Cabbage pulao without onion garlic part 1

https://youtu.be/E_YM7WZzpco

PULLIKACHAL

INGREDIENTS :
Medium lemon sized tamarind .. 2 Nos.. , Red chillies..20nos, asafoetida blocks . 4 Nos.,  methi seeds(vendhayam) -1/2 tspn, bengalgram dhal (kadalai oaruppu) -- 1 tablespoon and a handful,  coriander seeds (dhania)-- 1 tablespoon, jaggery-- 1 tspn,,  mustard seeds 2tspn, gingelly oil ( nallennai)_ 10 tablespoon. , turmeric powder 2tspn., salt__approximately 2 tablespoons. Add if needed later.

PREPARATION:
1.  Soak 2 Nos of tamarind balls of med lemon size in hot water.  Squeeze to a thick tamarind water with approximately 4 tumblers of water.
2.   In a kadai, roast 1/2tspn methi seeds and 4 blocks of asafoetida in a spoon of gingelly oil  till it turns red. Keep it aside.
3.  In a spoon of oil roast 12 nos of red chillies, a tablespoon bengalgram dhal and a tablespoon coriander seeds till dhal turns red. Keep it aside.
4.  Pour 10 tablespoon gingelly oil in a thick bottomed kadai. When its hot  split remaining 8 Nos  red chillies into 3 pieces and add along with 2 tspn of mustard seeds and a handful of bengalgram dhal. When dhal turns red pour the tamarind water.
4.  Add 2 tspn turmeric powder and allow it to boil. Stir now and then.
Let this boil for 5 mins.
5.  Finely powder the roasted methi seeds and asafoetida first  and to this add roasted chillies, coriander seeds and dhal amd make a coarse powder.
6. Sprinkle this powder on boiling tamarind water and keep stirring . otherwise powder will settle at the bottom and start charring.. So always stir after adding .
7.  Add 2tbspn salt and a tspn jaggery. Keep stirring.
8. Switch off when it becomes a thick paste.
Tips:  Always gingelly oil should be on top of pulikachal so that it lasts for some days.
To make tamarind rice, pour gingelly oil 3 spns to the hot rice. Let it cool. Then add the paste little by little and add some curry leaves and slowly mix with thin spatula preferably dosa ladle which has flat top to get tasty puliodharai. Add some more oil and salt if needed.

BINDI MASALA GRAVY

Ingredients:
Bindi.. 15 nos. Cut to 1 1/2 inches length, green chilly..2 nos., ginger.. 1 inch, garlic 2 nos., tomato..3 nos.,onion 1 no,, cashew 8 nos.,  curd (pref fresh) 2 tablespoons, everest Kashmirilal (red chilly pdr) 1 1/2 tspn, garam masala pdr (everest s good)..1/2 tspn, , turmeric pdr 1/2 tspn, salt , sugar 1/2 tspn, refined oil 2 tablespoons, ghee or butter 1 tablespoonful.

PREPARATION:
1. Shallow fry bindi in a tablespoonful of oil with salt required for bindi. It ll shrink. But dont roast and make it hard.  For this if you half close and shallow fry it ll come out well in 8 mins..  Keep it separate.
2. Finely chop onions.
3. Grind green chillies 2 nos ginger 1 inch and garlic 2 nos without adding water.
4. Coarsely powder 8 nos. Of cashew.
5. Make tomato puree .
6. In a pan pour a tablespoonful of oil and a half tbsn of butter or ghee snd splutter jeera..  Then add finely chopped onions and saute for 1 min. To this add the greec chilly ginger garlic paste and stir well for a min. Then add tomato puree and stir till the oil separates or for 4 mins. Then add required salt for the gravy,1 1/2 tsn chilly pdr,1/2 tspn garam masala,1/2 tspn turmeric pdr and stir for 1 min. Then add 2 tbsn fresh curd and coarsely crushed cashew and stir well for 1 min. Then add the shallow fried bindi and 1/2 tspn sugar and  stir for 3 mins or till gravy thickens. Dont forget to stir or curd will char the bottom. Switch off and transfercit to the hot pack and add 1/2 tbsn butter or ghee.

