Indian Vegetarian Recipes

Instant Pressure cooker Semiya payasam

Instant pressure cooker semiya payasam – Easy to make semiya payasam | Vermicelli kheer in 15 minutes in pressure cooker.

Today we are celebrating 15 years of Jeyashri’s kitchen. This milestone is impossible without you all Thank you so much for your constant motivation. Check out my first post on Jeyashris kitchen Paal payasam.

Everyone at home loves Semiya payasam. It is a milk-based payasam made using semiya | vermicelli. Usually, we make semiya | vermicelli payasam by slow-cooking the semiya in milk to get a creamy payasam. It generally takes 40 -50 minutes. This one is an instant one, which takes 15-20 minutes only and you don’t need to stand and stir the payasam for a long time.

We are using roasted vermicelli | semiya for this payasam, if you are not using roasted seimya, roast it in ghee till it turns golden brown and then proceed. If you have sudden guests at home or are running out of time on busy pooja days, try this payasam.

As Janmastami is approaching, you can make this milk-based payasam | kheer for neivedyam. I have posted 5 easy Janmastami recipes, specially curated for busy professionals, elders, bachelors, and newly married. I have added a little condensed milk to enhance the creaminess of the payasam.

Also, check out our full collection of Janmasatami recipes.

Pressure cooker semiya payasam

Instant vermicelli kheer in pressure cooker

Course Sweet

Cuisine Indian

Keyword Festival recipes, payasam

Prep Time 10

Cook Time 20

Total Time 30

Servings

Author Jeyashri suresh

Ingredients

¼ cup roasted semiya
2 cups milk
½ cup water
3 tbsp sugar
½ tsp cardamom powder
3 tbsp condensed milk
2 tsp ghee
Few cashew nuts
A pinch of salt

Instructions

In a pressure cooker, add 2 tsp ghee and add broken cashew nuts.
Roast till golden brown and keep aside.
Add ¼ cup of roasted semiya and saute for a minute.
If using unroasted semiya, roast it well and then proceed.
Add ½ cup of water to this
Now add 2 cups of raw milk.
Add 3 tbsp sugar, I will be adding condensed milk later, so I am using 3 tbsp of sugar.
If you are not using condensed milk, add 5-6 tbsp of sugar.
Mix well
Keep the flame in medium.
Cover and pressure cook for 2 whistles.
Switch off the flame.
Open once pressure is fully released
Add roasted cashews, cardamom powder and condensed milk
Mix well
Instant Semiya payasam is ready

Video

Notes

1. Always pressure cook in medium flame.

2. If increasing the quantity, use a bigger cooker to avoid over flowing of milk.

3. Pressure cooker semiya payasam | Instant semiya payasam can be served hot or chilled

In a pressure cooker, add 2 tsp ghee and add broken cashew nuts.
Roast till golden brown and keep aside.

Add ¼ cup of roasted semiya and saute for a minute.
If using unroasted semiya, roast it well and then proceed.

Add ½ cup of water to this
Now add 2 cups of raw milk.
Add 3 tbsp sugar, I will add condensed milk later, so I am using 3 tbsp of sugar.
If you are not using condensed milk, add 5-6 tbsp of sugar.
Mix well.

Keep the flame in medium.
Cover and pressure cook for 2 whistles.
Switch off the flame.

Instant Semiya payasam is ready.

The post Instant Pressure cooker Semiya payasam appeared first on Jeyashri’s Kitchen.

Indian Vegetarian Recipes

Vethalai Thogayal recipe

Vethalai thogayal recipe | Betel leaves, paan leaves thogayal – Easy to make Vethalai chutney or thogayal recipe

Vethalai | paan leaves | Betel leaves – aids in digestion and helps to reduce cold and cough. Usually, Paan is served at Indian weddings at the end of the meal. As paan leaves | vethalai aids in digestion it is always given at the end of meals. Also, it is a great source of calcium and Vitamin C paan leaves | vethalai is given to lactating mothers.

We use Vethalai |paan leaves in all our poojas. Usually after the pooja, vethali gets wasted and many of us don’t know what to do with that. I have already posted Vethalai rasam and Vethalai poondu sadam recipe in Jeyashris kitchen. On my recent trip, I learned this recipe from my mami, who is a great cook. I have learned a lot of recipes from her. She shared a few recipe on this trip and I have noted them too. I will share the recipes on Jeyashris Kitchen.

Coming to this Vethalai thogayal, it is a simple recipe with onion and garlic. You can skip onion and garlic if you do not wish to add. Check out the ‘Notes’ section for the variation.

Check out our other paan recipes, Paan ladoo, paan phirni, paan ice cream.

Vethalai thogayal recipe

Betel leaves | paan leaves chutney recipe

Course Condiment

Cuisine South Indian

Keyword paan leaves,, Thogayal recipes

Prep Time 15

Cook Time 15

Total Time 30

Author Jeyashri suresh

Ingredients

10 vethalai | paan leaves | betel leaves
2 tbsp curry leaves
1 tbsp urad dal
1 tbsp chana dal
4-5 red chili
A small piece of tamarind
2 tbsp coconut
Salt as needed
Little water to grind
12 small onion
8 garlic cloves
1 tbsp sesame oil

Instructions

Wash and finely chop the vethalai | paan leaves. Take out the top step part.
In a pan add sesame oil, and add small onion and garlic.
Saute till the onions turn slightly golden brown.
Take out and keep aside.
In the same pan add urad dal, chana dal, red chili and a small piece of tamarind.
Saute in a medium flame till the dal turns golden brown.
Add curry leaves and finely chopped vethalai | paan leaves.
Saute for a minute and switch off.
Add 2 tbsp coconut and salt.
Allow everything to cool.
Grind into a slighty coarse paste.
Add little water while grinding.
Vethalai thogayal ready.