Showing posts with label feast. Show all posts
Showing posts with label feast. Show all posts

Tuesday, September 22, 2020

Nendra Banana Payasa / Kheer

Nendra Banana Payasa is one of the traditional Payasa from Udupi. Nendra Banana is one variety of banana which is loaded with healthy Properites.Here I have prepared Nendra Banana Payasa/Kheer that suits to all festivals, feast or any fasting days. It full of energetic Payasa.                                     

                                                 

Let us see some benefits of eating this Nendra Bale /Nendra Banana in our  diet.

Nendra Banana is good for all the age group. It is easy to digest. It is fiber rich. It has a good source of potassium, manganese, iron, calcium, and Vitamin B6. It is good for bone health and help for people who suffer from Anemia. It helps to control our blood pressure level. it helps to build up immune system in kids. It does not cause any cold or cough. Nendra Banana is said to be power house of Nutrients. 

This Nendraa Banana Payasa is so yummy and easy to prepare it. Adding milk and sugar adds to provide energy. You can substitute jaggery instead of sugar. But be careful while adding milk. It might curdle. ( Add the milk at the end and put off the fire). 

Nendra Payasa fits into all age group and good to prepare during festival, feast or any other gathering.

Let us see the recipe Now :

  • Things Needed :
  • Nendra Banana : 1
  • Sugar : 1/4 Cup (3 to 4 Tbs)
  • Milk : Boiled and cooled : 1/2  Litre.
  • Cashews and Raisins : 2Tbs (1Tbs each.
  • Cardamom : 2 (Optional).
Ghee : 1 Tbs.



Method :
1. Peel off the skin of banana cut banana into small pieces.                                      
                                              
                                     

2. Keep a pan on the fire and put ghee and raisins. Fry till they bubble up.

                                        

3. Add cut banana pieces and fry nicely till they turn soft. (2 to 3 Minutes).                                            
            
                                          

4. Add boiled milk and boil the payasa for 3 to 4 minutes. 
                                      
                                       

5.  Add sugar and stir nicely on low flame for a while. Put off the fire. Powder cardamom and put it. 
                                     
                                          

     6. Nendra Banana is ready to serve. Shift it to a serving dish. 
     
                                                
                                           
        7. Shift it to a serving dish and add some cashew pieces and serve.                                                                                                                 

 8. Serve Nendra Banana as a desert or Prasadam.                  
                                        
                                                    

Note :
Adding more or less ghee to fry banana is optional. You can add jaggery instead of sugar. 
If you are using jaggery just add it while frying banana. Then put off the gas flame and add milk. Or it might curdle. Adding more nuts is optional. Adding cardamom powder is optional. Banana has a good aroma.
Time : 15 Minutes.
Serves : 2 to 3.

Monday, August 31, 2020

Jackfruit Papad & Bottle Gourd Payasa/ Kheer

Jackfruit Papad & Bottle Gourd Payasa is one of the creation that I did very recently. We do love jackfruit Payasa/ kheer.

  There were some Jackfruits Papad which I got when we visited our home town long back.
We can get Jackfruit and varieties of Papads, sandige and other things in OOru.

There are  two varieties of Jackfruit Papads. One is to fry and the other one is for just eating as it is. The one we can eat without frying or roasting is prepared using well ripe jackfruits. These are specially munching papads during the rainy season. Its soft, chewy and sweet.
Jackfruits Papad & Bottle Gourd Payasa was delicious and it had jackfruit aroma since I used
Lets see the recipe now :

Ingredients.

To Cook : 
Jackfruit Papads : 2 to 3 (Papad should be soft and prepared using well ripe jackfruits).
Bottle Gourd : 1 Small Bowl (1/4 of the whole bottle gourd).
To Add : 
Jaggery : 1/2 Cup
To Grind :
Fresh Coconut : 1 Cup
Poppy Seeds : 1 Teaspoon
Cardamom : 3 to 4 Pods

                                            

Method : 

1. Wash and remove the outer layer of bottle gourd and cut into small pieces. (1 Bowl). Cook till it turns soft.

2. Cut Jackfruit Papad into small pieces and Keep it aside.
3. Add jaggery and mix it well. Let it boil for 2 to 3 minutes and see that all the jaggery melted well.


4. Add cut Jackfruit pieces and cook for some time.


5. Grate coconut and grind it with a tsp of poppy seeds, cardaom seeds and grind it till paste.
Add required water to grind.
6. Add coconut mixture and mix it well.


7. Boil for 2 to 3 minutes and put off the fire.


8. Shift the payasa to a serving dish and serve.


Note :

Cut bottle gourd pieces very small and cook till they are soft.
Use well ripe jackfruit papad to get good taste of Jackfruits.
Adding a tsp of fresh ghee is optional.
Store Well ripe Jackfruit Papad in Refrigerator so that it does not get spoil.
Time : 30 Minutes.
Serves : 3 to 4. 

Saturday, May 30, 2020

Almond /Badam Halva

Almond Halva /Badam Halva is one of the delicious sweet treat and I love to have it at any time of the  day. I am not a big fan of sweets but I always prefer to have this Badam Halva.

