Semiya / Vermicelli Payasam

   

Ingredients

2 tbsp ghee 

cashews as desired

2 tbsp  raisins

1 cup semiya (seviyan or vermicelli)

3 1/2  cups whole milk

4 tbsp sugar or add as required

½ tsp cardamom powder

 

 

Preparations

 

In a heavy kadai, add the ghee. Let it melt.When the ghee melts, add cashews and raisins  on a low heat fry the cashews until they become golden and raisins are puffed up. Drain and keep them in a small bowl. 

In the same kadai add the broken semiya and fry stirring often till light brown. TO AVOID THIS STEP, USE ROASTED SEMIYA, WHICH IS EASILY AVAILABLE. When the semiya has turned golden, add  milk.  Do note that on cooling the payasam thickens. So add milk accordingly. Mix very well after adding milk to semiya.  Keep the heat to a low or medium-low and simmer until the semiya softens and are cooked well. Do stir at intervals so that the milk or semiya does not stick or get burnt at the bottom of the pan or kadai. Simmer until the vermicelli strands are softened nicely. Then add sugar according to your desired sweetness. Sprinkle the cardamom powder. Mix very well and simmer on a low to medium-low heat for 2 to 3 minutes more. The sugar should dissolve. Turn off the heat and then add the fried cashews and raisins. You can even keep a few of the fried raisins and cashews as a garnish. Serve Semiya Payasam hot or cold.  

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Nutella Brownies

Ingredients:

4 ounces / 115 gm bittersweet or unsweetened baking chocolate

3/4 cup unsalted butter

1 1/4 cups granulated sugar

3 eggs

1 tbsp vanilla extract

1/2 tsp salt

1 cup all-purpose flour

1/2 cup Nutella or other chocolate spread

1 cup chocolate chips

Directions:

Preheat oven to 350°F. Line a 9×9” pan with foil or parchment and spray with nonstick cooking spray.

Place baking chocolates and butter in a large microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth (about 2 minutes depending on your microwave). Stir sugar into chocolate mixture, then stir in eggs until well mixed. Stir in the Nutella, then add the vanilla and salt and stir until smooth. Carefully stir in the flour, then stir in the chocolate chips.

Pour batter into the pan and bake for about 20-25 minutes until a toothpick comes out with just a few crumbs an inch from the side of the pan. I like to make these a little underdone so they stay fudgy and rich.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Baked Cauliflower with dip

    

Ingredients and Preparations

 

Take out cauliflower florets from 1 big cauliflower., wash well.

Heat a pan with enough water to immerse the cauliflower, adding  ½ tsp salt

Cover and cook florets for 5 minutes

Drain well on a kitchen towel.

In a big bowl add 1 ½ cup of breadcrumbs, crush 1 garlic, 5 tsp olive oil, ½ cup grated Parmesan cheese. 2 tsp parsley chopped, 1 tsp Italian herbs mix well.

Break 3 eggs in a bowl, beat well with a fork

Add ½ cup flour in a bowl, add florets, to coat them well with flour.

Now coat the florets well in the egg mixture, then coat well in breadcrumbs mixture.

Then arrange the coated florets separately , leaving little space between them on a baking tray lined with butter paper,

Bake in a preheated oven @180 C/ 360 F for 15 minutes

In a bowl add ¾ cup sour cream and  ¼ cup thick yogurt, mix well adding 1 tbsp finely chopped parsley and 1 tbsp lime juice, along with salt and pepper to taste.

Serve the baked florets with a dip. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Tamatar chaat

   

Ingredients

Tomatoes  10 finely chopped  

Ghee  3 tbsp

Cumin  1 tsp

Ginger 2 tsp finely chopped

Green chilies 2 tsp  finely chopped  

Kashmiri red chili powder  1 tbsp

Black salt  1 tsp

Salt to taste

Garam masala  1/2 tsp

Chaat masala  2 tsp 

Lemon juice  of 1 lemon

Boiled and mashed potatoes  1 cup

For Sugar Syrup

 Sugar  1/2 cup

Water   1/2 cup

For Toppings

Ghee  1 tbsp

Sugar syrup  2 tbsp

Roasted cumin powder  1/2 tsp

Freshly chopped coriander  1/2 cup

A handful of Namak Para or Sev or as desired

 

Preparations

To prepare the base of the tomato chaat, take a kadhai and place it on medium flame. Now add the ghee followed by cumin seeds. Once the seeds begin to crackle add the chopped ginger and green chilies. Cook it well for a minute.

Now add the Kashmiri red chili powder and mix that.

Now add the tomatoes followed by salt, and black salt and cover and cook until the tomatoes are mushy.

