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Saturday, September 26, 2015

Doodh Seviyan | Vermicelli Pudding

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This dish has many name, we call it doodh seviyan, some call it sheer khurma, you can make it dry, runny, saffron, full of nuts. But basically its vermicelli and milk. So when I had guest at home, first thing come to my mind for dessert was this only. Its fast and easy to make and get cold fast too and everyone can enjoy this too. If you don't like runny consistency then dry up all the milk and have it.  If you like little runny then cook it that way. I gave my guest as it is but when it was time for me to eat, I had it with ice cream and whipped cream on top. So one dish but you can enjoy it your way.

BTW this happens to be my 500th post and just in time for Eid too. So Eid Mubarak to all who celebrates it. 


Ingredients : 

1 cup roasted vermicelli
4 cups milk
Sugar as per taste
Nuts as per taste, I took raisin, cashews
pinch of saffron mixed in milk

Method :

Roast the vermicelli if its not roasted. Keep it aside.
Add milk in the deep pan, boiled it for one time, then add roasted vermicelli. 
Add sugar and nuts in it and cook till you get your desired consistency. 
Beware it will get little thick once its cool down. 
Add saffron mixed milk in it and stir it. 
Don't cook too much after adding saffron.
Take it out in container and put it in fridge if you prefer cold or you can have it room temperature too.
Serve it in separate glasses , topped with ice cream or whipped cream or both or as it is.




Saturday, September 19, 2015

White Bean & Roasted Eggplant Hummus

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If you have noticed I was MIA since last few weeks, but lots going on in personal life, got promotion at work, which was really surprised me because I started working after 8 years of break and in 9 months I proved myself that I am worth it that's the achievement I was waiting for and other was we moved to different city for better education and school for kids, which is very important here. So packing, unpacking , babysitter, new commute and in all this blog was last in my mind. So finally today I decide that let me start at least posting once a week, before I get back to my normal routine which was 3 days a week.


So the other dip I was making with my nachos was this hummus. I had half eggplant in the fridge and have to use it so I just cooked it in microwave and empty the can of white beans with tahini, garlic, salt, pepper , lime juice and olive oil and make this healthy hummus. This kind of dish is always good for serve when you have company, its easy to make and pleased the crowd. And it hardly takes 5 minutes to put the dish on the table. So what are you waiting for ? when you have next get together make this and enjoy it with your friends and family.

Ingredients

½ big eggplant, roasted
1 can of White bean (White Kidney beans)
2 tbsp. of Tahini
1 juice of lime
Salt as per taste
4 Tbsp.  or more EVOO (Extra Virgin Olive oil)
1 clove of garlic or two.

Method:

Remove the skin of eggplant and cut it in cubes and put it in microwave safe bowl and cook it for 10 minutes.
Empty the bean in colander and wash it under water and remove all sticky water.
Put the beans, eggplant , clove in blender, pulse it and make a puree. Add tahini, lime juice, olive oil and salt and pulse it more till it becomes nice and runny dip.
If you need more olive oil add it.
Take it out in bowl and add more olive oil in center and enjoyed with homemade pita chips.




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