Sunday, April 15, 2007

Nenthrapazha Pradhaman

HAPPY VISHU

Back when I was a kid – that was 3yrs back (before marriage came along) – VISHU was all about Legs & Money. I count the legs in the morning and then money in the evening! Every leg in the vicinity was a prospective money bearing tree and differentiating between a good and a bad tree was an art!

So how do you spot a bad tree? – watch from a distance and you can hear coins jingling in his/her wallet – I liked to avoid these relatives/neighbors and so outsource the collection responsibility to my brother - hehehehe!!!

Wasn’t those days fun??? Did you gals have as much fun?

Life just comes at you so fast that before you realize you are the home maker of the family. VISHU now is more about the offerings you make to the divine (vishukkani), your prayers for prosperity of your family and the great FEAST that you host for friends and family. Hmmm…sounds very interesting!!!

With me in the US, imagine how happy my relatives should be – their pockets must be full this time of the year!!!

Anyway when you talk about the VISHU feast, one major item that kids & diabetic people love the most is the ‘Payasam’. So I made ‘Nenthrapazha pradhaman’ for this Vishu and am posting the recipe here. I had posted this recipe 2 years back on 'pachakam.com' and to my disgust the recipe was copied word for word and posted on a couple of websites. Anyway, our ‘Stop Plagiarism’ effort helped me get over the disappointment and here I am again.

Please try this and let me know if you like it.

U NEED:

  • Ripe plantains(Nenthrapazham) - 1 kg.( I used 3 big plantains)
  • Jaggery(Sharkkara) - 1/2 kg /according to ur taste.
  • Ghee - 3tbs/ as required
  • Coconut milk – from 2 coconuts / 2 cans
  • Coconut pieces (Thenga kothu) - 3tbs
  • Cashews - 2 tbsp
  • Raisins - 2 tbsp
  • Cardamom powder - 1 tsp

METHOD:

  • Extract thick(first) and thin(second) milk from the 2 coconuts and keep them aside. Or you can use canned coconut milk.
  • Steam the plantains in a steamer / idili maker until it is soft. Cut the plantains and remove the black portion inside and mash them with hands. Yes hands - don't use a food prosessor. It shouldn’t have any lumps.
  • Heat ghee in a thick bottomed pan. Fry the mashed plantains.
  • Add crushed jaggery and fry well for apporoxmatly 15 -20 mins. You should stir it every now and then to prevent it from burning.
  • Add the second extract of the coconut milk ( 1-can coconut milk diluted with 3 cups of water) and boil well.
  • When it thickens, remove from fire and add the first extract (1 can coconut milk mixed with 1/2 cup of water) and cardamom powder .
  • Fry the coconut pieces, cashews and raisins in ghee and add it to the payasam.

NOTES:

  • when you dilute the canned coconut milk , add water more or less according to the thickness and quality of the milk.
  • After adding the jaggery, check the level of sweetness and add, if required.
  • Use good ripe plantains. If you don't get them, Buy good raw plantains from any grocery stores and keep it in the container in which you keep rice. The plantains will turn very ripe within 2 - 3 days.

My friend Becky Anderson made this wonderful cake for us for the vishu feast. it is a raspbery cream cake roll with almonds.. The cake was so good that we just loved it..

54 Comments:

Blogger Asha said...

Hope you had a good Vishu day and got some money although you are older now!:D

Dessert and cake looks good too.YUM!

7:58 AM  
Blogger Mishmash ! said...

hahahah..ROFL....u re funny....i really enjoyed how u spot a bad tree :)))) payasam looks too cool....but what I found in ur pictures most interesting is the traditional and authentic look that captures the reader...that uruli loooks so pretty..and so is ur friend's dessert and the serving platter...hope u got the recipe from her :)

Shn

8:30 AM  
Blogger Biby Cletus said...

Nice post, its a really cool blog that you have here, keep up the good work, will be back.

Warm Regards

Biby Cletus - Happy Vishu

10:02 AM  
Anonymous Reena said...

Happy Vishu to you and your family. The payasam in uruli looks yum and so traditional. Love the kani sight.

