SEWAI UPMA

 

Prep Time : 15 mins

Cooking Time : 15 mins 

Serve : 8

INGREDIENTS 

Vermicelli sewai  _ 1 cup
Mustard seeds -1/2 tsp
Green chillie - 1
Finely chopped  spring onion -1
Finely chopped french beans - 2 tbsp
Finely chopped carrot - 1
Green peas  _ 2 tbsp
Clarified butter  _ 2 tbsp
Curry leaves - 6-7
Salt - to taste

Oil - 2 tsp
Water - 2 cupi

METHOD

    Heat oil in a pan add vermicelli  sewai and roast for few mins Noa add two cup of water and boil for 4 to 5 mins and strain  it

Heat oil in a pan add mustard  seeds  to  crackle now add spring onion and  saute for one mins.
. Add ,carrot, curry leaves, beans ,peas and green chilly and saute for 5-6 minutes.
 Add vermicelli  sewai and salt and cook for 2-3 minutes,now vermicelli  upma get ready,  and serve in the break fast.

TAMARIND CHUTNEY

 

Prep Time : 15 mins

Cooking Time  : 20 mins
Serve : 4 - 6

INGREDIENTS
Tamarind / imli  -   200 gms
Jaggery -  250
Black salt  -  5 gms
Salt  -  to taste
Roasted cumin seeds powder  -  1 tsp
Red chilly powder  -  1/2 tsp


METHOD

Soak tamarind / imli in water and squeeze out the pulp and blend into the blender
In a pan add tamarind pulp jaggery and water in a medium flame.
Boil till it gets thick.
Add roasted cumin seeds powder ,salt ,black salt ,red chilly powder and mix well.
Serve chilled

SEWAI CUSTARD PUDDING

 

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS
Milk - 5 cup
Vermicelli sewai - 1 cup
Vanilla custard - 4 tsp
Clarified butter - 2 tsp
Green cardamom - 1/4 tsp
Chopped dry fruits - 1 tbsp


METHOD
Heat milk in a heavy bottom vessel,once boiled keep it in a low flame.
Heat clarified butter in a pan add vermicelli and fry until pink and now add sugar and strain it .
Stir continuously the milk until it reduced to 1/3
Add sugar and cardamom powder and mix well.
Take half cup of milk and add custard powder and mix well
Add the custard powder milk in the reduced milk and mix well.
Turn off the flame,add chopped dry fruits and mix well.
Take a serving bowl add one layer of fried vermicelli  now add custard   and garnish with dry fruits  and serve.

POMEGRANATE BEETROOT RAITA

 

Prep Time : 10 mins
Total time : 10 mins
Serve  : 4

INGREDIENTS
Beetroot cube   -   1 cup
Pomegranate pearls   -  1 cup
Curd    - 1 cup
Mayonnaise    - 2 tbsp
Fresh cream    - 1 tbsp
Sugar   - 1 tbsp
Olive oil   -  1 tbsp
 White pepper  -  1/2 tsp
Salt   -  to taste
Coriander leaves - 1 tsp

METHOD
Boil the cubed beetroot in a pan and add 1 tsp sugar to remove its bitterness and blend in the blender to make a paste
Whisk the curd.
Add mayonnaise and fresh cream and mix well.
Add olive oil,salt white pepper and and mix well.
Add beetroot paste and mix it well now  and pomegranate pearls.
    Garnish with pomegranate pearls and coriander leaves
Serve chilled.

NAMAKPARA

 

Prep Time : 15 mins

 Cooking Time : 25 mins 

Serve : 10

 INGREDIENTS

 Maida - 1 cup

Suji - 1 cup

 Carom seeds - 1/4 tsp

 Onion seeds - 1/4 tsp

 Salt - to taste

 Clarified butter - 4 tbsp 

Oil - for frying

 METHOD 

Take a large bowl add suji,maida,carom seeds,onion seeds,salt and clarified butter and mix well.

 Knead to make a stiff dough. 

Make a crumb like texture.

 Keep aside for 30 mins.

 Knead it again.

 Divide the dough into round balls.

 Roll out dough into thick circle.

 Now cut the circle in small diamond shapes.

 Heat enough oil in a pan for deep frying.

 Fry the namakpara on slow flame till golden brown

. Drain on paper napkin.

 Serve with hot tea or coffee.