In this post, we will prepare a quickest sweet dish that can be prepared in just 20 minutes and also liked by everyone. It is called as Semiya Payasam also called as vermicelli payasam or kheer. Anyone can prepare this common traditional sweet dish recipe on any occasion and it is one of the easiest payasam recipe which is creamy and delicious.
It is a classic Indian dessert prepared with roasted vermicelli, milk and nuts. This recipe is called as payasam in south India and it is called as Kheer in north India. Today we will learn how to prepare semiya payasam following this easy recipe.
Ingredients
Semiya – 1 cup
Butter or Ghee – 1 tablespoon
Cashewnuts – ¼ cup
Raisins – ¼ cup
Cardamom – 4 to 5
Sugar – 1 cup
Milk – 4 cups
Saffron a pinch (soaked in the 1 tablespoon of milk)
Method/Direction
First, roast the dry fruits.
Add the butter into the hot pan and heat for some time until it melts.
When cashewnuts are golden brown in colour and raisins are fluffed up, transfer them to a bowl and keep them aside.
In the same pan, add semiya and fry them till they are light brown in colour.
When they are light brown in colour, transfer them to a bowl
Next, prepare the kheer or payasam for the semiya.
Again in the same pan, add milk and let it boil.
When the milk is boiling, add sugar and stir it for a minute.
Add fried semiya and let it cook for 10 mins on a low flame.
Stir it every now and then. Keep cooking till the semiyas are soft and nice.
When the semiyas are soft, add the soaked saffron and cook for another 1 minute.
Finally, add fried dry fruits and crushed cardamoms.
Switch off the flame and the semiya payasam is ready to be served.
It is best served when it is chilled. This recipe can be prepared using a microwave as well. There are many varieties of payasams or kheers that can be made using different ingredients.
Stuffed Bajji Mirchi also called as Bhajia or Bhajia Mirchi is one of the popular evening snack in India, and it is a special Gujarathi snack.
Ingredients
Bajji Mirchi – 6 to 7 (slit into half)
Gram Flour – 1 cup
Rice Flour – 1 tablespoon
Cooked and peeled potatoes – 2
Onion finely chopped – 1 Large
A pinch of cooking soda
Carom seeds – 1 teaspoon
Cashewnuts – ¼ cup
Cumin powder -1/2 teaspoon
Garam masala – ¼ teaspoon
Chat masala – ½ teaspoon
Some coriander leaves for garnishing
Lemon juice – 1 tablespoon
Ghee – 1 tablespoon
Salt to taste
Cooking oil for deep frying
Some water for preparing the batter
Directions
First fry the cashewnuts. Fried cashewnuts give’s nice taste and crunchiness to your bajji.
Add ghee on a hot pan and add the cashewnuts.
Fry the cashewnuts until they become brown in colour.
Keep the fried cashewnuts aside.
Add cooking oil into the same pan for deep frying mirchi bhajias. Let the oil heat on low flame.
In the meantime, prepare the masala stuffing for the mirchi bhajias.
In a mixing bowl, add boiled potatoes and mash them completely and ensure that there no chunks.
Add cumin powder, garam masala powder, chat masala powder, some coriander leaves, fried cashewnuts and some salt to taste.
Mix them all and be ready with your masala stuffing.
Put the masala stuffing inside the mirchi bhajias.
Prepare the batter for deep frying the mirchi bhajias
In a mixing bowl, add gram flour, rice flour, a pinch of cooking soda, some carom seeds and some salt to taste. By the way adding rice flour gives crispiness to your bajjias.
Mix them all and add some water to prepare the batter and the batter should not be too thick or too thin in consistency.
When the batter is ready, take a stuffed mirchi and dip it in the batter.
If the cooking oil is hot enough, put the mirchi bhajia into the pan and fry them until they are golden brown in colour.
Flip them around every now and them to ensure that they are not over burnt.
When the stuffed mirchi bhajias are golden brown in color, transfer them to a serving plate.
Alright, the stuffed mirchi bhajias are ready to be served.
For garnishing, use tomato sauce or green chutney and some finely chopped onion or lemon juice. You can also use some coriander leaves.
Enjoy this wonderful recipe.
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Stuffed ladies finger or stuffed bindi is an awesome side dish which is very easy to make and very tasty as well.
