Showing newest posts with label Vermecelli. Show older posts
Showing newest posts with label Vermecelli. Show older posts

14.2.11

Vermicelli Fudge / Semiya Fudge - Valentine's Day Special






Vermicelli Fudge:

Ramzaan Halwa. Semiya Halwa.

Ingredients:

Extra fine vermicelli 1 cup
Condensed milk 1/4 cup
Milk 2 cups
Cardamom powder 1/4spoon
Saffron powder 1 pinch
Salt 1 pinch
Sugar syrup 1/2 cup
Ghee/melted butter - 1/4 cup.

Method:

In a wide wok, heat few spoons of ghee. Add the sugar syrup, cardamom and saffron. Now add the vermicelli and 2 cups of milk...cover and cook.

Once all the milk is sucked up and vermicelli is done to tender. Add the condensed milk and ghee. Let this throw up into ball...leaving the pan.

Spread them on a greased plate. Cut into desired shapes.

Serve chilled. Enjoy:)

9.12.10

Semiya Biriyani / Vermicelli Pilaf - Grandma's Recipe





Masala Semiya Bath:

Ingredients:

Roasted Vermicelli 1 cup
Chilies 3 sliced
Onion 1 sliced
Curry leaves few
Mint leaves few
Garlic 7-10 cloves
Tomato 1 chopped
Salt
Turmeric 1 pinch
Chili powder 1/4 spoon(optional)
Ghee 1/4 cup
Cloves 3
Cinnamon 1 stick
Bay leaf 1
Fennel seeds 1 spoon.

Method:

In a wide pan, heat ghee. Add all the spices, chilies and curry leaves.

Followed by onion, garlic and tomatoes. Further add salt, turmeric, chili powder and mint leaves to it.

Add 2-3 cups of water and bring this to boil. Add the vermicelli,cover and cook till tender.

Serve warm as a breakfast or dinner, enjoy:)

Serve

4.12.10

Vermicelli Kesari / Semiya Kesari





Semiya Kesari:

Ingredients:

Vermicelli 1 cup (roasted)
Sugar solution 1 cup
Cardamom 3 crushed
Cloves 3
Salt pinch
Food color
Ghee 1/4 cup
Cashew nuts 15
Raisins 25.

Method:

In a wide vessel, heat ghee...fry the nuts and raisins. Set aside.

In the same oil...add sugar solution, add the spices...continue boiling.

Stir-in the vermicelli, cover and cook. Once it is done, add he fried ingredients as well. Chill the same.

Serve as a dessert:)

28.9.09

Dahi Semiya



Dahi Semiya

Thayir Semiya. Vermicelli-Yogurts.

This is again another quick fix meal...after a hectic day. Just cooked vermicelli, mixed with yogurts and tossed some nuts on it, dinner ready.

Ingredients:

Vermicelli (thick) 1 cup
Yogurts 1-2 cup
Salt to taste
Ghee few spoons
Cashew nuts 10
Raisins fistful
Green chilies 1-2 finely chopped
Cumin seeds 2 teaspoons
Cumin seeds powder 1 spoon
Cilantro leaves few finely chopped
Green grapes/any fruit of your choice to garnish.

Method:

Cook vermicelli with limited water, add pinch of salt to it. Once it is tender...rinse the same using cold water...now set this aside.

Fry the nuts and raisins, using ghee/butter.

In a large bowl, bring cooked vermicelli, fresh yogurts, fried nut + raisin, chilies, cilantro, cumin seeds and powders.

Mix them well, can be served chilled or at temperature.

13.9.09

Falooda







After a long break, I am back. India trip was rather good, Mom and Dad are fine. Thanks for the concern and lovely enquiries girls, it really means so much.

Ingredients:

Extra fine vermicelli 1 cup
Basil seeds / takhmaria seeds 1-2 teaspoons
Roof Afsa (rose syrup) 1 table spoon
Vanilla icecream
Whole milk 4-6 cups
Sugar as per taste
Pistachios 10 crushed
Almonds sliced
Sarai Paruppu(no idea about its English name?!)2 spoons.

Method

Cook vermicelli for a brief 2 minutes and then rinse them in cold water. Set aside

Soak basil seeds in water or preferably milk for a about 10-20 minutes, once they bulge and give a nice appearance...its ready.

Now combine, vermecelli, soaked basil seeds, milk, sugar and rose syrup. Mix them well.

Serve them ina tall glass, add a scoop of vanila ice cream on the top...garnish with nuts.

27.9.08


Tomato Semiya:

Tomato Vermicelli.

Ingredients:

Vermicelli 1 cup
Green chilies 3 finely chopped
Garlic 6 cloves finely chopped & minced
Onion 1 medium finely chopped
Toamtoes 6 (country ones) finely chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1-1 1/2 spoon
Chana dal 1 spoon
Urad dal 1 spoon
Asafoetida 1/4 spoon
Curry leaves few
Mustard seeds 1/2 spoon
Sesame oil few spoons.

Method:

Cook vermicelli with salt and a spoon of oil in it. When they are done, spread them in a wide tray and set under fan....to get well seperated and stiff.

