OPEN RAVA SANDWICH

Ingredients:

 

Finely chopped onion, tomato, capsicum

 

Method:

 

In a bowl beat curd add chopped veggies, salt  and chaat masala. Mix well, add roasted rava and mix well. Do not add water spread this on bread and toast. You can even prepare this overnight and refrigerate. Next morning just apply to ur bread n toast it with butter. You can also add boiled corn kernels.

Semiya Masala Vadai

Ingredients:

1 cup semiya

1/2 cup thick yoghurt

1tbsp ginger garlic paste

3 to 4 redchilly

1/4tsp fennelseed

1 med size onion

3 to 4 stalk coriander leaves chopped.

Method:

 

Soak semiya in yoghurt for 1hr. Grind redchilly along wirh ginger garlic paste with 2 cloves( opt). Mix all ingredients with semiya. Adjust salt .add 1  or 2 tbsp maida / rice flour for binding. Make small balls and deep fry in oil. Serve hot vadas with chutney of your choice.

Semiya Cutlet

Ingredients:

 

Semia 1cup

Boiled vegetables like onion carrot potato capsicum 

Chilli powder

Paneer or cheese

 

Method:

 

Cook Semia and mix everything in a bowl after adding salt and smash it. Make balls and dip it in rusk powder or bread crums as you wish and put it in a pan with oil or butter fry it till brown. Cook on both the sides. Yummy cutlet will be ready. Serve it hot with  sweet or spicy sauce

Semia Rava Idli

 

Ingredients:

Semía 1/2 cup

Roasted rava 1 cup

Channa Dal 1tsp

Urad Dal 1 tsp

Curry leaves coriander leaves Cashew little

Green chillies 2 finely chopped

Method:

In  pan add oil,  mustard seeds. Once the seeds splutter add channa dhal, urad dhal, curry leaves, green chillies and fry little till golden brown. Keep it aside add little oil or gheein pan and fry Cashew.

Take a bowl add all semía rava and the rest fried items mix it with water. For 200gms of rava and semía pour 300gms of water to make idli batter. Keep aside for 10 min and take idli plates grease it with oil and pour the batter and steam it for 7 to 8 min

Idli s are  ready to eat. Serve hot with tomato chutney or podi or coconut chutneys

Semia Idli

 

 

                                                                 Ingredients
                                                   Vermicelli/Semia 1 cup
                                                Semolina/Rava/Sooji 1/2 cup
                                                    Curd 1 cup
                                                  Salt as per taste
                                                    Oil 1 tsp
                                                 Mustard 1/2 tsp
                                              Urad dhal 1/2 tsp
                                            Cumin Seeds 1/2 tsp
                                              Hing 1/2 tsp
                                          Curry leaves and Coriander leaves few

                                                    Method

Fry semia in 1/2tsp ghee until light brown and aromatic, next roast rava until aromatic. Add both semia and rava into a bowl, add beaten curd, finely chopped coriander leaves,salt and mix well. Now heat oil add mustard,urad dhal,cumin seeds,hing and curry leaves. Add this to the semia rava mixture and mix well. Set aside for 10mins. Grease your idli plates and pour a ladle full of the prepared batter and steam cook for 10-12 mins or until done.

Remove and serve hot with any chutney of your choice.

Semia Laddu ~ Vermicelli Laddu

Are you bored of trying the usual laddus and looking for a different one, then this laddu is for you..
Ready in just few minutes, with simple ingredients.....


                                                          Ingredients
                                                      Vermicelli 1 cup
                                                         Sugar 1 cup
                                                       Cashewnuts 10-12
                                                      Ghee 1-2 tsp
                                    Green Cardamom Powder a pinch


                                                          Method
Dry roast semia until light brown, cool and grind to fine powder adding sugar and 1O-12cashew. Transfer the ground powder to a plate/bowl add elaichi powder and ghee. Mix gently and make laddus. Store in airtight container and enjoy ur laddus upto 4-5days.

Paneer Mushroom Capsicum Gravy

Ingredients:

Finely chopped onion(from 2 onions) - 3/4cup
Finely chopped tomatoes(from 4 tomatoes) - 1 cup
Capsicum - 3( chopped and deseeded)
Paneer (cubed)- 200gms
Mushroom - cleaned and chopped
Haldi powder - 1/4 tsp
Red chilli powder - 1 tsp
Dhania Jeera powder - 1 1/2 tsp
Jeera - 1tsp
Salt to taste

Method:
In kadai add 3 tsp of olive oil /sunflower oil add jeera, onion and fry till onion is cooked. Add tomatoes and capsicum. Stir fry till capsicum is cooked completely. Add haldi, red chilli powder, salt, dhania jeera powder and cook for 2-3 mins. Now add mushroom and close cook for few mins. Lastly add paneer and close cook for 2 boils. Serve with puri /roti/ phulkas.