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BISIBELABATH

Ingredients:
Rice 1 1/4 tumbler, Tur dhal ..little less than 3/4 tumbler, tamarind.. a small lemon size, beans..7 nos., carrot...2 nos., potato .. 1 no. (All these 3 vegetables cut into small pieces/cubes) , small onion..8 nos,  khuskhus..1 tablespoonful, coconut scrap..1/2 coconut' scrap or 4 tablespoons scrap, red chilly..9 nos., methi seeds..1/4tspn,asafoetida. 1 katti (this s preferable to powder) , urad dhal(ulutham paruppu)..1 tspn, bengalgram dhal (kadala paruppu) ..1 tspn, coriander seeds (dhania).. 6 tspn, cinnamon (pattai)..2 nos, cloves..3  nos, cardamom..1 no., refined oil ..3 tablespoonful, ghee..3 tspn., curry leaves, turmeric pdr..1 tspn, required salt., water .. 5 tumblers inclusive of tamarind juice.  (( 1 rice : 4 water (including tamarind water) is the normal measurement.))

PREPARATION:
1.  Soak tamarind (small lemon size) in hot water and make puree and keep.
2. Cook the measured tur dhal with littlecturmeric pdr and keep.
3. In a kadai dry roast khuskhus (it ll splutter and turn red with nice aroma) and keep it separate.
4. Roast coconut scrap to nice red colour in med flame and keep it separate.  (Kopparai can be used instead of fresh coconut which ll add nice flavour to the bath).
5. In a tspn of oil roast methi seeds 1/4tspn, urad dhal 1 tspn , bengalgram dhal 1 tspn, asafoetida 1 katti, coriander seeds and red chillies and keep aside.
6. First powder khuskhus in the small jar and on top of it add roasted coconut scrap and powder it. Take 2 spoons of this powder and keep it separate.  (Save this to    add at the end). 
Then add the reat of the roasted ingredients to this and makeca fine paste by adding tamarind juice.
7.  Pour  3 tbspnful oil in a kadai and splutter cinnamon cloves and cardamom and add small onions and saute. Then add all the cut vegetables and fry for 2 mins andvkeep aside.
8.  Wash rice well and keep.
9.  In a cooker pour 5 tumblers of water and when it is boiling add the washed rice and stir. To this add the ground paste, cooked dhal, turmeric powder, remaining tamarind juice,  onion and veg from tge kadai, curry leaves and required salt and mix well. Close the cooker. When the steam comes SIM THE STOVE, OPEN AND STIR WELL ONE MORE TIME AND CLOSE. KEEP THE  FLAME HIGH FOR THE STEAM TO DEVELOP AGAIN. WHEN STEAM COMES PUT WEIGHT VALVE AND SIMMER THE STOVE (Important) and switch off after 8 minutes.
Open the cooker after 15 minutes. You will see liquid on top. Dont panic. Mix nicely . Keep in medium flame  on the stove and stir well mashing well while stirring for 3 minutes and remove from flame.Add the khuskhus and coconut powder 2 spns.  Add ghee and mix well and transfer it to hot pack.

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Palak creamy soup

Ingredients:
Palak.. handful, onion .. 1 no. Finely chopped, fresh cream..1 tbspnful (without this also you can make tasty soup), corn starch .. 1 tspn mixed in 3 tbspn of cold milk, salt, pepper powder, butter (preferable) or ghee .

PREPARATION:
In a tbspn of oil saute onion and add cut palak leaves and stir for 2 mins. To this add 2 cups of water and boil for 2 mins and cool. Blend this to a smooth paste.  Mis a tspn of corn starch and cold milk and add it to the blended paste and boil well. Remove from flame and add a tbspn of fresh cream if avlb. Serve hot with salt, pepper and butter/ghee.
This soup comes out tasty and never tastes raw.

