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Kesari also known as Sheera or Sooji Halwa is a delicious Indian dessert made with semolina or vermicelli and sugar. We generally make it is as an offering (prasad) to God or for special occasions.
This Kesari is made with vermecelli and it will be a nice variation if you always use sooji. Kids will also love it. Since it takes only a few minutes to make this you don’t have to plan ahead. You can make it for an unexpected guest or surprise your kids when they come back from school. It reminds me of my childhood days when my mom surprises with different kind of sweets and snacks…:)
Also check out our recipe for Rava Kesari.
Preparation time: 30 minutes
No. of servings: 5 to 6
Method of Preparation:
Add a tablespoon of ghee in a heavy bottom pan and roast the semiya till golden . Do not let it become brown.
Boil water and add food color followed by the roasted semiya. Let it cook over medium heat and stir frequently.
When semiya becomes soft and water is reduced add sugar and mix well. Sugar melts and starts boiling. When it starts thickening add 2 tbsp of ghee and keep stirring for 2 to 3 minutes.
When everything comes together and the kesari is still loose turn off the stove. If you keep cooking for a long time sugar gets sticky and the semiya will become hard. So remove from heat at the right time.
Heat a tablespoon of ghee in a small pan and fry cashew nut until golden brown. Add raisins and let it puff up. Add fried cashew nut and raisins to the semiya kesari and mix well.
Mix well, transfer it to a serving bowl. Delicious Semiya Kesari is ready. Serve hot.
|Pic courtesy: Harsha Priolkar|
Hi friends, I’m back after a small hiatus. I’m not baking as often as I used to because I’m trying to shed some pounds. I have lost quite a few and don’t want to sabotage it by getting tempted. Finally I did bake some coffee flavored muffins and pumpkin biscuits last week, but was not satisfied with the result. My family and friends did like it but I was not comfortable posting it here because I felt it was not the best. You know me, I don’t post recipes just for the sake of posting. But this usually happens to me. When I bake after a long break the first few things I try doesn’t turn out good. So I was not surprised when it happened this time too. I was patiently browsing a few recipe sites to find a recipe that would break my “baking curse” and that’s when I found the winner.
Tim Horton’s is the Canadian version of Dunkin Donuts and we like the taste and flavor of the wheat carrot muffins there. It’s not too sweet and has a mild orange flavor which we like in our baked goods. I have wanted to create an egg free and even healthier version of those carrot muffins for quite sometime now. So I didn’t think twice when I found this high fiber carrot bran muffin recipe here. Even though I have posted carrot muffins recipe here before, I wanted to try the whole wheat version of it with bran cereal. So I made a couple of changes to make it egg free and for better taste too.
|High Fiber Carrot Bran Muffins|
For those of you who know me, also know that I’ll go to pretty much any lenght to duplicate my favourite flavours but at the same time, struggle to create a much easier and simpler version of the recipe in question. Conquering the Satay was one such daunting task. Never having been witness to its cooking process, all I had to help me with were the familiar flavours and a bunch of off-the-web recipes. The taste was still fresh in my mind, the recipes on the other hand, I winced at. Some I thought had wierd ingredients, most others, had those which I had never heard or seen, let alone be able to find around me.
So, as always, I turned to my ever-growing spice cupboard, and most importantly intuition. They say, a woman has a sixth sense when it comes to just knowing things, something of a hunch. I’m happy to note that mine often gives me the answers I seek. Re-creating the Satay was a breeze. What hurt my back though, was the peanut sauce. Until I threw caution to the wind and just followed my instinct.
The recipe success definitely called for a reason to celebrate. I recently received a few samples of Samuel Adams Boston Lager to try out, and I thought that they would pair wonderfully with the Satay. So we decided on doing an impromptu movie night – called up a few close friends, put the beer in the fridge to chill and we had our party started!
CHICKEN SATAY WITH SPICY PEANUT SAUCE
SKEWERED CHICKEN STRIPS WITH A SPICY PEANUT-BASED SAUCE
Marination Time: 1-2 hrs, Prep time: 15 min, Cooking time: 25 min | Serves: 4
for the Satay
MARINATE chicken pieces with all the ingredients, for 1-2 hours in the fridge.
GRILL on skewers till tender and done.
for the Spicy Peanut Sauce
HEAT oil in a non-stick pan and fry onions, garlic and chillies till till tender and fragrant.
ADD rest of the ingredients and cook by constant stirring till it starts to give out oil. If peanut butter begins to thicken, thin it out by adding a little water.
SERVE warm Satay with room-temperature sauce and slices of cool cucumber.
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