Vegetable Semiya Upma

One of the basic Upma apart from the usual rawa/sooji upma. Seen from childhood my mom making it!!
Thought to share the same with everyone.

Ingredients:
Semiya/Sevaiyan/Vermidelli - 100gms
Carrot - 1
French Beans - 4
Toamto - 2
Onions - 2
Green peas -10gms optional
Potato - 1 big
Curry leaves - 2 arc
Green chilly -2
Ginger - 1inch
Green coriander leaves - 4arc
Asafatida - 1tps
Mustard - 1tbs
Channa dal/Kadala parupu - 1tbs
Turmeric powder - 1/2tbs
Water - 4
Oil - 3tbs
Salt to taste

Method/Vidhiee:
1. Wash and finely chop the vegetables.
2. In a pan add oil temper mustard seeds,channa dal, curry leaves,asafatida.
3. After tempering add ginger and green chilly.
4. Saute for 10secs and add onions.
5. Saute till onions turn transparent.
6. Add tomatoes and other vegetables.
7. Add turmeric and 2 cups of water and boil vegetables.
8. Once the vegetables turn soft add salt and the Semiya.
9. Mix well and add rest water.
10. Stir occasionally. Do not smash the Semiya.
11. If needed add 1tbs of oil for getting glaze on top.
12. Upma is ready to serve as soon as the water evaporates.
Garnish with green coriander leaves. Serve with tomato sauce, mint chutney, curd.

Alternate method: You can par boil the veggies before or steam them to cut short time and water.

Wishing everyone a colourful and joyous holi!!!
Wishing all Women Folks HAPPY WOMENS DAY!! Your actions,aspirations,joy makes the world!!
Keep Smiling and make the people around you smiling bcoz it really changes the moments of life :)

Brocolli Soup With a Twist

Brocolli one of the cosliest but yet worth having once a while. Having it in a soup form is the better way to eat it. One bowl of this soup fills up the stomach for the night. TRY IT :)

Method to make 6cups

Ingredients:
Brocolli - 200gms
Carrot - 1
Green Peas - 10gms
Potato - 1/2
Celery - 2 strangs (You can use coriander leaves too)
Onion - 1/2
Green chilly -1
Ginger - 1/2inch
Garlic - 2pods (depends on how much you prefer)
Yellow salted /Unsalted butter - 1tbs
White pepper powder - 2tbs
Salt to taste
Amchoor powder - 1/4tbs
Cornflour powder - 1/2tbs if needed to thicken the soup
Water - 1 ltr
Milk - 1/4cup
Sugar -1tsp

Method/Vidhiee:
1. Finely chop onions, garlic, ginger,Brocolli (Keep few florets for final touch) remember to cut the thick part of it and chop the florets, carrots (keep a tbs for final touch), green chilly, celery,potato peeled and chopped.
2. In a pan add the onions, garlic , ginger, brocolli finely chopped, carrots, green chilly, potato,celery.
3. Add 2cups of water and bring them to boil.
4. Once the colour of the water turns light pale turn off the heat and drain the stock.
5. Keep aside the stock. In a blender run the veggies with 1/4 water.
6. Its better that you dont drain again the mixture.
7. In a pan add butter remaining brocolli, carrots and saute for few mins.
8. Now add the blended mixture and the stock water.
9. Add remaining water of how much ever you need and bring it to boil. Add salt, amchoor powder and sugar.
10. Remember to keep stirring the soup.
11. Add 1/4 of boiled milk.
12. Bring it to boil till it thickens.
13. If required mix cornflour and water and pour it in soup. This makes the soup thick.

Serve hot with white pepper powder. If required tomato sauce. Add a tbs of fresh cream if required. Garnish with Celery leaves

Urlakazanggu Pattani Bonda / Aaloo Muttar Bonda

One  of the old traditional recipe of south indian snack list.
The measurement is given to make around 25-30 bondas.

Ingredients:
Green Peas/ Patchai pattani/ Hara Muttar - 1cup
Aaloo/Potato/Urlakazanggu - 4-5
Onion - 2
Green Chillies - 2
Curry leaves - 2arc
Green coriander
Mustard seeds - 1tbs
Turmeric powder - 1 1/2 tbs (1tbs for mixture & 1/2tbs for batter)
Red chilly powder - 1tbs
Asafatida - 1 pinch
Channa Dhal/Kadala Parupu - 1tbs
Sambhar powder - 1/2tbs
Besan / Kadala Mav/Gram Flour - 21cup
Rice flour/ Arici mav/Chawal atta - 1/2cup
Salt - 1tps for batter and 1 1/2tbs for mixture
Oil - 2cups
Water - 4cups

Method/Vidhiee:
1. Boil the potaotes. Peel of the skin and mash them well.
2. Meanwhile boil the green peas also and par mash them too.
3. In a pan add 1tbs oil. Heat it and add mustard seeds, curry leaves, asafatida.
4. Splutter them now add the channa dhal.
5. Saute it for few seconds and then add onions, green chilles.
6. Saute them till onion turn transparent.
7. Lower the flame and add the potatoes, green peas.
8. Over them add the dry masalas and salt.
9. Mix them well. Increase the flame and saute them well. Till the mixture becomes non sticky.
10. Add green coriander and mix well.
11. Once they are done transfer to a plate and cool them a bit.
12. Make balls of the sizes you wish to and keep aside.

13. If you feel the mixture is sticky after making 2 -3 balls. Touch water or oil and make the balls.
14. In a bowl add gram flour. rice flour, turmeric powder, salt, water 1cup.
15. Mix them well to make a liquid batter.
16. Make sure that the batter is thick not too wattery so that it can be coated  on to the potato balls.

17. Now gently take a ball dip inside the batter and coat.

18. Meanwhile heat oil on a deep frying pan.
19. Coat one ball each time gently and drop slowly on to the oil.

20. Do the same process each time.
21. Never coat before and keep aside.
22. Handle the balls with care and softly. Do not press them.
23. Fry them till they turn golden brown both sides.

Serve them hot with green chutney or tomato sauce or coconut chutney.