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SHEER KHURMA
SHEER KHURMA

    Sheer Khurma, though I had heard of this Dessert, the chance of eating it came across during my recent trip to Dubai.  Though it looked more or less like Seviyan Kheer or our own Semiya Payasam, what made it look different was the consistency on the first hand.  It was thick & creamy and loaded with dry Fruits & Nuts and laced with a wonderful note of Rose Water & Kewra.  

    It was a delectable delicacy and I loved the consistency, texture & flavour.  Though, Firni/Phirni pops into my mind whenever I think of Eid, but this all-time classic Persian delicacy - Sheer Khurma, takes a special place when it comes to Ramadan or Eid al-Fitr. It is served as a breakfast dish after the Eid Morning Prayer and throughout the day to all the visiting guests. 

    In its original form, it consists of dates mixed with milk. As the name suggests, Sheer means Milk and Khurma means Dates in Persian, and how Vermicelli ended up in this dessert is a history. A history made with an Indian twist. It is modified in India by the addition of fried Vermicelli, alias Semiya.

    The Arabian Peninsula is rich and abound of Dates and people would break their fast with Dates during Ramadan fasting.  Dates play a significant role in the culture and hence a Dessert laden with Date cooked in milk is of no wonder as a matter of fact.  It's an Eid-ul-fitr delight in all Muslim households.  

SHEER KHURMA
SHEER KHURMA 

    This Sheer Khurma can be made in a traditional method where Milk is slow-cooked until it thickens. Another easy version is by cooking the Sheer Khurma with Condensed Milk, which makes the Kheer thicker & creamier and also sweetens the Kheer.  This Sheer Khurma recipe is prepared in an authentic method, which calls for reducing and thickening the milk on a low flame. I have thickened the milk before adding Vermicelli and have slow-cooked it with Milk until it gets a creamy texture.

    Dates being one of the main ingredients, it naturally enhances this dessert with its flavour & taste.  Traditionally, in those days, Sheer Khurma was sweetened with just the dates and not sugar.  Dates naturally enhance this delicacy, and it is highly nutritious and a complete meal.

    Sheer Khurma is flavoured with Cardamom, Rose Water/Kewra Essence & Saffron Strands and elaborately garnished with slivered Nuts and Rose Petals.  Slow cooking on a low flame gives a rich & creamy texture with an off-white hue to the Sheer Khurma with an additional note of aroma from the flavourings added and from the reduced milk. Sheer Khurma is usually served warm/chilled.

    

For more PAYASAMS, PRADHAMANS & KHEERS, Click here...



Cuisine - Persian
Recipe Type - Kheer/Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 5–10 Minutes
Cooking Time - 30 -45 Minutes


For more Recipes 'FOR THE SWEET TOOTH', Click here...


HOW TO MAKE SHEER KHURMA

SHEER KHURMA
SHEER KHURMA

INGREDIENTS:

For Sheer Khurma:

Ghee - 2 Tablespoons
Vermicelli - 1/3 Cup
Dates - 1/8 Cup
Milk - 4 Cups
Sugar - 4 - 6 Tablespoons
Cardamoms - 5 Pods.
Saffron - a Pinch (Optional)
Rose Water/Kewra Essence  - a few Drops (Optional)


For Garnishing:

Almonds - Few
Pistachios - Few
Cashew Nuts - Few
Chironji - Few
Rose Petals - Few
Saffron Strands - Few

 

SHEER KHURMA
SHEER KHURMA

METHOD:

For Sheer Khurma:

  • Powder the Cardamoms into a fine powder and keep it aside.
  • Chop the Almonds, Pistachios, Cashew nuts & keep it aside.
  • Chop the Dates and keep it aside.
  • Soak Saffron strands in warm milk and keep it aside.
  • Boil the Milk mix on a medium-low flame, stirring it at intervals.
  • Once the Milk boils, reduce the flame to low and cook for another 20–25 minutes.
  • Meanwhile, heat Ghee in a heavy-bottomed pan, add the powdered Cardamom & give a quick stir. 
  • Add the Chopped Nuts & Dates and Fry this on a very low flame for a few seconds.
  • Once the nuts are slightly roasted, remove half the amount of Nuts & Dates and keep
  • Immediately add the Vermicelli and fry this on a very low flame for a few minutes.
  • Stir it continuously and fry the Vermicelli until it turns to light golden colour.
  • Pour in the reduced Milk to the above and mix well
  • Boil the Milk & Vermicelli mix on a medium-low flame, stirring it at intervals.
  • Once the Milk boils, reduce the flame to low and cook for another 20–25 minutes.
  • Care should be taken that the mix does not scorch at the bottom. 
  • The amount of Milk should have reduced, and the Vermicelli should be cooked well. 
  • Add in the Sugar and mix well.
  • Drizzle the Kewra Essence/Rose Water, and give a quick stir.
  • Pour in the Saffron milk and mix well.
  • Cook the Sheer Khurma on a low flame until it reaches the desired consistency.
  • Switch off the flame and garnish with the remaining roasted nuts & dates.
  • Can Garnish Sheer Khurma with slivered Almonds, Pistachios, Cashew Nuts, Rose Petals or with Saffron Strands.
  • Serve it Hot or Chilled.
SHEER KHURMA
SHEER KHURMA

NOTES:

  • Frying the powdered Cardamoms in Ghee makes the Sheer Khurma aromatic.
  • Adding Saffron is purely optional.
  • Adding Kewra Essence is purely optional.
  • Adjust the amount of Sugar to suit your Sweet Tooth.
  • Adjust the consistency of Sheer Khurma to your preference.
  • The dessert tends to get thicker even after switching off.
  • Can serve Sheer Khurma hot or chilled, to suit your preference/climatic condition.
  • Garnish Sheer Khurma with preferred choice of Nuts, Rose Petals & Saffron strands.

