Lasun Chutney or Dry Garlic Chutney

Lasun Chutney or Dry Garlic Chutney

Ingredients:

• 10 big size garlic cloves
• 1 cup dry grated coconut
• ¼ cup+ 1 tablespoon peanut powder
• 1½ teaspoon red chilli powder
• 1 teaspoon amchoor powder or tamarind
• Salt to taste

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Ingredients for the chutney

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Method:

1. Roughly chop the garlic cloves and add it to the blender. Add pinch of salt and grind it to make a paste. Keep it aside.
2. Dry roast coconut in a pan. Make sure the flame is low-medium to avoid burning. Roast until the raw smell goes away.
3. Add roasted coconut, peanut powder, salt, red chilli powder, and amchoor powder to the garlic paste. Grind it to a coarse powder.
4. Keep it in a airtight container.

Vermicelli Kheer Or Shevayanchi Kheer

Vermicelli Kheer or Shevayanchi Kheer

Serves: 4 persons

Ingredients:

• 1 Cup Vermicelli or Sevai
• ⅓ cup + 2 tablespoon sugar
• 4 cups milk
• 2-3 cardamoms crushed into powder
• 5-6 almonds
• 5-6 raisins
• 1 teaspoon ghee/butter
• Pinch of saffron

Method:

1. soak almonds in a bowl of hot water for 30 minutes. Peel off the skin and put them aside.
2. Heat ghee in a pan and add sevai/vermicelli. Saute them for 5-7 minutes or until they are golden. Turn off the flame and put the pan aside.
3. Get another pan and add milk and sugar. Let it come to boil. Add roasted sevai to the boiling milk.
4. Turn the flame on low-medium and let it cook for about 10 minutes or until the sevai gets cooked. Add raisins and almomnds.
5. Let it simmer for another 5 minutes. Add cardamom powder and saffron to the Kheer.
6. Serve hot or cold.