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Broken/Cracked Wheat Payasam (Godhambu Rava Payasam)

Broken Wheat or Cracked Wheat is an excellent source of fibre and is definitely nutritious. It is especially good for those who are suffering from diabetes as it is a complex carbohydrate. Broken Wheat can be used for making Salads, Fried Rice, Pulav, Upma, Desserts, Porridge and so on. Broken Wheat is known as Dalia [...]

Broken Wheat (Dalia) Payasam Broken Wheat (Dalia) Payasam

Chicken Pulav (Pulao)

Wishing all of you a Merry Christmas and Blessed New Year!!!
The Indian Pulav or Pulao is known as Pilaf in English. It is a medley of rice, vegetables and/or meat. The rice is browned in oil and then mixed with vegetables, egg, chicken , nuts, fruits etc. Basmati Rice is generally used for making Pulav. [...]

Chicken and Vegetable Pulao Chicken and Vegetable Pulao

Spicy Red Chilly Fish Masala

Chilly Fish Masala is a very spicy dish made using red chillies. The Fish Masala is very thick and unlike the usual Kerala Fish Curry, this dish doesn’t have lot of gravy. The gravy has a nice spicy and tangy taste. If you love spicy food, then you will like this dish.
You can serve this [...]

LATEST RECIPES

Cracked Wheat Pulav (Dalia Pulav)

February 5th, 2010 admin Leave Comment »

When my friend Lisha introduced me to the world of Broken Wheat, I never imagined that this healthy whole wheat grain could be used for making tasty dishes. Cracked Wheat or Broken Wheat can be used as a replacement for Rice, thus making healthier meals. Ever since I laid my hands on the first packet of Broken Wheat (Dalia) at an Indian store in US, I have been experimenting with it almost daily. Cracked Wheat is much more healthier and nutritious than the starchy rice, which has become a norm for people like me and most of the South Indians.

Broken Wheat Pulav

Broken Wheat Pulav

Here is the recipe for making an Easy Pulav with Cracked Wheat. This is a one pot dish. This Broken Wheat Pulav tasted so good that is was difficult to distinguish it from normal Vegetable Pulav which I make with Rice. When my husband came home for Lunch, he looked at the colorful Pulav, tasted it and asked me what was special and why I had made Vegetable Biryani. I smiled at home and told him it wasn’t Vegetable Biryani but Cracked Wheat Pulav. :-)

The difference I noticed after eating this Pulav is that, you will feel full sooner than when eating Rice Pulav, which means you won’t be stuffing yourself unnecessarily. ;-)

Ingredients

  1. Broken Wheat – 1 cup
  2. Vegetable/Chicken Broth – 1.5 cups (I used Swanson Fat Free Chicken Broth)
  3. Water – 3/4 cup
  4. Diced Onions – 1 medium
  5. Slit Green Chillies – 2
  6. Minced Ginger – 1 tbsp
  7. Minced Garlic – 1 tbsp
  8. Diced Carrots – 1 large
  9. Finely Chopped Beans – 1 cup
  10. Red Chilly Powder – 1 tsp
  11. Garam Masala Powder – 1 to 2 tsp
  12. Turmeric Powder – 1/2 tsp
  13. Cilantro/Coriander Leaves – A few
  14. Salt – to taste

Preparation Method

  1. Wash the broken wheat 4-5 times and soak it in water for around 20 minutes.
  2. Heat oil in a big non stick pan and saute onions until translucent.
  3. Add green chillies, ginger and garlic and saute for a few minutes.
  4. Add the diced vegetables along with cilantro and salt to taste and stir fry for two minutes.
  5. Cover the pan and cook the vegetables for around 5 minutes on medium low heat.
  6. Remove lid and add turmeric powder, red chilly powder and garam masala powder. Saute for a minute.
  7. Drain the broken wheat thoroughly and add it to the pan and mix everything nicely. Stir fry the broken wheat for around 2 minutes.
  8. Increase heat, add broth and water and bring to a slow boil. Add more salt if needed.
  9. Once it starts boiling, reduce heat, cover the pan with a tight lid and simmer for around 10-15 minutes until all water has been absorbed by the Pulav.
  10. Open the pan and stir fry for a few more minutes until the Pulav is dry.
  11. If you feel the Pulav has not been fully cooked, sprinkle more water and keep it covered for a few more minutes.
  12. Serve this tasty and healthy Pulav with any Raitha of your choice.