 



TÜRK KAHVESİ
HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

    Let me start writing about Turkish Coffee with an age-old Turkish Proverb - "Coffee should be Black as Hell, Strong as Death & Sweet as Love."  It's a Cup which tells your fortune, decides War, Empire and even Romance & Life.  If I say, I drink more Coffee than its history, it might prove wrong for this simple cup of Turk Kahvesi.  I have read more and long enough, rather than that I have just had only a few cups of Turkish Coffee.  So as they say A Cup of Turkish Coffee is worth Forty Years of Friendship, but mine was a secret love for this Coffee. 

    After long years of wait - For a Cup of Turkish Coffee, here I am writing about it.  I fell in love with this Turkish Coffee even before I tasted it.  I always knew I would love it, so was my love for a Coffee as such and even more was my obsession for the Turkish Coffee Pot alias Ibrik/Cezve.  The moment I caught my eye on it, I deeply knew I wanted to own one.   To say, my trail for a Turkish Coffee (actually the Ibrik) got deeply enrooted in my mind in early 2000s from an article in an Indian Magazine.  Though not a fancied or an extremely expensive item, but the period of time I set eyes on it, was neither accessible nor available, in my terms.  Least I had an idea where I could source the Coffee pot or the Coffee.  Left alone, then and there, I kept it locked within my long, want to buy list.

    Though in recent years I had easy access to buy an Ibrik, and also there was one such occasion where I almost bought one and my conscience pricking, Strict Appicer, said, don't buy, it is way far expensive for its original price.  And there, with a heavy pang, I left the Ibrik, and she promised me that she would buy me this Coffee pot.  So I set my mind that I would buy it when time comes.  

    So, the story of my Turkish Coffee and my most loved Ibrik/Cezve, took a twist when I travelled to Dubai recently.  The street markets or the Souks were lined up with these Brass and Copper Ibriks. Least to mention my enthusiasm and with the looks of my all-knowing husband & daughter, I bought my long wanted - Ibrik.  Some things bring a kind of satiated happiness after buying them and this Ibrik bought a thought of happiness(I should say, I got a Massive Dopamine fix!!!) and I felt, it was worth the wait.  Least to mention the numerous shapes and sizes of antique Ibrik/Cezve, I saw in the Dry Bridge Market at Tbilisi, Georgia later.  My hands were literally itching to get hold of a few, which I strictly controlled, convincing myself to pick it up during my next visit to the place.  Hopefully...

TÜRK KAHVESİ
HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

 

Now, let's talk about Turkish Coffee!

    Turkish coffee! It's a strong cup of caffeine made in a special pot called a Cezve/Ibrik.  In some places, the coffee pot is called Dallah, that's of a different shape as such. The fine Coffee grounds are boiled along with water on an open fire until it thickens & then the coffee is served in a small cup.  It is usually made with extra finely ground coffee beans. This gives the drink a much stronger and bolder flavour than filtered coffee.

Is Turkish coffee Turkey?

    Though it is called Turkish Coffee, the drink didn't originate from Turkey, but was introduced to an Ottoman governor stationed in Yemen. The Ottoman governor then recommended it to Sultan Suleiman, who popularized it in Istanbul, Turkey, as well as nearby countries and regions.  And, as the people in each region put their own spin on the recipe, new drinks were born despite similarities to the Turkish coffee preparation method.

Taste & Smell of a Turkish coffee:

    Turkish coffee has a strong, bold, bittersweet taste.  It has a concentrated and gritty body due to the way that it's brewed.  The use of extra finely ground coffee and direct contact with boiling water throughout the cooking time effectively extracts the flavour compounds. And it isn't filtered, so the bottom of the cup will have a noticeable layer of sludge and the coffee grounds will float freely around, giving it a much heavier body and concentrated feel.

TÜRK KAHVESİ
HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

    Generally, Turkish coffee smells rather nutty, burnt, and spicy, especially when it's brewed with cardamom (which I personally like). However, it will depend on what type of beans you use, too.

 
The 3 Main Factors which makes Turkish Coffee famous are the

Brewing Method:

Turkish Coffee is made with a special pot called Cezve or Ibrik. And in Arabic Regions they use a Coffee Pot called Dallah. These Coffee Pots have a very narrow neck, with a pouring spout.  Without this feature, the foam that forms during the brewing process can't be built up and sustained, which gives its ubiquitous & infamous concentration.  The Cezve also has a long handle to help the user handle the brewer more easily.

ARABIAN COFFEE POT
DALLAH

 

Turkish Coffee Beans:

Traditional Yemeni Mocha beans are used to make Turkish Coffee, but any type of Arabica coffee beans fits well into the suit.  In terms of grind size, make sure to get it extra fine, even powder-like.  I got hold of a fine ground from Georgia, suitable for making Turkish Coffee, well, that's what the package suggested. And it does a decent job, too.

Water:

    Rule suggests going for a coffee-to-water ratio of 1:9. But my rule is to always stick on to our taste and preference, so adjust it accordingly - as you like the brew, too weak or too strong.
 
