Paal Paayasam

Wishing a Happy Onam to all...

Onashamsakal.... 

No festival is incomplete without a grand feast which ends with a sweet, So today being Onam, i prepared a simple paayasam, Paal Paaaysam.Whereever malayalees are there , they will definitely celebrate it with a grand Kerala Sadya. So wishing you a Happy Onam to all...
I have prepared a simple Onam Sadya also we made pookalam at home.

 Pookkalam

Kerala Sadya

Recipe for Paal Paayasam
Ingredients

1. Kaima rice/Jeerakashala rice/Basmathi Rice - 2 cups
2. Water - 4 cups
3. Milk - 1 1/2 Litre
4. Sugar - 2 cups (the sweetness of my sugar was less)
5. Cardamom powder - 1/4 Tsp
6. Ghee - 1 Tbsp
7. Cashew Nuts - 10 to 15 slit
8. Raisins - 2 Tbsp

Preparation

• Wash and drain water from rice. In a pressure cooker, add rice and water. Cook for 4 whistles on medium flame. Once done off the flame and allow the pressure to release.Transfer this to a bowl.
• In the same cooker boil milk and cook on low flame.Let it reduce to 1 liter.
• Add sugar and mix well until sugar dissolves.Add the cooked rice and mix well. If lumps are there just mash it using a spoon.
• Now add cardamom powder. Switch off the flame and remove from fire.
• Heat ghee in a pan , fry cashew nuts and raisins till golden brown. Pour this on to paayasam and mix well.
• Serve it hot or cold.

Note

• The payasam thickens with time so switch it off accordingly.
• Addition of cardamom powder is optional.
• Also tempering cashew nuts and raisins in ghee is optional. You can directly add it.

Ariyunda - The Kerala Style

An authentic sweet from Kerala...i have seen, when i was a kid... in my house our maid used to make these. She used to first roast the rice in otturuli and then powder it in "ural & ulakka", a traditional mortar i would say, which is the bigger version of what we use nowadays for crushing spices and all. Nowthat we have mixer/grinder the preparation is very easy.After my marriage my amma used to prepare and send to three of her daughters every year.At home all love this.So here goes the recipe. 

Ingredients

1. Rice - 2 cups (Preferably Kerala Boiled Rice)
2. Crushed or powdered jaggery - 3/4 to 1 cup (add more if the jaggery is less sweet )
3. Grated coconut - 1 cup
4. Cardamom- 5 - 6 nos. (optional) (This will give a distinct flavor)

Preparation

• Heat a  pan and dry roast the rice on medium flame, until it pops up and turns golden brown. Keep it aside to cool for 5 minutes. (First roast 1 cup and then the remaining). 
• Grind the roasted rice using a mixer/ grinder to a fine powder, also add cardamom pods . Transfer it to a bowl.(Keep 1/4 cup aside for coating).
• Now add grated coconut and jaggery to the mixer and grind it for about 3-4 minutes.You will get a paste,to this add the powdered rice and combine well. Transfer the mixture to a plate.

• Shape them into small balls using hand.

• Dust each balls with the rice powder.
• Store in air tight containers.

Notes

• While making balls if the mixture is sticky, just smear a little ghee on your palm and then make the balls.
• If while making balls the mixture is breaking,tightly press and then shape it.
• Dusting is not necessary ,my mother used to do it.

Linking this to Priya of My Kitchen Odyssey event " Favourite recipes" and My Zesty Kitchen, Dish it Out – Kid Friendly Dishes, WTML June 2014 hosted By The Big Sweet Tooth event by Gayathri

 

Chicken and Egg Fried Rice

Ingredients

1. Basmati Rice - 2 cups
2. Water - 7 cups
3. Chicken - 3/4 cup (cooked with a pinch of pepper and salt and then shredded.)
4. Eggs - 2
5. Onion Chopped- 3 small
6. Carrots Chopped - 3 medium
7. Cabbage Chopped - 1/2 cup
8. French Beans Chopped - 1/4 cup
9. Garlic Chopped - 2 Tbsp
10. Ginger Paste - 2 Tsp
11. Green Chilly chopped - 2
12. Spring Onion Whites Chopped - 2 Tbsp
13. Soy Sauce - 1 Tbsp (I used Dark Soy - Ching's)
14. Green Chilli Sauce - 2 Tbsp
15. Pepper powder - 3-4 Tsp
16. Spring onion chopped - a handful
17. Oil - 3 Tbsp

