Gothumai Payasam

I love payasam... well, don't you?? It is my favourite of sweet treats ... rice, wheat, dhal, beaten rice, fruit payasam ... the variety is endless. The usual sweetening agents are jaggery, palm sugar, rock candy sugar and caster sugar. 

I did this post as guest for Priya of Bon Appetite  sometime ago and here it is ....

Even though we haven’t met in person , there is an invisible thread of passion for cooking, photography, simple family values and the enthusiasm which connect with others which brings us together. I was surprised that I was invited to do a guest post in Priya’s blog so soon as I am no where talents when compared to super bloggers and cooks out there.

Before I jump to the recipe, Priya wanted some words about me and my culinary journey. I am a very simple person and don’t like to write essays about me. I am a professional, married and have a 3 year old daughter. My roots are in Tamil Nadu but have spread my wings to the UK. 

 

 

Being a doctor is a hobby and I do it because I was trained to do it. My real passion is anything to do with a camera. Cooking has always been a part of my day to day activity but the relationship between food and photography  got married and deepened only after I started the blog.

 

Now I quite enjoy it as it has paved the way to new friendships. My choice of dishes is usually simple home made ones which are very common in any Indian household but also try other cuisines.

I wanted to make a recipe that is simple and truly reflects the traditional roots of  my place. I am sure most of you are familiar with this one. Wheat is usually used as an offering to the Sun God. Coming to think of it, different varieties of payasams are used as offerings to most of the Hindu festivals and auspicious days. It is a must in wedding feast too...

Godumai Payasam [broken wheat payasam] is famous in our geographic part of origin. The raw wheat kernels are broken into smaller pieces and used to create various savouriy and sweet preparations. It  is an excellent substitute instead of rice. 

Thanks again Priya for inviting me to do the guest post, I am humbled and honoured to be a part of this new “Blogger of the month @ Bon Appetit”. It has made me think even more about what I should do next to keep up with lovely bloggers like you. 

Gothumai  Payasam:

Broken wheat: 250 gms.

Second  or medium coconut milk : 1 ½  cup

First or thick coconut milk : 2 ½ cup.

Powdered jaggery : 500 gms.

Ghee: 1 tbsp.

Coconut oil: 2 tbsp.

Coconut gratings: 4 tbsp.

Cashews and raisins: a handful.

Whole cardamom pods: 4-5.

Nutmeg powder: 1 pinch.

Ginger powder: ½ tsp.

Salt: ¼ tsp.

Water [for cooking the wheat]: 4  cups

Hot water [to melt the jaggery]: 1 cup.  

Method:

1.Clean the wheat and roast it one medium flame with I tbsp. of ghee.

2.Pressure cook the wheat with 4 cups of water on medium flame for 4-5 whistles. Melt the jaggery in cup of hot water and strain to remove impurities.

3.Let the pressure settle down and open the lid. Press the wheat in-between your index finger and thumb and make sure it is cooked and soft.

4. Drain the excess water and transfer the cooked wheat to a non stick kadai and place on medium flame.
 5.Add the crushed cardamom pods, grated coconut, salt , melted jaggery, medium thick coconut milk, ginger  and nutmeg powder. Simmer for around 10-12 minutes until the mixture is thick and glossy and a wonderful aroma emanates.

6.Fry the cashews and raisins in coconut oil and keep aside.

7.Add the thick coconut milk [reserving 1 cup ]and the fried cashews and raisins along with the oil and mix well.

8.Remove from flame and let it cool for 10-15 minutes.

Serve  warm with extra helping of thick coconut milk as the payasam will thicken more when cooled.

Note: The key to a good gothumai payasam is fresh ingredients and need to be used in the right proportions. You can try cooking the wheat with thin coconut milk instead of water to give extra flavor. You can avoid the coconut gratings and make the payasam only with the wheat.

If you can't find powdered jaggery, melt the jaggery [cubed or pieces] in a pan of water placed on a medium flame. Strain to remove impurities and use as mentioned in the recipe..

Enjoy...

Scribbled by Reva

Strawberry cupcakes ... A Valentine Special..:)

A Happy Valentines Day to everyone..

It is one of those special days when love is acknowledged .... I guess !!!!

I don't know what to write to fill up the first 2 to 3 paragraphs..... I don't want to go into some mushy love sentiment or blabber how great love is and blah blah blah...

