Prathaman Recipe | Traditional Kerala Moong Dal Payasam with Coconut Milk and Jaggery

Prathaman Recipe (Traditional Kerala Payasam)

A classic Onam and festive special recipe prepared using moong dal, coconut milk, and jaggery. Rich, aromatic, and delicious.

Servings: 8

Ingredient	Quantity	Notes
Yellow Moong Dal	1 cup	Wash and cook
Jaggery	1½ cups	Melt in 2–3 cups of water to form a medium-thick syrup
Coconut Milk	From 4 coconuts	Extract 1st, 2nd, and 3rd milk
Cardamom	Seeds from 2 pods	Crush lightly
Dry Ginger Powder	1 tablespoon	Optional but recommended for flavor and digestion
Ghee	1 teaspoon	For aroma

How to Extract Coconut Milk

1. Grate the coconuts.

2. Blend lightly with a little water.

3. Strain using a clean muslin/white cloth or fine sieve.

4. Collect milk in 3 batches:

   • 1st Milk: Thickest milk

   • 2nd Milk: Medium thick

   • 3rd Milk: Thinner milk

Keep them separate.

Method of Preparation

1. Cook the Moong Dal
   Wash the moong dal and cook until soft. Set aside.

2. Prepare the Jaggery Syrup
   Heat jaggery with water until it forms a medium-thick syrup.
   Add crushed cardamom seeds.
   Turn off the heat and allow to cool slightly.

3. Start the Prathaman
   In a thick-bottomed vessel, add 3rd coconut milk and the cooked dal.
   Boil for about 3 minutes.

4. Add the 2nd coconut milk and continue boiling for another 3 minutes.

5. Add 1 teaspoon of ghee and the jaggery syrup.
   Boil again for 3 minutes.

6. Finally, add the 1st (thick) coconut milk and the dry ginger powder.
   Boil only for 2 minutes and immediately turn off the heat.
   (Do not over-boil after adding the thick milk.)

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Important Tips

• Stir continuously while cooking to prevent sticking.

• Keep a ladle inside the vessel even when not stirring to avoid burning at the bottom.

• Moong dal may cause acidity in some individuals. Consume moderately according to your health.

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Paneer

Paneer Making Process

Paneer is a versatile and delicious ingredient commonly used in Indian cuisine. It is a type of fresh cheese that can be made at home or purchased from grocery stores. Here's a simple recipe to make paneer at home and a popular paneer dish called "Paneer Tikka Masala."

Homemade Paneer Recipe:

Ingredients:

- 4 cups of whole milk

- 2 tablespoons of lemon juice or white vinegar

- Cheesecloth or muslin cloth

- Heavy object or weights for pressing

Instructions:

1. Pour the milk into a large pot and heat it over medium heat. Stir occasionally to prevent scorching.

2. Once the milk comes to a gentle boil, add lemon juice or vinegar gradually while stirring. The acid will cause the milk to curdle, separating the solids (curds) from the liquid (whey). If the milk doesn't curdle completely, add a little more lemon juice or vinegar.

3. Line a colander or strainer with a double layer of cheesecloth or muslin cloth. Place the colander over a sink or a large bowl to collect the whey.

4. Pour the curdled milk into the lined colander, allowing the whey to drain away. Gently rinse the curds under cold water to remove any lemony flavor.

5. Gather the corners of the cheesecloth and tie them together to form a bundle. Hang the bundle somewhere to allow the remaining whey to drip for about 30 minutes.

6. After the dripping process, place the bundle on a flat surface and put a heavy object or weights on top. Press it for about 2-3 hours to remove excess moisture and shape the paneer. You can place a plate underneath to catch any dripping whey.

7. Once the paneer is set and firm, remove it from the cloth and cut it into desired shapes. The paneer is now ready to be used in various dishes or stored in the refrigerator for a few days.

Paneer Tikka Masala Recipe:

Ingredients:

- 200 grams of paneer, cut into cubes

- 1 large onion, finely chopped

- 1 large capsicum (bell pepper), cut into cubes

- 2 tomatoes, pureed

- 2 tablespoons of oil

- 1 tablespoon of ginger-garlic paste

- 1 tablespoon of tikka masala or tandoori masala

- 1 teaspoon of red chili powder

- 1 teaspoon of cumin powder

- 1 teaspoon of coriander powder

- 1/2 teaspoon of turmeric powder

- 1/2 cup of plain yogurt

- Salt to taste

- Fresh cilantro leaves for garnish

Instructions:

1. Heat oil in a pan or skillet over medium heat. Add chopped onions and sauté until golden brown.

2. Add ginger-garlic paste and sauté for another minute until the raw smell disappears.

3. Add tomato puree and cook until the oil separates from the mixture.

4. In a bowl, whisk together the yogurt, tikka masala (or tandoori masala), red chili powder, cumin powder, coriander powder, turmeric powder, and salt.

5. Add the yogurt-spice mixture to the pan and cook for a couple of minutes, stirring well to combine.

6. Add the paneer cubes and capsicum to the pan, gently tossing them in the sauce to coat. Cook for 5-7 minutes or until the paneer is heated through.

