Poha or aval has high nutrient value.It is a wholesome meal. Good source of carbohydrates,packed with iron,rich in fibre and a good source of antioxidants and essential vitamins.It is light on the stomach and can be easily digested.
Today I’m going to share with you a sweet recipe with you all. Easy to prepare sweet. It’s PAYASAM recipe.
Jaggery. .3/4 to 1 cup
Cardomom powder..1 TSP.
In a kadai. Add ghee to it.
Then add cashews and kismis fry and keep aside.
Now add Poha to it.Fry it will become crispy.May be for 2 mts.
Now add milk and allow it to get cooked.
Meanwhile put jaggery in water heat a little and then filter for impurities.
An easy snack or breakfast .This can be made very easily if you have rice flour at home.
Rice flour……..1 cup
Salt as needed
Curry leaves few.
Urad dhal…..1/2 tsp
Mustard seeds..1/4 tsp
Coconut grated….1/4 cup
Take a bowl and put rice flour into it.
In a kadai add little oil when it gets heated add mustard seeds when it splutters add urad dhal then add broken red chillies and then curry leaves when it gets fried add to the rice flour and keep aside.
Add coconut scrapings.
Now boil two cups of water with salt and 1 tsp oil.
Add it to flour.
Now mix well with a laddle without any lumps.
Make balls out of it.
Now keep it in a steamer and cook till it gets done.
If this is not for neivedyam you can add chopped onions and fry with red chillies and then add to the flour.This has a different taste.If for breakfast can have with coconut chutney.
This Sunday recipe is prepared with white peas,mango, coconut as the name suggests.This is very famous in beach especially Marina beach. Invariably those who visit beach never miss to taste this. As this is mango season thought of trying this recipe.The crunchiness of onion,tanginess of mango and the taste of green chilies everything adds to the flavour.
Soak white peas for 8 hrs or overnight
White peas…….1 cup
Raw Mango..5 TBS Coconut…..3 TBS Onion……3 TBS Green chillies….1 to 2
Ginger…..1/2 inch piece
Red chilli powder..1 TSP Mustard seeds…..1/4Tsp Urad dhal…..1/2 tsp
Lemon rice is an easy recipe.They call it as chitrana which is rice based dish prepared in South India.Lemon rice is one among them. It just take few minutes to prepare if we have precooked rice. We can take this for travel too.It is s citrousy flavour.
Cooked rice…..1 cup
Urad dhal….1/2 tsp
Peanuts….12 to 14 nos
Red chillies…..2 Nos
Green chillies…4 nos
Bengal gram…2 tbs
Ginger grated…..1 tbs
Turmeric powder…1/2 tsp
Lemon juice….juice of 1 to 2 limes
Cooked rice should not be sticky.
1.In a kadai put oil.
2.Add mustard seeds when it splutters addurad dhal when it turns brown add Bengal gram then add red chillies.
Now add curry leaves and chopped green chillies and cashews.
Fry till it gets toasted.
Add cooked rice with salt to it
Finally add lemon juice to it.
Serve with papads or any vegetable fry.
Another method is to add lime juice to the ingredients after frying and finally add cooked rice to it.
Four years have passed since I have started blogging. So I thought of sharing a sweet recipe this time.Among many payasam recipes this time I thought of sharing Kerala style pal payasam. Both my daughter and son likes this very much.I have used chemba pachari which gives u this Color. This is very tasty.No Kerala Feast or Ona Sadya is complete without this palpayasam.
Kerala raw rice or chemba pachari……1/2 cup
Take 1/2 cup raw rice rinse it well and keep it aside.
Take a pressure cooker add 2 cups of milk and 1/2 to 1 cup water and sugar. Cook for a whistle.
When the pressure releases open it and add 2 cups of milk . Add 2 tsp ghee.It will get thicker.
Another method can add milk maid to make it more creamier.
In Kerala when they serve palpayasam for feast they serve with Boli.
Another point is for this payasam they don’t add any fried cashews but can if you like can add.
When cooking in the pressure cooker see the quantity is only half of it.
We can use rose Matta rice too.
When the milk cooks for longer time in slow heat the Color changes.
There are many varieties of payasam.Today thought of sharing one which is made using milk.My son likes all varieties of PAYASAM especially when it is made with milk.Its an easy preparation and also very tasty one.
Cardomom…3 or 4
Sugar…….1/2 to 3/4 cup
Cashew… chopped 1tsp
Ghee…..2 to 3 TBS
Soak sago for half an hour.
Put ghee in a heavy bottom pan.
Fry cashews in ghee and keep aside
Roast vermicelli fry it and keep it aside.
Now add sago and fry it.
Add water and cook .
When it is half cooked add semiya to it.
Then add milk and cook.
Finally add fried cashew nuts.
1. Can change the proportion of sago vermicelli.
2. This thickens after cooking so keep little milk aside and add before serving.
Puliyodare,Pulihora or Tamarind rice is a common rice recipe in South Indian States.This is a main course dish. This is usually a neivedyam for Pooja’s both in homes and also in temples.Also this is travel friendly recipe . Best for lunch box too.
Ingredients for mix
Urad dhal……….2 TBS
Coriander seeds..1 TSP
Red chillies …4 or 5
In a kadai first put Channa dhal then urad dhal and dry roast it for sometime.then add coriander seeds ,pepper corns,methi seeds and red chillies. Fry a little then add asafoetida.After roasting put it in mixer grinder and make it into a fine powder.Keep it aside. Can refrigerate it and use while preparing the mix.
Ingredients for the mix
Mustard seeds…1/4 TSP
Urad dhal……1/2 TSP
Channa dhal…1/2 TSP
Jaggery a small piece.
Gingelly oil ..4 tbs
Turmeric powder…1/4 TSP
Salt as required
In a kadai add gingelly oil.
When it gets heated add mustard seeds then urad dhal and Channa dhal.
When it gets roasted add red chillies and curry leaves.