Time and again I look back at my journey in the cooking world and I
wonder how I came through that path and I at times feel I did not do justice to
my lineage as most of my cooking follow measurements and time to the T whereas
my family’s philosophy is different. The noble ladies of my family could turn
anything into delicious meals wherein I always yearn over that one missing
ingredient and most times I blame that the missing ingredient was the taste
maker. But back then crisis management started from the kitchen and our family
ladies were especially good in handling those in- no-time demands from kids as
well as grown up kids. My mom had such an expertise that she would adjust any
curries which would have gone a little overboard in any of the flavours into
delicious want-some-more kinda dishes. Even today most of the calls she receive
are to inquire about techniques to handle kitchen disasters in lots of kitchens
around the globe i would PROUDLY say!
At times this pisses me off too as to how
I suck in such talents. But not to worry!! Here I am residing in mom’ s place for some time primarily an
apprenticeship to acquire the skills of disaster management and meanwhile did i
tell you that I took a full time job a few months ago and I just LOVE it? There
few of my colleagues knew I run a blog and they think I cook well and you know
this feeling of over-enthu that strikes you when someone pats you for your
oh-not-so-good work! You determine to cook one -of -a-kind dish for a special
day and if the prep work results in a disaster with no time in hand what would
you do? There comes crisis management where you turn a sundal recipe into a
payasam. Yes! Thats the gist. But wow! I should tell rather boast that it was
finger-licking good and yes I shared it with my colleagues and the response was
yumm too! So here it is guys! Do try it
and let me know!!!
Ingredients:
Dried Green peas-1 cup
Jaggery-1 cup, grated
Coconut milk /Boiled cow’s milk-1/2 cup
Vanilla extract- few drops
Ghee- 2 tbsp
Cashews-1 tbsp broken
Raisins-1 tbsp
Water- as needed
Salt- a pinch
How It Happened:
1. Wash and soak the green peas for 8 hours or overnight.
2. Rinse and drain the water and add fresh water and a pinch
of salt to the peas such that they are just immersed in a pressure cooker.
3. Cover and cook for 3-5 whistles in medium flame and simmer
for 5 minutes, then switch off the flame ad let it rest until it cools down.
4. Open the lid and now the peas would be cooked well. Mash
it with back of the ladle or add it to the mixer and give it a blitz or two.
Transfer it to a pan and set aside.
5. Now in another sauce pan add the grated jaggery and
sprinkle a little water and heat it in medium flame.
6. When the jaggery is completely dissolved, switch off the
flame and using a filter, add it to the ground /mashed peas paste and mix well.
7. Place it on the stove top and heat it until it starts
bubbling. Then simmer the flame and add the milk and mix well and let it bubble
for 5- 7minutes and thicken slightly. Adjust the consistency as per your needs.
8. Add the vanilla extract and mix well.
9. Take it off the heat and place a small tadka pan on the
flame and add the ghee and when it gets melted, add the cashews and raisins and
when they turn golden add them to the payasam.
10. Mix once and serve hot or refrigerate for 2 hours and
serve chilled.
Notes:
* Dried peas should be soaked well for a stipulated time else
they won’t cook properly and will give out a raw flavour. Fresh green peas can
also be used. In such case they can be pressure cooked directly.
* Salt is added to
enhance the flavours and taste of jaggery. Do not skip it. Just a pinch!
* Add water as mentioned while pressure cooking else they
may turn watery and cook well until the peas are soft and mushy.
* I mashed it in mixer so that the peas skin doesn’t get
stuck while sipping your kheer. But you can mash them in hand too.
* Jaggery should be filtered for any impurities. Do not add
more water else it will turn the payasam watery.
* Instead of vanilla extract orange blossoms water or
cardamom powder or even pineapple essence can be added as per your taste.
* Sipping it hot was awesome but chilled one tasted better though!
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