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Javvarisi Payasam | Sago Kheer

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IMG_8955 Javvarisi Payasam | Sago kheer is a popular sweet prepared during festivals. Sabudana kheer cooked in milk and condensed milk gives a delicious flavor to the tapioca. It's great make-ahead desserts for a party. For festivals and some happy occasions we usually make some sweets to celebrate. Among all the sweets Payasam variety is common in our house. As it doesn't involve much time and can be prepared soon. I personally prefer payasam as it feels good to have it in a bowl and taste it with a spoon, enjoying the flavors.  I tasted Javvarisi payasam in my friend's place recently and realized it's been a while since I  prepared it at home. I wanted to try it on weekend and made it. It was a total disaster. My sago was sticky and payasam was great because of the javvarisi texture. My husband asked me did you have a glue for my mouth, well it was a good joke but I was upset with the Kheer so I didn't react 😛 I didn't know what was the mistake. I called my mother and she told me what I did wrong while making Javvarisi Payasam. I forgot to strain the white layer and that was the problem with the texture. I wanted to try it again and made it for Ganesh Chaturthi's new year. While having lunch my Husband asked what payasam today, I said Sago Kheer. He said I am glad you are doing experiments for TMF but not on festive days. I gave him payasam with great hesitation he took a spoon. After tasting it he said well you can post this if you have one more bowl for me:D The interesting thing is Vishvak comment for Javvarisi Payasam. I gave payasam to him after seeing it he told "White ball':-) Kids associate everything they see with the things they like. I always associate it with pearls for him it's white ball payasam. Sago payasam needs little extra preparation compared to Semiya Payasam/macaroni payasam, but taste subsides that effort 🙂   IMG_8957

See more Payasam recipes

Indian sweet recipes in TMF

Milk-based recipes in TMF

Javvarisi Payasam |Sabudana Payasam |Tapioca Kheer| Sago Kheer

Javvarisi Payasam is a popular sweet prepared during festival. Sabudana kheer cooked in milk and condensed milk gives a delicious flavor to the tapioca. Its great make ahead desserts for party.
5 from 1 vote
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Course: Payasam
Cuisine: Indian
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Servings: 3
Author: Vidya Srinivasan

Ingredients

  • Javvarisi | Sabudana | Sago | Tapioca - 1/3 cup
  • Milk - 3 cup + 3/4 cup
  • Condensed Milk - 1/4 cup
  • White /Brown Sugar - 1/2 cup
  • Cardamom Powder - 1/8 tsp
  • Saffron - 1/8 tsp
  • Salt - a pinch
  • Ghee /Butter - 1 tbsp
  • Cashew - 1 tbsp

Instructions

  • Soak javarrisi in hot water (around 1 + 1/2 cup) for 1 - 2 hours. There will be a white layer in the water,  strain the javarrisi in a strainer/ colander and wash it with fresh water thrice
  • Add ghee/ butter to the heavy-bottomed pan and once the pan gets hot add cashew;  cook till the cashew turns golden brown
  • In the same pan add sago and sauté for 30 seconds.  Add milk and sago, continue cooking till javvarisi is done; stirring occasionally to prevent sago from sticking to the pan
  • Add condensed milk and salt; continue cooking for 6-8 minutes. Add sugar and stir well; cook in low flame for a minute. Serve immediately or chill and serve
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Notes

