Banana & Date Payyasam

A delicious payasam made with banana, sago, dates & coconut milk is enough to get the perfect appetizing payasam ...Serve it for vishu / onam festival or your special guests i'm sure they will love it ....This is one of the Kerala style made from Kerala banana( nenthrappazam) it can be served hot or cold as a dessert. this payasam consistency is slightly thick ...You will be thrilled when your guests will be licking the spoon yes!!!!!!go for it.

Preparation time:10-15min.
Cooking time:35-40 min.
Serves:5

Ingredients:

• 2 ripe banana(nenthrappazam)
• 2 cups grated coconut.
• 1/2 cup or 10-12 dates chopped.
• 10 cashew nuts.
• 1 tbsp raisins.
• 200 gm grated jaggery.
• 1/2 tsp dry ginger powder.
• 1 tsp green cardamom powder.
• 1/4 cup sago/sabudana.
• 1/4 or more if required cup ghee.

Method:

• From the grated coconut extract 1 cup thick milk & 2 cups thin milk.
• Wash & soak the sago for 2-3 hr, drain & keep aside.
• Melt the jaggery & keep aside.

• Boil or microwave the banana on high power for 2 min cool, peel the banana & cut into half & remove the black seeds from the center.
• Mash the banana it comes to 1 cup & keep aside.

• Heat ghee in a pan  add the cashew nuts saute for a sec add the raisins when it bloats remove all from the pan & keep aside.
• In the same pan add the mashed banana & fry for 5 min.

• Add the thin coconut milk, & keep stirring so that no lumps are formed.
• Let it boil for another 5 min, add the melted jaggery & continue stirring.

• Add the ginger powder, sago & mix well till its semi thick.

• Lastly add the thick coconut milk, cardamom  & allow it boil on medium flame..
• Add the dates, dry fruits & simmer on low heat for 5 min.
• Remove from heat & allow it cool it'll thicken.

• Serve hot or cold....it;s yummy 😋

Nenthrappazam ( Kerala banana )

YOU MIGHT ALSO LIKE









• Palada Payasam

• Macaroni in Jack fruit Payasam

• Tender Coconut Sabudana Payasam

Fish Biryani

Once there was a get together at my mil's place, most of our relatives where there & they wanted to eat fish biryani & i was like what!!!!! Fish biryani?? I was thinking they could have done chicken or mutton biryani ....They had hired a Muslim cook to prepare fish biryani. All of us sat for food & i tasted it believe it or not it was awesome...yummmyyyy 😋That's how i learnt to cook fish biryani can be prepared with king fish, Here it is go for it.

Preparation time:20-25 min.
Cooking  -1 hr 20 min.
Serves : 4

Ingredients:

• 2 cups basmati rice.
• 300 gm  or 4-5 slices pomfret fish.
• 3 onions thinly sliced.
• 3 tomatoes chopped.
• 10 clove garlic.
• 1/2'' ginger.
• 7-8 green chilies or according to taste.
• 4 & 1/4 cup hot water.
• Salt to taste.
• 1 tsp chilly powder.
• 1/4+ 1/4 tsp turmeric powder.
• 1/2 tsp jeera /cumin powder.
• 1 tsp biryani masala powder.
• 1/4 tsp saffron soaked in 1/4 cup hot water.
• 1/4 cup ghee for the rice.
• 1/2 cup oil for the fish.
• 1/4 cup chopped coriander leaves.
• Few mint leaves.

Whole garam masala: 2 cloves, 3'' cinnamon, 2 pandan leaves,2 bay leaves, 2 black cardamoms.

Method for the rice:

• Wash & drain the water from the rice & keep aside.
• Heat ghee in a heavy bottomed vessel,add whole garam masala & saute for a sec.
• Add the rice & fry till the rice crackles.
• Add the hot water, salt & when it boils cover & cook till the rice is cooked & the water is absorbed, take off heat.
• Sprinkle saffron & lightly fluff the rice with a fork & keep aside.

Method for the fish masala:

• Grind ginger, garlic, green chilies, turmeric & biryani masala powder to a fine paste.
• Make a paste of red chilly powder, turmeric,jeera powder, salt & apply it on the fish & marinate for 10 min.
• Heat oil in a pan & fry the fish lightly on both sides, remove & keep aside.
• In the same pan add the sliced onions & fry till light brown.
• Add the ground paste & fry till the raw smell goes out.
• Add the tomatoes, coriander leaves & mint leaves & simmer for a few min.
• Add in the fried fish, salt, cover & cook till the tomatoes are mashed & forms a gravy.
• Take off fire & keep aside.

In a greased pan add a layer of 1/4 of the fish masala( not the fish)then spread a layer of 1/2 the cooked rice on top of it spread the rest of the fish masala next spread rest of the cooked rice, cover with a tight fitting lid & bake in a pre-heated oven on low degree for 30-40 min.
                                            OR
Heat a tava when hot place the biryani on top of the tava & on low flame cook for 30-40 min & place a pan of hot water on top of the biryani vessel.

Serve hot with Cucumber Raita pickle & poppadoms.

YOU MIGHT ALSO LIKE

• Chicken Biryani

• Squid Biryani

• Prawn Biryani