Vermicelli Kheer/Semiya Kheer

Ingredients

Vermicelli - 1cup
Condensed milk  - 1cup
Sugar - 1cup (depends on one's taste)
chopped dry fruits - few
Ghee - 1tsp

Method to prepare Vermicelli/Semiya Kheer

1. Add teaspoon of ghee in a pan and roast vermicelli to golden colour. If you use roasted vermicelli then skip this step.
2. Add water with vermicelli and pressure cook it for 2-3 whistles
3. Heat pan and add pressure cooked vermicelli. Add condensed milk and sugar. Mix thoroughly. Let it cook for 10-15 minutes in simmer flame.
4. Stir often to make sure that it wont get stick to pan bottom.
5. Once it gets thickened to kheer status switch off the flame.
6. Heat ghee in a pan and roast dry fruits. Add it on top of kheer.

Hot vermicelli kheer is ready now. It can either be served

cookingly yours

ram

Mani Kozhukattai / Ammini kozhukattai

After long time, I am back again with yet another mouth-watering dish..this time I prepared Ammini kozhukattai or Mani kozhukattai. Normally to make any rice flour snacks I prefer to use home-made/mill rice flour.

For this, wash rice to remove any dirt n dust and then spread it on a clean cloth. Let it dry for one hour. Then get it powdered in mill machine. The reason why I use is, it will make snacks softer and also we can (atleast) have a satisfaction that it is pure rice flour.

Ok..let me come to recipe now. Yesterday its big festival..Ganesh chaturthi..kozhukattai etc.,and hence we had some 2-3cups of rice flour left. Since this home made rice flour cannot stay good for long time, it is good to finish ASAP. So I decided to use for making Mani kozhukattai or Ammini kozhukattai. That will be one of the best evening snacks wit cup of hot filter coffee..mouth-watering isn't it???? Ok here we go with recipe.

Cooking time -1 hour ( based on how fast one makes small balls of rice dough)
Servings - 3 persons

Ingredients

Rice flour -2 cups
Gingerly Oil -1 tsp
Salt to taste
Grated coconut - 2tsp

For tempering

Mustard seeds - 1tsp
Curry leaves - few
Gram dal - 1tsp
Hing powder - a pinch
Dry red chilli - 2
Cumin seeds - 1tsp

Steps to prepare Ammini kozhukattai / mani kozhukattai

1. Add water in pan and boil. Water-rice ratio 1:1. Add 1tsp of oil with salt.
2. Once it gets boiled, add rice flour and stir well continuously.
3. Simmer the Stove and mix dough well till it reaches state that it won't stick to pan.
4. Switch off the flame and transfer it to large vessel.
5. Once it gets semi-cooled start making small balls of the dough. Grease little oil on your palm to make non-sticky while you make it.
6. Once you complete, steam cook it in idly maker.
7. After 15-20 minutes check whether it is cooked well and transfer it to plate.
8. Heat oil in a pan, add mustard seeds to
crackle. Add cumin seeds, gram dal, curry leaves, red chilli. Fry it well and then add cooked rice balls.
9. Add Hing powder, grated coconut and salt if needed.
10. Stir softly and let it cook for another 10 minutes in simmer flame.
11. Turn off stove. Ammini kozhukattai is ready. Serve hot.

cookingly yours,
ram