Stir in between to ensure even frying. Mix with ghee.

Add 1/2 cup of milk, microwave in medium for 3 minutes. By the time it ends, all the milk would have been absorbed by aval.

Add 1/2 more cup to the aval and again cook in microwave medium for 3 minutes. By now the aval would have got cooked.

Add powdered jaggery, cardamom and mix well. The jagerry will get dissolved in that heat itself.

Add more milk to get the desired consistency and just heat for 1 minute in microwave medium. Let it stand for a minute and stir well.

In another microwavable glass bowl, coat the broken cashews with ghee and microwave in high till golden brown (takes a minute). Mix it with the payasam.

Tip: If you want to make it super fast,you can just coarsely grind the poha after frying and make,will be done in no time! Recipe courtesy: Rak`s Kitchen Click here for more Tamil New Year Recipes RELATED RECIPES Elaneer payasam Pasi paruppu payasam Microwave beetroot halwa Vegetable aval upma Microwave corn flour halwa Ingredients: 1/2 cup - aval/rice flakes/poha 1/4 cup + 2 tbsp - jaggery (adjust as per your taste) 1 cup - milk cardamom powder, a pinch cashews, raisins as per your taste 1 tsp - ghee (less)

Keep this mixture aside for 10 minutes Heat the pan, pour the oil and add the mustard seeds. When the mustard seeds begins to sputter add the Urad dal, curry leaves and fry for a while.

Now add the finely chopped vegetables and mix well. Also add turmeric powder.

Keep it in simmer and fry the vegetables. Once the vegetables are completely cooked, add the Aval Mixture and mix well with the vegetables.

Taste the upma. Add salt if required.

Add the coriander leaves and switch off the flame. Recipe & image courtesy: www.

subbuskitchen.com RELATED RECIPES Vegetable makhanwala Soya chunks vegetable curry Vegetable avial Bread cutlet Cheesy, crunchy vegetable pie Ingredients: 1 cup - aval (Rice flakes) 1 - Potato 1 - Carrot 1 - Lemon 1 tsp - Salt 1 tsp - Sugar Turmeric powder, a pinch Coriander leaves 2 tsp - Cooking Oil For seasoning: 1 tsp - Cooking Oil 1 tsp - Mustard Seeds Curry leaves few 1 tsp - urad dal (less)

Then add the tamarind pulp, salt, turmeric powder, curry leaves and jaggery and let it boil till raw smell is gone. In the mean time, grind the coconut, green chillies and mustard seeds (2 tbsp) with water to make a smooth paste.

Once the okra is fully cooked in the tamarind pulp, add the ground paste and cook for 5-6 mins. Do not add excess water at any point during the cooking as the pachadi should not be too watery.

Then heat some oil, add the fenugreek seeds and the leftover mustard seeds. Allow to splutter and add to pachadi.

Garnish with finely chopped cilantro. RELATED RECIPES Mangai Pachadi Plantain stem pachadi Pulikachal Peerkankai Pachadi Pavakka Pachadi Ingredients: 200g - okra/bhindi Tamarind, lime sized (made into pulp as in the case of rasam) 4 tbsp - coconut 5-6 - green chillies 3 tsp - mustard seeds 2 tbsp - oil Salt, as required Turmeric powder, a pinch 2-3 tsp - jaggery 1/2 tsp fenugreek seeds Curry leaves, a few Cilantro, a few sprigs (less)

Wash poha or aval(flaked rice) and soak it for 2 minute, drain the water. Put aval (poha) into kadai and salt.

Keep in stove for 5 minute. Serve Poha Upma hot.

You can eat along with bannana. Note: You can cook Poha Upma just for change which can be cooked within 10 minutes.

Instead of idli,dosa or chappati u can cook aval upma. RELATED RECIPES Corn polenta upma Poha moong vada Vegetable aval upma Easy kulfi Easy Matka Pista Malai Kulfi Ingredients: poha - 1 cup mustard - 2 tsp urad dal - 3 tsp onions - 1 medium sized green chilli - 3 curry leaves - 2 oil - 3 tsp salt to taste (less)

Meanwhile heat oil in a pan. In a bowl add ground paste of moong dal; to it add aval/ poha, green chillies, palak, coriander, sugar, lemon juice, salt.

Mix all the ingredients well, don`t add water. The moisture in moong dal, and poha is good enough for mixing.

Make small balls out of it, flatten the balls, and fry the vadas in oil. Enjoy the super crispy vadas with chilli sauce.

