Recipe for delicious payasam made with sweet corn and nuts. Recipe with step by step pictures and video
Here are things you will need for this recipe that you can buy online 5 liter Pressure Cooker Saute Pan
Here is the video of how to make Sweet Corn Payasam
This is a very special recipe as this is from one of my best friends for life – Gai. Vidya Gayathri as the world knows her. We have been together since college. She is the most caring person you will ever come across. I love you Gai baby. She now runs a small boutique for children in Coimbatore near Hopes. If you are in Hopes area, do check her out – Mango Clothing. She had given this recipe years back but I just made it recently. This recipe is a winner. Make sure to use the sweet corn variety. The regular corn will be a little fibrous and wont work well for this recipe. Frozen corn works well too!
Here is the recipe for Sweet Corn Payasam Cut the corn into two. We are cutting the corn so it fits inside the pressure cooker. Use only the sweet corn variety. The regular corn will be a little fibrous and wont work well for this recipe. Add the corn to the cooker. Add in the water and salt. Cook the corn along with the husk as husk has a lot of flavour.
Cook for 10 minutes on medium flame. Ignore the number of whistles. After 10 minutes, remove from heat and set aside for the pressure to settle. Remove the corn and let the corn cool. Discard the water used for boiling.
Let the corn cool so its easy to handle. Remove the husk and separate the kernels.
Remove 1/4 cup of the corn and set aside. To the remaining corn, add in the pista, almonds and little milk. We will grind this mixture to a paste.
Grind this mixture to a slightly coarse paste.
Heat ghee in a thick bottomed pan and roast the cashews until golden. Add in the raisins and the reserved corn. Saute for a few minutes.
Add in the ground paste and cook for a minute or two.
Add in the milk and the condensed milk. Mix well.
Add in the cardamom powder and saffron.
Add in the sugar. I have used 1/4 cup of sugar. We have also added condensed milk which is sweet too. If you like your payasam sweeter, feel free to add a little bit more sugar.
Simmer the payasam for five minutes.
A fantastic dessert is ready. Serve really cold / chilled.
For Boiling Corn
2 sweet corn 1 liter water 1 tablespoon salt
For the Paste
2 tablespoon pistachios 2 tablespoon almonds 1/2 cup milk
Other Ingredients
1 tablespoon ghee 2 tablespoon chopped cashews 2 tablespoon raisins 500 ml milk 200 grams condensed milk 1/4 teaspoon cardamom powder 1 pinch of saffron 1/4 cup sugar
Cut the corn into two. Add the corn to the cooker. Add in the water and salt. Cook the corn along with the husk as husk has a lot of flavour. Cook for 10 minutes on medium flame. Ignore the number of whistles. After 10 minutes, remove from heat and set aside for the pressure to settle. Remove the corn and let the corn cool. Discard the water used for boiling. Let the corn cool so its easy to handle. Remove the husk and separate the kernels. Remove 1/4 cup of the corn and set aside. To the remaining corn, add in the pista, almonds and little milk. We will grind this mixture to a paste. Grind this mixture to a slightly coarse paste.
Heat ghee in a thick bottomed pan and roast the cashews until golden. Add in the raisins and the reserved corn. Saute for a few minutes. Add in the ground paste and cook for a minute or two.
Add in the milk and the condensed milk. Mix well. Add in the cardamom powder and saffron. Add in the sugar. Simmer the payasam for five minutes.
Serve chilled
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
For Boiling Corn
2 sweet corn 1 liter water 1 tablespoon salt
For the Paste
2 tablespoon pistachios 2 tablespoon almonds 1/2 cup milk
Other Ingredients
1 tablespoon ghee 2 tablespoon chopped cashews 2 tablespoon raisins 500 ml milk 200 grams condensed milk 1/4 teaspoon cardamom powder 1 pinch of saffron 1/4 cup sugar
Cut the corn into two. Add the corn to the cooker. Add in the water and salt. Cook the corn along with the husk as husk has a lot of flavour. Cook for 10 minutes on medium flame. Ignore the number of whistles. After 10 minutes, remove from heat and set aside for the pressure to settle. Remove the corn and let the corn cool. Discard the water used for boiling. Let the corn cool so its easy to handle. Remove the husk and separate the kernels. Remove 1/4 cup of the corn and set aside. To the remaining corn, add in the pista, almonds and little milk. We will grind this mixture to a paste. Grind this mixture to a slightly coarse paste.
