Seme(Vermicelli) Payasa / Sevai Kheer

Ingredients:
2 cups Vermicelli / Seme / Sevai
6 - 7 cups Milk / Fresh Coconut milk
3.5 - 4 cups Sugar
3 tsp cashew nuts
3 tsp Raisins
2 tsp Nandini/MTR Badam powder
5 - 6 Cardamoms
2 - 3 tsp Ghee

Recipe:

Put vermicelli in a heavy bottomed vessel, add 2 tsp ghee and fry them in low/medium flame for about 5-8 mins until they turn light golden in colour as shown in the picture below.

Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add 6-7 cups of water to the squeezed coconut, mix well and squeeze it again.
Put this thin coconut milk in a vessel and bring it to boil. Add vermicelli and cook them well by covering a lid.

Add sugar and bring them to boil. Keep this in medium/low flame for about 10 mins.

Put 1 tsp ghee in a pan and heat. Add broken cashew nuts, raisins and fry them in medium flame until they turn light golden in colour.

Add the coconut milk/milk, stir the Payasa and bring it to boil. 

Add mashed cardamom seeds, fried cashew nuts, raisins, badam powder and keep the Payasa in low flame for about 1-2 mins. Mix well before serving. Serve hot or chilled.

Kori Rotti(Crispy Rice Crapes) Bath(Upma/Oggarane)

Ingredients:
1 packet of Kori Rotti / Crispy Rice Crapes (Available in Grocery Stores)
1 large Onion
2 medium sized Tomatoes
1/4 tsp Turmeric powder
1/2 tsp Garam Masala
1/2 tsp Sugar
Salt to taste
2 Green Chillies
Pinch of Asafetida powder
1 tsp Mustard seeds
3 - 4 tsp grated Coconut
3 - 4 strands of Coriander leaves
6 - 8 Curry leaves
2 tsp Oil

Recipe:
Mash the rice crapes as shown in the picture below.

Chop onion, tomato into medium sized thin pieces, cut green chilly into two pieces as shown in the picture below. Chop the coriander leaves into small pieces as shown in the picture below.

Put mustard seeds, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add green chillies, asafoetida powder, turmeric powder, curry leaves and chopped onion. Fry them for about 4-5 mins in medium flame until onion turns golden in color. Add chopped tomatoes, salt, garam masala, sugar and fry them for about 2-3 mins in medium flame. Add around 2 cups of water and cook them well by covering a lid.

Put mashed rice crapes, grated coconut and mix well. Keep the bath in low flame for about 1-2 mins.

Garnish with chopped coriander leaves and serve hot.