CHAWAL KI KHEER (PAL PAYASAM)

When we talk about Indian desserts the most common and popular dish comes in our mind is Kheer which is served all over India.

Kheer is very common on traditional Hindu weddings even they made on my wedding also. I learnt this making from one of my neighbour who belongs to Rajhastan.This recipe is liked by everyone at my native and also in my in law place. I don’t use nuts now because my daughter does not like nut but putting nut in kheer will give heavenly taste to kheer. So my picture of the recipe is without nuts but if you like you must put.

KHEER (PAL PAYASAM)

Preparation time: 5 minutes

Cooking time: 45-55 minutes

Serves-4 persons

INGREDIENTS

Fresh Whole Milk-2 litre

Raj Bhog/Basmati/Raw Rice-2 handful or 100 grams (I measure it with my hand like, for 1 litre milk, one handful rice)

Cardamom powder-2 tsp

Cashew nut and raisin-as you required (I have not put any nut this time in kheer because my daughter like it without adding of any.

Sugar-3 cups (you can increase or decrease as per your taste.)

Ghee-as you required for frying nuts.

METHOD

·         Wash and soak rice.

·         Now take a wide heavy bottom pan and pour milk in this.

·         Put the pan on flame and keep moving it with ladle continues.

·         Once milk comes to boil reduce flame.

·         Remove water from soaked rice if any and then add to milk.

·         Adjust the flame like milk should be boiling continuously but should not hour overflow.

·         After half an hour the quantity of milk will come down to 60% and rice also would have cooked.

·         Now keep ready sugar in a plate.

·         Add slowly sugar to kheer on high flame. Keep stirring this.

·         Once sugar get completely dissolve in kheer again adjust the flame in previous stage.

·         And let it get boil for another 15 minutes.

·         Once kheer is thick enough as per your desire then switch off flame and add cardamom powder.

·         Fry nut and raisin in ghee and add to kheer.

MY TIPS

·         In my native place i.e., in Orissa they make kheer in pink colour and I wanted to share the secret of this pink colour. Heat 2 tsp ghee in a pan and add 4 tsp sugar in this when bubbles starts coming from ghee add this to kheer.

BANANA CHIPS (A VERY POPULAR SOUTH INDIAN SNACKS)

Banana Chips can be made very easily at home and it is very good snacks for tea time. We made this on Diwali and the recipe was laying in my draft. Posting it today. Have a look.

BANANA CHIPS

Preparation time: 5 minutes

Cooking time: 15 minutes

Ingredients

Raw Banana-4

Salt-to taste (4 tabs extra)

Turmeric Powder- ½ tsp

Chilli Powder- to taste

Coconut Oil-For deep frying

Method:

·         Peel off banana and put it in plenty of salt and ice water.

·         Take a chips maker and slice banana in this.

·         Add turmeric powder and little salt in this.

·         Keep aside.

·         Heat oil in a deep pan.

·         Once oil is heat then take this raw banana chips and deep fry this.

·         Once cooked remove it in kitchen towel.

·         After frying all chips then sprinkle chilli powder.

·         Store it in air tight container.

OKRA PACHADI (BHINDI RAITHA)

Okra or Bhindi, everyone likes this vegetable and we can make many different dishes from this is veggie. We make at least twice a week this veggie and every one relish this veggie. Any way here is one more variety of dish what we often cook at home and also common dish in all over India.

OKRA PACHADI

Preparation time: 5 minutes

Cooking time: 15-20 minutes

Ingredients

Okra ( Bhindi)- 1 cup (wash and cut in small pieces)

Curd (Dahi)-1 cup

Salt- to taste

Oil-3 tsp

Mustard seeds- 1 tsp

Curry leaves- few

Asafoetida powder- ¼ tsp

Chilli powder- 1 tsp

Roasted cumin powder- ½ tsp

Dry Red Chilly-1

Sugar-2 tsp (Optional)

Method

·         Heat 2 tsp oil in a pan.

·         Put cut okra in this along with little salt and fry them till they are cooked completely.

·         Beat curd nicely along with salt, sugar, chilli powder and roasted cumin powder.

·         Once okra is cooked then allow it to get cool down.

·         Mix okra in prepared curd.

·         Now heat oil in a pan again.

·         Once oil is heated up then put mustard seeds, curry leaves, red chilli and asafoetida powder.

·         Add this seasoning to raitha.

BESAN KE LADDU

My husband, me and my daughter loves besan ke laddu a lot but not my in laws. When I got married my MIL told that my FIL does not like besan laddu because it gets stick in throat.

This Diwali I wanted to take chance of making it because I believe that this is perfect sweet for any occasion and I did not want to miss the chance of making it. For me it was a challenge more than an experience of making it. I took the challenge with the heartily wishes that my in laws will surely like this.

Ohh my God I was shocked that I won and my FIL told that he did not taste this kind of besan ke laddu before. I succeeded and I was very happy that it was fruitful.

