Paal Payasam Recipe In Pressure Cooker - Milk Kheer Recipe Without Condensed Milk

 

Paal payasam / milk kheer is a must and should neivedyam recipe for Krishna Jayanthi. Even if you don’t make seedai, murukku and appam , a glass of this simple & yummy milk kheer along with a small cup curd and butter is enough to please Lord Krishna & to get his blessings. It’s a very easy payasam recipe that can be made in pressure cooker. I have been making this payasam for years but I wonder how I missed this post in my blog. Few years back, I shared the most popular Kerala Paal payasam & Bengali Chaler payesh recipes. But this paal payasam recipe is of Tamil nadu style without using condensed milk(Milk maid). Paal payasam is prepared by the people all over India in various names. In North India,this is called as Chawal kheer/Rice ki kheer. There might be slight variations in the method of preparation. Some people add vermicelli or sago along with rice. However its made,the taste would be awesome and you can enjoy creamy,rich kheer. Lets see how to make this simple and easy dessert recipe – South Indian Paal Payasam. Do try this for Krishna Jayanthi and don’t forget to share your feedback here. I have added a video for beginner's reference.Do watch it :)

Check out Karnataka style shavige payasa too.

Click here for Gokulashtami recipes.

Paal payasam- Full video recipe

Paal Payasam recipe

Paal Payasam recipe for Gokulashtami/Krishna Janmashtami

Cuisine: South Indian

Category: Sweet

Serves: Serves 2-3

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup =250ml Milk - 2 cups ( 1/2 litre) Basmati rice or raw rice - 2 tbsp Sugar – 1/3 cup ( 1/2 cup for more sweetness)  Cardamom powder - 1/2 tsp Ghee - 1 tbsp Cashews - to roast

METHOD

Heat 1 tsp of ghee and roast the rice till it puffs up slightly.Grind it coarsely.Make sure you don’t powder the rice.It should be just broken into two.So pulse twice for short time. Boil milk in a small pressure cooker. Add a small plate or spoon to avoid spilling & burning of milk.When the milk starts to boil,add the rice. Pressure cook it in very low flame for 2-3 whistles.Open the cooker after the steam is released.Mix well and boil the milk.Remove the plate using a ladle. Add sugar,stir well and boil for sometime to thicken the payasam slightly.Add cardamom powder.Do not over boil because this payasam will thicken as time proceeds.So let it be watery. Roast the cashews in 2 tsp of ghee and add to the payasam.Mix well and enjoy !

Note

Adding more rice makes the payasam to become pongal.So add the mentioned quantity of rice. Adjust the quantity of sugar based on your taste.Add 1/4 cup for less sugar & 1/2 cup for more. You can also add saffron threads soaked in warm milk.It will give a nice flavor & color to this payasam.

Try this creamy,rich paal payasam recipe for this Gokulashtami !

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Butter Murukku Recipe - Benne Murukku - Vennai Murukku With Video

Butter murukku recipe / Vennai murukku in Tamil and Benne Murukku/ chakli in Kannada is one of the popular South Indian murukku varieties. 

Gokulashtami is around the corner. As I have already shared Vella seedai , Uppu seedai , Kai murukku , thattu vadai and Appam recipes , I wanted to try some other easy neivedyam recipe. Yesterday I came across this super crunchy butter murukku recipe/Benne murukku under easy Diwali snacks recipe.I bookmarked it immediately and tried it on account of Krishna jayanthi. The results were too good. We loved it a lot and the whole box got emptied in minutes. Making kai murukku may be difficult to some of you in this festive season. It needs a lots of practice & patience. In that case, this butter murukku comes to rescue. 

As Lord Krishna is fond of butter, this recipe suits this festival very well. Its so easy to make and you don’t need to prepare soaked & ground processed rice flour or urad dal flour for murukku dough. Just store bought idiyappam flour, roasted gram flour and besan flour would do. I tried this recipe from 7aum suvai by making a small change in the ratio of flours to make white colored murukku. It came out well with crispy, melt in mouth texture. Friends, If you are looking for some easy murukku recipes for this Gokulashtami, Diwali and other festivals you can go ahead with this recipe. You can make it successfully even if you are a beginner. It’s a good tea time snack & for packing kids snacks box. Lets see how to prepare butter murukku recipe with step by step pictures.

