Semiya(Vermicelli) ~ Tamalapaku

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Almond Flour - Sago Kheer

BM #98 Week 3 Day 2 -

Here is another kheer which comes handy on a festival day and fit for a party as well.

I found that soaking almonds, removing the skin and making a paste to use in the kheer is a very tedious process when making the kheer for a crowd. So I tried using the blanched almond flour which is commercially available and it turned out to be a blessing.

I made this a while ago to offer as Prasadam and so the measurements are for a large crowd. Please scale it down as needed.

Ingredients -

Sago / Saggubiyyam 1 cup
Almond Flour 2 cups
Milk 8 cups
Sugar 1 1/2 cup (adjust as per taste)
Semiya / Vermicelli 1/2 cup
Ghee 1 tsp
Cashews and Raisins 1/4 cup each

Method Of Preparation -

Wash sago and pressure cook with 2 cups of water for 15 minutes.

Boil milk and add the almond flour, sugar and the pressure cooked sago.

Add in the roasted semiya and let the kheer simmer.

Meanwhile, heat a teaspoon of ghee in a small pan and roast the cashews and raisins.

Add them to them simmering kheer.

Remove the kheer from heat and serve it warm or chilled.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#98.

Preparation Time 45 minutes
Makes 10-12 cups

Posted by Harini R on Monday, March 18, 2019

7 comments

categories: Almond Flour, Blogging Marathon, Dairy Products, Kheers, Milk, Sago, Semiya(Vermicelli), Sugar, Sweetening Agents, Sweets and Desserts | |

Rava-Semiya Mango Payasam

BM #98 Week 3 Day 1 -

This week I shall showcase some easy festival dishes. Today's kheer / payasam is an easy and quick one to prepare in a jiffy. now that summer is around the corner and we would be flush with ripe mangoes, I thought this kheer might be a good way to start the festival er.. mango season.

I came up with this combination as I had a little of store bought sugar free mango pulp in my refrigerator and I started with just sooji and half way through I realized that I had added too much of milk and the kheer was very runny. So I added semiya and then almond flour to thicken the kheer.

The kheer turned out so good that the sweet lovers at home had a great time. I am so looking forward to try it out with fresh mangoes this season..

Ingredients -

Milk 1 1/2 cup
Semiya 2 Tbsp
Sooji / Rava 1 Tbsp
Almond Flour 2 Tbsp
Sugar 2 Tbsp (or to taste)
Mango Pulp 2 Tbsp
MTR Badam Powder 1 tsp

Method Of Preparation -

Boil milk either in the microwave or on stove top. In a different pan, boil water and cook semiya.

After the semiya is cooked, drain most of the water retaining about 1/2 cup of water. Transfer the semiya and the 1/2 cup of water into the simmering milk.

Add roasted rava, almond flour, sugar and MTR Badam Powder. Let it simmer and cook well for about 4-5 minutes.

Remove from heat. Allow it to cool for about 5-10 minutes. Mix in the mango pulp and garnish with roasted nuts.

Serve warm or cold. [Please note that the kheer thickens as it cools down.]

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#98.

Preparation Time 15 minutes + 10 minutes cooling time
Makes 2 cups

Posted by Harini R on Sunday, March 17, 2019

7 comments

categories: Blogging Marathon, Dairy Products, Fruits, Grains and its Products, Kheers, Mango, Milk, Semiya(Vermicelli), Semolina(Sooji/Bombay Rava), Sugar, Sweetening Agents, Sweets and Desserts | |

Mango Semiya Kheer

BM #91 Week 2 Day 3 -

To end this series of festival dishes, here is another fruit based sweet which is easy and quick in the mango season.

The basic version is to just prepare the semiya kheer and allow it to cool before adding the mango pulp. But the sugar needs to be adjusted depending on the sweetness of the mangoes.

Ingredients -

Milk 4 cups
Roasted Semiya/Vermicelli 1 cup
Mango Pulp 1 cup (adjust as needed)
Sugar 1/4 cup (adjust depending on the sweetness of the mangoes)
Cashew 1 Tbsp
Almonds 1 Tbsp
Raisins/Kismis 1 Tbsp
Cardamom powder 1/2 tsp

Method of Preparation -

In a skillet, Boil milk and add the roasted semiya and let it cook. (Alternatively, Microwave milk for 5-6 min and continue with the process in the traditional way)

Coarsely crush Cashews and Almonds and add it to the boiling milk.

