RECIPES - New mainthread - Page 74

Originally posted by: Kavitha Ravi

Thanks Supree for the poori combo recipe.

Most of the sevais are made from iddappam.
You can maka sevais with semiya also.
I will post a picture of semiya upma that I made.

Here is my picture of poori kizhangu.
My kizhangu is a bit watery. My family likes it that way.
As I said before the more the merrier. So do not hesitate to post even if i have posted the recipe.

Kavi, for once I thought the potato is sambar you know. Will try this as well. 😃

Originally posted by: Kavitha Ravi

This is how the dry semiya looks like.

URL=http://imageshack.us]

Vegetable upma made with semiya.

We can make uppuma from semiya? Wow that's totally new to me, looks good...😃

Originally posted by: Kavitha Ravi

TAYIR SEMIYA
Ingredients:

2 cups roasted semiya boiled , rinsed in ice water, drain and keep.
2 cups curds more if needed
cup chopped cucumber
cup grated carrot
Little coriander leaves chopped
Salt to taste

To temper:
2 green chillies chopped
1 dry chillie cut into pieces
1 tsp grated ginger
tsp mustard seeds
1 sprig curry leaves
10 cashew nuts
10 raisins optional
1 tbs ghee

Method:
Heat a pan and temper all the items given under temper.
When its cold add the tempered item to the curds.
Add the chopped cucumber and carrot.
Gently mix in the cooked semiya.
Garnish with chopped coriander leaves.
Serve chilled.


Note: If you want to do this dish with rice noodles (iddiappam)
Just break up the iddiappam with a spoon and follow the same method.

Looks yummy as curd is my favourite. Thanks Kavi 👏

Originally posted by: Kavitha Ravi

PULI SEMIYA

Ingredients:

2 cups boiled semiya or rice noodles
1 tbs groundnuts
1 tbs chana dal
tsp mustard seeds
1 sprig curry leaves
3 red chillies broken
2 tbs of tamarind paste mixed in cup water
tsp tumeric powder
Salt to taste
tsp of asafetida powder
1 tsp fenugreek seeds roas ted and powdered
2 tbs gingelly oil
2 tbs of fresh coconut (optional
Little coriander leaves for garnishing

Method:
Heat a wok add the oil, then add the mustard seeds,
Chana dal, groundnuts, curry leaves, and dry chillies.
Now add the tamarind juice, the tumeric powder
And salt. Cook until it is thickened.
The oil should rise to the top.
Now add fenugreek and asafetida powder. Stir well.
Add enough of this masala to the boiled semiya.
Garnish with fresh coconut and coriander leaves.

Note: After boiling the semiya, rinse it in ice cold water, drain well and keep.

Kavi I admire you for the talent pa, you are giving all new recipes for us to try, 🤗, thanks a lot dear,

Originally posted by: dp_p

Recipe - Kalakandh burfi


Kalakandh is typically made with paneer as the base. Ricotta cheese can replace paneer to save time. Paneer is high in protein. Kalakandh is very rich calories. Addition of almonds and pistachio makes it rich and delicious. Anything eaten in moderation is the secret of good health. So do not worry about the calories when you are enjoying delicacies like these...
Ingredients:

* Paneer - 2 cups ( 2 litres milk to make paneer crumbs )
* Dry milk powder - 2 cups
* Heavy whipping cream - 1/2 pint(250 ml approx)
* Sugar - 1 and 1/2 cup
* Ghee - 2 tablespoons (optional)
* Cashew - 1/2 cup (coarsely grinded)
* Almonds - 1/2 cup (coarsely grinded)
* Pistachio - 1/2 cup (coarsely grinded)


Process:
Boil whipping cream in a heavy sauce pan at medium temperature.

Add paneer to whipping cream. Mix well, cook for 5 -7 minutes, stir continuously, till paneer cooks well. Can fry/cook it for longer time, to get light golden brown color.

Add dry milk powder, mix well. cook for 8 -10 minutes.

If you find the mixture too dry, add little ghee. Add cashew, almonds and pistachio, mix well for 2 minutes.

Let the mixture come down to lukewarm temperature (not too cold). Add sugar to the mixture, mix well. Adding sugar to the mixture at the right temperature yields best results.

Grease a plate with butter/ghee and transfer the kalakandh/milk cake mixture. Spread it evenly with a buttered spatula or grease your hand to avoid getting the mixture stuck to your hand.

Decorate the top layer of the burfi with pistachios powder, and cut to desired shapes.

Let the burfi cool down before you separate the pieces. Otherwise you will get uneven shapes. Store burfi in the refrigerator and serve cold/chill.


Preparation time - 30 - 45 minutes (apart from paneer preparation)
# Pieces - 35 - 40 (depending on the size)

Tips:
Refer Paneer preparation for paneer crumbs.