Let us keep it simple... As humans we are bound to like another human..

Some relationships come as birth right - mom, dad, sister, brother, cousins etc... When a relationship happens spontaneously and unconditionally, then the special magic unfolds...

I didn't want to scribble any mushy sentiment but here I go again.... I wish everyone this celebration mood continues throughout everyday of your life..

Appreciate the good things in your life and look foward to all the positive happenings and keep smiling, always..:))

Valentines day celebration has come into practice in the recent past ... I have not seen my mom or dad celebrate this day nor have their counterparts or colleagues. I would say this is more of our generation enjoyment which as grown immensely.

In my home state of Tamil Nadu, special menu is prepared for the newly weds keeping in mind their new life together..;))

It was aimed to keep them physically, emotionally and mentally fit and to help them be stress free in all ways. Menu is filled with fresh fruits, milk, vegetable stir fries, simple dal curries, desserts made out of rock candy sugar, palm sugar and dry nuts.

There is no rocket science involved in this practice... eat foods full of nutrients and energy, lifts your mood [serotonin rich foods] and foods that doesn't make you sick...

So for this recipe, the star ingredient has to be and is an aphrodisiac. I am sure everybody is familiar with strawberries. A very photogenic little cutie which promises to steal anyone's heart by the look of it.

This recipe is from "The Hummingbird Bakery" cookbook. This is a very simple cake made with fresh strawberries and milk, topped with very light and airy cream to give you the pleasure of luscious flavour and feel in every bite.

The original recipe had cream cheese icing which I substituted for a light double cream cloud...:)

For the recipe: Makes 10-12 cupcakes
Plain flour: 120 gms.
Caster sugar: 100 gms.
Baking powder: 1-1/2 tsp.
Butter [melted]: 40 gms,
Whole milk: 110 ml.
Vanilla extract: 1/2 tsp.
Egg [medium]: 1.
Fresh strawberries [chopped]: 10 -12

For the icing:
Double cream:200ml.
Rose water: 1 tsp.
Icing sugar: 2-3 tsp.
Pink food colour: 1-2 drops

Beat the double cream until it is light and fluffy which would take around 6-8 minutes. Mix the icing sugar, rose water and pink food colour. Reserve until the cakes are ready are decorate.

Fill the piping bag with this light cream and pipe onto the cakes. Use any type of nozzle to create designs.

Garnish:
Fresh strawberries: a handful - chopped lengthwise.

1.Preheat the oven to 170 degrees C/ 325 F/ Gas mark 3. Line the cupcake tray with paper cases.
2.In a large bowl mix the flour, sugar, baking powder, salt and butter. Mix until you get a sandy consistency and everything is well combined. You can use a free standing electric mixer or use a handheld electric whisk or just plain wooden spoon as I did.
3. Add the milk, egg and vanilla extract and mix everything together until well combined.
4.Divide the chopped strawberries equally among the paper cases.
5.Spoon the cake mix into the paper cases until 3/4 full. Bake in the oven for 20 - 25 minutes or until a skewer inserted in the center comes out clean.

Cool and decorate with light airy icing and garnish with fresh strawberries.

Note: As the cupcakes are made with fresh fruit it is best eaten on the day of making it. Do try this recipe with different fruits like pineapple, peaches, plums, mangoes etc. The icing will not be sweet but you can add more icing sugar if your heart desires.

You can use regular butter cream icing but I feel it is quite heavy in sugar and completely dominates the flavour.

You can omit the rose water and add vanilla extract along with some chocolate scrapping for added flavour.

Sending this to "Love Lock with Sweets" by Killer on the plate and Vidhya , Decorating Challenge 3 - Valentines Day by Amy, "Berries -Strawberries" by Anu ,  guest hosted by Vardhini , "Sweet Luv" by Vardhini , "Bon Vivant" by Sumee , Dish for Loved Ones by Sravs, Valentines Day Special by Anzz, Valentine Day Special by Teena Mary, Cakes Cookies and Desserts by Anjali.

Enjoy...

Scribbled by Reva

Lemongrass Ginger Tea with Honey and Mangoes... Cheers to the Winners

Finally I am here with the winners of Royal Feast - Biriyani and a cold drink to toast the winners. Days are becoming harder with the snow fall, yes snowfall in February and it is affecting every aspect of everyday life.

