Moong Dal Bulgar Kheer

Moong Dal Bulgar (broken wheat) kheer or Paayasa is a sweet dish. Fresh coconut milk, jaggery, cardamom and cashew nuts are also added and prepared this tasty Payasa.Moong Dal Bulgar Payasa is prepared during the festivals and the feasts. Its healthy since moong dal and bugar with jaggery is used. Cardamom is used to add the flavour and it helps to digest the heavy food easily.

Moong Dal is good source of protein and dietary fiber. It is low in fat and rich in potassium, calcium and B complex vitamins. It is easy to digest and the fiber in Moong dal helps to drecrease high cholesterol.
Bulgar or the broken wheat is a good source of fiber. It contains protein, iron and vitamins. It is low in fat and calories. It also helps to prevent constipation.
Jaggery acts as a digestive agent. It has a ability to cleanse our body. Jaggery provide good amount of mineralss.
Fresh coconut milk is Antioxidants and contain vitamins and minerals.
As I said before this yemmy payasa is a 100 % healthy food. Sweet tooth people can njoy this payasa at any time of the day.

Things needed :
Bulgar : 1/2 Cup
Moong Dal 1/2 cup
Jaggery : 1/2 cup
Cashew Nuts : 6 to 8
Cardamom : 4 to 6 pods
Coconut : 1 Cup
Ghee : 1 Tea spoon
Milk : 1 Cup

Method :

1. Wash and cook Bulgar and Moong dal separately in a pressure cooker.

2. Grate coconut and keep it aside.
3. Powder the caradamom.

4. Now grind coconut with little water and squeeze out the milk. Put the same remaining squeezed coconut and grind again with little water and remove the milk (second time).  Keep it separately.
5. Now put cooked bulgar and moong dal in a big pan. Add jaggery. Keep it on the fire.
6. Mix it nicely. Let it boil for 2 minutes. See that it does not burn at the bottom.
7. Now add the coconut milk which is collected at the second time. ( Little watery).
8. Mix it nicely and let this mixture boil for 2 more minutes. Add water if required.
9. Now add the thick coconut milk (the first time you have collected).
10. Let this mixture boil for a minute. Put off the gas and put the Payasa in serving bowl.

11. Add cashew nuts and powdered cardamom. Mix it well.

12. Add milk and a spoon of fresh ghee on the top. ( 1 Tea spoon will do). Mix it nicely and serve

Note : If you want more quantity you can increase the quantity of moong dal and bulgar and jaggery. You can also use dried grapes (raisins). You can even fry raisins and cashew nuts in the ghee and then pour this mixture to the Payasa. Adding more fresh milk will taste good. Do not boil the coconut milk for a long time. It may smell different. You can also use 1 or 2 cloves along with cardamom.
Serves : 4 to 6
Time : 40 minutes.

Snake Gourd Kheer

Ready to serve Padavalakai/Snake Gourd Kheer/Payasa 

    

 

Snake Gourd is a vegetable and it is known as padavala kai in Kannada, Chinchinda or Padaval in Hindi, Padavalanga in Malayalam, Pudalnkai in Tamil. Snake gourd is used here in this recipe for Kheer.(Payasam). This Kheer contain Padavala kai, jaggery, coconut, milk and cardamom. This kheer helps you to cool down the body.  Since the jaggery is used all age group can enjoy this kheer.
Snake gourd is very high in water content and has a cooling effect on the  body. It is low in calories and fat free. Snake gourd contain lots of fiber which is helpful for the digestive system. The fiber is also helpful for those with diabetes. It is a good resource of minerals.

Things Needed :
Snake gourd : 2 (small size)
Jaggery : 1/2 Cup
Coconut : 1 Cup
Milk : 1 Cup
Beaten Rice (Awalakki) : 3 to 4 Table spoon
Cardamom : 5 to 6 Pods
Ghee : 1 Table spoon
Cashew nuts : 2 Table spoons

 Method :
1. Wash and cut Snake gourd into small pieces and pressure cook for 5 to 6 minutes.

2. Grate coconut and keep it aside.
3. Powder cardamom and keep it aside.
4. Grind coconut with little water and squeeze out the milk. Grind the coconut again with little more water and squeeze out the milk again from the ground coconut mixture and keep them separately.

