Paala Payasam

Paala Payasam - Nutan Shenoy Kini

Recipe :

• Boil a litre of whole milk. To that add a fistful of washed rice. Place few spoons and an inverted katori in the vessel. 
• Put water in the cooker. Keep the grid. Place the milk vessel inside. Dont put the whistle. Put on flame. When you see steam coming out of the vent, reduce flame to sim n let it be on for 45 min to an hour. 
• Let the cooker cool on its own. Open. You ll see the cream colour that you see at Iyer weddings and a lovely thick texture. 
• Add sugar n cardamon powder. Mix well. Garnish with dry fruits of your choice sauted in lil ghee and a few saffron strands pre-soaked in warm milk. Serve hot or cold. It tastes yummmm.

Jackfruit Kheer Recipe

Jackfruit Kheer Recipe - Prasad Naik

Recipe:

Cut Riped Jackfruit in pieces. Add little water and Grated ordinary Jaggery (qty as per taste) cook for 7 to 10 minutes. Mix coconut milk with 2 tbsp of rice flour and then pour into the mixture of Jackfruit/ Jaggery. Stir and Boil till it thickens to the consistancy you want. Your Jackfruit Kheer is ready to serve.

Appi Payasa

Appi Payasa - Nandini Kini

http://www.kiniskitchen.blogspot.in/2014/08/appi-payasa.html

Nei payasu

Nei payasu - Nutan Shenoy-Kini

Recipe:

Cook oñe cup rice. Keep aside. 

Tk 21/2 cups jaggery powdered in 1/4 cup of water and boil well. 

Remove scum. Transfer rice to the jaggery syrup. 

Add 1/4 to1/2 cup ghee. Mix well. 

Add powder of 5-6 cardamoms. Mix well.

Keep heating on low flame till the mixture leaves sides of pan.  

add dry ginger powder too. 

Garnish with cashew, coconut bits and raisins sautéed in ghee. 

Nei payasam is ready. 

(Plz do not keep the rice on flame for too long after the ghee is added. Just till the mixture leaves sides of pan, otherwise it ll turn hard once cooled. Boil 1 cup rice in 3 cups of water in pressure cooker for 3 whistles. Thirdly using molasses makes payasam tastier. I dint hv any, so used jaggery )

Carrot Kheer

Carrot Kheer - Rekha Vishwanath Nayak

INGREDIENTS:-carrots. peeled and cut into cubes - 1/4 kg
milk - 1/2 ltr
sugar according to your taste
cardamom pow - 1/4 tsp
broken cashew nuts - fewMETHOD:-
1. Boil the carrots and let it cool.
2. Once it is cooled grind it in mixer to a smooth paste.
3. Boil the milk. Add this ground paste+sugar(acc to your taste)+cardamom pow and mix well.
4. Bring it to boil.
5. Either serve it hot or serve it chilled. (i like it chilled)
6. Pour it in serving bowls/glasses and garnish it with broken cashew nuts.

Sweet Corn Kheer

Sweet Corn Kheer - Poornima Porchelvan

Ingredients:

Sweet corn kernels fresh / frozen - 1 cup
Jaggery - ¾ cup
Full cream milk - 1 cup
Coconut milk - 1 cup
Cardamom - 1 tsp
Raisins - 10 pices
Cashew nut - 10 to 15 pieces (broken)
Coconut pieces - 1 tbsp (cut into small pieces)
Ghee - 1 to 2 tbspDirections:
Place the sweet corn kernels in a microwave safe bowl adding very little water and cook for 3 minutes. Allow to cool, grind and filter; keep aside.
(Filter the grounded sweet corn using a strainer if you don't want corn skin in the payasam)
Roast the cashews, raisins and coconut pieces one by one separately using ghee in a pan and keep aside (reserve some for garnishing). 
Mix jaggery and little water in a pan. Boil till the jaggery melts and filter to remove impurities if any. 
Heat ghee in a pan; add the sweet corn puree and saute for nearly 5 minutes in a medium flame.
Then add filtered jaggery and continue to stir till the mixture slightly thickens.
Add the full cream milk; mix and allow to cook in a low flame for another 10 minutes.
Finally add the coconut milk and cardamom powder; allow to cook for a minute.
And add the fried coconut pieces, cashews and raisins. 

Garnish with cashews before serving.

Serve hot or cold to suit your taste (both tastes good).

CHAPPE KHEERI

CHAPPE KHEERI - Rekha Vishwanath Nayak

INGREDIENTS:-

Basmathi rice - 125gm
coconut gratings - 1/2
turmeric leaves - 3-4

METHOD:-

1. wASH RICE.
2. Cook rice+turmeric leaves in pressure cooker.(we should tie a knot to the turmeric leaves before putting it into the pressure cooker). Rice should be cooked properly.
3. Prepare coconut milk out of coconut gratings in a mixer. Keep this thick milk aside.
4. Now again add some more water into the mixer & again take thin milk aside.
5. Now add this thin milk to the cooked rice & mix well.
6. When the rice becomes very soft add thick milk to this & bring it to boil.
7. Now switch off the stove.

