Semiya Idly

Ingredients:

Semiya:2 cups
Sooji:1 cupCurd:2 cups(Beaten)
Water:1 cup(add according to the consistency)
Salt:To Taste

Tempering:

Oil:2 spns
Cumin Seeds:1 spn
Urad Dal:1 spn
Mustard Seeds:1/2 spn
Chenna Dal:1 spnCurry Leaves:8-10
Green Chillies:5(cut into thin pieces)
Red Chillies:3(cut into rounds)

Method:

1.Dry roast Semiya and sooji separately till they turn light golden color and gives out nice aroma and put them together in a bowl.
2.Heat oil in a pan and add the ingredients listed under tempering and fry them till they turn golden color.
3.Now add the tempering to the dry roasted Sooji and Semiya,add the beaten curd to this mixture,mix well and add 1/2 cup of water if necessary.Add Salt to taste and let this mixture rest for 6 hrs for the semiya and sooji to soak well in the liquid and become soft.After 2 hrs check if the mixture needs any mositure,if so add little more water,mix well and allow it to rest.
4.After 6 hrs u can make Idly anytime u want.Make sure that the batter should be same as the Idly batter consistency.Add water to bring it to that consisctency.
5.Grease the Idly plates and fill them with the batter and cook them on steam for12-15 mins on medium flame.
6.Semiya Idly will be ready after 15 mins and serve it hot with Coconut Chutney.

Semiya Curd Bath

Ingredients

1.Bambino Vermicelli:1 cup

2.Curd:1 cup(varies depending on ur taste for consistency)

3.Jeera:1 spn

4.Mustard Seeds:3/4 spn

5.Urad Dal:1 spn

6.Channa Dal:1spn

7.Curry Leaves:8 to 10

8.Hinge:a pinch

9.Chopped Cliantro

10.Oil

11.Salt:Acc to taste

12.Red Chillies:3

13.Green Chillies:3

14.Cashewnut:5 to 6

15.Chopped Ginger:1/2 spn

Method:-

1.Boil Vermicelli till its cooked for 90%.Add oil to the water while boiling this avoids the vermicelli in sticking.Drain the excess water and spread it over a plate and let it cool.

2.Now put a pan on flame and add oil..when the oil is hot add cumin seeds and when they splatter add mustard seeds, channa dal, urad dal and let them fry for a while and now add the chopped ginger, curry leaves, hinge, slitted red chillies, green chillies ,cashews and fry them.

3.When the tadka is ready add the boiled vermicelli and mix gently so that the vermicelli will not be mashy.Add salt according to ur taste

4.Now add curd and mix well.If u want u can add more curd depending on your taste.

5.Finally add chopped cilantro.

Semiya Upma

This is an another master piece from my amma.... she makes awesome upma that you can actually count the number of semiyas used in it!!!

Ingredients:  

1. Semiya / Vermicelli – 1 cup
2. Green chillies – 2 to 3
3. Carrot – 1
4. Matar / peas – little less than handful
5. Onions – 1 Big
6. Elachi, crushed -2
7. Lavang, crushed – 2
8. Dalchin, crushed – 1/2 inch piece.
9. Ginger garlic paste – 1 tsp
10. Salt o taste.
11. Water – 2 cups
12. Kaju /Cashew nuts – 4 to 5 (optional)

Method:  

• In little ghee/ butter , fry semiya till light golden brown. keep this aside.
• Now, in a separate cooking vessel heat oil and sauté crushed elaichi, lavang,dalchin.
• To this add ginger garlic paste, onion, carrot, mirchi . Mix and sauté them well . Then add salt and mix well.
• Add  2 cups of water and then add the golden colored semiya.
• Put on low flame and close the lid for 5 to 6 min and switch off the flame.
• Garnish with kaju roasted in little ghee.

Rava Oats Idly

Ingredients:

Instant Oats -1 cup /1 part

Sooji / Rawa / Bombay Rawa / Semolina – ½ cup / ½ part

Curd / Yoghurt – 1 cup

Beans – 10 chopped finely

Carrot – 1 grated finely

Urad Dal / Ulundam Paruppu – 1 tsp

Mustard Seeds / Kaduku -1 tsp

Green Chilli – 1 chopped finely

Ginger -1 tblspn grated

Oil -1 tblspn + for greasing idli plates

Baking Soda -1 tsp

Salt to taste

Method:

In a dry pan and oats and roast it till nice aroma comes , it will take around 3-5 mins..Allow this to cool down and powder it finely.

Now take this in a mixing bowl and add in rawa and mix well. Pour in curd and mix well..

Add in enough water and mix well till it gets smooth consistency.

Now heat oil in a pan and add in mustard and urad dal..Add in green chilli and ginger and mix well.Add in beans and carrot and cook for 5 mins.

Now add this to the batter and mix well..Add in salt, baking soda and mix well.

Take the idli stand and grease the plate with oil.Take a ladleful of batter and fill those plates.

Now stack it together and steam it for 15 mins.Remove this and allow it to cool down.

Now remove the idli with a spoon and store in a hot case.

Serve this with chutney or as it is..