Veg Nation

Beans Poricha Kootu

2013-05-12T21:16:00.000+05:30

Hi
For the third day of Kootu varieties, it is my daughter's favourite Beans Poricha kootu. A very comforting and a flavorful one, this pairs well with Thengai Thuvaiyal.
INGREDIENTS
Beans    1 cup
Green gram dhal 1/4 cup or a little more
Oil    1tsp
Mustard seeds 1 tsp
Cumin seeds    1tsp
Asafoetida 1/4 tsp
Turmeric powder 1/4 tsp
Curry leaves few
TO BE GROUND INTO A PASTE
Black gram dhal   1Tbsp
Pepper corn 1tsp
Cumin Seeds    1tsp
Red chillies 3-4
Grated fresh coconut 1Tbsp
PREPARATION
Cut the beans into very small pieces
Wash the dhal and combine with beans and cook both together with enough water in a pressure cooker upto 3 whistles
Heat a pan with 1 tsp oil
Roast all the ingredients under the paste till golden brown in colour except the coconut
Grind everything together with the coconut into a very smooth paste with just enough water. Keep it aside
Heat a pan with oil
Add the mustard seeds and when it splutters add the cumin seeds and when it starts sizzling add asafoetida, curry leaves and turmeric powder and mix well
Now add the cooked beans and dhal mixture, mix well
Add the ground paste and salt. Mix well and let it cook for 5 minutes in a low flame for eberything to come togther and the flavours to infuse
Serve hot with rice and thenga thuvaiyal
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PREPARATION

Pushnikai Pulippu kootu

2013-05-12T19:57:00.000+05:30

Hi
For the second day of kootu Varieties it is pulippu kootu where the kootu tastes tangy since we use tamarind.
INGREDIENTS
White punpkin   1 cup
Tamarind          Marble sized
Tuvar dhal 1/4 cup
Bengal gram dhal 1/4 cup
Oil                   1 tbsp
Mustard seeds 1tsp
Asafoetida        1/4 tsp
Turmeric powder 1/4 tsp
Curry leaves        few
Asafoetida         1/4 tsp
TO MAKE THE PASTE
Bengal gram dal            3tsp
Coriander seeds            3tsp
Fenugreek seeds          1/4 tsp
Red chiilies                  6-7
Grated fresh coconut   1 tbsp
PREPARATION
Cook both dhals together with enough watr in pressure cooker, till it becomes mushy
Soak tamarind in warm water for 15 minutes. Squeeze out the pulp, add enough to make it into a thin extract and keep it aside
Remove the skin, pith and seeds from the pumpkin and cut it into small cubes
Heat the pan and dry roast all the ingredients under the paste category except the conout. Grind everything together into a smooth paste adding just enough water
Heat the oil in a pan. add mustard seeds. When it splutters add asafoetida and curry leavess. Now put the cut cubes into it and saute for 1 minute.
Sprinkle the turmeric powder and mix well. Now add the tamarind extract and salt and let everything boil till the vegetable gets cooked
Now add the paste to this and let it boil again for few minutes
Now add the cooked dhal and let it simmer till everything comes together
Serve hot with rice and curry
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Keerai Mor Kootu

2013-05-10T23:13:00.003+05:30

HI
For the second week of Blogging Marathon#28,I decided to go with the theme of Kootu.Here at my home, The first kootu that i was introduced to was the Mor Kootu. It tastes similar to the Mor kuzhumbu but with a lot of vegetables. Here I have used Amaranth leaves
INGREDIENTS
Amaranth greens 1 bunch
Fresh Curd    2 cups
Oil 2tsp
Salt    to taste
FOR TEMPERING
Mustard seeds    1tsp
Cumin seeds    1/2 tsp
Curry leaves few
Asafoetida    1/4 tsp
Turmeric powder    a pinch
TO BE GROUND INTO A PASTE
Grated fresh coconut 1/4 cup
Green chillies    2
Cumin seeds 1 tsp
PREPARATION
,ix the ground paste with the curd and keep it aside
Pick the green leaves. Wash well at least 3 times and chop finely
Grind the coconut, chilies and cumin seeds into a smooth paste
Cook the green in a cooker or microwave it
Heat a pan with oil. Now add mustard seeds and when it spultters add cumin seeds and asafoetida. Now put the cooked green in it and saute for a minute
Put the turmeric powder and saute again
Now add the curd with the paste and mix well. Add salt cook for 3-4 minutes in a very low flame. Add curry leaves and switch off the fire
Serve warm with rice!
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Aamras

