Sabudana and Semiya Payasam

SABUDANA AND SEMIYA PAYASAM

Sabudana and semiya payasam is a very tasty and traditional dish usually prepared during festive and special occasions. It's one of the easiest desserts that can be prepared in a few minutes.

Course: Dessert/ Sweet dish
Cuisine: South Indian
Cook time: 40 minutes
Serves: 6
Author: Saranya Prabhu

INGREDIENTS:

• 1 cup vermicelli, roasted
• 1 ltr Milk
• 1 cup Sabudana (Soaked for 3- 4 hours)
• 50 g Sugar
• 1/2 tsp cardamom powder
• 10 cashew nuts
• 10 Raisins 
• 2 tablespoon ghee
• A pinch of salt

HOW TO MAKE:

1. Heat ghee in another pan and roast cashew nuts and raisins. Keep it aside.
2. Boil milk in a vessel, once it reaches the boiling point, lower the flame and add roasted vermicelli and soaked sabudana. Stir in between and let it cook on low flame.
3. Once it is fully cooked add sugar and cardamom powder. Cook for 5 more minutes.
4. Add the roasted cashew nuts and raisins to payasam.
5. Transfer to a bowl and serve hot or chilled.

Mutton Curry (South Indian Style)

MUTTON CURRY (SOUTH INDIAN STYLE)

Delicious, soft tender chunks of lamb meat in South Indian style spiced with onion tomato gravy. 

Course: Main Course

Cuisine: South Indian

Prep time: 5min

Cook time: 1 hour

Marination time: 4 hours

Serves 3-4

Author - Saranya Prabhu

INGREDIENTS:

For Mutton marination 

• 500 grams mutton with bone
• 2 tablespoon curd (to tenderize the meat)
• 1 1/4 teaspoon ginger garlic paste
• 1/2 teaspoon salt 
• 1/4 teaspoon turmeric 
• 1/2 teaspoon red chilli powder

For Garam Masala powder

• 1-inch stick cinnamon
• 5 cloves
• 2 green cardamom
• 1 petal star anise

For Mutton Gravy

• 5 tablespoon oil
• 20 sambar onions or 2 large onions, chopped
• 2 cups chopped tomatoes
• 2 small green chili
• 2 teaspoon ginger-garlic paste
• 1/2 teaspoon Turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon Kashmiri chili powder
• 3 tablespoon coriander powder
• 1/2 teaspoon black pepper powder
• 1/4 teaspoon cumin powder
• 1/2 teaspoon garam masala powder
• 3 bay leaf
• 3/4 teaspoon cumin seeds
• 3/4 teaspoon fennel seeds
• Salt to taste
• 1/2 cup chopped coriander
• 10 curry leaves

For cashew poppy paste

• 6 to 8 Cashews
• 1 teaspoon poppy seeds
• 1/2 cup water

HOW TO MAKE:

Preparation for mutton curry

1. Marinate mutton with salt, ginger garlic paste, turmeric, chili powder, and Curd. Set aside for about 4 hours. (Marinating for longer makes the mutton soft and tender. Overnight works best)
2. Keep the mutton out of the refrigerator at least 30 mins before cooking.

Preparing Garam Masala Powder

1. Dry roast the ingredients mentioned above. (Cinnamon, cloves, cardamom and star anise) for a few minutes over medium flame.
2. Let them cool completely and grind them to powder form.
3. keep it aside

Preparing cashew poppy paste

1. Soak the cashew and poppy seeds in water and then grind them to a fine paste. ( Adding this paste at the end will give good consistency. Some time instead of cashew poppy paste, I add coconut paste. This also gives a good taste)

Preparing Gravy:

1. Pressure cook the marinated mutton with about 3 cups of water on high flame for 3 whistles or 10minutes in low medium flame. Let the steam settle and set aside the mutton along with its juice.
2. Heat oil in a deep pan, sizzle the bay leaf. Add cumin seeds,  fennel seed, and some curry leaves. Saute for 2min.
3. Now add onion and green chilies. Fry the onions. 
4. Add ginger-garlic paste, fry till the raw smell goes off.
5. Add in the chopped tomatoes along with all the powders (turmeric, red chili, Kashmiri red chili, coriander, cumin, black pepper). Fry for about 10 minutes or till the masala thickens and oil oozes. 
6. Now add the cooked meat along with the juice, ground masala powder, and salt. Cook for more 10min or till the desired consistency on low flame.
7. Add the cashew poppy paste, simmer for few minutes and switch it off.
8. Garnish with coriander leaves and serve hot with Biryani or Patotta or Dosa.