Gasa gase payasa / Poppy seeds Pudding

Servings: 4-5

Ingredients:

Content	Quantity	Comment
Rice	4 tbsp
Poppy seeds (Gasa gase)	2 tbsp
Coconut	4 tbsp	Dessicated
Red rock sugar (kallusakkare)	A big lemon size
Jaggery	To taste
Saffron	2-3 strands	optional
Cardamom powder	¼ tsp
Almonds	4-5
Cashews	4-5
Raisins	A handful
Ghee	1 tsp
Milk	1 cup

Method:

Wash and drain rice and set aside for 10 minutes. Dry roast poppy seeds and rice separately until fragrant and golden brown. Set aside. 

Dry roast almonds and cashews together until light brown and set aside. 

Grind the roasted ingredients with coconut to a smooth paste. Add milk. Add water to required consistency (more if you want to drink it and less if you want it thick). Add saffron, rock sugar and jaggery. 

Bring it to a boil with continuous stirring on medium flame and adjust sweetness and consistency. Lower the flame, add cardamom powder and mix well. Simmer on low flame until you get a nice aroma. Heat ghee in a small pan and roast the raisins as shown. Pour this over the prepared pudding and serve.

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Avarekalu/Val beans Pongal

Servings: 2-3

Ingredients:

Content	Quantity	Comment
Rice	2 cups
Moong dal	½ cup
Vaal beans/avarekalu	1 cup
Salt	To taste
Turmeric	¼ tsp
Black Pepper	½ tsp	Optional
Water	As required
Hing	¼ tsp
Jeera	1 tsp
Ghee	¼ cup
Dried Red chillies	2-3	Broken

Method:

Wash and soak rice and moong dal in a cup of water for 10-15 minutes. Set aside. 

Heat 2 tbsp of ghee in a cooker. Add the vaal beans/avarekalu and saute for a minute. Drain the soaked rice-dal mixture and it to the cooker. Mix well and add turmeric, pepper (I have not added), salt and 2 cups of water and cover the lid. 

Cook the mixture on low flame up to 3-4 whistles or until rice is soft. Cool and temper with the remaining ghee,jeera, hing and dried red chillies.

Serve hot with curd or raita.

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Sprouts Salad

Servings: 2-3

Ingredients:

Content	Quantity	Comment
Whole Green gram (moong)	1 cup	Sprouted
Jeera powder	1-2 tsp
Coriander powder	1-2 tsp
Chilli powder	1 tsp
Onion	1 big	Chopped finely
Lemon juice	1 small
Salt	As per taste
Salad dressing	1-2 tsp	(Optional)
Coriander leaves	2 tbsp	Chopped

Method:

Mix all the ingredients and set aside for 5 minutes. Serve with rice, roti, or as a snack.

Tip:

For making sprouts, just soak the green gram in water for an hour covered. Drain and tie it in a cotton or muslin cloth and keep it covered in a vessel overnight. Sprouts will be ready in the morning.

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