It is very easy and quick to prepare it. The taste is amazing when you do prepare at home.
The ingredients I used are almonds, sugar, boiled milk, ghee and Kesar/Saffron.
Posting this sweet dish for to note our son Rishikanth Got married to Kavitha Last week and We wish the newly wedded couple to all the best and lead Happy Life.
I also request all my friends to Wish  Rishi - Kavitha for their bright future.

Lets see the recipe Now :

Ingredients :

Almonds : 1 Cup
Sugar : 1 Cup or little less
Milk : 1/2 Cup
Ghee : 2 to 3 Tbs
Milk Powder : 2 Tbs


Method :

1. Soak almonds in hot water and remove its husk.
2. Grind almonds with milk to paste consistency.


3. Add 1/2 cup of sugar to a big pan and keep the pan on the fire.


4.Put ground almond - milk mixture and milk powder.


5. Add a tbs of ghee and stir it slowly.


6. Let the flame be on slow flame.


7. Stir continuously it it starts to leave the pan.


8. Add a tbs of ghee and put off the fire.

9. Mix it nicely and put it in a serving dish.

10. Serve as You Wish.

Time : 15 to 20 minutes.
Serves : As you like it.

Note :

Adding more sugar to halva is optional. Adding more ghee is optional. Take out the halva once it starts to leave the pan. Then add a tbs of ghee. Grind it till paste to get good taste. Adding milk powder is optional.

Monday, May 4, 2020

Coconut - Jaggery Kadubu

Coconut - Jaggery Kadubu is also known as Kai kadubu, is delicious and finger licking kadubu for Udupi People.

I have already prepared this Kayi Kadubu/Coconut Jaggery Kadubu in different methods. Here is one more method that you can prepare soft and yummy Coconut - Jaggery Kadubu.
This type of Coconut Kadubu I have seen in sister Sujatha's house in Udyavar.


Coconut - Jaggery Kadubu done in this way stays soft even when it is cooled.
This time I have tried this with Rice flour and used home grown Turmeric leaves. So happy to use home grown Turmeric leaves, its pure and no chemical menure is used.
The procedure is simple. The procedure goes like this. Boil water and put fine rice flour, stir continuously till it turns as one whole ball. Put off the fire and leave it cool a bit. Then kneed the dough nicely and divide into small ball. Roll these balls like small chapati, fill in the sweet jaggery coconut mixture and fold it. Place this in turmeric leaf. Close the leaf by two sides and steam cook for 30 to 40 minutes. The aroma of cooked coconut jaggery spread the house and you crave to eat the food you prepared.


The coconut jaggery mix is prepared this way. Grate fresh coconut and powder jaggery. Powder 4 to 5 cardamom pods into powder. Put this mixture of coconut- jaggery - cardamom mixture in a pan and stir for a while till the moisture (water content) disappear. But let the mixture have glossy look. (Do not stir till it gets dry). Coconut - Jaggery mixture is also ready to use.

Now we will prepare Turmeric leaves Coconut Jaggery Kadubu.

Sweet Tooth Lovers really love to have this Kadubu.
Healthy way of eating is always good for health.
Jaggery is used and jaggery has loads of healthy properties.
Coconut is good for health too.
The coconut - jaggery mixture can be used for preparing modakas.
This is steamed food.
Let us see the recipe now :

Things Needed :

Rice flour : 2 Cups
Boiling water : 3 1/2 Cups
Grated Coconut : 1 Bowl (1 Small coconut).
Jaggery : 1/2 Cup or little more
Ghee : 1 Teaspoon
Salt : A little
Cardamom : 3 to 4 Pods
Turmeric Leaves : 6 to 8
Method :
1. Wash turmeric leaves and cut into 1/2 and keep them aside.


2. Grate coconut and powder jaggery and cardamom.


3. Keep a pan on the fire and add coconut jaggery -cardamom mixture.


4. Stir nicely till it the moisture disappear. Put of the fire and let it cool.

5. Keep a big pan and put 3 glasses of water. Add 1ts of ghee and let it boil.
6. Add a very little salt. Put rice flour slowly once the water starts to boil.


7. Stir slowly and continuously till it turns as one whole ball.


8. Put off the fire and let it cool a bit. (Not completely).
9. Wet your hands and then kneed the rice flour dough nicely.


10. Divide them into small portions. (Turn them as small ball shape).
11. Roll them as small poori and place the coconut mixture inside and fold it.


12. Place this folded Kadubu in turmeric leaves and arrange them in a plate.


13. Keep a steamer or pressure cooker on fire and put little water in it. Place a plate.

14. Keep all the kadubu kept in turmeric leaves. Arrange them nicely.

15. Steam cook for 35 to 40 minutes on medium flame.


16. Open the lid and check by piercing a knife edge to kadubu. It should not stick.


17. Take out the kadubu from turmeric leaves and serve.

18. Serve with spoon of ghee on top.


Note : 

Rice flour should be very fine to get good Kayi Kadubu.
No need to use more ghee. Adding a tsp of ghee helps the rice flour not to get stuck at the bottom.
One must use fresh coconut. Use of more jaggery is optional.
Total Time : 50 Minutes.
Serves : 4 to 5 

Same dough and same coconut Jaggery mixture....Modakas 





About

author
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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