Semia Uppuma

                           Eyes are to be wide opened by any one on seeing this post as the wrapper of the Semia , itself gives the recipe.

                           This post is only for me and the others, who are using only a part of the large pocket of Semia, which gives the quantity of water to be added for the whole packet. Each time, the entire content has to be measured in cups, the water converted into cups , arriving at the proportion which can at times go into oblivion.

                         The measurement is for the branded Semia, broken and short.

Semia Uppuma

To serve 3 :

Semia   2 cups.
Water   4 cups.
Sliced Carrot , Beans, Peas    1 cup.
Onion   1
Ginger   1 small piece
Tomato ( optional ) 1
Salt

For Seasoning :

Oil   2 tbsp.
Ghee  2 tsp.
Mustard, Split Urad Dhal, Curry Leaves
Channa Dhal   1 tbsp.
Red Chilly   2 - broken



Method:

1. Heat the Ghee and roast the Semia till it starts turning brown.Set aside.

2. Heat the same Kadai, add oil and add the ingredients for seasoning.Then add the finely chopped Ginger, the onion and the Tomatoes.Then add the vegetables, little salt and saute till the vegetables get cooked. Water can be sprinkled for the vegetables to get cooked soft and soft.

3. Add 4 cups of water and salt. When the water boils, add the Semia and stir on medium flame.Later, reduce the flame and simmer till the water is absorbed.
The tasty and hot Semia Uppuma is ready.

Onion Chutney

                  Onion Chutney is prepared in many ways, with minor variations in the combination of the ingredients.My method is documented, at least to help my children.

                    The ingredients are the same for the Onion Chutney and the Tomato Chutney.In Onion chutney, the Onion is more than the Tomatoes.This Chutney goes well with Idli, Dosai and Uppuma.

Onion Chutney

To serve 2 :
Ingredients:

Onion   2
Tomato  1
Red Chilly   2-4
Channa Dhal  / Kadalai Paruppu  1 tbsp.
Garlic ( optional )   3 pods
Grated coconut   2 tbsp.
Salt,  oil,Hing

For Seasoning :

 Mustard,  Curry leaves,  Split Urad Dhal.


Method :

1. Heat oil in a Kadai,add Hing, roast the red Chilly, and the Channa Dhal till they start turning red giving an aroma. Set aside.

2. Heat the same Kadai, saute the sliced Onions, Garlic with little salt till they become golden brown. Add the sliced Tomato and saute till they shrink.Add the coconut, give a quick stir and switch off.Cool.

3. Powder the roasted red Chilly and the Channa Dhal in a dry mixer.Then add all the sauteed ingredients, salt and grind coarsely,adding some water if required.

4. Season with the given ingredients. The common but tasty Onion chutney is ready.Those who are particular to include Tamarind,can soak a small piece in warm water and grind with the other ingredients.

Vazhaipoo / Banana Stem Vadai

                       Vazhaipoo Vadai is a very special , tasty and crispy Vadai of Tamil Nadu.Vazhaipoo also has a lot of medicinal properties.

               All the other ingredients and method are the same as Paruppu Vadai. Either Vadai Paruppu or Channa Dhal can be used.

                     Clean the Vazhaipoo and dip in the water mixed with little curd or butter milk to avoid changing into black colour. For 1 cup of Dhal, add 1 cup of Vazhaipoo. Though the the quantity of Dhal and Banana stem are the same 1: 1, the Dhal enlarges after soaking.All the other ingredients are the same.

                    After grinding the Dhal and the other ingredients, add the Banana stem in the end and grind for 2 or 3 minutes.There is no need of partly cooking the Banana stem before grinding as some people do because it gets cooked well in the oil as Vadais are deep fried in oil.

Vazhaipoo Vadai

Mangai /Raw Mango and Katharikkai/ Brinjal Kichadi

                    As often written in my earlier posts, Kichadi is a popular gravy for Idli and Dosai among the Saiva Pillai of the Tirunelveli region.There are several kinds of Kichadi like Katharikkai Kichadi, Tomato Kichadi, Peerkkangai Kichadi etc.

 

                    In this Mangai, Katharikkai Kichadi, raw Mangoes are used for the sour taste instead of Tamarind or Tomatoes. This can be prepared during the summer season, when raw Mangoes are available in plenty.

 



Mangai, Katharikkai Kichadi



 

 

Ingredients :

 

Brinjal      8
Small Mango    1
Onion    1
Grated coconut    3 tbsp.
Green chilly    5
Cooked Toor Dhal / Moong Dhal   1/2 cup.

 

For seasoning :

Mustard, Split Urad Dhal, Curry Leaves, Hing.

