ads

Showing posts with label payasam. Show all posts
Showing posts with label payasam. Show all posts

Thursday, November 11, 2010

Carrot Kheer


I woke up today feeling like I haven't slept the whole night...Some thoughts kept shoving in my head and kept me out of the sleep.....I stared at my Personal diary,not knowing what to look for,wishing to find what's keeping me awake? Finally after some Juggling came to a conclusion that I have missed wishing some one who is very near and dear to me...My personal dairy didn't cheer me much,nothing seemed impending...When I was about to Cease, I saw some thing Scribbled on the last page,the closer view startled me.

It was a collection of recipes,which indeed prompted  me to have a look at my blog..Now things fell into place...All these chaos was because I forgot to celebrate 'My First Blog Anniversary'.

Better late than ever,it was a Day of Celebration.What started off as an Hobby now blogging has become a passion.Credit to Blogosphere  and Applause to all who helped me nurture my passion..

This delicious Carrot Kheer with its Vivacious Deep Orange color  added more sparkle to my Joy..

Ingredients:
1)3 to 4 big sized carrots.
2)10 to 12 un roasted and un salted cashews  
3)Pinch of Cardamom
4)1 cup thick milk
5)2 cups water
6)1tsp ghee(optional)
7)5 Tbsp sugar

Method:
1)Pressure cook the carrot by adding little water and a tsp of ghee until it becomes soft(skin should be peeled)
2)Blend cooked carrots,cashews,milk,pinch of cardamom,sugar into a fine paste.
3) Adjust the consistency by adding required amount of water.


                                Delicious Carrot Kheer is Ready to serve



Note:
1)Carrot Kheer should be refrigerated in order to preserve it.
2)Carrot Kheer tastes well when chilled.
3)Because of all the nutritional elements present in the carrot,the Kheer is not only delicious but very healthy as well.


Sunday, July 4, 2010

Jack Fruit Payasam

Ever Since I remember, I was always Endowed with this Jack Fruit dessert on all my Birthday's..Luckily My Birthday falls on the Jack Fruit Season...I cannot think of any other fruit when this is on the table.. Its like Gala for me..I think All Mangaloreans will vouch for this.....

This Fruit is the  most Common Sight through out Asia and more predominantly Popular in western Ghats of karnataka.I think this is probably the largest Edible Tree-Grown Fruit and Utilized to its fullest starting with the leaves to the Seeds.

Among many delicious recipes today I am Eying on the very pleasing,tasteful Jack Fruit Payasam.

Halasina Hannina Payasa


Ingredients:
1)1 cup fully riped jack fruit

2)1 cup Jaggery/Brown sugar
3)1 cup freshly grated coconut
4)2 to 3 cardamom pods
5)1 Tbsp rice soaked in water
6)Pinch of salt

Method:
1)Take Jack Fruit(it must cut into small a pieces),Jaggery in a vessel.Add a cup of water and boil it on a medium flame(for about 10 to 12 minutes)
2)Blend freshly grated coconut,cardamom pods,soaked rice along with water(add little more water if required) in to a fine paste
3)When the jack fruit is cooked and becomes tender add this blended coconut paste and boil until the raw smell from the coconut vanishes
4)Add a pinch of salt and switch of the flame
5)Can be chilled before serving or can be served hot.

Tips:
1)Adding a small amount of rice while blending helps in getting the right and  thick consistency.
2)Adding very small amount of salt to any dessert helps in bringing out the sweetness from the fruit or from the dessert.
3)After the Jack Fruit is cut,latex(glue like) is collected on the knife,to remove this hold the knife on a medium flame until the latex starts to melt..Wash it after it cools down.





                 Jack Fruit Payasa is ready to serve