PAALPAAYASAM(IN PRESSURE COOKER)

It is an easy to prepare and very tasty paal paayasam.

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Ingredients:

  1. Jeerakasala rice(kayama ari) : 1/4 cup (you can use basmati rice also)
  2. Milk : 2 cup
  3. Sugar : 1/2 cup (or according to your taste)
  4. cardamon : 1 no
  5. cashew nuts and raisins
  6. ghee : 1 tbsp

Method: 

  1. In a pressure cooker, add rice, sugar, milk and cardamom and pressure cook it in low flame for 45 mins.
  2. If the paayasam is thick add boiled milk.
  3. Roast the cashews and raisins in ghee and add to the payasam.
  4. Enjoy!!!
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SHARKkARA CHORU

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Sharkkara choru is a traditional kerala dessert prepared with rice and sharkkara. Here my sharkkara choru is not the same. It is an easy recipe by using left over cooked rice. If you have left over rice and sharkkara , you can make this dish. So don’t throw away the left over rice. You can make a delicious dessert from it.

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Ingredients : 

  1. Left over cooked rice
  2. Sharkkara
  3. Coconut grated
  4. ghee
  5. roasted cashews and raisins

Method : 

  1. Add left over rice with enough water(just to cover the rice) in a pan and boil it.
  2. Add sharkkara(according to your taste) to it and let it melt. Press the sharkkara with a spatula to melt it soon.
  3. When all the water is absorbed and the rice starts to leave the sides of the pan, add grated coconut and mix well.
  4. Switch off the stove.
  5. Add 1 tbsp ghee.
  6. Garnish With roasted cashews and raisins.
  7. Delicious sharkkara choru is ready to serve.

RAVA UNDA/RAVA LADOO

Rava ladoo is my all time favorite sweet and more than me, my husband loves it.

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Ingredients :

  1. Rava/Semolina : 1 cup
  2. grated coconut : 1 cup
  3. Sugar : 3/4 cup
  4. milk : 3 or 4 tbsp
  5. cardamom powder : a pinch
  6. roasted cashew nuts & raisins
  7. ghee : 4 tbsp.

Method : 

  1. Heat 1 tbsp ghee in a nonstick pan and roast cashews and raisins.
  2. Powder the grated coconut and sugar separately and keep it aside.
  3. In the same nonstick pan add 3 tbsp ghee .
  4. Add rava and roast the rava till a nice aroma arrives.  Make sure the rava does not get burnt.
  5.  Add powdered sugar and mix well in low flame. stir continuously.
  6. Then add powdered coconut and mix well.
  7. Add the cardamom powder and mix well.
  8. Remove from fire and transfer  it to a bowl. Let it cool.
  9. Add roasted raisins and cashews.
  10.  Sprinkle 2 tbsp milk and mix well with your hands & try to make balls. If it is too dry to make balls then sprinkle 1 or 2 tbsp milk again and make balls.
  11. Yummy Rava unda is ready to serve.

BANANA HALWA(NENTHRAPAZHAM HALWA)

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It is a simple and delicious recipe.

Ingredients : 

  1. Ripe bananas : 3 nos , mashed
  2. ghee : 3 tbsp
  3. sugar : 1/4 cup (you can add sugar according to your taste)
  4. cardamom powder : a pinch
  5. cashews and raisins for garnishing (optional)

Method : 

  1. Heat ghee in a pan and add mashed bananas and saute well until it turns light brown.
  2. Add sugar and saute till banana well mixed with sugar.
  3. Sprinkle the cardamom powder and stir well.
  4. Garnish with cashews and raisins and serve hot.

BADAM SHEERA (ALMOND HALWA)

Badam Sheera is a delicious  Indian sweet. It is one of the quickest sweet to make. Two spoons of badam sheera and one glass milk every morning in winter keep you healthy.

Ingredients:

  1. badam(almonds) : 1 cup
  2. milk : 3/4 cup
  3. ghee : 4tbsp
  4. sugar : 1 cup
  5. cardamom powder : 1/2 tsp
  6. saffron(kesar) strands : a pinch

Method:

  1. Soak the almond in hot water for 10 minutes and peel off the skin.
  2. Grind the almonds in a blender  to make a powder.
  3. Heat ghee in a non stick pan ,add the almond powder and roast it in medium flame till it turns light golden brown and releases a nice aroma.
  4. Boil the milk. Rub the saffron in 1 tbsp warm milk.
  5. Add the warm milk and saffron milk to almond and cook it  in low flame. Stir continuously.
  6. When the sheera becomes thick ,add sugar and cardamom powder.
  7. Continue cooking in low flame until the sheera becomes thick consistency and no longer stick to the pan and ghee  starts separating out and all the water from the sheera gets evaporated.
  8. Garnish with sliced almonds.
  9. Serve it warm or cold.

SHEERA

Sheera is a favorite dish of my husband. It is prepared from semolina (rava or sooji) and is an easy recipe. It is best to have poori with sheera. Sheera is mainly prepared as ‘prasad’ for poojas in north india.

Ingredients:

  1. semolina(rava/sooji) : 1 cup20130317_124700
  2. milk : 2 cups
  3. sugar :3/4 cup
  4. ghee : 1/2 cup
  5. raisins
  6. cashew nuts
  7. cardamom powder

Method:         

  1. Heat one tbsp ghee in a pan and fry the cashews and raisins. keep it aside.
  2. Add half of the ghee(1/4 cup) in a nonstick pan and fry the rava till color changes.
  3. Boil  milk separately.
  4. Add milk into the fried rava and cook in low flame. Keep stirring.
  5. After 2 minutes add sugar and cardamom powder. Add the 1/4 cup ghee and keep  stirring until it becomes little thick.
  6. Remove from heat and garnish with cashews and raisins.
  7. Serve hot

Note : My mother in law says we can use 1/4 cup ghee for making this sheera .But more ghee increases the taste. It is really royal using more ghee.

CARROT HALWA (GAJAR KA HALWA)

20130327_174457Carrot Halwa or Gajar ka Halwa is a famous north Indian sweet dish. It can be served as a desert or sweet dish or can be used with puri. My husband love the combination puri and carrot halwa.It is very tasty both warm and cold.

Ingredients:

  1. 2 cup grated carrot
  2. 2 cup milk
  3. 4 tablespoon ghee
  4. 1/4 cup sugar
  5. roasted cashew nuts to garnish
  6. cardamom powder

Method:

  1. Boil the milk in a non-stick pan and stir continuously until the milk reduced to 1 cup. Keep it aside.
  2. Add the ghee in a non-stick pan and fry the grated carrots in it for about 8-9minutes. Stir occasionally.
  3. Add the milk and cook the carrot until milk fully absorbed.
  4. Add sugar and cardamom powder and stir fry until the halwa leaves the sides of frying pan.
  5. Take the pan off the heat and transfer the halwa to a serving dish.
  6. Garnish with roasted cashew nuts.
  7. Serve hot or cold.

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