Papaya Pudding

Most of my recipes have either come from mom, inspired by mom, learning inspired from some of my favourite chefs from around the world or my loved ones/friends. But like I have mentioned time and again from the inception of this blog, although my recipe creations have been 'inspired' by some of my heroes/heroins, a lot have been experimented and re experimented.

This is one such simple recipe. It was meant to be a papaya juice/milkshake but ended up being a pudding and a very good one at that. What is comforting to know, is that Our Good Lord already blessed us with some naturally sweetened produce, so I did not use even an ounce of sugar in this pudding. For a 5 year old to say "its superb mama" with zero sugar in it, is commendable, not on my part but on our Lord's part for creating such naturally sweet and lovely produce for us.

Although the Fall season is in, Papaya bears fruit almost all throughout the year. It is either spherical in shape or pear shaped and has a world of health and nutritional benefits.

(This wasn't the exact Papaya I made the pudding with as I had forgotten to snap a picture before attempting this make. The skin has to be less of to no greens and more of yellow.)

Dad and Mum have a spectacular collection of homegrown fruits, veggies, herbs, flowers, etc. Some trees have been there for many, many decades since grandma used to live in the same home while we were overseas.

Dad and Mum have been living next door to Dad's cousin and I just learnt that Geeappapa (Geemon) and Pushpa aunty's papaya tree just fell owing to the heavy rains and it was full of lovely papayas. When I was at home a week ago Dad gave me two varieties of papaya, one was planted by my dear mum and has borne such lovely papaya fruit and really big sized ones as well. Dad sent a couple of papayas to my sisters overseas as well. We all wanted to have mum's first crop of papaya produce. We miss her very dearly.
It is still very green and raw, but I wait on with bated breath for it to ripen so I can create something special in mum's honour. I almost have an idea what it is going to help me create in the weeks to come.

The other papaya is a longish, less broad. The pulp when the fruit is fully ripened has a very sweet and somewhat nutty taste when over-ripened. So while I waited for this papaya to ripen, it actually over-ripened overnight although it did take quite long to reach that state. I am not sure why it does that. I feel this variety of papaya actually taste better in a mashed form than when chopped up into slices.

Cinnamon has a unique quality of taking the place of sugar and beats the artificial sweeteners any day. You may want to try cinnamon as a healthy substitute even in your every day coffee or milk. It has so many nutritional/health benefits as well.

When I mentioned a few thoughts ago that this recipe is a simple one, you cannot imagine just how simple it is! Let me tell you now how simple it is,

You need:

• A medium sized papaya (preferable the longish variety as shown in the picture above), chopped
• 2-3 tbsp of milk powder of your choice
• 2 tsp of cinnamon powder (I like my a little less than finely powdered)
• 1 cup of cold water
• Finely chopped almonds or cashew nuts (optional)

The Make

Serves 3 adults | Preparation time: 5 mins | Resting time: 3-4 hours minimum

1. Pulse the papaya pieces,1 tsp cinnamon, milk powder and water in your standing grinder or juicer for  20 counts on high and 10 counts on low. Rest and repeat twice.

2. Stir in the optional almonds or cashew nuts into the mixture at this stage if using (I did not use it this time).

3. Transfer to a large serving bowl or individual serving cups. Cover and refrigerate for 3-4 hours.

4. Sprinkle the remaining cinnamon on top of the serving bowl or in each serving cup.

Serve cold. Bon appetit. (Trust me if a 5 year old who does not really fancy papaya much loved this so would your loved ones/kids)

Papaya and Cinnamon Honey Cooler

“When all is said and done, the weather and love are the two elements about which one can never be sure.” 

― Alice Hoffman, Here on Earth

As a child I loved summers, especially as I was born in the summer of August _ _ _ _!

Now being in this sultry, sultry place, I am beginning to hate it! Well more so the humidity rather than then heat itself. So I was pleasantly surprised to hear that two years ago Chennai did not have much of a summer as it practically rained that whole summer! Ah bliss! So like Alice Hoffman mentioned in the quote above, I pray that the weather this Summer is uncertain and bordering on a cooler, less sultry (non-existent would be perfect) weather!

Until then, I need to keep both my family and me, cool as a cucumber with some perfect summer drinks/coolers. Incidentally this recipe can also be made with a blend of cucumber :) Next time, perhaps!

Papaya is actually a healing fruit!Rich in antioxidants, it is known to heal both intestinal and cardiovascular diseases. It helps in healing internal inflammations.Ideally unripened (green) papaya is best juiced as its healing benefits are found in its green state!

Did you know that honey and cinnamon has weight losing properties as well? It is not to say that those who do not want to lose weight cannot consume this combination. It has a weight balancing features and other benefits as well.

