Semiya Halwa

Semiya (Vermicelli) Halwa

Ingredients:
Semiya - 2 cups

Sugar - 2 cups
Water - 4 cups
Elaichi - 5 nos
Ghee - 4 tsp
Fried Cashews and Kismis
Food colour a pinch (red or orange)

Semiya (Vermicelli) Halwa

Method:
Take a pan and put 2 tsp of ghee and fry semiya until it becomes brown.  Keep it aside. Pour water, sugar and elaichi in a pan and allow it to boil. Add a pinch of food colour. Once water starts to boil add the fried semiya into that. Along with the semiya add those fried cashews and kismis. (Keep some cashews and kismis separately for decorating later). Close the pan and allow it cook.  Once the water evaporates, take out the semiya halwa out from the gas and spread it on a ghee spreaded plate. Cut into desired shape after it cools.

Cow Peas Thuvaran

Perumpayar (Cow Peas) Thuvaran

Ingredients:

Cow Peas (Perumpayar) - 1/2 cup

Onion - 1 No

Grated coconut- 7 tbsp

Turmeric-1/4 tsp

Chilly powder- 1/2 tsp

Jeera powder- 1/4 tsp

Urad dhal, Mustard and Curry leaves for seasoning

Oil for seasoning

Method:

Soak the Peas for 30 minutes and cook in pressure cooker for 2-3 whistles with required salt. In the mean time grind coconut, chilly powder turmeric powder and jeera. Take a pan and pour oil and season it with mustard, urad dhal and curry leaves. Then add chopped onion and fry for a while. Once the onion become light brown, add the grinded mixture and again fry.  After some time add the cooked peas and fry it.