Preparation

• Soak rice in water for about 10-15 minutes. In the meantime boil the required amount of water.
• Drain the soaked rice and add it to boiling water. Cook it uncovered until the rice is 90% cooked(not soft and be very careful not to get overcooked).
• Once cooked add a little salt and drain the water thoroughly. You can either let the rice cool in a fridge overnight or if you want to cook immediately , spread out the rice on trays and cool under a fan thoroughly. Spread using a fork very gently, so that the rice wont break.
• Beat 2 eggs by adding a pinch of salt. Heat a tablespoon of oil and scramble it. Keep aside.
• Now heat oil in a large pan or wok ( i used my non stick biriyani pot), add crushed garlic ,ginger and chopped green chilly. Once it browns add chopped spring onions and onions to it.
• Cook until onions turn soft and translucent. Now add all the chopped vegetables. Saute till the veggies are cooked.
• Add in salt as needed.Add soy sauce , green chilly sauce and pepper powder. Saute well for a minute.
• Now add the scrambled eggs and shredded chicken. 
• Add the cooked rice and gently mix so that the masala is evenly distributed.
• Garnish with chopped spring onions.
• Serve hot.

We enjoyed it with Hot Chilli Chicken....You too Enjoy...............

Try out side dishes for Chicken Fried Rice

   

Noolputtu - Kerala Style Idiyappam - Steamed Rice Noodles...

Ingredients

1. Roasted Rice Powder - 2 cups (I used Double Horse)
2. Boiling Water - 1 1/2 to 2 cups
3. Salt - as needed
4. Grated Coconut - 1 cup or as needed
5. Oil - 1 Tsp

Preparation

• Boil water with oil and enough salt.
• Take the roasted rice powder in a bowl and gradually add the boiling water little by little. Mix with a wooden spatula.
• Add water till you get a smooth and soft dough (be careful the dough will be hot). The dough should not be too tight and it should not be sticky also.
• Boil water in the steamer.
• Grease the idli steamer with little oil. (it will prevent the Idiyappam from sticking) and sprinkle little grated coconut on these moulds.
• Fill the idiyappam maker with smooth dough and rotate the handle. 
• Fill the idli moulds with the noodles coming out of the idiappam maker.
• Once the steam comes from the steamer, place the filled idli moulds and steam the idiyappams for about 8 - 10 minutes. Cook on medium flame. Once done, take out the moulds and leave for 2-3 minutes.
• Serve hot with any curry.. or it can be best served with sugar and thick coconut milk.

.

Note

• If using home made rice powder, roast it well to the perfect.
• If using an ready-made , use the best quality one.
• Do no add too much water to the dough, as it will be difficult to get the dough out of the mould and strings will not be perfect.

Linking this to Healthy Breakfast at Nandoo's Kitchen and Priya's

Chicken-Egg Pulav

Ingredients

1. Chicken - 150 gms
2. Rice - 2 cups ( I used Sona Masoori - pachari)( You can also use Basmati rice)
3. Onion - 2 Large
4. Carrot - 2
5. Green Chilly - 4-5
6. Red Chilly powder - 1 Tsp
7. Pepper powder - 3-4 Tsp
8. Egg - 2
9. Chicken Stock - 1/4 cup 
10. Garam Masala
11. Coriander Leaves - 2 Sprigs
12. Salt

Preparation

• Cook rice and keep aside.
• Boil and cook chicken, with little pepper powder and salt. Cool it down, and shred and keep.
• Heat oil in a kadai, add chopped onion and green chilly. Saute till the onions becomes pink and transparent.
• Add chopped carrot to it. Saute well and cook till the raw smell goes.
• Add red chilly and pepper powder. Add shredded chicken to it. Mix well.
• Beat eggs with the chicken stock. Add this mix to the masala. Cook and scramble eggs with the masala. Add salt and garam masala to it.
• Now add the cooked rice to it. Mix well. Garnish with chopped coriander leaves.
• Serve hot with cucumber raita, pappad and pickle.

Linking this to Lunch Box series - Kids Delight Event and a pretty Giveaway! and spicing your life 

Mint Flavored Rice (Pudhina Rice/Pudhina Baath)

Ingredients

1. Cooked Basmathi/Sona Masoori rice - 2 cups

For the masala

1. Ginger - 2" piece
2. Green Chilly - 10
3. Garlic - 6-8 
4. Onion - 1 Big
5. Grated coconut - 1/2 cup
6. Mint Leaves - 1 cup
7. Oil - 3 Tbsp
8. Salt - as required

Preparation

• Grind ginger, green chilly, garlic and onion in  a mixer to a paste. Transfer into a bowl.

• Then grind grated coconut and mint leaves to a coarse paste.(Do not make a smooth paste, it should be grainy).Mix both the masalas.

• Heat a pan/kadai, add oil, then add the mixed  masala to oil, saute until its raw smell goes.Add salt.
• Now add the cooked rice to it. Mix the masala and rice well.
• Serve hot with cucumber-onion raitha, pickle and pappad.

Thalassery Chicken Biriyani

       Biriyani is something everybody loves to have anytime...... @Thalassery ,its like, even for Onam ,we prepare Chicken Biriyani.. Biriyani is meant like that for us...... The taste of Biriyani differs from home to home.... and when it Thalassery.....you should defenitely try Chicken or any non-veg biriyani from Old Paris Hotel..... its YUMMMMM.....

