Payaru payasam: (Green gram payasam)

 INGREDIENTS:

1/2 cup green gram.
Water to cook.
1 1/2 cups jaggery.
About 2 cups coconut milk.
1/2 tsp cardomom powder.
1/4 tsp cumin powder.
1/2 tsp dried ginger powder.
3 to 4 tbsp ghee.
2 tbsp cashew nuts.
2 tbsp sultanas.
1 tbsp desiccated coconut. (optional)

METHOD:

Roast the green gram.  Cook the gram with adequate water, till its soft.  Let it cool.  Grind the cooked gram.  Heat ghee, add the ground  gram and jaggery, stirring constantly, for 3 to 4 minutes till it thickens.  Gradually add the milk and keep on stirring till it becomes thick.  Add all the powders and mix well.  Fry the nuts and sultanas in 1 tbsp ghee, add to it.  Remove from fire. 

"ENJOY COOKING AND EATING"

Chakka pradaman:(Jack fruit payasam)

INGREDIENTS:

Jack fruit pods (seeds removed)  - 2 cups.
Jaggery  -  1 cup.
Coconut milk  -  1 to 2 cups.
Ghee  - 3 to 4 tbsp.

METHOD:

Dice the jack fruit pods and cook with little water.  When it soft add ghee, jaggery and stir continously for 3 to 4 minutes.   Gradually add the coconut milk and stir constantly till it thickens.  Remove from fire. 

VARIATIONS:
This payasam can be made with ripe mango or  pineapple.
Mango extract or pineapple extract  can be used. 

Kadala paruppu payasam: (split bengal gram payasam)

INGREDIENTS:

Split bengal gram or yellow split peas  -  1 cup.
Water required to cook.
Jaggery or brown sugar  - 1 1/2 cups.
Coconut milk - 14 fl oz or more.
Ghee  - 3 to 4 tbsp.
Cardamom powder - 1 tsp.
Cumin powder  - 1/2 tsp.
Dry ginger powder  - 1 tsp.
Desiccated coconut -  2 tbsp.
Cashew nuts  -2 tbsp.

METHOD:

Roast the gram for a minute.  Cook gram with sufficient water, till its soft.  Mash the cooked gram, add jaggery and ghee, on high heat stirring constantly for 4 to 5 minutes, till it thickens. Gradually add the coconut milk bring to boil.  Keep on stirring on medium heat till it becomes thick.  Stir in the cardamom powder, cumin powder, and dry ginger powder and mix well.  Fry the cashew nuts and desiccated coconut  in 1 tbsp ghee and add to it.   Remove from fire. 

'ENJOY COOKING AND EATING"

Semiya payasam...

INGREDIENTS:

1 cup Vermicelli.
2 cups milk.
1 can condensed milk. (14 oz)
2 tbsp ghee.
3 tbsp cashew nuts or sliced almonds.
1/2 tsp cardamom powder.

METHOD:

Roast the vermicelli in 1 tbsp ghee, till its golden colour.  Add milk and bring to boil. Cook till its soft, stirring occasionally.  Add the condensed milk, mix well remove from fire. 
Fry nuts in the remaining ghee and add to the payasam with cardamom powder.  Serve hot.

"ENJOY COOKING AND EATING"

Ada pradaman...

INGREDIENTS:

Ada  -  1 1/2 cups.
Jaggery  1 cup.
Ghee  - 3 tbsp.
Cashew nuts  -  10 to 12.
Coconut milk  -  400 ml.  (14 fl oz) or 2 cups.
powdered cardamom  -  1/2 tsp.

METHOD:

Cook the ada with 4 cups water.  Strain the cooked ada with cold water.  Heat ghee, add the cooked ada and jaggery.  Stir for 2 to 3 minutes.  Add half of the milk, continue stirring, by adding the remaining milk, till it thickens.  Sprinkle the cardamom powder, mix well and remove from fire.  Fry the cashew nuts in the ghee and add to the payasam.

