Showing posts with label Vermicelli. Show all posts
Showing posts with label Vermicelli. Show all posts

Sunday, October 17, 2010

Quick Vermicelli Kheer in M/W

Tried and tasted by Nivedita 
Hi All, 
Wishing everyone a very happy Dasara. Nine days are over so early and this time I enjoyed the Navarathri very much. The reason is Dandiya. I love dancing and this was the best occasion to dance and make myself happy. Yes, I attended Dandiya program all the five nights! Yesterday was the last day and I danced for 4 hours with only 15 minutes break. But still feeling like dancing!
Usually, we prepare Sajjaka holige(Semolina halwa poli) on this occasion. But as I got busy with some other work, I went for a quick Vermicelli payasam. I have already posted the normal way of making this kheer.
Now giving you the quickest way to make delicious Seviyan kheer.
This is actually for Smitha's event, I thought of making it in M/W. Even for me it was a first time. We all loved it. As my DH is also here, and its his favorite sweet, I was happy to make it and was happy also for the outcome.

Roasted thin vermicelli - 1 cup(I got these packets from UAE)
Sugar - 1/8 cup
Condensed milk - small can or 1/2 cup
Cardamom powder - 1/4th tsp
Ghee - 2 tbsp
Dry fruits(almond, cashew nuts, raisins)- 1/4 cup
Water - 1 1/2 cup

Keep the water in a M/W Safe vessel and keep on HIGH for 2 minutes. Add the roasted vermicelli and keep on HIGH again for 60 to 90 seconds. Remove it, add sugar and cardamom powder. Mix well. Keep on HIGH again for 1 minute. Open, add condensed milk and keep it aside.

Take another small vessel and add ghee in to it. Keep on HIGH for 1 minute. Add dry fruits and keep on HIGH for 1 to 2 minutes or till the dry fruits are fried.
Remove and add it to the vermicelli mix. 
Keep on HIGH for 30 seconds. Allow for 2 minutes.
Open and serve hot. Or keep in the fridge after its cold to have chilled kheer.
Sending it to many events:
First is: Smitha's My First Event Anouncement - "MEC - Festive Dishes... which is started by  Srivalli of Cooking 4 all Seasons
(started by Sharmi with this announcement)

(which is  Pair's brain child).
And to Umm of Taste of Pearl City's ongoing event which is started by me ;

Keep Smiling,

Tuesday, April 13, 2010

Vermicelli Kheer( (ಶ್ಯಾವಿಗೆ ಪಾಯಸ)

Tried and tasted by Nivedita
Hi All,
Vermicelli, used in Payasam, Idly, upma, halwa or burfi!! tastes great!! Vermicelli  payasam is my husband's favorite. He loves it hot and with lot of milk!!
A very easy and quickest sweet dish, for any unexpected happy occasion!! All  ingredients are easily available at home, no need to buy specially for this!

Ingredients for this,
Thin vermicelli - 1 cup, roasted with little ghee 
(Or we get roasted ready packet also in the market)
Water - 1 cup
Sugar - 3/4 cup
Milk - 1 cup
Ghee - 1 to 2 tbsp
Cardamom powder - 1/8th tsp
Dry fruits (Cashew nuts, almonds, Pista and raisins) - 1/4 cup
Milk powder or condensed milk - 1 tbsp
Roast the vermicelli in very slow heat with little ghee. Or if you have the roasted one keep it aside.
Heat ghee in a thick bottom kadai. Fry the dry fruits and remove it into a bowl. Add water in the same kadai and bring it to boil. Add vermicelli and boil it for a minute. Now add sugar and milk. Let it boil for 2 minutes. Check whether the vermicelli is cooked! If not, add some more water or milk. Add milk powder or condensed milk. After boiling it for half a minute add dry fruits and remove from the heat. 
Vermicelli kheer is ready to serve.
Sending this to Shama's  "Kheer Event"


Keep Smiling,

Friday, March 26, 2010

Instant Vermicelli Idly

Tried and tasted by Nivedita
Hi All,
A wonderful, healthy, tasty and easiest breakfast for the whole family. Even you can feed this to 9 months infant, who has started to eat just now. I always love to try Idly s in different size bowls, as kids will enjoy it.

But, my both daughters won't like it at all!! I don't know the reason, but they both have it either two or one idly. So I do not make this more for them. Ask me?? I love to have it any time. 
Ingredients :
Very thin vermicelli - 1 cup
Bombay rawa or semolina - 1 cup
Fresh curds - 1 cup
Salt to taste
Eating soda or Bi carb soda - 1/8 tsp
Carrot or potato - 1 medium, cleaned and grated (not in the photo, but usually I add it)
Ghee - 1 tbsp to roast
Oil to apply to the mould
Roast the semolina and vermicelli (Seperately) till you get a very good aroma. Allow it to cool. When it is cold, add all other ingredients and mix it properly to make it into nice batter. While doing this, Keep the cooker with 1 cup water on heat. 
Apply oil to the mould and pour the batter in to the moulds(Each mould will hold 2 tbsp batter). Keep it in the cooker and steam it without wait on the cooker for 12 to 15 minutes.
Once done, serve hot with ghee, chutney powder, coconut chutney or sauce. 

Sending this to Suma's  on going event, JIHVA - Breakfast which is linked to Indira's Main announcement-JIHVA
Keep Smiling,

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