TÜRK KAHVESİ
HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

Optional Add-ons:

Sugar

    This is absolutely optional. Feel free to add sugar to make it sweet. With little or moderate sugar - az şekerli kahve, orta şekerli kahve or orta kahve, as it's colloquially called in Turkish or a Sweeter version of çok şekerli kahve.  But anyway, as I mentioned at the beginning of the post - "Coffee should be Black as Hell, Strong as Death & Sweet as Love." And my love is always for the unsweetened 'Sade Kahve'.Turkish Coffee is traditionally served with along something small & sweet Turkish delights or dates.

Flavourings:

Cardamom - I love my Turkish Coffee with a note of Cardamom in it.

It is sometimes flavoured with 

Mastic, a resin taken from the Mastic Tree also, known as the Tears of the Chios.  The flavour is bitter at first, but after some chewing, it releases a refreshing flavour similar to pine and cedar.

Salep, is a flour made from the tubers of the orchid genus Orchis & it contains a nutritious, starchy polysaccharide called glucomannan. Salep flour is consumed in beverages and desserts

Ambergris is a solid, waxy, flammable substance of a dull grey or blackish colour produced in the digestive system of sperm whales. Freshly produced ambergris has a marine, faecal odour. It acquires a sweet, earthy scent as it ages.

TÜRK KAHVESİ
HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

Turkish Coffee Recipe

    Turkish coffee yields a thick, concentrated, and aromatic brew that's very easy to make. Simple steps to make this strong caffeine drink using extra fine grounded beans over a stovetop.

Cuisine - Turkey, Arabian
Recipe Type - Beverage
Difficulty - Medium
Serves - 2 Small Cups
Author - SM     
  
Preparation Time - 5 Minutes
Brewing Time - 8–10 Minutes


For more COFFEE TALKS, Click here... 

 

HOW TO MAKE TURKISH COFFEE -

TÜRK KAHVESİ

TÜRK KAHVESİ
HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ
 

INGREDIENTS:

For Turkish Coffee:

Fine Ground Coffee Powder - 25–30 Grams
Water - 500 ml
 

Optional Ingredients:

Cardamom Powder - 1 Teaspoon (Optional)
Sugar - 4 Teaspoons (Optional) 
 
 
TÜRK KAHVESİ
HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

METHOD:

  • Fill the Cezve with water until it reaches the neck of the pot.  My Cezve holds about 2 Cups - 500 ml of Water.
  • Add ground coffee to the Turkish coffee pot.
  • Add the Cardamom Powder & Sugar if you like it sweet
  • Heat the Cezve over low or medium heat until it's about to boil. 
  • When it starts to foam up, remove the Cezve from heat.
  • Scoop out the foam with the spoon and either add it to your serving cups or discard it.
  • Stir the Turkish Coffee in the Cezve and return the Cezve to heat.
  • Boil it again for a few minutes until it foams up, and again remove it from the heat.
  • Remove the Foam and repeat the above steps for two more times.
  • During the last round, remove the foam, and you don't need to return it to the heat.
  • Slowly pour the Turkish coffee into your serving cups and let the sludge settle down before drinking.
  • Serve Turkish Coffee with a piece of Turkish delight, a type of Turkish confection, and a glass of water for the most authentic experience.
TÜRK KAHVESİ
HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

NOTES:

  • The brew is on a slightly strong side, which I prefer personally. Adjust the amount of Coffee Powder to suit your taste.
  • You can adjust it by adding more or less water to suit your style of Cuppa.
  • Sweeten your Turkish Coffee with your choice of Sweetener, or have it as it is.
  • Flavouring the Turkish Coffee with Cardamom is purely optional.
  • Serve it hot, unfiltered.

*As a thumb rule - Practice makes things perfect and the rule goes for a Turkish Coffee too & I would like to say, stick onto your preference when it comes to recipes like this.

Turkish coffee is a type of caffeine drink made with a special coffee-making pot called a cezve or ibrik. The caffeinated beverage is boiled on an open fire with water until it thickens, then served in a small cup.

Read more on original source: https://www.honestfoodtalks.com/turkish-coffee-recipe/
Turkish coffee is a type of caffeine drink made with a special coffee-making pot called a cezve or ibrik. The caffeinated beverage is boiled on an open fire with water until it thickens, then served in a small cup.

Read more on original source: https://www.honestfoodtalks.com/turkish-coffee-recipe/

NOMBU KANJI
RAMADAN NOMBU KANJI

    At the onset of Ramadan, the Holy Month, I always get reminded of two things, one is Biryani and the other one is Nombu Kanji.  Nombu Kanji is simply the spirit of Ramadan served in a bowl.  Every year, our neighbour used to share us their special Iftar dishes and this Nombu Kanji was one default dish along with their famous Mutton Biriyani, Brinjal curry, Chicken Curry, Egg Gravy, Raitha and Firni. The routine comes up quite often during Ramadan month until the day of Eid.  I am a big fan of all these recipes.  I learnt this Nombu Kanji recipe from our neighbour's grandmother. This is a foolproof and an easy recipe which can be incorporated within minutes.

    My love for Biriyani is incomparable, and this Nombu Kanji simply fits into the genre.  The only difference is that it is a bit of gruel like with all good properties & flavour of Biriyani.  Those days I never thought much about the dish rather than just gobbling it up.  But years of thought process has made me read about the dishes, its origin, history and significance. 

