RECIPES - New mainthread - Page 75

Originally posted by: Kavitha Ravi

VAALAKKAI ROAST (GRE EN BANANA)

Ingredients:

2 matured vaalakai lightly skinned and cut into thich pieces
1 tbs chillie powder
tsp tumeric powder
1 tbs tamarind paste
1 tsp rice flour
Salt to taste

Tempering:
1 tsp aniseed or big seeragam
1 tsp urad dal
tsp mustard seeds
2 sprig curry leaves
1 onion sliced
2 tbs or more oil (this dish needs little more oil)

Method:

In a deep container, add the cut valakai pieces, chillie powder
Tumeric powder, tamarind paste, rice flour and salt.
Sprinkle little water and mix all above items to the valakai pieces.
See that the spices are well coated on the valakai pieces.
Marinate for about 30 minutes.

In a non-stick pan add the oil, add all the tempering items.
Saute nicely, now add the seasoned valakai.
Reduce the flame to low and roast the valakai.
Stir gently once in a way.
The valakai should be cooked and would be crispy.
Remove and serve with steaming rice.

Thanks Kavi for the recipe, yesterday I tried your valakkai podimas again 😊, I shall try this recipe the next time I get Valakkai

Originally posted by: Kavitha Ravi

SEMIYA OR SEVA I UPPUMA

Ingredients:
2 cups rice noodles (iddiappam) break into pieces OR
2 cups semiya roasted, boiled, drained and rinsed in ice water
cup of mixed vegetables ( optional )
1/2 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
2 green chillies chopped
2 dry red chillie cut into pieces
1 tsp grated ginger
1 sprig curry leaves
1 tbs roasted cashew nuts
1 tbs chopped coriander leaves
2 tbs grated coconut &a mp;n bsp; (optional)

1 tbs oil or ghee

Method:
In a heavy pan heat the ghee, add the mustard seeds.
When the seeds crackle, add the dal and fry for a minute
Until they are golden brown. Add the green chillies,
Red chillies, ginger and curry leaves.
Now add the mixed vegetables if using
Reduce the heat to low, add the broken noodles along
With the roasted cashew nuts and mix well.
Remove from stove and garnish with coriander leaves and coconut
Serve with coconut chutney.

Note: There is another method, in which you after all the tempering, add 2 cups of water, when it boils add the roasted semiya, slow the fire and cook till the semiya is cooked and all the water is absorbed. This is method will be a bit messy. Thanks.

Sevai uppumma

Semiya uppumma

The first pics looks like Singapore bee hoon. thanks for the recipe..

Ammadi Vani, I really admire your porumai in commenting on each and every recipe. Thanks a lot Vani.
When you have the time try out the recipes.
Ennakku stomach neranja mathari irrukku.
Thanks again Vani.

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.

Thanx a lot Kavi,i'll try this & let u know dear.

by the way,thanx 4 vaalaikai recipe & semiya upma,more or less similar 2 what i do.

Thanks Ambi for your comments.
If you have any recipes, please
please post it for us. Thanks. Kavi

Dear Vani, sevais, semiya dishes, ven ponggal with sambar are all very popular in India. I do not think anyone does all these in Malaysia, except for rava uppumma or idli uppumma.
Working mothers do such type of dishes to take to work as well as pack them in lunch boxes for school going children.
Unlike here where we eat in warongs and children in canteens.
In India they have ready made semiya for this purpose.
They too do not have our meehoon in India.

I have posted a picture of a packet of semiya which I bought. Thanks Kavitha

Thanks Vani for your sweet compliments on the Poori Kizhangu! 😊

Supree -

Drooly..Slurpy.. licky..

I feel like I've sinned since Sunday last.
Last weekend, I made a gigantic sundae and ate it all by myself for nearly 45 minutes. That's how huge it was - it never was over with a mix of 3 icecreams.
And then Baskin Robbins had a special honoring Firefighters and they had 31c scoop on Wednesday (BTW, did you know about it?) and I lost count of how many of those I had 😃

And now with your nice presentation, it's too tempting and I'm making a run to the freezer.
This is definitely not going to work out with all those summer clothes waiting in the closet. 😆

Oh.. Supree..
I love chocolate/fudge syrup on my icecream too..
I recently got the Dulce de leche syrup also from Hershey's. It tastes so good with its caramel-ly stuff.