Arisi Thengai Payasam Recipe | Rice Coconut Payasam – Aadi Special

 Ingredients

• 2tbsp Raw Rice/Pacharisi
• 1/2cup Coconut grated
• 1/2cup Jaggery/Vellam
• 1pinch salt
• 1/2tsp Cardamom/Elachi powder
• 1 Edible Camphor/Pacchai karpurammustard seed size
• 1tsp Ghee
• 10 Cashewsbroken into pieces

Instructions

1. Soak raw rice in enough water for 2 hours. Once soaked, wash, drain it thoroughly, and set it aside.
2. In a pan, add jaggery, 1/2 cup water, and boil until the jaggery melts completely—no need to check for string consistency.
3. Add soaked raw rice and grated coconut to a mixer jar. Add 1/2 cup water and grind it to a smooth paste.
4. In a pan, add the ground paste, add another 1/2 a cup of water and boil it for 7-8 mins or until the payasam thickens. Stir it continuously as rice flour may form lumps. Please do not leave it unattended.
5. Once, the rice flour and coconut paste are cooked well, filter and add the jaggery water into the rice coconut paste. Also, add salt, Edible camphor, and cardamom powder. If required, adjust the water. Boil payasam for 2 more mins.
6. Fry cashews in ghee until it turns golden. Add fried cashews into the payasam. Payasam is ready.

Recipe Notes

• Always use freshly grated coconut.
• Use either jaggery or palm jaggery.
• Add only a mustard seed size edible camphor, or it will give a bitter taste.
• Adding a pinch of salt enhances the taste of sweetness.

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Tips to use leftover food- Vegetable rice, cutlet, sandwich, options if no rice flour

Now, when the whole world is going through a tough time, the family still wants tasty food, but there is shortage of commodities due to lock down. A simple way is to store the left-over food safely. At times, you may have little bit of left over sambar / rasam / kuttu/ any gravy, some dry veges or a combo of these, don't fret, all you need is onion, tomato, capsicum if it is there, not a must. It is that time to put on your thinking/ creative cap , surely you're going to come with great ideas. Good luck.

For vegetable rice
heat oil, add jeera, once it crackles, add finely chopped onion, once it turns light brown, add tomatoes, saute for few minutes adding little salt and turmeric pdr. You may add green chilies or red chili pdr according to taste, add capsicum if you're using, you can add potatoes, peas, carrot, it just depends how much is left over and for how many you're making. So, according to that and whatever veges, the family likes, you can add. You can garam masala, or Kitchen king masala, once the veges are cooked, add whatever is left over, add finely chopped coriander leaves, salt as needed, let it boil well for 2-3 minutes on low flame, then add rice as required, mix well, add some ghee, nuts if you like. serve hot with papad/ chips  and raita if desired. It makes a complete meal, also helps you finish the left overs !

Cutlet- Substitute for rice flour
Yesterday, I've posted a recipe of cutlet using white beans/ lobia/ karamani. You can use kidney beans, chickpeas, green moong dal, then use whatever vege you've. I used onion and carrot.  In case, you've any leftover vege, you can use that. I had mentioned use rice flour, if you don't have rice flour, no problem, use corn flour if you've, no corn flour, then use maida/ all purpose flr and semolina/ suji or breadcrumbs. This is needed for binding, the quantity will depend on how much of left over lentils, for how many people you're making. Using any substitute for rice flr. is needed to make it crisp.

Sandwich stuffing with left overs
Once I had a lot of left over kuttu- which is basically dal with veges. So, I had a brain wave, I fried some onion, whatever masala I felt like, then add the kuttu, let it simmer to thicken. Then I cooled it. Buttered the bread slices, put the stuffing I made, added some grated cheese, made in the sandwich maker. Family just loved it, ultimately I ran short of stuffing, last few had to make with plain cheese and some dry coriander chutney I had.
The stuffing, you can do with whatever is left over, as per your taste, add the seasonings, then you'll notice, when the form is changed of a food, family loves the taste and it will get over in no time.

Left-over rice
There are many options with it, you can make kichdi/ pongal by cooking dal and adding rice and seasoning as you normally do for pongal.
You've a sweet tooth, you can cook dal if you want, or simply add ghee, fry some nuts and raisins, add rice, add gur to taste, keep stirring on low flame till the gur has melted and it is all well mixed, remove adding some cardamom pdr.
You can make kheer/ payasam 
mash the rice well, add milk, let it simmer, stirring from time to time, once the milk has thickened add sugar to taste, let it boil well till sugar has melted, then add some fried nuts and raisins.
I had once made pakoras with leftover rice
Mashed the rice well, added some finely chopped onion, little besan, salt and chili pdr to taste and made pakoras deep frying it, my friend dropped in suddenly, served her some, as she is a foodie. She couldn't guess out of what I had made, when I told her leftover rice, she said I was lying, daughter was there, to convince her.

