Happy New Year …….. wishing everyone a very happy & Prosperous New Year On this day, I definitely wanted to create something new and this is what I could imagine in my mind … a quick, simple, easy, tasty, yummy and delicious Payasa/Kheer. Just thought and combined my these two recipes ie … Cashew nuts
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Maha Shivaratri wishes to All On this auspicious day made this Payasa/kheer/salad using sago/sabbakki/sabudana along with fresh fruits. This Payasa/kheer/salad also has the goodness of rock dates palm sugar and the melon seeds. This Payasa/kheer is made without using ghee and other kinds of nuts and fruits – that’s the specialty about this Payasa/kheer. Ingredients
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Wishing you All a very Happy & prosperous New year !! Yes you read it right..it is cashew nuts desert or kaju kheer or godambi payasa – the new year special desert at our place. We can definitely treat ourselves to this rich, creamy, nutritious Kheer at least once in a blue moon if not
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Unlike North India, in which people keep fasting during those nine days of Navaratri, for us the people of south Indian Navaratri/Dasara means feasting. Actually we make different kinds of sweet on each day of Navaratri. There are some particular sweet dishes which is said (by our ancestors) to be made on that particular day
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Every year at this time/period of the year I plan to share this particular recipe, but never could do so. So this year without fail I clicked the procedure pics specially to share this payasa recipe here on my blog. According to the custom of our community this particular payasa/kheer is made only during the
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Elaneer payasa is a very popular desert made on the festival of Onam in Kerala. I had tasted few times in my neighbor’s house in Gauribidanur when I was young, but not aware of how it is prepared – just knew how it tastes ! So there is a Malayali group of people who run
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Sheer khurma or sheer khorma literally means milk with dates, from Persian cognate word sheer and Sanskrit cognate word Ksheer which translates to milk. It is a traditional vermicelli/Seviyan desert/pudding for celebrations and a breakfast dish prepared by Muslim community on Eid in Afghanistan, India, Pakistan, Bangladesh and parts of central Asia which is made
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We make both lentil payasa and carrot payasa separately right ? But today I have mixed them both and made a new kind of payasa and named it as carrot lentil payasa. The word payasa (Kannada) translates to Kheer. And the lentil used in this recipe is split green gram/moong dal/hesaru bele. Actually my sis-in-law
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Did you know – horse gram/huruli (Kannada), when roasted leaves a nice aroma which is very fragrant !! (generally we roast it while making chutney Pudi…right?) So it happened like….. one day I was making something for which I did roast horse gram (huruli kalu) and the same day at the same time I was
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Above in the heading I have written as authentic/original, that’s because in this particular payasa recipe, originally we don’t use either ghee, coconut or any kind of dry fruits & nuts, like we do in other payasa/kheer recipe, rather it is being made using only three ingredients ie… lentil, jaggery &milk. But now a days
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The word ‘menthya’ translates to ‘fenugreek seeds’, ‘sihi’ translates to ‘sweet’ and ‘huggi’ translates to ‘Khichdi’ in Kannada. This is a special dish prepared compulsorily for new mothers, during 2nd & 3rd postpartum month ie after the delivery of the baby, in some of the communities, to improve their overall health, blood, strength and for
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Yet another payasa recipe which can be made on any festival. Today it’s first day of deepavali (neeru tumbo habba or dhanteras) and also it happens to be my elder son’s birthday (17 th oct) today… so for morning I made this payasa and cabbage rice (one of his favourite). For evening I have different plan.
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Akki-Kadlebele payasa is a sweet dish/Payasa necessarily made on the day of Ganesha chouthi/Ganeshana habba. No other kheer/payasa is made on that day, other than this. It is a simple and yummy payasa recipe and one of my favourite dish. Jaggery is used to get the sweetness. To make it modified we can use dates
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One more yummy nutritious Payasa/Kheer recipe. I have written earlier, about the goodness, health benefits etc of including Sago/sabbakki/sabudana in our diet, so now I’m continuing with my payasa/kheer recipe. I never cook sago in pressure cooker, but I always cook it in a open vessel. Below is my method of making Sago/Sabbakki/Sabudana Payasa/Kheer  
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Specially made on the day of Rathasapthami, Avalakki/beaten rice/poha Kheer/Payasa is a healthy and filling sweet dish. Like other dishes it is also made in many ways, even I do it in many ways, but on this day I make this Payasa/Kheer in this particular method. So below is my method of Avalakki Payasa…. for
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Yet another traditional & authentic sweet delicacy from Karnataka & Mysore region. It tastes superb and soothing when you have it hot. This payasa is particularly prepared on special occasions, festivals etc. There are many methods and variations which people follow, Here is my method of making this payasa. This should be in drinking consistency…
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A kheer / payasa with all the goodness of nut and fruit. I had soaked almonds to make some other dish ,  but I could not do due to some reason, so I wanted to use that soaked and peeled almond immediately… I had apple also which was very attractive in red colour, suddenly it
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Appe payasa My Manoj’s (my first son) most favourite sweet dish, is one of the famous sweet delicacy from Karnataka. It’s a kind of kheer prepared using crushed poori, which is made using very fine quality semolina, which is recognized as chiroti rava (cream of wheat), which is mainly available in south India. This kheer
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