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Aval payasam with Jaggery

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Aval_Payasam_1_nameAval payasam is one of the easiest payasam recipes. I would say easiest sweet recipes I know. It can be done in a minute. I did this for Krishna jayanthi but had no time to post. For people who do not know what is krishna jayanthi, i have detailed a bit in pepper vada. So, just wanted to post it now 🙂

Aval is one of the fine ingredient which gives great taste and boils easily so its quick to make. I prefer to use jaggery instead of sugar as it is rich in iron and also healthier option than sugar.

 

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Aval Payasam with jaggery
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Aval/Poha/Rice Flakes – 1 cup
  • Jaggery – ½ cup broken nicely ( Adjust as per your sweet taste level)
  • Milk – 1½ cup
  • Cardamon powder – 1 pinch
  • Ghee – ½ tbsp
  • Cashews, raisins – 10 ( as per your taste)
Instructions
  1. Heat a pan with ½ tbsp of ghee, fry the cashews till it is golden brown. Remove it and keep it separate.
  2. Fry the aval in the same pan and keep it separate.
  3. In the sam pan, boil milk. When it is boiling nicely, add the fried aval and cardoman powder. Cook it in medium flame till it is done.
  4. Add the jaggery to it. And mix well. Don’t boil them more than a minute or two as there are chances to curdle them.
  5. Top the payasam with the fried cashews ☺ Payasam is ready.
Notes
1. Jaggery amount is approximate, you can adjust as per your taste.
2. I did not have cashews, so just used raisins. You can us raisins with cashews when you fry them.
3. Do not boil the mixture after jaggery for more than two minutes, as there are chances to curdle them.
4. You can also grind the aval/poha before dropping them in hot milk.
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Uppu Seedai/ Crunchy Lentil Nuggets

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UppuSeedai_relishthebiteHello all hi, It’s Janmashtami/ Krishna Jayanthi today. It’s the birthday of the Lord Krishna. I posted a recipe for “pepper vadai/ milagu vadai” yesterday for this occasion. But the main savory we do for this festival is the “Uppu seedai/sweet seedai”. I am going to uncover the “uppu seedai” recipe today here. I like savory more than sweet after coming to Canada. Wherever I go here, I see ample of sweet based dishes and get very few savory ones. So my choice was this and I did aval payasam as a sweet which was very easy to make. It took me very few minutes. Will post it sometime soon.

I was wondering why this recipe is being the main savory for this god. There should be a reason. Let me know if somebody gets to know it.notsure

Uppuseedai_Relishthebite

I always wanted to make seedai, but my mom used to warn me that it would burst easily. So I was staying away from it always. This time, may be I thought I was old enough to try it. When I told my mom today about making this recipe, my mom was watching me in facetime when I was doing it, and she was waiting for me till i shout “success!” after taking the first batch from the stove. She is so protective whatever age I am in. “MOM’s” are always the best. heartI have seen my dad and close one’s throw this “Seedai” on the air and catch them with their mouth to make it more interesting. When I put the first batch in the oil, I stayed away from the kitchen just to make sure that it does not burst and was peeping into the kitchen peek. But it came out so good :). I was so happy! I am not trying to scare you by saying all this, but be careful when you do this. May be in older days they used to have lot of stones in the rice which made it burst. These days its loads better and also if you sieve it well, it should be very fine 🙂

The correct way to do this recipe is to soak one cup of raw rice in water for two hours, dry them completely by placing on a cloth/paper and grind them. I used the ready-made rice flour instead. It was equally good. I have no complaints. 🙂 Let me know someone if you get to know the reason why we need to do the former method.

