Blogging Marathon# 32: Letter S
Theme: A-Z Vegetarian Dishes of Andhra Pradesh
Dish: Sheer Qurma/ Khorma/ Korma (Hyderabadi Kheer with Vermicelli & Dates)
Today we are starting the final week of our month long A-Z themed blogging marathon. It has been quite an experience cooking and posting Andhra dishes for the past 18 days. As a group, we have been planning the event for almost 4 months and so most of my dishes were thought out, cooked, clicked and scheduled to post well in advance except for the last week. I only made 2 dishes for the last week and the posts are still pending 🙁
September has been the busiest month so far. 2 birthday parties planned and executed, sending a first grader back to school, family from India visiting, entertaining my 1 year old and my 3 year old niece during the day.. phew.. a lot has been going on and the last of week BM suddenly had to be put on the back burner. Added to that some of the letters for this week were also quite challenging (hello U,V,W,X,Y & Z– thank you). But I’m sure I’ll figure everything out and complete the marathon, thanks to my mom for all the help 🙂
Coming back to today’s letter S. Veggies & Fruits that I can think of are Sorakaya (bottle gourd), Sapota (chikoo), ingredients like Saggubiyyam (sago, tapioca pearls) etc. There is a very yummy eggplany based stew called Sivangi Pulusu that starts with S, but I didn’t want to make any more eggplant based dishes for this series 🙂
Since yesterday was my son’s birthday, I’m celebrating today with this traditional Hyderabadi dessert, Sheer Qurma. I’ve heard the name Sheer Qurma before, but didn’t know that Qurma here means dates and this dessert is actually made with thin vermicelli and dates. I have to say I was ignorant about a lot of Hyderabadi dishes till now and I’m so glad that doing this marathon has made me learn a lot the dishes from my home town.
This recipe is an adaptation from VahrehVah chef. I used evaporated milk instead of boiling the milk to the thick consistency. Quantity of sugar used is based on personal preference, so please feel free to adjust it accordingly.
- 12 oz . cans milk of Evaporated
- ½ cup milk Whole
- 3 tbsp Condensed milk
- to taste Sugar
- 1 tbsp Almonds Cashews Raisins , , - each
- ½ tsp cardamom Ground
- 6 - 8 Dates
- Heat 1tbsp ghee in a saute pan; add the nuts and fry until golden. Remove and set aside. In the same pan, roast the dates and set aside.
- Heat 2tbsp ghee in the same pan; add the semya/ vermicelli and roast on medium-low flame until golden. If using roasted semya, just roast for couple of minutes so that they start smelling fragrant. Add 2tbsp water to slow down the cooking temperature.
- Now add evaporated milk, whole milk and bring the mixture to a boil. Lower the heat and simmer for 3-4 minutes.
- Next add sugar, condensed milk, ground cardamom; mix well and cook until the sugar dissolves and the mixture starts to thicken a little bit.
- Turn off the heat and add the fried nuts and dates. Enjoy hot, cold or at room temperature.
G for Gongura Pulihora
H for Haleem/ Vegetarian Haleem
I for Iguru/ Vankaya-Senagapappu Iguru
J for Jonna Pindi Kudumulu K for Kakarakaya Podi Kura
L for Lauju/ Laskora (Kobbari Lauju)
M for Menthi kura Pappu
N for Nuvvulu-Mamidikaya Pachadi
O for Onion Pachadi
P for Pindi Miriyam Q for Qabooli Biryani R for Ragi-Barley Sankati