Semya Kheer recipe /Semya Payasam

            

Vermicelly kheer /Semya payasam

     Seviyan kheer / Semya (vermicelli kheer ) payasam or semya pudding  is a delicious popular dessert which is easy to prepare. This vermicelli dessert can be prepared for any occasion or festival. Kheer or payasam is made of roasted vermicelli, milk , sugar infused with aromatic cardamom flavor. Raisins and cashewnuts enhance the flavor of the sweet dessert. This semya payasam can be prepared within 10 minutes at home. You can prepare this semya kheer with jaggery also. But this time I have prepared this kheer with sugar.


Ingredients:

• Vermicelli ( roasted) - 1 cup
• Milk - 1 cup
• A handful of cashewnuts
• A handful of kissmiss
• Ghee - 2 tsps 

Method

1. Boil the milk in a vessel.
2. Heat ghee in a pan. Fry cashewnuts till golden brown and keep aside.
3. In the same pan roast kissmiss  to golden brown and set aside.
4. Roast the vermicelli in the same pan .
5. Add vermicelli to milk and boil until vermicelli turns soft.
6. Now add cardamom powder, sugar , cashewnuts, kiss miss to the boiled milk and allow to cook in low flame for 4 or 5 minutes.
7. Cook until milk mixture turns thicker.
8. Serve hot or cold.

                                           

Tomato pappu ( Dal with tomato)

        How to make tomato pappu |Tomato dal andhra style
Tomato pappu is the  traditional andhra  dish for rice or chapathi.  You can prepare this easy tomato pappu at any season. This delicious and tangy tomato dal (lentils)is loaded with protein and coriander leaves and curry leaves give rich aroma when tempering in hot oil.

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Tomato pappu is a spicy and tangy dish in south Indian cuisine and it is the favorite one  for my family .Today I have prepared tomato pappu and the process is here.

Ingredients:

• Medium sized Tomatoes -2 
• Tur dal (kandi pappu)- 1 cup
• Tamarind juice - 1/2tea spoon
• Garlic pods - 3
• Red chili powder - 1 tsp
• Green chilies - 2
• Curry leaves
• Coriander leaves
• Salt as required
• Oil - 1 tbsp
• For seasoning :
• mustard seeds -1/2tea spoon
• cumin seeds (jeera) - 1/2 tea spoon 
• Red chilies -2 flakes 
• garlic flakes (if interested)
• onion -1 (small sized)
  
  
  
  
  
  
   

Method :

 Wash the tur dal well with water.   Tur dal (kandipappu) should have been  soaked for 15 to 20 minutes before cooking.
By doing so you can save the fuel (gas ). Cut the onions and green chilies .  Wash the curry leaves and  coriander leaves and set aside.

Cook the tur dal (kandi pappu) in pressuer cooker .Take a ladle and make fine paste the tur dal and add tamarind juice ,red chilly powder and above fried seasoning ingredients and mix well .After  that put a pan on the stove,pour a tea spoon of oil ,after heating add mustard seeds  Let them splutter,Then add jeera ,red chilies, green chilly pieces, onin pieces, garlic flakes and curry leaves.Let them fry for few minutes.
  in a low flame for few minutes Garnish with coriander and serve with rice or roti.Some friyums  like papads or curd chilies are the best side dish for Tomato pappu





  

Tomato pappu