Vermicelli Kheer

This is a quick fix dessert when you are running out of time while concentrating on the elaborate cooking during festive days! Yes! Just limited ingredients needed to prepare this full filling Kheer.. 

So here's the recipe!

Serves: 5 - 7
Prep time: 10 Mins
Cooking time: 15 Mins

Ingredients:
Vermicelli/Semiya - 400 gms
Sweetened Condensed Milk - 400 gms [i.e. 1 tin, I used Milkmaid]
Boiled Milk - 1 liter
Elachi powder - 1 tsp
Ghee - 4 Tbsp
Dry Fruits [ Cashews, dry grapes, pista] - As per choice

Method:

- Heat ghee in a pan add the cashews and dry grapes and fry till golden brown, drain and   Keep it aside, 
- Now add the vermicelli and fry it golden brown, You can skip this step if you are using roasted vermicelli.
- Once vermicelli gets the golden color pour in the boiled milk and stir to soak the vermicelli completely.
- Add condensed milk and keep stirring. Sprinkle the elachi powder.
- Allow to cook in medium flame by stirring occasionally, Make sure it doesn't gets burnt.
- Add in half quantity of the fried nuts to the kheer & stir, Save the rest for garnish while serving.
- Once the vermicelli is cooked switch off the flame.

Note: While serving if you find the kheer to be very thick, add in warm milk or warm water to loose.

Tastes best when served chilled! :)  Enjoy!

Spicy Prawn Curry

Here comes the super side dish to accompany your piping hot rasam/sambar rice or even plain ghee rice. Also hubby's favo dish. =)

Ingredients:

Prawn - 1/2 kg - Cleaned & de-viened 
Onion - Medium 2 - chopped
Tomato - 3 - finely chopped
Ginger garlic paste - 1 1/2 tbsp
Curry leaves - a handful
Garam masala - 1 tsp
Oil - 4 tbsp
Lime juice - half lime - [optional]

For masala: [ Dry roast & Grind]
Peppercorns - 8-10
Jeera - 1 tsp
Saunf - 1 tsp
Dry chillies - 6-8
Shredded coconut - 1 tbsp

Method:

1. Wash and devien the prawns clean and keep it aside.

2. Heat a pan, keep the flame in medium and add all the above ingredients one by one mentioned "ForMasala". Dry roast and transfer them into plate and cool before grinding.

2. Grind all the ingredients into coarse powder without adding water. 

3. Now, Heat the pan, add oil, add the curry leaves, onions and sautee well. once it turns golden brown add ginger garlic paste and fry, add garam masala now add the chopped tomatoes and sautee further.

4. Add the ground coarse powder to it and stir well.

5. Now add the clean prawns, add salt mix once and close with lid and sim the flame.

After 3-5 mins the dish will be ready to serve. Off the flame and add lime juice and garnish with coriander.

Notes:

Do not over-cook the prawns more than 5 - 7 Minutes this will make the prawn rubbery.