HAPPY NEW YEAR 2012

May each day of the New year Bring Joy, Prosperity, Health, Wealth, Luck, Sweet Surprises and Good Cheer. Wish you all the Success in all you do and wish you a year with New Opportunities!!!!

WISHING ALL MY WONDERFUL FRIENDS, READERS AND BLOGGER FRIENDS A VERY HAPPY AND PROSPEROUS NEW YEAR 2012 :) 
I WISH EACH AND EVERY ONE HERE A GREAT YEAR AHEAD!!!!

Chemmeen Varattiyathu - Prawns Roast

Chemmeen Varattiyathu or Kerala Shrimp Roast is a great side dish best served with parboiled rice/any rice of your choice. I am unsure of which part of Kerala was this dish born but I learn't this from my brother(who is chef by profession). He makes shrimp in ten different ways maybe but for me this tasted the best and I carried on with this the most especially when any guests peeks in. This Prawns roast have an excellent taste with the wonderful aroma of coconut oil and generous amount of curry leaves cooked along with shallots and aromatic homemade garam masala. This prawn roast taste so good that me(and my hubby) tend to eat it with plain rice with out any curry so that we don't loose even the tiny bit of taste of this Prawns Roast.

I used to love the kind of fresh shrimp we used to get in 'Thalassery Fish Market'- my home town and I was totally disappointed by the taste of shrimp I got here in US which are mostly frozen and/or half cooked. My quest to find the fresh fish and shrimp took me to the 'Asian Markets'. For my readers in US who would love to relish the taste of fresh seafood you will find many of them and vegetables in the markets like 'H-Mart', 'Grand Mart' and many more for reasonable price. Just google for the nearest 'Asian Market/Korean Market' and you will be surprised to find the best of them.

Five years back when I was a newly wed my brother-in-law and my husband used to make fun of me seeing me doing the extra labor of peeling and deveining the shrimp when there is an easier option of getting cleaned frozen one's from the stores. First time my BIL tasted these fresh prawn roast he used the word 'amazing' to describe the taste and let me tell you friends he is a person who do not appreciate/accept anything/anyone easily. And from then when ever he plans to drive from  Connecticut to Maryland, I get the order for a 'big plateful' of very spicy Shrimp Roast at-least two days ahead :) So friends I understand it is an extra labor to do clean fresh shrimp but if possible try to get the fresh shrimp instead of frozen and you will really know the 'amazing' difference in taste. You can make this medium, spicy and extra spicy by adjusting pepper-garam masala. I used to make this spicy before and this taste better being spicy but now considering my kids I make it medium spicy. So please adjust the spice level according to your family's tolerance level :-)

                          

Ingredients:-

1. Chemmeen/Prawns/Shrimp - 1 lbs
2. Kunjulli/Shallots finely sliced - 2 cups
3. Green chilly chopped - 2
4. Ginger-Garlic crushed - 2 tbsp
5. Curry leaves a sprig or more
6. Coconut oil(preferably or any oil of ur choice) - 2 tbsp
7. Chopped coconut pieces - 2tbsp(small bite pieces)
8. Turmeric powder - 1/2 tsp
9. Chilly powder - 1/2 tsp
10. Garam masala - 3/4 tsp(I use homemade garam masala and prefer eastern garam masala if I don't have homemade one)
11. Fennel seeds - 1/2 tsp(Crushed well in a mortar) 
12. Salt to taste

To Marinate the Prawns

1. Cleaned Shrimp
2. Turmeric powder - 1/2 tsp
3. Chilly powder - 1 tsp
4. Pepper powder - 1 tsp
5. Salt - 1tsp(or as needed)

