Broken Matta Rice Payasam

I don't like payasam when it has raw taste; just sugar and raw milk are the prominent ingredients...Mostly that is the reason I like rabdi/basundi...

My kerala friend R had prepared this on our visit... We were surprised of the taste and flavour of rice inside the payasam...The rice grains were not at all mushy even after it was well cooked...

This one is a variation of rice basundi...I will try next time without using condensed milk...

INGREDIENTS:
Serves:3-4
1/8 cup and little more Broken Matta Rice
1 cup or less Water

2 cups Whole Milk
2 Cardamom
1/4 cup Sugar
2 tablespoons Sweetened condensed milk

Optional:
1 tablespoon Ghee
Cashews and Raisins

PROCEDURE:
1. Pressure cook rice for 3 whistles with 1 cup water.
2. Heat ghee in a pan and fry the cashews and raisins until golden brown and keep aside.
3. Once the cooker cools down, add milk and cook in a medium flame till the milk reduces to half.
4. Add sugar, cardamom powder and sweetened condensed milk. Continue to cook for few more minutes.
5. Add the fried cashews and raisins along with Ghee.

NOTES:
1. Even without adding ghee and nuts this payasam should taste good.
2. Adjust the consistency and sugar according to your taste.

Dry fruits Laddoo

Want a healthy snack for kids?..... I don't know anything healthier than this...The best part is not adding any sugar... "One laddoo per day keeps the doctor away " ;) is my new proverb

INGREDIENTS:
Makes about:20

A fistful of Almonds
A fistful of Walnuts
2 cardamom
30 Dates
few raisins
2 tablespoons Ghee

PROCEDURE:
1. Dry roast Almonds, Walnuts or any nuts of your choice in medium flame until it turns slightly brown in colour. Turn off the heat and grind to course powder along with cardamom. Set aside.
2. Deseed dates. Chop them roughly. Blend it in a mixer along with Raisins, just run it for few seconds.
3. Melt the ghee in the same pan and add dates and nuts mixture, saute for 5mins in low flame, so that it becomes soft. Switch off. Allow the mixture to cool down for few mins.
4. If its hot, let it wait until you are able to handle the heat and start making laddos. Grease your hands, make equal sized balls.

NOTES:
1. The secret of this recipe is however u make it will taste good.
2. The original recipe is here.-sharmispassions

Moong daal Laddoo / Hesaru Unde

Moong daal laddoo is a famous sweet in our house made for any occasion... The very first time when I made this all laddoos got over in half an hour :O...No doubt, these laddoos are tastier than the famous Indian Besan laddoo..

This is a bookmarked recipe for me for easy, simple sweet can be made within no time...

INGREDIENTS:
Makes about:25
1 cup Yellow Moong daal
1 cup Sugar
1/2 cup Ghee
4 Cardamom
12 Cashews
Few Raisins

PROCEDURE:
1. Dry roast moong dal in medium flame until it turns golden brown in colour. Ensure to fry well, to avoid raw taste and flavour. Turn off the heat and let it cool down
2. Finely powder sugar in the mixer along with cardamom.
3. Finely powder moong daal. If mixer gets hot while grinding, rest it for a while and continue to get finest powder possible.
4. Melt the ghee in the same pan and fry the cashews broken into tiny pieces. I like adding few raisins as well.
5. In a mixing bowl, take the powdered items and pour the melted ghee, add cashews to it. Mix well with a spatula.
6. If its hot, let it wait until you are able to handle the heat and start making laddos. Grease your hands, make equal sized balls.

NOTES:
1. The original recipe is here. - Rakskitchen

Bisibele Bath

I never knew bisibele bath is so tastier till I made with my own powder... I cant stop finish eating 2 -3 bowl of this when topped with ghee, though I am calorie conscious... I have also literally stopped making this, considering my this weekness :P

The taste is further more enhanced when dry coconut is used instead of fresh one..

INGREDIENTS:
Serves:2-3
1/2 cup and little more Rice (3 times water)
1/4 cup and little more Toor dal (immersed in water)
1/4 teaspoon Turmeric

To temper:
2 tablespoons Ghee/Oil
10 Cashew nuts (optional)
1 or 2 tablespoons Groundnuts
1/4 teaspoon Mustard
1/4 teaspoon Urad Dal
1/4 teaspoon Cumin seeds
1/4 teaspoon Asafoetida
2 strings Curry leaves
1-2 Green chillies (optional)
1 medium Onion
1 medium Tomato
1 small Capsicum

3 teaspoons Salt


To grind:
3/4 cup Dry kopra/Coconut/Dessicated coconut (or Mix )
4 tablespoons Tamarind extract (or a big lemon sized Tamarind soaked in hot water)
4 tablespoons Bisibele Bath Powder
1/4 teaspoon Jaggery (Purely Optional)

Mixed vegetables:
2 medium Carrots (cut lengthwise)
2 cup Beans (cut lengthwise)
1 medium Noolkol or Potato (cut lengthwise)
1/2 cup Peas

PROCEDURE:
1. Using a big pressure cooker, cook rice with 3 times water. Also cook toor dal with turmeric adding sufficient water keep aside.
2. Cut carrots, beans, Potato/Noolkol and capsicum lengthwise. Chop onion and tomato.
3. In an another pressure cooker add the ingredients in the same sequence as listed under 'To temper' giving a continuous stir.
4. Add the ground masala and mixed vegetable. Pour enough water; close the lid and let it whistle 1 time in a medium high flame.
5. Once the cooker cools down, add cooked rice, cooked dal and mix well; adjust the consistency and salt. Simmer for 2-3 minutes.

NOTES:
1. The original recipe is here - Cook with smile - Smitha Kallurya

Bisibele Bath Powder

INGREDIENTS:
1 teaspoon Oil
11/2 tablespoons Urad dal
11/2 tablespoons Chana dal
3 tablespoons Coriander seeds
2 teaspoons Cumin seeds
1 teaspoon Fenugreek seeds
2 teaspoons Fennel Seeds
2 small Green Cardamom
2 pieces 1 inch Cinnamon
3 or 4 Cloves
Little Mace
4 or 5 Kapok buds (haven't used)
2 strings Curry leaves (Optional)

10 Byadagi Red chilies
2 Kashmiri Red chilies (for colour)
3 Super hot Red chillies (or 5 Guntur Red chillies)

3 teaspoons Poppy seeds

PROCEDURE:
1. Starting from the oil, roast all the ingredients except poppy seeds.
2. Fry on low flame till they are aromatic. Lastly add poppy seeds too.
3. Once Chana dal starts turning brown, turn off the heat. When everything comes to room temperature, grind to powder.
4. Store in an airtight container. Use 3-4 tablespoons while making bisibele bath.

NOTES:
1. The original recipe is here - Cook with smile-Smitha Kalluraya
2. The amount of powder made above should last for making bisibele bath 3 to 4 times.