Mango Payasam / Mango Kheer / Mambhazha Payasam

Ingredients :

1. Mango - 1 big very ripe
2. Jaggery grated- 1 Cup
3. First Coconut Milk - 6 tsp coconut milk pwoder mixed with 1  to 1 half cup water.     
4. Second Coconut Milk - 1 tbsp of thick coconut milk
5. Cardamon Powdered- 1 tsp
6. Cashewnuts - 10 nos
7. Raisins - 10 Nos
8. Ghee- 2 tsp

How To Cook :

1. Boil 1/2 Cup water and when it come to boil ,add the grated jaggery , let it melt fully.
2. Strain the jaggery syrup.Keep this aside.
3. Fry the cashewnuts and raisins , keep this aside.
4. Cut the mangoes  and cook the mangoes with 1/4 cup water in low flame for 5 minutes.
5. After 5 minutes mash  the mangoes .Cook for sometime so that the excess water get evaporated off.( max of 2 to 3 minutes )
6. Now add the jaggery syrup , cooked mangoes and mix well.
7. Cook in low flame for 10 minutes.
8. When the syurp starts to thicken , add 1 tsp ghee and again cook for 2 to 3 minutes.You will see the mixture start to thicken.Bubbles start to form.
9. Now add the first coconut milk and cook in low flame for 15 minutes.
10. You will see the payasam start to thicken.
11. Now add the second coconut milk , cardamon powder , fried cashewnuts and raisins.
12. Serve hot !!!

Lychee (Litchi )Pudding

Ingredients

1. Lychees ( Canned lychees  )- 15 Nos
2. Lychee syrup- 6 tbsp
3. Milkmaid- 1 tin
4. Milk- 2 cups
5. Water- 1 to 1 1/2  cups
6. China grass- 15 grams
7. Sugar - 6 tbsp

How to Cook:

1. Soak the china grass with the 1 / 1/2 cup water and keep this aside.
2. Grind 10 lychees to a puree form and keep this aside.
3. Chop the 5 lychees . Keep this aside.
4. Mix the lychee puree , chopped lychees with lychee syrup.
5. Double boil the Chinagrass till it fully dissolves.
6. Boil the milk.When the milk come to boil add the milkmaid and stir for 20 minutes till it start to thicken.
7. Mix the chinagrass solution and milk- milkmiad mixture. Make sure you mix it when both the milk milkmaid mixture and chinagrass solution are hot.Let it cool.
8. After 20 minutes , when it is cool , add the lychee solution. keep it aside for half an hour. 
9. After half an hour , it will start to thicken.
10. Garnish with lychees
11. Refrigerate it for 3 hours.

Mango Custard

Ingredients :

1. Milk - 500 ml ( 2 Cups )
2. Corn Flour- 2  tbsp
3. Ripe Mango puree- 1 Cup
4. Mango chopped to small square pieces- 1 Cup
5. Sugar- 6 tbsp
6. Nuts of your choice / cherries 

How To Cook

1. Mix the corn flour with 1/4 cup milk and pour it to a pan.
2. Add milk , sugar  to another pan and bring to boil.
3. When it start to boil , transfer to the cornflour milk mixture , little by little  stirring continuosly.
4. Stir for 2 minutes.
5. Mix in the mango puree and chopped mangoes, stir for 10 to 15 minutes .
6. It will start to thicken after a while.
7. Now switch off the flame and transfer to the pudding vessel .
8. Keep aside to cool.
9. After it cools, refrigerate it for 2 hours.
10. Garnish with cuts/ cherries of your choice.
11. You can alternatively add fruit cuts before you serve.

Note :   IF you want you can add eggs. When you add eggs, you need to beat the egg and mix the cornflour to it and then when the milk come to boil , add the milk to the egg cornflour mixture.

