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Preview: Comments on: Moong daal – Sabudana Payasam(Paays)

Comments on: Moong daal – Sabudana Payasam(Paays)



Indian and Konkan authentic home-made Food Recipes passed on from mom to daughter and son for generations



Last Build Date: Thu, 14 Dec 2017 11:03:18 +0000

 



By: Shilpa

Sun, 16 Mar 2014 17:35:21 +0000

Kala, there are many biryani recipes on this site. Please click here to check.



By: kala

Thu, 13 Mar 2014 09:18:09 +0000

mam i want know how to make chicken biriyani in simple method plz tell me mam how to make plzzzzzzzzzzzzzzzz



By: sharan

Tue, 11 Jun 2013 22:23:33 +0000

I cook excatly the same way except i cook moong dal first then add sabudana. wonder what difference does that make. will try this way tonight.



By: Deepa

Mon, 29 Oct 2012 18:31:04 +0000

I have this type of Payasam at my Keralite friends home every year for Vishu and Onam. She cooks it with milk but only difference is she uses jaggery (gool) for her recipe. This tastes wonderful!



By: Chetana

Wed, 05 Oct 2011 22:04:47 +0000

Dear Shilpa, hi. Today I tried this saabakki-hessru bele payasa, & we all liked it. This is all part of my forceful culinary interest :D this has turned out well! However I feel that this dish might taste even better if the hesaru bele is cooked well. So I think the next time I prepare this I will pressure cookerise this and add to the ghee and ingredients. Guess will have to take care to see that it does not overcook. Will let you know how I like it. Especially, my 21 month old son liked this 'paacha' a lot! Thankies :)



By: yasmin

Fri, 07 Jan 2011 09:46:15 +0000

I ALWAYS THINK THAT COOKING IS HARD 4 ME.BUT UR INCRIDENTS REALISE ME. IT IS TO EASY TO IMPRESS OUR FAMILY.SUKARIYA 4 PART OF MY LIFE.LV U AYI.THANKS ONCE AGAIN;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;



By: sudha borkar

Fri, 19 Feb 2010 14:23:04 +0000

Hi shilpa, I love to prepare sweet dishes.I made sabudana and moong dal payasam and it tasted yummy.I was bored of preparing vermicilli payasam.AS PER UR INSTRUCTIONSI roasted moong dal with dry nuts till slightly brown but moong daltook a long time to cook whereas sabudana got easily cooked.Is it 'cause because the dal was roasted? Anyways surfing thro' aayi's recipe has become an obsession for me.pls do reply if u get time. sudha



By: Mel

Sun, 15 Feb 2009 10:01:47 +0000

Hi, The recipes on this site are amazing. My mother is Mangalorean and there is a sense of familiarity in the recipes posted here. Feels like home. My mother used to make a sweet dish called Patholi. Some kind of dough which used to be laid in Turneric leaves, stuffed with coconut and jaggery and steamed or baked. I would really appreciate it if you have that recipe. Thanks in advance. Shilpa: It is already on the site under sweets section. You can also search "patholi" in searchbox.



By: Purnima,

Mon, 24 Sep 2007 06:24:15 +0000

Shilpa,I made this yesterday!It was truly delicious! My husband loves mugadaali kheer and I love sabudana godshey..so this combination worked 5n 4 me! I had to keep adding more water to get the dal cooked, but nevertheless it was worth the effort! Next time I shall pressure cook the roasted dal in milk.That will save some time 4 me. Tks for posting such a lovely godshey!!



By: harekrishnaji

Sat, 20 Jan 2007 10:56:22 +0000

If I was a king, I would give away happily my kingdaom for Payasam.