Ragda pattice

ragda pattice

There are two ways for me to remember ragda pattice. One would be the memorable trip to Ahmedabad, which was all about friends, fun and food. The other memory is the walk in our old apartment with a friend of mine who explained this dish to me in detail – that was her dinner for her family that day. By some curious, but lucky, twist in fate – she is now staying close to my old apartment in U.S. We were able to meet once – miles away from where we met last.

Anyway, back to ragda pattice. I know it seems like a lot of work, but it actually isn’t. A little bit of planning ahead will turn make this seemingly overwhelming recipe into something that’s quite manageable. Soak your vatana, cook your potatoes and you are already done with half the work.

This is a chaat item, but it can easily be turned into a dinner itself. Read on for the recipe.

ragda pattice-002

Recipe adapted from : Ribbons to pastas

Serves : 4


For the ragda:

  • 2 cups white/yellow peas
  • 1/2 tsp turmeric powder
  • pinch hing
  • salt
  • 2 tsp oil

To grind together as a paste:

  • 4 pods garlic or 2 tsp ginger garlic paste
  • 1 small bunch coriander leaves
  • 2 tomatoes
  • 1 tsp each red chili powder, garam masala and chaat masala


  1. Soak the peas (vatana) overnight or at least for 4-5 hours until it doubles up in size.
  2. Pressure cook the peas with 1/2 teaspoon turmeric powder, a pinch of hing  and enough water to float for 2-3 cms on top of the fully immersed peas.
  3. Once the pressure drops, check whether it’s cooked fully and keep aside. Took 5 whistles in my cooker.
  4. Grind the garlic pods, coriander leaves, tomato along with the spice powders.
  5. Heat oil in a pan and cook this paste until the raw smell goes off.
  6. Add the cooked peas, salt and mix well. Add more water if needed to get the consistency of a curry. It shouldn’t be runny, but shouldn’t be thick as well.

For the Pattice 


  • 6 large potatoes
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon corn flour
  • 1 tsp chili powder (optional)
  • salt
  • 2-3 tsp oil for shallow frying


  1. Pressure cook the potatoes.
  2. Peel skin and mash well with everything once its cool enough to handle.
  3. Take a lemon sized ball of mashed potatoes,  shape it into a cutlet like tikki and shallow fry in batches.

Assembling ragda pattice:

  • 2 tikkis per person
  • 1/3 cup ragda
  • 1 tsp tamarind chutney ( per taste )
  • 1 tsp yogurt ( per taste )
  • 1 tsp mint coriander chutney (I didn’t have any)
  • 1 tsp chopped onions
  • 1 tsp sev (I had only mixture :D)
  • 1 piece lemon wedge


  1. Plate the tikkis on a bowl and pour the ragda on top.
  2. Add all the chutneys and onion and sev.
  3. Adjust the quantities according to taste and serve with lemon wedges, squeezing the juice per personal preference.

ragda pattice-001

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Tres leches II


If I have to choose one character from literature I can identify myself with, it won’t be superman, spider man or wonder woman. That character would be Anne of Green gables. Not the later books where she grows up to be a sensible woman, but the first one where she is a simple yakkety yak and messes up a lot of things.

Anne gets her best friend Diana drunk by serving red wine under the assumption that it was raspberry cordial. Later she makes a beautiful layer cake for  Mrs. Allen whom she adores. The only thing was – instead of vanilla, she mixes anodyne liniment (a medicine) and the cake tastes awful. The sweet lady that Mrs. Allen is, she eats the cake to spare Anne’s feelings. But her guardian Marilla finds out about the disaster and Anne is mortified. I have had my fills of cake disasters to know what it feels like!

Now this cake is not Anne’s layer cake with liniment. It’s a different version of Tres leches cake, a much simpler one, I might add. This cake wasn’t a disaster as well. In fact it was a big hit, even I liked it a lot, which is becoming rare nowadays.

Coming back to Anne, its a wonderful book and a great read for kids and adults alike. I haven’t read all the books, but have read the first two books again and again. It’s almost like I don’t want her to grow up, instead happier where she is a kid..a feeling that crops up in real life also at times, I guess :-)!


