Semiya Payasam

Ingredients:

1 cup Vermicelli

3/4 cup Water

1 cup Sugar

1 cup Milk

3-4 Cashew nuts

7-8 Raisins

2-3 Cardamom

Method:

1. Saute the vermicelli in ghee till it turns brown.
2. Boil water in another vessel..
3. Put vermicelli in boiling water and cover it, stirring occasionally.
4. After the vermicelli becomes soft, add the sugar stirring continuously.
5. Dissolve in the milk and add this to the vermicelli.
6. Powder the cardamom and add it to the mixture.
7. Flavor the desert with fried cashew nuts and almonds.
8. Simmer the vermicelli for about two minutes. Your delicious payasam is ready to be served .

Cabbage Chutney

Ingredients :

Cabbage - 1/2 (finely chopped)
Green Chillies - 10
Oil - 5 tbl spoons
Cumin Seeds - 1 tbl spoon
Mustard Seeds - 1 tbl spoon
Red chillies - 3
Urad dal - 1 tbl spoon
Chana dal - 1 tbl spoon
Corriander seeds - 2 tbl spoon
Garlic Cloves - 3
Salt - 1 or 1 1/2 tbl spoon
Curry Leaves
Tamarind Paste - 1 Spoon

Method:
1. Take a pan and add 2 tbl Spoons of oil and heat it and add Cumin Seeds, Mustard Seeds, Curry Leaves,Urad Dhal, Chana Dhal, Corriander seeds, and cool it and first grind it.

2.  In the same pan slightly fry green chillies and Garlic Cloves.and to the above mixture and grind it.

3. Take Pan and add 2 tbl spoons oil and heat it . Keep cabbage and fry until it comes to brown colour.

4. Now make the cabbage cool.

5. Grind Everything and serve with hot rice.

Savory Maida Biscuits

Ingredients:

1 cup maida/plain flour
1/2 cup sujji
1/4 tbsp cumin seeds
1 tsp red chilli pwd or green chilli paste
1 tbsp hot oil or ghee or butter
salt to taste
water as required to prepare dough
oil for deep frying

Method:

1. In a wide plate, add the maida, Sujji,  salt, chilli pwd, ghee or oil,  and cumin seeds and combine. Knead the dough till smooth and firm. Test the dough for salt before preparing the biscuits.
2. Pinch a large lemon size ball of the dough and roll into slightly thick roti.  Using a sharp knife, cut the roti length wise about an inch apart. Then cut into 2 inch squares.
3. Heat a wide heavy bottomed vessel with enough oil for deep frying and once the oil is hot, place the cut maida squares one by one into the hot oil, you will find the oil froth up in bubbles. Let the squares/chips fry on high flame till they rise to the surface.
4. Once the chips rise to the surface, turn heat to medium flame and cook the squares till they turn a golden shade. Turn them over gently during the cooking process so that they cook on all sides. Remember the frying has to be done on medium flame to achieve that golden color and crispness. If you reduce flame to low, the chips will absorb a lot of oil, so keep flame on medium to high while frying.
5. Use a slotted ladle to remove onto an absorbent paper and cool. Cool completely before storing in an air tight metallic container.

Rava laddu

Ingredients:

1 cup sooji/upma rava/semolina
3/4 cup sugar (increase according to your choice)
1 tsp cardamom pwd
few cashewnuts
few raisins
3 tbsps ghee
few tbsps milk

Method:

1. Heat a pan, add a tbsp of ghee and toast the cashewnuts and raisins till golden brown. Remove from pan,  keep aside.
2. In the same pan, add the sooji and roast it for approx 7-8 mts till a nice aroma emanates the kitchen and it turns a light brown shade. Remove from pan and keep aside.
3. Take a vessel, add sugar, cardamom pwd, roasted sooji and remaining ghee and combine well. Sprinkle  few tbsps of milk and mix till it forms a crumbly mixture.
4. Using both your hands, form small ladoos and top with a roasted cashewnut and raisin. While shaping the laddos be careful such that the mixture stays together. Initially the laddu might tend to break hence be gentle and place the laddu carefully on a plate and it will harden in a few minutes.