7 Delicious Payasam Recipes for Onam Sadhya

---

7 Payasam recipes for Onam - Click on the below pictures for the recipes

---

Palada Payasam

Ada Pradhaman

Pineapple Payasam

Neipayasam

Semiya Payasam

Pal payasam

Healthy No-cook coconut milk payasam

Mysore Pak | Step by Step Recipe | Indian Sweets Recipes

Mysore Pak

Popular South India sweet usually made during festivals.
Prep Time: 10 minutes
Cooking Time: 20  minutes
Makes: 12 to 16 pieces
Ingredients:

1. Besan / Chickpea  flour / Kadalamavu - 1 cup
2. Ghee - 1 cup
3. Vegetable oil - 1/2 cup
4. Sugar - 1 cup
5. Water- 1/2 cup

Instructions:

Grease a tray ( i used 5" x 5" cake tin)with ghee and keep aside.Sift the besan flour through a fine sieve to remove any lumps.Keep aside.

In a pan heat ghee and oil together until it is smoking hot.Reduce the flame to low and let it heat.

In another pan  add sugar and water.Mix well until combined.

Cook this sugar mixture over medium low flame until it reaches single thread consistency.To check this , take a drop of sugar syrup between your thumb and index finger and pull gently ,if a single thread is be formed the sugar syrup is ready.( Note: the sugar syrup will be very hot.)

Once the sugar syrup is ready,add the sifted besan flour in batches and mix well until combined.Cook over medium heat for about  1 minute, stirring continuously.( Note:From now on ,till the final step you will have to stir this mixture continuously.)Now increase the heat of ghee- oil mixture to medium high.

Add a ladle full of hot ghee-oil mixture to this.Now the besan mixture will turn frothy.Keep stirring continuously until the ghee-oil mixture is completely absorbed and  it turns smooth again.

Again add a ladle full of hot ghee-oil mixture and mix well until it is completely absorbed and the besan mixture turns smooth again. Similarly continue adding the hot ghee-oil mixture in batches until all of it is used up.

Cook this ,stirring continuously until it starts to leave the sides of the pan easily.Soon this mixture will turn frothy and porous.

When the mixture turns frothy and porous switch off the stove and immediately transfer this into the greased tray.Gently level the surface using a greased knife or spoon.

Let it cool for about 10 minutes and then cut into desired shapes.Allow this to cool completely before removing from the tray.

NOTES

• Single thread consistency of the sugar syrup is very important to obtain the perfect texture.
• In the final step,make sure the besan mixture is frothy and porous while transferring it into the tray.If you transfer the mixture before this stage, mysore pak will turn out soft and will have a raw taste.If you over cook the mixture ,it will crumble easy and you will not be able to cut it into squares .You may have to use a spoon to eat it, but  it will taste great for sure!!!
• The top and the bottom surface of the mysore pak will cool easily ,while the middle portion remains hot for quite some time.Therefore the center portion gets cooked further and gets a slightly dark colour.
• Check this video for detailed procedure.
  
  

Eggless Ragi Chocolate Cake | Red Millet Chocolate Cake | Vegan and Gluten Free Recipe

Eggless Ragi Chocolate Cake

Healthy Ragi Chocolate cake packed with essential nutrients,calcium ,iron ,fibre etc.(Gluten Free and Vegan)
Prep Time: 10 minutes
Cooking Time: 20 to 25 minutes
Makes: 5" x 5" cake
Ingredients:

1. Ragi /African Millet /Red Millet Flour - 1/2 cup + 1/8 cup
2. Ground Flax Seeds - 1 tbsp
3. Cocoa powder - 1/8 cup
4. Water - 3/4 cup
5. Canola oil / vegetable oil- 1/4 cup
6. Vanilla extract- 1 tsp
7. Cane Sugar or grated jaggery - 1/2 cup
8. Baking powder- 3/4 tsp
9. Baking soda - 1/4 tsp
10. Salt - 1 pinch

Instructions:

In a pan ,add 1/8 cup Ragi flour,ground flax seeds,cocoa powder and water.Mix well until combined.

Turn on the stove and cook the ragi-cocoa mixture over medium flame,stirring continuously until it turns thick and glossy.

Transfer the ragi-cocoa mixture to a mixing bowl.Allow this to cool to lukewarm.Add oil and vanilla extract to the mixture.Next add the remaining 1/2 cup ragi flour,cane sugar,baking powder,baking soda and salt.

Mix well using a sturdy spoon until smooth and well combined.Preheat oven to 180 Deg C , line a 5" x 5" cake tin with parchment paper.Transfer the batter to the prepared pan.

Bake for about 20 to 25 minutes or until a skewer inserted into the center of the cake come out clean.(Do not over bake).Allow  to cool slightly before cutting into squares.

NOTES

• You can also add 2 to 3 tbsp chocolate chips to the batter ,if desired.