    Well, when we all think about Ramadan, we all know the most obvious feature is the abstinence from food and drink from Sunrise to Sunset. The idea being to create an intimate experience of thirst and hunger for 30 days in a row. But this Muslim holy month is also a time to emphasize the spirit of giving and sharing, to practice as much charity as possible.  We can see quite a number of Zakat counters during this Holy Month.  So we can see most of the mosques in Tamil Nadu and Kerala catering Nombu Kanji during the holy month with the sole intention of offering help to the needy – ensuring nourishment for those who might not have enough to fill their stomach after a long day's fast.  

NOMBU KANJI
RAMADAN NOMBU KANJI

    Nombu Kanji is synonymous with the Iftar meal, marking the completion of the day’s fast during Ramadan. Iftar is the meal, families eat together at sunset to break the fast.  When Muslims break their day-long fast, the first thing they do is have water and dates. The Prophet Mohammed is believed to have opened his fast with dates, and Muslims try to follow the same practice when possible.  Even at some households in Tamil Nadu and some parts of Kerala, they follow it up with a few bowls of Nombu Kanji before praying.  This rice porridge keeps the stomach light, and it is also easily digestible for bodies that have been fasting.  

 

For more PORRIDGE/KANJI RECIPES, Click here...


Cuisine - South India
Recipe Type - Porridge
Difficulty - Low
Serves - 4-6
Author - SM

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


HOW TO MAKE RAMADAN NOMBU KANJI


NOMBU KANJI
RAMADAN NOMBU KANJI

INGREDIENTS:

For Nombu Kanji:

Chinigura/Jeeraga Samba Rice/Basmati Rice - 1/2 Cups
Minced Meat - 1/4 Cup
Moong Dhal - 1/4 Cup
Onions - 1 No.
Green Chillies - 3-4 No's.
Ginger - Garlic Paste - 1 Teaspoon
Tomato - 1/2 a tomato
Coconut - 2 Tablespoons
Coriander Leaves - Few
Mint Leaves - Few
Coconut Milk - 1 Cup
Water - 21/2 - 3 Cups
Salt - To Taste 


For a detailed Recipe on HOW TO MAKE COCONUT MILK, Click here…

Spices:

Ghee - 1–2 Tablespoons
Fenugreek Seeds - 3/4 Teaspoon
Cinnamon (1") - 1 Stick
Cloves - 3 - 4 No's.
Cardamoms - 2 Pods (Optional)
Bay Leaves - 1 Leaf (Optional)
 
NOMBU KANJI
RAMADAN NOMBU KANJI

PREPARATION:

  • Wash the Jeeraga Samba/Basmati rice & Moong Dhal until the water runs clear.
  • Soak the rice & dhal for about 20 minutes.
  • Boil the water and keep it aside.
  • Wash and drain the Minced Meat & keep it aside.

METHOD:

  • Heat Ghee in a pressure cooker, fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
  • Add finely chopped Onions and Green Chillies, slit into two, to the above and sauté until onions turn translucent.
  • Add the Ginger Garlic Paste and sauté until the raw flavour goes, and it turns fragrant.
  • Then add finely chopped Tomatoes and sauté until tomatoes turn soft & oil separates from the mix.
  • Now add in the minced meat and give a quick stir.
  • Drain the soaked Rice & Dhal and add it to the above.
  • Fry this for about 2–3 minutes on a very low flame.
  • Add shredded coconut and give a quick stir.
  • Pour in the Coconut Milk, boiled Water, Salt and mix well.
  • Allow it to boil.
  • Add finely chopped Mint & Coriander Leaves.
  • Cover the pressure and place the vent cap.
  • Cook on a high flame for a whistle, then reduce the flame and cook for another 3–4 whistles.
  • Switch off the flame and allow the pressure to release. 
  • Once the pressure is released, open the lid and mix Nombu Kanji with a ladle until well combined.
  • Can add a handful of Coriander Leaves and Mint as garnish.
  • Can garnish Nombu Kanji with Dried Onions/Birista.
  • Serve Nombu Kanji hot with your choice of side dish.
  • Paruppu Vadai, Masal Vadai, Uzhundhu Vadai, Kari Vadai, Meat Balls, Cutlets goes hand in hand with warm Nombu Kanji.
NOMBU KANJI
RAMADAN NOMBU KANJI

NOTES:

  • I have used Jeeraka Samba Rice in this recipe.  Can use Basmati Rice / Chinigura Rice/Raw Rice for this dish.
  • Some recipes call for using Rice grits alias Kurunai Arisi, which makes the cooking process quick, and also these rice grits are suitable for making Porridges (Kanji).
  • If you do not have Rice grits, simply give a quick pulse in a dry jar before cooking.
  • Can substitute half the amount of Ghee with Oil.
  • Adding Cardamom and Bay Leaves are purely optional.
  • Adjust the number of Green Chillies to suit your spice preference.
  • I have added Minced Meat (Beef) in this recipe.  Can add your choice of meat as minced or small pieces.
  • Adjust the consistency of Nombu Kanji to suit your preference.

 

ODIA CHAULA KHIRI - BHAJA CHAULA KHIRI
CARAMEL PAYASAM - ODIA CHAULA KHIRI

    When I first saw the recipe of Caramel Payasam, I was sceptical.  A Caramelized Payasam???  Well, with recipes like Caramel Pudding, Butter Scotch, Ice Creams, or in cakes, my mind said, it could fit well into recipes like that, would it be good for a Payasam? But my preconceptions were cleared when I read that it is one of the traditional Payasam/Kheer from Orissa.  ORISSA, Currently, Odisha, this is an authentic Kheer from Odisha, and it's colloquially called Odia Khiri or Chaula Khiri.  Khiri is Kheer/Payas and Chaula is Rice and as it originates from the region, it comes to be called Odia Khiri.