Note

  1. If you don’t have broth, you can cook the Broken Wheat in water itself.
  2. You can use any vegetables of your choice for making this Pulav like Green Peas, Potato, Cauliflower and so on.
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Curried Tuna Apple Salad Sandwich

February 5th, 2010 admin Leave Comment »

I love Tuna Salad and Chicken Salad sandwiches. I once came across the recipe for making Curried Tuna Apple Salad in a magazine.  The combination of Apples and Tuna sounded funny to me but I was tempted to give it a try. I didn’t have Curry powder and few other ingredients with me. My husband is not fond of Tuna Salad as he doesn’t like the taste of Canned Tuna, unless the Tuna has been further cooked with spices. That’s when I thought of making a similar salad with Indian spices.

Curried Tuna Apple Salad Sandwich

Curried Tuna Apple Salad Sandwich

I lightly fried the Tuna with spice powders before making the salad. This Indian Style Tuna Apple Salad tasted great and even better than the earlier Tuna Salads I used to make. We spooned this Salad onto our favorite Croissants and enjoyed it for Breakfast.  It was so yummy. You can make mini sandwiches using this salad and serve it as appetizers.

Curried Tuna Croissant Sandwich

Curried Tuna Salad Croissant Sandwich

If you love Tuna Salads, then you ought to try this wonderful recipe. It’s so simple and tasty. The Calorie Conscious can replace Mayonnaise with Low Fat Mayo and substitute bread with Lettuce.

Ingredients

  1. Canned Tuna Fish – 1 small Can, 5 oz/142 gram (I used chunk light tuna in water)
  2. Oil – 1 tbsp
  3. Chicken/Meat Masala Powder – 1 tbsp
  4. Red Chilly Powder – 1 tsp
  5. Mayonnaise  – 3 to 4 tbsp
  6. Yogurt – 1/4 cup
  7. Pickled Relish – 2 tbsp
  8. Peeled and Finely Diced Apples – 1 medium (I used the sweet Red variety)
  9. Pepper – as needed
  10. Salt – to taste
  11. Croissant or any Bread of your Choice

Preparation Method

  1. Heat oil in a non stick pan and add the drained tuna flakes.
  2. Saute for a few minutes. Reduce heat and add red chilly powder and chicken masala powder.
  3. Sprinkle salt and pepper. Continue sauteing until the tuna has changed color (5 minutes approx).
  4. Whisk mayonnaise, yogurt and pickled relish in a bowl.
  5. Add the cooked tuna flakes and diced apples.
  6. Toss everything together and sprinkle more salt and pepper if needed.
  7. Divide the croissant into halves. Take the tuna salad by spoonfuls and spread it on the croissant.
  8. You can make 2-3 sandwiches with this salad.
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Cauliflower Tikka Masala

January 29th, 2010 admin Leave Comment »

Chicken Tikka Masala is a popular dish both in India and Britain. Paneer Tikka Masala is perhaps the most common curry dish among vegetarians. I wanted to try the same dish with Caulfiower instead of Chicken/Paneer. Cauliflower is roasted first and then dipped in a rich tomato and cream based sauce. Roasted Cauliflower florets have such a wonderful sweet taste. You will be tempted to have these crunchy roasted cauliflower florets before mixing it with the tikka masala sauce. The tikka sauce is equally delicious and most of us will love the slightly sweet and tangy taste.

