Vermicelli Payasam (Kheer) Recipe

Vermicelli Payasam is known by various name in various part of India. It is also known as 'kshirkorma', among our Muslim folks. I guess 'Kshir' is derived from Sanskrit and it means Milk and I assume Korma is from Arabic or Persian meaning blend of various spices. Kheer is definitely derived from the Sanskrit word Kshir. Nevertheless, for me this godly delicacy is one of the greatest gift of mankind to mankind. 


Ingredients: 

Chilled Vermicelli Kheer

• Vermicelli or Semiya or Sevaiyan - 1/4cup 
• Milk - 750ml
• Almonds - 5 to 6
• Pistachios - 10
• Cashew-nuts  - 6 to 7
• Kishmish or Raisins - 1tbs
• Elaichi (Cardamon) - 4
• Saffron Strands or Kesar - A pinch
• Ghee (Clarified butter) - 1tbs
• Sugar to taste

Procedure:

1. Finely crush the vermicelli 
2. Coarsely crush cashewnuts and pistachios 
3. Soak the almonds in water for few minutes and peel the skin
4. Finely powder the Cardamom 
5. Heat the ghee in a heavy bottomed pan roast the crushed dry fruits along with raisins (medium flame)
6. As soon as the dry fruits turns golden brown  and raisin swells, add the crushed vermicelli and roast it until it turns golden brown
7. Now add the milk, cardamom powder and kesar 
8. Keep stirring the mixture continuously until the quantity becomes 3/4 on a medium-high flame
9. Now add the sugar and keep stirring it for another 5-7 minutes 
10. Garnish the Payasam with almonds and Pistachios 
11. Refrigerate it for 3-4 hours 

Serve the chilled Kshirkorma as a desert.  

Sabudana Vada (Deep Fried Tapioca Chips) Receipe

Ingredients: 

Sabudana Vada or Patties before deep frying

• Sabudana (Sabaki, Sagoo or Tapioca seeds) medium - 1 cup
• Water - 2.5 to 3 cups
• Finely Chopped Green Chili - 1big stk
• Curry Leaves - 4 to 5
• Coriander Leaves - 0.5cup
• Crushed Raw Groundnut - 3tbs 
• Half or Parboiled Potatoes - 3 medium size 
• Lemon Juice - 1tbs
• Salt to taste
• Oil for deep fry 

Procedure: 

Deep Fried Sabudana Vada or Patties

1. Soak Sabudana in warm water for 3 to 5 hours or until it becomes fluffy and doubled in size
2. Add groundnut, green chili, coriander leaves, curry leaves, lemon juice and salt to the Sabudana
3. Lastly, grate the parboiled potatoes into the Sabudana mixture and knead  it into a soft dough 
4. Apply oil into your palms and take a small ball from the dough and pat it flat like that of a patties 
5. Heat the oil to the maximum in a deep bottomed pan. Ensure that the oil is very hot before you deep fry the flat patties otherwise the Tapioca seeds will disperse in the oil
6. Once the oil is very hot put 4-5 patties in the oil and deep fry it until it turns golden brown. 
7. Once its fried, drain the oil and put it on a kitchen tissue so that excess oil can be absorbed 
8. The frying time will take anywhere between 4 to 15 minutes depending on your stove model 
9. The vada must be crispy outside and soft like a sponge from inside 

Serve the hot vada with lassun chutney or simply relish it before it becomes cold :P

Karela (Bitter Gourd) Fry

Karela or Bitter Gourd is such a vegetable that either you will love it or simply hate it. The later consumers outnumbers the Karela lovers. I'm Karela loyalist since the day I tasted it! Karela has several medicinal values...does wonders for diabetic patients. Its anti-bacterial properties makes it favorable among the Ayurveda practitioners. The more its bitter, its better for the health. However, some people like to get ride of its bitterness. 

There are three ways one can get ride of its bitterness (but not completely). 

Karela Fry

• Scrape the crock skin
• Soak the bitter gourd in salt water after cutting it 
• Simply add some jaggery or sugar.

So, here lemme share the recipe. 

Ingredients:

• Bitter Gourd (Karela) - 4 medium size
• Red Chili (Mirchi) Powder - 1tsp
• Turmeric Powder (Haldi) - 0.5tsp
• Asofoetida (Hing) - A pinch
• Oil - 1.5 tbs 
• Mustard Seeds (Rai) -1tsp 
• Salt to taste
• Jaggery (Gud) or Sugar -2-3tbs (Optional)

Procedure:

1. Cut the bitter gourd into thin vertical slices 
2. Heat the oil in a heavy bottomed flat non-sticky pan and add mustard seeds
3. When the mustard seeds splutters, add hing and the bitter gourd
4. Stir fry it for a minute on medium-high flame and add red chili powder, turmeric powder and salt
5. Stir fry it for another 2 minutes
6. Close the lid  and cook it for 3 minutes or until it gets cooked 
7. Stir fry it again and now add the jaggery 
8. Mix it well and do not close the lid at this point as it will become mushy and soft
9. Stir fry it until it becomes crisp and cooked. 

Serve the Karela fry as a side dish with Chapati, Roti or simply steamed Rice. 

Italian Tomato-Mozzarella Salad Recipe

Italians are excellent in making salads. Every time I visit an Italian restaurant, I ensure to order some of their special salad. Over a period of time I started observing the ingredients they put it in the salad. So, herez what I had churned out.
Ingredients: 

• Tomato - 2big   
• Cucumber (Aguark)- 1 
• Mozzarella Cheese - 150gms
• Green Olives - 2tbs
• Oregano - 1tsp
• Olive oil - 1tbs
• Fresh Basil or Dry Basil Powder - 1tsp
• Pepper Powder - a pinch 
• Lemon slice for garnishing
• Salt for taste (Optional)
• Sunflower Seeds -1tbs
• Chili Flakes - 1tsp (Optional)

Procedure: 

1. Cut the tomato, cucumber and mozzarella cheese into cubes 
2. Add all the above 
3. Add the above ingredients in the bowl and mix it well
4. Garnish it with a lemon slice