Vorn or Moong Dal Payasam

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Vorn or Payasam (Sweet dish made from Moong Dal, Rice, Coconut Milk & Jaggery)

Ingredients:

1/4 Kg Moong Dal (Green Gram Dal) without skin

1 Coconut (Milk) – taken the traditional way- by grinding the scraped coconut with water and squeezed out the coconut milk. You can also use Maggi or Nestle Coconut Milk Powder. Also canned coconut milk can be used. I used 2 cans of 425 ml. One as thick milk, the other diluted by adding another two cans of water to make 3 cans of thin milk.

50 gms Rice flour (smooth paste by adding water) or 50 gms of raw rice soaked for 1 to 2 hours and ground in blender to a smooth paste.

Some pieces of Cashewnuts (25 gms)

Some raisins (25 gms)

Some sliced almonds (optional)

200 grams Jaggery (scraped)

Salt (a pinch)

1/4 tsp Cardamon Powder

Method:

Wash the Moong dal a couple of times and then boil this in a pan with two cups of water. When dal is cooked add thin coconut milk and bring to boil. Add the jaggery and a pinch of salt. When jaggery has dissolved add the other ingredients – raisins, cashewnuts, almonds. Boil for a couple of minutes. Then on very low flame add the rice flour paste little by little, stirring all the time. This will prevent from lumps forming.  Again when it starts boiling, again on low flame add the thick coconut milk, this will prevent from the coconut milk getting curdled due to high heat. Mix well and allow to cook for 2 to 3 minutes. Sprinkle the cardamon powder and mix well. Remove from flame.

Enjoy this traditional Mangalorean Sweet!!

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Chicken Madras

Chicken Madras

Video Link:

Ingredients:

750 grams Chicken Breast or Thighs

Marinade:

3 Tablespoons Yoghurt

1 tsp turmeric powder

½ tsp Pepper Powder

2 Tablespoons Tandoori Powder or 1 Tsp Chilli Powder

Salt to taste (1 tsp)

2 Tablespoons olive oil

Masala:

1 tsp Kashmiri Chilli Powder (for Mild, increase if you want spicy)

1 tsp cumin seed powder

1 tsp Coriander seed powder

½ tsp Turmeric Powder

1 tsp Salt

Green Masala:

2 Onions Chopped fine

8 cloves Garlic chopped

1.5 inches Ginger Chopped

4 green chillies chopped

400 gms Chopped tomatoes (pureed) or tomato paste

 

Garnish:

1 tsp Garam Masala Powder

¾ cup chopped coriander leaves

Method:

Cut the chicken into small pieces and marinate in the marinade ingredients overnight or at least 30 minutes in refrigerator.

Heat half cup oil in a pan and add the marinated chicken pieces and fry till Golden Brown. Remove the pieces.

In the same oil fry onions till brown and then add the green masala. Fry well and add the tomato puree or tomato paste and fry till you get a darker colour.

Add all powders except the garam masala, add little water and fry till oil separates. Add the chicken pieces, salt and garam masala. Mix well so that the chicken pieces are well coated with the masala. Add half cup water, close with lid and cook on slow fire for 5 minutes. Check for salt add more water if required.

Garnish with chopped coriander leaves and remove from fire.