SWEET CORN SUNDAL

INGREDIENTS : 

Sweet corn - 2 cups

Salt to taste

FOR TADKA : 

Onion - 1 finely sliced

Urat dal - 1 tsp

Mustard  - 1 tsp

Grated Coconut - 1 tsp

Paruppu Podi- 2 tbsps

METHOD OF PREPARATION : 

1) Pressure cook corn for 2 whistles and keep aside.

2) Meanwhile , Heat oil in a kadai . Once hot , add mustard and urat dal . Saute till roasted .Then , add onion and saute till tender . Add salt .

3) Followed by coconut,curry leaves and saute till the flavour rules out .

4) Then, add the boiled corn and Paruppu Podi and mix it up well . Saute them in a slow flame for 5 minutes . 

Remove from the flame and serve hot .

RAJMA SUNDAL

INGREDIENTS : 

Dried Rajma - 2 cups

Salt to taste

Paruppu podi - 2 tbsps

Urat dal - 1 tsp

Mustard  - 1 tsp

Grated Coconut - 2 tbsps

Red Chillies - 3

METHOD OF PREPARATION : 

1) Soak rajma overnight and pressure cook peas for 2 whistles and keep aside.

2) Meanwhile , Heat oil in a kadai . Once hot , add mustard and urat dal . Saute till roasted .

3) Add the cooked rajma in it . Saute them in a slow flame for 5 minutes . 

4) Then , add paruppu podi . Add salt and mix it well.

5) Finally , add grated coconut and saute till the flavour rules out .

Remove from the flame and serve hot .

RAGI SEMIYA UPMA

INGREDIENTS :

Ragi semiya / Vermicilli - 1 packet

Small Onion - 8

Green chillies - 2

Curry leaves

Coriander leaves

Grated coconut - 2 tsps

Salt to taste

METHOD OF PREPARATION :

1) Soak ragi semiya in cool water for 2 minutes.

2) Then , steam cook in idli pan till done.

3) Heat oil  in a pan .Once hot , add mustard and Urat dal .When it splutters , add onion and saute till tender. Add chillies , curry leaves and salt.

4) Add in the grated coconut and saute till the flavour rules out.

5) Finally , add semiya to it and mix it up well. Garnish with Coriander leaves.

Serve hot with Chutney.Linking it up with Fast Food Event - Vermicilli by me 

THAYIR SEMIYA (Curd Vermicelli)

INGREDIENTS :

Semiya - 1 cup
Milk - less than 1/4 cup
Fresh curd - 1 cup
Salt

FOR TADKA :

Mustard, Urad dal , Jeera- 1 tsp each
Finely chopped ginger
Green Chillies - 2
Curry and Coriander leaves

METHOD OF PREPARATION :

1) Dry roast semiya for few minutes and keep aside. If you are using roasted semiya, no need to roast it again.

2) Heat oil in a kadai . Once hot , add mustard, urad dal , jeera.When it splutters, add ginger and green chillies, saute for 2 minutes followed by few curry leaves.

3) Add 1 cup of water and bring it to boil. When it starts boiling, add semiya to it . Cook till semiya is soft. 

4) Then , add curd to semiya and mix it up well with little salt.

5) Simmer to slow flame , add milk and stir it up for 2 minutes. Garnish it with coriander leaves. Remove from the flame and serve hot.


Linking it up with Fast Food Event - Vermicilli by me 

DRIED GREEN PEAS SUNDAL

INGREDIENTS : 

Dried green peas - 2 cups

Salt to taste

FOR TADKA : 

Onion - 1 finely sliced

Urat dal - 1 tsp

Mustard  - 1 tsp

Grated Coconut - 2 tbsps

Red Chillies - 3

METHOD OF PREPARATION : 

1) Soak peas overnight and pressure cook peas for 2 whistles and keep aside.

2) Meanwhile , Heat oil in a kadai . Once hot , add mustard , red chillies and urat dal . When it splutters, add onion and saute till tender . Add salt .

3) Followed by coconut and saute till the flavour rules out .

4) Finally , add the cooked peas , turmeric powder and jeera powder in it and mix it up well . Saute them in a slow flame for 5 minutes . 

Remove from the flame and serve hot .

CHANNA DAL SUNDAL

INGREDIENTS : 

Channa dal - 2 cups

Salt to taste

FOR TADKA : 

Onion - 1 finely sliced

Urat dal - 1 tsp

Mustard  - 1 tsp

Grated Coconut - 2 tbsps

Red Chillies - 3

METHOD OF PREPARATION : 

1) Soak dal for 1 hour and pressure cook gram for 2 whistles and keep aside.

2) Meanwhile , Heat oil in a kadai . Once hot , add mustard and urat dal . Saute till roasted .

3) Followed by coconut and saute till the flavour rules out .

4) Then , add onion and saute till tender . Add salt if needed .

5) Finally , add the cooked gram in it and mix it up well . Saute them in a slow flame for 5 minutes . 

Remove from the flame and serve hot .