  1.  Raisins, Almonds, pista, walnuts can be added for extra flavor
  2. Can cook sago in water and add milk after that
  3. Adding condensed milk gives rich creamy texture to the payasam, adjust the sugar accordingly
  4.  Payasam tends to thicken overtime. If you think its thick add milk/water
  5. If you don’t have time to stir take a pressure cooker, add sago and ghee cook for a minute; add 1 cup of milk and cover the lid. Cook till the steam comes. Once when pressure releases naturally add remaining milk, condensed milk and salt, cook for 6-8 minutes, switch off
  6. I used whole fat milk, 2%. Milk can also be used instead
  7. Cooking time may vary depending upon the sagoO
  8.  If the sago gets completely soaked in water add extra hot water and soak
  9.  If you don’t have time to soak sabudana cook it in enough hot water till it is 3/4 th done. Strain the colander for 3-4 times. Add ghee sauté the sago and cook in milk
  10.  Adjust sugar according to your taste
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!
Ingredients: Javvarisi | Sabudana | Sago | Tapioca - 1/3 cup Milk - 3 cup + 3/4 cup Condensed Milk - 1/4 cup White /Brown Sugar - 1/2 cup Cardamom Powder - 1/8 tsp Saffron - 1/8 tsp Salt - a pinch Ghee /Butter - 1 tbsp Cashew - 1 tbsp Method:
  • Soak javarrisi in hot water (around 1 + 1/2 cup) for 1 - 2 hours. There will be a white layer in the water,  strain the javarrisi in a strainer/ colander and wash it with fresh water thrice
sagopayasam
  • Add ghee/ butter to the heavy-bottomed pan and once the pan gets hot add cashew;  cook till the cashew turns golden brown
  • In the same pan add sago and sauté for 30 seconds.  Add milk and sago, continue cooking till javvarisi is done; stirring occasionally to prevent sago from sticking to the pan
sagopayasam1
  • Add condensed milk and salt; continue cooking for 6-8 minutes. Add sugar and stir well; cook in low flame for a minute. Serve immediately or chill and serve
IMG_8946

Double Chocolate Chip Cookies | Brownie cookies

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Double Chocolate Chip Cookies | Brownie cookies

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Loaded with chocolate these Double Chocolate chip cookies are treat for kids. Chocolate sauce along with chocolate chip make this cookies addictive. With brownie like texture these melt-in-mouth cookies are so addictive. If you like chocolate this is the cookie for you:-)

Before getting into the Double Chocolate Chip Cookies recipe, I have a big confession to all my close friends and immediate family, "I baked chocolate cookies". Well there is a reason to start this way, people who know me can tell how much I hate chocolate.

For me definition for chocolate is "White Chocolate". I used to tell I will get headache if I eat semi-sweet /dark chocolate. You can think I am crazy but it's true😂 During our trip to California my Bro-in-law took us to Ghirardelli factory, even there I didn't have anything chocolate.

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Set Dosa | Sponge Dosa

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Set Dosa | Sponge Dosa  | Aval Dosa | Poha Dosa | south Indian tiffin recipe with step-by-step pictures and video recipe. Check out the Set Dosa video recipe. If you like the video pls SUBSCRIBE to my channel.

Set dosa | Spongy dosai | Aval dosa | Attukula dosa | poha dosa Super soft and fluffy Aval dosa made makes a filling tiffin. Set Dosa is great for breakfast/dinner. Flattened rice makes the dosa spongy. Usually, these dosai are served in sets hence the name 🙂

Spongy set dosai 

Set dosai is the default item found in almost all south Indian hotel menus. Usually, this pillow-soft dosai is served in set(2) hence they are popularly called Set dosa. The detailed recipe with tips and tricks to make perfect restaurant-style Sponge dosai.

Should I measure Water quantity for soaking?

Measuring water is optional but to make a Spongy dosai beginner-friendly recipe, I have given a detailed recipe including water measurement.

Can I soak all the ingredients together?

I would recommend soaking rice, dal, fenugreek seeds in the vessel and poha and buttermilk in a different vessel. As soaking time vary it is better to soak separately.

Why should I refrigerate soaked aval after a few hours?

Since we added buttermilk I prefer refrigerating the soaked aval after a few hours. Also refrigerating batter helps mixie/grinder from getting heat.

What kind of Aval should I use for set dosai?

You can use thin/thin flattened rice for making Poha dosai. Depending on the type of aval you use, soaking time might vary accordingly.