Ingredients
1.Lady fingers (cleaned, chopped and half slit) – 250 grams
2.Some onion bulbs
3.Gram flour – 3 tablespoon
4.Cumin seeds -1/2 teaspoon
5.AmChur powder – ½ teaspoon
6.Turmeric powder – 1/3 teaspoon
7.Red chilli powder – ½ teaspoon
8.Garam masala powder – ½ teaspoon
9.Coriander powder – 1 teaspoon
10.Sambar powder – 1 teaspoon
11.Salt to taste
12.Ginger Garlic paste – 1 teaspoon
13.Green chilli chopped – 2 to 3
14.Cooking oil – 3 tablespoons
15.Lime juice – 1 teaspoon
16.Coriander leaves for garnishing
Directions/Method
1.First prepare dry spice for stuffing.
2.In a mixing bowl and add gram flour, garam masala powder, turmeric powder, red chilli powder, coriander powder, sambar powder, amchur powder, ginger garlic paste, and some salt to taste.
3.Mix them well to make a thick paste by adding some water.
4.Stuff the ladies fingers with prepared masala and keep them aside.
5.Next, pure some oil on a pan and let it heat.
6.When the oil is hot enough, add cumin seeds and green chillies, fry them for few seconds on a low flame.
7.Add the stuffed lady fingers one by one.
8.Cover the half pan to ensure that the moisture doesn’t stick inside the stuffed ladies finger. Cook them on low flame for 5 minutes.
9.After 5 minutes, stir them and add the onion bulbs. Cover it again and cook for 4 minutes.
10.When the ladies finger are dull green in colour then it means that they are cooked.
11.Fry them for another 30 seconds on high flame for crispiness.
12.Sprinkle lime juice for taste and add some coriander leaves for garnishing.
13.The stuffed ladies fingers are ready to be served.
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Enjoy this delicious chicken biryani made in Hyderbadi style
Ingredients
1. Chicken – ¼ kg (You can use either chicken legs, chicken breasts or cut them into small pieces the way you like)
2. Fried Onions – 2 to 3 large
3. Basmati Rice – ¼ kg
4. Curd – ½ cup
5. Coriander leaves – 1 cup (finely chopped)
6. Mint Leaves – ½ cup (finely chopped)
7. Green Chilies – 2 to 3 (finely chopped)
Whole Spices
oCinnamon Sticks (Chekke in Kannada) – 3
oCloves (Lavanga in Kannada) – 8
oBay leafs (Biryani Ele in Kannada) – 3
oStar Anise (Anasi Hovvu in Kannada) - 1
oBiryani Phool (Dagad Phool) (Lichen or Stone Flower in English) (Kalu Huvvu in Kannada) - Few
oBlack Peppercorns – ½ teaspoon
oCaravay seeds (Shahi Jeera) – ½ teaspoon
oNutmeg (Jakayi in Kannada) – 1/8 piece
oMace – Few Strands
oGreen Cardamom – 3
oKapok bods( marati moggu) - 2
8. Salt as per taste
9. Ginger Garlic Paste – 2 tablespoons
10. Red Chili Powder – 1 ½ tablespoons
11. Coriander Powder – 1 ½ tablespoons
12. Cumin Powder – ½ teaspoon
13. Turmeric Powder – ¼ teasoon
14. Lemon Juice – 1 tablespoon
15. Saffron color (Kesari)
16. Cooking oil – 4 to 5 teaspoon
17. Butter (Ghee) – 1 tablespoon
18. Rose water (for flavouring)
19. Khevra water (for flavouring)
Directions
1.First, we are going to prepare the whole spices powder.
2.Now instead of adding the whole spices as it is, these days, people make powder of whole spices and use it for marinating the chicken.
3.So let’s prepare the whole spices powder.
4.We have 2 Cinnamon Sticks, 6 Cloves, 2 BayLeafs, 1 Star Anise, few Lichen / Stone Flower, few Black Peppercorns, ¼ teaspoon of Caravay Seeds, Nutmeg, Mace and two Green Cardamom, and two Kapok Buds (Marati Moggu).
5.We will add all the whole spices in a mixer and blend them all together to make powder.
6.Ok. Our Whole spices powder is ready.
7.Next, we are going to marinate the chicken. Ensure that the chicken is washed and cleaned. I’ve chicken in a bowl.
