Peel both Avocado and Mango and cut into small cubes ..
Blend well with milk or water along with honey or sugar ..
U can increase or decrease the amount of water or milk ..
Serve immediately ..
Enjoy this healthy Smoothie ..
Note: If u want u can add ice too..But i never use 😉
By the by what is the difference between juice and smoothie ?
Smoothie : this is when the whole food is blended into a thick drink using all of the fruit – except for the skin and seed depending on what it is (this should be obvious..I hope!) Smoothies are great as the fibre from the fruit provides sustenance, filling you up and it gets your bowels moving .
Juice – this is when ONLY the juice is extracted from the fruit or vegetable leaving the fibre in the pulp collector at the back of the machine..
In a deep bottomed kadai (we usually use uruli for making payasam) or in cooker add 1 1/2 Lil of milk ,2 1/2 cup of water and 1/2 cup of sugar .
Cook them in a very low flame .Stir well occasionally .
Cook this milk till its become 1/2lit .
By that time u can see a light pink colour .
Now add washed rice with 3 cup of water and 1 cup of sugar .(if the rice is very big just crush )
Stir occasionally. Cook till the right consistency of ur choice ..
If u want u can add cardamom powder and roasted cashew nuts ..So the tasty payasam is ready to serve(we are getting the pink shade because we are making the 11/2 lil milk to half lil by cooking it in low flame .
This is the secret behind the taste also .So if u want the authentic payasam please show patience and take time and make like this ) otherwise u can try another method( If u are too busy )
If u want to make this payasam in cooker ,then take one handful of rice ,1 litre of milk and 1cup of sugar ..Add everything in a cooker and cook till the first whistle comes(in very low flame ).. Remove the weight after the pressure settle down..Transfer to this delicious payasam to the serving dish .Add cardamom powder and mix well…
Here I am sharing the recipe of our traditional vishu katta…In thrissur we make this as a thick form ,thats why its called Vishnu katta .. But in some places like cochin and palakkad ,they make in the form of kanji .. .We cant celebrate vishu without vishu katta and vishu kani…In the day of vishu after seeing the vishu kani early in the morning ,we used to have vishu katta as breakfast ….So Enjoy a great vishu …..
Raw Rice -2 1/2cup( unakkalari,the rice which we use to make palpayasam) if u don’t get unakkalari u can use raw rice (pacha ari which we used to make idly)
Cumin seeds-3/4 tsp
Cooking Time-1 hour
Extract thick coconut milk( onnam pall) and filter it (3 cup).
Lightly crush cumin seeds and add this to the coconut milk and keep it aside …
Now add some more water and grind again and extract thin coconut milk(8 1/2cup).
Soak rice of 20 minutes and wash properly drain and keep it aside..Heat the uruli or big thick bottomed vessel(if u have nonstick kadai its the best) ….Then add the 2nd coconut milk and bring it to boil in medium flame.Stir occasionally for not to curdling the milk .
When it began to boil, add the rice into it,close the vessel with a lid and cook..
When its 1/2 cooked add the salt …Don`t forget to stir occasionally. ..So when the rice is 3/4th cooked then add the 1st extract of milk with cumin seeds ..
..Stir continuously till the rice is cooked and become a thick gravy .Stir carefully coz the water in the milk will began to splutter .When done the oil is begin to come out from vishu katta ….
So when its done take it from the kadai or uruli and pour into a steel plate or banana leaves and fill it fully (if u have banana leaves use that only ..(the vishu katta will be more tastier )…With a banana leaf or a spatula wipe the top portion and make it even..