Preparation Method:-

• Peel, devein, wash and clean the prawns. Drain off the water completely.
• Marinate the shrimp with salt, turmeric powder, chilly powder and pepper powder. Set aside for 30 minutes if possible.
• Heat up deep kadai or pan, pour coconut oil and add the coconut pieces and curry leaves and saute for few seconds till they are very light brown(always in medium heat)
• Add the sliced small onion(shallots), green chilies, salt and saute for a minute. Add crushed ginger-garlic and saute till onion turns translucent.
• Add the turmeric powder, chilly powder and stir for a minute till masala powders are combined well with onion and ginger-garlic mix
• Add the prawns and saute till everything is combined well.
• Cover and cook for atleast five minutes without adding water as shrimp releases enough water to cook. Make sure stove remains in medium heat.
• Open the lid add the garam masala and fennel powder. Saute in high heat till garam masala is mixed well evenly and water is fully absorbed if any(aroud two-three minutes.)
• Switch of the stove and add more curry leaves. Drizzle a tsp of coconut oil if desired(I do and like it) and stir well.
• Move to the serving plate and serve warm with rice/roti. Enjoy!!!!!

Note:-  If buying the frozen prawns/Shrimp use the uncooked one's. Half cooked(salad prawns) prawns don't taste as good as the uncooked prawns for this recipe..

Christmas Fruit Cake/Kerala Plum Cake

At-last that day came, you meant to ask me which day? That is when I got some Rum....
Hey please don't think it the other way, I don't drink. I wanted to make this Christmas cake by soaking dry fruits in Brandy/Rum/Wine - the traditional way and I have been pleading my hubby to get some from almost two weeks. I do drive and get grocery's but I felt awkward to step into a liquor store even though no body around here 'really care' about it. It is 'Happy Holidays' every where around but my hubby had been very busy with his work. Thankfully he got me some Rum a day before Christmas and I made this Cake on Christmas morning by soaking dry fruits for around 12-16 hours.

                                           

You may avoid soaking them in liquor to make it liquor free, the taste may vary though but I assure you - the cake will not go wrong. I had made the same cake - liquor free version for last Christmas season and it had come out good too. This Christmas I made this fruit cake the traditional way, you can soak the fruits for couple of days more. For me I don't need any particular season to bake it, we enjoy them any time as teatime snack as well but of Course 'Christmas' time is the best to bake them as well. A hot cup of masala Chai and a piece or two(many times it won't stop in 2 pieces ha ha) of this plum cake is perfect for my hubby. I have already got the order to bake some more from him as he says 'Christmas time you should have baked at-least  4' as I baked 2 of them and took one for the X'mas party at our friend's place. So Enjoy baking  'Kerala Plum Cake/Christmas Fruit Cake'.

Ingredients:-

1. All purpose flour - 2 cups + 3 tbsp
2. Powdered sugar - 2 cups
3. Baking powder - 2 tsp
4. Salt a pinch
5. Pumpkin Pie Spice - 1 tsp(It contains Cinnamon, Nutmeg, Ginger, Allspice, you can grind a small piece of cinnamon, 6 cloves, 1 nutmeg and use it as well)
6. Butter at room temperature - 1 cup
7. Egg - 3
8. Vanilla Essence
9. Brandy/Rum/wine- 1/2 cup
10. Dry Fruit s- 1 1/2 to 2 cups(I used chopped dates, tutti fruity, sliced almonds)
11. Black raisins - 1/4 cup
12. Glazed Cherries/Maraschino cherries few chopped(preferably glazed cherries, I used maraschino since I didn't have glazed one's) - 1/4 cup
13. Chopped cashews - 1/4 cup
14. Grated orange peel - 1 tsp(I microwaved it for 1 minute to get a dry peel, ie optional)
15. Freshly squeezed Orange Juice - 1 cup
16. Lemon Juice - 1 tsp
17. Sugar 1/4 cup
18. Water - 3/4 cup

Last two ingredients are for Black Color Sugar Caramel. This add dark color to this cake

Preparation Method:-

• Chop the dry fruits and soak them in Brandy/Wine/Rum along with raisins and cashews for 12 hours or more if possible
• To make the black caramel - Boil the water and keep. Heat up a thick bottom pan and add 1/4 cup sugar to it. Keep stirring on med-high heat. First they start sticking, then they caramelize to brown sauce and then start getting black. When they turn black add boiling water and stir well and switch off the stove. Stir well till the black caramel mix evenly with water and set aside. 
• Sift together flour, baking powder and salt. Set aside
• Squeeze out orange juice from 2-3 oranges and strain. You need around 1 cup of juice. Set aside.

