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 ..:)
kerala garam masala
Cinnamon-4-5 small sticks
Nutmeg -small piece
Dry roast each ingredients until its raw smell goes
Roast each items separately.
Allow to cool
Then make to fine powder ..
Then strain and keep in a tight container
So home made Kerala Garam Masala is ready to use ..
White Rice/Pacha ari-2cup
Coconut pieces –
Water -1cup (approximately )
Take 2 cups of white rice ..
Wash well until clear ..
Then soak for 6 hours..
Then grind the rice in two three batches by adding small amount of water ..
The batter should not be too fine ..
Pour the batter to a container ..
Take bananas( 150gms) I used here
Peel and grind to a smooth paste along with rice batter
Then melt and strain jaggery ..(Here I took 300gms of jaggery ,melted in 1/2 cup water )
Pour this luke warm jaggery syrup in to the batter and mix well..
Roast coconut pieces in 2 tbsp of ghee until brown shade ..
Add this to the batter ..
Add cardamom powder and pinch of salt ..
Mix well..taste the batter ..
Adjust the sweetness according to ur taste ..
Sweetness should be bit higher than ur taste ,then only after frying the unniyappams will be perfect sweet
Close the batter and
Allow to ferment for 8 hours in a warm place ..
After 8 hours take an unniyappam mould and pour coconut oil
When hot pour one table spoon of batter in to each mould ,then adjust the flame to medium and flip the appams and fry until golden brown shade ..
When done keep in a strainer and wipe with a kitchen tissue
U can keep 2-3 days in refrigerator
When u want to serve ,take the appam from fridge and heat in the oven for 30-40 seconds ..
Then u will get soft unniyappam ..
So try this and share your feed back too
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
Idly rice -1/2cup
Urad Dal/Uzhunnu -1 1/2tbsp
Baking Powder-2 pinch
Oil -for frying
Sugar to coat-1/2 cup
Red food colour -two pinch
Soak idly rice and urad dal together for 3 hours ..Wash well and grind by adding little water to dosa batter consistency ..
To that add salt ,colour and baking powder mix well ..
For preparing sugar syrup ,add 1 cup of sugar and 1/2 cup of water and boil well ..Keep aside
(Maintain the hot temperature of the syrup for soaking the dumplings,if the sugar syrup is cold ,the candies won’t soak )
Heat oil in a kadai
Pour 3/4 th tsp of batter into oil
Fry the dumplings and when cooked drain and put into the sugar syrup and allow to soak for 10 to 15 minutes
When done remove from the sugar syrup ..
Take sugar in a plate and roll each thean mittayi in the sugar ..
U can serve it as hot or keep in a tight container and enjoy Thean mittayi 🙂
Don’t forget to watch my video .. 🙂 D Plz do subscribe my channel