Thursday, August 27, 2015

Chowari/Sago Pearls Payasam

Chowari Payasam

Happy Onam to all my friends and readers.

Payasam is very important for Onam Sadhya. If you like pal payasam and semiya payasam,you will surely love this payasam too. It is made with milk and chowari/sago pearls/ tapioca pearls. Sago turns translucent when cooked and also helps thickening up puddings. So it would be better to keep a thin consistency while cooking, as it will thicken as it cools down.This is a simple and easy to make  payasam/dessert and perfect for any occasions.

Sago pearls- 1/2 cup
Whole milk- 4 cup
Condensed milk- 1 tin
Sugar-  2 tbs (adjust according to your taste)
Cashews and raisins- 1/4 cup
Cardamon powder-1/2 tsp
Ghee- 2 1/2 tsp
Soak chowari/sago pearls for 3- 4 hours. If it is small variety just wash and cook. In a heavy bottom pan add three cups of water and bring to a boil. Add the chowari and allow it to boil for two to three minutes, drain and add fresh batch of boiling water and continue cooking till it is clear and translucent.  Strain and run under cold running water. 
Add the cooked chowari into a heavy bottom pan and add milk and cook. Stir occasionally. When it starts to thicken add condensed milk, cardamom and sugar and mix. After two minutes switch off the flame.
Heat two tsp of ghee in a pan and roast cashew nut till golden brown and raisins till they puff up. Stir this along with the ghee  into the payasam.
  Try this
Hope you will all enjoy!

Mathuramulla Inji Curry/Sweet Ginger Curry

Mathuramulla Inji Curry/Sweet Ginger Curry

Mathuramulla Inji curry means sweet ginger curry/pickle. Inji curry is an exotic dish and indispensable part of Kerala Sadhya. Inji curry is  made with ginger and tamarind. Here I made the same recipe with a twist by adding dates to sweeten up the curry. The aroma of fried ginger,the heat of chilies, the and the sweetness and flavor of  dates is very appetizing .Try this recipe,you will surely love it.

Thinly sliced Ginger-2  cups
Chopped dates- 2 cup
Raisins- 10-12
Green chilly- 4-5
Shallots- 2
Chilly powder- 1 1/2 tsp
Fenugreek powder- 1/2 tsp
Tamarind- small gooseberry sized ball
Curry leaves
mustard seeds- a few
Salt to taste
oil for frying.

Clean ginger and chop it finely.Fry in oil till brown and crispy. If it is chunky sized make this into a course  powder using a mixer.
Add dates, raisins and  1/2 cup of tamarind pulp in a pan and simmer till the dates are soft.
Heat oil in a pan and add mustard seeds followed by curry leaves and fry.
Next add chopped shallots and green chilly and continue to fry till slightly brown.  Reduced the heat and add chilly powder and fenugreek powder, saute for a few seconds Mix in the fried ginger and the dates tamarind mixture.  Add salt and simmer till the gravy thickens and oil to separates.

Try this
Hope you will all enjoy!

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