(I would love to eat this chappe kheeri with appe midi pickle. You can have it with your choice of amchi curries like gajbaje, daalithoy etc)

Poha Kheer

Poha Kheer - Nandini Kini

INGREDIENTS:

3 tblsp ghee 1/2 cup thick poha(beaten rice) 3 cups milk 1 cup jaggery 1 tsp cardamom powder Nuts for garnishing PROCEDURE:

In a kadai take ghee and roast poha till nice aroma comes add milk and cook till poha becomes soft Add jaggery and boil till it dissolves Garnish with cardamom powder and nuts roasted in ghee Serve hot

MERGOLE-SWEET POTATO PAYASU:

MERGOLE-SWEET POTATO PAYASU - Shobana Rao

Ingredients: 

Sweet Potato ( small ), 1 Coconut Milk, 150 ml ( 1 and 1/2 cup) Jaggery Powder, 3 tbsp, or as per taste Salt, a pinch Cardamom Powder, 1 tsp Cashews* halved & roasted in ghee, 6 whole *optional Raisins *, roasted in ghee, 8-10 * optional 

Method:Wash and skin the sweet potato. Cut it into small cubes. Steam the cubed bits in a steamer or boil them in a little water till soft. This should take about 20 minutes Add salt, jaggery powder and the coconut milk to the boiled sweet potato bits and bring it to a boil Finally add the roasted cashews, raisins and cardamom powder. Mix well and remove from flame. Serve hot or cold as per your choice.

Soyabean Kheer

Soyabean Kheer  -  Roopa Suraj

Ingredientsmilk 1/2 litre
soya bean granules 1/4 cup
sugar 1/4 cup
dry mewa 1/2 cup
elaichi powder 1/2 tsp
rooh-afza syrup 1 tspMethod 
1.heat the milk in a kadai till it boils and add the soya bean granules,elaichi powder and reduce to low flame.
2.after the milk thickens,add the sugar and the dry mewa.
3.remove from fire and cool the kheer and add 1 tsp of rooh-afza syrup.
4.garnish with rose petals and serve.

Moongdal And Jaggery Payasam

Moongdal And Jaggery Payasam  -  Namita Tickare

Recipe:

What do we need:-

1 cup Moong dal (split, de-skined, green gram)

¾ cup grated/crushed Jaggery (gur/gul)

3-4 tbsp freshly grated Coconut/ grated dry coconut

½ tsp Cardamom powder (elaichi powder)

½ cup Milk

3-4 tbsp Almonds slivers (badam)

Water as required



How do we do it:-

1 In a vessel take the moong dal and wash it nicely in water 2 times.

2 Add 1 cup water and keep it to cook on a low flame.

3 The dal with take 10-15 minutes to cook. Remember do not overcook it. It should be fully cooked though.

4 Now add in the grated/crushed jaggery and stir it to melt.

5 Now add in the milk, almond slivers and grated coconut and mix nicely.

6 Let it cook further for 3-4 minutes and off the flame.

7 Serve it hot/ cold garnished with almond slivers.

Cheppi Kheeri

Cheppi Kheeri(Sugarless Rice Pudding) - Nisha Baliga Shenoy

Recipe:
1 cup Sona masuri or Basmati rice
1 big coconut
2 to 3 turmeric leaves.

METHODGrate the coconut and grind it.Strain out the thick milk and keep aside.
Again add water and grind the coconut and strain the thin milk .
Wash the rice and Cook the rice in thin coconut milk.
While cooking rice add the turmeric leaves ( Tie a knot and add).
cook till almost done. Then add the thick milk and cook for one boil on slow fire.
Relish with pickles or salt.

Phool Makhni(Lotus seed) Kheer

Phool Makhni Kheer - Vidya Pai

Ingredients
•Puffed lotus seeds (makhanas) 1 cup
•Milk 1/2 litre
•Pure ghee 2 tablespoons
•Khoya/mawa 3 tablespoons
•Green cardamom powder 1/4 teaspoon
•Almonds,chopped 1 tablespoon
•Pistachios,chopped 1 tablespoon

Method
Heat ghee in a non-stick pan. Pour the milk into a deep non-stick pan and let it come to a boil. Add the makhane to the first pan and sauté lightly. Take it off the heat. Add khoya and powdered sugar to the milk and let it boil on low heat. Add the makhane and mix lightly. Add green cardamom powder, almonds and pistachios. Mix well and take it off the heat. Let it cool to room temperature and then keep in the refrigerator to chill. Serve chilled.

