Vermicelli Pudding

Ingredients:

Vermicelli/Semiya/Seviya- 1 1/2 cups

Milk- 4 cups

Water- 1/2 cup

Sugar- 3/4 cup

Cardamom - 1/4 tsp crushed

Ghee- 1 1/2 tbsp

Raisins and Cashews- 1 1/2cups

Method:

1. Heat ghee in a pan,when its hot add raisins and cashews fry for few minutes, remove and keep it aside.

2. In the same pan, roast vermicelli for few minutes till it changes light brown color.

3. Then add 2 cups of milk and 1/2 cup of water into the vermicelli and cook for 5 to 6 minutes on medium heat.

4. When vermicelli is cooked add remaining 2 cups of milk stir it well,then add sugar and again stir it well,leave for 2 to 3 minutes.

5. Remove from heat, then add crushed cardamom, fried raisins and cashews mix it well.

6. Vermicelli pudding is ready.Serve hot.

Note:

* Don't over cook vermicelli, otherwise it will stick together.

* If you find pudding is too thick,you can add little milk to make little thinner.

Aloo Palak Curry

Ingredients:

Palak(Spinach)-2 1/2 cups chopped

Aloo(Potato)- 2 medium boiled and cubed

Green chilli- 2 chopped

Cumin seeds- 1 tbsp

Ginger and Garlic paste- 1/2 tbsp

Milk- 1 cup

Onion- 1 chopped

Tomato-1 chopped

Corrainder powder- 1 tbsp

Red chilli powder- 1 tbsp

Garam masala - 1/2 tbsp

Turmeric powder - 1 tsp

Corrainder leaves- 1 tbsp

Salt to taste

Oil

Method:

1. Grind 1 1/2 cup palak by adding little water to a fine paste and keep it aside.

2. Heat oil in a pan,when oil is heated add cumin seeds,green chilli and ginger & garlic paste and fry for few minutes.

3. Then add chopped onion and little salt fry it for 4 to 5 minutes,till onion becomes light brown.

4. Then add chopped tomato and the spinach puree mix it nicely for few minutes then add corrainder powder,red chilli powder,turmeric powder and garam masala and adjust salt to taste,mix it well.

5. Then add the 1 cup chopped palak and cook for 5 to 6 minutes till palak is cooked.

6. Add potato cubes and milk mix it well,cover and cook for 8 to 10 minutes.

7. Open the lid,add corrainder leaves stir it well and cook for 5 minutes in low heat till it becomes little gravy.

8. Serve hot with chappati/rice.