Now add the garam masala and chat masala and mix well. Now add the boiled and mashed potatoes and mix everything to get a smooth consistency.

Add some water to get the desired consistency. Now depending on the tartness of the tomatoes add some lemon juice. The desired flavours at this point should be, salty, sour and spicy. Cook for a minute then remove from the flame and keep aside.

To prepare the sugar syrup, take a saucepan, add the sugar and water and keep stirring. Cook it till you get a sticky consistency.

To assemble the tamatar chat, take a serving bowl, add the prepared tomato base then top it with the prepared thick sugar syrup. Then sprinkle some roasted cumin and lemon juice. Garnish with fresh coriander. Add some namak para or sev to give some crunch. Serve and devour!

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Kanji Wada

  

Ingredients

For Kanji

 2 liters Water  

Hing (asafoetida)  1/2 tsp

Turmeric  1 tsp

Red chili powder  2 tsp or to taste

Yellow mustard seeds  1 tbsp                     

Salt to taste

Black salt  1 tsp

Mustard oil  1 tsp

 

For Wada

Soaked moong dal  1 cup

Salt to taste

Oil for frying  2 tbsp

 

Preparations

For Kanji

Kanji takes time to ferment and so the preparations must start 3 days earlier.

Boil the water and cool it, then transfer it to a clean glass jar or plastic jar. Now add to it asafoetida. turmeric, salt. black salt, red chili powder, and yellow mustard seeds. Mix everything.

Cover the lid tightly and let it ferment for 3 days. Don’t forget to stir it daily using a clean dry spoon.

After 3 days the kanji will taste tangy, sour, spicy and salty. 

 

 

For Wada

To prepare the Wada, soak the moong dal, then transfer the soaked moong dal to a blender and blend without any water to get a smooth batter.

Add salt and mix well.

Now heat some oil, and fry small balls of the wada using a spoon or even your hand. Fry till they are fluffy and golden.

Soak these wadas in lukewarm water for some time.

To assemble this street food, fill a glass or a big bowl will the prepared kanji and top it with a few wadas. Enjoy this refreshing food.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Ghugni

  

Ingredients

1 Bowl White peas, soaked overnight  

Salt to taste

Potatoes 3 peeled and cubed  

1 tbsp Mustard oil

Bay leaves  2

Dried red chilies 2

Nigela seeds (kalonji)  1 tsp

Onion  1 big finely chopped

Green chilies  2 chopped  

Ginger garlic paste  2 tsp

Turmeric powder  1/2 tsp

Coriander powder 1 tsp

Cumin powder  1/2 tsp

Black pepper powder to taste

Garam masala  1 tsp

Freshly chopped coriander  1/2 cup

Finely chopped tomatoes and onions mixed  1/2 cup

Lemon juice  1 tsp

 

Preparations

Wash the soaked white peas, and add them to a pressure cooker along with the chopped potatoes. Cook for 4-5 whistles to cook the peas without them becoming very mushy.

In a kadhai, add the mustard oil and heat it. Now add the kalonji followed by the chopped onions. Cook 

Next, add the ginger garlic paste and cook for a minute. then add the chopped green chilies and cook.

Once the white peas and potatoes are cooked, add them to the kadhai and light mash and mix everything.

Then add the dry ingredients, turmeric, coriander powder, cumin powder, garam masala, black pepper, salt etc.

Add some water cover and cook for 5 minutes.

Once the ghugni is nicely combined, add it to a serving bowl. Top it with chopped onions and tomatoes, lemon juice and fresh coriander.

You can enjoy this dish as it is, or even enjoy it with roti, bread toast.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Easy-chewy Coconut Barfi

 Ingredients

fresh grated coconut 2 cups

milk 1 cup

sugar 1 cup

ghee 2 tbsp

nuts as desired chopped

cardamom pdr 1/2 tsp 

 

Preparations

heat ghee in a heavy pan/ kadai, fry nuts and keep aside

add coconut in the same pan, fry for a few minutes

add sugar and milk, mix well, cook on medium flame stirring often till the mixture thickens

add cardamom pdr, part of the chopped nuts, reserve rest for garnishing

spread the mixture on a greased plate, spread evenly sprinkle the nuts on top, press it down  lightly

cut once well set. store in an airtight container. 

 

Options

There's a variation of this I make, it is called MSC- i.e. 3 parts milk, 2 sugar and 1 of fresh grated coconut.

add all the ingredients in a heavy kadai, keep stirring often in medium flame, till it thickens.

once the mixture comes together, spread on a greased plate, garnish with nuts, press it down.

This variation tastes more like rabri, or thiratipal, as it has more milk, My family loves this variation. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs