Coconut Rice | Kobbari Annam | Festival Rice Recipes

                   
As the festival season is here we are ending up preparing more variety of rice and sweet varieties at our place,I would try to post few sweet varieties too as it would be helpful to many this festival season.
Apart from the usual festival rice varieties like Lemon rice, Puliyogre we also prepare coconut rice very often.This is a very simple rice variety to prepare, if you have grated coconut in hand it hardly takes any time to prepare this rice variety.It is also a, easy lunch box option which needs minimal effort on those busy mornings.

Typically for South Indian rice varieties, we use either Sona masuri rice or equivalent varieties like Ponni or Surti Kolam etc based on the availability in that area.However I do not suggest Basmati rice for few south Indian recipes as it does not bring out the exact taste of rice.For south Indian rice varieties the rice needs to be soft and fluffy and should not have any fragrance and hence Basmati rice is not ideal for a few Rice based preparations.

Check out other Festive Rice Varieties in my blog here:

• Aava Pettina Pulihora | Tamarind Rice with Mustard flavor
• Capsicum Rice | Capsicum Bath 
• Chintapandu Pulihora - Andhra style
• Creamy Curd Rice | Daddojanam | Mosaranna
• Dabbakaya(Indian Grape fruit/Herelikayi) Chitranna
• Lemon Rice | Chitranna | Nimmakaya Pulihora
• Maavinkay Chitranna/Raw Mango Rice - Version 1
• Mamidikayi Gojju Annam/Raw Mango Rice -Version2
• Methi-Peas Bath
• Puliyogre/Pulihora
• Usirikaya Pulihora | Gooseberry(Amla) Rice
• Vangibath/Eggplant Rice-Karnataka Style

               

Coconut Rice | Kobbari Annam Recipe:
Serves 2

Prep time:10 mins | Cooking time:20 mins | Total time:30 mins

Cuisine: South Indian | Category: Rice Varieties - Main Course

Ingredients:

1 cup Raw Rice (Sona masuri or equivalent)

1 1/2 cups grated fresh Coconut
2 tbsp chopped Coriander

8-10 Cashew nuts,slit into halves

2-3 Red chillies,broken
3-4 Green chillies,slit

8-10 Black Pepper corns,coarsely ground

juice of 1/2 Lemon(optional)

a sprig of Curry leaves

1 tbsp Chana dal

1 tsp Urad dal
1 tsp Cumin Seeds

1/2 tsp Mustard seeds

2 tbsp Oil

1 tbsp Ghee

Salt to taste

Method:

• Cook Rice and spread it in a plate to let it cool down and make sure that the rice grains stay separate.You can use 2 1/4 cups of water for 1 cup of sona masuri and cook it in pressure cooker or rice cooker.

• Heat oil and ghee in a deep kadai/pan and crackle mustard seeds and cumin seeds.
• Add chana dal, urad dal and cashew nuts and fry until they turn slight golden in color.

• Add green chillies,red chillies,curry leaves and freshly ground pepper powder and fry again for a minute.
• Add grated fresh coconut and saute it lightly for half a minute or you can add directly to the rice. 

• Switch off the flame and add the tempering to the spread cooled rice.Add salt,coriander and lemon juice(if adding) to it and mix it nicely.Now taste it and adjust the seasoning according to your wish.

Serve it with Chips/Fryums and sliced Cucumber.
               

Notes:

1. Use spicy variety red chillies and green chillies to give more spicyness to this rice as the coconut nullifies the spicyness slightly.Also use freshly ground coarse pepper corns,it is added for the flavor.
2. The amount of coconut added to this dish is left to your choice,more the coconut,more the rice tastes nice.
3. This rice tastes nice if it is prepared spicy.But you can prepare it according to your spice levels.
4. I mentioned lemon juice as optional but it balances the taste,so I recommend to use it.But add it accordingly to balance the flavors of rice.
5. You can even use left over rice to prepare this.
6. Do not use Basmati rice for this rice,use sona masuri or ponni or surti kolam or any equivalent variety to prepare this.
7. You can add garlic pods int he tempering which turns this to garlic rice, you can reduce coconut if you wish.

Technorati Tags: coconut rice, andhra recipes, rice varieties, festival rice recipes, festival recipes, no onion no garlic recipes, kobbari annam

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Eggplant Pasta | Easy Pasta Recipes

Pasta is one of the easiest options I would look for when I am pressed for time or if I am lazy to cook something elaborate.I must say that I am lucky that DH prefers the simple kind of pastas like Aglio E Olio or a simple pesto based Pasta than the heavy sauce and cheese loaded pastas.Hence making pastas is easy for me. Infact I have also started preferring these simple yet flavorful pasta.

