Binge from the beginning, 3 years of Tasting History. Bringing Food and History together through recreating the dishes of Yore, Yesteryear, and Olden Times. Huzzah!
Curated by: Tasting History with Max Miller (380 videos)
The Taste of India Food Festival and Tasting History partner to explore the mythic past of one of India's most well known desserts. Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Follow the Taste of India Virtual Food Festival 2020 at https://Facebook.com/tasteofindia4 Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & TOOLS** Jaggery: https://amzn.to/30CMqsX Green Cardamom Pods: https://amzn.to/3ijw3Yd Saffron Threads: https://amzn.to/33DtvQM All-Clad 3-Quart Sauce Pan: https://amzn.to/2Dos4uV Canon EOS M50 Camera: https://amzn.to/3a4NoBe LINKS TO SOURCES** Feast and Fasts: A History of Food In India by Sen Colleen Taylor: https://amzn.to/3iwyzuz Indian Mythology by Devutt Pattanaik: https://amzn.to/2XGSrTz Madras Courier: https://madrascourier.com/insight/manasollasa-the-12th-century-treatise-on-the-art-of-living/ Manosollasa Dishes: https://sites.google.com/site/vairavisca/Home/creations/manasollasa-dishes?fbclid=IwAR178hUjcK7kqy5I4uzBiWwb7HZgxSkxPOLt3i9TszvQtGfiUkseGyGdijs **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. PAYASAM ORIGINAL 12TH CENTURY RECIPE (From the Manasollasa) "In the middle of the meal, the king should take well cooked payasam made of rice, milk, sugar." MODERN RECIPE INGREDIENTS - Heaping 1/2 Cup (100g) Small Grain Rice - 1 Quart (1 Liter) Whole Milk - 1 Cup (150g) Grated Jaggery OR 1/2 Cup (100g) Sugar - 5 Cardamom Pods (or 3/4 teaspoon ground cardamom) - 10-15 Saffron Threads METHOD 1. Wash and soak the rice for 20 - 30 minutes, then drain. 2. Pour the milk into a medium saucepan and set over medium heat until boiling. Reduce heat to medium-low and add in your drained rice and stir. Allow to boil for 15 minutes stirring every few minutes so the rice does not burn. 3. Once the rice is soft enough to be easily mashed between your fingers, add the jaggery or sugar and the spices and mix until incorporated. Allow to simmer for 5 minutes. 4. Remove the pot from the heat and allow to cool before serving. PHOTO CREDITS Someswara III & Vikramaditya VI: By Dineshkannambadi - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=25739149 Chalukya Empire Map: Mlpkr / CC BY-SA (http://creativecommons.org/licenses/by-sa/3.0/) Guruvayoorappan: By Kavarathi - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=84376209 Keer: Shivangisj / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) Payesh: Biswarup Ganguly / CC BY (https://creativecommons.org/licenses/by/3.0) Phirni: Kumawat10 / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) The Persepolis: By Arad - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=1397951 Ambalapuzha Temple: Vinayaraj / CC BY-SA (https://creativecommons.org/licenses/by-sa/3.0) Chess Board: Monkeywing via Flickr / CC BY-2.0 Sun Temple: Neog / CC BY-SA (https://creativecommons.org/licenses/by-sa/3.0) Konark Sun Temple Panorama: By Alokprasad84 - Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=12664454 #tastinghistory #indianhistory #payasam #indianfood