Dum Paneer Kali MirchThis creamy paneer recipe with the aroma of black pepper and garam masalas

tastes great with a hot crisp naan or a roti. Exclude the cream if you want to make it low in fat.Dum Paneer Kali Mirch Chef's Name : Divya Burman Recipe Servings : 4 Recipe Cook Time : 45 Minutes Recipe Rating : Tags: cottage cheese, indian, paneer, vegetarian Add to CookBook 58 Ingredients 1 tsp oil 4 cloves 4 green cardamoms 1 inch piece cinnamon 1 onion fried till brown and blended with little water to make paste Paste of 1 tsp ginger and 1 tsp garlic with 4 green chillies 3 Tbsp dahi / yogurt 1 tsp dhaniya /coriander powder 1 tsp pepper powder 3/4 tsp cumin powder 1 tsp salt 2 Tbsp cream 1/4 tsp rang mirch /paprika 1/4 tsp haldi / turmeric 1/4 tsp garam masala 250 gm paneer

Coriander, to garnish Fresh mint leaves, to garnish Method Heat oil and add the cloves, cardamoms and cinnamon till it's nice and fragrant. Now add onion paste and cook well. Add ginger, garlic and green chilli paste. Saute. Add yogurt / dahi. Cook and add coriander powder, cumin powder, pepper powder, haldi and rang mirch / red chilli. Add salt. Cook and add cottage cheese cubes and cream as well as 1/2 cup water. Seal the pan with foil and put a lid on top. Reduce flame to low and let it simmer for 15 minutes. Now open it and cook further if you like to dry it up. Check for salt adding more if needed serve garnished with coriander and mint leaves. Paneer KoftaSoft koftas made of mashed paneer, potatoes, khoya, raisins, lots of spices and shallow fried. The gravy is thick and tangy with tomatoes, milk, hung curd and sugar to balance the acidity.Paneer Kofta Chef's Name : Aditya Bal Recipe Servings : 4 Recipe Cook Time : 45 minutes Recipe Rating : Ingredients For the Kofta: 100 gms grated paneer 1 1/2 boiled potatoes, mashed 50 gms khoya 2 Tbsp ginger garlic paste 1 1/2 tsp turmeric powder

1 tsp red chili powder Handful of fresh coriander 1/2 tsp cumin seeds 1/2 tsp coriander seeds 2-3 Tbsp mustard oil 25g ms raisins, chopped 50 gms flour Salt to taste.

For the Gravy: 3 Tbsp refined oil 2 sticks of cinnamon 6 green cardamoms 2 brown cardamoms 12 cloves 2-3 bay leaves 2 tsp cumin 2 onions, chopped finely 4 tsp ginger garlic paste 1 tsp turmeric powder 1 1/2 tsp red chili powder 1 tsp coriander seeds, ground 100 gms tomato puree 100 gms fresh milk

5 Tbsp hung curd 1/2 tsp sugar Salt, to taste Method For the Kofta: In a mixing bowl combine the grated paneer, potatoes, khoya, ginger garlic paste, salt, turmeric powder, red chili powder, fresh coriander, ground cumin and coriander seeds, mustard oil and raisins. Mix well together and knead into a dough. Make koftas (round bite sized balls) of the dough, dust with flour. Keep in the fridge for fifteen minutes to let the koftas firm up.

For the Gravy: Heat the refined oil in a pan. Add in the cinnamon sticks, green cardamom, brown cardamom, cloves, bay leaves and cumin. Let it crackle. Then add the onions, salt, ginger garlic paste, ginger garlic paste, red chili powder and ground coriander seeds. Cook till the onions brown. Add in the tomato puree and fresh milk into the gravy. Stir and let cook on a gentle simmer. Into the pan, add hung curd and sugar to balance the acidity. Cover and let it cook for 10 - 15 mins. In a different pan, shallow fry the koftas in refined oil. Add the shallow fried kofta into the gravy mixture. Let simmer for 5-6 mins. Garnish the gravy with fresh coriander and a squeeze of lime, Serve hot!

tomato PaneerA quick and easy tomato paneer recipe made low fat with olive oil as a cooking medium and milk instead of cream.Tomato Paneer Chef's Name : Nishtha Asrani Recipe Servings : 4

Recipe Cook Time : 20 Minutes Ingredients 1 Tbsp olive oil (You can use ghee if you are not calorie conscious) 1 tsp zeera 1 star anise 1/2 Tbsp ginger-garlic paste 1/2 capsicum, diced 1 1/2 cups tomato puree 1 cup paneer, cut into medium sized cubes Salt, to taste 1-2 tsp sugar 1 tsp garam masala 1/4 cup milk Chopped coriander leaves, to garnish Method In a pan add olive oil, zeera, star anise, ginger-garlic paste. Add the diced capsicum. Saute for 1 minute. (You can saute it for longer in case you do not like your capsicum too crunchy.) Add tomato puree. Add salt, garam masala and sugar. Cook till it leaves oil on the sides. Add milk. Mix well. Add the paneer cubes. Let it cook for 2 minutes on low flame. Do not over cook the milk as it can curdle. Garnish with coriander leaves and serve. Note: Paneer cubes can be grilled on a non-stick tawa till light brown before adding to the base. You can also add a split green chilli to increase the heat of the dish in step number 3.

Veth ChamanFried cottage cheese mingled with a varied combination of masalas. Spicy and sinfully delicious, the veth chaman recipe originally comes from Kashmir.Veth Chaman

Chef's Name : Aditya Bal Recipe Servings : 4 Recipe Cook Time : 45 Minutes 15 Ingredients 1 cup warm water 1/4 tsp asafoetida 7 Tbsp mustard oil 500 gm paneer cubes

For the garam masala: 4-5 cloves 1/2 Tbsp cumin seeds 1/2 Tbsp black peppercorns 1/2 Tbsp coriander seeds 3 green cardamoms 1 brown cardamom 1 cinnamon 1/4 Tbsp dry ginger powder

For the paneer base: 2 Tbsp mustard oil 1/2 Tbsp cumin seeds 1 cinnamon 5-6 cloves 1/2 tsp turmeric powder

1/2 tsp red chilli powder 1 1/2 Tbsp kashmiri chili powder 2 tsp dry ginger powder 2 Tbsp curd (whisked) 1/2 cup milk Salt, to taste 3 brown cardamom 3 green cardamom 3 tsp saunf powder 1 1/2 tsp garam masala Method Boil the water and add asafoetida into it. In a pan, fry paneer on both the sides with 7 Tbsp mustard oil. Transfer fried paneer into the asafoetida hot water mix.

For the garam masala: In a different pan, dry roast all the ingredients. Pound them in a mortar and pestle.

For the paneer base: In a pan, add the mustard oil the paneer was shallow fried in plus 2 more Tbsp oil. Now add cumin seeds, cinnamon, cloves, turmeric powder, red chili powder, kashmiri chili powder, dry ginger powder. Mix them well. Add the hing water to de-glaze. In the base mixture add curd, milk, brown cardamom, green cardamom, saunf powder. Mix them well. Add the fried paneer into the base mixture and then add the powdered garam masala to it. Mix the paneer and garam masala well. Then cover it and let it simmer for a while.

Roomali Paneer and Chutney Butter Stuffed with chutney and nuts, paneer pinwheel is baked with a herb butter crust. Roomali Paneer and Chutney Butter Chef's Name : Manish Mehrotra, Team India Recipe Cook Time : 1 Hour 15 Minutes 4 Ingredients 2 kg block paneer 75 gms chopped coriander 60 gms mint Green chilies to taste 20 ml lemon juice 60 gm yellow butter 45 gm panko breadcrumbs 10 gm ginger 1 coconut 15 gm grated Parmesan cheese Salt to taste 30 gm roasted pine nuts (chilgoza) 30 gm figs dried 30 gm grated Gruyere cheese 45 gm hung yoghurt 5 gm ginger garlic paste A pinch of garam masala Method For chutney butter: Clean, wash and roughly chop mint, coriander, ginger and green chili. Break the coconut and remove the brown skin. Grate it finely (30 gm grated coconut)

Grind the above ingredients. Adjust the seasoning by adding lemon juice and salt. Keep half mix aside for paneer roll filling. Add yellow butter, Panko bread crumbs, Gruyere and Parmesan cheese to remaining half. Mix it thoroughly to make herb butter.

For baked masala paneer: Cut the paneer block in six thin long slices. Spread remaining mint chutney on the paneer slices and sprinkle chopped pine nuts. Roll each slice like a Swiss roll. Keep aside Make marination with hung yoghurt, ginger garlic paste, salt and garam masala. Marinate each roll with this marinade. Keep for 30 minutes. Top each paneer roll with herb butter. Bake in oven at 180 c till golden brown crust.

Paneer Kadhai Masala And Ajwain RotisA hot masala paneer kadhai, made with a host of spices and tomatoes, served with ajwain roti.Paneer Kadhai Masala And Ajwain Rotis Chef's Name : Poppy Agha, Team Pakistan Recipe Cook Time : 1 Hour Ingredients 1 cup refined flour (maida) 2 cups wheat flour (atta) 2 tsp carom seeds (ajwain) 800 g paneer 3 cups oil 2 tsp cumin seeds (jeera) 1 tsp red chilli powder

Salt to taste 1 tsp garlic paste 6 tomatoes, chopped 1 cup vegetable stock 1 tsp red chilli flakes 1 tsp cumin seeds 1 tsp coriander seeds 2 tsp coriander powder 1 bunch fresh coriander 6 green chillies, chopped 3 pieces ginger, chopped 5 Tbsp ghee 2 lemons Method Make a dough for roti, using maida, atta and carom seeds. Set aside. Cut the paneer into bite size pieces. In the kadhai, heat oil and fry the cumin seeds, red chilli powder, salt and then add garlic paste. Add in tomatoes and vegetable stock. Cook till tender. Roughly chop up the paneer and spice with red chilli flakes, cumin seeds, coriander seeds, coriander powder and salt and leave to rest. In the kadhai, add in the fresh coriander, green chilli, ginger and a pinch of all other spices. Once the sauce is quite thick, add in the paneer and cook briefly on a high flame. Make small rotis of the dough and fry. Add a dollop of ghee at the end. Garnish with lemon and serve.

Amritsari Paneer Bhurji Cottage cheese combined with varied masalas. Topped with butter, coriander and served hot.Amritsari Paneer Bhurji Chef's Name : Aditya Bal Recipe Servings : 5 Recipe Cook Time : 25 Minutes Ingredients 1 Tbsp refined oil 1 Tbsp butter 1/2 Tbsp cumin seeds 1 piece casia 1 onion, chopped Little bit ginger, chopped 1/2 Tbsp turmeric powder 1/2 Tbsp cumin powder 1 tsp coriander powder 1 tsp red chilli powder Salt for taste 1 tomato, chopped Sugar, little bit 2 green chilies, chopped 1/2 Tbsp dry ginger powder 200 gms paneer Fresh coriander leaves 1/2 lime Method In a pan, saute refined oil, butter, cumin seeds and casia.

