Onam Special Payasam

As the compliment for our Kairali customer friends, we had prepared Onam Special Pal Payasam on Friday (28/09/08). Hope all our friends had liked it! Here we are giving some very special Kairali Payasam recipes on the occasion of Onam…

Semiya Payasam | Vermicelli Payasam with Sago

Sago 1 cup
Water 2 cup
Vermicelli 1/2 cup (broken into small pieces)
Milk 2 1/2 cup
Sugar 1 cup
Ghee 3 tablespoon
3 Cardamom pods
Cashew nuts
Raisins

Soak the sago in water for an hour. Boil it with water. Stir constantly to prevent it from sticking to the bottom of the pan, until it becomes translucent. Lower the heat and leave it for 15 minutes. Stir occasionally.

Heat the ghee in a pan. Fry the cashew nuts & cardamom pods in it. Add vermicelli and fry until golden brown.

Add this to the Boiling sago. Then add sugar, milk & raisins. Stir for few minutes until the sugar dissolves. Serve hot.

Parippu Payasam | Green Daal Payasam

Green daal 1/2 cup
Thick coconut milk 1/4 cup
Whole milk 1/4 cup
Sugar 1/4 cup
Ghee 2 tablespoons

Soak the green grams in water overnight. Boil it with water for 20 minutes, until the green gram is cooked(over low heat). Then add whole milk, coconut milk, sugar & cardamom pods. Stir constantly for 10 minutes, until the sugar is dissolved. Add the ghee. Serve hot.

Pal Payasam

1/2 cup Long-grain rice
4 Cardamom pods
1 1/4 cup Sugar
Blanched Almonds
2 cups water
2 1/2 cup Milk
Blanched unsalted pistachio nuts
1 tablespoon rose water

Wash the rice and boil in the water over medium heat for 5 minutes, until the rice is 1/4th done. Drain it and set aside.

In a heavy based pan, boil the milk with cardamom pods over medium heat. Add the rice and cook for 40 minutes, until the rice is fully cooked and the milk becomes thick. Stir constantly to prevent sticking. Then add sugar, almonds, and pistachios & cook for 5 more minutes, until the sugar dissolves. Stir constantly. Sprinkle rose water & Remove from heat. Remove the cardamom pods. Serve warm or chilled.

Idichu Pizhinja Payasam

Coconut Milk - 1/2 cup
Raw rice : ¼ cup
Jaggery : 1 cup
Sugar : 2 tbsp
Pure ghee: 2 tbsp

1. Wash and cook the rice in the third milk.
2. Melt the jaggery in one cup of water and strain it to remove sand particles and other impurities.
3. Transfer the cooked rice to a thick bottomed wide mouthed vessel. Add the jaggery syrup and boil until the rice and the jaggery syrup are well blended and the raw jaggery smell disappears. Add the ghee and stir well.
4. Add the second milk and boil for another 5- 6 minutes until the payasam starts thickening. Add the first milk and immediately switch off the stove. Keep stirring..

How is it? Prepared at home? Write to us!

Table Mannerism..... What? Why?? How???

Good basic table manners are important because they ensure that both guests and hosts are comfortable at the table. Table manners are mostly common sense. Following these will carry you through most common situations from Formal Dinners to a night of poker with the guys.

1. Sit up straight. Try not to slouch or lean back in your chair (even if you are playing cards and don't want you opponents to see your hand).

2. Don't speak with your mouth full of food. Sure, you've heard your mother say it a hundred times, but no one likes to see a ball of masticated meat in your mouth. If you feel you must speak immediately, if you have only a relatively small bite, tuck it into your cheek with your tongue and speak briefly.

3. Chew quietly, and try not to slurp. This is a corollary of rule number 2. Making noises is not only unappetizing, and distracting, but it can also interrupt the flow of conversation.

4. Keep bites small. In order to facilitate the above rules it is smart to keep bite sizes to a moderate forkful. Cut meat and salad so that it doesn't hang from your mouth after you shovel it in. Don't cut all of your meat at one time, this tends to remind people of feeding small children - and the messiness associated with this activity.

5. Eat at a leisurely pace. This rule, besides being good for the digestion, also shows your host that you want to enjoy the food and the company. Eating quickly and running is sign of disrespect for the host, as it shows that your focus is on the food and that you would rather be at home watching the grass grow than passing time with your host.

6. Don't wave utensils in the air, especially knives or if there is food on them. Besides the danger of knocking over glasses, piercing waiters or launching a pea into the eye of your date, this is a sign of over-excitedness that may be unappealing to those present. Earnestness is to be commended, but irrational exuberance goes beyond the limits of good table manners.

7. Keep your elbows off the table. You have also heard this one from your mother, ad infinitum, but in close dining situations it is a vital rule. Elbows take up table space and can be a danger in knocking plates or glasses. Elbows on the table give you something to lean on and tend to lull you into slouching. If you must lean on the table a good tactic is to take a roll or piece of bread into your free hand and rest part of your forearm on the table.

8. Don't Reach. You don't want to get in the way of people either eating or talking. Not only is it as impolite as standing in front of a TV with other people behind you, but there is always the possibility of upsetting glasses or running your sleeve through someone's mashed potatoes.

9. Don't forget please and thank you. These are handy words in most situations but especially vital at the table where common courtesies are noticed by everyone present.

10. Excuse yourself when leaving the table. You don't want people to think that you are tired of their company. If you must leave the table make your excuses somewhat obvious and appear to be pressing. You want to leave people with the impression that you would rather remain at the table talking with them than doing anything else, but the matter at hand is so pressing that it must be attended to at once.

11. Compliment the Cook. Even if the food is perfectly awful say something nice. You don't have to lie, simply find the positive side of the burnt leg of lamb..."Gee, the sauce was sure tasty." It is always pleasant to end a meal on a positive note.

12. Wipe your mouth before drinking. Ever notice that disgusting smudge on the edge of your wine glass? This can be avoided by first wiping your lips with your napkin.Is it worth reading?? write to us!

Gasagase Payasa (Poppy Seeds Payasam)

Gasagase Payasa is very traditional and authentic to Karnataka. As most of you would know, poppy seeds are the source of opium. So, don't be surprised if you find yourself dozing off after having a hot cup of Gasagase Payasa :D. There are different ways of making Gasagase Payasa..... some people soak the rice and poppy seeds, while some others roast and powder it. Here's how we make it in our place....

Ingredients:

4 tsp Poppy seeds

1 tsp White Rice, uncooked

1 cup Grated Coconut, fresh/frozen

1/4 cup Desiccated coconut/Copra/Kobbari

3-4 tbsp Jaggery

1/4 cup Milk

1/2 tsp Elaichi, powdered

4-5 strands of Saffron (optional)

8-10 Cashews/Almonds (optional)

Method:

1. Dry roast poppy seeds and rice until they turn crisp and lightly change color.
2. Finely powder the roasted poppy seeds and rice in a blender without adding any water.
3. Add grated coconut, desiccated coconut, some water and grind to a smooth paste.
4. Add half a cup of water and strain the paste through a finely perforated strainer; Retain the liquid - this will make the payasam later.
5. Transfer the coarse residue into a blender; Add some more water and grind again to a smooth paste.
6. Repeat steps 4 and 5 about 3-4 times.
7. Add jaggery to the strained liquid and boil on low-medium heat until all the jaggery dissolves; Remove from stove.
8. Dissolve saffron strands in 1/4 cup of warn milk and set aside for 5-10 mins.
9. Add powdered elaichi,warm milk with saffron and mix well; Serve hot and relish.

Prep Time: About 40-45 mins;

Serves: About 3-4 people;

Ganesh Chaturthi Recipes

Ganesh Chaturthi, the birth anniversary of Lord Ganeshji, is celebrated with great pomp and show in India. It is a popular Hindu festival that is celebrated in a grand manner every year According to the Hindu calendar; the festival comes on the 4th day of Bhadarva Shukla-Paksh and falls around August or September. Though celebrated all over India, Ganesh Chaturthi has its celebrations grandest in Maharashtra. The festival is celebrated for about 7-10 days. On the day of the Chaturthi, i.e. the last day dedicated to the elephant-headed god, shrines are erected, firecrackers let off, and huge images of Ganeshji are carried in grand procession for 'Ganesh Visarjan', accompanied by the sound of devotional songs and drums.

India is a land of festival and celebrations and Lord Ganesh is known for his inclination towards sweets. Therefore, a festival dedicated to Lord Ganesha will always be incomplete without special sweet dishes. There are a variety of sweets made on this occasion, with the most popular one being Modak. The worshippers visit Ganesh temples on this day, to perform Puja and offer many other sweets and milk to idols of Lord Ganeshji. The enjoyment of this ten days festivals can be doubled by preparing sweets and delicacies, like Besan Ke Ladoo, Motichoor Ke Ladoo, Kaju Ke Barfi, Puliyodarai,Karanji, Puran Poli Modak, Rawa Ladoo and Moong Dal Ka Halwa. Lets us check out the recipes for these sweet dishes.

Besan Ke Ladoo
Ganesh Chaturthi is a festival dedicated to the Lord Ganesha, who is well known for his love and inclination towards sweets like modak and besan ke ladoo. Therefore, it is of prime importance to offer the Lord besan ke laddu on this special occasion. No doubt, these ladoos are very tasty and are loved by almost everyone.

Kaju Ke Barfi
Ganesh Chaturthi is a festival dedicated to Lord Ganesha, who is known for his inclination towards sweets. So, how can the celebrations be complete without the inclusion of a few sweets? One of the sweets that are most commonly made around Ganesh Chaturthi is kaju barfi. What are you waiting for? Bring good luck and prosperity into your home, by celebrating the occasion with mouth watering kaju barfi.

Karanji
Ganesh Chaturthi is a very popular festival, which is celebrated all over India, over a period of ten days. The celebration includes fasting, feasting and distribution Prasad (sweets offered to Lord Ganesha). Karanji is one of the special recipes for Ganesh Chaturthi. It is very easy to cook and great to eat. Go ahead and enjoy the occasion by preparing delicious Karanji and soaking yourself completely in the festive spirit.

Modak
Modak is a famous Indian sweet, prepared especially on the occasion of Ganesh Chaturthi. It is known as Lord Ganesha's favorite sweet. Thus, majority of the people consider it a must to make Modak on the very first day of Ganesh Chaturthi. The celebrations are regarded incomplete without Modak, a sweet that is greatly associated to Ganesh Chaturthi.

Motichoor Ke Ladoo
Motichoor Laddu is thought to be the favorite food of Lord Ganesha. In fact, the sweet also finds a mention in the aarti of lord Ganesha, where a line goes "ladduan ka bhog lage, sant Karen seva". So, when it is occasion of Lord Ganesha's birthday i.e. Ganesh chaturthi, then how one can forget to make the sweetmeat.
Besan Ke Ladoo

Ganesh Chaturthi is a festival dedicated to the Lord Ganesha, who is well known for his love and inclination towards sweets like modak and besan ke ladoo. Therefore, it is of prime importance to offer the Lord besan ke laddu on this special occasion. No doubt, these ladoos are very tasty and are loved by almost everyone.

Kaju Ke Barfi
Ganesh Chaturthi is a festival dedicated to Lord Ganesha, who is known for his inclination towards sweets. So, how can the celebrations be complete without the inclusion of a few sweets? One of the sweets that are most commonly made around Ganesh Chaturthi is kaju barfi. What are you waiting for? Bring good luck and prosperity into your home, by celebrating the occasion with mouth watering kaju barfi.

Karanji
Ganesh Chaturthi is a very popular festival, which is celebrated all over India, over a period of ten days. The celebration includes fasting, feasting and distribution Prasad (sweets offered to Lord Ganesha). Karanji is one of the special recipes for Ganesh Chaturthi. It is very easy to cook and great to eat. Go ahead and enjoy the occasion by preparing delicious Karanji and soaking yourself completely in the festive spirit.

Modak
Modak is a famous Indian sweet, prepared especially on the occasion of Ganesh Chaturthi. It is known as Lord Ganesha's favorite sweet. Thus, majority of the people consider it a must to make Modak on the very first day of Ganesh Chaturthi. The celebrations are regarded incomplete without Modak, a sweet that is greatly associated to Ganesh Chaturthi.

