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Oats and Coconut Milk Pudding

Madhuram — Fri, 10 Oct 2008 11:17:53 +0000

Palada Pradhaman (pudding) is a very famous sweet dish in Kerala. It is made using rice flakes, jaggery syrup and coconut milk. These days the rice flakes (called ada) are readily available in Indian grocery stores. Also originally whole coconut is grated and ground to extract the milk in 3 stages, which is called the first milk, second milk and third milk. But nowadays both coconut milk and coconut milk powder are readily available, making the process of preparing pradhaman very easy.

I found this recipe for preparing Oats Pradhaman in a magazine. As I have mentioned earlier the recipe calls for coconut milk prepared right from scratch. So I have modified the recipe to simplify the procedure by using store bought canned coconut milk. The pradaman was yummy. It did not taste like oats at all.

Ingredients

Quick cooking oats – 1/4 cup

Jaggery, powdered – 1/4 cup (or more if you have a very sweet tooth)

Water – 1/2 cup

Coconut Milk – One 13.5 fl.oz can

Coconut oil – 2 teaspoons

Cashew nuts, broken into small pieces – 3 tablespoons

Raisins – 2 tablespoons

cardamom powder – 1/4 teaspoon

Step-by-Step Procedure 1. In a heavy bottom sauce pan add the powdered jaggery and water.

2. Once the jaggery dissolves completely, pour this syrup slowly into another vessel so the impurities in the jaggery will remain in the bottom of the sauce pan itself.

3. Now clean the sauce pan and transfer the syrup back to the sauce pan itself.

4. Let this syrup boil for 2 minutes. Now add the oats to the syrup and let it boil for another 3 minutes. By this time the oats would have cooked.

5. Now add the coconut milk to the oats/jaggery mixture and combine it well. Once it boils, switch off the stove.

6. In a small frying pan add the coconut oil. Once it heats add the cashew pieces and raisins and fry until golden brown. Add this and the cardamom powder to the oats pradhaman.

My Notes 1. Those who have ate oatmeal (or oats kanji) would know that oats tends to get sticky. I think toasting the oats in a dry skillet for 2 minutes before adding it to the jaggery syrup would make it less gooey.

This is my entry for Vaishali’s Sweet Vegan.

Beet Greens in Spicy Yogurt Sauce (Mor Kootu)

Madhuram — Sun, 28 Sep 2008 12:33:32 +0000

(Click on the image to see a bigger view)

Beet greens are versatile like spinach, it can be used in so many different ways. Yesterday I tried it in the traditional “Mor Kootu” recipe. “Mor” is the Tamil word for Buttermilk and Kootu or Koottu refers to a dish with stew like consistency. Koottu can either be prepared with a combination of vegetables and lentils (like toor daal, channa daal or moong dasl) or without any lentils. This Mor Kootu falls in the latter category.

Beet greens are cooked well and mixed together with a spicy yogurt/curd sauce. It is served as an accompaniment for rice and is also a very good side dish for Adai. Mor Kootu is generally prepared using any greens, chow chow (chayote squash), green cabbage.

Ingredients

Beet Greens – 1 bunch (The one which I got had 3 big beets with lot of greens)

Yogurt – 1.5 to 2 cups (Depending on the consistency you want)

Green Chillies – 4

Chickpea flour/Besan – 2 tablespoons

Cumin – 1.5 teaspoons

Turmeric powder – 1/2 teaspoon

Coconut, grated – 1/4 cup

Salt – As per taste

For Tempering:

Coconut oil – 2 teaspoons

Mustard Seeds – 1 teaspoon

Curry leaves – 5

Procedure 1. Finely chop the beet greens, both the leaves as well as the stems. Place it in a big bowl and fill it with water and let it stand for atleast 5 minutes. By doing this any dirt/sand in the greens would settle down in the bottom of the vessel. Now remove the greens and rinse it in cold water again.

2. I pressure cooked the beet leaves and beet stems together. Add water just enough to cover the greens and little salt too. I left it for 2 whistles.

3. Now grind together the coconut, cumin, chillies, besan. Add little water if required.

4. Mix this mixture with the yogurt and add enough water. This should be in the consistency of pancake batter or even thinner.

5. In a saucepan add the cooked greens, salt and yogurt sauce. Remove the pan from the stove after the first boil.

6. Add coconut oil in a small frying pan. Once it heats add mustard seeds and curry leaves. Once it splutters pour this in the kootu.

My Notes The greens which I got this time had very thick stems. So I did remove some fibrous strands while chopping it. Usually I pressure cook beet greens and stems for 1 whistle only, but this time I left it for 2 whistles for the same reason.

I’m submitting this to Sunshine Mom’s FIC – Green event.

Baked Plantain Chips – MBP Less is More

Madhuram — Fri, 25 Jul 2008 10:08:48 +0000

J and B’s Baked Plantain Chips has become yet another favorite in our house. This is the 2nd time I’m making it. Before knowing this recipe I used to find plantains everywhere but I never used to buy it because I did not not know what to do with it. Then one day I found this recipe and believe me or not I couldn’t find plantains anywhere. I did not take pictures the first time I made it, because my husband was snacking it away and actually we did not have anything left to be taken with rice. This time I managed to take a picture before we could gobble them up.

My Variation1. I used 3 medium size plantains. Peeled it and sliced it thin using a mandolin.
2. In a bowl I added coconut oil, little vegetable oil, red chili powder and salt. Whisked it using a fork. Added the plantain slices and tossed them to coat it with the oil and spices.
3. Greased a baking sheet using a non stick spray and then spread the slices on it and baked it for 20-25 minutes, turning once.

Now the chips is ready! It’s a healthy indulgence because it is not deep fried in coconut oil like the traditional plantain chips.

My NotesThe first time I made these, I cut the slices thicker, so it took around 30 minutes and it baked evenly. But this time I made it very thin, so it was getting burnt very soon. I think I should have reduced the oven temperature.

I’m sending this to Nupur’s Less is More – MBP event.