Paruppu Payasam
Paruppu Payasam is a delicious Indian dessert made with lentils, coconut milk, milk and jaggery. It is made during festivals and special occasions. I usually make it just with milk but this time as per my sister’s advice I also added some coconut milk which made this a lot of more richer and delicious. Try to use the thick or the first milk extracted from the coconut. For more details about how to extract coconut milk, read “How to extract coconut milk“. Preparation time: 40 minutes No of servings: 5 Ingredients: Moong Dal – 1/2 cup Chana dal – 2 tbsp Jaggery – 1/4 cup Milk – 3/4 cup Fresh coconut milk – 1 cup Ghee or clarified butter – 1 and 1/2 tsp Cashew nut – 1 tbsp Cardamom – 2 pods A few saffron strands Method of Preparation:...
Read More
Paal Payasam (Version 2) / Milk and Rice Kheer
Rice Kheer is an Indian dessert which will be very tasty and is generally made for special occasions. For making Rice Kheer, we have to stand and near the cooking range for a long time to reduce the milk. But for this version of Rice Kheer we need not stand and wait. Only thing is the gas consumption will be more but definitely no strain :). Time of Preparation : 5 minutes Cooking Time : 3 hours No of Servings : 4 to 5 Ingredients: Milk (Full fat or 2%) – 5 cups Basmathi rice (washed) – small handful (around 3 tbsp) Saffron – a pinch Sweetened Condensed Milk – 1/2 can (7 oz) Ghee – 1 tsp Method of Preparation: Take a pressure cooker and add a tsp of ghee. Slightly toss the Basmathi rice and add the...
Read More
Quinoa Payasam/Kheer
Recently I’ve started eating quinoa a lot. As I said before in my Quinoa biryani recipe it doesn’t taste bad. This Gokulashtmi I wanted to make kheer and thought why not make a kheer with quinoa. My husband was little hesitant with the idea. Surprisingly it came out really delicious and tasted soo good. It tasted more like sago kheer and Karthik liked it too. It’s healthy and tastes good too. Double dhamaka in one recipe. Preparation Time : 30 minutes No Of Servings : 3 Weight watchers Point : 6 Ingredients: Quinoa : 1/2 cup Water : 11/2 cups Milk : 2 1/2 cups Brown Sugar or Granulated Sugar : 1/4 cup(adjust according to your sweet level) Cardamom : 2 nos (pressed) Cashewnuts : 6-7(roasted in ghee) Raisins: 6(roasted in ghee) Ghee : 1 tsp Saffron: a pinch...
Read More
Aval Payasam (Beaten Rice Pudding) and Happy Pongal 2011
Wish you all a Happy Pongal!!!!!! It is traditional to make pudding (Payasam) for special occasions like Pongal festival. So I made this aval payasam and it came out really good. If you try it, I hope you enjoy it too. Aval/Poha is nothing but beaten rice. It looks like dry rice flakes. Preparation Time : 30 minutes No of Servings : 4-5 Ingredients: Aval: 2 cups Ghee: 2 tbsp Condensed milk: 1/4 cup Milk: 3 cups Sugar: 1/4 cup (adjust according to your taste) Cardamom Powder: 1/2 tsp Pista (pistachio nuts), cashews, almonds and dry grapes : 1/2 cup Method of Preparation : Heat a tbsp of ghee and fry the poha/aval for couple of mins or till it become light golden brown and keep it aside. Heat a tbsp of ghee and fry all the nuts and...
Read More
Chakka Payasam – Jack Fruit Kheer
Jack fruit kheer or Chakka Payasam is a popular sweet in Kerala. The main ingredient of this kheer is Chakka Varatti or Jack fruit Jam. This jack fruit jam is made by cooking steamed ripe jack fruit , ghee and jaggery. It lasts for over an year without loosing its taste. We make Chakka Varatti during the jack fruit season and use it through out the year for making Elai Adai, Chakka Payasam and other sweets. This Chakka Payasam is a simple yet delicious sweet for any occassion or an auspicious day. Here you go… Preparation Time: 15 mins (with ready made chakka varatti) No. of Servings: 4 to 5 Check here for the recipe of Chakka Varatti or Jack fruit jam. Ingredients: Chakka Varatti or Jack fruit jam – 3 tbsp Powdered Jaggery – 1/4 cup Coconut Milk –...
Read More
Moong dal Payasam (Kheer) – Lentil Pudding
I’ve already posted a different version of Moong Dal Kheer in ST. I made little changes and tried this version. It came out really tasty. So I wanted to share it with everyone. With the goodness from the lentils, you can make this quick dessert without the usual guilt. Moong dal is more known for the signature dish – Pongal but it can also be used to make desserts such as this Kheer. It’s the easiest dessert which can be make it in 30 minutes. Ingredients: Moong dal/Yellow split bean : 1 cup Ghee : 3 tbsp Milk : 2 cups Jaggery /Unrefined sugar syrup: 1/2 cup Sugar : 1/4 cup Shredded coconut : 4 tbsp Cashews : 8-9 Dry grapes : 9-10 Method of Preparation: Soak the moong dal for 15 minutes, after that drain them and keep it...
Read More
Coconut and Rice Kheer – Thengai Arisi Payasam
Kheer or Payasam is an Indian dessert made for festivals and special occasions. Coconut and Rice kheer is popular in South India and I love this kheer just for the combination of rice and coconut cooked in milk. To sweeten this dish, we can add either sugar or jaggery. I prefer sugar to jaggery for this payasam. Finally enhanced with the flavor of cardamom and fried cashew nut. It is a bit time consuming but very simple procedure. Try this and let me know how it turns out. Preparation time: 30 minutes Cooking time: 2 hours No. of servings: 6 t0 7 Ingredients: Basmati rice – 4 tbsp Shredded coconut – 1/2 cup Milk – 8 cups Sugar – 3/4 cup Cardamom pods – 4 Broken cashew nut – 2 tbsp Ghee (clarified butter) – 1 tsp Method of Preparation: Soak...
Read More
Semiya Payasam
Preparation Time : 40 minutes No of servings : 5-6 Spice Level : 0 out of 5 Ingredients: Semiya (Vermicilli) : 1/2 cup Milk : 2 cups Cashewnut : 10 (Crushed) Cardamom (Elachi) : 1/2 tsp Ghee : 1 tbsp Sugar : 3/4 cup For Grinding: Grated Coconut : 1 tbsp Cashews : 6 Method of Preparation: Roast Semiya in a 1/2 tbsp of Ghee and when its turn in to Golden Brown remove it from heat and keep it aside. Heat 1 1/2 cup of water in a heavy Bottomed Vessel and add roasted semiya in to it. When it comes to a boil add sugar, milk, ground coconut and cashew mixture, boil it for 5 minutes and remove it from heat. Fry the cashews in remaining ghee and put it in the above mixture add Elachi/cardamom in...
Read More
Paal payasam
Paal Payasam is a delicious Indian dessert also known as Rice Kheer. It is a traditional dish made for special occasions and festival times. Rice is cooked in milk and reduced to a rich creamy texture. If you have less time to prepare this dish you can use condensed milk instead of sugar which takes only a few minutes to thicken. Preparation time: Ingredients: White Rice/Basmati rice – 1/4 cup Milk – 6 cups Sugar – 1/2 to 3/4 cup Broken cashew nuts – 1 tbsp Saffron – 5 to 6 strings Ghee or clarified butter – 2 tsp Method of preparation: Heat a teaspoon of ghee in a pressure cooker and add rice. Roast it for a few minutes until a nice aroma starts spreading. Rice should not change color. Add a cup of milk and pressure cook...
Read More
Tamil Varusha Pirappu Recipes – Tamil New Year Recipes
Wish you all a Happy Tamil New Year!! Tamil New Year is celebrated on the first month of the Tamil solar calendar, Chithirai. It is celebrated by the Tamil population in Indian and around the world. From wikipedia: The Tamil New Year follows the Nirayanam vernal equinox and generally falls on 14 April of the Gregorian year. 14 April marks the first day of the traditional Tamil calendar. The Tropical vernal equinox falls around 22 March, and adding 23 degrees of trepidation or oscillation to it, we get the Hindu sidereal transition or Nirayana Mesha Sankranti (the Sun’s transition into Nirayana Aries). Hence, the Tamil calendar begins on the same date observed by most traditional calendars in India as in Assam, West Bengal, Kerala, Manipur, Mithila, Odisha, Punjab, Tripura etc. not to mention Nepal, Bangladesh, Burma, Cambodia, Laos, Sri Lanka and...
Read More
Karthigai Deepam Recipes
Happy Karthigai Deepam to all our readers!!! Karthikai Deepam is a traditional Hindu festival observed in South India.It falls in the month of Karthikai (mid-November to mid-December) as per Tamil calendar. This occurs on the day when the moon is in conjunction with the constellation Karthigai (Pleiades) and purnimai. This constellation appears as a group of six stars in the firmament in the shape of a pendant from the ear. Many legends and lyrical poetry have grown round this star. The six stars are considered in Indian mythology as the six celestial nymphs who reared the six babies in the saravana tank which later were joined together to form the six faced Muruga. He is therefore called Karthikeya, the one brought up by the Karthigai nymphs. Houses and streets are lit up with rows of oil lamps (Deepam) in...
Read More
Onam Festival Recipes
Wish you all a very Happy Onam!! Onam is one of the most important festivals celebrated by the people from Kerala (located in South India). This festival is celebrated every year for 10 days in the Malayalam month of “Chingam” which falls between August and September. These 10 days are celebrated as a harvest festival and also as a homecoming for King Mahabali, who was banished by Lord Vishnu in Vamana avatar. For more details please refer here. All the 10 days are part of Onam celebrations and each and every day is celebrated with various traditional rituals starting from making “Pookalam” (rangoli with flowers) on the front yard of houses everyday for the 10 days which marks the beginning of Onam and set the tone for the celebrations. The celebration continues with conducting Vallam Kali – Snake boat races...
