Mamidikaya Semiya Puliora

Ingredients
1.Vermicelli/Semiya - 1cup
2.Salt -to taste
3.Grated mango - 1/2 cup(adjust more or less depends on tangy)
4.Oil - 2tbsp
5.Mustard seeds - 1/2 tsp
6.Chana dal- 1/2 tsp
7.Peanuts - 11/2 tbsp
8.Cashew nuts - 10
9.Grated Ginger(finely chopped)  - 1tsp
10.Turmeric Powder - 1//2 tsp
11.Green chillies - 3(slit in middle)
12.Curry leaves -  1 sprig
13.Jeera - 1/2 tsp

Method
1. Boil water in a vessel.Add salt,1/2tsp oil to this.Add Semiya to the water and cook for 3-4 mts or till the vermicelli becomes soft.It should not be mushy.Drain the water and keep the Semiya aside.
2. In a pan heat oil.Add jeera,mustard seeds,peanuts,cashew nuts,Channa dal and fry in medium flame till it turns nice golden brown color.Add grated ginger,turmeric powder,green chilli,curry leaves,grated mango and salt. Fry for 3-4 minutes in medium flame.
3. Add boiled semiya to this mixture and mix well.
4. Serve with chutney.

Coconut Burfi

Ingredients
1.Grated coconut - 2cups
2.Sugar -2cups
3.Cardamom Powder - 1/2tsp
4.Ghee - 1tsp


Method
1.In a non stick vessel add coconut,sugar and mix well.cook this mixture until the mixture leaves the sides.
2.Grease the plate with ghee and transfer this mixture.Smooth this mixture with spatula and cut into desired shape.Let it cool and transfer into air tight container.