Heat ghee in a thick bottomed pan and roast the cashews until golden. Add in the raisins and the reserved corn. Saute for a few minutes. Add in the ground paste and cook for a minute or two.
Add in the milk and the condensed milk. Mix well. Add in the cardamom powder and saffron. Add in the sugar. Simmer the payasam for five minutes.
Serve chilled
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/sweet-corn-payasam/
Recipe for Suvarotti Varuval – Goat Spleen Fry with step by step pictures and video
Goat Spleen is called as Suvarotti in Tamil. Suvarotti literally means “stick to the wall”. Its is called as suvarotti for its sticky nature when raw. Organ meats are very high in amino acids, B12 and minerals. It is a recommended source of iron for people suffering from low hemoglobin. A mere 50 grams of this organ meat meets around 100% of our daily requirement for iron. Having said that, the taste of organ meat is an acquired one. I eat it once in a while because it is healthy. I am not a great fan of its flavour. You may want to try it in small amounts first time to see if you can handle its robust flavour. Also, since its very popular in South India, it sells very fast. You may want to ask / prebook the spleen with your butcher as this comes in limited quantity and sells very fast.
Here is the video of how to make Suvarotti Varuval – Goat Spleen Fry
Here is how to make Suvarotti Varuval – Goat Spleen Fry Add in the cleaned and washed suvarotti to a pressure cooker. I prefer to cook it for a brief while and then cut so the meat and its juices bleeds a little less. In some cases, the meat will be covered in a white film like skin. You might want to clean it if its not already cleaned. Add in the turmeric powder and salt.
Cook for 2-3 minutes / 1 whistle. Release the pressure. Remove the meat and cut into 1 inch cubes. Keep the pieces big as it will shrink during cooking.
Heat sesame oil in a pan and add in the cloves, cumin seeds, mustard seeds, red chillies and curry leaves. Saute for a few seconds. Let the mustard seeds crackle.
Add in the sliced shallots, minced ginger, minced garlic and the salt. Add in the turmeric powder, cinnamon powder and the little garam masala. Cook for a few minutes.
Add in the suvarotti. Saute on a low flame for 20 minutes. The meat mixture will slowly turn colour into a darkish grey.
After 20 minutes, the meat is done. At this stage check for salt and add more seasoning if necessary.
Add in lots of black pepper. The flavour of black pepper goes very well with meat roasts.
Garnish with a generous sprinkle of coriander leaves.
For cooking the goat spleen
250 grams suvarotti, goat spleen meat 1 teaspoon salt 1 teaspoon turmeric powder 500 ml water
Other Ingredients
2 tablespoon Indian sesame oil 3 cloves 1/4 teaspoon cumin seeds 1/2 teaspoon mustard seeds 4 dried red chillies 2 sprigs curry leaves 2 tablespoon minced garlic 1 tablespoon minced ginger 1 cup Indian shallots, sliced 1/2 teaspoon salt 1/2 teaspoon turmeric powder 1/4 teaspoon cinnamon powder 1/4 teaspoon garam masala 2 teaspoon black pepper powder 2 sprigs coriander leaves
Add in the cleaned and washed suvarotti to a pressure cooker. I prefer to cook it for a brief while and then cut so the meat and its juices bleeds a little less. In some cases, the meat will be covered in a white film like skin. You might want to clean it if its not already cleaned. Add in the turmeric powder and salt.
Cook for 2-3 minutes / 1 whistle. Release the pressure. Remove the meat and cut into 1 inch cubes. Keep the pieces big as it will shrink during cooking.
Heat sesame oil in a pan and add in the cloves, cumin seeds, mustard seeds, red chillies and curry leaves. Saute for a few seconds. Let the mustard seeds crackle.
Add in the sliced shallots, minced ginger, minced garlic and the salt. Add in the turmeric powder, cinnamon powder and the little garam masala. Cook for a few minutes. Add in the suvarotti. Saute on a low flame for 20 minutes. The meat mixture will slowly turn colour into a darkish grey. After 20 minutes, the meat is done. At this stage check for salt and add more seasoning if necessary.
Add in lots of black pepper. The flavour of black pepper goes very well with meat roasts. Garnish with a generous sprinkle of coriander leaves.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
