Monday, 13 August 2018

Saffron Infused Broken Wheat Pudding | Keshari Dalia Kheer | Keshari Godhambu Rava Payasam




Onam, one of the primary festivals of Kerala state of Indian sub continent and all Malayalies is a 10-days long celebration which normally fall towards the end of monsoon. Not only in Kerala, but this festival is also celebrating in all over the world where Malayalies are living. Among these 10 days rich and healthy harvest festival, the first (Atham) and the last (Thiruvonam) are the most important. During these days, people living away return home to be with their families, work is kept to a strict minimum and most of the time is spent in prayers, feasting, dances and celebrations. A beautiful aspect of Onam is the lovely pookalams or rangolis made with fresh flowers. 





A traditional breakfast menu of steamed bananas and fried poppadums is enjoyed each day. The Thiruvonam feast is of great importance and a must-have for all Keralites. Mainly it consists of a variety of curries and delicacies besides the well-known avial, sambar, rasam and of course, the sweet rice pudding called payasam. Well, since Onam is approaching soon (this year it's starting from 15th aug), the Foodie Monday Blog Hop group has decided to celebrate the festival, Onam. Hence the 157th theme of the group is 'Onam Recipes'.



Among the whole celebrations, a remarkable feature of this festival is the Onam Sadya which means "Grand feast". This sadya traditionally comprises of 26 / more vegetarian dishes and is typically served over a banana leaf. The entire gathering is served one dish at a time, starting with salt, upperi and sharkara varatti, followed by all the other dishes, rice and ending with payasam. This is the one day when Keralites gladly denounce their love for meat 😉. 





So for theme, I have come up with a payasam using dalia / broken wheat / godhambu rava, but infused with saffron / keshar as 'Saffron Infused Broken Wheat Pudding / Keshari Dalia Kheer'. This is an easy and healthy sweet dish. I have used saffron infused milk for making this pudding / kheer. Once this payasam comes to room temperature, it thickens a bit, so the desired consistency can be adjusted accordingly by adding more milk or water. In both cold / warm stage this payasam tastes so delicious.

Do try this so flavorful n utterly delicious Saffron Infused Broken Wheat Pudding / Keshari Dalia Kheer / Keshari Godhambu Rava Payasam for upcoming festive celebrationIf you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly give your valuable feedback either in the comment box below or tag me as #firsttimercook on Instagram. You may also follow me on Facebook,  Pinterest,  Twitter,  Google+,  
Instagram and can subscribe for free to get new recipes directly into your inbox 😊





Preparation Time : 5 mins |  Cooking Time : 20 mins


Ingredients :        

Ingredients
Measurements
Broken wheat (dalia)
1 cup
Sugar
1 cup
Milk
2 cup
Cashew
2 tbsp
Raisin
2 tbsp
Saffron
Generous pinch
Cardamom powder
1-2 tsp
Ghee
1 tbsp
Water
2-3 cup

Method :
  1. First soak saffron strands in 1 tablespoon of warm milk and keep aside.
  2. In a heavy bottomed pan start boiling milk.
  3. Wash the broken wheat thoroughly for 4-5 times.
  4. Pressure cook the washed broken wheat along with 2-3 cup of water over medium heat until thoroughly cooked and keep aside.
  5. Next add sugar to the boiling milk and stir well. The sugar'll start to melt soon.
  6. Then add the cooked broken wheat / dalia to the boiling milk.
  7. Mix properly and allow to cook over low heat.
  8. In another pan fry cashews and raisins with ghee and add to the dalia-milk mixture.
  9. Also add cardamom powder, saffron milk mixture and stir well everything to well incorporated.
  10. Allow to cook for 1-2 minutes more.
  11. Turn off heat and serve this delicious pudding warm or chilled.



Notes :

  • Jaggery can be used instead of sugar here.
  • This kheer or pudding thickens immediately after preparation, so adjust accordingly by adding more milk or water to get the desired consistency.
  • The ratio of water and milk used here can be adjusted.

