carrot samia payasam

Ingredients:

Carrot - 2 (Peeled and boiled)
Milk - 3 cups
Vermicelli - 1/2 cup
Sugar - 1 cup
Cardamom - 4 or 5
Cashew nuts - 2 tbsp
Raisins - 2 tbsp
Ghee -3tsp

Recipe:

1) Boil the carrot and puree in a mixer.
2) Heat milk (Add little water to the vessel before adding milk to prevent the milk burning at the bottom).
3) Add carrot puree and 1/2 cup sugar when milk starts to boil.
4) Reduce the heat to low medium and stir occasionally to prevent burning. Cook for 10 more minutes and remove from heat.
5) In a skillet fry Raisins with 1 tsp of ghee until the raisins fluff up. Keep aside.
6) Fry cashew nuts with 1 tsp of ghee until the nuts turns to golden brown. Keep aside.
7) Fry vermicelli with 1 tsp of ghee until golden brown. Add one and half cup of water to this and cook the vermicelli.
8) When it's half cooked add 1/2 cup of sugar and cook further.
9) There could be some water when the vermicelli is cooked and soft.
10) Add vermicelli with the water to the carrot milk.
11) Add cardamom, fried cashew nuts and raisins to this.
12) Serve chilled. (The payasam may look watery when hot, but it'll thicken when cooled down)
Note: Do not cook the payasam after adding the vermicelli to the milk to prevent from spoiling of the milk.

Radish soup

Ingrediants:

Onion -1 medium (chopped)
Red radish  - 6 (small chopped)
Potato - 1 medium (chopped into cubes)
Beans - 10 finely chopped
Olive oil - 2 tsp
Garlic powder - 1 tsp
Salt - as per taste
Pepper- as per taste

Recipe:

1) Heat olive oil in a skillet and saute onion till onions become transparent.
2) Add Radish and potato to this and saute with a pinch of salt.
3) Add 5 cups of water and 1tsp of salt to it and cook until the vegetables become tender.
4) Separate the vegetables from water and puree it.
5) Mix the puree with required amount of vegetable stack obtained from step 3 to form a creamy soup consistency.
6) Boil that with required salt, garlic powder and pepper.
7) Serve hot.