Can I grind the batter in a mixie?

Yes, you can grind the batter in a mixie or wet grinder. Grind rice-dal first after it is half ground add aval-buttermilk and grind. If you are using mixie, grind in batches. Add little water while grinding but after grinding add the soaked entire water for the best Set dosai texture

Can I skip baking soda?

Yes, you can skip the soda and make dosai. It tastes good but for the best Spongy Set dosai you need to add soda 

Should I add extra water while making dosai?

The amount of water specified is enough for the dosai but based on the rice/ dal you use you might night to sprinkle little water if required. Dosai batter should spread on its own if not sprinkle water and make dosai

Can I flip and cook Aval dosa?

No, avoid flipping set dosai. Always cover and cook 

What tastes best with Set dosai?

Soft Aval dosai tastes with Vada curry, Kurma, chutney varieties, and sambar varieties.

vada curry

5 from 1 vote
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Ingredients

Soak Rice - dal

  • 2 cups idli rice
  • 1/2 cup Urad dal
  • 1 teaspoon Fenugreek seeds
  • 2 cups of water

Soak Flattened rice

  • 1 cup Flattened rice | poha | Aval
  • 1/2 cup thick curd/plain yogurt
  • 2 cups water

Batter

  • Required sea Salt

hotel style Set dosa

  • 1/2 teaspoon sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon turmeric powder

To prepare dosa:

  • Oil

Instructions

  • Firstly take idli rice, urad dal, and fenugreek seeds in a wide vessel and wash well
  • Add 2 cups of water and soak for 4-5 hours
  • Parallelly add aval, 1 cup of water and soak for 15 minutes
  • Furthermore add thick curd and water; mix well, soak for 2 hours. If you are soaking for a longer time refrigerate the soaked aval till we grind
  • Grind batter in mixie or grinder. First, grind rice and dal
  • After they are half-ground add soaked flattened rice along with buttermilk and grind
  • Add water little by little and grind the batter
  • After grinding the batter add the remaining water and required salt,
  • grind once and transfer to the vessel
  • Ferment batter overnight.If you live in a cold place, turn on the oven light
  • Next day batter is ready for Dosa

Hotel-style set dosa

  • At least half an hour before making set dosa add sugar, baking soda, and turmeric powder to the entire batter and mix well, keep aside for 30 mins at room temperature
  • Before making dosai, mix the batter once, if you added mentioned quantity of water, batter consistency will be right for set dosai but depending on the rice, dal you use add extra water if required

Prepare set dosa

  • Heat dosa griddle on medium flame, when the griddle is hot, reduce the flame and cook dosai in low- medium flame
  • Firstly add little oil and grease
  • Add two ladles full of batter, let the batter spread on its own
  • Drizzle oil and cover the dosa with a lid
  • Let it cook in low- medium flame for 2-3 minutes

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

 

Ingredients:

Soak Rice - dal

2  cups idli rice

1/2 cup Urad dal 

1 teaspoon Fenugreek seeds

2 cups of water

Soak Flattened rice

1 cup Flattened rice | poha | Aval

1/2 cup thick curd/plain yogurt 

2 cups water

Batter

Required sea Salt 

hotel style Set dosa 

1/2 teaspoon sugar

1/2 teaspoon baking soda

1/2 teaspoon turmeric powder

To prepare dosa:

Oil

How to prepare Set dosai with step by step pictures 

  • Firstly take idli rice, urad dal, and fenugreek seeds in a wide vessel and wash well

  • Add 2 cups of water and soak for 4-5 hours

  • Parallelly add aval, 1 cup of water and soak for 15 minutes

  • Furthermore add thick curd and water; mix well, soak for 2 hours. If you are  soaking for a longer time refrigerate the soaked aval till we grind

  • Grind batter in mixie or grinder. First, grind rice and dal

  • After they are half-ground add soaked flattened rice along with buttermilk and grind
  • Add water little by little and grind the batter
  • After grinding the batter add the remaining water and required salt,
    grind once and transfer to the vessel 

