New Recipes
Vegan Date Phirni
Vegan Date Phirni is a creamy pudding made by boiling ground rice in almond milk ,dates, sugar and is flavored with cardamom powder. It is a variation to the Indian pudding “Phirni” where ground rice is cooked with milk along with sugar, cardamom and saffron. It is vegan and gluten free too.
To make it sugar free, skip sugar and add additional 4-5 dates or 2 tbsp honey.
Serve your guest with this variation of phirni and I am sure they will enjoy it!!
Happu Cooking!!
Vegan Date Phirni
Vegan Date Phirni is a creamy pudding made by boiling ground rice in almond milk ,dates, sugar and is flavored with cardamom powder. It is a variation to the Indian pudding "Phirni" where ground rice is cooked with milk along with sugar, cardamom and saffron. It is vegan and gluten free too.
Servings: 4 bowls
Calories: 231kcal
Ingredients
- 1/4 cup basmati rice soaked for 30 minutes
- 3 cup almond milk You can also use coconut milk for coconut flavor
- 6 medjool dates chopped into pieces. You can use any variety of dates available.
- 1 tbsp walnuts chopped (optional)
- 9 tsp sugar i have used raw sugar. If you want to avoid sugar add 4-5 more dates
- 1 tsp cardamom powder
- 3 almonds blanched, skin remomed and sliced thinly
- 3 pistachio blanched, skin removed and sliced thinly
Instructions
- Drain the soaked rice.
- Grind the soaked and drained rice to a coarse powder in the mixer grinder.
- Grind into a coarse powder.
- Grind the chopped medjool date in the grinder.
- Add chopped walnuts to it.
- Grind the chopped dates and walnuts together into a paste.
- Heat a thick bottom pan or a non stick pan. Add the coarse rice powder and saute for half minute on low heat.
- Add almond milk to it and mix well at medium heat. Stir constantly to avoid sticking at the bottom.
- Add the date and walnut paste and mix well.
- Bring the mixture to boil stirring continously.
- Add cardamom powder and mix well.
- Add sugar and mix well and cook till the mixture thickens on high heat. Stir continously.
- The mixture is thickened and is ready. Remove from heat.
- Pour in the serving bowl. (Traditionally phirni is served in small earthern bowls known as shikoras). I have served in the ramekin bowl.
- Garnish with blanced and sliced almonds, pistachio and cardamom powder. Cool the phirni. Refrigerate for 4-5 hours.
- The vegan date phirni is ready. Serve it chilled.
Nutrition
Calories: 231kcal | Carbohydrates: 47g | Protein: 3g | Fat: 4g | Sodium: 244mg | Potassium: 274mg | Fiber: 3g | Sugar: 33g | Vitamin A: 55IU | Calcium: 251mg | Iron: 0.6mg
Eggless Zucchini Cake With Chocochips
Eggless Zucchini Cake With Chocochips is an eggless and healthy cake made with whole wheat flour, oats, zucchini and chocochips. It is a perfect healthy accompaniment with tea or coffee. It is enjoyed by kids in their lunchboxes or a small afterschoolsnack. The flavor of cinnamon and chocolate enhances the taste of the cake. We love this cake and I find it a very healthy and tasty way of making my son eat zucchini. You can also use a mix of zucchini and carrot in the cake.
This Christmas bake treat your family and friends with this healthy cake!!
Happy Healthy Baking!!
Eggless Zucchini Cake With Chocochips
Eggless Zucchini Cake With Chocochips is an eggless and healthy cake made with whole wheat flour, oats, zucchini and chocochips. It is a perfect healthy accompaniment with tea or coffee. It is enjoyed by kids in their lunchboxes or a small afterschoolsnack.
Servings: 14 slices
Calories: 178kcal
Ingredients
- 1 cup wheat flour
- 1/2 cup oats powdered (I have ground quick oats in the grinder)
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon powder
- 1/2 cup oil
- 5 tbsp chocochips
- 1/2 cup sugar
- 1/4 cup milk
- 1/4 cup yogurt
- 2 cup zucchini grated
Instructions
- Sift together the dry ingredients - whole wheat flour, powdered oats, salt, baking powder, baking soda, cinnamon powder for three times.
- In a large mixing bowl add oil and sugar.
- Add milk and yogurt.
- Beat them with a hand whisk until sugar dissolves and the mixture becomes light.
