Pink Palada Payasam Recipe

Palada Payasam

 Ingredients

• ready made rice palada - 1/2 cup / 80g
• sugar - 1/2 cup/120g
• full fat milk - 1 litre
• unsalted butter - 1tbs

 Method

• add milk and sugar into a clean pressure cooker
• use a big cooker, I used that of 5 litres
• close the lid and put the weight once the steam begin to come through the stem vent
• cook on low flame for exact 30 minutes
• after 30 minutes turn off the flame and set this aside for another 30 minutes
• meanwhile boil about 750 ml water
• once it boiled, add ada and turn off the heat
• close the vessel and set this aside for 20 minutes
• now drain the ada into a strainer
• when the pressure settle down, open the cooker
• you can see that the colour of the milk has turned to light pink
• add the cooked ada into this
• turn the flame on and stir on medium flame until it thickens
• stir occasionally
• finally add butter and mix well
• turn off the flame and the Delicious payasam is ready to serve

NB : the payasam thickens as it cools down, so adjust the consistency accordingly

Vegetable Lasagna Recipe | Simple Lasagna Recipe

Vegetable Lasagne
 Ingredients :

• lasagne sheets
• cheese as needed

NB :

• I used lasagne sheets which do not require pre - cooking
• I used cheddar cheese 125g and mozzarella cheese 125g

 for vegetable filling

• carrot - 1/2 cup
• onion - 3/4 cup
• zucchini - 1/2 cup
• mushroom - 1/2 cup
• broccoli - 1/2 cup
• spinach - 1 cup
• chopped garlic - 1 tbs
• olive oil - 2 tbs
• chilly flakes, pepper,oregano and salt as per taste

 NB : the type and amount of vegetables can be vary according to your preference
  for red sauce

• tomatoes - 8
• garlic - 1 tbs
• oregano - 1 tsp
• dried basil - 1 tsp
• salt - 1 tsp
• chilly powder - 1/2 tsp
• pepper - 1/2 tsp
• sugar - 1 tbs
• olive oil - 1 tbs

 for white sauce

• butter - 2 tbs
• plain flour / maida - 2 tbs
• milk -  2 cups
• salt, pepper, oregano and nutmeg as per taste

 Method
  step 1 : saute vegetables

• heat up oil and saute garlic until golden
• saute onion until translucent
• add carrot and saute for one to two minutes
• add rest of the vegetables and cook for ten to twelve minutes
• season with salt, pepper, chilly flakes and oregano
• cook for one minutes
• turn off the heat and set aside

 step  2 : prepare red sauce

• cook tomatoes in boiling water for 4 - 5 minutes
• then drain them and put in cold water
• once cool, peel off the skin and puree them
• heat up oil in a pan and saute garlic until golden
• add the tomato puree and cook them on low medium heat for 10 - 12 minutes or until thickened enough
• add salt,sugar, pepper, chilly powder, basil and oregano
• mix well and cook for 1 minutes more
• turn off the heat and set aside

 step 3 : prepare white sauce

• heat butter in a sauce pan
• add flour and roast for 1 - 2 minutes
• pour milk slowly and stir continuously with a whisk to avoid any lumps
• bring it to a boil and season with salt, pepper, oregano and nutmeg

 NB : The sauce get thickened as it sits.
  step 4 : layering and baking

• grease the baking dish
• spread a little red sauce
• layer the lasagne sheets
•  spread red sauce, veggies and white sauce
• sprinkle some cheese
• repeat layering process
• then cover it with a greased aluminium foil
• bake in a preheated oven at 180 degree Celsius for the first 20 minutes.
• then remove the foil and bake for 15 minutes
• once done remove from oven
• let it sit for 15 minutes before cutting
• then cut it and enjoy the delicious treat

Easy And Delicious Dates Carrot Cake Recipe

Dates Carrot Cake

Ingredients :

• dates finely chopped - 1 cup /130g
• carrot grated - 1 cup /120g
• cashews - 1/2 cup / 50 g
• all purpose flour / maida - 1 cup / 140g
• baking powder - 1 tsp
• salt - 1/4 tsp
• eggs - 2
• veg.oil - 3/4 cup/140 ml
• sugar - 1/2 cup / 120g
• vanilla essence - 1/4 tsp
• for caramel - sugar 1/2 cup / 120g 

 Method

 step 1 : prepare caramel

• add sugar into a heavy bottomed pan and heat up on medium flame
• when the sugar got deep brown colour reduce flame to low and add 1/2 cup hot water slowly
• then turn off the flame and allow the caramel to cool down completely

 step 2 : prepare cake tin

• grease and dust an 8 inch pan and line with baking paper

 step 3 : preheat the oven

• preheat oven at 170 degree Celsius

 step 4 :: prepare cake batter

• sift together flour, baking powder and salt and keep this aside
• beat together eggs and sugar until thick and pale
• add in oil and vanilla essence and mix well
• now add in the prepared caramel and combine well
• sift in the flour mix into the eggs - sugar -oil mix and fold in gently
• mix together carrot, dates and nuts in a bowl ;sprinkle 1 tbs flour and mix slightly
• add this into the batter and mix gently
• pour this into the prepared tin and tap two to three times
• bake this in the preheated oven at 170 degree Celsius for 55 - 60 minutes or until a skewer inserted at the centre of the cake comes out clean
• when it is done remove from oven and allow it to cool completely
• it is better to chill the cake before cutting

Ghee Rice Recipe | Ney Choru Recipe

Ghee Rice

 Ingredients :

  for rice

• biryani rice - 2 cups 
• spices - 4 cloves, 2" cinnamon, 4 cardamom, small piece of mace
• ghee - 2 tbs
• salt as needed
• lemon juice - 1tbs
• sliced onion - 1/4 cup
• water - 3.5 cups

 for garnishing

• sliced onion - 1 cup
• cashews - 1/4 cup /50g
• raisins - 2tbs /25g
• carrot chopped - 2tbs
• green chilly - 3

 Method

  step 1 : prepare garnishing items

• fry thinly sliced onion, little by little, until golden (you can add a pinch of sugar for an additional crispiness). Once they are done drain and keep aside.
• fry cashews until golden
• fry raisins until puffy
• fry carrot for 2 minutes
• fry chilly for 10 seconds

 step 2 : prepare rice

• heat up 2 tbs ghee in a heavy bottomed vessel
• saute the spices for 1 minutes
• saute 1/4 cup of sliced onion until translucent
• add in washed and drained rice and stir for 2 minutes
• now add 3.5 cups of boiling water
• add in salt and lemon juice
• mix well
• once starts to boil, cover and cook on low flame until the entire water get absorbed.It may take 7-9 minutes
• stir gently in between
• when it is done, sprinkle some ghee on top and cook on lowest heat for another 3- 5 minutes
• now, turn off the flame and open the lid after 10 minutes
• mix the fried items with the rice
• serve the hot aromatic delicious rice with your favourite curry
• chicken curry, mutton curry, beef curry, egg roast etc.goes well with this rice

Notes:

• I used jeerakasala rice for this recipe.Soaking is not required for this rice
• You can use basmati rice as well. The water quantity and cooking time may vary depending on the type of rice. 

Ragi Dosa Recipe | Finger Millet Dosa

Ragi Dosa

Ingredients:

• ragi/fingermillet - 1 cup (200g)
• urad dal - 1/4 cup (50g)
• fenugreek seeds - 1 tsp(5g)
• cooked rice - 2tbs
• salt as needed
• ghee for roasting

Method

• soak rinsed ragi, urad dal and fenugreek seeds in water for 2 - 3 hours
• grind them together along with cooked rice and enough water into a fine paste
• pour the batter into a big vessel
• cover and keep in a warm place for fermentation (10 - 12 hours)
• add salt as needed and mix well
• heat up tawa on medium flame and pour batter using a ladle
• spread the batter thinly
• sprinkle some ghee on top
• when one side is roasted flip and roast other side also
• once it is done remove from heat and repeat the same with the remaining batter
• health and tasty breakfast is ready
• serve hot with your favourite chutney and sambar 

Soft Vattayappam Kerala Style With Rice Flour

Vattayappam

Ingredients

• rice flour - 2 cups (300g)
• sugar - 3/4 cup (170g)
• coconut milk - 21/4 cup
• active dried yeast - 1 tsp
• salt - 1/2 tsp
• cardamom powder - 1 tsp

 Method

 step 1 : kappi kachal ( rice cream )

• take 1 tbs rice flour in a saucepan
• add 1 cup of water 
• cook this on low medium flame,until thickened, with continuous stirring
• when it is ready, turn off the flame and allow it to cool down

 step 2 : activate yeast

• add 1 tsp yeast in 1/4 cup water along with 1 tbs sugar and mix well
• keep this aside until frothy (about 6 - 7 minutes)

 step 3 : prepare batter

• mix together rice flour, salt, sugar, activated yeast, cardamom powder and warm rice cream
• now add in the coconut milk in batches and make a thick batter of flowing consistency
• now grind this in a mixer jar for about 30 seconds to make vattayappam more soft and fluffy

 step 4 : proofing

• pour the batter in a big vessel and keep this in a warm place for fermentation(4 - 5 hours) 
• fermentation time may vary depending on weather conditions

 step 5 : cooking

• boil water in a steamer
• grease a round shaped tin with oil or ghee
• collect the top portion of fermented batter using a ladle and pour into the tin
• fill up to 3/4 - 1 inch
• steam this for 5 minutes on high flame and and then on low medium flame for 5 minutes - total cooking time 10 minutes  
• once it is done remove from heat and allow this to cool completely before remove from tin
• repeat the same with the remaining batter
• soft vattayappam is ready to serve
• you can have it along with tea/coffee or gravy

Banana Bread Recipe | How To Make Perfectly Moist Banana Bread

Banana Bread

 Ingredients

• over ripe bananas - 3 (400g)
• all purpose flour - 2 cups ( 250g)
• baking powder - 1 tsp
• baking soda - 1/4 tsp
• salt - 1/4 tsp
• eggs - 2
• sugar - 3/4 cup(180g)
• veg. oil - 1/2 cup (120 ml)
• milk - 1/4 cup (60 ml)
• vanilla essence - 1/4 tsp
• cashew - 1 cup (100g) 

 Method

 prepare loaf tin

• tin size - 10x4.5x3 inches
• brush oil and flour the tin
• remove the excess flour and keep this aside

  prepare batter

• mix together flour,baking power,baking soda and salt and keep aside
• in a separate bowl, peel bananas and mash them with a fork
• in an another bowl beat eggs until pale and frothy
• add in sugar and beat well
• add in oil and vanilla essence and combine well
• add mashed bananas, milk and flour mix
• fold in gently
• add in cashews and combine well
• transfer this into the prepared tin

 baking

• bake this in a preheated oven at 170 degree Celsius for 60 - 65 minutes or until a toothpick inserted at the centre of the cake came out clean
• once it is done remove from oven and let it cool in the tin for 10 minutes
• then remove from tin 
• cut the cake when it is completely cool