Saturday, July 24, 2010

Paal Paayasam/Milk Kheer

Hooray!!!!! It is my 100th Post!!!! :) So Happy to Celebrate this.  What started as a Simple Time-pass, has grown into a Passion.Thanks a Ton to all my Blogger Friends/Readers for taking their time out, reading my post and  giving  those lovely, encouraging comments. It is these Wonderful Words that feed my Passion!!!
I m Celebrating My First Mile-Stone with this Paal Paayasam/Milk Kheer. Paal payasam is a goto sweet in my home. I make it very often, every fridays, whenever we feel like having a dessert,i make paal payasam. I remember the first time, i made paal payasam, it was for my hubby,rather would be that time. I made like a thick porridge, but he didn't utter a word, he praised that it tasted yumm. But after marriage, when i made it better than the first time, he teased me to his heart content. Thank God, i can make this even in my sleep, and can proudly say that i have mastered our family dessert to perfection! 


3.5 cups of full fat milk
90 grams condensed milk or 1/3 cup of sugar
3 tbsp  Raw Rice 
3 tbsp Badam, roughly chopped
3 tbsp Cashew, roughly chopped
2 generous pinch of saffron or 4 pods of Cardamom
  • Soak the rice in a bowl of water for 20 minutes.
  • Boil Milk in a heavy bottomed Pan. Keep the flame simmer.  Once the milk starts boiling, add saffron. Drain the excess water from the rice and add it to the boiling milk. Keep Stirring and keep the flame low to avoid burning. 
  • I normally add 2 stainless steel spoon to the bottom of the vessel, so it doesn't burn at the bottom. Boiling milk will bring the malai/fat to the sides of the vessel, so scrap the sides of the vessel often and add the malai back to the boiling kheer. 
  • Once the rice is cooked, that is after 15-20 minutes, add condensed milk or sugar and stir well. After 5 minutes, add the chopped nuts and let it simmer for another 5 minutes. Take it off the flame. Serve it warm or cold. 
  • I usually add saffron to my paal payasam, you can avoid saffron and add just cardamom for a white kheer.
  • Instead of using whole rice, you can also pulse the rice in the mixer coarsely and add it to the milk, this will also quicken the process of cooking and will give more thickness to the kheer
  • The kheer tend to thicken, as it cools, if it thickens more, add 1/2 cup of warm milk and a tsp of sugar to the kheer, mix well and serve.

Sending this Kheer to Iftar Moments Event @ Taste of Pearl City by Umm Mymoonah
And Also to Festive Food - Rakhi 2010 @ Indian Khana by Priti

Friday, July 23, 2010

Vazhaithandu thayir Pachadi/Banana Stump in Yoghurt Sauce

The Biggest Advantage of staying @ Chennai for me is i dont have to cook, either it is my Amma's place or my in-law's place. The Only difference is former place i get to eat what i want, whereas the later i got to eat whatever i get!!!! :)

Even before booking my tickets, my hubby called up my Appa Amma and gave some standby instructions!!! A Strict NO NO to Coconut, Sugar, Sweets and Oil!!!! No White Rice!!! And a Compulsory 1 hr walk daily!!!! Coz we met with a Endocrinologist and a Dietician a week before i left to Chennai. So far things are going good except for the 15 days @ my in-law's place, where it is a Strict NO NO to Diet!!! :).

This Banana Stump in Spicy Yoghurt Sauce/Vazhaithandu Thayir pachadi, amma makes me often, for the goodness of Fibre. I m not sure whether this helps you in weight loss or not, but i m damn sure of the taste!!! itz yummy!!!!

1 Medium-size Vazhaithandu/Banana Stump
1 Tomato, finely chopped
2 nos Green Chilli, Finel chopped (increase this if you want it to be more spicy)
2 tbsp freshly grated Coconut (i used only 1 tbsp, since i suddenly remembered my Dietician!!!!)
1 cup Low-fat yoghurt
Salt to taste

Remove the outer layer of banana stump and Chop it finely. Grind it with rest of the ingredients to a fine paste with little water. Mix this beaten yoghurt.
Heat a tsp of oil, splutter mustard seeds, hing and add a tsp urad dal. Once the urad dal turns brown, pour this over the yoghurt sauce. Enjoy with your regular meal.

Tuesday, July 20, 2010

Coconut Chutney/Thengai Thogayal My MIL's Version and Some Gupshup

A Very Long, unexpected break from blogworld. Came down to Chennai, thinking i will be able to do some justice to my blog too, but sadly, i couldnt literally touch the PC all these days. From the day i landed here @ Chennai, it was Shopping almost everyday till we reached the station to catch the train to Hyderabad for the Wedding!!! Even the security outside Kumaran/Pothys started asking us, "enna Madam, innaikuma??? :)"
Had a Great time @ the Wedding. Next Exciting thing after the wedding was the Blogger Meet!!!! So Happy to meet the face behind Great Blogs!!!!
Now Atlast found some time for my very own blog. Thengai Thogayal/Coconut Chutney is a condiment and it makes a great combo with idly/dosa & Rice. This is my MIL's Star Recipe. Every time My Hubby comes down to Chennai, This chutney is made almost everyday, exclusively for him!!! Now, this brings a J feeling to me!!! There are certain things that are so special in our life, nothing can replace them!!! one such thing in my dear hubby' s life is his Amma's Thengai thogayal. 
Now let go to the recipe

3 tbsp urad dal
1 cup freshly grated coconut/1/2 shell flesh of a medium-sized Coconut
9 nos Red Chillies
a small ball of tamarind  (Size of a Gooseberry)
a fistful of fresh Coriander
Salt to taste

Roast urad dal and Red Chillies with little oil. Grind it with rest of the ingredients to a paste. I prefer it to be little coarse!!!! Transfer it to a bowl.

Heat 1tsp of oil and splutter mustard seeds and a pinch of hing and pour it over the thogayal/chutney. Enjoy with idly/dosa or even with rice.

This Thogayal stays fresh/Good for 2 days, when handled with care. Use a Clean,dry spoon and store it in Refrigerator.
Thachi Mamu with Thengai Thogayal, mmm!!!! yummy!!!

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