Tag Archives: tamil new year recipe

Mukkani Payasam / Tri-Fruit Kheer

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Payasam is a must in all tamil festival offerings and meals, may be a festival, family function. Usually I used to prepare a Tamil Vegetarian meals that I serve in Banana leaf for Tamil New Year, but this year thought of curating a special dish for Tamil New Year.

Here came the concept “Mukkani” in my mind, Mukkani means Tri-Fruit. In Tamil literature, Mukkani / Tri-Fruit refers to Mangoes, Jack fruit and Bananas. As these fruits are seasonal and available all together at this summer, thought of preparing a dessert with these fruits which resulted in my MUKKANI PAYASAM / TRI-FRUIT KHEER.

Taking it to Fiesta Friday #167 hosted by Angie@thenovicegarderner.

CLICK HERE for more Payasam / Kheer recipes and CLICK HERE for more Summer recipes.

Mukkani Payasam is a rich, delicious, flavorful and heavenly dish that can be served as a dessert in meals or as an offering to God. Give a try, as these fruits will available only in this summer, don’t miss it…

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Mukkani Payasam / Tri-Fruit Kheer

Ingredients:

  • Mango – ½ no
  • Jack Fruit – 3 nos
  • Banana – 1 no (big)
  • Milk – ½ litre (full fat milk)
  • Raw rice – 2 tbsp
  • Cardamom powder – ¼ tsp
  • Sugar – 3 tbsp
  • Ghee / Clarified butter – 2 tbsp
  • Cashew nuts – 10 nos
  • Raisins – 5 nos

Making of Mukkani Payasam / Tri-Fruit Kheer –

Preparation:

  • Peel and roughly chop half the quantity of mango and banana, de-seed the jack fruit and grind these all together to a fine paste with a tbsp of milk.
  • Finely chop the leftover mangoes, banana and jack fruit (lengthwise) and keep it aside.
  • Grind the rice to a coarse powder and keep it aside.
  • Boil the milk in heavy bottomed vessel, add the cardamom powder once the milk got boiled.
  • Add the coarsely ground rice to the milk and let it boil.
  • Cook in low flame until the rice boils completely and milk reduces to half the quantity.
  • Meanwhile heat a tbsp of ghee/clarified butter in a small kadai, roast the cashew nuts and raisins until they turn golden brown in color.
  • Remove it to a bowl.
  • Pour the leftover ghee/clarified butter to the same kadai, roast the finely chopped fruits (banana, jack fruit and mangoes) until they turn golden brown.
  • Once the rice is boiled, add sugar followed by the roasted cashew nuts and raisins along with the ghee/clarified butter, give a stir and cook in low flame for 2 mins.
  • Turn of the flame, add the roasted fruits, give a stir.
  • Transfer it to a bowl.

Serve hot or bring it to room temperature, refrigerate and serve chilled. Garnish with roasted fruits before you serve.

Tamil New Year – 2016

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May be a function or summer vacation or hubby is on work from home, something among this or all these together made me get full time engaged with my family. But I love the feeling, forgetting everything and getting involved with family. Don’t wonder why I share all these, because now it’s time to share my yesterday’s lunch preparation with all of you. Had a wonderful and happy Tamil New Year / Puthandu Celebration with my family.

Let me the share name of the dishes in the banana leaf – Medhu Vada / Fritters, Steamed rice, Sambhar, Cabbage Poriyal, Carrot Poriyal, Spicy Mashed Potato / Urulaikilangu Masiyal, Mango Pickle, Pappad, Moor Milagai,  Raw Mango Pachadi, Javvarisi Payasam / Sago Kheer, Thalicha Moor / Spiced Buttermilk and Curd / Yogurt.

Stay tuned for carrot poriyal – new year special recipe, got to try it out the first time, it was too good with the carrot and little crunchiness with moong dal.

 

Tamil New Year - 2016

Tamil New Year – 2016

Mixed Vegetable Stir-Fry (Cabbage, Drumstick and Brinjal)

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This is my second mixed vegetable stir-fry; we use to go out for dinner and lunch atleast once in a week to Anjappar, Indira nagar. I had this stir-fry with my meals, it was good and the combination of these vegetables was too good and thought of trying out this dish at home. Finally, I prepared this for my Tamil New Year lunch. Let us move on to the recipe…

Mixed Vegetable Stir-Fry

Mixed Vegetable Stir-Fry

Ingredients:

  • Onions – 1 no
  • Brinjal – 150 gm
  • Drumstick – 1 ½ nos
  • Cabbage – 150 gm
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Curry leaves – two strings
  • Chili powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Toor dal / Pigeon pea – ½ tbsp
  • Grated coconut – 2 tbsp
  • Salt to taste
  • Oil – 3 tsp

Preparation:

  • Peel and finely chop the onions.
  • Wash and finely chop all the vegetables.
  • Pressure-cook the dal / pigeon pea for two whistles.
  • Heat oil in a kadai, add mustard, split black gram and curry leaves. Wait until they crackle.
  • Add in the onions and fry until they are golden brown.
  • Add all the chopped veggies along with all the spice powders and salt, cook for few mins until the raw smell goes off.
  • Pour in a cup of water and cover with lid. Cook for few mins until the vegetables are well done.
  • Remove the lid, add the grated coconut and cook until the raw smell goes off and it becomes dry.

Serve hot with steamed rice as side dish for lunch.