Add chopped onion, ginger, turmeric powder, cumin powder, coriander powder, red chili powder and salt to taste. Saute them well together. Add little more water and mix them well Add in chopped tomato, green chilies, dry ginger powder and sugar. Mix them well together. Crumble the paneer over the mixture. Combine them well together. Add butter, fresh coriander leaves and lime. Serve hot .

Multani Paneer TikkaThin slices of paneer stuffed with a mushroom mixture, folded and coated in a besan mixture. Shallow fried till golden.Multani Paneer Tikka Recipe Servings : 2 Recipe Cook Time : 40 Minutes

70 Ingredients 500 gm cottage cheese 4 Tbsp grated cheddar cheese 2 cups white mushroom, chopped 1 cup spring onions, chopped 2 green chillies, chopped 2 tsp ginger, chopped 3 tsp coriander leaves, chopped 1/2 tsp garam masala 1 tsp pepper powder/ kali mirch 1 tsp cumin/ zeera 1/2 cup besan or cornflour

Salt to taste Refined oil to shallow fry Method Slice paneer into long thin sheets and drain off excess water. For the stuffing: Saute spring onions and mushrooms in a pan. Add seasoning. Allow the mixture to be absolutely dry then let it cool. Add chopped ginger, coriander leaves, green chillies and grated cheese. Mix all the ingredients well. Put the mushroom mixture on the sliced paneer. Spread it evenly with a knife upto half the length of the sliced paneer and fold. Prepare a batter with corn flour/besan and water. Dip the prepared paneer in this batter and shallow fry in a non stick pan till they are golden brown. Serve hot with mint chutney. Serve the veth chaman hot.

Til-E-PaneerSesame and yogurt marinated paneer cubes baked in an oven. Serve with onion ringlets and chutney.Til-E-Paneer Chef's Name : Niru Gupta Recipe Servings : 4 Recipe Cook Time : 40 Minutes

Ingredients Oven temp: 400 F-204 C 500 gm paneer (Indian cottage cheese), cut into 1 1/2" cubes 2 tsp garlic paste 2 tsp ginger paste 1 tsp powdered black pepper 1 Tbsp salt or to taste

2 Tbsp coriander leaves, chopped Green chillies, chopped to taste 1/4 cup yogurt 1/4 cup white sesame seeds (Safed til), roasted Oil to brush the paneer Lemon wedges, to garnish Onion rings, to garnish Method Mix all the ingredients except the oil and garnishes and leave for 20-30 minutes at least. Place the paneer on a drip pan and bake in the pre-heated oven for about 10mins. Remove from oven, dab with oil and bake again for 10 minutes. Alternatively, you can grill on a griller or a barbecue pit. (The drippings should definitely have a means of escape, or else the paneer will get soggy). Serve hot, garnished with lemon and onion rings. Hot Paneer Sandesh PuddingWhip up a guilt free sandesh - no sugar, only organic fruits. Hot Paneer Sandesh Pudding Chef's Name : Seema Jindal Jajodia Recipe Servings : 4 Recipe Cook Time : 35 Minutes Recipe Rating :

3 Ingredients 250 gm home-made paneer (cottage cheese) 2 Tbsp full fat cream 2 tsp stevia (a natural sugar substitute derived from a plant, adjust to your taste)

For the fruit stew:

1 green apple-thinly sliced & seeds removed 8-10 strawberries, chopped Juice of one orange or about 1 cup 3-4 cloves 3-4 cardamom 2 cinnamon sticks 3-4 whole black pepper 1/4 Tbsp butter Almond slivers for garnish Method In a saucepan melt the butter and add the orange juice to it. Add the cloves, cardamom, cinnamon and black pepper. (they have to be fished out later) Once the juice is hot, add the apple slices. Let it stew covered for about 5-7minutes. Uncover it after a while and let it simmer till half of the orange juice evaporates. Once done, turn off the heat and remove all the whole spices from the liquid. Now add 3/4 of the strawberries. Reserving some for garnishing. This is the fruit stew. Mash the paneer well with a fork and add whipped cream to it. Blend in the stevia. Mix well. Flatten out this mix on a plastic sheet or foil paper according to the size of the baking dish you are going to use. Preferable you should use a 15 cm square baking dish. Pour in the stewed fruits in the baking dish. Flip the paneer layer (that you had flattened earlier on a plastic sheet) over to fit on top of the stewed fruit in the baking dish. Dress it up with leftover strawberries and some almond slivers. Place it in a hot oven preheated at 220 degrees C and bake for about 15-20 minutes, till the paneer's edges look a bit brown. Serve hot.

Chinese style Noodles with Veg and eggs Ingredients( serves 4 ) Noodles - 400 gm Ginger - minced - 1 tbs Garlic minced - 1 tbs Onion - 2 (sliced lenghtwise ) Spring onions - 5 ( chop white and green separately) Shredded cabbage - 2 cups Carrot - 2 large ( chopped lenghtwise ) Soya sauce - 5 tbs Chilly garlic sauce - 4 tbs Worcestershire sauce - 2 tbs Salt Pepper Sesame oil Eggs - 2 Green pepper/ Capsicum- 1 large ( chopped lenghtwise ) Method In a big saucepan boil water with salt and 1 tbs of oil. Add noodles to the boiling water and cook for 3 minutes or until done. Drain the water and rinse it with cold water. Add 2-3 tsp of oil to cooked noodles, mix well and keep it aside. In a big wok and 2-3 tbs of oil and add minced ginger and garlic. Fry for 2-3 minutes. Add sliced onions, whites of spring onion and saute on a medium high flame till soft and brown. Add shredded cabbage, carrot, all the sauces, salt and pepper and cook the veggies until they are 3/4 th cooked. Make a well in the middle of wok and break 2 eggs. Scramble the eggs in the well and mix it with rest of the veggies. Finally add green pepper/ capsicum and green of spring onion and cook for few minutes. Finally add cooked noodles, give it a mix until noodles are coated in the veggies.Check the salt and turn off the flame.