Read More
Varalakshmi Vratham and Recipes
Varalakshmi Nombu Or Varalakshmi Vratham is a sacred ceremony observed by Hindus in the tamil month of Aadi or Sravana (Hindu Calender month) which falls between July and August. Aadi is an auspicious month and a lot of festivals and religious ceremony are observed in this month such as Aadi Perukku, Aadi ammavasai, Aadi Velli, Aadi Pooram, etc. On the day of this Vratham, married women worship Goddess Lakshmi for the well being of their husband and family. Varatham is a Sanskrit word, meaning “Vow” or “Promise”. It denotes a religious practice or actions which includes fasting, doing pooja, reciting mantras/prayers, etc. I am sharing a detailed procedure of the Varalakshmi Vratham rituals that we follow at home. It may vary with each household. This may be of help to the beginners or anyone who wants to know about...
Read More
Pori Urundai for Karthikai Deepam
Happy Karthikai Deepam to all our readers… Karthikai Deepam is a festival observed in India in the month of Karthikai (tamil month). Temples, houses and streets are lit with rows of oil lamps or agal vilakku and the sky is lit with fireworks. This festival is grandly celebrated in Thiruvannamalai, located in Tamilnadu. It is celebrated for 10 days and on the 10th day Mahadeepam (a huge lamp) is lit on top of the Annamalai hill which is said to be visible around a radius of 40 km. This is perhaps the oldest festival in the history of Tamilnadu. On this day, we make Pori Urundai or Puffed Rice Balls, appam, Neyyappam and share it with our family and friends. A grand feast is also prepared on this day which includes rice, sambar, rasam, kootu, kurry, vada, payasam, appalam,...
Read More
Diwali Delights 2012
Diwali is known as the “festival of lights”. This year Diwali falls on Tuesday, November 13. And this year we are planning to bring you recipe videos for some of the sweets and savories that we have posted so far. Here is a list of most recent recipes added to Diwali Sweets and Savories. Malai Sandwich Badam Halwa Coconut Burfi Carrot Halwa Kalkandu Chakkarapongal Nutty Kheer Oma Podi Quinoa Payasam Double Ka Meeta Mixed Nut Brittle Ashoka Halwa Click on each picture for the corresponding recipes and find the rest at Diwali Sweets and...
Read More
Navratri/Golu Festival and Recipes
Wish you all a Happy Navratri!!! Navaratri or Navratri is a renowned festival celebrated by Hindus in the month of October. Navaratri means “nine nights”. This festival is celebrated for nine nights and 10 days consisting of ceremonies, rituals, fasts and feasts. The festival is dedicated to Durga, the mother goddess who also represents power. Durga annihilated the demon Mahishasura after a relentless battle lasting nine days and nights. The 10th day being Vijayadashami or Dasara meaning Victory celebrated for the destruction of evil. Navaratri is celebrated in different ways in different parts of India. During this period Goddess Durga, Lakshmi and Sarawathi are worshiped for noble virtue and strength, wealth, wisdom/knowledge. Growing up in the Southern India, I have always known the way we celebrate there. But my friends from different parts of India, have described their way of...
Read More
Diwali Sweets and Savories
This year Diwali falls on October 26. And we are looking forward to celebrate this Diwali with some wonderful sweets and savory dishes. In India, most of the sweet shops will be crowded at this time to buy different kinds of sweets and other delicacies. But it is always special when we prepare them at home with love and distribute it to our family and friends. Besides, there are other special dishes that we prepare on this auspicious day. And I am happy to share all these recipes with you and wishing you a safe and wonderful Diwali. Sweet Recipes: Adhirasam Badam Halwa Badam Puri/Almond Puri Basundhi – Creamy Milk Pudding Badam Kheer – Almond Milk Kheer Baklawa – The Sweetheart Middle Eastern Dessert Besan Laddu Besan Rava Ladoo Cashew Badam Burfi- Cashew nut and Almond Cake Cashew Besan Burfi...
Read More
Sabudana Kheer – Sago Kheer
Happy Tamil New Year and Vishu to all our readers… Today is Tamil Varusha Paruppu or Tamil New Year and tomorrow is Vishu, which is the new year festival celebrated in Kerala. I made sabudana payasam which is one of my favorite dessert. I like the chewy texture of it in the kheer. It is simple and yummy. Here you go… Preparation time: 60 minutes No. of Servings: 8 Ingredients: Sabudana or javvarisi – 1/2 cup (any size) Milk – 4 and 1/2 cups (I used 2% milk) Sugar – 1/2 cup Ghee or clarified butter – 2 tsp Cashew nut – 1 tbsp Raisins – 1 tbsp Method of Preparation: Heat a tsp of ghee in a pan and fry sabudana till it puffs up. On the other side boil 2 cups of water in a sauce pan....
Read MoreChristmas Recipes
Recent Comments