Tuesday, 4 November 2014

Semiya upma / Vermicelli upma / easy breakfast recipe


Semiya upma - also called as vermicelli upma is an easy to make and tasty breakfast item. It is a very popular South Indian breakfast item with loads of vegetables.  It is very great for a breakfast or snack.

Semiya is very popular for semiya payasam and apart from that kesari, upma, idli and there many other items which are prepared from semiya.  I make semiya upma atleast twice a week either for breakfast or for snack.

In this semiya upma recipe, I have added coconut, but it is quite optional.  If you don't want coconut, you can add lemon juice and coriander leaves.  Now the recipe..


Ingredients required


semiya / vermicelli1/2 cup
carrot1 (small)
beans 2 - 3
potato1 (small)
onion1 (medium)
saltto taste
water1  cup 
coconut (optional)1 1/2 tablespoon

for tempering
oil2 tablespoon
mustard seeds1/2 teaspoon
channa dal1 teaspoon
urud dal1 teaspoon
green chilli (slit)1
dry red chilli1
hing / asafoetida powderone pinch
ginger (chopped)1 piece



Method

1.  In a pan, dry roast vermicelli till it becomes golden brown color.  Take care to roast in low medium heat so that it gets evenly roasted.  (If  you are using roasted vermicelli, you can use it directly.  ).  Transfer it to a bowl and keep it aside.


2.  In the same pan, heat oil.  When the oil is hot enough, splutter mustard seeds.  Then add the ingredients mentioned under the heading "for tempering".  Saute for a few seconds.


3.  Now add chopped onion and saute till it turns translucent.


4.  Next add the vegetables and little salt and saute well.


5.  Now add water, salt and bring it to boil.  Add roasted vermicelli, stir it well.



6.  Reduce the flame, cover the pan and cook till all the moisture is absorbed and veggies are cooked well.


7.  Next add grated coconut, mix well and smear coconut oil on top.  Mix well.  Turn off the stove.


8.  Serve it hot.




Tips:

1.  It is very important to roast vermicelli in low flame so that it gets roasted evenly.  This is a very important step to get nice upma. 

2.  Instead of coconut, you can try lemon juice and sprinkle some coriander leaves on top.  It tastes great.  

Check here for other upma varieties:

1.  rava upma
2.  aval upma
5.  oats upma

If you find this post useful, I would be extremely happy if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated.  

Enjoy cooking and serving
nandoo

Monday, 3 November 2014

Masala paal recipe - masala milk

Masala paal -is a famous beverage in many of the restaurants in Chennai.  The first time I tasted this was in Saravana Bhavan.  I saw many people drinking hot yellow color milk.  Then my husband told me that it is masala paal.  I tried it and it was awesome.  I was planning to make this for a long time and today, I made this after referring to subbus kitchen, Chitras food book.  Now to the recipe..


Ingredients required

almonds / badam10 - 15
milk2 cups
cloves2
cardamom / elaichi1
cinnamon1 small piece
sugar2 1/2 tablespoon
nutmeg powdera pinch (optional)
pista2 -3 (for garnishing)
saffron strandsfew



Method

1.  Soak almonds in hot water for 30 minutes.  After 30 minutes, take it out, and peel off the skin.



2.  Take 2 tablespoons of warm milk, add saffron strands to it and keep it aside.


3.  Grind almonds together and make a paste.  Keep it aside.


4.  In a pan, add milk, cardamom, cloves and cinnamon.  Boil in medium flame till the entire quantity gets reduced to 3/4.  Now add ground badam paste and saffron milk.  Boil it for another 5 - 6 minutes.


5.  Finally garnish with pistachios.  Mix well and remove from flame.


If you find this post useful, I would be extremely happy if you can share it with your friends in google+, facebook and twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated. 

Enjoy cooking and serving
nandoo

Sunday, 2 November 2014

Travancore sambar /Thiruvithamkoor sambar

Sambar -is a side dish which is made with lentils, vegetables and tamarind and is very popular in South India.  Sambar is made with vegetables like okra, ash gourd, brinjal, drumstick, radish, carrot, pumpkin, and potatoes.  It is served as a side dish for rice.  It is also served as a sidedish for breakfast items like idli and dosa.  

There are various kinds of sambar available and from state to state and region to region this variation can be found.  I always prepare traditional palakkadan sambar with roasted coconut and other spices. Today, I have tried another variation of sambar called as Travancore sambar / Thiruvithamkoor sambar. 

The method of making sambar is very easy.  Cook the lentils, mix it with the cut vegetables, cook them, add tamarind paste and sambar powder and finally tempering them.  Very easy isn't it. Now to the recipe..


