Rice Recipes ~ Tamalapaku

Showing posts with label Rice Recipes. Show all posts

Vaamu Annam ~ Ajwain Rice (Ver 2)

BM #141 Week 3 Day 3 -

Ajwain/Vaamu/Omam is one of the wonder herbs/spices from the Indian kitchen with numerous health benefits. So it is not surprising to see another version of Ajwain rice, is it?

This version is simple yet flavorful and quick to make. Here is the previous version of Vaamu annam.

Recipe Source Anjani
Ingredients -

Leftover Rice 2-3 cups

Salt, Turmeric as needed

Seasoning (Oil 1 Tbsp, Mustard Seeds 1/2 tsp, Chana Dal 2 tsp, Urad Dal 2 tsp, Garlic chopped 2 tsp, Curry leaves few, Red Chilies 2, Ajwain 2 tsp lightly crushed)

Method Of Preparation -

In a heated pan, add oil the rest of the seasonings one by one. After the dals are brown, add the ajwain in the end. Sprinkle salt and turmeric and the leftover rice.

Reduce the heat and mix well until well combined.

Serve warm.

Preparation Time 15 minutes
Serves 2

Posted by Harini R on Monday, December 19, 2022

1 comments

categories: Ajwain, Blogging Marathon, Grains and its Products, Herbs and Spices, Rice Recipes, Sona Masoori Rice | |

Raw Jackfruit Biryani ~ Kathal Biryani

BM #131 Week 2 Day 3 -

The third recipe in this Biryani/Pulao series is here. I have been hearing a variety of reviews regarding the Raw Jackfruit Biryani. But it is not an understatement to say that the texture of raw jackfruit is a matter of preference.

The flavor of all the spices shines through all the jackfruit cubes. I have also heard from multiple chefs never to skimp on fresh mint leaves in any kind of biryani. This biryani is not an exception either to the mint leaves.

Ingredients -

For Boiling Basmati Rice -

Boiling Water 8-10 cups

Oil 1/2 tsp

Cloves 3-4

Cinnamon 1 inch piece

Cardamom 2-3

Salt 2 tsp

Basmati rice 2 cups

For Boiling Raw Jackfruit -

Raw Jackfruit 300 grams (I used a frozen pack)

Salt 1 tsp

Turmeric 1/4 tsp

For the Biryani -

Oil 2 Tbsp + 1 tsp of Ghee

Onions sliced 1/2 cup

Ginger-Garlic Paste 2 tsp

Cloves 4-5

Cinnamon 2 inches

Cardamom/Elaichi 3-4

Star Anise 1

Marathi Mogga 2-3

Shahjeera 1 tsp

Japatri / Mace 1 strand

Salt as needed

Turmeric 1/2 tsp

Mint and Coriander leaves 2-3 handfuls

Yogurt 1/2 cup

Biryani Masala Powder 1 tsp

Fried Onions handful (Store Bought)

Rose Water 1 Tbsp (Optional)

Few Saffron strands soaked in 1/4 cup of warm milk (Optional)

Method Of Preparation -

Pressure cook for about 1-2 whistles (or approximately 15 minutes) the raw jackfruit cubes adding a little salt and turmeric. Set it aside.

Wash and soak basmati rice and set aside for 30 minutes.

In a heated pan add 2 tbsp of oil + 1 tsp of ghee, sauté sliced onions, ginger-garlic paste, cloves, cinnamon, elaichi, star anise, shajeera, marathi mogga, japatri, salt, and turmeric.

After the onions are sautéed well add 1/2 cup of yogurt, salt, coriander-mint leaves, biryani masala powder and the cooked raw jackfruit cubes.

Cook well on low heat. Remove half the mixture into a small bowl and reduce the heat.

In a huge pot boil water adding cloves, cinnamon, elaichi , oil and salt. When it comes to a rolling boil, add the drained rice and cook on high heat for 10-12 minutes.

When the rice is 80% cooked, drain the water and gently spread the rice on top of the raw jackfruit mixture in the pan. Top it with mint-coriander leaves, fried onion. Also sprinkle some rose water and the saffron infused milk.

Add in the the raw jackfruit mixture that was set aside and the remaining rice with some more fried onions and coriander-mint leaves. Sprinkle some rose water and the saffron infused milk.

Cover making sure the steam doesn't escape and cook on the lowest heat setting for about 10-12 minutes. Remove from fire and allow about 10-15 minutes for the flavors to blend.

Fluff gently just before serving with Raita.

