Eid Mubarak

PALADA PRATHAMAN / COOKED RICE FLAKES IN MILK/ PALADA KHEER

Hai Friends,

   Thanking all of you for your support. Today I m very glad to inform you my gratitude towards you because I got 1000 above page views for my blog within a short period.

   Now I am adding a traditional recipe of Palada Payasam for this pleasant occasion.

   Kheer is prepared in festivals and all special occasions. Palada Payasam is a South Asian rice pudding made by cooking rice ada in milk and sugar. It is usually prepared in festival season.

PALADA PRATHAMAN

See the recipe:

   INGREDIENTS

RICE ADA ( Rice flakes) - 200 gm
Milk - 1 1/2 litre
Sugar - 1 cup ( as required)
Cardamom Powder - 1/4 teaspoon
Ghee - 2 tablespoon
Cashew nuts - 50 gm
Raisins - 50 gm

PREPARATION

   Wash rice ada and drain all water. Boil 2 cup water in a pan. When it get boiled, add ada into it. Turn off the flame and keep it in the stove for 20 minutes. Drain the water from ada after 20 minutes and rinse ada in cold water. Keep it aside. Boil milk in a vessel and keep it aside. Heat a heavy bottomed vessel and pour ghee in it. Add Cashew nuts, and raisins respectively and roast it and keep it aside. Add sugar to the ghee and saute well. When it get melted add Ada and roast it. 

   Add boiled milk into the ada mix and stir well. Boil the mix in medium flame. Stir occasionally. Continue boiling till the payasam get right thick consistency. Add cardamom powder and stir well. And finally add roasted cashew nuts and raisins and stir again. Yummy Palada Prathaman is ready. Serve hot and enjoy...

   Once again I am thanking you all for visiting my humble space. Please share your comments and suggestions here. 

bindurohinipillai@gmail.com

BINDU JAYESH

FIG HONEY ICE CREAM

HAVE A SWEET DAY

   Ice Cream is actually a frozen food, typically eaten as a dessert, usually made from diary products such as milk and cream, and often combined with fruits or other ingredients and flavours. It is typically sweetened with cane sugar or beet sugar or other sweeteners. But here I am presenting a marvelous ice cream recipe that a perfect blend of dried Fig, Milk and Honey.

FIG HONEY ICE CREAM

 INGREDIENTS

Fig - 12
Condensed Milk - 1 cup
Milk - 2 cup
Honey - 10 table spoon
Fresh cream - 1/4 cup
Cashew nuts - 6
Cherry - for decoration

PREPARATION

   Boil milk in a vessel and keep it aside to cool. Soak fig in boiled water for 3- 4 hours. Blend the soaked fig to make a smooth paste. Add condensed milk and boiled milk and blend it well. Finally add fresh cream and honey to it and blend again. Then pour the mixture in a container and keep it in refrigerator for 4 hours. After 4 hours take out the mixture and blend again to make a smooth paste. Again pour the mixture into the container and allow it for setting. The ice cream will set within 5 hours.

   Scoop the ice cream into a bowl and garnish it with fig pieces, cashew nuts and cherry. Pour honey over it. Our tasty FIG HONEY ICE CREAM is ready. Enjoy the yummy ice cream with a sweeet smile.

Friends,

 Try this recipe.

Please share your comments and suggestions here.

Thank You 

Please watch other recipes in this blog also and share your comments

BINDU JAYESH
bindurohinipillai@gmail.com

CABBAGE MEZHUKKUPURATTI / SAUTEED CABBAGE

HAI FRIENDS....

Have a Wonderful Day to  All


   Today I am presenting a variety side dish for rice. Most of the people making Cabbage thoran (Cabbage Stir Fry with coconut) usually and even in sadya because it is very easy to make. But we can make more easy and tasty side dish with Cabbage, that is Cabbage Mezhukkupuratti. Actually Mezhukkupuratti is a style of preparation for vegetarian dishes in Keala where the vegetable is stir-fried or sauteed with spices. This recipe can be prepared in ten minutes and too easy to make. I don't like cabbage thoran due to cabbage's odor. But in cabbage mezhukkupuratti we can reduce that odor by adding ginger and its very tasty too.

