I just started to write about this 'without coconut milk' recipe and remembered a viral post going around in Facebook about Mallus... today. There is a little bit of coconut story in that too; ......but i hate to use coconut because of all the process that includes scraping it , grinding it, and milking it :). So here is an easy parippu payasam recipe especially after you have done a lot of cooking to put a good sadya and don't wish to involve in another long process. The second best part of this coconutless recipe is that you can make it ahead and refrigerate it. This tastes good in a chilled form too. If you want to serve it warm, defrost it and reheat the payasam just before serving. No one can recognize that this is made of plain milk instead of coconut milk.
As an experiment i made this using a small quantity. I tried this twice to make sure it really works. You can multiply the measures given below to make a large quantity.
the following recipes serves 6, when served in tea cups
yellow moong dal or payasa parippu or paasi paruppu - 125 gms
jaggery / vellam / sharkara - 250 gms
regular milk (boiled) - 500 ml
powdered cardamom - 6 nos (skin removed)
ghee - 1 tbsp
cashew nuts and raisins - as much as you need.
Wash the dal / parippu 3 times and soak it in 300 ml hot water for about 20 minutes. Place the soaked dal in a pressure cooker and cook it for 4 whistle in medium flame. The dal is cooked in medium flame to make sure it softens completed and does not remain grainy. The number whistle differs with each pressure cooker. I used a Prestige pressure pan. You can cook the dal you do the normal but just follow the two steps of soaking it and cooking it in medium flame.
While the dal is cooking, place the jaggery in a pan with 3 to 4 tbsp water in low flame. If the jaggery is one whole lump don't worry. As the jaggery gets heated you can use a sharp knife and poke it. It will break into pieces. While the melting is going on, heat ghee in a pan and fry the cashew nuts and raisins. Drain it and reserve the remaining ghee. Meanwhile, strain the melted jaggery to remove any impurities.
Once the dal is cooked, use the back of a large spoon to mash it almost thoroughly. Place the pressure cooker in low flame and add the reserved ghee to the dal and stir it for about 2 minutes. Now add the melted jaggery and stir it till the dal and jaggery has combined thoroughly. Now check whether the dal has given way to a sweet concoction. It takes about 5 minutes.
Now add the milk and increase the heat to medium while stirring to make sure the dal mixture does not stick to the bottom of the pan and does not form any lump. When the milk is thoroughly infused into the parippu payasam mix, add cardamom powder and the fried cashew nuts and raisins. Serve after 15 minutes. By this time the payasam will slightly thicken and the heat will reduce to a palatable temperature.
If you wish to serve the next day, follow the method given in the beginning of the post.
Here are some of the other easy to make payasam recipes in this blog
You might also like to make some Neyyappam for this Vishu
Click here for Vishu Sadya Recipes like Mixed Veg Theeyal, Pacha Manga Pachadi, Idichakka Thoran, Pavakka Pachadi, Olan, Pazham Pulissery, Erissery, Beetroot Pachadi, Pavakka Pachadi, Puli Inji, etc.
Have a nice time!
>> March 26, 2014
I was trying to test a new method of cooking with prawns. The recipe for this is the same as the recipe for a Fish Moilee . This tastes good with bread, idiyappam, palappam or even chappathi and Kerala parotta.
|Palappam / Velleppam|
|Rosemary & Garlic Bread|
|Kerala Wheat Parotta|
|Stuffed Vegetable Paratha|
>> March 07, 2014
This recipe is the outcome of a long wait and search to find some tender tamarind leaves. I couldn't find any tamarind leaves, so i made a chutney using tender curry leaves. In addition to the taste, this dish is also good for your hair. Eating plain curry leaf may not be very appetizing for many, but if you add some fish or prawns or even some paneer, it becomes exotic and inviting. Try to find curry leaves from your backyard so that you can find the tender ones.
25 sprigs of curry leaves
1/2 inch piece ginger
rock salt or common salt to taste
1 small tomato for the tangy taste or juice of 1/2 a lime
1 clove of garlic
4 tbsp grated coconut
bird chilly or kanthari mulaku - 5 or just use green chilly
small onion - 4 or half of an onion
20 - 25 small fish - anchiovies / kozhuva or white sardine / veloori (Marinate it with salt and chilly powder)
place all the ingredients other than fish in a mixer jar and grind it coarsely as seen in the image.
Use a banana leaf (softened in fire) or a silver foil.
If you are using a banana leaf, spread half of the chutney on the leaf and then place the fish evenly on it and then spread the remaining chutney on the fish. Wrap the leaf and place it in a wide pan or uruli and follow the steps in this Karimeen Pollichathu recipe. Need not use oil though.
If you are using a silver foil, place the foil in a baking tray and spread half of the chutney and place the fish evenly on it and then spread the remaining chutney. Wrap the foil and place the baking tray in a preheated oven at 200 C for 25 - minutes.
Serve hot with rice or just snack on it.
>> January 20, 2014
This is another sinful indulgence, you may like to prepare at home. A very easy recipe with home made iced cream rather than ice cream layered in a soft spongy eggless chocolate cup cake.
maida / flour - 75 gms
powdered sugar - 75 gms
cocoa powder - 1 tbsp
baking soda - 1/3 tsp
baking powder - 1/3 tsp
yoghurt - 60 ml
vegetable oil - 30 ml
vanilla essence - 1/2 tsp
paper cupcake moulds - 12 (optional)
ingredients to assemble the cake
whipping cream - 100 ml
powdered sugar - 5 tbsp
vanilla essence - a drop
few chopped cherries
cooking chocolate or chocolate shavings
assembling the dry ingredients
Place a sieve on a bowl and sift together flour, sugar, cocoa powder, baking soda and baking powder.
assembling the wet ingredients
Place the yoghurt (beaten), oil and vanilla essence in a bowl.
Preheat oven at 200C. Place paper moulds into muffin tins.
Add the dry ingredient mix into the wet ingredient bowl in 2 portions. Gently stir with a spoon till fully combined.
Pour 1 tbsp of the batter into the prepared moulds or into prepared muffin tins. The batter should be only half of the mould. Bake in the preheated oven at 200C for 10 to 12 minutes. You will get soft and spongy cupcakes as seen below.
Once the cake has cooled down to room temperature, place it in the refrigerator for at least 12 hours.
To assemble the cake, keep the whipping cream in the refrigerator (dont keep in the freezer). Once cold, use a chilled bowl, chilled balloon whisk to beat the cream. Pour the cream in the bowl and whisk it till soft peaks forms. Drop the one drop of essence and gradually add the powdered sugar. Freeze the mix for about 1 to 2 hours. I could wait only for one hour so the ice cream started running when i placed it on the chilled cake.
Cut the cupcake into 2 as seen above. I had added some apricots and almonds, because initially i had no plans to ice this cake.
Place a dollop of ice cream on the lower half of the cake and place the upper half on top and sprinkle the chopped cherries and then place a big dollop of ice cream on top. Once this is done for all the cupcakes, place it in the freezer for about ten minutes or else it will melt away. Take the cake out and use a peeler to shave the chocolate directly on the black forest ice cream cupcakes. Serve it immediately.
If you like to serve as seen in the first picture above, follow these steps.
Take a serving bowl and place a dollop of ice cream and then place the prepared black forest cupcakes. This would be more interesting because you can get to eat a lot of ice cream along with the cake.
>> January 13, 2014
Roasted pumpkin soup is a very popular one. The twist in this recipe is the addition of red chillies to make it easy for the Indian kitchen. The second reason is the use of thinly sliced pumpkin to speed up the roasting process and thereby save time and power.
pumpkin - 500 gm
veg oil or olive oil - 1 tbsp
salt - 1/2 tsp
parmesan or any other meltable cheese - few shavings as seen in the image above
sage leaves or curry leave for garnish
serves - 3
water - 150 ml
whole Kashmiri chillies - 4
Preheat oven at 200C and then place the thinly cut pumpkin placed in a baking pan into the oven. Sprinkle oil and salt. Pour the water into the tray. Bake for 25 to 35 minutes. Once done, take the pan out of the oven and let it cool down. Scoop the flesh from the skin and place it in a blender. Meanwhile, cut the chillies lengthwise and remove the seed. Cut into more thinner strips. Add half of the chillies into the blender and blend it into a smooth paste. Add water while blending, until you get a smooth pouring consistency.
Take 3 ramekins or other oven proof soup bowl and pour the soup equally into the three bowls. Grate the cheese on top and place few strips of the chillies. Garnish with sage leaves or curry leaves and place it in the oven at 200C for 3 minutes or until the cheese melts. Serve warm with bread or as such.