luckily Narmadha of Nams Corner with whom I am paired this month was kind enough to give me 2 versatile ingredients pista and cardamom which are used in any sweet when I told her I plan on making some sweet .Narmadha has prepared a crunchy and crispy Besan murukku with the secret ingredients  besan/gramflour and butter I gave her . 

As I mentioned  , I was on the lookout for a healthy and nutritious sweet , a casual talk with Kalyani on some general topics suddenly took a turn and ended up in discussing how her grandmother would dish out Maa Ladoo , a delicious sweet using jaggery .  Next what , I immediately decided to try that with slight variations and the recipe for the theme was ready. 

Maa ladoo is generally made using Sugar and I have shared the recipe on my blog.  Click the image below for recipe .

Maa ladoo is a most favorite sweet in our home and it just vanishes soon after it is made . I prepare this unfailingly on Diwali and many a times just like that to satisfy our sudden sweet cravings.

This time along with the main ingredient; Roasted gram /pottukadalai , I added some badams and pista and used organic jaggery in place of sugar .Need I say ? It was as usual a super hit and there was a request for another batch .  

Jaggery Maa ladoo can be prepared in just 15 mins and there is no extensive labor involved in the making or pre preparation .The most happy part.. No Cooking at all. 

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Preparation Time - 15 mins
Cooking Time - Nil
Makes - 10 to 12 ladoos 
Complexity - easy 

Ingredients 
1 cup roasted gram /pottu kadalai/hurigadle 
1/4 cup badams + pista (almonds + Pistachio)
1 cup powdered jaggery 
3/4 cup melted ghee /clarified butter 
3 to 4 green cardamom pods 

Method 

• Lightly dry roast the roasted gram , pista and badam in a dry pan until they feel warm . This will help in increasing the shelf life . (**this step is optional )
• Add these roasted ingredients and cardamoms to a blender and grind into a fine powder . Sieve these to a wide bowl to remove any grits if at all .
• Add jaggery powder to this gramflour and mix it well with a spoon.
• Pour in melted ghee on to this mixture and mix it well till the mixture feels moist and crumbly . The ghee has to be warm . When you pour the ghee the flour will slightly sizzle , this is the perfect temperature for ghee .
• Grease your palms, take a handful of this mixture and shape into balls . You can add some more warm ghee if you feel the mixture is dry and not holding shape .  Store it in a dry container. 
• Jaggery powder can also be added or reduced depending on the sweetness.  This time I used only 3/4th cup of jaggery as this batch of organic jaggery that I  used was very sweet and tasty. 
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Do not miss to head to the recipe of spicy , crunchy Madrasi Mixture / South Indian mixture on my blog . This is the most sought after savory made for Diwali . Now a days it is easily available in the shops , but when made at home , it is healthy as well as hygienic.