SEMIYA PAYASAM / VERMICILLI KHEER

INGREDIENTS :

Semiya - 1 cup
Milk - 1/4 cup
Sugar for taste
Few cashews and Raisins
Ghee - 1 tsp

METHOD OF PREPARATION :

1) Boil 1/4 cup of water , when it starts boiling add semiya to it . Cook till semiya is half cooked . Then add boiled milk with sugar and mix well .Boil it till it thickens. Continuous stirring is needed.
2)  Once done,turn off the flame and leave aside.
3 ) Heat ghee in a pan.Add cashews and raisins.Fry for a minute and then mix them with kheer.

Payasam is ready to serve.

Linking it up with Fast Food Event - Vermicilli by me 

RAGI SEMIYA - SWEET

INGREDIENTS :

Ragi semiya / Vermicilli - 1 packet
Country Sugar
Grated Coconut 
Ghee -optional

Sesame oil - as required

METHOD OF PREPARATION :

1) Soak ragi semiya in cool water for 2 minutes.

2) Then , steam cook in idli pan till done.

Serve hot with Sugar and grated coconut .Linking it up with Fast Food Event - Vermicilli by me 

and Healthy Diet - Steamed Food . by Jaleela .

KNOW YOUR FLOURS - CORN FLOUR EVENT ROUNDUP!!!

Happy again here to give your yummy corn flour recipes . Thanking Jagruthi for given me an opportunity for hosting this challenging event . Enjoy the recipes .

CORN FLOUR MILK HALWA

INGREDIENTS :

Corn flour - 150 g
Sugar - 2 cups
Cashews - few
Boiled milk - 1/4 cup
Ghee - 3 whole cups.

METHOD OF PREPARATION : 

1) Ghee roast corn flour for 2-3 minutes .
2) Meanwhile , boil milk with sugar .
3) Once done , mix corn flour to it and stir it up without lumps .Continuous stirring is necessary .
4) Once it becomes thick , add ghee and mix it well continously till halwa comes to the consistency of not sticking to the pan.
5) Once done , top it up with ghee roasted cashews .

Know your flours - Corn flour by me started by Jagruthi .

BITTERGOURD FRY

INGREDIENTS : 

Bittergourd - 300 gms
Chilli powder - 1 tsp
Turmeric powder - 1 tsp
Salt to taste
Corn flour -  1 tsp
Jeera powder - 1 tsp

METHOD OF PREPARATION :

1) Mix chopped gourd with all the spice powders , corn flour and salt .


2) Heat oil in a pan. Once hot , spiced gourd to it and cover with a lid half opened. Cook in slow flame .

3) Fry it well and serve hot with Rice.

Know your flours - Corn flour by me started by Jagruthi .

PRAWN 65 / PRAWN FRY

INGREDIENTS :

Prawn - 250 gms

Chilli powder - 2 tsp
Turmeric powder - 2 tsp
Garam masala - 2 tsp

Ginger-garlic paste - 1 tsp

Corn flour -  1 tsp
Salt to taste

METHOD OF PREPARATION : 

1) Marinate clean and washed prawn with spice powders ,ginger - garlic paste, turmeric powder, corn flour and salt for 1 hr.

2) Heat sufficient oil in a pan. 

3) Once hot, drop the prawns carefully. The Prawns will leave out water while frying but will be drained out. Fry prawns till roasted .

Serve hot. 

Know your flours - Corn flour by me started by Jagruthi .

and Linking to Feast of sacrifice event by Asiya 

PRAWN THOKKU

INGREDIENTS :

• Prawn - 250 gms
• Onion - 1 sliced
• Chilli powder - 2 tsp
• Turmeric powder - 2 tsp
• Chicken masala - 2 tsp 
• Ginger garlic paste - 1 tsp
• Salt to taste

METHOD OF PREPARATION : 

1) Wash and clean the prawns. Fry them in oil for 5 minutes. 

2) Heat oil in a pan ,  saute onion and tomato till tender with 1 tsp of spice powders ,ginger-garlic paste and salt.

3) Once done ,  add prawns to it and mix it up well . Cook for 5-10 minutes in slow flame till done .

Garnish with Coriander leaves .Serve hot with Roti / Rice.

and Linking to Feast of sacrifice event by Asiya 

CARROT RICE

INGREDIENTS : 

Basmati Rice - 1 cup

Carrot - 150 gms

Cloves -2

Cinnamon sticks - 2

Bay/ Brinji leaves- 2

Annasi -2

Coconut milk - 1/4 cup

Green Chillies -3

Sambar powder / Chilli powder- 1 tsp

Turmeric powder - 1 tsp

Cashews -  few(optional)

Salt to taste

Olive oil- 4 tbsps

METHOD OF PREPARATION : 

1) Clean and soak rice in water for 15 minutes.

2) Heat oil in a pressure cooker . Once hot , add cinnamon sticks , cloves , annasi, bay leaves. Once the flavour rules out ,add sliced onions and saute till tender .

3) Add sliced Green Chillies, grated carrot and saute till the raw smell leaves.

4) Add spice powders,salt, 1 cup of water and coconut milk . Bring it to boil.

5) Drain the water and add rice. Cook for 2 whisltes . Switch off the stove and keep aside for 5 minutes, till the pressure leaves. Don't open the whistle immediately after removing from the flame. 

Serve hot yummy Carrot Rice with Raitha .