My amma cooked lot of traditional food recipes for their lunch as i said the recipes on my yesterday's post. It made me mouthwatering, when i was hearing the recipes name from my amma yesterday telling over phone. I usually make paruppu vadai , cos my Hubby likes it very much than medhu vadai. But, I like Methu Vadai and Thayir/Dahi Vadai and all kinds of vadais esp my amma's aama vadai it taste good n crispy n yummy. I never tried "aama vadai" myself , i tasted only my amma making aama vadai that will taste really good with lot of taste she is having good hand in aama vadai.
My amma is always good in cooking traditional food recipes, i like all her foods if my amma make urundai ( make balls and feed us) or feeding ( ootti vidarathu) the food it will taste soooo good i will have lot of food while having like that always taste like Amrutham for me. Whenever i visit India or somebody coming from India , i always ask my amma to make murukku for me and to my Hubby everybody can buy from shop it's soo cheap and no hard work but can't compare with my amma's murukku with lot of effort she puts n making for us and with affection. My Hubby likes my amma's murukku very much, she makes very crispy it will melts like mysore paak.
In my MIL' home they have done the prayer made Sweet and traditional food for dinner. Today am gonna post my Sago n Vermicelli Payasam, Paruppu Vadai and MIL's Idli n Sambar, Semiya Payasam, Mango Pachadi. Me n My Hubby likes Mango Pachadi from my MIL's cooking, she cooks soo simple but it will taste good with correct sweet. Today, i have posted only Paal Payasam later will post all the below recipes one by one soon.
Idli, Sambar, Coconut Chutney, Kara Chutney and Idli Podi
Semiya and Sago Paal Payasam
My MIL's Semiya n Sago Payasam
Semiya and Sago Paal Payasam:
1.Vermicelli - 2 cups
2.Sago - 1/2 cup
3.Full Cream Fresh Milk - 200 ml
4.Condensed Milk - 3 tbsp
5.White Sugar - 1/2 cup
6.Cardamom powder - 1/2 tsp
7.Cashew nuts - 3 whole nuts
8.Ghee - approx 1-2tbsp
9.Raisins/Sultanas/Dried grapes - 1 tbsp
1.Heat 2tsp of ghee in the pot, roast the vermicelli and sago to light golden brown in medium flame.
2.After that add 1 cup of hot water to the vermicelli n sago to cook nicely.
3.Cook it in medium flame till it half done, then pour the milk and leave it to boil.
4.After the milk gives nice boil add sugar, leave it to cook in medium flame for 5 mts.
5.Then add the condensed milk and cardamom powder.
6.Now heat the ghee in separate pot and fry the cashew nuts and then add the raisins to fry.
7.Pour the ghee mixture on top of the Paal Payasam.
8.I didn't add much ghee n cashew nuts n raisins to my Payasam, cos of my Hubby's diet.
9.Now the sweeet n creamy Semiya n Sago Paal Payasam is ready to serve hot with Vadais, make sure in one hand keep masala vadai and in another hand keep the payasam cup sip payasam n then have vadai,,wooooowww!!! it taste divine...I like to have vada n payasam like this.
I am Passing my Yummyy Sweet Creamy Payasam to Priya's "CWS - Cooking with Seeds Event" and also to Shama's "Kheer Festival".