Spicy Vermecelli Upma Delight

 

I absolutely love to start my day with a hearty and flavourful breakfast. The one dish that has a special place in my heart is Vermecelli upma with a kick of chilly powder. With its special blend of spices and textures, this wonderful South Indian delivery never fails to satisfy my taste buds. I am today sharing a very delicious recipe of Vermecelli upma that gives an extra punch with the addition of fiery chilly powder. And not to forget about the goodness of vegetables showered into this fiery delicacy.

Ingredients

·       Vermecelli- 1 cup

·       Mustard seeds- 1 tsp

·       Onions (finely chopped)- 2 large

·       Carrots (finely chopped)-2

·       Beans (finely chopped)-7-8 numbers

·       Bell pepper (Capsicum-finely chopped)- ½

·       ginger-garlic paste- 1 tsp

·       Water-2 cups

·       Oil- 3 tsp

·       Salt to taste

Instructions:

-Start with heating a pan on medium heat. Add oil heat oil over medium heat. Add mustard seeds and let them splutter.

-Add chopped onions, green chilies (optional), and ginger-garlic paste. Sauté until the onions turn golden brown.

- Add turmeric powder, red chilly powder, and salt.

-Add the vegetables and mix well to ensure the vegetables are coated with the spices.

- Add the vermicelli to the vegetables and start dry roasting.

-Stir until the vermicelli gets that golden brown colour.

-Add sufficient salt and mix well

-Take one cup of water and sprinkle it over the vermicelli and place the lid and let it cook in low flame

-Open after 5 minutes and pour sprinkle some more water and place the lid.

-Open the lid and check if the vermicelli is cooked. If not, repeat the process of adding some more water (only a little amount) and close the lid.

-When the vermicelli has finally been cooked, you can garnish with coriander leaves. (It tastes wonderful even without garnishing)

-Remove the vermicelli upma to a serving dish and serve hot.

 

 

 

SPECIAL CHICKEN-VEGETABLE MASALA DOSA

Masala dosa is a much loved delicacy of most of the people residing in India. This actually is a South Indian speciality, usually has a filling which has lots of vegetables or potatoes alone. Here I have tried out a non-veg masala dosa with add ons like eggs and chicken. With a lot of vegetables along with potatoes, the masala dosa is a real lip smacker and a good choice for making your family members happy on a Saturday evening.

Ingredients

• Dosa Batter
• Potatoes- 2 large
• Eggs - One for each dosa
• Chicken-  2 or 3 thick pieces
• Onions- 2 large
• Green chilly- 1 (Optional)
• Bell peppers- Choose three colors green, yellow and red for making it colorful- 2 cups finely chopped
• Garlic - 5 
• Kashmiri Red chilly powder- 1 1/2 tsp
• Turmeric - 1/8 tsp
• Garam masala - 1/4 tsp
• Salt
• Ghee or vegetable oil

Method

• Heat a kadai or pan and add oil to it
• Add onions, garlic and green chilly, saute till soft
• Add rest of the vegetables along with potatoes and finely chopped chicken pieces and saute well
• Add red chilly powder, turmeric and garam masal. Saute well.
• Add salt to taste and close the lid till it cooks
• Remove from flame after 10 to 15 mnts

Preparing dosa

• Heat a tawa. I prefer an iron tawa or a nonstick one. If you are using iron tawa, make sure you smear some oil before pouring dosa batter to it.
• Pour dosa batter and allow to cook after adding half a tsp of ghee to the dosa for making it crisp.
• In a bowl, beat an egg with a pinch of salt
• Pour the egg on top of the dosa. Allow the dosa to cook
• Flip to cook the other side of the dosa. cook for 2 minutes in slow flame
• Flip back and add the filling to the center of the dosa
• Serve hot with any chutney or sambar

Sirkewala Peyaz or Pickled Small Onions

Pickled onions have been my all-time favorite when it comes to having something that is plain. The real quest for the recipe for pickled onions began when my husband came back from a Delhi trip. He loved the small pickled onions that were served at the hotels there. 

The recipe that is given below has been certified an A grade by my husband and so I am really very confident in sharing it with every one.

