Semiya Vada

I hope some of you have tried out the vermicelli dishes that I had posted earlier. Here is a simple spicy snack with vermicelli which is very easy and takes little time to prepare. Make it more spicy by adding extra green chillies or change ingredients and make it according to your taste.

Ingredients needed,

cooked vermicelli 1 cup

green chillies 2 or 3

ginger chopped 1 tsp

onion 1

rice powder or maida 1 Tbsp

curry leaves or

coriander leaves few chopped

cumin seeds 1 pinch

garam masala powder 1 pinch

egg 1

salt

oil

How I prepared this,
Cook vermicelli in water, drain and keep aside.

Chop onion and green chillies.

Break egg into a bowl.

Add all ingredients into this and mix well.

Make small vadas and deep fry in oil.

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Semiya / Vermicelli Biryani

Ask me which is the easiest and tastiest dish I would like to cook(and eat), the answer is the very famous biriyani...I have no other options if I have some guests, this is the only one I don't need to do any hard work and could finish my work within one and half hours including kitchen cleaning! It is more comfortable if you are using a food processor! Am not exaggerating, but once when you find how easy is making biriyanis you will not stop making it on weekends.I still remember when I prepared a chicken biryani for first time on a weekend before 11 years..It is really fun making it without any help for the first time especially when we are novice in cooking. Since the amount of masala was more than needed , the rice was little over cooked. But the aroma was much good! I still get that admiration from my better half and I believe that is the "secret ingredient" required for a happy life.. :)
This time biriyani is little different. I didnot know I can cook something different using vermicelli until I make biriyani and uppuma with it. Though I didn't like that "white beauty" (reason-sweetness), I thought that semiya is created for making payasams only.. :)



Ingredients used
Semiya / vermicelli 3 cups
chicken pieces (boneless) 1 1/2 cups
onions 2 big
tomato 1 small
garlic paste 1 tsp
ginger paste 1 tsp
green chilly 1 or as desired
pepper powder 1 tsp
turmeric powder 1/4 tsp
garam masala powder 1/2 tsp
coriander leaves chopped 1/2 cup
thick coconut milk 1 cup
ghee 2 Tbsp
salt



How to prepare
Boil water. Add salt and 1/2 Tb sp ghee. Put semiya in this and cook. When it is about to finish, drain. Don't over cook.
Heat remaining ghee in a pan. Saute chopped onions. When it is transparent, saute garlic and ginger paste with chopped green chillies and tomato.
Allow it to cook until the tomato is mashed by stirring it continuously.Then add all the powders, , salt and chicken with coconut milk. Mix well and allow to cook on a medium heat. Cook until chicken is done, and reduce water to make a thick gravy.Remove from fire.
Add the remaining chopped coriander leaves and cooked semiya into this. Mix slowly without breaking semiya, and keep the lid closed for 15 minutes. Do mix semiya with the masala soon it is taken from the stove, so no need to heat it again. Garnish with roasted nuts and raisins, which I usually dislike to do.. :)
Other Biriyani recipes of Salkkaaram,
Chicken Biryani
Arabic Biryani
Mutton Biryani
Egg Biryani
Fish Biryani
Vegetable Biryani
Prawns Biryani
Keema Biryani

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Semiya paayasam / Vermicelli kheer

Ingredients
Semiya / Vermicelli 2 cups
milk 4 cups
water 1 cup
sugar 3/4 cup
cardamom powder 1/4 tsp
ghee 1 Tbsp
roasted and powdered oats 1 Tbsp optional
raisins and cashews few



How to prepare
Heat ghee in a vessel. Roast raisins and cashews. When it is done, remove and keep aside.
Roast semiya in the same ghee for few minutes by stirring continuously until it slightly changes color. Do all these on low flame.
Add 2 cups of milk plus 1 cup of water into this and cook on a medium flame.
When the semiya is cooked, add the remaining milk and sugar. Mix well, remove from fire. Sprinkle cardamom powder over this. Garnish with raisins and cashews.
Don't over cook semiya, then it will stick together. If you find the paayasm is too thick later, then add little more milk to reach to your desired consistency..

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Semiya Bread Kesari

Ingredients and method
Semiya 4 tablespoon
Bread 4 slices
Coconut milk 1 cup thick
Milk 2 cup
Sugar 5 tablespoon
Ghee 1 tablespoon
Cardamom powder 1 pinch
Kismis and Cashew nuts few

Cut bread into small pieces.
Heat ghee, roast kismis and cashews and keep aside. In the remaining ghee roast semiya till golden brown. Then add bread pieces and fry for few seconds. Remove from fire and add coconut milk and milk into this. Keep this for half an hour. Heat sugar with 1 spoon water. When it begins to boil add the above mixture. Boil till thick. Remove from fire and sprinkle cardomom powder over it.

Recipe Source - My sister's recipe collection.

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