MAMPAZHA PAYASAM / RIPE MANGO KHEER

Hai friends, I am very glad today because this is my hundredth post of my blog. Thanks a lot for your support since you had given and expecting the same hereafter also. Now I am adding a delicious sweet recipe for you. During this Summer season, we get a lot of ripe mangoes. Today's special is a kheer recipe which is prepared with ripe mango and sago seeds.
See the recipe.

MAMPAZHA PAYASAM

INGREDIENTS


Ripe mango - 4
Jaggery - 1/2 kg
Sago seeds - 1 cup
Ghee - 2 tablespoon
Coconut Milk - 1 cup (thick milk)
Coconut milk - (second consistency) - 1 cup
Raisins - 20
Cashew nuts - 15
Coconut bits - 2 tablespoon


PREPARATION

 
   Peel and cut mango into pieces and grind to make a smooth paste. Dissolve jaggery in some water and boil it. Drain it through in a sieve and keep aside. Soak sago seeds in water for 30 minutes and cook it well. Pour ghee in a hot pan and roast cashew nuts, raisins and coconut bits respectively. Keep it aside. Add ground mango paste to ghee and saute well. When it get sauteed, add jaggery  and second consistency coconut milk to it and stir occasionally. When it get thick, add cooked sago seeds and boil it. Then add thick coconut milk and boil the kheer. Then turn off the flame. Add cardamom powder, roasted cashew nuts, raisins and coconut bits and stir well. Delicious Mampazha Payasam is ready. Enjoy...

Like this recipe? Please share your comments and suggestions here. Thank You All

BINDU JAYESH
bindurohinipillai@gmail.com

PINEAPPLE PAYASAM / PINEAPPLE KHEER

Today a special payasam recipe for you.

   Pineapple is actually a wonderful fruit which has a lot of health benefits and it is very delicious too. It has the ability to improve respiratory health, cures coughs and cold, improve digestion, helps to lose weight, improves eyesight, prevent cancer etc. Yesterday I got some pineapple from a farmer and I made several food items with the sweet pineapple. Pineapple Pulisseri, Pineapple smoothie, Pineapple Kulukku sarbath etc (will addd the recipes later). Today's special is a sweet pineapple payasam. I am sure everyone should like its special taste.

PINEAPPLE PAYASAM

INDREDIENTS


Pineapple - 1
Jaggery - 250 g
Coconut Milk - First consistency - 1 cup
Coconut Milk - Second consistency - 2 cup
Ghee - 2 table spoon
Cashew nuts - 10
Raisins - 15
Sago seeds - 1 cup
Cardamom powder - 1 teaspoon

PREPARATION


   Cut pineapple into pieces and grind it in a mixie. Put jaggery in a vessel and mix with some water and bring it to boil. In a hot  heavy bottomed pan or uruli, pour some ghee and roast cashew nuts and raisins respectively and keep aside. In the same pan, add pineapple pulp and saute well. Stir continuously. Meanwhile, cook sago seeds with some water and keep aside. When pineapple get sauteed, add boiled jaggery and second consistency milk to it and boil. Stir well. Cook the pineapple jaggery mix in medium flame and stir occasionally. When the payasam getting cooked, add cooked sago seeds and mix well. Cook for 5 minutes more or still the payasam get cooked. Then add the first consistency milk and cardamom powder and boil it. Then turn off the flame. Garnish the pineapple payasam with roasted cashew nuts and raisins. Now the tasty and yummy Pineapple Payasam is ready to serve. Enjoy the traditional taste of Kerala.

Try this recipe and share your comments and suggestions here. 

Thank you all for your co-operation.

BINDU JAYESH
bindurohinipillai@gmail.com


 

CARROT SEMIYA PAYASAM / CARROT VERMICELLI KHEER

   Semiya Payasam is a Kerala kheer, which is delicious and made of vermicelli and milk and flavored with cardamom or saffron. Actually it is the easiest payasam recipe which  can make especially during festive seasons such as Onam, Vishu or birthday celebrations etc.

