Saffron Dry Fruit Sevia(Vermicelli)

Saffron(derived from arabic word Zafaran), is the most expensive yet affordable spice, very little is sufficient to impart a golden aromatic flavor to any food. This rare spice grows widely in Mediterranean ,Iran and Kashmir in north India.Saffron is known not just for its unique flavor but also for its medicinal value.

Cultivating saffron is the most labor intensive work. The delicate purple saffron flower blooms for just 1 or 2 weeks in late autumn.The red stigma is delicately plucked , about 150 flowers yield just 1 gram of saffron.I bought my box of Spanish saffron for the exorbitant price of gold ,$7 for 2 grams(.07 ounce).Gifting a box of this exotic spice is a novel idea.


Lavish Saffron enhances Flavorful rice or curries or desserts with a hint of royalty and exotic flavor. A plain vermicelli gets an ambrosial make over with just a pinch of Saffron, sure to cheer up your guests.Reserve this high sugar dessert just for parties or festive occasions.I'm sending it to EC's WYF: Party foods event.

Ingredients
2 cups Thin Vermicelli,break in to smaller pieces(Available in Asian or Middle Eastern Stores)
3/4 cup Sugar
2 whole cardamoms
1/2 cup of any of your choicest dry fruits like Almonds,Cashews,dry dates,Pistachios and Raisins
3 tablespoon Ghee(Clarified Butter)
Big Pinch of saffron

Method
Blanch and roast the dry fruits
In pot of boiling water ,drop the dry fruits and simmer for about 10 minutes. Drain and peel the almonds and pistachios,remove the seeds from the dry dates. Slice the almonds,pistachios ,dry dates and halve the cashews.
Heat 2 table spoon of ghee in a kadai(deep pan) and saute each of the dry fruits separately in batches until nice and brown. And set aside for garnish.
Roast the Vermicelli
In large pan add a tablespoon of ghee and roast vermicelli until nice and brown,set aside.
Make the Syrup
In a medium saucepan prepare syrup by heating a cup of water,sugar ,cardamoms and saffron. Simmer until water is of thick syrup consistency.
Cook the Vermicelli
Add the roasted vermicelli in to syrup and cover . let cook on low heat until vermicelli is tender.Occasionally stir and add few drops of water if needed . When tender ,mix in the dry fruits and serve warm.

SheerKhorma, an Eid Delicacy.

The end of Ramadan is celebrated with the Eid-ul-Fitr,which means Feast of
the Fast-Breaking. Eid is a happy,relaxed time after a solemn month. But we don't forget all we thought and lessons we learned during Ramadan. We remember what is important to us : God,friends,family, and the needy. We say to all we meet,Eid Mubarak. Happy Eid! and blessing to all!
Sheerkhorma is a rich dessert prepared on Eid,made with roasted thin vermicelli in milk garnished with loads of dry fruits.I'm not worried about calories in this dessert, which I make just once a year.
See Recipe

Ingredients
1/2 a gallon of milk
1 1/2 cup Thin Vermicelli,broken to smaller pieces(Available in Asian and Middle Eastern Stores)
3/4 cup Sweetened Condensed Milk or 1 cup Sugar(Add more if needed)
2 whole cardamoms
1/4 cup each of Almonds,Cashews,dry dates,Pistachios and Raisins
1/3 cup Ghee(Clarified Butter)

Method
Blanch and fry the dry fruits
In pot of boiling water ,drop the dry fruits and simmer for about 10 minutes. Drain and peel the almonds and pistachios,remove the seeds from the dry dates. Slice the almonds,pistachios ,dry dates and halve the cashews.
Heat ghee in a kadai(deep pan) and fry all each of the dry fruits separately in batches until nice and brown. And set aside for garnish.
Roast the Vermicelli
In large pan add a tablespoon of ghee and roast vermicelli until nice and brown,set aside.
Boil Milk
Boil milk with cardamoms in a large pot on medium heat to prevent scalding. Mix in the condensed milk or sugar ,let simmer for few minutes while stirring occasionally. After about 5 minutes stir in the roasted vermicelli and cook for another 5 minutes before turning off the heat. Garnish with dry fruits and serve warm.

Special thanks to Lubna from Kitchen Flavours for the idea of Global Online Celebration of Ramadan and all the lovely ladies from the following blogs ,who shared their Ramadan favorite recipes and thoughts about Ramadan.
Kitchen Flavours, Zaiqa , Cheers to Easy cooking! , Arabic Bites ,Mammu's Kitchen,Ya Salaam cooking,Indian Spices,Food is Love,KedaiHamburg,TriedAndTrueEats,AappleMint,Mama fami,Organica,Homemades,Baking Haven,NYDelights,Ummel Banat,Rumah Manis,Giddy Gastronome,Happy Muslim Mama,Smell and Taste are my Memory,Yummy!,Salt and Turmeric




And thanks to all the nice viewers who left appreciative comments.


Here is a big Eid Hug for all:)

Kheema Vegetable Sevia(Minced Meat Vermicelli)

Ingredients
1 pound Vermicelli\Sevia
1/2 pound Minced lamb\veal\Beef\goat(99.9% lean)
3/4 cup chopped Vegetables (Broccoli,Carrots,Cauliflower or any other)
1 small ripe tomato chopped
1 small onion finely chopped
1 teaspoon ginger and garlic paste
1/2 teaspoon turmeric
1 teaspoon chilly powder
1/2 teaspoon each of Garam Masala and Coriander Powder.
1/2 teaspoon cumin seeds
1/4 cup chopped Mint or Cilantro
2 tablespoon Olive oil
Sea salt as per taste

Method
Cook the meat and vegetables
Heat oil in a saucepan.Add the chopped onions,cumin seeds and saute until lightly brown. Add the ginger garlic paste and roast for a minute before adding the chopped tomatoes .After couple of minutes ,stir in the dry spices and minced meat and stir until meat has no lumps. Season with Salt.Add 1/4 cup of water and cover. Let cook for about 15 minutes . Remove the lid and add the chopped vegetables, mint or cilantro,cook for another 10 minutes until vegetables are tender. Roast until oil separates.

Cook the Vermicelli
In the mean time boil water in pot and season with salt. Drop the vermicelli and cook until tender about 10 minutes. Drain and run through cold water ,do this to prevent the vermicelli from getting sticky.
Mix
Gently stir in the vermicelli in the cooked meat mixture and cook for another 5-7 minutes on medium flames until flavors infuse. Garnish with any left over chopped greens and serve warm with little bit of your favorite Indian Achar(Pickle).