Rice Kheer

Ghee - 2 tbsp.

Basmati Rice - ¼ cup, washed and drained

Milk - 4 cup

Sugar - 1 cup

Saffron - 1 tsp

Cardamom powder - 1 tsp

Cashew and Raisins - to garnish

Heat 1 tsp Ghee in a medium pan and add the Rice. Sauté until you get a good aroma.

Add 1 cup Milk to the Rice and bring to boil; Cook until Rice is done.

Immerse a hand blender into the Payasam and mash the Rice to desired consistency.

Add the remaining Milk along with Sugar, Cardamom and Saffron; bring to boil again and cook closed on low flame until the Payasam begins to thicken and reduces to half the quantity.

Temper Cashew and Raisins in Ghee and add to the Payasam.

Piyaju

https://www.youtube.com/watch?v=Cqmv2h0Uxrc

Pesarettu with Raw Coriander Chutney

Whole Green Moong Dhal - 1 cup

Idly Rice - ⅓ cup

Fenugreek - 1 tsp

Cumin - 1 tsp

Green Chilli - 4

Ginger - a small pc

Salt

Oil

Soak Moong Dhal with Idly Rice and Fenugreek seeds in Water overnight.

In the morning, pour the soaked Dhal mixture in a wet grinder along with Cumin seeds, Green Chilli, and Ginger. Grind this mixture to a smooth Batter and transfer to a large bowl. Season the Batter with required Salt.

Heat a Dosa tawa on medium flame. Grease the tawa with Oil. Pour a ladle of Batter in the hot tawa and spread smooth to a large circle. Drizzle Oil on the sides of the Pesarettu. You can cook the Pesarettu closed for 30 sec without flipping or you can flip the Pesarettu if you are worried about raw Batter.

For Chutney: In a blender add 2 cups Cilantro, 2 Green Chillies, a small piece Tamarind, 1 tbsp. Jaggery, ½ cup Coconut and required Salt. Grind the ingredients to a fine paste without adding any Water.

Enjoy hot Pesarettu with Raw Coriander Chutney.