G - Godhumai Rava Payasam

My first sweet dish of the season. Godumai Rava Payasam And a very Happy Ugadi to all you folks out there. Every dish that I am making for this series has a connection with my family either my mother or my grandmothers or some family tradition that we follow. 

This payasam, was made by my grandmother when I was in college. She made this to pep me up when I was down for some reason. This was made in a jiffy and sure did bring a smile on to my face. These days I realise that my cooking is highly influenced by my grandmother. 

Off to the recipe

Ingredients 

Wheat rava - 1 cup

Jaggery - 1 cup ( broken into small pieces )

Cashew and raisin - 2 tbsp

Ghee - 2 tbsp

Boiled and cooled milk - 1 cup

Method 

In a heavy bottomed vessel, cook the wheat rava in minimal water. 

When the rava is cooked well, add the broken jaggery and keep mixing well

When the jaggery and rava are mixed well

Take it away from the flame and let it cool

In another pan, heat a little ghee and roast the raisins first followed by the cashews.

PS: Always roast them seperately and not together

Add this to the rava jaggery mixture and mix well

When it is completely cooled add the boiled milk and mix well again

Serve chilled

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

An InLinkz Link-up

Bread Halwa

One unique thing about muslim weddings, the wedding lunch menu remains the same. Its briyani ( veg and non veg) , the brinjal side dish and bread halwa. My favorite part ofcourse is Halwa . I learnt to make the perfect bread halwa in a Briyani Workshop conducted by Chennai Food Guide. It did give me the confidence to make Briyani and the Bread Halwa .

On to the recipe now.

Ingredients 

Bread - 1 full packet ( milk bread )

Oil for deep frying 

Khoya - 1 cup 

Sugar - 2 cups

Ghee - 3 tbsp

Dry fruits - 1/2 cup

Method

 

Cut the bread into small pieces

Deep fry them in hot oil and set it aside on a kitchen paper

You can alternatively roast the bread in an oven until its golden brown in color

 

In a heavy bottomed wok, heat the ghee and fry the dry fruits in it.

Slowly add the fried or baked bread followed by khoya and sugar.

 

Please take care to adjust the sugar according to the taste of the khoya that you are adding

 

Keep a low flame and keep stirring well until all the ingredients blend well.

The choice of dry fruits is entirely to suit you taste and to make the dish more rich in taste and texture.

 

Do check my fellow bloggers who are running this marathon along with me here

Coconut Balls for a Sweet Beginning

Wishing everyone a Very Happy New Year 2013. Let me start the new year wishing you all the best of best health, peace of mind and wealth. May you all be given a lot of strength to travel through this year seamlessly. 

I am sure many of you would have resolutions.. My top priority resolution is to give quality time to my blogs. Set a dedicated time for it along with my normal chores. I hope to live up to my resolution. 

Im starting the year with a sweet recipe, it is also an entry for an event which is being hosted by a fellow blogger and good friend Veena.

Festival days always, have a lot of coconut that is being broken for Pooja and for cooking as well. How do u use the large quantity of coconut. I decided to make my grandmother s favorite sweet, coconut balls aka thengai urundai. This is also a famous street food in the villages during festival times. 

Ingredients

Coconut scrapping - 2 cups 

Sugar - 1.5 cups

Cardamom powder - a pinch

Method

In a heavy bottomed wok add the coconut scrapping

Saute coconut for about 3 minutes

Add sugar to the coconut and keep stirring 

After about 15 minutes you will see that coconut and sugar blending together and forming mixture

Remove from fire and wait till the mixture comes to a hand bearable temperature

Make them into small balls and leave them to dry for an hour's time.

You can store them for 3 days, if it is not been gobbled yet.