Semiya halwa

Semiya Halwa

May 27, 2015


Ingredients:


Semiya (Vermicelli)    : 1 cup
Ghee                            : 2 tbsp
Broken cashews          : 10 nos
Cardamom                  : 4nos
Sugar                           : 3/4 cup
Food colour                : 2 drops(optional)

Method: 

 


Roast semiya in a pan till light brown. Keep aside




Heat ghee in  a pan fry cashews till golden brown. Remove it from the pan and keep aside.
Pour 3 cups of water to this pan and boil it. Add the roasted vermicelli to this and and cook  till it becomes tender. 



Now add the sugar to this and stir it well till the sugar dissolves. Keep it on medium flame for 2 more minutes stirring frequently. Switch off the flame, garnish with fried cashews. Tasty halwa is ready!!





Chicken tikka

Chicken tikka

May 27, 2015




Ingredients:

Boneless chicken         : 1kg

For marination:

Ginger minced             : 2tsp
Garlic paste                 : 2tsp
Chilli pdr                     : 1tsp
Lemon juice                : 1tsp
Yoghurt                       : 1/4 cup
Cumin pdr                   : 1/2 tsp
Salt                              : 2 tsp
Tandoori colour          : little(optional)
Vegetable oil               : 1 tbsp
Garam masala             : 1tsp


Method:

Wash and cut chicken into bite sized pieces.

Whisk yoghurt with all the ingredients for marination  and  mix with the chicken pieces and ensure that they covered well with the marinade.   Keep it covered in the  fridge for 6-8 hrs or overnight.






Take wooden skewers and soak it in water for 15mins.




Take out the chicken pieces  and thread it onto the pre soaked skewers  and arrange it on a rack with drip tray underneath and keep it on the middle shelf of the oven.
Preheat grill for 180 degrees.  Cook it for 15- 20  mins until cooked and slightly browned.
Arrange in a tray and serve with lemon wedges and green chutney!!




Garlic pickle

Garlic pickle

May 27, 2015


Ingredients:


Garlic                      : 2 bulbs
Chilli pdr                : 1 tbsp
Fenugreek seeds     : 1/4tsp
Asafoetida pdr        : 1/4 tsp
Sesame oil              : 3 tbsp
Salt to taste
Tamarind paste       : 1/4 tsp


Method:


Peel the garlic and if the pearls are big cut it lengthwise.
Fry the fenugreek seeds and powder it.
Heat oil in a kadai and fry the garlic pearls till light brown.




 Simmer the flame, drain the fried garlic .  Add the chilli pdr, fenugreek powder and asafoetida pdr. Mix it well and add the tamarind paste and salt, saute it for a few seconds and add the fried garlic and switch off the flame. Instead of tamarind paste you can add vinegar to this.



After cooling that transfer it to a dry container.



Mixture

Mixture (South Indian style)

May 12, 2015

Mixture

Ingredients:



Karaboondhi            :  2 cups
Omappodi                : 2 cups
Aval / poha               : 1/2 cups 
Cashew nuts             : 15 nos
Roasted gram dal     : 1/4 cup
Roasted peanuts       : 1/4 cup
Asafoetida                : 1/4tsp
Chilli pdr                  : 1 tsp
Salt  to taste
Oil for frying


Method:


Make Kara boondhi, please see the karaboondhi recipe listed before in this blog.
 

Mix  1 cup of besan with half cup of rice flour,  required salt, chilli pdr  and 1/4 tsp of asafoetida to make a smooth and semi thick batter.  Take seva nazhi (idiappam maker) and fill the dough in that. Heat oil in a kadai and  press the seva nazhi with dough  in circular motion directly to that hot oil.  When it is golden brown take out from oil. Repeat  the process with the remaining dough. Break it into small pieces.







I made a thicker version of omappodi also,  using the same batter. 
Fry poha/aval in hot oil and remove it,  keep aside.
Break cashew nuts and fry in the same hot oil and keep aside.

