RICH SAVIGE PAYASA/SEMIYA PAYASAM/SHAHI VERMICELLI KHEER

Ingredients 

Savige/vermicelli: ¼ cup
Water: 1 cup
Ghee: 2 tbsp
Sugar: ½ cup
Milk: 2 cups
Almond powder: 2 tbsp
Cardamom powder: ½ tsp

For making paste(soaked for 30 minutes)
Basmati rice: 1 tbsp
Khas khas: 1 tsp
Fresh grated coconut: 2 tbsp

For garnishing 
Cashew pieces: 2 tbsp

Preparation 

• Take a pan add 1 tbsp ghee, roast cashews till golden color and transfer it to a bowl. 
• Now add remaining ghee, add savige and roast till it changes color.
• Transfer the savige to a heavy bottomed vessel add water and cook in low flame till soft. Keep stirring in between so that it doesn't stick the pan.
• Once soft add sugar and cook for 2 to 3 minutes.
• Switch off the stove  and add milk, mix properly.
• Switch on the stove and cook for 5 to 7 minutes.
• Grind the soaked ingredients and make a thick paste.
• Add the paste and almond powder to savige mixture, mix and cook for a minute.
• Switch off the stove and add cardamom powder, mix.
• Garnish with cashews pieces.
• Relish the payasa hot or cold. 

Notes 

• Almonds can be used instead of almond powder by soaking it along with soaked ingredients.
• Switching off the stove is important before adding milk as the milk may cuddle when added with sugar at high temperature.
• Cook in a low flame and keep stirring so that it doesn't stick the vessel.
• In simple version of Savige payasa, soaked portion and almond powder can be skipped and cooking part may need 2 to 3 minutes more to get the required consistency. Sugar can be adjusted as per taste.

MIXTURE

Yields: 6 cups

Ingredients 

Avalakki puri : 4 cups
Peanuts: ½ cup
Ompudi: 1 cup (crushed to pieces)
Kara bhoondi: 1 cup
Curry leaves: 15 leaves
Hing powder: 1 tsp
Red chilli powder: 1-1½ tsp
Turmeric powder: ½ tsp
Salt: as required
Oil: for frying

Preparation 

1. Take a broad mixing bowl add avalakki puri and sprinkle turmeric powder, red chilli powder, salt, hing powder over it.
2. Heat oil and fry peanuts, add it on the avalakki puri. 
3. In the same oil fry curry leaves and add on the avalakki puri. Mix it properly.
4. Now add ompudi and kara boondi to avalakki puri mixture. Mix all over again properly.
5. A tasty mixture is ready to serve. 
6. Can be stored in an air tight container for almost a month.

Notes

• If avalakki puri is not available you may use thick avalakki (which can be fried in the oil and then used) instead. It will make the mixture more oily though. 

                                   Avalakki puri    Puffed rice(regular puri)

• Even regular puri can be used instead of avalakki puri. However it needs to be consumed within few days as it tends to become soggy very soon. .
• In this receipe you may add fried gram dal (dalia), dry coconut pieces(fried), dry fruits like cashews, raisins, almonds. 
• Mixture as the name suggests, is just a mixing of ingredients of our choice. Even leftover pieces of Tengul,  ribbon pakoda,  chakli can be added. 

                            Mixture with Cornflakes, Chakli and Tengul

COCONUT ALMOND PEANUT COOKIES

Yields: 10 to 12 cookies 

Ingredients

Dry ingredients 
Wheat flour: ½ cup
Peanuts: 2 tbsp (coarsely ground)
Desiccated coconut: 2 tbsp
Almond powder: 2 tbsp
Baking powder: ¼ tsp
Powdered sugar: ¼ cup

Wet ingredients 
Ghee: ¼ cup
Curd: 1 tbsp

Garnishing 
Almond pieces: 1 tsp

Preparation 

• Take a big bowl and beat both ghee and curd together till fluffy.
• Add powdered sugar and mix. 
• Now add rest of the dry ingredients, mix and make a dough(if needed add one or two tsp of milk).
• Rest the dough for 10 minutes.
• Take a small ball and give a shape of cookie.
• Arrange the cookies in a baking tray.
• Now bake the cookies for 15 minutes in a pre heated microwave at 170°C.
• If needed reduce the temperature to 150°C and bake for 5 more minutes.
• Switch off the microwave and leave the cookies in it for 10 minutes. Remove once the cookies are completely cool.

Notes 

• All ingredients should be at room temperature.

PEPPER CORN MASALA

Ingredients 

Sweet corn(boiled): ½ cup
Bell pepper/Capsicum: ½ cup (cut into small pieces)
Onion: ½ cup (cut into small pieces)
Tomatoes: 2 nos (cut in small pieces)
Oil: 1 tbsp
Cumin seeds/Jeera: ½ tsp
Ginger: 1 tsp

Spices :
Coriander powder: 1 tsp
Chilli powder: ½ tsp
Turmeric powder: ¼ tsp
Pepper powder: ¼ tsp

Salt: as required
Coriander leaves: 2 tbsp(for garnishing)
Chat Masala: ½ tsp (optional)
Paneer cubes: 10 nos. (optional)

Preparation 

• Take a pan add oil, once oil becomes hot add cumin seeds.
• Now add onion, ginger and saute for a minute or two. Add all spices, mix and add tomatoes. Cook the tomatoes by adding water till it becomes tender and doesn't stick the pan.
• Add bell pepper, salt and mix. After a minute add sweet corn and mix.
• Cover and cook for a minute.
• Now add paneer cubes, chat masala, mix and switch off the flame.
• Garnish with coriander leaves and serve hot with roti, chapati or puri.

Note

• No need to boil if frozen sweet corn is taken. It can be directly added.

KHARA BOONDI

Ingredients 

Kadlehittu/Besan: ½ cup
Salt: as required
Chilli powder: ¼ tsp
Hing powder: ¼ tsp
Curry leaves: 10 nos.
Cashewnut pieces: 1 tbsp
Oil: for frying

Preparation 

1. Take a mixing bowl add kadalehittu, salt, hing powder and chilli powder, mix.
2. Add water and make a thick pouring consistency batter (batter should not fall immediately, should fall one by one like a drop from the holes of the spatula).
3. Heat oil and turn to medium flame.
4. Take a spatula with holes and pour 2 tbsp(depending on the amount of oil kept for frying) of batter at a time by holding the spatula over the hot oil. 
5. After a minute turn the boondi and once it is fried into crispy and golden color, drain excess oil and remove it in a paper towel.
6. Fry the curry leaves and cashewnut pieces in the same oil.
7. Mix boondi, curry leaves and cashewnut pieces.
8. A tasty crunchy khara boondi is ready for munching. 

CABBAGE SABJI/ PALYA

Ingredients 

Cabbage : 1 cup (cut into pieces)
Raw toor/togri kallu : 2tbsp
Oil : 1 tsp
Mustard seeds: 1/4 tsp
Urad dal : 1/2 tsp
Chana dal: 1/2 tsp
Turmeric powder: 1/4 tsp
Salt : as required
Hing : pinch
Grated coconut: 2tbsp
Water : as required

Preparation 

1. Take a pan add oil, once hot add mustard seeds.
2. After mustard seeds crackles add urad dal and chana dal.
3. As dals become light brown add raw toor and immediately add one fourth cup of water otherwise toor will crackle and all will be out of the pan.
4. Now add turmeric powder mix and add cabbage covering the toor as toor takes more time to cook. 
5. After 5 to 7 minutes mix and add salt, hing mix. If needed add water.
6. Cook for 5 minutes more and once the water fully evaporates add coconut mix and switch off the flame.