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Akka
Vermicelli Kesari looks relli interesting :)
China gras sweet is tempting too , but im afraid if i would get any china gras or agar2 here ..
Selvi ka , Dev ka , Madhu , suvai akka, sudha akka ..how r u all ?
enaku 4 days holidays ..so i am soo vettti ..lol
Can any one of you post me pasiparuupu payasam please ...
nithishri, am gud...how have u been?... aalye kaanom indha pakkam!!!
Suvai, here is mom's kongu rasam powder recipe..sorry to keep u waiting for so long...I wanted to see how it's made in person so tht I can post the exact measures & procedure... kaalaila thaan new baTch of rasam pwd ready aachu...:)
Dry roast the following ingredients one by one.
1. Dry red chillies -2 - roast until color changes a bit & chillies become crisp
2. 1/2 tbsp thuvar dhal- roast until golden brown
3. 1/2 tbsp coriander seeds - roast until slight golden color & flavourful
4. 1 tbsp katti perungayam(asafoetida) pieces - roast until it becomes fully white(nalla poriyanum)
5. 2 tbsp peppercorns- roast until it starts to splutter.
6. 3 tbsp jeera seeds - roast until slightly golden & flavourful.
7. 3 sprigs curry leaves - roast until it becomes crisp
Let the ingre cool down & grind to a coarse powder.
Nithi ma here is the payasam that you wanted.
Make it during your holidays and enjoy.
Payathamparuppu Payasam
1 cup pasi parupu
1 cup Jaggery -
1 1/2 cups of milk
3/4 cup evaporated milk
2 pods caradmom
2 tbs ghee
7 to 8 cashews
12 to 15 raisins
- 3 tsp coconut pieces (optional)
Procedure:
First in a pan, put a tsp of ghee and fry the raisins and the cashews till they turn into brown in color. Fry the thinly sliced coconut in ghee and keep it aside.
Then after removing the nuts+ fruits, in the same pan put the moong dal and fry till it turns to slightly golden color. Add water to the dal and cook it. (here you can either pressure cook or can do the stove top cooking).
In a separate vessel, take about 1/2 cup of water and prepare the jaggery syrup and filter it to remove any dirts. Add this syrup to the cooked dal and let it cook further together. When it starts to boil add milk to this and let it cook again for some time.
Now add the cardamom powder, Evaporated milk and when it comes to boil again add the ghee fried cashews and raisins & the coconut pieces and switch off the stove.
Your payatham paruppu payasam is ready. Server it hot or cold, your choice and it's tasty either way!
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Kongu rasam:
1. Take about 500 ml dhal water.
2. We cook the dhal in a vessel(not pressure cooker). So we add a small tomato to it when the dhal is cooking. When the tomato becomes slightly tender & the skin splits open, remove it form the dhal & peel the skin. Mash it. If u r using pressure cooker to cook dhal, u can use raw tomato or steam cook it separately.
3. Extract juice from about a small gooseberry sized tamarind & add it to the mashed tomato pulp. Add 1/2 tsp KMP, turmeric & salt to it . Mix
4. Crush 3 garlic pods.
5. Heat a tsp oil. Splutter mustard & then add 1/2 tsp jeera & 1 dry chillies broken, 1/2 to 1 green chilly, curry leaves & the garlic. saute for 30 secs.
6. Add in the tamarind-tomato mix & let it boil until the raw smell of tamarind goes off.
7. Add the dhal water. Check for salt. When it starts to foam & u see small bubbles here & there, switch off flame. Do not let it boil.
8. In the serving vessel, add 1- 1 1/2 tsp of kongu rasam pwd & cori leaves. Pour the rasam immediately to the serving vessel, mix once & close it with a lid until serving time.
Variation: My MIL uses only tamarind(no tomato) & KMP for rasam. She just crushes some fresh jeera & pepper pwd everyday & add it to the rasam. Her KMP smells & tastes a bit diff from mom's KMP...maybe coz of the ratio of the ingre... I'll try to gert her KMP recipe sometime later.
Mom grinds a fresh batch of rasam pwd every month...
Payathamparuppu payasam...my fave...:) we add normal milk instead of evaporated milk... rest all the same...I like mine cold...:slurp:
K, really amazed... ella recipeum photo eduththu readyaa vechu irukeenga... kaeta udane recipe varudhu photovudan...:thumbsup:
Thanks Dev for the kongu rasam powder and the method
how to make it. I will try soon.
I am posting your valakkai cutlet soon.
Thanks. Kugan.
I will also post the picture of my crumble sooji cake.
:oops: :oops:
can anyone tell me what is the tamil name for Matki?...I think it's also known as moth beans...
Hi
Made avarakai mothai as specified few pages back.
Came out very well. Thank you for this nice recipe.
Dev, thnaks, will meet some other time. We are also having guests for NY here.
Sure Sudhaka...:) Guestku coftea mattum senju thanthidatheenga... :shaking: :lol:
Naan inniku avarakkai mothai seiyalaamnu irukken...:slurp: