SNC Challenge -11
Hi my dear SNC group !!!Am so happy to complete the 10th challenge ...As you all know there is an event going on +Divya Pramil space You Too Can Cook .. The event is all about two teams north and south team ..A member from north team and a member south team respectively will challenge the opposite team members with a recipe from their respective zone and opposite teams have to post the same recipe on their Blog .. this takes place every month .. The idea of this event is that we learn so many different recipes from different zones .. Hats off to divya for this great idea .. click here to partcipate
An update on whats going on till now in SNC challenge:
Challenge 1- October month's challenge
North team Host shruti dhingra from " shruti's rasoi"- Bhel puri
South team Host divya from "Divya's culinary journey "- Mysore pak
Challenge 2- November month's challenge
North team host Pallavi from "cook -eat- burrp" - Gulab jamun
South team host Yashodha from "yashodha's kitchen" - Adhirasam
Challenge 3- December month's challenge
North team Host Meena from " Random rambling " - Misal pav
South team Host Sherin from " Kuk's kitchen" - Medu vada
Challenge 4- Janurary month's challenge
North team Host " me " (Manjula bharath) from "Desi fiesta" - Rajasthani mini ghevar topped with kesar rabdi
South team Host Ramya from " Lemon Kurry" - Vada curry
Challenge 5 - February month's challenge
North team's host Sanoli from Sanoli's recipes- Green pea kachori with dum aloo
South teams's host Tamil from Tamil's kitchen- paal kozhukattai
Challenge 6 - March month's challenge
North team's host Kirti Choudhary Kardam from Flavour's from my kitchen- Chana Dal Halwa/Barfi
South team's host Sawsthi from Indian healthy recipes - Vegetable Hyderbadi Biryani
Challenge 7 - April Month's challenge
North team's host Hetal from Gjurati zaika- Khandvi
South team's host Shama from Easy2cookrecipes - Palm jaggery aapam
Challenge 8 - May Month's challenge
North team's host Nabanita das from Esho-besho aahare - Dokar dalna .
South team's host Roha from Hyderbadi cuisine - Kurbani ka meetha.
Challange 9- June Month's challenge
North team's host Chandrani Banerjee from cuisine delights - Channar jelebi
South team's host Priya suresh from Priya's verstile recipes :)
Challenge 10 - July Month's challenge
North Team's Host " Me :) " - Rajasthani Thali click here
South Teams Host sowmya of Nivedhanam- Vendayakeerai Parupu Urundai Mor Kuzhambu
Challenge 11- August Month's Challenge
North Team's Host Divya pramil of You too can cook Indian food (Founder of SNC) - Pasiparrupu payasam
South Team's Host Shruti dhingra of shruti's Rasoi- Kesar pista kulfi
First of all i would like to thank all of my SNC members for the great support and compliments you have showered for my rajasthani thali and i thoroughly enjoyed the virtual thali made by our south team pals. Hats of to your efforts dearies . Coming to this months challenge for North team , its was a pleasure to make this delicious pasipparupu payasam which was challenged by our very kind hearted and an jovial Founder of SNC - +Divya Pramil :) Thanks divya for sharing this traditional south indian payasam we thoroughly enjoyed this delicious payasam a lot :)
Pasipparupu payasam is an traditional payasam made in south india for an auspicious south indian festive's. This is traditionally made with water but i made with milk for getting the extra creamy texture . Lets Move on To the delicious kheer recipe :)
Split green gram dal / Yellow moong dal / Paasi paruppu - 1/2 cup
Raw rice/Pacharisi - 2 tbsp
Jaggery / Achu Vellam - 100 gm
Cashew nuts - 4-5
Cardamom powder - 1/4 tsp
Grated coconut - 2 tablespoons (fresh / desiccated)
Milk - 3/4 cup (adjust to how thin you want your payasam to be)
Ghee - 1 tablespoon (1 more tbsp can also be added)
Saffron - 1/2 tsp (soaked in warm milk for 10 mins)
- Wash dal and rice in water and set aside ( you can soak the dal and rice for 15 minute so that the cook really well and save time while cooking).
- If you using fresh Coconut pieces grind them coarsely and set aside. (If you are using grated coconut you can use it as is, you can add grated coconut as it is.)
- Take jaggery / Achu Vellam, place inside a paper and crush it into smaller pieces using a hammer or any kitchen stone . Then put it in a blender or mixer grinder and grind jaggery into fine powder; set aside.
- In a pressure cooker add split green gram dal/moong dal/paasi paruppu, raw rice/pacharisi (rice is optional, if you do not have raw rice you can add basmati rice too) then pour 1 cup of water, close the lid, place the whistle and pressure cook for 10 minutes (3 -4 whistles ) on low flame.
- Open the pressure cooker once all the pressure is gone .
- Mash the well cooked dal, pour milk and place on flame. Stir well. (Cook on low flame)
- This consistency will be perfect so, extra water is not necessary here, but if you feel your dal is thick even after adding milk, then add a little more water (i prefer adding milk to get the creamy consistency ).
- Boil the mixture then add the jaggery powder and stir well. Check for sweetness and add more jaggery if necessary.
- Add the grated coconut (or) the prepared coarse coconut mixture and stir well.
- Add the saffron and milk mixture at this stage and stir well
- Cook for a minute or 2 mean while in another pan add ghee, when its starts to melt add the cashews and fry till it turns light brown and add it to the payasam.
- Fry cashews in low flame to avoid burning.
- Remove from flame and pour the fried cashews in payasam. serve them warm. (As time goes the kheer will thicken, if it thickens up too much, just place on flame, add some more milk or water and stir well).
- Some jaggery contains impurities for that take jaggery pd and water in a bowl boil it till the jaggery dissolves do not over boil and then strain and you can use this jaggery syrup in your payasam.
- Rice is optional if you don't want you can omit it but i think it tasted gud with rice.
- You can also add chopped almonds and raisins along with cashews.
- This payasam can be made vegan by adding water instead of milk.
- The payasam/kheer should not be too thick nor too runny.
- You can skip saffron and make them white as i made this payasam fully with milk they had the creamy texture in them.
- You can prepare this payasam with white sugar even .
Thanks for this delicious divine payasam challenge +Divya Pramil and South team we throughly enjoyed this payasam a lot :) Happily completing this months challenge.