Ingredients:

• Samai/chamai                                       : 1 cup
• Cooked tur dal                                      : 1/2 cup
• Tamarind paste                                     : 1 tsp
• Turmeric pdr                                         : 1/8 tsp
• Sambhar powder                                   : 1 tsp heapful
• Veggies( carrot, beans, peas& potato)  : 2 cups diced
• Pearl onion(sambhar onion)                  : 5 nos
• Tomato                                                  : 1 medium
• Ghee                                                      : 1 tbsp
• Cumin seeds                                          : 1/2 tsp
• Asafoetide pdr                                       : 1/8 tsp
• Salt to taste
• Broken red chillies                                 : 2nos
• water as required
• Curry leaves & coriander leaves

Method: 

• Wash and cook Chamai in a pressure cooker adding 4 cups of water, for 4 whistles and keep aside.
• Dice all the veggies and keep aside.
• Heat ghee in a kadai fry cumin seeds, broken red chillies and curry leaves. Then add the diced tomato, pearl onions and saute for 2 mins.  Then add diced veggies, turmeric pdr and  2 cups of water, salt, close with a lid and cook till the veggies become tender. 
• Then add the tamarind paste to this, mix well.  Boil it for 2 mins and add cooked dal, asafoetide pdr and sambhar  pdr to this mix well and finally add the cooked chamai to this. mix well.  At this stage add one more cup of water and let it cook for 3 more minutes. Check the salt.
•  Let the cooked chamai blend with the dal veggie  mixture and  switch it off adding one more spoon of ghee.   The sambhar sadham is ready! Transfer it to the serving bowl and garnish with coriander leaves.  Serve it hot with pappad, pickle or any desired side dish! 

• The consistency of sambhar sadham is thick semi solid. Should not be too watery or too dry. So add water according to that. 
• For saving more time you can cook the veggies in cooker also. 

Ingredients:

• Broker rice (matta)           : one handfu
• Milk                                  : 1 Litre
• Sugar                                : 3/4 cup
• Water                                : 1/2 cup

Method:

• Soak the rice for 20 mins, wash it and drain well.
• In a big pressure cooker add rice, water, milk and sugar and cook for 30 mins in low flame.
• After 30 mins switch off the stove and cool it. After cooling open the cooker and transfer the payasam in a serving bowl.  Tasty pal payasam is ready to serve!!

Ingredients:

• Chicken                         : 1/4 kg
• Cabbage shredded         : 1 cup
• Carrot shredded             : 1/2 cup
• Spring onion                  : 1 stalk, chopped
• Ginger grated                 : 1 tsp
• Garlic minced                : 1 tsp
• Soya sauce                     : 1tbsp
• Pepper                            : 1/2 tsp
• Oyster sauce                   : 1 tsp
• Corn starch                     : 1 tbsp
• Vegetable oil for frying
• Spring roll wrappers   

Method:

• Wash and mince chicken. Mix it with pepper, one tsp of corn starch and soya sauce, marinate for 10 mins.
•  Heat one tsp of oil in a kadai, when it is hot add the marinated chicken. Stir fry it till until browned, remove and keep aside.
• Clean the kadai,  add 1 tsp of oil, heat it add chopped green onion, grated ginger & gralic. Fry  for  30 secs, add the shredded cabbage and carrot. Stir fry it for 2 mins till the carrots become soft.
• Add the cooked chicken and oyster sauce and mix well.
• Spread it for cooling, sometimes some liquid will come out, drain it.
• Defrost the pastry sheets, slowly separate the sheets. 
• Mix one tsp of corn starch with little water. (This can be used for sealing the edges of spring rolls)
• Place the sheet on a dry area, place one tbsp of the filling on the bottom corner.  Fold both sides tightly and roll it,  smear the cornstarch paste on the edges and close it. 

• Repeat the process with the remaining filling and cover it with a cling wrap preventing from drying out.
• Heat oil in a kadai and fry the spring rolls until evenly browned.  Place it over kitchen tissues to drain excess oil.
• Serve it  warm with tomato sauce. 

• For veg version of spring rolls just remove the chicken ingredient and all other process same.