Cauliflower Tikka Masala

Cauliflower Tikka Masala

We had this yummy Cauliflower Tikka Masala with Malaysian Paratha and Dosa. So go ahead and try this dish for a change when you don’t have Chicken or Paneer with you. If you want to get the restaurant style red color for this dish, you will have to use some permitted food colors.

Ingredients

  1. Cauliflower Florets – separated from 1 big Cauliflower
  2. Ripe Tomatoes (for making puree) – 3 big  (Alternatively, you can use 1 cup of Canned Tomato Puree)
  3. Finely Diced Onions – 1 (Use a Food Chopper or Processor)
  4. Slit Green Chillies – 2
  5. Cashews (for grinding) – 1/4 cup
  6. Fennel Seeds (PerumJeerakam)  – 1/2 tsp
  7. Cloves (Grambu) – 4
  8. Cardamom (Elakka) – 3
  9. Cinnamon (Patta) – 1″ long stick
  10. Bay Leaves (Karuvayela) – 2
  11. Ginger Garlic Paste – 1 tbsp
  12. Turmeric Powder – 1/2 tsp
  13. Kashmiri Chilly Powder (Piriyan Mulaku Podi) – 1 tbsp
  14. Garam Masala Powder – 1 tsp
  15. Butter/Oil – 2 tbsp
  16. Heavy Whipping Cream – 1/2 Cup
  17. Sugar – 2 tsp
  18. Salt – to taste
  19. Coriander Leaves (Cilantro) – A few

Ingredients for Marinade

  1. Turmeric Powder – 1/2 tsp
  2. Kashmiri Chilli Powder – 2 tsp
  3. Tandoori Chicken Masala Powder – 1 tbsp
  4. Coriander Powder – 1 tsp
  5. Cumin Powder – 1/2 tsp
  6. Yogurt – 1/4 cup
  7. Lemon Juice – 1 tbsp
  8. Salt – as required

Preparation Method

  1. Make a marinade using the above ingredients. Marinate the cauliflower florets and keep it aside for 15 minutes.
  2. Soak 1/4 cup cashews in warm water.
  3. Preheat the oven to 400 degree F. Line a baking dish with Aluminum Foil and arrange the florets. Drizzle a few drops of oil and roast the cauliflower florets for 20-25 minutes turning once in between. Alternatively, you can roast the florets on a non stick skillet with little oil until lightly browned.
  4. Meanwhile make tomato puree using 3 big tomatoes. Here is the recipe for making tomato puree.
  5. Melt 2 tbsp butter in a big pan or kadai.  Splutter fennel seeds. Saute cinnamon, cardamom, cloves and Bay Leaves for 2 minutes. Saute onions and green chillies till the onions begin to brown.
  6. Meanwhile grind the cashews to a nice paste.
  7. Reduce heat and add 1/2 tsp turmeric powder, 1 tbsp kashmiri chilly powder, 1 tbsp ginger garlic paste, 1 tsp garam masala powder and saute for a minute.
  8. Add the Cashew paste and home made or canned tomato puree and saute for a few minutes.
  9. Add 1/2 cup of water along with 2 tsp sugar and salt to taste. Bring the gravy to a slow boil.
  10. Add the roasted cauliflower florets and chopped cilantro to the gravy. Mix well and simmer for 7-8 minutes on medium flame.
  11. Reduce heat, add fresh whipping cream and stir for 2 minutes. Remove from stove top and keep covered.
  12. Serve with Naan, Roti, Kulcha, Paratha etc.
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Apple Cinnamon Waffles

January 29th, 2010 admin Leave Comment »

I am here with another lovely Breakfast Waffle. If you have apples lying around, then you can shred those into your waffle mix and bake some yummy waffles. Though I get attracted to the nice shiny apples which I see at grocery stores, after I buy them, I have a hard time finishing it. These days I have started making Apple Chips, Apple Pancakes, Apple Waffles and so on. :-)

Shredded Apple Waffles

Apple Waffles

Apple Cinnamon Waffles are really tasty and the smell of cinnamon is so refreshing. I have fallen in love with these lovely Waffles. I use Whole Wheat Flour along with All Purpose Flour so that it becomes more healthy. You can shred the apples using a hand grater. Once the waffles are baked, you will hardly recognize the taste of soft apple filling inside. My husband was surprised when I told him that it was shredded apple. This is a healthy breakfast specially for kids who are reluctant to take fruits.

