CHICKEN STUFFED BRAIDED BREAD..

CHICKEN STUFFED BRAIDED BREAD..

VERMICELLI [OR] SEMIYA VEG BIRYANI

INGREDIENTS:

Vermicelli [or] Semiya   - 1 1/2 cups

Carrot                             - 1/4 cup

Beans                              - 1/4 cup

Green Peas                     - 1/4 cup

Onion                              - 1 

Tomatoes                        - 2

Green chillies                 - 2 

Ginger & garlic paste     - 2 tbsp

Yogurt                             - 1 tbsp

Mint leaves                      - 5 tbsp

Cilantro                           - 5 tbsp

Chilly powder                 - 1 tbsp

Coriander powder           - 1 tsp

Lemon Juice                   - 1 tbsp 

Cinnamon stick               - 1 inch 

Cloves                              - 4

Cardamom                       - 1

bay leaves                        - 2 

Oil                                   - 3 tbsp

Ghee                               - 1 tbsp

Water                             - 3 cups

METHOD:

Chop all vegetables and keep aside.

Take a pan take 1 tbsp of ghee and fry the vermicelli till its golden brown. keep aside

In the same pan add the rest of ghee and  oil.

Add cinnamon, cloves and cardamom. then 

Add chopped onions saute till transparent.

Add ginger & garlic paste and green chillies. saute well till raw smell fades..

Now add the tomatoes and saute till mushy.

Add mint and half of cilantro leaves.

Add the coriander powder, garam masala powder and saute for 5 mins.

Add  yogurt and mix well.

Add carrots, peas and beans. saute well.

Now add the water and let it boil. Then add the salt.

Add fried vermicelli and cook till the water is absorbed and the vermicelli is cooked.

Add the lemon juice and mix it again. 

Garnish with other half of cilantro leaves.

Yummy Vermicelli [or] Semiya Biryani is ready to taste.

Serve with Raita or tomato ketchup.

VELLA SEEDAI [or] INIPPU SEEDAI

VELLA SEEDAI [or] INIPPU SEEDAI

VELLA SEEDAI [or] INIPPU SEEDAI

INGREDIENTS:

Rice flour                        - 1 cup

Urad dhal flour               - 1 tbsp

Sesame seeds                   - 1/2 tsp

Jaggery                            - 1 cup

Grated coconut                - 2 tbsp

Cardamom powder          - 1/4 tsp

Oil                                    - for deep frying


METHOD:

Dry roast the urad dhal and make a silken powder. 

Dry roast the rice flour well. 


Dissolve jaggery with 1/4 cup of water and strain the impurities ..

Allow it boil and  No need to check for any consistency

Allow to cool and filter out the impurities

Mix Rice flour, urad dal flour, sesame seeds, cardamom powder and grated coconut. 

Now add the jaggery syrup and knead to a  dough by adding enough water if needed.

Make small balls but bigger than usual seedai

Leave it for 30 mins.


Heat the oil and deep fry until golden brown in medium flame.

Place it in tissue paper to absorb excess oil and allow it to cool.

Yummy tasty Vella seedai or Inippu seedai is ready to taste.

Store it in airtight container..