Quinoa Payasam / Quinoa kheer / Payasam Recipes

I never heard about quinoa until I came into the blogging world. Hope many of you also like me. First time I saw this in Mustafa Centre, but did not buy as I have no idea what to do. After that I searched net and came across some great recipes. I saw many of our friends trying this payasam and I too thought of trying the sweet recipe first, which also suits for my event.

Ingredients

• Quinoa seeds - 1 cup
• Water - 2 cups
• Salt - a pinch (optional)
• Milk - 3/4 litre
• Sugar - 1.5 cups (adjust accordingly to the sweetness)
• Nuts - few cashews, almonds, pista
• Raisins - few
• Few strands of saffron
• Ghee for frying the nuts - 1 tsp

Method

• Wash and cook quinoa with 2 cups of water and salt in the pressure cooker for 3 whistles.

• In a small pan, add ghee and fry the nuts and raisins and keep aside.
• In a wide pan, add the milk and saffron and allow the milk to boil.

• Now add in the cooked quinoa and sugar and let it cook for 5 minutes.

• Add the fried nuts and raisins, give a stir.
• Healthy and delicious quinoa payasam is ready to be served. 

Note: 
Quinoa can be cooked without the pressure cooker also, but takes more than 10 min.
Salt is optional. We used to add a pinch of salt as we feel it enhances the taste.

This goes to my event Dish name starts with Q

Mango Payasam / Mango Kheer

Ingredients

• Ripe Mango - 1
• Condensed Milk - 1/2 tin
• Warm Milk - 1 cup
• Ghee - 2 tsp
• Raisins - few
• Cashew nuts - few
• Saffron - few strands
• Cardamom powder
• Water - 3 to 4 tsp

Method

• Cut the mango and make a paste in blender with little water.
• In a pan, add ghee and fry the raisins and cashews till golden brown and keep it aside.
• Now in the same pan add some more ghee and pour the mango paste and stir continuously until it thickens a little.
• Now add the condensed milk and warm milk and stir well.
• Add the cardamom powder, saffron and allow to boil for 5 min.
• Switch off the stove and add the raisins and cashews.
• Decorate with few strands of saffron and serve hot.

sending this to cooking with fruits  @ Taste buds

Pasta Payasam / Pasta Kheer

Hi my all friends. Today is Pongal and I wish you all a very happy and prosperous pongal.

Though the day is busy, found little time to post one of my favorite recipe - Pasta Payasam. You can do it with any kind of pasta, but with shell pasta, i feel it tastes heavenly. Here comes the recipe....

Ingredients

• Shell Pasta / Macroni - 2 cups
• Water - 2 cups
• Sweetened Condensed Milk - 1 can
• Salt - 1 to 2 pinch
• Ghee - 2 tsp
• Cardamom powder - 1/4 tsp
• Cashews - few
• Raisins - few
• Saffron Strands - few

Method

• Boil the water and put the pasta, salt, ghee and bring to boil.
• The pasta should be half to 3/4th cooked.
• Now add the condensed milk and stir continously.
• Add the cardamom powder and saffron.
• When the pasta is fully cooked, switch off.
• Separately, fry the cashews and raisins in ghee and put in pasta payasam and mix well.
• Garnish with some more saffrons.
• Pasta Payasam is ready to be served as hot or cold.

Along with this, i am sending the below entries

Chakkarai Pongal

Ven Pongal

Javvarisi Semiya Pongal

Paasi Paruppu Paayasam / Moong dhall kheer

 to Pongal Feast Event at Kurinji Kathambam

Also sending my Pasta Kheer to Presto Pasta Nights by Girlichef

Javvarisi Semiya paayasam (Sagoo Vermicelli Kheer)

 

Ingredients

• Boiled Milk - 2 cups
• Javvarisi (Sago) - 1/4 cup
• Semiya (vermicelli) - 1/2 cup
• Sugar - According to taste
• Cardamom pods - 5 to 6 (crushed)
• Cashews - 8 to 10 
• Raisins - 8 to 10
• Water - 1.5 cups
• Salt - a pinch
• Ghee - 2 to 3 tsp

Method

• In a small pan, fry the vermicelli in 1 tsp ghee, till it becomes, light brown and keep it aside.
• In the same pan, 1 tsp ghee and again fry the cashews and raisins and keep aside.
• In a vessel, add water and put the sago (javvarisi) and add a pinch of salt and let it cook. (it becomes transparent).
• Now add the fried vermicelli and when it is 3/4th cooked, add the boiled milk and the sugar.
• Add the cashews, raisins and the cardamom pods and mix well and serve hot.

