Chore Payasa / Tender Cashew Nuts Payasa

Ingredients:
4 - 5 cups Tender Cashew nuts / Chore
3 cups fresh/frozen Coconut or 2.5 - 3 cups Coconut Milk
2 cups Jaggary
2 tsp thick Rice Batter / Rice flour
3 - 4 Cardamoms / Elakki / Elachi
Pinch of Salt (optional)

Recipe:

Apply little oil on your hands and cut the tender cashew nuts into two halves and remove the cashew nuts from them.

Put around 5 cups of water in a vessel and bring it to boil. Add this tender cashew nuts into this hot water and keep it aside for about 10 mins.

Remove the outer cover of cashew nuts 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 3 cups of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk to a pressure cooker. Add tender cashew nuts, 1/2 cup jaggary and cook them well. (2-3 whistles) Once the pressure goes off, add remaining jaggary and bring it to boil. Keep this in low flame for about 5 mins until all the jaggary dissolves. Put 1/2 cup of water, rice flour/batter in a bowl and mix them well. Add this to Payasa and bring it to boil. Add the coconut milk, stir the Payasa and bring it to boil. Add the mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.

Mix well before serving. Serve hot or chilled.

Balekayi(Raw Banana) Fry Palya

Ingredients:
2 large Raw Banana / Plantain / Balekayi
2 tsp Lemon Juice
Pinch of Turmeric powder
1.5 - 2 tsp Rasam / Sambar powder
1/2 tsp Sugar
Salt to taste
2-3 tsp grated Coconut
Big pinch of Asafetida powder
1 tsp Mustard seeds
3 - 4 Curry leaves
5 - 6 tsp Oil

Recipe:
Take off the fiber from the raw banana as shown in the picture below.

Chop the raw banana into small pieces as shown in the picture below. Add lime juice, turmeric powder and mix them well as shown in the picture below. Keep this aside for about 5 mins.

Put mustard seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add asafetida powder, curry leaves and chopped bananas. Fry this for about 8-10 minutes in medium flame. Add rasam/sambar powder, salt and fry them for about 10 mins in medium flame until banana chunks become crispy.

Add grated coconut, sugar and fry them together for about 5 mins in medium flame. Serve hot.It goes well with Rice and ghee. I tried this recipe from BrindavanaRecipes. Thanks Paru for the recipe.