Sweet Vermicelli

Sweet Vermicelli

Sweet Vermicelli (Mithi Seviyan) is a traditional dish relished as a special dessert of various festivals in India, specially a must during Ramazan month & Eid festival. 

Sweet Vermicelli (Meethi Seviyan) is a delicious, quick dessert & a treat to your sweet tooth. This is one dessert which does not require lot of effort, can be whipped out in no time &  tastes fantastic.

First seviyan are roasted in ghee which gives it a nice aroma, then milk, sugar & nuts add to it.This delicious dessert can be served either warm or chilled. 

Eid festival is soon knocking our doors......so lets go for this sweet, nutty & very delicious 

sweet........Sweet Vermicelli !!!

Ingredients:

2 cups roasted vermicelli 

11/4 cup sugar 

1 tsp cardamom powder 

1 tbsp ghee

2 cups milk

5-6 almond chopped

5-6 cashew nuts chopped

5-6 pistachio chopped

Water as required

Method:

1. Heat ghee in a pan on medium flame & roast vermicelli until slightly golden in color.

2. Add water, milk  & chopped cashew nut,almond,pistachio. let it cook till vermicelli cooked
    well & milk starts to thicken up. Stir continuously till water & milk dried up.

3. Now add sugar, cardamom powder & stir till water from sugar dries up.

4. Turn vermicelli into glass bowl & garnish with chopped almond,cashew nut & pistachio.

5. Serve hot or cold as per your choice.

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Sweet Saffron Rice

Sabudana Thalipeeth

Sabudana Thalipeeth

Sabudana thalipeeth is a traditional Maharashtrian recipe made of mashed potatoes, sago & peanuts. This is a very popular vrat/fasting dish. This filling & nutritious dish is served usually during religious festivals & fast/vrat/upwas especially in Navratri/Shrawan month.

Sabudana Thalipeeth is a delicious, mouth watering, spicy & aromatic recipe very easy to cook & taste very good. Sabudana thalipeeth is a substitute to the deep fried Sabudana vada, a light snack ideal for people who are fasting.

The main ingredients are potatoes, sago, peanuts, red chili powder, green chilies, coriander leaves (finely chopped), salt  & vegetable oil. This recipe is best eaten fresh & hot.

Ingredients:

1 cup sabudana (sago)

2 large potatoes boiled & mashed 

2-3 green chilies chopped  

1 tbsp fresh coriander leaves finely chopped  

1/2 cup roasted peanuts crushed to a coarse powder 

1/2 tsp red chili powder

1/2 tsp cumin seeds 

Oil as required

Salt (rock salt) to taste  

Method:

1. Wash & drain sabudana, soak them in 1/2 cup water, keep it covered for 6-7 hours or over
     night. if you find it dry after few hours sprinkle some water over it.

2. Take sabudana in a bowl & make sure there is no moisture in them. keep 1 tbsp sago aside.

3. Add potatoes, green chilies, coriander leaves, cumin seeds, salt, peanuts, red chili powder,
    mix well. 

4. Grease a plastic sheet, take a small orange sized ball of above paste, pat it to form a nice
    circle.You can wet your hands for easy spreading.

5. Heat a tawa or pan. Put thalipeeth on pan, spread some soaked sabudana over thalipeeth
    & press them with fingers. it gives a nice look to thalipeeth & make them crispy.

6. Apply some oil on thalipeeth & cook till it turned golden brown from both sides.

7. Serve hot with curd or coriander chutney.

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Rajgira Puri

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Rajgira Puri

Rajgira Puri

Shravan, is the fifth month of the Hindu calendar. This holy month is dedicated to Lord Shiva. This month is full of religious festivals, ceremonies with every day seen as auspicious. Devotees keep various fasts during Shravan month to seek the blessings of Lord Shiva.

During fasts people cook different kind of vrat/falahari dishes. Rajgira puri is made from
rajgira flour one of them which is very popular vrat/falahari dish. It is usually consumed
during fasts since it belongs to the non-cereal category.

Rajgira also known as Ramdana is the seed of the Amaranth plant. Rajgira is known as god’s grain or royal grain. Rajgira flour is gluten free has high level of protein content, fiber, minerals such as iron, magnesium, phosphorus, copper & especially manganese.

Ingredients:

1 cup rajgira flour

2 boiled, peeled & mashed potatoes

1/2 tsp cumin seeds

1/2 tsp red chili powder

Oil for deep frying

Rock salt/sendha namak to taste 

Method:

1. Combine all ingredients together except oil in a bowl & knead into a semi-stiff
    dough using enough water if required.

2. Divide the dough into equal portions & roll each portion into a circle.

3. Heat oil in a pan & deep-fry puris till they turn golden brown in color from both sides.

4. Drain on absorbent paper.

5. Serve hot with curd. 

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