    Looking deep into its origin and history before cooking is one habit I have taken up in recent years, mainly to convince my mind that a dish is worth a try. The recipe as such and the colour of the Kheer was so appealing that my mind was convinced rather soon to go ahead with the recipe.  At last, Aesthetics matters!!! (Here, my daughter can understand the term well, I guess).  Well, this Khiri recipe had a technique to yield the needed golden hue where in Kerala Paal Payasam we go to an extent of underlying caramelization of the whole concoction to yield the required pink hue synonymous to Paalada Payasam and Paal Payasam. 

    So, after a good amount of time reading about the dish and necessary homework, I got into action.  Don't ever think I take too much time to execute all the process... It was just a few hours before I was convinced and cooked this authentic Odia Chaula Khiri or simply the Caramel Payasam.

ODIA CHAULA KHIRI- BHAJA CHAULA KHIRI
CARAMEL PAYASAM - ODIA CHAULA KHIRI

    Well, coming back to Odia Chaula Khiri or the Caramel Payasam, the two highlights of this dessert are the Spiced Caramel and the Rice.  Rice is one main ingredient used to make Payasam/Pradhaman/Kheer/Khiri/Payesh/Payokh - the utmost traditional dessert spread through the length & breath of the Indian Sub-continent.  Rice plays a major role in Indian Cuisine as a staple, and in terms of Religious significance, it symbolizes prosperity.  So rice kheer takes a significant place in most religious ceremonies. In Odisha, it is customary for a new bride to cook this Chaula Khiri as her first dish in her in-law's house.

    I have tried to make this Kheer alias Khiri with a note of intricacy, I have roasted the rice grains in caramel before cooking it in milk and that type of Kheer is called as Bhaja Chaula Khiri.  The later method, i.e. roasting the rice for a few minutes before cooking it with milk, yields a chewy yet firm rice grains, and also it has a pleasant hue with a wonderful taste.  I have used just Milk & Sugar, as traditional recipes call for these ingredients, and have slow cooked the Khiri in a pressure cooker. Slow cooking yields you with a golden hued Odia Khiri with a wonderful creamy texture.  But some recipes call for condensed milk and Khoya so that this Caramel Payasam can get the needed thickness in simple steps.

ODIA CHAULA KHIRI - BHAJA CHAULA KHIRI
CARAMEL PAYASAM - ODIA CHAULA KHIRI

 

For more PAYASAM/PRADHAMAN/KHEER Recipes, Click here...

Cuisine - Odisha (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4-6
Author - SM

Preparation Time - 15 - 30 Minutes
Soaking Time - 2 Hours
Cooking Time - 15- 20 Minutes


For more DESSERT RECIPES, Click here...

 

HOW TO MAKE CARAMEL PAYASAM - ODIA CHAULA KHIRI - BHAJA CHAULA KHIRI

ODIA CHAULA KHIRI - BHAJA CHAULA KHIRI
CARAMEL PAYASAM - ODIA CHAULA KHIRI

INGREDIENTS:

For Caramel:

Sugar  -  1/2 Cup + 1 Tablespoon
Warm Water  -  1/4 Cup
Ghee - 2 Tablespoon 
Cardamoms - 3–4 Nos.
Bay Leaf - 2 Leaves

 

For Caramel Payasam:

Basmati Rice / Long Grained Rice - 3 Tablespoons
Sugar -   1-11/4 Cup
Milk - 5 Cups


METHOD:

Preparation:

  • Wash and soak the rice for 2 hours. 
  • Drain the water and allow the rice to dry on an absorbent kitchen towel for 1/2 an hour.
  • Pulse the rice in a mixer for a few seconds, to make it into a coarse powder.
  • Alternatively, can use whole rice too.
  • Dry roast the saffron strands for a few seconds, soak it in 1 Tablespoon of warm milk & keep it aside.
  • Blanch the Almonds and Cashew Nuts & cut them into small pieces.
  • Grind the Cardamoms along with a few teaspoons of Sugar into a fine powder.
  • Boil the Milk is a heavy-bottomed pan and continue to boil it on a low flame until it is reduced and thickened.
 
ODIA CHAULA KHIRI - BHAJA CHAULA KHIRI
CARAMEL PAYASAM - ODIA CHAULA KHIRI

 

For Caramel Payasam/Odia Chaula Khiri:

  • In a heavy-bottomed pan/ a pressure, add 2 Tablespoons of Ghee. Let it melt.
  • Then add 1/2 Cup of Sugar & 1 Tablespoon of Water.
  • Heat it & let the sugar melt on a medium flame. Do not stir.
  • Allow the mixture to continue cooking over high heat, WITHOUT STIRRING, until it has reduced slightly and become GOLDEN AMBER in colour.
  • Meanwhile, warm up 1/4 Cup of Water. Do not boil.
  • Remove the caramelized sugar from the fire and slowly (carefully) pour in the warm water into it.
  • Place the pan over the flame again and boil it on a medium flame for about 2–3 minutes.
  • Add Bay Leaves and Cardamom Powder to the Caramalized Sugar and give a quick stir.
  • Immediately add coarsely ground Rice to the Caramel and fry it on a very low flame for a few minutes.
  • Let the rice grains get well coated with the Caramel.
  • Lower the flame & Carefully pour the boiling hot milk and stir well.
  • Keep the flame at low and continue to stir until the Caramel gets completely dissolved in the Milk.
  • Add Sugar, chopped Almonds & Cashew Nuts and mix well.
  • Cover the Lid and cook on high flame for a few minutes, until the pressure starts to release.
  • Lower the flame to the minimum (the lowest level) and cook for about 15 -20 minutes.
  • Switch off the flame and do not disturb the Pressure Cooker until the steam is fully released.
  • Once the pressure cooker has totally cooled down, remove the lid and gently mix the Caramel Payasam.
  • Serve Caramel Payasam hot or cold.

