You first eat with your eyes
Proving this age old adage true is this month's blogger.The food pictures from her hearth screams - DEVOUR ME !
Not only does her space contain a variety of lip-smacking recipes across diverse cuisines, her plating & presentation blows you off. I am delighted to have Revathi of KAARASAARAM as my guest for the whole month of February.
A very humble & lovely person, she is a fine cook & a passionate photographer literally blowing life in to her clicks. Have you feasted your eyes on her Green Powder Mix ? Simply magic =P~
Touching people's lives as a Doctor, she is a Super Mom to her little angel, besides being a dedicated blogger.
It was with a lot of hesitation that I approached her for the Blogger of the Month series happening here and was delighted when she immediately accepted my request.
Without further ado , I present to you Revathi in her own words
I am so delighted to do this guest post for one of the most passionate blogger, cook and human I ever met in recent times. Even though we haven’t met in person , there is this invisible thread of passion for cooking, photography, simple family values and the enthusiasm to connect with others which brings us together. I was surprised that I was invited to do a guest post in Priya’s blog so soon as I am nowhere when compared to super bloggers and cooks out there.
I was elated and right away started thinking about what to do as I have to match Priya's expertise in cooking yummy recipes.
Before I jump to the recipe, Priya wanted some words about me, my culinary and non culinary journey. I am a very simple person and don’t like to write essays about me. I am a professional, married and have a 3 year old daughter. My roots are in Tamil Nadu but have spread my wings to the UK.
For me being a doctor is hobby and I do it because I was trained to do it. My real passion is anything to do with a camera. I have a degree in digital film making from London and done a few short films as well. I do have a thought of doing some more short films and probably documentaries in a couple of years time. Cooking has always been a part of my day to day activity but the relationship between food and photography got married and deepened only after I started the blog.
Now I quite enjoy it as it has paved way to new friendships. My choice of dishes is usually simple home made ones which are very common in any Indian household but also try other cuisines and methods of cooking.
I wanted to make a recipe that is simple and truly reflects the traditional roots of my place. I am sure most of you are familiar with this one. Wheat is usually used as an offering to the Sun God.
Godumai Payasam [broken wheat payasam] is famous in our geographic part of origin. The raw wheat kernels are broken into smaller pieces and used to create various savouriy and sweet preparations. It is an excellent substitute instead of rice.
Thanks Priya for inviting me to do the guest post, I am humbled and honoured to be a part of this new “Blogger of the month @ BON APPETIT”. It has made me think even more about what I should do next to keep up with lovely bloggers like you.
Gothumai Payasam (Broken Wheat Pudding) :
- Broken wheat: 250 gms.
- Second or medium coconut milk : 1 ½ cup
- First or thick coconut milk : 2 ½ cup.
- Jaggery : 500 gms.
- Ghee: 1 tbsp.
- Coconut oil: 2 tbsp.
- Coconut gratings: 4 tbsp
- Cashews and raisins: a handful.
- Whole cardamom pods: 4-5.
- Nutmeg powder: 1 pinch.
- Ginger powder: ½ tsp.
- Salt: ¼ tsp.
- Water [for cooking the wheat]: 4 cups
- Warm water [to melt the jaggery]: 1 cup.
1.Clean the wheat and roast it one medium flame with I tbsp. of ghee.
2.Pressure cook the wheat with 4 cups of water on medium flame for 4-5 whistles. Melt the jiggery in cup of water and strain to remove impurities.
3.Let the pressure settle down and open the lid. Press the wheat inbetween your index finger and thumb and make sure it is cooked and soft.
4. Drain the excess water and transfer the cooked wheat to a non stick kadai and place on medium flame.
5.Add the crushed cardamom pods, grated coconut, salt , melted jaggery, medium thick coconut milk, ginger and nutmeg powder. Simmer for around 10-12 minutes until the mixture is thick and glossy and a wonderful aroma emanates.
6.Fry the cashews and raisins in coconut oil and keep aside.
7.Add the thick coconut milk [reserving 1 cup ]and the fried cashews and raisins along with the oil and mix well.
8.Remove from flame and let it cool for 10-15 minutes.
Serve warm with extra helping of thick coconut milk as the payasam will thicken more when cooled.
Note: The key to a good gothumai payasam is fresh ingredients and use in the right proportions. You can try cooking the wheat with thin coconut milk instead of water to give extra flavor. You can avoid the coconut gratings and make the payasam only with the wheat.