CABBAGE MEZHUKKUPURATTI

   Cabbage is agood source of vitamin K, vitamin C and dietary fiber. Doctors suggest that cruciferous vegetables, including cabbage, may have protective effects against colon cancer. But it is said that cabbage is not good for thyroid patients because cabbage contain a small amount of thiocyanate which is not good for them.

See the recipe:

INGREDIENTS

Cabbage - 1 (medium size) (chopped)
Onion - 1 (big) (chopped)
Ginger - 1 big piece (chopped)
Green Chilly - 3 (chopped)
Curry Leaves- 2
Mustard Seeds - 1/2 teaspoon (optional)
Turmeric Powder - 1/4 teaspoon (optional) (I don't add turmeric powder in this mezhukkupuratti)
Salt - to taste
Cooking Oil - 1 teaspoon


PREPARATION

   Wash cabbage thoroughly and drain. Chop it into small pieces. Chop onion, ginger and green chillies and keep aside. Heat oil in a pan (nonstick pan preferred) and splutter mustard seeds. Add chopped cabbage, onion, ginger, green chilly, curry leaves and salt to it and stir well. Saute it till the onion get translucent. Cover it with a lid and cook in low flame for 4-5 minutes. Open the lid and stir well. Now our Cabbage mezhukkupuratti is ready. Turn off flame. Serve it hot with rice and enjoy...

  How is it?

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Friends....... Please Share your Comments and Suggestions here to improve my blog

Thank You All

Bindu Jayesh

bindurohinipillai@gmail.com

FISH FINGER

  

  Hai friends....

   Today's special item is a wonderful snack recipe, that is FISH FINGER. It is very easy to prepare and is very special snack for fish lovers. 

FISH FINGER

  We can prepare fish finger by various methods. I prepared it with using 4 methods. In my experience, Fish Finger is become more tasty when adding mint paste while marinating the fish.

The Recipe is below:

INGREDIENTS

Fish - 1 kg (cleaned and cut it into finger shape) (fillets)
Chilly Powder - 1 table spoon
Turmeric Powder - 1/4 teaspoon
Black Pepper Powder - 1 teaspoon
Mint (pasted) - 1 teaspoon
Egg White - 1
Corn Flour - 2 table spoon
Bread Crumbs - 2 tablespoon
Salt - to taste
Cooking Oil - for deep frying
Ginger- Garlic paste - 1 teaspoon

METHOD

   Mix corn flour, chilly powder, turmeric powder, black pepper powder, salt, ginger- garlic paste and mint paste in a bowl. Marinate cleaned and cut fish fillets with corn flour mixture and keep it aside for 30 minutes. Blend egg white in a bowl and keep it aside. Dip the marinated fish pieces into the egg white one by one and roll it in bread crumbs. Now our fish finger is ready to fry.

   Fry the both sides of the fish finger in hot oil in a pan and enjoy it with sauce.

How is this fish finger? 

Very easy to prepare and very tasty to eat. 

Mint leaves add a fragrance and special taste to our fish finger.

ENJOY IT AND SHARE YOUR SUGGESTIONS AND COMMENTS PLEASE...

BINDU JAYESH

bindurohinipillai@gmail.com

GOBI MANCHURIAN / CAULIFLOWER MANCHURIAN

Gobhi Manchurian is an Indo Chinese  fried cauliflower food item popular in India.

   Gobi Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. In its two stage preparation, the first stage requires preparing a spiced corn flour batter, dipping cauliflower florets in it and deep frying them. In the second stage, the deep fried florets are sautéed with chopped onion, capsicum, spring onion etc. in soy and chili sauce.

