Lemon sevai

Lemon sevai is a quick fix meal for any time.. It can be prepared in a jiffy...It will be a nice change from regular upma and semiya. I use 777 brand ready made Rice sevai from Indian grocers..If u dont find them, u can use vermicelli...





Ingredients:


1 cup rice sevai/ vermiceli
2 green chillies
1 lemon juice
1" ginger
1 tsp mustard seeds
1 tsp Channa dal and urad dal
1 tbsp oil
1/4 tsp turmeric powder
salt to taste
peanuts/ cashew nuts
coriander leaves to garnish



Preparation:


Cook sevai according to packet instruction. Strain all the water and reserve. Heat oil in a pan, do the seasoning with mustard, Channa and urad dal. Add finely chopped ginger. Saute for 2 mts. Add green chillies, turmeric and peanuts. Fry till the raw smell of turmeric vanishes in med- low heat. Remove from heat. After 5 mts, add squeezed lemon juice. Keep aside for 10 mts, so that the flavours will mix together. Add this mixture to lemon sevai and mix thoroughly. Adjust lemon juice and salt if necessary.. Lemon sevai is ready!!!!

Semiya Payasam/ Vermicelli dessert

Semiya payasam is traditional south Indian dessert, prepared for all occasions. It is easy to cook with minimal ingredients.

Ingredients:

Semiya (Vermicelli) : 1 Fistful

Milk: 1 gallon

Sugar: 1/2 cup

Ghee: 2 tbsp.

Cashew nuts

Raisins

Cardamom powder: 1 tsp

condensed milk 2tbsp (Optional)

Preparation:

Heat 1 tbsp of ghee in a thick bottomed pan. Fry cashews in the ghee to a golden color, remove. Add the raisins fry them until they are fluffy, remove. Add the remaining ghee and fry the vermicelli to a golden brown. Add ½ gallon of milk and boil, stir occasionally so that the milk doesnt get burnt a the bottom. When the vermicelli has absorbed all the milk, add some more milk and allow the vermicelli to cook well. It will take approximately 15 minutes. When the vermicelli is fully cooked , add the sugar and remaining milk. Boil for some more time until the payasam is thickened.Add the cardamom powder and condensed milk. Stir for 1 mt. Remove from heat. Garnish with fried cashew nuts and raisins..

Note:

Dont add more vermicelli, Once the payasam cools down it will become thick. U have to keep adding milk to thin it out. Lesser semiya better payasam!!!!

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Semiya ( vermicelli) Upma

semiya or vermicelli upma is a breakfast dish in our place, variation to regular Idli and dosa breakfast. As we don't have breakfast in the morning ( only oatmeal or cereals!!!!) I make this for dinner. It will be nice change from rice varieties and especially for diet purpose. During the weekdays we usually have Upma or chappathi( strictly no rice, but it is very hard to keep though!!!). Coming back to upma, Semiya or vermicelli can be found in Indian grocery shops.

Ingredients

1 cup semiya

3 greenchillies

1 tsp urad dhal

1 tsp channa dhal

1 tsp mustard seeds

1 onion cut lengthwise

2 tbsp oil

1 tsp oil

3 cups water

salt to taste

Preparation

I cook the semiya beforehand in boiling water otherwise the semiya turns out to sticky. Heat water in a sauce pan, once the water starts boiling add semiya. Leave it for 10 mts or till the semiya is cooked!!. Remove from heat and strain it. U have to keep the strained semiya in flowing cold water for sometime. Add 1 tsp oil and mix the semiya, this process separates the semiya strands.

Heat remaining oil in non stick pan. Add mustard seed, after it splutters add channa and urad dhal.

Add green chillies and onion. Fry till onions become translucent. Add the semiya to this mixture. Finally add salt and mix thoroughly. I usually add 1 tbsp ghee just for the flavour which is optional.

Serve it with coconut or coriander chutney!!!!!