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

Vermicelli/Semiya chicken masala upma

Vermicelli/Semiya Upma is a breakfast or snack that I make fo my kids. This version of masala upma that I make is a rescuer at times when my son insists for chicken noodles. Kids just loves it and for adults it is a hand-licking treat. You will never get bored of this dish and an ezee one to prepare when you are in jiffy whether it is for an ezee snack or breakfast. Go for it guys, it is just awesome :)

Ingredients:-

Boneless chicken breast - 2 halves( cut into small bite size pieces or cubes)

Onion - 1 big finely chopped

green chilly - 2 chopped

ginger, garlic - crushed or finely chopped
tomato finely chopped

turmeric powder - 1/2 tsp

pepper powder - 1/2 tsp
garam masala - 1 1/2 tsp
few curry leaves
coriander leaves chopped

Vermicelli/Semiya - 2 cups
water - 4 cups
salt to taste
Oil

Preparation method:-

1) Dry roast the Vermicelli/Semiya till golden brown.

2) Boil the water by adding a pinch of turmeric powder and salt.

3) Add Vermicelli and cook it till firm but not overly soft and set aside. Drain off excess water if any so that vermicelli do not stick together(If you feel they might become sticky add a tsp of oil while boiling the semiya, this helps them remain separate)

4) In another pan add oil, onion, green chilly, ginger, garlic, salt, curry leaves and saute well on med flame.

5) When onion turns translucent add tomatoes, little coriander leaves and saute till tomato is soft

6) Add the masalas and saute for a min, add chicken and saute well to mix masala and chicken well.
7) Close the pan and let the chicken cook for 10-15 mins or till chicken is soft in a med flame. Open the lid and check for the salt and taste, the chicken masala should be juicy but not watery.(If you feel the masala has excess water keep the id open and cook for a while till water is evaporated)

8) When chicken is cooked well, add the cooked vermicelli and mix gently so that it absorbs all the moisture from the masala and masala gets mixed well with vermicelli.

9) Switch off the flame and move to a serving dish. Garnish with few chopped coriander leaves and serve hot..

Ezee Vermicelli Upma

Here I'm sharing today the all famous Vermicelli Upma, the quickest and easiest breakfast and all time favorite of my kids. My son believe it is a kind of non-sticky noodle because of its texture and similarity in looks. You can either cook the Semiya/vermicelli in boiling water, drain them off and add to seasoning/tempering/thadka or do the seasoning and add the boiled vermicelli to it and mix. If you do the second way, you'll get to taste all crunchy nuts but if you are in jiffy go for the first method. This gets cooked in no time, so is a great option for woking women on their busy mornings. Try it out, Enjoy!!!!

Ingredients:-

Vermicelli - 1cup
green chilly - 2 finely chopped
Onion - 1 finely chopped
ginger - 2 tbsp finely chopped
dry red chilly -2 broken into half
mustard seeds - 2 tsp
peanut - 2tbsp
urad daal - 2 tsp
curry leaves - few
coconut oil- 3 tbsp
water - 1 3/4 cup
Veggies - ½ cup

Preparation Method:-

• Dry roast the vermicelli and keep aside(you will find the roasted vermicelli in stores, opt out roasting if you buy that).
• Heat a frying pan, add oil and splutter the mustard seeds. Add urad daal, peanut, curry leaves, dry red chilly and stir for a min.
• Add onion, green chilly, ginger and saute for 2-3 mins till onion is translucent(don't over fry the onion).
• Add the water and get to boil, add salt as well. Lower the flame to med and add the roasted vermicelli slowly and stirring it slowly.
• Keep stirring till it absorbs all the water(take care of vermicelli not to become sticky).
• Switch off the flame and serve warm as breakfast or tea time snack....

Note:- You can add mixed veggies while sauting the onion, it tastes great and serves a great, healthy breakfast