You need:

• 2 cups of water (chilled)
• 2 tbsp honey (you may want to drizzle on more depending on how sweet you prefer it)
• 2 tsps cinnamon powder
• 4-5 ice cubes, crushed
• 2 cups of papaya pieces (chilled)

The Make

Serves 2 | Preparation Time: 10 minutes

1. Blend the papaya, water and honey.

2. Next add in the cinnamon and give it a whirl.

3. Add the crushed ice cubes in each serving glass and pour in the blended drink. Then top with cinnamon powder. 

Note: 

i. In case you are serving this to kids, you may want to blend the cinnamon powder in step 1. with the papaya as kids don't usually like seeing little bits on top of their drink.

ii. Also you may want to skimp on the ice cubes or avoid it in case your kid does not drink chilled drinks as yet!

Papaya pies and Papaya Pancakes

I hope my readers are enjoying my Breakfast creations as much as I am enjoying creating them. I know that after the initial requests for Breakfast week, it continued into the second week as well. Seriously I am considering continuing for another week simply because I am so enjoying creating these breakfast creations. I still have a couple more to post however I just cannot stop creating new ones. I just made one this morning, finger licking good and kids will so enjoy it as well. Plus, each of these recipes are so nutritious and filling that your energy lasts till afternoon.

PapayaPies

My lil one has been learning about fruits and food types in school. Papaya has been a fancy for her in its imagery and seeds. She does not like to eat it as is but this recipe was enjoyed by her esp. the pancake.

Papaya Pancakes

Now for the pies, I had to add extra ingredients but the base mix was just the same. Papaya by itself is rich in  provitamin A carotenoids, vitamin C, B vitamins, dietary minerals and dietary fibre. I cannot reinstate how important it is to have a breakfast rich in dietary fibre. Kick starts your entire day;-)



*You need:

I have the whole Papaya in my hand:)

• 1 medium sized ripened papaya, chopped into small pieces
• 2 cups all-purpose flour or plain flour or whole wheat flour
• 2 tsp baking powder
• 4 tbsp sugar or honey
• A pinch of cinnamon powder
• 1 cup milk (if slim milk, then use 2 cups)
• 1 tbsp cooking oil 
• 1 tbsp butter (room temperature)
• 1/2 cup filtered water
• 1/2 cup yoghurt or 1 mashed banana or 2 eggs
• 1 tsp vanilla extract
• 1 tbsp cooking oil for dipping (take in a small bowl)
• 1 tbsp powdered or split flax seeds or blanched and finely diced almonds or other nuts (*Optional - adds crunch)

The make:

Makes 10 pancakes | Cooking Time: 20 minutes | Preparation Time: 15 minutes

1. Puree the papaya. You can also opt to cut it into thin slices.
2.  Mash banana if you are using banana or whisk eggs if you are using eggs or else skip this step.
3. Combine dry ingredients and mix slightly and allow to stand for 10 minutes.
4. Add the papaya puree to the mix with the milk, oil, water,vanilla and yoghurt or banana or eggs.
5. Whisk together until just combined. Do not over mix as it has to be slightly thick and lumpy. Set aside to rest for 5 minutes.
6. Add butter to the mix after resting period and give it a good stir. Meanwhile heat an iron skillet or dosa pan or non-stick skillet on high heat until hot.
7. Lower the heat to medium-high and with a oil - dipped kitchen paper towel, rub the surface of the skillet from middle to slightly outer ring of the skillet.
8.  Stir the batter mix. Then take a 1/2 cup quantity of batter in a ladle and pour it in the center of the skillet and in a circular fashion, spread the batter to the outer ring of the skillet.

Closeup of my papaya pancake batter

9. Cook the pancake for 2 minutes on each side or until bubbles appear on the surface of the first side. Since    I had added ripened papaya and sugar to the mix, I had a darker appearance of the surface of the pancake.  It was not in the least bit burnt just darkened because of the fruit factor with sugar.
10. Serve hot as is or with coconut cream, chocolate sauce or sour cream.

Papaya Pancakes

Now for the Papaya Pies, I added

You need:
The above ingredients *

• 1/2 cup more of flour
• 1/2 tsp baking powder 
• 1/2 cup of milk
• 3 tbsp of butter at room temperature
• A pinch of nutmeg (optional)
• Sour cream (couple of tbsp)
• Almonds - a few

The make:
Makes 10-12 pies | Cooking Time: 20-30 minutes | Preparation Time: 10 minutes

You can also just use the above batter to make as many pancakes as you like and use the remaining batter with the pie ingredients to make 8-10 pies. In my case I made 7-8 pancakes and then used the remaining ingredients with the pie ingredients to make 8 pies.

1. Either add the pie ingredients to the pancake ingredients as described in the method to make only pies or use the remaining batter of pancake and add in all the above ingredients, except the sour cream and almonds. and whisk well. Allow to rest for 5 minutes.
2. Next into a muffin cake tray, pour 3/4 of each pocket with the batter mix and set into a preheated oven of 160°C and cook until golden brown on top or until cooked (check with a skewer). It would normally take 20-30 minutes in an oven of 170-180°C.

Undressed Pumpkin Pies

3. Once cooled, transfer the pies onto a wire rack and top with sour cream and blanched split almonds or whole almonds.

Papaya Pies

Bon Appetit!