Idiyappam Upma

Idiyappam Upma

A tasty upma with leftover idiyappam. Serve as a snack or a breakfast dish !!!

Serves: 2

You will need

1 tablespoon oil

1 teaspoon mustard seeds

1/2 teaspoon jeera ( cumin seeds )

1/4 teaspoon urad dal

1 onion, finely sliced

1/2 - inch piece ginger, finely chopped

1 spring curry leaves

3 green chillies, slit lengthwise

6 left over idiyappam (sevai / string hoppers), break into small pieces

Extra 1/2 teaspoon salt ( or to taste )

2 tablespoon grated coconut ( optional )

Method

Heat 1 tablespoon cooking oil in a frying pan / kadai. Add mustard seeds. When they start to crackle, add cumin seeds ( jeera ) and urad dal.Fry for 1 minute.

Add sliced onion and fry till golden color and crisp on a low to medium heat.

Add curry leaves, chopped ginger and slit green chilli. Saute until fragrant.

Add broken idyappam and adjust salt to taste. Mix well and stir continuously for 5 minutes. Sprinkle grated coconut ( optional ) and serve hot.

Semiya (Vermicelli) Upma with Mutter

Semiya Upma with fresh mutter

Serves: 2

Ingredients

For the  semiya / vermicelli:

1/2 teaspoon ghee

200 g ( 1 cup ) semiya / vermicelli

4 cups water

1/2 teaspoon salt

For the  seasoning:

1 tablespoon oil

1 teaspoon mustard seeds

1/2 teaspoon jeera ( cumin seeds )

1/4 teaspoon urad dal

1 onion, finely sliced

1/2 - inch piece ginger, finely chopped

1 spring curry leaves or 6 nos

2 green chilli, slit lengthwise

1 cup mutter fresh green peas, boil separately ( Microwave cooking time 4 minutes on high power (750 W with 1/4 cup water. Pressure cooking method - 1 whistle on high with 1/2 cup water)

1/2 cup finely chopped carrot / French beans, steamed separately (optional)

Extra 1/2 teaspoon salt ( or to taste )

2 tablespoon grated coconut ( optional )

Method

In a wide kadai / frying pan, heat 1/2 teaspoon ghee and dry roast semiya / vermicelli on a medium heat until light brown ( approximate roasting time 10 - 12 minutes & stir continuously ).

Heat 4 cups of water in a bowl with 1/ 2 teaspoon salt. When water starts boiling, add roasted semiya and cook till just tender. Drain out water in a colander and pour some more cold water on top and drain well ( This prevents the semiya from sticking to each other ). Keep aside.

Final preparation:

Heat 1 tablespoon cooking oil in a frying pan / kadai. Add mustard seeds. When they start to crackle, add cumin seeds ( jeera ) and urad dal. Fry for 1 minute.

Add sliced onion and fry till golden color on a low to medium heat.

Add curry leaves, chopped ginger and slit green chilli. Saute until fragrant.

Add cooked vermicelli / semiya, separately boiled mutter, steamed vegetables and adjust salt to taste. Mix well and stir continuously for 5 minutes. Sprinkle grated coconut ( optional ) and serve hot.

Tur Dal Vada (with Drumstick leaves)

Tur Dal Vada (with drumstick leaves)

Makes: 8 - 9

Ingredients

1 cup ( 200 ml / 8 oz ) Tur dal

1 1/2 cup water ( for soaking dal )

1/2 cup (100 g - 125 g) drumstick leaves (muringayila / muringakeerai / masingapathi)

5 small onion ( chuvannulli / sambar onion ), finely chopped

1/2 - inch piece ginger, finely chopped

2 small green chillies, very finely chopped

6 curry leaves, roughly chopped

1/2 teaspoon salt ( or to taste )

200 ml cooking oil ( 3/4 - inch from the base of the kadai )

Method

Wash drumstick leaves and squeeze out water.

Wash and soak turdal in 1 1/2 cups water for 1 hour. Drain out water completely.

Make a coarse paste in a mixer for 30 - 45 seconds ( Do not add extra water while grinding ).

Transfer this ‘’ coarse ‘’ parippu vada paste to another bowl and mix with chopped small onions, drumstick leaves, green chilli, ginger, curry leaves and salt.

Divide this mixture into small lemon sized balls (8 - 9) and flatten into round shape. Keep aside.

Heat oil in a kadai / frying pan. Reduce heat to medium and deep fry on a medium heat in batches ( 4 parippu vadas at a time ) till golden color on both sides / crisp / you’ll get a nice aroma of small onions ( approximate frying time 12 - 15 minutes ).

