Payasam

1 cup sago
2 cup water
½ cup vermicelli
1½ cup milk
1 cup sugar
3 tbsp ghee
3 cardamom pods
cashew nuts
raisins

1. Soak the sago in water for an hour. Boil it with water.
2. Stir constantly to prevent it from sticking to the bottom of the pan, until it becomes translucent.
3. Lower the heat and leave it for 15 minutes. Stir occasionally.
4. Heat the ghee in a pan. Fry the cashew nuts & cardamom pods in it.
5. Put vermicelli and fry until it becomes golden brown.
6. Add this to the Boiling sago. Then put sugar, milk & raisins.
7. Stir for few minutes until the sugar gets dissolves.
8. Ready to serve.

Paneer Tikka

• 200g fresh paneer cut into thick cubes
• 50g capsicum, thick chunks
• 50g big onions, quartered
• 50g tomato, quartered

Marinade:

• 100g yogurt
• 10g chilli powder
• 10g fish masala
• 50g salt

1. Marinate paneer, capsicum andonion for at least 3-4 hours
2. To grill pierce the paneer, tomato, capsicum and onion through a tandoor skewer
3. Toaste until lightly browned
4. Serve with lime wedges.