Semiya Kesari ~ Vermicelli Halwa with Cashewnuts and Raisins

Looking for something sweet to be served for the unexpected guests? Here's something quick and easy that can be ready to be relished in a very few minutes with very few ingredients, my favorite Semiya Kesari, aka vermicelli sweet. This recipe is from my sister's MIL. This is a regular item in her kitchen every week, as bava( Brother in law ) loves it. Usually mom makes only Payasam( kheer ), Upma with vermicelli or semiya, but this Kesari is new to us. Toasted Raisins and Cashew nuts in butter add that extra flavor and nuttiness to the Kesari. Vermicelli Halwa tastes so good when hot and stays good in the refrigerator for up to a week.

Ingredients:

• 1 cup vermicelli
  
• 1 1/2 cups water
• 1/3 of a butter stick
  
• a few golden raisins
  
• a few cashew nuts
  
• yellow food color( optional )
  
• saffron
  

How To:

• In a thick sauce pan / kadai, heat butter and add cashewnuts, raisins and crushed cardamom
  
• Once the cashews( kaju ) turns into golden brown add the semiya aka vermicelli and toast until they turn lightly golden brown.
  
• Meanwhile boil the water along with saffron and food color(optional ). Once the water is bubbling hot, stir in this water into the toasted semiya, reduce heat and close the lid.
  
• Once all the liquid has been absorbed, stir in sugar and let all the sugar dissolve and the vermicelli thicken
  
• Tada, sumptuous ddelicious simple dessert is ready in minutes ready to be relished hot or cold...
  

My simple Vermicelli sweet is on its way to:

• WYF : Quick Meal hosted by EC
• FIC: Favorite hosted by Curry Leaf
• Sweet Time hosted by Shanthi

Idly Chaat ~ Cocktail Idly ~ Leftover Makeover

Ever bored having same old plain idly? How about the leftover idlies? Here comes a simple lip smacking makeover for the leftover idlies, my Cocktail Idly aka Crispy Idly Chaat. I know kids makes faces when you ask them to eat the plain idlies., next time try this recipe and i am sure they leave asking for more. This is not only kid friendly but wonderful with Chai or Hot tea in the evenings.

Ingredients you need:

• 6-8 Idlies( i usually use leftovers from morning breakfast )
• 1 large vine ripened tomato
• 1 small onion
• 1 lemon
• Red chilli powder to taste
• Chaat masala to taste
• Salt to taste
• Oil for frying
• Cilantro

How to:

• First prep up the idlies, onion and tomatoes. Cube idlies, chop up onion and tomato.
• In a kadai / frying pajn heat oil and deep fry cubed idlies, drain them onto paper and keep aside
• In a mixing bowl, add fried idly pieces, onion, tomato, cilantro, red chilli powder, chat masala, salt and lemon juice
• Garnish with cilantro and serve it right away

Any leftover idlies from the morning gets converted to this simple Idly Chaat, and my husband likes it so much, i end up making fresh batch of Idlies exclusive for this Cocktail idly. This is so simple yet bursting with lots of flavor from tomatoes, onions , cilantro and Lime Juice.

This crispy idly chaat is on its way to:

• Cooking For Kids : Rice hosted by Recipe Center
• Sunday Snacks - Chaats/Indian Street Food hosted by Pallavi
• Cilantro Jihva Event hosted by Cilantro
  
• South Indies hosted by Deesha
  

Vegetable Fried Rice ~ Spicy Gingery & Garlicky

What would you do with leftover rice? I usually end up having it with some pickle and yogurt. Sometimes i try to use leftover rice to make a complete sumptuous nutritional meal. What could be more nutritious than loading up simple rice with tons of vegetables anf flavoring it up with ginger, garlic and cilantro? I exactly did the same thing with my leftover rice, added an array of vegetables on hand like Carrots, Napa Cabbage, Cucumbers, Tomatoes, Beans, Peppers, Onions, Green Peas etc and jazz it up with Green chillies, Ginger and Garlic.

Usually i find it hard cooking up Indian curries with carrots, but i like to have carrots raw or in fried rice or noodles. Using carrots in this fried rice adds a burst of color, crunch and never forget the nutrition. Coming to cabbage, i usually use regular green cabbage, last week my husband accidentally brought Napa Cabbage and i wasn't sure what to cook with it. I found Napa Cabbage to be more delicate in texture and flavor than its stronger sturdier cousins.This cabbage is perfect for stir-fries, soups or in salads or coleslaw. From now on i would like to use Napa cabbage instead of Green Cabbage in my stir fries for noodles and rice. Adding tomatoes gives that sourness, cucumber for crunch and black pepper for that little extra spice..

Ingredients:

• 1 cup Basmati rice( i used leftovers )
• 1 tomato chopped
• 2 Carrots cut as discs
• 15 Green beans - french cut
• 1/4 Napa cabbage cut lengthwise
• 1 small Onion - chopped length wise
  
• 1 medium Green Pepper
• 1/2 Red Pepper( i didn't have on hand though, optional )
• 3-4 Green Chillies - chopped
  
• 1 inch Ginger root - chopped
  
• 2 Garlic cloves - chopped
  
• 1/4 cup Green Peas
• 2 tsp Soya Sauce
• 1-2 tbsp oil
  
• Half cucumber( English cucumber )
• Black pepper to taste

Preparation:

• Wash the basmati rice and cook according to package instructions. You can use any rice on hand, i like this basmati long grain rice better though
• Prep all the vegetables, wash, clean. chop and keep aside
• In a kadai / stir fry saute pan heat oil on high heat. Add onions ans saute for 30 sec
• Now add ginger, garlic, green chillies, carrots and beans, stir in some salt too, as salt speeds up the process of cooking
  
• After stir frying for 2 mins, add green pepper and green peas
• Once the veggies are half cooked i.e, veggies should still be crispy yet without the raw smell, add Napa cabbage, tomato, cucumber  and stir fry for a min or so.
• Lower the heat and add cooked rice, ground black pepper and soy sauce
• Add cilantro and adjust salt to taste

My vegetable fried rice is so versatile you can mix and match the veggies you like. Go ahead and add tofu for that extra protein boost. Have it steaming hot with some Spicy Maggi Sauce or Sri Racha hot Sauce.

My simple spicy vegetable fried rice is on its way to:

• Single Serving event hosted by Spicy Rasam
• Think Spice - Think Pepper hosted by Divya Vikram
• AFAM: Cucumber hosted by Resh
• Garnishing tips and techiniques for Indian food
• FIC event hosted by Neha