Semiya Upma

This is my all time fav breakfast...Can hv it as a breakfast or a meal or for Dinner...or as a quick evening tiffin....a popular snack in South India...You can also boil and add some veggies to them and make them a perfect kichadi...here is my veriosn on Semiya upma...

All u need...!!!
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1. Vermicelli/Semiya - 2 cups
2. Onion - 1 big chopped finely lengthwise
3. Mustard - 2tsp
4. Cumin seeds - 2tsp
5. Hing
6. Curry leaves
7. Green chilli - 2
8. Urad dhal - 2tsp
9. Channa dhal - 2tsp
10.Water - 3 cups
11. Salt to taste
12. Turmeric powder - 1tsp
13. Oil - 2tsp
14. Ghee - 2tsp
15. Cilantro

How u go on making them...
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1. Heat a non stick pan and add 2tsp of ghee. Add semiya to them and fry them for sometime and keep them aside.
2. Take another pan and heat 2tsp of oil and when hot add mustard, cumin seeds and hind. Once they begin to splutter add urad and channa dhal and fry them till brown.
3. Add the chopped onions ,chillies, curry leaves and fry them well till the smell eases and till onions turn golden brown. Once done add 3 cups of water and boil them well. Also add turmeric powder and salt accordingly and mix them well.
4. Once water begins to boil well add the semiya and mix them with water. To avoid lumps keep mixing them well. Now close the lid and stir occassianally for 5-6mins in medium flame.
5. Once Semiya is cooked transfer them to a bowl and dress them with Cilantro and serve hot.

You can also add carrot and veggies according to ur taste and make them nutrition rich. Can have them with sugar or coconut chutney,sambar....according to ur taste

Plain Dosa

Simple..easy go breakfast, dinner or snack item...anytime n everytime u feel hungry...this helps staisfying ur hunger..;)..atleast for me...here goes the recipe for making dosa batter...

All u need...!!!
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1. Idli rice - 4cups
2. Urad dhal - 1 cup
3. Fenugreek seeds - 1tsp

How u go on making the batter...
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1. Clean the rice , dhal sepeartely in water
2. Soak idli rice sepeartely in a bowl and urad and feunugreek seeds in another bowl overnight or 5-6hrs min.
3. When done remove the excess water from them and grind the urad with fenugreek in the grinder. Add little water and grind them to a fine paste for about 20mins.
4. Once done transfer them to a bowl and grind the idli rice well with water to a coarser paste.
5. Mix them both and add required salt and ferment them overnight.
6. When ready mix them well and can use them making Dosas and idlies.

Plain Dosa
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1. Heat a non stick tawa. Take a laddle full of dosa batter and pour them in the middle of the tawa and spread them well equally.
2. Add oil evenly to their sides and to the middle of the dosa.
3. After sometime turn them to the otherside and heat them with little oil until this side turns brown.
4. Once both the sides turn brown u can remove them.

Dosa is ready. Server them with Coconut chutney or sambar.

Kara kolambu

Hot n spicy dish...U can add a variety of vegetables like Brinjal, bottle gaurd, ladys finger, drumstick....here i've tried with brinjal n it did come out reali well...here goes the recipe for my brinjal kolambu..:)

All u need...!!!
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1. Mustard - 1tsp
2. Cumin seeds - 1tsp
3. Fenugreek Seeds - 1tsp
4. Small Onions - 6-7 sliced or 1 big Onion - sliced
5. Tomato -1
6. Curry leaves
7. Garlic pods - 5-6
8. Brinjal - 3 - sliced lengthwise
9. Tamarind paste - 3tsp
10. Turmeric powder - 1/2 tsp
11. Red chilli powder - 1 1/2 tsp
12. Corrainder powder - 1/2 tsp
13. Sambar powder - 1/2 tsp
15. Oil - 3tsp
16. Cilantro
17. Hing

How u go on making them...
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1. Take a bowl and soak the tamarind paste, turmeric powder, red chilli powder, corriander powder with salt and little water and keep them aside.
2. Heat a non stick pan and add 3 tsp of oil. Once they turn hot add mustard, cumin seeds and hing. Once the seeds begin to splutter add fenugreek seeds and fry them till brown.
3. Now add the cut onions and fry them till golden brown. Add garlic pods and fry them along. Once the raw smell goes add tomatoes and fry them till they blend well.
4. Now add the brinjals and fry them along for 4-5 mins.
5. One all the vegetables are mixed well add the tamarind and the powder extract and mix them well with the vegetables. Add curry leaves. Close the lid. Let them cook for 10mins or until oil begins to seperate. Once the vegetables are totally cooked u can remove them from the stove and transfer them to a bowl and dress them with cilantro.

Brinjal Kulambu is ready. Serve them hot with white rice and any side dishes.
U can also add grated coconut in the end which will reduce the spiciness of the dish and taste differently.