Ragi Semiya Upma

     Its an another add on to my new addiction Millets. Yes, today its going to be our longtime traditional ragi/foxtail millets semiya upma. I should say this is my chilldhood favorite dish which i can gobble anytime both either in sweet or savory form. Today’s post is going to be my first attempt on savory Upma.

ALL YOU NEED:

Ragi Semiya	2 cups
Chopped Onion	1 No.
Chopped Tomato	1/2 No.
Coriander Leaf	To Garnish
Grated Coconut	1/4 cup
Green Chilly	3 Nos.
Curry Leaf	5 Nos.
Bengal Gram	1 spoon
Cumin Seeds	1/4 spoon
Urad Dhall	1 spoon
Salt	To Taste

METHOD:
     Take 2 cups of ragi semiya in a wide bowl. Sprinkle 1/2 cup of water and mix well. Cover it and let it sit for 5 minutes. When time is up, take a wide idly plate, cover the upper portion of the plate by wet cloth. Transfer the ragi semiya on to it. Place the plate into the idly pan and steam it for 10 to 15 minutes.

     Meantime, heat a spoon of oil in a pan, add mustard. When it splutters, add a spoon of both urad dhall and channa dhall. When it turns golden brown, add chopped onion, slited green chilli, curry leaf, saute it by adding pinch of salt. Add chopped tomato, saute it for 5 mins. Now add the steamed semiya, mix well with the mixture. Adjust with salt. As a final touch, add grated coconut and chopped coriander leaf.

Note: You can also add veggies as per your choice. I added only carrots.

- Sangeetha Nambi

Lemon Semiya

    I am a big lover of all tangy dishes. But somehow Lemon Rice was the first thing in my "Not likey" list. Still i couldn't find out the reason. In recent days, to my surprise, me became a super fan of lemon rice, me started to buy 3 to 4 lemons weekly that too will use it for preparing lemon rice. Now i didn't know, how this lemon rice fever affected. Sounds silly is it ?!?! Even me in the same boat. Fine, coming to this recipe, i got some leftover lemon juice mixed up with turmeric powder. Don't know how to empty that. As usual surfed some blogs and finally end up with this recipe.

ALL YOU NEED:

Roasted Semiya	1 cup
Lemon juice	1/2 cup
Turmeric Powder	Pinch
Ginger	1/2 inch
Green chilly	1 no.
Urad dhall	1 spoon
Channa dhall	1 spoon
Red chilly	1 no.
Curry leaf	1 twig
Mustard	1 sp
Peanut	1 spoon
Hing	1 sp
Salt	To taste
Oil	4 spoons

METHOD:
    Take a heavy bottomed pan, heat 3 cups of water, pinch of salt a spoon of oil. Once done, add a cup of roasted semiya. Allow it to cook. Make sure, it should not be messy. Strain it once its cooked. Once all the water got strained, spread the semiya in a wide plate.
    Meantime, heat a pan with 2 spoons of oil, add mustard, urad dhall, channa dhall and hing. Give a saute. Now add slited red, green chilly, ginger and curry leaf. Add peanut and give a mix and transfer it to a bowl. Now in the same pan, pour the lemon juice, pinch of turmeric powder, let the flame be in medium. Once it starts boiling, put off the flame.
     Now check whether the semiya is partially cooled, once its done, pour the tempered items, mix gently without breaking the shape of the semiya. Now pour the boiled lemon juice, give gentle stir again, do this until the semiya got mixed up with the lemon juice. Now serve with spicy sidedish like Mushroom masala or Potato fry.

♬ Sangeetha♡Nambi ♬

Semiya Kheer

    Can you think of any kheer/payasam without ghee ?! This is one among them. All time, infact till now, i was bit sceptical to try any dishes with Semiya/Vermicelli and Rava/Sooji. Yes, for sure it will end up as disaster mission. Actually this is my second try. Click here for traditional version. This version is very simple without any garnishing work. Its very easy and at the same time aroma and taste will be like yum yum ! Do try this and let me know your comments. With this note, i would like to convey this is my 3000th post..... Hurrrrrrraaaaayyyyyyy !