                                                                                                                                     

   












                                                                                                                                    

Coconut Rava Kheer

Ingredients

• Rawa/Semolina/Sooji - 1 cup
• Coconut - 1/2 cup (grated)
• Jaggery - 1/4 kg
• Milk - 2 cup
• Water - 3 cup
• Cashews - 10 to 12
• Raisins - 10 to 15
• Cardamom - 6 to 8 (crushed)
• Ghee - 4 tsp
• Saffron - few

Method

• In Kadai, add 1 tsp ghee and fry the rawa for few minutes and keep aside.
• In the same, add 1 tsp again and fry the grated coconut for 1 to 2 minutes.
• In a big vessel, start boiling the water.
• Add the rawa little by little and stir well.
• Add the jaggery and stir till the jaggery melts.
• Meanwhile, in a small pan, add the ghee and fry the raisins and cashews and keep aside.
• After the jagerry melts, add the milk and check for the sweetness. (if the sweet is less, you can add some sugar or jaggery).
• Now add the fried coconut and the fried cashews, raisins and the crushed cardamom.
• Allow to boil for 5 minutes and decorate with saffron and serve hot.

 

This goes to the following beautiful events
My Event - Dish Name Starts with C
Celebrate Seets - Kheer by umm mymoonah and Nivedita
CFK - Festive food s by Suma and Sharmi
ONLY - Festiive food by Preeti and Pari

Apple Kheer (Apple payasam)

Ingredients

• Apple - 1(grated into small pieces)
• Ghee - 3 tsp
• Condensed milk - 1/2 cup
• Milk - 3 cups
• Sugar as required
• Badam flakes - few
• Cashews - few
• Raisin - few

Method

• Boil the Milk such that it reduces to half its quantity.
• In a Vessel, add ghee and the grated apple and fry for few minutes.
• Now add little amount of the reduced milk and stir continuously by adding the little sugar ( add little sugar since we are going to add the sweetened condensed milk later)
• Add the cardomon powder.
• Now add the condensed milk and stir.
• Add the other part of the reduced milk and bring to boil again and switch off the stove.
• In another pan, fry the cashews and raisin in ghee and add to the kheer.
• Finally add the badam flakes on top and serve hot.
• Can be served chilled also.

Send this to the event Dish Name Starts with: A and CID - 2010

   

Paasi paruppu paayaasam (Paasi paruppu kheer)

Ingredients

• Paasi paruppu (moong dhall) – 1 cup
• Milk – 1 litre
• Jaggery – ½ cup
• Cardamom powder – ¼ tsp 
• Cashews and raisins - few

Method

• Cook the paasi paruppu in cooker and till it becomes soft.
• To this add the jaggery and allow to boil.
• Again to this add the pre-boiled milk and allow to boil.
• Add cardamom powder and switch off the stove.
• Fry the cashews and raisins in ghee and add to the paayasam
• Can be served hot or cold.

Badam Kheer

Ingredients

• Almonds / Badam - 1 cup (nearly 25 to 30)
• Milk - 1 litre
• Condensed milk - 1/2 can ( i used milk maid)
• Saffron - 1 pinch
• Cardamon powder - 1 pinch
• Almond flakes
• Sugar as needed

 Method

• Soak the almonds ovoernight or with hotwater for 1 to 2 hrs.
• Peel the almond sking.
• Grind the almond with little milk in the grinder and make a smooth paste.
• Boil the milk with saffron till it thickens. (not too much thick).
• Add the condensed milk, almond paste and sugar and boil for another 5 to 8 mts.
• Now add the cardomon powder.
• Allow it to cool.
• Garnish with saffron and almond flakes and serve chill.