Friday, September 25, 2015

Semiya Payasam

Vermicelli: 250 gm
Milk:  1 ltr + 1 cup
Water: 3/4 cup
Sugar: 1-2 tbsp
Sago Pearl: 1/4 cup
Ghee: 1 tbsp
Condensed milk: 150 gm
Salt: a small pinch

For Garnishing
Cashew nut: 2 tbsp
Raisins: 2 tbsp
Cardamom crushed : 3-4 pcs
Ghee: 1 tbsp

Wash and drain the sago pearls. Cook the sago pearl with enough water, again drain all water and set aside.
Heat ghee in a pan, fry the vermicelli till light brown.
Combine milk, water and condensed milk and sugar, Bring to a boil.
Add the vermicelli to the milk. Lower the flame. Keep stirring.
Add the cooked sago pearls. Turn off the flame when the payasam turned thick and vermicelli cooked well.
Pour the remaining 1 cup milk to the payasam and cook for 4-5 minutes.
Add the salt and crushed cardamom.
Heat ghee in a pan, fry cashew nut and raisins till golden brown and add to the payasam along with the ghee. Remove from fire. Serve hot.

Wednesday, September 16, 2015


Yard Long beans/ Neelan payar: 4-5 nos
Red Chouri/ Van payar: 1/4 cup
Ash Gourd/ Kumbalanga: 1/2 cup, cut into thin slices
Green chilli: 3-4 nos
Thick Coconut milk: 1/2 cup
Thin coconut milk: 1 cup
Coconut oil: 1/2 tbsp
Curry Leaves

Wash and soak the red chouri beans in water for around one hour, cook with enough water and salt. drain the excess water.
Cook together ash gourd, long beans, thin coconut milk and salt, cover and cook in low flame for 10-15 minutes or till the vegetables cooked.
Add the cooked vanpayar and stir well. Pour the thick coconut milk and cook for another 1-2 minutes, do not boil. Remove from fire.
Add the curry leaves also pour 1/2 tbsp coconut oil over the curry. Serve with rice.

Sunday, September 13, 2015

Ada Pradaman

Ada: 400-500 gm
Jaggerry: 1 cup
Sago/Chauvary: 3-4 tbsp
Thick Coconut milk: 1 1/2 cup
Thin Coconut milk: 3 1/2 cup
Cashew Nut: 3-4 tbsp
Raisin: 2-3 tbsp
Tiny Coconut slices: 3 tbsp
Dry Ginger:1/2 tsp
Cardamom crushed: 1/2 tsp
Jeerakom/Cumin seed: 1/4 tsp 
Ghee: 2 + 1+ 2 tbsp

Dissolve jaggery in a pan, strain the impurities(you can adjust the sweetness according to your taste). Cook the ada with 2-3 cups water or cook as per the instructions shown in the cover. Drain the excess water, rinse the ada in cold water. Cook the sago with enough water. When the sago turned transparent, remove from fire. Drain and keep aside. Add 2 tbsp Ghee in a deep bottom pan/ Uruli, Fry ada in low flame for 05-10 minutes.Stir continuously. Pour the melted jaggery. stir well, add 1 tbsp ghee. Pour the thin coconut milk to the ada. Cook for around half n hour or till it becomes thick. Add the cooked sago pearls. Then pour the thick milk to this and stir well, do not boil. Add the crushed cardamom. Remove from fire. In another pan add 1-2 tbsp ghee, fry coconut slices till golden color, In the same pan, fry cashew till golden color, then fry raisin. Add the fried items along with the ghee into the cooked pradaman, mix well. Serve hot...