Authentic Kerala Style Pink Paal Payasam

A Quick & Creamy Kerala Paal Payasam for Onam/Vishu     

Paal Payasam, also known as Ari Payasam or Kerala-style rice kheer, is a traditional dessert made with rice, milk, and sugar. This easy pressure cooker Paal Payasam recipe gives you the same classic taste and signature pink hue without hours of slow cooking. A staple in Onam Sadhya, this Kerala paal payasam is simple, comforting, and perfect for festive occasions or everyday indulgence. 

 

   Today is "Uthradam", the first day of the main four days of Onam. Let’s celebrate with something sweet, simple — quick Paal Payasam, easily made in a pressure cooker.

    Cooking Paal Payasam in a pressure cooker makes the process effortless while still giving you that gently caramelised flavour and a rich, creamy texture, just like the traditional wood fire version made in a bronze uruli.

What is Paal Payasam / Ari Payasam?

    Paal Payasam is a traditional Kerala rice pudding made with rice, milk, and sugar, slow-cooked to a creamy consistency with a natural pink hue.

    It is one of the simplest and most loved payasams. When prepared in a pressure cooker, the process becomes far more convenient, making it an accessible version of a deeply traditional dish.

    Traditionally, Paal Payasam is made using Kerala Rose Matta Rice (Unakkalari / Chembavu Ari) and cooked slowly in a bronze uruli. This gradual cooking process allows the milk to reduce and develop its characteristic flavour and colour.

    This version uses basmati rice for convenience while still preserving the essence of the original. The key lies in slow cooking over a very low flame, allowing the milk to thicken and gently caramelise, while the rice cooks to a soft, luscious texture.

    Here, the pressure cooker recreates that same slow-cooking effect under controlled heat, giving you a lusciously textured Paal Payasam that comes remarkably close to the traditional Unakkalari version.

Pressure Cooker Paal Payasam Cooking Process

    This easy Paal Payasam is made with just three main ingredients—Basmati Rice, Milk, and Sugar. Nuts and cardamom can be added for flavour, but they are entirely optional. Prepared in a pressure cooker, this method keeps the process simple while still delivering a deeply satisfying dessert.

    It is one of the most common payasams served in a traditional Sadhya. Among sugar based payasams, often referred to as Vella Payasam (white payasam), Paal Payasam and Palada Payasam remain favourites during Onam and Vishu.

    When it comes to Paal Payasam, the legendary Ambalapuzha version stands in a league of its own. Offered as naivedyam at the Sree Krishna Temple in Ambalapuzha, it is celebrated for its heritage and unmistakable flavour.

    This quick pressure cooker version, however, holds its own— smooth, comforting in every spoonful. It’s perfect for busy days when you still want to serve something festive and authentic, without spending long hours at the stove.

Paal Payasam Recipe Overview

• Cuisine - Kerala (India)
• Recipe Type - Pradhaman/Payasam, Dessert
• Difficulty - Easy
• Serves - 4-6
• Author - SM @ Essence of Life - Food 

Time Estimate

• Preparation Time - 15–25 Minutes
• Cooking Time - 30–45 Minutes

Temple Style Ari Payasam - Paal Payasam

 

Ingredients For Paal Payasam/Ari Payasam:

• 4 tbsp Basmati Rice/Raw Rice
• 10 tbsp Sugar 
• 2 litres Full-fat Milk 
• 1 tsp Cardamom Powder (Optional)
• Cashew Nuts - Few (Optional)

 

Method - Step-by-step Guide to make Paal Payasam

Preparation

Steaming Pink Paal Payasam in Pressure Cooker

Cooking Paal Payasam in Pressure Cooker

• In a clean pressure cooker, add the soaked rice, sugar, milk, cardamom powder, and chopped cashews. Mix well.
• Close the lid and cook on high flame until pressure begins to build.
• Reduce the heat to the lowest setting and cook for 30–45 minutes.
• Switch off the heat and allow the pressure to release naturally. Do not open immediately.
• Once fully cooled, open the lid and gently stir the Paal Payasam.
• Serve it hot or cold. 

 

Serving Suggestions

• The Traditional Banana Leaf Experience: For an authentic Kerala Sadhya feel, serve the warm Pink Paal Payasam on a fresh, clean banana leaf, soon after the Sadhya. The slight heat from the Payasam releases a subtle, earthy aroma from the leaf that elevates the entire tasting experience.
• Payasam, Pappadam & Pazham: In many Kerala households, a spoonful of Paal Payasam is paired with a small, ripe Palayankodan (Mysore) Banana and a crispy Pappadam. Crushing the Pappadam into the creamy rice pudding provides a delightful salty crunch that balances the intense sweetness.
• Warm vs. Chilled: While the traditionalists prefer it warm (especially when it’s freshly made in an Uruli), this Ari Payasam tastes equally divine when chilled. Refrigerating it for a few hours allows the milk to thicken into a custard-like consistency—perfect for a hot summer afternoon.    

