NiNiTiNi

Paal payasam or Milk kheer is an ultimate festive dish which is liked by everyone. It is very tasty and it's richness is ultimate. In this I'm going to tell how it can be prepared easily without pressure cooker. Let's see how it is prepared.  Ingredients  Basmati rice 1 cup (approx 100g) (Normal raw rice can also be used) Milk 250 ml Sugar 1 cup Jaggerry 1/4 cup Cashew nut 10 nos. Dry grapes few Saffron a pinch Cardamom 1 pinch Ghee 1/4 cup prepararion time 20 mins Serves 4 Preparation Heat a heavy bottomed pan and add 2 table spoon ghee.   Add cashews once ghee melts  and saute till golden brown and set aside. In the same pan add dry grapes and saute till it balloons. In the same ghee add rice.  Saute till golden brown. Once it cools add to mixie and grind it into fine granules. In the same pan add 250ml milk and equal quantity water and bring to boil. When it boils

Palak chapathi is a highly nutritional food. As we grind and mix palak, the full goodness is utilised. We also add ginger,pepper and jeera which helps in digestion.  Let's see how it is prepared. Ingredients  Palak 1 bunch Wheat flour 1 cup (250 g) Pepper 1 tsp Jeera 1 tsp Ginger 1 piece Amchur powder (dry mango powder) 1 table spoon (optional) or 1 tsp lime juice Chilli 2 Salt to taste. Oil to cook Clean the palak and take leaf alone. Put in a hot boiling water for 5 mins . Drain the water.(don't discard the water .we can use this for kneading dough or making other dish) Add pepper,jeera,chilli,salt,ginger and palak to mixieand grind to fine paste. Add this to wheat flour and add amchur powder or lemon juice and knead the dough. If needed use the drain palak water. Apply oil and make big ball. Take one ball and spread into thin chappathi. Put into hot tawa. Flip sides to cook both s

Rice upuma is a traditional south Indian tiffin item, usually prepared during or before fasting. It is filling with all needed proteins as we add dals. Let's see its preparation  Ingredients  Rice 1 cup  Water 2 cups Channa dal 1 table spoon Thoor dal 1 table spoon Urud dal 1 table spoon Pepper 1 table spoon Cumin seeds 1 tsp Mustard  1 table spoon Asafoetida 1 pinch Red chilli 4 to  5 Curry leaves 1 handful Coconut oil  2 table spoon Raw Peanut 1 table spoon Grated coconut one small cup 1tsp curd and 1 tsp ghee (optional) Salt to taste. Pre preparation. Add 1 tsp of water to rice(I have taken raw rice) mix well and set aside for 10 mins.After 10 mins add pepper to it Transfer to mixie and grind coarse without adding water. Our rice rava is ready.No need to sieve. Preparation time 20 mins Serves 4 Preparation  Heat a heavy bottom kadai and add coconut oil to it. Add raw peanut and saute till golden brown. Once

Sponge/soft dosa is really very soft, filling and ideal for lunch box or travel. It combines with any side dish (chutney or sambar) and delicious one. Let's see its preparation.  INGREDIENTS  Urud dal ( full) 1 cup Idlly rice 3 cups Aval(poha) 1 cup Fenu Greek 1 tsp Thoor dal 1 table spoon Salt to taste Oil to cook Wash rice, urud dal and soak for 5 hours with fenugreek and Toor dal Wash poha and soak for half an hour. As poha absorbs all water better use drinking water. First grind rice with dal in grinder or mixie. Once half grinded add poha and salt  and grind very soft. In between add water little by little  when the batter is gringed very soft transfer to a bowl. Allow to ferment for nearly 8 hours. Heat a dosa pan.(Entire process to be done in low flame).Mix the batter nicely .Adjust the water so that the batter falls easily.The batter should be little thick. Add 2 laddle of batter