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)

After it is done, mash well and add powdered jaggery to this. Boil on a low flame for 2 minutes and add milk/water as per the need to adjust the consistency.

Fry cashews in ghee and add it to the payasam and enjoy hot! Note: You can cook fully in milk,instead water for more rich taste. You can add raisins for enhancing the taste if you like.

Recipe courtesy: Rak`s Kitchen RELATED RECIPES Elaneer payasam Microwave aval payasam Mundiri Paruppu Nokkal Paruppu Puttu Kadalai paruppu sundal Ingredients: 1/2 cup - pasi paruppu/moong dal, heaped 1/4 cup - jaggery (adjust as per taste) 1/2 cup - milk Water, as needed 1 tsp - ghee 1 - cardamom, powdered 4-6 - cashews, broken into pieces (less)

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)

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)

Now heat a pan with oil and add sliced onion, and saute for a minute then add, cabbage, carrots to it. Increase the flame and cook for about 2 minutes.

Add capsicum, cooked noodles to it and give a quick stir. Then add soy sauce, pepper powder, vinegar, chilli sauce, and saute well so that the sauces and powder coat the noodles well.

Finally, add the spring onions. Serve hot.

Recipe courtesy: Pachanti RELATED RECIPES Muli paneer paratha Carrot halwa Elaneer payasam Mango chamandi Inji tengai thair pachadi Ingredients: 125g - noodles 4 tbsp - oil 1 - onion (sliced) 2 tbsp - cabbage (cut in to very thin strips/julienne) 2 tbsp - carrot, julienned 2 tbsp - capsicum, julienned 3/4 tbsp - soy sauce 1/4 tsp - white pepper powder 1 tsp - vinegar 1 tsp - chili sauce 1/2 stalk - spring onion (finely cut) (less)

Sqeeze the brinjal pieces and coat them with masala mix. Keep aside for 15 min.

Arrange the brinjal pieces on a microsafe plate; sprinkle oil over the pieces, cook under microhigh for 1&1/2 min to 2 min. Turn them high for another 1&1/2 min to 2 min.

Check and if necessary cook for another min; remove. Allow standing time and serve as side dish/starter.

Cook them in batches, without overlapping the pieces on a plate. RELATED RECIPES Roasted Eggplant Chutney Microwave aval payasam Microwave beetroot halwa Bharleli wangi Brinjal curry Ingredients: 6 - round, tender medium size brinjal Salt 1 tbsp - oil 1 tsp - red chilli powder 1/2 tsp - coriander powder 1/2 tsp - ginger garlic paste 1&1/2 tbsp - cornflour 1 tbsp - coriander leaves, very finely chopped Garam masala, a pinch Turmeric powder, a pinch (less)

Heat oil, season with mustard, fenugreek , asafetida and curry leaves. Add onion and chopped green chillies and fry till onion is light brown.

Add turmeric, mango pieces and 1-1 cup water. Cook till mango is soft.

Add dal, salt, sugar if using and more water, if needed. Simmer for few minutes.

Serve Garnished with coriander leaves. Serves 4-6 RELATED RECIPES Thotakoora Pesarapappu Koora Tindli fry Mambazha payasam (Mango kheer) Menthi koora pappu Pappu (Uppu) Chekkalu Ingredients: Red gram (Tuvar) dal - 1 cup Raw mango pieces - 1 cup Oil - 2 Tbsp Mustard - 1 tsp Fenugreek - tsp Asafetida - little Curry leaves - few Green chillies - 8-10 or to taste Onion - cup, chopped Turmeric powder - tsp Salt - to taste Sugar - 1 tsp, optional Coriander leaves - 1 cup, chopped (less)

Pour down 1 cup of hot water on the jaggery and let it sit for at least 40 minutes. This is to help the jaggery get soft making it easier to break it down easily.

If you are using grated jaggery, then a few minutes in water should do to make it come together like a syrup. Meanwhile, in a skillet dry roast the rice flour until aromatic - about a minute or so.

Do it in low heat - don`t burn the flour. Set aside to cool it down.

