Showing posts with label PAYASAM RECIPES. Show all posts

July 16, 2014

AADI THENGAI PAAL PAYASAM RECIPE - AADI PANDIGAI RECIPES

Aadi thengai paal (Aadi paal) also known as arisi thengai paal payasam is prepared on Aadi pirappu or Aadi pandigai in most of the Tamil brahmin's houses. They call it as Aadi paal. Aadi Pirappu festival is observed on the first day of Tamil month Aadi (Aadi 1st) as per tamil panjangam. This year 2023, it falls on July 17th.

Aadi is the beginning of festival months for Tamil people. So Aadi pandigai is one of the famous festivals celebrated in Tamil nadu. In this month we celebrate Aadi velli, Aadi sevvai, Aadi kirthigai, Aadi amavasai, Aadi pooram and the most important Aadi perukku/Aadi 18 festival. In Salem - Tamilnadu, we welcome Aadi by roasting coconut filled with jaggery and sesame mix in direct fire. We call it as “Thengai sudum pandigai”. My mom follows this practice till today whereas my MIL makes either sweet pongal or payasam along with medhu vadai.

When I was young, I love to help my mom in all the pre preparatory works till roasting for Aadi 1st day festival. The taste of roasted coconut along with the sesame seeds mix would be awesome. I have posted that recipe IN THIS LINK. There are many reasons to celebrate the beginning of Aadi both scientifically & traditionally. To me, Aadi means discounts ;)). Every year I used to wait for aadi & buy new clothes and other things at discounted rates. Most importantly Aadi is my birth month. So I get special gifts and pamperings from my parents and husband in this month. In addition to all these, aadi is a very special month for newly-weds.

In this month, newly married couple is invited to the girl's house and the couple is gifted with new clothes and other presents with grand festival lunch. I heard Tamil Brahmins make this rich thengai paal in this festival lunch menu for their son-in-laws. When I read this, I found it interesting and wanted to give a try. As Sendhil loves coconut milk based dishes, he enjoyed it a lot. Its a very simple but very rich payasam kind of dessert. It tastes like sweetened coconut milk we make for aapam. Do try this Aadi paal for a change, offer to God and welcome Aadi - the festival month of Tamil nadu.

Please note the color of this payasam may vary based on the quantity & color of jaggery. This year I used dark colored jaggery and got the payasam dark in color. I have uploaded some old pictures below for your reference.

Check out Salem special Aadi thengai pandigai recipe here.

PLEASE CHECK THE VIDEO FOR AADI PAAL RECIPE HERE

Do check out my other Aadi recipes too

Old picture - I used colorless vellam. So color of this payasam is white.

Aadi thengai paal recipe

Aadi thengai paal recipe for aadi pirappu/aadi pandigai !

Cuisine: Indian

Category: Festival recipes

Serves: Serves 1-2

Prep time: 15 Minutes

Cook time: 10 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup - 250ml

Grated coconut - 1 cup (Thick coconut milk - 1/2 cup, thin coconut milk - 1/2 to 3/4 cup)
Raw rice – 1 tbsp or Rice flour - 2 tsp
Grated jaggery - 1/2 cup
Cardamom - 2 nos
Cashews - 5 nos
Ghee - 2 tsp

HOW TO MAKE AADI PAAL - METHOD

Grate coconut. Grind it adding rice & 1 cup of warm water to take the first milk. Strain it and take the extract. Again add 1/2 cup of water, grind and take the second milk. Mix both the milk and set aside. If you do not want to use raw rice, you can mix rice flour in the coconut milk and mix without lumps. Basically rice is used to thicken this payasam.

Melt the grated jaggery in a bowl adding 1/4 cup of water. Once its melted, strain the syrup and again boil for few minutes in medium flame till its raw smell emanates.
Now add the coconut milk and let it boil in medium flame for 3-4 minutes. It should not roll boil. Coconut milk should be heated till its raw smell goes off. Keep stirring every now and then. Lastly add cardamom powder. Roast cashews in ghee and add to the payasam.

Delicious aadi thengai paal is ready !

Please check the VIDEO HERE

Note

Adjust the quantity of jaggery based on your taste.
U can replace rice with rice flour but you should mix it without any lumps. Basically rice or rice flour is used to give thickness to the dish.
U can add a pinch of saffron if you wish.
Color of this payasam may vary based on the color of jaggery.

Do check out my other Aadi recipes

Welcome Aadi month with this yummy thengai paal recipe !

Technorati Tags: Aadi pandigai recipes,Aadi festival,Aadi pirappu,aadi pirappu recipes,Aadi thengai paal recipe,Aadi thengai paal,aadi recipes,aadi perukku recipes

June 27, 2014

EASY CHAKKA PRADHAMAN PAYASAM /JACKFRUIT PAYASAM RECIPE

Chakka pradhaman payasam / jackfruit payasam is one of the easy and delicious Kerala style payasam recipes. Two weeks back we had a trip to Kumbakonam & we went to Sendhil’s periappa’s house in Manakkarai .They gave us a big jackfruit from their backyard.We brought that to Bangalore & we waited for a week to become fully ripe. Last weekend, myself and Sendhil cut & cleaned this jackfruit for the first time in our life.