Creamy Texture of Pink Paal Payasam

Pro Tips & Notes - The Secret to the Perfect Pink Paal Payasam

• The Magic of Slow Cooking: The absolute secret behind achieving that iconic pink, rich, and creamy Paal Payasam is patience. Slow-cooking the milk allows it to caramelize naturally with the sugar, creating a deep, velvety texture without any artificial thickeners.
• Pressure Cooker: For a hassle-free version, cook on a very low flame for at least 15–20 minutes. Crucial Tip: Ensure the pressure does not release (whistle) during this time, as the milk can splatter, creating a mess and ruining the consistency.
• Resting Period: Once the heat is off, leave the pressure cooker untouched for at least 30 minutes. This "resting phase" allows the residual heat to deepen the colour and marry the flavours perfectly.
• Rice Variations (Unakkalari):  If you are using traditional Kerala Matta Rice (Unakkalari), soak the grains for 30 minutes before cooking. Increase the pressure cooking time to 30–45 minutes to ensure the rice is perfectly tender.
• Traditional Bronze Vessel (Uruli): For the most authentic flavour, a wide-mouthed Bronze Uruli is the gold standard. If using a heavy-bottomed pan or Uruli, be prepared for a longer simmer (30–45 minutes) to reach that desired rosy hue. 
• Vigilance: When cooking in an open vessel, never leave the Payasam unattended. Stir occasionally on a medium-low flame to prevent the milk from scorching at the bottom, which would impart a burnt taste.
• Minimalist Touch: Traditionally, an authentic Ari Payasam requires only four humble ingredients: Rice, Sugar, Milk, and Water. While cardamom powder and nuts are popular, they are entirely optional if you want to stay true to the temple-style original.
• Should we add Ghee? While many South Indian desserts demand fried cashews and raisins, this specific recipe's speciality is its simplicity. I prefer skipping the ghee-fried garnish to keep the milky aroma pure, but feel free to add them if you fancy a bit of crunch!

 

FAQs 

Q: Can I use any rice for Paal Payasam? 

Q: Why does Paal Payasam turn pink? 

• The magic lies in Maillard reaction and gentle caramelisation. When milk and sugar are slow-cooked for an extended period, the sugars caramelize, transforming the stark white milk into a gorgeous, natural pink hue with a deep, smoky sweetness.

Q: Can I make this without a pressure cooker? 

• Absolutely! In fact, traditionalists prefer a heavy-bottomed pan or a Bronze Uruli. It requires more patience and frequent stirring (about 30–45 minutes) on low heat, but the depth of flavour achieved through open-pot slow cooking is unparalleled.

Q: Can I reduce the sugar? 

• Yes, you can adjust the sweetness to your preference. However, keep in mind that the sugar is essential for the caramelisation process that creates the pink colour. If you reduce it significantly, the hue may remain paler.

Q: Is it necessary to add condensed milk? 

• Not at all. A traditional Ari Payasam relies solely on the reduction of full-fat milk. While condensed milk speeds up the thickening, it alters the authentic flavor profile of this ancient recipe.

Q: How do I prevent the milk from burning at the bottom? 

• If cooking in an open vessel, use a heavy-bottomed pan and maintain a medium-low flame. Stirring occasionally is vital to ensure the milk solids don't stick and scorch, which would ruin the delicate aroma.

PACHA THENGA ARACHA SAMBAR

    
      This is a simple Dhal Curry prepared with any local vegetables like Drumstick, any Gourd variety, Eggplant/Brinjal, Okra, Potatoes or mixture of the above Vegetables.  This curry is called as Pacha Sambar at home or colloquially Pacha Thenga Aracha Sambar because this Curry is prepared with freshly ground Coconut paste.  Whereas a traditional Kerala Sambar is prepared with roasted coconuts.    

     Just cook the Dhal, add any preferred vegetable to it(and that too is optional).  Season it with Onions, Green Chillies. Tomatoes and a clove of  Garlic. Then boil the curry with coconut paste and finally temper the curry in Coconut Oil for a Nadan touch.  Usually Varutharacha Sambar or Sadhya Sambar would be the first preference when it comes to a Sadhya.  But when it comes to Onam, you can give a try with different versions of Sambar for each day of Onam.

      Pacha Thenga Aracha Sambar is one  quick & easy Curry perfect to be served along with hot steaming Rice.  It serves best for a weekday Lunch Menu & also is suitable to be served in a Sadhya.  Serve it along with a hearty drizzle of Ghee for an utter treat. It can also be served along with Dosa, Idli, Uthappam etc., 

 

For more Recipes with Dhal/Pulses, Click here...    


Cuisine - Kerala, South India
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 15 -30 Minutes
Cooking Time - 25-30 Minutes


For more SAMBAR RECIPES, Click here...

HOW TO COOK PACHA THENGA ARACHA SAMBAR - KERALA STYLE

PACHA THENGA ARACHA SAMBAR

INGREDIENTS:

To Cook Dhal:

Tuvar Dhal - 1/2 Cup
Turmeric Powder - 1/2 Teaspoon
Ghee/Oil - 1/2 Teaspoon
Water - 11/2 Cups
Mustard Seeds - 1 Teaspoon
Dry Red Chillies - 2 No's.
Curry Leaves - a Sprig

METHOD:

For Pacha Thenga Aracha Sambar:

• Clean, Peel and wash the Ash Gourd and Bottle Gourd, cut into Cubes and leave it aside.
• Can use vegetables like Potatoes, Eggplant(Brinjal), Okra, Radish,  Drumstick, Spinach or any preferred Gourd varieties.
  
• Grind the Grated Coconut along with Garlic Cloves and Cumin Seeds adding little water into a fine paste and keep it aside.
• Clean, Wash and Soak Tuvar Dhal in ample of water for about 20-30 Minutes.
• Discard the water used for soaking the Dhal.
• Add  11/2 Cups of water, Turmeric Powder and half a teaspoon of Ghee and cook the Tuvar Dhal in a Pressure Cooker.
• Cook on a high flame for 2 Whistles, lower the flame and cook for another 2-3 whistles.
• Allow the  pressure to release.
• Once the Tuvar Dhal is cooked, add diced Ash Gourd & Bottle Gourd into it along with finely chopped Tomatoes & Green Chillies slit into two.
• Add Red Chilli Powder, Coriander Powder and a dash of Salt to the cooked Dhal and give a quick stir.
• Cook until the vegetables turn soft and cooked. Alternatively, can cook in a pressure cooker for a whistle.
• Once both the Dhal and vegetables are cooked, add ground Coconut Paste and mix well.
• Cook this on a low flame until raw flavour goes, and you get the desired consistency.
• Pour in the tamarind extract and boil it for a few more minutes.
  
• Add water if necessary at this stage.
• Heat Oil in a separate pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves on a very low flame.
• Pour in the cooked Pacha Thenga Aracha Sambar into the tempering and cook on a low flame for a few minutes.
• Serve Pacha Thenga Aracha Sambar hot with a drizzle of Ghee along with steaming hot rice & any preferred Poriyal/Thoran.

 NOTES:

• Can substitute Yellow Moong Dhal instead of Tuvar Dhal in this recipe.
• Soaking Tuvar Dhal makes cooking faster. 
• Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
• Do not add salt while cooking dhal, once the dhal is cooked add salt and mix well before tempering.
• Can substitute Red Chilli Powder with Dry Red Chilli Flakes.
• Do not temper the ingredients on a high flame, this will burn them and will give a bitter taste to the dish.

LEMON RASAM

      LEMON RASAM - yet another Rasam Recipe which can be a fancy addition in the long list of Rasam Varieties catered in South India.  Convert your favourite Rasam into an alluring delicacy by just adding a few teaspoons of Lemon Juice into it.  The citrusy flavour & tanginess from the Lemon along with the spicy & tangy note from the Rasam adds a wonderful taste with a refreshing aroma to this Lemon Rasam.
      You can be easy with any basic Rasam Recipe while preparing this Lemon Rasam. What you have to keep in mind is to reduce the amount of Tamarind in this Rasam recipe.  The tanginess from the Tamarind and Lemon can get overwhelming, so make sure to adjust it to your preference. I have converted a basic Paruppu Rasam into this Lemon Rasam recipe.  We can also convert the same recipe into a variety of Rasam Recipe by simply adding your favourite fruit juice into Orange Rasam, Water Melon Rasam, Pineapple Rasam etc., and even into an exquisite variety of Rasams with various other fruits.
     This Lemon Rasam takes the show with its standalone flavour and aroma. Make sure to add the Lemon Juice at the final stage. I love the Citrusy note in the Rasam and realized that reheating is not a good idea, which can turn the Rasam slightly bitter.  But trust me, this a wonderful Rasam with a cool and refreshing aroma. Serve it along with steaming hot rice and a Veggie, or serve it along with a lost list of dishes in a Vazhaiyilai Virundhu/Sadhya.
 

For more RASAM RECIPES, Click here...


Cuisine - South India
Recipe Type - Rasam/Soup
Spice Level - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 8-10 Minutes
Cooking Time - 25 - 30  Minutes

For more SADHYA ITEMS, Click here... 

 

HOW TO MAKE LEMON RASAM

LEMON RASAM

INGREDIENTS:

For Lemon Rasam:

Tomato - 1 Nos.
Tamarind Paste - 1/4 Tspn
Tuvar Dhal - 2 Tbspn
Turmeric Powder - 1/2 Tspn
Curry Leaves - a Sprig
Lemon Juice - 11/2 Tbspn
Water - 2 Cups
Salt - To Taste
Jaggery - a Small Piece

Roast & Grind - Rasam Powder:

Ghee - 1 Tspn
Coriander Seeds - 2 Tspn
Tuvar Dhal - 2 Tspn
Dry Red Chillies - 1 No.
Peppercorns - 1 Tspn
Cumin Seeds - 1/2 Tspn(do not roast)

For Tempering:

Ghee - 1 Tspn
Mustard Seeds - 1 Tspn
Asafoetida - a Pinch
Garlic - 2-3 Cloves
Dry Red Chillies - 2 Nos.
Curry Leaves - Few

To Garnish:

Coriander Leaves - Few
Curry Leaves - 1 Sprig

LEMON RASAM

METHOD:

FOR RASAM POWDER:

Roast & Grind:

• Heat Ghee in a pan, roast all the ingredients except Cumin Seeds on a very low flame.
• While Roasting make sure that

                         - Tuvar Dhal turns golden brown.
                         - Coriander seeds turn fragrant
                         - Dry Red Chillies fluff up.
                         - And do not add Cumin Seeds while roasting the ingredients.

• Switch off the flame and allow the ingredients to cool down.
• Finally, add the Cumin Seeds and grind the ingredients into a fine powder.

