Payasam & Puliyogare

Ingredients:

Roasted Vermicelli - 1/2 pkt
Milk - 5 cups
sugar - 11/2 cup
ghee - 2tbsp
cashewnuts & raisins - a few
elachi -2 powdered

Method:
Boil milk and add sugar and roasted vermicelli .boil until vermicelli is completely done.switch off the stove and add elachi and decorate with cashewnuts and raisins. Serve chilled.

This version of puliyogare is from Chandrika of AKSHAYAPATRA. Am really thankful to her coz my husband loved it and became a very big fan of this dish.Chk out for the original recipe

http://akshayapatra.blogspot.com/2006/08/kovil-puliyodharai.html

Anywayz am posting the recipe here.

Ingredients:

Cooked Rice - 1.5 Cups

Tamarind - A lemon sized ball

Dry Red Chillies - 3

Green Chillies - 4

Asofoetida - A pinch

Oil - 3 Tablespoons

For Powder:

Urad Dal - 1 1/4 Teaspoons

Channa dal - 1 1/2 Teaspoons

Dhaniya - 2 1/4 Teaspoons

Dry Red Chillies - 3

Fenugreek Seeds (Vendhayam, Menthulu) - A pinch

Black Pepper - A few

Sesame Seeds - 1.5 Tablespoons

For Seasoning:

Mustard seeds - 1/2 Teaspoon

Curry Leaves - 7 or 8

Urad dal - 1 Teaspoon

Channa dal - 1 Teaspoon

Method:

Soak Tamarind in 3 cups of water, along with salt. Extract the tamarind juice and keep aside. Heat a teaspoon of oil , add asofoetida and fry dry red chillies. To this, add the tamarind extract and the green chillies and simmer on a low heat till it reaches a semi solid consistency. Keep stirring now and then.Dry roast each of the ingredients mentioned under Powder section seperately and grind them together, except sesame seeds. Grind the roasted sesame seeds seperately.Add all the ground powders to the tamarind extract and remove from heat. Mix the required quantity with cooked rice. Finish off with seasoning. For best results, use gingelly oil. It imparts a certain flavour to the recipe.The puliyodharai mix has a long shelf life. Whenever necessary mix the desired quantity with cooked rice and add seasoning.

HAPPY DIWALI