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Hello R and Sowmiya,
Thanks for your reply. I used 5 ltr. cooker. The vessel's capacity i used inside the cooker is 5 to 6 cups. I used 4 cups of milk. After 2 whistle(I kept in high) i reduced to low-med setting. And it happend at 22nd min.
Should i reduce the amount of milk?(Hope so) Then should i keep the stove in low instead of low to med?
Kavitha, now I understood; mine is a bigger one, so the pressure is low and since yr cooker is small and so, the pressure will be high. So, it is overflowing though you keep 4 cups of milk whereas it does not happen to me.
Better, keep them in sim becoz the pressure already has been there and if you keep in the medium to low, will give the cooker more pressure. I have clearly mentioned to keep in sim fire for the last 20 mts, didn't you note?
Anyways, this is an information to everyone that I saw in SUN TV making paal payasam through caramelizing method which is easier than this method. Tried and also got a nice rich color like how we taste in marriage/functions.
So, pls do wait till tonight so that can post both normal and caramel methods and whichever is easy, can follow that method.
Thanks for understanding.
R, Thks for the reply. I did notice that we need to put it in sim. But i thought low-med is sim. What a bad understanding! :(
I wanted to try again this evening but after reading ur post planed to wait for ur new method. Thks!
After tasting the pal payasam, i like to share one of my amd my circle's fvorite payasam recipe with all of you.
Why wait?? Pls proceed..
Bye.
This is the recipe from SUN TV.
Caramel payasam:
Well washed basmathi rice 1 cup
sugar 1 cup
milk 3 cups
cardamom powder 1 tsp
Heat vanali, add 2 tsp of sugar(dont stir) to change into caramel completely(brown color). Once it changes, add 2 tsp of water(careful, it may splutter) and make sure it dissolves completely. Add the rice with milk; pressure cook or directly cook.
Once it is cooked well, add the cardamom powder and switch off the fire. After switching off, put the sugar and mix well till it dissolves completely.
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Here is a few points to note:
1. Adding sugar at the earlier stage(before switching off) may curdle the milk which is the first time I am hearing.
2. Since it is a caramel method(new method), did not want to take risk; so, added sugar after switching off. But, it is not a problem since the milk is very hot.
3. And, always prepare paal payasam with 1 or 2 % milk and will not find any difference tastewise.
4. The rice qty is quite high and so, the result will come out like a sweet milk rice; so, pls reduce the rice qty and also, it is better to fry it as I told you earlier.
5. Since we are using basmathi rice, it is better to grind nicely, particularly, those who does not want to feel the rice in mouth.
6. Instead of washing, can fry the rice in ghee, powder it with cardamom and cook as usual.
7. In this method, as soon as you pour the caramel water to the milk vessel(before cooking), u will see the pink color immediately which will be the final color. If it is not caramelized properly, then, the milk will not change into pink as soon as you add the caramel water.
8. Since we are already caramelizing, dont have to keep for a long time; just, 2 whistles and 10 to 15 mts sim time is enough. But, the sugar shd be well brown.
9. My opinion is I love both of these versions; still, in my house, my husband felt that in this caramel method, he could not feel that it is paal paysam though the color is attractive and taste is great. So, he prefers the first method. anyways, upto individuals.
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Now, comes to my method of paal payasam:
Milk(1 % or 2 %) 2 1/2 to 3 cups
rice 3 to 4 tbsp (basmathi or regular)
sugar 1 1/2 cup (if needed, can add at the end too before switching off)
cardamom powder 1 tsp
ghee 1 + 1 tsp separately
dry fruits like raisins, any nuts you want.
Heat ghee, add rice and fry till the color changes into red or brown. Now, grind it nicely with cardamom powder.
Take the cooker, add enough water, in a vessel, pour milk and rice mixture; keep it inside the cooker and wait for 2 or 3 whistles. Sim for 20 to 25 mts.
Once cooled down, add sugar, keep stirring. When it dissolves completely, add the fried nuts and raisins.
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Points to remember:
If you cook with basmathi rice, the grains will stay still if you dont grind properly whereas, with raw rice, you will not feel anything. Otherwise, smell wise, dont feel any difference. Both are seems to be equal.
Have not tried cooking the paal payasam directly in the cooker since chances of sticking at the bottom or overflowing are high. One or the other time, it might happen. Anyways, it is people's convenience.
those who have small size cooker, becoz of the pressure, try to use wide mouth vessel with lesser amt of milk. Otherwise, it will keep on overflowing or else, you can follow the caramel method too.
Finally, once you do it, then, will adjust the qty of milk or rice according to kheer or payasam(thin or thick consistency).
Hope I am clear here..Any suggestions or ideas are welcome!!
Good luck..