Motichoor Ke Ladoo
Motichoor Laddu is thought to be the favorite food of Lord Ganesha. In fact, the sweet also finds a mention in the aarti of lord Ganesha, where a line goes "ladduan ka bhog lage, sant Karen seva". So, when it is occasion of Lord Ganesha's birthday i.e. Ganesh chaturthi, then how one can forget to make the sweetmeat.

Puliyodarai
Ganesh Chaturthi or Ganesh Utsav is celebrated all across India and is also the biggest festival in Maharashtra. This festival is celebrated with great fervor and joy. People gather together with their family and friends to celebrate the birthday of Lord Ganesha. And as it is a birthday celebration, it cannot go without food. Various special dishes are prepared on this special day and offered to the Lord. One of the most famous recipes prepared on this occasion is Puliyodarai.

Puran Poli
Ganesh chaturthi is celebrated as the birthday of Lord Ganesha across India. According to Indian traditions, dishes such as halwa and puri are must to be added in the menu of the birthday celebrations. Same is the case with the birthday of Gods. Ganesh chaturthi celebration witnesses with the preparation of lots of delicious dishes and one of them is Puran Poli.

Rawa Ladoo
Ganesh Chaturthi is celebrated as the birth anniversary of Lord Ganesha. It is believed that Ganesh Ji is fond of sweet food and thus, His birthday is celebrated with variety of sweets and other dishes. A special sweet dish called Modak and many other sweets, along with milk, is offered to idols of Lord Ganeshji at home and in temples. One famous sweet dish which is usually prepared on Ganesh Chaturthi is Rawa Ladoo.

Moong Dal Ka Halwa
Lord Ganesh is very fond of food, especially, and this is why a long list of recipes is prepared on the occasion of Ganesh Chaturthi. Traditionally, the devotees during prepare several recipes to offer to Lord Ganesha, on his birthday. Moong Dal Ka Halwa is among these delicacies. This year, make the occasion of Ganesh Chaturthi sweeter, preparing mouth watering Moong Dal Ka Halwa.

Kokum Rasam...... How to prepare?

PunarPuli..BaddPuli..Birinda..Kokum.......

Little is known about these tangy, purple berries native to India. Used widely in refreshing drinks and coastal curries, kokum offers a wide range of medicinal properties. Read on to find out what these pretty fruits can do for you and what you can do to max out the health benefits of kokum.

Kokum (botanical name: Garcinia indica), is a deep purple fruit that is very similar to Mangosteen. The tree is native to the Western Ghats and Konkan regions of India and the fruit is commonly used in west-Indian cuisines. Various parts of the tree such as the seeds and bark of the root are used in Ayurvedic preparations since they offer a myriad of health benefits.

Dried Kokum fruit rinds are widely used in cooking as they impart a sweetish-tangy flavor to the food. The fruits contain citric acid, acetic acid, malic acid, ascorbic acid, hydroxycitric acid and garcinol.

Medicinal Properties and Application:

· Kokum fruits contain rich amounts of anti-oxidants that bind with free radicals and prevent oxidative damage to body cells. They also promote cell regeneration and repair.

· Kokum juice is especially popular during scorching summer months as it has a cooling effect on the body and shields the body against dehydration and sunstroke. It also helps in bringing down fever and allergic reactions.

· Kokum seeds contain a high percentage of oil that freezes to form Kokum butter. Kokum butter is extensively used in the pharmaceutical and cosmetic industry as it works wonders on dry, chapped, sensitive, irritated or burnt skin.

· Kokum butter is rapidly gaining popularity over cocoa butter as an intensive skin moisturizer.

· Due to its soothing and healing properties, it is also applied directly to wounds and infected areas on the skin.

· Kokum butter is rich in healthy fats like stearic and oleic acids and can also be used as edible oil.

· Extracts from the Kokum fruit are traditionally used to relieve gastric problems like acidity, flatulence, constipation and indigestion.