Recipe of Spicy Masala Maggi Noodles Ingredient Name Unit Quantity Butter/Oil (Butter tastes much better) tbsp 1 Dark Soya Sauce tsp 1/2 Finely Chopped Green Chillies piece 2 Finely Chopped Onion

small 1 Maggi Noodles - Masala piece 1 Mixed Pasta Herbs (Oregano, Parsley, Sage, Thyme) tsp 2 Red Chilli Powder tsp 1/2 Tomato Ketchup (Preferably Heinz or Maggi Ketchup) tbsp 2 level Turmeric Powder tsp 1/4 Water cup 2 Directions | How to make Spicy Masala Maggi Noodles 1. Melt the butter/Oil in a frying pan. 2. Add the finely chopped onion and stir for 2 minutes. Add the green chillies and stir for another minute. Turn down the flame, and continue stirring till onions are translucent. 3. Then add to this the Red Chilli powder, Turmeric Powder and contents of Maggi Masala Tastemaker. Stir for half a minute. 4. Add Ketchup and Soya Sauce. Stir for another minute, then add the two cups of water and bring it to a simmer. 5. Once it starts bubbling, add the Maggi Noodle cake and cook like you would usually cook instant noodles. Once all the noodles have separated and the dish looks like noodle soup, add the Mixed Pasta Herbs and continue to cook on a low flame till all the excess liquid has evaporated. Serve Hot. Palada Payasam for 1 Million Hits /Palada Pradhaman - Easy Version

I would like to share my happiness with you all by making Kerala Special - Palada Payasam,

Like the vibrant Kerala cuisine, there are several 'Payasam' or 'Pradhaman' varieties, but the royalty is the Palada Payasam. The difference between the two is that while Payasam uses milk and sugar, Pradhaman is made with coconut milk and jaggery and it is also mostly made with lentil, ripe fruits like jackfruit and banana. What's featured here is a 'Palada Payasam' that's made of flakes of cooked rice, milk, and sugar. Traditionally the process of making the dish is certainly laborious

and time-consuming all you need is patience, patience and patience. Usually whenever I make palada, I use to make it in traditional method, making ada from the scratch. Just unbelievable! but this time, I have to say, I have no patience or persistence compared to that, so opted for the easy method using ready made ada with a secret tip :-) So all palada lovers come and grab your share :-) Recipe for Palada Pradhaman /Palada Payasam /Palada with Readymade ada Preparation Time : 20 minutes Cooking Time : 30-45 minutes Serves : 4-6 Ingredients : Rice Ada : 1 cup /225 grams ( I used Nirapara ready-to-use ada, which is available in Kerala grocery Stores.) Boiled Milk : 6 cups /11/2 ltrs Sugar : 3/4 to 1 cup / 170-225 grams or (to your taste) Cardamom powder : 1/4 tsp Ghee : 2 tbsp Water : 2 cups Optional : Cashewnut : 4tbsp /50 grams Raisins : 4 tbsp /50 grams

Method of Preparation : 1. Boil the milk and set it aside. Wash and drain the readymade ada. 2. Boil the water in a pan till rolling boil. Switch off flame and soak the washed ada in hot water; cover and keep it aside for 20 minutes. 3. Drain the ada and rinse 2 to 3 times under cold water thoroughly to remove all the excess stickiness out of it. Set aside in water until you add it to the payasam. 4. Heat a heavy bottomed vessel or in uruli (Kerala style shallow kadai used for making payasam) in a medium low flame and pour in one tbsp of ghee. Add sugar and saute until it melts with ghee. 5. Now add ada and roast till it changes color to light golden and is well coated with sugar and ghee. (Note : We call this process as ada vilayichathu, normally ada has a tendency to stick to each other; by doing this way the ada will retain its shape and will not stick together and will taste more tastier and this is secret tip, I learned from my mom.) 6. Pour the boiled milk to ada vilayichathu (ada sugar- ghee mixture)

and continue boiling until it thickens and its color changes to pale pink; stirring continiously (approximately 30-45 minutes) ( Notes : The perfect consistency for the Palada Payasam will be that if you draw a line on the ladle it should not join or if drop of payasam is dropped on a surface it would stay there without running watery.) 7. Add the cardamon powder and mix well. 6. Optional - Heat the ghee in a pan and fry cashew nut and raisins. Add this to the payasam.

