PONGAL

INGREDIENTS NEEDED:

Rawrice – 1cup

Moong dal - 1/2cup

Ghee -1/4cup

Cashew - 10 nos

Pepper - 10 gms

Jeera - 2 table spoons

Salt to taste

METHOD:

In a kadai heat the moong dal for 3 mins. Take a cooker and pour 4cups of water.

When the water boils add the dhal and rice to the boiling water. Add required salt and cook for 3 whistles.

Roast pepper and jeera powder them coarsely.

In another Kadai add ½ qty of ghee add the pepper jeera powder then add cashew.

Lowerthe heat add the dhal rice which is cooked. Mix well if needed add more ghee.

Serve the pongal hot and steamy along with chutney and sambar.

PAYASAM

INGREDIENTS NEEDED:

Raw rice -1cup

Jaggery- 2cups

Ghee - 1/4cup

GARNISHING ITEMS:

Cashew nuts

kismis

Finely cut coconut pieces

METHOD:

Clean 1cup rice and cook it using 2 1/2cups water. Cook in an open pan add water if required.

The rice should not be over cooked. When it is rightly cooked, add 2cups of

jaggery and mix it well.

Keep stirring this mixture until the water is completely absorbed.

Lower the flame and add the ghee and mix well till it leaves the sides of the vessel.

At this stage the payasam is ready. Remove from the stove.

Garnishing:

In a kadai add 3spoons of ghee, cashew first then add the kismis. The kismis will puff up. Remove garnishing and add to the payasam. In a little ghee add the cut coconut pieces and add to the payasam.

Hot Payasam is ready to serve. This could be a perfect south Indian Traditional dessert.