Thursday, August 27, 2015

Beetroot Halwa Recipe - Easy Halwa Recipes

Beetroot Halwa Recipe

Beetroot Halwa is a very easy dessert that even beginners can even try.I have already posted a no sugar beetroot halwa long back, it was so tasty that I made it quite a few times after that.This beets halwa is the traditional way amma makes and she uses this as a stuffing for chapathi which I will sure share it soon.I am sure even those who hate beets can never say no to this halwa :)

Beetroot Halwa Recipe

Beetroot Halwa Recipe

Preparation Time:10 minutes | Cooking Time : 30 mins | Serves:2
Recipe Category: Dessert | Recipe Cuisine: South Indian

Grated Beetroot - 2 cups loosely packed
Boiled Milk - 1 cup
Sugar - 1/2 cup
Ghee - 2 tbsp + 1 tsp for frying cashews
Cardamom powder - 1/2 tsp
Chopped Nuts - 6 broken

Method:

  1. Wash beetrootwell, trim the edges and peel off the skin.Grate it using a grater.In a pan or pressure cooker, heat a tbsp of ghee and add grated beets.Saute for 3-5mins in low flame, it will start to shrink and allow raw smell to leave.
    How to make Beetroot Halwa - Step1
  2. Then add milk and let it simmer for a good 10mins.Once beetroot become soft and cooked fully, keep the flame in low medium for the milk to reduce.It will nicely bubble and start reducing slowly,stir on and off.
    How to make Beetroot Halwa - Step2
  3. Keep scraping the sides.When the milk is almost reduced add sugar.How to make Beetroot Halwa - Step3
  4. Once you add sugar, it will again become runny, just keep cooking and stirring.The whole mixture will look glossy and sticky.Keep stirring so that it does not stick to the bottom of the pan.Add ghee little by little starting from this stage.Add cardamom powder.
    How to make Beetroot Halwa - Step4
  5. When the mixture becomes dry add little more ghee and stir well.Fry the cashews in ghee and add it.I reserved some for garnishing.Mix well and switch off.How to make Beetroot Halwa - Step4
Serve hot / warm!
Beetroot Halwa Recipe

My Notes:

  • Don't add sugar before beets is cooked.
  • To make things quicker, you can even pressure cook for 1 whistle after milk is added.
  • Always saute beets in ghee till raw smell completely leaves.
  • Using a thick bottomed utensil is a must.
  • Cooking the entire process in low or low medium flame is advisable.
  • The halwa keeps well for 2-3 days if refrigerated, in room temperature only for a day.
  • If you want it more goey then switch off a little before.
Beetroot Halwa Recipe
Written by: SHARMILEE J
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Wednesday, August 26, 2015

Inji Thayir Pachadi Recipe - Onam Recipes

Inji Thayir Pachadi Recipe

Inji Thayir Pachadi is nothing but yogurt spiced with ginger and green chillies.It is one of the pachadi recipes in Onam Sadya.When I planned for Onam Sadya Recipes this year, I first jotted down the recipes which I had left out in these yrs and Ginger pachadi was one among them.This is a very easy no cook version of inji thayir pachadi that you can make in minutes.

Inji Thayir Pachadi Recipe

Inji Thayir Pachadi Recipe

Preparation Time:10 mins | Processing Time : 20 mins | Serves:2
Recipe Category: Sweet | Recipe Cuisine: Indian

Curd - 1/2 cup
Ginger - 1 tsp grated
Curry Leaves - 5 leaves
Green Chilli - 1/2 finaly chopped
Salt - to taste

Method:

  1. Remove skin from ginger,and grate it finely then measure a tsp and set aside.Chop green chilli finely.
    How to make Inji Thayir Pachadi - Step1
  2. Whisk curd well, add all other ingredients and mix well.I reserved a tiny portion of the ingredients for garnishing sake.
    How to make Inji Thayir Pachadi - Step2
Serve in onam sadya!