Preparation Time 1 hour 30 minutes
Serves 3-4

Posted by Harini R on Saturday, February 12, 2022

3 comments

categories: Basmati Rice, Blogging Marathon, Dairy Products, Grains and its Products, Raw Jack Fruit, Rice Recipes, Vegetables, Yogurt (Curd/Perugu) | |

Khuska Pulao in Instant Pot

BM #131 Week 2 Day 2 -

Khuska Pulao is a spicy pulao with no vegetables in it and a handy and flavorful addition to any meal. It is best served with any vegetable kurma and raita. It is a one pot Pulao and Instant Pot makes it easier.

I served Khuska Pulao with Navratan Kurma and Raita.

Ingredients -

Basmati Rice 2 cups

Oil 2 Tbsp + 1 tsp of Ghee

Onions sliced 1/2 cup

Ginger-Garlic-Green Chili Paste 3 tsp

Cloves 4-5

Cinnamon 2 inches

Cardamom/Elaichi 3-4

Star Anise 1

Shahjeera 1 tsp

Japatri / Mace 1 strand

Nutmeg Powder a pinch

Tomatoes 1/2 cup

Yogurt 1/4 cup

Salt as needed

Turmeric 1/2 tsp

Red Chili Powder 1 tsp

Mint and Coriander leaves 2-3 handfuls

Method Of Preparation -

Wash and soak basmati rice and set aside for 30 minutes.

Set the Instant Pot to Saute mode. In the inner pot of Instant Pot, add 2 tbsp of oil + 1 tsp of ghee, sauté sliced onions, ginger-garlic-green chili paste, cloves, cinnamon, elaichi, star anise, shajeera, japatri, nutmeg powder, red chili powder, salt, and turmeric.

After the onions are sautéed well add chopped tomatoes and allow the tomatoes to cook well.

Add 1/4 cup of yogurt, coriander-mint leaves, cook well on low heat.

After the oil separates, add the soaked and drained rice. Add about 2 cups of water and close the lid.

Set it to Manual or Pressure Cook for 4 minutes.

Quick release after 6-7 minutes. Open the lid after a couple minutes and gently fluff.

Serve with Vegetable Kurma and Raita.

Preparation Time 45 minutes
Serves 3-4

Posted by Harini R on Friday, February 11, 2022

3 comments

categories: Basmati Rice, Blogging Marathon, Dairy Products, Grains and its Products, Onions, Rice Recipes, Tomatoes, Vegetables, Yogurt (Curd/Perugu) | |

Gongura Paneer Biryani

BM #131 Week 2 Day 1 -

This week I shall highlight some special Biryani varieties which have been popular at home.

We have discovered our love for Gongura Paneer Biryani when a local restaurant started serving it on weekends. But after enjoying it for a couple of times, we felt that the biryani was a tad too oily for our comfort. So I started to think how to recreate it at home.

The challenge for me was how to source the gongura leaves during the off season months. Then I thought to try using the store bought Gongura Pickle. So that is how I recreated this delightful Biryani.

This is not a sponsored post but I am recording the brand names of the Gongura Pickle (Telugu Foods) and the Biryani Masala (Shan Bombay Biryani Masala) I used.

The spiciness of the Biryani can be adjusted by the amount of Pickle used.

Ingredients -

To Marinate Paneer - 2 tsp Oil, 1/2 tsp Turmeric, 1 tsp Biryani Masala (store bought), 1/2 tsp Salt, 1 tsp Kashmiri Chili Powder, 1/2 tsp Garam Masala , 1/4 cup Yogurt, 1.5 cups cubed Paneer

For Boiling Basmati Rice -

Boiling Water 8-10 cups

Oil 1/2 tsp

Cloves 3-4

Cinnamon 1 inch piece

Cardamom 2-3

Salt 2 tsp

Basmati rice 3 cups

For the Biryani -

Oil 3 Tbsp + 1 tsp of Ghee

Onions sliced 1/2 cup

Ginger-Garlic Paste 2 tsp

Cloves 4-5

Cinnamon 2 inches

Cardamom/Elaichi 3-4

Star Anise 1

Shahjeera 1 tsp

Japatri / Mace 1 strand

Salt as needed

Turmeric 1/2 tsp

Mint and Coriander leaves 2-3 handfuls

Gongura Pickle (Store bought) 1/4 cup (adjust as needed)

Biryani Masala Powder 1 tsp

Fried Onions handful (Store Bought)

Method Of Preparation -

Marinate the paneer - Mix all the ingredients listed under 'To Marinate Paneer' in a deep dish or in a ziploc bag. Toss and set aside for at least 30 minutes.