  • Ferment batter overnight.If you live in a cold place, turn on the oven light
    or ferment batter in the instant pot

  • Next day batter is ready for Dosa

Hotel-style set dosa

  • At least half an hour before making set dosa add sugar, baking soda, and turmeric powder to the entire batter and mix well, keep aside  for 30 mins at room temperature 

  • Before making dosai, mix the batter once, if you added mentioned quantity  of water, batter consistency will be right for set dosai but depending on the rice, dal you use add extra water if required

Prepare set dosa

  • Heat dosa griddle on medium flame, when the griddle is hot, reduce the flame and cook dosai in low- medium flame

  • Firstly add little oil and grease 
  • Add two ladles full of batter, let the batter spread on its own

  • Drizzle oil and cover the dosa with a lid 

  • Let it cook in low- medium flame for 2-3 minutes 

  1. Carefully open and check if it dosai is cooked 

  • Gently take out the dosai and serve hot 

Mac and Cheese

By 22 Comments

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Mac & Cheese is a creamy macaroni with lotsss of cheese. This white sauce pasta with subtle flavours are perfect for kids. It can be prepared within 15 minutes. Perfect for kids party.

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For many years whenever I think cuisine other than Indian, Italian is the first thing it comes to my mind. Both hubby and me are big fans for pasta.

Whenever we visit Italian restaurant,  We always order White Sauce Pasta and that is the first pasta I ever tried preparing at home. My hubby then introduced me to Red sauce and Pesto Pasta.  After moving to US I hear a lot about Mac and Cheese.

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UrulaiKizhangu Puli Thokku | Potato Curry

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UrulaiKizhangu Puli Thokku | Potato Tamrind Curry | south Indian style potato with tamarind

Looking for a tangy and spicy South Indian side dish that pairs perfectly with rice or chapati? Urulaikizhangu Puli Thokku (Potato Tamarind Curry) is a traditional Tamil recipe bursting with flavors of tamarind, spices, and roasted potatoes. This version is made without garlic, making it ideal for those who prefer a sattvic or no-garlic diet. Easy to prepare and irresistibly tasty, this dish is a must-try for anyone who loves authentic Tamil cuisine.

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Eggless Banana Muffin

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Eggless banana muffin | banana muffin without eggs | wheat banana muffins with step by step pictures and video recipe. Check out the Eggless banana muffin video and if you like the video pls SUBSCRIBE to my channel


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Egg-less Whole Wheat banana muffins with a crunch from pecans is one healthy and tasty treat for kids and adults. It can be taken for breakfast or mid-morning/evening snacks. Banana gives nice flavor to the muffin.

As I have mentioned  before I always find it very difficult to give fruits to my son. Since he has a sweet tooth like me, I look for recipes with sugar.  I wanted to try some baked goodies for him. To start with muffin was my pick. It's is soft and easy for him to eat.

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Mor Kuzhambu | More Kulambu

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Mor kuzhambu | how to make more kulambu recipe | vendakkai mor kuzhambu | okra yogurt gravy | buttermilk kuzhambu | south indian kuzhambu variety with step by step pictures and video recipe. Check out the Mor Kuzhambu recipe. If you like the video pls SUBSCRIBE to my channel.

Vendakkai mor kuzhambu is an ideal rice-based kulambu recipe that is served as a rice combination for lunch and dinner. Mor  kulumbu recipes are generally made with/without vegetable addition. Instead of vendakkai, Mor Kuzhambu recipe can be made with watery vegetables like pumpkin, chow chow, cucumber etc. An easy and tasty south Indian kuzhambu varieties made with crispy cut behind / ladies finger/okra / vendakkai in a creamy and flavored sour curd sauce.

