Pasiparuppu Payasam/ Moong dhal Payasam

Pasiparuppu or Moong dhal payasma is something i like but i do it on occasions. It is purely a South Indian sweet dish. This time am doing this for Vinayagar Chathurthi. People in Kerala do this payasam every year for Onam. In Tamil Nadu brahmins do it often for their poojas as neivethyam (prasadham). 

It is a jaggery based dish where we do not use sugar. Jaggery is good for health. Sometimes jaggery may have dust and residues in it. So better dissolve jaggery in little water and sieve (filter) it to remove the impurities.

Rava Laddu

My first and favorite festival is Vinayagar Chathurthi. So there is special every year in my home. I love sweets and rava laddu is my all time favorite. My mom do it every year for both chathurthi and Diwali.

My mom do rava laddu in two types. I like the one with coconut and milk, and the recipe here is the same. I love the coarse texture of rava and crunchy taste of coconut in it. All the ingredients to make this rava laddu will be there in every home so that makes it easy to do it any day. It is a quick, tasty recipe and is perfect if you do not want to spend much time in kitchen.

As we add coconut and milk this laddus cannot be stored long. But i bet you will not keep it that long.         Let's start...

Ingredients:

Yields 15 laddus

Rava/ Semolina - 1 cup
Grated Coconut - 1/2 cup
Sugar  - 1/2 cup
Milk - 1/4 cup
Cashew nut - 10 nos
Rasin - 10 nos
Cardamom powder - pinch
Ghee - 1 -2 tsp

Method:

1) Powder the sugar and cardamom and keep it aside.

2) In a non stick pan heat 1 tsp ghee and roast cashew, raisin to golden brown. Keep it aside

3) Melt the remaining ghee and add rava. Roast it in low heat until you get the aroma.

4) To this add grated coconut and roast for 2 mins. Mix well

5) Add sugar and cardamom powder. Roast it another 1 min. Now add roasted cashew, raisin and switch off the stove.

6) Add milk little by little and mix well.

7) Once you get the consistency to make laddu (should lightly stick to your paddle), stop adding milk.

8) Let it cool for 2 - 3 mins and then take a small portion of it and start making balls of your desired size.

9) Laddu is ready. Store it in airtight container for 2 days.

Note:

1) Powdered sugar is available in market. You can also use it.

2) Through out the process make sure you do it in low flame.

3) As we add milk, this can be stored for maximum 2 or 3 days.

4) Instead of adding cold milk, try adding warm milk.

5) Coconut should not change its color while roasting.






Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.

Welcome all to Susi's Wok

Am Sindhuja, live in US.This is my blog with variety of cooking tips and dishes. I spend most of my time cooking and crafting. Am good at Indian dishes especially South Indian. Got interested in cooking after marriage as most women do. In my blog you will find all types of veg and non veg dishes, daily tips, bachelor recipes and traditional dishes.

My cooking needs and ingredients are mostly home made (my mom and grandma style). I have never bought masalas from stores, i like to grind them myself which i feel is good and hygienic. I try dishes first and then will post here with tips for each dish. 

I also tried some of the Western food varieties. The photos i have posted in each recipe are my own. Most of the time i spend doing cooking and taking photographs. Try my dishes and send your experience with photographs to sindhu.mlt@gmail.com which i will post it to my Facebook page.

My other Interest:

I also do painting and crochet, for which i have separate page in Facebook. I spent most time before marriage in painting and drawing. I do fabric painting, glass painting, tile painting, posters and so. Crochet i learnt it from my mom. I take summer classes for painting and handcrafts for kids. 

To see my works like my page in Facebook..

Like

Susi's Home Decors in Facebook

Supporting features:

Support me with your comments and suggestions which i value the most to make this blog more useful. Also you can interact publicly in the comment box below each recipe. Like my pages and support me...

Like 

Susi's wok in Facebook

Susi's wok in twitter




Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.

Mint and lemon chicken (Oven baked)

Mint and lemon chicken is one of the delicious dish suitable for a picnic and get-together. Lemon mint makes a great marinade for chicken breast. This is a dish u might be served in middle east. Its simple and flavorful and makes a great dinner.

Bread Masala with egg podimas

Bread masala is a good breakfast. This suits well for office going ladies and bachelor's. If you have bread onion and tomato thats all, breakfast is ready. Hardly 5 mins to cook and 2 mins to chop onion and tomato and 3 mins to have it. So in 10 mins breakfast is over. I know it sounds good and it also tastes good.

Vegetable Soup

Soup is a liquid food. Soups can be made as thick or clear soup. You may get variety of soup cans in market but doing yourself at home is hygienic and fresh. Whatever the hotels you go, will find soup in starters. There is assaying that soup increases your digestive enzyme.

The soup recipe here is thick soup with béchamel sauce (white sauce). I have recipe to make this sauce under basic tab. The recipe here is with fresh vegetables and so it is vegetable soup. You can use any veg you want. This is good for people who watch calorie in their food.

