Thursday, January 24, 2013

Dedicate this post to Netaji Subhash Chandra Bose! Vemicelli(Semiya) Payasam

Today(23 rd January) is Subhash chandra Bose's Birthday.He is the only freedom fighter whose birthday I remember till now!!(Of course since Oct 2 is a holiday I remember Gandhi's Bday!!!but not for his deeds!!)I adore him so much that at my young ages I wanna become Netaji..I was crazy about him and I started collecting all his pictures and stories that appeared in magazines and daily newspaper.For my daughter S's first fancy dress competition I dressed up as netaji..I don't have any one specific reason to point out my worship towards Netaji...Been born to a strict follower of Netaji (I meant my lovable dad here)I had been brought up by hearing all stories related to Netaji from my grandfathers and dad.I am also happy(and of course proud!!) to mention that my great grandfather(Mom's side) left to singapore to join his army..and he was one of the proud soldier at Netaji's army..
Unlike other prominent leaders of Indian freedom struggle,Netaji strongly believed that an armed rebellion was necessary to wrest independence from the British.His famous words"Jai Hind" and "Give my blood,I will give you freedom"are still echoing!!
Even today the death of Subashji is a big puzzle.But I have a different story on it..I heard from my grandpa that he was put into prison in India by some of the prominent Indian leaders who were on the other side of the freedom struggle!!to take in the credit of acquiring to themself.But in reality British got scared of Indian Army and ran away!!So I personally feel that the freedom that we enjoy now is the one obtained by the great leader Subash Chandra Bose... 
An update:Happened to watch a discussion at Thanithi news channel about netaji's death..for more click the link below

This post of Semiya Payasam is dedicated to my beloved leader Netaji Subhash Chandra Bose..
For the recipe please press READ MORE below..

Cooking time:20 minutes
1/2 a cup of Vermicelli
1/2 a cup of milk
1/2 a can of  condensed milk or 1/2 cup of Sugar
1 Tbsp of Ghee
5-6 Cashewnuts
10-12 nos of raisins
A pinch of cardamom powder
A pinch of salt
2 Cups of water
In a pan add ghee.Fry cashews first and then the raisins.
Take them and keep it aside.
In the same pan add  vermicelli and fry it till it turns golden brown
Take another pan add water and bring it to boil
Add roasted vermicellis to it and boil it till it gets cooked.Don't cook it too much too.
Add sugar,a pinch of salt to it and cook till it dissolves completely.
Add milk to it and mix well.
Then add cardamom powder,roasted cashews,raisins.
Handy Tips:
  • The dish turns thick on cooling.So adjust the consistency accordingly.
  • A mixture of condensed milk and sugar can also be added
  • Saffron can also be added to increase the flavour
  • Instead of water the vermicelli can be cooked in milk too
  • It can be served either cold or hot
  • Some liked it thick and some love to drink.
  • If the dessert turns thick u can add milk to it to make it into drinking consistency.
  •  Ulunthu vada is the best combination to it

Had missed to take the step pictures.Will update it when I make it again.
I usually love to have this payasam on a banana leaf with ulunthu vadai or with fried Appalam..This is the best combination I had ever tasted!!


  1. Amudha,Thank you for the recipes..trying to pick a recipe from here for today's dinner..very cold here in want something hot and spicy!

  2. Amudha,
    Thank you for all your recipes.. Browsing here to pick some recipe for today's dinner..
    Very cold here , temperature in negative, so need something hot and spicy..