I am not a person to mourn but when the normal walk to work poses a risk of a fall and fracture, it is only then the seemingly innocent things don't appear innocent ... I mean the snow.

Now to the recipe , well this is not a recipe in the true sense. It is just plain tea..:)

The market is flooded with various flavoured varieties that you go for a spin when you want to make a choice...

Ginger and honey makes a wonderful combination no matter what and we know what the nutritional benefits are. This is very a simple drink to brew the golden liquid, chill to a cold splash , add some fresh fruit and serve with a mint leaf.

The drink is very refreshing and the fruity bite at the end of the drink is yummy.... at least for me. You can skip the addition of fruit completely and have the tea without the fruit. The fresh mangoes infuses a mild fruity flavour to the drink and you can have this drink when it is warm which actually soothes your throat.

This can be made ahead of time.If you want to serve it cold brew the tea about 5-6 hrs ahead of time but if you want to serve it warm just an hour before serving time would be sufficient.

For the recipe:
Honey and ginger flavored herbal tea bags: 5-6
Hot water: 500 mls.
Cold water: 500 mls.
Runny honey: as per your taste.
Lemon grass stalk [chopped]: 2
Fresh mango pieces: 1 cup.
Fresh mint leaves: a handful.
Ice cubes: as required.

1. In a tall jug pour the hot boiling water. Add the tea bags and chopped lemongrass to the water and let it sit for 1/2 hour.
2.After 1/2 hour filter the brew into another jug. Discard the tea bags and lemongrass pieces.
3.Add the cold water, honey and mix well. Refrigerate until cold.
4.Half an hour before serving add the mango pieces and refrigerate until serving time.

Serve topped with ice cubes and fresh mint leaves.

Before announcing the winners, here are some of the entries that were sent through email to me.

Shrimp Mushroom and Potato Biriyani from Anu.

Nadan Chicken Biryani from Ganga who has also sent in three other entries.

Mutton Biriyani

Arabic Chicken Biriyani

 Prawns Biriyani with Vegetables

There is a visual feast waiting for you from Asiya Omar. Her blog Samaithu Asathalam is truly a treasure when it comes to food. It mainly features non-vegetarian food mainly from the Muslim community [which is my favourite] but she also posts about poetry, real life experiences, short stories etc.

She has authentic traditional recipes from "Melapalayam" which is a small town in Thirunelveli District in Tamil Nadu.

She has sent in a video link for "Nellai Mutton Biriyani" which is just awesome. Thanks Asiya akka for this link... I really enjoyed watching the making of yummy biriyani.

Do check out the link here : Nellai Mutton Biriyani .

I used random.org to generate the numbers and the numbers are : 9 and 73

It is Christy Gerald of My Kitchen Flavors and Lubna Karim of Kitchen Flavours.


Congrats girls ... Do send me your address to my  email id : kaarasaaram@yahoo.co.uk as soon as possible and I will post the cookbook to you guys.

One condition though .... pleased do cook a recipe from the book and post it in your blog for our enjoyment...:))

Thanks to all the participants who have linked their tasty recipes to the event and making it a success. Cheers to all and hope everyone has a fun time... Congrats once again to the winners  ...

Do send in your entries to the other event "CWF-Sesame Seeds" happening here ...



Enjoy...



Scribbled by Reva.

Spicy Okra Cigars

Okra Cigars - Whats in a name, it is just a name but the name makes all the difference. I feel it catches one's attention and draws them towards tasting the dish...

Lets say if I had named this starter dish as 'Okra Fry' or 'Okra something' then it would have been just another dish. Not that it has something special, I mean it does but it is the initial interest that makes all the difference.

Personally I love okra, other wise known as Vendaikaai [ வெண்டைகாய்] in tamil and Ladies Finger in English. I am sure it is not the favourite vegetable to most and usually it is made into a spicy poriyal or a sweet and sour tamarind based curry.

I have seen a few recipes on okra fritters. This is something similar to it but with a filling.

The best part is this one recipe can be converted into 3 different starters depending on the availability of the ingredients.

1.The okra cigars itself.

2.If you can't find okra, then cut the filo pastry into squares 5 cms by 5 cms , fill with a teaspoon of the filling and make them into wontons which can be baked in the oven or deep fried.

