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Showing posts with label Semolina. Show all posts
Showing posts with label Semolina. Show all posts

Wednesday, December 7, 2011


Kheer is nothing but Payasam with Semolina. Very simple and easy to cook.

Semiya Payasa
Semolina - 100 gms
Milk - 1 glass
Water - 1 glass
Cashewnut - few
Dry Grapes - few
Ghee - 1 tbsp
Sugar Syrup - 4 tbsp (which was more sweet)

Heat some ghee and add semolina, fry them till they get roasted and keep them aside
Heat some more ghee and add cashewnut, grapes fry them and keep them aside
Add milk and water slowly to the same kadai and leave them to boil
Add semolina to milk and water, let it get cooked properly
Add all this mixture to the sugar syrup and garnish with cashewnut and dry grapes
Serve it hot

Award Time:

I am pleased to pass my self created award for 5 of my friends.

  • Kalyn - Kalyn's Kitchen. Successfully hosted and running out 3rd year Weekend Herb Blogging with her friends. Thanks Kalyn.
  • Prathibha - The Chef and Her Kitchen.  She hosts 'Family Food Friday' where one of her family member cooks and sends it to her. Great to unite them at times to visit what we do. Thanks Prathibha.
  • Salsa - Veggie Belly. I am inspired by her sweet smile same as her food. Thanks Salsa.
  • Abraham Chacko - Chacko's Kitchen. One of my initial friends who inspired me to write my blog. Thanks Abraham.
  • Archana - The Mad Scientist's Kitchen. I was impressed by the theme of her contest Back to Roots. Thanks Archana.

Friday, June 12, 2009

Interesting Puffed Cakes (Idlis)

  • 1 1/4 cups semolina
  • 2 cups buttermilk
  • 1/4 cup chopped, boiled vegetables (carrots, french beans, peas, corn, etc)
  • 2 tsp. ginger paste
  • 1 1/2 tsp. Eno's fruit salt
  • 1 tbsp. oil
  • salt to taste
  • oil for greasing
For Seasoning
  • 1 tsp. mustard seeds
  • 1 tsp. sesame seeds
  • a pinch asafoetida
  • some oil
  1. Mix the semolina, buttermilk, vegetables, ginger paste, oil and salt in a bowl to make a smooth batter. Keep aside for half an hour.
  2. Add the fruit salt, mix well and pour the batter into a greased (idli) pancake mould. Steam for 8 to 10 minutes.
  3. Prepare the seasoning by heating the oil, adding the mustard seeds, sesame seeds and asafoetida and frying until the seeds crackle.
  4. Pour over the prepared pancakes.
  5. Cut into pieces and serve hot.