Vermicelli Halwa

Ingredients

Condense Milk: ½ cup

Roasted Vermicelli: 1cup (the thin one)

Rava/semolina: ¼ cup

Water: 2cups

Sugar: 3-4tbsp or as needed

Ghee: 1tbsp

Cardamom powder: ½ tsp

Almonds/Pistachio/Cashew: for garnishing

Method Of Preparation

In a pan add water sugar and bring to boil.

When boils add in vermicelli and rava to it and keep stirring.

Add in condense milk when it gets cooked.

Continue stirring till it gets thick. Add ghee and cardamom powder. Switch off the flame.

Transfer it to a greased tray and garnish with nuts and cover with a cling film or keep closed with a lid so that the top don’t gets dried up.

When cools cut into square pieces and serve.

Custard Pudding Topped With Praline and Caramelized Semiya

Ingredients

Custard powder: 3tbsp

Milk: ½ ltr

Sugar: 4tbsp (or as per taste)

Caramelizing vermicelli

Vermicelli/Semiya: 3tbsp (broken into small pieces)

Butter: 1tsp

Sugar: 1tbsp

Water: 2-3 tbsp

Praline:

Sugar: 2tbsp

Almonds chopped: 3tbsp

Fruits: As per Choice

Method Of Preparation

Caramelizing vermicelli

Heat butter and add vermicelli to it, roast it till it becomes slight brown. Switch off the flame and keep aside.

Heat 1tbsp sugar in a non- stick pan, when it starts to brown add the roasted vermicelli, stir and add 2tbsp water to it and switch off the flame after half minute.                              

To make praline:

Heat a pan and add sugar. Let the sugar melt and start to boil. Reduce the heat and let the sugar turn golden in color. Switch off the flame, add the chopped nuts, mix well and pour the whole mixture on an oiled aluminum foil. Let it cool completely. (Beware: Pralines are extremely hot and it can cause serious burns). Once they are completely cold, break them to pieces and crush them in pestle and mortar or food processor.

Custard

In a cooking pan add milk sugar and custard powder. Stir without lumps.

Keep on flame and stir continuosly till it becomes thick.

Switch off the flame.

Let it cool a bit (not fully cooled)
Setting

Take the pudding bowl, spread caramelized semiya, add some fruits and pour custard to half of the bowl.

Then again add caramelized semiya, fruits and praline. Then fill the bowl with custard and sprinkle fruits semiya and praline.

Decorate with cherry

Chill for 2hours and serve.

Crunchy Banana Fritters

Ingredients

Banana: 2

Maida: 1 cup

Baking Powder: ¼ tsp

Salt: a pinch

Sugar: 3tbsp

Turmeric powder: ¼ tsp

Semiya/Vermicelli (Broken): needed

Oil: for deep frying

Method Of Preparation

Peel and cut the bananas into round slices. Keep aside.

In a bowl add maida, baking powder, salt, and sugar and turmeric powder.

Add little water and stir well to make it a thick batter (when you dip the finger in the batter and while taking out the finger, the batter should coat well on the finger. That is the consistency)

Take vermicelli on another plate.

Heat oil in a kadai.

Take each banana piece, first dip in batter and then roll in vermicelli and deep fry in oil till golden brown.

Serve hot with tea.

Vermicelli Upma with Maggi touch

Ingredients

Semiya/Vermicelli: 2 ½ cups

Mixed Vegetables (frozen): 1 cup (green peas, beans, carrot and corn)

Capsicum: 1

Celery: 1 stick (u can omit this if you don’t like the taste of celery)

Onion: 2

Tomato: 1

Salt: needed (add salt only if required)

Oil: 4tbsp + 1tbsp

Maggi chicken cubes: 3

Coriander leaves chopped: 1tbsp

Method Of Preparation

Roast Semiya in 1tbsp oil till it turns slightly golden brown.

Heat some water and add a bit salt.

When water boils add semiya to it.

Cook till done and drain. Add some cold water over it so that it will not touch one another. Keep this aside.

Heat oil in a pan and add chopped onion and celery to it.

Saute it till it goes slightly transparent.

Then add chopped capsicum and mixed veggies.

Add maggi cubes to it and give it a stir and close with a lid.

Low the flame and wait for 4 minutes till the veggies get done.

Then add the cooked semiya and chopped tomato to it.

Stir it well and put in low flame for about 2-3 minutes.

Switch off the flame before the tomato gets mashed up.

Add coriander leaves and serve hot.

Sweet Semiya/Vermicelli Upma

Ingredients

Semiya/ Vermicelli: 2 cups

Cardamom: 4

Bay leaves: a small piece

Sugar: 4-5tbsp or more as per the sweetness required

Coconut grated/desiccated coconut: ¼ cup

Salt: needed

Butter/ghee/refined oil: 4-5tbsp

Cashews and raisins: a handful

Method Of Preparation

Heat a pan and dry roast the semiya till it becomes light brown color. Keep aside.