3.If you can't find okra and filo pastry or don't have the time to do anything, just roast the nuts  in a little bit of butter and toss them in some salt and pepper.... Awesome starter with some cocktail/mocktail drinks for the evening entertainment.

This filling keeps well for days in the fridge stored in an air tight container and used when needed.

The okra for this recipe should be tender and the length of your index finger and less. Only then the finished cigar would be soft and juicy to taste, otherwise you would end up with a hard chewy okra which nobody would relished.

This simple starter has three layers of textures : the outer covering is crispy , the second layer is soft and the third layer is spicy and nutty with a welcoming bite.  

For the recipe:

Tender okras: 12-15.

Whole cashews: a handful

Skinless peanuts: a handful.

White sesame seeds: 1 tbsp.

Oil: 1 tbsp.

Salt: to taste.

Ground black pepper: to taste.

Filo pastry wrapper or samosa wrapper [square ones]: 18-10 sheets.

Oil: to fry the cigars.

1.Wash the okra on fresh water and wipe them dry with a paper towel.

2.Pulse the cashews and peanuts together 2 to 3 times just to break them down. Do not grind them as it would become very sticky and paste like because of the oil content in them.

3.Heat oil in a pan and splutter the sesame seeds. Add the pulsed nuts, salt and pepper.

4.Roast in low flame until the nuts are mild reddish brown in colour and a wonderful aroma emanates.

5.Remove from flame and cool.

To make the cigars:

1.Make a cut on one side of the okra. Be careful not to cut through the ladies finger.

2.Make some space in the vegetable with your finger and stuff the powdered spiced nuts into it. Don't stuff too much and break open the okra, just enough to fill the vegetable. This should be done carefully and with patience.

3.Roll each stuffed okra individually in the pastry just twice and seal the edges. Don't need to cover the head and tail bit of the vegetable as it gives a different look to the starter when served. [see notes]

4.Heat the oil and fry the cigars 3-4 at a time until golden brown on all sides.

Serve with some ketchup for a lovely treat.

Notes:

1.Filo pastry: If you are using rectangular sheets which are around 12 cms by 15 cms in size, you need to cut the filo pastry into strips depending upon the length of the okra. There is no need to cut exactly the same length of the okra, an approximate size would do. So it is essential to select the okra of the same length. Ready made filo pastry which are cut into rectangular strips [5 cms by 12 cms] are available in the market which makes the job much easier.

2.Spiced nuts: Feel free to substitute other nuts in place of cashews and groundnuts but be careful that the flavours are not too over-powering. Variations in the spices can also be made according to one's taste - ginger powder, chilli powder, dried herbs, garam masala, ajwain etc....

3.Wrapping the okra: Don't over-wrap the okra which would result in an uncooked vegetable which is not liked by many. Also over-wrapping leads to over-frying the vegetable which leads to the okra soaking more oil and resulting in an oily sludgy dish. Just wrapping the okra twice in more than enough. The wrap gets fried in seconds which gives enough time to just cook the okra to a soft bite.

If you very concerned about the okra not being cooked, dry roast the whole okra in a pan on medium flame for 3-4 minutes, cool and then proceed with the recipe. This basically cooks the okra to an extent. Moreover, Ladies Finger are edible in the raw form and this recipe tastes best, if the okra has a soft bite to it without being over cooked and mushy. It is also essential to use very tender young okra hardly 4-5 cms in length which hardly leaves a bad after taste...:))

Sending this to CWF -Sesame Seeds  an event by Kiran  happening here. Do send in your entries as there are only a few days remaining...:))

Enjoy....

Scribbled by Reva

Royal Feast -Kongu Mutton Biriyani

 Biriyani , even the name makes me drool. I am excited as this is the first mutton recipe in my blog. Coming to think of it I am a Non-Vegetarian in every sense of the word but most of the recipes here are vegetarian. I don't know how ..!!

Anyway I am glad that this recipe is worth the wait. As we all know there are so many biriyani recipes out there and each and every dish is so tasty. I saw this recipe in "Aaha Enna Rusi" in Sun TV in 2010 by Chef. Jacob Sahay. That particular episode was Coimbatore special and this recipe was cooked by Chef.Muthukumar. He works in Alankar Grand Hotel in Gandhipuram, Coimbatore.

