Most of the time we forget to do the simplest things in life which gives us the most happiness. Never did i know that having the sweetest little girl in my life would change it for the most wonderful phase. But yes, at her age 3 , its getting hard handling her  do's and dont's , her tantrums, her way of trying to be independent ,everything does set my blood pressure to a higher level, but a hug or a smile she gives me just gets me back to the most happiest situation.

She is super hyper , in a way i do complain it.. but only in a positive way.
While taking her back from school, Cuppy Cake would make a visit to her friend's house who lives just next to her school. So one day they had some Vermicelli Kheer / Semiya Payasam all ready for us, and Adya was filling her tummy with the payasam , and totally skipped her lunch on that day. Never did i know she was so fond of payasam . So after a few weeks i made it again for her.
Its rare that i make payasam , other than a festive day or so, but may be i'll need to make it often now.

Semiya Payasam / Vermicelli Kheer

Ingredients:
1 cup Semiya / Verimiceli
1/2 tsp Ghee

1 cup Sugar
1 1/2 cups Milk + 1 cup Water ( i used full fat milk , so added water )
2 -3 Cardamom ( crushed )

1/2 tsp Ghee
few Cashews
few Raisins

Method

Heat ghee in a kadai and roast the vermicili until it turns golden brown.
Once it turns colour to golden take off from heat and set aside until needed.

In a very clean vessel heat milk at medium to high heat , once it starts boiling add sugar to it and reduce the heat to medium, keep stirring all the while.
Add in the vermicelli and let it cook thoroughly, and keep stirring in between.
Add in the crushed cardamom and mix well.
Once done, check for sugar and add milk or water as needed.
Heat ghee in a small pan and fry cashews and raisins, and add it to the payasam / kheer.
Serve hot or chilled.

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  Very often do my friends question me about how i get time to do blogging may be taking pictures for that matter, well as every other blogger might know, its pretty hard to balance things. But when it comes to do something you love;  you always try your best in spite of busy schedules . In between doing the household chores and handling a full time hyper kiddo, its sometimes hard for me too. But i really can't help it now, i really do not think that i may want to give it a break , at least at this point it is a NO. After staring blogging, i had a long break continuing to the next 2 years, but i was still busy in my kitchen trying out stuffs, but none reached the blog space.

Now my little girl she is like my driving force, and its like great reaching out to new friends as well as new food.So, this time its Rasagulla, one of the most sought out dessert of all times. I always wanted to give it a try and at last i did try it from Manjula's Kitchen, it was just awesome and i have atleast made it 3 - 4 times after my first trial.

Rasagulla - Homemade

Ingredients:

4 cups Whole Milk

1/4 cup Lemon juice - mixed with 1/2 cup hot water

1 1/2 cups Sugar ( refer notes )

4 1/2 cup Water

2 Elaichi ( crushed )

Method:

Heat Milk in a heavy bottom pan, stirring every now and then.

Once boiled pour in the lemon juice + water mixture to it, still stirring.

The curd will separate from the whey.

Strain it through a strainer lined with a muslin cloth.

Wrap the cloth and rinse under cold water, and squeeze well, it helps in to take out the sourness.

Keep a heavy pan on top of the paneer to take out the excess water for 1/2 hr to 1 hr.

Now take the crumbles paneer and knead it to a soft dough,  divide it into equal shaped balls.

Heat water + sugar + elachi in a pressure cooker and let it boil.

Add in the balls carefully, and cook for 1 whistle on medium to low heat.

Release the pressure and transfer it, once cooled chill and Serve.

Notes : Some friends who tasted these said the sweetness was a bit less, but we felt it was just perfect, so if you feel it to be less sweet, add in more !!!

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Every year i make it a point to celebrate every festival possible, but  those just don't show up on my little space in here. Back at home amma makes special " Unniappam" - small fried rice cakes ; for Ganesh Chathurthi, and away from home staying i here try my best to put things together and make in pure traditional , the same way amma makes at home.

Usually mani kozhuttas are made using the left over dough used to making Sweet kozhukattas, and more. This years Ganesh Chathurthi  pooja was done with Spiced White Channa Dal, Ammini Kozhukatta and Sweet Kozhukattas or Stuffed Sweet Rice Dumplings My little one really loves this small small  rounds.

Ammini Kozhukatta - Ganesh Chathurthi Special

Ingredients:
3/4 cup Roasted Rice Flour
1/2 tsp Salt
Water

For Tempering:
3 tbsp Grated Coconut
1 pinch Turmeric Powder
1/2 tsp Mustard seeds
2-3 Dry Red Chillies
Salt
Oil
Curry leaves

Method:
Mix together Rice flour and salt. Boil water ( keep the water on stove top on flame) and add it to the flour to make it a soft dough.
Divide into small small rounds and steam it in a idli cooker or a steam vessel.
Heat oil in a kadai, adding mustard seeds, red chilli, curry leaves, turmeric powder and grated coconut saute.
Add in the steamed Kozhukatta's ,add salt as needed and mix well.

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