Paal Paniyaram Recipe

:: Ingredients for Paal Paniyaram
raw rice- 1 cup
urud dal- 1 cup
coconut- 1
sugar- 3 cup
cardomom-2
oil to fry

:: How to make Paal Paniyaram
soak rice and urud dal for three hours. grind both of them
to paste by adding little
salt.extract coconut milk and add sugar and elachi.boil
the oil and take one spoon
of the paste aand fry it, it will come as a round balls
and add this balls in to the
coconut extracts.and the paal paniyaram is ready

Semiya Javvarisi Paal Paayasam

Semiya is an Indian style noodles mostly made of wheat. Javvarisi / sabudana are pearl like balls made of tapioca flour like sago. Whereas Paal means Milk and Paayasam means a Kheer (Hindi) or a rich pudding .
Payasam could be the typical dessert served with any Indian style full meals. We can make the paal payasam with milk and nuts alone with or without semiya . But the addition of Javvarisi gives a pearl like texture all over the dessert and it gives a sumptuous feeling too.
Javvarisi takes more time to cook than the semiya. So we should cook the Javvarisi first and then add the semiya.
Here goes the reccipe for the Semiya Javvarisi Paal payasam.

Semiya Javvarisi paal payasam / vermicelli kheer / milk payesh

Ingredients
Vermicelli / semiya - 150 gms
Javvarisi / sago /sabudana - 3/4 cup
2 % Milk - 2 cup
condensed milk - 4 tbsp
Sugar - 1 cup
Cashew nuts - 10
Raisins / dry grapes / kismis - 15
almond - 10
Saffron - a pinch
Cardamom - 4
ghee - 1 + 1 Tbsp
Water - 3 cup

Method:
Heat 1 tbsp ghee and fry the vermicelli till light brown.
(If we are using double roasted semiya, then proceed without roasting).
Boil 2 cups of water and add the Javvarisi (sago / sabudana) ,reduce flame, stir occasionally and cook covered till it becomes transparent.
Then add the semiya and cook it to tender.
Now add the sugar and continue to stir.
Put the saffron in the milk and dissolve it, add this milk to the semiya.
Powder the cardamom and add it to the mixture. (Store the skin of cardamom for tea).
Add the condensed milk and mix well.
Fry the cashew nuts and raisins in ghee and add them to the boiling semiya.
Put off fire immediately.
The consistency should be between thin and thick (easy to sip and drink).
Semiya Javvarisi paal payasam is ready!

Serving suggestion:
Pour the paal payasam into serving bowls and serve with spoon.
Chop the almonds into thin slices and sprinkle them over the hot payasam.
Serve as hot / cold dessert.
Makes nearly 6 cups (1 cup = 200 ml)of payasam.
Cooking time : 30 minutes.

Vermicilli Milk Dessert/Seviyan Kheer/Payasam

Vermicilli Milk Dessert is also known as Seviyan Kheer in India. In South India it is famously known as 'payasam'and is an integral part of a wedding or festival spread which is traditionally served on a banana leaf. It can be used as one of Baby's First Foods, since it is soft and cooked in milk. The condensed milk provides the required sweetness, no addional sugar is required.

Some like it hot, some like it cold, some would swear it tastes fantastic when its a day old! If you've already prepared kheer, do share how you like it.

Ingredients-

1/2 cup roasted vermicilli

1/2 cup condensed milk

1/2 cup coconut milk

1 cup whole milk

2 cardamoms

Raisins

Almonds

Preparation-

If your vermicilli isnt roasted make sure its roasted in ghee.

Peel cardamom and crush in pestle. Keep aside.

Pour the milk, condensed milk and coconut milk in a dish and heat on medium flame, stirring.

Bring this mixture to a boil.

When its boiling reduce the flame, add the roasted vermicilli and crushed cardamom. Mix and let it cook.

Once the vermicilli is cooked it will begin to float up in the milk. Add the raisins and take off the heat.

