Showing posts with label south Indian recipe. Show all posts
Showing posts with label south Indian recipe. Show all posts

Wednesday, May 9, 2018

Vermicelli Upma


Vemicilli Upma

Vermicelli Upma is a popular and easy dish or you can use it as a snacks which is also known as vermicelli Upma. A quick, easy and light recipe, this is by vermicelli, a traditional type of recipe with a mix of vegetables and spices. This is one of the most fulfilling and delicious meal to prepare when you have less time to prepare an elaborate breakfast. This could be served as an evening snack and it is also a healthy and light recipe as less use of oil and lot many vegetables.


Ingredients
  • 2 Tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Peanuts
  • 1/2 tsp Sesame seeds
  • 1 tsp Urad dal
  • 7-8 Nos Curry leaves
  • 11-12 Nos Cashewnuts
  • 1 Nos Onion, chopped
  • 1/4 Cup Carrot, chopped
  • 1/4 Cup Beans, chopped
  • 1/4 Cup Peas
  • 1 tsp Ginger
  • 1 Nos Green chilli
  • 1 tsp Salt
  • 1/2 tsp Turmeric powder
  • 1 Cup Vermicelli
  • 1 Cup Water

Instructions
  • Heat oil in a pan.
  • Add mustard seeds, cumin seeds, peanuts, sesame seeds, urad dal, curry leaves and cashew nuts.
  • Saute them for a while and add onion. Mix them well.
  • Add chopped carrot and beans along with peas, ginger and green chili. Mix it well.
  • Add salt and turmeric powder and mix until yellowish in color.
  • Slowly pour vermicelli in the pan, mix it with all vegetables.
  • Stir slowly, adding water as required, use limited water otherwise it will get over cooked and get sticky.
  • Cover the pan for a few minutes to let it cool on a medium flame
  • Remove the lid and check if the water has evaporated.
  • Semiya Upma is ready to serve hot.
  • You can add chopped onion or some bhujia on it( Optional).

Friday, May 4, 2018

Stuffed Rava Idli



Stuffed Idli is a delicious and healthy snack. It is a south Indian dish but I have tried something different to give it a new taste.For the filling, I had used green peas, potatoes and paneer stuffing which makes it unique and also flavorful. I would like to serve stuffed Idli with tea or as a snack with chutney. This would also be a great lunch box meal as it is very healthy and tasy.

Ingredients

For Idli 
  • cup Suji (Rava, samolina)
  • 1/2 cup yogurt (dahi, curd)
  • 3/4 cup water (as needed)
  • 1/2 tsp salt
  • A Pinch of baking soda
Stuffing 
  • 1/2 cup Green Peas
  • 1/2 cup Boiled and smashed Potatoes
  • 1 Chopped Onion
  • Tbsp green chilies
  • tsp ginger and garlic paste
  • 1/4 tsp turmeric 
  • tsp coriander powder 
  • 1/2 tsp cumin seeds 
  • 1 tbsp Rai/Mustard seeds
  • 1/8 tsp Hing
  • 1/4 tsp Garam Masala
  • tsp Salt

Instructions
  • Take a pan boil some water and add peas into it to make them soft. 
  • Mix mashed Boiled potatoes and add peas to it.
  • Take another pan and heat 1 tbsp of oil into it add a pinch of Rai, cumin seeds when they splutters add sooji and roast it for 2 minutes and let it cool. 
  • Take another pan, heat 1 tbsp of oil add turmeric powder, smash potatoes, peas, garam masala, hing and roast it for 2 minutes, keep this mixture to get cool.
  • Mix sooji, salt, and yogurt, a pinch of baking soda, add water as needed to make a pancake-like batter. Set aside for at least 30 minutes.
  • To make stuffed idli, grease the idly plate. Immediately begin pouring into the Idli trays. 
  • Pour about 1 tablespoon of batter and spread evenly.
  • Now take 2 tbsp of Masala and put it on the batter and again pour 1 tbsp of Idli batter over the Masala.
  • Repeat it for other idlies.
  • Place the stand into the water( boiling water) at medium flame.
  • Cover the pot and steam idles for about 10 minutes.
  • Insert a tooth pick in the center of one idli. If the fork comes out clean, remove the stand from the water. Do not overcook idlies, as they will lose their softness and dry out as they cool.
  • Cool for just a few minutes before removing each individual idli. They should come out easily and not stick to the mold. Idles should be spongy and soft.
  • Serve Idlies with green chutney and sauces.


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