Recipe source: All recipes

Makes : 9X13″ cake


  • 1 1/2 cups all purpose flour/maida
  • 1 teaspoon baking powder
  • 1/2 cup/1 stick/110 gms unsalted butter, softened
  • 1 cup white sugar
  • 5 eggs
  • 2 teaspoons vanilla extract

The three milk syrup

  • 2 cups whole milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk (substitute cream or even skip this)


  • 2 cups heavy whipping cream
  • 1 cup white sugar
  • 1 teaspoon vanilla extract


  1. Heat oven to 350F/180C. Grease a 13X9 baking pan. I used an aluminium food tray with lid, making it convenient for travel.
  2. Using a hand or stand mixer, beat the softened stick of butter and with one cup sugar until its creamy and fluffy. Add all the five eggs and 2 tsp vanilla extract (ideally, one at a time, but you will be adding the flour later, so even if the mix curdles, its going to be okay) and mix until its incorporated well.
  3. Add 1 teaspoon baking powder and mix well again.
  4. Add flour in 1/4 cupful batches and keep mixing until its all well blended. Pour the batter into the prepared pan and bake for about 30-35 minutes or until a skewer inserted in the middle comes free of crumbs.
  5. Once the cake is baked fully, take it out of the oven and let it cool completely.
  6. Prepare the tres leches syrup in the meantime. Combine the whole milk, condensed milk and evaporated milk together. Keep refrigerated until the cake cools down.
  7. Pierce the cake with fork all over. Add the prepared syrup over the cake.
  8. For a simple topping, whip the cream with sugar and vanilla extract until thick and spread on top. I went for rose swirls.


  • This cake needs to be refrigerated until the time of serving.
  • The syrup will ooze out and that’s the way its supposed to be.
  • Whipped cream with strawberries or cherries on top is one of the ways to decorate the cake.
  • The cake should be served on a plate or on a bowl because of the syrup.


Linking this entry to Valli’s Kid’s Delight, hosted by PJ this month. The theme is ‘Cooking from Storybooks/TV shows’.


Filed under Cakes and Bakes, Sweets and Desserts

Palak Khichdi


Most of my knowledge about Indian mythology is from Amar chitra katha, the Indian comics. Interesting stories presented with beautiful pictures,  never fails to hit the mark!

Not just mythology, you had a lot of history based, folk based and even humor based stories. Now, the last category holds a special place  in my heart. Stories of the funny Tenali Rama or the wisdom laced humor of Birbal always leave you wanting more!

This khichdi is inspired from a Birbal story. On their morning walk around a cold lake in winter, a debate gets started whether someone would be so crazy as to stay in the water for a whole night in return for a reward. To test this out, Akbar announces the challenge to the public and soon someone accepts it.

That guy spends the whole night in the cold water with some guards around him to ensure that he doesn’t cheat. The next morning, Akbar asks him how he survived the night and he replies that he focused his sight and mind solely on a far away lamp to get him through the challenge. Akbar gets irked by the answer and decides not to pay the reward on the grounds that the lamp kept him warm.

Birbal felt it wasn’t fair. To prove his point, he invites Akbar for lunch to his place. The food seems to take a long time to get ready. After a long wait, Akbar walks into the kitchen and sees that Birbal is preparing khichdi. The problem was that the pot was hung about 10 feet over the stove.

Akbar asks Birbal how is he planning to get the khichdi cooked, as the pot was so far away from the stove! Birbal smartly replies,”If a lamp 50 feet away can keep a guy warm in an ice cold lake, why can’t a pot full of khichdi kept 10 feet away get cooked in time?” Akbar understands his mistake and orders the reward to be paid.

And they went back to the palace for a wholesome lunch, I hope!!

I have no idea whether this story really took place or not, but its a popular story and the saying “Birbal ki khichdi” even came out of it.

So here I have for you food from kids literature : Birbal ki khichdi, prepared by moi :D.




Cook 1 cup rice and 1/4 cup moong dal with 4 cups water. Keep aside.


Heat 1 tablespoon ghee and add 1 teaspoon jeera in it.


Once it changes color, add 1 tablespoon chopped garlic to it.


Add one big chopped onion and saute further.


Once the onion turns pink add one chopped tomato and cook 2-3 minutes. Add salt and 1/2 tsp turmeric powder.


