Samiya pulihora

I tried this recipe from mahimaas kitchen.This came out very well..It really tastes like pulihora only.Thanks alot mahimaa..we had wonderful light dinner yesterday with this..

You can eat this as breakfast,Brunch,lazy/quick/light Meal too :)

The basic recipe is same..mine is a bit variation in quantity of ingredients or its my refined version of recipe :) .Anyway i am giving the recipe here..you can check original recipe here

Ingredients:

Vermicelli-1 cup

water-1.5 cups

greenchilli-2(slit)

peanuts-1/2 cup

tamarind-3/4 th of small lemon

seasoning ingredients(cumin,urud dal,chana dal,mustard seeds,red chillies)

curry leaves

salt to taste

turmeric powder-1/8 th tsp or a pinch

oil-3 tsp

Preparation:

1.First soak the tamarind in little amt of water and keep it aside.

2.take a pan ,heat 1 tsp od ol and roast samiya till golden brown and transfer that to another bowl/plate and keep that aside.

3.In the same pan,add remaining oil & add all seasoning ingredients along with peanuts and green chilli and fry till peanuts become golden brown.

4.Now squeeze water from tamarind (this should adjust according to your samiya quantity for 1 cup of samiya ,tamarind water around 1.5 cups),add this to the tadka/seasoning and increase the heat to med-high and let it heat untill the water is boiled.

5.Add salt,turmeric and mix well.Now add samiya and mix well.Keep the heat in med-high till the all the water evoparated from the samiya in b/w mix the samiya,and then reduce the heat to low and continue to cook till samiya becomes dry..

6.Samiya pulihora ready..serve hot..

Note:1.If you feel tamarind is not healthy..add shredded/grated unripe mango in the tadka fry for some time and add normal water.

2.You can also use dry mango powder and use normal water instead of tamarind water.

3.If at all you have a doubt in your mind,how it will tastes..just use lemon juice in samiya upma..:) then next time go for this!!

4.Be cautious while adding water to samiya...if you add more..samiya becomes mushy!!

plain Dosa/Rice pancake

I guess everyone knows this ..but still i am posting becoz i just want to include some basic recipes too in my blog :)

I will post Instant/different types of dosa's in my future postings!!

Ingredients:

Rice-3 cups
Uruddal/black gram -1 cup
salt

oil

Preparation:

1.wash and soak both dal and rice seperately .soak it 6 to 8 hrs before you want to make.

2.Grind seperately both dal and rice using little water.Mix both grinded rice and dal mixture.Add salt to the batter atlast and keep it outside for atleast 12 hrs,so ferementation occurs and dosa tastes more after fermentation.

3.take tawa,heat it and add one tsp of oil ,pour the batter on to the tawa and spread it and fry it on both sides till golden brown.

4.Enjoy dosa with peanut chutney/any chtney!!

I am sending this to Announcing: My Legume Love Affair: Ninth Helping(MLLA9) hosting by Laurie Mediterranean Cooking in Alaska and the creator of MLLA is Susan The Well-Seasoned Cook

Poori

poori/puri can be good with any veg/non-veg curry/any pickle and this can be eat as a breakfast,snack,or light meal!!

Ingredients:

wheat flour-2 cups
Water & milk to make dough
Salt to taste
oil for deep frying

Preparation:

1.Put the flour in a large mixing bowl and add salt to taste and mix well.

2.Now add a little water at a time and start to mix the flour to form a dough. We need the dough to be medium-soft/firm dough so, first go slow with the water - add it only as needed, as you go along. Instead of water, you can also use milk.milk makes really soft Pooris.I added both water and milk in my recipe.

3.The real secret of soft Pooris lies in the kneading! The dough must be smooth and just the right softeness - medium. Add water/ milk as required and continue to knead till you get the right consistency.

4.Once you've got the dough to the right consistency, add 2 tbsps of oil and continue to knead. The dough will become smooth in texture! Cover with a damp cloth now and keep aside for 20 minutes.

5.Mean time you can also prepare curry for poori.I have made alu curry with besan powder especially for poori's.My mother used to make this curry..i love this curry!!you can make any curry you want for poori's.

6.Now divide the dough into golf ball-sized/small ball portions add little oil to these balls so that they will not stick themselves . Roll these balls using a poori press/roti maker/rolling board till they are smooth and without cracks.

7. For convenience, roll out as many Pooris as you like, stacking them,then go for frying.

8.Take a pan,Heat the oil for deep frying on a medium flame. Deep fry the Pooris one at a time, pressing very gently on each side with a slotted spoon. This will help the Poori to puff up! Fry one the first side till golden then turn over and fry the same way on the other side. Drain on paper towels and serve hot.

Serve this crispy, golden bread with any dish - vegetarian/Non-veg or with your favorite pickle. The perfect Poori is pale golden in color and puffed up almost like a ball!

Vermicelli upma/samiya upma

Vermicelli upma is very good to eat as a breakfast especially in week ends :)
The below recipie serves for 2 people.

Ingredients:

MTR vermicelli - 2 Cups
Onions - 1 big (cut into small pieces)
Green Chillies - 4 (cut into small pieces)
Chana dal - 2 tbs
urud daal -2 tbs
Cumin seeds - 1/2 tbs
Curry leaves
mustard seeds -1/2 tbs
Potato - 1 small(peel it and cut into small pieces)
ratio b/w vermicelli and water is 1:11/2(means 1 cup of vermicelli ----->11/2 cup of water)
Coriander leaves for garnishing optional

Preparation:

1.Take a pan and heat it.Add vermicelli and fry it till light brown.

2.Take off the vermicelli from the pan into a bowl and add 3 tbs oil. once the oil gets heated add cumin seeds,urud daal,mustard seeds and curry leaves and chana daal .When all these are fried add potato pieces and fry for 4 min and then add onions and green chilli pieces. stir it for another 5 min.

3.Add 3 cups of water and place a lid on the pan and increas the heat to med- high ,add salt as per taste. After 5-8 minutes when the water starts boiling , add fried vermicelli and mix well and remember to reduce the heat to low and Leave it with lid for 5-8 minutes untill all moisture in the upma gone .Add coriander leaves and stir well for 1-2 minutes.

4.Wow!!!..mouth watering samiya upma is ready to eat.