Pesara Nooka Halwa

Ingredients:

Rice 1/2 cup
Whole Green Gram 1/2 cup
Ghee 1 tbsp
Jaggery (grated) 3 cups
Cashews 5

Method of preparation:

Coarsely grind rice and green gram seperately using a spice blender and mix both rawa together.
Heat ghee in a pan, add cashews and fry until golden brown.
Remove the cashews onto a bowl.
Then add prepared rawa in the same pan.
Fry on medium flame for a minute and remove from heat.

Bring to boil a cup of water and add grated jaggery.
Cook the jaggery mixture for a minute or until the syrup thickens a little.
Stir in fried rawa and cook covered on low flame until halwa comes together.
Grease a small box with ghee and pour the above prepared halwa.
Garnish with fried cashews and serve hot or cold.

Notes: Make sure the halwa is cooked properly before removing from heat.

Nimmakaya Pindi

Ingredients:

Lemons / Limes 3 - 4
Raw Rice 1 cup
Green Chiles 4
Turmeric Powder 1 tsp
Salt to taste
Oil 1 tsp

Talimpu:

Chana Dal 1/2 tsp
Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 5
Curry Leaves 5
Oil 1 tbsp

Method of preparation:

Coarsely grind the rice in a spice blender or use rice rawa if exists.
Squeeze the juice out of the lemons into a bowl and dissolve sufficient salt in to the juice.
Remove stems, wash and slit the green chiles.

Using an electric rice cooker, cook ground rice, tsp of oil, salt in 1 1/2 - 2 cups of water until fluffy.
Alternatively, use a heavy bottomed vessel to cook the rice rawa and make sure to stir the ingredients frequently to not burn them.
Remove the cooked rice rawa onto a wide plate or mixing bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When dal changes color, add green chiles and turmeric powder.
Remove from heat and add to cooked rice rawa.
Pour the salted lemon juice and stir thoroughly without forming any lumps until everything is properly mixed.
Adjust the seasonings if necessary and serve with pickle and yogurt.

Notes: This lemon upma should be consumed within half a day of preparation.