Mix well and add the sugar.

Let it boil for about 4-5 min while mixing it, so that the milk doesn't burn.

Garnish with Roasted Cashew , Almond and Raisins (Optional).

Allow the Kheer to cool. Mix in the mango pulp and refrigerate before serving.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#91.

Preparation Time 20-25 minutes + 1 hour cooling time
Serves 4-5

Posted by Harini R on Sunday, August 12, 2018

5 comments

categories: Blogging Marathon, Dairy Products, Fruits, Grains and its Products, Kheers, Mango, Milk, Semiya(Vermicelli), Sweets and Desserts | |

Semiya Saggubiyyam Payasam ~ Vermicelli Sago Kheer

BM #76 Week 4 Day 3 -

I have seen my friend make this combination and loved it. So I made this for her on her birthday and enjoyed it.

It is perfect as an offering to the Lord as well.

Recipe Source a friend
Ingredients -

Semiya / Vermicelli 1/2 cup
Sago / Saggubiyyam handful, washed and soaked for 2 hours
Milk 4 cups
Sugar 1/2 cup (adjust as per taste)
Powdered nuts 1/4 cup (I used Almonds and Cashews)

Method Of Preparation -

In a heavy bottomed pan, boil milk and add sago and semiya.

Let it come to a boil. [Cooking sago in a pressure cooker is also a great idea].

After the sago has cooked through [it becomes transparent], add sugar and powdered nuts.

Let the kheer simmer for a few minutes.

Remove from heat and garnish with nuts of your choice.

Serve warm or chilled.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76..

Preparation Time 20-25 minutes
Makes 4 cups

Posted by Harini R on Friday, May 26, 2017

9 comments

categories: Blogging Marathon, Dairy Products, Grains and its Products, Kheers, Milk, Sago, Semiya(Vermicelli), Sugar, Sweetening Agents, Sweets and Desserts | |

Gulkhand Semiya Kheer

BM #73 Week 1 Day 3 -

For the last recipe for Holi this year, try this rose flavored semiya kheer which will please your senses and remind you of the upcoming spring season!

Gulkhand is a sweet preserve of rose petals widely used in Ayurveda, for treating a wide range of ailments. It is very aromatic and stress buster as well. It is a coolant and reduces acidity and other digestion related problems.

So the addition of gulkhand in semiya kheer makes it an exotic sweet dish which can be served on festive occasions.

Ingredients -

Evaporated Milk 1 1/2 cups
Milk 1/2 cup
Vermicelli / Semiya 2 Tbsp
Sugar 2 Tbsp
Gulkhand 1 Tbsp
Cardamom Powder 1/4 tsp
Almonds and Cashews, crushed 2 Tbsp

Method Of Preparation -

In a pan, boil the evaporated milk and the regular milk and add the semiya. Let the semiya cook for about 3-4 minutes.

Add in crushed almonds and cashews, sugar, gulkhand and cardamom powder.

Let the kheer boil for about 5 minutes.

Remove from heat, garnish with roasted cashews and gulkhand and serve warm. The kheer can be chilled and served cold as well.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73.

Preparation Time 20 minutes
Serves 2

Posted by Harini R on Sunday, February 5, 2017

14 comments

categories: Blogging Marathon, Dairy Products, Evaporated Milk, Grains and its Products, Kheers, Milk, Semiya(Vermicelli), Sugar, Sweetening Agents, Sweets and Desserts | |

Instant Semiya Ponganalu

BM #69 Week 4 Day 2 -

On a lazy weekend, I was at my wit's end to make some snack in the late afternoon with tea. My folks rejected all ideas of samosa, pakora and other fried goodies, which came as a surprise to me.

They asked me to make something new and healthy, which I thought was so out of character for them. I was sure they were up to some mischief and so they wanted me to be out of their way :).

Anyway, since I had a little time to plan and make these, I decided to flip through some of my bookmarks and hand written notes. These vermicelli ponganalu caught my eye and so I made these. They were well appreciated by all of them and was promptly added to the 'make again' list :).