Wash and soak basmati rice and set aside for 30 minutes.

In a heated pan add 3 tbsp of oil + 1 tsp of ghee, sauté sliced onions, ginger-garlic paste, cloves, cinnamon, elaichi, star anise, shajeera, japatri, salt, and turmeric.

After the onions are sautéed well add 1/4 cup of gongura pacchadi, salt, coriander-mint leaves, biryani masala powder and the marinated paneer. Cook well on low heat. Remove half the mixture into a small bowl and reduce the heat.

In a huge pot boil water adding cloves, cinnamon, elaichi , oil and salt. When it comes to a rolling boil, add the drained rice and cook on high heat for 10-12 minutes.

When the rice is 80% cooked, drain the water and gently spread the rice on top of the paneer gongura mixture in the pan. Top it with mint-coriander leaves, fried onion. Add in the the paneer gongura mixture set aside in a bowl and the remaining rice with some more fried onions and coriander-mint leaves.

Cover and cook on the lowest heat setting for about 10-12 minutes. Remove from fire and allow about 10-15 minutes for the flavors to blend.

Fluff gently just before serving with Raita.

Preparation Time 1 hour 15 minutes
Serves 5-7

Posted by Harini R on Thursday, February 10, 2022

4 comments

categories: Basmati Rice, Blogging Marathon, Dairy Products, Gongura, Grains and its Products, Onions, Paneer, Rice Recipes, Vegetables, Yogurt (Curd/Perugu) | |

Yelumichai Sadam ~ Lemon Rice

BM #128 Week 3 Day 1 -

This week I shall conclude the A-Z series of recipes in which I have been showcasing dishes from the Tamil Cuisine for the past few months. In that sequence I am presenting the humble Lemon Rice which is prepared almost the same way in many South Indian homes (with minor tweaks here and there).

I have used the word Yelumichai instead of the standard Elumichai to satisfy the starting letter clause for this recipe. It should be a Y.

Ingredients -

Rice 1 cup

Peanuts 1 tablespoon each

Turmeric 1/8 tsp

Ginger, grated 1/2 tsp

Salt, Green Chillies as needed

Lemon Juice as needed

Coriander leaves for garnish

Seasoning (Oil 2 tsp, Mustard Seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Red Chillies 1, Curry leaves few, Asafotida a pinch)

Method Of Preparation -

Wash and cook rice in your preferred method making sure the rice is not mushy. Spread the rice in a wide platter allowing it to cool.

In a pan, heat oil and the rest of the seasoning ingredients and peanuts. After the mustard seeds crackle and the dals brown, reduce heat.

Add in the green chillies and grated ginger. Saute them and sprinkle turmeric and salt. Remove from heat.

Pour the mixture onto the cooked rice, sprinkle lemon juice and mix well.

Garnish with coriander leaves. Serve it as part of a meal. It is also a perfect dish to offer to the Lord.

Preparation Time 30 minutes
Makes 3 cups

Posted by Harini R on Wednesday, November 17, 2021

2 comments

categories: Blogging Marathon, Rice Recipes, Sona Masoori Rice, Tamilian Cuisine | |

Milagu Puliyodarai

BM #124 Week 3 Day 1 -

This week I shall continue the theme of A-Z dishes in Tamil Nadu cuisine. This month the starting letters are M, N and O.

Milagu (Pepper) Puliyodarai is a typical temple style pulliyodarai. I have come to know that in many temples across South India, Green Chilies and Red Chilies are not used to flavor the puliyodarai for various reasons.

This particular recipe is apparently from the priest of Parthasarathy Perumal Temple as quoted in the original recipe.

I was very skeptical about adding just the pepper powder to flavor the puliyodarai and added slightly less than the original recipe but it was just perfect for our taste buds. So feel free to adjust the pepper powder as preferred.

Recipe Source here
Ingredients -

Sona Masuri Rice 1 cup (Any short grained rice works well)

Black Pepper Powder 1 tsp (adjust as needed)

Seasoning (Sesame Oil 1 Tbsp, Chana Dal 1 Tbsp, Urad Dal 1 tsp, Cashews 2 Tbsp)

Curry leaves torn few

For the Tamarind Paste -

(Sesame Oil 1 Tbsp, Mustard seeds 1/2 tsp, Fenugreek seeds 1/4 tsp, Cumin 1/2 tsp, Asafotida 1/4 tsp, few Curry leaves)

Tamarind extract 1/2 cup (extracted from lemon sized piece of tamarind)

Salt, Turmeric as needed (I added 1 1/4 tsp of salt, 1/4 tsp turmeric)

Method Of Preparation -

Cook rice in any method (Rice Cooker, Instant Pot, Pressure Cooker or Stove top). Allow the rice to cool by spreading the rice gently in a wide serving bowl/plate. Sprinkle pepper powder and gently mix. Set aside.

