Payasam Rice-2 handfull
Sugar-1/2 to 3/4 cup
Salt-one pinch
Water-1cup
Milk-1 L
Method
Soak rice for 20 minutes ..
Wash well and drain
In a big cooker add rice ,water ,sugar and milk ..
Boil well ..
Then close the cooker and cook for 30 minutes in low flame .
Then switch off the gas and allow to cool..
After cooling down open the cooker and add pinch of salt ..
So easy and tasty milk payasam is ready to serve.
If u want Ambalapuzha style pink rice payasam ,extend the cooking time to 1 hour ..
Can adjust the sugar level according to ur choice ..
If u want u can add cardamom ,cashew nuts and raisins ..But in Temple payasam they won’t add any of these ..
If u want to get that exact smell and taste of temple payasam u can add one fresh krishana thusli leaf (basil )and some chethi poo .:)
So dears hope u enjoyed this easy yummy pal payasam ..Do watch the video to know the exact cooking method
Vermicelli -1cup
Carrot-1/2
Beans-5
Onion-1/2
Green chilli-1/2-1
Ginger-1tsp
Curry leaves-
Mustard seeds-1/2tsp
Urad dal-1/4tsp
Cashewnuts-5
Dry red chilli-1
Salt
Water-1 -11/4cup
Oil-2tbsp
Hing Powder-2pinch
Method
Roast vermicelli for 5 minutes in low flame ..
Keep aside ..
Heat oil in a kadai
Splutter Mustard seeds,urad dal and curry leaves .
Then add cashewnuts and saute
Now add onion ,ginger and green chilli saute for few seconds
Then add carrots beans and salt ..
Saute for few minute
Then add hing powder and mix
Add boiled water and allow to boil
Add vermicelli and mix well ..
After all the water has evaporated close the kadai and cook in low flame for 5 minutes
Then puff up with a fork
Semiya uppuma is ready to serve
U can serve with chutney ..
Potato-2 big
Carrot-2 medium
Beans -10
Peas-handfull
Big Onion -2medium
Ginger garlic paste -1tbsp
Green chilli-3
Curry leaves-1 string
Coriander leaves –
Salt
Turmeric powder-1/4tsp
Garam Masala -3/4tsp
Pepper powder-1/4 to 1/2 tsp
Oil-for frying
Bread Crumbs –
Egg white
or
All Purpose four -3tbsp
Water –
Method
Cook all vegetables by adding small amount of water ..
One whistle in medium flame is enough
Boil potato and mash well..
Heat a kadai and heat oil
Then add chopped onion,ginger garlic paste ,green chilli,curry leaves and saute till raw smell goes .
Then add turmeric powder and garam masala ..mix well ..saute for few seconds
Then add cooked vegetables and potato mix well
Add coriander leaves and mix well
check the salt and spice level .. Add pepper powder according to that
Now cook this mix till dry
Then allow to cool .
If the mix is still have moisture and cant able to roll to cutlet shape ,
Then mix some bread crumbs to it till u get a nice texture
Then wet ur palm and make in to shape ,dip in maida water or egg white then roll in bread crumbs
Keep this in freezer for 15 to 20 minutes b4 frying ..
This will help the cutlet not to break while frying ..
Heat oil and place cutlet and shallow fry in both sides till golden shade .
Remove to a kitchen tissue ..
So our lovely and tasty vegetable cutlet is ready ..
Have with ur fav chutney or tomato sauce
So plz do watch my youtube videos and share ur feedback too ..:)
Idli Rice -2cups
White Poha-3/4cup
Urad dal-1/2 cup plus 2tbsp
Fenugreek seeds-3/4tbsp
Salt-1tbsp
Ice water -1/2cup
Water -as needed
Method
Soak everything separately by washing thoroughly for 4 hours ..
Soak poha in 1 cup drinking water ..all others in tap water
Then after 4 hours first grind poha and fenugreek seeds together to a fine paste ..
Here I didn’t add extra water to grind poha
Transfer this batter to a big container ..
Then grind urad dal by adding ice water to a fluffy consistency ..
I added 1/2 cup of ice water .. It may vary ,but don’t put too much water ..
Then batter should be thick
Pour that also to the container ..
Then grind rice in two – three batches by adding enough water..Grind to not that very fine paste ..but grind nicely ..Watch the video ..so it will be more clear ..
Then pour that too to the container ..
Finally add rock salt and mix thoroughly with hand for 2-3 minutes
The batter should be thick ..
So very careful while adding water when making idli ..
Close the container and allow to ferment for 10 to 12 hours ..
I use to keep my batter in my balcony ,if u r living in a very cold country ,u can wrap ur batter container in a woollen blanket to help fermentation …otherwise can keep in the oven by putting the light on ..
After the fermentation ,boil a steamer by adding enough water and place the idli mould ..
Pour batter to each mould and steam for 7 to 10 minutes ..
When u insert a skewer it must come out cleanly ..
Then remove from the steamer and allow to sit for 5to 10 minutes
Then de-mould them ..
So ur soft spongy idli is ready to serve ..
And serve with ur favourite chutney ,sambar etc..