Seviyan Recipe for Birthday celebration | Sweet Vermicelli | Typical South Indian Style - 3

Tuesday's breakfast menu was Masala Dosa, Coriander Coconut Chutney, Amma's podi, Chinna vengai pachadi (Shallot Onions Chutney) and Seviyan.

I have already posted how we make Masala Dosa and Amma's Podi. Will be posting the other recipes soon.

The day was special to us as it was Konda's birthday. She celebrated her 9th birthday. The birthday girl was busy walking the ramp with the different dresses that she got from her Aunts and from us. She was also planning to dance to the tunes along with her cousins as it was couple of years back.

Since the kids wanted Pizza, I didn't plan for a special dinner. Special for the kids is anyways is the regular Paneer Butter Masala with Parottas, which I already made on Saturday. so decided that it was going to be just pizzas ordered in. Though I thought of taking a picture of the Paneer Pizza that we ordered, before I could even think about it, it disappeared!

Starting with the breakfast, I made the famous Masala Dosa of Tamil Nadu, where Potato masala is stuffed inside the dosa and served with a variety of Chutneys and Sambar. Potato Masala that I made was thick for it to be stuffed in. For a change I made Coriander Coconut Chutney, Onion Chutney along with Amma's podi. Our regular stock of Amma's podi got exhausted and I got a fresh batch made by Amma.

Keeping with our custom of making a sweet on birthdays, I was wondering what to make that will be enough to feed 12 people with couple of servings. Seviyan or Semiya Payasam came to mind. This is my favorite sweet when Amma makes. I don't make it so frequently and confirmed that my guests like this.

As you got to use more milk to get that richness, I was contemplating on quantity of milk, I remembered the tin of condensed milk lying around. I had plans of making Eggless Chocolate Cake with it. But since my oven is not in a working condition, it will be a while for me to attempt it. I decided that the best way to use up the tin is to make the Seviyan.

Seviyan | Sweet Vermicelli

Condensed Milk - 400 gms (1 tin)
Vermicelli / Semiya - 2 cups (200 gms)
Whole Milk - 1 liter
Water - 3 -4 glasses
Sugar - 4 tsp
Cardamom powder - 2 pinches
Cashew nuts - handful
Raisins- handful
Ghee / Clarified Butter - 1 tbsp

Method to prepare:

In a pan, roast the nuts and raisins in ghee. Remove and in the same ghee add the vermicelli. Roast till they turn colour a bit.

In another pan, boil the milk. When the milk boils over and simmered for 10 minutes, add the roasted vermicelli and water. Cook in low flame till the seviyan is cooked. Ensure you don't over cook the seviyan.

At this stage add the sugar and cardamom powder. Continue cooking over low flame, when you check the semiya is cooked well. slowly add the condensed milk into the pan, stir well.

Finally add the roasted nuts and raisins.

Notes: Normally to give more richness to the Payasa, we may just add small quantity of condensed milk. But this is completely made with it. Hence it is extremely rich and very filling. You may dilute the proportion to suit your taste.

Another important thing to note is to ensure you don't over cook the vermicelli, since it has the tendency to absorb more milk and the porridge becomes very thick.

Reduce the quantity used for making for lesser number, this yielded me enough to serve app 10 - 12 people.

Check out how my kids had Mehendi done on their hands 




I hope you enjoyed my series on traditional South Indian Breakfasts. My relatives have left today, hopefully they enjoyed their stay. Do suggest if you want any more such series here.

Traditional Breakfast ~ Typical South Indian Style - 2

While Sunday was the typical Channa Masala with Puri, along with Sakkara Pongal, today was another typical South Indian Breakfast ~ soft as pillow pristine Idlis, Sambar (typically made for Idlis), Coconut Chutney, Idli Karam and Idli Podi.

The sambar that is made for Idli is different from the regular one. Will be posting the recipe soon. Idli Karam and Podi will be featured in the book.

Catch you soon with other recipes..enjoy your week ahead!

Traditional Breakfast ~ Typical South Indian Style

We woke up to an unexpected shower of rain! Last night we were so excited seeing signs of drizzling that came our way! We ran out trilled at the prospect of raining visiting us. Only to be greeted with a clear sky but a ground scantly covered with rain drops. It was hubby who with all excitement called out to me as if it was pouring! Well you can imagine the need of rains in our parts of the world. We tried taking deep breath to smell that exquisite smell you get to sense after a shower. Unfortunately we no longer live in a rustic place to experience that. It smelled more of oil and petrol reeked motors, zipping fast past us as we stood witnessing the beauty that was unfolding before us.

But then we had a surprise in the morning. Looked like it rained through the night and morning was so cool and wonderful. Hubby dear left to receive his sisters family.The train unexpectedly was delayed by an hour and by the time they came home, I was able to get the breakfast ready. 

Hubby dear was teasing Amma saying she will get upset if I usurped the show by making all the dishes myself. So he told me that I should be generous to let Amma make her signature Kesari Bath. Well I knew how much loves the way Amma makes it. Though my nieces and nephew love the way I make, I knew I can't stand a chance when competing with Amma. True to word, it tured out really awesome. Kids had a field day just eating that and nothing else!

