Semiya Paayasam (kheer)

I made this yesterday for Diwali. This makes enough for 2-3 people.

You need: 1/2 cup semiya, 1/2 cup sugar (or 3/4, if you like it really sweet), 2.5 cups milk, 1 pinch saffron, 1 tbsp ghee

How to:

1. Heat the ghee in a saucepan on medium heat. Add the semiya and stir. Roast until golden-brown, stirring constantly.
2. Warm a little milk and mix the saffron in it.
3. Add just enough water to cover the semiya and let it cook. When the semiya is half-done, add the milk, sugar, and saffron. Stir well.
4. Bring to a boil. Lower the heat and simmer for 10 minutes.
5. Eat hot or cold.

Diwali!

A very happy Deepavali to all my readers. I wish I were home! Well, on second thoughts, I don’t exactly, because I hate the crackers and patakas and the noise and the smoke in the air. Let me rephrase that. I wish my parents were here!

Best wishes to all of you for the year to come, and don’t eat yourself sick, even if it is Diwali!

Habaneros

We had a bumper crop of habaneros. We were thinking about making some cooking wine, but we decided to dehydrate them. Then we will powder them, and make a wonderful spice for our food. We are also dehydrating cayennes, tomatoes, sundry herbs, and jalapenos. Right now, though, our house smells like warm habaneros, and it is a lovely, lovely smell! It’s getting colder here, and when I come in from outside, the house smells incredible – warm and rich!