SEMIYA PAYASAM / VERMICELLI KHEER

Semiya Payasam / Vermicelli Kheer is the easiest and very common dessert  which can be prepared with minimum ingredients and effort. It is prepared in different ways in all over India - with condensed milk, without condensed milk, with milk and water or just with milk. I'm sticking to the traditional Kerala method which i learned from my Mom's sister - Jessy Mema. She is a wonderful cook, and my interest in cooking developed just because of my High school summer vacations i spent with her in Trivandrum.

Kerala Semiya Payasam / Vermicelli Kheer / Semiya Kheer

Semiya payasam is very simple to prepare, comforting and delicious with a cardamom flavor. My daughter calls it 'noodles payasam' and she just loves it. 

How to make Kerala Semiya Payasam / Vermicelli Kheer / Semiya Kheer

Serves : 4-6

Ingredients :

Semiya / Vermicelli : 3/4 Cup

Milk : 2 1/2 Cups

Sugar : 1/2 Cup , You can add more according to your taste

Ghee : 2 tbsp

Raisins and cashews :2 tbsp each

Cardamom : 3

Method : 

1. Heat  1 tbsp ghee in a heavy bottom vessel add add cashews. Roast it till it turns to light brown color and then add the raisins. When raisins fluffs up, remove them along with cashews and keep aside.

2. Add the remaining Ghee and roast the vermicelli / semiya. When the color changes slightly in to golden color add the milk. Turn into low flame and cook till the semiya / vermicelli is soft. Stir occasionally, but do not cover the vessel.

3. Now stir in  the sugar and cook till the payasam / Kheer is thick. Add crushed cardamom / cardamom powder and cook for another 2 minutes. Turn off the flame and add the roasted cashews and raisins. Payasam is ready to serve. You can serve it warm / at room temperature.

Kerala Semiya Payasam / Vermicelli Kheer / Semiya Kheer

This is a staple dessert when sudden guests stop by  as you can whip up this dessert in no time.

Similar Recipes :

• Palada Pradhaman
• Gothambu Pradhaman
• Pazham Pradhaman
• Paal Payasam

Enjoy,

Lena

BUTTERSCOTCH CREAM CAKE WITH BUTTERSCOTCH SAUCE - To die for!!!

I made this homemade Butterscotch cream cake for my husband's colleague Katrina as a surprise gift on her birthday. I have uploaded several cream cake recipes earlier like Pineapple cream pastry, Kiwi cream cake, Black forest cake, Mango Cream cake and Strawberry cream cake. But i should admit that this is the best cream cake i have ever made. This whipped cream cake is perfect for a summer birthday party. This time i topped it with hard candies but i had tried with caramelized pecans earlier. Both were hit. 

how to make butterscotch cream cake with homemade butterscotch sauce - to die for 

Ingredients  for the Butterscotch cream pastry :

Sponge cake  : 1, cut into 2 or 3  discs, click here for the recipe(You can use your favorite sponge cake recipe with egg or eggless)

Whipping cream : 2cups

Butterscotch sauce : 1/2cup

Chopped hard candies / Caramelized nuts : 1/2cup

Simple Sugar syrup : 1/2cup

Directions for  Butterscotch Gateau:

Step 1 : Make Simple Syrup / Simple sugar syrup

"Simple Sugar Syrup", also known as sugar syrup or simple syrup, is a solution of sugar and water, which can be in the ratio of 1:2 (Thick and ideal for juices)or 1:3 (ideal for soaking cakes).

Method :  On Medium flame combine 1/3 cup of Sugar and 3/4 cup of water in a sauce pan. When sugar has dissolved completely and the solution reaches the consistency of milk, turn of the flame and allow the syrup to cool completely. Then add 1/2 tsp Vanilla extract for flavoring.

Cake 2 : Topped with caramelized pecans (how to make butterscotch cream cake with homemade butterscotch sauce - to die for )

Step 2 : Make whipped cream frosting with fresh cream :

cold heavy whipping cream : 2cups

Granulated White sugar : 4tbsp

Vanilla extract : 1tsp

Directions to make the perfect, fool-proof Whipped Cream Frosting: Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Then place all the ingredients in the cold bowl and beat just until stiff peaks form. Makes about 2 cups (480 ml) whipped cream. Divide the whipping cream into 3parts and keep in refrigerator.(If not using immediately, cover and refrigerate. )

Step 3 : Make the butterscotch sauce

Unsalted butter : 1/4cup / 4 tbsp / 2oz / 1/2stick
Dark brown sugar : 1/2cup / 110g
Heavy cream : 1/2cup _ 1tbsp
Sea salt / Kosher salt : 1/2tsp (or 1/4 teaspoon regular salt)
Vanilla extract : 1tsp

