Semiya Briyani (Vermicelli Briyani)

Category: Breakfast / Dinner
Preparation Time: 15 mins  
Cooking Time: Around 30 mins
Servings: 2-3 Servings

Semiya Briyani

Ingredients:

• Semiya/ Vermicelli- 1 1/2 cup (I used the pre-roasted variety)
• Mixed Veggies, finely chopped - 1 1/2-2 cups*
• Onion, thinly sliced - 1 no
• Green chilly, slitted - 1 no (Optional)
• Ginger-Garlic paste - 1 tbsp
• Ripe Tomato, chopped - 1 no
• Mint leaves, chopped - handful
• Coriander leaves, chopped - handful
• Turmeric powder - 1/2 tsp
• Salt - to taste
• Water - Around 2 1/2 - 3 cups
• Roasted Cashews, broken - as needed (Optional)

For Tempering:

• Oil - 1/2 tbsp
• Bay leaf - 1 no
• Cinnamon - 1 small stick
• Cloves - 2 nos
• Cumin / Shah Jeera -1/2 tsp

To Powder: (Can be replaced with Briyani Masala Powder)

• Cinnamon - a small piece
• Cloves - 3 nos
• Cardamom seeds - 4-5 seeds
• Star anise - 1-2 petals
• Fennel seeds - 1/2 tsp
• Mace - a very small strand
• Nutmeg, grated - a pinch
• Red chilly - 1 no

Method:

1. I have used the roasted semiya, if we are using the non-roasted variety, we need to roast them in little ghee till it turns golden brown
2. Add the ingredients mentioned under powdering into a blender and grind it into a fine powder; we can also sieve it if needed
   
3. Heat Oil in a pan, add Bay leaf, Cinnamon, Cloves, Cardamon and Mace strand; fry for 30 secs
   
4. Add the sliced onion with a pinch of salt and saute well until it turns golden brown. If using green chilly we can add now and fry for 1-2 mins
   
5. Add Ginger-Garlic paste and saute until the raw smell goes off
   
6. Add chopped tomato and saute until it turns mushy
   
7. Add in the chopped veggies and saute for 5-6 mins till they get half cooked
   
8. Add chopped coriander and mint leaves and saute for a min
   
9. Add turmeric powder and around 1 tsp of ground powder (We can adjust as per liking and spice level, if making for kids we can reduce the amount to 1 tsp) and saute for 2 mins
   
10. Add around 2 1/2 to 3 cups of water and bring to boil, Add required salt
    
11. Once it starts to boil well, add in the roasted semiya and cook covered in medium flame
    
12. Once the water gets evaporated and semiya gets cooked, give a gentle mix and allow to sit in low flame for 5-6 mins
    
    
    
    
13. Switch it off and garnish with  roasted cashews
    
14. Fluff it up and serve hot!
    

Chocolate Chip-Nuts Cookies - Crispier Version (Whole Wheat)

Category: Baking
Preparation Time: 20 mins  
Cooking Time: 10 -13 mins
Servings: Yields around 3 dozen cookies

Chocolate Chip-Nuts Cookies

Already I have posted a recipe for Chocolate Chip cookies here and this one is a more crispier version and also with more nuts included:)

Ingredients:

• Whole Wheat flour - 2 cups

  

  So Crispy!!!

• Egg - 1 no (at room temperature)
• Butter - 3/4 cup (Cold butter sticks)
• Light Brown Sugar - 3/4 cup
• Granulated White Sugar - 1/2 cup
• Walnuts, finely chopped - 1/2 cup
• Almonds, finely chopped - 1/2 cup
• Semi sweet mini Chocolate chips - 1/2 cup (can increase as per likeness)
• Baking soda - 1 tsp
• Salt - 1/2 tsp
• Vanilla extract - 1 tsp
• Cinnamon powder - 1/2 tsp

Method:

1. Pre-heat oven to 350F
2. In a bowl, add the wheat flour, baking soda, salt and cinnamon powder; mix well and keep it aside
   
3. Finely chop the nuts and keep them ready
   
4. Mix in the chocolate chips with the chopped nuts
   
   
   
   
5. In a wide bowl take both the sugars and cold butter cubes; beat well(If using electric beater, we can beat in high speed) for 4-5 mins until it becomes creamy
   
   
   
   
6. Add in the egg and vanilla extract, beat well for another 1-2 mins until they get combined well
   
   
   
   
7. Now add the flour mix into the wet mixture and mix well until it gets mixed
   
8. Then gently fold in the chocolate chip-nut mixture, mix gently for uniform distribution
   
   
   
   
   
   
9. Make small uniform balls (I used 1 tbsp & 1/2 tbsp spoons as scoops to get uniform size), flatten it slightly and place it in cookie tray
   
   
   
   
10. Ensure it is not crowded and leave at least 3/4-1 inch  space between the cookies since it may spread while baking
    
11. We can also place them without flattening if we want a bit thicker cookie. Both of them were very crispy:
    
12. Keep the tray in the pre heated oven and allow it to bake for 10-11 mins
13. After 10 mins, remove the tray and allow it to cool for 5 mins before taking out into cooling rack 

    

    Slightly flattened Cookie dough - After Baking

    
    

    

    Cookie dough without flattening - After Baking

14. While taking out, the cookies will be little soft and upon cooling it becomes crisp
    
15. Then store it in air tight container