This payasam is very popular in Kerala, and happens to be the most favorite sweet of the Lord Krishna himself of Guruvayur temple.
The first time i tasted this payasam, I fell in love with the taste and for sure was a very yummy sweet.
It asks for more and you always want more and more of it everytime you taste it.
The garlic rasam gets too tempting to taste, a the aroma will urge your hunger and will bring you on the Dining Table in no time :-)
Kerala's Egg curry and Chettinad's Egg curry are my most favorite dish. Seen below is my wild idea of bringing them together :-)
Along with the Chettinad's version at the end, I have started making the masala as the Kerala style.
Yummy masiyal in less than half hour :-)
One of the toughest and time consuming dishes. Every time I try making them, I try an easy way of preparing them out of my eagerness to get an easy new cooking pattern for them.
This time again, I ended up making them as the 'Adai' pattern.
Declared to be the ever simple sweets to be made at home. Well, I may not say so. Equally tough, especially the laddoo making out of the hot mixture is really challenging. And to accept the truth, I really had burning palms after making them.
Yet, it became a real pleasure to watch my favorite TV program and hold the round round Rawa Laddos and eat them.
For the 1st time, I wondered, how my aunt who usually brings home made rawa laddoos to visit me, conceal and bear all the pain, but still make sure she never miss to bring us these delights.