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PALAK PULAO

Ingredients :
Palak .. a handful
Coriander leaves .. 2 tablespoons
Green chilly .. 1
Badam .. 4 nos.
Kashmirilal .. 1/4 ..1/2 tspn
Garam masala..1/4 tspn
Jeera /cumin powder.. 1/4 tspn
Turmeric pdr.. 1/4 tspn
Ginger garlic paste .. 1 tspn
Pattai/cinnamon ..1  cloves..3  cardamom . 1 star..1 bayleaf..1
Onion..  1 funely chopped
Tomato..1 finely chopped
Rice ..1 cup
Water.. 1 3/4 cups
Roasted cashew fr garnishing

PREPARATION :
1.  Soak 1 cup basmati rice after washing for 15 mins
2. Grind handful of palak, green chilly 1 no. and badam 4 nos. Into a fine paste by adding little water.
3. Finely chop onions and tomatoes.
4. In a kadai roast few cashews in a spoon of ghee and keep it aside.
5. To the left out ghee add a tablespoonful of refined oil and splutter cinnamon cloves cardamom star and bay leaf .
Then add onions and saute till it becomes slightly brown. Then add finely chopped tomatoes and 1 tspn ginger garlic paste and stir for 2 mins . Then add the palak mix paste,1 tspn cumin pdr,1/2 tspn Kashmirilal, 1/4 tspn garam masala pdr,1/4 tspn turmeric pdr and stir till water s absorbed.
Then add the soaked rice after draining the water and stir for a minute.
In a pressure cooker pour 1 3/4 cups of water and add tge required salt for the pulao and add the contents in the kadai .Mix well and close with lid. When the steam comes open the cooker and stir once again and close andbputvtge weight valve and SIMMER THE STOVE FOR EXACTLY 5 MINS and switch off the stove. You can open after 12 mins and mix well softly without breaking the rice and garnish with roasted cashew.
Important:The method of cooking here is direct and no vessel is kept. This s faster. You wont get the whistle so stritctly watch the time and switch off in 5 mins.

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Bread veg cutlet

SNACK VARIETIES : BREAD VEG CUTLET

THINGS REQUIRED : for 18 to 20 cutlets of the size shown in the pic.

Bread crums (you get this in stores or you can dry bread in microwave oven and powder it and keep)

corn flour 2 tablespoonful, bread half loaf to three fourths, peas half cup, beans 10nos finely chopped, carrot 2 nos. finely chopped, 2 medium size potato , 2 medium sized onions finely chopped, kashmiri chilli powder 1 spn, everest garam masala powder 1 spn., salt, green chillies 3 nos. oil for frying.

METHOD :

1. Wash and cook peas, beans and carrot with required salt and without water in a separate bowl in the pressure cooker.  Above this wash and cut potatoes and add little salt and  water and keep in a separate bowl and close the cooker with lid..  After steam comes, put the weight valve and switch off after 6 mins. Dont ve to simmer the stove.

2.  Peel the potatoes and mash it well and keep it aside.

3.  Drain water from the cooked vegetables and keep the water separate.

4. Heat little oil in a kadai and spluter half tspn jeera, and add finely chopped green chillies and finely chopped onions.

5.  When it becomes slightly brown add the cooked vegetables, salt if needed, one tspn kashmiri chilli pdr and 1tspn garam masala pdr and stir for 2 mins and transfer it into a bowl.  Allow it to cool.

6.  Mix the mashed potatoes to the above.

7.  Make small balls and keep aside.

8.  Sprinkle the water (if you ve the drained vegetable water you can use) on the bread and make it in to a non sticky dough.  Take care when adding water. Dont ve to remove the brown part from the bread. This dough preparation can be done even before you prepare the vegetable mix   for good results.

9.  Add water (if you still have the vegetable water you can use it here) and little salt to the corn flour and make it in to a light consistency.  It should not be too thick nor too watery consistency.

10.  Spread bread crums in a plate (you may add now and then to avoid wastage).

11.  Take a medium lemon sized bread dough and make a cone like shape to stuff the veg ball (like how you do for thengai poorana kozhukatttai) and keep the veg ball inside and close it and roll into a ball shape, flatten it on palm and dip it in cornflour and then put in bread crums plate and see to it that bread crums is all over the cutlet.

