Seviyan Kheer | Semiya Payasam | Vermicelli Milk Pudding

 
Seviyan Kheer or semiya payasam is one sweet that I make often simply because it’s most easy, quick to make with yummy result.  Most of the time it’s the last minute in a hurry sweet touch during festivals when we busy with other elaborate cooking.  One of the most loved Indian dessert has to be seviyan I guess due to it’s rich, creamy taste and easy preparation and a must during Eid.  I have used here condensed milk to give this kheer creamy texture you can skip it if you wish.  As Eid and Seviyan goes hand in hand what better than posting Seviya recipe during Eid. Before moving over to my beloved recipe wishing all celebrating Eid-ul-Fitr Mubarak, for rest enjoy the holiday and the yummy food. 

Ingredients:

Seviyan/Semiya/Vermicelli - 1 Cup
Boiled Milk - 3 Cups 
Sugar - 1/2 Cup [ to taste]
Condensed Milk - 2 tbsp [optional]
Cardamom powder - 1/2 tps
Cashew Nuts - 6-7 [chopped]
Raisins - 1 tps
Ghee/Clasified Butter - 1 tsp [optional]



Method:

1. In a pan heat ghee, fry the cashews, raisins until golden brown in medium flame & keep aside OR dry roast the cashews in case of not using ghee.
2. In a same pan fry the seviyan/semiya until golden brown and keep aside OR dry roast the seviya in case of not using ghee.
3. Add boiled milk to seviyan and cook in medium flame until it starts to boil, add sugar, condensed milk and stir well to mix.
4. Cook for 3-4 mins until seviya gets soft on medium flame, add half of cashew, raisins, cardamom powder, give a gentle stir and off flame.
5. Garnish with remaining nuts.  Serve warm or cold.



Variations ~

~ You can cook semiya in water and then add milk, this way semiya doesn't get thicker very fast.
~ You can skip condensed milk if you wish.
~ Normally payasam tends to get thicker once it cools down, you may add boiled milk again and stir while serving.
~ Add few stands of saffron for richer kheer.
~ I used less than 1/2 cup of sugar, adjust sugar according to taste.

Other few recipes you can try for Eid Dawaat.

Starters/Drink
Aloo Tikki
Bada | Vada
Masala Vada
Sabudana Vada
Dahi Bhalle
Spring Rolls
Tandoori Chicken
Almond Pistachio Milk

Main Course
Bondi Raita
Aloo Raita
Palak Puri
Chole
Dum Aloo
Navratan Korma
Paneer Butter Masala
Chicken Masala
Chicken Rasa Curry
Chicken Cashew Masala
Matar Keema
Mughlai Mutton Masala
Prawn Masala
Matar Pulao

Desserts
Apple Rabdi
Badam Katli
Fruit Trifle Pudding

Bakes
Apple Compote Financiers
Mango Tutti Frutti Cake
Marmer Cake

Have a nice day ~~

Tricolor Cupcakes with Cream Frosting| Independence Day Recipes

Quick, easy and colorful cupcakes for Independence Day, sound wonderful?  I wanted to do something special and decided to make cupcakes as today is DH birthday, also new addition in family his nephew birthday now on 15th August.   So it’s triple celebration today and thus tri color cupcakes perfectly fits the bill.  These cupcakes not only pretty but also very easy to prepare, just whisk the batter, add color and bake it, it doesn’t get easier than this. 


For any occasion or party you can add different colors of your choice.   Try this and you are going  to love it.  Before going to recipe, Happy Independence Day peeps & Happy Birthday Tanish. 


Ingredients: [Yields 6 Cupcakes]

For Cupcakes
Milk - 1/4 Cup
Butter - 1/4 Cup [ melted and cooled ]
Egg - 1
Sugar - 1/2 Cup
Vanilla Extract -1 /2 tsp
Plain Flour - 3/4 Cup
Baking Powder - 1/2 tsp
Salt - 1/8 tsp
Pandan Flavor - 1 tsp [optional]
Green Food Color - 2 tsp
Orange Food Color - 1 tsp
For Icing
Whipping Cream - 1/2 Cup
Icing Sugar - 1/2 Cup
Orange & Green Food Color - 2 drop each [optional]


Method:

1. Preheat oven to 180C, line a muffin tin with paper liners.
2. In a medium bowl, whisk together egg, milk, melted butter and vanilla extract, sugar,  until smooth. [I didn't melted butter before using!]  
3. In a another bowl, sift together flour, baking powder and salt. Add with wet ingredients and whisk until batter is smooth.