As I find Aglio E Olio bit dry for my liking, I usually serve it with grilled vegetables or eggplants.The soft and fleshy eggplants make a nice combination with the pasta and we started liking it and slowly I turned out the entire dish into a single one and that is how the Eggplant pasta started featuring at my place.

In case you are interested check out other Pasta recipes here -

• Basil Pesto with Spiral Pasta
• Macaroni with Roasted Vegetables and Herbs in White Sauce
• Pasta Salad
• Spinach Pesto Penne Pasta
• Sundried Tomato Pesto Pasta 

Eggplant Pasta Recipe:

Serves 2

Prep time:10 mins | Cooking time:20 mins | Total time:30 mins

Cuisine: Italian | Category: Pasta - Main Course

Ingredients:

2 cups Pasta(of any shape)

2-3 long thin Purple Eggplants

1 Onion,finely chopped

6-8 Garlic cloves,finely chopped

1/2 tsp Pepper powder,freshly ground

1/2 tsp Red chili flakes

1 tsp Mixed Italian Herbs

2 tbsp Olive Oil

1 tbsp Extra virgin Olive oil

Salt to taste

Method:

• Bring water to a boil with salt and add a tsp of olive oil in a big pot add pasta and cook for 8-10 mins until it is al dente or follow the instructions on your package.Drain the pasta and keep it aside.
• Meanwhile chop eggplants into small cubes or cut them into thin 1" length pieces and drop them in salted water for 10 mins.This will remove the bitterness of eggplants and also would not let it turn black.Squeeze slightly the extra water and pat dry it.You can either grill them in oven with some olive oil and salt for 15-20 mins until done or saute it in olive oil in a pan until they are soft and cooked.
• Heat olive oil in a pan and add finely chopped garlic and fry until it turns slight red in color and then add chopped onions and fry well until they turn translucent and turn slight pink.
• Add grilled or sauteed eggplant cubes/pieces and fry for 1-2 mins.
• Add red chili flakes, mixed herbs, pepper powder and salt and fry for 1-2 mins.
• Add cooked and drained pasta to it and mix well until the mixture coats the pasta.

Serve it hot and drizzle on top with Extra virgin olive oil and shaved Parmesan cheese.I served it with Garlic Bread and lemonade.

Notes:

1. You can use herbs of your choice like fresh basil or oregano in the recipe instead of mixed dried herbs. 
2. If you like you can add Parmesan cheese into the pasta while it is on heat.
3. Chopped canned tomatoes or blanched,peeled and chopped tomatoes also can be added along with onions in the recipe.

Technorati Tags: eggplant pasta recipe, pasta recipes, simple pasta recipes, kid friendly pasta recipes, eggplant recipes, aubergine pasta recipe, aubergine recipes, italian pasta recipes, italian recipes

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Soya Chunks Biryani Recipe | Soya Chunks Recipes

I love Pulaos and Biryanis for the fact that they are one pot meal and can be prepared quickly,while few Biryani recipes are bit complicated and time consuming. I reserve the Dum Biryanis for occasions and always adopt a simple one pot pressure cooker method for daily basis. These kind of one pot dishes are ideal for lunch box or for a week end lunch.

 I usually add soya chunks even to my vegetable pulaos but in moderate amounts. Soya chunks is also known as 'Nutrela' or 'Meal Maker'.Soya chunks has meaty texture and is a very good source of proteins for vegetarians, hence I include it in many of the gravies and pulaos on daily basis. As Soya chunks are bland in taste you need to spice it up a bit but they observe the flavours beautifully and make the dish delicious. We get soya chunks in two sizes and I prefer to use the mini soya chunks over the bigger ones. I follow more or less a similar recipe for most of my one pot biryanis and love the flavourful outcome all the time. Pair it with Onion-Tomato raita and papad and enjoy the delicious meal with your family.

Check out similar biryani/pulao recipes here  - Veg Dum Biryani, Babycorn Pulao, Mint Pulav /Pudina Rice, Mixed Vegetable Pulav, Baby Potato Biriyani and Capsicum-Potato Pulav.