Ingredients required


toor dal / thuvaraparippu1/2 cup
turmeric powder1/4 teaspoon
drumstic1
cucumber1/4 (or around 1 1/4 cup pieces)
potato1 (medium)
tomato1
tamarind extractone small gooseberry sizd ball
sambar powder3/4 tablespoon (I used everest smabar powder)
salt to taste
asafoetida powder / kayam1/4 teaspoon

for seasoning
coconut oil1 tablespoon
mustard seeds1/2 teaspoon
curry leavesfew
shallots (sliced)10 - 12
dry red chilli2



Method

1.  Wash toor dal, add it to the pressure cooker with 1 cup of water and turmeric powder and cook for 3 - 4 whistles.


2.  Transfer the dal to a bowl, add cut vegetables to it.  Add 3 cups of water, mix it well.  Bring it to a boil and then cook on medium flame till the veggies get cooked well.


3.  Now add tamarind extract and salt.  Let it boil for some more time or till the raw smell goes off.


4.  Now add sambar powder and asafoetida powder / hing.  Mix it well and let it boil for another 5 - 6 minutes.  Turn off the stove.


5.  In another pan, heat coconut oil, add mustard seeds, shallots, dry red chilly, curry leaves and saute for a few seconds. Saute till sambar onion turns light brownish in color.

6.  Pour this mix over boiling sambar.



If you find this post useful, I would be extremely happy, if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated. 

Enjoy cooking and serving
nandoo

Saturday, 1 November 2014

chicken biryani (pressue cooker method)

 Chicken biryani -  is a tasty rice dish which is widely made throughout India.  There are various variations to this biryani from place to place.  Thalassery biryani is very famous in Kerala whereas there are many varieties of biryani in Tamilnadu like Ambur biryani, Thalappakatti biryani and so on.  Today, I am sharing an easy method of making this delicious rice dish. 

This method of making chicken biryani makes use of pressure cooker which makes it very fast and easy to make dish.  Usually, I use biryani masala powder (store bought) whenever I make biryani.  Today, I used homemade biryani masala which gave a nice taste and flavor to the dish.  



Ingredients required


basmati rice1 1/2 cup
chicken500 gms
cloves3
cinnamon1 piece
bayleaf2
elaichi2
star anise1
ginger garlic paste1/2 teaspoon
fennel seeds1/2 teaspoon
green chillies5
onion (sliced)2
tomato2
coriander leavesfew
mint leaveshandful
ghee + oil2 tablespoon
saltto taste
curd / yogurt 1 tablespoon


for marination
curd1 1/2 tablespoon
ginger garlic paste2 teaspoon
red chilli powder1 1/2 teaspoon
coriander powder1 1/2 teaspoon
turmeric powder1/4 teaspoon
garam masala1 teaspoon
salt 1 1/2 teaspoon
lemon juicejuice of 1/2 lemon

for masala powder
cloves 3
cinnamon1
shah jeera2 pinches
cumin seeds / jeera2 pinches
cardamom1
mace / jathipatri1
star anise1/2



Method

1.  Wash and rinse basmati rice in clear water and soak it for 20 minutes.  After 20 minutes, drain the water and keep it aside.

2.  In a bowl add chicken pieces and add all the ingredients given under "for marination".  Mix well and keep it aside for 30 minutes.


3.  Meanwhile, grind the ingredients given under "for masala powder" and keep it aside.

4.  In a pressure cooker add the marinated chicken pieces and 1 cup of water.  Let it cook for 2 whistles. Once the pressure subsides, take the chicken pieces out.  Measure the water which is left after cooking the chicken.  It will be more than 1 cup.  (I got exactly 1 1/2 cups).  Keep it aside.

5.  In a pressure cooker heat oil + ghee, add all the whole spices, and saute for a few seconds.


6.  Then add sliced onion, and saute till it becomes translucent.  Next add ginger garlic paste and green chillies.  Saute for a few seconds till the raw smell goes off.


7.  Next add mint leaves and saute again till it


8.  Add chopped tomatoes, saute well till it turns mushy.  Now add curd / yogurt and mix well.


9.  Now add water in the ratio 1:1 1/2 ratio.  (ie 1 cup of rice and 1 1/2 cups of water.  I got exactly 1 1/2 cups of masala water.  So I added 1 1/2 cups of water also. ).  Add the required amount of salt.



10.  Let it come to a boil.  Then add soaked and drained rice and chicken pieces.  Cover the pressure cooker, put the whistle and keep in sim for 10 minutes.

