Recipes for you
Poha 1 cup
Potato 1/2 cup meshed
Green peas 1/2 cup boiled
Yogurt 2 tbsp
Pepper powder 1/2 tsp
Green chilies 1/2 sliced
Ginger 1 tbsp
Red chili powder 1/2 tsp
Turmeric powder 1/4 tsp
Garam masala 1/2 tsp
Coriander powder 1 tsp
Coriander leaves 2 tbsp chopped
Salt 1 tsp or to taste
Oil 2 cups for frying
Take poha in a colander and rinse in water till it run out of starch.
Boil the potato and once it cools down peel off its skin and mash them using hand.
Also boil some green peas.
To make ginger green chili paste peel the ginger and take it into grinder jar. Also add a sliced green chili and grind it into smooth paste.
To make Poha patties mixture
In a mixing bowl take boiled & mashed potato, ginger garlic paste, washed flattened rice or poha and green peas.
Add curd / yogurt and common Indian spices like turmeric powder, coriander powder, red chili powder and garam masala powder. Also season the mixture with salt as per taste.
Combine all ingredients well into Poha patties mixture.
Add freshly chopped coriander leaves and mix well.
Divide the poha patties mixture into round balls or patties.
To fry Poha patties
Heat 2 cups of Oil in a frying pan.
Once oil is hot add poha patties balls in a batch.
Deep fry the pattice other either side till it turns golden brown.
Remove the fried poha pattice on a absorbent paper.
Serve Poha patties with green chutney, mint chutney or tomato ketchup.
1 cup Vermicelli (semiya) (thin or thick)
1/2 teaspoon Mustard Seeds
1 teaspoon Chana Dal (split Bengal Gram) (optional)
1/2 teaspoon Urad Dal (optional)
12 sprigs Curry Leaves
1 large Onion, finely chopped
23 Green Chillies, finely chopped
1/2 teaspoon grated Ginger
4 tablespoons Carrot, finely chopped
4 tablespoons Fresh or Frozen Green Peas
1 large Tomato, finely chopped
1/4 teaspoon Turmeric Powder (optional)
2 tablespoons chopped Coriander Leaves
2 tablespoons Cooking Oil or Ghee (Clarified Butter)
1¾ cups + 2 tablespoons hot Water
Roast vermicelli in a kadai on medium flame until it turns light brown. Cooking time may be varying according to size and thickness of your kadai. Keep stirring continuously. When done, keep roasted vermicelli aside to cool.
Heat oil or ghee according to your choice in same kadai. Add mustard seeds and allow them to sputter. Add chana dal, urad dal and curry leaves, cook until dals become light brown. Add sliced onion, grated ginger and slit green chillies. Sauté until onion becomes translucent.
Add chopped carrot, green peas, chopped tomatoes and turmeric powder. Sprinkle salt over it and mix well.
Pour 2tablespoons water and cook covered on low flame until vegetables become soft for around 34 minutes.
Add 1¾ cups hot water and let it boil for a minute.
Add roasted vermicelli.
Mix well and cover it with a lid.
Cook until water is absorbed for around 57 minutes. Stir in between occasionally to prevent sticking.
Turn off flame and transfer semiya upma to a serving bowl. Garnish with chopped coriander leaves and serve.
Vermicelli roasted 1 cup
Milk 4-5 cups
Sugar 1/2 cup
Ghee 1 tablespoon
Green cardamom powder 1 teaspoon
Saffron (kesar) a pinch
Cashewnuts chopped 1/4 cup
Raisins ¼ cup + fo
Heat ghee in a nonstick pan.
Add 1 tablespoon milk to the saffron and mix well. Set aside.
Crush vermicelli lightly and add to pan. Sauté for a minute.
Add cashew nuts and raisins. Mix well and sauté for 2 minutes.
Add remaining milk, little by little and keep stirring.
Add sugar, stir to mix and cook on medium heat till the milk is reduced and the vermicelli is soft. Keep stirring.
Add saffron milk and cardamom powder and mix well. Switch off heat.
Garnish with some raisins and serve hot or chilled.
200g of vermicelli, broken into approx 15cm lengths
A squeeze of lemon juice
1 tbsp rosewater
1-2 tbsp flaked pistachios
1-2 tbsp flaked almonds
A generous pinch of saffron
10-12 roughly ground green cardamoms
4 tbsp pure clarified butter
Put the sugar into the water and bring to the boil. Remove from heat and keep aside.
Melt the ghee over a low heat in a wok or wide saucepan. Add the vermicelli and the crushed cardamoms.
Fry over a medium to high heat, stirring the vermicelli around so that they brown evenly. Once the vermicelli have turned a light golden brown, pour in the sugar syrup and continue to cook over a low heat for around 15 minutes. It will bubble away furiously as the water evaporates. Stir occasionally to ensure the vermicelli do not stick to the bottom of the pan.
As the water evaporates the vermicelli will stiffen a little and the ghee will separate. At this stage, add the milk.
Bring to the boil then add the lemon juice. The water content will immediately separate and will be instantly reabsorbed by the vermicelli.
Continue to stir fry for a few minutes and then add the saffron, almonds, pistachio, and rose water. Continue to fry for a minute or so.
Serve hot or cold. Best served 20 minutes after cooking.
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