Cinnamon apple Wheat Waffles

Apple Cinnamon Waffles

Ingredients

  1. Whole Wheat Flour – 1 cup
  2. All Purpose Flour – 1 cup
  3. Baking Powder – 2 tsp
  4. Peeled and Grated/Shredded Apple – 1 medium (I used sweet Red apples)
  5. Egg – 1
  6. Milk – 1 cup
  7. Vanilla – 1 tsp
  8. Cinnamon Powder – 1 tsp
  9. Sugar – 1 tbsp
  10. Salt – a pinch
  11. Vegetable Oil – 2 tbsp

Preparation Method

  1. Beat the egg in a bowl until thick. Add milk, vanilla and vegetable oil to the bowl and beat everything thoroughly.
  2. In a separate bowl, combine wheat flour, all purpose flour, sugar, salt and baking powder.
  3. Sift the powders into the beaten egg & milk mixture. Add shredded apples and mix well so that no lumps are formed. Do not over mix.
  4. Bake these waffles according to the instructions of your Waffle Maker.
  5. You can have these yummy waffles without any syrup but you may go ahead and top it up with Maple Syrup, Chocolate Syrup and so on.
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Spicy Grilled Chicken Sandwich

January 27th, 2010 admin Leave Comment »

I had earlier posted a recipe for simple Grilled Chicken. I use grilled chicken for making salads and sandwiches. Grilled Chicken can be frozen and you can use it whenever you have no time for extensive cooking.  Here is one recipe for making a quick sandwich with grilled chicken. The grilled chicken is first shredded and then lightly roasted in a pan with sauces.

Spicy Grilled Chicken Sandwich

Spicy Grilled Chicken Sandwich

You can make a sandwich or salad using this Spicy Grilled Chicken. If you don’t grill chicken at home, then you can use store bought Grilled Chicken like Perdue Shortcuts. I used this delicious filling to make Croissant Sandwiches.

Spicy Grilled Chicken

Spicy Grilled Chicken

Ingredients

  1. Shredded Grilled Chicken – 1 cup
  2. Tomato Ketchup – 2 tbsp
  3. Red Chilly Sauce – 1 tbsp
  4. Pepper – 1/2 tsp
  5. Salt – to taste
  6. Cooking Spray

Preparation Method

  1. Heat a non stick pan and spray cooking oil.
  2. Shred the grilled chicken into small pieces and add it to the pan.
  3. Saute for a few minutes until it begins to brown.
  4. Add tomato ketchup and red chilly sauce.
  5. Sprinkle salt and pepper. Saute the chicken until the sauces are absorbed by the chicken.
  6. Apply Mayonnaise on a sandwich bun, bread or croissant.
  7. Place the chicken pieces inside and top with lettuce, tomatoes and so on. Serve with chips or fries.
Grilled Chicken Croissant Sandwich

Grilled Chicken Croissant Sandwich

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Chilly Fish

January 26th, 2010 admin Leave Comment »

Well here I am with another lovely Indo-Chinese recipe – Chilly Fish. After Chilly Chicken and Chilly Prawns, it’s time for some fish. This is my version of Chilly Fish and it may be different from what you get at Chinese restaurants here in US.

