PACHARI- CHERUPAYAR KANJI

By asmath -
One of the specialities of ramadan...its name differs from place to place in malabar.........


Ingredients ;
Ghee rice / long grain rice/basmati rice - 1 cup
Coconut grated - 1 & 1/2 cup
Whole green gram -1/4 cup
Cumin/jeerakam - 1 tsp
Salt -as needed
Water - 3 to 4 cups

Preparation:
1.Wash rice and green gram in water and soak for 15 minutes or can use as it is, but it may take time to cook.
2.In a pressure cooker,cook rice and green gram by adding 3-4 cups of water in medium flame.Cook for upto 4 whistles and allow it to rest until pressure is released.At this stage, if its not soft and thick,can add 1 cup water and cook again for 2 more whistles or until the rice is cooked well.
3.Grind coconut with 1 cup of water for upto 3 minutes to fine smooth solution.Sieve it to a bowl and this is the thick coconut milk.
4.Pour thick coconut  milk to the pressure cooked kanji,add salt ,jeerakam and let it just boil.(if its thick,u can add little more  water).Switch off the flame and serve hot.....as it is or using any vararu /thoran,can use sugar too.....

Notes:
1.Instead of grated coconut, can use thick coconut milk from coconut milk powder.
2.Can use without adding green gram  dats called pachari kanji.




Comments

Post a Comment

Popular posts from this blog

MALABAR PATHIRI (ARI PATHIRI/THIN RICE ROTI) with step by step pics..

By asmath -
Image
Ingredients: Rice flour - 2 cups + for dusting Water - 2 cups + 1 cup Salt - as needed Oil - 2 tbsp Preparation: 1.In a vessel,boil 2 cups of water. 2.Add enough salt and take 2 cups of rice flour ,tip in slowly.Cover n cook on low flame for just 2 or 3 minutes. 3.Using a wooden spatula or spoon (as u prefer) mix it to form lumps like upma .Switch off . 4.Put it to a wide plate and take 1 cup usual drinking water in a bowl and keep it aside.Wet ur hands in it and mix the dough,repeat the same until u get a soft dough as for chappathi. 5.Make small balls out of it and take some flour in a plate for dusting. 6.Using a pathiri press,Press each ball by dipping in oil until thin pathiri is formed.Sprinkle,rice flour slightly on both sides using hand(take care not to b more,just little) and keep it aside in a plate.Repeat the same until all are used up. 7.Heat a non-stick tawa, when it very hot (u can see smoke coming out),lower to medium
Read more

Malabar kaipola

By asmath -
Image
Ingredients: Nendra pazham/plantains - 3 chopped  roughly Eggs - 2 Sugar - 1/2 cup or as per ur taste Cashewnuts - 6 Raisins - 1 tbsp Cardamom - 3 powdered Ghee - 4 tsp Coconut grated - 2 tbsp Preparation: 1.Heat a sauce pan, add 2 tsp ghee and add the chopped plantains to it  and saute. 2.When it slightly turns colour, add sugar and saute until sugar melts completely and switch off.Keep aside. 3.In another bowl,beat 3 eggs and add powdered cardamom and mix. 4.Pour this over the cooked plantain and mix well. 5.To this add raisin and cashew made into pieces roughly along with grated coconut.Mix altogether. 6.Heat a frying pan on low flame,add 2 tsp ghee and swirl. 7.Now add the prepared mix as for kalthappam and close with a lid.Let it cook for upto 10 minutes. 8.After 10 minutes,Flip it over to a plate and reverse back as it is(upside down ) and cook the other side too for another 10 minutes and switch off.
Read more

FRUIT CUSTARD

By asmath -
Image
Ingredients: Milk - 4  &1/2 cups Custard powder - 3 tbsp Milk maid - 1/2 tin or full as u prefer Sugar - 1/2 cup(optional,if using full tin of milk maid) Fruits - any handy(apple,pears,kiwi.grapes,cherry etc...)1 each Nuts - Cashews,pistachio,almond flakes Tutty fruity - 2 tbsp Preparation: 1. In a saucepan ,add milk and boil... 2.Add milkmaid and sugar,mix well..keep on stirring to avoid sticking at the bottom. 3.When the milk starts to boil,lower the heat and remove half cup of milk and to this, add 3 tbsp custard powder and mix well without any lumps.  4.Pour this mix,back to the boiling milk and keep on stirring and allow it to boil completely on low heat. 5.Switch off and keep aside to cool.When cool transfer to a freezer safe bowl and refrigerate until cools or if in hurry freeze for 30 minutes to 1 hour.  6.Remove the custard and blend in a blender just for a minute to make it creamy if its thick or else use as it is... 7.Cut all
Read more