Festival Recipes, Palakkad Iyer Recipes, Snacks, South Indian, Vegan

Sweetened Cow Peas (Vellappayar Sharkarayil Vilayichathu)

Navarathri is incomplete without this sweet prasad. It is a very important item for the Devi. I make this often to satisfy my sweet cravings. This easy-to-make sweet is a healthy alternative to store-bought sweets that contain preservatives and other harmful chemicals.

Ingredients:
Black-eyed cow peas/Vellappayar – 1 cup
Jaggery – 3/4 cup
Water – 1/2 cup
Cardamom powder – 2 pods
Grated coconut: 2 tbsp

Preparation Time (Soaking time): 8 hours
Cooking Time: 20 mins to pressure cook, 10-15 mins to prepare the sweetened cow peas
Makes 2 cups

Method:
Wash the cow peas thoroughly and soak it overnight in enough water. Drain the water.

Add fresh water just enough to immerse the cow peas and pressure cook the peas (2 whistles should be enough). The peas should be cooked very soft. Otherwise they tend to become hard when cooked in the jaggery syrup.

Melt jaggery in half cup of water. Strain to remove impurities.
Pour the strained jaggery solution into a thick bottomed pan and heat to make a soft and thick syrup. When the syrup starts to thicken and bubble vigorously, add the cooked peas and cardamom powder. Stir occasionally and cook until all water content is absorbed and the jaggery coats all the cow peas thoroughly. Turn off the fire and garnish with grated coconut.

Everyday Simple Recipes, Festival Recipes, Kerala Recipes, Snacks, South Indian, Sweets, Tiffin

Sweet Beaten Rice Flakes (Aval Vilayichathu)

Most South Indian households stock up on beaten rice. When an unexpected guest arrives, beaten rice flakes come to your rescue. You can make delicious items out of this inexpensive item, like upma, cutlet, a sweet, or even payasam (kheer). Kanda (onion) poha and batata (potato) poha are favorite Maharashtrian breakfast items made using beaten rice flakes. Kanda poha is moistened poha cooked in a tadka of sauteed onion sprinkled with coriander leaves, some lemon juice, and a few peanuts – definitely a wholesome breakfast.

When my friend came to visit, she brought along with her some organic beaten rice flakes. My mother makes sweet beaten rice flakes often and it is a favorite in our household. It is a common neivedyam (offering to God) and a favorite of Lord Krishna. I suggested to my friend that we use the organic variety to make the sweet beaten rice. I shared with her my mother’s method of making aval nanachathu. Though Kerala is a small state as compared to other states in India, you will find difference in taste of food every 100 kms or so. Right from the chutney, sambar, and the type of rice served, to the kind of items served in a sadya, recipes and tastes differ across the length and breadth of this blessed little state. My friend’s sweetened beaten rice recipe differed from my mother’s. I told her to teach me her version which is called Aval Vilayichathu. Does anyone know the difference between aval vilayichathu and aval nanachathu? Here is the recipe to her version.

Ingredients:

Beaten rice (brown/white) flakes – 3 cups
Jaggery – 1 cup (you can alter this quantity to suit your taste)
Grated coconut – 1 cup
Cardamom powder – 1/2 tsp
Sesame seeds – 1 tbsp
Chana dal/split chick peas/kadala paruppu – 2 tbsp
Ghee/clarified butter – 2 tsp
Water – 1 cup

Method:

Put the jaggery pieces in water and melt it on low flame. Strain the solution into a wide pan. Keep this pan on medium fire and let the jaggery solution thicken. When the jaggery solution thickens to a syrup. Check for one-thread consistency (take a drop of the jaggery solution in a spoon. Let it cool a bit and then touch it with a clean forefinger and then touch your forefinger and your thumb together and pull them apart gently. If the solution forms a thread between your two fingers, then it has reached thread consistency). Add grated coconut and stir. Add the beaten rice flakes, mix, and cook over a low flame, stirring constantly to coat the beaten rice with jaggery and coconut. Add cardamom powder. When the mixture thickens, turn off the fire.

In a small pan, heat ghee. When it is hot, add chana dal and roast them golden brown. Remove the chana dal from ghee and add to the sweetened beaten rice flakes mixture. Add sesame seeds to the hot ghee and roast lightly. Be careful not to burn the seeds. Pour the ghee and sesame seeds on to the sweetened beaten rice flakes mixture. Mix well.

This can be stored in the refrigerator for a month. You can take out required quantities and steam or warm in a microwave and use.

Below is my mother’s version, which is simpler. This one stays good only for a day.

Ingredients:

Beaten rice (brown/white) flakes – 3 cups
Jaggery – 1 cup
Grated coconut – 1 cup
Cardamom powder – 1/2 tsp
Ghee (optional) – 1 tsp
Water – 1-1/2 cup

Method:

Sprinkle small quantities of water on the beaten rice and use your hand to mix well and moisten the beaten rice. Close with a lid and keep aside. Put the jaggery pieces in water and melt it on low flame. Strain the solution into a wide pan. Keep this solution in the pan on medium fire and let the jaggery solution thicken. When the jaggery solution thickens to a syrup. Check for one-thread consistency (as mentioned earlier). When the jaggery solution reaches thread consistency, add the moistened beaten rice flakes and stir well to coat the beaten rice flakes with the jaggery syrup. Add grated coconut and cardamom powder and mix well. You can add ghee if you choose to as this tastes good even without the ghee.