Grind 2 cups of spinach with 2-3 green chillies and 1 tablespoon ginger garlic paste. You can add 1/2 cup coriander leaves and 1/4 cup mint leaves as well, if you want to.  Add this puree to the onion-tomato mix. Cook 3-4 minutes until the raw smell goes off.


Add the cooked rice and dal mix and keep mixing until the color turns fully green.


Add 2-3 cups of water till you get the consistency you desire. Take off the heat and serve with a dollop of butter on top. This dish pairs very well with yogurt and pickle.

Serves : 2-3


  • 1 cup rice
  • 1/4 cup moong dal
  • 1 tablespoon ghee
  • 1 tablespoon chopped garlic
  • 1 big onion, chopped
  • 1 tomato, chopped
  • 1/2 teaspoon turmeric powder
  • salt

grind together

  • 2 cups spinach
  • 2-3 green chillies
  • 1 tablespoon ginger garlic paste
  • 1/2 cup coriander leaves
  • 1/4 cup mint leaves


  1. Cook 1 cup rice and 1/4 cup moong dal with 4 cups water. Keep aside.
  2. Heat 1 tablespoon ghee and add 1 teaspoon jeera in it. Once it changes color, add 1 tablespoon chopped garlic to it. Add one big chopped onion and saute further.
  3.  Once the onion turns pink add one chopped tomato and cook 2-3 minutes. Add salt and 1/2 tsp turmeric powder.
  4. Grind 2 cups of spinach with 2-3 green chillies and 1 tablespoon ginger garlic paste. You can add 1/2 cup coriander leaves and 1/4 cup mint leaves as well, if you want to.  Add this puree to the onion-tomato mix. Cook 3-4 minutes until the raw smell goes off.
  5. Add the cooked rice and dal mix and keep mixing until the color turns fully green. Add 2-3 cups of water till you get the consistency you desire.
  6. Take off the heat and serve with a dollop of butter on top. This dish pairs very well with yogurt and pickle.


Linking this entry to Valli’s Kid’s Delight, hosted by PJ this month. The theme is ‘Cooking from Storybooks/TV shows’.


Filed under Rice

Mashed potatoes


Growing up, our life had this wonderful world of books. My mother read a lot and the house was always overflowing with books. It was natural for us to pick up reading given that we had a mom whose hands never seemed to be without a book. With a hectic life between her job and three kids at home, no wonder she drowned herself in a sea of books on weekends. On weekends, I remember her skipping her meals and even her bath, to finish whatever she was reading at that time.

Anyway, fast forward to the present and now, thanks to the schools in US, my son does read a little. He quickly understood that his bed time can be pushed by another half an hour at least if he picks a book! I can see him howling with his latest Calvin and Hobbes book or reading his dinosaur books with a lot of interest.

Charlie and Lola were part of our lives earlier. Though he has outgrown the book and the series, it still holds a good place in our hearts. “I will never ever eat a tomato” is the first book, a TV series followed. Lola is a 5-year-old picky eater and her 7-year brother Charlie fixes her a dinner. She doesn’t like peas, carrots, mushroom, spaghetti, cauliflower, cabbage, bananas or oranges or apples or rice or cheese…but she would never ever eat a tomato!

Charlie comes up with imaginative names – carrots becomes orange twiglets from Jupiter, peas are now green drops from Greenland, mashed potatoes are cloud fluff from top most peak in Mt. Fuji and so on. The dinner here is something Lola would run away from, unless Charlie steps in between.

Charlie and lola

Food theme: Food from kids’ literature/TV shows

Serves : 1-2 kids

Orange Twiglets from Jupiter/ Glazed carrots 

  • Match stick carrots, about 1/2 cup
  • 1 tbsp brown sugar
  • 1 tbsp maple syrup (I didn’t have any)
  • 1 tbsp butter
  • a dash of salt and pepper,optional.

Melt butter in a pan and add the washed and cleaned carrot sticks into it. Saute for 2-3 minutes and add the sugar, maple syrup (if using) and salt and pepper. Cook, stirring in between, for about 5-8 minutes or until the carrots are cooked through. The cooking time will depend on the quantity and the thickness of the carrot sticks.

Green drops from Green land/ sautéed peas 

  • 1/4 cup frozen green peas, thawed
  • 1 tsp butter
  • salt

Melt butter in a pan and add the thawed peas and salt. Let it cook until done, about 3-5 minutes.

