A decade and a year more…. She came into our small family not just as a whiff of fragrance but as an everlasting glimmer of good fortune. Reminisce, it’s more a collection of happy times and precious moments. She has made me see life in a new perspective and filled a void that I never realized that I had. The stern and serious ‘me’ is more fun-filled, and thanks to her for being the great “mood changer”
All my food cravings pass through her eagle eye and many a times she permits the indulgence with a kindness in her eye and a warmth that’s sets your heart at ease. My ‘Walking” is always in her radar and none of my tricks can help me escape the routine. Donning several hats…advocate, dancer, mother, wife, daughter, sister…..this darling daughter-in-law of mine has patiently woven my family into an everlasting fabric with threads of many hues that’s so strong, that no force can disintegrate.
As precious memories cloud my mind….here is a special birthday wish for you @hemsravii, a wish as special as you are…loaded with blessings for your success and happiness. Vermicelli payasam and tamatar sev subji are the days special. My little ‘Ds’ gifted her with handmade surprises….submarine and a scenic plaque made by the older D in his school pottery class and a butterfly by the little one. Excitement galore the celebration is on……
Vermicelli Payasam Recipe
Ingredients for Vermicelli Payasam:
- Vermicelli Roasted 1 C
- Full Fat Milk 1L
- Condensed Milk 200ml
- Slivered Nuts ¼ C
- Saffron Few Strands
- Ghee 1 Tbsp
Preparation Method for Vermicelli Payasam:
- Heat milk in a heavy-bottomed pan and simmer till it thickens to 3/4th its original quantity.
- Roast vermicelli in a teaspoon of ghee and add to the simmering milk. Simmer until cooked. Add condensed milk and saffron and continue simmering till well blended.
- Roast nuts in the remaining ghee and pour over the payasam. Remove from flame and serve warm or chilled.
