Aval payasam with sugar, aval paal payasam

Learn how to make aval payasam in cooker with sugar. Easy to prepare and rich in taste prepared using just 3 main ingredients flattened rice, sugar and milk.
I once tasted aval paal payasam in a restaurant and ever since I tasted, I wanted to try it out at home. I also wanted to prepare in cooker and see how it turns out. Instead of boiling and cooking aval in open pot boiling method, I tried giving a whistle in small pressure cooker. It turns out really creamy and rich. Actually my mom in law always makes aval payasam with sugar, in microwave. She adds very less milk, still it turns out great. She adds little milk in the end rather than cooking aval in milk. I have not made that way yet myself here, though have made under her instructions manytimes.

I get many feedback of aval payasam getting curdled while using jaggery. Adding jaggery or jaggery syrup after switching off solves this issue. Later just heat in low flame without boiling in high flame. Otherwise you can use sugar as in this aval payasam recipe.

Aval payasam with sugar

Recipe Cuisine: Indian |  Recipe Category: Sweets
Prep Time: 2 mins  |  Cook time: 15 mins |  Serves: 4  | Author: Raks anand

Click here for cup measurements

Learn how to make aval payasam in cooker with sugar. Easy to prepare and rich in taste prepared using just 3 main ingredients flattened rice, sugar and milk.

Ingredients

aval, Poha - 1/4 cup
Milk - 1 & 1/2 cup
Sugar - 3 tbsp
Cashew nuts - 5
Ghee - 1 tsp
Cardamom - 1, powdered (optional)

Method

1. Wash aval well twice to remove any dust in the aval.
2. In a small pressure cooker, add aval and milk.
3. Give it a whistle and open once pressure reduces. 
4. Add sugar, cardamom and heat until the sugar dissolves. Switch off the heat.
5. Heat ghee in a small pan, roast cashews and add to the payasam.

Notes

• I used thin aval, so if using thick aval, give 2 whistles.
• If the payasam is thin, just stir and heat for 3 mins on open flame. 
• I skipped cardamom, cashew as we like just the milk flavour. 

Tags: How to make aval payasam with sugar

Step by step recipe method:

1. Wash aval well twice to remove any dust in the aval.
2. In a small pressure cooker, add aval and milk.
3. Give it a whistle and open once pressure reduces. 
4. Add sugar, cardamom and heat until the sugar dissolves. Switch off the heat.
5. Heat ghee in a small pan, roast cashews and add to the payasam.

Serve warm best. 

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Navaratri menu plan for 9 days

Navaratri sundal, sweet, snack plan: 

Click on each name for link to the respective recipes

Day	Sundal	Sweet	Snack
Day 1	Peanut sundal	Paal kesari	Puli aval
Day 2	Moong dal sundal	Sakkarai pongal	Urad bonda
Day 3	Rajma sundal	Paruppu payasam	Lemon sevai
Day 4	Chana dal sundal	Rava ladoo	Puliyogare
Day 5	Green mung sweet sundal	Kalkandu pongal	Mix dal vada
Day 6	Chana sundal	Semiya payasam	Lemon aval
Day 7	Karamani sundal	Nei appam	Cabbage vada
Day 8	Green peas sundal	Fruit kesari	Millet curd rice
Day 9	Black Ulundhu sundal	Aval payasam	Pepper sevai

Some sundal recipes like chana dal, moong dal, peanuts required no overnight soaking. Even green mung needs just 3 hrs minimum soaking time. All other sundals need overnight soaking.
To choose other sundals, more sweets, swap the snacks, click here
As I am a south Indian, I have given some menu that will work for my home, if this helps some of you too, I will be more happy. You can just keep this as a guidance and change according to your family preferences. Keep your menu simple and quick ones, as there will be extra work as well as  food from prasadam after offerings.
Click here to browse more no onion no garlic recipe options

Navaratri meal plan:

Day	Breakfast	Lunch	Dinner
Day 1	Idli, coconut chutney	Mor kuzhambu, paruppu usili	Methi thepla, boondi raita
Day 2	Puri, Aloo bhaji	Methi pulao, veg raita, Arbi chips	Curd semiya
Day 3	Dosai, Peanut chutney	Varutharacha kuzhambu, Plantain poriyal	Varagu milagu  jeeraga adai, curry leaves chutney
Day 4	Rice sundal, Thengai thogayal	Tomato rasam, Poosanikai rasavangi, okra fries	Lemon oats
Day 5	Rava idli, Mint coconut chutney	Vathal kuzhambu, Banana stem kootu	Rasam idli
Day 6	Sabuadana kichidi	Jeera rice, Malai kofta	Oats khara paniyaram, Tomato coconut chutney
Day 7	Ven pongal, Coriander coconut chutney	Variety rice, aviyal, plantain tawa fry	Paneer paratha, Raita
Day 8	Sponge dosa, Kadalai paruppu chutney	Dahi kadhi, aloo tuk, Salad	Roti, Dal fry
Day 9	Ragi kanji, sweet & salt	Pepper kuzhambu, Kootu	Instant rava dosa, carrot chutney

