Woke up after a short afternoon nap today after ages and was thinking what to make for dinner… I took out my helper, i.e. the cookery books and unintentionally instead of looking for a main course, my eyes got stuck on sweety desserts. And I landed up on Seviyaan with a beautiful picture and water in my mouth…
And thus, went to the kitchen, collected the ingredients and here I started my new experiment to cook Seviyaan for the first time…
Here is the recipe…
1 cup Bambino vermicelli (seviyaan)
½ tbsp Olive Oil
3-4 Tbsp Sugar
8-10 Raisins (Kishmish)
A few almonds (chopped)
A few pistas (chopped)
Seeds of 2 green cardamoms (optional)
Few strands of Saffron (Kesar) – dissolved in ¼ cup warm milk
Heat oil in a heavy bottom non stick pan. Add vermicelli and still for 3-4 mins on medium heat till they turn light brown.
Add 1 cup water and bring to a boil. Cover the pan and let the seviyaan turn soft and a little dry.
Add saffron milk, cardamom seeds, kishmish, almonds and cook till it again gets dry.
Add sugar and cook for 1-2 minutes on low heat.
Remove from heat and keep aside for 1-2 minutes till the sugar gets absorbed.
When the love for blueberry grew, I bought a tin of blueberry compote to try my hands on it. Was not having any proper recipe for muffins, though tried it in my cake recipe itself. Surprisingly came out good, thus sharing the recipe here.
1 cup Maida
½ tsp Baking Soda
1tsp Baking Powder
2Tbsp Powdered Sugar
1-2 tsp Vanilla Essence
½ Tin Condensed milk
½ Cup Water
2-3 Tbsp Blueberry Compote (fresh or tinned)
Mix the dry ingredients i.e. maida, baking soda, Baking Powder, Powdered Sugar.
Separately, mix wet ingredients i.e. Butter, vanilla essence, condensed Milk, Water and Blueberry compote.
Now mix both the mixtures and put the batter in cupcakes moulds.
Bake the muffins at 180 degrees in OTG for 20 – 25 minutes and your blueberry muffins are ready.
Bowl the lasagne sheets each separately and drain them with cold water. Apply little oil on them and keep them separated to avoid sticking to each other.
Take 1tsp oil in a non stick pan, add garlic, onion, tomatoes, capsicum and saute for 2-3 minutes. Add spinach leaves , oregano, chilli flakes, tomato ketchup, basil leaves, capsico sauce and sauté for 2-3 minutes.
To make the white sauce, take 2tbsp butter in another non stick pan, add maida and saute for a minute. Now switch off the gas and slowly slowly add milk while mixing it from the other hand to avoid lumps. Add salt, pepper and mustard powder. (In case your sauce gets some lumps, put it in a hand mixture and grind it for a minute.)
To arrange the lasange, take the baking dish, put some white sauce on the bottom and cover it with sheets of lasagne. Now add red vegetable sauce over it and completely cover this by cheese slices or grated cheese. Repeat the process thrice to get good 3 layers and on the top add some cheese and oregano.
Preheat the oven and bake it at 180 degrees for 10-15 minutes i.e. till it starts turning brown in colour. Serve hot!
Lebanese is an upcoming cuisine these days which is being shown a lot of love by vegetarians to have something DIFFERENT than the others. A Lebanese Vegetarian platter consists of a pizza base like bread, a chickpea dip, Falafel – a tikky, a curd dip and a salad as the main parts.
Thus, been inspired by the upcoming fashion and love for this cuisine I tried my hands on it as a whole Sunday brunch. I was really happy to find my family liking it and thus sharing the same with all of you as well.
It’s been quite a long time I wrote here with my inventions and testings to provide you with mouth watering yummy dishes. But I am now back with a whole lot of new ideas and inventions from my kitchen. I am nowadays planning to go the other way round by searching for the available ingredients at home and discovering a dish out of that.
Kiwi is one of the most attractively colored fruits which has a wonderful tangy as well as sweet taste. Today my eyes stuck on the kiwi crush bottle kept in my kitchen since summers which was still half filled up. Considering the winters approaching, I decided to try making something yummy from it before it takes a back space in my refrigerator for 3-4 months.
Lovely color with a totally different taste, kiwi is New Zealand’s national fruit which is actually found in two varieties – Green Kiwis and Golden Kiwis. Golden ones are guaranteed sweet kiwis which are generally priced higher than the other. Kiwi is a fruit which came to India as an important fruit a few years back but now is imported in abundant to be found in every fruit shop and with every fruit vendor. Another fact to know about this fruit is that it’s still one of those fruits which is not being sold as per weight but is priced per piece.
I made this souffle from kiwi with my own decisions on quantity of ingredients and surprisingly came up with this mouth watering sweet souffle It tastes best from its frozen properly. Being a souffle it won’t set like an ice cream but will be halfway frozen when its ready.
Recipe – Kiwi Souffle
¾ cup Kiwi Crush or fresh kiwis (finely chopped)
½ cup milk
¼ cup milkmaid
2 tbsp chopped almonds
1 tbsp grated chocolate
1cup vanilla icecream
Mix all the ingredients well.
Pour them in small bowls and cover with foil paper.
Decorate them with mint leaves and kiwi pieces or a cherry to give a contrast color.
Pinacolada has been one of my favorite mock-tails since my childhood. A fruit of my choice, pineapple, topped with coconut has been my love whenever a choice was given. Therefore, I tried my hands on this to make it easy for my taste buds to have them anytime I want. A yellow colored drink with a tinch of soda and garnished with pineapple is best for these summers to make you cool.
1. Grind the pineapple slices and syrup with sugar.
2. Add coconut water and mix well in the grinder.
3. Take long glasses to serve, put this mixture, a scoop of vanilla ice cream and soda on the top.
4. Garnish with pineapple slices and serve chilled.