Recipe courtesy: Pachanti RELATED RECIPES Oats vada frankie Horsegram vada Instant mango pickle with moong dal Fish in roasted moong dal gravy Vada pav Ingredients: 1 cup - poha/aval 1/2 cup - moong dal 1 cup - palak/spinach, finely chopped 2-3 - green chilles (finely chopped) 2 tbsp - coriander leaves (finely chopped) 1 tsp - sugar 2 tsp - lmon juice Salt to taste (less)

Pressure cook them with rest of the ingredient and water for 3 whistles. Do the seasoning and add it to the mixture.

Serve with hot rice or rotis. Note: Make sure you add the right amount of water.

About 1.5 to 2 cups should be sufficient.

Courtesy: http://spicesetc.blogspot.

com/ RELATED RECIPES Vegetable aval upma Vegetable makhanwala Soya chunks vegetable curry Vegetable avial Bread cutlet Ingredients: 1 small - chayote squash (Chow Chow) 10 - beans 1 - carrot 1/4 cup - peas 1/4 cup - moong dal 1.5 tsp - sambar powder Turmeric powder, a pinch Asafoetida, a pinchv Salt Seasoning: 1 tsp - coconut oil 1/4 tsp - cumin 1/4 tsp - mustard seeds 1 sprig - curry leaves (less)

Add salt to taste. Add two cups of water enough to cover the vegetables.

Mix well and cover with plate. When the water is drained and the vegetables are well cooked set aside.

Now blend cilantro leaves, green chillies and grated coconut and add to the vegetables. Mix well and serve.

RELATED RECIPES Vegetable aval upma Vegetable makhanwala Raw banana kofta curry Soya chunks vegetable curry Kadala curry with puttu Ingredients: 1 cup Carrots, 1 cup Cabbage, 1 cup Beans (all finely chopped) 1 cup Corn and Peas 1/2 cup Moong Dal, A tsp of Urad Dal Mustard 3-4 Green Chillies 1/2 cup grated Coconut 1-2 tablespoon Oil A pinch of Turmeric powder, Salt to taste, a sprig of Cilantro leaves (less)

Add coconut milk. Stir and simmer for few minutes.

Switch off the flame and allow mixture to cool Mix in the elaneer water and pulp mixture, and chill. Serve chilled, garnished with fried raisins and cashews.

Note: The dish tastes great even without the optional flavours, as you simply get yummy Elaneer flavour. Recipe courtesy: Chitra Amma's Kitchen RELATED RECIPES Microwave aval payasam Pasi paruppu payasam Semiya payasam Mambazha payasam (Mango kheer) Microwave Vermicelli Payasam Ingredients: 2 cups - full cream milk 1/2 cup - thick coconut milk 1.

5 tbsp - condensed milk Elaneer (tender coconut) with flesh puree in a mixer Optional flavourings and garnish 1/2 tsp - cardamom powder Saffron, a few strands A few raisins and cashews fried in ghee (less)

Add coconut milk. Stir and simmer for few minutes.

Switch off the flame and allow mixture to cool Mix in the elaneer water and pulp mixture, and chill. Serve chilled, garnished with fried raisins and cashews.

Note: The dish tastes great even without the optional flavours, as you simply get yummy Elaneer flavour. Recipe courtesy: Chitra Amma's Kitchen RELATED RECIPES Microwave aval payasam Pasi paruppu payasam Semiya payasam Mambazha payasam (Mango kheer) Microwave Vermicelli Payasam Ingredients: 2 cups - full cream milk 1/2 cup - thick coconut milk 1.

5 tbsp - condensed milk Elaneer (tender coconut) with flesh puree in a mixer Optional flavourings and garnish 1/2 tsp - cardamom powder Saffron, a few strands A few raisins and cashews fried in ghee (less)

Then add grated ginger, garlic and chilli flakes when it turns very slight brown. Add the capsicums and saute, do not over cook it.

Add the boiled rice and salt. Mix until everything blends well.

Garnish with coriander and serve hot with raita or gravy. Dishes from My Kitchen RELATED RECIPES Paneer fried rice Microwave aval payasam Zesty mango rice Saffron pulao with raw mango Instant Rice Kheer Ingredients: 1 cup - basmati rice, cooked Red, yellow, green and orange capsicum - each 1/2 chopped in cubes 2 pods - garlic (grate it in grater) 1/2 inch - ginger, grated 2 tsp - cumin 1 tsp - red chilli flakes or chilli powder Coriander for garnishing Oil and salt (less)