Paal Payasam

A perfect end for any Indian meal !!

Ghee – 1 tbsp. + 1 tsp

Semiya – 1 cup

Milk – 3 cup

Sago - 1/8 cup, soaked in Water for 15 min; then thoroughly washed and cooked

Sugar – ½ cup

Cardamom Powder – 1 tsp

Saffron – few

Cashew – few

Raisin – few

In a pot add 1 tsp Ghee and roast the Semiya until it changes its color to golden. Now, add 2 cups Water to the Semiya and cook till soft (about 80%).

Stir in Milk, Sago, Sugar, Cardamom powder and Saffron; cook the Payasam on medium flame for about 12 min.

Temper Cashew and Raisins in Ghee and add to the Payasam.

Nimki

Mutton Curry

Oil – 3 tbsp.

Cinnamon – 1

Clove – 4

Cardamom – 4

Peppercorn – 1 tsp

Onion – 1, chopped

Green Chilli – 4, slit

Ginger Garlic Paste - 2 tsp

Tomato - 1, chopped

Turmeric – 1 tsp

Chilli Powder - 1 tsp

Coriander Powder – 1 tsp

Fennel Powder - 1 tsp

Coconut Milk – 1 cup

Mutton – 2 lb.

Salt

Cilantro

Heat Oil in a pressure cooker.

Temper Whole Garam Masala.

Saute Onion and Green Chilli until Onion turns golden.

Add Ginger Garlic Paste and cook until the raw smell goes away.

Add the Tomatoes and cook closed until they are soft.

Season the mixture with Turmeric, Chilli, Coriander and Fennel Powder; sauté for few minutes until the raw masala smell goes away.

Now add the Mutton along with Coconut Milk, 1 cup Water and required Salt. Cook closed for 5 whistles.

Remove from heat and allow the pressure to come down naturally.

Garnish with Cilantro and serve warm with your favorite Rice or Roti dish.