12. Prepare 5 at a time.

13. Deep fry in oil till golden brown comes.

14.  You can even shallow fry if you want. 

15.  Eat the tasty cutlet with hot and sweet sauce.

(For additional taste, you can grind 1or 2 green chilly with little salt and mix it with potato or bread dough and prepare if you want it little more spicy)

IDLI / DOSAI MILAGAI PODI

THINGS REQUIRED :
 Red chillies - 1 cupful, salt - required qty, asafoetida (katti perungayam) - 3 katti, kadugu - 1 spn., uluthamparupu (urad dhal) - little less than half cup, bengalgram dhal (kadala paruppu) - little less than half cup, gingelly oil - 1 1/2 spn,


PREPARATION :
1.  In a spoon of gingelly oil roast 3 katti of perungayam , 1 cup of red chillies (long chilli is good for this) after tearing each chilly into 2 pieces along with the required salt (kal uppu is preferred).  Always roast chillies in small flame for good colour. Transfer this separately into a tray.
2.  In the same kadai, pour half spoon of gingelly oil splutter 1 spn. of kadugu and then add urad dhal and bengalgram dhal and roast it to red colour. See to it that you  do not roast it to black or nearly black.  
3.  First powder roasted chillies, asafoetida and salt.  Transfer it separately.
4.  Coarsely powder the roasted dhal mix and add it to the powdered chilly.  Mix well.
5.  Store in a closed container after sometime.

VARIETY PICKLES : GINGER THOKU

GINGER THOKU :


Things required :  Ginger 1 cup, tamarind - 1 medium lemon sized tamarind (soaked in hot water - less than 1/4 tumbler), salt, red chillies - 3 nos., jaggery (vellam) - 2 tablespoonful, oil - 4 tablespnful, turmeric powder - little.


PREPARATION :


1. Remove the skin of ginger and finely chop it.
2.  Grind the chopped ginger with soaked tamarind along with its water, salt, 3 nos., jaggery,  red chillies and make it into a fine paste.
3.  Heat oil in a thick bottomed kadai and transfer the paste and add 1/4 tspn turmeric powder.  Mix well till the excess water is absorbed and oil starts to come out.
4.  Taste  and add salt or some more jaggery if required.
This tastes really good.  Can be used as a pickle or eaten with  chapathi or any other south indian tiffin.

VARIETY RASAM : 6. JEERAGA RASAM

JEERAGA RASAM : METHOD :1


Ingredients :  Tamarind - 1 medium lemon size, salt, curry leaves, sambhar powder - 2 tspn, katti perungayam - 1 katti, jeeragam - 1 tablespoon, tur dhal (thuvaram paruppu) - 1 spoon, ghee little to splutter kadugu and curry leaves.


Preparation :


1.  Soak tamarind in hot water and take the puree.  Or use tamarind as it is.  
2.  Add salt, 1 katti perungayam, 2 tspn of sambhar powder and curry leaves and mix well.  For this rasam, we dont add tomato.
3.  Boil it for 5 to 7 mins.
4.  Make a paste of 1 tbspn of jeeragam and 1 tspn tur dhal in little water and add it to the boiling rasam.  Add more water to the required level. Altogether 4 tumblers of rasam can be made for this measurement.  So check when adding water to avoid it becoming more watery and less tasty.
5.  Switch off when yellow froth appears on top.  Do not boil it.
6.  Splutter 1/2 spn of kadugu and little curry leaves in 1 spn of ghee and garnish rasam.  No need to add coriander leaves or cooked tur dhal water for this rasam.


METHOD :2.


