Javarasi Payasam

Ingredients:

1/2 cup javarasi (sago)
1/2 cup roasted semiya (vermicelli)
1 cup sugar
1/2 cup coconut milk
2 cup milk
a handful of raisins/cashews/pista
1 cardamon
2 spoons of ghee

Preparation:

Bring sufficient water to boil and add javarasi. Once it becomes transparent, it means its cooked. Then add semiya and cook. If un-roasted semiya, then roast it lighlty till golden brown in ghee.
Next add milk. Bring milk to boil and simmer. Add sugar, coconut milk and cardamon.
Seperately in a tawa, add ghee and roast the raisins/cashews/pista. Add these to the payasam and simmer for 1 minute again. Tasty Payasam ready.

Pumpkin Soup

Ingredients
1/2 pumpkin
1 carrot
1/2 onion
1/2 tomato
Salt to taste
Pepper to taste

Method

Pressure cook or boil all the ingredients together with water
Mash them all together in a blender and serve it warm

Pancakes

Ingredients:
2 cups plain flour
1.5 or 2 cups milk
2 eggs
2 tablespoon sugar
3 teaspoon baking soda
60g melted and cooled butter or ghee
some more butter or ghee for cooking

Serves: about 8 pancakes

Procedure:
Mix the four and sugar together in a vessel
In a bowl, mix the milk, eggs, baking soda and melted butter or ghee
Make a well in the flour. Gradually add the milk mixture to the well in flour and keep mixing to form a smooth batter
Keep aside the batter for about 10 mins

In a pan, add some butter or ghee and spread it nicely
Keep the flame in low heat
Pour the batter to the pan in small circles.
When bubbles start to appear on top, toss the pancake and cook the other side
Pancakes ready!
Serve hot. Can also be served with golden syrup or coconul milk + sugar