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 ..
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 🙂
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