Ingredients
Coriander seeds : 5 tbsps
Fennel seeds : 2 tbsps
Cumin seeds : 2 tbsps
Pepper corns : 1 1/2 tbsp
Cardamom : 3
Cinnamon stick : 4
Cloves : 1 tsp
Red chilly : 6
Nutmeg : a pinch
Method
Dry roast the ingredients in low flame till it becomes golden brown.
Switch off the flame and let it cool.
Grind to a coarse powder , cool it and store in an air tight container.
Ingredients
Raw rice : 1/4 cup
Jaggery : 3/4 cup
Coconut pieces : 1 1/2 tbsp
Ghee : 3 tbsps
Nutmeg powder : a pinch
Dry ginger powder : a pinch
Method
Wash and soak rice in water for 10 minutes.
Strain and pressure cook the rice with 3/4 of water for 4 whistles.
Powder the jaggery ,add 1 1/2 cups of water and bring it to a boil.
Strain it for impurities.
Heat a heavy bottom pan ,add jaggery water and let it boil on medium flame till it becomes thick .
Add the cooked rice to the jaggery syrup , mix well.
Add 1 tbsp ghee and let it boil on low flame for 5 minutes.
Add , nutmeg powder , dry ginger powder , 1 tbsp ghee and mix well.
When the payasam starts leaving the sides , switch off the flame.
Heat 1 tbsp ghee , fry coconut pieces till golden brown and add it the payasam , mix well .
Serve hot
Enjoy....
Ingredients
Raw rice : 1 cup
Green moong dal : 1/2 cup
Black urad dal : 1/4 cup
Cumin seeds : 1 tsp
Pepper : 1/4 tsp
Grated ginger : a pinch
Asafoetida ; a pinch
Curry leaves
Ghee
Salt
Method
Wash & pressure cook the dal and rice with 4.5 cups for 5 whistles.
Add required salt to the rice - dal mixture and mix.
Heat 3 tbsps ghee in a pan , add whole pepper , cumin seeds , grated ginger , curry leaves and asafoetida and fry.
Pour these over the rice mixture and mix.
Serve hot
Ingredients
Seppankizhangu : 1/4 kg
Red chilli powder : 2 tsp
Turmeric powder : 1/4 tsp
Rice flour : 4 tbsps
Asafoetida
Oil
Salt
Method
Pressure cook the seppankizhangu for 2 whistles.
Let it cool and remove the skin.
Cut it into roundels add rice flour, red chilli powder, salt , turmeric powder and asafoetida and mix well.
Heat oil in a pan and deep fry it till golden brown.
Serve hot.
