PASI PAARUPPU PAYASAM/ MOONG DAL PAYASAM

INGREDIENTS:
1.  Milk - 2-1/4 cups
2.  Pasiparuppu/ moong dal - 1/3 cup
3.  kadalai paruppu/ channa dal - 1-1/2 cups
4.  Jaggery - 3/4 cup
5.  Scraped coconut - 1/4 cup
6.  Rice flour - 2 teaspoon
7.  Cardamom powder - 1 teaspoon
8.  Cashew- nuts - 10

METHOD;
1.  Dissolve the jaggery in water and filter them and keep it aside.

2.  Fry the cashews and keep them ready.

3.  Mix the kadalai paruppu and pasiparuppu and wash them and drain it.

4.  Grind the coconut with  rice flour.

5.  Pressure cook the dal and ground coconut separately in the same cooker and cool down.

6.  After cooking mash the dal and mix dal and ground coconut to jaggery.

7.  Cook them till they blend in a low flame.

8.  When the payasam gets thick add the cool milk to the jaggery with the fried cashews.

Cool down dal and milk otherwise payasam will get curdled.

More to come from Grace Dishes

Happy cooking!

KULI PANIYARAM/ SWEET PANIYARAM

INGREDIENTS: To serve for 3 people

1. Banana – 1 big
2. Maida – ¼ kg
3. Egg – 1
4. Salt – 1 pinch
5. Sugar – ½ cup

METHOD:

1. Take a bowl and mix the maida, egg, sugar, salt and banana.

 2  .If the mixture gets very thick you can some little water. Mix them very fine without any coarse.

 3   Now keep the paniyaram pan on the flame and pour oil into them.

 4.  When they get hot pour the mixture into it and cook in simmer.

5.  Turn the other side to cook. When they become golden brown take it out and serve hot.

More to come from Grace Dishes

Happy cooking!

INDIAN SWEET RECIPES / RAVA KESARI

INGREDIENTS:

1. Rava – 1 teacup
2. Sugar – 1 teacup
3. Kesari powder – 2 pinches
4. Ghee – 1/4 cup
5. Cashew nut – 5
6. Milk – 1 cup
7. Water – 1-3/4 cup
8. Cooking oil - 2 tablespoon.

METHOD:

1. Heat the rava in a kadai and keep it aside.

2.  Heat another kadai and pour some milk, water, kesari powder cooking oil if you add this oil kesari will  not be stuck with the kadai. 

   3. Mix them well. Now add the sugar and stir them well till it dissolves.

4. After that add the fried rava adding little by little the ghee to it.

5. When it gets thick decorate the kesari with some fried cashews and cardamom

More to come from Grace Dishes.

Happy Cooking!