Rest of the dishes I managed to make before our guests arrival.

Ven Pongal (What I made today was the way it is made normally in Tamil Nadu)
Groundnut Chutney ~ Andhra Special
Onion Sambar ~ Vengaya Sambar
Medu Vada
Kesari Bhath

How to make Urad Dal flour ~ Basic Indian Cooking!

After a week of resting and relaxing because of kids vacation, I am all geared for welcoming my nieces and nephew. We had already planned what I should be making during their stay. And they we get to hear that my nephew has prepared a list that he wants me to prepare. Well Hubby dear was trying hard to get hold of that list. Apparently he is shielded from being privy to the secret.

Another thing that kept me busy the last few days was the unbelievable reconnection with my old school friends. The feeling that came in while talking to each of them was unbelievable nostalgic. Did you ever believe those filmy shots that run in front of the character and thought it was funny? Well let me tell you, it was exactly the same way. The incidents that happened was literally flashing in front of me. It was like I was sitting in a mirrored room and things were happening outside and I was hearing voices inside my brain. This was apart from the actual voice that I was talking to.

Thanks to my friend K, for being the instrument to this whole reunion. I hardly believe most times that I have reached this far and to know that my childhood friends have kids entering into their teens! The last two days have been a roller costar ride, walking with a gaze at the memories that came rampart! With thoughts and events that were supposed to have been forgotten came forth forward. It is not everyday that you are lashed with nostalgic feelings that are so heavy to bear and a need to meet them all to revive your childhood. A childhood of  bitter sweet thoughts that will never come back, yet you want to relive all of them all over again.

Well I know I may go on and go, before that let me share the way I grind Urad dal flour. I made this while making Muruku and yes I am planning to make some similar snacks for my little guest when they are here.

Urad Dal flour | Whole Black Gram Lentil Flour

Whole Black Gram Lentil / Urad Dal - 2 cups

We get the dried skinned Urad dal that are used for making idlis, Vadas and Murukkus and most frequently used as seasonings.

Making this at home is so convenient for you to make so many dishes.

Pick the lentil. Heat a pan, dry roast the Urad dal with a spatula.

Roast till the Urad dal starts leaving aroma that is really heavenly.

Ensure you don't burn it but keep stirring that all sides get well roasted.

Transfer to a plate and spread it for it to become cool. Then grind it to a fine powder in a mixer.

Sieve well to get a fine powder.

This flour stays fresh for couple of weeks in room temperature. If stored in freezer, it may last longer though I haven't experimented it. You may store the flour in zip lock covers and store in the freezer.

Do share if you make this flour at home and what dishes you make with it!

I have used Urad dal flour in making Butter Murukkus

For other Basics that you will help in you Indian Cooking, check out the Indian Basics for cooking

Peanut Murukku | Groundnut Murukku

There are always certain things that remind of your childhood. It is almost like you forgot them and landed in a different place so alien. When something happens and you suddenly remember all those days. You think where did all the years pass away! Something similar happened when Amma recently made this Peanut Murukkus for us. 

All those years ago, I remember us eating these on summer trips went along with our family friends. Aunty's mom used to make these without fail, along with Sesame Ariselu. Both these Groundnut Murukku, Thatta, Nugulu Ariselu were her signature dishes, that she used to make for her grandchildren. And I used to be part of that gang, who got treated to these delicious snacks. 

These kindled my memory so much that, I had to make these again. These didn't disappoint me nor did they sty for long enough for me to enjoy in leisure. Will be making these again as it is not so difficult as the rest.

For a detailed method to prepare Murukkus, please refer the Butter Murukkus that I made for Indian Cooking Challenge. Though the ingredients are different the process is the same. If you must know Murukkus are my favorite, so I really enjoyed the Sago Murukku that we made recently

Peanut Murukku - Groundnut Murukku

Ingredients Needed:

Rice flour - 1 cup
Roasted Peanut powder - 1/2 cup
Salt to taste
Red chili powder - 1 tsp

Oil for deep frying.

Method to prepare:

Roast the peanuts till done, skin them and powder to a fine texture. Mix it along with rice flour, salt and chili powder.

Add the hot oil and mix to get a soft dough. Heat the oil in a pan and press them down using the muruku press.

Since I used the store bought rice flour, those broke down to bits. But who cares, these were really so delicious to resist!

Now tell me which background you liked?..On my part I liked the content more..:)

Other Indian Snacks that you may like:

Butter Murukkus

Sago Murukku

Nippattlu
Palak Bhujias ~ Spinach Sev
Plain Bhujias ~ Plain Sev
Salt Diamonds

Easy way to make Ragi Mudda | Ragi Sangati Recipe Step by Step ~ Weekend Cooking!

I know I already posted Ragi Sankati before. But that was the traditional way of making Ragi Mudde. Ragi Sangati is one of those few dishes that gets done very frequently at home. So naturally I had to come up with a short cut way of making this traditional dish quick and fast. Ever since finding this method of making Ragi Mudde in pressure cooker, I have never looked back.

