Wheat Payasam

Ingredients
broken wheat - 250 g
coconut - 2
jaggery - 500 g
raisins - 10 g
cashew nuts
nuts - 10 g
ghee - 3 tbs
cardamom - 5 g
dry ginger powder - 10 g
cumin powder - 10 g

Method
1. Grate the coconut. Add 1/2 glass warm water to the grated coconut.
2. Extract the first milk. Extract the second milk by adding 1 - 1/2 glass warm water.
3. Again repeat the process to extract the third milk.
4. Fry broken wheat lightly in one teaspoon ghee.
5. Cook the wheat well in 1 1/2 liters of water.
6. When it is done add the third milk and the second milk to the wheat and bring to a boil.
7. When it thickens to a semi solid consistency, add powdered jaggery.
8. Add the first milk, fried nut, raisins, powdered Cardamom, ginger and cumin.
9. Mix well and remove from fire immediately. Serve hot.

Quick Mango Pickle

Ingredients
mango 1 (big)
red chilli powder 1 tsp
turmeric powder 1/4 tsp
asafoetida 1/4 tsp
vinegar 1/2 tsp
mustard seeds 1 tsp
whole red chillies 1-2
fenugreek 1/2 tsp
cumin seeds 1/2 tsp
salt to taste
oil 1 tsp
curry leaves few

Method
1. Clean & cut the mangoes into small cubes.
2. Add red chilli powder, turmeric powder, asafoetida, vinegar & salt.
3. Mix all these together. Heat oil in kadai.
4. Add cumin seeds, fenugreek, red chillies, curry leaves & mustard seeds.
5. Allow it to splutter. Once done, add it to the mangoes.
6. Check salt & spice & serve.

Semia Payasam

Ingredients
semia (vermicelli) 100 gm
milk 2 cup
butter 2 tbsp
sugar 6 tbsp
cashew 2 tbsp
raisin 2 tbsp

Method
1. Break semia into 1 inch pieces.
2. Heat butter in a pan and fry cashew and raisin separately till golden brown.
3. Keep aside. To the same pan with butter, add Semia and fry over medium heat till golden brown about 3-5 minutes.
4. Add milk and raise the heat and bring to a boil.
5. Reduce the heat and cook over low - medium heat, till semia is done and milk is thickened, about 30 minutes.
6. Add Sugar and mix well. Add cashew and raisin.
7. Switch of the stove and let the payasam be there for about 30 minutes.
8.Serve hot or refrigerate and serve.

Pal Payasam

Ingredients
milk 2 cup
water 2 cup
rice 2 tbsp
sugar 6 tbsp

Method
Add milk and water to a thick bottom pan.

Bring to boil add rice and reduce the heat to low medium and cook, stirring frequently, till milk is reduced by half and rice is done, about 1-1 ½ hours.

Add sugar and mix well and remove from flame.

Serve warm.

Parippu Pradhaman

Ingredients
moong dal 1/4 cup
coconut 1/2
jaggery 1/2 lb
ghee 2 tbsp

Method

Cook dal with 3/4 cups of water, let it cool and mash well. Make syrup of jaggery, by boiling it with 3/4 cup of water. Slice 2-3 thin long pieces from coconut keep aside. Grate the rest of coconut. Take the milk by squeezing well (first extraction of milk), keep aside. Grind the remaining coconut in a mixer for 10-20 seconds. Mix well with 1 cup of water and take the second extraction of milk. Similarly take third extraction of milk. In flat, thick-bottomed pan heat 1 tbsp ghee and add mashed dal. Mix well and fry for a while till ghee separates.


Add jaggery to pan, mix well and keep stirring till it comes to a boil. Add the third extraction of milk, keep on stirring. Bring to a boil then reduce the heat to low medium and cook continuously stirring till coconut milk reduces by half. Now add second extraction of milk and repeat the same process. Add first extraction of milk. If required add little sugar. And switch off the stove and let it remain there for 30 minutes. Mean while cut the coconut strips into small pieces. Heat remaining ghee in a pan and fry the coconut pieces till brown. Pour over the hot pradaman. Serve hot or refrigerate and serve.

Ada Pradhaman

Ingredients
ada - 200 gms
jaggery - 750 gms
ghee - 200 gms
cardamom - 50 gms
coconut - 3
raisins - 10
cashew nuts - 10

Method
1. Melt Jaggery and keep aside.
2. Boil water and keep the ada in it till it is cooked soft.
3. Strain after 10 minutes and keep aside.
4. Mix the melted jaggery with the cooked ada and stir for ten minutes in low fire.
5. Take two extracts of the coconut milk and add the second extract to the above mixture.
6. Boil this until it becomes thick.
7. Take it off the fire and add the first extract of milk.
8. Fry the cashew and raisins and ghee and garnish the payasam.

Palada Pradhaman

Ingredients:
Milk 4 cup
Water 2 cup
Condensed milk 1 cup
Butter 2 tbsn
Ada ¼ cup
Sugar ½ cup

Method:
1. Put ada in boiling water (2-3 cups) and keep covered for 30 minutes. Drain completely.
2. Heat butter in a pan and fry ada till ada turns pink. Keep aside.
3. Add milk and water to a thick bottom pan.
4. Bring to boil and add ada and reduce the heat to low medium and cook, stirring frequently, till milk is reduced by 2/3rd and ada is done, about 1-1 ½ hours (Colour of the pradaman will be a nice pink colour).
5. Add Condensed milk and keep cooking for 5-10 minutes more.
6. Add sugar and mix well and remove from flame. Serve warm.