11.  Wait till the pressure subsides.  Fluff the rice with a fork.  Serve it with raita.




Check here for other rice varieties:

1.     lemon rice
2.    curd rice
3.    Tamarind rice / Puliogare
4.    sprouts biriyani
5     mushroom pulav
6     ghee rice
7.    kabuli channa pulao
8.    vegetable fried rice (chinese style)
9.    jeera rice
10.  methi peas pulao (with coconut milk)
11.  arisi parippu sadam
12.  coconut rice
13.  Tomato pulao
14.  mushroom pulao
15.  carrot rice
16.  Tawa pulao / mumbai street food

If you find this post useful, I would be extremely happy if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated. 

Enjoy cooking and serving
nandoo

Friday, 31 October 2014

Oreo milkshake

Today's recipe is again an easy milkshake - oreo milkshake.  Oreo milkshake is an easy to make milkshake with oreo biscuits, icecream and milk.  Oreo is one biscuit which my kids love a lot and it is my favorite too.  So whenever oreo is bought it gets finished very soon and today, I bought a packet of oreo when I bought my groceries and immediately made this milkshake.  This would definitely please both kids and grownups.  Now to the recipe.. 



Ingredients required



milk1 cup
vanilla icecream 2 scoops
oreo biscuits 4
sugar2 tablespoons 

Method

1.  First add oreos biscuits to the blender, then add milk, vanilla icecream and sugar (if necessary).  Blend it nicely till it becomes frothy.



Tips:

1.  Sugar can be replaced with chocolate syrup which will give a nice twist.  I didn't have any so I used sugar instead.

2. You can also top milkshake with whipped cream,

Check here for more similar recipe:

11.  sambharam / spiced butter milk
12.  watermelon juice
13.  roohafza popsicle
14.  apple banana milkshake


If you find this post useful, I would be extremely happy if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated.  

Enjoy cooking and serving
nandoo

Thursday, 30 October 2014

pepper seva / kurumulagu seva/ milagu sevai/ pepper idiyappam

Today I am sharing an idiyappam variety which I learnt after I started blogging - pepper seva.   For me idiyappam was normal coconut seva or lemon seva, but recently I saw many of them sharing pepper seva and I decided to try it.  I referred to rak's space and veena's space before I made this and then continued as I normally make lemon seva.  It is very easy to make and you can also make this using leftover seva / idiyappam.  You can also make use of ready made idiyappam if you don't have normal idiyappam available.  Now to the recipe.. 



Ingredients required


seva/ idiyappam/rice noodles2 cups
oil2 tablespoon
mustard seeds1/2 teaspoon
urud dal1 teaspoon
channa dal1 teaspoon
green chilli1
ginger (chopped)1 teaspoon
curry leavesfew
cumin seeds / jeera1 teaspoon
pepper powder1 teaspoon
cashews 5 - 6



Method

1.  Make idiyappam and keep it aside.  You can also make use of leftover idiyappam.  Click here for idiyappam recipe. Cut the idiyappam and separate into pieces.


2.  In a pan heat oil, add mustard seeds.  Once it splutters, add urud dal, channa dal, fry till they become golden brown.

3.  Now add green chillies, ginger and curry leaves, saute well.  Finally add broken cashews and saute till they change color.

4.  Next step, add jeera and pepper powder, give it a quick stir and turn off the stove. Pour this on top of idiyappam.  Add little salt. Mix well.




Tips:

1.  You can also add grated coconut which will enhance the flavor.

2.  Oil can be replaced with ghee.

Other idiyappam varieties

1.  ragi idiyappam
2.  barley idiyappam
3.  coconut seva
4.  idiyappam

If you find this post useful, I would be extremely happy if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated. 

Enjoy cooking and serving
nandoo


Wednesday, 29 October 2014

apple banana milkshake

Today, I am sharing an easy to make milkshake recipe - apple banana milkshake.  Kids usually don't prefer eating fruits as such and and when given as a milkshake they just love it.  So sharing with you all an easy to make, tasty and nutritious milkshake made with apple, banana and milk as the main ingredients.  I have used sugar in this recipe, but those who don't prefer sugar can replace it with honey. Nuts can also be added to this milkshake and it will give a nice crunchy twist.  Now to the recipe..




Ingredients required

apple1
banana1
milk2 cups
sugar2 -3 tablespoon
ice cubesoptional


Method

1.  Peel and chop apple and banana.  Add 1/4 cup of milk and sugar, blend well. 




2.  Now add the rest of the milk and blend once more.

3.  Serve chilled with ice or garnish with cashews or pistas.


Extremely happy to inform you all that my recipe mushroom spinach and corn sandwich is published in the indusladies kids lunch box recipes ebook.  You can download the book from here.  It's absolutely free. 



Check here for more similar recipe:

11.  sambharam / spiced butter milk
12.  watermelon juice
13.  roohafza popsicle

If you find this post useful, I would be extremely happy if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated. 

Enjoy cooking and serving
nandoo