2013-05-06T20:57:00.003+05:30

My blog would be incomplete if I did not blog about Aamras...this is what my daughter thinks as she knows my love for mangoes. I can skip lunch or dinner for some mangoes:-). I Love to eat these delicious mangoes fresh,or as squash or in this form. Aamras is best paired with puris but at home we like to have them with phulkas instead.

INGREDIENTS
Mango puree from 4 mangoes
Powdered sugar     1/4 cup to 1/2 cup
Milk                      1/2 cup
Cardamom powder   1/4 tsp

PREPARATION
Put everything into a mixer jar and run till it blends smoothly
Refrigerate it and then serve !!

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Tangy Chickpea Salad

2013-05-06T09:30:00.000+05:30

For this month of SRC(SECRET RECIPE CLUB), I have been paired with Miranda who blogs at Biting Life.Going through her blog,I loved the variety of appetizers and decided to make this tangy salad and this protein rich salad is very tasty and healthy.

INGREDIENTS
Chickpea 1 cup
Cucumber 1
Green pepper 1/2
Lemon juice 2 tbsp
Olive oil 1tbsp
Ground Pepper to taste
Salt to taste
PREPARATION
Soak chickpea overnight
Next morning drain the chickpea and cook it upto 3 whistles. Instead of this you can used the canned chickpea too.
Now cut the cucumber, bell pepper and mix together in a bowl
Pour the lemon juice,olive oil on this vegetable and mix well
Mix in the salt and pepper
Add the cooked beans and mix thoroughly
serve fresh !!!
Thank you Miranda for this wonderful tasty salad

Vadu Maangaa

2013-05-05T19:36:00.000+05:30

Hi
Come mango season and the first mangoes that hit the Mylai market are the small baby mangoes or vadu maanga. These mangoes are pickled and stays good for more than a year.The pickle tastes better as it ages and is a perfect accompaniment for Thair saadam or curd rice.Each family has got it own way and recipe to prepare this pickle and this recipe is given to me by my mother in law.

INGREDIENT
Baby mangoes   8 cups
Chilli powder     1/2 cup
Turmeric powder 2 tbsp
Castor oil           4 tbsp
Salt (Powdered sea salt)/Kal uppu       1 cup
Mustard powder 1/4 cup
Pirandai             3   pieces
PREPARATION

Pick the good baby mangoes. Remove the stem from each. Wash them well and wipe them dry

Apply the castor oil thoroughly so that it coats them fully

Now put the salt on this mix well

Now put the turmeric powder and mix well

Next goes in the chilli powder. Mix thourougly

The last is the mustard powder. Now mix everything well
Put the mixed pickle in a jar and cover it well.For the first few days, we are advised to mix it well with a clean dry ladel
Note that always a dry ladle should be used to mix and remove some for daily usage else the fungus will be formed
If proper care is taken , this pickle will last for more than a year

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Avasara Maangai Urugai/ Instant Cut Mango Pickle

