Sweets and Cakes - No comments (Page 7)

JOYFUL JACKFRUIT PAYASAM 

Ingredients
20 fleshy ripe jackfruit sections
1 grated coconut - (extract first n second milk)
175 gms jaggery (use according to your requirement)
1 1/2 teaspoon cardamom powder
1 1/2 heap teaspoon white flour (optional)

Method
1. Grind the coconut with enough hot water in a mixie and get the first thick milk.
2. Grind again with enough water to get the next batch of milk.
3. All in you shd have at least 6 cups (2 cups thick and 4 cups thin ) of coconut milk.
4. Cut the jackfruit into small square pieces and boil in the second (thin)coconut juice with jaggery.
5. When the fruit becomes soft, pour in the first (thick)coconut milk and the cardamom powder. For a thicker mixture (if desired)dissove the flour in 2 Tblspoon of water and add to the payasam when its still boiling stirring it all the time.
6. Off the fire - payasam can be served hot or cold to your preference.

NOTE: Boil the jaggery in a about a cup of water, dissolve it completely before strainning it thru a muslin strainer into the payasam. This is to remove any form of sediments in the jaggery.


Edited by Sue Nair - 02 June 2007 at 2:58am

Here Sue Akka the recipe you asked for. Enjoy.

ULUNTHA KANJI   ( PAYASAM )
Ingredients:
100 grms skinless whole ulunthu
1 tbs raw rice 
900  ml coconut milk from a coconut
cup sugar
tsp of salt
A pinch of cardamom powder
1 knotted pandan leaf

Method:
Soak the ulunthu and rice for about 2 hours.
Grind them with a little water to a thick paste.
The paste should be a little coarse.
Mix the ground paste, coconut milk and salt.
Put a wok on fire. Pour the mixture with the pandan leaf.
On a slow fire, keep on stirring the mixture
Till it thickens and there is no raw smell of the ulunthu.
Now add the sugar and cardamom powder.
Stir till the sugar is dissolved.
Remove the pandan leaf, and dish out into a bowl.
This is a very good source of protein.

Note: You can add more milk if you want the kanji to
Be more watery.

The ground ulunthu and rice mixture

The Cooked Ulunthu Kanji

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Edited by Kavitha Ravi - 25 June 2007 at 3:41am

PAANAKAM
Paanakam is believed to be the favorite drink of Lord Subrmaniam
We prepare this as a offering, at festivals dedicated to him.

Ingredients:
1 cup brown sugar dissolve and strain.
tsp cardamom powder
tsp dried ginger or sukku powder
Juice from 1 lime
Enough water

Method:
Dissolve the brown sugar in water and strain.
Sprinkle the ginger and cardamom powder.
Stir well and add the lime juice.
Serve over ice-cubes for a cool refreshing drink.

 

 

Edited by Kavitha Ravi - 31 December 2007 at 9:49pm

Sue Akka this Kerala item is specially for you.

SARKARA UPPERI ( Sweet Plantain Chips)
Ingredients:
6 firm green plantains
1 cup jaggery
cup water
1 tbs ghee or oil
tsp cardamom powder
Oil for frying
Little salt

Method:
Peel the green skin.
Cut the plantain in half length wise
Cut these pieces into 1 inch thick slices.
Rub a little salt into it.
Heat a wok with enough oil, and fry the chips
Until they are crisp and golden in colour.
Remove and keep aside.
Combine the water and sugar and boil till it
Forms a single string syrup.
Add the fried plantain chips, ghee and cardamom powder.
Stir well the sugar to coat the chips well.
The syrup will coat the chips evenly and will harden in few minutes.
Remove and let them cool, then serve.

Edited by Kavitha Ravi - 02 July 2007 at 11:09am

Another sweet rice kozhukkatta

Steamed Sweet Rice Kozhukkata

Ingredients:
1 cup raw rice      soaked
cup brown sugar      dissolved and strained
2 tbs thinly sliced fresh coconut
1/3 cup ghee
tsp cardamom powder

Method:
In a blender grind the rice along with brown sugar,
With just enough water to form a thick batter.
Toast the coconut in a tsp of ghee. Keep aside.
Combine the rice batter and the rest of the ghee
In a non-stick pan, and cook the mixture over a medium
Heat, stirring all the time.
As the mixture thickens, add the sliced coconut
And cardamom powder.
Keep on stirring till the mixture has cooked down to a dough.
Remove from stove and let it cool.
Shape the cooked dough and steam it for about 20 minutes.

NOTE: In my family this kozhukkata is made by the athai, when the
Child has has the first tooth.
The child is made to sit on a decorated stool and the kozhukkata
Is showered on the head of the child. Elders and children
Pick up the kozhukkata and there is much fun in the house.

Edited by Kavitha Ravi - 06 July 2007 at 1:36am

Mashed mung dal with ghee, a simple combination.
A small serving of boiled mung dal with a dollop of golden ghee, marks the beginning of a banana leaf vegetarian feast.

Ingredients:
1 cup mung dal
1/2 tsp tumeric powder
salt to taste
1/4 cup ghee
Boil the mung dal with enough water, tumeric powder and salt. Simmer till the dal is well cooked and can be mashed with a back of a spoon.
Remove from stove and serve with ghee.

Edited by Kavitha Ravi - 07 July 2007 at 12:15pm

This is the sweet version of the kuzhi paniyaram
It is also called Neyyappam

Ingredients:
100gms jaggery ,grated
1 cup water
1 cup fine rice flour 
2 tbs   coconut,finely chopped and fried in ghee
1/2 cup mashed ripe banana
1 dsp sugar
1/8 tsp baking soda

a pinch of cardamom powder

dissolve the jaggery in the water and make a thick syrup.
mix all ingredients together to a thick batter of dropping consistency.
proceed as usual!as you would do for kuzhi paniyaram

Edited by Kavitha Ravi - 19 July 2007 at 10:18am

Children will love this pancake.

BANANA PANCAKES

Ingredients:
1 cup long grain rice soaked for 3 hours
5   ripe bananas
1 cup brown sugar
cup ghee.

Method:
Grind the rice with the bananas, and brown sugar.
The batter should have the consistency of pancake batter.

Heat a griddle, smear the griddle with tsp of ghee.
Pour a ladleful of batter evenly to form a thick pancake.
Pour a little ghee around the edges.
Cook for a minute or two. When the pancake is cooked
Use a spatula and turn over the pancake. Cook for another minute.
Remove from the griddle and repeat with remaining batter.
For breakfast serve them with honey or maple syrup.

Edited by Kavitha Ravi - 07 August 2007 at 12:26am