Pazha Pradhaman.

A payasam/kheer is referred as Pradhaman when the main ingredients are jaggery and coconut milk. The basic recipe for any pradhaman except Palad is the same. The key ingredient like pazham/chakka/chana dal/moong dal is cooked in jaggery and coconut milk. Pazha pradhaman is a Kerala speciality where ripe Nenthrapazham is used. Make sure the bananas are very ripe, else you taste the raw flavor in the pradhaman.

Take two very ripe bananas and steam cook till soft. Remove the skin and slit the banana vertically. Remove the inner black portion. Mash the banana to pulp. You can pulse for few seconds in the mixie or use a hand blender.

banana puree - 1 cup

jaggery powdered - 1 1/2 cup

coconut milk extracted from one big coconut

chopped coconut pieces - 2 tblspn

ghee - 2 tablespoon

Extracting coconut milk
Grate the coconuts. Add one cup of water and grind in the mixie. Extract the thick milk using a cheese cloth. Add another 1 1/2 cups of water and repeat the step of grinding and extracting. You get a thinner extract of coconut milk. Once again add 1 1/2 cups of water and extract the last set of very thin milk. I don't use the store bought coconut milk. Its always fresh milk extracted. So if you are using store bought, adjust the consistency of the milk, accordingly.

Heat a tablespoon of ghee in a pan. Add the mashed banana and saute for few minutes.Melt jaggery with 1/2 cup of water. Strain to remove any impurities. Mix in the mashed banana puree to the jaggery syrup and the third coconut milk. Bring to a boil and let it simmer. When it starts to thicken, Stir in the second milk and bring it to boil. Finally add the first thick milk and remove from fire. Stir well to mix the thick milk added. After adding the thick milk, it should not be heated to avoid curdling.

In a pan, roast the coconut pieces in ghee till brown and garnish the pradhaman with the roasted coconut pieces. Usually cardamom is not added, but if you wish, you can add some cardamom powder too.

This goes to Sunshinemom's FIC-Brown.
If ghee replaced with some vegan butter, its a vegan sweet. And it joins the cleberation at Vaishali's vegan kitchen.

Award
Malar and Sowmya has passed on the Butterfly award for the coolest blog. Thanks Malar and Sowmya for thinking of my blog.

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Deepawali Sweets - Bournvita Fudge!

Bournvita Fudge for Deepawali

We tasted this fudge during my sister’s wedding at Mysore. Father had “imported” the then famous cooks from Chennai for the grand occasion. They usually operated in groups of tens or more, forming their own “sets”. When they trooped into our house in white dothis, shirts and anga vastrams (cloth worn on the shoulders by men) my little daughter, who was only three or four years old at the time, enquired with wide eyes, why the “strike” was coming into our house. We were all awed by the way the ‘‘strike’’ managed not only the cooking and serving, but also the other important chores, and even the minuscule details in the wedding.

One chap was all the time behind my husband, serving him with all sorts of dishes the moment they were ready. My jovial husband wondered why that person was so friendly with him in particular, but enjoyed the hospitality anyway, along with helping of fresh warm Bournvita fudge too. Sometime later after the wedding was over, to my poor husband's horror, (and to everybody else's mirth!) he found out that the person who took such good care of him was especially appointed by the Head Cook, to ‘look after’ the eldest mappilai (Son- in-law ) of the family, lest he feels neglected and shoots trouble in the wedding!

INGREDIENTS:
Plain white flour or Maida – 1 cup
Bournvita - 1/2 cup
Sugar - 3 cups
Ghee -1/4 cup

METHOD:
1. Heat ghee in a pan and roast the flour on a low flame, till it gives out a pleasant aroma. Take care that it does not burn. The consistency of flour and ghee mixture should be like a thick paste.
2. Keep the roasted flour mixture aside.
3. Dissolve the Bournvita in little warm water and keep aside. It should be thick like condensed milk.
4. Add one cup of water to sugar and boil till one thread consistency.
5. Add the roasted flour and stir to blend with sugar syrup.
6. Add the bournvita and blend well.
7. Keep stirring till the mass thickens and starts leaving the sides of the pan.
8. Pour on a greased plate and allow it to cool and set.
9. When it feels firm and still warm, use a knife and draw one set of diagonal lines on the cake. 10. Draw another set of diagonal lines in the opposite direction. This will make nice diamond shaped cakes.

Pop a piece into your mouth while its still warm, and melt away in ecstasy, as it melts in your mouth!

Note: It took me many trials to get the right texture for this fudge! However, whatever you land up with still tastes delicious! If you remove the fudge too soon from the fire, then you will land up with Bournvita Halwa instead of fudge! My kids would roll it onto a spoon, to get giant sized lollipops! If you cook it too much, then you will land up with hard and brittle pieces rather than a firm and soft fudge!

Here is a useful link I found on sugar stages, with videos! ‘Soft ball stage’ best describes the consistency for Bournvita Fudge.

This post goes to JFI Nov '08 Festival Treats hosted by Srivalli of Cooking 4 all Seasons, as well as Pallavi's Yummy Festival Feast at Pallavi of All Thingz Yummy, as well as Sunshinemom's FIC Brown event at Tongue Ticklers!

Thai Pineapple Curry - simplified version!

This is one of my favourite dishes in Thai food. It is a combination of pineapple and mixed veggies simmered in rich coconut milk and spices usually served with brown rice or jasmine rice. If you have been to Thai restaurants, you know what I am talking about. I happened to come across "thai spice blend" powder in one the ailes of the grocery store and thought of trying it out.

Ingredients:
Onions thinly sliced-1/4 cup
Carrot sliced-1/4 cup
Capsicum chopped big-1/4 cup
Pineapple chunks-1 cup
Lite Coconut milk(Canned)-3/4th of a can
Salt
Thai spice blend powder-1 tbsp(depending on the spice level)
Coriander leaves- to garnish
Oil-2 tsp

Method:
Heat oil in a pan, add onions and carrot. Fry for 2-3 minutes. Add capsicum and pineapple pieces. Fry for another minute. Add salt, coconut milk and spice powder. Bring it to a boil and simmer for 10 minutes. Garnish with coriander leaves and serve with jasmine rice or brown rice.

Note: The veges should not be fully cooked. They should be crunchy.
Veggies like baby corn, broccoli, tofu can also be added.