Recipe Source TV program
Ingredients -

Semiya/Vermicelli 1 cup
Wheat Rava / Godhuma Rava 1 cup
Onion, chopped 1/2 cup
Carrot, grated 3 Tbsp
Green chili + ginger paste 1 tsp
Yogurt 1 cup
Salt to taste
ENO fruit salt 1/4 tsp
Coriander leaves chopped 2 Tbsp
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1/2 tsp, Cumin seeds 1/2 tsp, Asafotida couple pinches)

Method Of Preparation -

Roast semiya and wheat rava separately until they turn golden brown. Set aside.

In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop and the dals are golden brown, saute onions and carrots for a few minutes. Set aside.

In a mixing bowl, add the roasted semiya, wheat rava, the seasoning mixture, salt, green chili-ginger paste and yogurt.

Mix gently adding as much water as needed to make a thick batter (comparable to idli batter). Set aside for 10-15 minutes.

Heat a paniyaram pan and drizzle oil in each of the slots.

Drop 2 teaspoonfuls of batter in each slot, cover and let it cook for a couple minutes. Flip them and cook for a minute or so.

Remove and continue with the rest of the batter.

Serve with any chutney of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 69.

Preparation Time 10 minutes + Cooking time 30 minutes
Makes about 50

Posted by Harini R on Tuesday, October 25, 2016

5 comments

categories: Appetizers and Snacks, Blogging Marathon, Breakfast, Dairy Products, Grains and its Products, Healthy Snacks, Other Breakfast, Semiya(Vermicelli), Wheat Rava, Yogurt (Curd/Perugu) | |

Semiya-Bread Payasam

Week 2 Day 2 of BM #57 -

This payasam came about when I accidentally poured more milk than required for the vermicelli I used. I had to fix in the last minute and so resorted to adding bread instead of other traditional ingredients :).

The texture was amazing so was the taste. So I guess some mistakes happen for new things to come out, right?

Ingredients -

Semiya/Vermicelli 1/2 cup (I used the roasted variety)
Bread 2 slices
Almond-Cashew Nut Powder 2 Tbsp
Sugar 1/2 cup
Cardamom Powder 1/2 tsp
Milk 4 cups
Almond slices for garnish

Method Of Preparation -

In a pan add 4 cups of water and cook semiya until tender. Drain and set aside.

Pulse the bread slices and powder them coarsely. Set aside.

In a pan, boil milk, add sugar, cooked semiya, almond-cashew nut powder. Add in the bread powder as well.

Mix well and let it simmer for a few minutes.

Remove and garnish with almond slices and serve warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57..

Preparation Time 20 minutes
Serves 5-6

Posted by Harini R on Sunday, October 11, 2015

9 comments

categories: Almonds, Blogging Marathon, Bread, Cashews, Dairy Products, Dry Fruits and Nuts, Grains and its Products, Kheers, Milk, Semiya(Vermicelli), Sugar, Sweetening Agents, Sweets and Desserts | |

Nutella Vermicelli Kheer

Day 2 Week 2 of BM #54 -

This version of Nutella kheer takes the ordinary Vermicelli Kheer (Semiya Payasam) to a whole new level. I must say it is a must try for chocolate lovers.

Also since it uses very simple ingredients and can be made in a jiffy, it is a perfect treat for students living in Dorms/Hostels.

Recipe Inspiration from here
Ingredients -

Milk 1 1/2 cups
Vermicelli, Roasted
Sugar 1 Tbsp (or more to taste)
Nutella 1 tsp + more if desired
Almonds and Cashews, chopped (Optional)

Method Of Preparation -

In a microwave safe bowl (which can hold atleast 4 cups), combine 1 cup of milk and roasted vermicelli. Microwave it for 3 minutes making sure the milk doesn't boil over.

Mix well and nuke it in 30 second spurts until the vermicelli is cooked well. It takes about 6-7 minutes for the vermicelli to cook.

Add sugar and chopped nuts to the vermicelli mixture and whisk well.

In a separate bowl, whisk nutella and the remaining 1/2 cup of milk.

Pour the nutella milk into the vermicelli milk and microwave it on high for another minute or two mixing it in between.