Soya Chunks Biryani Recipe:

Serves 2

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: Indian | Category: Pulao/Biryani - Main Course

Ingredients:

1 heaped cup Basmati rice

3/4 cup mini Soya Chunks

1/3 cup fresh/frozen Green peas

2 cups Coconut Milk(medium consistency,see notes)

1 large Onion,finely sliced

1 tsp Biryani Masala or 1/4 tsp Garam masala

1/2 tsp Red chili powder

1/4 tsp Turmeric powder

few mint leaves

1 Bayleaf

1/2" Cinnamon

2 Cloves

1 Cardamom, slightly crushed

1 tsp Shahjeera(black Cumin seeds)

Salt to taste

2 tbsp Oil

1 tbsp Ghee

to grind:

1 Tomato,chopped

2 Green chillies

1/4 cup Mint leaves

1/8 cup Coriander leaves

4-5 Garlic pods

3/4" Ginger,chopped

1/2" Cinnamon

2 Cloves

1 tsp Fennel seeds(saunf)

Method:

• Grind all the ingredients mentioned under 'to grind' to a smooth paste and keep it aside. 

• Wash and soak basmati rice in water for 10 mins.
• Boil 2-3 cups of water in a vessel and add soya chunks and boil for 2-3 minutes or immerse in hot water for 7-8 mins.Drain them and drop them again in cold water and squeeze them and repeat the cold bath once again and squeeze them and keep aside.This process ensures to remove the raw smell from soya chunks. 

• Heat oil and ghee in a cooker and add bayleaf followed by shahjeera, cloves, cardamom and cinnamon and fry for half a minute. 

• Add sliced onions and fry well until they turn pink color.
• Add green peas and boiled and squeezed soya chunks and fry well for a minute. 

• Now add ground masala and fry well for 2-3 minutes until the raw smell disappears.
• Now add turmeric powder, red chili powder or Garam masala(or biryani masala) and fry for a minute again.

• Add soaked and drained basmati rice and fry for a minute until the moisture in the rice dries.Do not roast for long as the rice would break.

• Add coconut milk to it, mint leaves and salt and bring it to a boil and cover it and pressure cook for 1 whistle and simmer it for 7-8 mins.Switch it off and let the pressure drops on its own.Fluff up the rice with a fork.

Serve it hot with Tomato-Onion raita and papad.

Notes:

• If you use tinned Coconut milk which is of thick consistency you can dilute 1 cup of coconut milk with 1 cup of water to get 2 cups of thin coconut milk.You can even mix coconut milk powder in hot water to get the desired consistency as mentioned on the pack.
• You can use water instead of coconut milk in the recipe. In that case I recommend you to add 2 tbsp beaten curd before adding water and fry slightly.
• Along with soya chunks,you can add vegetables like carrots, beans, potatoes, cauliflower, capsicum and reduce the quantity of soya chunks in the recipe.

Technorati Tags: soya chunks biryani recipe, how to make soya chunks biryani, meal maker recipes, soya chunks recipes, easy biryani recipes, one pot biryanis, lunch box recipes, pulao varieties, soya chunks pulao, nutrela pulao recipe

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Kashmiri Dahi Baingan Recipe

I have been preparing simple pulaos for lunch on weekends these days as per the instructions of DH. He does not like me slogging in the kitchen during weekends and hence asks me to prepare a simple pulao kind of meal.Even I find it very easy to prepare the pulaos rather than a whole sabzi-dal fare.I usually serve pulao with raitas, papad and salad.I wanted to try the Aromatic Kashmiri style Dahi Baingan recipe from such a long time and I am glad I tried it.I liked the usage of the spices in this recipe which is quite different from the usual ones and more over it is No-Onion-No-Garlic recipe and no chopping and grinding required for the masala.It is a very quick and easy recipe but completely packed with aromas.

'Hing' or 'Asadoetida' plays a key role in the flavor and the freshly ground fennel powder and dry ginger powder add a unique flavor to it.We liked it so much that I have prepared it on two consecutive weekends.It would be ideal to serve it with Saffron rice or mild flavored Pulaos.After a small internet search to peek into minute details of the recipe,I found that this recipe belongs to Kashmiri Pandit Cuisine,I am not going into further depth of detailing the cuisine now.

I love Brinjals and especially the long purple shiny ones tempts me to buy whenever I spot them in the markets.These long purple eggplants are ideal to prepare Begun Bhaja, Aloo Baingan, Achari Baingan ,Baingan Bharta ,Vangi Bhath and now even this Dahi Baingan added to the list. Give your regular raita a miss and try this Kashmiri Dahi Baingan to pair with your pulaos,it is definitely a treat to the taste buds.