Upto point 3 said above is the same.
4.  Add 1 tspn of tur dhal to the rasam in the beginning itself when boiling.
5.  After it boils for 6.7 mins, add the required amt of water and allow the yellow froth to appear on top and do not boil.
6.  Coarsely powder jeeragam and 5 nos. of pepper and splutter it along with kadugu and curryleaves in 1 tspn of ghee and transfer it to the prepared rasam

SNACK VARIETIES - BREAD BONDA

BREAD BONDA :
Things needed :  potato, onion, green chillies, bread.
How to prepare :
1. you can make this out of left out potato onion curry.  Or you make potato onion masala with green chillies.
2.  Take a bread slice.  It is yummy with sweet bread even.  So use any bread which is available with you.
3.  Slightly dip the bread slice in water and immediately squeeze out water by pressing it inbetween two palms.
4.  Keep the masala in the centre and just press the bread slice and roll it on hand closing on all sides.
5.  Keep all the balls ready and then deep fry in medium flame.

TIFFIN VARIETIES : ARISI UPMA (RICE UPMA)

ARISI UPMA 


Things required :    Raw rice - 1 tumbler, water - 2 tumblers, red chillies - 3 nos., kadugu, ulutham paruppu, katti perungayam - 2 katti (break it into tiny pieces), salt - 1 1/2 tablespoonful, coconut scrap - 2 tablespoon.


PREPARATION :


1.  Take one tumbler of raw rice.  Fill upto the blade level in mixie jar and run the mixie (not continuously).  Check each time to see if rice is broken uniformly.  Break into rava (not v fine rava like bombay rava).  Dont ve to sieve it.  You can use it as it is.  Measure and keep it.
2.  In a kadai, pour 1 1/2 tbspn of refined oil or nallennai (i prefer this) and when it is hot splutter kadugu, perungayam, then add red chillies - 3 nos. (break it into 2 or 3 pieces), then ulutham paruppu.  When it turns red, pour 2 tumblers of water (for each tumbler of rava - flat topped).
3.  Add required salt.
4.  When it boils, add coconut scrap - 2 tbspn (you can add more also.  This gives taste and softness to the upma).
5.  Then add the upma rava sprinkling it fast and stirring simultaneously to avoid lump formation.
6.  When almost all the water is absorbed, transfer the upma to a vessel and pressure cook in a cooker with the lid on the vessel (must).  When steam comes, put the weight valve and switch off the stove after 8 mins.
7.  After 15 mins, open and stir with the dosa karandi to get a tasty upma. 
Adding a spoon of pure coconut oil to this will add more taste to this arisi upma.

TIFFIN VARIETIES : ADAI

ADAI 


Things required :
Boiled rice (puzhungal arisi) - 2 and half tumblers,  kadalaparuppu (bengalgram dhal) - 1/2 tumbler, tur dhal (thuvaramparupu) - 1/2 tumbler, urad dhal - 1/4 tumbler, red chillies - 8 nos., green chillies - 5 nos., asafoetida (perungaya katti or powder) - 4 katti or 3/4 spn of powder, salt, curry leaves.


PREPARATION :
1.  Soak boiled rice separately.  Soak tur dhal , urad dhal and bengalgram dhal all three together separately for minimum 2 and 1/2 hours.
2.  In a mixie  first coarsely grind red chillies, green chillies, perungayam and salt and then add handful of soaked rice and grind.  When it is coarse, add a handful of soaked dhal and grind it coarsely. Dont grind continuously.  Use it like a whipper so that it is not ground to a fine paste.  Repeat this each time and grind  soaked rice first and then soaked dhal on top of it.  When it is fully done, mix well.  Batter should not be very thick nor very thin.
  If you grind the same in a grinder, first grind all chillies , salt and perungayam and then add rice and when it s coarse, add all the soaked dhal and grind it coarsely.  Be near the grinder as it ll be done in few mins.  Add curry leaves.  
3.  Use a thick dosa tawa as it ll take little longer to make this adai.
4.  Heat the tawa and add 1/2 spn of gingelly oil (preferable) or refined oil and spread it well.  Sprinkle water to check if it is hot and not very hot.  Then spread the adai maavu and make 2 or 3 holes in the centre with the dosai karandi.  Pour a spoon of oil in the centre and the sides.  Keep the stove in slow medium flame.  When one side is cooked and when you see the nice colour at the bottom, turn the adai and pour another spoon of oil.  
5.  This adai tastes good with vellam (jaggery) and dosai molagai podi too.  With avial also it tastes very good.