8.We will add whole spices powder that we prepared.
9.Add 1 ½ tablespoons of red chili powder.
10.Add 1 ½ tablespoons of coriander powder.
11.Add ½ teaspoon of cumin powder.
12.Add ¼ teaspoon of turmeric powder.
13.Add 2 tablespoons of ginger garlic paste.
14.Add ½ cup of curd.
15.Add Coriander leaves – ½ cup (finely chopped), Mint Leaves – ¼ cup (finely chopped) and Green Chilies – 2 to 3 (finely chopped)
16.Add 1 tablespoon of lemon juice.
17.Add salt as per taste.
18.Add 3 to 4 teaspoons of cooking oil.
19.Mix them all well, it is best to marinate your chicken for 3 to 4 hours.
20.Next, we are going to cook the rice.
21.The best time to cook the rice is after one hour you started marinating the chicken because it is recommended that you soak the rice for at least one hour in the water. We are using basmati rice because it gives you nice flavour and texture.
22.After one hour, we will cook the rice. Add 1/3 of water in a vessel and heat the water until it becomes hot.
23.When the water is hot, add soaked rice.
24.Now I am going add little bit of salt.
25.Add 1 teaspoon of cooking oil.
26.Now we will add whole spices again to the rice. But this time we are not going to use the whole spices powder. Instead we are going to use the raw spices so that the rice absorbs all the flavour from it.
27.Now I’m going to use muslin cloth and add few black pepper corns, one inch of cinamom stick, one green cardamom, two cloves. I’m going to tie a knot for muslin cloth and dip into the water and stir the rice.
28.The other whole spices like caravay seeds and bay leaf, I’ll add them directly into the water.
29.So I’ll add ¼ teaspoon of caravay seeds which is Shahi Jeera.
30.Add one bayleaf
31.Optionally, you can add a little bit of coriander leaves and mint leaves.
32.Stir the rice and we will close the vessel and cook the rice 70%
Only.
33. Since the rice was soaked in the water for an hour, it will take a very less time to cook the rice.
34.And one more thing when the rice cooked 60%, take out the tied muslin cloth.
35.In the meantime, we will cook the marinated chicken in a biryani vessel.
36.Now you need to make sure that all chicken pieces are touching the pan to ensure that the chicken pieces are cooked well.
37.Spread some fried onions on top of it.
38.Now the rice is 70% cooked, switch off the flame.
39.Take a big strainer and strain out water. But don’t strain out all the water. Allow some water to come with rice. So that the biryani remains the moisture. Spread the cooked rice on top of the chicken.
40.Now add some chopped coriander leaves and mint leaves.
41.Add fried onions.
42.Now when you are doing this, the rice will be getting cooked a little more because of the hot water.
43.So when you add the second layer of the rice, it will be 75% cooked.
44.We will add the second layer of rice. Again we will add some chopped coriander leaves and mint leaves. Also add some fried onions.
45.You have to be quick when you are doing this, because you don’t want the rick to be over cooked in the hot water.
46.Now, we will also add 2 teaspoon of ghee which is optional. We will add the ghee across the corner of vessel.
47.Optionally, you can add a little bit of rose water and khevra water to give more flavour. These two things will give nice flavour to your biryani. We will add them across the corner of vessel.
48.To give texture and color, we will also add saffron color which is soaked in hot milk. Again we will spread it across.
49.Now we will put the lid upside down and put the chapatti dough on the corner of the lid and spread them evenly. This is done to ensure that all the flavours and steam remain inside the vessel. This is called as dum.
50.We will turn the lid upside down and press it gently. If you want to put some weight on top of the lid, you can do so.
51.Now we will cook the biryani for 5 minutes of high flame and then for 10 minutes on low flame.
52.Take out the vessel and put it on a pan for another 20 minutes on a low flame. This will ensure that you will not over-burn your chicken.
53.When you see steam coming out then it means that the biryani is ready.
54.After a total of 35 minutes, turn off the flame and don’t open the lid yet. Just wait for 5 minutes and then open the lid.
55.To check if chicken is cooked then use a spatula, give a scoop from the corner of the vessel and not from the center of the vessel. So you can see that the biryani is cooked.
56.Alright, your chicken biryani is ready to be served. You can serve it with raitha and garnish it with mint leaves.
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