4.Take two small bowls and divide batter equally.
5. In one bowl add orange food color and mix well to incorporate.
6. In another bowl mix pandan flavor (if using) & green food color and mix well too.  So we have now white, green and orange color batter.

7. Divide green batter evenly into prepared muffin cups. Now divide white batter evenly into muffin cups, centering it on top of green batter (do not smooth it). Divide remaining orange batter evenly over white batter.

8. Bake for about 20-25 minutes or until a toothpick inserted into the center of each cupcake comes out clean.
9. Cool for 5 minutes before removing cupcakes from pan.  Now cool cupcakes completely on a wire rack before frosting.

For Frosting

1. In a bowl beat icing sugar and whipping cream till stiff peaks.  Fill in it piping bags and do desire design. 

2. Or to add light hint of colors, add desire tip (I used star tip) on piping bag and keep the piping bag in a tall glass. 
3. Use a paint brush or wooden skewer to paint stripes of color on inside of bag, starting at tip until 3/4 of bag.  I did very thin line you can make it thick/wide if you wish.

4. Fill whipped cream, twist top of bag to close it and squeeze icing out of until you start seeing color. 
5. Decorate the cupcakes as you wish.  Below is few example I did.  

Decorate with sprinkles if desire. 


Notes ~
~ For eggless version
1. You can replace one egg with 1/4 cup of whipped tofu OR
2. Add 1 mashed banana, it also adds nice flavor to cupcakes.
~ I added pandan flavor, you can skip it and let be just vanilla cupcakes.
~ Skip the colors and make it as plain vanilla or pandan cupcakes.
~ Since these cupcakes are quite colorful, in frosting I added bare minimal of color. If you making it vanilla cupcake then add wide strips of colors, it makes frosting looks beautiful.
~ One more time will say it, do not smooth batter while filling cupcake liners. 
~ You will not get frosting in same quantity as you see in step-wise picture, that frosting I did for another cake so the quantity is very high.

Have a nice day ~~

Mughlai Mutton Masala | Eid Recipes

One of famous Eid recipes is mutton biryani or mutton masala/curry.  Remember my Keema Matar that DH made, this time I tried my hands on mutton and made the famous Hyderabadi mughlai ghost/mutton curry.  It was smooth, creamy and delicious with mutton cooked to perfection with yoghurt and spices in true mughlai style. Don’t let the long list of ingredients let scare you it’s just add the normal spices & freshly grounded spices adds zing to this recipe.  This goes well with naan, paratha, jeera rice, peas pulav, vegetable biryani or with plain steamed rice.   If you look for some delicious, rich mutton recipe then try this. 

Ingredients:

Mutton - 500gms
Onion - 2 [large]
Turmeric powder - 1/2 tsp
Yogurt/curd - 1/2 cup
Water - 1/2 cup
Cilantro - 1 tbsp [chopped]
Mint Leaves - 1 tbsp [chopped]
Salt - to taste
Ghee - 3 tbsp
Oil - 3 tbsp
Cashew Nut - 8-10 [broken]

To Grind
Onion - 3 (large)
Green Chillies - 2
Ginger-Garlic Paste - 1 tbsp
Cilantro & Mint leaves - 4 tbsp [chopped]
Coriander Seeds - 1 tbsp
Cumin seeds - 1/2 tsp
Green Cardamom - 2
Black Cardamom - 1
Black Pepper Corns - 5
Cloves - 1
Cinnamon stick - 1/2 inch pieces
Dry Red Chilli - 2



Method:

1. Grind all the ingredients with little or no water listed under ‘to grind’ and keep aside.
2. Wash & cut mutton into medium size cubes.
3. Heat ghee in a pressure pan and fry the mutton pieces for few minutes or until they are slightly browned. Remove and keep aside. Fry cashews until golden brown and keep aside too. 
4. In the same pan, heat oil and fry the sliced onions until golden brown.
5. Now add the ground masala and sauté for 2-3 minutes, add fried mutton pieces, turmeric powder and salt.
6. Fry over slow flame until the oil separates around 7-8 minutes. Add 1 cup water, mix everything well and pressure cook for 4-5 whistles.
7. Allow cooker to cool, when the steam releases completely open cooker and keep on gas flame again.  Now add beaten yogurt 1 tbsp at a time and and mix well to combine. Simmer for 5 minutes in slow to medium flame until desired consistency is reached. Garnish with chopped mint, cilantro and cashews.



Notes ~
~ If you wish you can add water and curd together and pressure cook for 3 whistles instead of doing it in 2 steps.  
~ You can add or reduce green and red chillies to your taste but normally mutton recipes are on spicy side.
~ If you don’t want to use ghee replace it with oil.

Have a nice day ~~

Uppu Seedai | Janmashtami Recipes

Wishing all Happy Janmashtami celebrating whomever today or tomorrow.  For us Krishna Janmashtami day of fasting so we don’t make any goodies and the neivedyam my mom use to make was very different, I shall post some time that I am sure most of you will say it’s very new.    We are not celebrating any festive this year but all this seedai recipe in blogs has tempted me from last year to try.  I learnt seedai recipe from my sister’s friend when I was kid, once I was over her house and she made it in front of me and give me seedai or golgula as we use to call it back then packed in box to take back home from that time I am big fan of seedai and force my sister to make for me (oh ya that time I was not allowed to go near gas) after I that I tried it few times and never had any bursting experience.  I never knew seedai burst in oil until I read in blogs, so don’t think too much if you haven’t had any unpleasant experience just go ahead and try this.  Not only for Gokulashtami, it also makes a wonderful snack.   Another easy and quick recipe Krishna Jayanthi recipe is Poha Kheer you can try.


Ingredients:
Rice Flour - 1 Cup
Urad Dal Flour - 2 tbsp
Butter/Ghee - 2 tbsp
Sesame Seeds - 2 tsp [ I used white & black 1 tsp each]
Asafoedtida - 1/4 tsp
Grated Coconut - 2 tbsp
Salt - to taste
Water - To knead
Oil - For deep frying

 
Method:

1. Heat a pan/wok and sauté rice flour for a minute or until it starts to steam.  Don’t let flour change it’s color.

2. Sauté for a minute urad flour and coconut.



3.  In a bowl sieve both flours and add coconut, salt, sesame seeds, salt, butter/ghee, asafoedtida and rub with hands to get wet sand like consistency. 
~ I forgot to add black sesame and added that later so you don’t see that in this pic!

4. Now add water in small quantities and mix well to form soft pliable dough.  Keep aside for 5 minutes.

5.  Take a pinch and make into small ball and repeat same for rest of dough, arrange in newspaper or kitchen towel.   While making balls don’t apply any pressure, do it gently and don’t try to get perfect round shape.  



6. Heat oil for deep frying and add seedai in batches.  Deep fry in medium-slow flame until golden brown or oil’s 'shhh' sound ceases with stirring in regular interval for even cooking.



7. Drain in paper towel.  Store in air tight container after seedai comes to room temperature.



Note ~
~ You can use either white or black sesame seeds if you wish.
~ Fry seedai on small batch first if you think they might burst.
~ Don’t apply any pressure while rolling balls or make it smooth to avoid it from bursting in oil.
~ You can prick seedai with tooth pick to avoid bursting.

