Tag Archives: vermicelli recipe

Royal Falooda / Falooda recipe / How to make falooda from scratch at home

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Falooda is one among the most popular street food all over India. Falooda has many flavors, I have already shared two falooda recipes – Sapotta / Chickoo Chocolate Falooda and Basic Falooda.

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Royal Falooda / Falooda recipe / How to make falooda from scratch at home

As of Ramzan, I have prepared this Royal Falooda right from the scratch which describes the making of rose jelly, rose milk, cooking falooda vermicelli and layering. Just like that I forgot to click pictures, so do check out my video for the texture and consistency. Let me share the recipe…

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Ingredients:

  • Vermicelli (Thin vermicelli) – 25 strands
  • Sabja seeds / Sharbhat seeds – 3 tbsp
  • Sugar – 5 tbsp
  • Agar-Agar / China grass – 5 gm
  • Rose essence – 3 tbsp
  • Milk – ½ litre
  • Pistachios – 10 nos
  • Vanilla Ice cream – 4 scoops

Making of Royal Falooda / Falooda –

Preparation:

  • Soak sabja seeds in a cup of water for 20 mins or until it turns light grey in color.
  • Soak pistachios in water for 30 mins, drain the water, peel of the skin, chop it to fine pieces and keep it aside.
  • Boil the milk, pour a tbsp of rose essence followed by 3 tbsp of sugar. Cook until the sugar dissolves and the milk reduces to ¾ th of the quantity.
  • Boil 2 cups of water in a heavy bottomed vessel, add the agar-agar/china grass, mix it well until it dissolves in water, pour a tbsp of rose essence, cook for 3 mins.
  • Remove from fire, pour it to a bowl, let it rest for 30 mins so that it gets sets and reaches room temperature. Later refrigerate it for 20 to 30 mins.
  • Remove it from the bowl and finely chop them into pieces, keep it aside.
  • Boil 3 cups of water in a heavy bottom vessel, add the vermicelli and cook until it turns transparent and soft.
  • Drain the water and rinse it in tap or cold water, keep it aside.
  • Take a tall glass, add a tbsp of boiled vermicelli, followed by a tbsp soaked sabja seeds, followed by a tbsp of finely chopped rose jelly.
  • Pour in the rose milk, until it ¾ th of the glass, add few pieces of finely chopped pistachios and top it with a scoop of icecream.
  • Sprinkle few pieces of pistachios, rose jelly and dried rose petals.

Serve immediately.

 

Chicken Vermicelli Biryani from Leftover Whole Roasted Chicken

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Usually I don’t like to waste food, even when there is excess of food, I like to create them as a new dish which would be loved by the whole family. Not only my kids even it happens with me – I don’t prefer to the leftover food may be from lunch for dinner but instead I create something new with those. Being a food revolution Ambassador, now I have more interest towards creating a new recipe from the leftovers. As everyday there are lakhs of people suffering for food, so say no to wastage of food. #Christmasleftoverrecipes

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Chicken Vermicelli Biryani

As a result here comes my Chicken Vermicelli Biryani from the leftover Whole Roasted Chicken and its stock. This goes out well for lunch or dinner along with a simple onion raita. Also it takes just few mins to get cooked, as the chicken and the stock are already cooked. But be carefully only when you infuse the spice powders and salt to dish, as we are making it from leftovers and the leftovers has already got spices and salt infused in them. Let me share the recipe…

Ingredients:

  • Leftover Chicken pieces from Whole Roasted Chicken – 100 gms
  • Leftover Chicken stock from Whole Roasted Chicken – 2 cups
  • Roasted Vermicelli / Semiya – 1 cup
  • Green chillies – 1 no
  • Ginger-Garlic paste – 1 tsp
  • Onions – 50 gms
  • Tomatoes – 50gms
  • Mint and coriander leaves – 10 gms
  • Turmeric powder – ¼ tsp
  • Chilli powder – ½ tsp
  • Coriander powder – ½ tsp
  • Salt to taste
  • Ghee / Clarified butter – 1 tsp
  • Flavored spices (cinnamon – 1 no, star anise – 1 no, cloves – 2 nos, bay leaf – 1 no)

Making of Vermicelli / Semiya Biryani with the Leftover Whole Roasted Chicken and its Stock –

Preparation:

  • Shred the chicken into pieces and keep it aside.
  • Peel and finely chop the onions and tomatoes. Slit the green chillies.
  • Clean and finely chop the mint and coriander leaves along with their stalk and keep it aside.
  • Heat ghee/clarified butter in a kadai, add the flavored spices (cloves, cinnamon, star anise, bay leaf) followed by gin-garlic paste and green chilli.
  • Cook until the raw smell goes off.
  • Add the onions and cook until they turn golden brown in color.
  • Add the tomatoes and cook until they mushy.
  • Add the mint and coriander leaves and cook until they turn dark green in color.
  • Add the spice powders and cook until the raw smell goes off.
  • Add the chicken pieces, pour in the stock and pour another cup of water, cover and bring it to boil.
  • Add the roasted semiya/vermicelli, give a gentle stir, cover and cook until the semiya/vermicelli is cooked.
  • Remove the lid and cook in medium flame, when you experience its watery until they become dry (make sure that they should not get burned).
  • Once they get dry, remove them fire and transfer it to a bowl.

Serve hot with Onion raita. A simple and easy prepared dish but tastes heavenly and aromatic.

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Vermicelli / Semiya Kesari

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One of my most favorite dish, already I have posted a kesari but with Rava and but now this is going to be with vermicelli. In my younger days, this would be the first and the special dish from the hands of my grandma rite on my birthday. Let us move on to the recipe…

Vermicelli / Semiya Kesari

Vermicelli / Semiya Kesari

Ingredients:

  • Vermicelli / Semiya – 1 cup
  • Granulated Sugar – 1 cup
  • Ghee (Clarified Butter) – 2 tbsp
  • Cashew nuts – 15 nos
  • Raisins – 10 nos
  • Red Food color – ¼ tsp

Preparation:

  • Heat two tsp of ghee in a kadai, add in the vermicelli and roast them till they turn golden brown. Transfer it to a plate.
  • Heat 3 cups of water in a heavy bottomed vessel. Add in the red food color.
  • Add in the vermicelli/semiya, Stir it well, till the vermicelli is boiled.
  • Once after boiled, add in the sugar. Stir it well, till it thickens.
  • Heat the leftover ghee (clarified butter) in a kadai, add in the cashew nuts and roast till it turns golden brown.
  • Add in the raisins; roast till it increases in its size.
  • Pour this to vermicelli and stir it well and cook for 5 mins in medium flame till the ghee/clarified butter gets blend well with the vermicelli.
  • Transfer it to a bowl.

Serve hot as a starter for breakfast or as a evening snack.