ONAM SPECIAL: Idichu Pizhinja Payasam

When we say PAYASAM or KHEER, we invariable think of the sweet dish made with milk. But this special sweet dish can also be made with coconut milk. It is a bit of hard work, but the end result, makes it totally worth the effort.

So let us get started. We need just five ingredients

Coconut 1, grated
Cooked rice, 1 cup
Powdered jaggery, 1 cup
Ghee, 1 tsp
Cardamom powder, 1/4 tsp

Blend the grated coconut. Squeeze the milk and strain it. This is the FIRST MILK.
Now blend the residue again, with about 1 cup warm water. Squeeze the milk and strain it. This is the SECOND MILK. 
Blend the residue again, with about 2 cups warm water. Squeeze the milk and strain it. This is the THIRD MILK. 
Now in a thick bottomed pan, dissolve the jaggery and third milk. Cook for 5 mins or till the raw smell of jaggery is gone.
Then add the cooked rice. Mash it well so that it blends into the jaggery-coconut milk mixture. Cook for 2-3 mins.
Then add the second milk and let the payasam thicken. 
Remove from flame. Add the first milk, ghee and cardamom powder.
Serve warm.

Mixed Vegetables: AVIAL

Mixing different vegetables to make a dish in not new to Indian cuisine. Every region has its own specialty, a dish that is the identity of that region. In this series I will be sharing some recipes of mixed viegetable recipes from different parts of India. These lip smacking dishes can be eaten with chappatis, puris and plain rice.

First the delicacy with which I have grown up... AVIAL from Kerala.

Every Tamil/Malayali home has its own recipe for the avial. The veggies used may vary, but the recipe I am sharing is the one that is done at my Mom's.

Raw Yellow Pumpkin, cut into slivers 1 cup

White Pumpkin, cut into slivers 1 cup

Raw Banana. cut into slivers 1 cup

Snake Gourd, cut into slivers 1 cup

Drumsticks cut into 1" pieces 2

Carrots, cut into slivers 1 cup

French Beans, cut into 1" pieces 1/2 cup

Raw Mango, cut into slivers 1/2 cup

Elephant Foot Yam, cut into slivers 1 cup

Green Capsicum, cut into slivers, 1/2 cup

Curds 1 cup

Coconut, grated, 1 cup

Green chillies, 2

Coconut oil, 1 tbsp

Curry leaves. 4-5

Salt to taste

Cook all the vegetables except yam and raw mango with little water and salt to taste until done. Cook the yam separately in a similar way till done.

Now assemble all the vegetables together except the raw mango. Add the curds to the vegetables.

Grind the coconut and chillies to a smooth paste. Add this paste to the vegetables and curds mixture. Heat the mixture, but do not let it boil. Adjust salt.

Remove from fire. Now add the raw mango slivers and stir in.

Heat a little of the coconut oil and add the curry leaves. When they crackle add it to the vegetables. Before serving add the balance coconut oil and serve with rice.

POINTS TO REMEMBER:
Try and cut all the vegetables of same size.

The vegetables should not be over cooked and must retain their shape.

Avial can be eaten as a side dish with sambar & rice or as a main dish with plain rice.

Carrot Recipes

Carrot, has always been a favourite amongst moms to feed their children especially since it full of beta carotene and good source of Vitamin A. We get 2 types of carrots; one the red long ones that are the really sweet ones and the stubby orange ones. You can use either type of carrots for the recipes below depending on how sweet you like your carrots.

Carrot Salad

This is the easiest and quickest recipe with carrots. You need:

Carrots, grated 2 cups

Green chillies, deseeded and chopped finely 2

Juice of 1 lemon

Coriander leaves, chopped 2 tbsp

Salt to taste

Mix all the ingredients. Cool in fridge for 10-15 minutes and serve.

Carrot Parathas

A healthy and effective way to get the kids to eat their carrots.

Wheat flour 2 cups

Carrots, grated 1 cup

Turmeric powder 1/4 tsp

Red chilli powder 1 tsp

Coriander powder 1 tsp

Salt to taste

Oil 1 tbsp

Water as required

Mix all the ingredients to make a soft dough. Divide into 8-10 portions. Roll out each portion into rounds and grill on a tava till both sides are well done. Serve with fresh curds and coriander chutney.

Carrot curry (dry)

Carrots, diced 2 cups

Green chillies, finely chopped 1-2

Turmeric powder 1/2 tsp

Mustard seeds 1/2 tsp

Moong daal, soaked in water 1/2 cup

Oil 1 tsp

Lemon juice 1 tsp

Salt to taste

Coriander leaves chopped 1 tbsp

In a pan add the oil. When hot, add the mustard seeds. When they start to splutter, add the chillies, carrots, moong daal, turmeric powder and salt. Sprinkle some water. Cover and cook till the daal and carrot is cooked. Take off the fire, add the lemon juice, coriander leaves and serve hot. This can be served as an accompaniment for any rice dish or chappati.

Carrot curry (gravy)

Carrots, diced 2 cups

Turmeric powder 1/2 tsp

Chilli powder 1/2 tsp

Mustard seeds 1/2 tsp

Moong daal 1/2 cup

Oil 1 tsp

Salt to taste

Coriander leaves chopped 1 tbsp

Pressure cook the carrot and daal with little water, along with the spices. In a pan add the oil. When hot, add the mustard seeds. When they start to splutter add the cooked carrots and daal mixture. Add salt to taste and serve hot garnished with coriander leaves.

Carrot Halwa

Carrot grated 2 cups

Sugar 1 cup (You can more or less sugar depending on the sweetness of the carrots)

Milk 1 cup

Cardamom powder 1 pinch

Cashew nuts 4-5 chopped

Raisins 6-8

Clarified butter (ghee) 1 tbsp

In a heavy bottomed pan cook the grated carrots with the milk. Once the mixture is completely dry, add the sugar and cook till the whole mixture comes together. Take off fire.

Heat ghee. Roast the cashew nuts and raisins. Add to the carrot halwa along with cardamom powder. Stir and serve hot or cold.