The kheer is ready to be served hot. The kids wanted it cold, so I let it cool on the counter for a few minutes and put it in the freezer for a few minutes and served them the cold kheer.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54.

Preparation Time 10 min + Cooling time 30 min
Makes 1 1/2 cups

Posted by Harini R on Saturday, July 11, 2015

11 comments

categories: Blogging Marathon, Cocoa products, Grains and its Products, Kheers, Nutella, Semiya(Vermicelli), Sweets and Desserts | |

Carrot Semiya Payasam

Day 1 Week 2 BM #52 -

This week I have chosen to highlight some creamy foods which are kid approved.

Here is a classic kheer which I make at home and the kids love the color and taste. So when they are bored of the plain Semiya Payasam I make this 'orange payasam' in my little one's words.

Ingredients -

Carrot, peeled and chopped 1 cup
Milk 4 cups
Sugar 1/2 cup + more if preferred
Semiya / Vermicelli 1/2 cup
Nuts and Raisins sauteed in Ghee as needed
Cardamom Powder 1/2 tsp

Method Of Preparation -

Pressure cook the carrots in a cup of milk and blend into a smooth puree.

Boil the remaining milk add the semiya and cook until tender.

Add in the carrot puree, sugar and cardamom powder.

After the mixture thickens a little, add the sauteed nuts and raisins. Remove from heat and serve warm or chilled.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 52.

Also sending it to Srivalli's "Kid's Delight - Creamy Foods" hosted by Chef Mireille.

Preparation Time 30 min
Makes 4 cups

Posted by Harini R on Sunday, May 10, 2015

11 comments

categories: Blogging Marathon, Carrots, Dairy Products, Grains and its Products, Kheers, Milk, Semiya(Vermicelli), Sugar, Sweetening Agents, Sweets and Desserts, Vegetables | |

Shahi Falooda

I always thought that Falooda is some exotic dessert not meant for us mortals :). A few months back we were treated to this dessert at a friend's place and we were super impressed and I had to change my opinion!

Ever since the first taste, we have treated scores of people and got them hooked to this delicious crowd pleaser!!

This dessert is so flexible that we can enjoy with as little ingredients as 3-4 or can make it as elaborate as 7-8 ingredients.

This would be perfect for a summer dessert. This coolant for day 2 week 3 of BM #27.

Ingredients -

Basic ingredients -
Semiya Payasam/Vermicelli Kheer 1 cup
Basil Seeds/Sabja seeds/Tukmaria seeds, soaked 2 Tbsp
Roohafza (Rose syrup) 1 Tbsp
Ice cream 1 or 2 flavors (I used Vanilla only)
Almonds, Cashews, Pistachio chopped 2-3 Tbsp
Optional Ingredients -
Jello , cubed 1/4 cup
Tutti Frutti 2 Tbsp

Method Of Preparation -

In a tall glass, add 2-3 tablespoons of Semiya kheer, then layer the following as per preference - soaked basil seeds, ice cream, rose syrup, chopped nuts, jello and tutti frutti.

Gently mix and serve them chilled.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.

Preparation Time 10 min
Serves 2-3

Posted by Harini R on Wednesday, April 17, 2013

20 comments

categories: Blogging Marathon, Dairy Products, Grains and its Products, Milk, Other Sweets, Semiya(Vermicelli), Sugar, Sweetening Agents, Sweets and Desserts | |

Oats-Vermicelli Upma

I started off thinking I would make plain Oats Upma. But my pantry didn't allow me to as I realized that I had ran out of Oats. I just had about 1/4 cup of oats and since I had to make breakfast only for myself, I decided that I would pair the oats with Vermicelli/Semiya.

Here I tweaked the popular Semiya Upma by adding oats. I sure enjoyed my breakfast and I shall try to the same and feed my family next time and shall update the post about their reaction :).

Before looking into today's recipe here is a recap of the past week..

So here is a sneaky breakfast for day 7 of BM #16

Ingredients -

Vermicelli/Semiya 1/2 cup (I used roasted semiya)
Rolled Oats 1/4 cup
Mixed Vegetables (Carrots, Green Beans, Corn and Peas) 1 cup
Onions chopped 1/4 cup
Peanut-coconut masala - 2 Tbsp (see the recipe here)

(I used 5 Almonds instead of peanuts)
Salt to taste
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Mustard seeds 1/2 tsp, Curry leaves)
Lemon juice - 2 tsp

Method of Preparation -

Wash oats in running water, drain and set aside.