My Notes:

  • You can even add a tsp of oil fry ginger,green chillies and then add it to curd.
  • Adjust quantity of green chillies according to the spice level you prefer.
Inji Thayir Pachadi Recipe
Written by: SHARMILEE J
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Monday, August 24, 2015

Chakka Varatti Pradhaman Recipe - Traditional Jackfruit Payasam

Chakka Varatti Payasam Recipe

I made Chakka Varatti Payasam using homemade chakka varatti...chakka translated to jackfruit.Traditionally Chakka Pradhaman is made using chakka varatti but the one I posted previously was using fresh jackfruit, but always wanted to try Chakka Pradhaman using varatti, and finally I did! It was soo yummy, easy to make when you have chakka varatti in stock.The flavour is totally different and I so so loved it.

Chakka Varatti Payasam Recipe

Chakka Varatti Payasam Recipe

Preparation Time:10 mins | Processing Time : 20 mins | Serves:2
Recipe Category: Sweet | Recipe Cuisine: Indian

Chakka Varatti - 1/2 cup
Milk - 1 cup
Thick Coconut Milk - 1/2 cup
Ghee - 2 tsp
Cardamom powder - 1/4 tsp
Coconut pieces - 1 tbsp
Cashews - 4 whole broken

Method:

  1. Measure chakka varatti and transfer to mixer.Add 1/4 cup milk and grind it till slightly smooth.
    How to make Jaggery Syrup
  2. Take boiled milk in a pan, once it is heatedAdd blended chakka varatti and whisk it well so that it is evenly mixed with milk.Simmer for 2mins then add coconut milk.
    How to make Traditional Chakka Pradhaman - Step1
  3. Whisk it once and just when its about to boil switch off.Fry coconut pieces in ghee till golden.
    How to make Traditional Chakka Pradhaman - Step2
  4. Then fry cashews till golden.Add this to payasam.Reserve little for garnishing.
    How to make Traditional Chakka Pradhaman - Step3
Serve hot / warm!
Chakka Varatti Payasam Recipe

My Notes:

  • The sweetness in chakka was just enough for us.If you prefer you can add little more jaggery syrup.
  • After coconut milk is added don't let it cook for more time, it will start to curdle.
  • You can even add ghee fried raisins to the payasam.
  • I refrigerated varatti so it was a bit thick to handle.So blended it with milk to get it smooth though this step is optional.
  • I extracted fresh coconut milk and used it which is best in flavour for any payasam.
Chakka Varatti Payasam Recipe
Written by: SHARMILEE J
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Friday, August 21, 2015

Kerala Onam Sadya Recipes - Onam Sadhya Lunch Menu

Onam Sadya Recipes
Onam Sadya Lunch Menu

Making Onam Sadya Recipes was my long time dream and I am happy that I could make it atleast this year.Each year I would stare at all the onam sadya pictures posted in FB,blogs but each year I could post only individual onam sadya recipes.This year I was so determined to make the full sadya lunch menu.....I slowly gained confidence after my friend Keerthi motivated me.When I said that I am planning to make the onam sadya this year, she called me and gave me tips which was very useful.

I never ever thought I could manage to cook such a wide spread of Kerala Cuisine all alone.Thanks to blogging which gives me confidence and shows the better side of me in cooking.Now guess who enjoyed this?! Its hubby who enjoyed each and every dish and said make it a habit for making such a spread for every Onam....grrrr. I am not a meals person so just had rice with my most favorites alone and gulped all the payasams :)

I have shared my experience to prepare Onam Sadya here , hope you find it useful :

First make a choice of dishes you are planning for Onam Sadya, then make a tobuy list don't forget to include everything including cashews, raisins and banana leaf.

Choru - Rice

Onam Sadya Lunch Menu

Preparation Time : 24 hrs | Cooking Time : 4 hrs | Serves : 3
Recipe Category: Lunch | Recipe Cuisine: South Indian


Pickles,Chips and Others MainSidedishes
Sharkara Upperi  Rice Kalan
Nendran Chips  Parippu Curry Olan
Instant Mango Pickle  Sambar Eriserry
Inji Puli  Rasam Aviyal
Moru  Moru Curry Beans Mezhukupuratti
Papadam
 Mambazha Puliserry

Payasam Kootu Curry

Paruppu Pradhaman Cabbage Thoran

Ada Pradhaman Cucumber Kichadi

Paal Payasam Kootu Curry


 Pineapple Pachadi

Click the links above to get the full recipe in detail
Sambar Rasam Sides
I didn't want to take any shortcuts so made everything from scratch, only the ada I got readymade *sighhh*.

