Semiya Payasam Indian Yummy Recipe | Semiya Payasam Tasty Recipes Free

Semiya payasam Recipe Free Tips, Vermicelli kheer Recipes, classic Indian dessert, Delicious vermicelli pudding, Kerala Desserts Payasam...........

Ingredients :

•     Semiya / sevai / vermicelli - 1/2 cup
•     Milk - 2 cups
•     Almonds - 4-5
•     Cardamom powder - 1/2 tsp (4 - 5 cardamoms)
•     Ghee - 1 tsp
•     Raisins - 8 -10
•     Sugar - 2 to 3 tbsp, more or less according to taste.
•     Saffron - few strands

Method :

• In a deep thick bottomed pan, bring milk to boil. Keep stirring once in a while.
• In another frying pan, add ghee, heat on medium heat. Reduce flame to low.
• Add chopped cashew nut pieces. Fry till golden. Remove onto a plate.
• Add raisins to the same ghee and fry till almonds are plump. Remove onto a plate.
• Add broken sevai to the same ghee and keep stirring and frying till they are lightly golden pink. Take care not to brown or burn. Stirring continuously is important.
• When the sevai roasting is done, add them to the boiling milk. Continue stirring and do not let the lumps form.
• Sevai will get cooked in 4 - 5 minutes.
• Add sugar. Keep stirring till sugar melts. Add the cashew nut pieces, raisins, cardamom powder, saffron strands.
• Take off fire.

Mango Yammy Jam Recipes Free | Homemade Mango Jam | Taste Mango Jam

Ingredients :

•     2 mangoes (completely ripe) (resulted in about 4 cups of fruit pulp)
•     1 cup sugar (increase depending on the tartness of the mango)
•     2 Tbsp lemon juice
•     1/2 tsp powdered cardamom

Method :

• Peel the mangoes and extract the pulp or cut the flesh into small pieces (Toss the pit of course). Do not worry if there are some lumps of the fruits, it will eventually dissolve as the process goes by.
• Take a heavy bottom pan; add the mango pulp on medium heat. Mine had good amount of mango juice and I waited for about 7-8 minutes before the water had evaporated.
•  Add the sugar and then mix well. Stir in between and let the heating continue.
•  After about 2o minutes when the water content has evaporated, it begins to thicken.
•  Add the lemon juice and mix well. Continue for about 10 minutes to cook and allow it to thicken.
• Please note that the jam thickens after it is cooled, so keep that in mind as well.
• Finally add the powdered cardamom, mix well. Allow to cool and store in air tight container.

Ribbon Pakoda Crispy Recipes Free | Ribbon Murukku Recipes | Ribbon Pakoda

Ribbon pakoda, Easy yummy Ribbon pakoda, Ribbon Murukku recipe ,Ola Pakoda, Ribbon Karalu.........

Ingredients :

• Rice flour - 2 cups
• Besan flour - 1/2 cup
• Pottukadalai / Roasted gramdal - 1/2 cup
• Black sesame seeds - 2 tsp
• Butter - 2 tbsp
• Red chilli powder - 2 tsp
• Asafetida - 1/4 tsp
• Salt - 1/2 tsp + more if needed
• Oil to deep fry

Method :

1. Grind pottukadalai to fine powder, sieve it and set aside.
2. Mix rice flour, besan flour, pottukadalai powder, red chilli powder, sesame seeds, butter, asafetida and salt in a bowl.
3. Add water little by little to the flour mixture and knead to soft non sticky dough.
4. Heat oil in a kadai or deep pan to deep fry, meanwhile cover dough with damp cloth to prevent from drying.
5. Grease murukku press with little butter, place ribbon pakoda plate( with two straight line holes) inside the murukku press and fill murukku press with dough.
6. Squeeze ribbon pakoda dough  into hot oil in round shape.
7. Deep fry ribbon pakoda on low heat until golden in color and bubbling stops.
8. Drain ribbon pakoda on paper towel and once cooled to room temperature store it in air tight box.

Broiled Mango Recipes Free | Easy Taste Broiled Mangoes Recipes

Ingredients :
 

• Mango, peeled and sliced
• Lime wedges

Method :

• Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
• With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
• Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
• Cut the fruit into the desired shape.
• Position rack in upper third of oven and preheat broiler. Line a broiler pan with foil.
• Arrange mango slices in a single layer in the prepared pan. Broil until browned in spots, 9 to 11 minutes. Squeeze lime wedges over the broiled mango and serve.

Butter fried Pineapple Yummy Recipes | How to Make Fried Pineapple Recipe Free

Ingredients :
 

• Canned pineapple rings
• Salted butter
• White or brown sugar

Method :

• Melt a sizeable glob of butter (about 1 tbsp) in a small frying pan over a medium-high heat
• When the butter has melted completely and started to bubble slightly, pop in the pineapple rings. I usually do 4 and save the rest
• Sprinkle sugar over the tops of the rings and flip after a few minutes (when the hot side of the pineapple has whitened slightly)
• Sprinkle sugar on the other side, wait, and flip again
• Repeat steps 3 and 4 until the rings are considerably lighter than before and starting to brown slightly. The butter and sugar should be browned and bubbling but not burnt
• Serve the pineapple rings with the excess syrup from the pan poured over the top

Beetroot Halwa Taste Recipes Free | Indian Famous Yummy Sweet Recipes

Ingredients :

• 2 cups grated beetroot
• 1-1 ½ cups of sugar (adjust to ur taste buds)
• 1-2 cardamom
• 1tbsp ghee
• Few broken cashews

Methods :

• Wash and peel the outer skin of beets and grate it finely in a grater. I used my chopper to make the process easier.

• In a pan put the grated beets and add water till it immerse. Let it cook to perfection.

