Wednesday 3 March 2010

Vermicelli Kesari (Semiya Kesari ) / Kesari aux vermicelles



Before I start describing this recipe, let me take a moment to thank all my readers for your encouragements without which I wouldn’t have the energy to run this blog with so much enthusiasm.

Before starting this blog, I had this big impasse to get ahead of: publish my recipes in English or in French????? As you might already know, I live in France and although I’d have loved to share my recipes in French, I thought it would be a chance for me to practice my English vocabulary in this way since I hardly have the opportunity to speak English in my surroundings here in France…

But, now, in view of the fact that many of you would like me to share my recipes in French as well, I think I 'll try to make an effort to share what I’m cooking in both the languages. This is for the information part.

Well, let me come back to my family's all time favorite sweet; Kesari is a common south Indian sweet usually done with fine semolina or vermicelli, sweetened and flavored with saffron and cardamoms. The Vermicelli we use here is the South Asian variety done from semolina (not to be confused with the other Italian or Chinese varieties). I remember, Kesari is the first sweet I learnt to do when I started to cook, so, you see, it is a very easy and delightful dish that anyone can do. I love to have this for tea time and dessert. However, as Sweet in Ayurveda is considered to be an appetite builder, a typical south Indian meal generally begins with a sweet, so, can be served for a starter as well and moreover sweet lovers like me would love to have it even for breakfast :) so, it’s all your choice…

Ingredients/ Ingrédients:

2 cups vermicelli / 2 tasses de vermicelles (variété à base de semoule et non pas de blé)
1 ½ cups sugar (+/- according to your tastes) / 1 ½ tasses de sucre en poudre (+/- selon vos gouts)
A tsp of finely powdered cardamom / 1 c. café de cardamome moulue
1 tsp saffron powder /1 c.café de Safran en poudre
5 tbsp (heaped) ghee / 5 c. table bombées de beurre fondu / ghee
3 cups of warm water / 3 tasses d’eau tiède
Half a pinch of salt / une demie pincée de sel
50g dry grapes / raisins secs
50g cashew nuts / noix de cajou

Method/ La méthode:

Mix the saffron powder and the salt in the water and keep aside.
Mélangez le safran et le sel dans l’eau et réservez.

Heat 2 tbsps of ghee in a pan on medium flame and fry the cashew nuts and the dry grapes. Keep aside.
Chauffer 2 c. table de beurre fondu à feu moyen. Frire les raisins secs et les noix de cajou et réservez.

In a wok, heat the rest of the ghee on medium flame and roast the vermicelli until slightly golden in color.
Mettre le beurre restant dans un wok et faites dorer les vermicelles à feu moyen.

Pour the saffron water on the roasted vermicelli and let it cook for a while.
Verser l’eau safranée sur les vermicelles et laisser cuire pendant quelques minutes.

When almost all the water has been absorbed, add the sugar, the cardamom powder, the fried dry grapes and the cashew nuts. Keep stirring until the mixture leaves the sides of the wok.
Dés qu’il n’y a presque plus de liquide, ajouter le sucre, la cardamome, les raisins secs et les noix de cajou. Mélanger bien avec une spatule jusqu’à ce que le mélange ne colle plus sur les parois du wok.

Serve warm.
Servez tiède.

59 comments:

Jaishree said...

It is my fav sweet Looks delicious & mouth watering vino:) Nice click!

Asha said...

Simple traditional desserts are the best, looks so yummy.

Sushma Mallya said...

wow love this sweet dish,looks very very tempting and so beautiful too..

TREAT AND TRICK said...

Lovely sweet dish with beautiful photos....yum..yummm

Jagruti said...

Lovely and yummy dessert!! pics are killing me here..superb!!

Priya said...

My favourtie kesari, enjoyed reading both in english and french...Lovely bowl of tempting kesari..

Sarah Naveen said...

I always wanted to learn French, but ended up learning a bit German :) , though here spanish would be another option ;).hahhaha
Kesari looks terrific ..super click..
Yummy yumm!!!

Viki's Kitchen said...

Recipe in French and English! Keep up the good work dear. Atleast people like me can learn some translations from you:)Oh, kesaro than unga first dish aa! Enakku athu innamum tough job than:)

Semiya payasam romba azhaga irukku. Very tempting picture Vino!

Happy Cook said...

Wish I had that semiya sweet here. Looks so sweety yummy. My kind of dessert :-)

Suparna said...

hi v,
One of the best sought sweets, fits for all occassions :)
U've made it so rich and yummy!
good presentation as always
TC

Vrinda said...

Lov anything with vermicelli,looks tempting dear...

phanitha said...

this is one of my fav sweet...its been ages since I ate it..thanks for reminding...will make it tomorrow...btw lovely clicks..!

ganga said...

my son's favorite sweet.....nice click

Gita said...

Even I wondering about the French title...good dear :) I too love starting with a sweet dish...your paysam is too tempting....looks so good :)

Latha said...

Yummy recipe ...my kids fav. Now I will start learning french :).

Tina said...

Beautiful clicks da..Sooooo tempting..

Balakrishna Saraswathy said...

Just pass me that now and then I will read the post:)

Saraswathi Iyer said...

Lovely and yummy. My fav. Nice click. Good to learn few french words..

Sailaja Damodaran said...

love the step by step pictures..............

Trendsetters said...

sounds too good in French. lovely kesari

Swathi said...

Vinola,

Nice idea to put recipe in both language. at least i can learn something. Semiya kesari looks really good. easy too

kamalabhoopathy said...

Kesari came out well and nice clicks too.

vineetha said...

i m reaally droolinggggggggg..cant control

Subhashini said...

