MANGO LASSI

INGREDIENTS :

METHOD :

• Wash, Peel and Cut Mangoes into small pieces and discard the seed.
• Crush the Ice Cubes in a blender.
• Add Mango, Yogurt/Curd, Milk, Fresh Cream and Sugar along with a pinch of Salt to the crushed Ice cubes and whip it up in a blender for a few minutes.
• Blend until all the ingredients are well puréed and Sugar is well dissolved.
• Pour Mango Lassi into a tall glass.
• Serve Mango Lassi Chilled.

NOTES:

• The Yogurt/Curd should not the sour.
• Can substitute Water for Milk.
• Adjust the sweetness to suit your taste preference.
• Adding fresh cream is totally optional.
• Adding a pinch of Salt to Mango Lassi, helps to enhance the overall taste of the drink.
• Can add Cardamom Powder while making Mango Lassi, if you prefer a much flavoured drink.
  

MILAGU/PEPPER RASAM

  MILAGU/PEPPER RASAM

INGREDIENTS :

For Milagu/Pepper Rasam :

For Tempering :

To Grind :

For Garnishing :

METHOD : 

• Soak Tamarind in water for few minutes and extract tamarind juice out of it.
• Add Chopped Tomatoes to 1 Cup of Water along with Tamarind extract, Turmeric Powder and Salt.
• Boil this for about 5-8 minutes.
• Grind/pound the Peppercorns, Cumin Seeds and Curry Leaves coarsely.
• Add the coarsely ground mixture to the Tomato-Tamarind Water along with some Jaggery and stir well.
• Allow it to boil for few minutes on a low flame.
• Switch off the flame and leave it aside.
• Heat Sesame Oil in a pan, lower the flame, splutter Mustard seeds, Fenugreek Seeds, and Dry Red Chillies.
• Add Asafoetida to the above and give a quick stir.
• Pour Tomato - Tamarind mix to the seasonings and mix well.
• Switch off the flame, garnish Milagu/Pepper Rasam with Coriander Leaves and immediately cover the Rasam bowl.
• Serve Milagu/Pepper Rasam hot with Rice or simply have it as a Soup.

NOTES :

• Can crush few cloves of Garlic along with cumin and peppercorns and add it to the Milagu/Pepper rasam, if preferred.  
• Can season the Milagu/Pepper Rasam in Ghee instead of Sesame Oil.
• But if you are preparing the Milagu/Pepper Rasam when you are sick use Sesame Oil or any other Vegetable Oil.
• Adding Jaggery also is purely optional, but it compliments well with Tamarind.
• Do not over boil the Milagu/Pepper Rasam, which will spoil the flavour, taste and the nutritious value.
• Covering the Rasam bowl immediately after the seasonings are added is to retain and infuse the flavours into the Rasam.

HOW TO COOK THAI MANGO STICKY RICE

WHITE GLUTINOUS RICE / STICKY RICE

WHITE GLUTINOUS RICE / STICKY RICE

INGREDIENTS:

TO COOK STICKY RICE/WHITE GLUTINOUS RICE:

FOR THAI MANGO STICKY RICE:

METHOD:

HOW TO COOK THAI MANGO STICKY RICE:

THAI MANGO STICKY RICE

HOW TO COOK STICKY RICE/GLUTINOUS RICE:

IN STEAMER - TRADITIONAL METHOD :

• Wash the Sticky Rice for two-three times or until the water runs clear.
• Soak the Sticky Rice in ample of water for about 2-3 Hours or Overnight.
• Once soaked, drain the sticky rice and discard the water.
• Pour 5-6 Cups of Water at the bottom of the Steamer.
• Carefully place the steamer plate and line it up with a clean Muslin/Cheesecloth.
• Spread the Sticky Rice over the Muslin/Cheesecloth and cover the steamer with the lid.
• Cook the Sticky Rice on high flame for about 5-8 minutes.
• Lower the flame to Medium and cook for the other 15-20 minutes.
• Once cooked the Sticky Rice would turn translucent.
• Switch off the flame and leave it aside for about 8-10 Minutes.
• Remove the lid of the Steamer and fluff up the rice with a chopstick/fork.
• Transfer the cooked Sticky Rice into a bowl.