- Gradually add the dry ingredients in two batches. Mix them slowly.
- Add the grated zucchini.
- Mix it gently.
- Fold in the chocolate chips
- Pour the mixture in the greased and dusted baking pan. (I have used a 8 inch rectangular pan).
- Bake in the preheated oven @ 180 C for 45-50 minutes.
- Remove the baked tin and unmold and cool on the wire rack. Once the cake is cool, cut into pieces and serve. You can refrigerate the cake for a week. Whenever serving just warm it in a microwave for 15 sec and serve.
Nutrition
Calories: 178kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 143mg | Potassium: 132mg | Fiber: 1g | Sugar: 10g | Vitamin A: 49IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg
Basic Makhani Gravy
Basic makhani gravy is a a silky, buttery, creamy tomato based gravy and is commonly used in many veg and non veg recipes such as Paneer Makhani, Chicken Makhani, Vegetable in makhani gravy, mushroom in makhani gravy, Makhani Kofta, Makhani pizza. It can be prepared in huge quantities and freezed for further use in small airtight containers or ziplock pouches.
Use this gravy on the same day to make recipes of your choice. If your wish freeze the gravy, avoid adding cream as this may get spoilt on storing. Cool the gravy completely, pour it in a food grade zip lock bag or airtight containers and store under refrigerated conditions. Thaw the gravy prior to using. Towards the end add cream, mix well and simmer for 5 minutes.
Make this gravy and store it. It is too handy and preparing a quick restaurant style subji at home becomes easier.
Basic Makhani Gravy
Basic makhani gravy is a a silky, buttery, creamy tomato based gravy and is commonly used in many veg and non veg recipes such as Paneer Makhani, Chicken Makhani, Vegetable in makhani gravy, mushroom in makhani gravy, Makhani Kofta, Makhani pizza. It can be prepared in huge quantities and freezed for further use in small airtight containers or ziplock pouches.
Servings: 4 people
Calories: 229kcal
Ingredients
- 6 tomatoes ripe , washed and chopped
- 1 onion washed and chopped
- 2 cloves garlic chopped
- 1 inch ginger chopped
- 2 green chili
- 20 cashew nut
- 2 cloves
- 2 tbsp oil
- 1 tbsp butter
- 1/2 tsp cumin seeds jeera
- 1 tbsp ginger garlic paste
- 2 tsp red chili powder
- 1 tsp turmeric powder
- 2 tsp coriander cumin powder
- 1 tsp garam masala
- 2 tsp kasuri methi powder
- 2 tbsp cream Avoid if freezing the gravy and then when in use add cream
- 1 tsp sugar
- 1 tbsp tomato ketchup
Instructions
- In a bowl add chopped onions, ginger, garlic, green chilies and cashew nuts. Keep it ready to be kept in the pressure cooker to cook.
- In a pressure cooker pan, place the bowl with onion mixture and add chopped tomatoes and cloves around it as shown. Add 1/2 cup water and close the pressure cooker lid and pressure cook for 3-4 whistles on high heat and 2 whistles on low heat. Let the pressure cooker cool by itself. Remove the tomatoes and cloves and let them cool and then grind into a smooth paste. Strain the paste to remove the seeds and skin of tomatoes. Similarly make the onion mixture smooth paste in the mixer grinder. (make sure both onion and tomato paste are smooth)
- In a big flat pan, heat oil and butter. When the butter melts and the oil and butter is heated add cumin seeds. When they crackle add ginger garlic paste. Saute the paste on medium heat for a minute.
- Add the prepared onion mixture paste. Saute the paste for 3-4 minutes on medium heat.
- Add the prepared and strained tomato paste.
- Mix well and cook till the water starts to dry and the paste starts to thicken. It will take around 8-9 minutes.
- Now add turmeric powder, coriander cumin seed powder, red chili powder and garam masala. Mix well.
- Add tomato ketchup, salt and sugar and mix well and saute for a minute.
- Add 1/2 cup of water and mix well. Cook the mixture for a minute.
- Add the kasuri methi crushed between your palms or powder it in a mixture grinder.
- Mix well.
- Cook for couple more minutes. If you want to freeze the gravy then stop at this stage and let the gravy get cool and then store it in airtight containers or zip lock bag and freeze it. Thaw the gravy first before using.
- Now add the cream to the gravy.
- Mix well.
- Simmer the gravy till the oil floats on the top. The Makhani gravy is ready.
