Sev ni Biranj (Sweet Vermicelli/Sevai)

September 3, 2008

Sev biranj is a dessert that was made often at our home back in India. Biranj being one of my favorite desserts, everytime I visited India, the relatives would invite me for lunch/dinner and the dessert would be biranj. I am not trying to be rude, but none of those would taste near as delicious as the way mom made it. I guess that is how everyone feels about the dishes cooked by moms.


Anyway, I was craving it last week after thinking about it for weeks. One call to mom on skype and I had the recipe. It is so simple and yet beyond delicious. You can either make it with milk or water. Also any dry fruits would work in this dish. especially toasted almonds. I hope y’all enjoy it as much as I do 🙂


Recipe: Sev Biranj (Sweet Vermicelli/Sevai)
(Serves 2)


1 cup Sev (I used wheat vermicelli)
3/4 cup boiling milk/water (+/-)
1/4 cup sugar (or per your taste)
3 cardamom pods (seeds crushed)
1 Tbsp ghee (clarified butter)


Heat ghee in a pan and once hot add vermicelli to it. Roast the vermicelli till it becomes brownish. You’ll know when its roasted from the aroma. While it is roasting, boil milk (or water) in a saucepan. Once the vermicelli is roasted add the boiled milk (or water) to it. Be careful, there will be some splatters. Reduce the heat to low-medium and let vermicelli cook. When the milk (or water) is completely evaporated, add sugar to it while continuously mixing it. Once sugar melts, add crushed cardamom or any other dry fruits you would prefer. Serve it immediately.


Strawberry Mascarpone Crepes topped with Baked Strawberries

August 22, 2008

With end of summer nearing, I am grabbing all the berries I can. Especially strawberries and blueberries. So of course I end up with a huge quantity of berries…more than I can handle. Same thing happened last week and I had to find some way to use them before they spoiled. Trying to find some ideas, I came across this recipe at A Life (Time) of Cooking. The recipe is so simple and yet so delicious. If you have not tried it yet, please please do try it.


I baked the strawberries and stored them in the refrigerator for next day’s breakfast. The crepes filled with strawberry mascarpone were cheesy, sweet and just yummy!

This entry goes to:
1. MBP – Fruit Fare hosted by Aparna of My Diverse Kitchen. MBP is the brain child of Coffee of The Spice Cafe.


2. WBB – Combi Breakfasts hosted by Latha of Masala Magic. WBB was originally started by Nandita of Saffron Trail.




Recipe: Strawberry Mascarpone Crepes topped with Baked Strawberries
(Serves 2, Makes 4 crepes)


Baked Strawberries

1-1/2 cup strawberries
1 tbsp agave nectar
1 inch cinnamon stick
1 cardamom pod


3/8 cup all-purpose flour
1 egg
3/8 cup milk (I used 2%)
1.5 tsp sugar
3 tsp butter (melted)
a pinch of salt


1/2 cup mascarpone cheese
1 tsp agave nectar
1 Tbsp baked strawberries


For Baked Strawberries, preheat the oven at 350 degrees F, hull the strawberries and place them in a baking dish. Add agave nectar, crushed cardamom seeds, and cinnamon stick to the baking dish. Mix the ingredients in the baking dish and bake for 30 mins.

For strawberry-mascarpone filling, add 1 Tbsp of baked strawberries and agave nectar to mascarpone. Mix till you get a smooth mixture.

For crepes, whisk flour, egg, milk, sugar, salt, and butter together to form a smooth batter. Refrigerate the mix for 30 mins. Heat a skillet and brush some butter in the skillet. Pour a small portion (1/8 cup) of batter into the pan. Tilt the pan till you get a thin layer of batter in the pan. Cook until brown on the bottom, approx. 1 to 2 minutes. Turn the crepe over and cook on the other side for about 30 secs. Transfer to a plate and repeat till all batter is used up.

For assembling the crepes, add a small amount of (about 2 Tbsp) of strawberry mascarpone to the crepe and roll it. Top off the crepes with remaining baked strawberries. Serve immediately.

Grilled Peach Napoleon

August 11, 2008

Somehow on weekends we end up having late breakfast/brunch which messes up our whole schedule for dinner. This results of course in us being hungry by 4 pm..which further means that we are no longer hungry by dinner time…so what happens then? Same thing happened last Sunday. I wasn’t hungry for a heavy meal, but was in mood for something light. Additionally, I had two events to participate in. So to kill several birds with one stone, enters grilled peach with cardamom flavored mascarpone.


I usually grill peaches and add a dollop of mascarpone cheese on top. But on Sunday I guess I had more time on my hands than I realized and went ahead to make perfect rounds of the peaches and decorating the dish. Not that any of it took much time.

The end result was sweet peaches with creamy cardamom mascarpone and so easy to make. I did not realize, but peaches and strawberries compliment each other very well. There are many alterations you can do with this recipe. I might try this with blueberries..or make blueberry mascarpone. Also, you can substitute cardamom with cinnamon. Yummy!


This entry will go to:
1. Monthly Mingle – Grill It! started by Meeta of What’s For Lunch Honey? and hosted this month by Sig of Live to Eat. You can find all the previous Monthly Mingle round-ups on Meeta’s blog here.

2. Think Spice – Favorite hosted at Sunita’s World. With cardamom being my favorite spice, this recipe is perfect for this amazing event.


Recipe: Grilled Peach Napoleon
(Serves 2)


2 peaches (not too ripe)
4 Tbsp Mascarpone cheese
1/2 tsp honey
1 pod cardamom – skin discarded and seeds crushed
butter for brushing the grill
2 strawberries – thinly sliced


In a bowl, mix mascarpone cheese, honey, and cardamom. Slice the peaches about 1/2 inch thick. Brush some butter over the hot grill. Lay the peach slices on the grill. Turn the peach slices over after 3-4 mins or after they are soft and have nice grill marks. Let them cook on the other side for another 3-4 mins. Once the peach slices are done, use a cookie cutter to make the perfect rounds. Let the peaches cool.

For assembly, lay one slice of peach on the plate and add a layer of mascarpone mix over the slice. Add another layer of peach slice and mascarpone mix. End with a slice of peach on top. Garnish with sliced strawberry.