Hello R,Quote:
Originally Posted by R
I don't understand what u r mentioning. U mean try the payasam or post my fav.recipe? What ever the case i have ans for both.
I tried the payasam last night and it turned great! I did't have time to post the feed back. I used just 2 cups of milk and also put small tumbler in the milk vessel as per somya's idea then put the fire in low and cooked for 35 to 40 mins. The consistancy was like payasam and we can drink it without using spoon as we do with pudding. Great tasting recipe. My daughter called it 'payasun' (she is just 2 1/2 yr)and loved very much. thks for the tips.
Then our fav.payasam is aval payasam. It is equally or an ounce more tasting payasam. The consistancy is like pudding and we use spoon to have this. Ppl so for tasted this aval payasam loved it. Here it is..
Aval Payasam
Milk 1 lt
Aval 1/4 cup
Sugar 1/2 cup
Cardamom powder 1/2 ts.
safforn pinch
Cashew 10
pista,almond-sliced thinly 12 to 3 ts
ghee to fry cashew
Boil the milk.When it boils add wahed aval and keep the falme in medium and keep stiring now and then. Once aval is cooked well add sugar and keep cooking till it reduced to 3/4. Add cardamom,saffron,ghee fried cashew,sliced almond,pita. Once cooled put it in the fridge.
This is very tasty pudding. Definatly give it a try. I don't know the short cut method like palpayasam.
What I meant was about yr recipe? Anyways, thanks for the same and will try definitely whenever prepares Aval payasam.
FYI, you can implement this paal payasam method even for semia payasam and you will get the good flavor and color.
Thanks & Bye.
Here is an interesting and a different rasam from an article-
Vendhaya vengaya rasam:
Tomato 1 small
red chilly 2 to 3
fenugreek seed 1 spoon
thoor dal 1 tbsp
channa dal 1 tbsp
small onion 100 g(regular one is also fine)
tamarind
salt, haldi
coconut milk < 1/4 cup
water and ghee
Heat a spoon of ghee/oil, season with mustard, curry leaves, hing and halved chillies. Once spluttering is done, add seed, dals, saute till the color changes.
Add cut onions, fry more till the smell comes and pour tamarind water, cut tomato, salt with haldi. Let them boil in a medium fire. This gravy itself will be tempting to take directly.
Finally, add coconut milk(minimum qty is enough). Let it boil for a mt. then, keep aside.
Tasty rasam is ready.
As I told, the rava seedai is here..
Rava seedai:
Rava 1 cup
urad flour 1/8 cup
coconut grated 2 tsp
hing 1/2 tsp
pepper jeera powder 1 tsp
salt 1 tsp
soft butter 1 tbsp
Heat vanali and dry fry rava till it is golden color. Cool down. After that, mix with the remaining ingredients. Before that, check if there is any dust in rava since most of the people does not have siever for rava.
Add little by little water to the rava mixture; unlike rice seedai, this seedai will absorb more water to make into balls becoz of rava. So, careful in pouring water.
Now, back to the same method-heat oil and when the temperature is ready, pour few number of seedais keeping the fire in medium. Once the color changes into golden, take them out.
Crunchy seedai is ready.
This is more easier than rice seedai if you get the right consistency.
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Points:
Basically, rava is coarse and we use it for dal vada in order to get crispiness. So, the same crispiness we are getting in this seedai becoz of the main ingredient.
Similar to the rava seedai, heard that one can prepare in steamed maida flour. But, have not tried..
Anyways, seedai vaaram is OVER.
This sambar which I learnt from my husband's aunty who is in Trichur; with a simple ingredients, but the taste and flavor will be so irresistible!! She would say that this is how she use to make Kerala or (trichur) sambar at her place.
I cant compete with the authentic Keralite taste, still...
Kerala sambar: (all qty are app., so, converted to my measurement)
Thoor dal 2 handfuls cooked
haldi 1/4 tsp
onion 1 small
potato 1 small
drumstick 5 to 6
okra 3 to 4
Ash gourd 4 to 5 cubical pieces
tomato 1 small
green chillies 2 small
dhania 2 tbsp
fenugreek seed 1 tsp
mustard 1 tsp
hing 1 tsp
tamarind, salt depends
red chillies 3 + 1
coconut oil for sesoning
curry leaves and coriander leaves.
When comes to vegetables, you can add whatever at home. For instance, I use to make with standard frozen drumstick and frozen sambar onion with tomato.
Season in coconut oil with mustard, halved red chillies and curry leaves. Put onion and saute well. then, add one by one vegetables with green chillies saute for a couple of mts. Add water, haldi and salt, let them cook until they are done.
In a little amt of oil, add dhania, red chillies and fenugreek seed and grind ncely. Put the same in the boiling sambar and add mashed dal. Keep the fire in medium and let it boil till you get a unique flavor.
Finally, garnish with leaves.