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Archive for the ‘Payasams(kheer)’ Category

Mugga Paysu(Whole Moong Kheer)

This is also a preparation similar to chonya dali paysu(chana dal kheer). But in this case the whole moong is used in the preparation of kheer.

Ingredients:

Whole moong-100 gms,

thick coconut milk-2 cups(see tag coconut milk)

jagerry-250 gms,

cashewnuts-a few(cut into pieces),

ghee-1 tsp,

cardamom powder-1 tsp,

a pinch of salt.

Method:

Cook moong  in the 2nd and 3rd extract of coconut milk to a soft texture.

Mash it a bit.

Add the jagerry and boil well.

Add the thick coconut milk(1st extract), just bring to a boil and remove from flame.

Fry cashewnuts in ghee.

Add cashews and cardamom powder and mix well.

The kheer is ready.


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Semia Paysu(Vermicelli Kheer)

This kheer is very easy to prepare. It is very delicious and is a favourite of all age groups and enjoyed to the last spoon.

Ingredients:

Semia(vermicelli)-100 gms,

milk-1 litre,

cashewnuts-10(to cut into pieces) ,

kismis-1 tbsp,

sugar-200 gms and

cardamom powder-1/2 tsp.

 

SEMIA PAYSU

 

Method:

Roast the semia in a dry pan, till light brown.

Boil the milk and add the semia and cook till the semia becomes soft(Do not cook the semia in the fresh milk. The milk may get spoilt).

Add the sugar and boil again.

Keep the flame always on low.

Cook the kheer for at least 15 mts to bring the proper texture and flavour.

Remove from the flame and add the cardamom powder.

Fry the cashewnuts and kismis in little ghee and add to the kheer. Mix well.

The Kheer/Paysu is ready.

 

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MADGANYA KHEERI(DAL KHEER)

This kheer is prepared as  an alternative to Panchagadai on Janmashtami day.

Ingredients:

Chana dal-250gms,

jagerry-350gms,

coconut -1(large),

cashew nuts-12(split to halves),

cardamom powder-1tsp. and

ghee-2tsps.

Method:

Extract coconut milk(see’Tag’ COCONUT for details).

Mix 2nd and 3rd milk together and cook the dal in it to a very soft texture. Mash it lightly.

Add jagerry and when it is completely dissolved, add cashew nuts and on boiling,  add the 1st coconut milk.

Remove from flame, when it is about to boil.

Add ghee and cardamom powder and mix well.

Do not boil the kheer after adding the 1st milk.

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METHIYE  PAYSU(METHI  KHEER)

This kheer is made in the malayalam month of karkadagam in konkani homes. Also this kheer is given to the newly delivered mothers to increase the  quantity of the breast milk.  A few  methi seeds  soaked in water and consumed raw,helps to reduce hypertension. This kheer is  very easy to prepare.

Ingredients

raw  rice-1 cup,

methi(fenugreek) seeds-1tbsp,

jagerry-1 cup,

coconut-1(medium),

salt-1/2tsp and

cardamom powder-1/2tsp.

Method:

Soak methi for 3 hrs.

Extract coconut milk(Click on Tag “COCONUT” for details).

Cook the rice and methi using the 2nd and the 3rd milk.

Add jagerry and boil till the jagerry is dissolved.

Add the 1st coconut milk and boil again for a minute.

Remove from the flame and add the cardamom powder and mix well.

Kheer is ready.

NOTE: This kheer can also be made using coconut scrapings in place of the coconut milk.

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VODYAN DALI(COWBEAN SWEET KHEER)

This is a dish usually prepared in Konkani homes when a celebration is organized on the child getting its first milk/primary tooth. Normally it is a close family affair and only the near family members are invited.

Vodo( kind of vada) is prepared and soaked in a kheer specially prepared during the occasion before consuming it.

Ingredients:

cow beans(chouli)-250gms,

raw rice-125gms,

jagerry-500gms,

coconut-1(large),

Coconut pieces-2tbsps(cut into very small pieces),

cashew nuts-15(chopped),

ghee-2tsps and

cardamom powder-1tsp.

Method:

Wash the rice,filter the water completely and grind in a mixer to get a rawa texture.

Fry the chouli in little ghee and after cooling, grind it in a mixer just to split it to halves.

Extract coconut milk(Click on TAG ‘COCONUT’ for details).

Cook the dal and the rice rawa in a cooker for 2 whistles using the 2nd and 3rd coconut extract.

Add jagerry to the cooked contents and boil till jagerry is dissolved completely.

Add the first coconut milk and boil just for a minute. Maintain the kheer consistency(add little water, if equired).

Remove from the flame.

Fry cashew nuts(cut into small pieces) and coconut pieces and add to the kheer.

Add cardamom powder and mix well.

Kheer is ready.

VODO:

Ingredients:

boiled rice-200gms,

coconut scrapings-1/4cup,

sugar-2tsps

salt-1/2tsp

cardamom powder-1/4tsp and

oil for frying.

Method:

Soak the rice for 4hrs.

Grind the rice and coconut scrapings together to a course and thick consistency, adding very little water.

Add salt, sugar and cardamom powder to the batter and mix well.

Make small balls  like vadas from the dough and deep fry in oil to a golden brown shade.

The vodos should not be crispy.

Soak the vadas in the kheer for 15 mts.

Vodyan Dali is ready for serving.


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PHOVA KHIRI(PARCHED RICE KHEER)

This kheer is easy to prepare and is very tasty. The only precaution to be taken is to see that the parched rice should not be soaked for a longer time to avoid it being soggy in the kheer.

Ingredients:

parched(flattened) rice-200gms(preferably red),

jagerry-400gms,

coconut-1(large),

cardamom powder-1tsp,

cashew nuts-10,

kismis-a few and

ghee-1tbsp.

Method:

Extract  coconut milk(click on Tag ‘Coconut’ for details).

Mix the 2nd and 3rd milk and add jagerry to it to prepare a jagerry solution.

Boil the mix in a pan for 5mts.

Soak the parched  rice in very little water and add it to the jagerry solution immediately. Cook for another one minute.

Add the 1st coconut milk , mix well and switch off the flame just before it starts boiling.

After adding the 1st milk, the kheer should not be boiled.

Fry the cashews and kismis in ghee and add to the kheer along with cardamom powder and mix well.

The kheer is ready.

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NANCHNYA KHEERI(RAGI  KHEER)

Ingredients:

ragi-250gms,

jaggery-350gms,

coconut(whole)-1(medium),

cardamom powder-1tsp and

ghee-1tsp.

Method:

Wash and soak the ragi for 8hrs.

Drain the water and grind it in a mixer adding sufficient water.

Filter the water and grind the sediments  again, adding water and filter again.

Repeat the process 3 or 4 times so that all the fine contents of ragi is separated from the coarse sediments.

Collect all the filtered water and keep it for 1 hour. Once the fine sediments settle down at the bottom, remove the clear water on the top of the fine sediments.

Grind the coconut to a very fine texture(paste).

Add jaggery to the fine ragi sediments and mix and cook it on a medium flame. Keep stirring till the ragi is cooked properly.

Add the ground coconut paste and cook for a few more minutes.

If required, little water can be added.

Remove it from the flame and add the ghee and cardamom powder and mix well.

Kheer is ready.

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