Ambalapuzha Paal Payasam and Happy Vishu Wishes/അമ്പലപുഴ പാൽപായസവും വിഷു ആശംസയും

Wishing Everyone A Very Happy Vishu !!

എല്ലാവർക്കും വിഷു ആശംസകൾ 

I agree, I had always been on and off throughout. But this phase of my life seemed the busiest ever. Family, Work and more work had kept me away from blogging for few months. I go through my fellow bloggers blog posts randomly but never get more than five minutes to sit infront of my laptop. I always feel guilty seeing my blog hybernating but did not have the time, energy and mindset to do blog post which needs a bit of compiling on write up and picture edits. I didn't want to do a random post which will not do justice to the recipe and myself.

Starting this year I have been actively involved in a Malayalee Association here in Washigton DC and is the Entertainment chair for Year 2014. We have a lot of events lined for year 2014 of which Vishu celebrtion was one of the most important one. NSGW celebrated Vishu 2014 on Saturday, April 12th for which we had in store a list of cultural programs. I had been co-ordianting for all the programs, finalizing the program chart, co-ordinating with choreographers, staging the kids group, conference calls on delegating tasks etc etc whick took most of my evenings and weekends. And at the proffessional end it is crazy  busy with Release deadline coming up by end Of this month.

Even though the past 3 months had been hectic, the end result was really sweet and memorable one which I will cherish in my entire lifetime. The Whole Vishu celebration was purely Vishu theme based.  We didnt have any cinematic dance kind of programs, instead we had a pure cultural event where the kids and adults performed on Vishu related themes/skits and songs. At the end of cultural programs we had a proffessional Drama 'Viradam' based on M.T Vasudevan Nair's Novel 'Randamoozham' performed by a 'Akkarakazhchakal' serial fame Haridev and Sanjeev's proffessional drama team from NJ. We were all excited meeting the team and working with the group, I also participated in a folk dance as part of the drama and also our ladies dance team including me from Maryland, USA performed a semi-classical dance.

Okk, I think thats enough about the stories, now let me share with you the recipe of this Ambalapuzha paalpayasam which is very apt for making on Vishu day to be served to Lord Sree Krishna. Ambalapuzha Palpaayam is considered as the most favorite payasam of Sree Krishna in Ambalapuzha temple, Alapuzha. There is a very beautiful story tale behind the evolution of this very famous and delicious payasam. You can refer to this link to read more.

Ambalapuzha paal paayasam Recipe as follows

Ingredients:-

1. Unakkalari/Broken Matta Rice - ¼ Cup(If they are not available you can use Basmathi Rice)
2. Milk - 1 ½ Litre
3. Sugar - ½ Cup
4. Raisins few
5. Cashews few
6. Ghee - 1 tsp
7. Cardamom pods -6
8. Sugar - ½tsp

Preparation Method:-

• Pour milk into a pressure cooker, add sugar and stir well. Bring the milk to boiling point.
• Rinse the rice one or two times and add to the milk. Stir well again till the bottom making sure rice is not sticking to the bottom.
• Cover with the lid, put on the whistle. Reduce the heat to the lowest and let it cook for 20-25 minutes.
• Put off the flame. Let it cool down completely to open the lid.
• Heat up a small Wok/pan, add ghee, saute cashews and saute till golden brown. Remove and add to the payasam. Add raisins to the same ghee and saute till it pop. Add tot he payasam.
• Crush/grind the cardamom with ½ tsp of sugar and add to the payasam. Stir well and serve warm. Enjoy!!

Note: The smallest jar of the Indian Mixer is very handy to grind the cardamom pods and sugar to get the cardamom powdery, it smells awesome and blend well with the payasam without any tiny lumps.

                                    

Carrot Semiya Payasam/Carrot Semiya Kheer

Carrot Semiya Payasam/Kheer is a very ezee and delicious Payasam which can be whipped up in very less time and tastes utterly delicious. As many of you might know my son loveeee Payasam/Kheer and always prefer white payasam(Milk based) over Brown ones(Jaggery-Coconut milk based). This payasam is one of his favorite and he just relishess this given at any point of time. We did not have much Onam celebrations at home this time, but I made this payasam for kids. So here comes an ezee, breezy payasam/kheer which can prepared at home whenever unexpected guests shows up or for any ceremomys or just as a dessert. Hmm, do you really need any reason to make this delicious payasam??? So make this home and relish with your loved ones !!!!

