Desi Fiesta

Cadriyad (Adriyad) / Sweet vermicelli / Sweet semiya kesari

By

So here comes the third day of this energetic group of Blogging Marathon as  you all know we are having a long marathon this month doing recipes in alphabetical order  A-Z in 4 four themes given by srivalli . Am stunned seeing all our BM groups recipes .. They are  very unique and some i haven’t ever heard about . All the members of BM are rocking !! :). So for the 3rd day Letter C , after lots of research i made this simple yet delicious dish from somali even we all  make them . C – Cadriyad  is the recipe i selected under international recipes as theme . This is very very simple and my daughter likes this vermicelli a lot . You can make them in a blink of an eye.

Cadriyad  (Adriyad)  is a traditional Somali dish prepared with vermicelli which is sweetened  with sugar . It is more popular in the northern parts of Somalia where it is served as both  dessert  or as rice toppers . This is nothing but  a sweeten vermicelli as we make them often in India . The somali people serve these sweet vermicelli as an rice topper  that is they make some spicy rice and top these sweet vermicelli to balance the taste. After researching so much for BM i came too know that most the  International recipes are similar to Indian recipes and am glad to make them .

I used Colored Vermicelli …

Ingredients

1/2 cup Vermicelli ( I used colored vermicilli) 
1 cup Water (if needed u can add more)
3  tbsp Sugar (to taste) 
1/4 tsp  Cardamom (ground) 
2 tsp  Raisin’s
1 tsp chopped pistachios / Almonds (optional)
 2 tsp Unsalted butter /Ghee
1 tsp Oil

Method

  • Boil the vermicelli  in 1 – 1 1/2 cups of water in a sauce pan.
  • Cook for 4 to 5 minutes until they are  just tender. Do not make them mushy or over cooked .
  • Drain the vermicelli  in a sieve and rinse under cold water to get rid of the starch. This will make it less sticky.
  • Heat another pan add oil and sugar to it . Give a nice  stir.
  • Add then immediately add vermicelli and stir to coat well.
  • Now a garnish with raisins and nuts .
  • Serve the warm topped with butter as an rice topper.
Tips 
  • You can make this with any variety vermicelli.
  • You can also add any flavored spice you like for eg cinnamon pd , nutmeg pd.
Sending To  Gujarati zaika

Sending To Cutchi kitchen

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

Reader Interactions

Comments

  5. Sangeetha M says

    wow..this sounds more delicious and looks so colorful and inviting…lovely recipe choice Manju…waiting for your other ABC series of recipes 🙂 beautiful presentation !

  6. Srivalli says

    Wow those semiyas are so colourful and pretty..yes Somali recipes do appear to be more indian than one thinks..this is a keeper recipe for sure!

  24. Pavani N says

    Interesting to know the similarities in various cuisines.. Love those colored vermicelli. btw I just realized that you live in NJ, where in NJ do you live?

  30. Ashiq Rahman says

    Hi,

    I am very impressed after reading through parts of your blog. With your cooking skills I think you could be interested in this competition I have found. You cook your national dish and then you have the opportunity to win an iPad mini or money. It could also be a good chance for you to let more people know about your blog since you will be shown on their homepage and in a cookbook!Here's the presentation about the competition:
    Here's the presentation about the competition:
    Competition: Win iPad or Money
    And here's their facebook page:
    Facebook Page

    I hope you will be win..

    Thanks

  31. Archana Potdar says

    This is great, I mean the comment above. I hope you participated and you win.

    As for your recipe it is awesome. I love the colours of the vermicelli and the flavours.