Take 1 tsp of hot oil and fry curry leaves, switch off the stove and add chilli pdr and asafoetida and mix well.  Add kara boondhi, omappodi (thin and thick version), fried aval, roasted gram dal, fried cashews and roasted peanuts to that and mix it together,  store it in air tight container.







podiyari (broken rice) upma

Podiyari ( broken rice) upma

May 12, 2015

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Ingredients:

Podiyari (broken raw rice)      : 1 cup
Onion                                         : 1 big
Green chillies                             : 3 nos
Curry leaves                               : 1sprig
Ginger chopped                          : 1 tsp
Water                                          : 2 and half cups
Oil                                              : 2 tbsp
Mustard seeds                            : 1 tsp
Urad dal                                     : 1 tsp


Method: 


Chop onion and green chillies finely and keep aside.
Wash the broken rice, drain it  well and keep aside.
Heat oil in a kadai add mustard seeds, when it splutters add urad dal nd curry leaves.  Add the chopped onion, green chillies and ginger pieces and saute well. 
Now add the rice and fry it for a while.   Meanwhile boil two and a half cups of water.
Add this boiled water to this rice,  boil it till the water completely evaporates.



 Transfer it to a serving bowl. 
Grated coconut can be added if desired.





Rava bath

Rava bath

May 05, 2015


Rava bath




Ingredients:



Rava (semolina)               : 1 cup
Tomato                             : 1 big
Onion                               : 1 no
Chopped ginger                : 1tsp
Green chillies                   : 2 nos
Mustard seeds                  : 1 tsp
Urad dal                           : 1 tsp
Turmeric pdr                    : 1/4 tsp
Curry leaves                     : 1 sprig
Hot water                         : 2 cups
Oil                                    : 2tbsp

Method:

Dry roast rava  well. Chop onion, green chilli and ginger  finely. Cut tomatoes into small pieces.
Heat oil in a pan add mustard seeds. When it pops up add urad dal and curry leaves.
Then add the chopped onion and saute well. Then add the chopped ginger and green chillies. Saute again and add the cut tomatoes  and turmeric pdr,  saute till it becomes mushy. 




Then add the hot water, boil it  and add the roasted rava to this. Mix well till the water got absorbed.
Serve hot  with coconut chutney!



Sweet potato curry

Sweet potato curry

May 05, 2015

Ingredients:


Sweet potato               : 1
Chilli pdr                    : 1tsp
Coriander pdr             : 2tsp
Turmeric pdr              : 1/4 tsp
Grated coconut           : 1 cup
Salt to taste
Oil                              : 1 tbsp
Shallots                      : 10nos
Red chilli                   : 1no
Mustard seeds            : 1tsp


Method:

Wash and cut sweet potato into cubes.





Dry roast chilli pdr and coriander pdr till the raw smell goes.  Add 6 nos of shallots to this and grind it to a paste.
Cook the sweet potato  with salt, turmeric pdr and the ground paste till the sweet potato becomes soft.
Grind coconut to a paste and add this to the curry, check the consistency and  add water as the curry is a semi thick one.
Chop shallots finely.
Heat oil in a kadai and add mustard seeds to that,  when it pops add the red chilli breaking into two. Finally  add the chopped shallots to this and saute well  and add  this to the curry .
Transfer to a serving plate and serve hot with steamed rice!





Moong dal kitchadi

Moong dal kitchadi

May 01, 2015





Ingredients:



Moong dal                      : 1 cup
Raw rice/Basmati rice   : 1 cup
Water                             : 4 cups
Cumin seeds                  : 1/2 tsp
Ginger                           : 1/2" pc
Onion                             : 1 
Green chillies                : 2 nos
Turmeric pdr                 : 1/4 tsp
Chilli pdr                       : 1/2 tsp
Asafoetida                     : 1/8 tsp
Tomatoes                       : 2nos
Oil                                 : 2 tbsp
Salt to taste
Ghee                              : 2 tbsp
Coriander leaves for garnishing



Method :


Wash and cook rice and moong dal together  and keep aside.
Heat oil in a pressure cooker or pressure pan, add cumin seeds. When it crackles add asafoetida, chopped ginger,  green chillies and chopped onion.   Saute it well and  add chopped tomatoes.  When it becomes mushy add turmeric, salt, chilli powder and mix well.  Add the rice and dal, 4 to 5 cups of water, close the lid and cook it on high flame for 5 or 6 whistles.  Let it cool and open the lid, check the consistency, garnish with chopped coriander leaves.   Serve hot adding ghee on top pf it !!





Pot logo by Sma-Rtez , used under the Creative Commons license