Make sure to shop for all the ingredients, as per the recipes you have planned to prepare during Navratri. Like enough legumes and dals for sundal, Jaggery, sugar, butter or ghee, dry fruits, nuts, tetra pack UHT milk, condensed milk, rice flour, besan, wheat flour, fruits, coconut, flattened rice, instant sevai, oils. Other items like disposable plates, cups, serving containers, carry bags, goodie bags and return gifts, pooja items like incense sticks, lamp oil, wick, camphor etc.
Here are 9 simple kolam for 9 days of Navaratri from my parent's blog.

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How to make semiya kesari

Learn how to make semiya kesari, tips to make perfect without chewiness and stickiness. Full video and step by step pictures. Navratri special sweet recipe.
I have posted fine vermicelli kesari earlier and whenever Vj asks, I prepare fine vermicelli kesari only. But once he told he likes the regular semiya kesari better. And even described it will be really nice and the semiya will be seen separate separate instead of sticking together as in the fine vermicelli kesari. I liked fine vermicelli kesari. Yet tried with the regular semiya for some occasion, don't remember if it was his birthday or our anniversary. It did not turn out well. Again I never attempted until again once he asked for the same for another occasion. I told him I don't know the ratio and it didn't turn out well when I tried earlier.

He told it is really easy to prepare semiya kesari than the rava kesari and he did once as I have posted for an event. After a while once again he craved for semiya kesari and he prepared, it became payasam. I too tried couple of times again for special occasions, either it turned sticky and chewy or ended up in too sweet kesari. If I reduced sugar it was really not sufficient sweet. Finally after few trial and errors, figured out what was the mistake I did.
So for a perfect textured semiya kesari, make sure to cook the kesari in medium heat after adding sugar. Also switch off once the sugar is absorbed, yet on runny side. Do not wait to get fully thickened.

semiya kesari recipe

Recipe Cuisine: Indian |  Recipe Category: Sweets
Prep Time: 2 mins  |  Cook time: 20 mins |  Serves: 3  | Author: Raks anand

Click here for cup measurements

Learn how to make semiya kesari, tips to make perfect without chewiness and stickiness. Full video and step by step pictures. Navratri special sweet recipe.

Ingredients

Vermicelli/ Semiya - 1 cup
Sugar - 3/4 cup
Ghee - 2 tbsp
Water - cups
Cashew nut - 6
Cardamom - 2
Saffron - a pinch
Milk - 2 tsp
Salt - a pinch

Method:

1. Heat a heavy bottomed pan, add 2 tsp ghee, fry cashew nuts until golden in colour. Keep aside.
2. In the same ghee, low heat, add semiya and roast until golden.
3. Side by side heat water and add it to the roasted semiya, salt. Boil until 3/4th done.
4. Cook covered for 5 mins in medium heat. Stir in between if needed. Semiya should be soft.
5. Add sugar, soaked saffron in milk and mix well. Sugar will melt and get watery.
6. Continue cooking in medium flame until the mixture thickens and not too watery. Do not cook in high flame.
7. Add powdered cardamom, fried cashew nuts, remaining ghee and mix well. Switch off the flame. 

Notes

• You can add more ghee if you want it really rich.
• How to find the right time to switch off the flame? You will see the mixture turn thicker from watery and see sugar strings like we see while making sugar syrup. Yet it should be slightly loose. As it cools, it will get to right texture.
•  I have added saffron, you can add food colour too. 
• Add few raisins if you like, along with cashew nuts.
• For soft texture, cook semiya covered, well for long time in medium flame. 