In a heated pan, add sesame oil and mustard seeds. After the mustard seeds pop, add fenugreek seeds, cumin seeds, curry leaves and asafotida.

Pour the tamarind extract and mix well. Allow the tamarind extract to cook well until the oil floats and the tamarind paste thickens.

Meanwhile, in another heated pan, add sesame oil, chana dal, urad dal, cashews and curry leaves. After the dals are brown, remove from heat and Pour the contents into the simmering tamarind paste.

Cook the tamarind mixture for a couple more minutes all the while stirring it gently. Remove from heat. The tamarind mixture for puliyodarai is ready.

Pour the mixture into the rice (from step 1) and gently mix. I had about 1 tablespoon of the tamarind mixture leftover for the amount of rice I had on hand.

The Milagu Puliyodarai is ready to be offered to the Lord.

Preparation Time 25 minutes
Serves 2-3

Posted by Harini R on Saturday, July 17, 2021

4 comments

categories: Blogging Marathon, Grains and its Products, Herbs and Spices, Rice Recipes, Sona Masoori Rice, Tamarind, Tamilian Cuisine | |

Akkaravadisal

BM #120 Week 2 Day 1 -

After a 2 month break, I am back with a new theme in the new year. This week I have chosen to highlight some recipes from Tamil Nadu. This would be a continuous theme spanning many months as the recipes are going to be in alphabetical order. So this week, the recipes starting with the first three letters of the Alphabet will be shared.

Akkaravadisal is a typical Tamil Iyengar recipe served in many temples across Tamil Nadu. There are very many traditional methods of preparing this dish. Kalyani was gracious to share her family recipe with me and here is how I made it.

Recipe Source Kalyani
Ingredients -

Rice 1 cup

Moong Dal 1/4 cup

Milk 3-4 cups

Jaggery 1 cup (Adjust as needed)

Ghee 4-6 Tbsp (as preferred)

Cardamom Powder 1/4 tsp

Cashews and Raisins handful each

Method Of Preparation -

Wash and soak rice and moong dal for about 10 minutes.

Drain and fry them in about 2 Tbsp of ghee for about 3-4 minutes until they become aromatic.

Remove from heat, mix in about 3 cups of milk and about a cup of water to the fried rice+dal mixture. Pressure cook for up to 4-5 whistles or if using the Instant Pot, then pressure cook for about 9 minutes. Once the pressure is released, mash the cooked rice+dal mixture and set aside.

Meanwhile powder the jaggery and boil in about a cup of water until a one string consistency is achieved. If the jaggery has impurities, please strain using a muslin cloth or a fine mesh.

After the syrup is cooled, In a heated non-stick pan, add the mashed rice+dal and the jaggery syrup and mix gently. Adjust the consistency by adding more hot milk. Allow the mixture to simmer. Sprinkle cardamom powder as well.

In a separate pan fry the cashews and raisins in ghee and pour it onto the simmering akkaravadisal.

Remove from heat and serve hot or warm.

Preparation Time 45 minutes
Serves 10-12

Posted by Harini R on Wednesday, March 10, 2021

8 comments

categories: Beans And Dals, Blogging Marathon, Dairy Products, Grains and its Products, Jaggery, Kheers, Milk, Moong Dal (Pesarapappu), Rice Recipes, Sona Masoori Rice, Sweetening Agents, Sweets and Desserts | |

Tawa Pulao

BM #119 Week 2 Day 3 -

Tawa Pulao is one of the most famous fried rice varieties from the streets of Mumbai. I am not sure if this is served in any restaurant but street food right now sounds too good, right?

I felt it was a breeze to prepare and is a perfect dish to make with leftover rice.