Chocolate Pudding

Ingredients :

1. Milk - 2 Cups
2. Milkmiad - 1 Tin
3. Cocoa Powder- 4tbsp
4. Sugar- 3 tbsp 
5. Butter -50 gram
6. China grass - 10 grams
7. Water- 1 Cup

For Garnishing

1. Cherries - 10 Nos
2. Grated almonds and cahsew- few
3. Honey- 2tbsp as required
4. Chocolate Sauce- 2 tbsp as required

How to Cook 

1. Mix milk, milkmiad , cocoa powder ,sugar ( 3 tbsp )  and blend it well.
2. Melt butter in a pan. Add the milk- milk maid mixture and stir the mixtre on low flame.
3. Make sure you keep on stirring the mixture until it start to thicken.  ( It will take around 20 to 25 mintes )
4. Soak the china grass in 1 cup water and keep this aside for half n hour.
5. After half n hour , double boil the chinagrass till it completely dissovle.
6. Let the milk milkmiad mixture and the china grass cool.
7. After sometime mix both mixture well and keep it aside for half n hour to set.
8. After half  n hour , when u slighly press the mixture it would be like you press on a sponge. 
9. Refrigerate it for 3 hours.

Chocolate Orange pudding

Ingredients :

1. Milk - 2 Cups
2. Milkmiad - 1 Tin
3. Cocoa Powder- 4tbsp
4. Sugar- 3 tbsp 
5. Butter -50 gram
6. Cream - 200 ml 
7. Orange Juice- 5 tbsp
8. Orange  peel - 4  tbsp ( take each orange pods and remove the skin of the orange pod and take the inner peel  )
9. Sugar- 2 tbsp for mixing with cream
10. China Grass- 10 gram
11. Water- 1 Cup

For Garnishing

1. Cherries - 10 Nos
2. Grated almonds and cahsew- few
3. Honey- 2tbsp as required
4. Chocolate Sauce- 2 tbsp as required

How to Cook 

1. Mix milk, milkmiad , cocoa powder ,sugar ( 3 tbsp )  and blend it well.
2. Melt butter in a pan. Add the milk- milk maid mixture and stir the mixtre on low flame.
3. Make sure you keep on stirring the mixture until it start to thicken.  ( It will take around 20 to 25 mintes )
4. Soak the china grass in 1 cup water and keep this aside for half n hour.
5. After half n hour , double boil the chinagrass till it completely dissovle.
6. Let the milk milkmiad mixture and the china grass cool.
7. After sometime mix both mixture well and keep it aside for half n hour to set.
8. After half  n hour , when u slighly press the mixture it would be like you press on a sponge. 
9. Refrigerate it for 3 hours.
10. Mix the cream , orange peel and orange juice and beat it well.
11. Transfer to a bowl .
12. Refrigerate it for 3 hours.

How to serve.

1. Transfer a layer of the chocolate pudding to a bowl.
2. Add a scoop of the cream over the pudding.
3. Spread the scoop with a spoon.
4. Add another layer of chocolate pudding.
5. Add a scoop of cream.
6. Add a cherry over it.
7. Spread the grated nuts over the pudding.
8. Decorate with honey and chocolate sauce.

Sugiyan ( Mung Bean Sweet )

Ingredients :

For the Batter

1. All purpose flour/ Maida- 1 1/2 Cup
2. Rice flour- 1/2 Cup
3. Turmeric powder- 1/4 tsp
4. Salt - as required
5. Oil for deep frying

Preparing batter :

Mix the items to make the batter with enough water to form a smooth paste. We should be able to dip the filling balls in this batter . So the consistency should be as required.

For the Filling 

1. Green Gram/Mung Bean - 1 Cup
2. Grated Jaggery- 2 Cups
3. Coconut grated- 1 Cup
4. Cardamon - 10 Nos crushed

Preparing the Filling 

1. Soak the green gram for 4 hours. After 4 hours , cook in cooker to 5 whistles.
2. Please make sure the water is completely drained off.
3. It should be well cooked enough to make small balls.
4. Heat a pan and add the jaggery with 1/4 cup water. Cook in low flame till the jaggery completely dissolve.
5. Let it cool and after it is cool , pass it through a strainer to get a clear jaggery syrup.
6. Add the jaggery syrup to a pan and add the grated coconut, cardamon powder.
7. Cook for 2 minutes. Now add the cooked mung bean and mix it well for sometime till the mixture is almost dry .( we should be able to make balls out of this mixture)

How to Cook.

