Sago Payasam

Another Indian sweets in blog today. Many of my friends requested for Sago payasam recipe in Facebook after i posted my Panguni Uthiram neiveidhaym for Lord Muruga. Delicious milky sago payasam makes a perfect prasadham as offering for God. Payasam comes in many variation semiya payasam,cashew payasam,paal payasam,moong dhal payasam and etc. One of such is,sago payasam which pops in your mouth on every gulp. The yummylicious payasam often take place at home or restaurants as a dessert after a good hearty meal. My girls particularly like this sago payasam simply because of the little soft sago bursting in mouth on every bite and who doesn't like desserts?

Ingredients

3 cups whole milk
1/2 cup sago
1 1/2 cups water
3 pods cardamom,crushed
1 1/2 tbsp ghee/clarified butter
8 cashews,broken
8 raisins
Pinch of saffron, soaked in 2 tbsp boiled milk
1/2 cup granulated white sugar

Methods

In a pot, boil sago with 1 1/2 cups water till the sago pearls turns translucent while stirring occasionally to prevent the sago from sticking to the bottom of the pan. Stain over a sieve to remove excess water. Rinse the sago with cold water and keep aside.

In a frying pan, melt ghee and fry the cashews and raisins till golden. Keep aside.

Boil min in a heavy bottomed pan Once milk comes to a boil,  reduce heat to medium and add sugar and cardamom pods. Stir till the sugar dissolved completely.

Add sago and cook for another 2-3 minutes. Add the milk soaked saffron and stir.

Add the fried cashews and raisins. Stir and remove from heat.

Serve warm or cold

Akkaravadisaal

This is my second time making this authentic Iyengar sweet called akkaravadisal. The first time i made them, my family just love it to the crore and upon their request i made it again for an auspicious day to celebrate Lord Muruga as served as "neiveidhyam" which means offering. Akkaravadisal similar to sweet ponggal wid added moong dhal which usually served as offering to God or as a sweet for any special occasions. The key to a perfect akkaravadisal is the generous amount of milk and ghee/clarified butter used in the recipe. Lovely mashed grains swim in milk and ghee and tastes heavenly on every bite.

Ingredients

1 cup raw rice
1/4 cup moong dhal
2 cups grated jaggery
5 + 1 cups whole milk
2 cups water
1/4 cup ghee + 2 tbsp ghee
Tiny bit pacha karpooram or edible camphor
12 cashews,broken
12 raisins
1/2 tsp cardamom powder
Pinch of saffron, dissolve d in 2 tbsp hot milk

Methods

In a pan, melt jaggery with 1/2 cup of water. Strain over a strainer to remove impurities.

In a frying pan, melt 2 tbsp ghee and fry the cashews and rasins till golden, Keep aside

In a deep bottomed pan, add 5 cups of milk and 2 cups water. Once milk started to boil add the rice moong dhal./. Cook till the mixture becomes mushy by stirring occasionally to avoid the milk from sticking on the bottom of the pan.  Remove from heat and mash the mixture using masher.

Boil the jaggery water and add the rice mixture to the jaggery water and stir well.  Reduce heat to medium and stir regularly till the mixture fully cooked.

Reduce heat to medium-low and add the remaining 1 cup of milk and ghee. Stir well.

Add saffron soaked milk,edible camphor and cardamom powder. Stir well and remove from heat.

Garnish with fried cashews and raisins

Notes

Be cautious while adding edible camphor as they have a very strong flavor. A tiny bit is more than enough. Do not tempt to add a pinch it will ruin the whole akkaravadissal

Cucumber Mayo Sandwich

Cucumber ,mayo sandwich is my kutties favourite sandwich. Its so simple to make and can be ready in a jiffy. If you have cucumber,mayonnaise and bread your weekday breakfast are ready. Do not underestimate this simple sandwich as its refreshing and filling. For the extra kick i added a pinch of freshly ground pepper mayonnaise. and be generous with t. This delicious sandwich will make a perfect lunch box for kids and adult.

Ingredients

6 slices white bread
1  medium size cucumber
6 tbsp mayonnaise
1/3 tsp freshly ground black pepper

Methods

Wash and slice cucumber.

Generously spread mayonnaise on each slices of bread.

Arrange sliced cucumber on one side of the bread and sprinkle with pepper. Top with another bread and cut half.

Serve.

Salted Caramel Pancake

Pancake make most of our weekdays breakfast or weekends brunch and its kids favourite too. Its soft and fluffy and comes in different varities and shapes. You may drop in some blueberries for some blueberry pancake,strawberries or banana and even chocolate chips for a wonderful treat.Maple syrup is a must for pancakes for variation, i drizzled my delicious pancakes with generous amount of salted caramel and it tastes heaven.

Ingredients

1 1/2 cups all purpose flour
2 large eggs, room temperature
1 tbsp baking powder
1 cup milk, room temperature
2 tbsp vegetable oil
1 tbsp vanilla extract
1 tsp cinnamon powder
1 tbsp granulated white sugar
Pinch of baking soda
1/3 tsp salt
Handful roasted hazelnuts,chopped
1/4 cup salted caramel sauce

Methods

In a large bowl, combine flour,baking powder,baking soda,cinnamon powder,sugar and salt. Stir to combine and set aside.

In another bowl, add oil,vanilla extract,milk and eggs. Whisk well.

Add the wet ingredients into dry ingredients and mix the batter to just combined. Do not over mix.

Heat skillet over medium heat and spray with non stick cooking spray. Pour a laddle full of the batter and cook till bubbles form and edges becomes dry approximately around 1 minute.

Carefully, flip the pancake and cook for another 2 minutes. Transfer the pancake onto a serving plate.

Repeat the process with the remaining batter.

Drizzle generously with salted caramel sauce and sprinkle with roasted chopped hazelnuts.

Spiral Pasta With Tuna Bolognese

Pasta comes in many different flavours,colurs and shapes and one of it is the spiral tri-colored pasta which is a feast for eyes. This spiral pasta is my girls favourite for their colors and shape. As for me, the pasta holds the sauce perfectly well. We used to have pasta dishes for Saturday lunch often enough to the extent i made sure we always have stock in our pantry. Nowadays, pasta make it on our dining table even on weekdays for dinner as it is easy to get them done and spare me thinking what for dinner. You may serve them as its own or with toasted garlic bread and soup for a complete meal.

Ingredients

300 g spiral pasta
1 can tuna chunks in water
4 tbsp unsalted butter
1 white onion,chopped
2 cloves garlic,minced
1 bay leaves
1 cup whole milk'
1 can whole tomatoes,finely chopped and reserve the sauce taste
2 tbsp olive oil
3 tbsp grated parmesan cheese
Salt to taste
Dash of freshly ground black pepper

Methods

In a deep bottom pan, boil water and season with salt. Add olive oil and stir. Add pasta and cook for 7-8 minutes al dente or as instructed in the package.

Drain the pasta and reserve the pasta water.

In a saucepan, melt butter and saute the onion till translucent. Add minced garlic and saute till fragrant. Add the tuna chunks and cook for another 1 minute.

Add the chopped tomatoes and the reserve sauce. Add the bay leaves and cook for 5-7 minutes on low heat. Add a ladleful of pasta water and milk. Stir well. Increase heat to medium and let the sauce simmer for 10 -12 minutes.

Season with salt and pepper.

Place pasta on a serving plate and top with bolognese sauce.

Sprinkle with grated parmesan and serve hot