  Now I am making a Carrot Semiya Payasam which is delicious as well as nutritious. Carrot can be attributed to their beta carotene and fiber content. It is also a good source of antioxidant agents. Carrots are rich in vitamin A, which is amazingly help to protect from eye diseases and help for eye sight.

See the recipe below and enjoy this special carrot semiya payasam 

CARROT SEMIYA PAYASAM

INGREDIENTS

Carrot - 1/2 kg
Vermicelli  (semiya) - 200 g
Milk - 1  litre (boiled)
Sugar - 1 1/2 cup ( as required)
Kaskas (black) - 2 table spoon
Ghee - 1 teaspoon
Raisins - 20
Cashew nuts - 20
Cardamom - 4


METHOD


   Peel and cut carrot into small pieces and boil it with water and allow it to cool. Grind the boiled carrot with some milk to make a fine paste. Keep it aside. Pour ghee into a heavy bottomed pan and roast cashew nuts and raisins and keep aside. Put black kas kas in water for soaking. Roast the vermicelli  in same ghee on low flame, sauteing until it turns golden brown and it gives the marvelous aroma. Add half litre of boiled milk with water and cook the vermicelli. Stir occasionally. Add sugar to it and stir frequently to prevent sticking. Then pour the remaining milk to the payasam and cook for some time. When payasam get thick, add the carrot paste and cardamon powder to it and boil the kheer. Turn off the flame. Garnish the kheer with roasted cashew nuts and raisins. Finally add soaked kas kas and cover the kheer pan with a lid for 20 minutes. Then open the lid and enjoy the luscious and creamy Carrot Semiya Payasam.

TRY THIS RECIPE TODAY ITSELF

PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS TO ME.

THANK YOU DEAR FRIENDS FOR VISITING ME

BINDU JAYESH

bindurohinipillai@gmail.com

KADALA PARIPPU PAYASAM/ KADALA PRADHAMAN

Hai Friends,

   HAVE A HAPPY SUNDAY

Today's special recipe is Kadala Parippu Payasam. This is my Chechi's favourite payasam and one of my best item which I prepared. It is made with Dal /Bengal Gram and jaggery and coconut milk is one of the main ingredient.

KADALA PRADHAMAN

INGREDIENTS

Kadala Parippu / Bengal Gram - 1 cup
Jaggery - 1/2 kg (or as your taste)
Thick Coconut Milk  (1 st milk) (High consistency milk) - 2 cup
Thin Coconut Milk ( 2nd milk) - 3 cup
Very Thin Coconut Milk (3rd milk) - 5 cup
Cashew Nuts - 50 gm
Raisins - 50 gm
Ghee - 3 teaspoon
Cardamom Powder - 1 teaspoon
Coconut bits  (chopped coconut) - 2 table spoon


PREPARATION

   Heat a pressure cooker and pour some ghee into it. Fry Coconut bits, Cashew nuts and Raisins respectively and keep aside. Fry Bengal Gram in the same cooker. Don't allow to change the color of the Dal. Then add 2 glass of water to the cooker and cook dal for 10 minutes in medium flame.

   Take the cooked dal and press it with a ladle to make a paste. Don't make a smooth paste.
Keep it aside.

   Dissolve Jaggery in some water and melt it. Sieve this when it get cool to remove the impurities. Then put a heavy bottomed pan on fire and pour some ghee in it. Add Jaggery and cooked dal and stir well. When the mixture get thick, add the very thin coconut milk to it and stir well.

   Allow it to boil. The Payasam mix get thick add the thin coconut milk to it and stir again. Stir occasionally. Again boil it.

   Again it will get thick and add thick coconut milk and cardamom powder. Stir well. Don't allow Payasam to boil now. Heat this in low flame. Now add fried coconut, cashew nuts and raisins and stir well. Kadala Parippu Payasam is ready. Serve hot....

Please share your COMMENTS here. 

Thank you for watching my space. 

BINDU JAYESH
bindurohinipillai@gmail.com