Easy Chicken Pepper Fry | Kerala Chicken Kurumulaku Fry

Easy Chicken Pepper Fry

Spicy kerala style chicken pepper fry.
Recipe source:Taste of Kerala
Prep Time: 30 to 40minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Chicken,cut into small pieces - 400 to 500 gms
2. Turmeric powder - 1/4 tsp
3. Curry leaves - 1 sprig
4. Lemon juice- 2 to 3 tsp
5. Coriander powder - 1 tsp
6. Coconut slices - 1/4 cup
7. Black Pepper powder- 1.5 to 2 tsp( according to taste)
8. Garam masala powder - 1/4 to 1/2 tsp
9. Fenugreek powder- 1 pinch
10. Sliced onion- 1 or 2 tbsp ( optional)
11. Salt- to taste

For masala paste:

1. Shallots - 6 to 7
2. Ginger - 1.5" piece
3. Garlic - 4 to 5 cloves
4. Tomato,diced- 1 small
5. Green chilies- 2

Instructions:

Combine chicken with turmeric powder ,curry leaves ,lemon juice and salt to taste.Marinate for about 30 minutes.In a blender,combine together all the ingredients listed under " For masala paste" and grind to form a  paste.

Heat oil in a heavy bottomed pan /non-stick pan.Add the masala paste and cook for about 5 minutes or until the raw smell leaves.

When the masala is cooked add the marinated chicken and mix well.Cook for about 5 minutes,mixing well in between.Add more salt as required.

Now add coriander powder and mix well.Cover and cook until chicken is 3/4 cooked and gravy coats the chicken pieces.

Now add the coconut slices and mix well.Cook until chicken is done and turns slightly darker in colour.

Now add black pepper powder to taste and mix well.Cook for few more minutes,stirring gently in between until the chicken pieces are browned evenly.

Next add garam masala and stir gently until combined.Finally add fenugreek powder and mix well.

Switch off the stove.Add sliced onion ( if desired) and mix well.

NOTES

• Adjust the quantity of black pepper powder according to your taste.For best results use freshly ground pepper powder.
• I used 400 gms chicken.For best results use chicken thigh cut into small pieces.

Garlic Chutney With Coconut | Chutney for dosa and idli

Garlic chutney with coconut

Spicy garlic chutney with coconut.Perfect for dosa and idli.
Recipe source:Tarla Dalal ,you can find the original recipe here.
Prep Time: 10 minutes
Cooking Time: 5 minutes
Makes: 1 Cup
Ingredients:

1. Garlic ,crushed- 6 to 7 cloves
2. Dry Kashmiri red chilies,cut into small pieces - 3
3. Grated coconut - 1 cup
4. Tamarind Pulp- 1 tsp
5. Salt - to taste
6. Water- as required
7. Coconut oil / Vegetable oil- as required

Instructions:

Heat oil in a pan,add garlic and dry red chilies.Fry for about 30 seconds,stirring continuously.Now add grated coconut.

Mix well and cook for about one minute,stirring continuously.Allow this to cool slightly,add tamarind pulp,salt and water ( about 1/2 cup).Grind this to form a smooth paste,in a blender.Serve with dosa / idli.

NOTES

• Adjust the quantity of red chilies according to your spice level.
  

Vegan Ragi Cookies | Gluten free Red Millet Cookies

Vegan Ragi Cookies

Quick,easy and delicious cardamom flavored cookies with a crunchy exterior and a chewy interior.
Recipe source:Susan recipes ,you can find the original recipe here.
Prep Time: 25 minutes
Cooking Time: 15 minutes
Makes: 15 to 18 cookies
Ingredients:

1. Ground flax seeds - 1 tbsp
2. Water - 3 tbsp
3. Ragi flour( also known as African millet / red millet) - 1 cup
4. Cardamom powder- 1/2 tsp
5. Cane sugar (or grated jaggery )- 1/2 cup( loosely filled)
6. Baking powder - 1/2 tsp
7. Salt- 1 pinch
8. Dry ginger powder - 2 pinch
9. Canola oil or any neutral vegetable oil - 1/2 cup

Instructions:

In a bowl combine together ground flax seed and water.Refrigerate this mixture for at least 10 to 15 minutes or until it turns slightly thick.

Dry roast ragi flour along with cardamom powder for few minutes over medium flame until fragrant.Allow it to cool slightly.In a mixing bowl combine together the cooled ragi flour,cane sugar,baking powder,salt and dry ginger powder.

Add the flax mixture and oil , mix well until combined.(The mixture will be a bit crumbly,but you will be able to shape it.)

Preheat oven to 180 Deg C.Line a baking tray with parchment paper.Take a small portion of the dough and shape it into a 1.5" to 2" circle and place on the prepared baking tray.Repeat with the remaining dough.Bake the cookies for about 12 to 15 minutes.Allow it to cool before removing from the tray,as these cookies crumble easily while warm.

NOTES

• For best results use freshly ground cardamom powder.