Red rice pal payasam and 3rd Blog Anniversary

Thanks a lot to all readers and friends to have helped me reach this milestone..

Here is a special sweet on this occassion-

Ingredients

1 cup red rice soaked for 2 hours
1/2 cup condensed milk
2 cups milk
1/4 cup sugar (adjust according to taste)
1/2 tsp cardamom powder
2 tsp ghee
Few cashews and raisins

Pressure cook the rice till soft. Heat ghee and add the cashews and raisins. When golden brown, add the cooked rice and milk and cook for 5 minutes. Add the sugar and mix well. Finally add the condensed milk and cardamom powder.

Serve hot or cold.

Moong dal kheer

Guest author: Gauri Karmali

This kheer is my favroite sweet. Its so easy to make. I really love to make and eat it.

Ingredients

1 cup moong dal

1/2 coconut's extracted milk

1/2 cup jaggery - adjust jaggery as per taste

Pinch of elaichi powder

Dry fruits of your choice

Dry roast the moong dal till it is brown in colour and the raw smell goes away and a nice aroma comes out. Now pressure cook the dal with 2 cups of water. The dal needs to be little mashy. Now add the coconut milk and jaggery to the mashed dal and boil it for sometime. Do not cook for more time. Add the elaichi powder, dry fruits and mix well. Serve hot. This kheer becomes a little thick after cooled.

This is her eight entry to the MLLA-19th helping - an initiative of Susan, guest hosted this month at my blog

Channa dal with sabudana kheer

Guest author: Gauri Karmali

Ingredients

1 cup channa dal/bengalgram dal
Half handful of sabudana/sago
1/2 coconut's extracted milk
1/2 cup jaggery - adjust jaggery as per taste
Pinch of ealichi powder
Cashews

Soak channa dal for about 8-10 hrs. Soak the sabudana. Pressure cook the channa dal. Mix the channa dal, jaggery, sabudana and coconut milk and boil for sometime. Do not overcook as when it cools it becomes very thick. Add elaichi powder, dry fruits and serve hot.

This is her seventh entry to the MLLA-19th helping - an initiative of Susan, guest hosted this month at my blog

Rava payasam

Ingredients

1 cup roasted rava
1 1/2 cups sugar (add more if you want)
1 tsp cardamom powder
Cashews and raisins
4 cups milk
2 tsp ghee

Heat ghee, add cashews and raisins. Roast and keep aside. Heat 2 cups of water and add the rava slowly. Stir till it gets cooked. Add the sugar and mix till it melts. Add milk, cardamom powder and mix well.

Garnish with cashews and raisins. Serve hot or chill as you like
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Besan kheer

Ingredients

1/2 cup gram flour/besan
1/2 cup grated jaggery (adjust as per taste)
1 tsp cardamom powder
Roasted nuts and raisins
2 cups milk
1 cup water
2 tsp ghee

Roast the flour in ghee till nice aroma comes. Cool a bit and add the water. Mix well without lumps. Now heat this and add the jaggery to it. Keep stirring it till jaggery melts and then add the milk and cardamom powder. Allow it to come to a boil and garnish with nuts and raisins.

If it becomes very thick, add some more milk to the kheer before serving.
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Poori payasam

Ingredients

1 cup all purpose flour
Pinch of salt
1tsp cardamom powder
Roasted nuts and raisins
4 cups milk
3/4 cup sugar
Oil/ghee to fry

Make a soft dough of all purpose flour, salt and water. Keep aside for 10 minutes. Roll out into small puris and fry them till crisp. Dip them immediately in warm water for a few seconds.

Heat the milk and add sugar. Add cardamom powder and let it keep boiling for 10-15 minutes on low heat. Add the fried pooris to the milk and garnish with nuts and raisins.
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Chocolate Poha Kheer

Recipe source: Lakshmi from Iyengar's kitchen.
Ingredients

1 cup poha/aval/rice flakes
2 cups milk
1/2 cup condensed milk
3/4 cup sugar(use more if required)
1 tsp cardamom powder
2-3 tsp cocoa powder
Roasted nuts and raisins

Wash the poha in some water and drain out the dirty water. Soak it in some water for about 1/2 hour to let it get soft.