MURUNGAI ADAI :


Add chopped murungai keerai to the fresh adai maavu and prepare adai.  This is very very tasty and healthy.


ONION ADAI :


Add chopped onions to the adai maavu for onion adai.  You can add chopped onions to the pulicha adai maavu too.


VAZHAIPOO ADAI :


Add chopped vazhaipu to the fresh adai maavu for vazhaipoo adai.


6.  You can keep the rest of the adai maavu in fridge and use it the next day which ll also be very tasty but see to it that it is not watery .  This is called pulicha adai which is really tasty.


Add some more kadalai maavu and chilli powder and mix well and deep fry small balls of this maavu for adai bonda too.  (This is not kunukku.  It is different.  Recipe of kunukku follows.)

SCHEZUAN PULAO / RED PULAO

SCHEZUAN PULAO / RED PULAO


Things required :  Refined oil - 1 1/2 tablespoonful, ghee - 2 teaspoonful, jeeragam - 1/2 tspn, pattai - 2nos.., clove - 1 no., cardamom . 1 no., green chilly - 1 no., beans - 5 nos., carrot - 1no., potato - 1 medium, green peas - little (if available),  basmati rice - 1 tumbler, everest kashmiri chilli powder - 1 tspn, everest kitchen king masala - 1 tspn, salt, water - 1 3/4 tumblers.


PREPARATION ;


1.  Slit green chilly 1 no., cut vegs into thin slices.
2.  In a tawa splutter 1/2 tspn jeeragam, 2 pattai, 1 clove and 1 cardamom in 1 1/2 tbspn of refined oil and 2 tspn of ghee.
3.  Add green chilly 1 no. slit vertically.
4.  Add the cut veg and fry for a min.
5.  Add the washed and drained basmati rice.
6.  Add 1 tspn of kashmiri chilli powder, 1 tspn of kitchen king masala powder and 1/4 tspn of turmeric powder and required salt.
7.  Stir without breaking the rice till all the water is absorbed.
8.  In a cooker pour 1 3/4 tumblers of water directly and transfer the contents from tawa to the cooker.
9.  Stir well.
10.  Close it with the lid.
11.  When steam comes well, put the weight valve and simmer the stove (important) and keep it for exactly 5 mins.  (why I say 5 mins exactly is, if you keep for some more time, pulao will be sticky and lesser time is also not enough ).
12.  Open after 12 mins and stir and serve hot.
Always use dosa karandi for all these pulao varieties as this will not break the rice.

PUDHINA PULAO / GREEN PULAO

PUDHINA PULAO / GREEN PULAO


Things required : Refined oil - 1 1/2 tablespnful, ghee - 2 teaspoonful,  Cinnamon (pattai) - 3 nos., cloves - 3 nos., cardamom - 1 no.,   green chillies - 3 nos., ginger - 1 inch, garlic - 2 nos, pudhina leaves - 1 small bunch, beans - 5 nos., carrot - 1 no., potato - 1 small, fresh peas - handful (leave this if its not available), basmati rice - 1 tumbler, water - 1 3/4 tumblers, salt.


Preparation :


1.  Take pudhina leaves and wash well and keep.  No need to cut.
2.  Crush 1 inch ginger and 2 nos. of garlic in mixie without adding water.
3.  Cut 5 nos. of beans, 1 no. carrot and 1 small potato into thin slices.
4.  Slit 3 nos. of green chillies vertically.
5.  Wash basmati rice and keep.
6.  In a tawa, heat 1 1/2 tablespoonful of refined oil and 2 tspn. of ghee.
7.  Splutter 3 pattai, 3 cloves, 1 cardamom and add slit green chillies and ginger garlic paste and then pudhina leaves. Fry this for a min.  Then add the cut veg and fry for a min.  Then add washed and drained basmati rice.
8.  Keep stirring with a dosa spatula carefully without breaking basmati until all water is absorbed.
9.  Add salt.
10.  In a cooker pour 1 3/4 tumblers of water and transfer the contents from tawa to the cooker.
11.  Mix well and close .
12.  When steam comes, put the weight valve and simmer the stove (Important) and keep it for exactly 5 mins.  Since you wont get the whistle,  see to it that you switch it off in 5 mins.
13.  Open after 12 mins and stir once softly without breaking basmati rice. Tasty green pulao is ready.