                         

• In a large bowl, add the butter and powdered sugar till creamy . 
• Separate the egg yolks and whites. Beat the egg yolks well till they turn lemon yellow and creamy.
• Add this to the butter-sugar mix and beat well to blend.

                             

•  Add the sifted flour to the above batter little by little and mix well.
• Beat the egg white till fluffy, do not need to whip the egg whites. Fold in this to the above batter with a spatula or spoon gently.
• Pour in the caramel, orange juice, vanilla extract, orange peel, pumpkin pie spice, chopped cherries and fold in everything very gently with a spatula.

  

• Toss the soaked dry fruits with 3 tbsp all purpose flour so that they do not sink in the bottom of the batter. Add it to the above prepared batter and fold in gently and evenly.

   

• Pre-heat the oven to 350 Degree Farenheit.
• Grease two 8" cake pans with butter or cooking spray. Pour the batter into the pan and pat the pan on the kitchen counter top slightly two three times to remove air bubbles formed if any.
• Bake it for 45-50 minutes or until a sharp knife or cake tester inserted comes out clean. Enjoy!!!

Note: - You can sprinkle little bit of powdered sugar before you serve if desired only. Adjust the sweetness according to the sweetness you need.

Sending this Christmas Delicacy Event hosted by Julie @ Erivum Puliyum.

And Jingle All The Way Event hosted by Kavi @ Edible Entertainment

Also sending this to Sinful Delights hosted by Vardhini @ Zesty Palette

And sending this to ABC Series: Cakes for Christmas Event hosted by Ramya @ Ramya's Recipe

and off this go to Bake Fest #2 hosted by Sangeetha Vijay @ Spicy Treats

Also to Let's Bake and Be Merry hosted by Radhika @ Tickling Palates

and also to Holiday Baking hosted by Sravani @ Srav's Culinary Concepts

Yu Choy Thoran/ Yu Choy leaves stir fry

My grocery shopping for veggies are mostly from Korean/Chinese/Asian stores since I find a lot of fresh and variety of veggies there compared to Indian stores. Of course for pure Indian Veggies I do go to Indian stores itself but for fresh fish and different kinds of Veggies these Asian stores are really worth stopping by. There are a lot of different green leaves found in these markets and every time I go I grab different one's even though I might not have even heard the name of those leaves before. I just experiment them in my own way and this 'Yu Choy' leaves are one among them. Yu Choy produces thick stalks and tender green leaves. I felt they taste quite similar to the 'Chuvanna Cheera' - Red Spinach(Amaranth leaves) that we get in Kerala. My hubby love this thoran now even though he do not even know the name of this leaves till now ;)

 

Ingredients:-

1. Yu Choy Leaves - 1 or 2 bunch
2. Onion chopped - 1
3. Green chilies chopped - 3 small
4. Turmeric powder - 3/4 tsp
5. Salt to taste
6. Coconut oil/Oil - 2 tsp
7. Mustard seeds - 1tsp
8. Urad dal - 1tsp
9. Chana dal - 1tsp
10. Curry leaves a sprig
11. Grated Coconut - 3 tbsp

Preparation Method:-

• Wash well and pat dry the Yu choy bunch leaves. Chop the Choy leaves bunch along with stalks.

• Add chopped onion, green chilies, few curry leaves, salt, turmeric powder and mix well with you clean hands or toss with a spoon.
• Heat a pan/kadai, pour some coconut oil, splutter mustard seeds. Add urad dal, chana dal, curry leaves and stir for a minute till the dals turn light brown.
• Add the tossed Yu Choy to it and stir well to mix. Cover and cook them in medium heat for three-five minutes. 
• Open and check for the salt, adjust it accordingly. Cook it lid open for some more time if it has more water. Switch off the stove.
• Add the grated coconut and stir and mix well.
• Serve hot with Rice/Roti. Enjoy!!!!!

Neychoru/Ghee Rice and an Inspirational Award

Ghee Rice or Neychoru as we call it, is a specialty rice in the Kannur/Malabar region. Neychoru is made by sauteing rice in ghee and aromatic whole spices and cooking them till soft. This is made richer by adding ghee fried cashews, raisins and garnishing with fried onions.

