Saturday, April 12, 2014

Genasina(Sweet Potato) Payasa

5 cups chopped Sweet Potato / Genasu
3 cups fresh thick Coconut Milk
2 cups Jaggary
3 - 4 Cardamom / Elakki
Pinch of Salt


Peel the sweet potato and chop them into medium sized thin pieces as shown in the picture below.

Grind 3 cups of fresh/frozen grated coconut into smooth paste by adding little amount of water. (If it is frozen coconut use hot water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add around 3 cups of water to the squeezed coconut, mix well and squeeze it again. Cook the chopped sweet potato in a vessel by adding this thin coconut milk. Once its cooked, add jaggary, pinch of salt and bring them to boil. Keep this in low/medium flame for about 5 mins.

Add thick coconut milk and bring them to boil. Add mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.

Serve it hot or chilled. The above mentioned ingredients will serve around 7 cups of Payasa.

Saturday, April 5, 2014

Fried Bottle Gourd(Sorekayi) Seeds

1/2 cup Tender Bottle Gourd Seeds / Ele Sorekayi Beeja
Pinch of Chilly powder
Big Pinch of Chat Masala
1 tsp Ghee
Salt to taste

Remove the seeds from bottle gourd and keep them aside.

Add 1 tsp ghee in a heavy bottomed vessel and heat. Add bottle gourd seeds and fry them in medium flame until they turn light golden in colour.

Add salt, chilly powder, chat masala and fry them for about 2 mins in low flame. Serve hot.
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