Palada Pradhaman Paysam - Pressure Cooker Method : 1. Heat the pressure cooker on medium-low flame; Pour 1 tbsp of ghee, add the sugar and allow it to melt and add the cooked ada and mix everything well and now add the milk, washed ada. 2. Increase the flame to high and cook to one whistle. Switch off stove and let the pressure settle down. 3. Open the pressure cooker and return back to stove and cook on medium heat stirring continuously until it thickens and its color changes to pale pink. (approximately 30-45 minutes). Yummy Palada Payasam is ready.Serve hot or chilled...Enjoy! 200grm pkt serve 4 (roast the ada in ghee over low flame till it changes color to golden and ada is well coated with ghee. Switch off the flame and let it cool down a bit and then add with other ingredients and pressure cook it. By doing this way the ada will not settle in the bottom of the pan. Hope this helps! Let me know if are still stuck and we could try and find other solutions) Notes : Traditionally we don't use cashew nuts and rasins, so i have not used in this recipe, If you prefer using you can, it will not harm the basic flavor. The perfect consistency for the Palada Payasam will be that if you draw a line on the ladle it should not join or if drop of payasam is dropped on a surface it would stay there without running watery. You can use Milkmade(Condensed milk) 1 tbsp a nd few strands of saffron to further spice up the recipe. If you feel palada is too thick when serving, you can dilute it by adding boiled milk and sugar as needed. Try this .. kothiyavunu.com3:16 PM Anonymous, Thanks for kind words :-) Rice ada is a rice parcels encased in a dough made of grounded rice paste, then it is spread in plantain leaves rolled and submerged into boiling water. Yes you can make by yourself,

Recipe for Semiya Payasam /Vermicelli Dessert /Vermicelli Kheer Preparation Time : 10 minutes Cooking time : 30 minutes Serves : 4-6 Ingredients: Vermicelli : 1 cup (broken into small strips) Whole Milk : 2 1/2 cups (I used non fat) Sugar : 1/2 cup or to your taste Ghee /Clarified Butter : 2 tbsp Raisins : 15-20 Cashew nuts : 10- 15 Dry ginger powder : 1/4 tsp (Optional) Cardamom powder : 1/4 tsp Salt a pinch Method of Preparation : 1. Heat the ghee and fry raisins and cashews till light brown in color, remove and keep it aside for later use. 2. Roast the vermicelli in the remaining ghee till it turns to light golden color and set aside. 3. Heat milk in a thick bottomed pan and let it boil on medium heat. 4. Once it boils, reduce the heat and add the roasted vermicelli; cook it uncovered until vermicelli is cooked Keep stirring at regular intervals so that no lumps are formed. 5. Add sugar and pinch of salt and cook for couple of minutes until all sugar is dissolved. 6. Add cardamom powder and dry ginger powder (optional), stir well and allow it to boil. (Note : Don't boil for too long) Turn the heat off. 7. Add the fried cashews and raisins along with the ghee to payasam and mix well...Yummy payasam is ready. Serve hot or chilled and Enjoy! Variations: 1.To make saffron flavored payasam/kheer; Dissolve few strands of saffron in hot milk and add it to the paysaam/kheer in step 6 and boil for couple of minutes to infuse the flavour. Notes : The payasam/kheer normally tends to get thick as it cools down or when chilled in the fridge. Pour little milk and microwave them for a couple of minutes before serving.

Pazham Ada Pradhaman Recipe | Pazhaada Pradhaman Recipe - Kerala Sadya Recipe Preparation Time : 20 minutes Cooking time : 1 hour Serves : 4-6

Ingredients : For Pazham Ada : Very Ripe Plantains /Nenthrapazham : 2 (big) Unroasted rice flour /Unakkalari podi : 1/2 cup Water : 1/4 cup (may be less or more depending on the rice flour) Ghee or Clarified butter : 1 tsp Banana leaves /Vazhayila : Fresh or frozen for spreading the dough Salt a pinch For Pradhaman : Jaggery /Sharkkara : 2 cups /500 grams or to your taste (melted & filtered) Semi Medium Thick Coconut milk - 2nd extract /Randaampal : 2 cup or if you using store bought can : 1 (14 oz) can diluted with 1 cups of water. (see the method given below if you are using fresh coconut milk) Thick Coconut milk - 1st extract /Onnampaal : 1 cup Cardamom Powder /Elakka Podi : 1/4 tsp Dry Ginger Powder /Chukku Podi : 1/4 tsp Cumin Powder /Jeeraka Podi : 1/4 tsp Coconut Pieces (cut into very small bits) /Thengakothu (preferably copra) : 1 tbsp Ghee or Clarified butter : 2 tbsp How to make Pazham Ada Pradhaman | Pazha Ada Payasam : Making Pazham Ada : 1. Peel plantains and puree till very soft paste in a blender. 2. Add ghee followed by rice flour little at a time say 2 tbsp, blending in between. Add some water to loosen the batter if it gets too thick. (Note : The batter should resemble thick dosa batter so while adding water be very careful. The batter should fall from the spoon in thick sheets when lifted.) 3. Clean and wipe the plantain leaf pieces or if you don't not access to banana leaf then use parchment paper pieces and spread the drop of ghee or clarified butter on the leaves. 4. Now spread a thin layer of the batter on the banana leaf or parchment paper. 5. Roll the banan leaf or parchment paper tightly starting from the short side; and tie with the string. Repeat the same with the rest of the batter. 6. Steam, cook it for 20-30 mins; the water droplets on the banana leaf and the tenderness of it will make sure that the ada is cooked well. Carefully open it, sprinkle cold water if its sticky. Cool down the rolls completely then chop the cooked ada sheets into thin bits. Making Pazham Ada Pradhaman :

