Monday, July 20, 2009

Semia Upma/ Vermicilli Upma

Ingredients :

Semia ( Vermicilli) Roasted - 250gms
Tomato - 1
Potato - 1
Ginger - small piece ( Chopped)
Green Chilli - 2 ( Slit in length)
Vegetables - Carrot, Potato, Cauliflower( Chopped)

Method :

1. Heat Oil in a pan. Saute Mustard seeds, udad dal and curry leaves.

2. Add Chopped onion, green chilli and chopped tomato.

3.Add vegetables of choice and allow it to cook partially.

4. Add turmeric powder. Pour Water ( Double the quantity) and allow it to boil. Finally add vermicilli and salt. Cover and allow it to cook for 10 minutes.

Palak Makkai Rice

Ingredients:

1 cup Spinach/Palak puree
1 cup Basmati Rice, washed and drained
1 cup Sweet Corn
1 Onion, sliced
1 tsp Ginger Paste
1 tsp Garlic Paste
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Garam masala
1 tsp Chilli Powder
1 tsp Cumin Seeds
1/4 tsp Asafoetida
2 tbsp Oil
Salt to taste

METHOD:

1. Heat the oil in a pressure pan.

2. Add the asafoetida and the cumin seeds. When the seeds splutter, add the sliced onions and fry for a while.

3. Add the ginger and garlic pastes and the dry spices and fry a little. Add the corn and the spinach puree.

4. Add the rice and 1 1/4 cup of hot water. Add salt to taste.

5. Pressure cook for 2 whistles or 10 minutes on a low flame. Enjoy this rice with jeera raita or plain curd

Thair Sadham/Curd Rice

Ingredients:
2-3 cups of cooked Rice
11/2 cup of sweet Yogurt
1 medium Red Onion, finely chopped
2 medium Tomatoes, finely chopped
2 Green Chillies, chopped finely (optinal)
1 inch Ginger, chopped finely
1 cup Fresh Fruits, diced (I have used Pomegranate, Pineapple and Grapes)
1 tbsp Raisins
1 tbsp Cashew nuts
Salt to taste.
For Seasoning:
1 tsp Oil
1 tsp Mustard
1 tsp Urad Dal
1 tsp Channa Dal
Few Curry Leaves

Method:
1. Mix all the ingredients above with yogurt and salt to taste. Add little water if needed.
2. In a pan, heat oil and add mustard, urad dal and channa dal. When mustard starts spluttering add chopped curry leaves and mix well with curd rice.
3. Serve Thair Sadham at room temperature or cold as per your desire.
4. And don’t forget to eat it with Pickle.