2013-05-03T20:41:00.002+05:30

HI
Vibha and me were on a shopping spree when I saw the load of delicious Mangoes and smiled at my daughter.She knew that I would go there straight and resigned to the fact that for sometime her shopping will have to wait. I picked up quite a few of Malgoa variety...and some Alphonso too. Back home, I washed and took one fruit for myself(I like to eat it as a whole fruit, not cut into bits..a little messy but I just love it), But cut one for my daughter,She feels eating a whole mango is messy...I feel she is missing on something, but anyway gave her the cut pieces. As i was enjoying the sweet mango, she made a weird face and said...Mom..this is too sweet!!!I was like...EH?Isn't it supposed to be sweet????Hmmm...She does not like mango to be too sweet...I guess the only way I can give mango to my daughter which she loves is this cut mango pickle:-)
This instant pickle tastes best with with Kili mooku Maanga or the Bengalura variety
INGREDIENTS
Mango      1
Mustard     1 tsp
Turmeric powder 1/4 tsp
Chilli powder        1 1/2 tsp
Asafoetida          1/4 tsp
Fenugreek powder 1/8 tsp
Oil                    1 tbsp
Salt                    to taste
PREPARATION
Cut the mango into tiny bits
Heat a pan with the oil and when sufficiently hot add the mustard seeds .
When the mustard seeds splutters add asafoetida, turmeric and chilliowder and saute for a minute.
Now add the cut mano and salt. Mix well .Sprinkle fenugreek powder and mix well. Continue to cook in a very low flame for 2 minutes.
Switch off the fire and let it cool
Serve it with thair saadam/curd rice

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Hand crafted Flowers

2013-04-30T19:42:00.000+05:30

For the final day of Blogging Marathon #27, I would like to show the hand crafted flowers. These are crafted from cold porcelain and thai clay, but the same procedure can be adopted for the sugar crafted flowers too

Carnations with cold porcelain

Candle stand with cold porcelain roses

Candle stand

Decorated photo frame with cold porcelain flowers and leaves

Flowers in a glass:-)

Thai clay water lily

Thai clay lily

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Torcettini di Saint Vincent

2013-04-29T09:36:00.000+05:30

Hi
For this month of We knead to Bake by Aparna , she challenged us to bake these sugar coated cookies. Everything about torcettini is different...They are yeasted cookies, while generally the cookies are not yeasted.. The shape is different and the taste too.This recipe is adapted from A baker's tour by Nick Malgieri

INGREDIENTS
Instant yeast    1 tsp
Water              1/2 cup
All purpose flour 1 1/2 cups
Salt                      1/4 tsp
Butter                   40gms
Sugar                    1/3 cup
PREPARATION
Add yeast to warm water and keep it aside for 10 minutes for it to froth up
Take the flour , salt and the lemon zest and pulse it for a few times in the food processor.
Now add the cut cold butter and run the processor in short intervals again till the flour butter mixture looks like coarse bread crumbs
Now pour the yeast mixture into this and run till everyting comes together.
Take it out and keep it closed in a well oiled bowl for 1 hr.
Now you will see that it has puffed up but not doubled
Deflate it , wrap it in a cling wrap and keep it in the refriidgerator for 1 hr.
When ready to roll, take it out, roll it into a rectangle, divide it equally into 24 pieces.
Take each small rectangle and roll into into a rope, sprinkle sugar on the work surface and roll it again on that and make the shapeof torcettini
Arrange these apart on a greased sheet . Let it rest for 20 minutes
Preheat the oven to 160C
Bake these for 25-30 minutes
Let it cool on a wire rack
Serve with a hot cup of coffee
Thank you aparna for this lovely recipe
Linking this to Blogging Marathon #27
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27

Quilts

2013-04-29T09:07:00.000+05:30

Today i am showcasing some of the quilts that I have quilted . I must thank valli for allowing us to show the creative side of us in this marathon. I love to play with colours and fabrics and am so happy when a pattern is formed. Gives me immense pleasure to see the outcome.Here are some of them

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Quilted Bags

2013-04-27T16:46:00.000+05:30

My daughter loves quilted bags and accessories. Here is a glimpse of the bags that I have stitched and quilted

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Embroidery

2013-04-26T21:14:00.000+05:30

Hi
Today the post is not related to food but my other passion. It is a little show off about my interest in embroidery. When i am not cooking and not quilting , you can surely find me by the side of the window embroidering on my daughters kurtis. Here is a sample of what I do
Chevron stitch with beads on a silk Kurti

Kutchwork On a cotton Kurti

Mirror work on a cotton kurti

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Fondant Cake

2013-04-25T22:07:00.001+05:30

Hi
For the 2nd day of this week , I am showing you the fondant cake and little flower crafting that I did earlier.This post is loaded with lot of pictures:-)

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Nellore Rasam

2013-04-24T17:10:00.002+05:30

For this month of Taste and Create , I am paired with PJ of seduce your tastebuds. I choose to make the Nellore Rasam from her space as my daughter loves the flavour of garlic and I rarely cook rasam with garlic.

INGREDIENTS
Tomato      2 ripe
Tamarind paste 2 Tbsp
Garlic pods      2,grated
Asafoetida    a pinch
Mustard          1 tsp
Cumin seeds    1tsp
Red chillies    2 broken
Curry leaves     a few
Coriander leaves to garnish
Oil    1 tsp

Dry roast and powder

Peppercorns   1/2 tsp
Cumin seeds   1/2 tsp

PREPARATION
Blanch tomatoes, remove the skin ans crush them lightly.
Dilute the tamarind paste in 2 cups of water
Heat oil in a pan and when it sufficiently hot add the mustartd. Once it splutters add the cumin and let it sizzle. Now add the asafoetida and curry leaves,Once the leaves begin to splutter add the garlic and let it saute for a minute
Now put the tamarind juice and tomato, Add salt , mix well and let it boil for 5 minutes
Now add the dry pepper cumin pwder and let it again cook for 5 minutes
Remove from fire, add coriander and serve hot with rice and curry.
Thank you Pj for this wonderful recipe. Thank you Min!!

Mocktail Umbrella

2013-04-24T10:54:00.000+05:30

Hi
For the final week of blogging Marathon it is a theme with a difference and that is Arts and crafts. This theme is a very interesting one, can do a lot of crafting but to do the ones related to food blogging needs a lot of thinking. Food bloggers use a lot of props.And if we could make atleast some of them then it becomes cheaper and we can do what that particular dish needs as a prop and then it becomes all the more easy to click those lovely dishes. These small crafts projects are not that difficult to make. Check this out

THINGS WE NEEDS
Coloured papers
Glue stick
Few beads(optional)
Pair of scissors
Wooden skewers

METHOD
Trace a circle on the coloured sheet.

Cut it out

Fold the circle three times to get the eight spokes marks
Shade these lines a little darker

Cut out one quarter from this circle

Apply glue on those sides and bring them together and stick. This forms a cone

Now apply a little glue to the top edge of the wooden skewer and wrap a small piece of paper on this(So that the umbrella does not slide down)

Insert it into the formed umbrella and stick a bead on the top. Bead is again optional.

These umbrellas can be made with different thickness of papers and colours. Yo can even stick tooth picks on the spoke lines to give that authentic look.Unleash your crativity to make awesome paper mocktails umbrellas!!!Hope this was helpful!

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Strawberry Crush

2013-04-23T19:18:00.000+05:30

Today I made both strawberry crush and Orange squash. Now my fridge is full of yummy juices of different colours..Mint, Orange , Grape and now strawberry...love these colours!!!Try them out, it is so easy to make and preserve them.
INGREDIENTS
Strawberry pulp 1 cup
Sugar    2 1/4 cup
Water    1 cup
Citric acid    1/4 tsp
Sodium Benzoate    a pinch
Raspberry red colour a pinch(optional)
INGREDIENTS
Chop strawberries into small pieces
Run it in a mixie to get a nice pulp
Measure and heat it for a few minutes in low heat and then let it cool down to room temperature
Heat sugar, water and citric acid till it begins to boil
Let it cool down to room temperature.
Now add to this syrup, the strawberry pulp, preservative and colour
Mix well
Fill in sterilized bottles and refridgerate
TO SERVE
Mix three parts of this crush with either cold milk or cold water and serve!!
NOTE: Usage of preservatives and colours are totally optional. You can avoid the preservative if you not not going to have it in the fridge for a longer period
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Orange Squash

