rice

Procedure:

1. Dry roast the moong dal and foxtail millets separately till nice aroma comes out.

2. Spread them on the plate and allow them to cool down.

3. Then wash them together and soak with 4 cups of water for 10-15 mins.

4. Pressure cook them for 4 whistles in medium flame.

5. Heat the jaggery in a  pan with ¼ cup of water. When the jaggery dissolves completely, then switch off the stove.

6. Filter the syrup with steel filter and keep it aside.

7. Heat the ghee in a pan, then fry cashew nuts and raisins till they become golden color.

8. When the pressure has gone, then add the jaggery syrup and cardamom powder. Mix them well and cook for 5 mins. Stir occasionally.

 9. Now add the fried nuts with ghee into the mixture and mix well, then switch off the stove.

10. Then add the grated coconut and mix it well. Allow it to cool down.

11. After cool down completely then add the boiled cold milk, mix it well and serve.

       Tasty and healthy payasam is ready to serve.

Kolam #3 - Star Kolam

 

7 - 4 Interlay Dots

7 - 4 Idai Pulli

7  - 4 இடை புள்ளி

rice

Procedure:

1. Wash and soak the rice for 5 mins. Then add 4 cups of water and pressure cook for 4 whistles in high flame.

2. After pressure has gone allow it into cool down.

3. Grind the green chillies and ginger into a coarse or fine paste without adding water.

4. Heat the oil in a pan, add mustard seeds and wait for popping. Then add channa dal, curry leaves and cashew nuts. Fry till they becomes golden color.

5.  Now add the ground paste and fry for a minute. Allow it to cool down completely.

6. Then mix this mixture with cooked varagu rice. Add curd, milk and salt. Mix them gently and garnish with coriander leaves.