1. Melt the jaggery in 2 cup water in a wide mouthed heavy bottomed pan or uruli (Kerala style shallow kadai used for making payasam) over medium low heat and keep on stirring till it is fully melted (almost the consistency of honey) It would not take more than 15- 20 mins. 2. Add 1 tbsp ghee or clarified butter and the chopped pazha ada to the jaggery syrup in the uruli /pan and cook for a few minutes over medium heat. 3. Add the semi thick coconut milk /2nd extract/randaampal; mix well and boil again stirring continuously over medium-low heat for about 8-10 minutes or until the mixture thickens. 4. Finally add the thick coconut milk - 1st extract /onnampaal and cook for a minute at low heat and switch off the flame. Keep stirring until the milk is incorporated. (Note: Do not boil the coconut milk, boiling will result in separated coconut milk.) 5. Switch off the stove add cumin powder, dry ginger powder and cardamom powder. Mix well. 6. Finally, heat ghee or clarified butter in a small frying pan. First fry the coconut pieces until brown and drain on to a paper towel and add it to the pradhaman. Let it stand for 20 minutes for the flavors to blend. 7. Delicious Pazham Ada Prathaman is ready to serve...Serve warm or cold and Enjoy! Notes : This payasam tends to thicken over time. If you feel it is too thick when serving, you can dilute it by adding more thick coconut milk or boiled milk as needed. The amount of jaggery can be vary according to your taste. You can substitute jaggery with molasses and brown sugar. Do Try this...Hope you will all enjoy, but don't forget to share your feedback! Ada Pradhaman is made of flakes of cooked rice, coconut milk and jagerry. Try it and I am sure you will like it. To know more about Kerala Sadya click here Recipe for Ada Pradhaman /Cooked Rice Flakes with Coconut Milk & Jagerry /Kerala Ada Pradhaman Ingredients : For Ada: Rice flour /Unakkalari podi : 1 cup Water : 1/4 cup (may be less or more depending on the rice flour) Coconut Oil : 2 tbsp Salt a pinch Banana leaves /Vazhayila : Fresh or frozen for spreading the dough For Pradhaman : Jaggery /Sharkkara : 400 grms /1 cup (melted & filtered) Thin Coconut milk -3rd extract /Monnampal : 2 cups Semi Thick Coconut milk - 2nd extract /Randaampal : 1 cup Thick Coconut milk - 1st extract /Onnampaal : 1/2 cup Ghee : 2 tbsp Cashew nuts : few Coconut pieces : few (cut in to small pieces) Dried ginger powder : 1/2 tsp Cardamom powder : 1/4 tsp Method of Preparation :

1. In a bowl,add the rice flour using water and coconut oil make a soft dough and cover it. 2. Clean and wipe the plantain leaf pieces and spread the oil on the back side of the leaves. 3. Make small balls out of the rice flour dough and spread it as thin as possible. 4. Then start drawing cris cross lines with help of toothpick like grill marks,only smaller cubes. 5. In wide & big pan,add water and allow it to boil, Once it comes to a rolling boil, drop the banana leaves with ada into it and steam the flour batter for 2-3 minutes or till it becomes transparent. 6. Remove from the pan and put it in another container of warm water. 7. Strain it and rinse 3-5 times with cool water thoroughly to remove all the excess stickiness of oil out of it. 8. Boil 1/2 cup of water and add jaggery and keep on stirring till it is fully melted (almost the consistency of honey),strain it and keep aside 9. Fry separately the coconut & cashews in 1 tbsp of ghee and keep it aside. 10. Heat 1 tbsp of ghee in a thick bottomed flat utensil or Uruli (nonstick woks can also be substitute 11. Add the ada piece and fry for few seconds, add melted jaggery and stir continuously and cook until the mixture becomes thick and start separating from the sides of the pan. (Note : Sometime you will find the ada to be hard and sticky, it will get separate and become soft while stirring) 12. Add the 3rd thin milk /monnampal mix well and cook till it becomes thick. 13. Add the 2nd semi thick milk/randaampal and stir well until it become thick again. 14. Add the 1st thick milk/thanipaal and stir well. Do not boil. 15. Remove from the fire and add the fried cashew nuts and coconut. 16. Add the cardamom powder and dry ginger powder and cover the pan with a tight lid for few minutes and mix well. 17. Yummy Ada Pradhaman is ready to serve.Serve hot or cold. Notes : If you feel ur pradhaman to be too thick u can dilute it by adding more thick coconut milk. How to make coconut milk : Take a 1 1/2 fresh coconut, grate it finely. In a blender or food processor, add the grated coconut with1 cup of hot water and process for a minute, then squeeze it for milk. This gives you 1cup thick milk. Return coconut to processor and add 2 cup hot water and process for couple of minutes and squeeze it for milk in separate bowl. This gives you 1cup thin milk. OR Buy 1 (400ml) can of thick coconut milk, shake well and pour 1/2 contents in a bowl and mix with 1 cup er (i.e. same quantity of water). Remaining milk in can is thick milk. OR Mix 25 g instant coconut milk powder with 200 ml water for thin coconut milk. Mix 25 g instant coconut milk powder with 100 ml water for thick coconut milk. Recipe for Parippu Pradhaman /Kerala Parippu Payasam /Parippu Pradhaman Recipe Preparation Time : 20 minutes Cooking time : 30 minutes Serves : 5-6 Ingredients :

