Custard Kunafa Cups

 

          These rich, creamy and yummy Custard Kunafa Cups are just irresistible. Very easy and quick to dish out, they are a perfect Eid, Diwali or a party dessert that people will fall in love with. It is a twist to the traditional Middle Eastern dessert, prepared with custard of any flavor, vermicelli and crushed pistachios. These three main ingredients forms the basis of this amazing dessert. 

          As Kunafa dough was unavailable, I went in for roasted vermicelli. I also added some soaked chia seeds to the prepared custard. However, it is purely optional. So check out for a quick step by step pictorial recipe to prepare this fusion treat. 

• 1 cup roasted thin vermicelli, crushed
• 2 tbsp. butter
• 2 tbsp. powdered sugar
• 1/4 tsp. cardamom powder
• 2 cups full cream milk
• 2 tbsp. custard powder (any flavor)
• 2-3 tbsp. sugar
• 2 tbsp. soaked chia seeds
• 2 tbsp. crushed pistachios
• few dry rose petals

          Heat butter in a pan and sauté the crushed vermicelli for a minute. 

          Add the sugar and cardamom powder and mix well. Sprinkle some water and cook, covered for 1-2 minutes till the vermicelli turns slightly soft. Keep aside to cool.

          In a small bowl, mix together the custard powder with some milk into a smooth paste.

          Meanwhile, bring the remaining milk and sugar to a boil. Add the custard paste and keep stirring continuously till it thickens. Keep aside to cool down. Then add the soaked chia seeds and mix well. 

          To assemble, add some of the cooked vermicelli at the bottom of a cup. Then spoon a generous amount of the custard, followed by more of the vermicelli.

          Garnish with the crushed pistachios and rose petals. Chill to serve. Enjoy as an after meal dessert or as as when desired.

          Heat butter in a pan & sauté the crushed vermicelli for a minute. 

                    Add the sugar and

cardamom powder & mix well. Sprinkle some water & cook, covered, for 1-2 minutes till the vermicelli turns slightly soft. Keep aside to cool.

In a small bowl, mix together the custard powder with some milk into a smooth paste. Meanwhile, bring the remaining milk & sugar to a boil. Add the custard paste & keep stirring continuously till it thickens. Keep aside to cool down. Then add the soaked chia seeds and mix well. 

       To assemble, add some of the cooked vermicelli at the bottom of a cup.

                    Then spoon a generous amount of the custard,

 

                    followed by more of the vermicelli.

                    Garnish with the crushed pistachios

                     and rose petals. Chill to serve. 

              Enjoy as an after meal dessert or as as when desired.

Tomato Vermicelli (Semiya) Upma

 

             Tomato Vermicelli Upma or Semiya Upma is a very common breakfast dish in many South Indian homes and Restaurants. It is prepared with roasted vermicelli and tomato. There are many variations to this simple and extremely quick breakfast. 

             Chopped mixed veggies can be added to make it more healthy. Quite wholesome and nutritious, it can be a great evening snack or a lunch box meal. In fact, it can be enjoyed anytime of the day just as it is or with coconut chutney. So check out the step by step pictorial recipe to prepare this quick one-pot dish.

• 1/2 cup roasted vermicelli
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 dry red chili
• 1 tsp. urad dal 
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1 tomato, chopped
• 1/3 cup frozen green peas
• salt to taste
• 10-12 roasted cashew
• 1 tsp. sambar powder
• 1 tsp. lime juice
• 1-2 tbsp. coriander leaves, chopped

           Heat oil in a pan and temper with mustard seeds, cumin seeds and dry red chili.  Sauté for a few seconds.

          Add the urad dal and asafoetida. Sauté again for a few seconds more. 

          Now add the onion, curry leaves, ginger, garlic and green chilies. Stir fry till light brown. 

          Add turmeric powder, roasted cumin powder and roasted coriander powder. Mix well.

          Add the chopped tomato and sauté till it is well mashed.  

          Add the vermicelli, green peas, salt to taste, roasted cashew and sambar powder. 

Combine everything well.

          Add 3/4 cup water and simmer on a medium flame till all the moisture has evaporated. 

          When done, switch off the flame and rest for 2-3 minutes. Add lime juice and coriander leaves.