Cloud fluff from Mt. Fuji/ Mashed potatoes

  • 2 big potatoes, diced
  • salt and pepper
  • 1 tbsp butter
  • 1 tbsp milk

Cook potatoes in salted water and drain once cooked. Warm butter and milk together. Add this to the drained, steaming potatoes along with salt and pepper. Mash well using a wooden spoon, adding a little more warmed milk, if required.

Ocean nibbles from the supermarket under the sea/ Toasted bread sticks

  • No fish sticks, so I toasted a piece of bread and cut it into fingers.


  • Cherry tomatoes!!

Pink milk:

  • Ready made strawberry milk


Linking this entry to Valli’s Kid’s Delight, hosted by PJ this month. The theme is ‘Cooking from Storybooks/TV shows’.


Filed under Side Dishes

Bitter gourd chips – Pavakkai chips

pavakka chips2

I love eating full meals from hotels in Kerala. The number of items may be less compared to a thali meal from Tamil Nadu, but they make that up with their taste and flavor. The platter mostly has rice, sambar, rasam, moru kachiyathu, 1-2 kinds of vegetable side dishes, pickle and pappad. Sometimes they serve this deep fried bittergourd on the side. Its the simplest of the dishes, but yet I can never get enough of it!

Who thought such a simple recipe would yield such delicious results! All you got to do is slice the vegetable, add chili powder and salt and then deep fry it. They fry it until its brown and there is not much of green. You might find curry leaves as well and even thin pieces of coconut in the dish.

I didn’t want to risk burning these, so I added a bit of rice flour for crispiness and took them out of the oil once they looked cooked and crispy enough to my eyes. These looked good enough to be served with tea, but somehow I liked the flavor a lot better with rice.

pavakka chips1


  • 2 karela/bitter gourd/pavakka
  • 1 tsp chili powder
  • 2 tbsp rice flour (optional)
  • salt
  • oil to deep fry

*handful of curry leaves is a good addition to this


  1. Slice the bitter gourd into thin rounds. I spread them out on a paper towel evenly for drying.
  2. Add the bitter gourd pieces in a bowl, add the rice flour, chili powder and salt. Mix well with your hands. You can add whatever masalas you want to the bittergourd, I used only chili powder and salt.
  3. Deep fry until golden brown in oil and drain in paper towels. Once cool, store in an air tight container. Serve with rice as a side dish or munch on them with a cup of coffee. Personally, I prefer with rice.

pavakka chips3

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54


Filed under Any Time Foods, Side Dishes

Apple fritters


Apple fritters were the last thing in my mind until I saw these in Vaishali’s blog. I wanted to try a batch immediately, but as it always happens, procrastination somehow found its way in.

When I did try, I knew I didn’t want to try the round and sliced apple fritters. I could almost see the fritters ending up with two separate layers : one would be the apple and the other would be the batter. Trust me, it’s happened before. So I tried one that seemed more appropriate for my modest deep-frying skills.

These fritters got over fast, but I found them lacking in sweetness. Since I skipped sprinkling with confectioners sugar or rolling in the cinnamon sugar part, I should have increased the sugar to at least 1/4 cup. So in case you have tart apples and want to use them up this way, adjust the sugar according to your taste preference.




In a big bowl, add 1 cup flour, 1 tablespoon sugar, 1 teaspoon baking powder and a pinch of salt. Whisk well. You can add a bit more sugar if you want it to be sweeter.


Add two lightly beaten eggs, half cup milk, 1 tablespoon melted butter or oil to the dry ingredients and combine well.


Add 2 cups peeled and chopped apples.


Mix well to combine.


Deep fry until golden brown in batches.


Drain in paper towel and sprinkle with confectioners sugar and serve.

Recipe adapted from allrecipes.com


  • 1 cup flour
  • 1 tablespoon sugar**
  • 1 teaspoon baking powder
  • a pinch salt
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1 tablespoon oil or melted butter
  • 2 cups chopped apples
  • oil to deep fry
  • confectioners sugar for sprinkling

**Adjust sugar according to your preference.


  1. Whisk the dry ingredients together in a big bowl (flour, baking powder, sugar and salt).
  2. Add the lightly beaten eggs, milk and oil to the dry ingredients. Mix until combined well. You might have to add a tablespoon or two of milk if the batter is too dry.
  3. Now add the peeled and chopped apples and mix until everything is well and evenly combined.
  4. Heat oil to deep fry and add the apple batter in tablespoonfuls. Deep fry until golden in batches until the batter is used up.
  5. Sprinkle with confectioners sugar and serve warm.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54


Filed under Any Time Foods

Green peas vada

green peas vada-001

A cup of tea with something deep-fried is a wonderful treat. But unfortunately, deep-frying isn’t my cup of tea.

