Cococnut poha / Thengai Aval

Ingredients

Aval/ poha    : 1 cup

Grated coconut : 3/4 cup

Green chillies      : 3

Peanuts            : 2 tbsps

Cashewnuts       : 1tbsp

Mustard

Oil

Salt

Curry leaves

Method

Wash and soak poha in water for 1/2 an hour.

Heat oil in a pan add mustard , chopped green chillies and stir.

Add peanuts and cashewnuts to it.

Now add Curry leaves and grated, salt and fry for few minutes until coconut turns slightly brown colour.

Add soaked poha to it and mix everything well 

Serve

Curd Poha / Thayir aval

Ingredients

Poha/Aval      : 1 cup

Curd              : 1 to 1 1/2 cups

Coconut( optional) : 1/4 cup

Mustard seeds

Green chillies

Grated ginger

Curry leaves

Sal

Oil

Method

Wash and soak poha/aval in water for 1/2 an hour.

Heat oil in pan, add mustard seeds, ginger, curry leaves one by one.

Add seasoning to the poha.

Add curd and salt to it and mix well.

Finally add grated coconut and serve.

Vella Aval / Sweet Poha

Ingredients

Poha/ Aval       : 1 cup

Jaggery           : 3/4 cup

Grated coconut : 1/2 cup

Ghee               : 1 tbsp

Cashewnuts     : 2 tbsps

Cardamom powder 

Method

Wash and soak poha in water for 1/2 an hour.

Dissolve the jaggery in 1/4 cup of water and filter it.

Boil jaggery water till becomes thick ..

Add soaked poha to it and mix well.

Add grated coconut and cardamom powder and mix. 

Heat ghee in a pan, fry cashewnuts till golden brown.

Add to the poha mixture and serve hot.  

Paal Payasam / Milk & Rice pudding

Ingredients 

Basmati rice         : 1/4 cup 
Milk                     : 4 cups 
Sugar                   : 3/4  cup 
Cardamom powder 
Saffron 

Method 

Soak saffron in little milk.
Fry rice in 1/4 tsp ghee and powder it to a coarse powder.
Boil milk in a heavy bottomed pan.
Once the milk comes to a boil,add the powdered rice,simmer the flame,cook till the rice is soft. 
Stir in between to prevent sticking at the bottom. 
The secret of its unique flavour is in the slow cooking.
Once the milk has been absorbed ,and the rice has become soft,add sugar and let it boil for few minutes. 
Add saffron, cardamom and mix well. 
Garnish with cashew nuts & raisins fried in ghee if desired.
Serve hot. 

Nei Appam / Unniappam / Sweet Appam

Ingredients 

Raw rice      : 1 cup 
Jaggery        : 3/4 cup 
Ripe small bananas  : 2 
Cardamom pods  : 2 
Coconut pieses  : 2 tbsps 
Ghee  

Method 

Wash and soak rice for 2 hours.
Grind the rice to a fine paste without adding water. 
Add powdered jaggery,cardamom pods and grind again. 
Add banana pieces and again grind and let it sit for 1/2 an hour.
Add coconut pieces and mix well.
Heat paniyaram pan,pour ghee in each rounds and let it get heated.
Now pour small ladleful of batter into each rounds and allow the appams to cook.
Turn the appam to cook on the other side till golden brown.
Allow them to drain on a paper towel .
Serve and Enjoy..  

Puli Aval / Tamarind Poha

Ingredients

Aval / Poha      : 1 cup
Tamarind juice : 1/2 cup
Red chillies       : 4 nos
Peanuts             : 2 tbsps
Cashewnuts      : 2 tbsps
Chana dal         : 1 tsp
Urad dal           : 1 tsp
Curry leaves
Mustard seeds
Salt
Turmeric powder
Gingelly Oil
Asafotida

Method

Wash the poha twice.
Soak it in tamarind water with salt and turmeric powder for half an hour.
Heat oil in a pan, add mustard, chana dal, urad dal, broken red chillies, curry leaves,Asafoetida and fry.
When mustard splutters add peanuts and cashewnuts and fry for few minutes.
Now add the soaked aval / poha and blend everything well.
Switch off the flame and garnish with some nuts and curry leaves.

Uppu Seedai

Ingredients 

Rice flour   : 1 cup
Urad dal flour  : 1 tbsp
Butter             : 2 tbsps
Jeera              : 1 tsp
Asafotida       : 1/4 tsp
Salt
Oil

Making Rice flour

Wash and soak raw rice in water for 1/2 an hour. Drain and spread on a cloth and let it dry. Grind to a smooth powder and sieve.

Making urad dal powder

Dry roast 1 cup of urad dal till golden brown and powder it .

Method 

Mix rice powder, urad dal powder, butter ,salt,asafotida ,jeera and mix well.
Add water little by little to make a dough.
Make small balls and spread it on a clean cloth.
Fry them in hot oil till they are golden brown and crisp.