Soya Dosai

Ingredients:
Par boiled rice - 3 cups (idli rice)
Raw rice - 1 cup
Soya beans - 1 cup
White urad dal - 1/4 cup
Fenugreek seeds - 1 tsp.
Salt - 3 tsp
Oil as required.

Method:
1. Wash and soak rice varieties with fenugreek and urad dal together for 2 hours.
2. Soak soya beans in enough water separately for 6 hours.
3. Grind everything together to a smooth paste
4. Add salt at the end and take out from the grinder.
5. Allow the batter to ferment until next day morning.
6. Prepare dosa's by spreading a ladle full from centre to edge on a hot dosa pan (tawa). Fry till crisp and golden.
7. Serve along with suitable chutney and sambar.

Payatham Paruppu Payasam

Ingredients :
Green gram dal (Moongh Dal) - 3/4 cup
Water - 1 1/2 cups
Jaggery (powered) - 1- 1 1/2 cups
Cardamoms - 4-5
A few cashewnuts broken into pieces
Milk - 1 1/2 cups
A few raisons
Small piece coconut, cut into tiny pieces - 1
Ghee - 1 tbsp
A pinch of cooking camphor (opt)

Method :
1. Boil dal to a light brown colour. Remove, cool : wash.
2. Add water, set to boil. When Dal has cooked, mash thoroughly.
3. Add jaggery and continue to cook till jaggery has dissolved.
4. Add milk, boil further for 2-3 minutes, remove from fire.
5. heat ghee, fry cashew nut pieces, coconut pieces and raisons, each separately. Add cardamom powder, along with camphor, mix all of it.

Varations :
1. This payasam can be prepared with coconut milk also. For this, use gratings of half the coconut and if desired 1/2 cup milk as well.
2. Take out first milk, then second, and third milk.
3. Add to the dal the third milk (add some water if the quantity is not sufficient), set to boil, when done, mash thoroughly.
4. Add second milk and jaggery, cook till done.
5. Add first milk, boil just once and remove from fire.
6. Add ordinary milk and garnish as before.

Sevai Kheer

Ingredients
1 litre milk
1/2 cup fine vermicelli broken to 1" bits
1 tsp. ghee
3/4 cup sugar
1/4 tsp. cardamom powder
15-20 strands of saffron, crushed in 1 tsp. hot milk
10 almonds, blanched and thinly slivered
10 pistachios, unsalted, thinly slivered

Method
Heat ghee in a heavy deep pan.
Add broken vermicelli, stir till lightly roasted.
Add hot milk, stir gently to bring to a boil.
Reduce heat allow to simmer for 5 minutes.
Add sugar, stir till dissolved.
Add cardamom, saffron, cardamom, almonds and pistachios.
Mix and take off fire.
Serve hot and wholesome.