Thanks Priya for the burfi, looks yummy 👏

Originally posted by: Kavitha Ravi

Try this Malaysian dish.

FRIED BRINJALS WITH SAUCE

Ingredients:

2 long brinjals

For Sauce:
10 large red chillies chopped
1 large pip of garlic chopped
2 cm ginger chopped
2 tsp chicken stock or vege stock more if needed
tsp of sugar
Salt to taste
1 tsp of oil

Method:
Slit the brinjal lengthwise. Then cut into about 2 inches in length.
Rub salt on it and let it rest for few minutes.
Now fry the brinjals in oil and arrange on a plate

Grind all the sauce ingredients, except the oil.
Now heat the oil, add in the ground ingredients.
Saut nicely and pour over the fried brinjals.
Serve with steaming white rice

Ah Kavi, this is one of my favourite dish, thanks for posting it. 😃

Originally posted by: Kavitha Ravi

This is another simple chutney.
Try it for a change from coconut and tomato chutney.

PEANUT CHUTNEY

Ingredients:

1 cup of roasted peanuts
4 red chillies more if you like hot.
3 small onions
1 tsp tamarind paste
4 garlic pips
A small piece of ginger optional
cup of water or more
Salt to taste

Tempering:
tsp mustard seeds
tsp urad dal
1 sprig curry leaves
tsp oil.

Method:

Using very little oil, roast the red chillie, onions,
Ginger and garlic.
Now in a mixie grind all the ingredients to a little
Coarse paste. Grind it smooth if you like.
Taste for salt and tamarind.
Remove it to a container.
Now temper the items given with little oil
And pour it on top. Mix and serve with dosa or idli

Peanuts cutney, wow, definately will try this. Thanks Kavi

My version of Peanut chutney without onion and garlic:
Ingredients:

Peanuts - 1 cup (roasted)
Tamarind - 1/2 teaspoon paste (less than a lime size)
Salt - 1 teaspoon
Water - 3/4 cup
Seasoning:
Cumin seeds - 1 teaspoon
Mustard seeds - 1 teaspoon
Green chillies - 2 serrano (2 Indian green chillies)
Dry red chilies - 4

Curry leaves - 1 stalk

Process:
Roast the peanuts and remove the skin/chaff.

Preheat the wok with oil at medium high temperature. Add the seasoning seeds, let them splutter. Add green, red chillies and curry leaves. Turn the stove off.

Let the seasoning cool. Spare a red chilli and few seasoning seeds to garnish on the chutney. Grind the seasoning with peanuts, tamarind and salt. All little water while grinding. Transfer the coarsely ground peanut chutney/spread into a bowl.

Garnish with the remaining seasoning.

Peanut chutney goes well with idli/ dosa.

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Thanks Priya for another version of peanut cutney, shall try yours and Kavi's 👏

Originally posted by: Kavitha Ravi

Ambi, sorry for the delay in posting the tomato semiya. I wanted to cook and post it with the picture. Thanks.


TOMATO SEVAI O R SEMIYA

Ingredients:

2 cups sevai or boiled rinsed cooled semiya
3 big tomatoes chopped fine.
2 green chilles slit and sliced
tsp chillie powder
tsp tumeric powder
Salt to taste

Temperings:
1 tbs oil
tsp cumin seeds
tsp mustard seeds
tsp urad dal

a pinch of hing
1 tbs cashew nuts optional
1 sprig curry leaves


Garnishing:
1 tbs chopped coriander leaves for garnishing
2 tbs grated coconut for garnishing optional

Method:
Heat oil in a non-stick wok. Add all the tempering items.
Stir for a minute, add the green chillies, and tomatoes.
Saut nicely, add in the chillie and tumeric powder and salt.
Add very little water and let the tomatoes cook till mushy.
When well blended, add in the sevai or semiya.
Stir gently, so that the mixture coats the sevai well.
Add the grated coconut and chopped coriander leaves.
Mix well and serve.

Kavi, by looking at the pics, I thought its fried bee hoon. Yummy 👏

Originally posted by: Kavitha Ravi

RED CAPSICUM CHUTNEY

Ingredients:

1 red capsicum or 200 grms capsicum chopped
1 onion chopped
6 red chillies cut into pieces
2 pips garlic sliced

1 tsp tamarind paste or more
2 tbs peanuts roasted, remove skin
1 sprig curry leaves

tsp jaggery
Salt to taste
Oil

Method:
Heat about 2tbs of oil, add the capsicum, onions
Red chillies and garlic. Roast till brown and soft.
Remove from heat and allow to cool.

Now in a blender add all the above ingredients.
Grind them together to a nice paste.
Add little water only if needed. ( I did not add)
Serve with idli or dosai.

Thanks for the recipe Kavi, nice colour 👏