          Serve as it is or with coconut chutney for a wholesome breakfast, 

                       Heat oil & temper with mustard seeds, cumin seeds & dry red chili.  

                            Sauté for a few seconds.

                            Add urad dal & asafoetida. Sauté again for a few seconds more. 

          Add the onion, curry leaves, ginger, garlic & green chilies. Sauté till light brown. 

        Add turmeric powder, roasted cumin powder & roasted coriander powder. Mix well.

                       Add the chopped tomato and sauté till it is well mashed.  

  

                 Add vermicelli, green peas, salt to taste, roasted cashew & sambar powder. 

                 Combine everything well.

                        Add 3/4 cup water & simmer till all the moisture has evaporated. 

                 Switch off the flame & rest for 2-3 minutes. Add lime juice & coriander leaves.

                           Serve as it is or with coconut chutney for a wholesome breakfast, 

Vermicelli Upma (South Indian Breakfast)

 

           Upma is traditionally prepared with sooji / rava / semolina. But for a change, do try this simple and an equally easy breakfast recipe with vermicelli. It is very common in many of the South Indian homes / restaurants and can be dished out in a jiffy. 

         Healthy and delicious, it can also be a perfect tiffin recipes and lunch box meal. I have garnished the end product with fresh grated coconut, cashew, nuts, Slices of lime, green chilies and coriander leaves to enhance the flavor and visual effect. Enjoy as it is or with coconut chutney as an accompaniment.

• 1 cup roasted vermicelli
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 8-10 peppercorns
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1 tsp. urad dal 
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 2 tbsp. roasted peanuts
• 1/2 cup frozen green peas
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili flakes
• 1 tsp. lime juice
• 1 tsp. sambar powder
• 1 tbsp. fresh grated coconut, coriander leaves, few cashew nuts, slices of lime & green chilies to garnish

          Heat oil in a pan and temper with mustard seeds, cumin seeds, peppercorns, urad dal and asafoetida. Sauté for a few seconds.

          Add the onion, curry leaves, ginger, garlic, green chilies and turmeric powder. Stir fry till light brown. 

          Add the vermicelli, green peas, 1 cup water, salt, roasted peanuts, red chili flakes and sambar powder. 

          Mix everything well and simmer on a medium flame till all the moisture has evaporated. 

          When done, switch off the flame and rest for 4-5 minutes. Add lime juice and give it a stir. 

          Serve, garnished with coriander leaves, cashew nuts, fresh grated coconut, slices of lime and green chilies.

Vermicelli Idli

 

           Idli is a healthy South Indian breakfast recipe served with coconut chutney and sambar. So do try out this quick & easy idlis made of vermicelli and surprise your loved ones. They come out real yummy. 

          This is an instant version as there is no soaking, grinding or fermentation required. You can also add some chopped veggies to make them more nutritious. So check out the step by step pictorial recipe to prepare this perfect first meal of the day. 

           This recipe calls for some yoghurt, coriander leaves and a tempering of mustard seeds, curry leaves, urad dal, ginger and green chilies. 

           I have added some semolina to the vermicelli batter for some texture. You may skip if you wish. These two main ingredients are usually dry roasted. However, I stir fried them in a little bit of ghee for some added flavour.

          Some fresh grated coconut also went into the batter, but it is purely optional. Few chopped dry fruits or coarsely ground peanuts can be added for some crunch. 

          To make them fluffy, I added eno fruit salt. However, it can be substituted with some baking soda also. 

          In a nutshell, this is a must try recipe for a change. It is an excellent weekend breakfast as it is something different apart from the regular idlis. In fact, you can enjoy these steam delights anytime of the day. 

Ingredients - 

• 1 cup vermicelli
• 2 tsp. ghee
• 1/3 cup semolina
• salt to taste
• 1 cup yoghurt
• 2-3 tbsp. fresh grated coconut 
• handful of coriander leaves, chopped
• 1 tsp. eno fruit salt

Tempering -

• 1 tbsp. oil
• 1/2 tsp. mustard seeds 
• pinch of asafoetida 
• 1 sprig curry leaves
• 1 tsp. urad dal
• 2 green chilies, chopped
• 1 tsp. ginger, grated

          Heat 1 tsp ghee and stir fry the vermicelli till golden in colour. Keep aside. Heat the remaining ghee and sauté the semolina too till light brown. Keep aside. 