NOTES:

  • Care should be taken while Caramelizing the Sugar.  Caramelize it to light Amber Brown in colour.
  • Allowing it to burn or brown will totally alter/Spoil the taste of this Payasam.
  • While stirring in the milk with Caramel, make sure that the milk is boiling hot.
  • I have cooked this Caramel Payasam, in the pressure cooker.
  • Make sure the pressure doesn't release while cooking, this can splatter the milk all around.
  • This will totally spoil the taste and can also be messy.
  • Leave the Pressure cooker untouched while cooking and even after it is switched off (for at least 30 minutes).
  • Can cook this Caramel Payasam in a normal heavy-bottomed pan.  The best utensil to cook this Caramel Payasam is a wide-mouthed Bronze Vessel(Uruli).
  • Utter care should be taken while cooking the Caramel Payasam in a Pan/Uruli.  Cook on a medium-low flame, stirring occasionally.
  • Do not leave the Payasam unattended.
  • Make sure that the Payasam doesn't get burned, which will totally spoil the taste.
  • Slow cooking is the trick behind, Rich and Creamy Caramel Payasam.
  • Adding Nuts and Cardamom Powder are truly optional.
  • I usually do not fry the Nuts and Raisins in Ghee for this Payasam, if preferred can do so.

 




MANGO GINGER PICKLE
MANGA INJI ACHAR - MANGO GINGER PICKLE

     While talking about Manga Inji, I have fond childhood memories related to this, and it is always related to our short trip to our parents' hometown in Palaghat during Summer holidays.  Along with a few summer fruits like Jack Fruit, Mangoes, Cashew Fruit, Palm Fruit, comes the memory of Panangizhangu (Palmyra Sprouts), Arrow Root and Manga Inji.

    Well, Manga Inji is not two different items here, it is one and the same. Manga & Inji - Mango & Ginger, an apt name given to this Ginger like root with an aroma of a Raw Mango.  It is a rhizome, which looks more or less like a Ginger, an irregular shaped root and it has a white interior.   As it looks like a Ginger and tastes like a Mango, it should have got its name - Mango Ginger alias Manga Inji, Maa Inji, Aamada, Amba Haldar etc.,

MANGA INJI
MANGA INJI - MANGO GINGER ROOT

    This Manga Inji Achar is the one which I made for the very first time and that too after being in Malaysia for the past 15 years, I never had an opportunity to get hold of the root or the pickle.  So during my last visit to our hometown, I happened to go to my Aunt, Rathna Chechi's house and there she had these plants.  When I said it's a long time since I had these pickles, she immediately plucked the roots and searched for full-grown Manga Inji in almost all of her Manga Inji Plant.  And at last we happen to get a few roots, which flew along with me to Malaysia. 

MANGA INJI
MANGA INJI - MANGO GINGER

    If you all know my weakness for pickles, then you might very well know how soon I would have made these pickles. Along with this Manga Inji pickle came age-old memories & rekindled nostalgias.  This Manga Inji Pickle at first bite would deceive your taste buds, teasing to believe it for ginger with a note of Raw Mangoes.  This is an Instant Pickle with a combination of texture, tastes and flavours & it is equally spicy too.  Manga Inji Pickle goes well with Curd Rice or simply serve a smidgen of this Pickle to go along with Plain Rice, Sambar/Curry/Rasam of your choice for a simple lunch or serve it in an elaborate Vazhayila Virundhu/Sadhya to add a tinge of uniqueness.


For more PICKLE RECIPES, Click here...

Cuisine - South Indian
Recipe Type - Pickle
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM


Preparation Time - 20 - 30 Minutes
Maturing Time -Immediate

HOW TO MAKE MANGA INJI ACHAR - MANGO GINGER PICKLE

MANGA INJI ACHAR
MANGA INJI ACHAR - MANGO GINGER PICKLE

INGREDIENTS:

For Manga Inji Achar:

Manga Inji - 1 Cup
Gingelly (Sesame) Oil - 1/2 Cup
Mustard Seeds - 1 Teaspoon
Curry Leaves - a Sprig
Turmeric Powder - 1 Teaspoon
Red Chilli Powder - 3 -4 Tablespoons
Asafoetida - 1/2 Teaspoon
Fenugreek Seeds Powder - 1 Teaspoon
Salt - To Taste
Sugar - 1 Teaspoon
Vinegar/Lime Juice - 2 Tablespoons


METHOD:

  • Wash and wipe the Manga Inji roots. 
  • Lightly scrape the skins.
  • Slice the roots into small cubes or lengthwise into thin juliennes, or cut them into round pieces & keep them aside.
  • Dry roast the Fenugreek seeds on a low flame until it splutters and turns fragrant.
  • Grind the roasted Fenugreek Seeds into a fine powder and keep it aside.
  • Heat oil on a high flame until it fumes.
  • Lower the flame and splutter Mustard Seeds & Curry Leaves.
  • Next, add chopped Manga Inji and sauté this on a very low flame for a few minutes.
  • Then add Turmeric Powder, Red Chilli Powder & Asafoetida Powder to the above and give a quick stir. 
  • Immediately, pour in the Vinegar/Lime Juice along with a dash of Salt & a pinch of Sugar and mix well.
  • Cook the Pickle on a low flame for a few minutes.
  • Finally, add powdered Fenugreek seeds powder to the above and mix well.
  • Leave this on a very low flame for a few minutes.
  • Switch off the flame and allow the Manga Inji Achar to cool down.
  • Store the Manga Inji Achar in a clean and dry Glass/Ceramic Jar.
  • Mango Ginger Pickle tastes great with Curd Rice and is one best accompaniment with Rice Gruel (Kanji/Porridge).
  • Serve a smidgen of Manga Inji Achar to go along with Plain Rice, Sambar/Curry/Rasam of your choice for a simple lunch or serve it in an elaborate Vazhayila Virundhu/Sadhya.
MANGA INJI ACHAR - MANGO GINGER PICKLE

 

NOTES

  • The Mango Ginger should be absolutely dry & moist free before cutting them for the Pickle.
  • Care should be taken while dry roasting fenugreek seeds.  Do not burn them, which would totally spoil the taste of the pickle.
  • Adjust the amount of Red Chilli Powder to suit your spice level.
  • Pour ample of Gingelly Oil to the pickle.  This will prolong the shelf life of the pickle.
  • Avoid using steel/aluminium/copper container for preserving the Pickle, as they tend to react with the acidic nature of salt and mangoes.
  • A suitable method is to store them in a clean and dry, sterilized Glass/Ceramic/Porcelain Jars.
  • Always use clean & dry spoons while handling this Mango Ginger Pickle. 
  • Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
  • If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
  • If stored properly, Manga Inji Achar can last for about a month or two.
  • The Pickle should be stored in a dry and dark place.
  • In humid climates, it is advisable to keep the pickle refrigerated to avoid spoilage and for longer shelf life.   




CHAKKA APPAM/CHAKKA ADA
JACK FRUIT/CHAKKA APPAM - CHAKKA ADA
 

    Let's come up with a few recipes suitable for the Season - Summer, Summer Fruits, Summer Holidays.  Arrival of summer in India brings forth the Season of seasonal fruits like Jack Fruit and Mangoes.  When a produce is in abundance, an Indian household gets busy preserving it in its own way or utilizing it in the best possible way.  So, a few recipes with Jack Fruit for the Season.

    Should I Say this Palaharam as Chakka Appam or Chakka Ada?  Well, both seems to sound correct to my knowledge.  Chakka Appam or Chakka Ada is a classical Kerala Palaharam prepared with Rice flour, Jaggery and one main ingredient irresistibly a Keralites favourite - Chakka alias Jack Fruit.  It is a common joke of a Malayalee that, if Sir Isaac Newton was born in India, instead of an apple, a jackfruit might have hit his head.  If so, the irony would be that he wouldn't have lived to proclaim his Law of Gravity.  Well, so is the popularity of this amazingly big fruit in God's Own Country.  Least to mention the variety of dishes made out of this fruit.  Right from a young raw jackfruit to the ripe one, at different stages of its growth, even it seeds are converted into tasty dishes, there comes a dish made out of Jack fruit in Kerala.

CHAKKA/PALA PAZHAM
JACK FRUIT

    My husband gets overwhelmed when purchasing his favourite items and especially items like Tapioca & Jack Fruit, his whims get to the core and buys portions more than what is necessary for two of us.   A few months back it happened again, and he ended up buying a big portion of Jack Fruit from the local wet market.  As usual, my mind got occupied with the thought of finishing it soon, in vain trying with the next step of preserving it.  In the process, as a helping hand, he came with the idea of making this Chakka Appam.  Well, I had actually made a portion of Chakka Varattiyathu in the morning, and so I felt the idea of cooking up Chakka Appam is going to be an easy task and so was it.

    So, well talking about Chakka Appam or Chakka Ada, it is one Kerala Palaharam similar to Ela Ada/Ilayada.  Ela Ada is made with Rice Flour with a filling inside, which is usually made of Coconut & Jaggery.  But the main difference in this recipe is that the filling has Jack Fruit Purée or simply the Chakka Varattiyathu or the Jack Fruit Preserve.  Some recipe of this Chakka Appam/Ada is made with an outer layer of Rice Flour and the filling inside.  Whereas, some recipes are made by kneading all the ingredients together along with the Rice flour and this recipe is done in the above method.  I have kneaded all the ingredients together and then, just spread it out over a Banana Leaf.  Gently press the folded Banana Leaf & tightly secure it.  Steam cook this simple delicacy in a steamer until cooked.

CHAKKA APPAM/CHAKKA ADA
JACK FRUIT/CHAKKA APPAM - CHAKKA ADA
 
      Chakka Ada is a traditional & a classic Kerala delicacy which comes into limelight during Jack Fruit Season.  It is a famous Kerala Sweet colloquially called Nadan Palaharam.  It is a tasty yet healthy delicacy - parcels prepared with Sweetened Rice dough wrapped within a Banana Leaf with a combination of Jack Fruit Purée, Coconut and Jaggery Syrup, flavoured with Cardamoms and Dry-ginger Powder.  As this sweet is steam cooked, it becomes one of the healthiest delicacies, too. And needless to say that it has an exquisite aroma unique to Jack Fruit.  What I love the most of this Kerala Palaharam similar to this is the aroma of steamed Banana Leaves along with the ingredients. Chakka Ada/Appam is one best snack served during Tea Time.  Even it can be eaten as a part of Breakfast.