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https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

Moong dal payasam / Kheer

Today being Maha Shivrathri, many people fast on this day. What is offered to Lord Shiva after doing the abhishekam is moong dal kheer, also as it is easy to digest for those who keep fast. May God Shiva bless us all with peace, happiness and prosperity.

Ingredients
Moong dal  1 cup, wash and soak for an hour
gur/ jaggery  1/2-3/4 cup as per taste
milk  1/2 cup
nuts and raisins  1 tbsp
ghee  1 tbsp

Method
cook the soaked dal, as then it cooks faster, or you can even pressure cook the dal in case you're making more or not having time to soak it, for 2 whistles.
Then add gur to the hot dal, let it simmer till gur is well mixed with the dal.
heat ghee in a pan, roast nuts and raisins, add to the kheer, once it cools down, add  boiled and cooled milk, as adding milk when it is hot, it can curdle.

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Custard apple ( seethaphal) Payasam

Ingredients
milk 1 litre
coconut sugar 1/4 cup or to taste
coconut grated 1/4 cup
cashew nut 2-3 tbsp
raisins  2 tbsp
custard apple puree  1/2 cup
ghee 2 tsp

Method
custard apple peel, remove seeds, mash well ( one easy way to remove the seeds is put it in a sieve once you remove the skin, then as you press with a spoon, the pulp will come down.
Heat ghee, fry cashew nuts till golden, remove, in the same ghee, fry raisins, remove, fry coconut, remove once light brown. In the same pan, add milk, once it boils, let it simmer till reduce to half, keep stirring from time to time.
Add coconut sugar, let it simmer for another 3 minutes, add half of fried coconuts and nuts and raisins, remove let it come to room to room temperature, then add custard apple, mix well, chill
garnish with remaining nuts, raisins and coconut, serve.

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ALMOND KHEER

Almonds being expensive, I learnt this trick from a cook.,to make inexpensive  kheer.

INGREDIENTS
almonds soaked 1 cup
potatoes  3 big boiled, peeled and mashed
sugar 2-3 cups or more as per taste
saffron little
water 2 cups
milk 3 cups +
nuts roasted in little ghee as desired

METHOD
grind peeled almonds with little water well, remove in a heavy or non-stick pan
in the same jar, add boiled potatoes, grind adding little water
add to the ground almond mixture, add more water, cook stirring well till it boils
lower the flame, add sugar, saffron, cook stirring till sugar has dissolved and it simmers for a few minutes, add milk once it has come to room temperature, mix well and serve garnished with roasted nuts of your choice.

NOTE- at times, when we add milk last, it curdles, so either add water and milk in the beginning and cook, or you want to add milk later, then always add once the kheer has come to room temperature.

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BOTTLEGOURD(LAUKI) KHEER WITH CHOCOLATE BALLS

INGREDIENTS
FOR KHEER
bottle-gourd grated 1 cup
milk 500 ml/ 1/2 litre
condensed milk 3 tbsp
sugar 3-4 tsp as per taste
oats pdr. 2 tsp
ghee 1 tsp

for chocolate balls
carrot grated  1/2 cup
ghee 1 tsp
beetroot grated  1/4 cup
sugar  3 tbsp
cocoa pdr. 1 tsp
almond-kaju pdr. or any nuts pdr. 2 -3 tsp
milk pdr. 2 tsp

MEHOD
for kheer
in a pan, heat ghee, fry bottle-gourd till dry on low flame stirring all the time
once dry, add milk, reserving little to mix oats pdr. and add to the milk, keep stirring till it boils on medium flame, once it boils well for a minute, add condensed milk and sugar, mix well, let it boil for another 2 minutes on low flame, remove, once it comes to room temperature, chill for at least an hour

for chocolate balls
in a pan, heat ghee, add carrot and beetroot, keep frying till dry, add sugar, cook till sugar dissolves and it starts to thick, add milk pdr and cocoa pdr., mix well, then add pdr. nuts, mix well, remove, cool, roll into small balls, chill for at least an hour
to serve, place some chocolate balls in a bowl, pour the kheer, place some balls on top and serve or serve in individual small bowls with a chocolate balls in each.

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Healthy Sabudana-carrot-oats-dates kheer

INGREDIENTS

sabudana soaked over night 1/2 cup
carrot 1 big grated finely
dates de-seeded and chopped 15
milk 500 ml
sugar if need be 2-3 tbsp
oats 2 tbsp
multi-millet powder 1 tbsp

METHOD
sabudana which is soaked overnight with just enough water to cover it.
grate one carrot, add to soaked sabudana along with chopped dates
add 250 ml milk, adding oats and multi-millet powder, mixing well, and stir often, cooking on low flame, cook till sabudana is transparent, if need be, blend it with a hand-held blender to a fine paste, add sugar if needed, boil for 3-4 minutes on low flame, switch off the gas, once cool, add milk which is at room temperature, or add cold milk, just before serving in individual cups/ glasses. You can garnish with some finely chopped nuts of your choice.

This is what I had made this morning for prasad to Lord Ganesha, as today is Ganesh Chathurthi.