FOR LEMON RASAM :

• Soak and Cook Tuvar Dhal with enough water.
• Once cooked, mash the cooked Tuvar Dhal and keep it aside.
• Peel, wash & Crush the Garlic cloves and keep it aside.
• Grind the Tomato in a mixer grinder/blender into a fine purée along with the Tamarind Paste. 
• Mash the cooked Tuvar Dhal, add Two cups of Water and mix well.
• Pour in the Tomato Tamarind Purée to the above and mix well.
• Add a Sprig of Curry Leaves along with a dash of Salt & Turmeric Powder and allow it to boil.
• Allow the Tomato Tamarind mix to boil until the raw flavour goes.
• Let it boil on a low flame for about 5-7 minutes.
• Finally, add the freshly roasted and ground "RASAM POWDER" along with some Jaggery and give a quick stir.
• Boil until the Rasam froths up and switch off the flame.
• Finally, pour in the Lemon Juice and mix well.
• Heat ghee/oil in another pan, splutter Mustard seeds in it.
• Immediately add Crushed Garlic, Dry Red Chillies, Curry Leaves and Asafoetida. 
• Fry this on a low flame briefly.
• Switch off the flame & pour the tempering into the Rasam.
• Garnish Lemon Rasam with fresh Coriander and Curry Leaves.
• Cover the Rasam bowl immediately.
• Serve Lemon Rasam hot with steamed rice or as a Soup.

LEMON RASAM

NOTES:

• For more details on How to cook Beans, Lentils and Pulses, click here ... 
• Can add some extra water while cooking the Dhal for Rasam.
• Roasting and Tempering the ingredients in Ghee gives a nice flavour to the Rasam, but it is truly optional.
• Can use any other vegetable oil too.
• Adding Jaggery is purely optional, but it helps to balance the overall taste of this Lemon Rasam.
• Covering the Rasam bowl immediately after the tempering is to retain and infuse the flavours into the Rasam.
• Add the Lemon Juice at the final stage, just before garnishing.
• Once the Lemon Juice is added, do not boil it.

CHAKKA KURU CHEERA THORAN

      Recently my Husband was speaking to his Mother, she was saying that she had cooked Chakka Kuru and Cheera Thoran.  She was selling off the recipe to him saying that it is one popular recipe in Kerala and how you need to slice the Jackfruit seeds for it etc., And as usual I knew my hubby is going to ask me for this recipe.  Luckily I had both the ingredients and the next day I went along to make this Thoran for the very first time.  Combination Thorans are quite prevalent in Kerala, and I was even amused by the combination of Red Bean & Plantain Flower Thoran, Green bean & Plantain Stem Thorans they used to serve at Shreedhareeyam Ayurvedic hospital. 

      This Thoran recipe is a simple Kerala Style stir-fry prepared with finely chopped Amaranth Leaves or Spinach & along with it goes thinly sliced Jackfruit Seeds alias Chakka Kuru.  This thoran is seasoned with mild spices and condiments and finally topped up with few spoons of grated coconut. Chakka Kuru and Cheera Thoran required two types of cooking, one for the Jackfruit Seeds, which has to be peeled, washed and cut into thin slices.  Jackfruit seeds need some extra cooking time whereas Amaranth Leaves can be cooked within minutes.  So I pre-cooked the Jackfruit seeds in a Pressure cooker for a whistle and then did the tempering, added the seasoning and cooked finely chopped Amaranth Leaves, finally I toss it up with pre-cooked Jackfruit seeds and finished cooking the Thoran with a few teaspoons of freshly grated coconuts.

     Though Onam seasons are not for Jackfruits, if you have some leftoverJackfruit seeds from last summer, then this Thoran is a wonderful add-on to your Sadhya Vattom.  Thoran/Upperi is a predominant Sadhya Item served along with various other dishes in a Kerala Sadhya(Banquet). This quick & easy Chakka Kuru and Cheera Thoran can easily be squeezed into your long list of Sadhya items.

Few other Thoran/Upperi which can be served in a Sadhya or a simple Lunch Menu:

• Cabbage Thoran
• Cabbage, Carrot & Beans Thoran
• Achinga Payar/Long Beans Thoran 
• Cheera/Spinach Thoran 
• Beetroot Thoran/Poriyal 
• Vendakka/Okra Thoran
• Pavakka/Bitter Gourd Thoran
• Cheru Payar Parippu/Yellow Moong Thoran
• Cheru Payar/Green Moong Thoran
• Kovakka/Ivy Gourd Thoran
• Padavalanga/Snake Gourd Thoran 
• Mathanga/Yellow Pumpkin Thoran 
• Vazhakoombu/Plantain Flower Thoran 
• Chena Thoran/Chena Upperi 
• Raw Papaya Thoran/Pappanga Thoran
  

For more  SADHYA Recipes, click here...


Cuisine - Kerala(South India)
Course - Side Dish
Spice Level - Low - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 25 -30 Minutes
Cooking Time - 15 - 20 Minutes

HOW TO COOK CHAKKA KURU CHEERA THORAN

 

CHAKKA KURU CHEERA THORAN

INGREDIENTS:

To Cook the Jackfruit Seeds:

Jackfruit Seeds(Chakka Kuru) - 1 Cup
Turmeric Powder - 1/4 Tspn
Salt - To Taste
Sugar - a Pinch

For Chakka Kuru Cheera Thoran:

Amaranth Leaves - 2 Cups
Shallots - 4-5 Nos.
Garlic - 1-2 Cloves
Green Chillies - 2 Nos.
Coconut - 2-3 Tbspn
Salt - To Taste
Sugar - a Pinch

For Tempering:

Mustard Seeds - 1 Tspn
Curry Leaves - 1 Sprig
Cumin Seeds - a Pinch.
Coconut Oil - 1 Tbspn.

