Thursday, May 28, 2009
Mango seekarane is very famous in karnataka.
Mangoes (Rasapuri) 6nos
Sugar powder to taste
Milk 2 cups
Cardamom powder ¼ tsp
Saffron a few strands soaked in hot milk
Cashew nuts 10 or 12
Resins 1 table spoon
Fry cashew nuts in 1 tea spoon of ghee till it becomes light brown. Add resins.fry till resins swell up.Keep aside.
Wash mangoes .Peel the skin with hand. Do not use peeler.By doing so we get a even texture and taste.Squeeze the fruit in to a dish by hand. Pulp adhered to the seed is also taken out by squeezing out well.Scrape out the pulp from the peel with a knife. Mix all the pulp and squeeze out large lumps if any. Add sugar powder, cardamom powder, saffron soaked in milk and mix well .Serve chilled. It can used as a dip for Chapatti Obbattu or poori
Vermicelli is also called "Sevige","Shavige","Semiya"etc....
vermicelli 1 cup or 100 grams.
Milk 3 cups
Sugar 6 tsp or to taste
cardamom powder 1 pinch
Saffron a few strands soaked in hot water.
Ghee 3 tsp
resins and cashew nut to garnish.
Heat ghee in a pan .Add cashew nuts and fry till it becomes light brown in olour.Add resins and fry till resins swell up.Remove fried cashew nuts and resins in a plate.
In the same pan fry vermicelli on slow flame till light brown in colour. Add 3 cups of milk and cook till vermicelli becomes soft. remove from fire and add sugar and mix well till sugar dissolves.Add cardamom powder and saffron and mix.Garnish it with fried cashew nuts and resins.Vermicelli payasa is ready.Serve hot or cold.
Take vermicelli in a glass dish and roast for 5 minutes till it becomes light brown in colour.Stop the microwave in between and mix to ensure uniform roasting.Cooking time varies from microwave to microwave.Add 1 tsp of ghee and 3 cups of milk and cook for 6 minutes or till it becomes soft.Add sugar and mix.Garnish with fried resins and cashew.I avoid frying things in oil using microwave!