MICROWAVE METHOD:

• Soak the Sticky Rice in Warm Water for 10-15 minutes.
• Drain the Sticky Rice and discard the water,
• Add the Sticky Rice and Water in a Microwave safe Bowl big enough to hold rice and water.
• For 1 Cup of Sticky Rice, I used 1 Cup of Water.(Rice Water Ratio = 1:1).
• Cover the bowl and cook on high power for 3 Minutes.
• Carefully remove the bowl and stir the ingredients well.
• Cook for another 3 Minutes.
• Once cooked the Sticky Rice would turn translucent.
• Remove the bowl and give a quick stir.
• If the Sticky Rice has not cooked, cook for another few minutes.
• The timing to cook the Sticky Rice depends on the type of Microwave.
• For every 2-3 minutes remove the bowl from the Microwave and mix it well.
• This way you can ensure that the Sticky rice is evenly cooked.

FOR THAI MANGO STICKY RICE:

Mangoes :

• Wash and Peel the Mangoes.
• Slice up the Mangoes, discard the seed and leave them aside.

Coconut Milk for Thai Mango Sticky Rice:

• Add Sugar and a pinch of Salt to the Coconut Milk and mix well.
• Tie up a Pandan Leaf(Screw pine Leaf) and add it into the coconut milk.
• Boil the Coconut Milk on a medium flame for about 5-7 minutes, stirring continuously.
• Lower the flame and boil for another 2-3 minutes.
• Switch off the flame.
• Discard the Pandan Leaf(Screw pine Leaf) from the Coconut Milk.

COMBINING THE INGREDIENTS FOR THAI MANGO STICKY RICE

• Take a Scoop of Sticky Rice and place it on a serving plate.
• Let the Sticky Rice be hot.
• Pour 3/4 the amount of Warm Coconut Milk over the hot Sticky Rice.
• Let it sit for about 5-7 Minutes
• Let the Sticky Rice absorbs the Coconut Milk.
• Line up the Mango Slices along with the Sticky Rice and Coconut Milk.
• Drizzle the rest of the Coconut Milk just before serving the Thai Mango Sticky Rice.

NOTES:

• Soak the Sticky Rice before cooking.
• Let the Sticky Rice and Coconut Milk be hot when they are mixed together.
• This will enable the rice to absorb the Coconut Milk.
• Adding a pinch of Salt to the Coconut Milk will enhance the overall taste of the Dessert.
• Adding Pandan Leaf/Screw pine Leaf to the Coconut Milk is truly optional.
• This is mildly sweet dessert when combined with Mangoes gives a wonderful and unique taste.
• Can Substitute Sticky Rice/Glutinous Rice with Fragrant Rice/any other variety of long grained Raw rice variety.
• Cook the rice accordingly.  
• Can Substitute half the amount of water with Coconut Milk while cooking the Sticky Rice.
• This will give more flavour to the Sticky Rice.

Ambalapuzha Paal Payasam - Divine Offering

Ambalapuzha Paal Payasam Recipe: A Traditional Kerala Ari Payasam

    Discover the rich and creamy delight of Ambalapuzha Paal Payasam, a traditional Kerala rice pudding that’s as simple as it is sublime. This iconic dessert, made with Kerala Rose Matta rice (also known as Unakkalari or Chembavu Ari), offers an authentic taste that sets it apart from its contemporaries.

    While many variations of rice kheer use Basmati rice, the classic Paal Payasam recipe adheres to tradition by using Rose Matta rice. This not only enhances the flavour but also contributes to the dessert’s signature pink hue and creamy texture. The secret to achieving this perfect blend of taste and texture lies in the slow-cooking method. Gently simmering the pudding on a low flame allows the rice to cook uniformly, absorbing the milky sweetness and transforming into a rich and velvety treat.

    Whether you’re a novice or an experienced cook, making Paal Payasam in your own kitchen is a rewarding experience. This dish isn’t just a treat for the taste buds; it’s a piece of Kerala’s culinary heritage, promising a taste of nostalgia with every spoonful.

Easy 3-Ingredient Paal Payasam Recipe: A Must-Try for Onam and Vishu

    Experience the simplicity and sweetness of Paal Payasam, a beloved Kerala dessert perfect for any festive occasion like Onam or Vishu. Made with just three basic ingredients—rice, milk, and sugar—this Payasam recipe is a quintessential dish in any Sadhya, (but only next to the prestigious Palada Pradhaman).

    For those who love a bit of texture and extra flavour, adding nuts and cardamom is optional but recommended. This version of Paal Payasam, also known as Vella Payasam or White Payasam, is uniquely prepared in a pressure cooker, simplifying the cooking process without compromising on taste.

    Whether you're celebrating a festival or just craving a sweet, creamy treat, this Paal Payasam recipe is sure to impress. It’s not only quick and easy but also ranks at the top of the list for most cherished festive desserts during major celebrations.

Discover the Divine Ambalapuzha Paal Payasam: A Culinary Gem from Kerala

    The legendary Ambalapuzha Paal Payasam is not just a sweet treat; it's a revered Naivedyam (offering) at the Sree Krishna Temple in Ambalapuzha. Known for its unique preparation and divine taste, this dish has a devout following.

    The secret to the unmatched flavour of Ambalapuzha Paal Payasam lies in its traditional cooking method. The recipe calls for milk, slowly reduced over six hours, combined with water drawn from the temple well and milk sourced directly from the temple's Goshala cows. Cooked in a traditional bronze Uruli, this method infuses the payasam with a heavenly essence that makes it more than just food—it's a taste of spirituality.

    While I have yet to experience this heavenly dessert first-hand, the storied reputation of Ambalapuzha Paal Payasam is enough to inspire any culinary enthusiast to try recreating it at home, bringing a piece of Kerala’s divine flavour into their own kitchen.

Ambalapuzha Paal Payasam Recipe: A Traditional Kerala Dessert

Ambalapuzha Paal Payasam - Divine Offering

Ingredients for Ambalapuzha Paal Payasam:

Method:

Preparing the Rice:

• Clean, wash, and soak the Kerala Rose Matta Rice in 1.5 cups of water for about 20–30 minutes.
• Once soaked, drain the rice and discard the soaking water.

Prepping Add-ons (if at all you're adding it!):

• Chop the cashew nuts into small pieces for later use.
• Optionally, grind the cardamom along with a few teaspoons of sugar into a fine powder for enhanced flavour.

Cooking Method in Uruli (Traditional Bronze Vessel):

• Heat the Uruli on medium-low heat and ensure it is clean and dry before use.
• Add soaked rice, sugar, and a small amount of milk to the Uruli, stirring constantly.
• Gradually add the rest of the milk and cook on low heat, stirring continuously to prevent sticking.
• Once the rice is cooked and the milk reduces to a creamy consistency, add cardamom powder and chopped cashew nuts.
• Continue cooking on low heat until desired thickness is achieved, stirring occasionally.

Cooking the Payasam in Pressure Cooker:

• Combine the soaked rice, sugar, milk, cardamom powder, and chopped cashew nuts in a clean pressure cooker.
• Secure the lid and cook on high heat until you hear the pressure release, then reduce to the lowest flame.
• Continue to cook on low heat for 30–45 minutes, ensuring the flavours meld beautifully.

Final Steps:

• After cooking, turn off the flame and allow the pressure cooker to naturally release steam and cool down completely.
• Once cooled, gently stir the Paal Payasam to mix all the ingredients well.

Serving:

• Serve your Ambalapuzha Paal Payasam hot or chilled, as preferred.

Explore More Sadhya Recipes here...

Additional Tips & Notes for Perfect Paal Payasam:

• Ensure the payasam is cooked on a very low flame to avoid any spills or burns.
• For a different variation, you can use Basmati rice, which requires less soaking and cooking time.
• Traditionally, this payasam is cooked in a bronze vessel (Uruli) for an authentic taste and texture.
• If using a normal pan, ensure consistent stirring to prevent the payasam from sticking to the bottom.
• Slow cooking is essential for achieving the rich, creamy texture and the signature pink hue of the Ambalapuzha Paal Payasam. 
• Adjust the sweetness and toppings according to your taste, and enjoy this heavenly dessert from Kerala's culinary repertoire.

Crafting Tradition in Every Spoonful

    Each spoonful of this delightful dessert isn't just about savouring its creamy richness; it's about embracing a cherished piece of Kerala's culinary heritage. Whether you choose the traditional slow-cooked approach in an Uruli or opt for the modern ease of a pressure cooker, this Paal Payasam is a testament to the timeless allure of Indian sweets.

    Perfect for any festival, family gathering, or a quiet moment of reflection, this Paal Payasam promises to transport you straight to the heart of Kerala with its authentic flavours and soothing texture. So, why wait? Dive into the divine experience of making your own Ambalapuzha Paal Payasam and let your taste buds revel in the symphony of simplicity and sweetness.

    For those enchanted by the flavours of Kerala and inspired to try more, my blog has a treasure trove of traditional recipes that are as fulfilling to cook as they are to eat. Explore Essence of Life - Food and transform your kitchen into a festival of flavours!

