Gas-Gase Payasa (Poppy seeds Kheer)

   Ingredients - Serves around 4 people         

   

   Poppy seeds (Gas Gase) 1/2 cup (50 gram)
   Jaggery powdered 2 cups
   Fresh grated coconut 2 cups
   Cashew nut 7-8
   Milk 1/4 cup
   Cardamom powder 1/4 tsp

Procedure

• Powder poppy seeds and cashews in a mixer. Soak  the powder in little water for one hour. Then grind it with coconut and little water till it becomes a smooth paste. Keep it aside .
• Heat jaggery with little water in a container and boil it until it dissolves. Strain the syrup and keep it aside.
• Add both the paste and the jaggery syrup to a non stick pan. Further add cardamom powder and little water. Bring it to boil in medium flame by continuously stirring. Then, stir in low flame for 5 more minutes as it continues to boil. 
• Finally add milk. Serve it hot .
Note-the final consistency of the Kheer should be like Dosa batter.

Garlic Rasam

   Ingredients - Serves around 4 people            

   Tomato 1 big sized
   Tamarind 1 small sized piece
   Jaggery powdered 1 big lemon size
   Sugar 1 tsp
   Curry leaves 1 string
   Broken red chillies 1
   Garlic 3-4 cloves (cut into small pieces)
   Salt to taste
   Ghee 1 tsp
   Mustard 1/4 tsp
   Jeera 1/4 tsp
   Hing (asafoetida ) pinch
   Rasam powder 1 tsp 

  Procedure

• Cook tomato in water. Cool it, remove the skin and mash it.
• Soak tamarind in hot water and extract the juice.
• Heat ghee in kadai. Add mustard, allow to splutter. Add jeera, hing, curry leaves, broken red chillies and garlic in low flame and fry a little.
• Add tamarind juice and cooked tomato. Add 2-3 cups of water, salt, sugar, jaggery and rasam powder. Boil for 3-4 minutes.
• Serve hot with rice or drink it as soup.