Avarekalu Huli/Papdi lilva sambar

One of my fav sambar, best suited with ragi mudde.

You  Need To  Have:
1 cup avarekalu/papdi lilva
1 medium size potato
1 medium size eggplant
1 cup grated coconut
2 chopped tomatoes
2-3 green chilies
 2 tbs sambar powder
salt to taste
1 tbs Khus Khus(Gasgase)
8-10 garlic flakes
1 large onion
small piece of cinnamon
2 marathi moggu
bunch of coriander leaves
1 tsp Oil
1/4 tsp mustard seeds

Method:
Cook Avrekalu, potato and eggplant separately till done.Meanwhile remove outer cover of onion and place it in micro mode of micro oven for 3 minutes.another way is to  put onion on gas or charcoal  for 6-7 min.


Add grated coconut,chopped tomatoes,sambar powder,Khus Khus,onion,cinnamon,Marathi Moggu , coriander leaves into mixer and make a smooth paste.Keep it aside.

 In a thick bottomed vessel add oil and mustard seed , once it starts spluttering, Add cooked veges and avrekalu,ground masala,salt  and mix well.Keep this on low flame for 8-10 min .

Serve with Ragi mudde or Rice.

Shavige Payasa/Vermicilli Payasa

You Need To Have:
1 cup Vermicilli (MTR preferred)
3 cups Milk (can be replaced with half and half)
3/4 cup sugar
2 tsp raisins
2 tsp cashewnuts
2 tsp ghee
1 tsp cardamom powder
2 tsp MTR badam Feast

Method:
Put vermicilli ,  1tsp ghee in a thick bottomed vessel. Fry them on low flame till vermicilli turn golden brown.keep it aside.
 
Take milk in thick bottomed vessel and bring it to boil.  Add fried vermicilli toit and cook for 5 mins on low flame.Add sugar, badam feast and cook till sugar dissolves. Turn off flame.

Fry raisins and cashew nut in ghee and add it to payasa. finally add cardamom powder and mix well.

Serve hot or chilled as per your taste.