Ingredients

• Small Onions (not shallots but you may use shallots too        -   1/2 kg
• Salt                    -    2 tsp
• Sugar                 -    1 tbsp
• Vinegar              -   1/2 cup
• Water                 -    3/4 cup

Method

• Onions are to be peeled and cleaned
• Cut the two sides of the onions while cleaning
• Wash the onions and dry it with the help of a towel
• 
• Keep the dried onions in a bowl and sprinkle salt. Coat the salt well on the onions.
• 
• Take a kadai or a sauce pan and place it on stove top, add water and sugar to it and bring it to a boil.
• Switch off the flame.
• Add the onions and vinegar to the boiled water and allow it to cool to room temperature.
• 
• 
• Take a jar, preferably a glass one. Dried jar is recommended as onions will stay for long time if there is no moisture in the jar.
• Pour the vinegar water to the jar and remove all the onions from the kadai to the glass jar. Pour the rest of the vinegar mix so that the onions are well covered.
•                   
• Now you may close the jar and make sure to refrigerate the onions.
• You can serve Sirkewala Peyaz or Pickled onions after one whole day.
• Enjoy with Rotis, Rice or Tikkas.

Batata Poha or Potato Poha

Poha is a very filling, yet easy to digest breakfast dish that is easy to cook. If time is what is not permitting you to cook much of your favorite traditional breakfasts, then don't you worry, this will not consume much of your time. Make this yummy breakfast within no time and start your day elegantly. 

You can make a variety of Pohas. Some are made using onions, some are made using potatoes and you can add in a lot of variations. Here I have used both onions and potatoes for that extra richness and taste.

Ingredients

• Poha/Aval- 4 cups (teacup)
• Onion - 1 large
• Potatoes- 2 nos
• Green chillies- 2 small
• Cumin seeds - a pinch (Optional)
• Turmeric powder - 1/2 tsp
• Coconut- 1/2 cup (Optional)
• Mustard seeds - 1/4 tsp
• Curry leaves
• Peanuts - 1/2 cup or less as per your choice(I have not added peanuts, as you can see in the picture, since I ran short of them )
• Salt

Method

• Wash Poha well and drain off the water. Use a strainer for this purpose
• Add Turmeric powder and Salt to the poha and mix well
• Take a kadai and heat it
• Add cooking oil and fry the peanuts. Strain them from the oil and keep aside. 
• Now add the cubed potatoes to the same oil and saute till you feel they are cooked and when they become a bit crispy. Remove from kadai and keep aside.
• Add cooking oil if necessary, sputter mustard seeds and cumin seeds (optional) 
• Add finely chopped onions and green chillies to the oil and saute till onions turn golden brown
• Now add the soaked and strained poha to the kadai and mix well. Check salt.
• Now close the kadai with a lid and simmer for 5 to 10 minutes.
• Add roasted peanuts and coconut (Optional) to the poha and mix well.
• Serve hot and enjoy!!

Wheat Dosa with Sweet Coconut Stuffing

Whenever I think of a quick evening snack for the family, wheat dosa filled with sweet coconut grating comes in my mind. Here I have added an extra twist. I have added caramelized sugar for that extra taste and extra glaze.

Ingredients

Wheat flour- 2 cups

Coconut grating - 2 cups

Sugar - as per your taste

Salt - A pinch

Cardamom- a pinch (Optional)

For caramel

Sugar - 4 tbsp

Water - 1/2 cup

Method

Caramalizing

• Take a pan and heat it
• Add sugar and allow it to melt
• As soon as sugar melts and turns into golden brown color, add water and let it boil
• Switch off flame and keep it aside

Making the filling

• In a bowl, add the coconut grating
• Add sugar 
• Add optional cardamon powder
• Mix well and keep it aside

Making the dosa

• Make batter out of the wheat flour with water and add a pinch of salt while mixing water
• Heat a tava
• Pour the batter into a large dosa
• Add little bit ghee or vegetable oil and let the dosa gain crispiness
• Now turn it to cook
• Take a tablespoon full of coconut filling and place at the center of the dosa
• Fold the dosa into a half and pour some batter at the edge to close the filling tight
• Let it cook
• Now pour the caramelized sugar on top of the dosa and turn it to get a golden brown glaze
• Repeat with the other side
• Serve hot with a dash of caramelized sugar on top
• Enjoy!!

Kerala Style Fish Curry

Indulging in the exquisite flavours of Kerala-style fish curry is like taking a delightful journey into a world of spiciness and tangy goodness that simply begs for more. Vadakkan sadyas, with their rich and authentic fare, has always intrigued me, especially their fish curry boasting that irresistible extra kick of tanginess and spices.

