Wednesday, 1 October 2014

palada pradhaman / palada payasam / ada payasam

Today, I am sharing an easy to make payasam recipe - palada pradhaman.  Palada pradhaman is a traditional payasam which is prepared in Kerala during many functions.  Traditionally palada pradhaman is prepared from the scratch, ie,, the ada is prepared at home from rice flour, and then the preparation of payasam begins.  This is a very long process and I wanted to share an easy recipe with you all.  This is one of my favourite payasam though my husband likes parippu pradhaman.  Here I have made use of ready made ada for this payasam.  I have made use of Double horse palada.  Now to the recipe..

Ingredients required

ada (I used store bought)1/2 cup
milk1 litre
sugar1 cup
water1 cups
ghee2 tablespoon
cashews 10 - 15
raisin10


Method

1.  In a wide bowl, add water and boil it nicely.  Then add ada to it, cover it and keep it aside for 20 minutes.  After 20 minutes, you will notice that ada is increased in size. Drain the water and rinse nicely 2 to 3 times in cold water.


2.  Heat ghee in a pan, add water and bring it to boil.  Once it starts boiling, add milk.

3.  Boil until milk reduces a little.  Now add the washed ada, and cook on low flame for 15 - 20 minutes.  By this time you will notice that milk has reduced to half the original quantity.


4.  Now add sugar and cook for some more time.  The payasam becomes pale cream color.  Add cardamom powder and turn off the flame.


5.  In another pan heat ghee. Add cashews and roast till it starts changing color.  Transfer it to a plate.  Next add raisins and wait till it puffs up.  Remove from the pan and add it to the payasam.

6.  Payasam is ready.


Check here for other payasam varieties:

1.  chakka pradhaman / jackfruit payasam
2.  pal payasam
3.  aval payasam
4.  semiya payasam
5.  Cheru parippu payasam
6.  nei payasam
7.  Chowari payasam / sago payasam / kheer

If you find this post useful, I would be extremely happy if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below. This will keep me motivated. 

Enjoy cooking and serving
nandoo

Monday, 29 September 2014

Rava ladoo / sooji ladoo / easy to make diwali snack recipe


Rava ladoo is one item which my mother always brings with her when she comes to visit us another one being ola pakoda. It is a sweet and exotic dish made with sooji or semolina.  And as soon as the box is opened we start eating one by one.  Rava ladoo can be made by adding milk to it and without adding milk also.  But usually I make it with milk but when you use milk the shelf life gets reduced.  This is an easy to make sweet recipe which is made during all festivals especially during Diwali.  With these ingredients you can make around 10 ladoos.  This is one such recipe which can be made and send along with kids snack box.  Whenever I make this, I usually store a few in the refrigerator and send it for my daughter's snack. 



Ingredients required

rava / semolina1 cup
ghee2 tbsp
milk1/4 cup
sugar3/4 cup
cashew nuts10 - 15
raisins15 - 20
cardamom powder1/4 tsp

Method

1.  Powder the sugar and keep it aside.


Preparation

1.  Heat ghee in a pan.  Add cashews and raisins separately, fry cahews till they turn color and remove them.  Keep it aside.  Then add raisins and wait till it puffs up.  Remove them and keep them aside.

2.  In the same ghee, roast semolina till it becomes light brown in colour.  (The raw smell should go off).  Keep it separately.

3.  Heat a little more ghee and add thescraped coconut.  Roast it for some time.

4.  Now add the roasted rava and mix well.

5.  Then add powdered sugar, cardamom powder and fried  cashews and raisins.

6.  Mix it once more.

7.  Slowly add the milk little by little and mix well.  Take a small portion in your hand and try to make ladoo.  If you can make ladoo, then stop adding milk.

7.  When the heat is bearable, take small portions and make balls out of that.

8.  Store it in an airtight container.





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Enjoy cooking and sharing
nandoo




Friday, 26 September 2014

Tomato pulao / easy lunch box recipe

Today, I am sharing an easy to make lunch recipe - tomato pulao / tomato pulav.  It is very easy to make and tasty one pot meal which can be easily prepared within half an hour.  Though, tomato pulao is an easy to make dish, one thing to be taken care of is to use less water.  This is because we are using tomato paste which itself contains some water and depending on that you have to use less water to get it properly.  This is a best  lunch box recipe for kids and I am sure they would definitely love it as it is less spicy.  This can be paired with simple raita or vadam, but here I have served it with raita and cauliflower pepper fry. I have kept it less spicy as I made it for kids, you can increase the spiciness according to your taste.   Now to the recipe. Hope you like it.  


