Cook for 2-3 minutes. Garnish with chopped cashewnuts, almonds and pistachios.

RELATED RECIPES Instant Payasam Saboodhana Vada Moong Dal Payasam Pal payasam Potato Payasam Ingredients: 1 cup - saboodhana 1/2 litre - milk 1 cup - sugar 1 tbsp - milkmaid For Garnishing: 2 tbsp - finely chopped cashewnuts, almonds and pistachios (less)

Add the other ingredients and make thin vadas of the mixture and deep fry in oil. Serve hot with tomato sauce or chutney.

RELATED RECIPES Fenugreek leaves vada Poha Vada Saboodhana Payasam Vada Curry Peas Vada Ingredients: 1 cup - saboodhana 2 - potato 1 tsp - finely chopped green chillies 1 tsp - ginger-garlic paste 1/2 cup - finely chopped onion salt to taste oil to fry (less)

In a vessel heat the jaggery with little water. Filter the heated jaggery and bring it to boil.

Smash the boiled dal and add it to boiling jaggery. After mixing it well add milk.

After 2 minutes remove from heat. Fry the cashewnut and dry grapes in ghee and add it to the above dal & jaggery mixture and mix it well.

Finally add the cardamom powder. Delicious payasam is ready to serve.

RELATED RECIPES Prawn vindaloo Goan Vindaloo Chicken biryani with dalcha Vegetable arhar dal Gujarati Osaman Dal Ingredients: 1 cup - moong dal (Paasi Paruppu) 1 cup - jaggery 1 cup - milk Water as required 1 tbsp - ghee 2 or 3 - cardamom 10-12 - cashewnut 10 - dry grapes 1 tbsp - coconut (grated) (less)

) In a large saucepan, melt butter over low heat. Add the marshmallows and continue to stir until the marshmallows have completely melted.

Remove from heat. Stir in the rice crispies coating them well with the melted marshmallow mixture.

With buttered hands, make golf size balls & cool to room temp before serving. If you want squares or diamond shaped treats, using buttered hands (or buttered spatula) press the mixture evenly into a 15 x 10 x 2 inch pan, ensuring its been sprayed/greased or lined with butter paper.

Cut into squares or diamonds when the mixture cools. RELATED RECIPES Crispy Treats Crispy fresh green gram Vanilla Crisps Crispy Chicken Nuggets Crispy Corn Ingredients: 1/4 cup - butter 1 (10 oz.

, about 40) packet - regular marshmallows or 3 cups miniature marshmallows 6 cups - rice crispies cereal (less)

Mix it well. Pour the mixture on to a butter paper covered tray and tap the tray thoroughly to take out the air bubbles and cut it in square shape pieces.

It`s ready to eat. These are very yummy and also very healthy.

RELATED RECIPES Crispy Treats Crispy fresh green gram Crispy Chicken Nuggets Crispy Corn Crispy Rice Vada Ingredients: 400 g - extra dark fine chocolate 100 g - cornflakes or any delicious whole grain cereal of your choice (less)

Mix it well. Pour the mixture on to a butter paper covered tray and tap the tray thoroughly to take out the air bubbles and cut it in square shape pieces.

It`s ready to eat. These are very yummy and also very healthy.

RELATED RECIPES Crispy Vermicelli Pakoras Honey rice crispy snack Crispy Treats Crispy fresh green gram Crispy Chicken Nuggets Ingredients: 400 g - extra dark fine chocolate 100 g - cornflakes or any delicious whole grain cereal of your choice (less)

Makes 10 parathas. For the dough 1 teacup whole wheat flour 1/4 teaspoon salt 1 teaspoon oil 3 teaspoons melted butter or oil (for cooking) For the spinach corn stuffing 4 teacups finely chopped spinach 1/2 teacup cooked corn 2 onions , chopped 2 green chillies , chopped 2 teaspoons oil salt to taste Method 1.

For the dough, mix all the ingredients and add enough water to make a soft dough. 2.

Divide the dough into 10 portions and roll out each portion into very thin 150 mm. diameter rounds.

3. For the spinach corn stuffing, heat the oil and fry the onions for 1/2 minute.

Add the green chillies and fry again for a few seconds. 4.

Add the spinach and cook for 2 minutes. Drain the water, if any.

5. Add the corn and salt.

6. To proceed, cook each roti on a tawa (griddle) very lightly for a few seconds.

7. Put a portion of the stuffing in each paratha and fold into a semi-circle.

Arrange on a greased baking tray. 8.

Brush the parathas lightly with butter or oil and bake in a hot oven at 200 degree C (400 degree F) until light pink in colour (about 5 minutes). Alternatively, cook on a tawa (griddle) on both sides and brush lightly with butter or oil.

Serve hot. Tips Goodness Guide : Did you know that refining cereals can drastically alter the content and proportions of protein, vitamins and minerals? Whole cereals are rich in zinc as well as iron and thus help prevent hair loss.

Nutritive values Per Serving : : Protein Cho Fat 2.7 g 11.

9 g 3 g (less)