- 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..
Hope you had a good Vishu day and got some money although you are older now!:D
ReplyDeleteDessert and cake looks good too.YUM!
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 :)
ReplyDeleteShn
Nice post, its a really cool blog that you have here, keep up the good work, will be back.
ReplyDeleteWarm Regards
Biby Cletus - Happy Vishu
Happy Vishu to you and your family. The payasam in uruli looks yum and so traditional. Love the kani sight.
ReplyDeleteHappy Vishu Maneka:) traditional pradhaman recipe in uruli-wow-kalaki:)
ReplyDeletelol. i remember the extortion process. avoid those younger than you, make a beeline fo the elders.
ReplyDeletethat pazha pradhaman looks outrageously good. happy vishu to you and your family.
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.
ReplyDeleteThank 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!
ReplyDeletemaneka- happy vishu to you and your family. Hope it was fun. the nenthrapazha Pradhaman looks delicious!!! so does the cake
ReplyDeleteManeka, Happy Vishu that Payasam looks delicious.
ReplyDeleteNow that you are grown up and alls its your turn to part with the cash huh ??
Hi, beautiful picture of vishu kanni...and of the pradhaman.
ReplyDeleteThanks for visiting my blog.
hey Maneka, the pics looks so nice and authentic!! loved the look of the payasam too. Really mouth watering. the cake roll looks nice.
ReplyDeleteHappy 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.
ReplyDeleteLoved the recipe, payasam looks great! yummy i love it
ReplyDeleteHappy Vishu to you Maneka..
ReplyDeletePaayasam in Uruli looks nice..
Liked the Kani picture too..
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
ReplyDeleteVishu Asamsakal...
ReplyDeleteBEAUTIFUL...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..
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...
ReplyDeletenedhra balehannu payasa looks fantastic.. and the way u have preseted it in uruli makes it look more ethnic. beautiful pics maneka...
beautiful kani pic:)
ReplyDeleteasha... 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
ReplyDeleteshn..
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.
NendhramPazha pradhaman, Wow!!! Looks yummy and would like to dig right away.
ReplyDeleteIt looks mouth watering and nostalgic. HAPPY VISHU
ReplyDeleteHi,
ReplyDeleteNice spread!!! Hope you had a nice day!!!
Great write-up, Maneka! I had fun reading it. And the payasam looks scrumptious
ReplyDeleteOhh that payasam looks so devine. I think I will try it soon. Wish you a very happy Vishu.
ReplyDeleteHope u had a wonderul Vishu. loved the pazha pradhaman recipe. have noted it down .
ReplyDeleteI get totally confused between you and Mishmash. You both have the same templates and you both even write similar. :)
ReplyDeleteI 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?
life does come at u fast. love the new york life ads too. bet u have seen them.:)
ReplyDeletei have never had or made nethra payasam..guess i have to try now that u have posted it. nice pics..
ahar vihar,M.T,asha ,sra ,shilpa
ReplyDeleteand 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.
Oka, I will send you chaambakka. You send me the uruli. Deal?:)
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteHi,
ReplyDeleteUr dessert and cake looks very nice.......
Hi Maneka,
ReplyDeleteYour pradhaman looks yummy.. After looking at your pradhaman, wanted to try it. Will it be tasty if I replace Jaggery with brown sugar.
Rs
Wow Maneka
ReplyDeleteYour pictures are amazing....
:))) 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?
ReplyDeleteHope 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
HI Maneka
ReplyDeleteThanks 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.
Belated vish wishes Maneka..The pradhaman looks yummy..im helping myself with a bowl of it..hope u dont mind..
ReplyDeleteThanks for sharing..
Hi Maneka, I'm so glad you got over the disappointment -- don't quit cause when we quit, the bad guys win :)
ReplyDeleteThank you for sharing that lovely story and recipe!
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.
ReplyDeletekeep up the good work.
Howdy,
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ReplyDeleteYour nenthrampazha payasaym recipe is really super. I will try this for onam. I like all kerala recipes and try them too.
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