Kheer sewaiyan ki

Here's another quick and easy Mithai recipe.

Kheer is the integral part of Indian festive thali.The main ingredients of kheer is milk.And the taste can be varied by changing the combination. It can be of rice .makhana ,sabudana ,and sewaiyan..Let us make sewaiyan kheer.
Ingredients:

 whole milk 1 litre
sewaiyan   or vermicelli  1/2 cup
1 table spoon ghee
Sugar  1/2 cup
saffron  a pinch
10 almonds
10 pistachios
6 pods of cardamom
Soak the saffron in a cup with 2 teaspoon of water
micowave the almonds and pistachio for 20 minutes and then break  or cut into pieces .Remove the cardamom seeds from the pods and ground in fine powder.

In a non stick pan pour ghee and put it on the flame. Add sewaiyan and start stirring till the sewaiyan turns golden brown. It will take less than 5 minutes. Remove from the flame.

Pour the milk in big thick bottomed pan and put it on the flame. When milk starts boiling then pour roasted sewaiyan in the boiling milk. Stir occasionally taking care that it does not stick to the bottom.Let it boil for next 10 minutes so the kheer gets a thick consistency. Now remove from the flame add soaked saffron,cardamom powder.Stir and then garnish with almonds and pistachios.
Kheer can be served hot or cold depending on the time of the day and personal preferences.  Either way, you can not serve a more festive mithai!

Poha

Poha is par-boiled and flattened rice that can be revived by just soaking in water. It is typically eaten in the coastal regions both in the west and the east. In Maharashtra, it is a snack time delight, the most popular city version being Kande Pohe, or Onion Poha. However, the non-Onion poha tastes very delicious and the key flavours here are the cumin, curry leaves and peanuts in the poha and the garnish of fresh cilantro and lime juice.  The best part about poha is just how quick and easy it is to make, and how universally loved the dish is.

Poha

Ingredients required                     
For 4 people
2 cup thick poha
4 medium size potaoes

6 table spoon peanuts
1/2 teaspoon turmeric powder
2 teaspoon salt
2 teaspoon jeera (cumin seeds)
2 tomatoes finely chopped
2 teaspoon mustard seeds

20 curry leaves

finely chopped green coriander leaves 2 table spoon
finely chopped green chillies 1 teaspoon
1 lemon
5 table spoon oil
Wash the poha in a colander under running water.Keep aside. Keep sprinkling water three to four times in between. Microwave potatoes for 6 minutes. 

Remove the skin and cut in 1/2 inches cubes.

In the poha colander put the potato cubes and salt and turmeric powder.

In a non stick or thick bottomed pan pour oil and put on burner. When oil is hot 



enough to then put jeera ,mustard seeds and peanuts. Stir till the peanuts are fried and then mix in the soaked poha and potato and tomatoes .Gently fold the poha until the spices and ingredients get mixed. Now squeeze in the juice of one lemon. Add curry leaves, green chilli and coriander leaves. Turn upside down 

with a spatula once. Poha is ready to serve.

Tips


    1. Roasted peanuts are available then  frying of peanuts is not required.So after jeera(cummin seeds) ,and mustard seeds add poha and potatoes and then mix peanuts .

    2 Onion lovers can put finely chopped onion after adding   Cummin seeds and mustard seeds sauté for  2 or 3 minutes and then add poha.

Shimla Mirchi Besan Wali (Capsicum with besan)

                                                 

Mirchi/Peppers are an important part of Indian cooking imparting both heat and flavour to the dishes. One can rank peppers in heat and flavour and often the ones that are low in heat(acidity) are very high in flavour. Indian Shimla mirchi or capsicum is one such pepper.

Shimla mirch can be cooked in a number of different ways.  The most popular Shimla mirch dish is with potatoes (I will post the recipe later) but a very Marwari way of making Shimla mirch is to cook it with Besan.  Here is the recipe. 
Ingredients :

                                                        Ingredients

2 medium sized Shimala mirchi
4 table spoon besan (chick pea flour)
1/2 teaspoon turmeric powder
1 teaspoon amchur powder
1 teaspoon salt
4 tabespoon oil
1 teaspoon mustard seeds
a pinch of hing powder 
Cut shimala mirchi in 1/2 inch pieces and remove the seeds.
In a nonstick pan pour the oil and put on burner or stove.
When oil is hot enough then put  hing and mustard seeds and when mustard starts crackling add mirchi pieces and stir.After a minute add besan and remaining spices.Now stir and keep the heat at lowest.After 10 minutes capsicum pieces will become tender.Switch off the flame .  This dish is ready to serve with roti or paratha.
Tips :-
The amount of oil required is proportional to the quantity of besan used.Calorie watcher can reduce the amount of besan .