I normally do not need any specific reason for making this. But of course if I have any plans to make Mutton/Goat Curry I will not give a second thought of what should I make for lunch. It will be mostly Neychoru/Ghee rice as Mutton curry and Ghee Rice are really a wonderful combo. Ghee Rice do not need any extra effort for cooking as they take only the normal basmathi rice's cooking time. So Enjoy making Neychoru/Ghee Rice :)

Ingredients:-

Bamathi Rice/Jeerakashala Rice - 2 cups

Ghee - 2tbsp

Green Cardamom -3 pods

Cloves - 4

Cinnamon Stick 2 inch size - 2 

Fennel Seeds - 1 tsp

Black pepper corns - 10 

Salt to taste

Water - 4 cups

Onions - 1

Cashews, Raisins a handful(more/less as per your preference)

Oil to deep fry the 1 onion(1/2 cup)

Preparation Method:-

• Heat up a pan and pour the oil. When the oil is hot enough deep fry the onions till golden brown and set aside.
• Wash the rice and soak them in water for 20 minutes. Drain off the water fully and set aside. 
• Pour four cups of water into a pot/vessel and get to boil. Set aside
• Meanwhile heat up a  thick bottom vessel, add ghee and saute the cashews and raisins and take them out when they turn golden brown.
• Add cinnamon stick, cloves, cardamom, peppercorns, fennel seeds to the same ghee and stir for a minute or two till the nice aroma of whole spices starts to spread :)
• Add the rice to it and fry for two-three minutes so that rice absorbs the aroma of spices and ghee.
• Add the boiled hot water and salt to it. Stir till the bottom of the pan with a spatula or spoon and cover and let it boil.
• When the water and rice starts to boil reduce the heat to medium, cover and cook.
• Switch off the stove when the water is fully absorbed and rice is cooked to soft.
• Leave it uncovered for ten minutes and let it release the heat a little bit so that the rice grains do not break when you stir.
• Now stir the rice gently or move them to two or three platters so that the rice do not stick to each other.
• Garnish the Neychoru/ Ghee Rice with ghee fried cashews, raisins and fried onions. Serve warm with Raita and any Non-Veg/Veg curry of your choice. Enjoy!!!

I am really happy that I was honored with an Inspirational Blog Award by Christy Gerald of My Kitchen Flavors - Bon Appetit!. Thank you so much Christy for this award and will surely try to Inspire my fellow bloggers more by appreciating them on their great work. After all that is all what I can do to inspire them more on their excellent creativity :)

The inspirational blogger award is got a very lovely thought of answering 8 questions regarding you as a person along with this sweet award. So the questions seems to be the following one's and My answers are marked in Red and bold under each questions. I'm feeling so weird answering some 'questions and answers' after so long time :)

1.What makes you laugh,smile or giggle?

I do not need to hear any big jokes, to be frank I laugh on all the silly things happening around. Maybe any silly movie jokes, my kids pranks, my hubby mischief's, I even laugh when I slip and fall every year in the rock ice/snow even if my bump hurts terribly bad ;) ha ha ha.. 

2.What are your dreams for your future?

I do not dream high and take life as it comes. I believe in the thought 'Man proposes God Disposes'. So why to regret by dreaming something and they fail? 

But of course will always pray to God to keep my family and all around the world in good health and mental peace. 

3.If you are going to a cruise,where would it be and why?

I would love to explore Hawaii and/or Alaska as I have heard it is a great destination for family and kids. Waiting for my little girl to turn at-least three :)

4.How would you spend your vacation and with whom?

Like most of the 'Pravasi'/Bird of Passage my vacation idea is always the India trip with my parent/in-laws and my whole big family. Eating In/Out, cooking less, eating a lot of ethnic/non-ethnic dishes cooked by anyone not me ;) and trying to reach out all the nostalgic places of my childhood.

5.If given a life,what life would you choose ? Your life now or your past?

I do not believe in life as such past, present, future. Life is beautiful at times, sad sometimes, freaky, challenging and many more. I would not like to 'dwell in the past' but cherish all those good moments lived/still living as a sibling, daughter, wife, mother and friend. 

6.Is there something that you wished before when you were young but you didn't get it?

One???? there are many so 'pass' :)

7.Have you been in a situation where you might have given up but you still choose to move on?

Yes, many maybe and I have learned 'you never know what life has kept for you next'. Good/bad it is life, just move on :)

8. Is there someone in your life who has been your source of strength and inspiration?

My parents, siblings and husband is my strength and always have been supportive.  

Now let me pass it on to my fellow bloggers who have always inspired me with their great innovative recipes, wonderful pictures and inspiring comments on my posts :) So grab it friends feel proud for the award and pass it on to your favorite blogger friends..

1. Anzz @ AnzzCafe

2. Uma @ My Kitchen Experiments

3. Faseela @ Good Food Ends With Good Talk

4. Sonali Pradhan @ Only Fish recipes

5. Sobha Shyam @ Good Food

6. Teena @ Teenz Yummy Delights 

7. Nalini Suresh @ Nalini's Kitchen

8. Kurryleaves @ Kurryleaves

9. Ramya @ Ramya's Recipe

10. Vineetha @ Ruchi

11. Hemalatha @ Hema's Kitchen

Check out their wonderful space and encourage them as well :)

Sending this to Sinful Delights hosted by Vardhini @ Zesty Palette

Soybean Chunks Biriyani/Shahi Soybean Chunks Biriyani

Soya Bean chunks are a great substitute for Non-Veg, taste great, very healthy and rich with high protein. I make them atleast once in a week and my kids love them . My son believe it is chicken/mutton and I try out a lot of different recipes with them. I make this mostly as a one course meal for my hubby's lunch box. I made Soybean biriyani for my kids birthday party for the veg-rice, everyone loved it and most of my friends liked it more than chicken biriyani. This tastes really different and good from all other biriyanis. So try this out friends. Enjoy!!!!

Ingredients:-

Basmathi Rice -2 cups
Green Cardamom - 3
Cloves - 5
Cinnamon Stick - 2
Whole black peppercorns few(around 10)
Fennel seeds - 1tsp
Ghee - 2 tsp
Cashews, raisins few(handful)
Onion finely sliced - 1(deep fry it and set aside for garnishing)
Water - 3 1/2 cups
Salt to taste

Soybean Mini Chunks/Nutrela Mini Chunks - 1 1/2 cups
Onion Finely sliced - 3
Tomato finely sliced - 2
Ginger-Garlic Crushed - 2 tbsp
Green chilly- 3(slit into halves)
Turmeric powder - 3/4 tsp
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 2tsp
Curry leaves a sprig
Coriander leaves finely chopped - 1/2 cup
Oil - 2tbsp
Coconut Milk - 1/2 cup(optional, I do not use it for regular cooking but use it for parties and all)
Salt to taste
Water 4 cups or more to boil the soya chunks
Water - 2 cups or more to make soy masala

Preparation Method:-

• Wash  the rice and drain off the water completely and set aside.
• Heat a thick bottom wide pan in medium heat, add ghee shallow fry the raisins and cashews and keep them aside.
• Add the fennel seeds to the ghee and stir for few secs. Add cardamom, cloves, cinnamon stick,  peppercorns and stir for a minute or two without getting them to dark color.
• Pour water and add salt and let it boil.
• Add the rice and stir till the bottom of the pan with a spatula(This helps the rice not to stick to the bottom)
• Close with a tight lid and let it cook in medium heat
• Check in 10- 15 minutes and switch off the flame when the water is fully absorbed.
• Let it sit for 10 mins(if you stir the rice when they are very hot rice will beak) and then gently stir it or move to one or two platters so that rice grains do not stick to each other. 
• Pour four cups of water in a vessel and get it boil. Add the Soybean chunks to it and add salt. Stir it and switch off the stove when bubbles start to form from the sides of the pan. Let it soak in hot water for five minutes.
• Drain the water in a colander and pour some cold running water over it and wash the soybean chunks well with your hands to reduce the smell of soy.
• Squeeze out all the water from the soy chunks and set this aside.
• Heat a thick bottom pan or cooker, pour the oil, add the crushed ginger-garlic, curry leaves and stir for  a minute. Add onion, salt and saute well till they become light brown color.
• Add tomatoes, 1/4 cups chopped coriander leaves and saute well till they are soft. Add turmeric powder, chilly powder, coriander powder and garam masala. Saute well till everything masala is incorporated with onion-tomato mix. 
• Add the cooked soybean chunks and mix well. Add in 2 cups of water and mix well. When the gravy starts to boil, cover and let it cook for another 10 mins in medium heat. 
• Pour the coconut milk and cook for another two-three minutes.
• Switch off the flame and add little bit more coriander leaves
• Pre-heat the oven to 350 Degree Fahrenheit. 
• Take a baking tray and start layering the biriyani. Layering rice i the bottom followed by some soybean masala, fried raisins cashews. Top this with rice and masala, cashews, raisins. Repeat the process with rest of the rice, masala, fried cashews, raisins. 
• Cover the tray with silver foil and bake this for 30 minutes.
• Take off the tray and garnish with fried onions, coriander leaves and serve hot with raita, pickle and anything of your choice.

