Semiya Payasam

Ingredients:
Vermicelli - 1 cup
Cashew nuts - handful
Raisins - handful
Water - 3/4cup
Sugar - a cup
Saffron - a pinch
Milk - a cup
Cardamom - two or three pods
Method:
Heat the ghee and fry the vermicelli till light brown.
In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashew nuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.

Chemmeen (Prawns) curry

Prawns(Chemmeen) - 250 gm
Onion - 1 no
Ginger - 1 piece
Green chillies - 2 nos
Garlic pods - 5 nos
Chilly powder - 1 tbsp
Coriander powder - 2 tbsp
Turmeric powder - ½ tsp
Fenugreek(Uluva) powder - A pinch
Pepper powder - ¼ tsp
Kukum Star(Kodampuli) - 4 nos
Oil - ½ cup
Mustard seeds - ½ tsp
Curry leaves - 1 sprig
Salt - As required
1)Clean the prawns very well.
2)Cut onion, ginger, garlic into very small pieces.
3)Heat oil in a pan.
4)Add mustard seeds and when it splutters, add onion, ginger, garlic and curry leaves.
5)Fry well till onion turns light brown.
6)Add all the other powders and mix well.
7)Add kukum star, salt and 3 cups of water. Close it with a lid and allow it to boil.
8)When it boils, add green chillies and prawns.
9)Cook for 15 minutes till it forms a gravy.
To make the gravy thick, u can cook for a few minutes without closing the pan.

Kerala Sambar

Sambar is a lentil based dish common in South India. In Kerala the Sambar would contain different vegetables, which is similar to avial recipe. To make Kerala Sambar you need
vegetables like Cooked potatoes, egg plant, drumstick, okra, and carrot (You can add any veggies you like) and Lime Size tamarind soaked in warm water, 1 cup toor dal pressure cooked with turmeric, mash the dal to a smooth paste, handful of coriander seeds (4-5 tsp of coriander seeds), asafetida, and 4-5 red chilies in a pan without oil and keep aside. In the same pan sauté 4-5 tsp of shredded coconut until it turns to brown color, Grind coriander seeds, asafetida, red chilies, coconut, and 1 tomato into a paste.
The Method is as follows:
In a pan add oil; sauté mustard seeds, cumin seeds, and curry leaves.
Add handful of chopped shallots or pearl onions and sauté until it turns translucent.
Add the vegetable and little water and cover cook them for few minutes .Add the tamarind water and cook for few minutes.
Add the boiled potatoes, cooked dal, and sambar masala paste.
Mix everything and add required salt for taste. Cook in Medium heat for another 10 minutes and turn off the heat.
You can also add red chili powder as per your taste before cooking. Serve hot with rice, idly, and dosa.