PAAL PAYASAM, RICE KHEER, MILK KHEER

Paal payasam or milk and rice kheer is the favourite dish of Lord Krishna.  Ambalapuzha Paal Payasam is famous in Kerala.  Last year when I went to Kerala,  I got a chance to visit the temple and was truly blessed to witness the abishekam of Lord Krishna.

Paal payasm is made with rice, milk and sugar and I just love it.  I always make the same with Mahananda Milk I prefer that because it tastes awesome.  When you reduce the milk the colour changes and the taste of the dish is also yummy.

In Kerala, a vessel called uruli, see the picture below, the kheer is made it in it.

Today is International Women's day. Co - incidentally, our friends and neighbours decided to host the Kitty Party today.  Hence I decided to make this kheer.  Although I have made this and clicked the photographs so many times, could not post it as I totally forgot about this.   Hence I thought I will post the same today.


Happy women's day.

Let us look at the recipe now.

GINGER, GARLIC, GREEN CHILLI PASTE, 3G PASTE ll BACHELOR'S TIPS #3

Ginger, garlic, green chilli paste  is an integral part of all Indian cuisines.  Those who are working can make their day easy by making and storing the same in fridge.  Although I prefer freshly made, due to lack of time, I make all these three pastes and tomato puree, tomato paste and store it in fridge which is quite handy early in the morning/evening while cooking.

It is handy especially for the bachelors cooking.

TENDER COCONUT FALOODA WITH VANILA ICE CREAM

Here is yet another post of summer cooler.  Tender coconut itself is cooling.  Added to that is sabja or known as basil seeds makes it more effective.

Today was my friend's son's birthday and we made this as a surprise for them.  It was liked by all and her sister specially told me to make it some other day as she could not have it with ice cream due to her sore throat.  She said she will come with her husband specially to have this.

It is very simple and easy to make.

Tender coconut falooda

CAULIFLOWER PICKLE

Pickles are part of the menu in Indian Cuisine.  Varieties of pickles are made by using various ingredients and style.  However, basically, it is made with chilli powder, mustard seeds, salt and oil.  Here is a variety with vegetables.  The rich nutrients flower vegetable is used for subzi, pav bhaji, for making bhajias etc.

Excellent source of vitamin C.  Vitamin C is a proven antioxidant helps fight against harmful free radicals, boosts immunity and prevents from infections and cancers.
It contains good amount of many Vital  B Complex group.  It is also a good source minerals such as manganese, copper, iron, calcium and potassium.

Apart from making bhaji, I have made pickles out of it and we all loved it.  Here I am sharing with you the recipe which is very simple, easy to make and can be made instantly.

Cauliflower pickle

TENDER COCONUT PAYASAM OR MILK SHAKE, ELANEER PAYASAM OR MILK SHAKE

My 450th Post.  unknowingly, it became a sweet, lovely summer cooler drink.  After posting only, I noticed it was my 450th post.

Thank you everyone who stood beside me to happen this blog and the lovely journey from 5th May 2013 onwards.  My sincere thanks to Madhura, Dahlia Twinkle & Kaveri Venkatesh, My son Krishnan Iyer, My nephew Shankar for inspiring me to create the blog.

I am loving it.  Ofcourse,  I cannot forget my husband, my daughter, my neighbours and my judges Rinku, Anjali, Trushma and my office colleagues and friends for tasting the dishes and their lovely comments, critics, advise etc.

Summer has started and the the heat is on.  Everyone wants cold drinks, be it lassi, butter milk  sugar cane juice, whatever it is.  But it should be healthy at the same time cooling the body.  We have natural resources to quench our thirst and cool the body.  tender coconut water is one of the best  summer cooler.  If added something extra to it, makes it yummy, healthy and tasty.

Yes, I am talking about tender coconut milk shake or payasam, elaneer payasam or milk shake.  No need to cook.  you can make it instantly and drink it with ice cubes or refrigerate it and serve cold.

Exams have started and it is a best drink for the children.  watch on Youtube: tender coconut payasam
tender-coconut-falooda-with-vanila-ice cream

Tender coconut payasam or milk shake, elaneer payasam or milk shake

BHAINGAN BHARTA

Bhaingan bhartha is made out of the purple colour big brinjal (egg plant) by roasting the same on the gas stove.  In the beginning I never used to like this dish as it had a peculiar smell.  But during our visit to Delhi, in one of our friend's house,we had this dish along with roti for lunch.  I could not make out  that it was bhaingan bharta.  It was made so tasty, even my husband who never used to like brinjal started eating this stuff.  After coming from Delhi, it used to be one dish compulsorily in our house every week.

Bhaingan bharta

AVIAL PARATHA

 Parthas are everybody's favourite.  You serve hot with a blob of butter on it or with dal makhani, curd, pickle or with chunda, muraba.  I love to eat it with pickle and curd.  I always make this for breakfast for my children.

I had some left overAvial with me and did not want to have the same the next day.  So thought of making paratha out of it and believe me it came out so well and tasty.  Similarly, you can make the parathas with left over dal, pav bhaji ki bhaji, baingan bartha etc.  It is a best out of waste item and can be enjoyed as it is with a cup of tea or coffee or with pickle and curd.  watch the Youtube: avial paratha

AVIAL

Avial is prepared with various kind of vegetables in coconut based gravy.  It is the speciality of Tamilians as well as Keralities.  During the feast, this is one of the main dish which is served.  By mixing up the vegetables, all the nutrients, fibers, vitamins and minerals are made available in one dish.

It is a very tasty main dish as well as side dish.  This can be served with rice, roti.

AVIAL

YOGHURT KADHI, DAHI KADHI

Dahi kadhi, yoghurt kadhi is prepared with yoghurt, dahi, thayir.   This is a special dish of Maharashtrian served as an appetizer or with  steamed rice, pulao etc.  I love to drink this hot whenever I get a chance.  The flavours of ginger, garlic and the onion in it gives a different taste to the kadhi.

APPLE, METHI SPROUTS PICKLE

I am a big fan of pickle.  The most liked one is vadu mangai with curd rice.  I always try my hand on pickle with vegetables or fruits or sprouts.   I have already made apple pickle.  Now I tried it with the methi sprouts  and apple which I had with me and it was awesome. It is very simple and easy to make.

You also enjoy making it and serve to your loved ones.

Apple methi sprouts pickle