Saturday, 10 January 2015

Hot Vegetarian Soup for the cold winter by Monalisa

This warming vegetarian soup is perfect for bringing  cheer and comfort to grey winter days. Hearty and satisfying, it makes for a filling lunch or starter that is nonetheless neither rich nor calorific. This makes it ideal for the post-Christmas...

Wednesday, 31 December 2014

5 Indian desserts / Payasams recipes to sweeten your new year

Payasam or Kheer is considered as the king of Indian Desserts. There are several varieties of Payasams prepared by Indians during festivals and special occasions. I am going to share recipes of five different Payasams in this Blog. These desserts could be served hot or could be chilled and served after lunch and diner as dessert. In most of the recipes I have mentioned Jaggery as an ingredient, It could bereplaced by sugar if Jaggery is not available or if you do not like the taste of Jaggery. But Jaggery is good for health than Sugar and would a different taste to your desserts. You can also use milk instead of coconut milk if coconut is not available in your region.

1) Semiya Payasam / Dessrt / Kheer:

Semiya is nothing but Vermicelli and a combination of this with milk is the most common and popular dessert because of its fast and easy preparation.


  1. Milk – 2 Liters
  2. Sugar – 100 grams
  3. Milk cream – 1 Tin
  4. Cashew Nuts – 100  to 200 grams as required
  5. Cardamom – 2 or three pieces
  6. Ghee – 50 ml
  7. Vermicelli / Semiya – 200 Grams
  8. Dry Grapes - Required quantity
Heat 25 ml of ghee and get Vermicelli roasted till it reaches a light brown colour. Then add milk to it and let the mixture of Vermicelli and milk heated up at a slow pace. When the mixture is nearing boiling point add condensed milk and mix it thoroughly and then add sugar while constantly stirring the mixture. Add cardamom (Remove the skin and crush the cardamom before addition) and also add the fried Cashew nuts and dried grapes (Heat 25 ml of ghee in a pan separately and get the Cashew nuts fried till it gets a light brown colour)

You have got a yummy dessert in just 15 minutes that will be loved by children and adults equally.

2) Green Gram Dessert:


Green Gram /Moong Dhal – 100 gms (Paruppu or pachai Paruppu or pasi paruppu) (The Green gram should be without leaves and split into two and they are readily available in the market)

  1. Jaggery – 75 to 100 gms depending upon your taste
  2. Milk – 250 Ml
  3. Cardamom – 2 to three pieces (Skin removed and crushed)
  4. Ghee – 50 ml
  5. Water – Required quantity.
  6. Dry Grapes - Required quantity

Fry cashew nuts in a pan with ghee till it turns light brown in colour and keep it ready.

Mix Jaggery in a separate bowl with water till it becomes a paste and keep ready.

Fry Green Gram (Moong Dhal) in a pan with ghee till it turns into golden brown colour. Then add water to it and cook the gram till it becomes soft.

Add jiggery paste, milk to the cooked gram and heat the mixture slowly till the mixture boils. Keep on stirring with reduced heat till the ingredients mix thoroughly and almost becomes a paste.

Add crushed Cardamom, dried grapes and fried Cashew nuts.

Your dessert is ready that could be served hot or cold.

3) Rice Dessert:

  1. Rice – 250 gms
  2. Diluted Coconut Milk – Three times the volume of rice.
  3. Concentrated Coconut Milk – About 500 ml
  4. Jaggery – 250 to 400 gms
  5. Ghee – 50 ml
  6. Cardamom – 2 to three pieces (Skin removed and powdered)

Cook rice in a pressure cooker with the diluted coconut milk till the rice becomes soft. Add jiggery paste and the concentrated Coconut Milk while keeping on stirring the mixture in low flame mode. When the mixture becomes soft and pasty add the fried Cashew Nuts, dried grapes and Cardamom powder and serve hot or cold.

4) Carrot Kheer / Payasam / Dessert:

  1. Carrots – 3 big pieces
  2. Milk - 500 – 600 ml
  3. Jaggery – 200 to 300 gms
  4. Ghee – 50 ml
  5. Fried Cashew nuts – 50 to 100 gms (For frying process please refer above)
  6. Cardamom – 3 pieced (Skin removed and crushed)

Peel off the skin from carrots, make them into small pieces and boil with required water till it becomes soft. Cool the boiled Carrots, mix with water and blend them nicely so they become a paste. Prepare jaggery paste as explained earlier.
Take the Carrot paste in a pan with low flame heating it. Add the Jaggery paste and milk to the Carrot paste and heat the mixture. Do not allow it to boil but keep on heating with continuous stirring.  When the mixture is fully heated up add the fried cashew nuts and Cardamom.
Serve hot or cold.

5) Javvarisi / Sago Payasam / Kheer / Dessert:


  1. Javvarisi / Sago – 200 to 250 grams
  2. Jaggery – 200 to 300 grams
  3. Milk - 500 ml
  4. Coconut Milk – 100 ml
  5. Ghee – 50 ml
  6. Cashew Nuts – 50 to 100 grams
  7. Cardamom – 2 to three pieces skin removed and powdered.
  8. Dry Grapes - Required quantity

Fry Sago / Javvarisi in a pan with half of the ghee till it becomes brown in colour. Add water and boil the sago / Javvarisi till the sago balls become completely transparent. Add jiggery paste and milk and heat the mixture with low flame. Add the coconut milk and finally add fried Cashew Nuts and Cardamom.

Serve hot or chilled.

Tuesday, 21 October 2014

Monalisa The Dream Girl

Sunday, 1 June 2014