Indian Noodle Payasam Food

INDIAN NOODLE PAYASAM

Steps:

• Melt butter in large pot.
• Add cashews and sultanas, cook 3 minutes till nuts are toasted.
• Add cardamon seeds and saffron, cook 60 seconds till fragrant.
• Add milk and sugar, bring to the boil.
• Add noodles, reduce heat to low.
• Cook, covered for 10 - 15 minutes till noodles are tender.
• Cook, uncovered a further 10 minutes till thickened, stirring occasionally.
• Remove from heat, spoon into bowls.
• add garnish if desired.

INDIAN RICE PUDDING (KHEER)

Steps:

• Put the saffron strands in a small bowl and soak in 2-3 tbsp of warm water. Bruise the stems with the back of a teaspoon - this will help release the flavour and colour.
• Heat the milk with the pierced green cardamom pods in a sturdy pan. When it comes to the boiling point, scatter the rice into the milk, turn the heat to low and simmer until the rice has broken down and is really soft, about 40 mins. Stir often to prevent the rice scorching on the bottom of the pan.
• Add the sugar to the cooked rice and heat until dissolved. You can scoop out the cardamom pods, if you like.
• Stir in the cream and gradually add the rosewater and enough saffron and its soaking liquid to lightly flavour the kheer. Stir in the shredded almonds and drained raisins and serve either piping hot or chilled.

MANGO PAYASAM

Steps:

• Peel and chop mango in coarse pieces.
• Lightly boil the pieces in a pot consisting of a little bit of water.
• Put the slightly boiled mango in a blender. Coarsely blend mango allowing the pieces to remain in chunks. Keep it aside.
• With the two coconuts, crack in half and shred. Take the shredded coconut and make 1 cup of first extract, 3 cups of second extract, and three cups of third extract.
• Put both the sugar and water in a pot and boil until it comes to a rather stringy consistency.
• Add the mango from the blender along with the third extract coconut milk to the pot consisting sugar and water.
• When the mixture becomes thick, add the second extract and stir again.
• After a few minutes, add the thick coconut milk or the first extract.
• In the meantime, lightly fry crushed cardamom, raisins and cashew nuts.
• Garnish with powdered cardamom and raisins and cashew nuts fried in ghee.