Sunday, April 15, 2018

Tri-Fruit /Mukkani Pradhaman

Happy Vishu to all of you! . Vishu is celebrated as new year day in Kerala and some parts of Tamil Nadu. Vishukani is a traditional ritual of arranging several auspicious things to be seen on the Vishu day in the early morning.
For celebrating Vishu  sweet dish will be prepared . so I made pradhaman; which is delicious It is mainly prepared for special occasions and festivals days. So, I decided to make Mukkani pradhaman for Vishu today.There are several 'varieties Payasam' or 'Pradhaman' each with its own unique taste and flavour. The difference between the two is that Payasam uses milk and sugar, Pradhaman is made with coconut milk and jaggery and it  is also mostly made with lentil or with ripe fruits.
Mango, Jackfruit and Banana are the most very important fruits. They are called 'Mukkani'/ Tri-Fruit As these fruits are seasonal and available all together at this summer, thought of preparing a dessert with these fruits which resulted in my MUKKANI pradhaman. Correct amount of mixtures gives the unique blend and enhance the taste of Pradhaman/ payasam. . Mukkani Pradhaman is scrumptious and flavourful. So try this dessert in this summer bcz these fruits available in summer only!

Ripe Mango - 1
Jack Fruit – 4
Jaggery-1 cup
Thin Coconut milk -3rd extract /Monnampal : 1 cup
Semi Thick Coconut milk – 2nd extract /Randaampal : 1cup
Thick Coconut milk – 1st extract /Onnampaal : 1/2 cup
Cardamom powder-1/4 tsp
cashew /raisins- as desired

How to Make Coconut Milk :
Take a 1 1/2 fresh coconut, grate it finely. In a blender or food processor, add the grated coconut with1 cup of water and process for a minute, then squeeze it for milk. This gives you 1cup thick milk.
Return coconut to processor and add 2 cup water and process for couple of minutes and squeeze it for milk in separate bowl. This gives you 1cup thin milk. Like that extract  light, thin thick coconut milk.
1.In a pan dry roast the sabhudhana in a medium flame and  cook it with enough water in a medium flame
2.Peel and roughly chop half the quantity of mango and banana, de-seed the jack fruit and grind these all together to a fine paste without adding water.
3.Finely chop the leftover mangoes, banana and jack fruit and keep it aside
4. Meanwhile melt the jaggery and strain it, Fry the cashews and Raisins in the ghee and keep it aside.
5. Once the sabhudhana cooked add the jaggery syrup and let it cook for 2-3 minutes.
6.Now Add the mixed fruit paste and reduce the fire to low; keep stirring to dissolve and boil until the mixture thickens
7. Now add third extract coconut milk and let it cook for one boil only.
8.Add the second milk and boil again stirring continuously for about 8 – 10 minutes or until the mixture thickens
9.Finally add the first milk and cook for couple of minutes and switch off the flame. Never boil after adding thick coconut milk.
10.In leftover ghee roast the finely chopped fruits (banana, jack fruit and mangoes) until they turn golden brown.
11. Nowadd the fried cashews,cardamom powder and fried fruits to pradhaman and give it a mix.
12.Delicious Pradhaman /Payasam is ready to serve. Serve hot or chilled as you wish and Enjoy!

Thursday, March 15, 2018

Lemon Coriander Soup

Lemon Coriander Soup is a delicious soup made with vitamin C rich ingredients like lemon, coriander, carrots and cabbage. Lemon is a rich source of vitamin C, which in turn helps build immunity from cold and cough and thus this soup makes for a great healthy recipe. This soup has the delicate flavours from the stock and the vegetables. The carrot give it a mild sweetness that balanced the lemon and the chilli perfectly.Lemon's tangy flavours make this soup scrumptious. This soup recipe is quick and easy-to-make and very light for stomach and will refresh you instantly . adding black pepper enhance the flavours in this soup. Enjoy this a healthy soup with piping hot !

Vegetable oil/Butter-1 tbsp
Vegetable stock/ water                -3 cup
Ginger, chopped-1/4 tsp
Garlic chopped  -2 flakes
Onion, chopped               -1 btsp
Cabbage, chopped-1 tbsp
Carrot chopped- 1tbsp
Green chil, chopped-2
Pepper powder-1/4 tsp
Salt-to taste
Coriander stem, chopped-2 tbsp
Coriander leaves finally chopped- 1/2 cup           
Lemon juice-      1 tbsp
Corn flour-2 tsp in 2 tbsp water
For Stock: Use vegetable stock. You can add onions, carrots, garlic, tomatoes, celery and peppercorns. You need to boil all these in water for about 15-20 minutes. Pour the stock through a sieve and it for the soup
1.Wash coriander leaves and vegetables well. Chop the coriander leaves and the veggies finely.
2.Take a pan and heat 2 tbsp of oil/butter in it. Add chopped chillies, onions, garlic and ginger to this, and sauté till they look golden brown.
 3.Add chopped cabbage ,carrots and corn  to the pan. for vegetable stock. You can choose any vegetable of choice. Add four cups of water to this and let it boil for about 15 minutes.
4.Now that it is boiled, switch the flame off and strain the water. Remove the vegetables and your vegetable stock is ready.
5.Add few chopped vegetables to it to make your soup interesting .(I used cabbage, carrot, onion, corn )Stir for few seconds.
 6. Then add vegetable stock, green chili and coriander stem in the pan. Mix it well, let it boil for few minutes on medium flame.
7.Dissolve corn flour in2 tbsp. water. Add corn flour paste in the wok with continuous stirring with spatula to avoid any lumps in the soup. Cook it for another 1-2 minutes.
8. Finally add some salt and pepper for taste and half of the coriander leaves and salt. Mix it well. Let it boil for another 2-3 minutes on low flame.
9.Switch off the flame, Take the soup into a bowl, squeeze some lemon juice into it and garnish with few coriander leaves.
9.Delicious lemon coriander soup is ready to serve, serve hot.
Note:If a clear soup is desired, add more vegetable stock and less of the vegetables. Similarly, for a thicker consistency, the quantity of corn flour can be increased as well.


Wednesday, March 7, 2018

Fruit Custard

Fruit custard is one of those desserts that people from all age groups love. A delicious mix of fresh chopped fruits dunked in a rich and creamy custard. It requires very less preparation & cooking time and can be made from simple ingredients. Fruit Custard tastes best when it is cooked and served chill. It is a good accompaniment at the end of a meal and gives a nice soothing feeling.
Some mix the fruits with the custard and refrigerate but I do not like it because Sweetening the fruits not only acts as a coat and prevents them from getting discoloured quickly due to oxidisation. I personally prefer the custard and the fruits and refrigerating separately. 

Milk-    3 Cup
Custard Powder-    3 Tablespoon
 Sugar-1/2 cup
Cup Chopped Bananas-   1/2 Cup
Chopped Apples-   1/2 Cup
Pomegranate Kernels-    1/2 Cup
Grapes-    1/2 Cup
1.Take 1/4 cup milk in a bowl separately and keep aside.
2.Heat the remaining milk in a sauce pan. When it begins to boil, add sugar and stir well and let it cook over medium flame.
3.To the 1/4 cup milk bowl, add custard powder and mix well till there are no lumps.
4.Add this paste to the boiling milk and stir well to mix. Keep cooking over flame as the custard thickens.
5.Stir occasionally to prevent the milk from sticking on the bottom.Boil this for an additional 2-3 minutes, stirring continuously. the milk changes colour to dark yellow..
6.Remove the pan from the heat and stir for another 2 minutes. transfer to a small bowl and cool completely .Then refrigerate for a few hours to chill.
7.Chop all fruits into bite sized pieces. You can add bananas, apples, grapes, pear, cherries, strawberries, pineapples, pomegranate, mango, orange, kiwi or any other seasonal fruit of your choice.
8.Pour a spoonful of chilled  custard sauce on the fruits. Keep layering this way alternately with fruits and custard sauce to complete the dish.
9.Garnish with chopped pieces of fresh fruit, jellies or chopped nuts like almonds or cashews. Serve the custard chilled.