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An easy dessert with Semiya (Vermicelli)
Published On: 16 Dec 2013
kannada: Shavige / Semia
hindi: Sevyaian / Semya / Sevai
Gujarati: Sev / Sevaian
Konkani: Sevai / Shavige / Sheyyo
Marathi: Shevaya / Sev
for more details, click the name of the ingredient
hindi: Cheeni / Shakkar
tamil: Ular Dhraakshai / Kaintha Thratchai / Karuppudraaksha
malayalam: Kismis / Unakku Munthiringa
telugu: Kisimiss / Yendu Dhraksha
kannada: Ona Drakshi / Vonadraakshe
hindi: Khishmish / Kash / Drax
Bengali: Kash / Kishmish
Gujarati: Lal Draksh / Kismis / Drax
Konkani: Khishmish / Suke Dhrakshi
Marathi: Bedane / Manuka
Tulu: Nungel Draakshe
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
Fry semiya in ghee till it turns brown in colour.
Add milk and sugar. Bring it to boil.
Keep boiling till the milk evaporates.
Add ghee little by little and keep stirring all the time so that it doesn’t stick to the pan.Do this till the milk completely evaporated and the mix is completely dry.
Garnish with cashews and almonds.
its a traditional kerala fish curry with Mullan Fish.
Easy to make chicken biriyani
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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