Semiya (Vermicelli Kheer)

-
Eid is a an important religious holiday celebrated by Muslims worldwide that marks the end of Ramadan, the Islamic holy month of fasting . For me and many like me it means delicious muglai food and mouth watering Sewai or as we call it Semiya.
My semiya is no where near to the way it is prepared in traditional muglai procedure but its what I have had all my life and learned. Hopefully someday I would learn the real muglai procedure and sucessfully prepare it. But it then here is my recipe for Semiya.

Ingredients:
  1. Semiya ( Vermicelli) : 1 cup
  2. Milk: 2 cups
  3. Sugar: 1/2 cup adjust as per taste
  4. Ghee: 4 tbsp
  5. Dry fruits: a handfull ( cashew, kishmish (resigns) )
  6. Cardamon : 2 crushed
  7. Saffron: few strands
  8. Salt : a pinch
Procedure:
In a pot heas 1 tbsp of ghee and fry the dry fruits in it till the kishmish is puffed up. Don't do it on high heat else the ghee will burn and there by leaving a burning smell in the dry fruit.
Remove the fried cashew and kishmish in a plate and heat rest of the ghee in the same pot, again on low heat.
Add the vermicelli to the ghee and fry till it turns slightly golden brown.
In the mean while heat milk in microwave or another pan ( which ever is convenient and easy for you).
As the vermicelli turns golden brown add the hot milk to it along with sugar, pinch of salt, crushes cardamon, and bring it to a boil.
Lower the heat and add the saffron strands, dry fruits and cook on low heat till the vermicelli is cooked through.
Keep string in between.
Once the vermicelli is cooked, turn of the heat and enjoy your semiya.

Now my semiya tends to thicken up after it cools down as the vermicelli absorbs all the liquid, reheating a little helps but we are kind of in a habit of finishing before it gets there. But you can always add little more milk while cooking and it should be just fine.
Hopefully you enjoy this version of semiya and do let me know if you know how to make traditional Eid Ki Sewai.
Till then Happy Blogging
Rakhee

Comments

Post a Comment

Popular posts from this blog

Chicken Biryani in Rice cooker

-
Image
I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own. I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble. After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :) And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken. So here we go... Ingredients: C
Read more

Anda Tarkari (Egg Curry)

-
Image
As promised here I am with the recipe for egg curry or as we say anda aloo jhola. Ingredients: Eggs: 4 boiled Potato: 1 large cut into 4-6 pieces Tomato: 1 medium finely chopped Onion: 1 medium finely chopped Ginger Garlic paste: 2 tbsp Red Chilli Powder: 1 tbsp Turmeric Powder: 1 tbsp Cumin Powder: 1/2 tbsp Coriander Powder: 1 tbsp Cinnamon Stick: 1/2 inch Whole cardamon : 4 Salt: as per taste Sugar: a pinch Bay Leaf:1 Oil: 3 tsp Procedure: In a pan heat 1 tsp of oil. Fry the potato chunks till slightly golden all sides. Peel the boiled eggs and sprinkle a pinch of turmeric powder on them, mix well and fry in the same pan as potatoes till slightly golden all over. Remove form heat at keep aside. In a deep kadhai or pan heat rest of the oil and add a pinch of sugar. As the sugar starts to caramelize add the bay leaf and chopped onion with a pinch of salt and cook till onion turn golden brown. Add red chilli powder and cook till the raw smell is gone. Add
Read more

Green Papaya Curry

-
Image
The unripe green papaya can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked.  Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre.  Back at my mom's place we had a big garden where she used to grow all types of vegetables, Papaya, Banana, Tomato, green chillies and the list go on and on. If you have ever grown a papaya you know its like never ending fruits and there is always so much you can eat. Mostly my Mom would pick them before they are ripe and use them in santula or dalma. Here I am sharing the santula recipe that uses green papaya. Ingredients: Papaya: 1 medium cut in small cubes Potato: 1 small cut into cubes. Cumin seeds: 1tsp Green Chilli: 1-2 cut length wise. Tomato: 1 small cut into cubes. Turmeric Powder: 1 tsp Roasted cumin and red cilli Powder: 1 tsp (Look for the recipe in t
Read more