Have a nice day ~~

Pineapple Tofu Manchurian | Indo Chinese Recipes

Well it’s not really a Indo Chinese recipe but I am making one here so bare with me though I can assure you the result is awesome.  If you like Manchurian and feel guilty of eating fried version then this is for you.  There are multi benefits of this recipe like it’s easy, quick, guilt free, tasty and can be made in jiffy isn’t it wonderful?  I was having batch after batch of large, fresh, juicy pineapple giving me chance to try few new things one of which was my pineapple fried rice.  After pineapple fried rice and this manchurian, tried few juices and shakes, hopefully can post those soon too.   Coming back to this recipe; fresh, juicy pineapple with sweet & sour sauce along with hint of spicy Chile-garlic sauce give this Manchurian a kick.   This goes well with any fried rice or noodles or with just plain steamed rice.  I used fresh pineapple, you can used canned ones too.


Ingredients:
Pineapple Chunks - 3/4 Cup
Firm Tofu - 1
Capsicum - 1
Oil - 2 tbsp
Minced Garlic - 1 tbsp
Minced Ginger - 1 tsp
Sesame Seeds - 1 tbsp [optional]
For Sauce
Soy sauce - 1 tbsp
Tomato Ketchup - 1 tbsp
Brown Sugar - 1 tbsp
Vinegar - 1 tbsp
Cornstarch - 2 tsp
Pineapple Juice - 1/4 cup
Chilli-Garlic Sauce - 2 tsp [optional]



Method:

1. Whisk together pineapple juice, vinegar, soy sauce, ketchup, chilli-garlic sauce, sugar & corn starch in a small bowl until smooth.
2. Cut capsicum in long strips and tofu into 1/2” pieces. Marinate tofu for 10 minutes with 1/2 of prepared sauce.  Keep side remaining sauce.
3. Heat 1 tbsp oil in  pan and sauté tofu for 2-3 minutes on both side or until golden brown, keep aside. 
4. Add the remaining oil to pan, add garlic, ginger and cook until fragrant for about 30 seconds. Add bell pepper and cook, stirring often, until just tender for 2 to 3 minutes.  Add reserved sauce and cook until thickened, about 1-2 minutes in medium to slow heat.
~ Add 2-3 tbsp water if sauce becomes very thick. 
5. Add the tofu and pineapple and stir gently.  Simmer for 2 minutes, garnish with sesame seeds (if using).


Note ~
1. You can use different colors capsicum.
2. If having leftover tofu, place in a container cover with water & keep in refrigerator.  You can keep it for 4-5 days with changing water every day.
3. If you wish you can reduce pineapple to 1/2 cup. 
4.  If required only add salt as we are using soya sauce normally salt is not required. 
5. Instead of chilli-garlic you can use any hot spicy sauce. 

Have a nice day ~~

Plum Streusel Muffins Recipe

I have to accept the fact that I like baking with fruits, you can see from my recipes most of my baked goodies used fruits. So here again I tried to make something from fresh, juicy plums. I tried to avoid but it was way to tempting to use plums in baking. I wanted to try streusel muffins for long now and here came a perfect opportunity to grab. Making these muffin is more easy than the name, you have to trust me on that. It can be done in jiffy and the result is delicious, soft muffins. Sweet & sour plums, almond flavor with streusel topping is wonderful combination. It makes a easy and fuss-free breakfast or snack for kids lunch box or bake these and keep for Iftaar/sheri. You can also check my open-face plum cake recipe. I tried this recipe from Taste of Home and halved it to suit my needs.



Ingredients: [ Yields 8 muffins]

Butter - 1/4 cup softenedSugar - 1/2 cup
Egg - 1
Almond Extract - 1/2 tsp
Vanilla Extract - 1/4 tsp
Plain Flour - 1 cup
Baking Powder - 1 tsp
Salt - 1/4 tsp
Chopped Fresh Plums - 3/4 cup
For Streusel Topping:
Brown Sugar - 2 tbsp
Plain Flour - 1 tbsp
Ground Cinnamon - 1/2 tsp
Cold Butter - 2 tsp
Chopped Walnuts - 2 tbsp
Coarse Sugar - 1/2 tbsp

Method:
1. In a large bowl, cream butter and sugar until light and fluffy.

2. Add eggs & beat well, add in extracts and mix. Sift flour, baking powder, salt and add to creamed mixture alternately in small batches.