Boil enough water in a bowl and add salt and roasted semiya to it.

When semiya gets cooked, drain it.

Heat oil/butter in a pan and add cashews followed by raisins. Then add cardamom and bay leaves.

Then add drained semiya to it and stir well and add sugar to it. When sugar melts and get mixed up with semiya switch off the flame and add grated coconut to it.

Serve hot or chilled

Semiya Ice

Sometimes we crave for something that we had decades ago. This is something like that. This reminds of the early childhood days. If you have a kulfi maker you can do it in that or can do it in a small disposable glass too. I just tried in ice tray.

Ingredients

Semiya/ vermicelli: ½ cup

Milk: 4 cups

Sugar: 1 ½ cups

Method of Preparation

Dry roast the semiya without adding oil or ghee.

In another pan add the milk and sugar and bring to boil.

When milk boils add roasted semiya to it. Keep in low flame and stir frequently.

When semiya is done switch off the flame.

The consistency should not be too thick or too thin. Adjust the consistency with the milk

When it is well cooled add to kulfi makers or ice trays and place the ice cream stick to each cube. I did not have ice cream stick so I managed to make it with tooth pick.

Sending to WTML at Vegetarian Food & me space, started by Gayathri

Sending this to Kerala Kitchen Event at Ramyas Space

Caramelized Semiya Kheer

Ingredients

Semiya: 1 cup

Milk: 3-4 cups

Roasted cashews and raisins: few

Cardamom powder: ½ tsp

Sugar: ¼ cup

Ghee: 1tbsp

Method of Preparation

• Heat 1 tbsp ghee in a non- stick kadai/, roast semiya and keep aside.
• In the same pan add sugar, stir and when it becomes slight brown color add milk to it and stir.
• When it boils add roasted vermicelli, stir and lower the flame.
• Stir frequently, be careful not to go anywhere from the pan, there is a chance that the milk will boil and spill out of the pan.
• When semiya gets cooked and when it slightly thickens add the cardamom powder, roasted cashew nuts and raisins. Switch off the flame.

Sending this to Kavi’s space edible entertainment, Jingle all the way

Caramelized Semiya Pudding And Award

I bet, you will love this pudding. Try it out without wasting a day. The pudding which I made vanished at the time itself.

Ingredients

Semiya/ Vermicelli: 1 cup

Milk: 2 cups

Sugar: 4-5 tbsp (as per taste)

Cardamom powder: 1 tsp

Ghee: 1 tbsp

For caramelizing

Sugar: 2 tbsp

Semiya/ vermicelli: 2 tbsp

Ghee: ½ tbsp

Method of Preparation

Caramelizing

Roast 2tbsp vermicelli in ½ tsp ghee.

Then powder it coarsely (should not make to fine powder 0r break into very small pieces)

Heat a non stick pan, and then add 2 tbsp sugar, stir continuously when it starts to become brown color add semiya to it and stir for 1 minute. Then add 2tbsp water to it so that it wont become so hard when cooled. (don’t add too much water)

Then transfer this caramelized semiya to the bowl in which you are going to set the pudding.

Pudding

Heat ghee in a pan and add semiya to it and roast it. Keep aside.

Heat milk in bowl, when it boils, add the roasted semiya, cardamom powder and sugar.

Stir continuously till semiya is done, almost the milk should be evaporated. (if the milk fully evaporates the pudding becomes hard, so there should be little milk)

Then while it is hot itself transfer this on top of the caramelized semiya.

Let it cool, Keep in refrigerator for atleast 1 hour so that it sets well.

When set, Transfer into a plate and cut into desired pieces.

Sending this to Radhika's Winter Carnival and  Healthy Cooking Challenge,
 http://www.mytastycurry.com/2011/05/hcc-healthy-cooking-challenge.html and to Food Corner

Thanks a lot Amy for presenting me the Award " I was featured on midweek fiesta". Really honoured.

 

 

Semiya Payassam

The easiest payassam which we could prepare is with vermicelli. It is not the way you are cooking, the dedication to it will make it delicious. Any job you do with dedication will come out with success.

Ingredients 

• Semiya (vermicelli): 1 cup
• Milk: 3 cups
• Sugar: ¾ cup (as per taste)
• Cardamom powder: ½ tsp
• Cashews & raisins: few (as reqd)
• Ghee: 2 tbsp

Method of Preparation:

• Heat ghee in a pan, fry raisins and cahews and keep aside, in the same ghee fry semiya till golden brown and keep aside.

• In another vessel boil milk, when it boils add fried semiya and sugar. Low the flame and stir occasionally till semiya becomes soft.

• Add fried cashews, raisins and cardamom powder.

• Delicious payassam is ready to serve.