2013-04-23T18:49:00.001+05:30

Hi
Earlier I would buy the squashes available in the stores but then I realized that making at home is economical and tasty too. With the scorching heat here, I feel making crushes and squash of all the seasonal fruit is a must. Nobody wants to have a hot cup of coffee now, but everyone prefers nice cold home made juices and this is one tasty juice.
INGREDIENTS
Orange Juice     1 1/2 cups
Suagr                 2 1/2 cup
Water                 1 cup
Citric acid          1tsp
KMS                 a pinch
Orange essence       1tsp
Select ripe juicy oranges
Extract the juice from it and strain it to remove any fibres left or the seeds
Mix suagr, water, citric acid in a vessel and heat it till it starts to boil
Cool down to room temperature
Filter this sprup through a muslin cloth to remove any fine dirt
When the syrup has cooled completely, mix in the essence, juice and mix thoroughly
Disslove KMS in a tea spoon of warm water and add it to the juice
Mix thorougly and store it in air tight bottles and refrigerate
TO SERVE: Diute one part of the squash with three parts of cold water and serve!!
NOTE: IF you are not going to store this for long, KMS can be avoided

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Grape Crush and Grape Juice

2013-04-22T22:31:00.000+05:30

Hi
Come summer and I like my fridge to be stocked with lot of juices.And when seasonal fruits are available, then making the crushes and preserving for some time is a pleasure.So here I have prepared the grape crush.
INGREDIENTS
Grape Juice   2 cups
Sugar            4 cups
Water            2 cups
Citic Acid      1 1/2 tsp
Tonovin Essence    1 1/2 tsp
Sodium Benzoate    2 pinches( if you are refrigerating it for more than 2 months)

PREPARATION
Select ripe juicy black grapes
Wash thoroughly and drain it
Take in a vessel and crush it lightly using a wooden masher
Cook it in reduced flame in that liquid for a few minutes
Remove from fire and let it cool for some time and then run in iina mixie.
Strain the liquid and remove the seeds and the skin
Measure the juice
Heat sugar, water and citric acid together till it starts boiling. Switch off the fire and let it cool
Mix the syrup,juice, essence and preservaive together. Mix well
Fill in sterilized bottles
Dilute one part of crush with three parts of ice cold water and serve!!
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Yellow Zucchini Soup

2013-04-21T17:49:00.000+05:30

These lovely golden yellow summer squashes are the latest entry into the chennai markets.Technically squashes are fruits but usage is as a vegetable in the culinary world.Squashes are generally divided into two namely summer squashes and winter squashes.When they are harvested as an immature fruit , they are termed as summer squashes and when harvested as a mature fruit it is called as winter squash. The hot soup made from these lovely golden zucchini makes it a perfect morning starter on a nice lovely winter morning. So here is my soup for the winter!!
INGREDIENTS
Yellow Zucchini cubes   2 cups
Onion                            1
Garlic                           1clove
Milk                              1/4 cup
Oil                                 1tsp
Salt                                To taste
Pepper powder                to taste

PREPARATION
Cut the zucchini into cubes. Slice the onions into thin slices. Chop the garlic finely.
Heat oil in a pressure pan and fry the onions and garlic in it till the onions becomes transparent
Now add the zucchini and saute for a minut.
Add 4 cups water and pressure cook it for 3 whistles.Let it cool.
Now transfer only the vegetable pieces to the mixer and blend it till smooth. Transfer it back to the liquid in the pressure cooker
Add the milk,and mix well. Now add the salt
Let it simmer for 5 minutes
Sprinkle the pepper powder and serve hot
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Eggless Blueberry Boy Bait

