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Semiyan upma
Ingredients
2 cups wheat vermicelli
2 tbsp coconut oil or any other refined oil
salt to taste
1 tsp mustard seeds ( rai / sarson)
2 tsp urad dal (split black lentils)
6 to 7 curry leaves (kadi patta)
1/4 cup finely chopped onions
1 1/2 tsp finely chopped green chillies
1/3 cup freshly grated coconut
1/4 cup chopped coriander (dhania)
1/2 lemon
Method
Boil 2 cups of water in a deep pan.
Remove from the flame, add the vermicelli, tsp of
oil and little salt, cover and keep aside for about 5 minutes or
till the vermicelli is soft. Drain and keep aside.
Heat the remaining 1 tsp of oil in a kadhai and add
the mustard seeds and urad dal.
When the mustard seeds crackle, add the onions and
green chillies and saut on a medium flame till the onions turn
translucent, while stirirng continously.
Add the vermicelli, coconut, coriander, lemon juice
and little more salt if required, mix well and cook over a
medium flame for another 2 to 3 minutes, while stirring
gently. Serve immediately
Egg Vermicelli
Ingredients
200 cups ( 2 cups) vermicelli (seviyan), roasted
2 eggs
2 onions, chopped
2 tomatoes, chopped
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp garam masala
1 tsp chilli powder
salt to taste
coriander (dhania) leaves for garnishing
oil
Method
Heat oil in a pan.

1.

Add chopped onions and saute them

2.

Add chopped tomatoes and saute them.

3.

Add ginger garlic paste,chilli powder,garam masala,

salt and saute them till they are well blended and the tomatoes
are well cooked.

4.

Now add 1 1/2 cup of water and allow it to boil.

5.

Add the roasted vermicelli and mix it.

6.

Now add eggs and allow it to cook on the vermicelli

till both the eggs and the vermicelli are cooked.

7.

Garnish with choopped coriander leaves.

Vermicelli Upma is a healthy, tasty and colorful dish. It is
equally great for breakfast or snack. Vermicelli is also known
as seviyan. This is an easy recipe to make.
Recipe will serve 2-3
UPMA
Ingredients:

1-1/2 cup vermicelli roasted, available in Indian

grocery stores

1/2 cup carrots cut into small pieces

1/2 cup green beans cut into small pieces

1/2 cup corn kernels I am using frozen corn

3 tablespoons oil

1 teaspoon mustard seeds/rai

8-10 curry leaves

1/4 teaspoon turmeric/haldi

1 green chili finely chopped

1-1/4 teaspoons of salt, adjust to taste

2 teaspoons lemon juice

3 cups water
1/4 cup cashews broken fro garnishing

Method
1.

Heat 1 tablespoon of oil in a saucepan over lowmedium heat, roast the cashews stirring continuously until
they are light golden brown. It will take about 2 minutes.

2.

Turn off the heat and take out the cashews over paper
towel.

3.

Use the same saucepan and add the remaining oil,

heat the oil over medium heat until it is moderately hot. Add
the mustard seeds as seeds crack add curry leaves and green
chili, stir-fry for few seconds. Be careful curry leaves splatter.

4.

Add carrots, green beans, corn, turmeric, and salt stirfry for 3 minutes over medium heat. Add vermicelli and gently
mix them with vegetables, add water. Bring it to boil over
high-medium heat.

5.

As vegetables come to boil reduce the heat to low

and cover the pan. Let it cook till all the water has evaporated.

Stir in between once, it will take about 10 minutes. Vermicelli

should be moist.
6.

2: The coconut chutney has to be consumed fresh. Avoid

keeping the chutney for long outside. If you have to keep it for
some hours, then keep it in the freezer section of your
refrigerator. However, consume the coconut chutney in a day.
3: Adding tamarind to the chutney increases its shelf life a
little more.. that is the chutney does not spoil quickly if you
add tamarind to it.
4: If you are using desiccated coconut or coconut powder, use
warm water while grinding the chutney.
lemon rice recipe

Gently stir in the lemon juice, garnish with roasted

cashews.

7.