Check out my collection of Gokulashtami Recipes HERE

Butter murukku recipe

Crispy,easy butter murukku recipe - For gokulashtami & diwali festivals

Cuisine: Indian

Category: Snacks

Serves: -

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup = 250 ml Rice flour - 1 cup ( store bought flour/Idiyappam flour) Besan flour/Kadalai maavu - 1.5 tbsp Gram flour/Pottukadalai maavu - 1.5 tbsp Soft Butter - 2 tsp ( at room temp, unmelted) Cumin seeds - 1 tsp Asafetida/Hing - a big pinch Salt and water - as needed Cooking oil - to deep fry

HOW TO MAKE BUTTER MURUKKU METHOD

In a wide bowl, take the rice flour, gram flour, besan flour, butter, salt, hing and cumin seeds.Mix everything well. Add water little by little and make a non sticky dough. Cover the dough till you make murukku. Do not let it dry. Now take the star mould and fill the murukku maker with a ball of dough. Heat oil to deep fry and check the oil temperature by dropping a pinch of dough.If it raises to the top immediately,oil temperature is right.Keep the flame low and press the murukku. Cook in medium flame till the bubbles cease.Fry it patiently else murukku will turn brown with a burnt smell.Remove in a tissue paper using a slotted ladle.Store in an air tight box once its cool down completely. Enjoy with tea/coffee.

Note

As per the original recipe,2 tbsp of besan and 1.5 tbsp of gram flour is used.But I added them in equal ratio to get white colored murukku. Do not replace butter with oil or ghee.As the name says,butter murukku should be made with butter. You can replace cumin with sesame seeds or ajwain.But flavor would vary.

Try this easy murukku recipe and enjoy with tea/coffee !

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Rajma Biryani Recipe-Rajma Rice-Sunday Lunch Recipes Series 28

Last week I couldn’t make biryani recipes on Sunday as I was busy in Onam Sadya preparation.This Sunday I cooked Rajma biryani in an easy way following this recipe.I guess many of you make Rajma pulao/Rajma rice.This recipe is also very similar to that but its with slight variations in masala.I have already shared mixed pulses biryani using Chana,rajma etc.But today’s Rajma biryani recipe is simple to make compared to pulses biryani.Its an ideal lunch box recipe for kids & adults as well.Do give a try.Lets see how to prepare Rajma biryani in pressure cooker.Check out my other biryani recipes in this series here.

Rajma Biryani recipe

Rajma biryani recipe - Sunday Lunch Recipes Series 28

Cuisine: Indian

Category: Lunch menu

Serves: Serves 3

Prep time: 10 Hours

Cook time: 15 Minutes

Total time: 10H15Min

INGREDIENTS

Kashmir Rajma - 1/3 cup ( Its small in size than usual rajma) Basmati rice - 1 cup Salt - as needed Water - 1.75 cups To grind Ginger - 1 inch & Garlic - 5 cloves OR G&G paste - 1/2 tbsp Green chilli - 1-2 no Turmeric powder - 1/8 tsp Red chilli powder - 1/2 tsp Dhania powder - 1 tsp Cloves - 2 nos Cardamom - 1 no Cinnamon - 1 inch piece Fennel seeds - 1/2 tsp To saute Cooking oil - 1 tbsp Bayleaf - 1 no Big onion - 1 no Tomato - 1no Mint leaves - 1 tbsp chopped Curd/yogurt - 1 tbsp Ghee - 1 tbsp

METHOD

Wash and soak the rajma for 12 hours or overnight.I used Kashmiri rajma.So my rajma looks small in size( I soaked in hot box adding hot water.So mine cooked very soft).Wash and soak the basmati rice for 30 minutes. Grind all the ingredients given under “ to grind” to a smooth paste.Set aside. Heat oil in a pressure cooker base. Saute the bayleaf,sliced onions.Saute till onion turns transparent.Add the ground masala paste.Saute till the raw smell goes off.Add the chopped tomatoes & saute till mushy.Add the chopped mint leaves,curd and mix well. Add water,salt and soaked rice & rajma.Add ghee & pressure cook in low flame for one whistle in low flame.Open the cooker,fluff the rice with a fork.Serve with raita ! Enjoy !

Note

Adjust the quantity of spices as per your taste You can use the regular rajma in place of kashmiri rajma..

Try this simple n healthy rajma biryani recipe.It tastes yumm !!

