Masala Semia (Vermicelli)

I started making this when my son started having snacks in between meals. I just got bored of making the usual dosa, idli and roti's. Its easy and tastes yummy.

Ingredients

Semia                                                                  1 cup

Onion                                                                  1

Tomato                                                                2

Green chillies                                                        2

Corriander leaves                            for garnishing

Ginger                                                           one small piece

Jeera (Cumin)                                                      1tsp

Asofoetida                                                           1/2tsp

Oil                                                                       3tsp

Turmeric powder                                                 1/2tsp

Chilli powder                                                        1/4 tsp

Jeera Powder                                                       1/2tsp

Lemon juice                                                          1tsp

Boil semia in water, add a pinch of salt. Cook til its soft, once done drain excess water and add 1 tsp of oil to it , so that it doesn't stick together. 

Boil semia in water

Strain excess water and add 1 tsp oil

Chop onion, green chillies, tomatoes and ginger into fine pieces. Take a pan, add oil and jeera, once it crackles add asofoetida, green chillies and ginger. Add a pinch of salt to it and saute till the chillies change little color. Now, add onion, turmeric powder, chilli powder, salt, jeera powder and saute till onion becomes pink. Add tomatoes and let it cook. Now, add semia, check salt. Let it cook for 5 minutes. Turn of the gas, add lemon juice and garnish with coriander leaves. Your Semia is ready!!!

 

Masala Semia

Enjoy!!

Raw mango pickle

This is one of my favorites. I remember my mom used to make this when I was a kid. Me and my elder brother would add this pickle in a glass of buttermilk and have. This pickle tastes best with curd rice, dosa, idli, appam, etc..


Its very easy to make and does not take much time too. Store in a proper container and keep it refrigerated. Since its homemade and does not contain any preservative, its better to make small quantities. 


Ingredients 


Raw mango                                                                                   4 medium raw mangoes              
Salt                                                                                              4 tea spoons (according to your taste)
                             
Til oil (Gingelly oil)                                                                        7 tbsp
Mustard seeds                                                                                 2 tsp
Fenugreek seeds                                                                            1/2tsp
Asofoetida (hing)                                                                           1tsp
Turmeric powder                                                                           3 and a 1/2tsp
Chilli powder                                                                                5 heaped tsp


Wash the raw mangoes well and wipe them dry and clean. Cut them into small pieces and set aside.

Take a pan and add til oil, mustard seeds and fenugreek seeds. Once they crackle, add asofoetida and turmeric powder and turn off the gas. Now add the chilli powder, you can see bubbles forming when you stir the mixture. Add the cut mangoes and salt and mix well. Let the pickle settle for some time. Enjoy this homemade pickle. No cooking required at all.

Raw mango pickle

         

Rajma masala

I have always wondered, why is it that we use the same ingredients, sometimes follow the recipe exactly even then the tastes differ so much.... may be thats were the inborn talent and our own hands make the difference. I have never tasted Rajma elsewhere nor have I ever followed a recipe.. this is how, I like my rajma.. You can serve rajma with rice, curd and pickle.

Ingredients


Rajma (Red Kidney Bean)                                                                    1 cup
Onion                                                                                                   2 large
Green chilli                                                                                            4
Garlic                                                                                                   6-7 pods
Ginger                                                                                                    1 inch piece
Tomato                                                                                                   2
Bay leaf                                                                                                  1
Cloves                                                                                                    2
Cardamom                                                                                             2
Jeera                                                                                                      1-2 tsp
Oil                                                                                                          3 tbsp
Hing                                                                                                       1/2 tsp
Turmeric Powder                                                                                    1/2 tsp
Jeera (cumin) Powder                                                                             1 tsp
Chilli Powder                                                                                          1/4th tsp
Corriander powder                                                                                 1/2 tsp
Tomato Paste (optional)                                                                          1tbsp  
Garam masala  (optional)                                                                        1/2 tsp
water                                                                                                      2 cups
Lemon juice                                                                                           1/2 -1 tbsp
Corriander leaves for garnishing

Soak the rajma in water overnight (preferably) or atleast 10-12 hours. Now, wash the rajma and add a pinch of turmeric powder and salt and pressure cook for 20 minutes. Set it aside.


For the gravy, chop the onions, clean the chilli, ginger and garlic. If you have a hamam dasta (mortar), its my favourite for grinding the masala, you can grind the chilli, garlic and ginger in it and set aside.