Besan Ke Laddu

Preparation time: 15 minutes

Cooking time: 40-45 minutes

Serve-35 medium size Laddu

Ingredients

Besan-4 cups (I have grinded Bengal gram in chakki for laddu and the flour should be like coarsely powder)

Ghee-1 cups

Bhura Sugar or Sugar powder- 2 cups (or as sweets as you want)

Sliced Pistachio and Almond-1/4 cup

Cardamom powder- 2 tsp

Saffron- few stands

Method:

·         Heat ghee in a thick bottom pan.

·         Once ghee is how put chick flour in this and fry in medium low heat.

·         Fry till the raw smell of chick flour goes off.

·         Once the raw smell goes off you will get very nice fried flour aroma and it will turn to little pinkish in colour. For me it took nearly 35 minutes.

·         Now switch off the flame and leave it for 5 minutes.

·         Add cardamom powder, saffron, sugar and dry fruits.

·         Mix well.

·         Make laddu when it is warm.

·         Leave it for 1-2 hours.

·         Let it get cool.

·         Store in air tight container.

MY TIPS

·         Making bhura sugar is very easy. Mix 3 cups sugar with three cups of water. Put it in a pan and keep steering it on high flame till you get three wire consistency of chasni.When it gets cool down it will turn to sugar again then take and grind it to make fine powder.

·         I believe that the laddu taste excellent with the coarsely grind chick flour but choice is up to you.

POTALA RASA ( A UNIQUE DISH FROM ORISSA)

Today I am going to share with all of you one of my most favourite dish which belong to my native. It is called as Potala Rasa (Potala is Pointed Guard and Rasa is gravy).Before my wedding I use to eat this vegetable at least thrice a week but I think south Indian is not so familiar with the vegetables and you also get this vegetable very rarely in south side. So many people they don’t know that how this vegetable looks like???So here is one picture which I got in Google search I am attaching for everyone.

And here is my favourite:-

Potala Rasa (Pointed Guard Curry)

Preparation time: 15 minutes

Cooking time: 20-25 minutes

Serve-4-6 persons

Ingredients

Pointed Guard-250 grams

Oil- for deep frying

Unsalted butter-2 tabs

Cinnamon -1” stick

Green cardamom -2

Clove-4

Bay leaves-1

Cumin seeds-1 tsp

Onion-2 (Finely chopped)

Ginger garlic paste-2 tsp

Tomatoes-2 (make to fine paste)

Turmeric powder-1/2 tsp

Chilli powder-2 tsp (or as per taste)

Cashew nut-4 tabs

 Poppy seeds-2 tsp

Salt- to taste

Fresh Cream-4 tabs

Method

·         Wash and wiped pointed guard.

·         Now cut pointed guard very carefully.

·         Cut off the top and end of guard.

·         Now make a long slit in the middle of guard without separating it from head to tail.

·         If you want you can remove the seed of guard.

·         Now put little salt in guard and leave it for couple of minutes.

·         Meanwhile soak cashew nut and poppy seeds in warm water.

·         Make it to fine paste.

·         Heat oil in a pan or kadai for deep frying the guards.

·         Once pointed guard is fried and cooked then remove it on kitchen towel for any excess oil.

·         Now the turn of preparing gravy for this.

·         Heat unsalted butter in a pan and add cumin seeds, cardamom, cinnamon, cloves and bay leaves.

·         Once you get nice aroma of garam masala then put chopped onion in this.

·         Fry onion in medium heat till it is transparent.

·         Add ginger garlic paste in this along with all dry masala.

·         Keep frying this till butter gets separated from masala.

·         Add tomato paste in this and keep mix till it is thick.

·         Put cashew and poppy seed paste in this and fry for couple of minutes.

·         Add fried pointed guards along with salt in this and mix well.

·         Put ½ cup water and let it boil for 5-10 minutes.

·         Mix fresh cream and serve it with Naan, Roti or Paratha.

·     

UPPU SEEDAI

South Indian snacks are always good option to have during tea time. I am always big fan of South Indian snacks. I am still on learning stage. My MIL make very goods snacks but this time in Gokulaashtami she was not in station and I made everything all alone. All the dishes came out well so I tried making seedai again and this time also it was perfect. See here:-


UPPU SEEDAI

Preparation time: 30-35 minutes

Cooking time: 1 hour

Ingredients

Rice Flour-2 cups (See in bottom how to make this)

Black gram flour-4 Tabs (See in bottom how to make this)

Unsalted butter-4 tabs

Salt- to taste

Cumin seeds-2 tsp

Grated coconut- 4 tabs

White Sesame seeds- 2 tsp

Asafoetida powder- 1 tsp

Oil- for deep frying

Method

·         Take a mixing bowl and sieve together rice flour, black gram flour, salt and asafoetida.

·         Now add butter, cumin seeds, grated coconut and sesame seeds.

·         Mix well all ingredients.

·         Now sprinkle water slowly and make smooth dough.

