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.





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