Indo Chinese Chilli Fish

Chilly Fish

I had some fresh Tilapia fillets and was tempted to try this recipe. Unlike Chilly Chicken and Chilly Prawns or Shrimps, I skipped the deep frying portion and instead shallow fried the fish (which was marinated with Soy Sauce and spices). The fried fish tasted so heavenly. It was hundred times yummier than the regular Fish Fry I make at home. Never knew that the addition of Soy Sauce could bring out such royal flavors. I had to savor 2 pieces of the fried fish before I could mix it with the spicy Chilly Gravy. If I hadn’t persuaded myself, I would have eaten the whole pound of fried fish with nothing left to make Chilly Fish. :-)

Indian Chilli Fish

Indo Chinese Chilli Fish

Chilly Fish goes well with Fried Rice, Naan and Rotis. I made Chilly Fish with gravy so that we could have it with Rotis. We had this curry with Roti and it tasted excellent.You can also make it as a dry side dish.

Ingredients

  1. Boneless and Skinless Fish (cut into curry sized pieces) – 1 lb
  2. Lemon Juice – 1 tbsp
  3. Turmeric Powder – 1/4 tsp
  4. Diced onions – 1 medium
  5. Diced Bell Peppers (Capsicum) – 1 medium
  6. Finely Chopped Spring Onions – 1 bunch (I skipped this)
  7. Chopped Tomatoes – 1
  8. Minced Ginger – 1 tbsp
  9. Minced Garlic – 1 tbsp
  10. Slit Green Chillies – 2
  11. Red Chilly Powder – 1 tsp
  12. Black pepper Powder – 1 tsp
  13. Red Chilly Garlic Sauce – 1 tbsp
  14. Soy Sauce – 1 tbsp
  15. Tomato Ketchup – 2 tbsp
  16. Water – 1 cup
  17. Salt – to taste

For Marinade

  1. Soy Sauce – 1 tbsp
  2. Ginger Garlic Paste – 1 tbsp
  3. Red Chilly Powder – 1 tsp
  4. Black Pepper powder – 1 tsp
  5. Lemon Juice – 1 tbsp
  6. Salt – to taste

Preparation Method

  1. Clean the fish thoroughly and soak it in water along with 1/4 tsp turmeric powder and 1 tbsp lemon juice for 5 minutes.
  2. Wash and drain the pieces and marinate with the above ingredients. Refrigerate it for 15 -30 minutes.
  3. Heat oil in a frying pan and shallow fry the marinated fish.
  4. Drain onto paper towels.
  5. Heat 2 tbsp oil in another pan, add onions and saute until translucent.
  6. Add bell peppers, whites of spring onions and green chillies,  saute for a few minutes.
  7. Add minced ginger and garlic and stir fry for a minute.
  8. Add the diced tomatoes and allow it to cook for a few minutes until pulpy.
  9. Reduce heat and add chilly powder and black pepper powder.
  10. Add soy sauce, Chilly Garlic Sauce and ketchup. Mix everything nicely.
  11. Pour 1 cup of water to the pan. Reduce water if you don’t want gravy. Add salt to taste. Allow it to come to a slow boil on medium heat.
  12. Reduce heat and add the fried fish. Cook for another 5 minutes. Garnish with spring onions. Remove from stove top and keep covered.
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Godhambu Vellayappam (Fermented Wheat Pancakes)

January 25th, 2010 admin Leave Comment »

When I first heard Lekshmi Nair mentioning Velayappams made with wheat in her Cookery Show on Kairali TV, I was surprised. How could Vellayapam be made with anything other than rice? Be it Vellayappam, Palappam or Kallappam, back home in Kerala, it was always made with rice. Well, after I saw her show, I was convinced to go ahead and try those simple Wheat Vellayappams. And I was in for a complete surprise. These Wheat Vellayappams tasted as good as their rice counterparts. We relished it with Chicken Curry.

Wheat Vellayappam

Wheat Vellayappam

Isn’t this how new recipes evolve? “Experimenting with recipes” is not for everyone and I would say – the few who choose to do that are really courageous. I have fallen in love with these Wheat Appams. Aren’t these an easy way to incorporate Wheat into your diet, specially for people like me who don’t have the patience to Roll out Chappatis and Rotis :-)

Well, I have decided to make these Wheat Velayappams atleast once a week for Breakfast and Dinner. Thanks to the Cookery Show and Leksmi Nair. Hats off to you lady!!! I am yet to try making this Appam using a Palappam Chatti. I am not sure if it will come nicely like Rice Palappams but will be experimenting soon.