Ingredients:-

1. Grated Carrot - 3 Nos(~1 Cup)
2. Roasted Semiya/Vermicelli - 1 Cup
3. Ghee - 2 tsp
4. Thick Milk - 5 Cups(Full fat or 2%)
5. Water - 2 Cups
6. Sugar  ~ 1 Cup(Add more according to your tolerant level)
7. Cashews/Raisins a handful
8. Freshly Ground Cardamom - From 4

Preparation Method:-

• If using unroasted Semiya/Vermicelli, dry roast it well till golden brown and set aside.
• Heat up a wide pan, add ghee. Roast the Cashews till light brown and move to a bowl. Add Raisins and saute till they puff up, remove from the pan to a bowl.
• Now add the grated carrot to the same ghee and saute for about five-seven minutes till they change the color to deep orange and become soft. Move the carrot to another bowl and reserve.
• Add 2 Cups Milk + 2 Cups Water to the same pan and let it boil. Add the roasted Semiya/Vermicelli and let it cook in medium heat till it become soft.
• Add Sugar + 2 More Cups of Milk and let it cook again for another five minutes till the sugar is blended well and milk is reduced.
• Spread the sauteed carrot and gently stir to blend with Semiya. Add 1 More Cup of milk and let it boil for another five minutes till the payasam/kheer is creamy.
• Sprinkle the cardamom powder and mix gently. Let it reduce in low heat covered for another two minutes to infuse cardamom flavor.
• Switch off the stove and add ghee roasted cashews and raisins.
• Move to serving bowls and serve warm or cold.

Linking this to Favorite Recipe Event : Kheer/Payasam started by Swathi hosted at Rafeeda's The Big Sweet Tooth

ഗോതമ്പ് പായസം/Gothambu Payasam/Broken Wheat Payasam and Happy Vishu Wishes!!!

എന്നുമെന്നും ഐശ്വര്യവും സമ്പദ് സമൃദ്ധിയും നിറഞ്ഞതാവട്ടെ. എല്ലാവർക്കും വിഷു ആശംസകൾ!!!!

Wishing everyone a Very Happy Vishu!!!!

Ingredients:-

1. Broken wheat/nurukku gothambu - ½ cup
2. Jaggery cubes - 10 pieces(or according to your sweet tolerence) 
3. Coconut milk thin- 1 ½ cup
4. Coconut milk thick - ½cup
5. Cardamon pods - 4 
6. Sugar - 1 tsp
7. Cashew & Raisins a handful
8. Coconut pieces - 2 tbsp(chopped into med size pieces)
9. Ghee- 2 tbsp
10. Water - 1½ + more if required 

Preparation Method:-

• Wash broken wheat two-three times. Pressure cook them by adding four cups of water for two whistles.
• Open the cooker after the pressure leaves, drain off the water. Pour another two-three cups of water and drain again to remove excess starch.
• Boil 1½ cup of water, add Jaggery cubes and stir till they melt. Filter the jaggery syrup to remove any impurities.
• Pour this jaggery syrup to the cooked broken wheat and put on this stove. Let it boil on medium heat for five-seven minutes, stirring occasionally. 
• Add in thin coconut milk and let it boil again for ten-twelve minutes or till jaggery combine well with broken wheat. Make sure to stir the payasam in between not to stick onto the bottom of the pan/cooker.
• Add in the thick coconut milk, let it boil again for another two-five minutes. If the payasam seems very thick, add some boiled water or little bit more thin coconut milk.
• Add cardamom pods and sugar to in the smallest mixer/grinder and grind/powder them. Add it to the payasam and stir well to mix. Take them off the stove. 
• Heat a small pan, pour ghee, saute the cashews till they turn the color, add to payasam. Add raisins to same ghee and saute till they pop up and add to the payasam. 
• Add Coconut pieces to the same ghee, add more ghee if needed and saute well till they turn light brown, pour over the payasam and stir well to mix. 
• The very delicious gothambu payasam is ready to serve. Enjoy with your family and friends!!!

Tips: 

1. Cooking with excess water and straining reduces the starch smell and reduces sticking to each other.

2. Grinding cardamom pods in a mixer help the cardamom to form a fine powder and imparts great smell and flavor