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

COCONUT RICE VADA..

Coconut Rice vada is one of traditional and special dish from Udupi/Dakshina Kannada. It is prepared using raw rice, coconut, a very little jaggery and salt. The rice is soaked and ground it into paste and then added with little jaggery and salt.

It is nice to have it when it is raining heavily outside, you start eating this Kai Vada with a cup of coffee or Tea,  You will really just say WoW. This Wow does mean every thing that you have enjoyed the dish thoroughlly.
This is one of my earlier recipe and just thought would add some pics, which I have reacently captured while prepring the dish.
There is no onion or garlic in this dish. COCONUT RICE VADA  can be prepared at any time of the day and it is easy I can say. All we need is rice flower and other ingredients.
Lets us see the recipe now.

Things Needed:

Coconut : 1 cup ( fresh and grated )
Rice powder : 2 cups
Green Chillies : 2 to 3
salt : to taste
Oil : 1 cup
Jeera : 1/2 Tea spoon
Water : 1/4 cup

Method :

1. Grate coconut and grind jeera and green chilly. ( Add very little water while grind).
2. Remove from the mixi jar and put it in a big bowl.
3. Add rice flour to the coconut mixture. Add salt and jeera/cumin seeds.

4. Mix it well and prepare dough ( Poori consistency).
5. Keep a frying pan on the fire and add oil. Heat.
6. Divide the dough into small portions. Wet your palm and take one divided portion and pat it with fingers.

7. Fry this flattened vada on medium and low flame. (Both sides should be golden brown). 1 vada at a time.
8. Remove it from the pan and put it on a kitchen tissue.

9. Let the oil absored from the kitchen tissue.

10. Serve " Coconut Rice Vada " with a cup of tea/coffee.

11. Repeat the same with remaining dough.
12. You can prepare these vadas by adding little jaggery instead of chilly.

Note :

Do not grind coconut with more water. Then you will have to add more rice flour and it will not be tasty.  Adding very little jaggery adds to the taste. Do not use jaggery if you are using green chilly.
Time : 30 Minutes.
Serves : At least 15 to 20 Vadas can be prepared.