Lemon leaves buttermilk is an excellent flavorful
buttermilk variety. In this recipe you can use citron leaves instead of lemon
leaves. Both will give nice flavor to the buttermilk.
VERMICELLI PAAYASAM/SEMIYA PAYASAM- SIMPLE & EASY VERMICELLI KHEER
Semiya payasam/vermicelli kheer is a very
simple sweet variety that is very common and mostly preparing sweet during
festival days or functions.
In our house for guests visits, my mom
& MIL will mostly prepare this paayasam only. Actually I have alreasy
posted a vermicelli kheer in my blog, which is slightly different and learnt
that from my friend. This paayasam is the way which my mom and mil usually
follows. Actually in our house in paayasam they won’t add more milk, Very
little only they will add. But I will add more milk usuallyJ.
Please check the below kheer/Payasam varieties if you are interested.
Ok now coming to the recipe.
SEMIYA PAYASAM (VERMICELLI KHEER)
RECIPE TYPE: DESSERT | CUISINE: SOUTH INDIAN | SERVES: 2 PERSONS
PREPARATION TIME: 2 MIN | COOKING TIME: 15 MIN
PREPARATION:
- Add half of the ghee and roast the vermicelli till it starts changing the color.
- Roast the cashew nuts and dry grapes in remaining ghee and set aside.
- Boil milk and keep it ready.
METHOD:
Add water in a heavy bottomed and
allow it to boil.
Then add the roasted vermicelli and
let it cook till soft.
Then add the sugar and stir well.
Add the roasted
cashew ,dry grapes and boiled milk. Mix well.
Add the k and stir
well.
Remove from heat and serve hot along
with vadaJ.
NOTES:
- Roasting the vermicelli is important to avoid it to become mushy.
- Milk quantity is purely optional. If you want you can make it little thinner, you can add more milk.you can add any other dry fruits also as per your wish.
- This payasama may get very thick after cooled down. In this case add little warm water or warm milk and mix well to get the required consistency.
- Or after adding the roasted nuts remove from heat and set aside. Add warm milk just before serving and mix well.
Do try this recipe and please don’t forget to give your feedback in comments.
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CUCUMBER BUTTERMILK (VELLARIKKAAI MOR) - BEAT THE HEAT - SUMMER COOLANT RECIPES
Buttermilk is one of the healthiest drinks
which are very common during summer. It is very good to get relief from thirst
in a healthy way.
Generally we make neer more (spiced
Buttermilk) during summer to cool the way. But there is variety of buttermilk
to cool our body in tasty wayJ.
FENUGREEK BUTTERMILK(VENTHAYA MOR) - BEAT THE HEAT-SUMMER COOLANT RECIPES
Buttermilk is one of the healthiest drinks
which are very common during summer. It is very good to get relief from thirst
in a healthy way.
Generally we make neer more (spiced
Buttermilk) during summer to cool the way. But there is variety of buttermilk
to cool our body in tasty way J.
One among them is this fenugreek buttermilk
(Venthaya mor). Yes buttermilk itself is very good coolant. That too with fenugreek,
it is a perfect coolant.
while flipping the pages of my written recipe notebook, i happen to see this recipe, along with many other buttermilk recipes one by one. that time itself decided to make all those and post here :)
Hence started this series Beat the Heat.
I want to say one thing we need to consider
while drinking buttermilk. Actually buttermilk is not the diluted curd. Perfect
buttermilk is in which the fat (Butter) is removed.
Here I want to explain how the buttermilk
will be prepared and how the butter been extracted from the curd in house
still.
We used to take butter from the curd with a
special thing called ‘maththu’(Like whisk) in tamil. In our house there will a
plate attached with a pillar, in which two chains will be joined. At the end of
the chain there will be hole, where we will insert the maththu handle. In
between we will tie a rope and using that rope we have to rotate the maththu. The
down part of the maththu will be immersed in the curd and water mixture. While we
continuously rotating the maththu, the buttermilk will be whipped and the
butter will float on the top. We have to continue till all the butter to be
separated. Rest without butter is only the actual butter milk. I tried my level
best to explain the procedure. Hope it gives some idea.Will try to update the
photos while I going to my native.
Ok
now coming to this fenugreek buttermilk recipe.
VIDEO RECIPE:
FENUGREEK BUTTERMILK
RECIPE TYPE: DRINKS | CUISINE: SOUTH INDIAN | SERVES: 2 PERSONS
PREPARATION TIME: 10 MIN | COOKING TIME: -
PREPARATION:
Dry roast the fenugreek and grind
into fine powder and set aside.
(Actually with small amount it may be
difficult to grind in mixer jar. So you can grind in bulk and use whenever
required. You can use the same while preparing the pickles or thokku also.)
Mince the ginger and green chillies
using mortar and pestle and keep it ready.
Finely chop the coriander leaves and
mint leaves and set aside.
METHOD:
First mix the fenugreek powder with
the buttermilk without lumps.
Then add the other ingredients one by
one.
Mix them well by using whisk.
Serve in mud pot (kalayam in tamil)
or glass as per your wish.
NOTES:
- Generally I don’t like to add ice cubes or the buttermilk directly from refrigerator. So didn’t add ice cubes.
- If you want it to be chill you can add one or two ice cubes while serving.
- You can use curd and whisk them for 2 to 5 minutes with water and then use to prepare for the buttermilk.