To recreate the magic of those memorable meals, I've crafted my own version of Kerala-style fish curry—a recipe inspired by the tantalizing flavours caterers in the region often serve. Pieces of fish bathed in a luscious blend of spices, with just the right balance of heat and tang, creating a symphony of taste that lingers on the palate..this is what Kerala-style fish curry is all about.

This fish curry isn't just a dish; it's a personal ode to the culinary treasures that have left a lasting imprint on my taste buds. It's an invitation to savour the warmth and richness of Kerala's culinary heritage, one flavorful spoonful at a time. Dive in and experience the symphony of flavours that define my rendition of this classic dish. Bon appétit!

Ingredients

SET 1

• Choora fish / Tuna - 10 medium pieces
• Onion - 1 medium
• Ginger- 1 inch finely chopped
• Garlic- 20 Cloves
• Green Chilly- 1
• Oil
• Curry leaves

SET 2

• Kashmiri chilly powder - 4 tsp
• Chilly powder- 1 tsp
• Turmeric powder - 1/4 tsp
• Tomato- 1 large

SET 3

• Kudampuli- 1 large
• Vinegar- 1 tsp
• Salt
• Coconut (ground to paste) - 1/2 cup

Method

• Heat a Kadai or a large pan
• Add oil splutter mustard seeds
• Add curry leaves
• Add chopped onions, garlic, ginger, green chilly and saute well
• Add Kashmiri chilly powder, chilly powder, turmeric powder and roast in low flame
• Add chopped tomato and saute
• Now add water (around 1 glass), salt, kudampuli, vinegar and allow to boil
• As soon as water starts boiling, add fish pieces and let it cook
• Grind coconut to a paste and add this to the curry
• Allow to boil
• Check salt and let it cook in low flame for 10 -15 minutes
• Serve hot with rice, puttu or dosa
• Enjoy a spicy and tangy fish curry any time of the day!!

Karakkuzhambu- Tamil Nadu Speciality

Our family's visits to Chennai are like a gastronomic adventure, and the highlight of these trips has always been the incredible spread of delicious food served by our warm and loving relatives. Among the various culinary delights, one dish that never fails to captivate my taste buds is Karakkuzhambu.

Every time I savour this flavorful dish, I can't help but marvel at its resemblance to Kerala's beloved Vegetable Theeyal. (You can find the Veg Theeyal recipe here: (Link to the Veg Theeyal recipe: http://foodomania-seema.blogspot.in/2014/08/vegetable-theeyal.html -copy paste the link to the browser and view the page.)- just copy and paste the link into your browser to explore the recipe.)

The intriguing part for me was the similarity in appearance, yet the distinct taste that set Karakkuzhambu apart. It left me pondering about the secret behind this delightful dish. Curiosity got the better of me, and I couldn't resist asking my sister-in-law for the recipe. Lucky for me, she generously shared the detailed recipe for Karakkuzhambu, and I'm excited to pass it on to you. Take a look and embark on a culinary journey with this mouthwatering recipe! Enjoy!

Ingredients

• Brinjal- 4-5 nos
• Drumstick- 1 no
• Tomatoes- 2 medium sized
• Onion- 1 large
• Garlic- 9 to 10 cloves
• Tamarind - the size of a gooseberry
• Chilly Powder- 1/2 tsp
• Coriander Powder- 1 1/2 tsp
• Turmeric Powder- 1/4 tsp
• Asafoetida- A pinch would do
• Salt- 
• Water-
• Curry leaves

For tempering

• Oil- 3 tbsp
• Mustard seeds- 1/2 tsp
• Fenugreek seeds- 1/8 tsp
• Toor dal- 1 tsp
• jeera- 1 tsp

For grinding

• Coconut (grated)- 3/4 cup
• Onion- 1 ( You may use 6 shallots instead)

Method

Step 1

• Heat a frying pan
• Add oil 
• Add toor dal, urad dal, fenugreek seeds and jeera seeds
• Keep it aside to cool
• After cooling, grind them to a powder
• Keep the dal powder aside

Step 2

• In the same pan, add mustard seeds allow it to splutter
• Add curry leaves and the cut onions and tomatoes
• Saute well
• When the tomatoes are cooked, add Chilly powder, coriander powder, turmeric powder and saute well.
• Add the tamarind paste to the pan with salt and allow to boil
• Now add the vegetables and mix well
• Add more water for the vegetables to cook and let it boil
• As soon as it starts boiling, add the dal powder to curry
• Allow it to boil for a few minutes
• Serve with rice