Add the roasted semiya to boiling water. Let them sit in the boiling water until they are just about cooked. It could take about 3-4 minutes. Ensure that it doesn't sit in the water for too long since it could turn soggy.

Immediately drain the water from the semiya and run cold water through it.

In a skillet on a medium-high flame, heat some oil and add the seasoning.

After the mustard seeds start crackling, add finely chopped onions and saute them to a golden color.

Boil the mixed veggies separately and add it to the sauteed onions.

Put in turmeric and salt as per taste. Add the peanut-coconut masala and mix well.

Add the oats and drained semiya and mix well for a minute.

Switch off the flame and squeeze in the lemon juice and mix well. Serve hot or cover it with a lid till it is ready to be served.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 .

Serves 1
Preparation Time 15-20 min

Posted by Harini R on Tuesday, May 22, 2012

8 comments

categories: Blogging Marathon, Breakfast, Carrots, Corn, Grains and its Products, Green Beans, Oat Recipes, Oats, Onions, Peas, Semiya(Vermicelli), Upma, Vegetables | |

Wheat Rava - Vermicelli Idli

Being South Indians, we are major fans of Idlis and Dosas. So when I was paired with Roshni for this edition of Blog Hop Wednesdays, my eyes caught these delightful idlis and so here I am with my take on these cuties!
These are extremely filling and addictive as well. Thanks Roshni for the super idea!

Ingredients -

Wheat Rava 3/4 cup
Vermicelli 1 1/2 cup (I used the roasted variety)
Carrots grated 1/2 cup (Use more vegetables finely chopped)
Green Chillies 1-2 (or as per taste)
Mango Ginger 1-2 inch piece (Optional)
Coconut grated 1-2 Tbsp (Optional)
Coriander Leaves few
Peanuts or Cashews or any nuts crushed 2 Tbsp (Optional)
Water 2 cups
Yogurt/Curds 1/2 cup (Optional)
Seasoning (Oil 1 Tbsp, Chana Dal 1 Tbsp, Urad Dal 1 tsp, Jeera 1/2 tsp, Mustard seeds 1/2 tsp)

Note -
Dry roast the vermicelli if using the regular vermicelli.
Buttermilk/beaten curds can be used instead of water.

Method Of Preparation -

In a heated wok/kadai add oil and the seasoning. After the mustard seeds splutter, saute the grated carrots and any other vegetables using.

Coarse grind green chillies, mango ginger, coconut, nuts and coriander leaves.

Add the green chilli mixture to the sauteed carrots and mix in the wheat rava and vermicelli.

Roast the mixture for about 5 min. Add salt to taste, remove from fire. This mixture can be made ahead of time and refrigerated for up to a month.

Add 2 cups of water, cover and set aside for 30 min. (I also tried soaking overnight for a quick breakfast in the morning and it was good either way!)

After the water is almost absorbed, if needed add a little yogurt or more water to make the mixture come together.

Grease the idli plates and pour ladle full of the mixture in each slot and steam for 10-15 min.

Unmould and serve with your favorite chutney.

Preparation Time 20 min + resting time 30 min + Steaming time 15 min
Makes 12 regular idlis and 2 plates of mini idlis

Posted by Harini R on Wednesday, April 11, 2012

19 comments

categories: Blog Hop Wednesdays, Breakfast, Carrots, Grains and its Products, Idlis, Semiya(Vermicelli), Vegetables, Wheat Rava | |

Tamalapaku

Almond Flour - Sago Kheer

Rava-Semiya Mango Payasam

Mango Semiya Kheer

Semiya Saggubiyyam Payasam ~ Vermicelli Sago Kheer

Gulkhand Semiya Kheer

Instant Semiya Ponganalu

Semiya-Bread Payasam

Nutella Vermicelli Kheer

Carrot Semiya Payasam

Shahi Falooda

Oats-Vermicelli Upma

Wheat Rava - Vermicelli Idli

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