Oil,   Red Chilly   2 ( broken )

 

Method :

 

1. If there is no stock of cooked Dhal, soak 3 tbsp. of Moong Dhal in hot water
   for 15 minutes.Slice the Brinjal into small cubes.Slice the onion finely. Slice
   the Mango into thin sheets.
2. Cook the Mangoes, Brinjal, Green Chilly and The soaked Dhal for 2 whistles in a small pressure cooker.After the steam subsides, open the lid.When hot, add coconut,salt and mash well. If using a mixer, just blend for 30 seconds.
3. If cooked Dhal is in stock, mix with the gravy. Season with the given ingredients, saute the sliced onion, add to the gravy and simmer for 5 minutes. The Mangai, Katharikkai Kichadi is ready.
 

 

Mini Vegetable Uthappam

            Mini Veg. Uthappam is sure to be enjoyed both by the kids and adults.

            An attraction to make the kids take Carrot, Capsicum, Onion etc.

            Common ingredient are enough. Non stick Mini Uthappam pans are available in all the stores and making Mini Uthappams in that pans is very easy.

Mini Uthappams

Ingredients :

Idli / Dosa Batter    4 cups.
Grated Carrot    1 cup
Finely chopped onion   1/2 cup
Finely chopped Capsicum  1/2 cup.
Idli Podi, Oil, Salt

Method :

1. Heat oil, sauté the Onion, Carrot and Capsicum with salt. Let it cool.

2. Mix with the batter.

3. Heat the mini Uthappam pan, pour the batter, sprinkle Idli Podi and pour oil.

4. When one side is cooked, flip to the other side and later, remove from the
   Tawa. The colourful and nutritious Uthappams are ready.

Masala Idli Fry

             Masala Idli gives us a change from the regular Idli Uppuma.This can also be prepared when there are left over Idlis during a function.

Masala Idli Fry

Ingredients :

Idlis   10
Onion   1
Tomato   1
Grated / Finely chopped Carrot  1
Finely chopped Beans, Potatoes, Fresh / Frozen Peas
 ( all these veg. if available and preferred)             1 cup.
Ginger / Garlic Paste   1 tsp.
Chilly Powder   1 tsp.
Garam Masala Powder   1 tsp.
Salt, Oil, Coriander Leaves.

Method :

1. Cut the Idlis into 1 inch pieces and deep fry in the oil. This deep frying can also be avoided but the taste may be little less.

2. Heat 2 tbsp. of oil, sauté the finely chopped onions, Tomatoes and G. G. Paste. Then add the Chilly Powder and the Garam Masala Powder. Stir for a few minutes. 

3. Add the vegetables,salt and sauté till they get cooked.Little water can be added.

4. Finally add the Idli pieces and sauté for a few minutes.Decorate with the Coriander Leaves. The Masala Idli Fry is ready.

Kara Groundnut Podi

      This Kara Groundnut Podi gives us a change from the Regular Paruppu Podi.

      This goes very well when mixed with plain rice and Ghee.

Kara Groundnut Podi

Ingredients :

Roasted and husk removed Groundnut   2 cups.
Roasted Vellai Ellu ( White Sesame ) 2 tbsp.
Red Chillies   6
Garlic ( optional )   6  pods.
Salt

Method :

Powder all the ingredients in a mixer to a fine powder. Take care that the powder has no moisture as Groundnut is oil based. So powder, switching off for a few seconds in between.

Vegetable / Chinese Fried Rice

                                    This recipe was passed on to me by my daughter.This is nothing but cooking the rice and the vegetables separately and blending together.This can be an alternative for the Pulao or Briyani.

Fried Rice

Ingredients :

Basmathi Rice   1 cup.
Carrot    2
Beans    10
Shredded Cabbage   1 cup
Peas   0.5 cup
Onion  1
Sliced Capsicum   0.5 cup
Sliced Garlic   1 tbsp.
Pepper Powder   1 tbsp.
Soya Sauce   1 tbsp.
Chilly Sauce  t tbsp.
Tomato Sauce   1 tbsp.
Spring Onions- White part   1 tbsp.
Spring Onion   - Green Part 1 tbsp.
Olive Oil     2 tbsp.
Salt

Method :

1. Cook Basmathi Rice with 2 cups of water and 2 tsp. of oil so that the rice 
    particles are separate. Spread on a plate and let it to cool.

2.Cut all the vegetables and Onion lengthwise and this is very important for any
   Chinese item.

3. Heat the remaining Olive oil, add the Onion and Garlic. Saute well. Then add 
    all the vegetables and salt. Saute well on high flame. The vegetables must 
   get cooked and also must be crunchy.

4. Add the white part of the Spring Onion, Pepper Powder and all the Sauces.
    Mix well and it is very important that the Sauces get absorbed by all the 
    vegetables.

5. Then mix the rice and blend well with the vegetables.Decorate with the green
    part of the spring Onion.The Chinse Fried rice is ready.

The salt, Pepper Powder and the Sauces can be altered to our taste.