Dates(Kharjura)Payasu

Dates(Kharjura)Payasu - Vidya Nayak Shenoy



Method: Cook some 10 - 12 nos. of dates (deseeded) in milk, let it cool then form a smooth paste in mixer, transfer it to other vessel n add jaggery (add milk to get the required consistency). when jaggery melts, simmer for few seconds n switch off. Add fried cashews n raisins (in ghee), n cardamom pd.

Gharayee

Gharayee - Vidya Nayak Shenoy

Recipe:Chop 15 to 20 nos. of Jackfruit gharos n cook them in little water till done.. Now take thin and thick coconut milk first boil with thin milk add jaggery according to your taste and give Alavan ( to thicken the payasu with little rice flour or kuvve peet or maida or chiroti rawa mixed in little water ) n mix in the payasu... n keep on stirring.. add the thick milk n cardamom pd n give the final boil.. done

Agra Peta Kheer

Agra Peta Kheer - Sanjana Kamath 
rcpi by my Indori friend Ena ....
Rcpi - boil 1 lit milk wen it reduced to half d initial amount ,add cup of grated Agra Peta ,3 big spn milk maid ....bring to boil 5 to 8 min garnish with manpasand dry fruits .....serve chilled

Aval Payasam

Aval Payasam - Mitha Arun HegdeRECIPE:


Ingredients:
1/4 Cup Aval/Poha/Beaten rice
1/4 Cup Jaggery
2 1/2 Cups Milk
1 Tbsp Butter + 1/2 Tbsp Oil / 1 Tbsp Ghee
A pinch of Cardamom Powder
Cashews and Raisins to taste

Recipe:
1. Heat a pan with oil.. Add butter and allow it to melt..
2. Add cashews and raisins and fry till the raisins puff up.. Keep it aside in a bowl..
3. Add the beaten rice to the pan and fry well till slightly brown on medium flame..
4. Meanwhile boil milk in another vessel..
5. Add the boiled milk to the fried beaten rice and mix well.. Allow it to reduce a little..
6. Add grated jaggery and cardamom powder and mix well.. Immediately switch off the flame..
Note: 1. If the jaggery has impurities, you could also melt it in a vessel with little water, strain it and allow it to cool down completely to room temperature.. Then add it to the milk- poha mixture.. 2. Do not boil milk after jaggery is added.. Else the milk might curdle..
7. Garnish with cashews and raisins and serve warm..
Garnish with a Tulsi Leaf if offering to the Lord

Kheeri

Kheeri - Laxmi Bhandary

Ingredients:

Basumathi rice or jeersal rice1/2 pav, coconut 1/2, turmeric leaves 2.

Method: 

Cook rice till it is soft.Extract juice from coconut gratings and add to cooked rice along with turmeric leaves. Cook rice in coconut milk for some time and bring to boil.It can be served plain or along with salt or suga

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Appi Payasu

Appi Payasu - Nisha Baliga Shenoy

Ingredients:

1 litre Milk 
1 cup sugar 
2 tbsp dry fruits fried in Ghee
1/2 tsp cardamom
1 cup wheat flour
1/2 cup Chiroti rava
salt to taste
oil to fry
some ghee for frying dry fruits

Method :

1. Take wheat flour and Rava n salt in a bowl . add salt to it and knead it to a dough of hard consistency.
2.Boil milk till it thickens and sugar and cardamompd to it.
3.Keep the milk boiling.
Now make small puris from the dough and deeo fry it.
4. Make pieces of hot puris and put it in the milk and keeep stirring the milk till the Payasam thickens.
5. Serve with garnished dry fruits.
6 The payasa thickens after sometime , U can add warm milk and make it of desirable consistency.

                                   

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Sweet payasam prepared frm Wheat flour balls

Sweet Payasam prepared from Wheat Flour Balls - Nisha Baliga Shenoy

Ingredients:

1 cup Wheat flour 
2 tbsp melted ghee
About 1 litre of milk.
1 cup sugar or acc to ur taste
1 tsp cardamom pd
dry fruits as required
Add a pinch of salt to the flour and a tsp of melted ghee and knead into a medium consistency dough with milk.
Cover it and let it rest for 15 minutes.
Take a cherry size dough. Roll it into thin strand and with rite hand pinch out Pearl size balls.
Roll into small balls and drop into floured plate.
Ensure that they get coated well so that they dont stick to each other.
In a pan boil milk, add sugar and cardamon pd.let it cool down.
Now in a Pan, add the remaining ghee, heat it , add the pearls and fry for few minutes
Fry till the outer layer toughtens so that the ghee infiltrates into them amking it soft.
Now add the flavoured milk and let it boil till it is fully cooked.
Wheat pearl payas is ready.
Granish with dry fruits as required.
Serve hot or chilled.

                               
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