Note:-
1) You can use normal soybean chunks if you do not find mini chunks. Just cut it into halves after they are boiled if you feel they are really big.
2) Fried onions are optional, gives great taste and perfect finishing
3) If you do not have an oven you can do the dum effect(layering the rice and masala) on stove top as well, Grease a vessel with cooking spray/butter/ghee do the layering, keep the heat in the lowest and let cook for approx. 20-30 minutes.

Shrimp/Chemmeen Curry with Coconut Milk

I have been making this Shrimp curry from some long time. This Shrimp/Chemmeen  curry evolved out of my normal Shrimp Masala recipe. One time by mistake I added more chilly powder to the shrimp masala and to reduce the spice level I added coconut milk and made shrimp curry instead. That Shrimp curry was so different and unique in taste that I started making this more often with lot of variations. I made this for kids Birthday Party and everyone enjoyed it as well :) My friends had been requesting to post this recipe from then. So sharing this Shrimp Curry made with Coconut Milk to all my wonderful readers and friends. Try this and I'm sure you will make this more often too. Enjoy!!!!!!

Ingredients:-

1. Shrimp/Chemmeen - 1 lb(approx, or as needed)
2. Onion Finely Sliced - 2 
3. Tomato Finely sliced - 1
4. Ginger, Garlic Finely chopped or crushed in Mortar - 2tbsp(I never use store bought one, I prefer crushed ginger-garlic) 
5. Green Chilly -2 split into halves
6. Curry leaves a sprig or more
7. Turmeric powder - 1 tsp
8. Chilly powder - 2 tsp
9. Pepper powder - 1tsp
10. Garam masala - 1tsp(Optional)
11. Coconut oil or any Oil - 3tbsp
12. Thin Coconut milk - 1 cup
13. Thick coconut milk - 1/2 cup
14. Water -1/2 cup(more or less maybe require as per your gravy requirement)
15. Salt to taste
16. Finely chopped coriander leaves - 2 tbsp

Preparation Method:-

• Wash and clean the Shrimp, marinate it with turmeric powder, 1 tsp chilly powder, pepper powder, salt and set aside for an hour.
• Heat oil in a pan, add crushed ginger-garlic, curry leaves and saute for a minute. Add Onion,salt and saute for a while till they turn translucent. 
• Add tomato, few chopped coriander leaves and saute well till they become soft. Add the remaining 1tsp chilly powder, garam masala and saute well till they mix well with onion-tomato mix. 
• Now add the Shrimp and saute well for a minute, cover and cook till shrimp turns pink color(for about five minutes, do not overcook, shrimp becomes rubbery) 
• Add the thin coconut milk and mix well(add 1/2 cup or more water as per gravy requirement). Simmer the stove to medium and let the gravy boil for few mins(three-five mins).  
• Add the thick coconut milk and mix well. When they reach the boiling point - ie when you see the bubbles forming from the edges switch off the flame. 
• Add more curry leaves and chopped coriander leaves. Serve with steamed rice or any rice of your choice...

