SEMIYA UPMA RECIPE

Preparation Time : 10 mins

Cooking Time : 15 to 20 mins

Total Time : 30 mins 

 Recipe type:Brekfast : 

south indian 

Serves : 4 

Ingredients:

Vermicelli / Semiya - 2 cup roasted

Water - 4 cup

Onion - 1 medium size chopped finely

Green Chillies - 4 chopped finely

Carrots - 1 large chopped finely

Beans - 6 finely chopped

Capsicum - 1/2 chopped finely

Ginger - 2 tsp grated

Salt to taste

Coriander Leaves - 3 tblspn finely chopped

For Seasoning:

Oil - 2 tblspn

Mustard Seeds / Kaduku - 1 tsp

Urad Dal / Ulundu Paruppu - 1 tsp

Asafoetida / Hing / Kaya Podi - 1/4 tsp

Cumin Seeds / Jeerakam - 1 tsp

Curry Leaves - a sprig

Method:

Heat oil in a kadai. Add in all seasoning ingredients and saute it for a min.

Add in onions, green chillies and saute for a min. Add in ginger and saute for a min.

Add in all chopped vegetables and saute it for 5 mins.

Now add in salt and mix well. Add in water and bring this to a boil. 

Once it reaches a boil add in semiya and mix well. Simmer the flame to a very low and cook it for 8 to 10 mins till it is cooked.

Add in coriander leaves and fluff it up. Serve with chutney   .

vegetable handi - rich, creamy curry with mixed vegetables. restaurant style recipe

PREP TIME : 30 MIN
COOK TIME : 40 MIN
TOTAL TIME : 1 HOUR 10 MIN

author: dassana

recipe type: main

cuisine: north indian

serves: 3-4

ingredients 

for the cashew paste:

• 3 tbsp cashews or about 20 to 22 cashews
• ½ cup hot water for soaking, 125 ml hot water
• 3 tbsp water for grinding the cashews. you can also use the soaked water instead of plain water

other ingredients:

• ¼ or ⅓ cup chopped carrots, about 2 small or 1 medium carrot
• ¼ or ½ cup chopped french beans, about 8 to 10 french beans
• ¼ or ⅓ cup chopped potatoes, about 1 medium potato
• ¼ or ⅓ cup green peas (fresh or frozen)
• ¼ cup corn kernels (optional)
• ¼ or ⅓ cup chopped cauliflower
• ¼ or ⅓ cup sliced mushrooms, 6 to 8 button mushrooms (optional) * for cooking mushrooms check notes
• ¼ cup paneer cubes (optional)
• 1 medium onion, about ½ cup finely chopped onion
• 1 medium tomato, about ½ cup finely chopped tomatoes
• 3 to 4 medium garlic + ½ inch ginger, crushed to a paste or 1 tsp ginger garlic paste
• 1 tsp chopped coriander leaves/dhania patta
• 1 tsp chopped mint leaves/pudina patta
• 1 cup water, 250 ml
• 3 tbsp low fat cream, 25% to 35% fat
• 1 tbsp curd/yogurt (optional)
• ½ tsp red chili powder/lal mirch powder
• ¼ tsp turmeric powder/haldi
• ¼ tsp garam masala powder
• ½ to ¾ tsp coriander powder/dhania powder
• ½ tsp kasuri methi/dry fenugreek leaves (crushed)
• a pinch of nutmeg powder or grated nutmeg
• 2 tbsp butter
• salt as required
• sugar as required (optional), you can add about ½ tsp of sugar or as per your taste

whole spices:

• 1 small to medium tej patta/indian bay leaf
• 2 cloves/lavang
• ½ inch cinnamon/dal chini
• 2 single strands of mace/jayitri
• 2 green cardamoms/hari elaichi/choti elaichi

how to make the recipe:

1. first heat water in a pan, microwave or electric heater.
2. then soak cashews in the hot water for 30 minutes.
3. after 30 minutes, drain and add the soaked cashews to a grinder or blender.
4. add water and grind to a very smooth paste.
5. meanwhile when the cashews are soaking, rinse, peel and chop the veggies.
6. steam the veggies in a pressure cooker, steamer or electric cooker till they are cooked completely. you can also fry or saute the veggies till they are cooked.
7. heat butter in a handi or pan.
8. add whole spices - cinnamon, green cardamoms, mace, cloves and tej patta. saute the spices till fragrant.
9. add finely chopped onions.
10. stir and saute the onions on a low flame till they become golden.
11. then add ginger-garlic paste, chopped coriander and mint leaves. stir and saute for a minute.
12. add finely chopped tomatoes.
13. stir and saute till the tomatoes soften, become pulpy and you see fat leaving the sides of the mixture.
14. then add turmeric powder, red chili powder and coriander powder.
15. add the prepared cashew paste and yogurt/curd. curd is optional and does give a slight sour taste in the gravy. you can easily skip, if you do not prefer curd.
16. stir often and saute till you see fat releasing from the sides.
17. add water. stir.
18. then add slit green chilies. stir again and let the gravy begin to simmer. takes about 3 to 4 minutes on a low to medium flame.
19. season with salt. you can also add sugar for a light sweet taste. stir again.
20. add the steamed veggies.
21. stir very well and simmer the veggies in the gravy for 2 to 3 minutes. the gravy would begun to thicken by now.
22. grate a bit of nutmeg directly in the gravy. about a pinch of grated nutmeg or nutmeg powder.
23. then add crushed kasuri methi/dry fenugreek leaves and garam masala powder. stir.
24. lastly add cream. i added amul cream. use a low fat cream.
25. after adding cream, stir & switch off the flame.
26. garnish with chopped coriander or mint leaves and serve vegetable handi with tandoori rotis, naan, parathas or chapatis.

notes

* mushrooms have to be sauteed. so once the tomatoes have softened and become pulpy, add mushrooms and saute till they are cooked.
you can use a steel handi or even a regular kadai or pot or pan to make this dish.