It took me 3 days in total including planning for the menu, buying groceries,vegetables and cooking the sadya.Though this is not the authentic way , I am giving tips which made my job easier.If you have some help and experience then you can cook the sadya on that day itself :)
Pre-Preparations

  • Day 1 - Planning the menu, Shopping for groceries and vegetables required.
  • Day 2 - I made upperi,nendran banana chips, pickle and inji puli in the morning.Soaked the pulses early morning.Later evening grated coconut, boiled and kept the vegetables ready.As you can see I boiled the vegetables, cooled it completely then stored in dabbas and named them so that I don't forget the combinations.Except for ashgourd and pumpkin, I cooked all the vegetables including pulses.
  • Day 3 - Cooked the sadya menu and clicked :)
Veggie Sides1
Day 1 - 
  • If you can you can go in person to get the ingredients else send someone with a proper detailed list as I did :)
Day 2 - 
  • Early morning I soaked the pulses then finished the chips and pickles.
  • Took a quick nap then started around 7 PM in the evening with the preparations which included grating coconut,cutting and boiling vegetables(you can club vegetables which take same time to cook),extract coconut milk,cook the pulses etc.Use pressure cooker compartments if you have it.
  • Set aside to cool them completely then store in clean containers, label them and refrigerate it.
Veggie Sides2
Day 3 -
  • First take bath, chose to have a simple but filling breakfast which will keep you energised till you finish cooking the sadya.
  • The first thing I did was to grind coconut green chillies and cumin together in bulk as most dishes had the same base.
  • I started with Parippu Curry,Sambar,Rasam and Moru Curry.Then came to the veggie sidedishes, as most of my veggies were cooked my work got easier.
  • While the veggies were cooking, I kept the rice as my friend warned me as matta rice takes longer to cook.By now you would have got an hold and everything will fall in place.Initially it will look like its picking up slow but when you come to the veggies part, it will get over soon.
  • Finally came to the payasam part.At the time of serving fried the papads.
Chips Pickle Salt
And it took me around 30mins to serve the sadya in the banana leaf, cross check whether I have missed out anything then start with the photoshoot :)
Payasam, Mor
I just cooked for 2 which was sufficient for 4 of us to have a complete lunch and also had little leftover which I kept for the next day too.Remember the spread is wide, so plan for a smaller quantity while cooking.
Papadam

Happy Onam!! :))

Onam Sadya Lunch Menu
Written by: SHARMILEE J
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Thursday, August 20, 2015

Punjabi Dum Aloo Recipe

Punjabi Dum Aloo Recipe

Dum Aloo is a very rich creamy gravy and there are so many variations of it.This is Punjabi Dum Aloo, I have already posted Kashmiri Dum Aloo and Dum Aloo Recipe with curd as base.I saw this Punjabi Dum Aloo Recipe in a magazine few weeks back and tried it today.I am not sure whether the recipe is authentic but sure can guarantee it comes out good :) It is not spicy with a slight tangy and sweet taste which makes it perfect for both rice and phulkas.I just had my lunch, loved it so much that I couldn't wait to share the recipe, So here I am with the recipe with stepwise pictures.

Punjabi Dum Aloo Recipe

Punjabi Dum Aloo Recipe

Preparation Time:5 minutes | Cooking Time : 20 mins | Serves:2
Recipe Category: Main | Recipe Cuisine: North Indian

Baby Potatoes - 20
Ginger Garlic Paste - 1 tsp
Big Onion - 1/4 cup finely chopped
Tomatoes - 2
Punjabi Red Chilli powder - 1 tsp
Garam Masala powder - 1/2 tsp
Coriander Leaves - to garnish
Oil - 1 tbsp
Salt - to taste

To grind to a paste:

Coriander seeds - 2 tsp
Jeera - 1/3 tsp
Cashews - 5 whole

To temper:

Oil - 1 tsp
Cloves - 2
Cinnamon - 1/4 inch piece

Method:

  1. Puree the tomatoes and set aside.Rinse the potatoes well, pressure cook for 4 whistles or until soft.Peel of the skin and prick them with a fork, be careful don't let the potatoes break.
    How to make dum aloo - Step1
  2. In a pan heat a tsp of oil and fry the potatoes till slightly golden, drain in tissue paper and set aside.
    How to make dum aloo - Step2
  3. In a pan - heat oil - add items listed under 'to temper' then add ginger garlic paste fry for a minute, then add onion and saute till golden.Then add tomato puree along with red chilli and garam masala powders.
    How to make dum aloo - Step3
  4. Cook till raw smell leaves, it willl become thick at this stage add cashew paste and mix well.
    How to make dum aloo - Step4
  5. Add 1/2 to 3/4 cup water.Add baby potatoes let it simmer for 5mins till the gravy is combined with potatoes.Garnish with coriander leaves and switch off.
    How to make dum aloo - Step5
Serve with any mild pulav or jeera rice or even with plain basmati rice.Goes well even with rotis!

My Notes:

  • I just fried it with little oil.You can even deep fry them directly.
  • Choose baby potatoes such that its not too small or too big.Mine was small so I didn't half them.If you have big potatoes then half each potato.
  • The consistency should be semi thick so adjust accordingly.
Punjabi Dum Aloo Recipe

Written by: SHARMILEE J
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Tuesday, August 18, 2015

Sharkara Upperi,Sarkara Varatti Upperi,Banana chips with jaggery

Sharkara Upperi

Sharkara Upperi is one of my recent tries.I love sweet banana chips so much but both hubby and mittu are fond of nendran chips only so made this sweet chips with 1 banana and made nendran banan chips with the remaining 2 bananas.This sarakara varatti / upperi is usually served in Onam Sadya so wanted to post it this time.I saw this video and got an idea of the method, and tried with my own measurements and here is my version of sharakara upperi :)

Sharkara Upperi

Sharkara Upperi

Preparation Time:10 mins | Cooking Time : 30 mins | Makes:1 cup
Recipe Category: Sweet | Recipe Cuisine: Indian

Nendran Raw Banana - 1 big (comes to 1 cup after chopping)
Jaggery - 1/3 cup
Jeera Powder - 1/4 tsp
Dry Ginger Powder - 1/4 tsp
Cardamom powder - 1/4 tsp
Rice flour - 2 tbsp
Oil - to deep fry

Method:

  1. Soak jaggery in warm water, crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked here).Cool down, strain and keep aside.I made more than above mentioned quantity for storing purpose so please don't compare it with the ingredients list quantity.
    How to make Jaggery Syrup
  2. Take rice flour and roast for few mins without changing the color, when smoke starts to come switch off and set aside to cool.Take raw banana, first peel of the skin and chop them into bite size pieces.
    How to make Jaggery Syrup
  3. Heat oil in a kadai and deep fry it until golden, the shh sound should stop.It will give tapping sound while it touches the sides of the kadai, that way you can make sure its fried well.
    How to make Sharkara Upperi - Step1
  4. Drain in tissue paper and set aside.Heat jaggery syrup in  pan, meeanwhile get jeera powder,dry ginger powder and cardamom powder.
    How to make Sharkara Upperi - Step2
  5. Once the jaggery syrup nicely bubbles up and becomes thick like honey and starts to form single thread add the powders, mix well and then add fried chips and keep cooking until the syrup is absorbed well may be for 2-3mins then switch off.
    How to make Sharkara Upperi - Step3
  6. Finally add roasted rice flour and keep mixing till it coats the chips.
    How to make Sharkara Upperi - Step4
Cool down and store in airtight container and enjoy.
Sharkara Upperi

My Notes:

  • Make sure you fry the chips until crisp else the chips will later become soggy and soft.
  • Jaggery syrup consistency is very important so don't add more water while preparing the syrup.
  • Adding dry ginger powder gives great flavour and helps in digestion too.
Sharkara Upperi
Written by: SHARMILEE J
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