VERMICELLI KHICHADI/SEMIYA KHICHADI

Here is a tasty quick fix meal in a dish...

Be it breakfast,lunch or dinner

you can whip it up in a jiffy....

INGREDIENTS

• VERMICELLI / SEMIYA -1 CUP
• ONION- 1
• CARROT -1/2
• GREEN PEAS -1/4 CUP
• GREEN CHILLIES - 3-4
• CASHEW NUTS- 6-10
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL -1/2 TEASPOON
• CHANNA DHAL-1/2 TEASPOON
• GINGER - FEW JULIENNES
• LIME JUICE-2 TEASPOONS
• OIL -2 TABLESPOONS
• CURRY LEAVES-FEW
• SALT TO TASTE

METHOD

• Heat 1 tablespoon of oil and roast the vermicelli slightly. Remove from heat.
• Heat 1 tablespoon of oil in a kadai .
• Fry the mustard seeds ,cashew nuts and dhals.
• Add the ginger juliennes,chopped green chillies and curry leaves and fry lightly.
• Now add the chopped onions and fry till they are transparent.
• Now add the chopped carrots,green peas and saute lightly.Add salt to taste.
• Add 2 cups of water and let the vegetables cook in the boiling water.
• Now,reduce the heat and add the roasted vermicelli little by little,stirring continuously.
• Cook till the water is absorbed and the vermicelli is cooked.
• Remove from heat and add the lime juice and mix well.
• Serve with chutney and sambar or with plain curd and any pickle of your choice.
• This dish tastes great  as a packed lunch too...

http://cooking4allseasons.blogspot.com.br/2014/08/come-join-us-for-breakfast-august-event.html

SEMIYA PAYASAM/VERMICELLI KHEER

Here is a delectable kheer/payasam which is so simple to prepare...

INGREDIENTS

• VERMICELLI/SEMIYA-1 CUP
• MILK - 1 LITER
• SUGAR-1 1/2 CUPS
• POWDERED ELAICHI-1/2 TEASPOON
• GHEE-2 TABLESPOONS
• CASHEW NUTS-1 TEASPOON
• RAISINS-1  TEASPOON

METHOD

• Boil milk well,stirring continuously and reduce it to 80% of it's original content.
• Heat a little ghee in a pan and roast the semiya lightly taking care not to brown it.
• Add a teaspoon of sugar to it and toss lightly.
• Add a cup of water and cook the semiya till done.Cool slightly.
• Add the boiled and reduced milk and sugar to the cooked semiya/vermicelli. Boil for 5 minutes over low heat. 
• Add the powdered elaichi.
• Fry the cashew nuts and raisins in ghee . Drain.
• Add them to the payasam.
• Serve hot or chilled.