7. Garnish with fresh cilantro leaves and serve hot with naan bread, roti, or steamed rice.

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Palak Paneer

 PALAK PANEER 

3.      Palak Paneer (Spinach and Cottage Cheese Curry): Ingredients:

·         200 grams paneer (cottage cheese), cubed

·         1 bunch spinach leaves, washed and chopped

·         1 onion, finely chopped

·         2 tomatoes, pureed

·         2 teaspoons ginger-garlic paste

·         2 teaspoons cumin powder

·         1 teaspoon garam masala

·         1/2 teaspoon turmeric powder

·         1/2 cup heavy cream

·         2 tablespoons ghee or oil

·         Salt to taste

Instructions:

·         Heat ghee or oil in a pan and add chopped onions. Sauté until they turn translucent.

·         Add ginger-garlic paste and cook for a minute.

·         Add tomato puree, cumin powder, turmeric powder, garam masala, and salt. Cook the masala until the oil separates from the mixture.

      Add 1/2 cup heavy cream.

      Add Paneer pieces and steer again and boil for 3 minutes.

      Remove it from flame and use hot.

t     The Palak Paneer is a tasty recipe and full of vitamins and minerals.

       Use Palak Paneer with Roti / Chapati / Rice

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Paneer butter masala

Paneer butter masala

Paneer butter masala is a tasty Indian vegetarian dish made out of paneer (Indian cottage cheese) as main ingredient prepares in creamy tomato-gravy.  Paneer best known for its smoothness and the curry when made has no choice except to wet your lips.

A basic recipe for paneer butter masala:

Ingredients:

paneer, cut into cubes200 grams ↳

↳2 tablespoons butter

↳1 tablespoon oil

↳1 medium-sized onion, finely chopped

↳2 tomatoes, pureed

↳1 tablespoon ginger-garlic paste

↳1 teaspoon red chili powder (adjust to taste)

↳1 teaspoon turmeric powder

↳ 1 teaspoon garam masala

↳ 1 teaspoon cumin powder

↳ 1/2 cup heavy cream

↳ 1 tablespoon kasuri methi (dried fenugreek leaves)

↳ Salt to taste

- Fresh coriander leaves for garnishing

Instructions:

1. Heat butter and oil in a pan over medium heat. Add chopped onions and sauté until they turn translucent.

2. Add ginger-garlic paste and cook for a minute until the raw smell disappears.

3. Add the tomato puree and cook until the oil separates from the mixture.

4. Add red chili powder, turmeric powder, garam masala, cumin powder, and salt. Mix well and cook for a couple of minutes.

5. Add the paneer cubes and mix gently, ensuring the paneer is coated with the masala.

6. Pour in the heavy cream and mix well. Cook for 2-3 minutes until the gravy thickens slightly.

7. Crush the kasuri methi between your palms and sprinkle it over the gravy. Stir gently.

8. Garnish with fresh coriander leaves.

9. Serve hot with naan, roti, or rice.

This recipe is a basic version of paneer butter masala, and you can customize it by adding other spices or ingredients according to your taste. Enjoy your paneer butter masala!

 

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Vegetable Biriyani

Vegetable Biryani: Ingredients:

·         2 cups basmati rice

·         1 cup mixed vegetables (carrots, peas, beans, potatoes, etc.)

·         1 onion, thinly sliced

·         2 tomatoes, chopped

·         2 tablespoons ghee or oil

·         1 teaspoon cumin seeds

·         2 green chilies, slit

·         1 teaspoon ginger-garlic paste

·         1 teaspoon red chili powder

·         1/2 teaspoon turmeric powder

·         1 teaspoon biryani masala powder

·         A few strands of saffron soaked in milk

·         Salt to taste

·         Fresh coriander leaves and fried onions for garnish

Instructions:

·         Rinse the rice and soak it in water for 30 minutes. Drain and set aside.

·         Heat ghee or oil in a large pot and add cumin seeds. Let them splutter.

·         Add sliced onions and sauté until golden brown.

·         Add ginger-garlic paste and green chilies. Cook for a minute.

·         Add tomatoes, red chili powder, turmeric powder, and biryani masala powder. Cook until the tomatoes are soft and the spices are well combined.

·         Add mixed vegetables and cook for a few minutes.

·         Add soaked and drained rice to the pot. Stir gently to coat the rice with the masala.

·         Add saffron-infused milk and enough water to cook the rice (approximately 3 cups). Season with salt.

·         Cover the pot and cook on low heat until the rice is cooked and fluffy.

·         Garnish with fresh coriander leaves and fried onions. Serve hot.

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Butter Chicken

 Butter Chicken: Ingredients:

·         500 grams boneless chicken, cut into pieces

·         2 tablespoons butter

·         1 onion, finely chopped

·         2 tomatoes, pureed

·         2 teaspoons ginger-garlic paste

·         2 teaspoons red chili powder

·         1 teaspoon turmeric powder

·         1 teaspoon garam masala

·         1/2 cup heavy cream

·         Salt to taste

·         Fresh coriander leaves for garnish

1.      Cooking:

·         Heat butter in a pan and add chopped onions. Sauté until golden brown.

·         Add ginger-garlic paste and cook for a minute.

·         Add tomato puree, red chili powder, turmeric powder, garam masala, and salt. Cook the masala until the oil separates from the mixture.

·         Add chicken pieces and cook until they are tender and cooked through.

·         Stir in the heavy cream and cook for a few more minutes.

·         Garnish with fresh coriander leaves and serve with naan or rice.

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