I thought I will share this method with each step as I found this method to be the most simplest way of making the mudda quickly. There are certain conditions in making this Finger Millet balls in the right way. First, it got to have more Ragi flour than rice and it got to be soft yet not sticky. I found I was not hitting the right spot at times in the old method. But if you follow the pressure cooker method, you are sure to get the right consistency.

Ragi Mudda, Andhra Mutton Pulusu and Andhra Mutton Roast ~ Weekend Special!

Preparation Time and Soaking Time : 15 mins
Cuisine: Andhra Cuisine
Utensils needed: Pressure Cooker

Ragi Sankati - Making in Pressure Cooker Step by Step Recipe

Ingredients needed

Ragi flour - 1 cup
Rice - 1/2 cup
Salt to taste
Water - 3 cups (app)

 Method to prepare:

Wash and soak rice for 15 mins.

In a pressure cooker, take 1/2 cup of rice and add 2 cups of water along with salt to taste. Pressure cook for 3 whistles.

Once the pressure is off, check if rice looks soft. The rice should almost look mashed.

Check if the rice still has water, else add 1/2 cup water. Add the Ragi flour. cover with lid and allow it to simmer for 5 mins.

Using a rolling pin, stir well briskly. The ragi flour will be cooked well. The brisk movement will get the flour mixed well.

This takes about five minutes.

Ragi flour is added slowly so that no lumps are formed.

End of the stirring this is what you should get. The consistency should be really soft but not gooey.
 

Next comes the tough job. I have always remembered Amma struggling with making the Mudda as it has to be done with still hot. This is what my granny used to do too. And she had a special task when this was made as she is used to handle the hot rice to make the balls.

But Athamma showed me a simple, yet beautiful way of making these balls without burning your palms.

Take a big bowl that is wide enough to rotate. Wet the entire inner side of the vessel with water, throw away excess water. Transfer the hot ragi rice into the bowl, quickly move the vessel in a circular way so that the ragi rice naturally binds to form a ball.

When you are going to make the second ball, again wet the bowl with water. Repeat the process.

With 1/2 cup Rice and 1 cup Ragi flour, I got a medium sized ball of the size shown above. The balls tastes good when more ragi flour is added to less Rice.

Since I pressure cooked the rice to soft consistency I had no need to remove the excess water as it is done in the normal way. After adding the ragi flour, I added about app 1 cup of water. You may have to reduce or increase this amount as it depends on the rice used and the ragi flour.

Another wonderful way of making use of left over rice is to make them as Mudda for breakfast. This is not only very healthy but most satisfying

Celebrating Three Years Blogging with Thanda Mela Event!

Each day comes bearing its own gifts. Untie the ribbons...

Every day is important and every minute spent rightly is worth you many memories. Still some days are more important than others. Like your birthdays or anniversaries. It's on that day you embarked on a new journey, a journey of a lifetime. Each journey makes you what you are. And on this day three years back, I created a space which has come to mean so much to me.

When I was addressed by an acquaintance as 'Oh Cooking 4 all Seasons' Srivalli' recently, I didn't know if I should be upset or elated with the reaction. Well I choose to be elated about it. What is better than celebrating with friends the day I created this blog. To celebrate my first anniversary I had Dosa Mela, followed by 6 different themes. Each mela was an instant hit with entries that left me spell bound.

Due to various reasons, I stopped after Mango Mela, which happened July 2009. Ever since I have been asked so many times by friends and readers when I was going to have the next Mela. One of the biggest constraint was having a rhyming name. I have been dallying around with themes and names. I knew I was nearing the date for this announcement and I had to hit on an apt name. As I was running short of ideas, I even asked Alka to suggest some names. Then I was pestering hubby dear since yesterday. I think out of sheer frustration he finally hit on a name. He just said have Thanda Mela!

Before going into the details of the event, I would like to thank all my readers, friends who have supported me and my work. I really wish for once all my lurking readers de lurk and give me their feedback and suggestions. I would love to get fresh ideas to improve and make this space more interactive.

So thank you everybody for letting me share.

Now for the Thanda Mela details!

Ok, to give you an idea on how many entries I am expecting, here is the data on the past Melas.

Dosa Mela got about 200 entries
Roti Mela got about 280 entries
Curry Mela got about 350+
Rice Mela got about 350+
Mithai Mela got about 320+
Mango Mela got about 160

From now till May 31st 2010, post any dish that is served cold, be it sweet or spiced on your blog.

Link back to this announcement is mandatory as it will help spread the news.

Multiple entries are accepted, infact would be glad to get all different dishes that you have already posted. But please update the post with this post link.

When I said spiced dish, I refer to cold soups etc. To be more specific you can send in Refreshments, Smoothies, Shakes, Ice creams, Cold Payasams and anything and everything that you may serve cold!

Please fill in the details in the event form. I have sent auto notification, and will be checking on everyday basis. So you need not worry about the entry not reaching me.

Still you can contact me through mail if you have a doubt.