- The basic makhani gravy can be used to prepare paneer makhani, veg makhani, chicken makhani, mushroom makhani, kofta in makhani gravy or simply spread on pizza base and top with paneer to make paneer makhani pizza.
Nutrition
Calories: 229kcal | Carbohydrates: 18g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 178mg | Potassium: 593mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2175IU | Vitamin C: 32.2mg | Calcium: 43mg | Iron: 1.8mg
Aloo Moongwadi Ki Subji / Potato Moongdumpling Curry
Aloo Moongwadi Ki Subji / Potato Moongdumpling Curry is a curry made with potato and sun dried dumplings. The dumplings are made with moongdal and spices. It is a very good option when the fresh vegetables are not available. It is served hot with rice, roti, bhakri or parathas. It is vegan.
Moong wadi is made by soaking moong dal and then grinding it into paste with spices. The paste is then with a help of spoon dropped on the plastic sheet. It is then allowed to sun dried for 2-3 days or till it is completely dried. The moong dal wadi/moong dal dumpling is then stored into an airtight container and can be stored for a several months. It is very good source of protein.
In olden days when in places like Rajasthan which has dessert and less of vegetation, people use to make these wadis and store for many years. They even dried some of the vegetables like guvar, sangri and used them when needed.
Aloo Moongwadi Ki Subji / Potato Moongdumpling Curry
Aloo Moongwadi Ki Subji / Potato Moongdumpling Curry is a curry made with potato and sudried dumplings. The dumplings are made with moongdal and spices. It is a very good option when the kitchen is out of fresh vegetables. It is served hot with rice, roti, bhakri or parathas. It is vegan.
Servings: 4 people
Calories: 375kcal
Ingredients
- 3 tbsp oil 1 tbsp for roasting moongwadi and 2 tbsp for making curry
- 1 cup moongwadi sundried moong dumplings
- 2 tomato
- 1 green chili
- 1 inch ginger
- 1 tbsp desiccated coconut
- 1 onion ground into paste
- 1 tsp cumin seed jeera
- 1 tsp coriander cumin powder dhania jeera powder
- 1/4 tsp turmeric powder haldi
- 1/2 tsp red chili powder
- 1/4 tsp garam masala
- 2 potato washed, peeled and cut into cubes
- 2 cup water
- salt as per taste
- 2 tbsp coriander leaves washed and chopped finely
Instructions
- Heat 1 tbsp oil in a pan. Roast moong wadi /sun dried moong dumplings on medium heat.
- Roast till golden.
- In a pressure cooker pan, heat 2 tbsp oil. Add cumin seeds and when they crackle add asafoetida.
- Add onion paste. Saute till it is translucent.
- Add tomato paste (grind tomato, green chili, ginger,desiccated coconut to a smooth paste). Saute for a minute.
- Add turmeric, red chili powder, and coriander cumin powder. Mix well and saute for 2-3 minutes.
- Add the chopped potatoes. Mix well.
- Add the roasted moongwadi and mix well.
- Add water and garam masala.
- Add salt and mix well.
- Cover the pressure cooker lid and cook for 4 whistles on high heat and 1 on low heat.
- Let the cooker cool down by itself. Open the lid and mix the curry well.
- Add chopped coriander leaves and mix well. The aloo moongwadi subji is ready to serve.
- Serve the aloo moongwadi subji/potato moongdumpling curry hot with rice, roti, bhakri or parathas.
Nutrition
Calories: 375kcal | Carbohydrates: 53g | Protein: 16g | Fat: 12g | Saturated Fat: 1g | Sodium: 75mg | Potassium: 1320mg | Fiber: 13g | Sugar: 6g | Vitamin A: 725IU | Vitamin C: 32.4mg | Calcium: 133mg | Iron: 8.1mg
Tuvar Dana Bhaat / Pigeon Peas Rice
Tuvar Dana Bhaat / Pigeon Peas Rice is a simple and delicious rice made along with fresh tuvar dana (green pigeon peas) and spices. It is enjoyed plain or can be accompanied with gujarati kadhi /yogurt/buttermilk, papadum, salad and pickle. It is very quick and easy to make and can be served for a quick weeknight meal. It is vegan.
