AFVOA Newletters of Year 2003

Page 164 of 170 88. During Pongal, it would be normal to make pongal, and hence, we felt that it may be better to include recipes that are cooked less often. 89. Aval Payasam Ingredients (Serves 2) Milk 1 litre Aval (rice flakes) 1/4 cup Sugar 1 cup Cardamom powder 1/2 tsp Cashew nuts few Raisins few Method- 90. 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. 91. Murukku Ingredients (Serves as snack) Raw rice 4 cups White gram half cup White sesame seeds 25 gm Cumin seeds 25 gm Asafoetida powder 2 tablespoons Butter 100 gm Salt to taste Oil for frying Method-- 92. Wash and clean the rice. Allow it to dry. When it gets dried completely, grind to make it powdery. Fry the gram. Grind it in the same way and keep it aside. Mix the powdered rice, powdered gram, white sesame seeds, cumin seeds, asafoetida powder, butter and salt together. Take a little of this mixture and add water to make a dough-like consistency. Now twist and roll this dough to make Jalebi-like circular shapes of the Murukku (chakkli). Heat the oil in a pan. Test how hot it is by dropping a pinch of dough into it. If the drop springs to the top with bubbles all around it, then the oil is just ready to fry the Murukku. Deep-fry the Murukku gently into the hot oil and fry golden {Source: http://123pongal. dgreetings. com/pongal/recipes/index. html } Ahhh, the Chinese mind.… Chinese walks into a bank in New York City and asks for the loan officer. He tells the loan officer that he is going to Taiwan on business for two weeks and needs to borrow $5,000. The bank officer tells him that the bank will need some form of security for the loan,