Ladyfingers in coconut milk gravy

 

Ingredients 

8 tbsp  Coconut Milk Powder  

2 tbsp Oil

500 gm Ladies Finger cut into medium pieces  

2 medium Onion Sliced

2 tsp Grated Ginger  

2 tsp Grated Garlic

1 tbsp Curry Leaves  

2 medium Tomato Sliced

Salt to taste.  

1 tsp Red Chili Powder

1/4 tsp Turmeric Powder  

2 Cup Warm Water

 

Preparations

Deep fry the ladies finger in oil till it begins to turn golden brown. Drain and keep aside.

Heat the oil in a kadai, add onion, ginger, garlic and curry leaves and saute till onions are soft and transparent.

Add sliced tomatoes, salt to taste, red chili powder and turmeric powder and fry for another 5 minutes or till tomatoes are soft.

Mix Coconut Milk Powder in 2 cups of warm water and add to the above masala. Bring to a boil and add fried ladies-finger. Cover and cook for another 5 minutes.

Serve hot with rice/ roti.

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Paruppu Payasam / kheer

Ingredients

8 tbsp Coconut Milk Powder

2 tablespoon Ghee

100 gm Green Gram Dal(Washed)  

150 gm Jaggery

1 tsp Dry Ginger Powder  

1 tsp Cardamom Powder

Cashew nuts as per choice  

2 tbsp Raisins

Grated dry coconut cut into small pieces

 

Method :

Dry roast the dal in a kadai till light brown, stirring constantly. Cook the dal in a pressure cooker with 2 cups of warm water for 5 minutes after the whistle.

Melt jaggery in ½ cup of water, strain the syrup.

Add the jaggery syrup into the cooked dal, mix well and boil for a minute.

Mix the Coconut Milk Powder in 1½ cup of warm water and add to the dal-jaggery mixture.

Allow to simmer and thicken. Add the dry ginger powder and cardamom powder and mix well. Remove from fire and pour into a serving bowl.

Heat ghee in a pan, add the cashew nuts, raisins and coconut bits. Fry till the nuts turn light brown.

Pour the payasam in the bowl. Serve hot or chill in the fridge and serve cold. 

 

Payasam is a must in all our festivals in the southern part of the country, especially this payasam.

It is healthy, protein, iron rich dessert. 

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Sandesh

 Ingredients

1.5l – Milk
1 tbsp – Vinegar or Lemon Juice with water
2 tbsp – Coconut milk powder
1 ½ tbsp – Sugar/Jaggery

For filling, use mangoes or lychees. Any pulpy fruit is good, even peaches, said a chef
Some desiccated coconut for coating.

Method

Separate the chenna and wash it with water.
Drain excess water.
Mash the chenna well.
Add rose water and coconut milk powder.
Add sugar.
Mix well.
Take a little mixture. Add mango or choose a fruit pulp of your choice.
Coat with desiccated coconut.
Garnish with rose petals and pistachios. 

 

Tips

*You can add cardamom powder for flavour.
*Some rose petals and pistachios for garnish.
*Make sure chenna is squeezed well to remove all the excess water. Don’t make it too dry.

Another tip. “Don’t throw away the strained water while making chenna. It is a precious whey protein. Use the water to make dough for chapati or incorporate it into the dal or curry".

 

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Papaya halwa / pudding !

I had some cut papaya left over, as I'ld not eat it in the morning. Keeping papaya in the fridge is not a wise thing, as it doesn't taste good, but I just get sick when I eat anything cold. So, got a great idea of making a dessert, as hubby likes to taste different items, as he gets bored eating the same.

Ingredients
papaya cut 1 cup, made into puree
fried dal / pottukadalai pdr.  2 tbsp
coconut milk pdr  2 tbsp
milk  1/2 cup
sugar 1/2 cup or to taste
ghee 1 tsp 
nuts chopped   2 tbsp

Method
in a non-stick or heavy pan, add the first 4 ingredients, mix well, keep on low flame stirring often.
I tasted and found that it wasn't sweet, added about 1/2 cup of sugar, kept stirring on and off on low flame.
Once it all came together thick and started leaving the sides of the pan, add nuts and ghee, cook for another 2 minutes, spread on a greased plate, let it set at room temperature. 
Then cut into desired shape.
Sorry due to not knowing how to transfer photo from my cell phone, I can't show it to you. 
I really loved its taste, as it is healthy, hardly any fat. 

Notes- 1) If you don't have pootukadalai pdr, fine, you can dry roast besan and use if you want
2) if you don't have coconut pdr, , use milk pdr. only, those who like coconut, can add some fresh grated coconut. 
3) Those who don't have either, after you cook papaya puree and sugar, once sugar has melted and it is thick, mix 1 -2 tbsp of cornflour with milk ( depending on the quantity of papaya), slowly add the cornflour mixture, stirring well, as it will thicken, so keep the flame on low.

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Mango Coconut Dessert

Ingredients

mango juice  1 cup
fresh cream  1 cup
coconut milk pdr.  1/2 cup
mango crush   4 tbsp if you don't have mango crush, add sugar/ sugar substitute to taste
mango chocolate melted  2 tbsp or as needed

in a bowl, mix mango juice, cream, coconut milk pdr. well, add mango crush
fill it in plastic glasses till half, set in the fridge/ freezer till done
to serve, in a plate, spread mango chocolate make some design, let it set
put 2 mint leaves in a corner, to unmold the mango, just rub the glass with your hand, turn it upside down and tap, holding your hand below to catch it ! or it will splash all over the kitchen !
place the set mould on the mint leaves, drizzle some mango crush, place bits of mango chocolate, add some sparkles over the set mango chocolate on the plate !
  Or simply eat it directly from the glass, putting some melted chocolate and mango crush over it, if you're lazy and don't care about fancy dressings ! what matters is taste isn't it !

ps- instead of mango, you can use pineapple/ strawberry juice and proceed in the same way, with cream, coconut milk pdr., then use pineapple/ strawberry crush, the same chocolates too ! make do with what you've easily in hand
 Incase, you don't have coconut milk pdr., use coconut milk and milk pdr. to mix it !



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