Parippu Pradhaman

Parippu Pradhaman is made from Split Yellow Gram, Coconut Milk, and Jaggery. This recipe, as with most of my recipes from Kerala, came from the kitchen of my soul sister - Anupa. 

Ingredients 

Split Yellow Gram - 250 g 

Coconut Milk - 1 cup of thick milk (first extract) 

Coconut Milk - 4 cups of medium extract 

Jaggery - 500 g or less (as per taste) 

Ghee - 1 tablespoon 

Cashew nuts - 2 tablespoons (split) 

Raisins - 1 tablespoon (optional) 

Coconut pieces - 2 tablespoons 

Cardamom - 7 pods 

Preparation: 

• Dry fry the split yellow gram in a thick bottomed pan till it is golden brown. Then pressure cook with 1.5 cups of water (2 whistles). 
• If you are using fresh coconut milk, extract the coconut milk from the coconut. Do not mix the first extract with the rest. 
• Dissolve the jaggery in 1/2 a cup of water by boiling, so that it forms a liquid with the consistency of honey. 
• In the ghee, fry the cashew nuts, raisins, and coconut pieces (golden brown). 
• Remove the cardamom seeds and grind it to a fine powder. 

Method 

Mix the split yellow gram and 4 cups of coconut milk in a thick bottomed saucepan and bring it to a boil. Reduce the heat to low and simmer for 15 minutes or till the gram is soft without turning mushy, Then add the melted jaggery and cook on low till it reduces to a thick porridge-like consistency. Turn off the heat. Add the thick coconut milk, the fried cashew nuts, raisins, and coconut, and the cardamom powder - mix it well.

Serving Suggestion: 

This parippu pradhaman is traditionally eaten with a Yelaki Banana and Kerala Pappadam, which brings out the flavours of the dish. It can be eaten as is too. 

Chocolate Coffee Muffins

Ingredients

1 cup of flour (125 g Maida)
1 cup of sugar (210 g)
1/3 cup of unsweetened cocoa powder (30 g)
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1 egg
1/4 cup of strong brewed coffee*
1/2 cup of curds
1/4 cup of coconut water*
1/4 cup of butter (50 g)
1 teaspoon of vanilla extract

Method

In a bowl combine flour, sugar, cocoa, baking soda, baking powder, and salt.
Add melted butter, coffee, coconut water, egg, curds, and vanilla. Mix till a thin batter is formed.

Grease the muffin pan and line with paper. This batter rises quite a lot, so do not fill more than 1/2 of each muffin cup.

Bake at 175 C for 15 - 20 minutes in an oven... Baking time may differ depending on the flour used, type of oven, and size of the muffins, so I rely on the toothpick test to check for completion.

Rest for 15 minutes when you take it out of the oven, then cool completely on a wire rack. Can be stored for 3 days outside in an airtight box, or 1 week in the fridge (microwave for 30 seconds before eating if you store it in the fridge)

*I use ID Filter Coffee Decoction, which is very strong. If you want the muffins to taste more like coffee, you can double the proportions of the coffee and not add the coconut water.

Serving suggestions: 

Tastes delicious with a glass of cold milk, or serve a warm muffin with a scoop of vanilla icecream. 

Banana Halwa

Ingredients
2 ripe Robusta bananas
1 tablespoon of ghee
2 cardamon pods
2-3 tablespoons of jaggery

Method
Peel and mash the bananas. In a saucepan heat the ghee and cardamon seeds over low heat for about 45 seconds. Add the bananas and stir till the ghee is mixed evenly with the bananas. Add the jaggery and blend well with the banana as it melts. Turn off the heat when the ghee starts separating from the mixture. Serve hot.  

Mango Pudding

Ingredients
2 small mangoes
1 glass of milk
4-5 tablespoons of sugar
2 tablespoons of cornflour

Method

• Peel and pit the mangoes. Blend the mangoes in a food processor until it is smooth. 
• Dissolve the sugar in the milk. Stir in the cornflour. Heat this mixture in a saucepan over moderate heat till it thickens.
• Pour this into the food processor and blend for about 20 seconds. 
• Transfer the pudding into a bowl and refrigerate till it sets.