Vermicelli/Semiya Kumbil

Semiya-1 cup
Grated coconut-1 cup

Cashewnuts- 5 Nos
Kismis- 10 Nos
Melted Jaggery -500gm

Aval-1 hand
Ghee-3tbsp
Cardamom powder-1tsp
Plavila (jack fruit tree leaf) -10 Or Idanayila

Method

In a hard bottom vessel add ghee fry cashew nuts,kismis and keep aside
Fry semiya  in the remaining ghee and keep aside
Add grated coconut, aval, melted jagerry, cardamom and mix well
Make kumbil (cone shape) with  Idanayila or  plavila
Add the mix in to the cone
Steam  it in iddli cooker until is done
Serve hot without  the leaves

Semiya UppuMa

200 g  Vermicelli 
1 onions chopped/Shallots chopped
4 to 5 nos green chillies  chopped
4 nos red chillies 
1 piece ginger  chopped
2 tsp mustard seeds 
1 bunch curry leaves 
1 no lime (optional) 
salt to taste
OiL

• Fry Vermicelli in half the quantity of oil. Keep aside. 
• Heat other half of the oil add  mustard. 
• After the mustards are pop up, add red chillies  onions, green chillies and curry leaves.
•  Mix well. After the onions are fried add 400 ml water.
•  Once the water starts boiling add salt and friedVermicelli 
• and cook till vermicelli is done. 
• Squeeze lime, mix well and serve.

 NB:   add vegetables and 1tsp Ghee  for better taste

SeMiya PaYaSaM

Thin vermicilli 200gms

Sugar 3 cups

Milk 1 litre

Ghee  3 tbsp

Cashew nuts 50gms

Black raisins 50gms

Cardomom powder 1tsp

Take a heavy bottom flat vessel. Add the ghee. Fry the cashew till golden brown and remove. Add the raisins and stir for a minute and remove. Add the vermicilli and roast till golden brown. Add more ghee if required. Add the sugar and stir for 5 minutes. Add the milk and stir on low flame. Check if the vermicilli is cooked. It should be just done. Add more sugar if needed. Keep on stirring till the mixture starts getting thick. Turn off the gas. Add the fried cashew nuts and raisins. Add the cardomom powder and keep covered. Can be served hot or chilled.

N.B If the mixture gets thick add some boiled milk to the payasam.

VermiCeLLi/SemiYa PuLaV

200 g  Vermicelli
50 g Potato
50 g Carrot
50 g Beans
50 g Tomato
50 g onions
6 to 8 green chillies
1 bunch coriander leaves
1 bunch mint leaves
5 gms spices (Sazeera, cloves, cardamom, cinnamon)
1 tsp coriander power
1/2 tsp pepper powder
1 tsp ginger garlic paste
50 ml oil
Salt to taste 

 Fry semiya in half the oil till golden brown and keep it aside. Cut vegetables, onions, green chillies to thin long pieces. Finely chop coriander leaves and mint leaves. Heat oil in a vessel, and add spices, onions, green chillies and mint leaves. When the onions turns brown, add vegetables and cook for 5 minutes and then add all masalas, tomatoes, lastly add water (1 cup vermicelli, 2 cups of water). Once vegetables are cooked, add salt and fried Vermicelli. Cook Vermicelli till the water gets absorbed. Remove from flame and garnish with coriander leaves. Serve hot... 

SeMiya/VermiCeLLy KeSaRi

1 cup Vermicelli

  1 cup Sugar 

• 1/2 cup Milk
  1 1/2 cups water
  1/4 cup Ghee
  1 pinch cardamom powder
  10-12 cashew nuts
  1 pinch food colour
  5-10 raisins
  5 badams
   
  Heat 1 tsp Ghee in a Kadai and roast the Vermicelli till golden brown and keep aside. Similarly roast the Cashew nuts and keep aside too. Keep a thick bottomed Pan on the stove and add the water and milk and bring to boil. Once done add food colour and mix thoroughly. Now put the vermicelli into the pan and cook with lid till the vermicelli is tender. Add rest of the ingredients and cook till the water is absorbed well. Pour the contents to a greased pan and allow to cool. 
  
  Once cool cut into pieces of any shape of your choice  and serve as it is or serve chilled.

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