1. Heat pan and add enough oil for frying.
2. Make small balls out of the filling mixture.
3. Dip each ball in the prepared batter .
4. Transfer to the frying pan and deep fry till it start to turn brown.
5. Serve Hot !

Fruit Custard

Ingredients 

1. Milk - 2 packets ( 4 Cups )
2. Custard powder- 4 tbsp
3. Sugar- 5 tbsp
4. Fruits chopped ( orange, banana , pinepapple, apple, strawberry , pomegranate ) - 3 Cups.

How to Cook:

1. Mix the custard powder with 5 tbsp milk.Be careful not to form lumps.
2. Keep the custard mixture in a ready to cook pan. 
3. Transfer the milk and sugar to the cooking bowl .Boil the milk.
4. Now when the milk start to boil ,add the boiling milk slowly into the custard mixture.
5. Make your with one hand you pour the milk and with your other hand keep stirring the milk so that it donot form lumps while it get mixed with the custard powder.
6. Now switch on the flame and on low flame stir the custard mixture for 5 minutes.
7. If you want your custard to be of jelly consistency , keep on stirring for 5 more minutes and you will see it start to thicken more and more.
8. I love my custard to be little loose  always, so  i stirred only for 5 minutes.And when it started to thicken i stopped it.
9. When it is done , transfer the custard to a pan.
10. Let it cool.After it cools down , refrigerate it for 3 hours.
11. When it is done .Mix the chopped fruits with the custard .
12. Make sure you add the pomegranate and the banana chops just before you serve the custard.

PEACH TRIFLE PUDDING

I tried this trifle pudding with peaches, chocolate icecream and orange jello mix. It came out so well. I always  loved the combination of oranges and chocolate ever since i started having  the chocolates with orange flavour . So i tried this combination and came out so well. Please try !!!

Ingredients  for Peach Pudding

1. Canned peaches - 500 grams
2. Milk- 1/2 litre
3. Cream-170 gram
4. Sugar- 1 glass
5. Milkmaid-1 tin
6. Chinagrass- 15 grams
7. Water - as required to soakchina grass - 1 glass minimum,
8. Nutmeg powder- a pinch 
9. Saffron - a pinch

How to Cook the Peach Pudding

1. Separate the peaches from the canned solution.Keep the solution aside.
2. Mash  the peaches  well.
3. Mix the mashed peaches with the solution and keep this aside. ( I took 1 peach halve for the decoration )
4. In a heavy bottomed saucepan , pour the milk and bring to boil.
5. When the milk come to boil , add the cream and milkmaid.Stir the mixture on medium flame for 15 minutes.
6. Adjust the flame and again stir for  5 to 10 minutes till it start to thicken.( I check the consistency by moving the mixture with a spoon. While moving the mixture with the spoon, we will be able to see the bottom of the pan , you will see the solution getting separated from the sides.)
7. Double boil the china grass till it fully dissolves.
8. Mix the china grass solution with the milk milk-maid mixture, Make sure you mix them both before they get cold.
9. After sometime, you will see it will start to thicken .(within 2 minutes)
10. Now add the mashed peaches.Keep this aside for 20 minutes.
11. After 20 minutes, press with a spoon and you will feel it started to thicken.
12. Keep it in freezer for 2 hours.
13. After 2 hours , place in normal refrigerator.
14. Decorate with sliced peach halves .

Ingredients for the trifle

1. Orange jello  - 1 packet
2. Chocolate icecream.
3. Cashewnuts, Raisins , Almonds - 1 Cup
4. Cornflakes- 1 /2 Cup 
5. Fresh peaches cut lengthwise
6. Hersheys chocolate sauce - as required

How to Cook the Trifle

1. I used the orange jello mix.
2. Add 1 cup boiling water to the  jello mix powder . Stir  for 2 minutes  till it completelty disssolve. 
3. Add 1 cup cold water to the mixture and mix it well.
4. Transfer to the pouring dish . Refrigerate it for 4 hours.
5. After 4 hours the jello will be ready.

6.  I garnished the jelly over the peach pudding to give a layer 2.

7.  Refirgerate it for 1 hour.
8. Grind the cashewnuts , raisins and almonds in a mixie for 1 round.
9. Crish the cornflakes with hand
10. Mix the mixture with  crushed cornflakes.

Now for the trifle :

1. Get ready with the serving bowls.
2. Transfer the peach jello pudding into the bowls.
3. Add a scoop of chocolate icecream.
4. Garnish with peaches.
5. Add the grinded nuts & cornflakes over the scoop of icecream.
6. At last pour the chocolate sauce.
7. Serve Chilled.

Peach Cream Pudding

I love desserts , puddings a lot. So this time i tried with a different fruit, peaches. I bought the del monte's peach halves,  which are precooked. 

Ingredients :

1. Canned peaches - 500 grams
2. Milk- 1/2 litre
3. Cream-170 gram
4. Sugar- 1 glass
5. Milkmaid-1 tin
6. Chinagrass- 15 grams
7. Water - as required to soakchina grass - 1 glass minimum,
8. Nutmeg powder- a pinch 
9. Saffron - a pinch

How to Cook:

1. Separate the peaches from the canned solution.Keep the solution aside.
2. Mash  the peaches  well.
3. Mix the mashed peaches with the solution and keep this aside. ( I took 1 peach halve for the decoration )
4. In a heavy bottomed saucepan , pour the milk and bring to boil.
5. When the milk come to boil , add the cream and milkmaid.Stir the mixture on medium flame for 15 minutes.
6. Adjust the flame and again stir for  5 to 10 minutes till it start to thicken.( I check the consistency by moving the mixture with a spoon. While moving the mixture with the spoon, we will be able to see the bottom of the pan , you will see the solution getting separated from the sides.)
7. Double boil the china grass till it fully dissolves.
8. Mix the china grass solution with the milk milk-maid mixture, Make sure you mix them both before they get cold.
9. After sometime, you will see it will start to thicken .(within 2 minutes)
10. Now add the mashed peaches.Keep this aside for 20 minutes.
11. After 20 minutes, press with a spoon and you will feel it started to thicken.
12. Keep it in freezer for 2 hours.
13. After 2 hours , place in normal refrigerator.
14. Decorate with sliced peach halves .

Parippe Payasam

Ingredients :

1. Dal - 1 cup
2. Jaggery- 1 kg
3. Ghee- 3 tbsp
4. Coconut Powder- 10tbsp
5. Cashewnuts- 15 nos
6. Raisins- 1 nos
7. Cardamon powder- 1 tbsp
8. Coconut pieces- 20 nos

  Making Jaggery Syrup:

1.  Grate the jaggery well. 
2. Heat a pan and add 1 Cup water , transfer the grated jaggey .
3. Cook in low flame till the jaggery is completely dissolved.
4. Let it cool and after it is cool , pass it through a strainer to get a clear jaggery syrup.

Coconut Milk

• First Milk  :Mix  5 tbsp of coconut milk powder with 3 glass  luke warm water.

• Second Milk: Mix 5 tbsp coconut milk with 1/4 cup luke warm  water.

How to Cook:

1. Roast the dal till it start turn to brown.

Dal before roasting

Dal after roasting.

2.    After it is done, keep it aside till it turn warm.
3.    Wash it well and drain the water out.
4.    Cook the dal in cooker with little water to 3 whistles.
       ( Always keep in mind the dal will be hardened after it gets cooked in jaggery  , I love to bite dal while i have payasam , so have cooked the dal acoordingly.

5.   After it is cooked , transfer the cooked dal into the pan.

Dal in Pan

6. Transfer the jaggery syrup over the dal.

Dal and jaggery mixed.

7. Mix it well and stir continuously for sometime in low flame  ( approximately around 20 minutes ) till the mixture start to thicken.

8. When the mixture start to thicken , add ghee and stir for 2 minutes.

Adding ghee.

9. After 2 minutes , add the first milk and cook in low flame for 15 minutes, stirring continuously.

10.  After 15 minutes , the kheer will start to thicken ( Always keep in mind the consistency of the kheer will even more reduce after it gets cool down, So accordingly when the consistency is good enoough , switch off the flame).