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Palada Payasam - Kerala Style Palada Pradhaman Recipe In Pressure Cooker

Kerala palada payasam / Palada pradhaman recipe without condensed milk/milk maid using pressure cooker. Palada payasam is a creamy, rich Kerala payasam recipe that is made specially during festivals like Onam, Vishu. It is made with cows milk, sugar and ada (rice chips). 

Some people add condensed milk by reducing the quantity of sugar. But the traditional and authentic version is made by boiling and cooking ada in milk in a thick wide pan called Uruli in Malayalam. Milk gets reduced and becomes pink (pale rose) in color. This makes the payasam looks pink. But here I used store bought ada. I cooked the ada using pressure cooker and added in thickened, sweetened milk. It was very creamy and white not pinkish. It has become my favorite payasam now. Iam happy that I have tried Kerala's most popular Ada pradhaman and palada payasam for this year's onam sadya. Lets see how to make Kerala style palada payasam with step by step photo.

Palada payasam Recipe

Palada payasam using store bought ada made in a pressure cooker

Cuisine: Kerala

Category: Sweet

Serves: 3

Prep time: 10 Minutes

Cook time: 40 Minutes

Total time: 50 Minutes

INGREDIENTS
1 cup - 250ml

Store bought ada - 1/2 cup Sugar- 1/2 cup to 3/4 cup Full fat milk – 1 liter (OR cow's milk) Cardamom - 3 nos ( crushed) Cashews & raisins - few Ghee - 2 tbsp Salt -a pinch

HOW TO MAKE PALADA PAYASAM - METHOD

Wash and Soak the ada in hot water for 30 minutes & pressure cook it in medium flame for 1 whistle adding water twice the quantity of ada. Don’t worry even if ada turns slightly mushy because if you put them in milk ,it will separate. Remove the ada and set aside. Alternately, you can soak the small sized ada in hot water. Quantity of ada doubles after soaking. Wash the soaked ada in cold water and then add to boiling milk. You can skip pressure cooker step.  Boil the milk in a pan and keep stirring to avoid burnt bottom. Boil the milk till it reduces to half. Milk turns pale rose in color. Now add the cooked ada , boil and cook the ada in milk. Lastly add sugar and mix till it dissolves . Boil for sometime till the desired consitency is reached. If you wish you can add condensed milk at this stage by reducing sugar. Add cardamom powder and roasted nuts. Switch off the flame.  Enjoy !

Note

Adjust the quantity of sugar as per your taste. Use full fat milk for rich taste.

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Kerala Ulli Sambar Recipe - Kerala Sambar For Idli, Dosa & Rice

For every Onam sadya menu,I love to try varieties of Kerala style sambar.I have tried Mixed vegetable sambar and Arachuvitta sambar. This year, I prepared Kerala Ulli sambar/Onion(Shallot) sambar without coconut for the first time from Kothiyavunu. It was easy to make without coconut, grinding job and tasted yummy just like restaurant style sambar. It was a good side dish for idli,dosa & tiffin varieties like pongal,upma and it was also a good accompaniment for plain rice.We loved this sambar very much.The highlight of this recipe is that the spice powders are roasted and mixed with the sambar at the end.It gives a superb flavor to the sambar and tastes more like hotel ones.You can try this sambar for mini idli.It tastes awesome with ghee.Do try this easy sambar recipe for this Onam sadya and enjoy.Lets see the preparation of Kerala style ulli sambar .

Check out our Tamil nadu style Vengaya sambar recipe for rice.

Kerala Ulli Sambar Recipe

Kerala Ulli Sambar Recipe - How to make Shallot/Small Onion sambar for idli,dosa & rice

Cuisine: Kerala

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 200ml Toor dal - 1/2 cup Tamarind - Medium lemon size Coconut oil – 1 tbsp ( for sauting) Small onion/Shallots - 20 nos Green chillies – 1-2 nos Curry leaves - few Tomato - 1 no Red chilli powder - 1 tsp Coriander powder - 2 tsp Sambar powder – 1 tbsp Salt & water - as needed Jaggery – 1/2 tsp To temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Hing/Asafetida - a pinch Red chilli - 1 no To garnish Coriander leaves - as needed

