Nendram Pazham Pradhaman

Nendram Pazham Pradhaman

Nendra Pazham is the Kerala special banana Last week I brought it from KeralaIt become ripe. So Today for my Poornima Puja I prepared this Payasam/ Pradhaman as Neividhyam. Pradhaman is basically payasam prepared with coconut milk.The flavour of jaggery and coconut milk together with the sweet ripe plantains, Made this payasam just divine.

Ingredients :

Ripe Banana /Nenthrapazham  - 2 (big)

Jagerry/vellam -1 cup (crushed)

Thin coconut milk 3rd extract-11/2 cup

Semi Medium Thick Coconut milk - 2nd -1cup

Thick Coconut milk - 1st extract  1/2 cup

Coconut - ¼ cup, cut into small piece

Cardamom powder -1/2 tsp

Cashews nut -2 tsp

Raisins - 2 tsp

Ghee - 4 tbsp

 

Method:

1.In a pan add 1/2 water and chopped ripe banana pieces.

2.Let it cook fully Grind or mash the cooked banana and make it into a smooth pulp, do not add any water while grinding or mashing.(I used Mash Banana with spatula)

3.In little water melt jaggery and make a thick syrup. Strain to remove any impurities and set aside.

 

4.Add the nendram pazham pulp and mix well. Stir it well and mash with the back of the spatula if you find any lumps.

5.Cook on medium heat for 4 to 5 minutes, stirring continuously, till the banana and jaggery mixture come together as a mass.

6. Add 3rd extracted milk. Stir and cook till it thickens up. Then add 2nd extracted milk and cook for  minutes. Stir occasionally to avoid burning.

7. Turn of flame and add the Thick coconut milk. Mix well.

8.Heat ghee in a small pan fry cashews,raisins and coconut pieces and add this to the pradhaman.

9.Yummy NendraPazha Pradhaman is ready,Serve hot orWarm!

Sri Rama Navami Neivedyam

On Chaitra Sukla Navami (the ninth day of the bright half of Chaitra) 'Sree Ramanavami' is celebrated. Sree Rama was born on this day and years later on the same day Rama married Sita.  'Sree Sitarama Kalyana Mahotsavam' (wedding) will be performed in all Sita Rama Temples all over South India. celebrating Sri Ramanavami I star Nine Days of Sundara Kandam ParayanamFrom Prathami thithi  and I complete Sundarakanda Parayanam on Rama Navami

For Sree Ramanavami we offer Payasam ,Neer Moor( Butter milk) and Panakam Panagam ( Sweetened water) are the main naivedyams for the lord. Kosamari (Salad) usingMoong dal, is also prepared.

Panakam:

It is made with jaggery,water,dry ginger powder and lemon juice

Ingredients:

Water –2cups

Grated Jaggery – 3 tbsp

Dry Ginger powder-1tsp

Cardamom Powder –pinch

Lemon Juice-- 1 tbsp

Method

Soak jaggery in 1 1/4 cup water for 15 minutes. Filter it to remove impurities.

Add lemon juice, dry ginger powder, cardamom powder and mix well. Panakam is ready for neivedhyam.

Neer Moor:

Ingredients 
 Curd – 2 table spoons

 water – 2 cups

  Curry leaves 1 twig finely chopped

 A pinch of salt

Method

    Beat the curd well and  add all ingredients.It is ready for Neivdhyam

Rice Coconut Payasam/Kheer

Arisi Thengai Payasam is a traditional payasam which we make during festivals and special occasions as it is very quick and easy to make..This Payasam/Kheer is is an absolutely delicious desert and It is prepared from freshly grated coconut, rice and jaggery. .  It tastes too good with the richness of coconut and with the flavor of cardamom.

 

Ingredients:

    Raw rice- 2 tblspn

    Grated coconut- 1/2 cup

    Grated jaggery - 3/4 cup

    Boiled milk - 1 cup

    Cardamom powder - 11/4 tspn

    Cashew nuts – 6 to 7, broken

    Ghee – 1 tsp

    Water - 2 cup

Method

1.Wash and soak the rice in water for 30 minutes.

2.Drain, and grind along with coconut into a fine paste, adding about ¼ cup of water.

3.Dissolve the jaggery, by heating it with ¼ cup of water, strain to remove impurities. Keep aside.

4.Transfer the ground paste, to a heavy bottom vessel. To this add about 2 cups of water and heat on medium flame.

5.Keep stirring else it will form lumps. Keep stirring and cook until the paste is cooked. The paste will turn semi solid like porridge.

6.At this stage add the jaggery mixture and stir well. Boil on low heat for 3 to 4 minutes.

7.Remove from heat, add the milk and cardamom powder and mix well.

8.In a small frying pan, heat a tsp of ghee and fry the cashew nuts. Add it to the payasam.