Ingredients

  1. Wheat Flour (Atta) – 2 cups
  2. Yeast – 1 tsp
  3. Sugar – 1 tbsp + 2 tbsp
  4. Salt – to taste
  5. Egg – 1
  6. Coconut Milk – 1/2 cup
  7. Luke Warm Water – 1.5 to 2 cups approx

Preparation Method

  1. Combine Wheat Flour, yeast, 1 tbsp sugar and salt in a mixing bowl.
  2. Pour luke warm water little by little and start mixing the ingredients to form a thick batter. You can use your hands or a hand mixer as the batter should be free of lumps. The batter should be thick as it will rise after fermentation.
  3. Keep the batter overnight (or atleast 8 hours) for fermentation.
  4. Add coconut milk, 2 tbsp of sugar and salt (if needed) to the batter.
  5. Beat the egg and add it to the batter. Mix everything once again.
  6. Heat a non stick Tava or Griddle. Pour a big ladle full of batter onto the Tava and spread it only a little bit like the way you do for Kallappams. Do not spread the batter too much like the way you do for Dosas. Allow it to cook until holes have formed entirely on the top side. This may take 3-4 minutes.
  7. Flip the Velayappam and cook the other side for a minute.
  8. Serve these Vellayappams with any spicy curry of your choice.
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Cream of Tomato Soup

January 24th, 2010 admin Leave Comment »

I am not a fan of Cream of Tomato Soup. Whenever I go to any restaurant, I order Sweet Corn chicken Soup and it’s my all time favorite. I had some leftover Crushed Tomatoes and Whipping Cream after making Chicken Tikka Masala and decided to try a simple Tomato Soup. Surprisingly, it came out well and I enjoyed the soup probably because it was home made . Here is my version of Cream of Tomato Soup though it is not the actual recipe :-)

Cream of Tomato Soup

Cream of Tomato Soup

Ingredients

  1. Crushed Tomatoes – 1 cup (Please use Skinless and Seedless Crushed Tomatoes)
  2. Water – 1 cup
  3. Onion Powder – 2 tsp
  4. Garlic Powder – 1 tsp
  5. Red Chilly Powder – 1 tsp
  6. Black Pepper powder – to taste
  7. Butter – 1 tbsp
  8. Salt – to taste
  9. Whipping Cream – 1/4 cup

Preparation Method

  1. Melt butter in a saucepan and add the crushed tomatoes.
  2. Pour water to the saucepan and stir carefully.
  3. Add onion powder, garlic powder, red chilly powder, salt and pepper.
  4. Stir carefully and bring the soup to a slow boil.
  5. Reduce heat and add whipping cream.
  6. Stir gently and remove from stove top after a minute.
  7. Toast 2 slices of bread until firm. Dice the bread into cubes.
  8. Serve the hot soup with toasted bread crumbs.

Note

  • I have used Canned Crushed Tomatoes in this recipe which are readily available at most of the Grocery Stores in US.
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Sprouted Moong Beans and Boiled Egg Salad

January 24th, 2010 admin Leave Comment »

After all the Holiday Eating, here’s a super simple salad made using Moong Bean/Green Gram Sprouts (Cherupayaru Mulapichathu) . I have been longing to write about all the health benefits of Sprouted Mung beans but, I guess,  it is well known to almost all Indians. Sprouts are free of cholesterol and are a good source of fiber and protein. It is easily digested and is free of gas. These sprouts can be eaten raw or lightly boiled. It is ideal for anyone on a diet. Sprouted Mung Beans can be refrigerated for 3-4 days.

Sprouted Mung Bean Salad

Sprouted Mung Bean Salad

I make these mung sprouts at home. There are lot of videos available on Youtube which demonstrate how to sprout different kind of beans.

