Aravanai Payasam / Nei payasam / அரவணை பாயசம்



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....




Iskcon style Khichdi / Khichuri



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 


Seppankizhangu Fry



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.