Dessert

Payasam or Kheer

2017-09-04
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Chettinad Chicken is an amazing, packed with robust flavours and a spicy dish from Tamil Nadu, a southern state of India.

Chettinad cuisine is known for its colourful, spicy and plethora of recipes such as Iddiyappam , Kuzhambu and Varuval. Chettinad Chicken is one of the most famous dishes from this cuisine. It goes really well with just plain steamed rice or parathas (flatbreads). The melange of ghee, yoghurt, the toasted spices and fresh coconut takes this humble dish to an exotic level.

Chettinad cuisine comes from Chettiar Community who were traders, merchants and bankers. They used to do the food trade between India, Sri Lanka and South East Asia, on account of that you can see the huge similarities between these cuisines. The Chettiar community had a big emphasis on the culinary traditions as a result you can find many delicious recipes in their ancient literature.

Anyway getting back to the recipe, this Chettinad Chicken I have been making from a long time and my husband really enjoys this dish. Back in Tokyo in one of my cooking classes this was a big hit too.

This is my version of the Chettinad Chicken and everyone loves it.
Do give this recipe a try, I am sure you will love it!

Payasam
  • 1 litre full fat milk
  • 100 vermicelli (semiya)
  • 10 ml ghee
  • 100 g broken cashew nuts, almond and pistachios (assorted)
  • 20 g raisins
  • 50 g or to taste jaggery
  • 10 g brown sugar
  • 1 tsp green cardamom crushed
  • ¼ tsp nutmeg powder
  • 1 tsp saffron mixed in warm milk
  • 2 tbsp freshly grated coconut (optional)
  • 1 tsp rose extract

Instructions:

Heat 1 tsp ghee, lightly sauté the nuts and raisins. Keep it aside. Fry vermicelli (semiya) in rest of the ghee on golden brown colour.

Boil the mill for about 15-20 minutes till the milk is reduced. Add the cardamom, nutmeg powder, saffron, jaggery and sugar. Mix it well and add the vermicelli, nuts, raisins and boil for another 5 minutes.

Add rose extract and fresh coconut.

Serve hot or cold.

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