September 29, 2006

Rice payasam

Here is how we prepare our rice payasam.

Rice payasam recipe

Rice - 1/2 cup; soaked in water for 10 minutes
Milk - 2 cups
Coconut milk - 1/2 cup
Jaggery - 1 cup or added more to taste
Raisins - 1 tablespoon
Cashewnuts - 10
Pistachio nuts - 1 tablespoon
Cardamoms pods - 8, powdered
Ghee - 1 tablespoon

Method: Bring the milk and coconut extract to boil. Add the soaked rice and cook it over low heat until rice is cooked very well and is mushy. Add the jaggery and mix it thoroughly. After the jaggery dissolves, allow the payasam to simmer for 5 minutes and remove from the heat. Fry the cashew nuts, pistachios, and raisins separately in the ghee and add these along with the cardamom powder to the payasam. Serve lukewarm or cold. Enjoy!

Other payasams we cooked and blogged so far are - Beaten rice (Aval) payasam; Dates kheer; Green-gram dal payasam; Onion kheer.


Kappa (malabar style)

Kappa (malabar style) recipe

Tapioca (kappa) - 1 kg; cut into small pieces, boiled, and strained
Onions - 2, medium size, finely chopped
Turmeric powder - 1/2 teaspoon
Coconut - 1 cup; fresh, grated
Salt - 1 teaspoon
Oil - 1 tablespoon (preferably coconut oil)
Curry leaves - 2 sprigs

Method: Grind the coconut coarsely with turmeric powder and salt and mix with the boiled tapioca. Cook it covered for 2 minutes in low heat, mash thoroughly, and keep it aside. Heat a flat-bottomed pan on a moderate heat. Pour in the oil. When very hot, add mustard seeds to splutter, curry leaves, and then onions. Saute till onions are golden brown and mix it thoroughly with the cooked tapioca. Enjoy the kappa hot or cold with traditional fish curries or onion-chilli chutneys.


September 24, 2006

Grilled fish - Can you name this fish?

Isn't it a cute fish? We got a bagful of these from the nearby fisherman's market during this weekend. Does anyone know its name? It tasted very good in both as fish curry and fry.

We also grilled it in the following way. What we have is a Sharp Carousel double grill convention microwave oven. We marinated the fish pieces using the fish fry recipe mentioned before. The recipe is here. On top and bottom grills, cook the fishes on lower rack for 7 minutes. Turn over the fish pieces and lightly brush eash side with very little oil. Cook it further for 7-8 minutes on bottom grill. And here is the end-result. Try it out. It came out very delicious.


September 23, 2006

Ladies fingers pachadi

Pachadis are the piquant appetisers of an Indian meal. Here is how we make our delicious ladies fingers pachadi.

Ladies fingers pachadi recipe

Ladies fingers - 6, sliced into thin rounds, fresh tender ones, do not wash in water instead wipe with cloth to remove stickiness from it.
Ghee or oil - 1 teaspoon
Mustard seeds - 1/4 teaspoon
Green chillies - 2, small ones, chopped
Salt - 1/4 teaspoon or adjusted to taste
Curd - 1 cup, thick and sweetish

Method: Make the oil very hot. Add the mustard seeds to splutter, the green chillies, and then the rounds of ladies fingers. Saute very well in the oil and cover it to become very limp. Add a sprinkling of water, salt, and boil till soft. Remove from heat and allow it to cool. Combine with curds and serve. Enjoy!

Traditional Indian home cooking recipe: Ladies finger pachadi

September 12, 2006

Beaten rice payasam

Here is how we make beaten rice payasam which is one of our all-time classic favorite desserts at My Dhaba. We hope you like it!

Beaten rice fried in the ghee to a reddish-brown color.

Beaten rice payasam recipe
Serves - 4

Beaten rice - 3/4 cup
Sugar - 1/2 cup
Milk - 2 cupfuls
Cashew nuts - 7
Cardamoms - 7 (finely powdered)
Saffron - 1/4 teaspoon, soaked in 2 tablespoons of hot milk (this gives the deep yellow color)
Raisins - 1 tablespoon
Ghee - 1 tablespoon
Water - 3 cups

Method: Heat a vessel and pour in the ghee. When it becomes just hot, fry the cashew nuts and raisins separately in it and remove from the ghee. In the same hot ghee, fry the beaten rice very well to a reddish brown pleasing color and remove to a plate. Bring the water to the boil and add the fried beaten rice. Stir occasionally till boiled to a pulp. Add sugar stirring now and then till the sugar has blended into the beaten rice. Now pour in the boiled milk, saffron-soaked milk, and simmer over low heat till semi-thick. Just before taking down from the heat, add the fried cashew nuts, raisins, and cardamom powder. Stir thoroughly, keep aside for 15 minutes, and serve. Enjoy!

Traditional Indian home cooking recipe: Beaten rice payasam

September 9, 2006

Green-gram dal payasam aka kheer

'Payasams' or 'kheers' are usually semi-thick porridge-like preparations made with a base of milk and any cereals, nuts, or dals. It is usually served as the last sweet item in an Indian meal, especially in a South-Indian meal.

Here is how we make our delicious and comfortable green-gram dal payasam.

Green-gram dal payasam recipe
Serves - 8

Green-gram dal – 1 cup
Jaggery – 1 cup, powdered
Cardamoms – 6, finely powdered
Cashewnuts – 10
Raisins – 1 tablespoon
Milk – 2 cups, boiled
Ghee – 1 tablespoon

Method: Boil the dal in 6 cups of water till it becomes very soft. Now add the powdered jaggery and dissolve it in the water. It takes approximately 5 minutes. Add the milk and simmer further till semi-thick. Add the cardamom seeds powder and remove immediately from the heat. Fry the cashew nuts to a light brown color in hot ghee and then the raisins separately till they swell up. Pour the ghee along with the fried cashew nuts and raisins into the payasam. Stir thoroughly, keep aside for 15 minutes, and the serve. Enjoy!