Note:-

1) Using Garam Masala is optional but gives great aroma n taste to the curry.

2) You can add tamarind paste/tamarind water as well to get a slight tangy taste.

3) You can crackle mustard seeds and at the start of the cooking process if desired.
4) I used canned coconut milk for cooking. Thin coconut milk was made by diluting half cup coconut milk with half cup water.

Sending this to Christmas Delicacy Event hosted by Julie @ Erivum Puliyum

Semiya/Vermicelli - Sabudana Kheer and Awards

 From November end to Mid Jan marks the most important days for our lives not just because of the thanksgiving, Christmas and New Year. We love this season for the reason that it holds a lot of celebration for our family. Starting from my daughter's birthday on 28th Nov follows by son's birthday on 14th Dec, Christmas and New Year Celebration, continues with my birthday on Jan 2nd and our Wedding Anniversary :) And yaa, the blog Anniversary comes somewhere in between Dec-Jan and I do not really remember the date ;) So I guess I should take it as on Jan 20 since that day marks the first blog post :)

We had a great birthday party for the kids last weekend. Clubbing both birthdays together was lots of fun for the 'bacha parties' here. I did a lot of cooking with  fifty friends for the party, we had a great time with family and friends :)

I didn't want to bake for my my son's 'real birthday' as we already have leftover birthday cake. But Still I just wanted to make something sweet for him and made this Vermicelli-Sabudana Kheer as he is really fond of Kheer/Payasam. This is my family favorite Kheer as well and sabudana just looks great with vermicelli and really adds taste and a nice texture to this Kheer/Payasam. Try this out friends as the results are amazing, Enjoy :)

Ingredients:-

Semiya/Vermicelli - 1 cup
Sabudana/Sago - 1/2 cup
Sugar -1 cup(you can add/reduce according to ur taste)
Cardamom - 2 pods(Coarse ground)
Cashews, Raisins a handful
Milk - 3 cups
Nestle Carnation Milk - 1 tin
Ghee/Butter - 2 tbsp
Water - 2 cups

Preparation Method:-

• Wash and soak the Sabudana/Sago for an hour.
• Heat up a wide and thick bottom pan, add the ghee and roast the cashews and raisins for a minute and set aside.
• In another pot pour the milk and get it to boil on medium heat stirring in between. Switch off the flame and set aside.
• Meanwhile add the vermicelli/Semiya to the same pan in the left over ghee of cashews-raisins and dry roast it till they are golden brown(If you are buying roasted Semiya please opt out of roasting them, just add to the ghee and fry for 2-3 mins so that vermicelli absorbs the aroma of ghee)
• Add the boiled milk and a cup of water to the Semiya and stir well. Cover and let it cook on medium heat keep stirring in between.
• In another pan add the Sabudana/Sago and a cup of water and cook it till they look smooth and give a translucent texture.
• Add this to the Semiya/Vermicelli-Milk mixture and stir well and let it boil for a minute or two. 
• Add the sugar ans stir well and let it cook for 2-3 minutes. Pour the carnation milk at the end and stir well to mix and cook for another 5-6 minutes.
• Sprinkle the cardamom powder and stir well and mix and switch off the flame. Garnish with Cashews and Raisins.
• Serve hot or chill, I prefer to have it chilled though :) Enjoy!!!!!

Sending this to Jingle All The Way hosted by Kavi @ Edible Entertainment

Also sending this to Sinful Delights hosted by Vardhini @ Zesty Palette

I am really honored and thankful to Julie of Erivum Puliyum for considering me for the awards below. It really means a lot and encouraged me to blog more. Julie is a wonderful blogger who is very regular in blogging and comes out with very innovative recipes. Check her space @ Erivum Puliyum .

    

I would like to pass it on to the following bloggers and friends pass it on to your best blogger friends. Let hte awards keep going..

1) Irene @ Curry Masala

2) Shilpikiran @ Cook with Fun

3) Amina Khaleel @ Amina Creations

4) Santosh Bangar @ Santosh's Kitchen

5) Khusi @ A Girl's Diary

6) Anzz @ Anzz Cafe