My blog baby is 4 year old yesterday, and that’s a cause for celebration with some sweets. I had started this blog to keep a record of my recipes for my kids if they ever want to try later on in life. I never got a chance to learn from my mother, as she would say you have lots to study, and don’t want to spend your time in cooking. She was an amazing cook who did everything by her own without any fancy gadgets or maid. She always would ask what we want for breakfast, lunch and dinner. If you ask her I want to eat something, if doesn’t she does not have anything in hand, she will say wait a few minutes I will make it for you.
My husband is driving force behind the blog; he helps and encourages me in every way. And then my two little kids who patiently wait for mama to take pictures before they get to do the taste test.
Then YOU the readers, without you I won’t have the interest to continue to blog every week. I always respect the valuable time you spend to hang around and read the recipes as well as my personnel ramblings. You are my unknown friends who keep up with my daily routine. When you try the recipe and get back with feedback that moment will be an Oscar winning moment for me. Also those who like and share recipes in Facebook or pin it in Pinterest, it is like adding feathers in my cap. I have made a few good friends through my blog, and they are always with me in every step.
I don’t believe in numbers (just to put out a blog to increase the number of recipes), but do believe in quality. I have seen a small fast food stand in my hometown and he make only one dish, but it is tasty and makes a living out of it. There one quiet interesting thing happened yesterday, while opening the Facebook, I got a message from Ammini Chechi( Ammini Ramachandran, Cook book writer) that she had seen an article in a newspaper that may be of interest to me. It was an article in Hindu (Indian Newspaper) about the food and home cooking in my hometown, Trivandrum, India. I really like the part the she thought about me while reading the article, and that I am curious about learning new recipes and cuisine and culture.
I want to explore all cuisine if possible without leaving comfort of home. I want to continue my food journey this year too with your help. So please stick around and continue to encourage me through you comments, mail and messages. As a token of gratitude I am giving away a little present, that giveaway is running currently in my blog. So please accept and continue to shower your encouragement on me. I also need to arrange my recipe index, it another herculean task for me.
Coming to this recipe, Sabudana and semiya payasm, I made this a side with my boli/Sweet stuffed lentil flat bread. With Sabudana you need to take good care while cooking, otherwise they like you so much that entire thing will get into mushy and custard like you won’t see them separately. I like their transparent round shape, so want to keep that in payasam. When they are dry, tapioca peals are opaque once they cooked well they are transparent. First we need to soak them for about 20 minutes in water and then wash thoroughly until you remove the entire starchy particle that floating in it. Then it is cooked with water for another 20 minutes, and they form into transparent beautiful balls. Again wash these cooked tapioca pearls and drain them using a colander. While water is draining, cook semiya by first frying them in ghee and then add water and cook until it is done. Once semiya is cooked add milk, sugar and sabudana, and cook for 10 minutes or until the milk is reduced in it a bit. Finally add cardamom powder and ghee roasted cashew nuts and raisins.
It is delicious and beautiful too with small balls and tender thin vermicelli. My daughter said she like this milk pasta. So give it try, it is delicious.
Here comes the recipe.
I am linking this delicious payasam to Favorite recipes: Payasam/Kheer at The Big sweet tooth13
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.