·         Spread a clean cloth on the plain surface.

·         Take a very small quantity of dough in between your palm and role it into a small ball shape.

·         Don’t apply too much pressure while rolling between palms.

·         Make seedai in the same manner for remain dough.

·         Put this ball on the cloth for couple of minutes for drying up.

·          Heat oil in a pan.

·         Now put one ball in this and check whether it is bursting or not and if not, then add a small quantity of seedai in this.

·         Deep fry this in low medium heat.

·         Slowly they will start coming up and the oil bubbles will get reduce.

·         Remove and put it on kitchen towel for draining excess oil.

·         Cool and store in air tight container.

 MY TIPS

·         HOW TO MAKE RICE FLOUR??

Wash raw or idli rice and spread on a clean cloth for half an hour. Take and grind it in mixer when it is moisture.

·         HOW TO MAKE BLACK GRAM FLOUR??

Take ½ cup of whole black gram and dry roast in a pan. Allow it to get cool and grind it to a fine powder. Store in air tight container.

           

·         While making seedai ball is careful about the pressure between yours palms. You should make the ball with very light pressure.

HEALTHY WATER MELON JUICE

My husband crazy for juices and he can drink any number of times any juices provided it is chill but I am always opposite to him, I love to drink hot drinks and particularly Tea. May be because of this I have not posted a single post for juices but this time I thought of changing my interest. I prepared this juice in very healthy way and tasted. It tasted very yum. So from now onwards I will also post some recipes for juices. Look at my first trial.

 
HEALTHY WATER MELON JUICE

Preparation time: 10 minutes (Approximately)

Serving: 2 persons

Ingredients

Water Melon- 4 cups (cut in medium cubes and seeds removed)

Honey- 4 Tabs

Lemon juice -2 tabs

Ice Cubes- 2 cups

Method

·         In a juicer jar add water melon, ice cubes and lemon juice.

·         Grind it and then add honey.

·         Serve chill.

OATS KICHADI

On the occasion of Diwali, everyone would have prepared lovely snacks and sweets even I have prepared and I am still to write the recipe. Today I am posting a recipe which was available in my draft from long time. This is one of very healthy item which I prepare at least once a week and every one like this at my home.

OATS KICHADI

Preparation time: 2 minutes (Approximately)

Cooking time: 15 minutes (Approximately)

Serving: 4 persons

Ingredients

Oats-2 cups (I have used Quaker Oats)

Split Green Gram Dal- 1 ½ cups

Ghee-2 tsp

Cumin seeds- 3 tsp


Mustard seeds- 1 tsp

Grated Ginger- 1 tsp

Asafoetida Powder – 1 tsp

Curry leaves- few

Turmeric powder- ¾ tsp

Salt- to taste

Tomatoes-2 (Chopped)

Method

·         Wash and soak green gram for half an hour.

·         Now in a pressure cooker, put soaked Dal and oats along with tomatoes, turmeric leaves and salt).

·         Add 4-5 cups of water.

·         Pressure cook for 10 minutes in medium heat or till you get 2 whistles.

·         Now heat ghee in a pan and put cumin seeds, grated ginger, asafoetida and curry leaves.

·         Allow cumin seeds to change its colour.

·         Add this seasoning to cooked kichadi.

MY TIPS

·         If you want to enhance taste of the dish you can add few veggie like carrot, beans etc. To this.

·         If you want the dish completely without oil or ghee just omit ghee here and add roasted cumin seeds here.

DRY TARO CURRY (SIVAPAN KIZHANGU KAI)

I am here again with a dry curry recipe which is another favourite choice of my husband. In Hindi you can call it is as arubi fry. In Tamil, it is called as sivapan kizhangu kai.It is very easy to make and very delicious in taste.


I would recommend for the people who are overweight or trying to reduce weight please avoid eating this vegetable very frequently because this is to be considered as very high calorie vegetables.

So here is recipe for it

Sivapan Kizhangu Kai (Arubi Dry Curry)

Preparation time: 5 minutes

Cooking time: 20 minutes

Serving: 4 persons

Ingredients

Taro (Arubi)-300 grams washed properly

Oil-2 tbs

Mustard seeds-1/2 tsp

Broken Black gram (Urad Dal) 1/2 tsp

Salt-to taste

Turmeric Powder-1/2 tsp

Chilli Powder-1 tsp

Curry leaves-4-5

Asafoetida-a pinch

Method

• Boil the washed taro with its jacket in sufficient water in wide mouth pan till it becomes tender.

• Then allow it to get cool down.

• Remove the skin and cut it in 2 inch pieces.

• Now heat oil in a pan.

• Add mustard seed, broken black gram Dal curry leaves and asafoetida in this.

• Allow mustard seed to crack.

• Then add taro pieces in this along with turmeric and chilli powder.

• Add salt to taste.

• Keep frying in low flame till it gets nicely fried and turns to light red colour.

• Serve hot with samber/dal and rice.