This is how I sprout Moong Beans at home:-

  1. Wash and drain the moong beans. Soak the moong beans for atleast  8 hours. I leave it overnight.
  2. Rinse the soaked Moong beans 2-3 times. Drain the water and transfer the beans to a sprout jar. You can use any glass jar with a thin cloth secured to its rim.
  3. Repeat the 2nd step for 2-3 days until you get the desire sprouts.
Sprouted Moong Bean (Green Gram)

Sprouted Moong Beans (Green Gram)

Now I days, I have started using these Green Gram sprouts for making CheruPayaru Mezhkkupuratti, CheruPayru Curry etc. and it definitely tastes much better and is gentle on the stomach.

Ingredients

  1. Sprouted Mung (Moong) Beans – 1 cup (Raw or lightly boiled)
  2. Hard Boiled Egg – 1
  3. Grape Tomatoes – 5 or 6
  4. Salt – to taste
  5. Pepper – to taste

Preparation Method

  1. Lightly boil the sprouts for around 5 minutes to soften it a bit. (optional)
  2. Combine all the ingredients to make a healthy salad. You can also use any salad dressing of your choice but I like mine with salt and pepper.
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Broken/Cracked Wheat Payasam (Godhambu Rava Payasam)

January 24th, 2010 admin Leave Comment »

Broken Wheat or Cracked Wheat is an excellent source of fibre and is definitely nutritious. It is especially good for those who are suffering from diabetes as it is a complex carbohydrate. Broken Wheat can be used for making Salads, Fried Rice, Pulav, Upma, Desserts, Porridge and so on. Broken Wheat is known as Dalia in North India. I bought a packet of Broken Wheat from an Indian Store here in US and the packet was also named as Fada. Later, I found that Fada meant Broken Wheat in Gujrathi. Wheat is known as Godhambu in Malayalam and Cracked Wheat is known as Godhambu Rava in Malayalam.

Broken Wheat Payasam

Broken Wheat (Dalia) Payasam

Here is the recipe for making a simple Payasam or Kheer with Cracked Wheat. This is an easy and healthy dessert. I have used Milk for making this pudding but you can also use Coconut Milk. Go ahead and enjoy this Dalia or Godambu Rava Paysam.

Cracked Whear Pudding

Godhambu Rava Payasam

Ingredients

  1. Broken Wheat  (Godhambu Rava) – 1 cup
  2. Milk – 2 cups
  3. Water – 3 or 4 cups
  4. Jaggery/Sharkara (powdered) – 1 cup approx (You can also use crushed Jaggery chunks)
  5. Powdered Cardamom (Elakka Podi) – 2 tsp
  6. Ghee – 1 tbsp
  7. Cashew halves – 2 tbsp
  8. Raisins – 2 tbsp

Preparation Method

  1. Wash the broken wheat thoroughly for 4-5 times.
  2. Pressure cook broken wheat with at least 3 of water for 3 whistles on medium heat. Allow it to cool. The wheat should be thoroughly cooked and almost mashed.
  3. Meanwhile, heat 2 cups milk in a deep saucepan.
  4. Add powdered jaggery and cardamom to the milk. Keep on stirring continuously until the jaggery has melted. If using crushed jaggery chunks, it will take more time to melt.
  5. Bring it to a slow boil and then reduce heat. Check for sweetness and add more jaggery if required.
  6. Transfer the cooked wheat to the saucepan and mix nicely with the milk. Simmer for a few more minutes.
  7. Roast cashews and raisins in ghee and add it to the Payasam.
  8. Serve this delicious Payasam hot or cold.
  9. This Payasam thickens immediately after preparation. So you may need to add more milk or water to get the desired consistency.

Note

  • You can increase milk and decrease water used in this recipe for a better taste.
  • You can substitute jaggery with sugar though jaggery imparts a unique flavor to the Paysam.
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