Serve with Tea / Coffee.

Chicken Biryani with Jeerakasala / Jeerakasamba Rice

Special Chicken Biryani (with Jeerakasala / Jeerakasemba rice) - (Can use the same recipe for mutton biryani also).

(This recipe is enriched with ample suggestions from Mr. Vincent Aroulmoji)

As I do on other preparations, I have prepared, tested and tasted this biryani recipe; which came out really well. Please follow the instructions for best results.

Serves: 4 – 5

You will need

For rice:

Ratio of rice to water – 1 cup rice : 1 1 /2 cups water

3 cups (600 g) jeerakasemba / jeerakasala rice (This rice available @ all leading supermarkets in Chennai & whole sale stores)

3 ½ cups water + 1 cup thick coconut milk (that makes a total of 4 1/2 cups of liquid for 3 cups of rice).

12 cashew nuts (soak in 1 tablespoon water for half an hour and make a paste)

1 ½ teaspoons salt

2 teaspoon red chilli powder

1 teaspoon jeera powder (cumin seed powder)

½ teaspoon turmeric powder

Saffron - a few strands - soaked in 1 table spoon milk - optional.

Method

Wash and clean rice. Drain out water thoroughly. In a non stick pan, add rice, thick coconut milk (1 cup), water (3 ½ cups), jeera powder, turmeric powder, red chilli powder, cashew nut paste and salt. Cover with a tight lid and cook on a low to medium heat for 15 – 18 minutes or until the water dries up and rice cooked well (each rice grain should be separate). Switch off the heat and keep aside. Dont worry even if the rice is only 90 % cooked. Do not over cook under no circumstances.

For Chicken masala:

1 kg chicken, cut into medium size pieces

1 cup (100 ml) thick curd

Juice of a lemon (1 tablepsoon)

Other ingredients

4 tablespoons oil (may use less or more quantity - May use ghee or butter as well. Never use vanaspati)

2 bay leaves

5 cloves

5 cardamoms

5 cinnamon stick (1 – inch size)

4 onions, finely sliced

5 green chillies, make a paste of green chillies

3 tablespoons ginger – garlic paste (fresh and homemade)

2 teaspoon red chilli powder

½ teaspoon turmeric powder

1 teaspoon coriander powder

3 tomatoes (pick well ripe), chopped in big slices

1 ½ teaspoon salt (or to taste)

2 tablespoons chopped coriander leaves

2 tablespoons chopped mint leaves

Extra 2 tablespoon chopped mint and coriander leaves (for final mixing)

Method

For chicken:

Wash and clean chicken pieces. Drain out water completely. Wipe each piece with a kitchen towel.

In a wide bowl, mix chicken pieces with thick curd and juice of a lemon. Marinate well and keep aside for at least half an hour.

For masala:

Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoon water (spice mix). Keep aside.

In a pan, heat oil. Add whole spices (bay leaf, cloves, cardamoms, cinnamon stick). Fry on a low heat until fragrant.

Add sliced onions and fry till golden color on a low to medium heat.

Add green chilli paste and stir well.

Add ginger – garlic paste and stir well for 2 – 3 minutes or until the raw smell goes.

Add diluted spice mix (red chilli powder – turmeric powder – coriander powder) and stir well on a low heat for 2 – 3 minutes or until well blended and water dries up.

Add chopped tomatoes. Stir well for 4 – 5 minutes or until the tomatoes well mixed with onions and other spices / tomato gravy thickens.

Add chopped mint and coriander leaves. Mix well.

At this point, add marinated chicken pieces and salt to taste. Do not add extra water during cooking. Cover with a tight lid and cook on a low to medium heat for 25 – 30 minutes or until done / chicken pieces softens / gravy thickens ( you may get approximately 1 1/2 cups gravy).

Final preparation:

In wide non stick pan / thick bottomed vessel / iron kadai, spread alternate layers of gravy-less chicken mixture and rice to make it 2 - 3 layers of chicken / rice. Sprinkle chopped mint and coriander leaves. Spread extra chicken gravy (1/2 quantity) evenly over this. Cover with a tight lid and cook on a very low heat for 20 minutes. Open the lid and mix chicken masala and rice gently. Serve with raita / baingan pachadi / salad / pickle / sweet & sour chutneys (tomato , dates .....etc).

Garnishing : - The scope for garnishing is limitless; and depends on time, convenience and availability. Suggest garnish with fried onions, raisins and cashew for a minimum. For those who prefer more decoration may add chopped ripe pineapple , cherry's at this stage.