Bread Pudding / Steamed Bread Pudding

Bored with having bread-butter-jam or bread toast or bread-omelet???? Or wondering what to give, when kids come back from school???? Then try this delicate, soft, mouthwatering Bread Pudding, which can be easily made with the ingredients that are always available in your home..... You will love it........... :)

Ingredients

Bread - 8-10 slices
Egg - 1 no:
Milk - 3/4 cup
Sugar - 4-5 tbsp
Cardamon Powder - a pinch
Rice Flour - 1 tbsp (optional)
Roasted Cashew & Raisins - as required

Preparation Method

Slice the crusts (brown sides) of the bread pieces and shred them using hand.
Add egg, bread, sugar, milk, and cardamom powder to a blender and blend to a smooth paste. (You can add 1/2 tin milkmaid instead of milk and sugar).
Add rice flour if the batter is so thin.
Grease a deep steel plate/vessel with ghee and pour the batter to that.
Sprinkle roasted cashew and raisins on the top of the batter.
In a steamer cook the pudding for 15-20 mins:
Remove from flame, allow it to cool, and cut into square pieces.
Enjoy the easy, yummy, mouth-watering Bread Pudding.

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Pachor / Rice Cooked in Jaggery Syrup

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast. Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.

Elayada

Ingredients Rice Flour - 3 cups Grated Coconut - 1 cup Grated Jaggery - 1/2 cup Cumin Powder - a pinch Cardamon Powder - a pinch Salt - a pinch Plantain Leaf Preparation Method Add rice flour and salt to a bowl and mix well. Make a thick dough, adding lukewarm water little by little. Mix together jaggery, coconut, cumin powder, cardamon powder and keep aside. Take lemon size of rice dough and spread it to a medium size piece of plantain leaf evenly with wet fingers. Take spoon full of coconut-jaggery mix and spread that on the top of the spread-ed rice dough. Fold the plantain leaf from middle to inside. Cook them in a steamer at medium flame. The Elayada is ready when the dough separates from the plantain leaf. Remove from flame, allow it to cool and taste the mouth-watering Kerala special Elayada.

Sooji Gothambu (Broken Wheat) Upma

Ingredients Broken Wheat - 1 cup Onion- 1 (chopped) Green Chili - 2 (chopped) Ginger - 1 piece (chopped) Carrot - 1 (chopped) Oil - 3-4 tbsp Curry Leaves - as required Red Chili - 1-2 nos: Salt - as required Grated Coconut - as required (optional) Preparation Method Boil water in a deep pan, add broken wheat and a pinch of salt and cook till broken wheat is cooked and become soft. Transfer the wheat to a strainer and allow excess water to strain. In a pan bring oil to heat, add chopped onion, carrot, green chili, ginger, red chili and curry leaves and saute till the onion becomes golden brown. Add cooked wheat, mix well. Add salt if required, close the lid and cook for 5mins:. Remove from flame, garnish with grated coconut and serve healthy breakfast.

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