heaterfaucet

Whole fat milk gives a really thickness to the payasam..Add tender coconut pulp and also the chopped tender coconut pieces and give a good stir. Kaju Chi Amti The arrival of the harvest is celebrated in different ways all over the country.Pressure cook for four whistles and mash it once done. When the milk is at room temperature, add heavy hex nuts coconut milk and stir well. Then add suagar, cardamom powder and nutmeg powder and stir well.Tender Coconut Payasam (Elaneer Payasam)Ingredients:4 cups or 1 litre Whole Fat Milk    1 cup Coconut Milk1 cup Tender Coconut Water1/4 cup Tender Coconut Pieces1 cup Sugar1/4 tsp Cardamom Powder1/4 tsp Nutmeg Powder1 tsp Ghee10 CashewsMethod:First, break the coconut and scrape the tender portion of the coconut.Heat oil in a pan and let mustard crackle. Add water for desired consistency.Allow the milk to boil in medium flame for another five minutes till the sugar gets completely dissolved with the milk.

 

Stir occasionally to avoid milk sticking to the bottom of the pan.Kaju Chi AmtiIngredients:1 and 1/2 cup fresh, tender cashew nuts (skinned cashew nuts). Alternatively, soak unsalted dried cashew nuts in water for a couple of hours2 medium sized onions4 garlic cloves3 green chilies1 tsp garam masala powder1/2 tsp tamarind/2 kokam1/4 cup fresh coconutChopped cilantro for garnishingSalt to tasteSugar/jaggery (optional)2 tsp mustard seeds1 tsp turmeric powder1/4 tsp asafoetida2 tbsp oilMethod:If using fresh tender cashews, soak them in hot water so that their skins come off easily. We share a few recipes for Sankrati and Pongal that can add some sweetness to your day. Chop chilis. Before the garlic turns brown, quickly add chopped onions and keep frying until nice and brown.Garnish with cilantro/coriander. Skinning the cashew nuts can be hasslesome.Allow the milk to evaporate 1/4th of its quantity. Powder the cardamom. After opening the pressure cooker, if the rice is too dry, add 1/4 cup water or milk while mashing.Lastly, add fried cashews, raisins, powdered cardamom and serve it.

 

Cover and simmer the curry until the cashews turn soft. Bring the milk to boil.In a separate pan, add a teaspoon of ghee and roast the cashews and add the roasted cashews to the payasam and stir well. Add 1/4 cup water or milk if it gets dry while cooking.Remove the lid, add garam masala, tamarind/kokam, salt and jaggery. Switch off the flame and allow the milk to cool down. Add water, washed rice and salt. The outcome is worth the efforts though. Enjoy hot cashew nuts curry with chapati/bhakri or rice.Once the jaggery is completely dissolved, filter it and add to the mashed rice in the cooker. Add turmeric and asafoetida.Heat a pan, add a litre of milk.Next, add cashew nuts and mix well. Reserve 1/4th cup of the tender coconut (vazhukkai in Tamil).Add crushed garlic and chilies.Lastly add fresh coconut and mix.Welcome the warmth of the Lohri bonfire, spread the Makar Sankranti cheer and convey greetings of Pongal with these sweet dishes. Crush garlic cloves.Add ghee while cooking.

 

Powder jaggery, heat it with water and bring to a boil.Finely chop onions. Mix well. Elaneer Payasam is all ready! Refrigerate and serve chill!Recipe courtesy: Sudhir Pai, executive chef, Holiday Inn Mumbai. Keep these aside.Sweet PongalIngredients:1/2 cup Raw Rice2 tbsp Moong Daal or Pasiparuppu1/2 cup Jaggery2 1/2 cups Water3 tbsp Ghee1 pinch Salt6 CashewnutsRaisin 21 tbsp CardamomMethod:In a pan, add a tsp of ghee, cashews, raisins and saute till the cashewnuts turn golden in colour. And, these harvest festivals are the reason why you should skip your healthy routine for a day and indulge in the goodness of the simple, sweet flavours.Mix well and cook on medium flame for five minutes.In a pressure cooker or a pan, add 1/4 tsp ghee and roast the moong dal. Take the rest of the tender coconut in a mixer and add tender coconut water and grind it to a coarse paste.Skin the cashew nuts and wash them thoroughly rubbing with your hands under running water