Poppy seeds Kheer

One more to my mil's corner.

My mil is an expert in pickling which can go for years.

I will try to post those traditional pickling when I get to see the authentic way she does it.

But for now it is her popy seeds kheer or gasa gase payasa

Ingredients:

Poppy seeds - 1 cup,
Raw rice - 1tblspn,
Jaggery - 11/2-2 cups(preferably powdered as this will reduce the cooking time),
Cashew - 5-6,
Badam - 8-10,
Cardamom powder -1/2 tspn,
Coconut - 1cup(fresh or frozen).

Method:

In a pan dry roast popppy seeds and rice until it emits nice roasted aroma and slightly browned and rice turns bleached.

Take care not to burn the poppy seeds.

Grind the above with coconut, cashew and badam to fine smooth paste.

In a broad vessel mix 1/2 cup of water and jaggery and boil until jaggery is completely dissolved.

Strain it for any impurities and return it back to flame.

Boil for couple of more mins until you get the nice sweet smell of jaggery and now lower the flame and slowly add the ground paste.

Keep mixing, until it mixes up smoothly without any lumps.

Allow it boil for 5 - 6 mins approximately, until you get smooth pouring consistency

 Add cardamom powder.

 Serve chilled or hot.

Note:
Poppy seeds to be ground to very smooth paste.
Lower the flame while adding the ground paste to the jaggery syrup otherwise in high flame the mixture may curdle.
You can also fry some cashew amd raisins in ghee and add to kheer.
If you are using the left over the next day, do not forget to refrigerate as it may turn sour.
The next day you can add a little milk and heat it up and serve.

 

okra in mustard and coconut curry

Okra is one of my favourite vegetables and this form of Okra, I wpuld love to hve everyday. 
This is one of my mother in law's best recipes.
I would like to post some of of my mother in law 'Janaki Samapth Kumaran' fool proof recipes and authentic in my 'mil's corner'.

She is a fantastic cook and a lady with wheels and super woman in multi tasking.

Some of her recipes I will be sharing in this corner.

The best I like and the first one is okra curry or simply 'gojju', or even 'Kayi sasive gojju'

Ingredients:
okra - 1/4 kilo(washed, patted dry and cut into 1 inch peices),
tamarind - 1 medium lemon size soaked in water,
jaggery- 1medium lemon size,
salt according to taste.

To grind,
coconut - 1 cup
mustard -1tspn
sesame seeds - 1tblspn
turmeric - 1/4 tspn
red chillies - spicy red chillies -5
                      kahsmiri red chillies - 5

Method:

Grind above to fine paste with water as required.

In a pan heat 1Tblspn oil, add 1 tspn mustard and allow to crackle and then add a pinch of hing and 1 sprig curry leaves and then add cut okra and fry in medium flame until okra is cooked and stickiness is gone and then add ground masal past and fry until it emits a nice aroma and the rawness of the masala is gone and then add tamarind juice salt and and jaggery and oil to medium thickness and serve hot with rice or chapati.

Note:
You can educe oil to 1 tspn and cook okra in tamarind juice i.e., add tamarind juice first and then add groun masala and salt and jaggery.
Do not make tamarind juice very watery as this will make the curry very runny and the curry will not blend well.
You can follow the same recipe for bitterguord, capsicum and brinjal.


                                         My Mother-in-law Mrs.Janaki Sampath Kumaran.