Tags: How to make semiya kesari

How to make semiya kesari recipe method:

1. Heat a heavy bottomed pan, add 2 tsp ghee, fry cashew nuts until golden in colour. Keep aside.
2. In the same ghee, low heat, add semiya and roast until golden.
3. Side by side heat water and add it to the roasted semiya, salt.
4. Boil until 3/4th done. Cook covered for 5 mins in medium heat. Stir in between if needed. Semiya should be soft.
5. Add sugar, soaked saffron in milk and mix well. Sugar will melt and get watery.
6. Continue cooking in medium flame until the mixture thickens and not too watery. Do not cook in high flame. Add remaining ghee and mix well.
7. Add powdered cardamom, fried cashew nuts, mix well and switch off the flame. 

Serve warm or at room temperature.

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Brinjal thogayal recipe, kathirikai thogayal

Kathirikai thogayal prepared by roasting the brinjal in fire and grinding it with spices to go well with rice. Step by step pictures recipe.
Sutta kathirikai, the name itself is really fascinating when I know about recipes with brinjal roasted in direct flame. I have already posted couple of recipes, sutta kathirikai chutney and baingan bharta. I loved both in its own ways. I know sutta kathrikai thogayal earlier before trying chutney. But never tried it. I picked this big purple brinjal at Fairprice during my weekly groceries purchase.

But had no idea to make brinjal thogayal 😆😁. Somehow sudden thought to prepare sutta kathirikai thogayal for rice and make recipe post in my blog too. Quick and easy recipe for a Monday post😎.

Brinjal thogayal recipe

Recipe Cuisine: Indian |  Recipe Category: Lunch - side dish
Prep Time: 10 mins  |  Cook time: 10 mins |  Makes: 3/4 cup  | Author: Raks anand

Click here for cup measurements

Kathirikkai thogayal prepared by roasting the brinjal in fire and grinding it with spices to go well with rice. Step by step pictures recipe.

Ingredients

Brinjal, big purple - 1
Red chilli - 10
Tamarind - 1 tsp, packed
Urad dal - 1 tbsp
Asafoetida -1/4 tsp
Jaggery - 1/2 tsp
Salt - as needed
Oil - 2 tsp

Method:

1. Brush the brinjal with oil all over the outside. I cut off the green part (pavadai/ stalk side). Insert a metal skewer through it.
2. Place over medium flame, directly over the burners. You can use mesh too. Keep roasting all the sides, turning the brinjal every 1 minute.
3. Once all the sides are roasted and inside of the brinjal is cooked, remove from fire. 
4. The skewer inserted will loosen as it gets cooked inside, so you will know inside of the brinjal is cooked.
5. Cool down and peel off the charred skin. If you have roasted correctly, it will come off easily. If it is stuck, hard to peel off, it's not cooked yet.
6. Once all the skin has been peeled off, wash it so as to remove the small pieces of skin stuck to the brinjal.
7. Mash the brinjal roughly with your hands, keep aside.
8. In a kadai, heat oil. Roast red chilli, urad dal and asafoetida until urad dal is golden in colour.
9. Place all the ingredients in a blender/ mixie along with tamarind, jaggery and salt.
10. Grind smoothly without adding any water. You can choose to grind all except brinjal first and lastly add brinjal and give it a run for a different texture.

Notes

• Make sure to turn the brinjal so that top, bottom, all the sides gets roasted and cooked.
• You can microwave brinjal by placing as such inside and microwave high for few minutes and skip roasting in fire. Poke at couple of places before microwaving. 
• If the brinjal is not cooked properly, it will be bitter.
• My chilli is mildly spiced. So adjust the number as per your chilli and spice level you prefer.

Tags: brinjal thogayal, recipe

Brinjal thogayal step by step recipe method:

1. Brush the brinjal with oil all over the outside. I cut off the green part (pavadai/ stalk side). Insert a metal skewer through it.
2. Place over medium flame, directly over the burners. You can use mesh too. Keep roasting all the sides, turning the brinjal every 1 minute.
3. Once all the sides are roasted and inside of the brinjal is cooked, remove from fire. The skewer inserted will loosen as it gets cooked inside, so you will know inside of the brinjal is cooked. Cool down and peel off the charred skin. If you have roasted correctly, it will come off easily. If it is stuck, hard to peel off, it's not cooked yet. Once all the skin has been peeled off, wash it so as to remove the small pieces of skin stuck to the brinjal.
4. Mash the brinjal roughly with your hands, keep aside. In a kadai, heat oil. Roast red chilli, urad dal and asafoetida until urad dal is golden in colour.
5. Place all the ingredients in a blender/ mixie along with tamarind, jaggery and salt. Grind smoothly without adding any water. You can choose to grind all except brinjal first and lastly add brinjal and give it a run for a different texture.

Serve with hot steamed rice, sesame oil or ghee.

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