          Mix together the sautéed vermicelli, semolina, yoghurt, coconut, coriander leaves and salt.

          Tempering - Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves, asafoetida and urad dal. Sauté for a few seconds.

          Then add the green chilies and ginger. Sauté for a few seconds more till everything is well fried and then switch off the flame. 

          Pour this tempering over the vermicelli mix. Add some water and prepare a thick batter. Keep aside for 15-20 minutes. 

         Adjust the consistency by adding more water. Just before steaming, add the eno fruit salt and mix well. 

          Spoon into greased idli moulds and steam for 15 minutes. Demould when it cools down a little. Serve with chutney and sambar for a healthy and a nutritious breakfast. 

                       Heat 1 tsp ghee & stir fry the vermicelli till golden in colour. Keep aside.

                      Heat remaining ghee & sauté the semolina till light brown. Keep aside. 

                      Mix the vermicelli, semolina, yoghurt, coconut, coriander leaves & salt.

                    Heat oil & temper with mustard seeds. After it stops spluttering, add the

                    curry leaves, asafoetida and urad dal. Sauté for a few seconds.

                              Add the green chilies and ginger. Sauté for a few seconds more. 

                       Pour this tempering over the vermicelli mix. Add some water and prepare

                       a thick batter. Keep aside for 15-20 minutes. 

                                 Just before steaming, add the eno fruit salt and mix well. 

                                 Spoon into the greased idli moulds.

                                  Steam for 15 minutes. Demould when it cools down a little. 

                      Serve with chutney and sambar for a healthy and a nutritious breakfast. 

Balaleet (Emirati Breakfast)

 

          Balaleet is a traditional Emirati breakfast that many people are not aware of. It is a sweet and savory dish, comprising of fragrant vermicelli and fried egg. The vermicelli is sweet and is flavored with cardamom powder, turmeric powder, saffron and rose water. 

          This is then served with a topping of an egg omelet that is also flavored with the same ingredients as that of vermicelli. So a very unique style of breakfast. This was my first try and I quite liked this combo. You can enjoy the sweet vermicelli as a dessert too, minus the egg. So check out the step by step pictorial recipe to prepare this easy classic UAE dish.  

Ingredients - 

• 200 gms. vermicelli 
• 1 tbsp. oil
• 1 tbsp. butter
• 2 cups hot water
• 2-3 tbsp. sugar or to taste 
• 1/2 tsp. cardamom powder
• pinch of turmeric powder
• pinch of saffron soaked in 2 tbsp. rose water
• 1 tsp. chopped pistachios or any dry fruits

Fried Egg - 

• 1 tbsp. olive oil
• 2 eggs, well beaten
• 1/4 tsp. cardamom powder
• pinch of salt & pepper powder or to taste 
• few strands of saffron soaked in 1 tbsp. rose water

Vermicelli - 

          Heat oil in a pan and sauté the vermicelli till light brown. Add 2 cups of hot water and cook till done, but al dente. Drain well and bring it back to the pan.

          Add butter, sugar, cardamom powder, turmeric powder and saffron infused rose water. Mix well and cook till the sugar dissolves and all the moisture has evaporated. 

          Transfer to a serving plate and keep aside. Meanwhile prepare the omelette.

Fried Egg - 

          In a bowl, beat the eggs, pinch of salt & pepper, cardamom powder and saffron infused rose water.

          Heat oil in a pan and make an omelette with the beaten egg. Fry on both sides till done. Place it on the prepared vermicelli. Garnish with chopped pistachios and enjoy as a breakfast. 

                   Heat oil in a pan & sauté the vermicelli till light brown. Add 2 cups of hot 

                   water & cook till done, but al dente. 

                                  Drain well.

                      Bring it back to the pan.  Add butter, sugar, cardamom powder, turmeric 

                      powder & saffron infused rose water. Mix well and cook till the sugar 

                      dissolves and all the moisture has evaporated. 

                                  Transfer to a serving plate and keep aside.

                      In a bowl, beat the eggs, pinch of salt & pepper, cardamom powder and 

                      saffron infused rose water.

                                 Heat oil in a pan and make an omelette with the beaten egg. 

                                  Fry on both sides till done. 

                                  Place it on the prepared vermicelli.

                                 Garnish with chopped pistachios and enjoy as a breakfast.