Ingredients required


basmati rice1 cup
onion1
tomato 2 (medium)
water1 1/4 cup (and little more)
ghee1 teaspoon
oil2 teaspoon
cloves3
star anise1
bay leaf1
cinnamon 1 piece
coriander leaves1 tablespoon
mint leaves 10 - 12
green chilli1
fennel seeds1/4 teaspoon
turmeric powder 1/4 teaspoon
red chilli powder 1/4 teaspoon
ginger garlic paste1/2 teaspoon
saltto taste



Method

1.  Wash rice and soak basmati rice in water for half an hour.  Drain the water and keep it aside.

2.  Grind tomatoes and keep it aside.

3.  In a pressure cooker, heat oil.  Add cinnamon, cloves, aniseed, fennel seeds, bay leaves and saute for a few seconds.

4.  Then add sliced onion and saute well till it turns translucent. Then add ginger garlic paste, green chilli and saute till the raw smell goes off.

5.  Then add coriander leaves and mint leaves. Saute well.

6.  Now add tomato paste, red chilli powder and turmeric powder and saute nicely.

7.  Next add water and salt.  When water starts boiling, add the drained rice, mix well.

8.  Bring the flame to low, cover the pressure cooker with lid, put the weight and let it cook for 10 minutes.  After 10 minutes, turn off the stove.

9.  Once the pressure subsides, open the cooker and fluff it up with a fork.  Tomato pulao is ready.



Related recipe

1.  Mushroom pulao

If you find this post useful, I would be extremely happy if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below. This will keep me motivated.  

Enjoy cooking and serving
nandoo

Thursday, 25 September 2014

mushroom spinach and corn sandwich / sandwich recipe / easy lunchbox recipe


Sandwiches are liked by everyone especially by children.  They always prefer foods which are more appealing to them and which they can finish off easily and go for playing.  So here's an easy to make, healthy and cheesy sandwich for kids which can be packed for lunch and they are sure to finish it off.  Moreover, it contains mushrooms, spinach, corn and is cheesy and made with brown bread which makes it very healthy and filling.  Here I have made it less spicy, as I made it for my kids.  I have already shared spinach cheese sandwich and cheesy mushroom sandwiches already, this is another addition to my sandwiches for kids.



Ingredients required


butter (unsalted)2 tablespoon
onion (finely sliced)1 tablespoon
Mushrooms1/2 cup
Spinach (finely chopped)1/2 cup
corn (boiled)1/4 cup
salt to taste
pepper1/4 teaspoon
bread4 pieces
cheese (grated)4 tablespoon





Method

1.  In a pan heat 1 tablespoon of butter.  Add onion and saute well.  Then add mushrooms and corn, cook on high heat until softened.

2.  Add chopped spinach, season with salt and pepper, mix well.  Cook for few seconds.

3.  Take 4 pieces of bread, spread the remaining butter on one side of all the 4 pieces.  Top 2 pieces of bread with cheese.

4.  Add cooked mushroom mixture and top it again with cheese.  Close the sandwiches with the remaining bread pieces.

5.  Heat a griddle, add sandwiches and cook over medium heat turning once and cook until cheese gets melted.  (I have used the toast mode of oven)

6.  Sandwiches are ready to be served.  Enjoy!


Linking it to  "Kids Lunch Box Recipes Book Event"  organised by Indusladies.

If you find this post useful, I would be extremely happy if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated. 

Enjoy cooking and serving
nandoo


Wednesday, 24 September 2014

Vellapayar sundal / Karamani sundal / vanpayar sundal / navrathri vrat recipe

 Today, I am back with another sundal recipe - a sweet sundal made with black eyed beans or vanpayar / karamani.  This is not just a sundal for me, but a snack which I have grown up with and with which my kids grow up.  As I have already mentioned here, I always prefer to give healthy snack to my kids and this is one such dish which is easy to make, tasty and healthy.  Kids would definitely love it.  Yesterday, I posted moongdal sundal, which was a spicy version.  Now to the recipe..

 Ingredients required

vellapayar / blackeyed beans 1/2 cup
jaggery (grated)4 tablespoon
coconut (scraped)4 tablespoon
cardamom powder / elaichi powder a pinch
Water1/2 cup +2 tablespoon
dry ginger powder / chukku podia pinch
salta small pinch



Method

1.  Soak vanpayar in enough water for 5 - 6 hours.  Drain the water completely.


2.  Pressure cook it with 1/2 cup water for 2 - 3 whistles.  Don't overcook it.  It will get mashed if overcooked.


3.  Meanwhile, add 2 tablespoons of water in a pan, add jaggery to it and wait till it melts.  Strain it to remove the impurities.


4.  Add the melted jaggery to a pan, Then add cooked beans (strain water if any) and mix well till everything gets mixed well.




5.  Once the moisture is gone, add grated coconut to it and mix well.  Finally add dry ginger powder and cardamom powder.  Mix well.

6.  Sundal is ready.



If you find this post useful, I would be extremely happy if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated. 

Enjoy cooking and serving
Nandoo

Tuesday, 23 September 2014

Moong dal sundal / Cheruparippu chundal

Today, I am sharing an easy recipe moong dal sundal.  Sundal is often prepared as an offering or prasadam during the nine days of Navratri.  At home, we normally prepare different kinds of sundal during the nine days which include channa dal sundal, green peas sundal and so on.  But originally my idea was to make sabudana kichdi, which turned out to be a mess.  So made this sundal which is very easy and can be made instantly.  Now to the recipe..



Ingredients required


Moong dal / cheruparippu1/2 cup
grated coconut1/2 cup
oil1 teaspoon
saltto taste

for tempering
oil1 teaspoon
mustard1/2 teaspoon
urud dal1 teaspoon
dry red chilli1
curry leaves few
asafoetida / hingone pinch



Method

1.  Boil water in a pan.  Once it starts boiling, add washed and drained moong dal to it.  Add 1 teaspoon of oil.  Once it starts boiling and raising up, simmer to prevent overflowing.  Add salt, mix well.

2.  Once it is cooked, drain water.  (It took 10 minutes for me to get it cooked.  If you are using soaked moong dal, then cook accordingly).  The dal should not be over cooked or undercooked.  Let it cool.

3.    Heat oil in a kadai, add the items given under " for tempering" one by one.  Then add cooked dal and mix well.  Finally add grated coconut and mix well.

4.  Sundal is ready.



If you find this post useful, I would be extremely happy, if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated. 

Enjoy cooking and serving
nandoo

Monday, 22 September 2014

aval sharkara nanachathu / aval nanachathu / easy to make snack



 Today, I am sharing an easy to make and healthy snack made with aval / poha / beaten rice. It is nothing but aval nanachathu.  Aval is beaten rice flakes and "nanachathu" in malayalam means "wet".  Beaten rice flakes are mixed with coconut, jaggery and few other ingredients to make it wet and tasty.   Aval is considered to be very healthy with high amount of iron and fibers.  The brown aval is considered to be more healthier in Kerala.  There are various easy to make snack which are made with aval.  I have already shared aval vilayichathu, aval ladoo, aval pulao and few other recipes here.  This is another addition to those recipes and is the most easiest one which I have posted till now.  Aval is rich in carbohydrates and thus this aval nanachathu can be given as a tasty and healthy afterschool snack for kids along with a glass of milk. For more than 50 snack recipes click here..  Now to the recipe.. 


Ingredients required

aval / thin brown rice flakes1 3/4 cup
coconut (grated)1 cup
jaggery / sharkara1/2 cup (or less depending on your taste)
sugar1 teaspoon
roasted sesame seeds1 teaspoon
cardamom powder1/4 teaspoon
dry ginger powder / chukkuone pinch
cumin powder / jeeraka podia pinch


Method

1.  In a plate or bowl, add all the above mentioned ingredients, and mix well with your hands.  

2.  Crush and mix with your hands nicely till you find moisture from coconut and jaggery.  Keep mixing until everything gets mixed well.  This will take about 3 - 4 minutes, depending on the quality of coconut.  

3.  You can also add a teaspoon of ghee on top and mix it once more, but I haven't added ghee here.  

4.  This tastes wonderful with sliced bananas.  



Check here for other aval recipes:

1.  aval vilayichathu
2.  aval ladoo
3.  aval pulao
If you find this post useful, I would be extremely happy, if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated.  

Enjoy cooking and serving
nandoo