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KADALA PARIPPU PAYASAM

 

 

Onam is celebrated this year on Aug 25th. Two days later ie Aug 27th is a  memorable day in my life as I got married on this day few years ago.Onam Festival is celebrated all over Kerala. It usually falls during the Malayali month of Chingam (Aug – Sep) and marks the homecoming of legendary King Mahabali. Carnival of Onam lasts for ten days and brings out the best of Kerala culture and tradition. Intricately decorated Pookalam, ambrosial Onasadya, breathtaking Snake Boat Race and exotic Kaikottikali dance are some of the most remarkable features of Onam – the harvest festival in Kerala.

For our 157th #Foodiemonday # Bloghop theme #Onamrecipes my humble contribution id Kadala Parippu Payasam.

Recipe for Kadala Parippu Payasam:

Ingredients:

3/4 Cup Channa dal / Kadala Parippu

1/4 Cup Coarsely ground Brown rice

2 Cups Palm Jaggery

1/8th Tsp Dry ginger powder

1/2 Cup Coconut Milk (thick)

1  Cup Coconut Milk (Thin)

1 Tbsp Ghee

A generous pinch of  Cardamom powder / Elaichi powder

15 Cashews

Coconut Pcs (Optional)

Method:

Heat 1/2 tbsp ghee and roast the cashews.Once done keep it aside.Heat the balance ghee in a pressure cooker.Dry roast channa dal and broken rice until fragrant. Add required amount of water and pressure cook for 2 whistles.Switch off and keep it aside.

Heat a white bottom pan.Add jaggery and allow it to melt on low flame.Mash dal and rice mix with a laddle. Now add this syrup to the dal and rice mixture and mix well. Once done add coconut milk (thin)and allow it to simmer on low flame.Once it starts to boil add the thick coconut milk.Allow it to simmer for another 5-7 mins. Once the mixture starts to thicken add cardamom powder ,dry ginger powder and mix well.

Garnish with roasted cashews and coconut pieces and serve.

Notes:

Payasam will thicken after some time.You can add hot milk and adjust the consistency before serving.

Serve hot or cold as desired.

 

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STUFFED MANGO PANCAKES

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Hello !!!!!!!

Work has kept me busy and away from blogging for sometime. Hope you are all looking forward to my latest recipe.Today i will be sharing a very popular dessert from HongKong. This yummy dessert is so light and refreshing  that it will leave you craving for more.This dessert is actually a thin pillow shaped crepe stuffed with whipping cream and mango chunks.It tastes absolutely divine and is so easy to to make it at home.My boys went gaga over this dish.I just loved the elastic and moist pancake with mango chunks.

Recipe for Stuffed Mango Pancake:

Ingredients:

(1Cup =240 ML)

1 Cup Fresh Milk

1/3 Cup Unbleached All purpose Flour

3 Eggs lightly beaten

1/4 Cup Custard Powder (Plain)

10 Gms melted Butter

For Stuffing :

1/4 Tsp Vanilla Extract

1/2 Tbsp Icing Sugar

300 ML Whipping Cream

3 Mangoes peeled and cut into chunks

Method:

Take a mixing bowl. Pour the milk in the bowl. Now sift the flour ,icing sugar and custard powder into the bowl.Whisk all the ingredients untill it is lump free and well combined.Add the lightly beaten eggs and melted butter to the mixture. Mix well. Now sieve this mixture in order to remove the lumps if any. Custard powder gives a nice yellow colour to the pancake.

Heat  a non stick pan over low heat. Pour  mixture using a ladle and swirl it to form a thin disc (just like  you make dosa). Once the air pockets appear on the top remove the pancake and allow it to cool .It is to be cooked only on one side.Repeat this procedure for the balance mixture.

In the meantime whip the cream and whipping cream till you get stiff peaks. I have added a tsp of icing sugar to this mixture.

Now lay the pancake on a flat surface .Smooth side will be facing down. Add a tsp of whipped cream in the centre of the pancake.Place a mango chunk on the top.Wrap the filling from all the four sides to shape like a pillow. Place the folded side facing down and chill these pancakes for about 30 minutes before you serve . This will keep the whipped cream stiff.  My boys could not wait so i had to serve it immediately.

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Enjoy!!!!!!!!!!!!!