Adding first milk

Mix it well and stir for sometime

Stir for 15 minutes minimum and the kheer will start to thicken .

11. After the kheer is ready add the second milk and make sure you dont cook it .

12. After you add second milk , stir once and mix well. Switch off the flame.

Adding second milk

Stir well.

Stirred and ready to add the fried items.

13.  Fry the cashewnuts , raisins , coconut pieces separately and keep this aside.
14. When the kheer is reayd add the fried items and cardamon powder..
15. Serve hot .

Semiyo Payasam / Vermicelli Kheer

Ingredients :

1. Milk - 1 1/2 litre ( 6 Cups) , I used the full cream one.
2. Vermicelli / Semiyo - 1 Cup
3. Ghee- 2  tbsp
4. Saffron - 1 pinch
5. Sugar- 1 1/ 2 Cup to 2 Cup according to the sweeteness you need.
6. Cahsews  and Raisins  - 1/2 Cup
7. Cardamon powdered- 1 tsp

How To Cook :

1. Fry the Vericelli in 1 tbsp ghee till it turn golden brown. Make sure not to get burnt.
2. Boil the milk.Add saffron . When the milk comes to boil, add the vermicelli and let it get cooked.Keep on stiriing till it get cooked. 
3. After the vermicelli is cooked, keep on stirring till the milk start to thicken.( Step 2 and Step 3 together might take minimum 20 minutes)
4. Add sugar and bring to boil.
5. Fry the cahsewnuts and raisins in 1  tbsp ghee
6. Add the cardamon powder,cashewnut,raisins.

Mango pudding

This pudding is to be best made in Mango season during when we get very ripe  mangoes..Since now it is off season i had to mix mango pieces with sugar to get a sweet taste.

Ingredients

1. Mango pieces - 1 1/2 cup
2. Milkmaid- 1/2 tin
3. Milk- 1 cup
4. Water- 1/2 cup
5. China grass- 5 grams
6. Cream 3 tbsp
7. Sugar - 6 tbsp

How to Cook:

1. Mix the mango pieces with 6 tbsp sugar .Keep aside  in fridge overnight .
2. Add the mango pieces to a mixie  and grind it quicky.It should not be a paste form. .
3. Double boil the Chinagrass till it fully dissolves.
4. Boil the milk.When the milk come to boil add the milkmaid, cream and stir for 10 minutes.
5. Mix the chinagrass solution and milk- milkmiad mixture. Make sure you mix it when both the milk milkmaid mixture and chinagrass solution are hot.Let it cool.
6. After 20 minutes , when it is cool , add the mango  mixture. keep it aside for half an hour. 
7. After half an hour , it will start to thicken.
8. Garnish with cherries.
9. Refrigerate it for 3 hours.

Papaya Pudding

I tried this recipe for a change. Those who love the taste of papaya will like this .

Ingredients:

1. Ripe papaya - chopped to pieces- 2 cups
2. MilkMaid-  1 tin
3. Milk- 1/2 cup
4. China Grass- 5 grams
5. Water- 1/2 Cup
6. Sugar- 6 tbsp

How To Cook

1. Mix the papaya pieces with 4 tb sugar and 1/2 cup water.Keep aside for 2 hours.
2. Cook the papaya for 5 minutes.Keep it aside.
3. When it cool down , add to a mixie  and grind to a paste form .
4. Double boil the Chinagrass till it fully dissolves.
5. Mix the milk maid and milk .Boil milk milkmaid mixture.
6. Mix the chinagrass solution and milk- milkmiad mixture. Make sure you mix it when both the milk milkmaid mixture and chinagrass solution are hot.Let it cool.
7. After 20 minutes , when it is cool , add the papaya mixture. keep it aside for half an hour. 
8. After half an hour , it will start to thicken.
9. Garnish with cherries.
10. Refrigerate it for 3 hours.
11. Serve chilled.

Note : When you use the papaya, please make sure you use only the inner very very ripe part. Please avoid the outer layers especially layers near to the skin of papaya.
Adding vanilla essence adds taste to the pudding.
If you want a very light flavour of papaya , add only 1 cup.
IF the papaya is very ripe , please reduce milkmaid to 1/2 tin and use 1 cup milk instead.