I am, in general, accident prone and that holds true the most when I am near anything hot. If I am ironing, at least one burn is guaranteed. If I am baking, you can be sure I will be doing the “OOOH hoo…AAH haa” dance at least once. So it’s not a surprise that I never trust myself to be anywhere near hot oil.

If I am deep-frying, I would first drop the batter from a height, thus making the oil splatter all around. That would be burn #1. I would realize the mistake and would go close and literally dip the batter into the oil with my bare hands. Burn #2. On both instances, I would rush and wash my hand in cold water and then would forget to wipe it properly. Thus resulting in burn #3, #4 and so on.

It’s no wonder that you never see anything deep-fried at my place. If its done, it’s mostly under someone else’s supervision (read – they fry, I stay away and watch). So I thought its time I took the matter into my hands…..without any more burns, I hope!

This is the first recipe towards a three-day deep fry special in this space. And no, I didn’t burn myself this time.

green peas vada



Grind one cup soaked and drained green peas with 2-3 green chillies, 2″ ginger piece, salt and half a teaspoon of fennel seeds.


The paste doesn’t have to be too smooth, so do not add any water for grinding.


Transfer the paste into a bowl and add a tablespoon of rice flour. Addition of rice flour helps in binding the batter, but this step is not absolutely necessary.


Mix well.


Take a tablespoon of batter, flatten it a bit to get the shape of a vada. Heat oil and deep fry in batches until the batter is used up. Serve with ketch up or any other dip.

Recipe source: A neighbor

Makes : about 8-9 small vadas


  • 1 cup green peas
  • 2″ piece ginger
  • 2-3 green chillies (or per taste)
  • salt
  • 1/2 tsp fennel seeds (optional)
  • 1 tbsp rice flour (optional)


  1. Soak the peas in water. Frozen peas should be soaked for half an hour, the dried variety should be soaked overnight.
  2. Drain well and grind with ginger, green chillies and salt in a mixie jar. You can add fennel seeds (perum jeerakam) as well, it adds a good flavor to the vada. Stop grinding before its too smooth.
  3. Transfer the contents to a clean, dry bowl and try to make a small ball out of it. If you have difficulty in forming the ball, then you might want to add some rice flour to bind the paste better. You can add rice flour and some semolina as well to get a good texture to the vada.
  4. Heat oil in a pan and deep fry the vadas until golden brown. Serve with ketch up.


  • My friend had made it with just green peas, ginger and green chillies. The ginger was main ingredient imparting the flavor.
  • I have used frozen peas here, the dried version should also work well. You might want to soak it overnight.

green peas vada-002

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#54 


Filed under Any Time Foods

Peanut butter and banana Ice cream


Gone are the days when we could just pick up anything we like and just put it in our mouth. Now the health precedes over the tongue and compromises have to be made.

You can have ice creams now and then, but not as much as you can have bananas. So if you can get the banana to be in the ice cream avatar, it’s a win-win situation. The last time when I made one ingredient banana ice cream, I was hooked onto it and tried a flavored version again. Peanut butter and honey with banana is a favorite of mine and this ‘ice cream’ didn’t disappoint me.

However my husband, who respects banana as such and never likes it in any other form, stayed away from this one. Try this with an open mind. This may not be exactly an ice cream, but its tasty and saves you a bunch of calories.  May be you will hooked onto it as well!


Recipe source: thekitchn

Recipe theme : 3 ingredient recipes

Makes : 2 small servings


  • one big banana, cut into round pieces
  • 1 tbsp peanut butter
  • 1 tbsp honey



Cut the bananas into round pieces and freeze overnight or until its frozen completely.


In a small food processor, add the bananas, honey and peanut butter and beat it.


