VIJAYA DASAMI SPECIAL - WHEAT PAYASAM

Ingredients:
Broken Wheat – 1 cup
Jaggery – 3/4 cup powdered or 6 or 7 pieces
Water - 4 cups
Milk – 4 cups
Cardamom Powder – 1 tsp
Ghee – 2 tbsp
Cashew Nuts – 6 nos
Raisins - few
Method:

• Heat Ghee in a frying pan, add Cashew Nuts, Raisins and fry till Cashews turn golden brown and keep it aside.
• Pressure cook the broken wheat with 4 cups of water up to 2 whistles.
• Pour the milk in a heavy bottomed pan and bring it to boil.
• Reduce the flame and add cooked cracked wheat and let this simmer for about 10 to 15 minutes. keep stirring every 2 to 3 minutes.
• Then add jaggery and stir this mixture and cook for about 10 minutes. or until it thickens up a little.
• Finally add fried cashews,raisins and cardamom powder.mix well.
• payasam ready.

Serve hot or chilled.

I have to say thanks to my friend Suganthi for sharing this recipe.

Idli / Dosa / Milagai podi

Ingredients:
Urad dhal - 1 cup
Channa dhal - 1/2 cup
Peanuts - 2 tbsp ( optional )
Seasame seeds - 1/4 cup
Red chillies - 20 nos
Asafetida powder - 1 tsp
salt to taste.
Method:

• Roast the urad dhal,channa dhal,seasame seeds, and peanuts until slightly golden and remove from heat.
• In the same pan add 1/2 tsp of oil and roast the red chillies.
• Cool all the ingredients and Grind them to a coarse powder along with salt, and the asafetida.
• Allow to cool and store them in airtight container. Serve with idli,dosa and rice.

Paruppu Vadai / Masal vada

Ingredients:
Channa dhal - 1 cup (soak for an hour and drain completely)
Ginger - small piece
Sombu / Fennel seeds - 2 tsp
Coriander leaves - few (chopped )
Curry leaves - few( chopped )
Onion - 1/2 ( chopped )
Green Chillies - 2 (chopped)
Red Chillies - 3 nos
Oil - for deep frying.
Salt to taste.
Method:

• Grind channa dal,ginger, fennel seeds and red chillies coarsely without adding any water.
• Add chopped Onion,green chilies, corriander leaves, curry leaves and salt. mix everything well.
• Heat oil for deep frying.Take a small amount of mix, flatten it lightly and shape them into round.
• Put it into hot oil and fry them until they turns brownish and crispy.

Serve hot with hot tea.