Semiya Payasam Recipe | Semiya Kheer | Vermicelli Kheer

Semiya Payasam Recipe | Semiya Kheer | Vermicelli Kheer:

Semiya Payasam(Semiya Kheer or Vermicelli Kheer) is one of the easy to make payasam recipes. The best part is you will never fail with the recipe. It is very easy to make. Is it a festival day, special occasion or any auspicious day? Is it your family member's birthday? Semiya payasam is there to help us even if you do not have much time to allot for cooking. I choose semiya payasam as a dessert in case of unexpected arrival of guests. No cutting or sweating. It is very simple to make.

Mistakes to avoid:

1. Do not add more water and make it diluted. You will not get tasty semiya payasam.
2. Do not add a lot of sugar and you cannot eat it. Also, do not add very less sugar unless you are serving for a diabetic person.

So, if you concentrate on the above points while making semiya payasam(vermicelli kheer), you can make a winning semiya payasam in few minutes. Every one can make semiya payasam very easily but it will be easy for you if you have the correct measurement with you. It will help you to save your time instead of going on trial and error method.

Semiya Payasam/Semiya Kheer/Vermicelli Kheer Recipe - How to make semiya payasam:

Semiya Payasam/Semiya Kheer/Vermicelli Kheer Recipe - How to make semiya payasam:

Cooking Time:  10 mins    |  Serves: 2-3

Recipe Category : Dessert

Ingredients:

• Semiya/Vermicelli - 1 cup
• Sugar - 3/4 cup
• Boiled Milk - 2 cup
• Water - 1/2 cup
• Cardamom(Elachi) - 1 pierced(optional)
• Cashews - 10 split(minimum)
• Ghee -2 tsp

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Pav Bhaji Masala Recipe - How to make Pav Bhaji Masala

Pav Bhaji Masala Recipe - How to make Pav Bhaji Masala:

Pav Bhaji Masala recipe I have given here is a no fail recipe. I have tried three times and it came out well. What to say about Pav Bhaji Masala? It is simply yummmmyyyyy.. Yes. It is absolutely a delicious dish.

 

I thought Pav Bhaji Masala is a side dish only for Pav Bhaji. But my friend Amrutha broke my assumption by serving it with bread slices toasted with butter.  She made it really tasty and I had it as such in a plate. You can make it as a simple chat in the evening time in just 1 more step. Yes. Chop the big onions finely and mix it with the Pav Bhaji Masala. You are done. Squeeze lemon juice as much as you like. Make sure that you garnish with coriander leaves. Thats it. You also need to make sure that you do not prepare it so spicy. All set for a simple and easy chat. Believe me..

Serving Suggestion: Serve it as a chat as I explained before. Serve it as side dish for bread toast, plain bread, roti, poori.

Okay, now let us see how to make Pav Bhaji Masala.

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Poondu Rasam Recipe - Garlic Rasam Recipe

Poondu Rasam Recipe - Garlic Rasam Recipe :

Poondu Rasam is how we call Garlic Rasam in Tamil. There is no need of instant rasam powder to make garlic rasam. At the same time, you can do it quickly in few minutes. It is an easy rasam recipe without rasam powder too.

Benefits of Garlic - Poondu Benefits:

Garlic(Poondu in Tamil) is a medicinal herb which is widely available everywhere. It prevents different types of cancers and it is good for people with high blood pressure, high cholesterol, coronary heart diseases, heart attack.

Adding garlic everyday in our daily food will be helpful to keep many diseases away.

Knowing the benefits of garlic, we should add garlic in our cooking daily at least in some dishes. Poondu kulambu and poondu rasam are easiest way to include more garlic in our diet. Most of the north indian gravies are also prepared with ginger garlic paste. It is not only for increasing flavor but also for their medicinal properties.

Now, let us see how to make poondu rasam(garlic rasam) now.

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Milagu Kuzhambu Recipe - How to make Milagu Kulambu - Pepper Kulambu:

Milagu kuzhambu is not often prepared in every household. Pepper is called Milagu in Tamil. It is often ignored as it is hot. Milagu kuzhambu is used to prepare specially for the mothers post delivery at least for 15 days. We add more pepper in the milagu kulambu during that time. My mom gave me only milagu kulambu for 16 days after the delivery. It was a must to add lot of peppers during that time and my mom added gingelly oil in large quantity to make it edible.

Milagu kulambu tastes best with plain rice and curd rice. I like to have it with chapathi too. The best part is it stays good for so many days. So you can prepare it and keep it in the fridge for later usage. It is travel-friendly kulambu. You can keep it outside even for one day without refrigeration and use it on the next day.

Okay. Now let us see how to make milagu kuzhambu/Pepper kulambu at home. Please follow the same measurements to prepare it so that you do not over or under add pepper in the kulambu. It will be tasty and at the same time healthy. My hubby does not allow me to add pepper in Rava dosa itself as it is hot. He was hesitating to try this kulambu. After my compulsion he had it. He liked it and had for both lunch and dinner:)

Milagu Kuzhambu Recipe - How to make Milagu Kulambu - Pepper Kulambu:

Milagu Kuzhambu Recipe - How to make Milagu Kulambu - Pepper Kulambu

Cooking Time:  30 mins    |  Serves: 2-3

Recipe Category : Kulambu Recipes

Ingredients:

• Jaggery powder - 1 tbsp
• Turmeric powder - 1/8 tsp
• Salt - As required
• Water - As required

To Roast and Grind


• Coriander seeds(Dhaniya)- 2 tsp
• Chana dal(Kadalai paruppu) - 1 tbsp
• Cumin seeds/Jeera- 1 tsp
• Black Pepper - 1.5 tsp
• Dry Red chillies - 4
• Tamarind - 1 small size

To Temper


• Gingelly/Sesame Oil - 1 tbsp(Any edible oil can also be used)
• Mustard seeds - 3/4 tsp
• Urad dal - 1/2 tsp
• Curry Leaves - few
• Hing - A small pinch

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