"ENJOY COOKING AND EATING"

Palpayasam...

INGREDIENTS:

Rice  - 3/4 cup.
Milk  -2 cups.
Sugar  - 1 cup.
Powdered cardamom  -  1/2 tsp.
Sultanas or raisins  2 tbsp.
Ghee  - 2 tbsp.
Cashew nuts  - 10.

METHOD:

Cook the rice with sufficient water.  When its soft and cooked add the sugar and half the milk, stir constantly for 2 minutes.  Add the remaining milk, stirring continuously, in medium heat, till it becomes thick.  Stir in the cardamom powder and remove from heat.  Fry the sultanas and nuts in the ghee and add to the payasam.

"ENJOY COOKING AND EATING"

Plantain chips...

INGREDIENTS:

1 plantain, (raw).

1 tsp salt diluted in 4tbsp water.

Dash turmeric powder(optional)

Oil to fry.

METHOD:

Remove skin from the plantain.  Heat oil.  Slice the plantain using the vegetable slicer and drop in to the hot oil.  Fry till its half cooked.  Add 1 tbsp diluted salt water with turmeric powder to it.  Fry till the spluttering noise stops. Drain on a paper towel. 

"ENJOY COOKING AND EATING"

Sambar....

INGREDIENTS:

Drumsticks  - 2.
Okra  - 5.
Cucumber  -  1 medium sized.
Eggplant, small  - 2.
onion  -  1.
Carrot  -  1.
Green chilies  - 2.
Lentil  or split red gram  -  1/2 cup.
Cilantro leaves  -  1 bunch, chopped. (optional)
Salt to taste.
Tamarind -  more than a lemon size.
Sambar powder  -  2 tbsp.
Sambar powder recipe given below.

To temper:
Coconut oil  - 2 tbsp.
Red chilies  -  3.
Mustard seeds  -  1/2 tsp.
Curry leaves  -  1 sprig.

METHOD:

Soak the tamarind in warm water and extract the juice. 
Cook the gram with sufficient water.
Clean and cut the drumsticks and okra in to 2 inch pieces.  Cut the onion in to 4 pieces.  Dice the cucumber, carrot and eggplant in to big pieces.  Cook the vegetables with adequate water, and salt.  When the vegetables are cooked add 2 tbsp sambar powder and mix well.  Mash the cooked gram and add to that.  Bring to boil.  Stir in the tamarind water.  Boil till the raw smell goes. Add the chopped cilantro and mix well.  Add more salt and tamarind water if needed and remove from fire. 
Temper with oil, red chilies, mustard seeds and curry leaves and serve. 

"ENJOY COOKING AND EATING"

Sambar powder (D).

INGREDIENTS:

Fenugreek powder -  1 tsp.
Asafoetida powder  -  1/2 tsp.
Coriander powder  - 1 tbsp.
Red chilie powder  -  1 1/2 tbsp.
Turmeric powder -  1/2 tsp.

Mix all the ingredients together.

Sambar powder (c).

INGREDIENTS:

1 tsp split black gram.
1 tsp split red gram.
1 tsp fenugreek seeds.
1/2 tsp turmeric powder.
1 tbsp coriander powder.
2 tbsp red chili powder.

Roast the first 3 ingredients and powder.  Mix all the ingredients and keep.

Sambar powder (B)...

INGREDIENTS;

2 tbsp coriander seeds.
10 red chilies.
2 tsp split black gram.
2 tsp split red gram.
2 tsp fenugreek seeds.
1 inch piece asafoetida.
1 inch piece turmeric.
2 tsp dry coconut. (optional)

Roast and powder together and keep in a container. 
Or roast the ingredients separately,  grind separately and mix.

Sambar powder :(A)

INGREDIENTS:

Coriander seeds, whole  -  225 gm (1/2 lb).
Red chilies  -  250 gm.
Split red gram  - 50 gm.
Lentil -  50 gm.
Fenugreek seeds  10 gm.
Turmeric -  1 inch piece.
Asafotida  - 20 gm.
Dry coconut  -  250 gm. 

