Rice Kheer

     Always i'll be waiting eagerly for Onam, Vishu etc etc (all Keralite festival) fest to come. Dont think am a malayali. The silly and useless reason was i'll get bowl full of rice kheer from my neighbour keralites. He he :P How silly i am. From this you can understand my crazinees on this Rice Kheer. Its my long time plan to prepare rice kheer at home. Since my family doesnt like sweet much, i was bit dragging my preparation plan. Finally, thought of preparing this at last saturday, thought my hubby will not like this but he had 2 glass full of kheer. That was a real surprise and also enjoyed lot by tasting that self-prepared kheer :)

ALL YOU NEED:

Par-boiled Rice	1/2 cup
Grated Coconut	1/4 cup
Sugar	1 cup
Elachi	2 Nos.
Milk	1 litre

To Garnish

Ghee	3 spoons
Cashew	8 Nos.
Raisins	8 Nos.

METHOD:
     Take heavy bottomed pan, bring down 1 litre milk to boil, add sugar, powdered elachi and soaked rice and keep the milk in flame until it comes down to 1/2 litre and the rice gets cooked well. Stir inbetween by adding grated coconut. Paralley heat 3 spoons of Ghee in a pan, add cashwenuts, raisins, do a saute and put off the flame. Now lets check the milk, Once the rice gets boiled and kheer reach thick consistency, add on the garnished items and do a soft stir without breaking the rice shape. Allow it to cool for a while, now serve to the loved ones :)

    Sending this to Akila's Event - Dish name starts with R

♬ Sangeetha♡Nambi ♬

Moong Dhal Paayasam

     I have a habit of tasting paayasam with Vadai mostly. If it is Dhal Paayasam, OMG ! no words to explain. But asusual, my hubby is not a lover of Dhal Paayasam :( he is very fond of Semiya Paayasam or Sago Paayasam but am not a lover of Semiya/Sago Paayasam. Oh God ! what is this !!! (I can read ur mind voice :P) During an auspicious day, I was so glutton to taste this dhal paaysam. So, somehow convinced my hubby and prepared this. When i was in mid of this preparation, i felt to taste it with Masala Vadai, even i prepared it too. I was just waiting to taste this in Banana Leaf, somehow finished my regular rice items and its time to taste Dhal Paayasam with Masala Vadai that too in Banana Leaf. Can you imagine that !!! Its a Real Yummy feast. OMG ! it was like heavenly taste and was giving live commentary on the taste to my hubby. You would have seen my hubby face during that time, he he he... His face was like GGGGGGrrrrrrrrrrrrr !!!! :P Fine, Jokes apart, here comes my heavenly feast for you all....

Sorry, for the bad clarity :(

ALL YOU NEED:

Moong Dhall	1 cup
Warm Milk	1 cup
Coconut pieces	6 Nos.
Jaggery	To Taste
Elachi	2 Nos.
Raisins	8 Nos.
Cashew	6 Nos.
Water	1 glass
Ghee	3 spoons
Salt	Pinch

METHOD:
     Pressure cook Toor Dhall with a pinch of salt. Once the pressure gets released, pour a glass of water and make it as bit watery. Now take a heavy bottomed pan, pour moong dhall and pour the warm milk and give a hard stir. Now add in the jaggery syrup (prepared after usual filteration process) keep it in simmer and stir inbetween. Let it boil for a while until raw smell of jaggery goes off. Coarsely grind the coconut pieces with elachi and add into the paayasam. Mix well. Moong Dhall will easily stick in the pan, so please take extra care. Heat some 3 spoons of ghee, add raisins and cashew, saute it until it turns golden brown. Now add into the Paayasam. Stir it well. Put off the flame. Now its time to taste it with Vadai :P

♬ Sangeetha♡Nambi ♬

Semiya Paayasam

     Another first tried recipe here...... Our entire family is not a sweet loving family. So, its very rare to prepare sweet at home. But i was sceptical to prepare this dish for the first time. Its all b'cos of my kid's playschool order. It was a day before onam, they arranged for a mini function which was Onam celebration they gave instruction to bring this payasam. So, me somehow surfed google(!) and finally got the preparation method and served to my kid's onam celebration.

ALL YOU NEED:

Vermicelli	1 pkt
Sugar	1 1/2 cup
Thick Milk	1/2 litre
Salt	Pinch

To Garnish

Ghee	5 spoons
Elachi	1 No.
Cashew	7 Nos.
Raisins	10 Nos.

METHOD:

     Bring down milk to boil. Let it be in simmer for a while. Meantime, roast the vermicelli in a pan for a while. Put off the flame. Once it gets cool, add it to the milk. Allow it to cook. Now add powdered Elachi and sugar gradually as per the taste. Give soft stir by not breaking the vermicelli. Let it sit in flame for a while. Parallely, heat 5 spoons of ghee in a pan, add raisins and Cashew. Fry it until it turns golden brown. Now, lets come back to the vermicelli, once its well boiled, add a pinch of salt to increase the sweetness. Now add the garnished items and stir it for a while and put off the flame. Serve hot !!!

♬ Sangeetha♡Nambi ♬