• 2 cups vermicelli/ semiya
• ½ cup onion (finely chopped)
• ¼ cup peas (shelled)
• ¼ cup carrot (chopped finely)
• ¼ cup potato (peeled & chopped finely)
• 2-3 green chillies (finely chopped)
• 4-5 curry leaves
• 1 tsp mustard seeds

• 1 tsp urad daal
• Juice of a lemon
• Cilantro (for garnish)
• 1/4 cup broken cashew (optional)
• ¼ cup shredded coconut (optional)
• 1 Tbsp Oil
• Salt

1. Heat 1 tsp of oil in pan at medium heat & add vermicelli. Keep stirring the mixture until the vermicelli turns pale brown. Transfer to plate & keep aside.
2. In the same pan now heat 1 Tbsp oil. Add mustard seeds, urad dal and mix until the urad daal turns light brown in color.
3. Add the chopped onion and green chillies. After the onion has cooked a little add the chopped carrots, potatoes and peas and keep stirring.
4. Add salt and little bit more oil if necessary and stir continuously.
5. Add 3 cups of water to this and let it come to boil. At this point check for seasoning. It is better to have the correct taste at this time.
6. Add the roasted vermicelli to this, stir, turn the heat to medium and cover with a lid.
7. After 5 minutes stir again and now partially cover the pan until the water has all absorbed. Turn off the heat.
8. Lastly garnish with lemon juice, chopped cilantro and cashew pieces. Keep the lid covered for another 5-10 minutes. Stir again and serve hot.

• Ragi Flour - 1 cup
• Sugar - 1/4 cup or as per taste
• Fresh coconut gratings - 1/2 cup
• Cardamom powder - 1/4 teaspoon
• Ghee - 2 to 3 teaspoons
• Salt - One or two pinches

1. Put Ragi flour in a big bowl and add salt. Sprinkle little water and mix well. If you hold the flour in your palm and press, it should be like a ball and put it back, it should fall loosely. This is the correct texture for making puttu.
2. Take a clean wet cloth, put the ragi flour on it and make a loose bundle. Keep this bundle on the idli plate and steam cook it for ten minutes. Remove the bundle and transfer the cooked flour to another bowl. Allow to cool. Then add ghee (melt it and add) sugar, cardamom powder and coconut gratings. Mix well and serve.
3. Note: Instead of sugar, we can add jaggery powder also.
   
   
   Credits: kamalascorner.com

• Vermicelli - 2 cups
• Tomato - 4 pureed
• Onion - 1 small chopped fine
• Green Chillies - 3 slit
• Saunf/Fennel seeds - 1 tsp
• Cloves - 2
• Cinnamon - 1 small stick
• Chilli Powder - 1 tsp
• Turmeric Powder - 1 tsp
  

• Coriander powder - 1 tsp
• Curry leaves - few
• Ginger garlic paste - 1 tsp
• Cashews - few
• Salt - to taste
• Oil - 1-2 tbsp
• Water - 3.5 to 4 cups
• Coriander/Mint leaves - garnish

1. Heat oil in a wide pan, add the cloves, cinnamon, saunf and let it saute for few seconds
2. Add in chopped onions, ginger garlic paste, curry leaves, cashews and let it cook until onions soften
3. Add in all the powder masalas, tomato puree, salt and let it cook on medium flame until oil leaves the sides(tomato puree cooks completely)
4. Pour in water, bring to boil and add the vermicelli now
5. Let it cook in medium flame for about 5 minutes and then reduce the flame to Sim level and let the vermicelli cook completely(but not mushy)
6. Garnish with Coriander/mint leaves and serve hot with Raita!!
Note: Vermicelli:Water ratio depends on the product. Check the instructions before adding water

• 3 Cups Milk ( 1 1/2 Cups Whole Milk and 1 1/2 Cups 1 % Milk)
• 1/4 up Vermicelli.
• 1 /2 Cup Sugar.
• Cardamom Powdered.
• Handful of broken cashew.
• Handful of sultanas or raisins.
• Saffron strands soaked in warm milk.
• Ghee according to requirement.
  