3. Fold in plums and mix gently, don’t over do it.

4. Fill greased or paper-lined muffin cups three-fourths full.


5.Preheat oven to 180C and for topping, in a small bowl, combine the brown sugar, flour, cinnamon, cut in butter until crumbly. Stir in walnuts. Sprinkle over batter; sprinkle with coarse sugar.
~ I did a mistake and mixed coarse sugar together with rest of ingredients.



6. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean.



7. Cool for 5 minutes before removing from pans to wire racks. 

It stays a week to 10 days if refrigerated, just warm 20-30 seconds in microwave before serving and enjoy these cuties.

Notes ~
~ For eggless option, add 1/4 cup of beaten silken tofu.
~ You can try this with any fruit of your choice.
~ Make sure plums are not very sour.
~ You can bake this as plum muffin and without streusel topping too.


And this goes to Lubna’s Joy from fasting to feasting V.

Have a nice day ~~

Maddur Vada | Maddur Vade Recipe

It’s been ages since I took any pictures, relying on old pictures to write posts now a days.  This is again one of those recipe I made during my in-laws visit.  I ran out of ideas for evening tea snacks, how many days to make aloo pakoda, namak para, masala vada or other assorted pakodas,  So I tried this maddur vada for a change though I never ate maddur vade before.  It was a nice change and everyone liked it specially MIL and DH, I followed Prathibha’s Maddur Vade recipe which was part of her FF-TT series. 

If you want a change from usual pakoda, urad vada then have to try this and you will like it.  It easy to prepare and taste crunchy outside and soft inside.  Can you see the layers in vada from below pictures?  A wonderful tea time snack to enjoy and this is also I am going to prepare during Rakhi this year, you can try too.  If you are still looking for Rakhi ideas then check out my previous roundups, lot’s of wonderful years. 

Ingredients: [Yields 18-20 pieces]

Maida/Plain Flour - 1 Cup

Chiroti Rava/Suji/Fine Semolina - 1/2 Cup

Rice Flour - 1/4 Cup

Onion - 1 Large

Green Chillies- 3-4

Curry Leaves - 2 sprigs

Cilantro/Coriander Leaves - 8-10 sprigs

Soda Bi-Carb - A pinch

Salt - to taste

Ginger - 1/2” pieces [optional]

White Sesame Seeds - 2 tbsp

Hot Oil - 2 tbsp

Oil - For deep Frying

Water - 4-6 tbsp

Method:

1. Finely chop onion, green chillies, ginger (if using), curry leaves, cilantro.

~ Finely chopping of onion is essential if not while deep frying onion pieces will float on oil and get’s burnt! So do finely chop it.

2. Mix all the ingredients in a large bowl except oil and water and it will have crumble texture due to water in onions.

3. Sprinkle water 1tbsp at a time, until smooth dough is form, keep aside for 15mins. 

4. Meanwhile heat oil in wok for deep frying, add 2tbsp of hot oil to vada mixture and mix everything well, it will be pitiable roti dough type.

5. Divide into equal portions, take one pieces at a time, make a ball and flatten it on your palm or use a plastic sheet/zip lock bag. 

6. Drop 4-5 vadas in hot oil and deep fry until golden brown both sides in slow-medium flame, keep turning the vadas in intervals.  The frying takes little longer than normal vada to have patience. 

Our maddur vade is ready.

Serve with chutney of your choice, we had with Peanut Chutney and tea.

Notes:

~ If dough get’s soggy add little maida or suji to adjust.

~ For more taste add 2tbsp of ghee instead of oil in dough.

~ You can add 1/4 cup roasted & powder oats. 

Have a nice day ~~

Aloo Bhindi Bhujiya (Fry) | How to make Aloo Bhindi Sabzi | Side dish for Paratha

Aloo Bhindi Bhujiya, aloo bhindi fry, sukke aloo bhindi or aloo bhindi sabzi whatever we may call it but this is one of the best bhindi (okra) recipe. It's our family favourite and if anything that we love with bhindi then that is this bhindi aloo fry from childhood. This simple side dish use to be our regular lunch box along with ajwain paratha. It's very simple and easy and pleases kids very well.