 

METHOD:

To Cook the Jackfruit Seeds:

• Peel off the white shell from the Jackfruit Seeds.
• Soak the Jackfruit Seeds in Water for at least 3-4 hours or overnight.
• Scrape out the brown skin from the Seeds(Soaking helps you to scrape out the skin easily)
• Cut the Seeds into small pieces, wash and keep it aside.
• Add Turmeric Powder to the Jackfruit Seeds, along with a dash of Salt and a pinch of Sugar.
• Cook this along with 1/2 Cup of Water until the Seeds turn soft.
• Alternatively, can cook the above ingredients in a Pressure Cooker for a whistle.
• Do not overcook the Jack fruit Seeds. 
  

For Chakka Kuru Cheera Thoran: 

CHAKKA KURU CHEERA THORAN

• Chop off the Roots from the Stalks.
• Clean and wash the Amaranth Leaves through running water for at least 3-4 times
• Drain the washed Amaranth Leaves in a colander and keep it aside.
• Finely chop the Amaranth Leaves and keep it aside.
• Finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds and Curry leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and sauté until shallots turn translucent.
• Now add a pinch of Cumin seeds, followed with finely chopped Amaranth Leaves.
• Sprinkle Salt & Sugar and give a quick stir.
• Cover and cook briefly.
• Add in grated coconut and mix well.
• Cook Cheera Thoran/Spinach Stir Fry a while on a low flame.
• Finally, add pre-cooked Jackfruit seeds and give a quick stir. 
• Serve Chakka Kuru Cheera Thoran hot with steamed White Rice/Kerala Rose Matta Rice.
• Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu.
• Can serve this Raw Papaya Thoran as one side dish in the long list of Sadhya Items or along with Kanji(Rice Porridge)/Paal Kanji.
  

For more RECIPES WITH JACK FRUIT, Click here... 

NOTES:

• Can add a pinch of Turmeric to the Cheera Thoran, if preferred.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding Garlic & Cumin Seeds are truly optional.
• I have used Coconut Oil in the recipe, can use any other vegetable oil. 
  

 

NENDHRA PAZHAM GHEE ROAST

     Today is Atham, the beginning of Onam Season, "Atham Pathu Onam," in another ten days comes the grand festival Onam, the harvest festival of Kerala.  To commemorate the day, let me present you with a simple Kerala Palaharam prepared with Nendhra Pazham, a Banana, so ubiquitous in God's Own Country - Kerala.

     If one simple snack has loads of nostalgic memories, then this Nendhra Pazham Ghee Roast is one such dish.  A quick & easy Nadan Palaharam, made with Nendhra Pazham, sautéed in Ghee until the Sugar gets caramelized and coats each slice of Nendhra Pazham. It is nothing but Caramelized Bananas roasted in Ghee.  This recipe is usually made with Nendhra Pazham.  But can use any other slightly firm variety of Banana, if you cannot get hold of Nendhra Pazham.

      I had been planning ever since to post this favourite recipe of mine.  But like many other favourites still was lying in my to-write list.  Whenever I make this snack, I usually wouldn't find time to click a picture. So it never made it to my blog until today.  And always have thought this to be a simple snack, a common household dish made in most of the Kitchens.  But it happened to be not a well known or popular snack after all.  For me, it is a comfort food and a dish I relinquish.

 This was one snack my Mom frequents at home, and I am like head over heels for it.  But after getting married, my hubby or his family never liked this.  So I never make this snack at home.  Lately my daughter stayed in India for a few months for her studies and that is when she got into a liking for this snack, as usual the credit goes to my Mom.  

NENDHRA PAZHAM GHEE ROAST

 

     Few days back I made Paal Kanji for Lunch, and I was saying her that I love to combine it up with Nendhra Pazham Ghee Roast.  Another nostalgia of Lunch Box scenario.  I love this snack and usually like to pair it up with Paal Kanji.  And it was also, one combo I used to carry in my Tiffin Box during my school days.  Luckily one ripe Nendhra Pazham was lying out with all inviting notion that, she immediately made a batch with half of the Banana.  It was late night and I had already finished my dinner.  So I was in no mood to eat it.  Next day, with all means & thoughts all set over this Pazham Ghee Roast, I made it first thing in the morning. The overripe Banana was so sweet on its own and just melted away to the heat when sautéed in Ghee.  

    I prefer making this Palaharam with Ripe or over ripe Bananas, but it tends to lose its  shape when sautéed in ghee.  If you prefer a bit still firm ripe Bananas, then it tends to hold the round shape.  Whatsoever the taste of this simple but exquisite Nadan Palaharam is decadent to the core.  Simply eat it up as a snack or pair it up Puttu, Vellayappam, Upma or Paal Kanji.  I feel the combination of Nendhra Pazham Ghee Roast and Paal Kanji as a Keralite delight - a simple replica of Thai Mango Sticky Rice in a typical Kerala Nadan Style. And all the more it is a healthy snacking option and also good for toddlers.

For more KERALA PALAHARAM RECIPES, Click here... 

Cuisine - Kerala
Recipe Type - Nadan Palaharm
Difficulty - Easy
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 10 -15 Minutes

For more RECIPES WITH NENDHRA PAZHAM, Click here...

HOW TO COOK NENDHRA PAZHAM GHEE ROAST - CARAMELIZED GHEE ROASTED BANANAS

 

NENDHRA PAZHAM GHEE ROAST

INGREDIENTS:

Nendhra Pazham  - 1 No.(big)
Ghee - 2-3 Tablespoons
Sugar - 2-3 Tablespoons

 

METHOD:

• Wash, Peel and slice the Nendhra Pazham into rounds.
• Heat Ghee in a Pan.
• Gently add the sliced Bananas and sauté it on a very low flame for a few minutes.
• After a few minutes, flip each slice and sauté it on a low flame for a few more minutes. 
• Once the Banana Slices are half cooked, sprinkle the Sugar over the Banana slices.
• Gently toss it.
• Continue to cook the Banana slices until the Sugar melts and slightly caramelizes.
• Banana Slices would also get slightly fried in Ghee.
• Cook until the Banana Slices turn into golden brown.  
• If you prefer slightly crispier texture and a dark brown colour, cook for a few more minutes.
• Serve Nendhra Pazham Ghee Roast hot or at room temperature.
• Nendhra Pazham Ghee Roast can be served as a snack or for breakfast.
• It pairs well with Puttu, Vellayappam, Upma and my personal favourite is to combine it up with Paal Kanji.

NENDHRA PAZHAM GHEE ROAST

NOTES:

• The diameter of the Nendhra Pazham was big.  So I have cut it into semicircles.
• Adjust the thickness of the Slices to suit along with the texture preference.
• I have used overripe Bananas in the recipe, so I have used just 2 tablespoons of Sugar.  Adjust accordingly.
• If you do not prefer White Sugar, substitute it with Cane Sugar or Brown Sugar.
  
• If you do not prefer Ghee, can substitute it with Coconut Oil.

FRESH ORANGE JUICE

     Today is a special day, I am writing my 700th Blog Post and today happens to be my Son's Birthday.  Five and a half years of blogging and I have finished writing 700 Posts/recipes in my Blog.  Wanted to commemorate the milestone.

     Thinking about the number of posts I have written so far.  Most of the recipes in Essence of Life - Food, are related to memories, tastes and occasions.  When I started the blog, I was even wondering about how long I can keep afresh with the content I have.  The number of frequented recipes, family favourites, new trials & experiments were all in my mind, but I still remember how I felt during the initial days about which recipe to write.  It was like feeding the beast, my brain child.  Now, after five long years of blogging and writing 700 recipes on my blog, I feel I still have quite a number of frequented & favourite recipes missing from the blog.  And least to mention the time, effort and passion it takes to keep up the spirit.

      I wish I could read all the books I want to read and write all the recipes in my mind - may be, a lifetime is not enough. I may not be able to finish off the task wholeheartedly.  But it has been an amazing journey overall, and I am thankful to all who have come across my blog, took time to read, try my recipes, and I am overwhelmed by a few readers who send pictures of the recipes they have tried from my blog.  People around me, who knows me or even new acquaintances have started to relate to me as a Food Blogger.  Simple comments like, You have a wonderful Blog out there, the photographs are good, the way you write is amazing etc., & etc., thanks for noticing and encouraging. 

     Until recently, I was even reluctant to say that I am a Food Blogger, but now when somebody asks, I say, "I am a Food Blogger."  And the questions that follow sometimes cringe me (when it comes to how much you earn out of it?), but this brain child of mine is a product of passion & my hobby.  So I enjoy doing it, and I am sure it has turned into an addiction.  So once again, thank you all for being my readers and motivating me.

 

FRESH ORANGE JUICE

 

     700th Post on a special day.  But a simple recipe - Fresh Orange Juice - my all-time favourite.  What's about writing a recipe on Orange Juice.  But I thought of writing about it because, sometimes, a fresh home-made Orange Juice can turn out too tasty or nasty.  The bitter taste it leaves into the Juice can spoil the whole new refreshing feel of an Orange Juice.  And this has happened to me during my college days, that's my initial days of cooking.  Peeling off an Orange and just dumping it into the Mixer grinder, straining off and then there you go with an Orange Juice.  The preconception missed to the core.  It turned out to be bitter.  The white pith and the seeds make Orange Juice Bitter was a hard revelation.  Then I started peeling off all the unwanted parts, I used ONLY THE ARILS for making a fresh Orange Juice.  Years after this, still when it comes to making fresh orange juice, I do it meticulously.  Depending upon the variety of Orange I am using, I choose the method to squeeze out fresh Orange Juice.

      So, here you go, Orange juice recipe with 3 easy juicing methods. There is nothing quite refreshing like a glass of freshly squeezed home-made orange juice. Bright and sweet with just the perfect amount of acidity; a glass of orange juice is refreshing, rejuvenating and loaded with vitamin C, a natural Immune booster.  Oranges are loaded with vitamins and minerals, it helps to improve immunity naturally. Home-made fruit juices if consumed in moderation are healthy.  Use them Diluted or Undiluted, sweeten it if you prefer, and there you have a glass of fresh home-made Orange Juice without any additives or artificial colouring.

What type of oranges are best for Orange Juice?

 

ORANGE

      When deciding what type of oranges to use for making orange juice, you should select the fruit that will yield the most juice. I personally like Valencia oranges for the very best juice, the next variety which I like are navel oranges. Easy when it comes to cleaning, cut the oranges into two, just slice off the rind & the white segments and mostly this variety has very less or no seeds. I grind them in my mixer grinder juicer jar with a strainer attached to it.   Next when it comes to Orange varieties like Clementines and Tangerines you will get a sweeter beverage. I juice it with a hand Manual Juicer/Squeezer for making Orange Juices with these varieties. 

     You can get easy with whatever oranges that you happen to have on hand, but keep in mind that a fresh orange will be the juiciest and the sweetness depends on the variety of the fruit you are using.

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Recipe Type - Drink
Difficulty - Medium
Serves - 1-2
Author - SM  

Preparation Time - 25 -30 Minutes

 

HOW TO MAKE FRESH ORANGE JUICE

FRESH ORANGE JUICE

 

INGREDIENTS:

Oranges - 4 Nos.
Sugar/Honey - 1 Tablespoon (optional)
Water -1/ 2 - 1 Cup

Add-ons (If preferred) :

Mint Leaves/Basil - a Few

METHOD:

     Depending on the type of Kitchen equipment you own, you can make Orange juice in a number of ways.  I use a simple blender (Indian Mixer-grinder) which has a Juicer Jar with fitted strainer in it, which makes my work easier.  You can even simply squeeze out the Orange or use a Citrus Juicer.  But the total concept of juicing fresh Oranges is to extract maximum juice out of it. No wastages whatsoever, trying to make the juice without any bitterness which is a hit or miss, when it comes to certain Orange varieties.

FRESH ORANGE JUICE

 

Method 1 – Manual Juicing/Squeezing:

     This method requires no special equipment for the purpose.  An age-old method and the simplest Juicing techniques of all time.  Oranges with thinner skin like Tangerines and Clementines suit well for this method. Oranges with thin-skins can simply be squeezed without expressing too much of the bitter oils contained in the skins.  Note that it is hard to juice a lot of oranges this way, and some amount of pulp remains in the fruit.

But first,

• Rinse the fruit well under running water and pat dry them with clean kitchen towels. 
• Cut the fruit into 2 parts.
• Remove the seeds with the help of a knife.
• Squeeze the halved oranges over a glass, to extract the juice. 
• Simply remove any seeds left in the juice. 
• Dilute or use as it is.  Can add any sweetener of your choice, if preferred.
  

NOTE:

• This method works for Fresh thin-skinned Oranges.

Method 2 – Orange Juice with a Citrus Juicer

This is probably the most obvious way to juice oranges. With either a handheld juicer or an electric model, this method is quite effective. Simple wooden citrus reamers work just fine too.

• Rinse the fruit well under running water and pat dry them with clean kitchen towels. 
• Cut the fruit into 2 parts.
• Remove the seeds with the help of a knife.
• Gently press the cut oranges onto a circulating reamer and squeeze out the juice by simply rotating the Orange halves through the ream.
• If you are using an electric Citrus Juicer, the job gets easier.
  
• Strain or simply remove any seeds left in the juice. 
• Dilute or use as it is.  Can add any sweetener of your choice, if preferred.
  

 

NOTE:

• Citrus Juicer yields a good amount of juice with less effort.

 

FRESH ORANGE JUICE

 

Method 3 – Orange Juice in a Blender

     One best way to make fresh Orange Juice is using a Blender.  This seems to be a great option because this method leaves you with very less wastage and more juice.  But you have to be very careful to remove all the white segments and seeds before adding the Peels into the blender.  Otherwise, the Orange Juice can turn out to be bitter.

• Rinse the fruit well under running water and pat dry them with clean kitchen towels. 
• Peel the Orange.
• Remove the white pith or white membrane. Orange pith is nutritious and is a rich source of fibre, however it imparts a bitter taste, so I try to remove as much as possible.
• Cut the fruit into 2 parts.
• Then, remove the seeds with the help of a knife.
• Take the Orange pulp and discard the rinds and linings.
• Add Orange pulp along with some water into a blender.
• Blend until all the Orange pulp is well blended.
• Pour the Orange Juice through a strainer. 
• I use my juicer jar (which came along with my blender) for the purpose, which has a strainer within, which makes the process easier.
• Collect the strained Orange Juice in a bowl. 
• Add Honey/Sugar to sweeten up the Juice.
• Pour it into a tall glass and serve the Orange Juice chilled or at room temperature.
• Muddle a few Mint Leaves and pour chilled Orange Juice over it for a mint flavoured Orange Juice.

 

 NOTES:

• I have used 4 Navel Oranges and I got nearly 3-4 medium-sized glasses of Orange Juice out of it.
• I added very little water while blending the Orange Pulps.
  
• Adding Sweeteners to the drink is purely optional.
  
• Adding Mint Leaves/Basil Leaves to the juice can give you an extra note of taste and flavour to Orange Juice. But it is purely optional.

 

HOW TO STORE FRESH HOME-MADE ORANGE JUICE?

• It is best enjoyed shortly after it is made. 
• However, you can keep it in your refrigerator for 2–3 days in a glass bottle or jar.  Keep it covered.
• Freshly extracted Orange Juice (without added sweeteners) can be stored in the refrigerator for about 2 days. 
• Do not dilute it with water if you're storing it.
  

 

 

LIQUID PARATHA

    A recently popularized recipe in the name of Paratha!!!  Liquid Paratha or a Paratha with Liquid Dough(Batter) it states.  As naturally as it is my very mind announced it cannot be Paratha in any terms.  How can a liquid dough... no batter it is, can make a literal Paratha?!!!  This newly found recipe is sweeping the social media and has got into a high profile recently.