Ingredients -

Basmati Rice 2 cups
Salt, Turmeric, Red Chili Powder as needed
Pav Bhaji Masala 1 Tbsp
Onions, finely chopped 1/2 cup
Ginger-garlic-green chili paste 2 tsp
Tomatoes, pureed 1/2 cup
Carrot, Beans, Peas, Yellow Capsicum finely chopped 1 cup
Seasoning (Oil 1 tsp, Butter 1 Tbsp, Cumin seeds 1/2 tsp)
Chopped Cilantro for garnish and lemon juice to taste

Method Of Preparation -

Soak Basmati rice for 10-15 minutes. Cook it so each grain is separate. Set aside.

In a heated pan, add oil and butter. After the butter melts, add the cumin seeds.

After the cumin seeds pop, add the onions, ginger-garlic-green chili paste. Saute until the onions golden brown.

Add in the finely chopped vegetables and the tomato puree, salt, turmeric, red chili powder, pav bhaji masala and let the vegetables cook.

After the mixture releases the oil, reduce the heat and gently transfer the cooked basmati rice.

Gently mix so that the rice is well coated with the mixed vegetables and spices.

Remove from heat, garnish with cilantro and squeeze lemon juice as needed.

Serve it warm with any raita for a delicious meal.

Preparation Time 30 minutes
Serves 5-6

Posted by Harini R on Saturday, December 12, 2020

4 comments

categories: Basmati Rice, Blogging Marathon, Carrots, Grains and its Products, Onions, Rice Recipes, Street Food, Tomatoes, Vegetables | |

Allahabad Ki Tehri

BM #118 Week 2 Day 3 -

In this series of cooking from three different states, I wanted to include something from uttar Pradesh and so I searched in my bookmarks and the link inevitably took me to Vaishali's blog.

This flavorful pulao was unique to me as I never add potatoes and cauliflower. I served it with tomato raita and salad to the side.

I made this on a fall weekend when our backyard was full of dried leaves all over and so thought to take the pictures outside.

Let me know how you like the pictures.

Recipe Source Vaishali
Ingredients -

Basmati Rice 1 1/2 cups

Ginger-Garlic-Green Chili Paste 1 Tbsp

Turmeric, Salt, Red Chili Powder as needed

Coriander Powder 2 tsp

Cumin Powder 1 tsp

Yogurt 1/2 cup

Vegetables - Potatoes cubed 1 cup

Green Beans stringed and chopped handful

Green Peas handful

Carrots cubed 1 cup

Cauliflower florets 1 cup

Seasoning -

(Ghee 3 Tbsp

Bay Leaves 2-3

Cumin Seeds 1 tsp

Star Anise 1

Cloves 3-4

Cinnamon 1 inch

Peppercorns 8-10

Big Cardamom 1

Cardamom 2)

Method Of Preparation -

Wash and soak basmati rice for about half an hour.

In a heated saucepan, add ghee and the rest of the seasoning.

Saute for a few seconds and add the ginger-garlic-green chili paste. Saute for a minute until the raw smell disappears.

Add in the vegetables, sprinkle salt, turmeric, coriander powder, cumin powder, red chili powder.

Mix well and cook for a couple of minutes. Add the washed and drained rice and saute for a couple minutes.

Add yogurt. Mix well and add about two and a half cups of water and cover allowing the rice to cook. [I prefer to transfer the contents into a rice cooker and cook the rice.]

Serve the Tehri with raita and salad.

Preparation Time 15 minutes + Cooking time 25 minutes
Serves 4-5

Posted by Harini R on Thursday, November 12, 2020

3 comments

categories: Basmati Rice, Blogging Marathon, Carrots, Cauliflower, Grains and its Products, Potatoes (Alu), Rice Recipes, Uttar Pradesh Cuisine, Vegetables | |

Pudina Rice/Mint Rice

BM #117 Week 4 Day 3 -

This version of Pudina Rice is very popular in our family. The first time I tasted Pudina rice was at a friend's place and took an instant liking to it.

I never prepared it since my husband wasn't too enthusiastic about the idea. With its antioxidant properties and lots of essential vitamins and minerals (including folic acid, an essential nutrient for women), mint has known to have been a cure for indigestion. Various studies have also shown that it also has certain anti-cancer properties.

Edited - on 26th oct 2020 by Harini

I have tried various versions of Mint Rice but loved the No onion No Garlic version of it. Feel free to add onion, ginger and garlic as per preference.

Ingredients -

1 cup Pudina/Mint leaves

Coriander Leaves (Kothimeera/cilantro), a fistful

2 cups Basmati rice (Wash them and soak them in 4 cups of water for about 1/2 hr)

1 Medium Onion (cut into thin long strips - Optional)

1 tsp Ginger-Garlic paste (optional)

3-4 Green Chillies

Whole Garam Masala (Cloves, Cinnamon, Cardamom)

Salt to taste

Oil 2 Tbsp

Method of Preparation -

Wash and soak Basmati rice for about 20-30 minutes.