Heat the milk, condensed milk and sugar for five minutes. Add the poha and cocoa powder to it. Mix and let it come to a boil. Add cardamom powder and nuts.

Serve hot or cold as desired.
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Carrot Poha Kheer

This recipe is the creation of Priya of Easy n tasty recipes. The recipe is the same and it was very tasty.

Ingredients

2 carrots (cook and grind to smooth paste)
1/2 cup condensed milk
1/2 cup boiled milk
1/2 cup poha (aval)
Roasted nuts
1 tsp cardamom powder
Sugar as required

Dry roast the poha till it starts changing colour. Mix the milk, condensed milk and carrot paste, sugar and cardamom powder and cook for 2-3 minutes. Add the roasted poha to it and cook till soft. Add roasted nuts and serve hot or cold.

Sending it over to Trupti for the CFK: Rice event started by Sharmi
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Mixed dal payasam

WISHING YOU ALL A HAPPY AND PROSPEROUS DEEPAVALI

This recipe is adapted from Priya's version at her blog Easy N Tasty recipes

Ingredients

1/2 cup Raw rice
1/4 cup green gram dal
1/8 cup Red gram dal
1/8 cup Masoor dal
1/4 cup bengalgram dal
1 cup Milk
1 cup Milkmaid
1 1/2 cups Sugar
1 tsp Cardamom powder
2 tbsp Grated Coconut
Few roasted nuts

Pressure cook all dals and rice with a cup of water and the milk till soft. Mash it well. Add the rest of the ingredients and mix well. Cook for 3 to 4 minutes.

Serve hot or cold.

Sending it over to Aparna for her Blog anniversary celebrations.
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Broken Wheat Kheer

Saw this interesting recipe on a cookery show some time back

Ingredients

1 cup broken wheat
4 cups milk
1/2 cup grated jaggery(adjust as per taste considering the use of condensed milk)
Few roasted nuts
1/2 tsp cardamom powder
4 tbsp condensed milk

Dry roast the broken wheat till it starts changing colour. Add the milk and cook till the wheat is soft. Heat the jaggery seperately with some water and once it comes to a boil, use a strainer to remove the dirt from it. Add this jaggery water to the cooked wheat and add cardamom powder and nuts. Finally add the condensed milk and mix well.

Serve hot or cold.
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1st blog anniversary and Palada

Photo credits:Google
Today a big day for Simple Indian Food blog as it completes one year in the blogosphere. Its been a very exciting year with 347 posts and 9 exciting events. Thank you all for your appreciation towards the blog and all the support and love that you have shared and continue to share with us. So, lets celebrate with this sweet - Palada that is prepared from MTR Rice ada.

Ingredients

200grams rice ada
2 ltrs milk
500 grams sugar
1 ltr water
Few cashews, raisins
1/2 tsp cardamom powder
Few strands of saffron soaked in some milk

Heat the water till it boils and add the rice ada to it. Allow it to cook and then add the boiled milk. Keep cooking on low flame till the quantity reduces to 1/4th. Add sugar, cardamom powder, saffron and roasted nuts to it and cook for another 5 minutes.

Serve hot or cold as preferred.

Bengalgram dal payasam

Ingredients

1 cup bengalgram dal(soaked for 1/2 hr in water and pressure cooked till soft)
1 cup grated jaggery
1 cup milk
1/2 tsp cardamom powder
Few cashews
2 tsp ghee
A pinch of edible camphor (pachai karpooram in tamil)

Heat the ghee and roast the cashews in it till light golden colour. Add the cooked bengalgram dal to it and roast for a minute. Add the jaggery to it and cook for 3 to 4 minutes.

Finally add the milk, cardamom powder and cook for 5 minutes. Add the edible camphor just before getting it down from the stove.

Serve hot or cold.

This is my entry to the Sweet Series: Cool Desserts event hosted by Mythreyee of Paajaka Recipes

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Coconut Kheer/Payasam

Ingredients

1 cup grated coconut
3/4 cup grated jaggery
Few roasted cashews
2 tbsp ghee
1 cup milk
1/2 tsp cardamom powder

Add some milk to the coconut and grind it well. Heat ghee and add the coconut paste. Cook for five minutes and add the jaggery to it. Keep stirring for another 5 minutes and add cardamom powder and roasted cashews.

Add the milk and mix well.