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UPPU SEEDAI / CRUNCHY LENTIL NUGGETS
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups seedai
 
Ingredients
  • Rice flour – 1 cup
  • Urad dal – ¼ cup
  • Sesame seeds – 1tbsp
  • Ajwain – 1 tsp
  • Coconut Grated - 2 tbsp
  • Jeera/Cumin – 1tsp
  • Salt – as needed.( I used 1 tbsp)
  • Ghee – 1 tbsp
  • Oil – to fry.
Instructions
  1. Fry the urad dal for 2 – 3 mins.Grind the urad dal very finely. Mix rice flour and urad dal powder together, Seive them twice.
  2. Mix the ajwain, coconut,jeera,ghee and salt to the mixture.
  3. Add water little by little to form a soft dough but do not make it watery/sticky.
  4. Now comes the major step, hold a little dough part on your left hand on the fingers side like shown below. Take a tiny dough part, press them and release them by making anticlockwise directions on the right hand. And the first seedai dough is ready. It should not be hard or very soft. It should be in perfect texture.
  5. Make them all like the above step.
  6. Fry them in hot oil and take them out when its in golden color.
Notes
1. Be careful when you put them in oil, it might easily burst. So, sieve it properly to avoid stones.
2. When you make the balls, make sure its not very hard or very soft. It will either break or it will be too hard.
3. Use unsalted butter instead of ghee. Or if you using ghee adjust your salt accordingly as ghee would have salt.
4. If you think the dough is too hard, add little ghee and water. Very little.
5. Oil should be very hot, or else it will break.
6. Roast the urad dal just for few minutes, which should do the job.
7. Try to use whole urad dal for this recipe. I used the broken one’s, as I did not have the whole urad dal handy.
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Milagu Vadai/ Pepper fritters

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Crispy  and spicy crackers made with peppercorns and urad dal.

I made this again this week 🙂 the very first version I made before two years 😀 I totally had this guilt that it was not perfect so tried again and it came out crispy perfect. I found the reason for it, I soaked for an hour which did not make it crispy I believe and this time I soaked for just 15 minutes.

Today is Krishna Jayanthi 🙂 Happy Birthday, Lord Krishna. For people who do not know what is Krishna Jayanthi, it’s an annual celebration of the birth of the Hindu deity Krishna. Images of Krishna’s infancy are placed in swings and cradles in temples and homes. His devotees celebrate his birthday by today sweets and savory by his name. This pepper vadai/ milagu vadai is usually done for another god “Hanuman”. But it’s a good savory to do for all gods. These vadai’s are usually connected through a thread and garlanded to the Lord. The below picture was my older version. I totally felt it was not that crispy so made it again 🙂 This time it was crispy crispy perfect!

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This is the first time for me to make these. And I guess it turned out good. They used to give this in temple. And I always loved them. But never felt like trying them at home. But today is the day for me to try this. Soak the urad dal only for one hour. It will not have that texture otherwise. I soaked more than that this time 😉 so make sure.

Milaguvadai-4

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Milagu Vadai/ Pepper Vadai
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Urad dal - 1 cup
  • Rice flour – 1 tbsp
  • Pepper corns – 2 tsp (grounded)
  • Ajwain - ½ tsp
  • salt – ½ tbsp
  • Oil – To fry
Instructions
  1. Wash and soak the urad dal for 15 minutes and not more than that.Drain it nicely. If there is water, it can spoil the whole procedure. Grind it in the blender without adding water. The mixture should be little coarse not a paste.
  2. Ground the pepper again roughly. Just a single pulse would do.
  3. Take a bowl, mix the ground urad dal, hing, rice flour,ajwain and broken pepper.
  4. Heat oil in a kadai/pan, add one tbsp of oil to the vadai mixture.
  5. Take a banana leaf/Ziploc cover grease with oil. Grease your hands with oil to tap them thinly using hand or flat shaped cup. Take small lemon sized balls and pat it to make it a circle and thin vadai. Flatten it as thin as you can.Mark a hole in the center.




  7. Remove the vadai from the banana leaf and put them in the hot oil.
  8. Cook the vadai on both sides and till its crispier brown color on both sides.
Notes
1. Try to use whole urad dal. As it gives a nice texture. If not, use the broken ones.
2. When you drain the mixture, drain them completely. If there is water, the vadai’s wont be formed perfectly.
3. If the vadai batter is sticky and with more water, add more rice flour. Continue doing still it is in the perfect consistency.
4. Adding 1 tbsp hot oil to the batter will make the vadai crispier.
5. If you want crispier vadai, after frying them, try to refry them again. It will give nice colour and more crispiness. But mine was fine with the first time.
6. If you don’t have banana leaf, use Ziploc or polythene cover.
7. Marking a hole in the center will cook the vadai faster.
8. Ensure that vadais are patted thin, or else it’s going to be hard.
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