Shemai Custard / Semiya Payasam / Vermicelli Kheer

Some recipes are similar so much across many countries and today we are going to be seeing one such recipe.. I am talking about Shemai Custard which is soooo similar to the Semiya payasam we do in India.. It is a kheer or custard or payasam made with vermicelli also known as Semiya. It can be served for breakfast as it has all in one from milk to sweetness to the vermicelli.. It also graces any occasion and is very simple to make. It can be served both hot and cold.

Maangai Pachadi / Raw Mango Pachadi –Tamil New Year Pachadi

A delicious pachadi made during the Tamil New Year. Life is a combination of happy moments, sad moments, excitement, thrill etc and every year in the New Year we make this pachadi which is a combination of Sweetness (from jaggery), Bitterness (from neem flower), Sourness (from raw mango) and seasonings. This is very simple to make and is also delicious..

Javvarisi Payasam / Sago Kheer

A delicious payasam made from javvarisi. It is quite easy to make.. There are so many varieties of Payasam and kheer we make.. Each is so unique in taste, texture and appearance. This payasam looks so beautiful with the transparent tiny balls floating in it.. I remember my child hood days where we used to play with the balls when this payasam was served. We press with the finger and the balls with move slipping under your fingers and it will be so much fun!!! We make this payasam for a lot of festivals. This can be served both warm and chilled!!

Drumstick Sambar / Murungakkai Sambar

I rarely blog on my daily food for a reason that I do not photograph them most of the time.. Sambar is a daily food that is served with Plain rice, Idli, Dosa. and it tastes best when served hot. There are different types of Sambar like Aracha sambar or grinded sambar, non-grinded sambar or plain sambar, mor kuzhambu, milagu kuzhambu, vathal kuzhambu, parupu urndai kuzhambu etc.

Nelakadalai pachadi / Groundnut Dip

Nelakadalai is tamil name for Groundnut and this pachadi / dip is a great accompaniment. I saw this from a TV show (Arokya Unavu in Jaya TV) and tried it the next day and we loved it..Has a nice variety of texture from the crushed groundnuts and the grated carrot and the seasoning... This goes very well with sambar rice or Biriyani or aloo paratha... Kept well in the fridge for 2 days.. Have loved it so much that this is my first choice when it comes to making pachadi.. My choice for N - Others / Miscellaneous

Kalyana Manga Urugai - Quick Manga Pickle(கல்யாண மாங்கா உருகாய்)

Kalyanam means marriage in Tamil and Manga is raw Mango and urugai is pickle.. That is how the name for this pickle has arrived.. It is a pickle which is served in Tamil marriages. Kalyana Manga Urugai is a pickle that is quick and easy to make. Normally pickles takes many days to process, but this one can be done in less than 15 minutes. Although it can be served immediately, it is best when it sits for a couple of hours to allow all the spices to soak well. This urugai is served in all South Indian Marriages. This is my choice for K - Regional

Kadalai Parupu Sundal

Festivals are fun.. especially when it involves meeting a lot of people. Navarathri – a festival for 9 days (Nav means 9 and rathiri means night) is one such festivals. Every evening we visit our friends and relatives house to see the golu (arrangement of dolls), sing songs (if we have to) and collect this lovely prasadam of Sundal. Each house might have a different sundal and it will be a lovely occasion to see all the cute dolls arranges and different decorations..Sundal can be served as light tiffin or snack. It is a very healthy dish and made mainly with lentils and beans. Great thing about sundal is that it can be served at room temperature, makes a great evening tiffin and is so healthy and delicious.. I loved this as a kid and my daughter loves this too!!!!

Thengai Paal Payasam

Thengai (Coconut) Paal (Milk) Payasam is a payasam variety which is made on Aadi pandigai – the first day of the Aadi month which was yesterday this year. A very unique and flavorful payasam which can be done in a jiffy.. Do not boil the thengai paal for long as it may curdle, but cook until the raw flavor goes away.