We watched some youtube videos on “How to cut jackfruit” and we spent nearly two hours to take out all the pieces. It was a good time pass for us. As there were nearly 150 pieces, I distributed most of them to all my apartment residents and reserved few for us. After so many years, I enjoyed eating my favourite jackfruit. But still I had so many pieces leftover in my pantry. When I was thinking how to make use of it effectively, this Kerala style chakka pradhaman striked my mind. \

As I wanted to include this payasam in my next onam sadya menu, I thought to give this a try. For this recipe, I asked my neighbour Mrs.Prema who is the only source for all the Kerala recipes I posted in my blog. She always suggests me the easiest method of making. This time too, she told me an easy way to prepare this payasam. As I had store bought coconut milk powder in hand, I made this payasam in just 10-15 minutes.

In this method, you don’t have to pressure cook jackfruit pieces and you can add thick coconut milk or plain milk at the end instead of taking 2, 3 coconut extract and if you have readymade coconut milk powder at home, making this payasam would be even more easy. Taste & texture comes out awesome Thumbs up

. Though this is not the authentic method of making chakka payasam, its sure a quick fix to make an easy dessert in minutes.

Last but not the least, I have a happy news to share with you all. Today, my blog got featured in Indian express-Indulge!. This is the first time an article is published for my blog and I am so happy for it. At this instance, I thank all my fellow blogger friends and readers for your continuous encouragement and support. And the above picture is the screenshot of the article. So this post is a kind of celebration post for me !

Chakka pradhaman

Yummy, delicious jackfruit payasam / Chakka pradhaman in easy method - Kerala style payasam recipe.

Cuisine: Indian

Category: Dessert

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

INGREDIENTS

Ripe jackfruit pieces - 12 nos
Grated Jaggery - 1/2 cup
Grated coconut - 1 cup or readymade coconut milk powder – 4-5 tbsp or Milk – 1 cup
Water – 1/2 cup to 1 cup
Cashews - few
Roasted coconut pieces - 2 tbsp
Ghee – 1-2 tbsp
Salt – a pinch

HOW TO MAKECHAKKA PRADHAMAN - METHOD

Wash the jackfruit pieces, remove the seeds & brown colored skin. Then grind the it to a paste. Add some water while grinding but don’t worry even if its coarsely ground. It tastes good to have those pieces while drinking the payasam.(No need to pressure cook before grinding, refer “notes” for more details)

Take the grated jaggery in a wide bowl and add 1/4 cup of water to cover it. Melt it and make the syrup. Strain it and take the syrup in a bowl.

To this, add the ground jackfruit pulp. Add 1/2 cup of water. Mix well and allow it to boil well till raw smell of jackfruit and jaggery emanates completely. Add a tsp of ghee at this stage. It takes 5-10 minutes. Keep the flame medium. Check for water and add more if necessary. Take care else it will burn.
In the mean time, take 3 tbsp of coconut milk powder and mix in 1 cup of water to make thick first milk and prepare second coconut milk by adding 1.5 tbsp of coconut milk powder in 1 cup of water. Set aside. If you are using fresh coconut, grind 1 cup of coconut adding 1 cup warm water, strain and take thick milk. Again add 1 cup of water and take the second milk.

Add second milk to the payasam and allow it to to boil well for few minutes.
Lastly add the first coconut milk and give one boil. Do not boil for long time. Check for sweetness and add more sugar or jaggery syrup if needed.

Heat ghee in a pan and roast the cashews and chopped coconut pieces till golden brown. Add it to the payasam and mix well.

PS : If you want to make this payasam quickly, add one cup of thick coconut milk at the end instead of adding first and second milk OR skip coconut milk & add boiled n cooled milk at room temperature. But don’t forget to add at the end after switching off the flame.
Enjoy !

Note

There is no need to pressure cook the jackfruit pieces before grinding if they are fully ripe and soft. Just grind it to a smooth paste or little coarse. If the jackfruit is hard, then you have to pressure cook it before you grind.
Never add milk or coconut milk in the beginning. If you want, you can add third coconut milk which should be very thin or else the mixture will separate and give a curdled look.
U can replace coconut milk by plain boiled and cooled milk too. But add it after you switch off the flame.
Adjust the quantity of jaggery as per the sweetness of jackfruit.
If you find sweet is lesser at the end, add sugar and compensate it.

Tasty n easy chakka payasam is ready to serve !

