Payasam Rice-2 handfull
Sugar-1/2 to 3/4 cup
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
Dry red chilli-1
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 ..
Big Onion -2medium
Ginger garlic paste -1tbsp
Curry leaves-1 string
Coriander leaves –
Garam Masala -3/4tsp
Pepper powder-1/4 to 1/2 tsp
Bread Crumbs –
All Purpose four -3tbsp
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 ..:)
Pepper powder-2pinch (opt)
Soak green peas in water for 6 hours
Then cook till done .. Don’t over cook it ,then it will become mushy (for me in medium flame one whistle is enough )
Heat Oil in. a kadai
To that add finely chopped onion, chopped ginger, chopped green chilli,curry leaves and saute till transparent
Then add salt and mix..
Now add Egg one by one and scramble ..
Then add cooked green peas and mix well ..Cook for some more time ..
Finally sprinkle pepper powder
Serve with onion rings ,tomato pieces and lemon wedges
So don’t forget to try this simple egg peas thoran 🙂
Hello friends ..
Happy New Year dears .. Lets start this sweet 17 with an easy sweet 🙂
Tender Coconut Water-1L
China Grass/Agar-Agar -6gms
Cut China grass into small pieces and add one cup of coconut water and soak for 15 minutes
In a vessel add remaining water long with sugar and salt ..
Allow to boil ,then add soaked china grass and stir well
Stir till everything got dissolved
Then strain and pour into small moulds of ur choice
After reaching the room temperature transfer to fridge for the pudding to get set
It will take 3-4 hours
Then take out from the refrigerator and un mould and serve
So the yummy refreshing pudding is ready
So don’t forget to make and send me the feed back ..
Watch video for a clear instruction 🙂
Idli Rice -2cups
Urad dal-1/2 cup plus 2tbsp
Ice water -1/2cup
Water -as needed
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..
If u still have any doubts u can mail me firstname.lastname@example.org
or connect me through Fbpage https://www.facebook.com/veenajanscurryworld/
Payar Mani-2 cups
Crushed Chilli flakes -21/2 tsp
Curry leaves -1 string
Coconut Oil-2 tbsp
Remove cowpeas and wash well and keep aside
In a cooker add these peas along with water and salt
Cook for 3 whistle in medium flame
When done keep aside
Crush small onion ..
Heat a nonstick kadai and add coconut oil
Then add curry leaves and saute for a min
Now add crushed small onions and saute till the raw smell goes ..
When it began to change its colour ,add crushed chilli flakes and saute
Saute till its raw smell goes ..
Now add cooked payar and mix well..
Allow to cook until all the water dries up
By that time ur mezhukkupuratti will be mixed well and coated well with small onion chilli mix ..
Check the salt
So the tasty mani payar mezhukkupuratti is ready to serve