Thair Semiya / Vermicelli with Yogurt

For most of the south Indians, meal will not complete without yogurt especially for lunch. When it comes to summer food theme the list will be incomplete without yogurt or curd. I know for south Indians its very simple and easy dish but couple of my friends asked for this recipe. This is one of the most wanted foods during our college days, my lunch box use to vanish in minutes.

Ingredients:

Vermicelli	1 cup
Onion chopped	¼ cup
Green chili	2-3
Ginger finely chopped	½ Tbsp
Plain Yogurt	1 cup
Milk	¼ cup
Salt
To Temper:
Mustard seeds	½ tsp
Urad dal	1 tsp
Split channa dal	1 tsp
Cashew nut	1 Tbsp
To Garnish:
Cucumber chopped	¼ cup
Black grapes chopped	¼ cup
Raw Mango finely chopped	¼ cup
Cilantro chopped	Few

 

Directions:

1. Dry roast vermicelli for 3- 5 minutes or until it start to change color. Keep stirring or else it will turn brown in bottom. Turn off the stove and transfer to another bowl and allow it to cool.
2. In another pan, heat a tablespoon of oil, saute green chilies, onion, ginger, curry leaves and few cilantro.
3. Once the onions turn light brown, add two cups of water and enough salt. Close the lid and allow it to boil.
4. When the water starts boiling add the roasted vermicelli and mix well, turn the heat to medium and again close the lid and cook until water is absorbed (vermicelli will also cook).
5. Turn off the stove and allow it to cool. Once it comes to room temperature add yogurt and milk mix well without any lumps.
6. Now heat another teaspoon of oil splutter the ingredients under temper, when it turns golden brown add to the vermicelli.
7. Finally add all the ingredients under garnish and mix them well. Serve with any pickle.

Note:

• For garnishing you can add grated carrot and pomegranate (I didn’t get on that day) which gives crunchiness.  
• You can add the ingredients under temper when your sautéing the onions. If you’re serving immediately, if you are planning to serve after few hours then do the tempering before serving.
• If you feel it’s thicker add some milk or yogurt. It can be refrigerated before serving.

Linking to:  Do check other Blogging Marathoners here,  Jagruti's page, Celebrate Summer,

Bise Bele Bath

Today’s recipe is bise bele bath, its origin is Karnataka. A healthy food, I would say all in one, rice, dal and vegetables a full meal in one recipe. Vegetables is your choice it will completely mash, kids might not able to find it’s a good way to add vegetables.

Ingredients:

Rice	½ cup
Toor dal	¼ cup
Carrot	1 small
Beans	5-6
Peas	½ cup
Radish chopped	¼ cup
Potato	1 medium size
Egg plant	2
Onion	½ cup
Tomatoes	½ cup
Bay leaves	2
Green chili	1-2
Ghee	1 Tbsp
Turmeric powder	½ tsp
Tamarind Paste	1 tsp
Salt
Oil
For Masala powder:
Split channa dal	½ Tbsp
Urad dal	½ Tbsp
Dry red chili	5-6
Fennel seeds	1 tsp
Cumin seeds	1 tsp
Coriander seeds	½ Tbsp

 

Directions:

1. In a pan heat 2 tablespoon of oil, sauté bay leaves and onion for 2 minutes, next add all vegetables and sauté until soft.
2. Pressure cook, these vegetables, tomatoes and toor dal with 2 cups of water for 3 whistles.
3. Pressure cook, ½ cup rice with 2 cups of water. Meanwhile dry roast all the ingredients for masala powder and grind to fine powder.
4. Once pressure is released, mash the dal mixture and add to rice. In this stage add tamarind pure, turmeric powder, salt and masala powder (keep 1 Tbsp and add the rest).
5. Keep stiring often, cook until raw smell of tamarind leaves (It takes approximately 5 minutes), add coriander leaves and ghee turn off the stove and serve with potato chips, papad etc.

 

Note:

• Check for salt and masala powder if you feel you need more add the 1 Tbsp. I used full.
• Consistency should be very loose as time goes it use to thicken.

 

Sharing to  Blogging Marathon page for the other Blogging Marathoners doing BM#25

 

 

 

Peas Pulav

Its once of the easy recipe can be done in 30 minutes.

Ingredients:

Basmati Rice	1 Cup
Peas	½ Cup
Coconut Milk	½ Cup
Onion	½ Cup
Bay leaves	2
Anistar	2
Clove	3-4
Cinnamon	1 inch
Ginger Garlic paste	½ Tbsp
Green Chili	1
Mint	few
Ghee	1 Tbsp
Oil	1 Tbsp
Salt

 

 

 

Directions:

1. Soak rice for ten minutes.
2. In pan heat oil add bay leaves, anistar, clove, cinnamon fry them until nice aroma comes out.
3. Add green chili, mint and onion after it turns light pink add ginger garlic paste.
4. Once the raw smell goes add peas salute fro few minutes.
5. In pan heat ghee add soaked rice after draining all water, fry until water evaporates or rice turns hot.
6. Now put everything in rice cooker add coconut milk, 1 ½ cup water and salt.
7. Wait until it cooks and serve with any gray.

  

Note: If using pressure cooker reduce ¼ cup of water. I used reduced fat coconut milk.