    Though I am sceptical when it comes to such recipes, I wanted to give a try knowing deep within that it could never be like a PARATHA, may be something between Cheela or our very own Gothambu(Wheat Flour) Dosa.  But nothing wrong giving a try.  If at all, if it turns out to be like Paratha?  As quizzical as it is before making it... Would it by any chance, Puff up like a Paratha, as they show in the videos?  All these inquisitive questions fuelled up my idea to give it a try. 

    As mentioned in the recipe, mixed up the so-called Dough... I will say it as batter... Added some finely chopped Spring Onions, Kalonji, Turmeric Powder, a bit of Red Chilli Powder and Salt.  And even I struck to the given measurement of water for the Liquid Paratha Batter.  Rested the batter for about 15-20 minutes, because I was busy making normal Parathas, if at all, this recipe turned out to be a flop.

    Finished the batch of normal Parathas, then sceptically poured the Batter into the Chapati Griddle, waited for a while, drizzled a few drops of oil, flipped it out and waited and waited and waited for it to puff up like a paratha... it did... but it took some time for the process.  Making a Paratha out of this Batter is slightly time-consuming when it comes to the cooking process.  The final product was more or less like a Paratha.  And my humble *WARNING - EAT IT RIGHT AWAY, otherwise it is going to be like a Cheela/Gothambu Dosa. 

Anyway there was no compromise when it came to the taste of this so-called Paratha.  So, if you are feeling too lazy to knead a dough for Paratha, some days are like that. Or if you are in need of a quick fix recipe & if you can compromise for a real Paratha(Parathas are Parathas) then this Liquid Paratha would turn out to be handy. So no harm in trying out a new recipe which is Quick,  Easy, Tasty & Healthy too... but strictly not sticking on to the norms of a Classic Paratha.  Liquid Paratha is an utter compromising recipe... But still I would vote for it, and I am sure to make it again and again.  

 

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Cuisine - North Indian
Course - Main Course
Difficulty - Easy
Spice Level - Low- Medium
Yields - 5  Parathas
Author - SM

Preparation Time - 5 Minutes
Leavening Time -10 -15 Minutes
Cooking Time - 15 - 20 Minutes

HOW TO MAKE PARATHA WITH LIQUID DOUGH/LIQUID PARATHA

LIQUID PARATHA

INGREDIENTS:

For Paratha with Liquid Dough:

Wheat Flour - 1 Cup
Garlic - 1 Tablespoon
Spring Onions - a few stalks
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1 Teaspoon
Kalonji(Nigella Seeds) - 1 Teaspoon
Salt - To Taste
Water - 2 Cups
Melted Butter - 1 Tablespoon 

 

For Cooking Liquid Paratha: 

Oil - a few Teaspoons

 

METHOD: 

For Paratha with Liquid Dough:

• Take a wide bowl big enough to hold all the ingredients.
• Finely mince the Garlic Pods & Spring Onions and keep it aside.
  
• First, mix the Wheat Flour and the rest of the dry ingredients, along with finely chopped Garlic and spring Onions.
  
• Then slowly pour in 1 Cup of Water and gently stir it with a whisk.
• Gradually pour in another Cup of Water and mix well until the ingredients are well incorporated and there are no lumps.
• Add in the melted butter and give a final whisk.
• The Liquid Batter should have a consistency similar to Dosa/Cheela Batter.
  
• Leave the Liquid Paratha Batter aside for about 10-15 Minutes.

LIQUID PARATHA

COOKING THE LIQUID PARATHAS:

• Heat a Tava/Griddle on a high flame.
• When the Tava/Griddle turns hot, lower the flame and gently pour in a ladle of Liquid Paratha Batter.
  
• Wait for the colour to change slightly.
• Drizzle a teaspoon of Oil.
  
• Now gently flip it up.  You may need to do this 3-4 times.
• Cook, flip... Cook, flip... Cook, flip, and slowly it will start to Puff up.
• Cook on a very low flame until the Liquid Parathas Puff up.
• Make sure that it is cooked through with brown crispy spots.
• Do not cook Liquid Parathas on high flame or allow it to burn.
• Once cooked, remove the Liquid Parathas from the Tava/Griddle.
• Place it on a plate or in a Casserole.
• Stack up the Liquid Parathas one over the other
• Cover it up with the kitchen towel.
• Just before serving, smear Oil/Butter/Ghee over the Liquid Parathas(optional).
• Serve Liquid Parathas hot with your choice of Vegetarian/Non-vegetarian Side Dishes.
• Goes well with Raithas or Pickles too.

NOTES:

• Some Wheat Flour may require a bit more or less Water measurement, Adjust accordingly.
• I have added  Spring Onions & Garlic in this Liquid Paratha recipe.
• Can add Mint or Coriander Leaves, or use any other herbs of your choice.
• Some recipes even call for adding Garam Masala/Chaat Masala/Cumin Powder etc.,  
• Try new versions of Liquid Paratha recipes with different add-ons.
  
• Do not overheat the Tava/Griddle while cooking the Liquid Parathas.
• If adding Oil while cooking Liquid Parathas do not overheat the Tava/Griddle until smoke forms.
• There will be condensation underneath each cooked Liquid Parathas, Kitchen Towels absorb the moisture and prevent Parathas getting soggy.
• Reverse the stack after piling up the Liquid Parathas.
• If serving later, store them in an insulated casserole lined with a kitchen towel to absorb the condensation.
• But I suggest EAT IT RIGHT AWAY, otherwise it is going to be like a Cheela/Gothambu Dosa.