KADALA PARUPU PAYASAM OR POLI PAYASAM

KADALA PARUPU PAYASAM :

Things required :  Kadala paruppu (bengalgram) - 1 handful, coconut scrap - 2 handful, jaggery or vellam - 2 handful, cardamom - 3 nos., cashewnuts - 5 nos., milk - 2 karandi or more as required.

Preparation :

1.  Dry roast kadalaparuppu to golden colour and add water to the level of paruppu and pressure cook with the lid. 

2.  Cool it and dont drain the water.  Grind it in a mixie along with the coconut scrap (2handful) and cardamom and vellam to a paste (can be slightly coarse also).  If jaggery (vellam) is not very clean, add little water to jaggery and mix it on hand and filter it and use while grinding the cooked dhal.

3.  Transfer it to a thick bottomed vessel, wash the rest of it with water and transfer.

4.  Boil this.  It should not be very thick while you start boiling.  You can add water if it is thick.

5.  Keep stirring and boil for 3 - 5 mins. and remove from stove.

6.  Add milk to the above only after removing from the stove.  This is important.  Add milk to the required consistency. 

7,  Add roasted and broken cashewnuts.

This is a very tasty payasam and can be prepared for puja also.

SEMIA PAYASAM

SEMIA (VERMICILLI) PAYASAM :


Things required :    Semia (not very thin semia) - handful, ghee - 1 spn., sugar - 1 and 1/2 karandi approximately, cardamom powder - little,  cashew - 5 nos., milk - 3/4 lit, rice flour - 1/2spn.


Preparation :


1.  In a spoon of ghee first roast the cashewnuts and break into small pieces and keep it aside.
2.  In the same tawa roast a handful of semia (bambino and MTR are really good) until it turns white or slightly golden colour.  Dont roast it to brown colour.  Dont take it unroasted also.
3.  In a thick bottomed vessel boil 3/4 litres of milk and when it is boiling add the roasted semia and stir without forming lumps.
4.  Simmer the stove and keep stirring now and then initially and continuously stir when it starts thickening.
5.  When it is thick, mix half a spoon of rice flour in a tablespoon of milk and pour it in the boiling semia.  This is to avoid  cuddling when you add sugar to the boiling semia in milk.
6.  Add 1 1/2 karandi of sugar to the above.  It ll immediately become thin after adding sugar.  So boil it for some more time and then remove from stove.
7.  Add cardamom powder 1/2 spoon and roasted and broken cashew.
If you feel it has thickened too much after cooling add some more milk and not water for rich taste.

CARROT KHEER

CARROT KHEER :


Things required :  Fresh carrot - 1/4 kg, milk - 3/4 lit, sugar - approximately 1 and half karandi, cardamom powder - little, roasted cashews - little.


Preparation :


1.  Peel of carrots and cut vertically into 2 or 4 pieces.  
2.  Pour milk upto the level of carrots and close it with a lid and pressure cook for 8 mins after you put the weight valve.
3.  Cool it and drain milk and keep it separate.  First make the carrot to a fine paste with litte of this milk.  Check if it is finely ground.  Pour some more milk if needed.  Then transfer it to the thick bottomed vessel.  Pour the rest of the drained milk to the rest of the carrot paste and transfer it to the vessel.
4.  Boil it for 8  mins with the balance milk (totally you need 3/4 lit of milk).  For added taste you can thicken the rest of the milk on the other stove and pour it to the carrot paste and boil.
5.  Remove from stove and add 1 and 1/2 karandi of sugar and stir well.
6.  Add cardamom powder (little is enough) and roasted and broken cashews.
This is very tasty if it is chill also.
For added taste and richness you can grind the soaked and peeled badam 6 nos. along with the carrots and prepare.