Keep the food processor running for 4-5 minutes or until the chunks of ice disappear and you reach the “ice cream smooth” consistency. The time will vary according to the size and power of the food processor.


Once you get it, transfer into a freezer friendly container and freeze again until its solid. Scoop out and serve. Top with honey and sprinkles if you like to.



Filed under Sweets and Desserts

Podi Idli

podi_idli - Copy (2)

A good way to start my day would be with idlis served with milagai podi (gun powder/idli podi). But sometimes, you can just put the two together and present it as podi idli.

This version doesn’t contain itself to the breakfast table, it sneaks into my kid’s and my husband’s lunch box also at times. It’s a perfect travel food, where in you don’t have to carry the main food and a separate side dish.

And the best part is you just have to use three ingredients… idlis, milagai podi and 2 teaspoons of oil!

podi_idli-001 - Copy 



Cut the idli into even sized cubes and keep aside.


Heat oil in a pan.


You can either add the podi to the oil first and then add the idlis to it or do the other way around. Here, the idli has gone in first and the podi is added on top.


Let the idlis get coated with the podi on all sides.


Cook in low flame, turning now and then. Take off the heat when it reaches your preferred level of crispiness.

Recipe theme: 3 ingredients

Serves : 2



  1. Cut the idli into even sized cubes and keep aside.
  2. Heat oil in a pan. You can either add the podi to the oil first and then add the idlis to it or do it the other way around. Let the idlis get coated with the podi on all sides.
  3. Cook in low heat for and flip over and cook all the sides until its crispy and has an even coating of podi on all sides. You can do this until you get the level of crispiness you want.
  4. Take off the heat and serve as such or with ketchup.

podi_idli-002 - Copy

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53 

Sending this post across to ‘Come, join us for Breakfast’


Filed under Break Fast Recipes

Easiest Pal payasam ever!

pal payasam

My mom’s specialty was payasams. Her pal payasam tastes absolutely divine. My older brother has inherited her skills. His payasam is actually a notch better than my mother’s!

My strategy for making payasam is simple. Just call my mom or my brother for the proportions. And they will guide you through the whole process. Easy, huh?

Every single time I call her, after amma tells me how to make payasam her way, she always mentions about this shortcut pressure cooker recipe. This method saves a lot of stirring time and still gives you the same results – the perfect pink, thick payasam. It was her cousin’s way of doing it, something she never tried herself.

Somehow we all trusted mom’s tried and tested traditional method and never bothered trying any other way.

This time when I wanted to make payasam, I thought I will give a try to her oft mentioned, but never tried recipe, a chance. I am glad I did. Like she said – same creamy payasam and a lot less effort. I know she would have been happy :-)!

pal payasam-001

Recipe source: My family
Theme : 3 ingredient recipe


  • 1 liter whole milk (4 cups)
  • 3 tbsp raw rice, washed
  • 1 cup sugar (can be adjusted to personal preference)
  • 1-2 tbsp butter, optional


  1. We are using pressure cooker method. So take a clean cooker and add the milk, washed rice and the sugar in it.
  2. Drop in a small steel plate (like one used for covering cups and tumblers) or a steel spoon also into the cooker.
  3. Pressure cook until the first whistle comes. After that, reduce the heat to the lowest setting and let the payasam cook for 45 minutes.
  4. Switch off after 45 minutes and don’t disturb the cooker until the pressure drops completely.
  5. Open the cooker after that and your payasam is ready!
  6. If the payasam is still on the watery side, you can add 1-2 tbsp butter and bring it to a boil. Boil it without the cooker lid for 10-15 minutes or until your preferred consistency is reached, stirring now and then. You can also taste the payasam and adjust the sweetness (less sweet means add more sugar; too sweet means add more milk) at this point of time.


  1. Make sure the cooker and the lid is really clean, else the milk might curdle.
  2. Adding the steel plate into the cooker was a very helpful tip from the internet. The cooker was way easier to clean this time.
  3. You can add a pinch of cardamom powder or one crushed cardamom to the payasam at the beginning. I opted out of this one.
  4. A handful of fried cashews in ghee is a great addition to this payasam. Again, this is optional.
  5. Sweetness can be adjusted to your personal preference.
  6. Adding plain butter or even ghee to the payasam makes it yummier. Again, optional.

pal payasam-003


Filed under Sweets and Desserts