SECTIONS
^ City News
^ Events
^ Profile
^  Debate
^ Perspective
^ Monthly Calendar
^ Horoscopes
^ Youth
^ Business
^ Immigration
^ Healthwise
^ InVogue
^ Fiction
INTERACTIVE
^ Classifieds
^ Matrimonials
^ What's Cooking?
^ Melting Pot
^ Snapshots
^ A Day In The Life Of...
^ Family Portrait
^ Birthday Greetings
^ Baby Of The Fortnight
^ Model Mania
^ Kids Corner
 
What's Cooking? Indian recipes
P.S. Lakshmi Rao, a retired banker, has a passion for cooking. Her friends and family enjoy her culinary delights. Lakshmi is a long time Atlanta resident.

<<What's Cooking? Main


Bookmark and Share

Bombay Halwa

½ cup sabu dana
1 ½ cups water
¼ cup corn flour
¼ cup water
2 cups sugar
½ cup water
1 teaspoon lemon juice
1/4 cup home made ghee
½ teaspoon crushed cardamom seeds.
1 tablespoon broken cashew pieces or
15 almonds – boil almonds in hot water for three minutes. Wash them with cold water. Remove the skin and cut them in to small pieces. 
A Pinch red color and two pinches yellow color. Mix both colors with a teaspoon of water

Soak sabu dana in water over night or eight hours and blend until very smooth. Mix cornstarch and water. Add this to sabu dana; blend again. 

In a small saucepan mix sugar and water. Make thin syrup; keep it aside. 

In a non-stick sauce-pan put one teaspoon ghee. Pour sabu dana mixture in to the pan and cook it in low heat stirring with spatula until the mixture becomes transparent. Remove the pan from the heat and add half cup sugar syrup at a time, mixing thoroughly. Return the pan to the stove. Cook for a minute. Remove from the heat. Add rest of the sugar syrup and mix well until the syrup and sabu dana are mixed thoroughly and there are no lumps. Return to low heat again. Add food color, cashews, cardamom powder and a tablespoon of ghee. Keep mixing until the color is incorporated evenly and halwa gets thick; add rest of the ghee and mix. Take a small spoon of halwa and put it in a plate to see if it gets hard. 
Pour the halwa in to a greased 8x8 glass dish. Smear some ghee behind a spoon and make halwa smooth on top. Cool it for an hour; cut it in to squares.


Vermicelli & Sabu dana Kheer (Payasam)

1 teaspoon home made ghee or unsalted butter
3 tablespoons raw cashew pieces
2 tablespoons light colored raisins
½ cup thin semiya or vermicelli (broken)

½ cup sabu dana (large or small)
1 cup water
3½ cups milk (two percent is good)
1 cup sugar or splenda
½ teaspoon crushed cardamom seeds
1/8 teaspoon saffron threads (optional)
1 tablespoon milk

Heat ghee in a three-quart size saucepan on medium low. Add cashews and raisins. Fry until cashews become light brown and raisins become round. Remove pan from heat. Add semiya and fry for a minute without heat. Transfer these in to a plate.
In the same pan mix water and ½ cup milk and boil in medium heat. Add saggu biyyam and cook until the sabu dana becomes transparent, mixing continuously making sure that they do not stick to the bottom. (use plastic spatula for mixing).
Add rest of the milk (three cups) and cook in medium low heat for four minutes while mixing. Add sugar, cashews, raisins, and semiya, and cardamoms to payasam. Crush saffron and mix with milk. Add this to the payasam. (Avoid this step if you are not using saffron) Reduce the heat to low and let it simmer for two minutes. More milk can be added to make payasam thin.
Tastes good hot in winter and cold in summer time.
Variations: Slivered almonds can be used along with cashews.
Payasam is a very auspicious, sweet and very easy to make. We make this for all the happy occasions. 

Happy Ugadi!






Bookmark and Share

Archives:

Make Indian Sweets Healthier without Sacrificing the Taste

Simple Dessert Recipes

Hot Drinks

Coconut Shrimp & Saffron Rice

Golden Turmeric 

Quick & Delicious Dishes in 30 Minutes or Less 
 

Copyright © 2004. All rights reserved.