2013-04-20T23:03:00.001+05:30

Blueberries in chennai!!!...Yes I did find a punnet of fresh berries. Costed me a fortune but I couldn't resist.Having procured this seasonal fruit, I wanted to bake something other than the muffins which I have already baked and googling for recipes I landed on Blueberry Boy Bait. I was intrigued when I first heard about this name, aren't you??Read more about this Here.Reading the recipe I knew it was a bait for everyone. Check it yourself

INGREDIENTS
Original recipe :Blueberry Boy Bait
All purpose flour    2 cups+1 Tbsp
Baking Powder    1 Tbsp
Salt    1 tsp
Butter 16Tbsp
Sugar    1 1 /4 cup
Milk    3/4 cup
Yogurt    1 cup
Fresh Blueberries 1 cup
Vanilla 1tsp

PREPARATION
Preheat the oven to 175C
Grease 9"*13" Pan
In another bowl beat butter and sugar together till fluffy
Add 1/2 cup yogurt, 1/4 cup and vanilla and beat further
Fold in half the flour mixture and mix till all the flour is incorporated.
Next add the rest of the milk, mix and then fold in the 1/2 of the remaining flour and then the yougurt and finally all the remaining flour. Mix well
In another bowl toss in the fresh berries with 1 tsp of the flour
Now gently fold in the berries in the batter
Spread in the prepared pan
Bake until the toothpick when inserted comes out clean neary 45-55minutes
Cool for 20 mts in the pan and then transfer to the serving plate
erve warm
This actually melts in the mouth, no wonder the name:-)
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Cucumber Gazpacho

2013-04-20T17:05:00.000+05:30

Hi
Next on Veg Nation is yet another cold soup:-)I had bookmarked this soup from Kalyani's blog and I must say it is a real change for the hot summer here.Cold soups are pretty easy to make and delicious to taste. Try this one to believe it!
INGREDIENTS
Seedless cucumber cubes 1/2 cup
Onion 1 small
Green chiilies without seed 1 small
Yoghurt 1/2 cup
Mint 4-6
Lemon Juice 2 tsp
Bread 1 slice
Cold water 1/2 cup

PREPARATION
Pulse all the ingredients . After a minute grind it smooth.
If the consistency is a little thick do add the necessary amount of cold water.
Transfer it to serving bowls and chill before serving
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Linking this to Summer Splash At Sizzling Tastebuds

Watermelon Gazpacho

2013-04-17T20:21:00.001+05:30

Seasonal fruits are here and the search for new recipes begins. Having made the watermelon juice so many times, wanted to make some not so sweet . When I told my daughter that I would be making the watermelon soup today, she was surprised ,She must have assumed that it was a hot soup:-)...Gazpacho is a tomato based cold vegetable soup originally served in spanish cuisine .This cold soup is a welcome change for this summer from the regular soups

INGREDIENTS
Watermelon cubes    4 cups
Cucumber                1
Red bell pepper       1
Minced shallot         3 tbsp
Parsley                   1/4 cup(optional)
Mint    2Tbsp
Olive oil                 2tbsp
Salt                       1/4 tsp
Pepper powder      1/2 tsp(optional)
PREPARATION
Cut the watermelons, shallots, parsley,Mint, Bell pepper into very small cubes.
Mix all these with salt, pepper powder and Oil
Blend 3/4 of this mixture until smooth
Transfer to serving bowls
Top it with 2 tbsp of remaining fruit vegetables mixture
Serve cold
It is truly a very refreshing Cold soup
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Linking this to Kalyani's Summer Splash