Split Mung Dal / Cherupayar Parippu : 1 cup Jaggery / Sharkkara : 2 cups / 500 grams or to your taste Semi Medium Thick Coconut milk - 2nd extract /Randaampal : 1 cup or if you using store bought can : 1/2 can diluted with 2 cups of water. (see the method given below if you are using fresh coconut milk) Thick Coconut milk - 1st extract /Onnampaal : 1/2 cup Cardamom powder /Elakka Podi : 1/4 tsp Dry ginger powder /Chukku Podi : 1/4 tsp Cumin powder /Jeeraka Podi : 1/4 tsp Coconut Pieces (cut into very small bits) /Thengakothu (preferably copra) : 1 tbsp Cashew nuts : 10-15 nos Raisins /Unakka Mundhiri : 1 tbsp Ghee /Clarified Butter : 2 tbsp or as required Method of Preparation : To Make Coconut Milk : Take a 1 1/2 fresh coconut, grate it finely. In a blender or food processor, add the grated coconut with1 cup of hot water and process for a minute, then squeeze it for milk. This gives you 1cup thick milk. Return coconut to processor and add 2 cup hot water and process for couple of minutes and squeeze it for milk in separate bowl. This gives you 1cup thin milk. OR Buy 1 (400ml) can of thick coconut milk, shake well and pour 1/2 contents in a bowl and mix with 1 cup er (i.e. same quantity of water). Remaining milk in can is thick milk. OR Mix 25 g instant coconut milk powder with 200 ml water for thin coconut milk. Mix 25 g instant coconut milk powder with 100 ml water for thick coconut milk. Preparation for Parippu Pradhaman 1. Heat ghee in a heavy bottom pan or in a pressure cooker. First fry the coconut pieces until brown and drain on to a paper towel and set aside. Fry the raisins until plump and drain. Add in the cashews and fry until golden brown and drain on to a paper towel and set all these aside. 2. Now add the split mung dal and fry for couple of minutes until they turn a little golden brown. Now add 3 to 3.5 cups of water and boil it; once it starts boiling, reduce the heat and allow to cook till it is half done. This took me about 10 minutes. (or) pressure cook for one whistle. After the pressure settles, open the cooker. Mash the mung dal /Parippu well with the back of a spatula and set it aside. 3. Meanwhile melt the jaggery in 2 cup water in a wide mouthed heavy bottomed pan or uruli (Kerala style shallow kadai used for making payasam) over medium low heat and keep on stirring till it is fully melted (almost the consistency of honey) It would not take more than 15- 20 mins. 4. Add the mashed mung dal/ parippu to the jaggery syrup in the uruli /pan and cook for a few minutes over medium heat. 5. Add the semi thick coconut milk /2nd extract/Randaampal; mix well and boil again stirring continuously over medium-low heat for about 8 - 10 minutes or until the mixture thickens. 6. Finally add the Thick Coconut milk - 1st extract /Onnampaal and cook for a minute at low heat and switch off the flame. Keep stirring until the milk is incorporated. (Note: Do not boil the coconut milk, boiling will result in separated coconut milk.)

7. Switch off the stove add cumin powder, dry ginger powder and cardamom powder. Mix well. 8. Finally add the fried cashews, fried raisins, coconut bits/thengakothu and 1/2 tsp ghee (optional). 9. Delicious Parippu Prathaman is ready to serve...Serve warm or cold and Enjoy! Notes : This payasam tends to thicken over time. If you feel it is too thick when serving, you can dilute it by adding boiled milk as needed. The amount of jaggery can be vary according to your taste. To make Kadala Parippu Pradhaman, replace split mung dal / cherrupayar parippu with chana dal or kadala parippu. Nenthra Pazham Pradhaman Recipe - Banana Payasam Recipe - Kerala Sadya Recipe Pazham Pradhaman Recipe | Nenthra Pazham Pradhaman | Banana Payasam Recipe | Kerala Banana Pudding Preparation Time : 20 minutes Cooking time : 30 minutes Serves : 4-6

Ingredients : Ripe plantains /Nenthrapazham : 2 (big) Jagerry/Sharkkara : 1/2 cup (crushed) Semi Medium Thick Coconut milk - 2nd extract /Randaampal : 1 cup or if you using store bought can : 1/2 can diluted with 2 cups of water. (see the method given below if you are using fresh coconut milk) Thick Coconut milk - 1st extract /Onnampaal : 1/2 cup Cashews nut : 2 tsp Raisins : 2 tsp Coconut pieces/Thengakothu : 1 tbsp Ghee : 4 tbsp Cardamom powder : 1/2 tsp How to make Coconut Milk : Take a 1 1/2 fresh coconut, grate it finely. In a blender or food processor, add the grated coconut with1 cup of hot water and process for a minute, then squeeze it for milk. This gives you 1cup thick milk. Return coconut to processor and add 2 cup hot water and process for couple of minutes and squeeze it for milk in separate bowl. This gives you 1cup thin milk. OR Buy 1 (400ml) can of thick coconut milk, shake well and pour 1/2 contents in a bowl and mix with 1 cup er (i.e. same quantity of water). Remaining milk in can is thick milk. OR Mix 25 g instant coconut milk powder with 200 ml water for thin coconut milk. Mix 25 g instant coconut milk powder with 100 ml water for thick coconut milk. How to make Pazham Pradhaman |Nenthra Pazham Pradhaman :