5. Now keep a pan on the fire and put cooked snake gourd pieces and jaggery. Cook them together for 2 to 3 minutes. Add the thinner (coconut milk which got in the second time).
6. Add beaten rice and mix it nicely and let it cook for 2 minutes.

7. Now add the thicker coconut milk and just boil for 1 minute. Put off the gas and pour the ready kheer to a serving bowl. Add cardamom powder.
8. Now keep a small pan and heat. Add ghee and fry cashew nuts for 10 seconds. Pour cashew ghee mixture to the ready kheer.
9. Add milk when you are ready to serve the kheer and serve hot or cold kheer.

Note :

 You can also grind coconut into paste and add it to the kheer instead of coconut milk. Use 5 to 6 almonds  with coconut if you are grinding the coconut into paste. It will help the coconut to be paste consistency and helps the kheer to thickens. You can also clean the jaggery by boiling jaggery with little water and when it dissolve sieve the jaggery in a siever. It helps to take away the dirt from the jaggery.

Time : 30 Minutes
Serves : 6

Haalu Shavige Payasa (Semiya - Milk Kheer).

Shavige means Semiya. Shavige payasa is famous every where. Today being Raksha bhandhan and  Noolu Hunnime ( Full moon day )  I  prepared this particular payasa with lots of milk and nuts and it is really yemmy to have, easy to cook and healthy to eat too.

Ingredients :

Shavige : 2 to 3 Table spoons

Sugar : 2 to 3 Table spoons
Cardamom : 5 to 6 pods

Almonds : 6 to 8

Cashew nuts:  2  Table spoons

Milk : 1/2 litre

Ghee : 1 Tea spoon

Method : 
1. Powder the cardamom and cut cashew nuts. Powder or grate almonds and cut cashew nuts.
2. Boil milk and keep it ready.
3. Now keep a pan on the fire and put 1 tea spoon of ghee. Heat that and add cut cashew nuts and fry for 10 seconds. Add shavige and fry for 1 minute..
4. Add boiled milk and mix it nicely. Let the shavige cook in milk for 2 to 3 minutes.
5. Add 3 table spoons of sugar.  Stir it and mix well. Let the mixture boil for 2 minutes.
6. Add powdered cardamom and mix it again and put the ready shavige to the serving bowl.
7. Put grated almonds on the top and serve hot shavige payasa. 

 Note: Must be careful while the shavige is cooking . Milk may overflow otherwise. Stir in   between.  You can add almond flakes  on the top while serving each bowl of payasa.  
Serves:2 to 3.
Time : 10 minutes.

Mango Rasayana (Mavina Hannina Payasa).

Mango Rasayana/Payasa/aam ki kheer/ Aam ras is one of the yummy dish we prepare during the mango season. Rasayana is one of the famous traditional sweet dish, that is very famous in South Canara/Dakshina kannada/Malenadu in Karnataka/India.

Mango Rasayana is special for us to enjoy the mango season. Mango pulp is squeezed out, jaggery and coconut milk is added to it. Adding little bit cardamom (some time) adds to the taste. This Mango rasayana is served with South Canara Special- Neer Dosa/Bari Akki Dosa or Ottu Shavige or Normal dosas and idli (Kadabu). In some places Holige/Pooran Poli is the dish to enjoy with Mango Rasayana. It is always healthy to enjoy seasonal fruits and vegetables on time. It helps us to be fit and fine.
Let us see some benefits of eating " Mango Fruits " in our diet.
Mango fruits are known as King of fruits. They are tasty and contain lots of vitamins, minerals and antioxidant properties. Mangoes are very low in saturated fat, cholesterol and sodium. They are rich in dietary fiber and vitamin B6. They are good source of Vitamin A and Vitamin C. They are rich in minerals like potassium, magnesium and copper. Mangoes help to keep the blood pressure in control.
Mangoes help to control the cholesterol level in our body. They are good for gaining weight and good for digestion. Vitamin B6 are rich in mangoes and it helps and protect the brain health. Mangoes helps to boost the body immunity since they contain beta carotene.
I have used Alphansa mangoes which are brought from my sister Sujatha;s house. They are sweet and yummy.