So here is my way of Thalassery Biriyani.....We serve it with raitha, sweet dates pickle, cocnut chutney, cabbage thoran and pappad......

Serves 6-8 People

For the Marination

1. Chicken - 1 ½ Kg
2. Turmeric powder – ½ Tsp
3. Ginger-garlic crushed – ½ Tsp each
4. Green Chilly crushed – 2 Tsp
5. Yogurt – ½ Cup
6. Salt – 1 Tsp

For Rice

1. Kaima rice/ Geerakashala rice /Baasmathi rice – 4 cups
2. Dalda(Vanaspathi) – 1 Tsp
3. Ghee – 1 Tsp
4. Fennel seeds(Perumjeerakam) – ½ Tsp
5. Cloves – 6-8
6. Cinnamon Sticks – 5-6
7. Cardamom – 4 -5 pods
8. Bay leaves – 3
9. Salt - as per taste

For the Masala

• Fennel seeds(perumjeerakam) – ½ Tsp
• Onion (Thinly sliced) – 8 Large
• Garlic (crushed) – 3 Tbsp
• Ginger (crushed) – 3 Tbsp
• Green Chilly (crushed) – 10 – 15 (Depending upon pungency)add
• Tomatoes (Sliced) – 4
• Coriander Leaves – 1 cup
• Mint Leaves – 1 cup
• Turmeric powder – ½ Tsp
• Pepper powder – 1/4 Tsp
• Garam Masla – 1 Tsp (Extra to sprinkle on rice while layering) ( Home Made)
• Salt
• Curd – 1 Tbsp (Optional)
• Dalda(Vanaspathi) – 2 Tbsp
• Ghee – 2 Tbsp

Layering

• Briryani Masala
• Fried onions, cashew nuts and raisins
• Ghee
• Chopped coriander and mint leaves

Method to Prepare Biriyani

Marination 

• Wash chicken and drain of all the water from it. Marinate the chicken with the ingredients and keep for atleast 2 Hrs.

Rice Preparation

                 I usually prepare ghee rice in cooker, which is easy and time consuming. Since i have a 6 Ltr cooker i prepared the rice twice(2 cups rice each time). If you have a bigger one good.....

Or If you have your own way,  prepare it like that.

• Wash the rice and strain all the excess water from rice using a colander.
• In a cooker heat  vanaspathi and ghee, when it melts splutter fennel seeds, add all the dry spices to it. Saute for a minute until the spices leave its aroma.
• Simmer the flame and add rice to it. Saute for 2 mins. Now slowly add water(@ room temp.) to the rice. The level of water should be 2 inches above the level of rice (It should be on the second line of your pointing finger, when you immerse it). Now add salt .
• Put the flame on high(without cooker weight(IMPORTANT). When steam starts to come , cook for 5 mins, then simmer the flame until fully cooked. Transfer to a large vessel and sprinkle 2-3 Tbsp of ghee and keep aside.

Masala Preparation

• In a large vessel heat dalda and ghee. Add fennel seeds, let it leave its aroma. Add onions and a pinch of salt to it. Saute onions until they are nicely fried light brown and translucent. Add ginger,garlic and green chillies crushed. Saute well, until it leaves it raw smell.
• Add turmeric powder, pepper powder.Saute it. Add in tomatoes , coriander and mint leaves. Mix well and cook till the tomatoes are soften. Now add the marinated chicken, salt and 1/2 cup water to it. Mix well , close the lid and cook until the chicken is soft. Stir well.
• Now open the lid and add curd , stir well and reduce the gravy to thick .When the gravy is reduced and masala is well coated, off the flame , add garam masala to it. Mix well. Off the flame.

Layering

• Divide the rice to two portions. Add one portion of rice on top of the prepared masala. Sprinkle ghee, and pinch of garam masala. Garnish with fried onions , raisins and cashew nuts.
• Now add the 2nd portion of rice on top repeat the process and also garnish with chopped coriander and mint leaves.
• Now place a tava on the gas top, Place the biriyani vessel on top of it with a lightly closed lid. Put on lowest flame for 5-10 mins  to DUM it. 
• Serve it with raitha, sweet dates pickle, cocnut chutney, cabbage thoran and pappad......

Notes 

• Always cook the Biriyani masala before cooking the rice, so that you can serve it hot.
• When preparing the masala check salt and if you need more chilly add is some crushed chilies to it.( Some times onions will give a sweet taste).
• Be careful while cooking rice , it shouldn't get over cooked. Adjust the flame to high for 5 mins when steam starts to come , then simmer it for next 10 mins until cooked.

Soya Pulav

Ingredients:

1. Biriyani Rice – 2 cups
2. Water – 4 cups
3. Soya chunks – 1 cup
4. Carrot (chopped) – 4