Semeya Kheer

Semeya Kheer [Kheer, Payesh, Payasam, Payasa etc-means Milk]

Introduction: Semeya Kheer is a  pudding from the cuisine of the Indian Subcontinent, made by fried, boiling vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds. It is typically served during a meal or as a dessert. It is also known in some regions as payasam, payasa, gil-e-firdaus and fereni

Ingredients:

• 200 g / 2 cup semeya /vermicelli 
• 1 lt full cream milk
• 4-5 tbsp pure ghee
• 2 bay leavs
• 1/2 tsp cardamom powder
• 4 tbsp chopped almond & pesta
• 2 tbsp chopped raisins
• 2 cup of sugar
• 50 g grated khoa kheer
• 1/2 tsp saffron

Procedure:

1. shocked the saffron in 4 tbsp lukewarm water
2. heat a pan and pour ghee
3. add vermicelli and stir until it turns light golden brown
4. taken out the fried semeya in a bowl
5. now heat a thick bottom wok and pour milk
6. continue stir the milk on  medium to high flame
7. add bay leaves and cardamom powder
8. after 5-7 mins taken out 1/2 cup of boiled milk
9. now add fried vermicelli
10. and continue stir on low to medium flame
11. when semeya comes soften then add sugar and kheer
12. and cook  on low flame  until sugar malted
13. after sugar malting on high flame stir continue
14. when  milk  thicker 3/4 then add nuts & raisins[ 4 tbsp]
15. mix them and put off the gas
16. now taken out the sevia in a bowl and cover it
17. after 30 mins open the cover and mix well the 1/2 cup lukewarm milk
18. now sprinkle saffron water and 2 tbsp nuts & raisins
19. now ready to serve Semeya Kheer

Serve: 4-6

 

Bhola Tomator Jhal TOP -20- FISH & MEAT MOUTH WATERING DISHES

Bhola Tomator Jhal[Indian / Bengali Dish]

Introduction: This is a spicy Fish curry with tomato, prepared with "Bhola" fish, found mostly in Bengal, India.

Ingredients:

• 500 g Bhola fish marinated with 1/2 tsp salt & turmeric 
• 1 big sized tomato 1/2 paste & 1/2 sliced
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/4 tsp cumin seed
• Salt & sugar as per taste
• 4-5 tbsp mustard oil
• 1/2 tsp mustard powder
• 2 tbsp chopped cilantro

Procedure:

1. heat the wok and pour mustard oil
2. add fish and fry until it turns light golden
3. take out the fried fish in a bowl
4. now add cumin seeds in that oil
5. in a bowl make a paste with tomato paste and all powder spices
6. now add the mix spices paste in oil
7. stir the gravy for 1 min on medium flame
8. now add fish and 1/4 cup of water and
9. when fish is coated with spice gravy
10.  add 1/2 cup of water and sliced tomato
11.  now cover the wok  with lid, and cook on low flame
12. when fish becomes tender and gravy becomes thicker
13. then put off the gas and sprinkle chopped cilantro,
14. and cover the wok again for 1 min
15. ready to serve bhola  tomato-r jhal with hot rice

Serve: 2

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