In a handi/kadai/wok. Heat oil. Add mustards, asafoetida, chana urad and curry leaves to it. Let them crackle well.

Now add chilies, let the crack too.

Followed by garlic and onion, wait tillthey are fragrant.

Now add toamtoes, salt, pinch of turmeric and chili powder. Cover and cook. When the toamtoes turn pulpy and oil shows up on sides...remove from heat.

Now stir-in vermicelli and mix them well. Now transfer them in a dispaly dish.

Serve warm or at room temeprature.

13.8.07



Vermicelli Payasam:Version 2(Arcot Muslim Style)

Semiya Payasam.

Ingredients:

Vermicelli (extra fine texture) 1 cup
Sugar 1/2 cup
Whole Milk 2 cups
Half n Half 1 cup
Condensed milk few spoons
Saffron 1/4 + 1/4 spoon
Cordamom seeds powder 1 spoon
Kewra essence 1 spoon
Ghee/Clarified butter few spoons
Cashew nuts 25
Golden Raisins 25.

Method:

Soak 1/4 spoon of saffron in 2-4 spoons of milk for about 2 hours. Using mortar and pestle wet-grind it. Set aside.

Break the vermicelli into bite size bits and set aside.

In a large vessel, heat ghee. Toast vermicelli for few minutes and set aside.

In the smae vessel, add sugar + 1/2 cup of water. Bring this to syrup like consisteny.

Add whole milk, half n half and condensed milk to this. Continues boiling. Stir regularly.

When the milk is half the way reduced, add cardamom seeds powder, kewra essence and wet-ground saffron to it.

Add vermicelli as well. Cook over medium heat for a while. Maybe till the vermicelli is done and the milk really thickens to pudding.

Heat few more spoons of ghee, in a seperate pan. Fry cashewnuts till golden and set aside. In the smae ghee, fry raisins till they pop. Set them aside as well.

Transfer the payasam made to display vessel. Garnish with saffron, cashewnuts and raisins. Chill and serve.

Serve chilled, warm or at room temperature.

1.8.07



Sheer Khurma:(Arcot Muslim Style)

Vermicelli Payasam. Semiya Payasam. Saffron Infused Vermicelli Pudding.

Ingredients:

Vermicelli (extra fine texture) 1 cup
Sugar 1/2 cup
Whole Milk 2 cups
Half n Half 1 cup
Condensed milk few spoons
Saffron 1/4 + 1/4 spoon
Cordamom seeds powder 1 spoon
Kewra essence 1 spoon
Ghee/Clarified butter few spoons
Silvered/sliced almonds to garnish.

Method:

Soak 1/4 spoon of saffron in 2-4 spoons of milk for about 2 hours. Using mortar and pestle wet-grind it. Set aside.

break the vermicelli into bite size bits and set aside.

In a large vessel, heat ghee. Toast vermicelli for few minutes and set aside.

In the smae vessel, add sugar + 1/2 cup of water. Bring this to syrup like consisteny.

Add whole milk, half n half and condensed milk to this. Continues boiling. Stir regularly.

When the milk is half the way reduced, add cardamom seeds powder, kewra essence and wet-ground saffron to it.

Add vermicelli as well. Cook over medium heat for a while. Maybe till the vermicelli is done and the milk really thickens to pudding.

Transfer them to display dish. Garnish with saffron and silvered almonds. Chill and serve.

Serve chilled, warm or at room temperature.

20.2.07




Vermicelli Kesari:

Sweet Seviyan. Sheer Khurma walli Seviyan Halwa. Seviyan Zarda. Semiya Kesari. Sweet Semiya Recipe. Semya Kesari. Sweet Vermicelli. Vermicelli Halwa. Vermicelli Halva.

I tasted this particular recipe when I was a kid(studying 3rd or 4th standard). I have been to daddy's friends place. They are Tamil speaking Muslims! I call that aunty as 'Parrot Aunty' (as she had parrots in their house....I still call her the same & never asked her real name)! She fixed this dessert on that day! I forgot the event anyway. Well....it was'nt like usual kesari for me. As she had used vermicelli to make this kesari. It was very soft, orange in color and extra fine quality vermicelli!

Later when I grew up and started cooking.....I really had hard time to make the exact version of this kesari. As I could never find such fine vermicelli anywhere! And most of the groceror's had no clue what I am looking far. Finally tried in International market place at Gandhi Road, Vellore....they had this pakitani vermicelli' well it was extra fine!:) The same I was looking for!

Ingredients:

Vermicelli - fine quality 1 cup
Sugar ¾ cup
Milk 1-2 cups(optional...i didnt use any)
Cardamom seeds powder 1 spoon
Saffron few strands
Pista nuts - halved
Kewra essence few drops
Ghee ½ + ½ cup.

Method:

Heat a non-stick skillet. Dry toast ‘vermicelli’ for few minutes…..till fragrant. Transfer it to a bowl. Set aside.

In the same skillet, heat ½ cup of ghee. Add pista nuts and fry them till they turn to golden color. Set aside.

