Pink Palada Payasam Recipe

Palada Payasam

 Ingredients

• ready made rice palada - 1/2 cup / 80g
• sugar - 1/2 cup/120g
• full fat milk - 1 litre
• unsalted butter - 1tbs

 Method

• add milk and sugar into a clean pressure cooker
• use a big cooker, I used that of 5 litres
• close the lid and put the weight once the steam begin to come through the stem vent
• cook on low flame for exact 30 minutes
• after 30 minutes turn off the flame and set this aside for another 30 minutes
• meanwhile boil about 750 ml water
• once it boiled, add ada and turn off the heat
• close the vessel and set this aside for 20 minutes
• now drain the ada into a strainer
• when the pressure settle down, open the cooker
• you can see that the colour of the milk has turned to light pink
• add the cooked ada into this
• turn the flame on and stir on medium flame until it thickens
• stir occasionally
• finally add butter and mix well
• turn off the flame and the Delicious payasam is ready to serve

NB : the payasam thickens as it cools down, so adjust the consistency accordingly

Vegetable Lasagna Recipe | Simple Lasagna Recipe

Vegetable Lasagne
 Ingredients :

• lasagne sheets
• cheese as needed

NB :

• I used lasagne sheets which do not require pre - cooking
• I used cheddar cheese 125g and mozzarella cheese 125g

 for vegetable filling

• carrot - 1/2 cup
• onion - 3/4 cup
• zucchini - 1/2 cup
• mushroom - 1/2 cup
• broccoli - 1/2 cup
• spinach - 1 cup
• chopped garlic - 1 tbs
• olive oil - 2 tbs
• chilly flakes, pepper,oregano and salt as per taste

 NB : the type and amount of vegetables can be vary according to your preference
  for red sauce

• tomatoes - 8
• garlic - 1 tbs
• oregano - 1 tsp
• dried basil - 1 tsp
• salt - 1 tsp
• chilly powder - 1/2 tsp
• pepper - 1/2 tsp
• sugar - 1 tbs
• olive oil - 1 tbs

 for white sauce

• butter - 2 tbs
• plain flour / maida - 2 tbs
• milk -  2 cups
• salt, pepper, oregano and nutmeg as per taste

 Method
  step 1 : saute vegetables

• heat up oil and saute garlic until golden
• saute onion until translucent
• add carrot and saute for one to two minutes
• add rest of the vegetables and cook for ten to twelve minutes
• season with salt, pepper, chilly flakes and oregano
• cook for one minutes
• turn off the heat and set aside

 step  2 : prepare red sauce

• cook tomatoes in boiling water for 4 - 5 minutes
• then drain them and put in cold water
• once cool, peel off the skin and puree them
• heat up oil in a pan and saute garlic until golden
• add the tomato puree and cook them on low medium heat for 10 - 12 minutes or until thickened enough
• add salt,sugar, pepper, chilly powder, basil and oregano
• mix well and cook for 1 minutes more
• turn off the heat and set aside

 step 3 : prepare white sauce

• heat butter in a sauce pan
• add flour and roast for 1 - 2 minutes
• pour milk slowly and stir continuously with a whisk to avoid any lumps
• bring it to a boil and season with salt, pepper, oregano and nutmeg

 NB : The sauce get thickened as it sits.
  step 4 : layering and baking

• grease the baking dish
• spread a little red sauce
• layer the lasagne sheets
•  spread red sauce, veggies and white sauce
• sprinkle some cheese
• repeat layering process
• then cover it with a greased aluminium foil
• bake in a preheated oven at 180 degree Celsius for the first 20 minutes.
• then remove the foil and bake for 15 minutes
• once done remove from oven
• let it sit for 15 minutes before cutting
• then cut it and enjoy the delicious treat