10:35 AM  
Blogger Priya Bhaskaran said...

Happy Vishu Maneka:) traditional pradhaman recipe in uruli-wow-kalaki:)

11:05 AM  
Blogger bee said...

lol. i remember the extortion process. avoid those younger than you, make a beeline fo the elders.

that pazha pradhaman looks outrageously good. happy vishu to you and your family.

1:39 PM  
Blogger Surya Hith said...

Mouthwatering!!Nice presentation!!I like this pradhaman very much.But I couldn't manage to get good ripe plantains here.I f I get it,I will surely try this recipe.

2:03 PM  
Blogger Sumitha said...

Thank you for your wishes Maneka,wishes to you too.I was unable to find ethakka and so made banana prathaman,the pictures are as always beautiful!

2:15 PM  
Blogger Mandira said...

maneka- happy vishu to you and your family. Hope it was fun. the nenthrapazha Pradhaman looks delicious!!! so does the cake

2:28 PM  
Blogger indosungod said...

Maneka, Happy Vishu that Payasam looks delicious.

Now that you are grown up and alls its your turn to part with the cash huh ??

6:05 PM  
Blogger Pravs said...

Hi, beautiful picture of vishu kanni...and of the pradhaman.
Thanks for visiting my blog.

7:00 PM  
Blogger Sharmi said...

hey Maneka, the pics looks so nice and authentic!! loved the look of the payasam too. Really mouth watering. the cake roll looks nice.

7:41 PM  
Blogger Seema said...

Happy Vishu to you too. Thanx to your comment on my blog that led me to your blog. You have a beautiful blog here and loved this payasa/pyasam. We make it in exact same way and add dry or coconut pieces fried in ghee and ahhhhh they taste so good. Your recipe looks exact the same and loved your presentation. Thanx for bringing back all those good memories.

7:50 PM  
Blogger Roopa said...

Loved the recipe, payasam looks great! yummy i love it

8:15 PM  
Blogger Seena said...

Happy Vishu to you Maneka..
Paayasam in Uruli looks nice..
Liked the Kani picture too..

11:06 PM  
Blogger Vcuisine said...

Thanks for dropping comment in my blog. Hope you had a nice celebration. The picture is divine and your authentic recipe is wonderful. Will keep visiting. Viji

11:43 PM  
Blogger Bharathy. said...

Vishu Asamsakal...
BEAUTIFUL...Pictures and the APT recipe..I donno how you managed to get ETHAPPAZHAM...I dont get it here in T.N...I wanted this recipe..WILL CERTAINLY MAKE A TRY...Thanx a lot for visiting my blog and sharing the wonderful recipe..

1:40 AM  
Blogger Sia's Corner said...

looks like u had wonderful vishu clebration:) he he he...now r u a good tree or bad tree? as we started growing up we realised the good tree dont make so much of jingling as they have currency notes in place of coins;) lovely memories...
nedhra balehannu payasa looks fantastic.. and the way u have preseted it in uruli makes it look more ethnic. beautiful pics maneka...

3:16 AM  
Blogger Meera's Blog said...

beautiful kani pic:)

10:50 AM  
Blogger Maneka Nirmal said...

asha... ya i had a gr8 vishu and i got some money from nirmal. but not as mush i could collect from the entire family.he.he

shn..

thanks dear. yes i did .i got the recipe .

biby.

thanks for visiting my blog...i liked ur blog and the webpage.lot of info about kerala and the tourism ..

reena , bee & priya..

thanks girls for ur lovely comments.

surya , sumitha & bharathy..

i am not sure if u see the note at the end of the post.. if u don't get ripe plantains u can always get good quality raw plantains from any grocery shops
( publix,kroger, walmart etc) and keep them in a container in which u keep rice .it 'll turn very ripe in 3-4 days.

mandira, indosungod ,pravs..

thanks for ur kind words..thanks u..

seema , sharmi,seena ,viji,sia & meera..

thanks girls..i am so happy that u all like the payasam .and thanks for the lovely comments.