- You can also filter the buttermilk and serve. But we like as it is.
Do try this recipe and please
don’t forget to give your feedback in comments.
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PANEER APPLE KHEER RECIPE - EASY PANEER PAAYASAM WITH APPLES - EASY PANEER & APPLE DESSERT
Paneer apple Kheer/Payasam is an easy and
yummy kheer that is perfect to serve during guest visits for dessert. It can be
made in jiffy yet rich dessert. We can prepare this kheer as simple paneer
kheer, but I just added finely chopped fresh apple pieces which gives nice
crunches in between the while having the kheer.
COCONUT MILK RASAM - SOUTH INDIAN RASAM VARIETIES (RASAM RECIPES)
SUKKU KUZHAMBU / DRY GINGER CURRY- A TRADITIONAL SOUTH INDIAN CURRY RECIPE
Sukku kuzhambu(Dry ginger curry) is a healthy , authentic kuzhambu(Curry) generally serves along with rice. It also goes very well with Idly/dosa. It is nothing but the tamarind curry boiled along with sukku and other spices. This gravy will be having the sukku flavor in dominance.
RED CHUTNEY FOR NORTH INDIAN CHAT ITEMS(SPICY GARLIC &RED CHILLI CHUTNEY)
Garlic chutney is one more variety of chutney used in making of north Indian chats. I usually use this garlic chutney which preparing the papdi chat. But you can add this also in in bhel puri for nice flavour and taste. This is also slightly different from our south Indian garlic chutney which we prepare as side dish for idly/dosa.
Ok now coming to the recipe.
GARLIC CHUTNEY FOR CHATS
RECIPE TYPE: CONDIMENTS | CUISINE: NORTH INDIAN | SERVES: 5
PREPARATION TIME: 5 MIN | COOKING TIME: -
METHOD:
Soak the red chillies in hot water
for around 10 to 15 minutes.
Grind the peeled garlic, red
chillies, salt, lemon juice and sugar into smooth paste by adding required
water.
Store the chutney in air tight bottle
and store in refrigerator.
NOTES:
- You can add roasted jeera powder also for additional flavour.
- Don’t add too much of sugar.
- Adjust the red chillies as per your required spiciness.
- Insteadof red chillies you can add red chilli powder also.
Do try this recipe and please don’t forget to give your feedback in comments.
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SWEET CHUTNEY FOR CHATS(USING TAMARIND AND DATES)
Sweet chutney is a important chutney used while preparing various chat items such as bhel puri, dahi puri papdi chat etc. Chat items are my all time favorite. There are variety of chutneys are there such as sweet chutney, green chutney garlic chutney etc. Here I have give the recipe for the sweet chutney using tamarind and dates.
Ok now coming to the recipe.
SWEET CHUTNEY(USING DATES AND TAMARIND)
RECIPE TYPE: CONDIMENTS | CUISINE: NORTH INDIAN | SERVES: 5
PREPARATION TIME: 10 MIN | COOKING TIME: 15 MIN
METHOD:
Soak the tamarind and dates separately
in hot water for around 15 minutes.
Then grind the dates into very smooth paste by adding required water.
Extract the tamarind juice and keep it aside.
Then in heavy bottomed pan add the
ground paste, extracted tamarind juice, red chilli powder, and salt and mix well. Add blacksalt and jaggery and mix.
Close with a lid and allow it to boil
for around 10 to 15 minutes or until it reaches the required consistency. Then
add the jeera powder and mix well.
Remove from heat and let it
cool.
Once cooled completely store the
chutney in air tight bottle.
This sweet chutney stays well for
around 2 or 3 weeks in refrigerator.
NOTES:
- You can add store brought jeera powder, but I prefer to add the home made roasted jeera powder which gives nice flavor to the chutney.
- You can pressure cook the dates and tamarind separately to make them soft soon rather than soaking in hot water.
Do try this recipe and please
don’t forget to give your feedback in comments.
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posted in my blog please do subscribe to my blog or like my facebook page or
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GREEN CHUTNEY FOR NORTH INDIAN CHATS
Green chutney is flavorful spicy chutney used in making of chats. The main ingredient used in this chutney is coriander nad green chillies. It is slightly different from the normal chutney which we make as side dish for idly/dosa.
Here I have givent eh recipe of green chutney which I am following
to prepare the north Indian chat items.
Ok now coming to the recipe.
VIDEO RECIPE:
VIDEO RECIPE:
GREEN CHUTNEY FOR CHATS
RECIPE TYPE: CONDIMENTS | CUISINE: NORTH INDIAN | SERVES: 5
PREPARATION TIME: 5 MIN | COOKING TIME: -
METHOD:
Clean and wash the coriander leaves
with stem.
Grind the cleaned coriander leaves, green chillies, ginger, cumin seeds, salt ,chat masala and lemon juice into smooth paste with required water.
Grind the cleaned coriander leaves, green chillies, ginger, cumin seeds, salt ,chat masala and lemon juice into smooth paste with required water.
NOTES:
- You can add roasted jeera also.
- Instead of chat masala you can use black salt while grinding.
- Stays well in refrigerator for 1 week.
Do try this recipe and please
don’t forget to give your feedback in comments.
To get the update of new recipes
posted in my blog please do subscribe to my blog or like my facebook page or
follow me on pinterest or add to your google + circle.
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