  

Kashmiri Dahi Baingan Recipe:

recipe source: Sanjeev Kapoor

Serves 4-5

Prep time:5 mins + soaking time | Cooking time:25 mins | Total time:30 mins

Cuisine: Kashmiri -India | Category: Side dish - Main Course

Ingredients:

4-5 large long purple Brinjals

2 cups fresh Curd

1 tbsp Fennel seeds(Saunf) 

1.5 tsp Red chili powder

1 tsp Dry Ginger powder

1/2 tsp Asafoetida (use 1/4 tsp if it is stronger one)

2-3 Green Cardamoms,powdered

Salt to taste

2-3 tbsp Mustard Oil

3 tbsp Water

Method:

• Dry roast fennel seeds and powder them in a mortar and pestle.
• Whisk the Curd nicely.
• Cut Brinjals into thick 1" pieces and immerse them in salted water for 15-20 mins.This will remove the bitterness of brinjals if it is there.
• Collect all the spices - fennel seed powder, asafoetida, red chili powder, cardamom powder, dry ginger powder in a small cup and add 3 tbsp water to it and mix well.

• Heat mustard oil in a kadai/pan to its smoking point and switch off the flame for a minute.Again switch it on and add the mixed spice paste and fry it gently over low flame for a minute until the masala is roasted and leaves the oil.Take care not to burn the masala.

• Slightly squeeze the brinjal pieces and add and mix well and fry for 3-4 mins until the masala mixture coats the brinjal pieces nicely.

• Cover it and cook over low flame for 12-15 mins until the brinjals are cooked nicely.If needed cook for bit long.
• Add salt to the cooked brinjals and mix well.

• Remove the kadai from the flame and leave it aside for half a minute.Add beaten curd to it and mix well and bring the kadai back on the flame.This step is essential as there are chances that the curd might curdle when added to the hot kadai on flame.

• Stir it gently and cover it cook on low heat for 3-4 mins until it comes to a slight boil.Keep stirring occasionally and cook on low flame.If you cook for longer the curd will curdle.You should switch off the flame immediately when you see it has started boiling otherwise the curd will curdle in a fraction of seconds.Mine was about to curdle as I was doing multi tasking at that time,so please be cautious in this step.

Serve it hot with Saffron Rice or Pulaos or Biryanis or Rotis. I served it with Paneer Pulao, papad and salad.

 

Notes:

1. I used 1/4 tsp Asafoetida as I used the stronger rock variety,powder it and use.
2. I usually immerse the eggplants in water for sometime as it will remove the bitterness from brinjals if anything is there.
3. I even tried it with out cardamom powder too even it tasted nice.So you can prepare it with or with out cardamom powder.

Technorati Tags: kashmiri dahi baingan recipes, yogurt based curries, baingan recipes, brinjal recipes, side dish for rotis, kashmiri cuisine, easy side dishes, quick side dishes, side dish for pulaos and biryanis, long brinjal recipes, vegetarain side dishes

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Tomato Kothimeera Pacchadi | Pacchadi Recipes

I am a big fan of Andhra style Pacchadis which is usually mixed with hot rice and ghee.Ideally Pacchadis are prepared in a stone mortar, as in the olden days and hence these kind of pacchadis are called 'Roti Pacchadis', where 'roti' stands for 'stone mortar' in telugu. Pacchadis can be prepared with various vegetables, greens and dals and the texture should be very thick and slightly coarse unlike the chutneys we prepare for the breakfast items. Today I am sharing a simple Pacchadi recipe with Tomatoes and coriander - Tomato Kothimeera Pacchadi which serves as a nice combination with rice.

Check out other Andhra style roti Pacchadi recipes here.

• Beerakaya Pottu Pacchadi/Ridgegourd Peel Chutney
• Dosakaya(Andhra Cucumber) Pacchadi
• Kobbari(Coconut) Pacchadi for Rice
• Mamidikayi-Kobbari Pacchadi/Mango-Coconut Pacchadi
• Radish leaves(Mullangi akula) Pacchadi

Tomato Kothimeera Pacchadi | Tomato Coriander Chutney for Rice:

Serves 4-5

Prep time:10 mins | Cooking time:15 mins | Total time: 25 mins

Cuisine: South Indian | Category: Pacchadis-Accompaniments

Ingredients:

3-4 large ripen Tomatoes,roughly chopped

a small bunch of Coriander leaves(roughly 1.5 cups)