Let us see the recipe Now :

Things needed :

Ripe Mangoes : 5 to 6
Coconut : 1 Big bowl grated coconut.
Jaggery : 3 to 4 Tablespoons
Salt : A pinch
Water : As required (1 cup or little more)

Method :

1 Wash and  wipe the mango with a clean towel.
2. Soften the mango fruit by squeezing the outer part.
3. Now make a hole and squeeze out the pulp completely to a big bowl. Keep the outer layer in a big bowl.
4. Grate coconut and grind it with little water. Let it turn smooth paste. Add little more water and grind.

5. Now sieve this ground coconut. Let all the coconut milk pour down inside the bowl.
6. Put squeezed coconut again to the mixture and grind it with 1/2 cup of water for 4 to 5 minutes.

7. Remove the coconut from mixi jar and sieve the ground coconut.  Remove the milk from ground coconut by squeezing. Keep coconut milk aside.
8. Now put mango pulp, coconut milk and jaggey. ( I used organic jaggery which is given by Shobha Somayaji).

9. Put very little water to a bowl and dip mango outer layer and remove the remaining pulp. Add this mixture to the bowl.
10. Now mix every thing nicely. Add powdered cardamom. Mix all the ingredients nicely.

11. Mango Rasayana is ready to serve.

12. We had it with Neer Dosa .

Note : 

You can grind mango pulp and then add it to the jaggery and coconut milk mixture.
Adding more jaggery is optional. I have used 3  to 4 tablespoon full of jaggery. Use a fresh coconut gratings to get the good coconut milk. Do not add much water while grinding. ( 1/2 cup will do at a time). Adding more /less jaggery is optional.
Time : 30 Minutes
Serves : 3 to 4 .

SOREKAI PAYASA..( KHEER )

Sorekai/Bottle Gourd Payasa/Kheer is a sweet dish and it is nice to have at any time of the day. Bottle gourd is loaded with healthy properties.
I have used bottle gourd, Avalakki, cardamom, coconut milk and jaggery for this payasa.

Lets see some benefits of eating " Cardamom " in our diet.
Cardamom helps to control cholesterol levels and improves blood circulation in the body. It is good for curing dental diseases and urinary tract infections. Cardamom contain some amount of anti inflammatory properties. It helps control and lower the blood pressure. It is rich with antioxidant properties. It is good for preventing cold and flu. Cardamom is rich in fiber. Cardamom is a good detoxify the unwanted things. It helps to clean out urinary tract, bladder and kidney  and removes excess water, toxins and salt. In Ayurveda, it is said that it helps to fight depression. Cardamom is used for bad breath, mouth ulcers and infections of mouth and throat.
Lets see the recipe Now.

Things Needed .

Sorekai/Bottle Gourd : 2 cups.
Avalakki/Poha/Flattened Rice : 2 Tablespoons

Jagery : 1 Cup.

Water : 1/2 cup

Cashew Nuts : 1 Fistful (small pieces)

Coconut :1 Cup.

Cardamom : 4 to 6 seeds.

Ghee : 1 Tablespoon.

Method :

1. Wash and remove the outer layer of bottle gourd and cut them into small pieces.

2. Cook cut pieces till they turn soft.
3. Great coconut and grind it with little water and squeeze out the milk. Grind it again and squeeze out the milk second time. Keep this milk aside.
4. Powder cardamom and fry cashews with 1 tablespoon of ghee.

5. Keep a pan on the fire and put cooked bottle gourd pieces.
6. Add powdered jaggery (used organic jaggery) and mix it well. Let it boil for 2 minutes.

7. Add the watery coconut milk (taken second time) and let it boil nicely for 2 minutes.
8. Add thin Avalakki and mix it well. Add the thick coconut milk and mix it well.

9. Let it boil for 2 minutes. Add cardamom powder and shift the Kheer to a serving dish.

10. Add ghee fried cashews and serve Sorekai Payasa cold or hot .

Note :
You can grind coconut into paste consistency and then add the ground coconut to payasa. (No need to add coconut milk). Remember that coconut should be tender.(not tender coconut). Jaggery should be reboiled to remove the dust particles. Keep 1/2 cup of water in a pan. Keep the pan on the stove. Let it melt and turn full liquid. Let it boil for 2 to 3 minutes. Sieve this content with a strainer. This way you can remove the dust particles in jaggey. Use the clean jaggery always. Adding avalakki/flattened rice is optional.
Time : 20 Minutes
Serves : 4 to 5