Garnish with almonds and serve hot, cold or even a day old.
Enjoy anyways

Rice Pongal

Ingredients
» Raw Rice -300 gms
» Moong Dal (yellow or green) 100 gms
» Hing powder -Half tsp
» Cummin Seeds- one or two tsp
» Black pepper- 10 to 12
» Cashew nuts-10 no
» Ginger- 1 inch piece
» Turmeric powder- half tsp (optional, if you like the colour)
» Clarified Butter or liquified Ghee- four tbsp
» Curry Leaves- 10 no (optional)
» Salt- to taste



Method
1. Heat Kadai. Dry roast rice and moong dal till they turn hot to touch.
2. Transfer the rice and dal to a container and wash three times in fresh water.
3. Add water four times the quantity of rice and dal and add salt.
4. Pressure cook for four whistles.
5. In a kadai dry roast cummin seeds and pepper for 2 minutes and powder coarsely.
6. Chop the ginger finely and keep aside.
7. Add one table spoon of ghee in the kadai and roast the cashew nuts (halved) till they turn light brown.
8. Add ginger, powdered cummin seeds, hing powder, turmeric powder and curry leaves and roast for a minute.
9. Take out the cooked rice and dal mix and mash well using a masher.
10. Add all the prepared ingredients and mix well with remaining ghee.
11. Rice Pongal is ready and can be served with coconut chutney.

Khara Pongal

Ingredients


» Moong Daal 1 cup
» Rice 1 cup
» Cashewnuts 10-12 no
» Cumin Seeds, Pepper Powder 1 tsp each
» Chopped Green Chilli 3-4 no (depending on size and taste)
» Dry Coconut Flakes 2 tbsp
» Turmeric Powder 1/2 tsp
» Salt to taste
» Water 3 to 3 1/2 cups

Method
1. Take a cooker and heat two tbsp of oil in it.
2. Wash moong daal and the rice and keep it separately.
3. Roast cashew in the oil and keep aside.
4. Now, add mustard seeds and cummin seeds.
5. When the mustard seeds start to crackle, add green chilli and fry for a few seconds.
6. Now, add the moong daal and fry for a minute.
7. Add water and the washed rice.
8. Also add coconut, salt and turmeric powder.
9. Close the cooker and allow it to whistle thrice.
10. After the cooker cools down, add the pepper powder, cashews and chopped cilantro leaves.

Note: You can use ghee instead of oil. Ghee gives a better taste.

Rava Pongal

Ingredients


» Rava 1 cup
» Moong Dal 1/2 cup
» Cashew Nuts 10 no
» Ghee 4 tbs
» Curry Leaves
» Chopped Ginger 1 tsp
» Blackpeppercorn 1 tsp
» Cumin Seeds 1 tsp
» Salt to taste

Method
1. Fry the rava without any oil till it is really hot to touch.
2. Fry the black pepper and cumin seeds in a teaspoon of ghee and make a coarse powder of them.
3. Fry the cashewnuts, curryleaves, chopped ginger and keep aside.
4. Pressure cook the moong dal with 1 cup of water.
5. After the pressure subsides transfer the cooked dal to a heavy bottomed pan and add a cup of water.
6. Add the required salt.
7. Allow this to boil well.
8. Add the fried rava to the above boiling (cooked) moong dhal in small measures and stir continuously till the rava is cooked completely.
9. While the rava is being cooked add the ghee little by little.
10. Finally, add the coarsely powdered pepper and jeera and the fried cashewnuts, curry leaves and chopped ginger.
11. If you want a spicy rava pongal you can also use a teaspoon of chopped green chilly.
12. This goes well with coconut chutney.

Sweet Pongal Recipe

Ingredients

» 1 cup Raw Rice
» 1/2 cup Green Gram Dal
» 1 cup Milk
» 3 cups Jaggery (powdered)
» 4 tbsp Ghee
» 2 tbsp Cashewnuts
» 2 tbsp Raisins
» 5 no Cardamoms (powdered)
» 2 no Cloves (powdered)
» 1 small piece Nutmeg (grated or powdered)
» A pinch of Saffron
» 2 1/2 cups Water

Method
1. Roast dry the green gram dal for a couple of minutes.
2. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside.
3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.
4. Strain the jaggery to remove the dirt.
5. Put the syrup once more on the heat and stir till it becomes slightly sticky.
6. Add the cooked rice and dhal.
7. Heat the 4 tbsp ghee.
8. Fry the cashewnuts and raisins and add to the pongal.
9. Add the powdered cardamoms, cloves nutmeg and saffron.
10. Mix well and serve hot.