2 tbsp Urad dal

1 tsp Cumin seeds

5-6 Red chillies

a small cherry size Tamarind

Salt to taste

1 tbsp Oil

to temper:

1 tsp Oil/Ghee

1/2 tsp Mustard seeds

1 tsp Urad dal

a sprig of Curry leaves

1 Red chili,broken

a pinch of Asafoetida

Method:

• Clean the coriander leaves and retain tender stems along with the leaves and chop it roughly.
• Heat oil in a pan/kadai and add urad dal and roast until it turns slight red in color.Remove and keep the urad dal aside.
• In the same pan add cumin seeds and red chillies and fry them until they are roasted and remove them aside.
• Now in the same pan add chopped tomatoes and fry for a minute and cover it and cook until it turns pulpy.It takes 4-5 mins.
• Add chopped coriander leaves along with the tender stems and tamarind to it and fry for another 3-4 mins until the mixture becomes slightly dry.Cool the mixture slightly.
• Grind roasted urad dal with roasted red chillies,cumin seeds and salt to a coarse powder.Add cooled tomato - coriander mixture and grind it to a coarse paste.I usually do it in whipper mode to get slight coarse and pulpy pacchadi.
• Heat oil/ghee in a small tempering pan and crackle mustard seeds and add urad dal and red chillies,curry leaves and asafoetida and fry until they wilt and add this tempering to the pacchadi.

Serve it with hot steamed rice and ghee.

Notes:

1. You can store it in refrigerator for 2-3 days in an air tight container.
2. If you are preparing this chutney for Idli or Dosa,grind the chutney to a smooth paste instead of coarse paste.
3. If you find the pacchadi very tangy add a pinch of sugar or jaggery while grinding the chutney.

Technorati Tags: tomato kothimeera pacchadi, pacchadi varieties for rice, andhra pacchadi recipes, tomato pacchadi for rice, chutney varieties for rice, chutneys, tomato coriander chutney, tomato recipes, coriander recipes, andhra recipes

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Garlic Rice | South Indian Rice Varieties

There are rare instances when I have left over rice at home and if I have it, I usually turn it into a variety rice or fried rice.While the most common rice variety with the left over rice is the Talimpu Annam (Seasoned Rice or Phodnicha Bhaat),I like to prepare this garlic rice as well.One can prepare it with fresh rice but make sure it is cooled nicely.In fact my mom always prepares this with fresh rice and she used to pack it for my lunch box.This recipe requires lot of garlic and if you are a garlic lover I am sure you will love this rice.

Typically for South Indian rice varieties, we use either Sona masuri rice or equivalent varieties like Ponni or Surti Kolam etc based on the availability in that area.However I do not suggest Basmati rice for few south Indian recipes as it does not bring out the exact taste of rice.For south Indian rice varieties the rice needs to be soft and fluffy and should not have any fragrance and hence Basmati rice is not ideal for a few Rice based preparations.

Garlic Rice Recipe:

Serves 2

Prep time:10 mins | Cooking time:20 mins | Total time:30 mins

Cuisine: South Indian | Category: Rice Varieties - Main Course

Ingredients:

1 cup Raw Rice (Sona masuri or equivalent)

18-20 small Garlic pods

8-10 Cashew nuts,slit into halves

4-5 Red chillies,broken

8-10 Black Pepper corns,coarsely ground

juice of 1/2 Lemon(optional)

a sprig of Curry leaves

1 tbsp Chana dal

1 tsp Urad dal

1/2 tsp Mustard seeds

2 tbsp Oil

1 tbsp Ghee

Salt to taste

Method:

• Cook Rice and spread it in a plate to let it cool down and make sure that the rice grains stay separate.You can use 2 1/4 cups of water for 1 cup of sona masuri and cook it in pressure cooker or rice cooker.
• Heat oil and ghee in a deep kadai/pan and crackle mustard seeds.
• Add chana dal, urad dal and cashew nuts and fry until they turn slight golden in color.
• Now add garlic pods and fry until they turn slightly brown.You do not need to fry until crisp,the garlic pods should be soft but cooked well.
• Add red chillies,curry leaves and freshly ground pepper powder and fry again for a minute.
• Switch off the flame and add the tempering to the spread cooled rice.Add salt and lemon juice(if adding) to it and mix it nicely.Now taste it and adjust the seasoning according to your wish.

Serve it with Chips/Fryums.

