Sunday, March 8, 2015

Semiya / Vermicelli Upma


Semiya upma is one of the easy and comforting food. i love them for some reason, my mom makes great semiya upma but she never measures the amount of water or semiya added but it comes out perfecto every single time she makes it. i decided to provide the exact amount of ingredients here as it may be helpful for everyone who makes it. my upma is never plain as i add some veggies to it to make it healthier...

Lets get to the recipe...


Roasted Vermicelli / Semiya 1 cup
Water 2 cups
Onion 1 chopped
Green Chilli 2 cut into 1 inch pieces
Garlic 4 cloves crushed and chopped
Ginger paste or 1 inch piece crushed
Salt to taste
Veggies 1 cup (i used carrots this time but you can add carrot, beans, peas or capsicum)
Roasted Peanuts (optional, But i recommend as it gives a great taste and crunch to the dish)

For Tempering

Oil 1 tbsp
Mustard Seeds 1 tsp
Urad Dal 1 tsp
Channa Dal 1 tsp
Curry Leaves 2 springs


In a non stick pan add the oil and other seasoning ingredients to it and let it splutter.

Now add the chopped veggies, onion, garlic, ginger and green chilli and fry for 5 mins, then add the water and bring to boil.

Once the water starts to boil add the semiya / vermicelli to the boiling water and mix well so no lumps are formed.

Dont simmer and let it cook in a high flame for 8 to 10 mins (semiya cooks faster so simmering will make it mushy)

By now all the water will be absorbed and the semiya will be cooked well, fluff it up with a fork and sprinkle the roasted peanut and mix, serve hot with some Red Chilli Pickle as i did or serve with some Coconut Chutney.

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Friday, March 6, 2015

Microwave Wheat Carrot Cake


Hello everyone,
            Today after my lunch i was craving for a cake but unfortunately none was left over in the fridge so tried to control my crave but it was kinda stronger crave so you know what i did?

I made a instant microwave carrot cake with wheat flour, somewhat convinced myself that am not eating some bad stuff rather it was healthy with some veggie and moreover its wheat flour...
But to my surprise the cake was not at all dense, it was so so sooooo soft, it is just melting in my mouth. Yes what your thinking is right i am gobbling while typing this here :D

Lets gobble...


Wheat flour 6 tbsp
Sugar 3 tbsp
Baking soda 1/4 tsp
Salt 1 pinch
Cinnamon Powder 1/4 tsp
Nutmeg powder 1/8 tsp
Chopped Nuts 2 tbsp (optional)

Mix all the above dry ingredients togather in your mug with a fork

Milk or Buttermilk 5 tbsp
Vegetable oil 2 tbsp
Vanilla Essence 1/4 tsp
Finely Grated Carrots 3 tbsp

Mix everything together, Make sure your fork reaches the bottom of the mug and mixes so that no unmixed flour is left.

Microwave for 2 - 2 1/2 mins, Let it cool a bit and invert to a plate if  serving with some topping like whipped cream or honey.

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Wednesday, March 4, 2015


Dear readers i have decided to add the yum button to my future posts which will be easy for the readers to yum the recipes in just one click. Not only that i am planning to get in to the publishers community of yummly so kindly support me so i can be more motivated. Please visit my page at MY YUMMLY PAGE 

Monday, March 2, 2015

Chettinadu Milagu Kuzhambu


Basically i am a "Lazy Chef" so i try and make most of my recipes to be easy, simple and tasty...
this recipe is one of that kind b'coz no onion and tomato in this recipe so it exactly means what i was talking about... no chopping at all. But the taste of it will make your heart and tastebuds happy.
More over this is a lazy chefs recipe which is a traditional recipe too...

Lets get lazier...


Oil 1 tbsp preferably sesame oil
 Red Chilli 2
Pepper Corns 2 tbsp
Channa Dal 1 tbsp
Grated Coconut 3 tbsp
Tamarind marble size soaked in water
Coriander Leaves 1/2 cup
Turmeric Powder 1/4 tsp
Jaggery a small piece
Salt To Taste

To Temper

Sesame oil 1 tbsp
Mustard seeds 1/2 tsp
Cumin Seeds 1/4 tsp
Pepper Corns 1/4 tsp
Hing a large pinch
Curry Leaves 2 springs


Heat 1 tbsp oil in a pan and add the channa dal, red chilli and pepper corn to it and fry for a minute, remove from heat and keep aside to cool.

In a mixer jar add the grated coconut, tamarind with soaked water, coriander leaves, turmeric powder and the roasted ingredients and grind with enough water to make a fine paste.

Heat the other 1 tbsp oil in a pan and add the tempering ingredients to it and once they splutter add the ground paste with 1 cup water and mix thoroughly,

Add the salt and jaggery to it and adjust the water according to the desired consistency, cook for 5 mins more and switch off the flame and garnish with chopped coriander leaves and little sesame oil on the top.

Serve hot with steamed rice and ghee... Tastes heavenly.

Sunday, March 1, 2015

Red Chilli Pickle


Before i speak anything let me just insert the picture...

Look at the beauty of the hot hot babies...
One of my friend sent me these, as she very well know that we love spicy food and especially chillies... Even though they don't eat spicy food, She makes it a point to add some extra chillies in the food she sends me. 
Today she said she thought of me on seeing this rare fresh red chilli... she sent me a pack of it and as soon as i saw them i was unable to control myself from clicking some pictures. 
First i thought of making some red chilli paste but then changed my mind and made these Maharashtrian style chilli pickle... This pickle can be made with red or green chilli.

Lets get spicy...


Green Chilli - 1 cup ( Use any variety, i used red) Lemon - 2 tbsp juiceOil - 1/4 cup
To Grind
Coriander Seeds  - 3 tbsp
Fennel Seeds  - 1 tbsp
Mustard Seeds  - 1 tsp
Fenugreek Seeds - 1 tsp
Asafoetida - 1/2 tsp
Turmeric Powder  - 1tsp
Salt - 1 tbsp


Wash and dry the chillies completely, make sure there is no water.

Add all the "To Grind" ingredients to a blender and make them in to a powder(not too fine)

Transfer the powder to a clean dry bowl and add the lemon juice to it and set aside.

Cut the chillies into desired size pieces(mine was small rounds ones so i just quartered them) 

Add the oil to a pan and bring it to a smoking point, then pour it over the powder and mix well and immediately  add the chopped chilies to it and mix well so the masala gets covered over all the chilli pieces.

Transfer the pickle to a clean container and let it sit outside at room temperature for 2 - 3 days, mixing now and then with a clean dry spoon.

Can be consumed after 2 days and make sure to store it in fridge after 3 days.
Makes an yummy combination with curd rice and any paratas.

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