Samai Arisi Payasam

#SamaiarisiPayasam : #LittleMillet is called #SamaiArisi in Tamil. It is Kutki in Hindi, Sama in Telugu, Same in Kannada, and Chama in Malayalam. The grains look like small sego [ javvarisi ] globules. Millets are rich in minerals and gluten free. Samai arisi can be cooked like regular rice.

Ingrdients :

Samai Arisi ( Little millet )                  : 1/8 Cup
Milk                                                      : 1 1/2 Cup
Salt                                                        : a pinch
Sugar                                                     : 3 Tbsp ( Adjust )
Cardamom powder                               : 1/4 Tsp
Saffron                                                  : 4 to 6 strings
Cashew nuts                                          : 4
OR
Almond                                                  : 2
Method :
Take samai arisi in a small vessel. Wash 2 times and add 1/2 cup of water.
Take a cup of water in a pressure cooker. Keep the vessel containing washed samai arisi in the cooker.
Close and put weight on. Cook on high flame for 3 whistles.
Then keep the burner at SIM and cook for 3 minutes.
Keep aside.

Take milk in a vessel and bring it to boil.
Now add cooked samai rice and mix well.

Adjust the burner to SIM position and cook for 7 minutes.
Keep stirring at regular intervals.
Now add sugar and salt.

Mix well to dissolve sugar.
Let it boil for 10 minutes keeping the burner at SIM.
Add saffron and cardamom powder.

Simmer for 2 minutes.

Transfer into serving bowl.
Fry cashew nuts in a tea spoon of ghee and put over payasam.
Or top it with almond shavings.

Enjoy with any savory!!




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Aval Paal Payasam

#AvalPaalPayasam : Paal ( Milk ) payasam always finds a special place in all festivities of Tamils.
If the aval ( beaten rice ) is fresh, the payasam prepared with it would be so tasty and whoever tasted once surely ask for another serving.
The ingredients are just enough to prepare a cup of payasam.

Ingredients :
aval                            : 2 tsp heaped
milk                            : 11/4 cup
ghee                           : 2 tsp
cashew nuts                : 5
cardamom powder       : 1/2 tsp
sugar                          : 2 tblsp ( adjust )

Method :
Keep a kadai on slow flame with half tsp of ghee.

Add aval and fry till it turns to golden color.
Transfer into a bowl and keep aside.
Now add a tsp of ghee and fry the cashews and keep aside.

Boil milk in a bowl.
When its boiling add aval and a pinch if salt.
When the aval turns soft, add sugar and mix well.
Allow it to boil for 5 minutes.
Finally add cardamom powder.
Transfer into a serving bowl.

Enjoy with hot vadai or bajji.




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