all cities
Papaya Payasam
Fruit Sticks with Mango Sauce
Ingredients
Method
Ingredients
Ripe Papaya -1 no. Jaggery - 400 gms Coconut - 1 no. Thick Coconut Milk - 1 cup Thin Coconut Milk - 1½ cup Cardamom and Dry ginger powder - 4 gms Ghee - 10 ml Raisins - 5 gms Cashew nuts - 10 gms Pieces of papaya - less than a handful, chopped
Make a paste of papaya and sauté in ghee. Add the jaggery syrup. Stir continuously. When it boils, simmer the flame and cook till the mixture thickens a bit. Now add thin coconut milk, cardamom and dry ginger powder. Keep stirring. Increase the flame till it boils. Now simmer again and cook till the mixture attains further thick consistency. Add thick coconut milk and stir for a few minutes. Now switch off the flame and keep stirring for some time. In a small pan, pour in ghee and heat. Now add raisins, cashew nuts and chopped pieces of papaya and fry a little. Pour this over the payasam mixture. Payasam is ready.
Fresh Pineapple – 1 (peeled and cubed) Kiwi - 1 (peeled and cubed) Strawberries – 2 (cut lengthwise) Mango – 1 (peeled and cubed)
From Executive Chef Anilkumar VV at Travancore Court in Cochin
For coconut milk Grate the coconut. Add 1 cup of water to the grated coconut and grind well in a mixer. Squeeze out thick milk from it. Now add 1 ½ cup of water and grind it again. This gives you the thin milk.
From Manju Monga, an expert cook who runs popular cookery classes in Delhi
Method Arrange these pieces on wooden sticks.
Vanilla Essence - ¼ tsp Fresh Mint leaves - to decorate
Method Blend all the ingredients of the sauce except mint leaves. Arrange the sticks in the plate and place the sauce in the centre. Decorate it with mint sprig and serve chilled.
Ingredients for sauce Fresh mango puree - 1 cup Thick Yogurt - ½ cup Sugar - 1 tsp
For jaggery syrup Powder the jaggery. Add half cup water and melt it over flame. Strain it.
12 AUGUST 2009
www.metromela.com
EXPLORE YOUR METRO’S BEST MERCHANTS