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Aval Payasam

Ingredients (Serves 2)
Milk 1 litre
Aval (rice flakes) ¼ cup
Sugar 1 cup
Cardamom powder ½ tsp
Cashew nuts few
Raisins few

Method
Boil milk in a pan. Add the Aval or rice flakes into the boiling milk. Stir constantly until the quantity reduces to one-half. Add sugar and the powdered cardamom into the consistency and stir well. Add the cashew nuts (preferably roasted) and the raisins and serve it hot.

 
 
Ven Pongal
Ingredients (Serves 2)
Rice 1 cup
Moong Dal 1 cup
Water 6 cups
Green Chillies 3
Ginger ¼ inch
Ghee 2 tsp. 
Whole black pepper 2 tsp. 
Cumin seeds 1 tsp. 
Turmeric powder - a pinch
Cashew nuts 10 - 15
Curry leaves

Method
Mix 1 cup rice and 1 cup moong dal .Add 3 times water (6 cups) and steam until it is over cooked. Cut 3 green chillies and 1/4 inch ginger into fine pieces. Take 2 tsp ghee in a frying pan and add 1 tsp whole black peppers, and 1 tsp cumin seeds. When the peppers burst add chillies, ginger pieces and a pinch of turmeric powder. Add cashew nuts and remove the pan when the cashews are roasted and begin to smell. Add this to cooked dal-rice mix. Add 1/2 tsp. salt, a sprig of curry leaves and mix well. Add some ghee while serving.

 
 
Sakkarai Pongal
Ingredients
Rice 2 cups
Moong Dal 2 cups
Gram Dal 1 cup
Water 6 cups
Jaggery 2 tbsps
Cashew nuts few
Raisins few
Coconut (grated) ½ cup
Ghee 2 tbsps

Method
Take rice, moong dal, gram dal in the ratio 2:2:1. Add water and pressure cook. Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately. Add the liquid part of this juice (which will be at the top) to cooked mixture. Roast cashew nuts, raisins, grated coconut in ghee and add this to the mixture and stir well. Add some extra ghee while serving.

 
 
Avial
Ingredients
Coconut 1 finely-grated
Channa Dal 1 tsp roasted
Urad Dal 1 tsp roasted 
Asafoetida (heeng) 1/4 tsp
Green Chilies 2
Turmeric Powder 1/4 tsp
Assortment of vegetables, excluding salad and leafy vegetables and beetroot (cut and diced)

Method
Blanch the diced vegetables and set it aside for later use. Grind channa dal, urad dal, asafoetida and green chillies to a paste. Heat ghee in a separate shallow pan and add the grounded paste. Fry lightly till it emits fragrance. Add the grated coconut and sauté it over a low flame. Add the blanched vegetables and cook till done. Add salt to taste. Serve hot. 

 
 
Sweet Pongal
Ingredients
Basmati Rice 2 cups
Milk 1/4 litre
Arhar Dal 1-1/2 cup 
Jaggery 50 gm
Cashew Nuts or fried Raisins 12-15 pieces roasted
Almonds 12-15 pieces
Cardamom (dried and grounded) 1/2 tsp 
Ghee 1 tsp
Edible Camphor dissolved in milk 1 pinch

Method
Clean and wash thoroughly the rice and dal. In a deep pan, boil the milk. Add rice and dal and turn it on low flame. Stir in the jaggery until it dissolves. When the rice and dal are cooked, add raisins and nuts, grounded cardamom and edible camphor keep while stirring continuously. Pour ghee before taking off the fire. Serve it hot or cold as desired.
 
Puli Pongal
Ingredients
Raw Rice 2 cups
Curry leaves a sprig
Asafoetida a pinch
Red Chillies 3
Mustard Oil 4 or 5 teaspoons
Urad Dal 1 teaspoon
Channa Dal 1 teaspoon
Salt to taste
Water 1 to 2 glass
Tamarind a small lime size

Method
Soak rice for an hour, half dry in a towel and grind it (one by two) in mixie. Heat oil in a pan, add mustard, after sizzling add red chillies, curry leaves, asafoetida, channa dal, urad dal and salt. Mix the tamarind with water a little concentrated. Add it to the pan and add ground rice and fry. Add more water, mix and close with lid in sim. Open then and there to cup if the rice is cooked, and add water accordingly. The bottom will become dark brown and crisp. Remove from fire and serve with pickle or hot chutney.