Ingredients

• Quinoa seeds – 1 cup
• Water – 2 cups
• Salt – a pinch (optional)
• Milk – 3/4 litre
• Sugar – 1.5 cups (adjust accordingly to the sweetness)
• Nuts – few cashews, almonds, pista
• Raisins – few
• Few strands of saffron
• Ghee for frying the nuts – 1 tsp

Method

• Wash and cook quinoa with 2 cups of water and salt in the pressure cooker for 3 whistles.

• In a small pan, add ghee and fry the nuts and raisins and keep aside.
• In a wide pan, add the milk and saffron and allow the milk to boil.

• Now add in the cooked quinoa and sugar and let it cook for 5 minutes.

• Add the fried nuts and raisins, give a stir.
• Healthy and delicious quinoa payasam is ready to be served. 

Note: 
Quinoa can be cooked without the pressure cooker also, but takes more than 10 min.
Salt is optional. We used to add a pinch of salt as we feel it enhances the taste.

This goes to my event Dish name starts with Q

The post Quinoa Payasam / Quinoa kheer / Payasam Recipes appeared first on Learning-to-cook.

Ingredients

• Ripe Mango – 1
• Condensed Milk – 1/2 tin
• Warm Milk – 1 cup
• Ghee – 2 tsp
• Raisins – few
• Cashew nuts – few
• Saffron – few strands
• Cardamom powder
• Water – 3 to 4 tsp

Method

• Cut the mango and make a paste in blender with little water.
• In a pan, add ghee and fry the raisins and cashews till golden brown and keep it aside.
• Now in the same pan add some more ghee and pour the mango paste and stir continuously until it thickens a little.
• Now add the condensed milk and warm milk and stir well.
• Add the cardamom powder, saffron and allow to boil for 5 min.
• Switch off the stove and add the raisins and cashews.
• Decorate with few strands of saffron and serve hot.

sending this to cooking with fruits  @ Taste buds

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Though the day is busy, found little time to post one of my favorite recipe – Pasta Payasam. You can do it with any kind of pasta, but with shell pasta, i feel it tastes heavenly. Here comes the recipe….

Ingredients

• Shell Pasta / Macroni – 2 cups
• Water – 2 cups
• Sweetened Condensed Milk – 1 can
• Salt – 1 to 2 pinch
• Ghee – 2 tsp
• Cardamom powder – 1/4 tsp
• Cashews – few
• Raisins – few
• Saffron Strands – few

Method

• Boil the water and put the pasta, salt, ghee and bring to boil.
• The pasta should be half to 3/4th cooked.
• Now add the condensed milk and stir continously.
• Add the cardamom powder and saffron.
• When the pasta is fully cooked, switch off.
• Separately, fry the cashews and raisins in ghee and put in pasta payasam and mix well.
• Garnish with some more saffrons.
• Pasta Payasam is ready to be served as hot or cold.

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Ingredients

• Boiled Milk – 2 cups
• Javvarisi (Sago) – 1/4 cup
• Semiya (vermicelli) – 1/2 cup
• Sugar – According to taste
• Cardamom pods – 5 to 6 (crushed)
• Cashews – 8 to 10 
• Raisins – 8 to 10
• Water – 1.5 cups
• Salt – a pinch
• Ghee – 2 to 3 tsp

Method

• In a small pan, fry the vermicelli in 1 tsp ghee, till it becomes, light brown and keep it aside.
• In the same pan, 1 tsp ghee and again fry the cashews and raisins and keep aside.
• In a vessel, add water and put the sago (javvarisi) and add a pinch of salt and let it cook. (it becomes transparent).
• Now add the fried vermicelli and when it is 3/4th cooked, add the boiled milk and the sugar.
• Add the cashews, raisins and the cardamom pods and mix well and serve hot.

The post Javvarisi Semiya paayasam (Sagoo Vermicelli Kheer) appeared first on Learning-to-cook.

Ingredients

• Rawa/Semolina/Sooji – 1 cup
• Coconut – 1/2 cup (grated)
• Jaggery – 1/4 kg
• Milk – 2 cup
• Water – 3 cup
• Cashews – 10 to 12
• Raisins – 10 to 15
• Cardamom – 6 to 8 (crushed)
• Ghee – 4 tsp
• Saffron – few

• In Kadai, add 1 tsp ghee and fry the rawa for few minutes and keep aside.
• In the same, add 1 tsp again and fry the grated coconut for 1 to 2 minutes.
• In a big vessel, start boiling the water.
• Add the rawa little by little and stir well.
• Add the jaggery and stir till the jaggery melts.
• Meanwhile, in a small pan, add the ghee and fry the raisins and cashews and keep aside.
• After the jagerry melts, add the milk and check for the sweetness. (if the sweet is less, you can add some sugar or jaggery).
• Now add the fried coconut and the fried cashews, raisins and the crushed cardamom.
• Allow to boil for 5 minutes and decorate with saffron and serve hot.

This goes to the following beautiful events
My Event – Dish Name Starts with C
Celebrate Seets – Kheer by umm mymoonah and Nivedita
CFK – Festive food s by Suma and Sharmi
ONLY – Festiive food by Preeti and Pari

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Ingredients

• Apple – 1(grated into small pieces)
• Ghee – 3 tsp
• Condensed milk – 1/2 cup
• Milk – 3 cups
• Sugar as required
• Badam flakes – few
• Cashews – few
• Raisin – few

Method

• Boil the Milk such that it reduces to half its quantity.
• In a Vessel, add ghee and the grated apple and fry for few minutes.
• Now add little amount of the reduced milk and stir continuously by adding the little sugar ( add little sugar since we are going to add the sweetened condensed milk later)
• Add the cardomon powder.
• Now add the condensed milk and stir.
• Add the other part of the reduced milk and bring to boil again and switch off the stove.
• In another pan, fry the cashews and raisin in ghee and add to the kheer.
• Finally add the badam flakes on top and serve hot.
• Can be served chilled also.

   

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• Paasi paruppu (moong dhall) – 1 cup
• Milk – 1 litre
• Jaggery – ½ cup
• Cardamom powder – ¼ tsp 
• Cashews and raisins – few

• Cook the paasi paruppu in cooker and till it becomes soft.
• To this add the jaggery and allow to boil.
• Again to this add the pre-boiled milk and allow to boil.
• Add cardamom powder and switch off the stove.
• Fry the cashews and raisins in ghee and add to the paayasam
• Can be served hot or cold.

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Ingredients

• Almonds / Badam – 1 cup (nearly 25 to 30)
• Milk – 1 litre
• Condensed milk – 1/2 can ( i used milk maid)
• Saffron – 1 pinch
• Cardamon powder – 1 pinch
• Almond flakes
• Sugar as needed

• Soak the almonds ovoernight or with hotwater for 1 to 2 hrs.
• Peel the almond sking.
• Grind the almond with little milk in the grinder and make a smooth paste.
• Boil the milk with saffron till it thickens. (not too much thick).
• Add the condensed milk, almond paste and sugar and boil for another 5 to 8 mts.
• Now add the cardomon powder.
• Allow it to cool.
• Garnish with saffron and almond flakes and serve chill.

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