Semiya is Indian vermicelli and is usually available in the Indian grocery stores. Different things likes upma, kheer, pulao, dosa can be made using these rice noodles. This is a favorite and in our house this upma has transformed from a breakfast/tiffin/evening snack dish to a main course lunch/dinner dish owing to lack of time.
The good thing is that this is a one dish meal and that means less work with cleaning and dish washing. This is also a crowd pleaser and can be put together in no time (if you have the semiya/shevai on hand). This is also a good one to make when you are looking for quick ideas when unexpected guests arrive.
I do not add vegetables to this (except onions) however you can add the vegetables to make it nutritious. This is a kid’s favorite dish as it looks more like noodles. You can reduce the amount of green chillies and sprinkle little bit of sugar before offering it to them.
- There are two varieties of Vermicelli available the rice vermicelli and the roasted vermicelli.
- Using the roasted vermicelli makes the upma process easier as it prevents the extra step of roasting. This is also non-sticky and avoids forming clumps.
- But taste wise I prefer the rice vermicelli any day.
- 2 cups vermicelli/ rice semiya/ shavige
- 1 largeonion (finely chopped)
- 2-3 green chillies ( finely chopped )
- 8-10 curry leaves
- 1 tsp mustard seeds
- 1 tsp urad daal
- 1/2 tsp cumin seeds
- Juice of a lemon
- handful of chopped cilantro (for garnish)
- ¼ cup shredded coconut (optional)
- 1 Tbsp Oil
- Salt to taste
- First boil about 6 cups of water and then add the vermicelli into it. Add some salt and 1 tsp of oil. Boil for 5 minutes or as per package suggestion until it is cooked.
- Transfer this to a colander and drain the hot water. Add about a tsp of oil and toss it gently so that the oil sticks all around. This prevents the vermicelli from sticking to each other.
- Heat 1 Tbsp of oil in pan over medium heat. Add mustard seeds, curry leaves, cumin seeds, urad dal and mix until the urad daal turns light brown in color.
- Add the chopped onion and green chillies. After the onion is cooked add salt and stir.
- Add the cooked vermicelli to this, stir continuously breaking any lumps (on medium heat) and the cooked onions incorporates into the vermicelli.
After 5 minutes stir again and now partially cover the pan. Lastly garnish with lemon juice, chopped cilantro. Keep the lid covered for another 5-10 minutes. Stir again and serve hot.
Benne means butter in Kannada and Murukku mean crunchy savory snack. Murukku is also known as chakali is a traditional treat made during festivals of Diwali and Krishna Janmashtami. There are so many variations of this chakli, but this is a tried and a tested one, the one I can rely one. I learnt this recipe from my mom who has been making these for years now.
‘Benne Murukku’ is so crispy that it melts when you pop it in your mouth. This is easy to make and does not consume too much time. This forms a good afternoon snack and a good accompaniment for tea or coffee.
On another note, maybe I spoke a bit too soon about FoodWorld in my previous post. It was up for a day and everything seemed well but then it could not stay up long and crashed again. As of now I am not sure when it might be up again, but then I thank you readers for your patience and understanding.
- 2 cups rice flour
- 1 cup powdered Hurigadale( fried gram dal)
- 50 gms butter/3.5 Tbsp [bring it to room temperature]
- 1 tsp redchili powder ( according to taste)
- Salt to taste
- 1 tsp cummin seeds/jeera
- 1 tsp sesame seeds
- Oil for deep frying
- Take a big plate and add all the flours, add the salt, red chilli powder, sesame seeds and cumin seeds. Mix it thoroughly with hand.
- Now add the star ingredient ‘butter’ to this and mix well with your fingers until incorporated. The entire flour should be mixed giving it a crumbly flour texture.
- Note: do not add oil instead of butter as it might not have the same crispy effect.
- Check for taste and add other seasonings if required. Now add water little by little to make thick dough. (Do not add too much water, the lesser water the better).
- Keep the dough covered with damp cloth/towel and set aside.
- Add oil into a big kadai and get it ready for deep frying. Keep the murukku/chakli press ready by greasing it on the inside.
- To make sure the oil if of the correct temperature, drop a bit of dough and when you hear the sizzling sound and it turns light brown it is ready.
- Make small balls of above mixture and put it in chakkali press and press it directly over hot oil and fry.
- Note: The dough might break because of the butter, but that is ok.
- Fry in oil until golden brown. Drain it on a plate covered with paper towel/napkin. Let it cool and store it in an air tight container. Stores well for at least 2 weeks.
Sabudana also known as Tapioca or sago is used for making khichdi, vada, kheer and sun dried vodi. This khichidi is an awesome combination of sweet, salty, spicy and tangy topped with peanuts which give it a light nutty crunch. Sabudana khichidi can be eaten for breakfast, as a snack and while fasting as it does not have garlic or onion.
This has been a childhood favorite of mine and our Saturday’s would not be complete without the Sabudana Khichidi as evening snack followed by a movie on Doordarshan.
When I tried making this earlier, I did not get the desired results until now. It would turn either soggy or dry without desired results. I did some research over the internet and checked with friends. Some good advice from her about the soaking process and the cooking process from her and I was on my way making a decent Sabudana khichidi after a long time.
And finally some good news! Yay! FoodWorld is now slowly limping back to normal. Few weeks ago it crashed as it had accumulated bulk load of data and showed no hopes of recovery. After spending weeks together removing old data, trying some new techniques it seems to show some signs of life. In the process of reviving some data or blogs maybe lost; so do not hesitate to send me an email if you find something missing and I will look into it.
Thank you to those who enquired about the status and for the patience while it was down. I have not been able to respond individually to the emails. I will now continue to add the blogs to the aggregator for which I have received requests.
- 1 1/2 cups of Sabudana/Tapioca/sago pearls (washed and soaked for 5-6 hours)
- 1/2 cup of potatoes, (peeled and chopped into small cubes)
- 1/2 cup of dry roasted peanuts (crushed coarsely)
- 3-4 curry leaves
- 1/2 tsp of cumin seeds/jeera
- 4-5 green chillies( finely chopped)
- 1 tsp sugar
- 3 tsp oil
- Salt to taste
- Juice of a lemon1/3 cup shredded coconut (optional)
- Handful of cilantro leaves for garnish
- Wash the sabudana in enough water twice or thrice and drain the water. Now soak it in a flat bottom container with just enough water to cover its top. Do not add too much water. I soak it for about 4-5 hours and fluff it with fork bringing the pearls from bottom to the top (that way the ones in the bottom do not get soggy).
- I prefer not soaking this overnight as I can keep an eye on the sabudana and fluff them in between. After the water has been absorbed, the sabudana puff up like pearls.
- Note: If you feel that the sabudana has become very dry then you can sprinkle some water and mix.
- Take a pan and dry roast the peanuts till evenly brown, then remove the skin and pulse them into a coarse powder. Keep aside.
- Peel the potato and chop them into small pieces and boil it separately.
- Heat a pan and add oil in it. Add the cumin seeds, curry leaves, chopped green chillies and the cooked potatoes. Sprinkle some salt and stir until the potatoes get crisp on the outside.
- Now add the sabudana to this and toss well on medium flame. Cover with lid for a minute.
- The sabudana will become translucent when they are done. After the sabudana is cooked completely, add the coarse peanuts,coconut (optional) and lemon juice.
- Toss to mix and switch off the heat. Garnish with the finely chopped cilantro leaves.
- Note: Add very little water if you feel it’s dry.