Tag Archives: Indian

Sevayyan (Sawayyan) (Vermicelli Pudding)(without Khoya)

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This is a traditional sweet dish which is made up of nuts and milk and is speciaaly served on Eid – Ul – Fitr in South Asia. Eid – Ul – Fitr is a religious Muslim Event which is celebrated on 1st Of Shawwal according to the Islamic Calendar. Its joyous and a Festive event. My grandma always make this For us on Eid …

Ingredients:

  • ½ pk of thin sevayyan (Vermicelli)
  •  ¾ cup sugar or to taste
  • 10 cups milk
  • 1 cup sliced pistachios and almonds
  • 4 sultanas
  • ½ tspn cardamom seeds
  • Some sliced pistachios and almonds For garnishing

Procedure:

-Boil cardamom seeds and sultanas in milk and add vermicelli and nuts.

-Stir Frequently until the vermicelli is boiled and mixed in milk.

-Pour this in a deep bowl and garnish with some pistachios and almonds.

-Refrigerate.

-Scoop and serve.

Outcome:

Tasty and traditional sweet dish For Eid (a Muslim Event) is ready.

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Tips:

-Stir well and do not let it stick to the bottom of the pan.

Servings:

This will serve 4 – 6 persons easily.

Chicken 65

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Chicken 65 is a recipe with many stories behind, some poeple say it was a top recipe in 1965, some say it is made up of 65 ingredients, some say the chicken used in this dish should be 65 days older, etc., but the real story behind it is that this recipe was originated in Military canteen in Tamil naro, there were so many dishes written in Tamil and military men didn’t know how to speak Tamil, so to overcome the language problem and to order something with chicken, they used the serial number of this dish as its name, i.e., Chicken 65. It is a spicy and tasty dish From India. Do try this and make my day …

Ingredients:

FOR CHICKEN

  • 2 cup chicken boneless
  • 1 tbspn ginger garlic paste
  • Little bit of salt
  • ½ tspn Chinese salt (Ajinomoto)
  • ½ cup corn Flour
  • An egg
  • ½ tspn black pepper
  • Oil For Frying

FOR SIMMERED CURRY

  • 1 tspn cumin seeds
  • 6 curry leaves
  • 6 green chillies slitted
  • Some salt
  • 4 tbspns chilli garlic paste
  • ½ tspn garlic paste
  • A pinch of red chilli powder
  • ¼ cup oil
  • 1 tspn Chinese salt (Ajinomoto)
  • Few drops of red colour
  • ¼ cup water

Procedure:

-Marinade chicken chunks in salt, black pepper, ginger garlic paste and Ajinomoto For 5 minutes.

-Now add corn Flour and mix well with your hands.  

-Add egg and again mix well.

-Heat oil and Fry these chicken chunks until they are golden.

-Take them out on an absorbent paper.

-For curry, heat oil and add cumin seeds. When they begin to splutter add green chillies, ginger garlic paste, red chilli powder and curry leaves. Stir cook until they are soft. Add chilli garlic paste and just before adding chicken add some water and red colour.

-Now add chicken and mix vigorously until the curry is coated on chicken chunks well.

Outcome:

Remove From heat and serve hot with parathas.

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Tips:

-Do not add much water, just ¼ cup or less.

Servings:

This will serve 4 persons easily.