METHOD

Soak tamarind in war water and take the extract using 1 cup of water.Pressure cook toor dal adding enough water,turmeric powder & a pinch of hing.Mash well and set aside. Heat oil in a kadai and saute the small onions,green chillies,curry leaves till onion turns transparent. Add the tomato pieces,salt & saute till mushy. Add the tamarind extract,turmeric powder and boil well. Add jaggery.After the onions are cooked well,add the mashed dal. Heat oil in a kadai and when its heated , splutter mustard seeds,cumin seeds,hing,sambar powder,red chilli powder & dhania powder.Mix well in medium flame and add everything to the sambar.Boil well for a minute.Add raw curry leaves.Switch off the flame and garnish with coriander leaves. Enjoy ! Visit my Onam Sadya recipes here

Note

Make sure you don’t burn the masala powders while roasting. Adding them at the end is the highlight of this ulli sambar.So do follow the same. Add more chilli powder & sambar powder as per your taste. You can also add big onions if you don’t have small onions in hand.But small onions gives the nice flavor.

Enjoy Kerala style Ulli sambar with by mixing with plain rice & ghee.It can also be had with Idli,dosa & pongal !

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Ada Pradhaman Recipe - Kerala Style Onam Payasam Recipes

Ada Pradhaman is an yummy, traditional Kerala style dessert recipe (Payasam recipe) that is made specially during Onam and Vishu. Onam sadya would not be complete without Ada pradhaman. Last year I tried Palada pradhaman by making homemade ada(Rice chips) using rice flour.

This time I found a packet of readymade ada in a nearby store. So I bought them and tried both palada pradhaman( with milk & sugar) and Ada pradhaman( with coconut milk & jaggery) recipes. My job became much easier with store bought ada. I referred Kitchentreats and few video for making Ada pradhaman. It came out very well. The flavor and taste of cooked ada with jaggery syrup and coconut milk was awesome. We had two bowls of this ada payasam after having the splendid Onam Sadya lunch. Color of this payasam may vary based on the color of jaggery. Some people also make it using Milkmaid / condensed milk or cows milk. But its not the traditional method. Ok, Lets see the preparation of Kerala style Ada pradhaman recipe.

Check out my Onam sadya lunch menu ideas and recipes herea !!

Ada pradhaman Recipe

Ada Pradhaman using store bought ada

Cuisine: Kerala

Category: Sweet

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 250ml Store bought ada - 1/2 cup Grated Jaggery - 1 cup Thin Coconut milk – 1/2 cup Thick coconut milk - 1 cup Cardamom - 2 nos ( crushed) Roasted coconut - 2 tbsp Cashews and raisins - optional Ghee - 2 tbsp Milk – as needed (optional)

HOW TO MAKE ADA PRADHAMAN - METHOD

Soak the ada in hot water for 30 minutes & pressure cook it in medium flame for 1 whistle adding water twice the quantity of ada. Don’t worry even if ada turns slightly mushy because if you put them in jaggery syrup,it will separate. Remove the ada and set aside.  Alternately, you can soak the ada in hot water for 30 minutes. Drain and wash in cold water to retain its shape. I follow this step if the ada is small in size. I use Double horse brand for small sized ada.  Chop a coconut slice into small pieces. Chop the cashews and roast everything in ghee. Adding nuts is optional. Add to the payasam at the end. Slice the coconut using the back of ladle or knife OR grate a medium sized coconut. Grind it adding 1 cup of water. Strain the thick coconut milk. This is first milk. Set aside. Again grind the mixture adding 1/2 cup of water and take the second milk. Keep aside. In a wide bowl, melt the jaggery and strain the syrup to remove the impurities. Add this syrup to the cooked ada. Boil well. Add the 2nd milk and boil for few minutes. Roll boil till its becomes thick and creamy. Lastly add the first milk. Lower the flame completely. Mix well , give one boil in very low flame if needed. Pradhaman should not roll boil after adding first coconut milk. It may curdle. So switch off the stove after adding the first milk..  Lastly add the crushed cardamom powder, roasted coconut pieces, cashews and raisins and add to the payasam. Ada pradhaman thickens as it cools down.  Enjoy !

Note

Adjust the quantity of jaggery as per your taste. Adding dark colored jaggery /Paagu vellam gives a nice color to this payasam. Adding cashews & dry grapes in optional. But don’t skip roasted coconut. Add more coconut milk  & ghee for rich taste.

Try this tasty ada pradhaman payasam for Onam and enjoy with your family !