12:35 PM  
Blogger Aahaar Vihaar said...

NendhramPazha pradhaman, Wow!!! Looks yummy and would like to dig right away.

3:10 PM  
Blogger Asha R said...

It looks mouth watering and nostalgic. HAPPY VISHU

3:23 PM  
Blogger Menu Today said...

Hi,
Nice spread!!! Hope you had a nice day!!!

2:05 AM  
Blogger sra said...

Great write-up, Maneka! I had fun reading it. And the payasam looks scrumptious

12:46 PM  
Anonymous shilpa(Aayisrecipes) said...

Ohh that payasam looks so devine. I think I will try it soon. Wish you a very happy Vishu.

5:36 PM  
Blogger Prema Sundar said...

Hope u had a wonderul Vishu. loved the pazha pradhaman recipe. have noted it down .

10:13 PM  
Blogger Inji Pennu said...

I get totally confused between you and Mishmash. You both have the same templates and you both even write similar. :)

I coudlnt see any payasam, all I could see was the big ottu uruli. How did you bring that? How big is that? How much does it cost?

11:33 PM  
Blogger Mallugirl said...

life does come at u fast. love the new york life ads too. bet u have seen them.:)
i have never had or made nethra payasam..guess i have to try now that u have posted it. nice pics..

8:16 PM  
Blogger Maneka Nirmal said...

ahar vihar,M.T,asha ,sra ,shilpa
and prema..
thanks a lot for ur kind words.

hey inji..ya even i get confuse with Mishmash nowadays.he..he.
hey that uruli's width is 1 1/2 ft in dia meter.i took it along with me in my jumbo suitcase . it cost me around 1000- 2000 RS . i don't remember the exact amount.because i bought a couple of other vessels too.

shaheen..

i am sure u'll like it.. it is realy good..but not as much as ur black rice payasam.

9:50 PM  
Blogger Inji Pennu said...

Oka, I will send you chaambakka. You send me the uruli. Deal?:)

12:41 PM  
Blogger Sukanya Ramkumar said...

This comment has been removed by the author.

3:01 PM  
Blogger Sukanya Ramkumar said...

Hi,
Ur dessert and cake looks very nice.......

3:02 PM  
Anonymous Anonymous said...

Hi Maneka,
Your pradhaman looks yummy.. After looking at your pradhaman, wanted to try it. Will it be tasty if I replace Jaggery with brown sugar.
Rs

4:43 PM  
Blogger Revathi said...

Wow Maneka

Your pictures are amazing....

7:21 PM  
Blogger Mishmash ! said...

:))) came here to check our inji's comment ......template wise confusion I understand but writing ?? I love your writing, yours is powerful and full of humour too...I can never write that way :) Again, I would love this confusion if it goes to the extent of me getting both the jambakka and the uruli :))) I had an eye on ur uruli since the day I saw ur wheat puttu presentation :)but this is a bigger one, right?

Hope you had a fun trip and heyy, u can show my review to Nirmal to tickle his interest and also a comment, the one below urs, from a girl who visited an Ethiopian rest after reading my review and seem to have liked the food. Show all that , make him show the green flag :)

Shn

8:38 PM  
Blogger Shivapriya said...

HI Maneka
Thanks for dropping by, You have a wonderful blog and nice posts. I love ur presentations and columns. BTW Happy Vishu Day, I hope you have good time.

12:48 PM  
Blogger sudhav said...

Belated vish wishes Maneka..The pradhaman looks yummy..im helping myself with a bowl of it..hope u dont mind..
Thanks for sharing..

4:10 PM  
Anonymous Linda said...

Hi Maneka, I'm so glad you got over the disappointment -- don't quit cause when we quit, the bad guys win :)

Thank you for sharing that lovely story and recipe!

8:46 PM  
Anonymous Di said...

I'm a bit late to visit your site... coz not just vishu, but we've celebrated onam too. But its never too late to try out this mouthwatering nenthrapazham pradhaman. Would definitely try this one sometime in the near future.

keep up the good work.

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OpenID kitcheninmyhome said...

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