Showing posts with label Payasam. Show all posts
Showing posts with label Payasam. Show all posts

Saturday, September 19, 2015

Broken corn/corn dalia Payasam


Its like a ritual we make payasam /godshe (konkani word for dessert) for every occasion.This traditional south indian dessert  is made using coconut milk,jaggery,ghee and nuts.
I made a vegan version of this recipe for the first time and turned out well.


  1. Broken corn/corn dalia-1 cup
  2. Chana/bengal Dal - 1/4 cup
  3. Coconut -1/2,freshly scraped
  4. Cardamom-4-5
  5. Cinnamon-I small piece
  6. Nutmeg/jaiphal-a pinch
  7. Jaggery -3 cups (adjust according to your taste buds)
  8. Coconut Oil : 1 tablespoon (replace by ghee, if not vegan
  9. Cashews : Few
  10. Almonds : Few


  • Pressure cook chana dal with 2 cups of water for 3 to 4 whistles.
  • Let it cool. When pressure subsides open the cooker and make sure dal is cooked well.
  • Meantime take a pan and add some coconut oil and corn dalia,roast for 3-4 mins on low flame.
  • Now transfer the cooked chana dal into a big heavy bottomed deep pan,add roasted corn dalia and 2 cups of water,cook till dalia becomes soft.
  • Heat jaggery with 1/2 cup of water. When it starts melting and heating, pour the mix through a filter over the cooking dal.Cook again for 5-6 minutes till jaggery mixes well.
  • Grind coconut,cardamom,nutmeg and cinnamon to smooth paste using little water.
  • Now add this coconut paste to cooked dalia and let it come to boiling stage.
  • Let it heat for another 3 to 4 mins.
  • In a small pan heat coconut oil, when hot add cashews,When they turn slight golden brown,add almonds pieces and turn off the gas. Add it to the payasam.
  • Serve either hot or cold.


Sunday, October 6, 2013

Broken wheat /gova kanya/ payasam

I wish all my readers "Shubh Navrathri"


Today i am here with simplest and one my favourite payasam prepared by in Mangalore.We call it "Gova kanya godshe" as in konkoni .Gova kano means broken wheat Godshe means Payasam or sweet prepared with jaggery and coconut milk.


Broken wheat is a wheat product made from whole raw wheat kernels which are crushed or cut into smaller pieces. There are a large number of uses for cracked wheat, and the food makes a popular dietary supplement in many cultures. It is made by milling wheat grains coarsely. Wheat is cleaned and husked and then processed to the required size. It is highly nutritious as it does not undergo refining.

When the broken wheat is cooked, it has a very hearty, warm aroma and a grainy, delightful taste. It is slightly nutty and chewy. Broken wheat may be ground into coarse, medium and fine kernels.It is also calles as Cracked wheat, Dalia, Bulgar, Burghul, Fada, Lapsi, Bulgar Wheat.



Ingredients
  • 1 cup Broken wheat
  • 300 grms Jaggery or to taste
  • 3cups Water
  • 2 tbsp Ghee
  • 1 tsp Cardamom powder
  • 2 cups thick coconut milk
  • 2 cups thin coconut milk
Cooking Directions
  1. Wash the cracked wheat in water thoroughly and cook in 2 cups of water in an open pan until it gets soft, make sure it does not get mashed up. Alternately you can use a pressure cooker to cook the same, but make sure to cook for a whistle and turn off the stove. Let it cool and the rest of the cooking can be done in an open pan for 5-10 minutes or until the wheat gets soft. If it starts to stick to the bottom add little bit of water and then continue to cook.
  2. Meanwhile in another pan mix jaggery with 1 cup of water and dissolve it completely. Just before it starts to boil remove from fire and filter the jaggery syrup, Add the syrup to the cooked grain. Stir well until the jaggery gets fully blend into the cooked wheat. Stir continuously. Mix well and add thin coconut milk. Stir until it starts to boil. Next add the thick coconut milk and cardamom powder. Give a final mix and remove from the fire. Garnish with ghee roasted cashew nuts and raisins and serve.
How to prepare coconut milk:
Grate coconut and grind it with 2 cups of water to smooth paste.Once it is ground,pour it to strainer squeeze it well to get the 1st extract milk or thick coconut milk.
Transfer the squeezed coconut again to a blender and add 2 cups of water and grind it again.Strain this again and extract the milk,now you'll get thin coconut milk.

Note:
  • If you are using good quality jaggery avoid this step and add jaggery directly to the cooked wheat and proceed.

Saturday, June 1, 2013

Kurukku payasam...Healthy kerala style red rice pudding




 Rice payasam is usually a heavy, occasional indulgence, it's pretty easy to cut some corners to turn this former guilty pleasure into a healthy, diet-friendly treat!

  

 Today i am here with a traditional kerala style payasam. Red boiled rice. The red rice is also known as the unakkalari by kerala peoples. If you cannot find red rice in store then you can buy Rose Matta rice or you can use some any non-sticky rice like brown basmathi for preparing this type of payasam .This is a very healthy pudding as it is made with red rice and jaggery. Red rice , rich in fiber and is a good source of manganese and selenium. Jaggery is rich in iron and is definitely a better choice than sugar.


This recipe combines coconut milk and red rice or brown rice to result in a delicious, creamy dessert. The coconut milk cooks the rice into a perfectly soft texture, and with a tad of sweetener and a dash of cinnamon, this rice Payasam is the poster child for sweet comfort food. Enjoy!
Ingredients
  • 3/4 cup rose matta rice/red rice (nellu kuthari)or Chamba arii or payasam Rice
  • 1 Coconut ( grated)
  • 1/2 Kg Jaggery
  • 6-7 Cardamom
  • 1/4 piece Nutmeg/jaipal
  • 2 tsp Ghee
  • 15-20 Cashew nut,broken
  • 1 tbsp Raisins
  • 8-10 Almonds,sliced
  • 1/4 tsp Cinnamon powder
Cooking Directions


  1. Soak rice in water for about 3 hours.
  2. After 3 hours strain and grind rice, coconut grating,whole cardamom and nutmeg to smooth paste using 2 cups of water.
  3. Add about 11/2 liter of water to make thin watery consistency and keep aside
  4. Dissolve jaggery in a little water and heat on a low medium flame or until it begins to melt. stir well switch off the gas.Then filter it to remove impurities.
  5. Heat non stick pan or thick bottomed kadai and add the ground rice -coconut paste and Water and cook on medium flame and stir continuously till the rice paste becomes almost thick.
  6. At this stage add melted jaggery water, keep stirring till the payasam thickens to the desired consistency .
  7. Now, heat the ghee in a pan and add the raisins pieces of cashew nut and almonds fry till golden brown and the raisins have puffed up, remove and add to the payasam and mix well preserving some nuts for garnishing...Enjoy!


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