skip to main |
skip to sidebar
Ingredients- Milk - 1 litre
- Sugar - 1 cup
- Rice 4 tbsp
- Ghee - 1 tbsp
- Raisans and cashewnuts - 10 each
- Cardamon - 3/4 nos.
Preparation method- Boil the milk and sugar in the pressure cooker.(For 1 litre of milk it will be better to use a 5 litre pressure cokker).
- When the milk starts boiling, reduce the heat to low flame and add the rice to it along with the cardamon. Stir the contents well, place a small spoon inside the cooker
and close the cooker. - When steam comes through the valve, place the weight on the valve and allow the payasam to cook on a low heat.
- After 20 minutes, switch off the stove. Let it cool for 30 minutes.
- By that time, take another vessel and heat ghee, then add raisans and cashewnuts to it and saute, turn of the stove.
- Open the cooker and add this ghee with raisans and cashewnuts to it and stir well.
- If payasam is very thick, we can make it thin by adding some more milk.
Ingredients
- Mushroom - 200gm
- Plain flour - 1/4 cup
- Ginger - 2tsp finely chopped
- Garlic - 2tsp finely chopped
- Onion sliced - 1
- Green chilli sliced - 3
- Tomato sliced - 1
- Red chilli powder - 1/4 tsp
- Coriander powder - 1/2 tsp
- Oil - 3 tbp
- Water - 4 tbp
- Coriander leaves chopped
- Salt to taste
Preparation Method
- Make slices of mushrooms.
- Make a batter by mixing plain flour, salt, 1/4 tsp of ginger and garlic with a pinch of chilli powder.
- Dip the mushroom slices in the bateer and deep fry in hot oil and keep aside.
- In the remaining oil add finely chopped ginger, garlic and saute. Add sliced onions and green chillies to it and fry untill it turns into transparent. Then add chilli powder and coriander powder along with tomato slices. Saute for one minute.
- Put it on low flame, then add 3 tbp of water and salt to taste, stir it and close the vessel and allow it to cook for another 2 minute.
- Now we can add our fried mushrooms in it and stir well.
- Add chopped coriander leaves and remove it from stove.
- Tomato ketchup and soya sauce can also be added to this inorder to make manjurian little bit more tasty.
- The same way we can make gopi majurian, only difference is before frying, we need to half cook the gopi.