Heat a teaspoon of oil in a pan and add the pudina leaves and green chillies and saute them till the raw smell of mint fades away.

Grind the Mint/Pudina leaves, coriander leaves, green chillies in a mixer.

Heat oil in a wide bottomed pan and when slightly hot, add the whole Garam Masala and fry it for a few seconds.

Add the Ginger-garlic paste to this and the add the onions and saute them for a few minutes. (If using Onion, Ginger and Garlic)

Add the Pudina mixture and salt to this and fry for a minute or two. Now, add the Basmati rice along with the water (2.5 cups) and let it cook till the rice is done or transfer the entire mixture into a rice cooker and cook.

Pudina rice is ready to be served with raita.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#117

Serves 4 Adults

Preparation and Cooking Time 40 mins

Posted by Jaya on Monday, October 26, 2020

7 comments

categories: Basmati Rice, Blogging Marathon, Coriander Leaves, Grains and its Products, Herbs and Spices, Mint (Pudina), Rice Recipes | |

Navratri/Dasara Festival ~ Annam Paramannam / Rice Pudding

Our Best Navratri Wishes to one and all. I was a little confused about the name of this festival. Some refer to it as Navratri and some others as Dasara. So I dug up some interesting info on the background of this festival and wanted to share some details here.

Navratri and Vijayadashami are associated with two symbolic traditions; the ancient worship of Goddess Durga and the much later mythology of Lord Rama victory over Ravana on VijayaDasami Day. Each region of India celebrate Dasara differently based on these traditions. The mythological background that forms the context of this festival are related in 'Markandeya Purana' and 'Devi Bhagavata Purana' respectively. So whatever name we use, this festival essentially symbolizes Good winning over Evil.

So each household follows a certain tradition according to what their forefathers deemed good for the family. We celebrate these 9 days with lots of prayers and naivedyam (offerings to God) to The Goddess and VijayaDashami (the 10th day) as the victory of Lord Rama. Also we seek blessings from all the elders in the family. Another tradition is arranging a 'Bommala Koluvu' (Arrangement of dolls/idols) and exchanging the auspicious 'Haldi and kumkum'.

Coming today's recipe.. I prepared Annam Paramannam or Rice pudding as an offering to the Goddess. Elders at home always say that this is the most important payasam liked by The Goddess. To this day, the same payasam is prepared on every Friday (fav day of The Goddess') at my in-laws place. Here is how I prepared.

Ingredients -

Rice 1/2 cup

Milk 4 cups

Brown Sugar /Raw Sugar / Powdered Jaggery 1 cup

Almond-Cashew Powder 1/4 cup

Cardamom Powder 1/4 tsp
Ghee 1/2 tsp

Cashews and Raisins few

Method Of Preparation -

Pressure cook rice with 1 cup of milk . (This can be done on the stove top also but I prefer the pressure cooking)

In a heavy bottomed saucepan, boil the remaining milk and add the boiled rice, almond-cashew powder, brown sugar and let the whole mixture boil for about 4-5 min (The more it boils, the better the taste). But make sure it is being constantly stirred else there is always a chance it might get burnt.

Also add the cardamom powder and mix well.

Let the Kheer/Payasam/Pudding simmer for 2-3 min and remove from heat.

In a small heated pan, add ghee and fry the raisins and cashews in low heat until the raisin puff out and the cashews are golden brown.

Pour the fried nuts into the payasam. Offer to the Lord and enjoy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#117

Makes Approx 5 cups
Preparation Time 45 min (incl the pressure cooking time)

Posted by Harini on Saturday, October 24, 2020

13 comments

categories: Blogging Marathon, Jaggery, Kheers, Milk, Rice, Rice Recipes, Sweetening Agents, Sweets and Desserts | |

Tamalapaku

Vaamu Annam ~ Ajwain Rice (Ver 2)

Raw Jackfruit Biryani ~ Kathal Biryani

Khuska Pulao in Instant Pot

Gongura Paneer Biryani

Yelumichai Sadam ~ Lemon Rice

Milagu Puliyodarai

Akkaravadisal

Tawa Pulao

Allahabad Ki Tehri

Pudina Rice/Mint Rice

Navratri/Dasara Festival ~ Annam Paramannam / Rice Pudding

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