Mor Kuzhambu is a rice accompaniment prepared with buttermilk, spice mix, and some vegetable. In this recipe, I have added Vendakai (Okra: Ladies finger) for the more kuzhambu. Unlike sambar, kuzhambu etc.  vendakkai Mor  kulambu shouldn't be cooked for a longtime, so this can be prepared quickly. It can also be taken as a side for idiyappam.

After coming to US, initially I faced a problem frequently in my kitchen, dal was not cooked properly. Jagadish uses to come for lunch, I would have kept dal for sambar but it wouldn't have cooked. Immediately I either opt for variety rice or mor kuzhambu if I have extra curd.

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Butter Crackers - Whole Wheat

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Butter crackers | Whole Wheat butter cracker are super healthy snacks for kids and adults.  Butter gives amazing flavour to this cracker. Guilt free to munch on.

Giving healthy snacks for kids is every mom's biggest concern, well at times more than helathy, there is one big question, whether they will eat it. The one which worked yesterday may not work today.
 
Everyday its experimenting.Ever since Vishvak started solid food, the topic about kids food will always come whenever I talk to my friends. Whenever my friend suggest something I wanted to try.
 
3 course healthy meal for is one side but healthy mid- morning and evening snacks was another concern. Vishvak was initially big fan of corn puff then he started liking store brought multi grain crackers. I wanted to try something in home.

Kids after school snacks 

Baked Indian snacks

Paneer bhurji rice

paneer rice
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Ingredients

  • ½ tablespoon ghee
  • ¼ teaspoon cumin seeds
  • 2 tablespoon finely chopped onion
  • 1 teaspoon ginger-garlic paste
  • 2 tablespoon diced bell pepper
  • 1 teaspoon shahi paneer masala
  • 2 tablespoon chopped tomato
  • ¼ teaspoon garam masala
  • ¼ teaspoon turmeric powder
  • Salt to taste
  • ½ cup grated paneer heaped
  • 2 tablespoon curd yogurt
  • ½ cup water
  • Fresh coriander leaves chopped

Instructions

  • Heat ghee in a pan and sauté cumin seeds until fragrant.
  • Add chopped onion, bell pepper, and ginger-garlic paste. Sauté until onions turn translucent.
  • Stir in tomatoes, shahi paneer masala, garam masala, turmeric powder, and salt. Cook well until the masalas blend.
  • Lower the heat and add grated paneer and curd. Mix thoroughly.
  • Incorporate the rice and mix until well combined.
  • Pour in the water and bring to a boil.
  • Pressure cook for two whistles.
  • Finish with chopped coriander leaves and fluff the rice before serving.

Video

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Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Chow Chow Thogayal | Chayote Chutney

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Chow chow thol Thogayal, Chow chow thuvaiyal, chow chow chutney, Chow chow thol Thogayal recipe, tholi thogayal, merakai chutney, chayote chutney , squash chutney, Chow chow thuvaiyal with step-by-step picture and video. Check out the chow chow Thogayal video and if you like the video pls SUBSCRIBE to my channel

Chow chow thol Thogayal
Chow Chow  Thogayal | chayote chutney Is a great way to use chayote peel.  Thogayal is a tasty rice accompaniment. With little extra water, it can be converted into a chutney and used as a side for the tiffin variety. Check out the video and If you like the video pls SUBSCRIBE to my channel Chayote skin chutney is prepared with chayote peel. After preparing Kottu with chow chow instead of discarding the outer skin make this chow  Chow Thol Thogayal. Chayote thogayal can be mixed with rice with sesame oil. Add little extra water and tasty chutney is ready to be served for tiffin varieties like idli, dosai, paniyaram, etc. Grandmother's traditional recipes are always the best, and Chow Chow Thol Thogayal is one perfect example.  Chow chow is a versatile vegetable that gets a place in many recipes like Kootu, Mor Kuzhambu, sambar, Aviyal, Bisi Bele Bath, etc. These are the recipes I am familiar with,  I am sure there are many other ways to enjoy this vegetable. ...

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