Semiya Payasam

Ingredients:

Vermicelli                    : 1 cup
Milk                             : 1 ltr
Sugar                            :1 cup
Fried cashews              
& Raisins                     : 2 tbsp
Ghee                            : 1 tbsp
Cardamom pdr             : 1/4 tsp
Condensed milk           : 1 cup ( optional)


Method:

Heat ghee in a kadai and fry cashews and raisins and  remove from the kadai. If the vermicelli is not roasted, ( now you can get roasted vermicelli from the market)  roast it in the same remaining ghee and keep aside.

Heat milk in a heavy bottomed pan and add the roasted vermicelli and cook till it become soft.
Keep stirring to prevent it from getting burnt.

Then add sugar and mix  till it dissolves.  Add the condensed milk to this and mix well.  Stir it frequently until it gets slightly thickened. You can adjust the sugar according to your taste, as the condensed milk itself is sweet.
Add the cardamom powder and garnish with fried cashew and raisins.

Palak rice

Ingredients:

Palak                             : 1 bunch
Basmathi rice                : 2 cups
Green chillies                : 2 nos
Ginger garlic paste        : 1 tsp

Onion                             : 1no (chopped finely)
Cinnamon                      : 1/2 " pc
Cloves                            : 3
Cumin seeds                   : 1/4 tsp
Oil                                  : 2 tbsp
Lime juice                      : 1 tsp
Ghee                              : 1 tsp
Fried cashews                : 4 or 5
Salt to taste



Method:

Wash and blanch the palak.  Grind palak with the green chillies to a smooth paste and keep aside.
Wash the rice and soak it for 5 to 10 mins, drain and keep aside.

Heat ghee in a kadai and fry cinnamon and cloves. Add the drained rice to this and saute for a few secs. Then cook it in a rice cooker adding 3 and a half cups of water and required salt. Keep it aside.

Heat oil in kadai, fry cumin seeds. The add chopped onions and saute till it turns pink colour. Then add the ginger garlic paste and saute again. Now add the palak puree to this, add little salt to this and saute till it eaves from the side of the kadai. Now add the cooked rice and mix well. Finally add the lime juice, remove from fire and mix well. Garnish with fried cashews...Serve hot with pappad or chips.