Hi everybody!
Hope you all had a wonderful start of the New Year!
I'm back to blogging after the holidays.
This is the menu i made for the new year.

Herez the Menu Card

Soan Papdi, Chips and pickle are store bought.

Semia Payasam:

  • Vermicelli - 3/4 cup
  • Milk - 5 cups
  • Sugar - 3/4 cup
  • Cashews - few
  • Raisins - few
  • Cardamom powder - 1 tsp
  • Pachai karpooram (camphor) - a pinch
  • Ghee - 1 tbsp

How to make it:

Heat ghee in a small pan, add the cashews and fry until golden brown. Switch off the flame and add the raisins to it. Take out and keep it aside. In the remaining ghee add the vermicelli and fry until it becomes light brown. Take 4 cups milk in a pan and bring it to a boil. Add the fried vermicelli, sugar, cardamom powder and cook for about 10 minutes until the vermicelli is done. Add the pachai karpooram, fried cashews and raisins. Garnish with a pinch of saffron.

Vegetable stew

  • Chopped Carrots, Cauliflower, Potato and Peas - 2 cups
  • Onion - 1 chopped
  • Tomato - 1 small
  • Coconut Milk - 1 1/2 cups
  • Green chillies - 4
  • Mustard seeds - 1 tsp
  • Cashews - few
  • Rice flour - 1 tbsp
  • Curry leaves - few
  • Ghee - 1 tsp
  • Oil - 1 tsp
  • Salt - as required

How to make it:

Shred coconut, grind with little water. Squeeze out the thick milk and keep aside. Grind again by adding more water. Take the second coconut milk and keep it separately. Heat oil and ghee in a pan, Add the mustard seeds and when it splutters add the green chillies. Add the onions and fry until light brown. Add the vegetables and fry for sometime. Add the tomatoes, light coconut milk and salt and cook covered until the vegetables are done. Mix the rice flour with the thick coconut milk, add it to the vegetables and cook until it thickens. Add the cashews and garnish with curry leaves.

Mysore milagu rasam

  • Pepper - 1 tbsp
  • Jeera - 1 tsp
  • Urad dhal - 1 tsp
  • Channa dhal - 1 tsp
  • Red chillies - 2
  • Coconut - 1 tbsp shredded
  • Tamarind pulp - 1/2 cup
  • Tomato - 1
  • Turmeric powder - 1/2 tsp
  • Asafoetida powder - 1/2 tsp
  • Cooked toor dhal - 3/4 cup
  • Water - 1 1/2 cup
  • Salt - as required
  • Sugar - 1/2 tsp
  • Curry leaves - few
  • Corriander leaves - few
  • Oil - 1 tsp
How to make it:

Heat oil in a pan, add the red chillies, Pepper, Jeera, Urad dhal, channa dhal and curry leaves. Fry for a while until light brown. Once cooled, add coconut and grind into a paste. Add tomato with tamarind pulp, add more water, turmeric powder, Asafoetida powder, salt and sugar and let it boil until tomatoes are cooked. Now add the ground paste and let it boil for 5 more minutes. With a whisk, mash the cooked dhal and add it to the rasam. Garnish with corriander leaves.

10 Responses
  1. Wish You a Very Happy New Year! Such a yummy New Year Feast, everything looks delicious :)

  2. happy New year to u. Mm... comfort platter, perfect feast on new year day... shall i come for lunch...

  3. Uj Says:

    Wow.. thats an elaborate menu. Looks yummy :)

  4. Finla Says:

    You call this simple, if i make this i will call it a excelent party food.
    Wishing you and your loved ones a very Happy 2009.

  5. ur new year was lovely..thank you anu...hv tagged u for breadline check my blog

  6. thatz a great feast Anu. Loved the thali

  7. Uma Says:

    wow, a mouth-watering thali! I can tell you had a wonderful new year feast! Added you to my blogroll! :)

  8. FH Says:

    I just left a comment on the wrong post! :D

    Mysore Rasam looks yummy, will try. Happy new year to you Anu.

  9. Loved the thali.Such a yummy New Year Feast, everything looks delicious Anu:)

  10. vidhas Says:

    Wow!! Anu nice treat on new year. Your family memebers could have enjoed a lot. Everything is delicious.