Elaneer pudding / Karikke pudding/Tender Coconut Pudding

In kerala , we  have lot of coconuts. We use coconut in different forms.We use the young coconuts for making this pudding.Tender coconuts are very healthy  and nutritious.It is  composed of sugar , minerals, vitamin  C, electrolyte - potassium, amino acids, anti oxidants  It is given to patients having diarrhea.It is a healthy drink given to pregnant women too.

Ingredients

1. Elaneer/ karikke pieces/ Tender coconut pulp - 2 cups
2. Elaneer water / karikkum vellam/Tender coconut water- 2 cups
3. China grass- 10 grams
4. Milkmaid- 1 tin
5. Milk- 1 1/2 cup
6. Water- 1/2 glass
7. Sugar- 4 tbsp
8. Coconut grated- 1/2 cup

How to Cook :

1 . Mix the coconut pulp and coconut water in a mixie just to mix it. It should not be grinded too much , we should get the pulp to bite in the pudding.

MIX ELANEER AND ELANEER PULP WELL

2 .   Mix the milkmaid with the milk, 2 tbsp sugar  and boil it.

MIX MILKMAID WITH MILK

3 . Soak the chinagrass in 1/2  glass water  for 15 minutes..Double boil the chinagrass in a bowl till it dissloves completely ( When you start to double boil chinagrass, keep another bowl of water for boiling.Approximately when the water in the another boil start to boil , china grass would be fully dissolved and ready to be used).

4. Mix the chinagrass into the milk milkmaid mixture. Always make sure you mix these when both the milk and chinagrass solution  are hot.

MIX CHINA GRASS SOLUTION , MILKMILKMAID

 5.Let the mixture cool .

6. Mix the coconut water into the milk milkmaid mixture . Mix it well . Keep aside for 20 minutes.
7. It will start to thicken.

SET ASIDE FOR 20 MINUTES AND IT WILL START TO THICKEN

8 Heat a pan and  put the grated coconut ,2 tbsp sugar. Fry it in low flame till it start to turn brown.
9.Garnish the pudding with the fried coconuts.
9.Refrigerate it for 3 hours. 

AFTER REFRIGERATING FOR 2 HOURS.

Note: When you mix milk and milkmaid  if you do like this , it is better. Boil the milk.When the milk come to boil add the milkmaid and stir for 10 minutes.

Strawberry Banana Crepe

I love Crepes. I used to have it when i was working in Dubai from B2B ( Breakfast to Breakfast ) restaurant in DIC.  Since i miss it soo much now , wanted to try making crepe at home.So here is my strawberry banana crepe. You can replace the same with different fruits. The one i usually had didnot have the strawberry . But adding strawberry gives a different  taste . I liked it. You may please try it !!!!

Ingredients:

1. Maida( All purpose flour ) - 1 Cup
2. Milk -  1/2 Cup
3. Water - 3/4 Cup
4. Eggs - 1 nos
5. Strawberry - 6 /8 Nos 
6. Nutella - 3 Tbsp
7. Hersheys Chocolate sauce
8. Salt - a pinch
9. Butter  - as required

How to Cook:

1. Blend the maida and 1 egg , 1/4 cup water in a blender to get a paste like consistency. You can use a mixie too. 
2. Again add 1/2 Cup water and 1/2 Cup milk in the blender or mixie.
3. Add salt and mix well. Leave the batter for 15 minutes.
4. Slice the bananas and strawberry.
5. After 15 minutes , heat  nonstick pan
6. Gently wipe the nonstick pan with butter using a tissue or soft cloth.
7. Tilt the pan with circular motion so that the batter coats the surface evenly
8. When both the sides are cooked , transfer it to a plate.It takes 2 minutes.
9. With a spoon, rub  the top of the prepared crepe with 2 tbsp nutella.

10:  Add the sliced bananas and strawberry over the spread nutella. 

11: Fold it .Again spread the nutella .Add the banana and strawberry slices.

12: Serve