Tuvar Dana Bhaat / Pigeon Peas Rice
Tuvar Dana Bhaat / Pigeon Peas Rice is a simple and delicious rice made along with fresh tuvar dana (green pigeon peas) and spices. It is enjoyed plain or can be accompanied with gujarati kadhi or curd, papadum, salad and pickle. It is very quick and easy to make and can be served for a quick weeknight meal. It is vegan.
Servings: 4 people
Calories: 259kcal
Ingredients
- 1.5 tbsp oil
- 1 tsp mustard seeds
- 1 bay leaf
- 1 inch cinnamon stick
- 1/4 tsp asafoetida
- 1 dry red chili
- 1 onion finely chopped
- 1/2 tbsp ginger garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder or as per spice level needed
- 1/2 cup fresh green tuvar dana fresh green pigeon peas. I have used the frozen fresh tuvar dana
- 1 cup basmati rice washed and soaked for half hour
- 2 cup water
- salt as per taste
Instructions
- In a pressure cooker pan, heat oil, add mustard seeds and when they crackle add bay leaf, cinnamon stick, dry red chili and asafoetida.
- Add chopped onion and saute.
- Saute the onions till translucent and then add ginger garlic paste. Saute for few seconds.
- Add turmeric powder and red chili powder and saute for few more seconds.
- Add the fresh tuvar dana (fresh pigeon peas) and mix well.
- Saute.
- Add the soaked and drain rice and saute for a minute.
- Add water and salt and mix well. Cover the lid and pressure cook the rice for 4 high whistles and 2 low whistle.
- Let the pressure cooker cool by itself and then open the lid. The tuvar dana bhaar / pigeon peas rice is ready.
- Serve the rice plain or with yogurt/buttermilk/gujarati kadhi and papad, pickle and salad.
Nutrition
Calories: 259kcal | Carbohydrates: 45g | Protein: 5g | Fat: 5g | Sodium: 22mg | Potassium: 187mg | Fiber: 2g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 2.1mg | Calcium: 32mg | Iron: 0.9mg
Schezwan Sauce
Schezwan Sauce is a spicy sauce made with dried red chilies, lots of garlic, onions. It is an essential sauce/dip served with Indo-Chinese snacks such as spring rolls, manchurian, chinese samosa. It can be made and refrigerated for a month if there is sufficient oil covering the surface. It can be enjoyed with fried rice, noodles, stir fried vegetables, Sizzlers, veg lollipops, tofu or paneer, or even simply with a slice of bread or parathas. It can be used for making Schezwan fried rice or Schezwan noodles. It is gluten free and vegan.
I have used the schezwan sauce in Paneer Steak Schezwan sizzler
Schezwan Sauce
Schezwan Sauce is a spicy sauce made with dried red chilies, lots of garlic, onions. It is an essential sauce/dip served with Indo-Chinese snacks such as spring rolls, manchurian, chinese samosa. It can be made and refrigerated for a month if there is sufficient oil covering the surface. It can be enjoyed with fried rice, noodles, stir fried vegetables, tofu or paneer, or even simply with a slice of bread or parathas. It can be used for making Schezwan fried rice or Schezwan noodles. It is gluten free and vegan.
Servings: 1 cup
Calories: 1146kcal
Ingredients
- 8 dry red chillies I have used kashmiri red chilies. It gives nice red colour to the sauce.If you want the sauce to be more spicy use around 12-15 red chili
- 0.5 cup oil
- 10 cloves garlic finely chopped
- 2 green chilies finely chopped
- 2 spring onion finely chopped
- 1 inch ginger grated
- 3 inches celery stalk with leaves finely chopped or use 1/2 tbsp mixed dried herbs
- 3 tbsp tomato ketchup
- 2 tsp white vinegar
- salt as per taste
- 1 cup water
Instructions
- In a pan boil 7-8 red chilies in boiling water for 5 minutes or till they soften.
- Drain the chilies and let them cool.
- Grind the red chilies into smooth paste in a mixer grinder.
- Heat oil in a pan.
- Add chopped garlic, green chilies, spring onions and grated ginger.
- Saute for a minute or till they get translucent.
- Add the prepared red chili paste.
- Mix and saute for a minute.
- Add finely chopped celery stalk and leaves and mix well. Cook for few seconds. If you do not have celery then use 1/2 tbsp of dried mixed herbs.
- Add tomato ketchup and salt and mix well.
- Add in vinegar, mix well and simmer till the oil rises to the surface. The schezwan sauce is ready. Cool and store.
