Semiya Payasam

Semiya Payasam

Prep: 5 minutes

Cook: 15 minutes

Method: Easy

Course: Mithai

Type: South Indian

The ever popular semiya payasam made healthy

Ingredients

  • Vermicelli (semia) ½ cup
  • Low fat milk 3 cups
  • Vegetable oil 1 tbsp
  • Cashewnuts, chopped 2 tsps
  • Raisins 3 tsps
  • Jaggery, grated 2 tbsps
  • Coconut milk 3 tbsps
  • Green cardamom powder ½ tsp

Methods

  • Heat oil in a deep non-stick pan, add cashewnuts and raisins and saute for 2 minutes. Drain on a plate and set aside.
  • Add vermicelli to the same pan and saute for 2 minutes. Add milk and jaggery and mix well.
  • Cook till the mixture thickens.
  • Add coconut milk and mix well. Add green cardamom powder and mix well.
  • Transfer into a serving bowl, garnish with cardamom powder and dried fruits.
  • Serve hot or chilled.
Keema Matar Idiappam

Keema Matar Idiappam

By Hi Tea

Prep: 20 minutes

Cook: 50 minutes

Method: Moderate

Course: Mithai

Type: South Indian

Key Ingredients:

  • Mutton mince
  • Green peas
  • Rice flour

This unusual combination of keema matar and idiappam will satiate you completely

Ingredients

  • Mutton mince (keema) 150 gms
  • Fresh green peas ½ cup
  • Oil 2 tbsps
  • Mustard seeds ½ tsp
  • Curry leaves 5
  • Dried red chillies, broken 4
  • Medium onion, chopped 1
  • Ginger-garlic paste 1 tbsp
  • Medium carrots, finely chopped 2
  • Green chillies, chopped 2
  • Coriander powder 1 tsp
  • Cumin powder ½ tsp
  • Red chilli powder ½ tsp
  • Medium tomato, finely chopped 1
  • Black pepper powder ½ tsp
  • Garam masala powder ½ tsp
  • Salt to taste
  • Ghee 1 tsp
  • Roasted rice flour (idiappam flour) 1½ cups

Methods

  • To make keema matar, heat oil in a non-stick pan, add mustard seeds and when they splutter add curry leaves and dried red chillies. Add onion and saute till light golden. Add ginger-garlic paste, mix and saute for 2-3 minutes.
  • Add carrots, green chillies, coriander powder, cumin powder, red chilli powder and mutton mince. Add a little and saute for a few minutes. Cover and cook on low heat for about 10 minutes or till the mince is cooked.
  • Add tomato and green peas and mix. Add black pepper powder, garam masala powder and salt cook till the mixture is dry.
  • To make stuffed idiappam, boil 1½ cups water in a deep non-stick pan and keep aside for 2 minutes. Add ghee, salt and rice flour and mix well.
  • Cool the mixture slightly. Knead into a dough while it is still lukewarm.
  • Heat sufficient water in a steamer. Brush an idli mould with some oil.
  • Fill an idiappam press with the dough and press a layer into each dent of the idli mould. Close the steamer with the lid and steam for 8-10 minutes or till idiappams are well cooked.
  • Serve them hot with keema matar.
Oatmeal Utthapam

Oatmeal Utthapam

Prep: 1 hour 30 minutes

Cook: 15 minutes

Method: Easy

Course: Mithai

Type: South Indian

Key Ingredients:

  • Oats
  • Yogurt

Oatmeal and plenty of vegetables make this uttappam not only tasty but very nutritious too

Ingredients

  • Oats 8 tbsps
  • Yogurt 3 cups
  • Curry leaves, chopped 7 to 8
  • Salt to taste
  • Fruit salt 1 tsp
  • Green chillies, chopped 3
  • Fresh coriander leaves, chopped 4 tbsps
  • Medium onion, finely chopped 1
  • Medium tomato, finely chopped 1
  • Cabbage, chopped 4 tbsps
  • Green peas, boiled 4 tbsps
  • Low fat cottage cheese (paneer), grated ½ cup
  • Sunflower oil as required

Methods

  • Take yogurt in a bowl, add 1 cup water and mix well. Add oats and mix and let it soak for 1-1½ hours.
  • Add curry leaves, salt and fruit salt and mix well. Add green chilli and 2 tbsps coriander leaves and mix well.
  • For each uttappam, heat 1 tbsp oil in a non-stick tawa, put a ladle full of oats mixture on it and spread into a round uttappam.
  • Sprinkle some onion, tomato, cabbage, green peas and cottage cheese. When the underside turns golden, flip and cook till the other side is equally done.
  • Top the uttappam with some more cabbage, cottage cheese and garnish with some coriander leaves.
  • Transfer the uttappam on a serving plate and serve hot.
Semiya Pulihora

Semiya Pulihora

Prep: 5 minutes

Cook: 15 minutes

Method: Easy

Course: Mithai

Type: South Indian

Key Ingredients:

  • Vermicelli
  • Coconut milk

You can also call this snack semiya upma too – serve it at breakfast

Ingredients

  • Vermicelli (semia) 1 cup
  • 1 3 tbsps
  • Oil 1 tbsp
  • Mustard seeds 1 tsp
  • Dried red chilli 1
  • Split Bengal gram (chana dal) 4 tsps
  • Split skinless black gram (dhuli urad dal) 4 tsps
  • Ginger, grated 1 tsp
  • Curry leaves 8 to 10
  • Green chilli, slit 1
  • Peanuts ½ cup
  • Salt to taste
  • Turmeric powder ½ tsp

Methods

  • Heat oil in a non-stick pan, add mustard seeds, red chilli, split Bengal gram and split black gram and saute till the grams are lightly browned.
  • Add ginger, curry leaves, green chilli, peanuts and vermicelli and saute till vermicelli is lightly browned.
  • Add salt and turmeric powder and mix well. Add 2 cups boiling water and mix. Cover and cook till the vermicelli is done.
  • Transfer into a serving bowl and serve hot.
Tomato Rawa Upma

Tomato Rawa Upma

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Mithai

Type: South Indian

Key Ingredients:

  • Tomato
  • Semolina (rawa / suji)

Upma is a popular South Indian breakfast snack which is made tangy with tomato

Ingredients

  • Semolina (rawa / suji), roasted 1 cup
  • Medium tomato, chopped 1
  • Oil 1 tbsp
  • Mustard seeds ½ tsp
  • Cumin seeds ½ tsp
  • Curry leaves 4 to 5
  • Ginger, finely chopped 1 tsp
  • Green chillies, finely chopped 1 tsp
  • Medium onion, chopped 1
  • Salt to taste
  • Cashewnuts, toasted and chopped 3 tsps
  • Fresh coconut, scraped 2 tbsps
  • Fresh coriander leaves, chopped 1 tbsp

Methods

  • Heat oil in a non-stick pan, add mustard seeds and cumin seeds and let them splutter.
  • Add curry leaves, ginger, green chillies, onion and salt and mix. Saute till onion is transparent and soft.
  • Add tomato and cashewnuts and saute till tomato turns pulpy.
  • Add semolina mix well and saute for 2 minutes.
  • Boil 2½ cups water in another non-stick pan, add to the semolina mixture and mix well. Reduce heat, cover and cook till the semolina is done and all the water absorbed.
  • Transfer into a serving bowl, garnish with coconut and corianders leaves and serve hot.