Semiya Payasam

Ingredients

Semiya – 2 cups

Milk – 7 cups

Sugar – 2 1/2 cups

Ghee – 3 tbsps

Cashews – Handful

Raisins – Handful

Elachi (cardomom) – 3

1. Add 2 tbsps of butter to a pan. Roast Cashews until golden brown color and keep it aside.

2. In the same pan, fry raisins until they puff up and keep them aside.

3. Fry Semiya in the same pan until golden brown color and keep it aside. In the mean while heat milk in a seperate vessel until boil (on medium flame).

4. While the milk is boiling, slowly add vermicelli to the same while mixing.

5. Let Semiya cook in the milk until almost done (keep stirring occassionally on medium flame).

6. Add Sugar, crushed Elachi powder, Cashews, Raisins and remaining ghee to the Payasam.

7. Let the payasam cook for a while

Tips : You can add more milk to the payasam based on the thickness you want it to be.

Ugadi

Andhariki  Sri Virodhi Nama Samvatsara Ugadi Subhakankshalu.

Wishing you a very very happy, healthy and wealthy new year.

Wish you a very happy Ugadi

Aloo Gobi Curry

Ingredients

Cauliflower – 1

Tomato – 2

Potato – 1

Onion – 1 big

Cumin powder – 1 tsp

Coriander powder – 1 tsp

Red Chilli powder – 1 tsp

Amchur powder – 1/4 tsp

Turmeric powder – 1/2 tsp

GingerGarlic paste – 2 tsp

Frozen Peas – 1/2 cup

1) Take a microwave safe bowl and wash cauliflower florets. Add very little water to the bowl. Place a plate or lid covering the bowl and microwave for about 4-5 minutes.

2) After the cauliflower is steamed, add salt to the same and mix well.

3) Peel the potato and dice into bite sized cubes. Add diced potato, salt and little water to a microwave safe bowl and microwave for about 2-3 minutes.

4) Take a pan and add oil to the same. Add Jeera and turmeric to the pan.

5) Add dice onion to the pan and fry until onions become transluscent. Add ginger garlic paste and fry until raw smell disappears.

6) Add diced tomatos to the pan and put the lid on. Let the gravy cook until you see oil seperating from the gravy.

7) Add all the masala powders, peas and salt to the Gravy. Put the lid back and let the curry cook for 2 mins.

Add potato cubes to the pan and continue to cook for 5 mins.

9) Take the steamed cauliflower florets and add it to the curry. Gently mix the gravy and florets. Make sure the florets donot get mushy. Cook the curry for a while until the florets are cooked and get a good coating of the gravy. Garnish with Cilantro.

This curry tastes great with chapati or paratha.

 

Aloo Paratha

Aloo Paratha is one of the easiest and tastiest recipes to make within a matter of minutes. The best part about this dish is, the filling can be replaced with any of your favourites like gobi, paneer, methi, kheema, palak etc.

Ingredients

Potato – 1 Big

Wheat Flour – 1 cup

Jeera – 1 tbsp

Green Chillies – 1 Chopped

Turmeric – 1 tsp

Red Chilli Powder – 1/2 tsp

Salt – as required

 

Making the Filling

Wash and cut potato into 4 big pieces. Take water in a container, add salt and boil the potato pieces for about 15 minutes. To test if the potatos are done, pork the potatos with a fork. It should easily pass through the potato. Strain water from the boiled potato and peel off the skin after it cools. Mash potato pieces with a fork. Add salt, chopped green chilli, Red chilli powder, turmeric powder and Jeera to the mashed potato. Mix everything thoroughly.

Making the Dough

Take wheat flour and salt in a wide bowl. Knead the dough with warm water. Dough should be very soft but not sticky. Put a damp paper towel on the dough and let it rest for 10 minutes.

Rolling out and Frying Parathas

Make equal sized balls of the dough as well as potato filling and keep them aside. This potato filling makes 5 parathas. Take a ball of dough, flatten it once. Dust both sides of the dough with wheat flour. Start rolling the dough just until you make sure the potato filling fits in the dough.

Place a mashed potato ball in the middle of dough and seal all the edges by bringing them together. Make sure that the dough is closed completely. Start rolling the potato stuffed dough gently with the help of dry flour. Heat a pan and brush it with oil/ghee. Fry the parathas on both sides.

If you are not planning on consuming them as soon as you make, place them in a sealed container.