- The schezwan sauce is ready and will keep for 1 month if there is sufficient oil covering the surface. Keep refrigerated.
Nutrition
Calories: 1146kcal | Carbohydrates: 35g | Protein: 3g | Fat: 112g | Saturated Fat: 8g | Sodium: 798mg | Potassium: 421mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1615IU | Vitamin C: 28.1mg | Calcium: 72mg | Iron: 1.3mg
Green Moong Dal Palak Paneer Uttapam/Savory Moong Pancake With Spinach and Paneer
Green Moong Dal Palak Paneer Uttapam/Savory Moong Pancake With Spinach and Paneer is a savory pancake made with green moong dal, spinach, paneer along with spices. It is fibre rich and has iron from spinach and calcium from paneer. It can be served as breakfast , lunch or a complete meal for a quick weeknight dinner.
I like the paneer to be in big cubes, however you can either grate the paneer or cut into very small pieces. To make it vegan, replace paneer with tofu or potato or skip paneer. To make it gluten free, skip adding asafoetida (hing). I have seasoned the uttapam/pancake with salt and pepper. You can have variation by seasoning with sambhar masala, chat masala, red chili powder or mixed herbs.
Green Moong Dal Palak Paneer Uttapam/Savory Moong Pancake With Spinach and Paneer
Green Moong Dal Palak Paneer Uttapam/Savory Moong Pancake With Spinach and Paneer is a savory pancake made with green moong dal, spinach, paneer along with spices. It is fibre rich and has iron from spinach and calcium from paneer.
Servings: 12 uttapam
Calories: 116kcal
Ingredients
- 3/4 cup split moong dal with skin chilkawali moong dal
- 1/4 cup split black gram without skin urad dal
- 1/4 cup split chickpea chana dal
- 1/4 cup brown rice
- 3 cloves garlic
- 1 inch ginger
- 3 green chili or as per spice level needed
- 1 cup spinach washed and chopped
- 1/2 tsp asafoetida hing. (to make it gluten free skip hing)
- 2 tsp black pepper powder
- 1/2 cup spinach washed and chopped
- 1 tsp cumin seeds jeera
- 1 onion washed and chopped finely
- 1 medium green capsicum washed and chopped finely
- 1 small red capsicum washed and chopped finely
- 100 g paneer chopped into small cubes
- oil for roasting
- salt to taste
Instructions
- In a bowl take moong dal (split moong dal with skin), urad dal (split black gram without skin), chana dal (split chick pea) and brown rice. Mix them well. Wash them 2-3 times and water and then soak them in water for 4-5 hours. Add methi seeds to it while soaking.
- After 4-5 hours the mixed dal is soaked well. Drain it. In a mixer grinder, grind the dal mixture along with spinach, ginger, garlic, and green chillies . Grind the mixture to a coarse paste. The batter is ready.
- Now add cumin seeds, pepper powder, asafoetida and salt to the ground batter. Mix well.
- Add the chopped spinach leaves to the batter and mix well.
- Heat a non stick flat pan. Take a laddleful of batter and pour on a heated pan. Put chopped paneer, onions, red capsicum, green capsicum on it. Drizzle a teaspoon of oil to the edges.
- Cover the uttapam/pancake with a lid and cook for 5 min on medium heat.
- Flip the uttapam/pancake and cook on the other side for 3 minutes or until the paneer and veggies are cooked. Cook this uncovered.
- Flip and cook the bottom side for 2 more minutes to make it crispy. Sprinkle salt and pepper over the paneer and veggies.
- The uttapam or savory pancake is ready to serve. Serve it hot with the chutney or ketchup.
Nutrition
Calories: 116kcal | Carbohydrates: 17g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 46mg | Potassium: 256mg | Fiber: 4g | Sugar: 2g | Vitamin A: 595IU | Vitamin C: 20mg | Calcium: 74mg | Iron: 1.7mg
Avocado Coconut Oats Slice
Avocado Coconut Oats Slice is an eggless and healthy slice made by baking oats, coconut, avocado. It is a very healthy breakfast and can be enjoyed as an afternoon snack with tea or coffee. It is a good option to pack for kid lunchboxes.
Avocado has good fat. I have used less butter and replaced it with avocado pulp. Once cut, avocado is oxidized quickly. To avoid it from turning black add lemon juice over it and mix well the pulp.
You can use nuts, dried fruits and seeds of your choice such as almonds, walnuts, hazelnut, macadamia, pepitas, sunflower seeds, chia seeds, raisins, sultanas, dried apricots, or dried cranberry.
To make the slice healthier, use wholewheat flour in place of all purpose flour.
Let the baked mixture cool completely at least for 4-5 hours before cutting into slices. The slices can be served warm with a cup of Greek yogurt or a scoop of vanilla ice cream. The slices can be refrigerated for a week in the refrigerator and can be frozen for couple of months.
Friends, my family relishes these slices. My son likes to take him in his lunch box.
Do bake the avocado coconut oats slice and share your feedback with me !
Avocado Coconut Oats Slice
Avocado Coconut Oats Slice is an eggless and healthy slice made by baking oats, coconut, avocado together. It is a very healthy breakfast and can be enjoyed as an afternoon snack with tea or coffee. It is a good option to pack for kid lunchboxes.
Servings: 14 slices
Calories: 149kcal
Ingredients
- 2 cups quick oats
- 3/4 cup desiccated coconut
- 1/2 cup all purpose flour maida
- 1 tsp baking powder
- 1/2 cup sugar
- 1 large avocado peeled and stone removed
- 50 g butter melted
- 1/4 cup milk
- 1 tbsp honey
- 1 tbsp lemon juice
Instructions
- In a big mixing bowl, add quick oats, all purpose flour, desiccated coconut, baking powder and sugar. Mix them well.
- In another bowl, mash the avocado with the help of potato masher or fork (remove skin and the seed of avocado). Add lemon juice to it. (addition lemon juice prevents the avocado to get black). Mix well.
- Add the melted butter to it and mix well.
- Add the avocado mixture to the prepared oats mixture.
- Add milk and mix well.
- Transfer the prepared mixture to the baking tin.
- Press it with the help of hands or spatula. Smoothen the surface. Bake the pressed mixture in the preheated oven @180 C for 25 minutes or until golden from top.
- The avocado coconut oats slice is baked and ready. Let it cool and cut into pieces and serve.
- Enjoy avocado coconut oats slice with a cup of tea or coffee. Keep the remaining refrigerated and can be enjoyed for a week.
Notes
You can skip all purpose flour and add whole wheat flour to make the slices healthier. You can also add chia seeds and flax seeds powder . Add 1/2 cup desiccated coconut and replace other 1/4 th with chia seeds, pepitas, sunflower seeds,flax seeds powder, nuts such as walnuts, pecan, almonds and dried nuts such as raisins, dried cranberries, apricots, or dates. Since avocado is buttery, I have used less butter. Avocado has good fats.
Nutrition
Calories: 149kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 29mg | Potassium: 112mg | Fiber: 1g | Sugar: 9g | Vitamin A: 95IU | Vitamin C: 0.5mg | Calcium: 28mg | Iron: 0.9mg
Seviyan Kheer/ Sev Ni Kheer/ Vermicelli Kheer
My blog has completed 200 recipes . I am thankful to all my viewers for liking my recipes and showing their encouragement and support. So friends let us celebrate this special moment with the delicious Indian dessert – “Seviyaan kheer/ Sev ni Kheer/ Vermicelli kheer.
Seviyaan kheer/ Sev ni kheer/Vermicelli kheer is my one of the favorite dessert. Kheer is a pudding prepared by cooking rice, oats, vermicelli, poha (flattened rice flakes), or amaranth (rajgira) in milk and sugar. The one prepared by using vermicelli or wheat noodles is known as seviyaan kheer /sev ni kheer/vermicelli kheer. The thin wheat vermicelli cooked in milk and flavored with spices such as nutmeg, cardamom powder, saffron, and nuts is irresistible. It is a very creamy and rich dessert. Making vermicelli kheer or vermicelli pudding is most common during festivals in India. It is quick and easy to make. Vermicelli is known as sev or seviyaan in India. Seviyaan kheer can be enjoyed hot or chilled. I am sharing with you the step by step recipe of the seviyaan that I had prepared along with my mother- in- law (Geeta Shah) during festival of Navratri.
Seviyaan kheer is also a good option for a potluck dinner during festivals or get-together. It can be made in big quantities. It can also be prepared a day in advance and refrigerated. I had made this kheer during our Diwali potluck dinner with our friends here at Sydney. It was enjoyed by all.
The seviyaan kheer can be prepared, refrigerated and enjoyed for 3-4 days.