Notes:

1. I have mentioned standard Indian size garlic pods in the recipe.If you are using the big sized ones reduce the number to 6-8 pods and slice them into fat bits,do not slice them thin.
2. Use spicy variety red chillies as the main spice we used here is red chillies.Also use freshly ground coarse pepper corns,it is added for the flavor.
3. This rice tastes nice if it is prepared spicy.But you can prepare it according to your spice levels.
4. I mentioned lemon juice as optional but it balances the taste,so I recommend to use it.But add it accordingly to balance the flavors of rice.
5. You can even use left over rice to prepare this.
6. Do not use Basmati rice for this rice,use sona masuri or ponni or surti kolam or any equivalent variety to prepare this.

Technorati Tags: garlic rice recipe, south indian rice varieties, lunch box recipes, left over rice recipes, poondu sadam, vellullipaya annam, rice varieties, tellagadda annam, andhra recipes

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Semiya Pulihora | Vermicelli Pulihora | Navratri Recipes

 

I am sure many of us prepare various kind of Upma Varieties on daily basis as it is the most easiest breakfast options.DH is not fond of the regular Sooji Upma and he likes to eat it in the form of Kharabath but he is really fond of  Vermicelli Upma.Hence I prepare Vermicelli upma quite often and recently when my mom prepared this Semiya Pulihora he just loved it and started asking me to prepare this Semiya Pulihora than the regular Semiya Upma.

Semiya Pulihora is prepared in the similar way like how we prepare Lemon Sevai and my mom uses generous quantity of cashew nuts and green peas in the recipe instead of ground nuts which makes it even more delicious.It is a very simple recipe for breakfast,try it for a change instead of the regular Semiya Upma. You can even prepare this as a naivedyam for Navratri, for complete collection of Navaratri recipes,check out here.
In case if you are interested check out other Upma Varieties in my blog - Semiya Upma, Sooji Upma, Masala Upma, Lapsi Rava Upma, Semiya Upma, Murmur(Puffed Rice) Upma, Avarekalu Uppittu, Oats Kharabath, Rice Coconut Upma, Saggubiyyam(Sago) Upma , Kharabath and Atukula(Flattened Rice) Upma.

Semiya Pulihora Recipe:

Serves 2-3

Prep time:5 mins | Cooking time:20 mins | Total time:25 mins + to prepare shavige

Cuisine: Andhra/Karnataka-South Indian | Category: Breakfast

Ingredients:

1 cup Semiya/Vermicelli or 1/2 small pack(200 gms pack)

1/2 cup fresh/frozen Green Peas

12-15 Cashew nuts,slit

8-10 Green chillies,slit

juice of 1 big Lemon

3-4 tbsp chopped fresh Coriander leaves

1/4 tsp Turmeric powder

a sprig of Curry leaves

1 tbsp Chana dal

2 tsp Urad dal

1/2 tsp Mustard seeds

3 tbsp Oil

Salt to taste

Method:

• Heat a tsp of oil and add vermicelli and roast it slightly until they turn slight brown in color.Do not fry for long just fry until light brown and you get nice aroma.Cool the vermicelli.
• Bring a pot of ware to boil and add a tsp of salt and oil and add vermicelli and boil it until it is done,it takes around 7-8 mins.Strain and give a cold water bath immediately to stop the further process of cooking.Cool it completely.
• Blanch the green peas in hot water for few mins and drain them.
• Heat oil in a big kadai and crackle mustard seeds.
• Add chana dal,urad dal,cashew nuts and fry until they turn slight golden in color.
• Add green peas and green chillies and fry for 3-4 minutes until the green chillies wilt and green peas gets fried nicely.
• Add curry leaves and fry and then add turmeric powder and enough salt and switch off the flame.Leave it for 5 mins.
• Add prepared cooked vermicelli to the tempering mixture and add lemon juice and chopped coriander and mix it nicely until everything is incorporated well.Taste it and adjust the seasoning according to your wish.

Serve it warm with coconut chutney,potato chips or sliced cucumber.

Notes:

1. I like to prepare this spicy and tangy and hence I add more green chillies and lemon to it,you adjust it according to your taste buds.
2. Cashew nuts add better taste to it,so do not skip it.Alternatively you can use ground nuts instead of cashews in the recipe and avoid green peas too.
3. You can follow the same recipe to prepare rice vermicelli by following the same procedure.

Technorati Tags: semiya pulihora, semiya recipes, breakfast recipes, pulihora varieties, festival recipes, how to make pulihora, andhra recipes

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