Paal Payasam ~ South Indian Milk Pudding

The past month for us marked two birthdays, visits from extended family members and a bout of illness that affected every one at home. After that unplanned month break, I am back in business with a traditional sweet dish from the southern parts of India. Payasam, the south Indian term and kheer, the north Indian name basically refer to the same dish - an eggless sweetened milk pudding cooked on stove top adding either a grain or lentil or vegetable and so on. Milk is the star ingredient in today's payasam where only a tiny quantity of rice is added, similar to the case of a kheer preparation. Usually milk and water are cooked until the quantity is reduced to half here, allowing a slow caramelization that lends the payasam a light cream colored hue. 

To be honest, I have never seen my mother or grand mothers preparing this since this seems to be a typical preparation from Tamil nadu and Kerala. Our go to dish when it comes to traditional payasams in Andhra happens to be paramannam. I am not sure how many modern kitchens still prepare it but it also happens to be a rice based payasam. 
I just went through recipes from online when I tried it for the first time, that were basically the same. One either cooks in a pot that happens to be the traditional aka tedious process or use a pressure cooker which cuts down the cooking time considerably. The short cut method however doesn't compromise in the taste department and so I usually go with it.
Ingredients:
4 cups milk / 1 litre milk
1 tsp. ghee
2 to 3 Tbsp. rice
1/4 cup + 2 tbsp. sugar (or according to taste)
2 cardamom pods
1 tbsp. cashews 


Method:
* Heat the ghee in a small saute pan and fry the cashews if using, to golden brown. Transfer the cashews onto a plate with a slotted spoon. 
* Add rice to the same ghee and fry rice for a couple of minutes on a slow flame. Next pulse the rice a couple of times just to break the grains. There is no need to coarsely grind the rice. 
* Grease inside bottom of the cooker with little ghee and add the broken rice grains and milk to it. Drop a small spoon into the milk to prevent the milk from spilling over while pressure cooked. 
(I usually drop a spoon even when I am boiling the milk in a pot or leave a ladle in the pan to avoid the milk from boiling over.)
* Cook the milk on lowest setting of heat for one whistle. When the pressure subsides, remove the lid and continue to cook on low flame until the milk turns thick and creamy or until the milk coats the back of the ladle.
* Next add the sugar and ground cardamom seeds and continue to cook until the sugar dissolves. Turn off the stove and add the toasted cashews. 
* Serve warm or cold.

This goes to Blogging marathon # 89, under the 'Indian Sweets - Payasams' theme. Check out the page here to read what other marathoners are cooking.

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Milagu Aval / Pepper Poha

Event: Blogging Marathon #42
Theme: Festival Special ~ Sri Krishnashtami

Poha / Beaten rice flakes is said to be a favorite of Bhagavan Sri Krishna and it is reiterated in the Sudhama story. Sudhama, a childhood friend of Krishna faces adverse conditions later on in his life and upon his wife's advice, decides to visit Krishna in the hope of receiving some help. As they could not afford anything to gift Krishna because of their poverty, his wife packs him a small quantity of poha. However after meeting his friend in Dwaraka and seeing his riches, Sudhama feels embarrassed to present his humble gift. However as nothing can be hidden from Lord Krishna, he himself asks about the gift and enjoys the simple poha. It is mentioned that though Sudhama forgets to ask for the help, Krishna provides riches and comforts to his friend's family. 
And so a savory or a sweet poha dish is usually prepared on the Krishnashtami day. I was looking for a poha dish that I hadn't tried before and came across this spicy, pepper poha. The versions I saw on the web are almost on the similar lines and this is a very quick dish to put together. A simple dish with the hints of pepper and curry leaves' flavors. I have added coconut to tone down the spiciness from the peppercorns.

Ingredients: (2 servings)
2 cups thick poha
3/4 to 1 tsp peppercorns
1 tsp cumin seeds
15 - 20 curry leaves
1 to 2 tbsp oil
1 tsp mustard seeds
1 tsp / split, skinned black gram / urad dal
1 tbsp cashews / peanuts
1/4 cup shredded, fresh coconut (Optional but recommended.)
Salt to taste

Method:
* Wash the poha in a colander, drain completely and leave aside the poha for about 5 minutes.
*  Dry grind peppercorns, cumin and curry leaves coarsely in a grinder.
* Heat oil in a pan and add mustard seeds, urad dal and cashews. 
* Toast until mustard starts to pop and cashews turn golden brown. 
* Next add the ground pepper mixture and saute for a few seconds. Then add the poha, coconut and salt. Mix well to combine, cover and cook for about 3 - 4 minutes. 
* Turn off the stove and serve warm.

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