• Once the beets turns soft, add the sugar to it. Mix it. Throw the cardamom (crush it before use) to the beets and mix again.

• Blend the sugar with the beets. Stir at medium flame. If the beets sticks to the pan, neva mind… add spoons of ghee to the sides and keep blending it well

• Roast the cashews (either use broken once or whole depends on ur wish) in ghee

• Once the beets and sugar are cooked, add the roasted cashews along with the ghee. Add some more ghee if needed.

Carrot Halwa Yummy Recipes Free | Indian Famous Sweet Carrot Halwa

Ingrediants:

• Carrot-3 large grated finely
• Milk- ½ litre
• Ghee – 120 ml / ½ cup / 4 fluid ounces
• Cashews, Almonds, Raisans, Pista-3 tblspn chopped(I used Badam)
• Sugar- ½ cup / 100 gms(or to taste)
• Cardamom / Yelakai-4
• Saffron or Orange food colouring-a pinch

Method:

• Heat half of the ghee in a kadai..Fry some badam pieces in this till golden and remove it..
• Now Add in grated carrot and fry for 5 mins..
• Pour in milk and bring that to boil..
• Simmer the flame and cover it with a lid..Let this cook for 20-30 mins until the carrot is cooked through and milk is evaporated.
• Now add in sugar and mix well..Throw in the cardamom too..
• Now add in a pinch of saffron yellow colour and mix well..
• Let this cook untill the halwa gets thickened..It will take around 10-15 mins..
• Now add in remaining ghee and mix well..
• Add in the nuts and mix well..Cook this until the halwa leaves the sides of the pan..
• Switch off the flame and serve hot.

How to Make Tirunelveli Halwa South India Famous Yummy Recipes

Ingredients :

• Whole wheat 250 gms
• Sugar 1 kg
• Ghee 350 gms
• Boiling Water 8 cups
• Cashew 1/2 cups
• Cardamom powder 1 tbsp

Saffron Powder a pinch

Method :

• Wash & soak whole wheat or rawa in plenty of water for 5-6 hrs. Drain & grind with 1 cup of water in a mixi.
• Squeeze to get the milk.
• Repeat this procedure 3-4 times more with a fresh cup of water every time & squeeze the milk thoroughly.
• Allow the liquid to settle, undisturbed for 6-8 hrs. Then pour out the clear liquid as far as possible, retaining only the thick milk. Make a syrup of the sugar with 2 cups of water. Add 2 tbsp milk, boil .
• When one-string syrup is reached, add the thick milk, stirring well.
• Add saffron colour mixed in 1 tsp of water to get the required shade of colour. Keep stirring the mixture on a low fire. Keep water boilng ready .
• When the mixture starts thickening, add 1 cup of boiling water & cook. Add 2 tbsp of ghee.
• The mixture will again start thickening .Repeat the above procedure in the same order till you have used up all the 6 cups of boiling water.
• The halwa gets thoroughly cooked to a very soft texture. Now it will become a mass .
• Add cardamom powder & cashewnuts.
• Stir continuously so that ghee starts gradually oozing out. Now empty on a greased plate.
• Serve hot or cool & cut into pieces.

Tender Coconut Payasam (Illaneer Payasam) Yummy Taste Free Tips

Ingredients :

• Tender coconut (water)-1
• Pulp of the tender coconut
• Condensed milk-2 tbs
• Cardamom/Elaichi-1/4 tsp
• Saffron few(optional)
• Finely chopped nuts(optional)

Method:

• Finely chop 1 tbs of pulp.
• Grind rest of the pulp with tender coconut water.
• Boil milk and cool it.(or if  used coconut milk is used no need of boiling)
• Mix this to the tender coconut paste.Mix well.
• Add cardamom powder ,saffron  and chopped nuts.

South Indian Taste Rava Kesari Recipes | Free Tips for Yummy Sweets

Ingredients: 

• Rava (Cream of wheat)– 1 cup
• Sugar - 1 cup
• Water 2and ½ cups
• Ghee – 5 tablespoons
• Cashew nuts – 10
• Raisins - 10
• Cardamom powder – 1 pinch
• Kesari colour(orange or yellow) – 2 pinch

Method:

• In a pan add little ghee ,cashew nuts fry it until golden brown then add raisins.Keep it aside. In the same pan add rava and fry it .
• In a medium size pan add 2 ½ cup water add Cardamom powder and color.
• When it’s started boiling, add rava and mix well.
• Keep mixing then add sugar and mix well with out lumps.
• After 30 secs turn off the stove.
• Garnish with fried cashew nuts and Raisins.

Sweet Coconut Mysore Paak Recipes Free | How to Make Delicious Mysore Paak

Ingredients:

• Coconut - 1cup, grated
• Sugar - 2 cups
• Gram Flour (Besan) - 1 cup
• Ghee - 1 cup
• Milk - 1/2 cup
• Water - 1/2 cup
• Almond Slivers - 1 tbsp
• Vanilla Essence - 3-4 drops

Method:

• Roast the almonds in a little ghee and keep aside.
• In a pan, add sugar, milk and water. Bring to a boil and let it boil for a minute.
• Add coconut.
• Once it boils again, add the flour (sprinkle it in).
• Add ghee a little at a time, and keep stirring. Take care to not let it burn. Wait for the ghee to be absorbed before adding more.
• Keep stirring till it starts to clump and turns golden brown. It should stop sticking to the walls. (~ 10 minutes)
• Add the vanilla essence.
• Add the roasted almonds and continue stirring till it forms a single mass, and ghee starts to separate. (~ 5 minutes)
• Use a regular pan, not a non-stick. This way you will know when it is done. Non-stick can be misleading and you might stop earlier than needed.