Jaggery Pudding Vatillapam Food

JAGGERY PUDDING (VATILLAPAM)

Jaggery Pudding (Vatillapam) image

This is from the City Times newspaper dated Dec 3rd,2002. This is a very famous South Indian sweet eaten and loved by one and all.

Provided by Charishma_Ramchanda

Categories Dessert

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 4

Ingredients

500 g jaggery
10 eggs
1 1/2 cups thick fresh coconut milk
6 cardamoms, crushed

Steps:

Beat the eggs and keep aside.
Grate the jaggery.
Mix it with coconut milk.
Bring to a boil.
Add the crushed cardamoms.
Bring to a boil again.
Remove from flame.
Allow to cool.
Add the eggs,one at a time and mix well.
Steam the mixture for 45 minutes.
Cut into pieces.
Serve, topped with a few broken cashewnuts.

Nutrition Facts : Calories 331.8, Fat 12, SaturatedFat 8, Cholesterol 186, Sodium 75.9, Carbohydrate 51.3, Sugar 50.1, Protein 7

GRILLED BUTTER GARLIC BEEF

Grilled Butter Garlic Beef image

This recipe won the R.O. 20 Golden Oryx coupon and was the winner of the week in the Thursday magazine for the week dated Dec 6th-12th'2007. Enjoy!

Provided by Charishma_Ramchanda

Categories Onions

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 kg beef
100 g butter
6 red chilies, roasted and crushed
1 teaspoon ginger paste
2 teaspoons garlic paste
1 onion
2 green chilies
1 teaspoon soya sauce
1 teaspoon tomato sauce
1 teaspoon cornflour
1 green chili, washed and slit

Steps:

In a bowl marinate the beef with the crushed red chillies, salt and the ginger garlic paste.
For 20 minutes grill the beef at 180°C.
Melt butter in a pot.
Add onion, slit green chilli and capsicum.
Saute for 5 minutes.
Stir in soya and tomato sauces followed by corn flour.
Add grilled beef to the thick sauce.
Cook on medium heat for 5 minutes.
Garnish with corriander leaves.
Serve hot with rotis or rice.
Enjoy!

Nutrition Facts : Calories 1920.6, Fat 197.8, SaturatedFat 86.4, Cholesterol 300.9, Sodium 342.7, Carbohydrate 12.9, Fiber 2.1, Sugar 6.6, Protein 23.3

SUPERB ENGLISH PLUM PUDDING

Superb English Plum Pudding image

This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent - the religious season before Christmas - and use it the following year. Everyone in the family was supposed to stir the pudding once for good luck. If you can't make it the year before, at least give it a few weeks to age.

Provided by James Beard

Categories Cake Egg Fruit Dessert Bake Marinate Steam Christmas Currant Raisin Spice Cognac/Armagnac Port Sherry Winter House & Garden Peanut Free Tree Nut Free Soy Free

Yield Each pudding serves 12

Number Of Ingredients 22

Ingredients

Fruit Mixture (To be made 4 days ahead)
1 pound seedless raisins
1 pound sultana raisins
1/2 pound currants
1 cup thinly sliced citron
1 cup chopped candied peel
1 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon freshly ground black pepper
1 pound finely chopped suet - powdery fine
1 1/4 cups cognac
Pudding
1 1/4 pounds (approximately) fresh bread crumbs
1 cup scalded milk
1 cup sherry or port
12 eggs, well beaten
1 cup sugar
1 teaspoon salt
Cognac

Steps:

Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.

INDIAN JAGGERY RICE PUDDING (VELLAM PAYASAM)

Indian Jaggery Rice Pudding (Vellam Payasam) image

This is my mom's recipe for authentic South Indian Jaggery pudding. 'Vellam' is the Tamil word for 'jaggery', while 'payasam' is Tamil for 'pudding'. Jaggery is tan coloured, unrefined sugar, made from the sap of palm trees or sugar cane, and is much more flavourful than granulated sugar. It's often sold in solid cakes, but it should crumble when you squeeze it. Look for it in Indian markets. In this recipe, preferably don't substitute the jaggery with anything else, since the pudding gets most of it's flavour from the jaggery. I've tried this only with jaggery, so I don't know how it would turn out with substitutes. For more information on jaggery, use this link: http://www.foodsubs.com/Sweeten.html

Provided by Anu_N

Categories Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup uncooked medium grain rice
2 cups water
300 g palm sugar or 300 g brown sugar (Preferably don't substitute)
2 1/2 tablespoons ghee or 2 1/2 tablespoons clarified butter
1/2 teaspoon cardamom powder
1 teaspoon broken cashews
1/2 tablespoon ghee or 1/2 tablespoon clarified butter

Steps:

Add rice and water to a pot on a high flame and bring to a boil.
Lower the flame to low and simmer covered until the rice is cooked, about 15 minutes.
Uncover, add jaggery and 2 1/2 tablespoons of ghee and let the mixture simmer on the low flame, stirring every 2 minutes.
When the mixture starts to thicken to the consistency of pourable custard (about 10 minutes), remove from flame.
Sprinkle cardamom powder over the pudding.
In a small skillet, roast the broken cashewnuts in 1/2 tbsp ghee and pour over the pudding.
Mix well, and serve immediately, or cold, after refrigeration.

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Web Jan 26, 2018 Watalappam or Watalappan is a steamed jaggery pudding, which sounds so similar to the kinnathappam made in our place, with the …
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Add in the melted jaggery, coconut milk and cardamom powder and whisk till the mixture gets completely incorporated.
Steam it for 15-20 minutes till set. Through the halfway stage, drop in the cashewnuts on top and continue till done. When touched, the top portion will be non-sticky.

Jaggery Pudding Vatillapam Food

JAGGERY PUDDING (VATILLAPAM)

This is from the City Times newspaper dated Dec 3rd,2002. This is a very famous South Indian sweet eaten and loved by one and all.

GRILLED BUTTER GARLIC BEEF

This recipe won the R.O. 20 Golden Oryx coupon and was the winner of the week in the Thursday magazine for the week dated Dec 6th-12th'2007. Enjoy!

SUPERB ENGLISH PLUM PUDDING

INDIAN JAGGERY RICE PUDDING (VELLAM PAYASAM)

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