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Ambalapuzha Pal Payasam | Rice Pudding - Pressure Cooker Method

>> August 19, 2013



This is one of the easiest payasam recipes; easier than semiya payasam too.. For this payasam aka kheer you can just use the ingredients that are always available in a Kerala pantry. I had seen this recipe first on Asianet during my schooldays and i had tried to memorize the recipe by creating a proportion for the ingredients. It was 1:2:3:4. It should have been 1 cup rice, 2 cup sugar, 3 pods of cardamom and 4 cup milk....but now i am not sure whether the proportion is correct, so there is no proportion measure in this recipe. It was long time ago and there is no online videos of that recipe / cookery show which used to be hosted by two ladies. So, i have arrived at the following recipe and i think the photograph stands testimony that it came out well. As i mentioned, this was an experiment and so the following recipe serves just 4. Multiply it for more...bcoz you wouldn't feel fulfilled with just one dessert bowl full of this.

ingredients

Raw Rice - 75 gms
Milk - 1/2 litre (500 ml )
Sugar -150 - 200 gms
Cardamom - 6 pods
Boiling hot water - 1 cup (this is a part of my experimentation)

method

Soak the rice in hot water for 15 minutes. Meanwhile bring the milk to a boil in a deep pressure cooker. Add the soaked rice with water, sugar and powdered cardamom (you can powder the sugar and cardamom in a mixie - small jar). Stir and let it come to a boil. Place the lid of the cooker and the whistle, and turn the heat to low flame. Let it cook for 25 - 30 minutes. Choose the smallest burner in your stove top so that the payasam cooks slowly. It is better to turn off the cooker after 25 minutes. Serve warm. I like to serve this payasam plain without any fruits and nuts. It is still delicious. 

Rice pudding is not just specific to Kerala or India... There is an Egyptian version of rice pudding too.

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Pacha Manga Pachadi | Raw Mango in Curd and Mustard gravy

>> August 07, 2013



Mango Pachadi is similar to other pachadis in Kerala cuisine. One difference in this recipe is the addition of chilly powder and turmeric. This is inspired by a hotel en route to Alleppey. We stopped at this restaurant and took away our lunch and in it i found this Mango Pachadi. The one i have tasted at other places are usually white and the mango remains partially raw. I am totally against raw mangoes 'coz my teeth cant stand the sourness...hope atleast some of you would have had that experience while biting into raw mangoes. I have wondered whether it is just psychology or if it really causes that feeling. 

After tasting the fully cooked mango recipe, i tried this and it tasted as good as the restaurant one. I usually prepare all curd based curries in clay pot. Some of the other curd based curries in this blog are ethapazham pulissery, beet root pachadi and pavakka pachadi

ingredients

2 medium sized raw mangoes
1/2 to 3/4 tsp mustard seeds
1/2 tsp cumin seeds
1/3 of a medium coconut
1/4 tsp turmeric
1/2 tsp chilly powder
1 green chilly (optional)
250 ml thick curd
salt to taste

method

Peel the mangoes and cut it into bite size cubes. Place it in a clay pot. Add salt, turmeric, chilly powder and just adequate water to cover the mangoes. Cook it in low flame till almost done. Grind the mustard seeds, cumin, coconut and green chilly to fine paste. Add it to the mangoes and stir well. Beat the curd till soft and add it to the mangoes. Check salt and turn off heat. The curd will cook well with heat from the gravy. Serve with rice and pappadam. This makes a simple and filling meal.

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