In the same skillet, dry toast the sesame seeds - less than 30 seconds or so. Set aside.

Add 1/2 tsp ghee, and the coconut pieces and give it a stir until the raw smell of the coconut is replaced by toasted coconut - about 30-50 sec. Set aside.

Now using a strainer, strain the jaggery water mixture. It will remove all big pieces and debris if any.

Warm this jaggery syrup in the same skillet. Add cardamom powder.

Give it one quick stir and take off the stove. This is only to warm it a bit.

Add all the dry ingredients together along with coconut. Now slowly spoon by spoon add the jaggery syrup to form one tight dough.

Too much liquid will spoil the recipe. Sometimes depending on the quality of the flour, you may require the full jaggery syrup or just half of it.

So take care of the liquid addition. Set aside for at least 30 min.

This enables the flour to absorb all the flavours. Place a damp cloth/paper towel.

Take a small piece of the dough and using a greased palm, roll it out into small balls. These are usually a little bigger than Uppu seedai.

Drop few at a time in oil and deep fry. Lots of bubbles will appear in the beginning Slowly move it around to prevent it from sticking to one another.

Fry to deep brown. A few cracks here and there on the surface of these Seedai`s are perfectly normal.

Just make sure that they don`t come apart - then something is surely wrong! Make sure the oil is med-high hot - too hot, the outer will blacken faster but the inside wont get done. Drain in paper towels to remove excess oil.

For more Gokulashtami recipes click here RELATED RECIPES Sukku Vellam Vellai Paniyaram Seedai Thattai Seedai Vella Payasam Ingredients: 1 cup sifted rice flour 2 tsp urad dal flour/ullathamaavu 1 tbsp freshly grated coconut (or if you can, cut small thinly chopped coconut pieces) 1 cup jaggery A pinch of cardamom powder 1/4 tsp white sesame seeds (less)

Pour down 1 cup of hot water on the jaggery and let it sit for at least 40 minutes. This is to help the jaggery get soft making it easier to break it down easily.

If you are using grated jaggery, then a few minutes in water should do to make it come together like a syrup. Meanwhile, in a skillet dry roast the rice flour until aromatic - about a minute or so.

Do it in low heat - don`t burn the flour. Set aside to cool it down.

In the same skillet, dry toast the sesame seeds - less than 30 seconds or so. Set aside.

Add 1/2 tsp ghee, and the coconut pieces and give it a stir until the raw smell of the coconut is replaced by toasted coconut - about 30-50 sec. Set aside.

Now using a strainer, strain the jaggery water mixture. It will remove all big pieces and debris if any.

Warm this jaggery syrup in the same skillet. Add cardamom powder.

Give it one quick stir and take off the stove. This is only to warm it a bit.

Add all the dry ingredients together along with coconut. Now slowly spoon by spoon add the jaggery syrup to form one tight dough.

Too much liquid will spoil the recipe. Sometimes depending on the quality of the flour, you may require the full jaggery syrup or just half of it.

So take care of the liquid addition. Set aside for at least 30 min.

This enables the flour to absorb all the flavours. Place a damp cloth/paper towel.

Take a small piece of the dough and using a greased palm, roll it out into small balls. These are usually a little bigger than Uppu seedai.

Drop few at a time in oil and deep fry. Lots of bubbles will appear in the beginning Slowly move it around to prevent it from sticking to one another.

Fry to deep brown. A few cracks here and there on the surface of these Seedai`s are perfectly normal.

Just make sure that they don`t come apart - then something is surely wrong! Make sure the oil is med-high hot - too hot, the outer will blacken faster but the inside wont get done. Drain in paper towels to remove excess oil.

For more Gokulashtami recipes click here RELATED RECIPES Sukku Vellam Vellai Paniyaram Seedai Thattai Seedai Vella Payasam Ingredients: 1 cup sifted rice flour 2 tsp urad dal flour/ullathamaavu 1 tbsp freshly grated coconut (or if you can, cut small thinly chopped coconut pieces) 1 cup jaggery A pinch of cardamom powder 1/4 tsp white sesame seeds (less)