Simple and Delicious !

Did you all prepare a wonderful sadya for vishu? I don't have any plan to make sadya, since two weeks I have been making all sadya dishes every day and is so tired of it.We are running out of fish and my veggie lover H can't understand the sorrow of the carnivores.. :) Back home in Kerala, my sis and cousins are very much enthusiastic in such matters like preparing sadya, trying out new dishes etc. I miss all that lovely dishes served together on a vazhayila / banana leaf.. Here , the restaurants in Dubai are doing a great job for serving sadya, providing a homely atmosphere, which we definitely get while seeing the dishes on a banana leaf. I had already posted a Thakkali pachadi recipe for you, and this is my sweet gift to all my readers here.. :)



Ingredients
Banana 2 ripe
jaggery / sarkkara 2 or more blocks
coconut milk thin 1 1/2 cups
coconut milk thick 1/2 cup
ghee 2 tsp
cardomam powder 2 pinches or
dry ginger powder
coconut pieces roasted in ghee 2 tsp



How to prepare
Boil bananas. Peel and remove the black seeds in the center.
Mash them well.(or grind)
Melt jaggery with 1/4 cup water and remove impurities by straining.
Add mashed banana into this and cook them on a medium flame stirring continuously.
When they form thick and remove from the pan, add ghee on it. Remove from fire and keep lid closed.
Boil this with thin coconut milk when you make pradhaman. When the mixture is thick add the thick coconut milk , mix well and remove from fire.
Sprinkle cardamom or dry ginger powder and ghee roasted coconut pieces on it. Or do garnishing with cashews or raisins.
Adding much jaggery will give more color to the dish, I used only little since we didn't like much sweetness.

Ingredients
Semiya / Vermicelli 2 cups
milk 4 cups
water 1 cup
sugar 3/4 cup
cardamom powder 1/4 tsp
ghee 1 Tbsp
roasted and powdered oats 1 Tbsp optional
raisins and cashews few



How to prepare
Heat ghee in a vessel. Roast raisins and cashews. When it is done, remove and keep aside.
Roast semiya in the same ghee for few minutes by stirring continuously until it slightly changes color. Do all these on low flame.
Add 2 cups of milk plus 1 cup of water into this and cook on a medium flame.
When the semiya is cooked, add the remaining milk and sugar. Mix well, remove from fire. Sprinkle cardamom powder over this. Garnish with raisins and cashews.
Don't over cook semiya, then it will stick together. If you find the paayasm is too thick later, then add little more milk to reach to your desired consistency..

Ingredients
Rava 2 tbsp
oats 2 tbsp
sugar 4 tbsp
ghee 1 tbsp
milk 2 cups
cardamom 1
raisins and cashew nuts few

Method
Heat ghee. Roast raisins and cashews. Add rawa and oats. Roast them until the color slightly changes.
Add sugar, crushed cardamom and milk. Bring to boil stirring continuously. When this begins to thick remove from fire. Add milk according to the thickness you like.
This is a good option for the children who are lazy to eat. If you make this for your kid, use butter or pure ghee instead of normal ghee.

Ingredients and method
Semiya 4 tablespoon
Bread 4 slices
Coconut milk 1 cup thick
Milk 2 cup
Sugar 5 tablespoon
Ghee 1 tablespoon
Cardamom powder 1 pinch
Kismis and Cashew nuts few

Cut bread into small pieces.
Heat ghee, roast kismis and cashews and keep aside. In the remaining ghee roast semiya till golden brown. Then add bread pieces and fry for few seconds. Remove from fire and add coconut milk and milk into this. Keep this for half an hour. Heat sugar with 1 spoon water. When it begins to boil add the above mixture. Boil till thick. Remove from fire and sprinkle cardomom powder over it.

Recipe Source - My sister's recipe collection.

Here is a healthy paayasam for kids!

Ingredients
Apples 2
Milk 1 cup
Sugar 1 cup
Cardamoms 2 or 3
Butter 1 table spoon
Nuts or raisins few
Milk powder 2 table spoon

How to prepare
Chop apples into very thin(remove skin).
Boil milk and reduce to half, add powdered cardamoms, apples and sugar into this.
Stir until thick and apples are cooked.
Mix milk powder with little water to make a thick solution and pour this in to the above.
Mix well.
You can use sweetened condensed milk instead of sugar and milk powder.
Heat butter, fry nuts or raisins, pour to the paayasam.

Ingredients
Fleshy parts of jack fruit 15
Jaggery 3 big blocks or 6 small
Coconut milk 1 ½ cup thick
Ghee 4 tea spoons
Coconut pieces small fried in ghee 1 table spoon
Cardamom, cumin seeds and dry ginger pieces powdered 2 or 3 pinches

How to prepare
Cut the jack fruit into small thin pieces.
Pressure cook this in 2 table spoons of water.When done, remove the water and keep aside.Grind this very well without water. Melt jaggery(boil) in the water used for cooking jack fruit.If needed add little more water.( I did this to avoid using much water. Since desiccating is too much difficult while making chakka varatti, it usually splatter out ). Mix the jaggery water with ground jack fruit paste. Add ghee. Mix very well and heat. Stir continuously till there is no water. Stop stirring when the paste turns ball and doesn’t stick to the pan.

Submitted to JFI for Jack fruit hosted by Bee of Jugalbandi.