Take a pan, add the oil, jeera, cloves, bay leaf and slightly open the cardamom and add them. Once they crackle, add hing and soon add the chilli, ginger and garlic paste, add a pinch of salt to this, once it turns pink add the chilli powder, turmeric powder, jeera powder, coriander powder. Stir for a second and add onion and a pinch of salt and saute till it is done.


Now, add tomatoes and cook till this is done. Add the cooked rajma and add 2 cups water and salt. Let the  rajma cook in low flame for about 5-10 minutes, cover the pan. Add the tomato paste and garam masala, if you want. I add, as it gives a thickness to the gravy. More water can also be added according to your preference. Turn of the gas and lemon juice and garnish with corriander leaves

  Enjoy!!

Kasuri Methi Masala Roti

Ingredients

Kasuri Methi                                                                                                     3 tsp
Atta         (Wheat Flour)                                                                                    5 scoops
salt to taste
jeera powder                                                                                                      1 and a 1/2 tsp
oil                                                                                                                       2-3 tsp
water                                                                                                                  for kneading the dough
red chilli powder can be added if u want spicy paratha... I avoid because my son is young.
You can also us the same dough for puri, just make it firm.

Mix atta, kasuri methi, jeera powder, oil, salt and water and knead to get a soft and round dough. Cover and set aside for half an hour or more.

Now roll out the rotis round and cook both sides.

You can even make puris from this dough. For puri you should not set aside the dough, instead roll out the puri and deep fry immediately.

Paal Payasam

Paal Payasam is one of the basic sweet most South Indian families make during festivals or on other occasions. Its simple and easy to make. One can make this in a thick bottom vessel, I remember my mom used to make it in Urli. I make it in a cooker. Before you use your cooker, clean it properly (If you add lemon in your cooker, while cooking dal or vegetables, its advisable you keep your milk in another small container within your cooker.)

Ingredients
Milk                                                                                                            1 litre
Sugar                                                                                                           250 grams (if you prefer more sweet, you may add 3-4 tablespoons of sugar more.)
raw rice (Preferably, Basmati)                                                                      1 handful

Firstly, clean the cooker well. Pick and clean the rice well and soak it for half and hour. Now add the milk and rice in the cooker or in another vessel that can be kept inside the cooker. close the cooker and when the steam comes, place the weight. Turn the gas off when one whistle comes.

Now, once you open the cooker add the sugar and keep the gas on low flame. For those who are not making the payasam in the cooker, please use a thick bottom pan. Leave the payasam on the gas for 10-15 minutes, till the color changes to light pink. You can stir it occasionally to avoid the payasam getting burned and sticky at the bottom. Your payasam is ready. Enjoy!!

Maladu

Hi, this is my first ever recipe and I have just created this blog. And I owe a big thanks to my dearest friend Anisha, who inspired me to start blogging, thanks buddy. I have always loved making sweets. The maladu is a very simple and easy to make ladoo that can be made quickly and at short notice. The ingredients are mostly available at home and can be made in just 40 minutes time. I personally prefer maladu more than besan ladoo. I make sweets all the time and my son and daughter love this ladoo.

I had learned this recipe from my mom and always thought she had a magical hand and now when I see my son feeling the same, I just feel blessed. Here is the recipe, enjoy!

Ingredients
Roasted Bengal Gram (Pottu Kadalai)                                       1 cup
Sugar (powdered)                                                                     1 cup
cardamom                                                                                 10-12
cashew nuts                                                                                7-8 (You can add more, if you like)
Ghee                                                                                         1 cup

Preparation
I have a heavy and thick aluminium kadhai (cooking pot), which I exclusively use only for sweets. I would advise any one who loves making sweets to have one exclusively for sweets too. Now, firstly take the kadhai and in low flame heat the roasted bengal gram till it turns pink and you get the fragrance of the dal. Turn off the gas and let it cool. Then powder and measure it and set it aside.

Now, take the equal measure of sugar and powder it. You can clean the cardamom and add it to the sugar and powder it together.

Mix the sugar (the ratio of sugar and roasted bengal gram is 1:1) and cardamom powder with the powdered roasted bengal gram. You can add 1/4 cup more sugar if you like a little extra sweet.

Take a little ghee and roast the cashew nuts till they turn pink. Turn off the gas and add this to the mixture. Heat the remaining ghee.

Now add the ghee little by little to the mixture. You may only need a little ghee. once you add a little ghee and start mixing it, you will know how much ghee you would require. Now, starting rolling out the ladoos with a light hand. Do not put pressure on the ladoos, or they may break.

You can use cashew nuts or badam for decoration. I prefer the plain ladoos. Enjoy!!