ShareThis

Wednesday, 27 January 2010

Pandan kadal paasi

This is a speciality dish from my mother. Pandan leaves is found in east asian countries and it also plays an important role in flavouring their dishes be it sweet or savoury. The leaves can also be used in our cooking also in making non-vegetarian dishes and payasam.

You need:
China Grass                           1 cup
Coconut milk (thick)             3 cup
Water                                    3 cup
Sugar                                    3/4 cup
Egg (medium)                      1 nos
Pandan leaves                     3-4
Salt                                      a very small pinch

Preparation:
Soak the china grass for 2 hours.
Grind the pandan leaves with 1/4 cup coconut milk and strain.
Beat the eggs well and mix it with the remaining coconut milk and pandan milk.
Boil the china grass with 3 cups of water , sugar and a small pinch of salt.
When the china grass dissolves completely, Strain.
Mix the milk and egg mixture and bring it to boil.
When the mixture curdles, pour it in a dish and allow to set.
If the mixture curdles properly the kadal pasi will divide itself into white and green colour.
Refrigerate, turn in into a plate, Cut  and serve.

0 comments: