Palada Payasam

 The perfect way to end a fantastic meal!!

To make this payasam you will need: Whole milk, Rice ada, Condensed milk and Sugar.

Pour 4 Cups of water in to a cooking pan and bring it to a boil.

After letting it boil for 2 minutes, off the flame and add 1/2 cup rice ada to it.

Let it sit and rest in the hot water for 1/2 hour

 

Mean while pour 1/2 gal whole milk in to another pan.

  

 Bring it to a boil over medium heat stirring continously for 30 minutes.

Meanwhile check the ada..It will be half cooked.Drain this ada, wash it five times under running water..

and transfer it to a pan with 4 cups of cold water and let it rest for another 30 minutes.

Lets go back to the milk and add 1/4 cups Sugar to the milk and continue to boil it on low heat for 30 minutes.

After 30 minutes, drain the ada again and transfer it to the boiling milk.

Now open a can of Condensed milk and pour it slowly into the milk

Continue to cook the milk.Keep stirring constantly.Be careful not to burn them. You want the milk to reduce by atleast half .

Continue to cook until it thickens.

 Serve warm.But it just gets better and better in the fridge.

RECIPE
Servings : 6

Ingredients

• Whole milk - 1/2 Gal (8 Cups)
• Rice ada - 1/2 Cup
• Condensed milk - 14 oz Can
• Sugar - 1/4 cup

Directions:

• Soak the ada in hot water for 30 minutes.
• Drain it and wash it five times and soak it again in cold water for 30 minutes.
• Boil the milk on medium heat.
• Add 1/4 cup Sugar.
• Drain the ada and add it to the milk.Stir continously.
• Cook it till the milk thickens.
• Serve warm or cold.

 

Pineapple Pachadi

 

 

The sweet curry-An inseperable part of Onasadhya

 

 

To make this you will need: Canned pineapple or fresh pineapple chunks, Coconut, Cumin seeds, Jaggery, Yogurt, Mustard, Dried red chilli, Curry leaves, Chilli powder, Turmeric and Salt.

Open a 20 oz can of Pineapple chunks or crushed pineapple.Strain the fruit and discard the juice..If using fresh pineapple you will need 2 cups of pineapple chunks.

Transfer the pineapple to a cooking pan and cook it with..

 1/2 tsp Chilli powder

 1/4 tsp Turmeric powder

 1/2 tsp Salt

 and 1/4 cup Water.

When it starts to boil add a small piece of jaggery.About 2 Tbsp.Let it cook for few minutes.

 Meanwhile take 1/2 cup Coconut , 1/4 tsp Cumin seeds

and  1/4 tsp Chilli powder in a grinder

  and grind it to a dry paste.

When the pineapple is cooked and the water is completely disappeared, remove it from the stove and let it cool for few minutes.

 Then transfer it to a grinder

 and grind it to a smooth paste.

 Transfer it back to the cooking pan

 along with the coconut mixture

 Let it cook again for few minutes.

 FInally pour 1/2 cup Yogurt.

 Cook it for 2 minutes on low flame

 In another pan, fry 1/2 tsp Mustard, dried red chillies and curry leaves in  1 Tbsp of coconut oil

 and pour it on the pachadi.

 

 

RECIPE

Servings: 6(for sadhya) 4(for regular meal)

 

Ingredients:

• Canned pineapple (crushed or chunks) - 20oz or fresh pineapple - 2 Cups
• Chilli powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Salt - 1/2 tsp
• Water - 1/4 cup
• Yogurt - 1/2 cup

 

• Coconut - 1/2 cup
• Cumin seeds- 1/4 tsp
• Chilli powder - 1/4 tsp

 

• Mustard - 1/2 tsp
• Dired red chillies - 2
• Curry leaves - few

Directions:

 

• Strain the Pineapple chunks.Discard the juice.
• Cook it in a pan with chilli powder,turmeric,water and salt.
• Grind coconut, cumin seeds and chilli powder.
• When the pineapple is cooked and water is evaporated fully, cool it for few minutes and then grind it to a smooth paste.
• Grind the coconut, cumin seeds and chilli powder.
• Transfer the pineapple paste and coconut mixture to the cooking pan and cook it for few minutes.
• Then add yogurt and cook for 2 minutes on low flame.
• Heat some coconut oil and fry the mustard seeds, dried chillies and curry leaves and pour it on the pachadi.Serve hot.



 

 

 

 

 

 

 

 

 

 

 

 



Kootu Curry

A delicious curry made of raw plantain, yam and black chickpeas served with rice.

  

For this you will need:Black chickpeas, Plantain, Yam, Salt, Turmeric, Chilli powder, coconut, green chilli, garlic, cumin seeds, mustard, curry leaves and dried red chilli.

  

 Begin by soaking 1 Cup black chickpeas in 2 cups water for 4 to 5 hours.

  

After 4 hours, drain and wash it and transfer to a pressure cooker with 2 cups water

 Followed by 1/4 tsp Turmeric powder

  

1/2 tsp Salt and pressure cook till it is fully cooked.

 Meantime peel and dice 1 Plantain into chunks.

  

 Once the chickpeas is cooked, add it to the pressure cooker.

  

 I used frozen yam. If using fresh yam, peel and dice 2 cups yam.

 Pour 1 cup Water

 1/2 tsp Chilli powder

  

 1/2 tsp Salt and pressure cook again for one whistle.

  

 Meanwhile grind 1/2 cup Coconut

  

 1/4 tsp Cumin seeds

  

 1 Garlic

  

 3 Green chillies

  

 1/4 tsp Turmeric

 and grind it to a dry paste.

 Once the vegetables are cooked, add the coconut in to it

  

 and let it cook for few minutes.

  

Finally heat 1 Tbsp Coconut oil and add 1tsp Mustard

2 Dried redchillies

  

few curry leaves.

1/2 cup grated coconut and fry it

and add it to the curry.

Try it !!

RECIPE 
Servings : 12(for sadhya) 6(regular meal)

Ingredients

• Black chickpeas - 1 Cup
• Water - 2 Cups
• Turmeric - 1/4 tsp
• Salt - 1/2 tsp

• Plantain - 1 big
• Yam - 2 Cups
• Chilli powder - 1/2 tsp
• Water - 1 Cup
• Salt - 1/2 tsp

• Grated coconut - 1/2 Cup
• Green chilli - 3
• Cumin seeds - 1/4 tsp
• Garlic - 1
• Turmeric - 1/4 tsp

• Coconut oil - 1 Tbsp
• Mustard - 1 tsp
• Curry leaves - few
• Dried red chilli - 2
• Grated coconut - 1/2 Cup

Directions :

• Soak chickpeas for few hours
• Pressure cook it with water salt and turmeric.
• Add diced plantain and yam.
• Pressure cook it again with chilli powder, salt and water.
• Meanwhile grind coconut, green chilli, garlic,cumin seeds and turmeric
• Add it to the cooked curry and boil for few minutes.
• Heat coconut oil in another pan and add mustard,curry leaves, dried red chillies and grated coconut and fry it till golden brown.
• Add it to the curry and mix it well.Serve hot.