MuskMelon Juice

2013-04-16T22:21:00.000+05:30

Chennai is usually associated with heat and humidity. We experience three levels of this heat..mild heat when the other parts of the country is experiencing winter, bearable heat and the scorching summer heat.Being on a coast and in a rain shadow area, we cannot escape this heat and thanks to the global warming , this summer has started off with a huge temperature rise than usual.Instead of just thinking about this and sulking ,I decided to make this cool juice to take my mind off the impending three months of summer.
INGREDIENTS
Muskmelon cubes 2 cups
Cold water 1 1/2 cups
Lemon 1/2
Sugar/Honey to taste
PREPARATION
Transfer the musk melon , water and sugar to a blender and blend it till smooth
Squeeze the lemon and mix well
Pour into serving glasses, put some ice and serve!!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 27
Linking this to Kalyani's Summer Splash

Zarda-Kashmiri Sweet Saffron Rice

2013-04-15T21:12:00.000+05:30

Hi
When I read Valli's Post On Zarda, I was relieved because I had not yet cooked for the last post on traditional dishes and my mind refused to think for any recipes this recipe just fit into the groove. On Vaishali's suggestion Valli announced Zarda for ICC for this month and after having seen this on both Valli's and Vaishali's space, I thought it would be very easy as i had all the supplies mentioned in the recipe. Does this also happen to you , that u search desperately for some simple imgredient in the pantry and that just seems to have vanished???Well, that's exactly what happened here. I opened the basmati rice box and it was empty, opened the fridge and searched for tutty frutty, could find only the green ones...where are the reds and yellows????????(In my hubby's tummy I guess)...where are the pistachios????Omg I had only the saffron and almonds...yet this did not deter me...I cooked it and it is yummm. Thank you Valli and Vaishali!!!

INGREDIENTS
Basmati rice   2 cups
Sugar              1 cup
Pistachio    6 to 8chopped
Almond 6 "to 8chopped
Tutti Fruitty      handful
Cloves             3
Cinnamon 2
Ghee    1tbsp
Green cardamoms    4
Milk 1/2 cup
Yellow Food Color    Pinch
Saffron Strands        few

PREPARATION
Wash and soak the rice for 10-15 minutes. Drain it and keep aside
In a pan heat the sugar with just enough water and boil it till the sugar dissolves to form the dyrup. Switch off the fire and keep it aside.
Soak the saffron in warm milk and keep aside
In another pan, heat the ghee and add the cardamom, cloves and cinnamon and and when good flavour comes out add the rice and 1 cup of water and let it cook on a low flame.
When the water starts to dry up, add the milk and the yellow colour , mix well and let it simmer. When this milk starts to evaporate add the sugar syrup, mix well, Cook for 2 minutes and switch off the fire
Roast the dry fruits in ghee and add it to the flavoured rice
Taste very good!!
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Paruppu Payasam

2013-04-14T13:49:00.000+05:30

Today being Tamil new year day, cooked an elaborate lunch with Manga Pachadi, Vadai, Mor Kuzhumbu, Rasam, Poli and Paruppu Payasam. This payasam is made using green gram dhal and jaggery and is very delicious and easy to prepare.
INGREDIENTS
Green gram dhal    1/2 cup
Jaggery                  1/2 cup
Cardamom powder 1/4 tsp
Raisins                   few
Cashew                   few
Ghee                       1Tbsp
Milk                        1/2 cup

PREPARATION
Cook the green gram dhal in enough water till it becomes mushy. I cooked it in pressure cooker. Let it cool
Transfer the jaggery with 1/4 cup of water to a pan. Strain it and remove the dirt.
Now transfer it back to the pan and let it boil for 5 minutes
Now transfer the cooked dhal to this and mix well and let it simmer for another 5 minutes.
Sprinkle the cardamom powder, mix well and let it cool.
After it has completely cooled mix in the milk.
Pour the raisins and cashew fried in the ghee on this and mix well
Delicious payasam is ready!!

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