Sep 19, 2011


Semiya - 2cups

Curd - 1 cup
Milk- 2 cups
Mustard seeds - 1tbs
Asefatida - 1tbs
Curry leaves
Red Chillies - 3-4
Green chillies - 2
Ginger chopped - 1/2tbs
Unsalted Butter - 2tbs

1. In a pan add 1tbs of unsalted butter and brake the semiya / vermicelli & saute them till they turn light brown.
2. To it add 4 cups of water.
3. Bring it to boil and cook the semiya.
4. Once the semiya is done add 2 cups of milk.
5. Lower down the heat and add salt to it and stir well.
6. Now cool it down and add 1 cup of beaten curd.
7. In a pan add unsalted butter splutter mustard seeds, split urad dhal,curry leaves,red chillies,green chillies,ginger & asefatida.
8. Pour the them on to the semiya and mix well.
9. Now refrigerate them.
10. Do this at least 2 hrs before you serve.
11. Once you take out gently add some more beaten curd and serve it by garnishing with coriander leaves.

Tip: you can add green grapes,dates,black grapes, pomegranate seeds, kaju,kismis.

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