"Kanjiyum, Payarum, Chammanthiyum - Kerala Kanji with Cheru Payar Thoran and Chuttaracha Thenga Chammanthi"

Kanji: A Staple in Every Malayali's Diet

    Kanji, often revered as the quintessential rice porridge in Kerala, holds a special place in the daily culinary traditions of Malayalis. This effortlessly light yet supremely nourishing dish provides the perfect energy boost needed for the day's tasks. Ideal for soothing and replenishing energy either as a wholesome breakfast or as a comforting dinner, Kanji is traditionally served with a variety of accompaniments. The most popular combination, known as "Kanjiyum Payarum, Chammanthiyum, pinne Chutta Pappadavum," transforms this simple dish into a hearty meal. "Payar" consists of either green moong beans or red beans, lightly stir-fried with a sprinkle of fresh grated coconut. "Chammanthi," a spicy condiment unique to Kerala, blends coconut with shallots, and fiery chillies or sometimes with tangy mangoes or dried shrimps, offering a delightful contrast to the mild porridge. Completing the ensemble, "Pappadam" is either crisply fried in coconut oil for depth of flavour or lightly roasted over an open flame for a smoky finish.

    Despite the deep cultural connections and numerous memories I cherish surrounding "Kanjiyum Payarum," I must confess, this beloved dish has never quite won my heart. My earliest recollection of Kanji takes me back to my grandmother's cosy kitchen in Kerala, where my grandfather would savour his morning ritual of Kanji, served in a traditional black-rimmed Pinjaanam (a porcelain bowl), symbolizing elegance and simplicity. Accompanying his Kanji was a Plavila Kumbil, the organic precursor to today’s eco-friendly utensils, fashioned from jackfruit leaves. As a child, it wasn't the Kanji that captured my imagination, but rather the artistry of the Plavila Kumbil.

    In my family home, Kanji remains an integral part of our daily routine, with my father often starting his day with a warm bowl of this nutritious porridge. My mother, an adept in the culinary arts of Kerala, frequently experiments with various versions such as Paal Kanji (Milk Rice Porridge), Gothambu Kanji (Broken Wheat Porridge), and Pazhangkanji (Fermented Rice Porridge). Despite its prevalence in our household, my personal encounters with Kanji are minimal. Even on days when illness beckons a soft diet, I find myself opting for a simple slice of bread over Kanji, a testament to my lukewarm feelings towards this traditional dish.

    On a memorable journey to Sabarimala in 1982, at the tender age of seven, I encountered the humble yet popular roadside eateries dotting the path. These small shacks proudly showcased their speciality, "Kanji Kappa" (Rice Porridge and Tapioca Stir-Fry), a staple in Kerala's roadside dining. Initially puzzled by the dish's simplicity and its presence in eateries, I soon realized the allure as I observed throngs of pilgrims and travellers congregating around these shacks, drawn by the comforting and satiating nature of Kanji & Kappa. This experience underscored the dish's role in Kerala's culinary landscape, particularly its popularity among those seeking nourishing, hearty meals during their spiritual journeys.

    Kanji is a breakfast staple in many Malayali households, a tradition that was also firmly established at my husband's family home. Interestingly, my husband and his father would often discreetly skip the Kanji breakfast, opting instead for the varied menu at Annapoorna Gowrisankar, unbeknownst to my mother-in-law. Over time, as I introduced a diversity of dishes to our morning routine, my mother-in-law gradually phased out Kanji from the breakfast menu. This transition prompted a pointed remark from my mother-in-law, who half-jokingly and half-prickly stated, "Marumakal Kanji Kudi Muttichu," suggesting either that I had ended the Kanji era or inadvertently caused a shortage of traditional food. Her statement was a more keen observation than a warm comment, highlighting her sentiments towards the culinary changes in our household.

    For years, I avoided Kanji - Rice Porridge, finding ways to circumvent it. However, fate led me to a critical juncture during my eye treatment in Kerala. Undergoing Ayurvedic therapy for my eye condition, I relied solely on Kanji for sustenance over a rigorous 20-day period, adhering strictly to dietary restrictions. Even during bi-monthly cleansing rituals, Kanji becomes my sole permissible sustenance. This experience taught me to appreciate its simplicity and digestibility, despite initial reservations. I elevate Kanji's humble status by complementing it with an array of side dishes like Vegetable Thorans, Green Moong Dhal Thoran, Red Bean Thoran, Puzhukku, Chammanthis, Achar, and Pappadam.