1. In a kadai add 2-3 spoons of ghee and add the raisins and cashews that you have measured out.
2. Fry slowly until the cashews are golden brown and the raisins have plumped up. Set aside.
3. In the remaining ghee , toss in the measured amount of vermicelli. Allow to saute on a slow flame until you feel the aroma.
4. Slowly add the milk and allow to cook on slow flame.
5. This is the stage that leaves pretty much the rest to imagination as far as cooking the vermicelli in the milk. This should roughly take around 20 – 25 minutes depending on how thick you would want the milk to reduce and how cooked you prefer the vermicelli.
6. Add the measured sugar amount to the kadai and allow to boil further for another 5-6 minutes. Again there are variances in the brand of sugar as well as type of sugar so vary the amount depending on taste – I prefer the sugar to be just right and not too sweet.
7. Now add the cardamom powder,fried cashews and raisins and add the saffron strands soaked in milk and give it a quick mix.
8. Serve Semiya Payasam hot or chilled.
   

• 2 Tablespoons ghee
• 2 Tablespoons whole cashews, halved
• 2 Tablespoons raisins
• 1 Cup vermicelli
• 1¼ Cups boiling water
• ½ to 1 Cup sugar, depending on sweetness desired
• ¼ Teaspoon cardamom powder
• A few saffron threads

1. Heat the ghee in a saucepan and fry the cashews until golden.
2. Add in the raisins and after a few seconds, drain and keep the cashews and raisins aside. In the remaining ghee, add the vermicelli and fry, stirring continuously, until golden.
3. Add the boiling water to the pan and allow the vermicelli to cook. Once the noodles are tender, add the sugar, cardamom and saffron. Stir gently until the sugar is dissolved. Mix in the cashews and raisins and serve hot.
   

• Ragi Semiya-2 cups/100 grams
• Onion Chopped -1 cup
• Green chilli-1 finely chopped
• Ginger - 1 inch piece finely chopped
• Salt needed
• Oil -1 tbsp

• Mustard seeds -1 tsp
• Urad dal -1/2 tsp
• Red chilli -1
• Hing -1/4 tsp
• Curry leaves tsp

1. Take plenty of water, add needed salt and soak ragi semiya/vermicelli in the water. Let it remain in the water for 3 minutes.
2. Drain the water completely using a strainer.
3. Steam it in an idly pot or steamer for 5 minutes. Once cooked, spread it on a plate. Our steamed ragi vermicelli is ready. We will do the seasoning now.
4. Heat oil in a pan, add mustard seeds, when it splutters, add urad dad, red chilli and hing. When dal turns golden brown, add finely chopped onions, ginger, green chilli, salt needed and curry leaves.
5. Saute until onions turn transparent. Now add the steamed ragi semiya, mix well and cook for another 5 minutes on low flame.
6. Remove from heat, garnish with coriander leaves and serve hot with any chutney of your choice.
   
   
   Credits: padhuskitchen.com
   

• Ragi flour – 2 cups
• Big onion – 1
• Red chillies – 3 to 4
• Jeera – 1 teaspoon
• Ground Nut – 2 tablespoon (Coarsely powder it)

• Mustard – 1 teaspoon
• Urad dhal – 1 teaspoon
• Asafotida – a pinch
• Oil for frying
• Salt – 1 teaspoon or as per taste
• Curry Leaves - few

1. Put the ragi flour in a big bowl. Add salt, chopped onion, red chillies broken into small pieces, jeera, ground nuts (coarsely powdered) and mix well. In a kadai, put one teaspoon oil and when it is hot, add the mustard and when it pops up, add the urad dhal and fry till it turns golden brown. Add asafetida and curry leaves. Add this seasoning to the flour. Sprinkle water little by little and make a soft dough (should be thicker than adai batter and softer than chapatti dough).

2. Heat a tawa and grease with oil. Keep the flame on medium. Take an orange size dough and put it on the tawa. Wet your fingers in water and gently press the dough and spread it round. Pour one teaspoon oil around the corners. Cook on medium flame till turns it colour. Turn over and cook other side also.


Credits: kamalascorner.com