For more KERALA NADAN PALAHARAM, Click here...



Cuisine - Kerala (India)
Recipe - Snack
Difficulty - Medium
Yields - 10 -15 Ela Ada
Author - SM

Preparation Time - 20 - 30 Minute
Cooking Time - 30 - 45 Minutes.
 

For more recipes from GODS OWN COUNTRY - KERALA, Click here...


HOW TO MAKE CHAKKA APPAM - CHAKKA ADA

CHAKKA APPAM/CHAKKA ADA
JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

INGREDIENTS:

With Jack Fruit Purée:

Rice Flour - 1 Cup
Jack Fruit Purée - 1 Cup
Jaggery - 1/2 Cup
Grated Coconut - 1/2 Cup
Cardamom Powder - 1/2 Teaspoon 
Dry Ginger Powder - 1/4 Teaspoon
Ghee - 1 Teaspoon
Salt - a Pinch

 

METHOD:  

CHAKKA APPAM/CHAKKA ADA
CHAKKA APPAM DOUGH

For Chakka Appam Dough:

  • Grind the Jack Fruits and make a Purée out of it.
  • Add powdered jaggery to the Jack Fruit Purée and mix well.
  • Mix well until the Jaggery dissolves.
  • Alternatively, can add powdered Jaggery while grinding the Jack Fruit pods.
  • Then, add the roasted Rice Flour, grated Coconut, Powdered Cardamom, Dry Ginger Powder and mix well until well combined.
  • Finally, add a teaspoon of melted Ghee and mix well.
  • The dough would be slightly loose and pliable.
  • You may not need any extra water while mixing the dough in this method
CHAKKA APPAM/CHAKKA ADA
JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

 

INGREDIENTS:

With Chakka Varattiyathu/Jack Fruit Preserve:

Rice Flour - 1 Cup
Chakka Varattiyathu /Jack Fruit Preserve - 3/4 Cup
Jaggery - 1/4 Cup
Water - 1/4 Cup
Grated Coconut - 1/2 Cup
Cardamom Powder - 1/2 Teaspoon 
Dry Ginger Powder - 1/4 Teaspoon 
Ghee - 1 Teaspoon
Salt - a Pinch 

For a detailed Recipe on HOW TO MAKE CHAKKA VARATTIYATHU, Click here


CHAKKA APPAM/CHAKKA ADA
JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

 

METHOD:  

For Chakka Appam Dough:

  • Melt the Jaggery in 1/4 Cup of Water.
  • The idea is to just dissolve the Jaggery here.
  • Strain for any impurities and transfer it into a pan.
  • Add 3/4 Cup Chakka Varattiyathu to the Jaggery water and mix it thoroughly until well combined.
  • Cook this on a low flame until it boils.
  • Then, add the roasted Rice Flour, grated Coconut, Powdered Cardamom, Dry Ginger Powder and mix well until well combined.
  • Finally, add a teaspoon of melted Ghee and mix well.
  • The dough would be slightly loose and pliable.

Folding Chakka Appam in a Banana Leaf:

CHAKKA APPAM
JACK FRUIT/CHAKKA APPAM - CHAKKA ADA
  • Cut Banana Leaves and smear Coconut Oil over it.
  • Spoon in a handful of Chakka Appam Dough on to the Banana Leaf.
CHAKKA APPAM
JACK FRUIT/CHAKKA APPAM - CHAKKA ADA
  • Fold the Banana Leaf into two and gently press it with your palms so that the dough evenly spreads through the Banana Leaf.
  • Press the Banana Leaves & tightly secured the dough inside the Leaf and leave it aside.
CHAKKA APPAM
JACK FRUIT/CHAKKA APPAM - CHAKKA ADA
  • Follow the suit for the rest of the dough.
  • Smear a little bit of coconut oil over the tray/plate which would be used to steam the Chakka Appam/Ada, alternatively, you can line up a Banana Leaf over the tray.
  • Arrange the prepared Chakka Appam/Adas in the tray/plate. Do not overcrowd the Chakka Appam.

Steam Cooking the Chakka Appam/ Ada:

  • Pour water into the Idli Chembu/Steamer, cover and allow it to boil for about 10–12 minutes on a medium flame.
  • Once the steam builds, then place the tray/plate with the prepared Chakka Appam/Ada into the steamer.

CHAKKA APPAM
JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

  •  Cover the lid tightly and Steam cook the Ela Adas on a low flame for about 10–15 minutes, or until they are no more sticky.
CHAKKA APPAM
CHAKKA APPAM
  • Switch off the flame.
  • Serve Ela Ada/Ilayada hot or at room temperature.
CHAKKA APPAM/CHAKKA ADA
JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

NOTES:

  • Can use ready-made Appam/Idiyappam/Pathiri Flour for the recipe. I have used Malaysian Brand, Babas Idiyappam Flour for the recipe.
  • The dough should be slightly loose and pliable. Adjust accordingly. 
  • Adding ghee to the dough is purely optional. But it gives a wonderful texture and aroma to Chakka Appam.
  • Adjust the amount of jaggery to suit your taste preference.
  • Using Dry Ginger Powder is Optional.




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