1. Cut plantains into 3-4 pieces and place them in a steamer and steam till banana is well cooked or pressure cook the bananas until soft or you can microwave the banana, in microwave safe plate and cook until it is soft. 2. Remove the outer skin and de-seed, remove the black layer inside and mash the bananas to a paste using hand so that there aren't any lumps.3. Heat ghee in a thick bottomed vessel and fry the mashed banana paste for 5 mintues. 4. Add the crushed jaggery and cook in medium heat until the mixture thickens. 5.Pour the thin diluted coconut milk and allow it to boil. 6.When it thickens; reduce the flame and add thick coconut milk and cardamom powder, cook it for couple of minutes and remove from fire. 7.Heat ghee in a small pan fry cashews,raisins and thengakothu/coconut pieces and add this to the pradhaman. 8.Yummy Pazha Pradhaman is ready,Serve hot or chilled & enjoy! Paal payasam is made with milk, raw rice and sugar and this is made in large urulis or charakkus and is stirred with long handled ladles known as chattukam which measure many metres in length. The best thing about this payasam is that it can be consumed boiling hot or ice cold. In fact you can fire up your imagination and make your own version. So, without further ado, lets make paal payasam! Do try and Enjoy! Recipe for Pal Payasam /Chawal ki Kheer /Rice Milk Pudding Ingredients : Whole Milk : 6 cups Water : 3 cups Raw Rice : 1/2 cup Sugar : 2 cups (Increase or decrease according to ur sweet level) Cardamom Powder : 1/4 tsp (optional) Cashewnut : 10 (optional) (fried in ghee) Method of Preparation : 1. Wash the rice well under running water,drain and keep it aside. 2. In a heavy bottomed vessel or uruli (Kerala style shallow kadai used for making payasam) add half the milk (3 cups) and half the quantity of water(11/2 cups) and bring it to boil on medium flame till it is reduced to half the volume. 3. Add the washed and drained rice and cook on medium heat till the rice is cooked. 4. Add the rest of the milk(3 cups) and water(11/2 cups),constantly stir untill the payasam thickens. (Note : when the water evaporates there is a tendency for this mixture to adhere to the bottom of the vessel/uruli, so keep stirring continuously). 5. When its almost cooked and its color changes to pale pink that is the time to remove the uruli/vessel from the fire. 6. Add sugar and cover the dish.(Note : Do not stir during this time). 7. Wait for 1/2 hour for the payasam to get homogenised and attain room temperature and now stir well. 8. Yummy Pal Payasam is ready to serve.Serve hot or chilled and enjoy!Notes : For authentic taste of pal payasam; what one needs is patience. It takes about 40-50 minutes for the Payasam to get ready. Do not hurry, the end result is worth the wait.

Recipe for Aval Payasam / Poha Kheer/ Beaten Rice Flakes Milk Pudding

Ingredients : Beaten rice flakes /Aval /Poha : 3/4 cup (Thick variety ) Whole Milk : 4 cups /1 ltr Sugar :1/2 cup (Increase or decrease according to your sweet level) Ghee/Clarified Butter : 3 tbsp Saffron : 1-2 strand (Mix saffron strand in warm milk and keep it aside.) Cardamom Powder :1/4tsp (optional) Cashew nut /Raisins (optional) (fried in ghee) Method of Preparation : 1. Wash the aval /beaten rice flakes well under running water, drain the water completely and place it over a kitchen towl / tissue. (Note :Do it real quickly, if the poha absorbs too much water, they become soggy.) 2. In a heavy bottomed vessel or uruli (Kerala style shallow kadai used for making payasam) add the milk and bring to boil. 3. In pan heat the ghee and saute the cleaned aval/poha and cook till they become dry and flaky. 4. When milk comes to boil, add the fried aval/ beaten rice flakes to it and stir well , reduce the flame and allow the rice flake to cook in the milk for about 15-20 minutes till the milk has reduced in volume to about half. 5. Add sugar and mix well till the payasam thickens.(Note : when the water evaporates there is a tendency for this mixture to adhere to the bottom of the vessel/uruli, so keep stirring continuously.) 6. Add the cardamom powder and saffron milk and milk well. 7. Optional - Fry cashews & rasinis in ghee and add to payasam 8. Wait for 10-20 minutes for the payasam to get homogenised and attain room temperature . 9. Serve slightly warm or chill and serve as dessert & enjoy!!! Notes : Brown coloured rice flakes is the best, but the white variety works just as well and always use the the thicker variety as the thinner one will turn to mush in this payasam. This is a traditional classic preparation from Kerala. It is main Prasadam / Nivedyam offering in temples of Kerala. It is made with rice, jaggery and ghee /clarified butter.. Trust me floks, you will surely love it. It is a must try! Recipe for Ney /Nei Payasam/Sharkara Payasam - Temple Style

Preparation Time : 45 mins Cooking Time : 45 mins Serves : 4

Ingredients : Raw rice /Pachaari : 1 cup Jaggery/Sharkara : 11/2 cup Ney /Ghee/Clarified Butter : : 1/2 cup Cashews /Kasuvandi Parippu :10-15 Raisins /Unakka Munthiri : 10 Cardamom Powder /Elakapodi : 1/2 tsp Dry ginger powder /Chukku podi : 1/4 tsp Grated Coconut /Thenga Chirakiyathu : 1/2 cup

Method of Preparation: 1. Roast raw rice in low flame in a dry kadai for some time,and keep aside. 2. Clean jaggery powder and add one cups of water to jaggery and boil until it becomes a gel "paagu". Keep aside. 3. In a pressure-pan put the roasted rice, add two times water and cook for three whistles & ten minutes,the rice grains should be separated but cooked well. It should not be sticky. 4. Open and pour the melted ghee and again cook the rice in ghee for about 10 minutes. 5. Add in the jaggery gel and cook again for 10 minutes stirring constantly in low flame.This has to be cooked till the mixture leaves the sides of the vessel. Once the mixture leaves the sides of the pan, remove from the heat. 6. Add 1 tsp ghee in frying pan, add raisins,cashew and fry till golden. keep aside. Fry coconut in the same pan with 1 tsp ghee till coconut turns brown. 7. Add powder cardamom, powder dry ginger (chukku) to payasam. 8. Yummy Nei payasam is ready to serve! Enjoy!