Now add sugar, cardamom seeds and saffron. Add ½ cup of water and continue to boil
When it comes to boiling point. Add vermicelli to it. Use wooden spatula (greased with oil or ghee) for stirring.

Continue cooking. (add either milk or water...its up to you)

When semolina is done…sucking up all the milk and moisture andoil shows up on side. Remove it from the stove and transfer it to display bowl.

Serve warm or cold as a dessert.

18.12.06

Dry Fruits Kheer:(Arcot Muslim Style)

Paal Payasam. Semiya Payasam. Vermicelli Payasam. Vermicelli-Nuts Kheer.

Generally payasam is flavoured with cardamon pods in Tamil Nadu....whereas here, there is slight variation. Its flavoured with saffron. Unlike regular payasam, its rich with nuts and double cream. One can call this 'kheer' actually.

The 'vermicelli/semiya' used here.....is very fine. They call this as 'rangoon semiya' in vellore. Generally found in the market, during Ramzaan/Ramadhan month. One can attempt this with any other vermicelli too. Try to get very fine one...possible.

Traditionally this 'kheer' is served in plate(not in cup/bowl)

Its heavy & rich. Generally served after biriyani/pulav. But I prefer trying this after mild food.

Ingredients:

Fine Vermiclli(very slender variety) 1/2 cup
Sugar 1/4 cup
Milk 4 cups
Saffron strands 1/4 spoon
Almonds - 1 fistfull
Pista nuts - 1 fistfull
Cashewnuts 1 fistfull
Dry grapes/kismiss/raisins 1 fistfull
Ghee/clarified butter 1/4 cup
Chilled Double cream 1 cup.

Method:

Thinly slice down cashewnuts, almonds & pista nuts. Slice them like slender sticks...just like the vermicelli.

In a heavy non-stick pan, heat few spoons of ghee. Fry the sliced nuts for few minutes, remove them before they turn color.(they should be taken out before it turns to golden color) Store them over kitchen tissues.

Now fry dry grapes in the same ghee....till they pop & bulge. Remove them too & store over kitchen tissues.

Now in another pan, heat few spoons of ghee. Fry vermicelli in it. Maybe till it is about to turn to golden color.

Using manual mortar and pestle....dry grind saffron strands for few times. Then add few spoons of milk and wet grind it.

Now to the above fried vermicelli add 4 cups of milk + sugar and this saffron mix. Bring it to boil atleast for 3-5 times. Vermicelli gets cooked here. It will look rich yellow in color and very aromatic due to saffron.

Then stir in fried nuts & raisins to this. Set the stove in simmer/low heat. Maybe allow it to stand on low heat for atleast 5-10 minutes.

Now place this in fridge for 2-4 hours or until its chilled.

Variation 1:

When placed in fridge, milk gets well incorporated into vermicelli. One can add extra milk here & serve as payasam.

Variation 2:

To this...well colsolidated kheer, add double cream. And mix them thoroughly and treat as a kheer.

Serve chilled in a plate(if it is kheer - variaton 2) Serve chilled in a cup/bowl (if it is payasam - variation 1).

6.7.06

Vermicilli-Coconut Birinjji:

Ingredients:

Thick coconut milk 2 cup
Roasted vermicilli 1 cup
Mint leaves 1 cup
Green chilies 7-9 slitted
Garlic 1 cup
Onion chopped 1 cup
Salt
Ghee/butter/refined oil
Cinnamon sticks 2-4
Bay leaves 3
Fennel seeds 1-2 spoons

Method:

1. In a pressure pan add ghee and wait till its smoky hot. Then add cinnamon sticks, fennel seeds and bay leaves.

2. To the above add green chillies, whole garlic pods, mint and chopped onions......fry till they loose their raw smell and onion turns to translucent color.

3. Once the oil shows up on top add roasted vermicilli and coconut milk....one can add salt now. Let it get cooked over medium heat , covered. Once it is done, run few spoons of ghee and turn over high heat.....try to make it less greesy.

4. This mild Birinji can be served along with brinjal(eggplant) serva. It tastes good with mint thuvaiyal or ginger thuvaiyal.

21.2.06

Semiya Payasam:(Vermicelli Payasam)

Ingredients:

Vermicelli 1/2 cup(slightly roasted, yet still half-white in color)
Sugar 1/2 cup
Cashew nuts 10-15(split ted)
Raisins 15-20
Green cardamom seeds powder 1 spoon
Condensed milk 1 cup
Milk 300 ml
Ghee 1/2 cup.

Method:

1. In a pan heat ghee and fry cashew nuts till golden color and set aside.

2. In the same ghee fry raisins till they pop-up and set them aside too.

3. In a non-stick deep pan heat sugar along with 1 cup of water. Stir them often. No need to wait till pearl consistency syrup here.

4. Just before the syrup thickens add vermicelli to this. Cover and cook over medium flame.

5. Once the vermicelli is 1/2 done add milk to this and cover and cook. Never attempt to add water for cooking. Cook only using milk.

6. When vermicelli is 3/4 done add cardamom powder, cashew nuts, raisins and condensed milk. Cook without cover for a while.

7. Let it be in runny consistency. Remove from stove.

Serve chilled.