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How To Make Kerala Onam Sadya At Home | Onam Sadhya Lunch Menu Recipes

I wish all my readers and friends a very happy Onam.”ONAM ASHAMSAKAL” !! I am happy to post my 4th Onam sadya menu. I have been sharing Kerala Onam sadya lunch menu ideas for the past 3 years successfully. Every year I wait for Onam festival to make this feast and I always wish to make it better than my previous onam sadya lunch menu.

This year I prepared nearly 18 dishes, bought few from stores and served 25 dishes in Banana leaf. It took nearly 3 hours for me to make this thali. In my 5 years of cooking, this is the first time I cooked & clicked continuously for 3-4 hours and that too lots of varieties. All the dishes came out very well. Sendhil & Raksha gave a big thumbs up and had a hearty meal. 

This year I tried Ada pradhaman, Kootu curry, Carrot kichadi, Kerala Ulli sambar and Sambaram recipes for the first time by referring few blogs. I have posted most of the recipes with stepwise pictures in my Onam sadya menu 1 & 2.

So I have shared those links and the blogs from which I followed the remaining dishes. I have also discussed the method I followed to cook the sadya easily. I hope beginners would find it useful. Lets see how to make Onam sadya lunch recipes at home with some preparatory works.

Check out my Onam sadya Menu - 1 

Onam sadya Menu - 2 

Onam sadya Menu - 3

 

Onam sadya recipes

Kerala Onam Sadya Lunch Menu ideas
Chitra Ganapathy

Cuisine: Kerala

Category: Lunch

Serves: 3

Prep time: 60 Minutes

Cook time: 120 Minutes

Total time: 180 Minutes

INGREDIENTS

Onam Sadya Recipes list - Main course Rice - 1 cup ( I used red rice) Parippu curry Ulli Sambar/onion sambar Kerala rasam Moru curry Side dishes Puli inji/Inji curry Carrot kichadi Cucumber pachadi/Velrikai pachadi Kalan Olan Mathanga Vanpayar Erissery Chena Mezhukkuppuratti Pulissery Avial Kootu curry Pickles & Payasam Ginger pickle (Store bought) Upperi ( Store bought) Chakka Varuthathu/Jackfruit chips (-do-) Nendran chips/Banana chips (-do-) Banana Ada pradhaman  Palada pradhaman Vermicelli payasam/Semiya payasam Chana dal payasam Sambaram Other recipes u may wish to try Unniappam Paal Payasam Chakka pradhaman Eggless Achappam/Rose cookies Varutharacha sambar

HOW TO MAKE ONAM SADYA - METHOD

Plan the menu and buy the vegetables accordingly. Soak the tamarind and pulses in over night or do it in the early morning. In the morning soak the vanpayar/Cowpeas & brown chana separately in hot water for making Erissery & Kootu curry. It will take around 4 hours to soak. I used 2 cookers of 3 liter capacity for making this menu. Grate 2 coconuts or slice the coconut with a help of ladle OR using a knife. Grind it in a big mixie jar without adding water and keep aside. Take the required amount of coconut for each dish. Most of the dishes call for grinding coconut +green chilli+ jeera to a smooth paste. So grind it by taking a portion of coconut. Keep it and use wherever needed. Use the remaining coconut for taking coconut milk. Add in payasam. Soak the Ada in water for 30 minutes if it is store bought. I bought ada from stores and soaked in hot water for 30 minutes before I pressure cook it. Dry roast the moong dal in a pressure cooker base for making parippu curry. In the same cooker, take toor dal in a closed box and keep it inside. Cook both the dals adding water, turmeric powder, a red chilli & hing. In the mean time, you can chop the vegetables for sambar, avial, olan, pulisssery, pachadi, kichadi & inji curry. By this time, steam would be released from the cooker. Remove the toor dal box and mash the dal well. Similarly mash the moong dal too. Add little ground coconut paste to moong dal and boil well. Parippu curry is ready. Next make sambar, rasam, puli inji.  In another cooker base, add the soaked ada. Keep a bowl and put the cut chena/Yam pieces. Add little water, salt. Cover it with a plate and put some Pumpkin pieces/Mathanga along with chopped Ash gourd. Everything gets cooked well in one whistle under low flame. After removing this, cook the red rice adding 1:12 water and drain the excess water. Keep the rice aside. Make avial, pachadi, kichadi, olan, thoran, mezhukupuratti and other dishes. Make the payasam at the end !

Make this feast on Onam and enjoy !

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