Method : Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, and combine using a wire whisk. When it is combined well and almost resembles to wet stand , add cream and continue whisking. Allow it to boil and cook for 5 minutes. Now add kosher salt and vanilla extract and turn off flame. It will thicken as it sits but you can microwave or boil again to get the exact consistency .

cake 2 : topped with caramelized pecans, (how to make butterscotch cream cake with homemade butterscotch sauce - to die for )

Step 4 : Assembling the cake
a)I made 2 layers this time. Take the bottom part of the cake and prick it all over with the fine skewer. Now add the half of the simple syrup and allow the cake to soak it. b)Now spread 1 part of the whipping cream evenly, and drizzle butterscotch sauce on it. Sprinkle with crushed hard candies or caramelized nuts. c) Now add the top layer and soak it in remaining sugar syrup.(if the top is crusty, remove a thin layer from top to soak the liquid properly.) d) Spread the cream evenly on the sides and top. Freeze the cake for 15 minutes to set the icing and add the remaining whipped cream and cover it on top of the crumb coat icing.  e) drizzle the remaining sauce on top of the cake and top with crushed candies / caramelized pecans. f)Refrigerate the cake for 3-4 hours and serve chilled.

Similar recipes,

• Pineapple cream pastry
• Kiwi cream cake
• Black forest cake
• Mango Cream cake 
• Strawberry cream cake

Enjoy!!!

Lena

AUTHENTIC MEXICAN GUACAMOLE

Guacamole is a very famous Mexican Avocado dip. The trick to make perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If it is hard, the avocado is not ripe yet and will not taste good. If it is soft but firm, the avocado is ripe. If it is very soft and feels like pulpy, its over ripe and not good for guacamole.

AUTHENTIC MEXICAN GUACAMOLE

How to make the perfect Mexican Guacamole at Home
Preparation time : 10 minutes, Serves : 4-6

Ingredients :

Ripe Haas Avocados : 2

Onion : 1/2 of a medium onion or 4 large onion slices, finely chopped

Tomato :  1, Seeded and finely chopped

Cilantro : 1 tbsp, finely chopped leaves

Jalapeno Pepper : 1, seeded, and finely chopped

Lime : 1, freshly juiced

Garlic clove : 1, minced

Cumin powder : 1/2tsp

Kosher salt : 1/2tsp

Black pepper powder : 1/4tap

Directions :

In a large bowl add the seeded, peeled and cubed avocados. To avoid the discoloration, immediately add lime juice and toss to coat. When you are sure that its completely coated, using a potato masher or spoon mash the avocados with salt, cumin, black pepper powder and minced garlic. Then, fold in the onions, jalapeno, tomatoes and cilantro. Let sit at room temperature for 1 hour and then serve or you can immediately refrigerate and use within 3 days . To avoid the discoloration of guacamole,  place a layer of plastic wrap directly on the surface of the mixture and refrigerate.

Similar Recipes :

• Mexican Black Beans
• Teriyaki Chicken

Enjoy!!!
Lena

BASIC WAFFLES / How to make soft, fluffy waffles at home

Classic Waffles recipe for weekend breakfast

How to make Basic waffles recipe / Classic waffles recipe
Cooking Time : 10 min , Serves : 4 , Calories : 481 cal

Dry Ingredients 
All purpose flour : 2cups
Baking powder : 1tbsp
Sugar :1/4cup or 4tbsp
Salt : 1/2tsp

Wet Ingredients 
Egg : 3
Melted Butter : 1/4cup or 4oz (make sure butter is not at room tempertature, but melted)
Milk : 1 1/2 cup or 12oz
Vanilla extract : 1tsp

Homemade Classic Waffles recipe for weekend breakfast

Directions :

1. Preheat waffle iron according to manufacturer's directions.

2. In a bowl beat together melted butter, eggs and vanilla extract  and then add milk. Keep aside.

3. In another medium bowl whisk together the all purpose flour, baking powder, salt, and sugar using a balloon whisk or fork. Make a well in the center and add the wet ingredients to the dry and stir until combined. Make sure there are no lumps and allow to rest for 5 minutes. Refer notes

4. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations (I poured batter to cover 2/3 of the griddle ). Close iron top and cook until the waffle is golden on both sides and is easily removed from iron (around 4 minutes). Serve immediately or keep warm in a 200 degree F oven until ready to serve.

Notes : 

By mixing the dry ingredients separately and whisking them a bit before adding them to the liquid, you are making sure that the baking soda/powder/salt, gets evenly distributed throughout the flour. Also, the flour will be able to absorb the liquid easier and more uniformly without the flour becoming over-worked.

You might also like,

• Classic Buttermilk Pancakes
• Banana Pancakes

Enjoy!!!

Lena