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As with every art, cooking also requires passion, interest and time... Irrespective of doing it as a leisure activity or on a regular basis, it involves dedication. The happiness you derive out of cooking by your self and serving is endless... esp someone appreciating your recipe...how nice it feels, is it not???




You may wonder about the title of this blog..Iyer Iyengar Kitchen...I am a Tanjore Iyer married to an Iyengar and picked up cooking by learning the delicacies of both the customs....and that is what I am sharing here... Recipes popular among the Tamil Iyer & Iyengar communities..




I would be really happy if this benefits atleast few of you....if you find this useful, pass this on to your friends..

Wednesday, 28 September 2011

Payasam Varieties

Payasam is the South Indian name for Kheer. A sweet dish to begin the day with, this forms a part of the essential festival / pandigai samayal. Iyers refer it as Payasam and Iyengars refer as Thirukkannamadhu / Kannamudhu (Kannan+Amudhu)
Some varieties of payasam include:
  1. Semiya Pal Payasam
  2. Pal Payasam
  3. Javvarisi Pal Payasam
  4. Kadalaparuppu Payathamparuppu Payasam
  5. Vella Payasam (With Thaengai)
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