Godhumai Pradhaman (broken wheat cooked in jaggery and coconut milk)

Pradhaman, where coconut milk is used is very famous in Kerala. Kerala,being the land of coconuts, have variety of pradhamans. I have blogged about pazha pradhaman earlier. Here is the recipe for another popular pradhaman with broken wheat as the base. I have used wheat rava in place of broken wheat.

Ingredients
Broken wheat - 1/3 cup
Jaggery =3/4 cup
Coconut milk - 200 ml (Ii used store bought)
Ghee - 1 tblpspn
Cardamom powder - 1tspn
water to melt jaggery and cook wheat

Method

Roast broken wheat /rava in a tablespoon of ghee till you can smell the aroma of roasted wheat.
Don't roast it to brown. Pressure cook the roasted with enough water. This is the first time I used store bought coconut milk. I reserved around 100 ml for thick milk. I diluted the remaining with water into two parts - thin and slightly thick versions.

Melt jaggery in a pan with 1/4 cup of water. Strain and add cooked wheat with a cup of thin coconut milk.Cook on low flame till the mixture thickens and by then the wheat would have soaked up the jaggery syrup well. Add second extract of coconut milk (slightly thick). Let it simmer for 5 minutes. Add the thick milk and remove from fire. Stir in cardamom powder.

Note: I drained some liquid to show the wheat rava.

This is off to JFI:Wheat hosted by Roma, an event started by Indira

Hidden Kitchens Texas

We are pleased to announce the publication of our new book, HIDDEN KITCHENS TEXAS—Stories, Recipes and More from the Lone Star State.

Blurb, a new print-on-demand publishing company, invited us to create a book based on our Hidden Kitchens Texas radio special narrated by Willie Nelson. The book is a colorful, action-packed road trip exploring Texas through food—told by people who find it, grow it, cook it, eat it, sell it, talk about it, and celebrate with it. It's available now at Blurb.com.

We'd love to see you at the book launch festivities at South by Southwest Music, Film and Interactive Festival in Austin this week. Here are the details:

Monday, March 16, 2009, 8PM—The Tap Room/Six Lounge, Austin, TX
Blurb Publishing is hosting a bash as part of the South by Southwest. They'll be featuring their new publishing technology including The Kitchen Sisters' new book Hidden Kitchens Texas.

Tuesday, March 17, 2009, 5PM—Ranch 616, Austin, TX
Hidden Kitchens Texas Launch Party

Wednesday, March 18, 2009, Noon—BBQ the Texas Way, SXSW panel featuring The Kitchen Sisters, Texas writer Joe Nick Patoski, and Texas cookbook writer and author Robb Walsh.

Troubleshooting on Chiffon

Actually I don't have confidence to do it anymore, but I really like to give it a try again. This time, it raised steadily, the texture cottony soft and it was great. I'm happy now. Thanks for everyone gave me such a great encouragement. Thank you thank you!

I followed the recipe which I normally use to and all of the recipe at my blog are about the same method is it just about the flavor and additional ingredients for the texture. This is a simple chiffon with some dried fruit & chopped walnut. The texture very cottony soft and fruitful with the walnut gave the crunchy texture was great!

Recipe for 17cm round chiffon

For the egg whites mixture:

110g egg whites

55g caster sugar

5g corn flour

For the egg yolks mixture:

50g egg yolks

36g water

36g vegetable oil or olive oil

55g plain flour

10g sugar

20g walnut

120g dried fruits

Method:

1. Mix all the egg yolks mixture except flour. When everything well combined then add in sifted flour (I used electric mixer, its came very handy for this process). Mix everything well combine and no lumps left. The mixture would be very thick and and smooth. Mix in the dried fruits and chopped walnut.


2. Beat the egg whites in a clean large bowl until peak foam. Gradually add in sugar, one tablespoon at a time. Then finally add in corn flour. Continue to beat until soft peak foam. The egg whites mixture should be peak foam, smooth and shiny.


3. Gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in the 1/2 of the remaining egg whites mixture. Lastly, fold in the remaining egg whites mixture. (Note: This stage took some times and patient and practice. Make sure all the egg whites mixture well combine with the egg yolks mixture without breaking the egg whites. Little egg whites left will cause a big hole in the cake during baking. And, over mixing will cause it hardly rise during the baking.)


4. Pour the well mix mixture into a 17cm chiffon cake tin and bake at a 160-170'C preheated oven for 40 - 45 minutes. After baked, let the baked cake turn upside down for cooling before unmold it.