Semiya/Vermicelli Kesari

Ingredients:

Semiya/Vermicelli-2 cups
Sugar-1.25 cups
Milk-1 cup
Water-1 cup
Elaichi-1 tsp
Ghee-2 tbsp
Saffron-A pinch
Red color- A pinch(optional)
Raisins,Almond flakes and Cashewnuts-Garnish to taste

Procedure:

1.Pour a little bit of ghee and roast the vermicelli/semiya in a pot till it turns golden yellow and the raw smell is gone.Keep aside.
2.Add a drop of ghee and roast raisins,cashewnuts and almond flakes along with some fresh crushed elaichi or elaichi powder till golden brown and keep aside.
3. Now Add milk and water and let it boil. Add a little bit of color powder and the roasted semiya and mix till solid.
4.Add 1 1/4 cups pf sugar and keep stirring till it reaches a halwa consistency.
5.Switch off. Garnish with Saffron and the nuts and serve hot.

Chilli Paratha

Ingredients:

Frozen Plain Paratha-4
Cumin seeds- 1/2 tsp
Red Onion- 1 medium sliced
Green chillies-3 slit.
Ginger garlic paste-1 tbsp
Curry leaves-Few
Green bell pepper-1/2 cubed
Cilantro-A handful chopped well
Soy Sauce-1 tsp
Ketchup or Tomato puree -4 tbsp
Hot Chilli Sauce(Sriracha Sauce) or red chilli flakes- As desired for spice level
Lemon juice- A splash

Procedure:

1. Toast the parathas and cut them into small bite size pieces using a knife(I prefer Pizza cutter for ease and uniformity)
2.In a big wok or vessel, add oil, cumin seeds, curry leaves. Once it splutters, add the onions,ginger garlic paste, bell peppers, green chillies and saute well.
3. Add a splash of soy sauce, add ketchup, sriracha sauce and mix well till it comes to a boil.
4. Add the cut paratha pieces and mix well with cilantro, lemon juice.
5. Serve hot with Raitha.

You can add more cut garlic for extra taste.

Hummus

Hummus recipe 

3/4 cup of kabuli Chana
2 rounded ladles of yogurt ( a little less than 1/2 cup)
about 1 tablespoon of lemon juice
garlic powder (1/2 tsp)
about 6-8 dried red chillies
olive oil (anything from 1 tblsp to 1/4 cup)
salt

parsley leaves- a quarter bunch or less (i didn't have any y'day) But I did add this the other times I made it.
sesame seeds or tahini (I have added sesame seeds once) Couldn't tell the taste difference.

Soak the chana for at least 4 hours. Boil it so it is cooked but not overcooked (abt 5-6 whistles) I guess canned garbanzo beans works too (adjust salt accordingly)
Grind the chana (after draining) with ALL the other ingredients with as less water as possible and your hummus is ready. We love parsley in our hummus but it does have a strong flavor. So use to taste.
U could pour the olive oil on top like they usually do or blend it while grinding.

Quinoa Pilaf with Marinated Tofu side

I have recently become a big fan of quinoa. I also realized that I like red quinoa more than yellow. This recipe is best when it is had with tofu.

Tofu for the side dish:
Take a box of firm or extra firm tofu,cut into blocks and marinade it in olive with lots of Caribbean jerk spice powder(You get this in the spice section of any grocery store). Let it sit for 1 hour or two hours max. Does not need a lot of oil. You can either saute in a pan or grill the tofu.

Quinoa Pilaf:

Ingredients:
Red or Yellow Quinoa-1 cup
Water or veggie broth-2 cups
Frozen South western mix packet-1/4(this has yellow corn,black beans,red bell pepper)
Zucchini-1/2,cut into decent size chunks
Garlic-1 clove minced finely
Lemon juice-A splash
Salt-to taste
Pepper-1tsp
Red chilli powder or paprika powder-1/4 to 1/2 tbsp according to taste
Cumin powder-1 tsp
Olive oil-1 tbsp
Cilantro-For garnish
Spring Onion or Green onions-For garnish

Method:
1. Wash the quinoa in a small filter till the water runs clear.
2.Add a tbsp of olive oil,saute the zucchini,minced garlic and the south western frozen veggies.
3.Add salt,chilli powder,cumin powder and pepper powder,saute the quinoa for a bit and add the water/broth and let cook in the vessel for 10 mins or until quinoa is done and water is evaporated.
4.Turn off stove,add a splash of lemon juice,cilantro and green onions and mix well.
5.Eat the quinoa with the Tofu as a side dish.Enjoy!

Vegetarian Sheekh Kabab

Something for us poor vegetarian folks!. You'll nee:
- 1/2 cup uncooked black channa
- 1/2 cup uncooked channa daal
- 1 plantain.
- 1/4 cup cashew nuts
- 1/4 cup raisins (I used golden raisins)
- Finely chopped green chilies to taste
- 1/4 inch ginger grated.
- finely chopped cilantro.
- 1 tsp Shahi Jeera (Caraway)
- 1 tbsp tandoori bbq masala (MDH)

1) Soak black channa overnight and pressure cook. Drain off all water and mash well.
2) Soak channa daal for 2 hours and pressure with very little water. Roast the cooked daal until all water evaporates. Mash well and mix with the mashed black channa.
3) Pressure cook plantain. Remove promptly from water. Peel and grate. Mix with mashed daals.
4) Crush cashew nuts and raisins and keep aside.
5) Heat two tbsps oil in a pan. Add shahi jeera, crushed nuts and raisins. Fry well. Add chopped green chillies and grated ginger. Fry for a minute. Add this to the plantain + daal mix.
6) Finely chop cilantro and mix.
7) Mix in a tbsp of tandoori bbq masalaa.

Now, I am sure this turns out great when deep/shallow fried.

I grilled them on skewers and they fell apart when they got dry. Dont really know how to get over this problem. If you find out, let me know.

Enjoy!

Nivi's Marinara Pasta

Ingredients:

Penne/Rotini Pasta-1/2 pack

Garlic-1 or 2 cloves, smashed or minced finely

Basil leaves-Few or you can use dry basil leaves powder too

Italian Seasoning Powder-1/4 tsp

Marinara Sauce-2 cups

Olive oil or butter-1/4/tsp

Red chilli flakes- As per your taste

Shredded mexican cheese-1/4 cup

Vegetables of your choice- sliced.

Procedure:

1.Boil pasta with olive oil and salt until done and drain. Save a little of the cooked pasta water for later.

2. In another pan, add olive oil or butter, garlic,vegetables of your choice and saute.

3.Now add the boiled pasta and cheese and the powders and mix well with the marinara sauce. 4.Add little of the pasta water if the sauce is too thick.

5. Serve hot in a bowl.

Semiya(Vermicelli noodles) Payasam/Kheer

Ingredients:
Vermicelli-1 cup
Milk-1/2 a gallon(Whole milk is better)
Condensed Milk-1/2 can
Sugar-1-1.5 cups depending on the sweetness you want

Garnish:
Crushed/Ground Cardamom powder-1 tsp
Cashewnuts,Almond Flakes- As per desire
Raisins-As per desire
Saffron-A pinch

Procedure:

1.In a pot,add some ghee and fry the vermicelli till the raw smell is gone and keep aside.
2.Add the milk,condensed milk and bring to a boil. Now add the vermicelli and keep stirring till it reduces to half.
3.Switch off and add saffron.
4.Garnish with nuts,raisins and cardamom powder fried in ghee and add to the kheer.
5.Serve hot or cold.