Very new to this.Looks delicious.

Cham said...

When I first created my post- I hesitated between French and English too. My brothers requested to do it in French but only my husb pushed me.
I feel more comfortable now.
Bravo pour ce courage et souhaite une continuation en Francais!

Gulmohar said...

Your French speaking friends will be really glad to see this..Great job, Vinolia !
Semolina kesari is new to me...Looks beautiful.!!

Cool Lassi(e) said...

Kesari looks like ambrosia to me. I have tried this noodly-version once before..the only difference being the Saffron. I didn't use it. I guess that is what gives this dish this gorgeous color. Great post!

Padma said...

Love this kesari... looks mouthwatering.... feel like having some :)

Ushnish Ghosh said...

Dear Jean
This is great! I always ate this, cooked in Lot of concentrated milk and sugar , cardamum. I must try this...I have located a bangla deshi shop and saw this our continental vermicelli ...
Havent ate any sweet ( indian type) for 4 weeks , thats painful.
I am thinking of sending this one to my french Collegue. SHe is back to HO at Hong Kong.
But have doubt if she cooks
Let me see what all you have posted
Best wishes
ushnishda

Siddhi S said...

wow very yuumy vermicilli...nice recipe...tempting one with kul pics

Nostalgia said...

I am double jealous of you for being able to cook all the delicious dishesa and you speak French!!!! Wow.. real cool teach me some French please :)

Uma S said...

nice tempting pics!i have never tried kesari with vermicelli...shud give it a try sometime..
And cool, on the French translation-u rock!!

simply.food said...

This dish looks yummy one of my favourites sweets,

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Home Cooked Oriya Food said...

lovely click!

jeyashrisuresh said...

aways wanted to try keasri with semiya.loos very yummy.great click

Soma Pradhan said...

Woww...this is a nice and fifferent recipe tempting

Bong Mom said...

Gorgeous Pic. So you speak French at home ?

Jean's Saappadu said...

Dear all, thanks you for all the comments!!!

Dear Cham, merci pour les encouragements, j'espère que je vais garder le rythme de poster au moins une recette par semaine :) paresseuse que je suis, cela va être un travail en plus :)

Dear Ushnishda, poor you!!!! I saw your kitchen in the photo, that's not fair for a cook like you :) hope you find something at that bangladeshi shop!!! cheer up!!!

Dear Nostalgia, why not? you teach me malayalam & I'll teach you french, ok? :)

Dear Bong Mom, thank you!! we speak tamil and French basically. but since we encourage our children to learn english too, we tend to mix all !!

Ms.Chitchat said...

Wow, that sure is delicious looking kesari. Will try soon.Click is very tempting :)

Chitchat
http://chitchatcrossroads.blogspot.com/

♥LOVE2COOK♥ said...

Oh kesari!!! I always buy the readymade powder and do at home! Urs looking simply irresistible! yummmm :)

Saveurs et Gourmandises said...

Génial pour la recette bilingue.
C'est une recette pour moi.
Où trouves-tu tes vermicelles à base de semoule?
J'adore ce genre de dessert.
A bientôt.

Padhu said...

You know my second language in college was french,but since I did not have opportunity to speak here in India,I forgot.Kesari looks irresistible!

Jean's Saappadu said...

merci "Saveurs et Gourmandises" !!!

malheureusement, je ne trouve ces vermicelles que dans les boutiques indiennes (à la gare du nord, vous trouverez celles ci) si non, il y a une à Cergy st Christophe aussi!!

j' ai essayé la même recette avec les cheveux d' ange, il y a très longtemps, mais le résultat n' était pas pareil...je pense qu'il faut modifier le temps de cuisson et la quantité de liquide.

A bientôt !!!

Ramya Vijaykumar said...

Lovely kesari Jean... Love the pics, I would say you write in both so we could getta know some french from you!!!

Mythreyi Dilip said...

Thats my favorite too, i love the way you have well roasted the vermicelli it adds more taste. Well presented in a beautifully crafted bowl, loved the click da:)

sowmya said...

I usually make only rava kesari. next time, I am going to try vermicelli kesari.
Good job blogging in 2 languages!
keep it up vinolia!

Usha said...

One of my favorites, looks fabulous ! Lovely pictures...

Preety said...

looking at a sweet recipe alone makes my mouth water:)..i always prepare this with milk but your recipe is different then mine , will give this a try

DEESHA said...

this is a good one .. looks yummy

Fimère said...

merci pour la recette bilingue c'est génial au moins je pourrai très comprendre tes magnifiques recettes
ce plat est excellent mais je ne connais pas les vermicelles à base de semoule
je vais chercher
bonne journée

nandini said...

Kesari looks lovely!!!.Loved ur first click!!. The dish and spoon with the maroon background and the composition of the shot makes it look beautiful!. Did u learn french in pondicherry or in france , U defenitely seem very fluent...Just curious!.

Malar Gandhi said...

Vino, thats a so sweet of you to give in two languages.

I am glad that you started ur blog in English first and I happened to discover it. Still remember the first time I commented at ur space on vaathu curry, its so personal to me, very exciting moment:):)

vermicelli kesari is one of my fav' dessert too, ramzaan special treat in my area.:)

Sashi said...

Learning some French here, Nice way of teaching Vino. Kesari looks tempting !!

AdukalaVishesham said...

kesari looks wonderful... we will try to learn some French too along with all your recipes..

Kalai said...

Wow, great recipe.

Chitra said...

I tried this once but i was not satisfied with the outcome.will try ur version soon..Thanks for sharing !

Deepa said...

hey such a mouth watering click..too good and my favorite..

Richa said...

Please do collect your award from my blog......

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