Apr 142017

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Papaya is rich in vitamin C and it can be eaten raw or ripe. I have read somewhere that papaya seeds are edible and can be used as substitute for spice in curries.In Kerala ,we make papaya thoran,papaya pickle and never tried payasam with papaya. For this vishu, I am going to share a sweet and yummy papaya payasam.

Ingredients

  1. Papaya/Omakka (ripe/cut into small cubes) – 1/2kg/2 cups
  2. Sago/chowari (soak in water) – 5 tbsp
  3. Jaggery (grated) – 1 cup
  4. Coconut Milk(2nd extracted Milk) – 11/2 cups
  5. coconut milk(1st extracted) – 1 cup
  6. Cardamom Powder – 1tsp
  7. Sugar – 4 tbsp or add according to your sweet taste.
  8. Milk Powder – 3 tbsp
  9. Cashews – 8
  10. Raisins – 10
  11. Ghee – 5 tbsp
  12. Papaya pieces – to Garnish

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Preparation

  1. Wash and peel off the outer skin of papaya.Discard the black seeds.chop papaya into small pieces.In a blender,Grind into a fine paste.
  2. Boil 1/2 cup water in a pan and melt jaggery till watery. then strain the impurities and keep aside.
  3. Soak sago in water for sometime.Boil 1/2 cup water and let sago turns translucent.
  4. Heat 2 tbsp ghee in a  thick bottomed pan.Usually in Kerala we use Uruli for making payasams.
  5. Add papaya paste to it and saute till dry.Add jaggery water and sago to it and stir well.Instead of sago you can add Rice Ada.
  6. Once it starts to separate from pan, add 2nd extracted coconut milk .Add 1 tbsp of ghee to it and stir slowly.
  7. Add 4tbsp of sugar to it.
  8. Once it starts to boil,add milk powder mixed with little milk to it and mix well.Add1 more tbsp ghee to it.
  9. Once it starts to thicken, add first extracted milk to it and mix well.
  10. Add cardamom powder to it.Remove from fire. Don’t let the first extracted coconut milk to boil.
  11. Heat 1 tbsp ghee in a pan.Fry cashews and raisins and add it to payasam.
  12. Garnish with Papaya pieces.
  13. Serve hot or Chilled.
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , ,
Apr 112017

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ingredients

  1. Eggplants/Aubergine (cut lengthwise into 2“ piece) – 3
  2. Garlic(chopped) – 3
  3. Red Chilly Flakes – 1 tsp
  4. Thai Basil – a bunch of leaves /10 leaves
  5. Soy Sauce- 1 tsp
  6. Fish Sauce – 1 tsp
  7. Brown Sugar – 1 tbsp
  8. Oil

Thai Basil Eggplant

Preparation

  1. Heat oil in a pan.Saute garlic and once it is light brown, add eggplant pieces and saute well.
  2. once it is cooked and soft , (for 4-5 minutes) add red chilly flakes, soy sauce,fish sauce and sugar.
  3. Finally add basil leaves and toss well for a minute to get mixed.
  4. No need to add extra  salt as there is already salt in two sauces.
  5. Serve with Thai fragrant  Rice.
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , ,
Mar 232017

paneer matat bhurji

Ingredients

  1. Paneer/Indian Cottage cheese(crumbled) – 250 gms
  2. Onion(chopped) – 1
  3. Tomato(chopped) – 1
  4. Green Peas/Matar(boiled)– 1/2 cup
  5. Garlic(chopped) – 2
  6. Ginger- 1 “ piece
  7. Turmeric powder- 1/2 tsp
  8. Red chilly powder – 1tsp
  9. Garam Masala powder – 1/2 tsp
  10. Coriander powder – 1/2 tsp
  11. salt
  12. oil
  13. Coriander leaves – To garnish

Paneer-mattar bhurji

Preparation

  1. Heat oil in  a non- stick pan.add chopped onions,ginger, garlic  and saute till onions are golden brown .
  2. Reduce the heat to medium and add chopped tomatoes.once it is soft,add turmeric powder,chilly powder,coriander powder, garam masala and stir well.
  3. Add crumbled cheese, boiled green peas,salt to it and stir to combine.
  4. cook until paneer changes color to golden yellow by stirring frequently and breaking apart paneer into small pieces using the spatula for about 5 minutes.
  5. Remove from fire.
  6. Garnish with coriander leaves.
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , ,
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