If you have a chance to visit this hotel , do have lunch which is usually a grand buffet. This biriyani dish is served as the main course and is absolutely lip smacking.

I didn't realise that I was preparing the exclusive restaurant dish at home when I made this for the first time after seeing the episode.

The coconut oil and coconut milk powder gives the biriyani a very sublte flavour and is very aromatic. Don't be skeptical about the limited spice powders used. The flavour of the biriyani is immense.

Mutton is the key component of this dish but if you wish to use chicken, please be my guest.

I have prepared this dish with both Basmati rice and Jeeraga Sambha rice. Both the preparations are immensely flavourful but my vote is for the Jeeraga Sambha rice.

For the biriyani:
Mutton [with bone]: 1/2 kg.
Tumeric powder: 1/2 tsp.
Basmati rice: 1/2 kg.
Large onions [sliced]: 2.
Medium tomatoes [sliced]:2.
Green chillies [slit]: 8.
Garlic pods: 8-10.
Garlic paste:2 tsp.
Ginger paste:2 tsp.
Soombhu [fennel] powder:1/2 tsp.
Garam masala:1/2 tsp.
Cardamom powder: 1/2 tsp.
Coconut powder: 2 tsp.
Curd : 4 tsp.
Lime juice: 1/2 tsp.
Milk :1 cup.
Warm water :6 cups [see notes]
Water from the cooked mutton:1cup [See notes]
Mint and coriander leaves: a handful each
Salt: to taste.

For the tempering:
Coconut oil: 3 tbsp.
Vegetable oil: 1 tbsp.
Aroma spices [cardamom, cloves, bay leaves, star anise]: 2 each.
Curry leaves: 1 sprig.
Whole cashews: 10.
Poppy seeds:1 tsp

1.Wash the mutton 4- 5 times in fresh water and pressure cook with tumeric powder,1 tsp salt and 1 cup of water [See notes].
2.Cook until just done and keep aside [see notes].
3.In a large deep vessel [preferably non stick] heat coconut and vegetable oil.
4.Add the aroma spices and then add the poppy seeds and curry leaves. Let it splutter.
5.Add the whole garlic pods and cashews. Fry for one minute.
6.Add the onions and green chillies. Fry for 5 minutes.
7.Add the ginger paste and fry for 2 minutes.
8.Add the powders, garlic paste, cooked mutton and curd.
9.Mix well and after a minute add the washed rice, mint and coriander leaves.

10.Add the milk and the rest of the water but reserving half cup. Let the rice cook uncovered until 3/4th done.
11.Place a flat iron griddle on slim flame and place the vessel containing the biriyani on the iron griddle.
12.Pour water on the iron griddle so that the water surrounds the base of the biriyani vessel. Close the vessel and let the biriyani cook in dum for 25-30 minutes.
13. Stir once or twice in between to check wether the rice has cooked. Sprinkle the reserved 1/2 cup of water a little if needed.
13.Remove the biriyani from heat and let it rest for at 2 hours.

Garnish with fresh mint leaves and serve with fresh curds.

Notes:
1.The cup that I have used for this recipe holds 125ml of water. So for 1/2 kg of basmati rice I have  used 1 litre of liquid [milk [1 cup] + water from the cooked mutton [1 cup] + warm water [6 cups].
2.Please do not soak the basmati rice as it goes very soft when cooked in this method.

3.In the original recipe the chef has used Jeeraga Sambha rice [ஜீரக சம்பா அரிசி] which is traditionally used for biriyani preparation in Tamil Nadu. You can use this rice if you have it but remember to soak it for 1/2 hour before cooking. The proportion is for 2 cups of rice: 3 cups of liquid is used [2and 1/4 cups of water + 3/4 cup of milk].

4.The mutton should be cooked until it is just done or for 4 - 5 whistles depending on the quality and age of the lamb. When you press the flesh after the mutton is cooked, it should be soft but hold its shape.
5.If you want to use chicken, use 1/2kg chicken with bones. Add the raw chicken to the masala [step 8] and cook in the masala.
6.Be careful of the amount of water you add as the chicken lets out water when cooked.

Don't forget to link up your Biriyani/Pulao recipes to the "Royal Feast - Biriyani" happening here.... only 3 days remaining to participate in the give away...:))


Enjoy....


Scribbled by Reva