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Sunday, 12 August 2018

Nadia Bara Tarkari | Coconut Cutlet Curry (without onion n garlic)

Coconut, Sriphala is a fruit which belongs to the Cocos nucifera palm. This mature nut, Coconut has slowly become a versatile food and are being used in everything from our daily cuisine to our beauty regimens. Hundreds of coconut species are found all over India and its taste varies according to its soil alkalinity. Those who believe in the healing powers of natural ingredients would probably know about the health benefits of coconut. Indian households have been using the goodness of coconut in various forms over generations.






Coconuts are highly nutritious, rich in fiber and packed with essential vitamins and minerals. Well, in Odia cuisine an authentic curry is prepared using this versatile nut as Nadia Bara Tarkari / Coconut Cutlet Curry. This is very easy to prepare as well as tastes so delicious. Here I have prepared without using onion and garlic. Authentic recipe of this dish always uses the coconut cutlet along with some potato cubes, but I don't prefer to add potato while preparing. Since this version is without onion n garlic, so anyone can opt during any festival as well.

So do try this without onion n garlic nadia bara tarkari / coconut cutlet curry. If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also give your valuable feedback either in the comment box below or tag me as #firsttimercook on Instagram. You may also follow me on FacebookPinterestTwitterGoogle+Instagram and can subscribe for free to get new recipes directly into your inbox 😊





Preparation Time : 15 mins  |  Cooking Time : 30 mins 


Ingredients :        

Ingredients
Measurements
For coconut cutlet
Coconut (grated)
1 cup
Rice flour
3-4 tbsp
Gram flour (besan)
1 tbsp
Cumin seed
1 tsp
Ginger (grated)
½ tsp
Green chili
2-3 no
Salt
as needed
Oil
For shallow frying
For ground masala
Ginger
1 inch
Tomato
2-3 no
Cumin seed
2 tsp
Poppy seed
3 tsp
Cardamom pod
2-3 no
Cinnamon
1 inch
For curry
Coconut milk (thick)
¼ cup
Asafoetida
1 pinch
Bay leaf
 1 no
Cumin seed
½ tsp
Cumin powder
1 tsp
 Coriander powder
1 tbsp
Red chili powder
½ tsp
Turmeric powder
¼ tsp
Garam masala powder
½ tsp
Oil
As needed
Salt
As needed
Water
As needed



Method :
  1. In a mixing bowl take finely grated coconut, rice flour, besan, finely chopped green chilies, cumin seeds, grated ginger and salt.
  2. Mix everything well, make 1-2 inch size balls and press each ball gently to give cutlet shape.
  3. In a nonstick pan, heat oil and shallow fry each coconut cutlet till both side of the cutlets turn light golden brown in color.
  4. Transfer to a plate and keep aside.
  5. In a blender jar put roughly chopped tomato, cumin seeds, poppy seeds, roughly chopped ginger, crushed cinnamon, cardamom pod and make a fine paste.
  6. Now heat oil in a kadhai or deep pan. 
  7. Add in asafoetida, cumin seeds, bay leaf and allow to crackle.
  8. Next add the prepared masala paste along with turmeric powder and salt.
  9. Stir well and allow to cook till raw smell goes away while stirring in between.
  10. Then add coriander powder, cumin powder, red chili powder, garam masala powder and saute till the whole masala mixture starts to thicken and the oil starts to separate.
  11. Add 2-3 cup water and give a nice stir.
  12. Cover and allow to cook the whole gravy for 5 minutes.
  13. Next add coconut milk, mix well and turn off heat.
  14. Put the fried coconut cutlet in the gravy and keep aside for 5-10 minutes.
  15. Then serve along with steamed rice or roti or paratha !!




Notes :

  • While preparing the gravy, make it a little watery than the desired consistency as the fried coconut cutlet'll absorb the gravy part.
  • In place of rice flour, normal rice can be used. Just soaked and grind the rice to use along with grated coconut.
  • Some cashew chunks can be added while grinding the masala paste.


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This 'Nadia Bara Tarkari or Coconut Cutlet Curry (without onion n garlic)' is contributed for 50th Healthy Wellthy Cuisines where the theme is 'CoconutTimeatHW'. Here are more similar recipes shared by our Healthy Wealthy Group members as Coconut Ladoos, Coconut Mixed Lentil Curry, Nadia Bara Tarkari , Kali Thori Sukke with Kagdi, Pina Colada Phirni.

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