Cooking, Craft and Sewing............. by Zeenathul Mufliha

SEMIYA KESARI SOUTH INDIAN STYLE

INGREDIENTS:

Vermicelli - 1 cup

Sugar - 1/2 cup

Water - 2 cups

Ghee - 5 tsp

Cardamom powder - 1/4 tsp

Cashews - 5 tbsp

Raisins - 5 tbsp

Yellow color - 1/4 tsp

Method:

Take a frying pan..

Add ghee.. when hot.. add cashews nuts and raisins.

Saute for 2 minutes then set aside.. In the same pan

Add 2 tsp of ghee and add vermicelli and roast it for 5 mins..

Add water and yellow food color..

Cook vermicelli ... when half cooked add sugar.

Cook for another 5 mins in medium flame.

When cooked add roasted cashewnuts and raisins and cardamom powder

Switch off add the remaining ghee.

Yummy South Indian Style Semiya Kesari is ready to taste..

GARLIC AND TOMATO RASAM

INGREDIENTS:

Tomato - 1

Asafoetida - 1/2 tsp

Green chillies - 2

Thick tamarind juice - 1/4 cup

Turmeric powder - 1/4 tsp

Rasam powder - 2 tbsp

Garlic cloves - 10

Water - 3 cups

Salt - to taste

Oil - 1 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Coriander leaves - 3 tbsp

Method:

Take a pan ...

Add finely chopped tomato, green chillies, tamarind extract, turmeric powder, rasam powder, water, salt, allow to boil for about 5 min in medium flame.

Crush garlic pods..

Add finely chopped cilantro along with the crushed garlic pods & set aside.

Now add the boiled rasam over the crushed garlic pods and chopped cilantro and close immediately with lid. set aside.

Take a frying pan. when hot

Add oil or ghee.

Add mustard seeds when splutters.

Add cumin seeds and asafoetida and curry leaves.

Add seasoning to the rasam immediately close with lid. set aside

Let it rest for atleast 15 mins to blend well.

Serve along with Rice.