Ingredients:
- Moong dal(Broken)( Payatham paruppu)-200 gms
- Brown sugar(vellam)-400 gms
- Grated coconut-6 to 7 tablespoons
- Cardamom-6 or 7
- Cashew and other nuts-8 to 10
- Oil to fry the nuts
- Ghee-2 teaspoon for taste
Method:
- Fry the cashews and other nuts in oil and keep it aside.
- Wash the moong dal and cook them seperately in water.
- Do not use much water to cook.Use right enough water so that the cooked water need not be wasted.
- Boil two (approximately) cups of water and add the brown sugar when the water starts to boil.
- Dissolve the sugar and remove it from flame immediately.
- Filter it to remove the dirts and heat it again.
- Add the cooked moong dal along with the cooked water (if it is more, drain some of the water) and allow it cook in the sugar water. Add enough water if needed.
- When it blends together, add the grated coconut and allow it to cook for 2 more minutes.
- Finally add the crushed cardamom powder, fried nuts and some ghee.
- Serve it hot or cold.
This is not only tasty but also colorful due to the original colour of the beetroot. Beetroot has many nutritive values. Research published in the American Heart Association journal Hypertension showed drinking 500ml of beetroot juice a day led to a reduction in blood pressure. Here is one of the delicious colorful recipes with beet roots.
Ingredients:
- Beet root-2 (large size)
- Milk-1 cup
- Sugar-5 - 6 tablespoon( according to taste)
- Ghee-3 tablespoon
- CardamomFried Cashews, and other nuts, dry grapes- for garnishing
Method:
- Grate one small piece of beetroot and cook it in milk seperately.
- Cook the remaining beetroot in pressure cooker.(Leave two or three whistles)
- Grind the pressure cooked beet root into fine paste without adding water.
- Heat very little ghee in the pan and fry the cashew nuts and other nuts(optional).
- Keep the fried cashews aside and add the remaining ghee and fry the beetroot paste in the ghee.
- Fry enough time till the raw smell goes out.
- Now add the cooked grated beetroot along with the milk and allow it to cook.
- When the payasam gets thicker enough, add the required amount of sugar.
- Finally after removing from the flame, garnish with cardamom, fried nuts and dry grapes.