Serve hot.
Ingredients
Vermicelli 2 cups
Potato 1/2 inch cubes 1 medium
Carrot 1/2 inch cubes 1 medium
Cauliflower 5-6 florets
Green peas 1/4 cup
Green capsicum seeded and cubed 1 medium
Salt to taste
Oil 4 tablespoons
Mustard seeds 1/2 teaspoon
Split black gram skinless (dhuli urad dal) 2 teaspoons
Ginger chopped1 inch piece
Onion chopped 1 medium
Green chillies slit 2
Turmeric powder 1/4 teaspoon
Lemon juice 2 tablespoons
Method
Step 1
Boil potato, carrot and cauliflower in two cups of water till
nearly done. Add French beans and peas and boil further for
five minutes. Drain and cool.
Step 2
Heat five cups of water, bring it to a boil, add vermicelli, salt
and two tablespoons of oil. Cook for one minute or till slightly
underdone.
Step 3
Drain, refresh under cold water and keep aside. Heat
remaining oil in a pan, temper with mustard seeds and curry
leaves. Add urad dal, ginger and onion. Saut well till the
onion turns light brown.
Step 4
Add green chillies and stir. Add the cooked vegetables, green
capsicum, turmeric powder and saut for four to five minutes.
Add cooked vermicelli, salt and stir gently.
Step 5
Cook for five to six minutes. Remove from heat. Mix in lemon
juice and serve hot.
Coconut Chutney Recipe for Dosa, Idli and Medu Vada
Few tips for Coconut Chutney recipe:
1: If you want a little sourness in the chutney, you could add
the following ingredients to impart sourness:
Tamarind: Take about 1/2 to 1 tsp of tamarind and grind it
with the rest of the ingredients.

Curd/Yoghurt: When the chutney mixture is ready,

mix it with 2 to 3 tbsp curd/yogurt. This has to be done
before you temper the coconut chutney.

Save PRINT
lemon rice - crunchy, flavorful and sour rice recipe from south
india.
AUTHOR: dassana
RECIPE TYPE: main
CUISINE: south india
SERVES: 2-3
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
2.5 to 3 cups cooked or steamed basmati rice/chawal
1.5 to 2 tbsp lemon juice/nimbu ka ras or as required
1 tsp mustard seeds/rai
1 tsp urad dal/spilt & skinned black gram
1 green chili/hari mirch, chopped
2 dry red chilies/sookhi lal mirch
12-15 curry leaves/kadi patta
a pinch of asafoetida/hing
tsp turmeric powder/haldi
1 tbsp cashews/kaju, halved or chopped (optional)
cup peanuts/moongphalli (optional)
2 to 3 tbsp sesame oil/til ka tel (optional)
rock salt/sendha namak or regular salt/namak as
required
INSTRUCTIONS
1.
first cook about 1 to 1.25 cups rice in 4-5 cups of
water till the grains are cooked completely. (will yield
approx 2.5 to 3 cups rice, depending on the type and
quality of rice)
2.
drain and spread the rice on a plate or in a bowl.
3.
cover and let the rice cool.
4.
in a small frying pan, first roast the peanuts till they
are crisp and browned.
5.
remove the peanuts and keep aside.
6.
then in the same frying pan, roast the cashewnuts till
light brown.
7.
remove the cashewnuts and keep aside.
8.
now heat the sesame oil in the same pan.
9.
add the mustard seeds and urad dal.
10.
crackle the mustard and brown the urad dal.
11.
add the red chilies, green chilies and curry leaves.
12.
fry for 12-15 seconds.
13.
then add the peanuts and stir.
14.
add the asafoetida and turmeric powder.
15.
fry for 2-3 seconds.
16.
fry everything on a low flame, so that the spices don't
burn.
17.
switch off the fire and add the lemon juice along with
salt.
18.
stir and immediately pour this mixture on the rice.
19.
mix very well.

20.

keep the lemon rice covered for the flavors to blend

for 4-5 minutes.
21.
then serve the lemon rice with papads or vadams and
coconut chutney or just have lemon rice plain.

Save PRINT
Coconut Chutney Recipe goes well with Idli, Dosa and Medu
Vada
AUTHOR: dassana
RECIPE TYPE: chutney
CUISINE: south india
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
(A) For the Chutney:
1 cup fresh grated coconut or 1 cup desiccated
coconut (coconut powder)
2 tbsp roasted chana dal (bhuna chana)
1 green chili/hari mirch
inch ginger/adrak
salt
(B) For the tempering:

1 tsp urad dal (split, skinned black gram)

tsp mustard seeds/rai or sarson
tsp cumin seeds/jeera
1 sprig of curry leaves/kadi patta
a pinch of asafoetida/hing
1 red chili/sabut lal mirch
1 tbsp oil
INSTRUCTIONS
1.
Grind together all the ingredients mentioned in (A)
with little water to a smooth consistency.
2.
Heat oil in a small pan. Add the mustard seeds. When
they splutter, add the cumin seeds and urad dal. Fry till
the urad dal till it becomes brown.
3.
Then add the curry leaves, red chili and asafoetida.
4.
Fry for a minute. Immediately pour the tempering on
the coconut chutney.
5.
Mix it well with the coconut chutney.
6.
Serve coconut chutney with
any idli, dosa, vada or pakoda