Sorry, forgot to take pics, as I was more eager to distribute to our friends here !

 

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Khus-khus Or Poppy seed kheer

INGREDIENTS

khus-khus 1/2 cup
coconut grated  1 cup
gur 1 cup
cashew nuts 2 tbsp soaked + 1 tbsp chopped
raisins 1 tbsp
water 2 cups +

ghee 1 tbsp
cardamom pdr. 1/2 tsp

METHOD
heat 1 tbsp ghee, fry 1 tbsp cashew nuts chopped and raisins till golden, drain and keep aside
in the same pan, in remaining ghee, fry khus-khus till they change colour, remove, cool.
grind khus-khus with soaked cashews and coconut adding little water to a fine paste
heat gur with 1/2 cup water, once gur melts,strain it and keep aside
mix the ground paste with rest of the water, boil well for 3-4 minutes on low flame stirring well, add the gur syrup, mix well, let it boil for another 3-4 minutes, on low flame, if you feel too thick, you may add little water only if needed. add cardamom powder, remove from fire. serve garnish with fried nuts and raisins, it can be served hot or cold.

 

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Sabudana-dates-carrot kheer

Ingredients

sabudana 1/4 cup wash and soak overnight
dates 3 tbsp de-seeded and chopped
carrot grated 1/4 cup
milk 500-600 ml
sugar 1/2 cup or to taste
walnuts chopped 2 tbsp ( optional)

Method
cook sabudana, carrot and dates in milk, stirring from time to time on low flame once the milk comes to a boil. Once sabudana is well cooked, it becomes transparent then add sugar to taste, boil till sugar melts stirring from time to time, let it boil for another 2-3 minutes, remove, serve hot/ cold garnishing with chopped nuts.

Best wishes to all for the Ganesh Chathurthi on 5th, as people in Maharashtra, Tamil Nadu will be busy with the festive preparations, next shall be putting how to make modak batter and some new fillings ! Keep watching and enjoy good health with simple recipes, as I believe in simple cooking, which should be healthy and filling and high thinking ! 

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http://cancersupportindia.blogspot.com/

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For info. about knee replacement, be free to view my blog-

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Moong Dal Kheer/ Pasi Paruppu Payasam

Ingredients

• 3/4th cup split green gram dal/ moong dal/ pasi paruppu
• 1/4th cup channa dal
• 3/4th cup jaggery/ gur/ molasses
• 1 cup fat-free milk
• 2 tbsp coconut sliced and chopped
• 2 tbsp ghee
• 10-15 cashewnuts
• A pinch of cardamom powder

Method

• Mix both the dals together and soak in water for 20 minutes.
• Pressure cook for three whistles or until soft with very little water. Once the pressure drops, open the lid and mash the dals lightly.
• Some of the channa dal can be left as whole.
• Boil the jaggery with 1/2 cup water.
• After it dissolves, filter it to remove any impurities.
• Now mix in the mashed dal, add milk and stir well. You may replace milk with thick coconut milk.
• Add the cardamom powder.
• Finally fry the coconut pieces and cashewnuts in ghee and garnish the mixture.
• Adjust the consistency by adding more milk before serving.

this is a very healthy kheer/ payasam, as it is full of proteins, iron, so healthy, if you use fat-free milk, less ghee to fry nuts & coconut, or even coconut can be avoided.

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Sama ke chawal ki kheer

Ingredients:

• 200gm Sama ke Chawal (Samo Rice)
• 100gm Sugar (can be substituted with honey)
• 150 ml water
• 1tsp Cardamom Powder
• 4 cups milk
• Raisins, Saffron, cashew nuts as per taste

Method:

• Soak Sama ke Chawal in water for half an hour and then drain out the water.
• Boil milk.
• Add the drained Sama ke Chawal to the boiling milk. Keep stirring from time to time
• cook until the mixture has turned into simmering kheer.
• Allow the kheer to cool down.
• Add a pinch of cardamom powder to the mixture.
• Add sugar/honey, raisins, kaju and saffron as per taste.

Tip: Kheer is best served cold. You can even substitute dates instead of sugar/ honey, according to the sweetness required. Or can even substitute with sugar substitute for diabetic patients.

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http://cancersupportindia.blogspot.com/


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RICE PUDDING WITH ROSE ESSENCE/ ROSE KHEER

INGREDIENTS

full fat milk  1/2 litre
cream  2 tbsp
rice cooked with milk & water  1/2 cup
sugar   2-3 tbsp
rose water   1 tbsp
rose syrup   3-4 tbsp + for serving
rose petal for serving

METHOD

in a heavy pan, boil milk, once it boils well, add rice, let it simmer for 2-3 minutes
add cream, sugar, mix well, let it simmer for 3 minutes
remove from gas, add rose water, rose syrup, mix well
to serve, pour little rose syrup around the glass, then fill the kheer at once, so it looks nice
put a rose petal on top & serve hot/ cold



those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stick club.blogspot.com