Kanji can be prepared using various rice varieties such as Kerala Matta Rice, Podi Ari (broken rice), Parboiled Rice, or any long grain variety, including both white and brown rice. It's also a great way to use up leftover cooked rice. Simply boil the rice with a few cups of water until it reaches a soft consistency. Originally considered a humble dish for the economically disadvantaged, Kanji gained popularity for its energy-boosting properties and medicinal benefits. Its mild flavour and rich starch content, including the nutrient-rich Kanji Vellam (Starchy Water), make it an excellent choice for cleansing the system while providing sustained energy.

Authentic Kerala Kanji Recipe: How to Make Delicious Rice Porridge - Step-by-Step Guide!

Ingredients:

Pressure Cooker Method:

Quick Kanji Recipe in a Pressure Cooker: Easy Steps to Prepare Kerala Style Rice Porridge!

• Wash the rice thoroughly, around 4-5 times or until the water runs clear.
• Bring 5-6 cups of water to a boil in a pressure cooker.
• Add the washed rice and a dash of salt to the boiling water.
• Close the pressure cooker with the lid and cook on high flame for 3-4 whistles.
• Reduce the flame and let it cook for another 4-5 whistles.
• Turn off the flame and allow the pressure to release naturally.
• Open the lid and stir the Kanji with a wooden ladle.
• Adjust the consistency to your liking.

Sauce Pan Method:

Kanji Preparation in a Saucepan: Simple Method to Make Delicious Kerala Rice Porridge!

• Follow the same washing process for the rice.
• Boil 5–6 cups of water in a saucepan or large pot.
• Add the washed rice and salt to the boiling water.
• Cook on high flame for 10–15 minutes.
• Stir occasionally, then reduce the flame.
• Cover the saucepan with a lid and cook for another 35–40 minutes until the rice is well-cooked.
• Adjust the consistency as desired.
  

Quick Kanji Recipe with Leftover Rice: Transform Your Leftovers into Delicious Kerala Rice Porridge!

    If you have a batch of left-over Rice, you can prepare Kanji quickly.

Ingredients:

Method - Kanji with Left-over Rice:

• Take the cooked rice in a wide bowl and add water.
• Boil on high flame for 2–3 minutes, then reduce to medium and cook for 10–12 minutes, stirring occasionally.
• Adjust the consistency as desired.
• Alternatively, microwave uncovered on high for 5–7 minutes.
• If you have the Congee/Porridge Button in the Microwave, the process gets much simpler.
  
• For pressure cooker method, cook on high flame for 2–3 whistles, then a couple more on low flame.

Notes:

• Rice Varieties: Kanji can be made with various rice types such as raw rice, podi ari (broken rice), red rice, and other long-grain varieties.

• Rice-Water Ratio: Adjust the amount of water based on the type of rice used. As a general rule, use approximately 5–6 cups of water for 1/2 cup of rice in a pressure cooker. For saucepan cooking, use about 5–6 cups of water for 1/2 cup of rice and adjust as needed to achieve desired consistency.

• Cooking Time: Cooking times may vary depending on the rice variety and cooking method. In a pressure cooker, cook on high flame for 3–4 whistles, followed by 4–5 whistles on low flame. For saucepan cooking, simmer for 35–40 minutes or until the rice is thoroughly cooked, stirring occasionally.

• Consistency: Kanji should have a smooth and slightly thick consistency, similar to a porridge. Adjust the cooking time and amount of water to achieve your preferred texture.

• Chuttaracha Thenga Chammanthi
• Pacha Manga Chammanthi 
• Mulagu Chalichathu
• Unakka Chemmeen Podi
• Inji Curry     
  
• Unakka Chemmeen Chammanthi   
  

Pickles:

• Mango Pickle - Kerala Kadu Manga Achar
• Vadugapuli Naranga Achar/Wild Lemon Pickle
• Kanni Manga Achar/Tender Mango Pickle
• Naranga Achar /Lemon Pickle
• Garlic Pickle
• Green Apple Pickle
• Gooseberry Pickle/Nellikka Achar 
• Avakkai Urugai
• Chemmeen Achar
  

Stir-fry/Curries:

• Thoran
• Mezhukkupuratti/Upperi
• Manga/Mango Curry/Mambazha Pulissery
• Chakka Puzhukku
• Tapiaco - Steamed/Stir Fried
• Thick Fish Curry (preferably a day old)
• Dry Fish - Fried/Curry

• Mor Mulagu
• Kondattam/Ari Vadagam