Roast all the ingredients and powder.

Chakka puzhukku....

INGREDIENTS:

Raw jack  -  2 cups,
Jack seeds  - 10.
Red chilies  - 5 to 6.
Grated coconut  -  3/4 cup.
Small red onion  -  3.
Curry leaves  - 1 sprig.
Cumin seeds  -  1/4 tsp.
Salt to taste.

METHOD:

Remove the skin from the seeds. Cook the jack and seeds separately. 
Grind together the red chilies, coconut, small red onions, curry leaves and cumin seeds, coarsely.  Mix everything together.  Cover and cook for few seconds.  Remove from fire and serve.  Stir in 1 tbsp coconut oil, if desired.

VARIATION;
Yuca, yam, colocasia can be used for this recipe.


"ENJOY COOKING AND EATING"

Lentil rasam...

INGREDIENTS:

Lentil or split red gram - 1/4 cup.
Turmeric powder  - 1/2 tsp.
Red chili powder  - 1/2 tsp.
Cumin powder  -  1/4 tsp.
Garlic cloves  -  5-6.
Coriander powder  - 1/4 tsp.
Black pepper powder  - 1/4 tsp.
Asafoetida powder  - 1/4 tsp.
Olive oil  - 2 tbsp.
Curry leaves -  1 sprig.
Mustard seeds  - 1/2 tsp.
Fenugreek seeds  - 1/4 tsp.
Red chilies  3.
Salt  - 1 tsp.

METHOD:

Cook the lentil, turmeric powder and garlic together.  Mix all the powders together and keep aside.  Heat oil, add mustard seeds, fenugreek seeds, red chilies and curry leaves.  As the seeds splutter, add the diced tomatoes and saute, till its soft.  Stir in the powdered mixture.  Mash the cooked lentil and add to it.  Mix thoroughly.  Add water as required.  Bring to boiling point (dont boil. Add salt to taste and remove from fire. 

"ENJOY COOKING AND EATING"

Rasam...

INGREDIENTS:

Red chilies  -  5-6.
Black pepper  - 1 1/2 tsp.
Split red gram  -  1 tsp.
Cumin seeds  - 1 tsp.
Garlic cloves  - 6-7.
Asafoetida powder - 1/2 tsp.
Mustard seeds - 1/2 tsp.
Fenugreek seeds  -1/2 tsp.
Salt to taste.
Tamarind  -  1 lemon size.
Coriander leaves (cilantro leaves)  - a few sprigs , chopped.
Olive oil or coconut oil  1 tbsp.

METHOD:

Soak tamarind in 2 cups warm water and extract the juice.  Crush together first five ingredients and keep aside.  Chop the coriander leaves. 
Heat oil, add mustard seeds and fenugreek seeds.  As the seeds crackle, stir in the crushed ingredients and saute.  Gradually add the tamarind water.  Simmer for few minutes.  Add the asafoetida powder, salt, chopped leaves and bring to a boiling point, don't boil.  Remove from heat. 

TOMATO RASAM:

6 red chilies.
1 1/2 tsp back pepper.
1 tsp cumin seeds.
7 to 8 garlic cloves.
1 tsp split red gram.
1/2 tsp turmeric powder.
1/2 tsp asafoetida.
1 1/2 cups diced tomatoes.
Olive oil  2 tbsp.
Few sprigs coriander leaves, chopped.
1/2 tsp fenugreek seeds. 
1/2 tsp mustard seeds.
Salt to taste.
2 cups water. 

METHOD;

Crush together the first five ingredients and keep aside.
Chop the coriander leaves.
Heat oil, add mustard seeds and fenugreek seeds.  As the seeds crackle, stir in the crushed ingredients.  Gradually add the diced tomatoes and saute.  Add the water and bring to boil.  Let it simmer for few minutes.  Add the asafoetida powder, salt, chopped leaves and bring to boil.  Remove from heat.


"ENJOY COOKING AND EATING"