Pasiparuppu payasam

Ingredients

Moong dal/Pasi paruppu – 1/2 cup
Sabudana (SAGO)/Javarisi -1/4 cup
Milk- 1/2 cup
Jaggery as per your taste
Grated coconut- 2tbsp
Raisins and cashews- 15 each
Cardamom – 2

Method

1. Boil 3 cups of water and add the sabo/Javarisi and cook it until

it is done.
2. In another pan cook the moong dal.
3. Now add the Sabo/javarisi and moong dal together and add the milk

and bring it to boil. And also add the cardamom powder.
4. Add the jaggery and grated coconut.
5.Fry the raisins and cashews in little ghee and add it finally .
6. The mouth watering Pasi paruppu payasam is ready.

Cashew nuts Onion Pakoda

Ingredients
Cashew nuts / Mundiri Paruppu – 1 cup
Red onion – 1 Sliced
Channa dal / Kadalai mavu – 1 1/2 cups
Rice Flour – 3 tbsps
Butter / Ghee – 3 tbsps
Green Chilly – 3 chopped
Garlic – 3 pods crushed
Baking Soda – a pinch
Curry leaves few
Salt

Method
1. Combine the flours and all other ingredients together, sprinkle

little water and make a crumble mixture.
2. Heat enough oil in a frying pan and (in high temperature) drop

small pieces into the oil and fry until brown and crispy.

Poondu satham

Ingredients:

Cooked rice – 2 cups

Small onion- 1/2 cup

Garlic pods – 1 cup

Ginger- 1/4 inch piece

Roasted and ground black pepper- 1/2 tsp

Raosted and ground cumin seeds- 1 tsp

Method:

An important thing in making any mixed rice variety is that the rice

has to be cooked well but must be separate grains. Normally this can

be achieved by roasting the raw rice in little ghee before cooking or

adding a little sesame oil while it is cooking. Once the rice is

cooked, cool it well in a wide pan/ plate.

Cut the onions, garlic and ginger into fine pieces. Heat oil or ghee

in a wide skillet, add mustard seeds, cumin seeds , dried chillies

(3-4 numbers) and curry leaves. Add the onion, garlic and ginger

pieces and fry them on low heat.Add pepper powder and cumin powder.

Add salt to taste and mix the rice , turning off the heat.