ALL YOU NEED:

Roasted Semiya	1 cup
Thick Milk	2 cups
Mixed Nuts	1/2 cup
Cardamom	1 No.
Sugar	To Taste

METHOD:
    Take heave bottomed pan. Heat 2 cups of milk along with sugar and cardamom. Let it boil well, until it become much thicker. Now add on all the nuts and stir well. Let it boil for 5 mins. Now add roasted semiya, put the flame in simmer. Stir it well. Since we are using thick milk, keep an eye on milk i.e. it should not get burnt. Let it be in flame, until the semiya gets cooked. Once done, adjust with salt if required and transfer to serving bowl and enjoy !

♬ Sangeetha♡Nambi ♬

Semiya Bagalabath

     Before my marriage when i heard this term "Bagalabath" for the first time, thought it some big Jorgan in technical term and later. When i saw this with Semiya Bagalabath, just took a long breath and concluded finally, its not Technical, its related to cooking. So surfed google and finally got the recipe some 4 years back during my spinster age. Finally my day its day has come to try it out as our lunch box recipe :P When i was having during my lunch time, my friend was calling it as "Semiya Curd" i was bit what ??!! how can she call it in simple term "Semiya Curd" i ordered her to use "Semiya Bagalabath" which gives crowning effect :P to my new tried and unusual recipe. So silly is it !!?? :) So, here comes my Jorganed recipe which tried after 4 years gap :)

ALL YOU NEED:

vermicelli	1 pkt
Thick Curd	3 spoons
Roasted Cashewnuts	10 Nos.
Grated Carrot	1 No.
Water	To Boil
Milk	1 glass
Salt	Pinch

To Garnish

Chopped Ginger	1/2 inch
Green Chilly	3 Nos.
Curry Leaf	1 Twig
Urad Dhall	1 spoon
Mustard	1 spoon
Oil	1 spoon

METHOD:
     Boil some 3 cups of water in a pan. Once done, keep the flame in simmer, now add a drop of oil and add vermicelli, make it to dip completely in water and close the pan with lid for 5 mins and now put off the flame and let the pan sit for a while until the vermicelli gets completely cooked. Now drain the excess water. Meantime, heat a pan with a spoon of oil, add mustard, urad dhall, once it reaches it color, add chopped ginger, green chilly, curry leaf do a sauting for 3 minutes. Take the drained vermicelli in a large bowl, now add on the garnished items, mix it gradually, now add the thick curd, milk and add required salt. Mix ! Mix !! vermicelli shape shuld not get disturbed completely. Now add the chopped carrot and roasted cashews. Let it sit for a while. Now serve after 30 mins.

Note: I have added milk just to avoid sour taste since i have prepared it for my lunch time.

❝❡angeetha ηambi❞

Semiya Paayasam

     Another first tried recipe here...... Our entire family is not a sweet loving family. So, its very rare to prepare sweet at home. But i was sceptical to prepare this dish for the first time. Its all b'cos of my kid's playschool order. It was a day before onam, they arranged for a mini function which was Onam celebration they gave instruction to bring this payasam. So, me somehow surfed google(!) and finally got the preparation method and served to my kid's onam celebration.

ALL YOU NEED:

Vermicelli	1 pkt
Sugar	1 1/2 cup
Thick Milk	1/2 litre
Salt	Pinch

To Garnish

Ghee	5 spoons
Elachi	1 No.
Cashew	7 Nos.
Raisins	10 Nos.

METHOD:

     Bring down milk to boil. Let it be in simmer for a while. Meantime, roast the vermicelli in a pan for a while. Put off the flame. Once it gets cool, add it to the milk. Allow it to cook. Now add powdered Elachi and sugar gradually as per the taste. Give soft stir by not breaking the vermicelli. Let it sit in flame for a while. Parallely, heat 5 spoons of ghee in a pan, add raisins and Cashew. Fry it until it turns golden brown. Now, lets come back to the vermicelli, once its well boiled, add a pinch of salt to increase the sweetness. Now add the garnished items and stir it for a while and put off the flame. Serve hot !!!

♬ Sangeetha♡Nambi ♬