Ingerdients:

Olive oil - 3 tsp
Onion - 1 medium chopped
Carrot - 1 medium sliced
Beans - 1/4 cup sliced
Corn - 1/4th cup
Celery stalk - 1 medium chopped
Other veg of you choice - 1/4 cup medium sliced
Freshly ground pepper - 1 tsp
Kosher salt - As per taste
Garlic - 2 finely chopped
Bechamel sauce - 2 tbsp (recipe in basic tab)
Spring onions - 1 finely chopped

Method: 

Step 1: Cooking veggies

1) Heat oil in a pan or pressure cooker. Add chopped onions and sauté for a minute and then add chopped garlic, all chopped vegetables and cook.

2) Add 1 cup water and required salt to this and cook covered for 10 mins. If in pressure cooker cook until 1 whistle.

3) Let it cool.

Step 2: Grinding (optional, skip to step 3 if not grinding)

1) Once the cooked vegetables are cooled, take 3/4 th of the vegetables in a grinder leaving water and 1/4th veg in pan.

2) Now grind the vegetables. Water is not required as it is cooked in water.

3) You will get a paste like after grinding.

Step 3: Soup preparation

1) Transfer the cooked veg to a pan and bring it to boil.

2) Now to this add ground veg paste(if not step 2 skip the point). Mix well.

3) Add water if required. Once it comes to boil add béchamel sauce little by little and stir continuously.

4) Make sure clamps are not formed of this sauce.

5) Put the heat to sim and let it for 2 - 3 mins.

6) Serve hot with fresher ground pepper and chopped spring onions.

Note:

1) Veg options - Cabbage, bell peppers, peas, turnip, mushroom and etc

2) Grinding 3/4th veg and adding to the soup give an additional flavor.

3) Bechamel is used to give thickness to you soup.




Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.

White Sauce

White sauce also known as Bechamel sauce. It has many uses. I use mostly for soup and veg salad. Paring with vegetables makes it into a creamy casserole. It can also be used in pizzas as one of the topping. Spicing it with chili or pepper gives you a indian cuisine touch. This is one basic ingredient for soup. Yes you guessed it right, my next recipe is soup. As a preparatory step here is the sauce.

This gives thickness to the soup and also a good flavor. This sauce can also be stored for maximum  a week. Lets do it..

Kara pori (Puffed rice) / Spicy Murmura

Best and easy evening snack is Kara pori. Pori is nothing but puffed rice. These puffed rice are available in all Indian stores. We can use this with many other combinations. But best of all that is kara pori. Noth Indians call it as murmur. This snack is more good than chips varieties. This is also crispy and spicy.

I first tasted this when i was in 5 th grade. I still remember the man in cycle who come everyday to sell kara pori. Now i do it at home once a week. Lets learn it.

Nethili (Anchovies) Fish kulambu

In all of the fish varieties Nethili or Anchovies are the tastiest one for kulambu. I love the smell and taste is just heaven. In India Nethili fish kulambu is everyones favourite. We do fish curry on each saturday and if i see nethili for sure thats my saturday lunch.

Fish kulambu can be made with or without coconut masal. Here i have shown you the recipe with coconut masal. The small nethili or anchovies tastes good than the big ones. Lets start..

Ingredients:

Nethili fish / Anchovies - 1/2 kg
Small onion - 10 nos
Tamarind - Gooseberry size
Turmeric powder - 1 tsp
Salt as required
Oil 4 - 5 tbsp

To grind:

1) Coconut
    Red chili - 8 (adjust to your spice level)
    Cumin seed - 2 tsp

2) Onion - 1/2 cup

Method:

1) Clean each fish (cut the head off) and mix in with pinch of turmeric powder ans pinch of salt.

2) Grind coconut, red chili and cumin seeds separately to a fine paste. Then grind small onions coarsely.

3) Dissolve tamarind in water and sieve out all the residue and keep it ready.

4) In a pan heat 2 tbsp oil and add small onions ans saute it until onion cooks.

5) Add the tamarind water and allow it to boil for 2 to 3 mins.

6) Now to this add ground coconut paste and coarsely ground onion  with required salt and let it boil for another 5 mins.

7) Once all the raw masala smell goes off add clean and washed fish to it with another 2 tbsp of oil. cover it with lid and cook for 5 mins in medium heat.

8) Once masala mixes well with fish put heat in simmer and allow it to boil another 10 mins. Oil oozes out at this stage and give you a good smell.

9) Nethili Kulambu is ready. Serve hot.


Notes:

1) Cleaning the fish is the hardest part. Just cut off the head and pull out all the stuff inside. Clean it with water in a bowl. Wash 2 - 3 times. It has only the center bones which are soft and no need to remove it.

2) The spice level i used here is high, reduce it to your spice level.

3) Cooking in simmer is very important. This gives you the perfect texture and taste.




Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.