Yet another method of making sweet beaten rice is to just scrape/powder the jaggery pieces and mix it well with the poha. Use some amount of warm milk or water to moisten this mixture. Add grated coconut and a quick and yummy snack is ready.

If you enjoyed reading this recipe, please consider subscribing to this blog. It’s free and you will receive e-mail notifications with each updation.

Everyday Simple Recipes, Festival Recipes, Palakkad Iyer Recipes, Snacks, South Indian, Sweets, Tiffin

Kesari Bath/Sooji Halwa

Kesari bath/sooji halwa is one of my favorite sweets. It is a common neivedyam (food offering made to God) and a sweet served along with breakfast at Palakkad Iyer weddings. It is made even when there is no special occasion but just to satisfy sweet craving or when you have unexpected guests. It can be made easily, does not consume time, and most people love it. The best kesari bath that I have had is at Iyer weddings and at the Juhu ISCKON temple. Mani’s Cafe (next to Palakkad Jn railway station) serves melt in the mouth kesari bath. Palakkad Iyers add a little bit of pacha karpooram (Borneo-Camphor/Kacha Karpoor) and this gives a nice smell and taste to the kesari bath. Yellow or red food color is also added to this recipe but I do not prefer this.

The traditional kesari is warm, greasy, soft, and has a melt in the mouth texture. It has oodles of ghee that adds to its taste yet it doesnt drip ghee. Many a times the amount of ghee is cut down in homemade variations of kesari bath. Water, ghee, and sugar proportions are critical to make the perfect kesari. Too much water, sugar, or ghee can spoil the taste and consistency of the kesari. Although I have seen my mother make this dish very often, I always get confused about the quantity of water to be used for this dish and for upma. I referred to this blog to make this recipe and my kesari came out just right.

Ingredients:
Rava (sooji/semolina) – 1 cup
Sugar – 1 cup (depending on your taste)
Ghee – 3/4 cup
Water – 2-1/2 cups (you can opt to add milk to this)
Saffron (Kesar) – 3-4 strands
Cashew/raisins/almond pieces – A few
Cardamom powder (elaichi) – 1/4 tsp
Pacha karpooram (borneo-camphor/kacha karpoor) – very little (optional)
Food color – optional

Method:
Add the saffron strands to a small cup of warm milk/water and keep aside. Add half a cup of ghee to a thick bottomed wok and let it melt in medium heat. Turn down the heat to minimum and add the cashews/raisins/almond pieces and roast until golden brown. Remove them from the ghee and keep it aside.

To this ghee, add rawa and keep stirring until the rawa turns color to golden brown. This will take about 5-7 minutes. I like to roast the rawa to golden brown although it is sufficient to roast just until the rawa starts to change color. While roasting the rawa, boil water in a pan. If you are adding milk, ensure that you use 1 cup milk and 1-1/2 cups of water. Ensure that that amount of water and milk put together is not more than 3 cups. Turn down the heat and add this boiling water/milk to the rawa cautiously. Make sure that you stand a little away from the stove while doing this as it might splutter. Stir this and make sure there are no lumps. Cook this for about 2-3 minutes. When the rawa is cooked and the water/milk content reduced, add sugar and mix well. The sugar starts to melt and the mixture once again becomes a little watery. Cook until the mixture thickens and water content reduces. Add the remaining ghee and stir. Add cardamom powder, cashew/raisins/almond pieces, and saffron dissolved in milk/water.

I prefer to have kesari bath warm although you can refrigerate this and serve it cold also.

P.S. (added July 14th) – I tried making kesari bath with jaggery instead of sugar and it turned out to be really nice. So had to share it with all of you. The method remains almost the same. Measuring jaggery can be slightly tricky and if you use blocks of jaggery, you will need to make a wild guess. One thing you can do is pound the jaggery blocks and measure it using the same cup you used to measure the rava. Water should be three times the quantity of rava used.

Ingredients:
Rava – 1 cup
Ghee – 3/4 cup
Jaggery – 1 cup
Water – 3 cups
Saffron (Kesar) – 3-4 strands
Cashew/raisins/almond pieces – A fistful
Cardamom powder (elaichi) – 1/4 tsp

Method:
Soak saffron in a tablespoon of warm water. Keep aside. Dissolve jaggery in three cups of water. Using a strainer, strain this mixture to remove any dirt. Keep this water-jaggery mixture on the stove on low fire. Meanwhile, pour ghee into a thick bottomed pan. Keep fire on low. Put the cashew, rasins and almond pieces into ghee and roast the dry fruits. Remove the dry fruits from ghee when they turn golden brown and keep aside. Note that if you are using almonds, you will need to either soak them in water for 3-4 hours or blanch them and then peel and cut into smaller pieces.

In the same thick bottomed pan, to the melted ghee, add rava and roast on low fire for 4-5 minutes until rava changes color to light brown. When the rava has lost its raw smell and you start getting a finely roasted smell, add the jaggery water mixture which is kept on low fire in the next stove. Stir and add the hot jaggery-water mixture. The mixture starts to bubble and thicken. Add the soaked saffron. Keep stirring until moisture content reduces and the mixture starts to leave the sides. At this stage, you could add one more tablespoon of ghee. This is entirely optional and adds more sin, glaze, and taste to the kesari bath. Add cardamom powder and roasted dry fruits. Mix well. Jaggery kesari bath is ready. This is slightly more healthier as compared to the sugar version.