Serve hot or cold.

This coconut kheer is my contribution to AFAM:Coconut event hosted by Suganya of Tasty Palettes

And to PJ for the Lets go nuts: Coconut event

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Carrot Cashew Kheer

Carrot Cashew payasam from Nupur's One Hot Stove Blog is my contribution to Zlamushka's Tried and Tested event.

Just for the sake of my records, I am posting the recipe here on my blog too..

Ingredients

1/2 cup cashews
1/4 kg carrots
2 tbsp Ghee
7 cups of milk
1/2 cup sugar
1/4 tsp cardamom powder

Grate or cut the carrot into small pieces and fry them in ghee to let the raw smell go and it starts becoming tender. Soak the cashews in some milk for half an hour.

Boil the rest of the milk on a low flame till the quantity comes down to half.

Grind the cashews and carrots coarsely with little milk. Mix this well with the milk and add the sugar also. Cook on a low flame for some time and add the cardamom powder to it.

Serve hot or chilled..
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Poppy seeds (GhasaGhasa) Payasam

Ingredients

4 tbsp poppy seeds
4 tbsp grated coconut
2 tbsp ghee
Few cashews
1/2 tsp cardamom powder
6 tbsp sugar
2 cups milk

Grind the poppy seeds and coconut well with some milk. Heat the ghee, add cashews and when it starts changing colour, add the paste and cook on low flame for five minutes. Add the sugar, cardamom powder and mix well.

Cool and add the rest of the milk.

Tasty poppy seeds payasam ready.

Sending it over to RV for Think Spice:Think PS event started by Sunita

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Aval Payasam

Ingredients

1/2 cup beaten rice/poha/aval
1/2 cup sugar (add more as per taste)
2 cups milk
1/2 tsp cardamom powder
Few roasted cashews
2 tsp ghee

Fry the beaten rice in ghee till it starts changing colour. Add some water to it and cook on low flame for five minutes. Add sugar and mix well. When the sugar dissolves well, add cardamom powder, cashews and let it cool for five minutes. Add milk, mix well and serve hot or cold as desired.

This ten minute dessert is my contribution to the Fun n Sun event since it tastes great when chilled.

Tour of the beautiful world

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Oats Rava Payasam

Thanks Seena of Simple and Delicious blog for the new payasam idea..

Ingredients (Translation)

2 tbsp oats
2 tbsp rava
4 tbsp sugar
Nuts
2 tbsp ghee
2 cups milk
1/2 tsp cardamom powder

Roast the nuts in ghee, add oats and rava. Roast till the colour starts changing and then add half the milk. Add sugar, cardamom powder and cook till done.

Add the rest of the milk and serve hot or cold.

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Rice Payasam (Kheer)

Ingredients (Translation)

4 tbsp cooked rice
Few roasted cashews
2 tbsp grated coconut
6 tbsp of sugar (add more or less as per taste)
1 cup of milk
1/2 tsp cardamom powder

Mash the cooked rice slightly. Add this and some water and cook for a minute. Add the sugar, cardamom powder, coconut and roasted cashews to it and cook for 2 more minutes.

Add the milk and mix well. Serve hot or cold

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Carrot Payasam

Ingredients (Translation)

2 carrots
4 tbsp sugar
Few cashews
2 tsp ghee
1/2 cup milk
1/4 tsp cardamom powder

Chop the carrot into smaller pieces and cook in little milk and some water for 15 minutes. Let it cool and then grind it to a smooth paste.

Heat ghee and roast the cashews. Add the carrot paste and cook for 2 minutes till the raw taste goes off. Add sugar,cardamom powder and mix well.

Add more milk before serving. It can be served hot as well cold.

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Jevarisi (sabudana) payasam

Ingredients (Translation)

1 cup sago (sabudana, jevarisi)
3/4 cup sugar (adjust as per needs)
Few cashews
1 cup milk
2 tsp ghee

Wash the sago and keep it close for a while. Sprinkle some water in between and keep it closed for about 15-20 minutes.

Heat the ghee, add the cashews. When it starts changing colour, add the sago and some water. Keep mixing it else it will stick to the vessel. Keep adding some water till sago gets cooked.

Add sugar and mix well. Allow it to cool for some time. Add the milk.

Just a thought

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