Rose milk payasam

In my 100th post I had written about this but posting it only now. I made this payasam with vermicelli and a simple twist. Its so easy and the rosy aroma it gave was simply soothing.

I had made payasam with vermicelli umpteen number of times and is a fool proof method. The qualtities, timing were all perfect and if you follow this I bet there won’t be any problem with the end result. I was doing a pooja soon after my marriage for 45 days (1 manadalam) for which I need to prepare payasam for neivedyam. Making it everyday morning is not a problem but people at home cannot have i everyday. So I shrunk the qualtity and would make exactly 1 tea cup of this payasam so everybody would get just a spoon full

And here comes the recipe.

Ingredients:

Water – 3 cups

Vermicelli – 1 cup

Milk – 1 cup

Salt – 1 pinch

Sugar – 3-4 T spoon

Rose food color – 2 drops

Rose water – 1/4 cup or Rose essence 3 drops

Cashew and Raisins for garnish

Ghee – to fry the cashews and raisins

How to make it ?

In a wide skillet heat the ghee and fry the cashews and raisins until they turn golden brown. Take them out and keep aside. In the same vessel add the vermicelli and roast for half a minute stirring continously. In a thick bottomed vessel boil the water with the salt. Once it comes to a rolling boil add the roasted vermicelli and mix well. Simmer the stove, cover and cook for 3-4 minutes. Once you check and find its cooked (the vermiceli will turn pale in color but will remain separate still) add the sugar and mix well and switch off the stove. After 5 minutes add the milk. Milk should be boiled and cooled to room temperature. Add the rose color powder, the rose water/essence and mix well. Garnish with the fried cashews and raisins.

Note: Adding milk once taking the cooked vermicelli off the stove ensures the vermicelli not to turn mushy.

Serve warm.

As this has less than 6 ingredients but gorgeous enough for a party and takes less than 15 mins to prepare I am submitting this for Anita’s Express Indian Cooking party! Thanks a ton for accepting this late entry Anita!

Amma’s special turns 1 and my 100th Post

It all began in a google search (sigh! the same old story) and I stumbled upon Mahanandi some one and half years back. I was sick at that time for months which made my taste buds numb. I started trying out recipes from Mahanandi and the first one is “Baby potatoes in chilli tamarind sauce”. It made my tastebuds back to life and the interest in searching for recipes and trying out them at home brought me out of my sick mood. Slowly my health came back to normal as I started eating well. From Indira’s food blog list I got in to Sia, Sra, Jai and Bee, Ammupatti’s thoughts, Asha, Mathy, Sailu, Archana (Spicyana), Sandeepa, Inji Pennu, Anjali, Jyothsna, Meeta, Raaga, Sig, Neivedyam, LivetoCook etc. These were the people whose blogs were visited regularly. I never seen the comment link (dumbo me) for the first six months as even though I used to read their posts never bothered to comment. Once I accidentally clicked on the comment link in Mahanandi and thenI started posting comment.

There were so many reasons for every foodie to start their own blog and mine should be the funniest one. I was so crazy about Indira and when I posted my first comment on her web page the link asked for a url and I immediately registered one (a random thought about the name and the title) and completed the comment.

The next day I entered into the settings page of my blog and slowly started setting it up with the theme I liked and wrote the About page. It all happened on May 9th and I posted two recipes on the same day. I did not have any photographs (even till now haven’t posted any). My first and second posts are still virgin as I did not have a single comment for it till date

Then in the month of June JFI Jackfruit was announced and I posted my entry. Bee was the first one to comment in my blog and Sia the next when I left a comment in the dining hall.

And then burst out my interest for baking. I bought my simple OTG and started trying out several recipes of cakes, cookies etc.

Now I am a regular reader of my favorite buddies along with the above list Srivalli, Suganya, Kamini, Lakshmi, Kamini, Jayashree, Arundhathi, Rachel, Lavi, Kamalika, Bharathy, Namratha, Nags, Sunita, Bhags, Arundhathi, Renuka, Kamala etc.

Every single comment, every little increase in the page hits, every reply to my mails (was not able to post my comment in few sites and hence used to send mails to them) had made great changes in my life. The food blog world has influenced my life by relieving my stress, making me to eat properly (none of my freinds would ever believe that I would be a foodie as I am such a fussy and poor eater). Apart from all of these my love to my Amma has increased several times as I started recording her recipes here. She was so happy when there is a place in which her siblings and coming generation could find her talents.

Bee turned to be truly inspirational for my amateur CLICKs. Thanks dear!

And the series I started “I hate Bitter gourd; You love Bitter gourd” is the only new thing from my side.

And Thanks to every single soul for making such a difference in my life. A simple celebration of my blog’s first anniversary with a rose milk payasam (recipe to be posted soon).

Last week I found I am nearing the 100 post count and thats the reason for my racing to reach the target on this day. And now Sra and Bhags u know the reason And this is my 100th post!
I will be blogging until I can!