There are two different variants of it, dry and with gravy. Both variants are prepared by using common ingredients like cauliflower, corn flour,  spring onion, capsicum, soy sauce, chilli  sauce, minced garlic, black pepper, etc. and has typical garnish of spring onion.

GOBI MANCHURIAN

INGREDIENTS

Cauliflower - 1 (medium) ( cut it into small florets)
Capsicum - 1 (diced)
Onion - 2 (chopped)
Celery (chopped) - 2 table spoon
Green Chilli - 6 (chopped)
Ginger - 1 piece ( chopped)
Garlic - 10 clove (chopped)
Corn Flour - 1 teaspoon
Black Pepper powder - 2 teaspoon
Soy sauce - 1 teaspoon
Chilli sauce - 1 teaspoon
Tomato sauce - 1 teaspoon
Egg - 1 (optional)
Spring Onion (chopped) - 1 tablespoon
Mint (pudina) - (pasted) - 2 teaspoon
Oil - to fry
Salt - to taste

FOR MARINATION

Corn flour - 1/4 cup
Ginger - garlic paste - 1 teaspoon
Black pepper powder- 1 teaspoon
Salt - to taste

PREPARATION

   Boil the cauliflower florets in salt water and drain off the water. Add ginger - garlic paste, black pepper powder, salt and 1 teaspoon corn flour to the cauliflower and combine it well. Keep the cauliflower in refrigerator for 30 min.

   After 30 min, we can make the batter. Take corn flour, egg( optional)or oil and salt. Mix it well and add some cold water and a smooth thick batter.

   Now the time to be taken out the cauliflower florets from the refrigerator and mix it with the batter. Put them into hot oil and fry it and keep aside.

   In a hot pan, pour some oil and add ginger and garlic and saute well. After 2 min add onion and saute again.  Add green chillies and celery and saute well. Add diced capsicum and stir well. Then add soy sauce and saute. Add chilli sauce, tomato sauce, black pepper powder and salt. Allow the curry to boil. When it get boiled add fried cauliflower and combine well. Close the pan with a lid and allow it to cook. Mix 1 teaspoon cornflour with some water and pour this cornflour to the curry to get the gravy thick. Mix well for 2 min. Garnish the Gobi Manchurian with chopped spring onion. Now tasty and healthy Gobi Manchurian is ready to serve.

Enjoy it with chappathi , fried rice or pathiri etc.

Try this today itself.

Please share your comments and suggestions here

Thank You

BINDU JAYESH

bindurohinipillai@gmail.com.

    

CHERUPAYAR DOSA /PESSARATTU / GREEN GRAM DOSA

GREEN GRAM DOSA


    Today I am telling about a different Dosa recipe for a healthy Breakfast. Green Gram is very nutritious and Green Gram Dosa is very tasty. Green Gram dosa is known as Pesserattu.  It is very easy to prepare.

PESSARATTU

RECIPE is here:

INGREDIENTS

Green Gram - 250 gm
Shallots - 6
Green Chilli - 4
Coriander Leaves - 1 bunch (optional)
Salt - to taste
Ghee - 2 teaspoon

METHOD


    Soak Green Gram in water for 3 hours. Then wash and grind the green gram well with shallots, green chillies and coriander leaves. Add enough water to make dosa batter. Add salt to taste and mix well. Put a tawa on stove and rub oil when it get hot. Pour one scoop of batter and spread on the tawa with the bottom of the lid (as other dosa).  Sprinkle some ghee over it. Turn it to other side and cook both sides.

    Tasty Pessarattu is ready to serve. Tomato Chutney is the best combination with Green Gram Dosa.

SERVE HOT WITH TOMATO CHUTNEY OR ANY OTHER CHUTNEY

How is this recipe? Like this?

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THANK YOU FOR VISITING MY BLOG

BINDU JAYESH
bindurohinipillai@gmail.com