Sunday Brunch Recipe Series: Keema Semiya + Semiya Payasam + Masala Limca Pani

South Indian style brunches are normally prepared to celebrate a special event at home. Keema semiya is a classic brunch dish prepared to celebrate ones birthday or anniversary on a weekend, I've also prepared semiya payasam and masala limca pani to pair with the dish.

Subscribe to me on Youtube English and Tamil Channels for regular updates 😊

Ingredients for Keema Semiya:
200 Grams Semiya (Vermicelli)
250 Grams Mutton Mince
5 Slices Bread
1 Large Onion
1 Large Tomato
5 Green Chilies
6 Pods Garlic
3 Tbsp Green Chilly Masala Paste Please Click here for Recipe
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 Tbsp Turmeric Powder
1/2 Cup Green Peas
1 Bay Leaf
2 Inch Sticks Cinnamon
4 Pods Cardamom
1/2 Tsp Cumin
2 Strands Mace
5 Cloves
5 Springs Mint Leaves
5 Springs Coriander Leaves
1 Lime
Oil as required
Salt as per taste...

Method:
Peel, wash and finely chop onion, chilies, tomato, coriander and mint. Chop the bread into cubes and reserve.

Peel and reserve garlic. Prepare and reserve chilly masala ahead of time.

Heat oil in a wok on medium flame allow to reach temperature. Start frying the bread cubes on medium flame, fry the bread cubes till it turns golden in color, drain and reserve the fried pieces spread on tissue paper allowing the excess oil to drain. 

I used the same wok in which the bread was fried. Reserve the fried oil and place the wok back on medium flame.

Start dry roasting the vermicelli till it turns golden in color and reserve on a plate. 

Heat a pan or wok on medium flame. Add 2 tsp oil and  allow to reach temperature. Add 2 cloves, 1 inch stick cinnamon and cardamom allow to splutter. 

Add meat along with 2 tbsp chilly masala, chilly powder, turmeric powder and coriander powder fry all the ingredients on medium flame for a minute or two.

Add the peas along with 1/2 cup water and 1/2 tbsp salt stir well cover and cook until the meat is cooked well. If there is moisture place on high flame allow excess moisture to evaporate and reserve the meat.

Heat a pan on medium flame add 2 tbsp oil. Add whole spices cumin, bayleaf, cinnamon, cardamom, cloves, star anise and mace fry on medium flame allow the spices to splutter. 

Add finely chopped onion, tomato, chilies and garlic fry on medium flame allow the onions to turn transparent. Add a tbsp of chilly masala paste and fry all the ingredients.

Add 2 cups of warm water bring to rapid boil and add semiya. Adjust the salt cover and cook until the vermicelli softens. Add the cooked meat and reserve a small portion for garnish. Mix well allow the excess moisture to evaporate.

Add the fried bread, mint and coriander spread lime juice mix well and serve hot. Just before serving garnish with meat, fried bread and coriander...Serve hot and enjoy 😊

Semiya payasam can be served warm or cold. This dessert is considered to be very auspicious and normally prepared by all three communities Hindus, Muslims and Christians for festivals and special occasions. 

Ingredients:
150 Grams Semiya Vermicelli)
100 Grams Sugar
100 ML Condensed Milk 
3 Pods Cardamom
1 Cup Warm Milk
1 Cup Water
2 Tbsp Ghee
10 Cashews 
10 Raisins 

Method:
Heat a wok with 2 tbsp ghee on medium flame. Fry the cashews and raisins on medium flame till golden in color and reserve on a plate.

In the same wok fry the vermicelli on low flame till light golden in color. Crush the cardamom slightly and add to the vermicelli fry for 30 seconds. Add warm water bring to rapid boil cover and cook until the semiya softens.

Add sugar and condensed milk stir well. Add the warm milk bring to rapid boil and reduce the moisture. Garnish with fried cashews and raisins and serve warm...Enjoy 😉

Masala Limca Pani can be served as welcome drink. This drink is perfect for spicy and greasy food. A simple lime based soda water is spiked with spices and mint which helps in digestion.

Ingredients:
1 Liter Limca or any Lime Based Soda
1 Lime
5 Sprigs Mint
1 Tsp Pani Puri Masala
1/2 Tsp Salt and Pepper Powder.

Method:
I prefer using refrigerated/ cold soda. In a tumbler add 1/4 tsp salt and pepper powder, 1/4 tsp pani puri masala, chopped mint and few drops of lime juice. Pour the cold limca and stir once before serving. Garnish with a lime wedge and serve right away...Enjoy 😍

I have plated and shown how we normally serve the brunch. The keema semiya is served with onion and cucumber raita and fried egg. We will always serve the dessert first as it would help in digestion and the spices will not upset the stomach. The fried egg adds to the taste of keema semiya, every bite of semiya with fried egg will leave you with a smooth and creamy texture in the mouth. Finally the limca pani helps in digestion also compliments the entire dish.