Recipes for following have been posted below:
- Parangikai Paal Kootu (Sweet Pumpkin in Milk, Jaggery and Cream)
- Poori Payasam (A Unique Pudding)
- Aama Vadai (Channa Dal based Vadai)
Parangikai Paal kootu (Sweet Pumpkin in Milk, Jaggery and Cream)
This is a sweet kootu which my hubby loves. I have not prepared for a long time as the tender parangikai is not easily available here. Tender paringi kotai is best for this recipe. Posting this on request for my fan Latha Balu.
- Parangikai(sweet pumpkin) diced – 1 cup
- Milk – 1 cup
- Jaggery – 1 table spoon
- Turmeric – 1 pinch
- Salt – 1 pinch
- Cream – 1 table spoon(optional)
- Add 1/2 cup water to the diced parangikai mixed with turmeric powder and salt and cook on a medium flame.
- When the vegetable is soft and well cooked add the jaggery and milk and just bring to boil. Do not allow to boil for long.
- Add the cream. If you like it thicker you can add 1 teaspoon rice flour to this and cook for a minute.
Tender vegetable is the best.
Use minimum water to get a thick kootu.
You can increase or decrease the amount of jaggery to suit your taste.
- Channa dal – 1 cup
- Urad dal 1 teaspoon
- Curry leaves – 1 twig( finely chopped
- Red chilli – 1 no
- Hing – 1/4 teaspoon
- salt to taste
- Grated carrot – 1/2 cup
- Finely chopped cabbage – 1/2 cup
- Oil – 1 cup for deep frying
- Wash and soak the dals for 1/2 hour .
- Drain well ,add red chilli, salt , hing and grind coarsely to a thick consistency. You must be able to make a ball.
- Add curry leaves , cabbage and carrots and mix well.
- Heat oil in a kadai and test the temperature by dropping a small piece of the batter. If it rises quickly you can start frying the vadas.
- Make small flat rounds on your palm or a plastic sheet with the batter and drop carefully into the oil.
- Fry both sides on a medium flame and drain on a kitchen paper.
For the pooris
- Rava – 1 cup
- Ghee – 1 tablespoons
- Oil – 1 cup for deep frying
For the paayasam
- Milk – 1/2 litre
- Sugar 3/4 cup
- Ghee 1 table spoon
- Cardamom- 3 nos
- Cashew nuts 6 nos
- Saffronleaves – 6 leaves
- Milk – 1 tablespoon for soaking saffron.
- Mix the rava and ghee with little water and knead like a poori dough.Leave to soak for 20 minutes.
- Heat oil in a kadai. Knead the dough once again. Make small balls with the dough and roll into thin pooris.
- Test the heat of oil by dropping a small piece of dough into the oil. If it rises quickly oil is ready for frying.
- Keep the flame in medium and fry the pooris on both sides and drain the oil and take out on a kitchen paper.
- Heat milk in a deep pan on a low flame. Break the pooris into big pieces and add to the milk.
- When the pooris are cooked add sugar, cardamom powder and saffron leaves soaked in milk.
- Take off the flame and garnish with cashews fried in 1 table spoon ghee.
Do not allow the paayasam to boil after adding sugar.
Pooris must be fried in medium to low fire so the they stay white.
The pooris should be rolled super thin.