Hi friends,
I am Jyoti from India I would like to take part in the SEC S20 W2 CONTEST: https://steemit.com/gastronomy-s20w2/@nahela/sec-s20w2-or-1er-tiempo-entradas-calientes-liquidas-y-solidas organised by Gastronomy Team.

SOURCE

Hot liquid and solid starters

Of the two types of hot starters mentioned, which is your favorite? Tell us.

I love cooking in general but both cooking methods are my favorites although cooking with hot liquids in particular is my mastery. I love cooking with hot liquid because it's quick and easy to cook and makes guests happy when served.

Have you prepared a hot liquid or solid starter for a menu?

For this competition, I have cooked a special hot liquid dish called "Semiya Payasam," a vegetarian sweet liquid that is a popular dish in our nation.

Payasam is not only part of the food habits of South India ​​but also associated with their culture. Payasam plays a prominent role in festivals, festive seasons, and wedding parties. As it is good for digestion, it is served as a filling dish in parties. Payasam is made in different ways with different ingredients.

There are many types of Payasam. Among them, milk payasam, dal payasam, and aval payasam are important. Semiya Payasam is popular in South India, made with milk and vermicelli, sago and dry fruits.

Hot Liquid- Vermicelli Payasam

INGREDIENTS

💚 Roasted Vermicelli
💚 Sago
💚 Water
💚 Ghee
💚 Milk
💚 Cardamon
💚 Cashew nuts
💚 Raisins
💚 Sugar

Step 1 :

Pour 200 milliliters of water in a large pan and after it boils well, add 1 cup of Sago and 5 or 6 cardamons to boil, Add 100 gram vermicelli to this and boil.

Step2 :

Add 150 grams of sugar after the Vermicelli is well cooked

Step3 :

Take a pan put on flame. Add 100 ml of solid ghee in a pan. Heat it and add required amount of cashew nuts and dried raisins to the pan.

Step 4 :

Once the cashew nut and dry raisins are fried in ghee, add them to the cooked vermicelli.

Step 5 :

Finally add 1 tumbler of boiled milk and mix them well.

Step 6 :

Add more sugar if needed, then strain into a bowl and serve.

Now the Delicious Vermicelli Payasam is ready to serve; this strew is well combination with snacks like Masal Vada, Methu Vada or Pakoda. Also meals like rice.

What cooking method did you use to prepare your starter?

I think I used "Moist Heat Cooking" method. the wet cooking method relies on the presence of liquid to cook the main ingredient. This is a very suitable cooking method for tenderizing any raw food item, especially sago's harness.

Which main dish and which dessert would you pair with the starter you just prepared?

I would like to pair it with Masal Vada, Methu vada or Pakkoda. Also suitable to serve with full meals like Indin thaali or South Indian rice meals.

I would like to invite
@josepha,
@tammanna,
@uzma4882 to take part in this contest.