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Very good recipes Tags: Chakka pradhaman recipe, Chakka payasam recipe, Jackfruit recipes, Kerala recipes, Onam sadya recipes, Kerala onam sadya recipes, Easy dessert recipes, Dessert recipes

June 20, 2014

BENGALI CHALER PAYESH RECIPE/RICE KHEER RECIPE

I am very happy to share my first post on Bengali recipes , Chaler payesh. Last month I posted a query in CAL group in Facebook to suggest me some yummy bengali lunch menu recipes. I got so many suggestions and recipe links to try. Thanks everyone for helping me in finding out some good Bengali vegetarian recipes. Sorry, as I was busy in travel and household chores, I couldn’t try them immediately. But I kept searching and bookmarking some yummy recipes from various websites. And finally I made a delectable Bengali vegetarian thali for the first time on last saturday. I prepared around 8 dishes which are a must & should recipes in an authentic Bengali lunch menu. We loved the thali very much and I had the same for dinner too!

Before sharing the entire platter, I just want to post all the recipes one by one here. To start with, here is an easy, tasty, simple Bengali chaler payesh recipe. This payesh is nothing but our Indian style rice pudding or rice kheer made by boiling thick milk with aromatic rice(Gobindo bogh) n sugar.

Traditional chaler payesh is prepared by adding date palm jaggery or Khejurer gur is used in Bengal. But I used sugar. Some people use condensed milk too. Its a very tasty, simple to make & flavourful Bengali dessert. This dessert is prepared in all Bengali homes for most of their festivals like Durga puja, Lakshmi puja etc. I had some doubts between this payesh & Nolen gurer payesh and its consistency.

Special thanks to Deepasri Deb for giving a clear explanation which helped me to make this payesh perfect. It turned out so delicious and very flavourful. We loved it a lot. I have made this twice within a week. Once with basmati and second time with jeera rice. The smell of basmati rice/Jeera rice, bay leaf and cardamom while boiling in milk was fantastic. One must feel this fragrance more than I say. So I would give 5* rating for this recipe and suggest everyone to try this yummy, easy Bengali sweet recipe if you are a beginner for this cuisine. U will love it for sure. And for this recipe, I referred many websites like Hamaaree rasoi, Cook like a bong and Sanjeev kapoor’s Video.

Chaler payesh recipe

Chaler payesh - Easy bengali dessert recipes

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 30 Minutes

Total time: 35 Minutes

INGREDIENTS

Milk - 1 litre
Basmati or Jeera rice - 1/3 cup (Use Gobindo bhog for best taste)
Sugar - 1/3 - 1/2 cup
Cardamom - 4 pods
Nuts n dry fruits – to garnish
Ghee – 2 tsp (optional)
Bayleaf - 2 nos
Salt - A pinch

HOW TO MAKE CHALER PAYESH - METHOD

Boil milk in a wide bowl and when it starts to roll boil, add bay leaf and slightly crushed cardamom pods.

Wash the rice and add to the milk. Allow it to boil in low to medium flame till rice gets cooked well but it should be firm & soft without losing its shape. Generally rice takes longer time to cook. So keep mixing every now and then and make sure it is not burnt in the bottom.

When the rice is almost cooked, remove bay leaf(optional) & add sugar,a pinch of salt & mix well. Let it boil till the mixture thickens slightly.

Switch off the flame. Add nuts and ghee ( optional). Allow it to cool, refrigerate and serve chilled. Enjoy ! This payesh would thicken as it cools down. So adjust the consistency by adding little boiled milk before serving !

Note

Thanks to Ushnish Gosh ji for sharing few tips to make this payesh perfect. I have added them above.
The consistency of this payesh should be thick. So make it accordingly.
I removed the bay leaf before adding sugar by following sanjeev kapoor’s video. If you wish, you can keep it till the end.
I felt jeera rice gives more flavour than Basmati rice for this payesh. But its purely your choice.
Usually ghee & water is not used in this recipe. Milk gives the taste. You can add little ghee if you wish.

Enjoy this thick, chilled, creamy Bengali payesh. It tastes yumm !!

Technorati Tags: Chaler payesh recipe,Chaler payesh,Bengali payesh recipe,Rice kheer recipe,Bengali rice pudding,Bengali recipes,Easy dessert recipes,Payasam recipes

Very good recipes Tags: Bengali recipes, Indian dessert recipes, Dessert, Milk, Rice, Pudding, Kheer, Chaler payesh recipe

February 16, 2014

25 Payasam Recipes/Kheer Varieties

In this post, I have shared the collection of payasam recipes / Payasam varieties from my food book. You can find South Indian Payasam recipe (Tamil Nadu, Kerala, Karnataka) and Bengali style / North Indian kheer varieties. I have shared the recipe links of Paal payasam, Moong dal kheer / Paruppu payasam, Javvarisi Payasam / Sago Kheer, Paneer kheer, Vermicelli payasam / Semiya payasam, Rice payasam, Aval payasam, Thengai payasam, Foxtail millet/thinai payasam and much more.

Most of these recipes are the ones I prepare regularly for my Friday vilakku pooja neivedyam. Please click on the images to view the recipe. I have given all recipes with step by step pictures. I’ll keep updating this page as and when I add a new recipe. Thanks for visiting this page . Have a nice day!