Aval Payasam

Ingredients


Milk - 1/2 litre (approx. 4 cups)
Aval - puffed rice - poha - (thin variety) - 3 tablespoons
Sugar - 6/8 tablespoons
Cashews - fried in ghee

Procedure
1. In a Kadai or pan, add a teaspoon of ghee. Fry the cashews. Keep it aside. In the same ghee, saute the puffed rice for a minute.

2. Add the milk and simmer for 10 minutes.

3. Puffed rice will be soft  now and at this stage add the sugar and simmer again for 8-10 minutes.

4. Add the fried cashews and serve.

Vella seedai

Ingredients


Processed raw rice - 1 cup (approx. 200 gms)
Urad dhal flour - 1 tablespoon for 1 cup
Jaggery - powdered - 3/4 of the same cup used to measure raw rice
(Grate the jaggery before measuring)
Coconut - cut into pieces
Cardamom - 4-5 powdered
(Vella seedai will break if jaggery is more. It will become hard if jaggery is less.1:3/4 ratio will be perfect. )

Uppu seedai

Seedai is really easy to make if we take care of certain things while making. The most important is to remove the moisture from the rice flour and urad flour. Also make sure the ingredients are absolutely without any dirt. 

If you are living abroad where you can't process the rice, skip the "processing the rice" step. But make sure to sieve it to remove any dirt/stones. 

There won't be fireworks in the kitchen

1. If you remove the moisture and dirt from the flour(so sieving and roasting is veyr important)

2. If you dry the seedai after rolling (15- 20 minutes)

3. If you add water little by little while binding.

Tips before making seedai

• Prepare dough little by little. Even if the first batch doesn't come out well, we can mend it in the second batch.
• Prepare the first batch, deep fry and check before starting the next batch. What happened to me today was I used a different brand of butter(Hatsun to the usual aavin). The fat content was so high in Hatsun that all the seedais dissipated in the oil. So from the next batch I reduced half the butter.
• Don't let the seedai dry for an hour or so..That also will cause the seedai to dissipate.
• Taste and texture of the seedai highly depends on the rice flour and urad flour. If the flour is of good quality then the resultant seedai will be of highest quality/texture. Otherwise as soon you drop in the oil, It will become dark.