· Kokum juice is a healthier and far more refreshing option as compared to commercial bottled drinks. It acts as an appetite stimulant and also has anti-helmintic properties.

· Ayurvedic medicine also uses Kokum infusions to treat piles, dysentery and infections. Kokum is known to strengthen the cardio-vascular system and stabilize liver function.

· The hydroxycitric acid present in the fruit fights cholesterol and curbs lipogenesis, thus aiding weight loss.

Availability and Use:

Dried Kokum is easily available at most Indian food stores. The rinds may be soaked in hot water for a few hours to extract the juice which may be mixed with spices and consumed directly. Alternatively, you could add a few pieces of the dried rind to curries and gravies as a substitute for other souring agents like tamarind, vinegar and lemon juice.

Kokum Rasam.... How to prepare? here is a method:

Ingredients:

Dried Kokum/bhadpuli: 8-10

Water : 1 liter

Powdered Jaggery: 1.5-2 tbsp

Salt: According to taste

Onion: 1 medium sized

Green Chilli: 2-3 (small ones, they are very very hot) or 4-6(normal ones)

Coconut Oil : 1 tsp

Curry Leaves: 1 strand

Mustard Seeds: 1 tsp

Method:

• Boil the water. When water is hot, add the dried kokum pieces to it. Let it boil for about 1 minute
• Let the mixture soak for about 10-20mins.
• Finely chop the green chillies & add the chillies to the same water & squeeze the juice of the kokum + green chillies.
• Discard the squeezed kokum. Add salt, jaggery & mix well. No need to heat it again.
• Finely chop the onion & add the raw onions to the rasam prepared.
• Prepare the tempering. Add oil. When oil is hot, add mustard seeds, when mustard seeds splutter add curry leaves & saute till the leaves color change. Pour this tempering to the rasam prepared.
• Rasam is ready to be served.

Notes:

• Unlike conventional rasams, this rasam is not boiled & consumed warm or cold. It can be preserved for 3-4 days in fridge(Add onions & tempering only for the required quantity). This rasam tastes better the next day.


• Curry leaves has tremendous health benefits. Finely chop the curry leaves & then add it to rasam or any vegetable. This way, we donot discard the curry leaves & consume them.


• Adjust the sweetness in the rasam according to one's family needs.


• Store bought kokum/punarpuli would be soaked in salt & then dried. Hence adjust the salt level accordingly.


• If hands start burning after squeezing the green chillies, apply coconut oil on your palms.

How to prepare Paneer Jalfrezi??

Hi Guys

We prepared Jalfrezi this week and many asked about the preparation. Here we give the method of preparing Paneer Jalfrezi:

Here's a very simple recipe for a spicy and mouth-watering Paneer Jalfrezi:

Ingredients:

200 gms Paneer cubes,

1 large onion chopped (chop them into small square shapes if possible),

3/4 cloves garlic crushed,

1/2 inch piece ginger grated or 1 tspn ginger paste,

2 large tomatoes coarsely pureed,

1 tspn concentrated tomato puree (optional),

1 large green capsicum cut into small square shapes,

4 baby corn (each one cut into 2 to 3 chunky pieces)

1 tspn garam masala,

2 tspn chilly powder,

4 tblspn oil for cooking

salt to taste,

lots of coriander for garnishing and a few cherry tomatoes if available.

Method:

Note: Before starting the actual cooking immerse the paneer cubes in warm water and leave them in the water until the time you need them. This makes the paneer beautifully soft on cooking and doesn't turn it leathery.

1. Heat the oil in a kadhai and saute the onions ,ginger and garlic for a few mins,

2. Next add the crushed tomatoes and tomato paste and cook thoroughly on a medium heat. Add small amounts of water if the mixture begins to stick to the pan,

3. Now add garam masala, chilly powder, salt and stir it all in,

4. At this stage add the baby corn and the capsicum and half a cup of water . The baby corn and capsicum should be cooked but there should also be a bit of crunch in them. So don't overcook them.

5. At the last stage add the paneer and give the whole jalfrezi one last boil on medium heat and switch off the gas.

Decorate with whole cherry tomatoes, thin slices of raw capsicum , fresh coriander and serve with parathas or rotis