Below are few points taken care while making kheer:
- I have used full fat milk for the recipe. It makes kheer creamier. However you can prepare the kheer with low fat milk and still enjoy.
- For vegan, the milk can be substituted with almond or cashewnut milk.
- The quantity of vermicelli used for making the kheer can be increased or decreased. If you prefer thicker kheer like thick pudding, increase the quantity of vermicelli in the recipe. For thin consistency of kheer decrease the vermicelli in the recipe.
- The vermicelli kheer tends to get thicker once cooked and cooled.
- Always use a thick bottom pan to make kheer.
- The nuts can be used as per your liking. You can also add raisins (kismis).
So friends do make this delicious recipe for the next celebration and share your feedback with me.
Seviyan Kheer/ Sev Ni Kheer/ Vermicelli Kheer
Seviyan Kheer/ Sev Ni Kheer/ Vermicelli Kheer is a traditional sweet dish made by cooking wheat vermicelli in milk and sugar to celebrate happy moments and festivals. It is flavored with nutmeg, cardamom powder and saffron. Nuts added gives crunch to every bite of kheer.
Servings: 10 people
Ingredients
- 2 cup vermicelli wheat vermicelli
- 2 l full fat milk You can use low fat milk
- 1 cup sugar or more as per sweetness needed
- 1.5 tbsp ghee clarified butter
- 2 tsp nutmeg powder
- 2 tsp cardamom powder
- 1 tsp saffron strands
- 1/4 cup almonds blanched, skin removed and slivered
- 1 tbsp pistachio blanched, skin removed and slivered
Instructions
- Heat ghee/clarified butter in a big thick bottom pot on a medium heat.
- Once the ghee is melted, lower the heat and add broken vermicelli /seviyaan to it. Roast vermicelli on low heat till turns golden.
- The vermicelli will become golden in 2-4 minutes.
- Pour the milk over it and mix well. Cook the milk on medium heat. Continously stir the milk to avoid the milk and vermicelli from sticking to the bottom of the pan.
- The milk and vermicelli will start to boil after 8-10 minutes.
- Add sugar once the milk start to boiling. Mix well and cook till sugar gets dissolve and vermicelli softens.
- The vermicelli will start to float on the milk.
- Add the blanched and chopped almonds and pistachios to the milk. Mix well.
- Add nutmeg powder. Mix well.
- Add cardamom powder and mix well.
- Add saffron strands and mix well.
- Mix well and cook till the milk thickens.
- The vermicelli kheer is ready to serve.
- Serve the seviyan kheer/sev ni kheer/vermicelli kheer hot or chilled.
Vegetables in hot sauce
Vegetables in hot sauce is a spicy curry made with tomato, garlic, red chili powder and mixed boiled vegetables. It goes good with mild rice and also is a good sauce to serve on the hot Lebanese sizzlers.
I have served it with Bean and spinach rice and it tasted very delicious. It is gluten-free and vegan.
Vegetables in hot sauce
Vegetables in hot sauce is a spicy curry made with tomato, garlic, red chili powder and mixed boiled vegetables. It goes good with mild rice and also is a good sauce to serve on the hot Lebanese sizzlers.
Servings: 4 people
Calories: 121kcal
Ingredients
- 6 medium tomatoes blanched and peeled
- 2 tsp chilli powder
- 3 cloves garlic finely chopped
- 1 tbsp oil
- 1/4 cup spring onions washed and finely chopped (whites)
- 1/2 tsp cumin powder roasted
- 2 tbsp ketchup
- 2 cup mixed boiled vegetables (zucchini, carrot, mushrooms) cut into cubes
- 1/2 cup spring onions washed and finely chopped (greens)
- salt to taste
Instructions
- Blend the blanched and peeled tomatoes, garlic and red chili powder in a mixer to a smooth puree. In a pot, heat oil and add spring onion white. Cook it till translucent.
- Add the prepared tomato garlic puree, cumin seeds powder, tomato ketchup and salt and boil and cook till the mixture leaves oil.
- Now add the mixed boiled vegetables and simmer for 2 to 3 minutes.
- The vegetables are mixed well.
- Add the chopped spring onion green and the hot sauce is ready to serve
Nutrition
Calories: 121kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Sodium: 148mg | Potassium: 416mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5640IU | Vitamin C: 20.4mg | Calcium: 49mg | Iron: 1.7mg
