Vermicelli/Semiya Green Pulao

Inspired By

Gayathriscookspot


Ingredients:

Short Vermicelli - 2 cups ( I used Savorit)

Oil - 2 tbsp

Cloves - 2

Cinnamon - 1/2 inch stick

Sombu/Fennel Seeds - 1/4 tsp

Fresh Green Peas - 1/2 cup

Onion - 1 large (sliced lengthwise)

Water - 3 cups

Rock Salt - 1-1/2 tsp or according to taste

Turmeric Powder - 1/4 tsp

Finely Chopped Coriander Leaves - 1 tbsp

Fried Cashews (optional) - Few to garnish


Grind Together:

Green Chillies - 4

Mint Leaves - A handful

Coriander Leaves - A handful

Ginger - 1 inch piece

Garlic - 3-4 cloves

Make a smooth paste of all these ingredients by adding some water as needed.


Method:

1.  In a kadai, roast vermicelli until light brown using and keep aside.

2.  After transferring the roasted vermicelli, add oil in the kadai and then add in the cloves, cinnamon, and sombu.

3.  When they crackle, add the sliced onions and saute until golden brown.

4.  Cook green peas until tender in another pan with just enough water.  Drain the excess water and set the cooked peas aside.

5.  When the onions are fried enough, add the ground paste and turmeric powder.  Saute well until the raw smell goes.

6.  Add the cooked peas and saute well.

7.  Add water and salt and allow to boil.

8.  When it starts boiling, add the roasted vermicelli and let it cook on low flame for a few minutes with the lid covering the kadai.

9.  Once all the water is absorbed (this may take a few minutes), switch off the flame, and cover the kadai again with the lid.  Leave it as such for about 5 minutes.

10.  Garnish with coriander leaves and fried cashewnuts.  Serve hot with any accompaniment of your choice, may be a raita or a gravy.

PS:  I could not take a snap of my pulao as it vanished off in a jiffy.  I will surely post pictures the next time I do this recipe.

Vennila Oothappam

Source:

Mrs. Visalakshmi Ravi


Ingredients:

For Oothappam:

Raw Rice - 4 cups

Urad dhal - 1 cup

Salt - As required

Water - As required

Cooking Soda - 1/2 tsp


For Masala Topping:

Green Peas - 1 cup (cooked and slightly mashed)

Carrot - 1 cup (chopped and cooked)

Potato - 1 cup (chopped and cooked)

Bread slices - 2 (cubed and dried)

Cashewnuts - 1 tbsp (broken to pieces and fried in ghee)

Kismis - 1 tbsp (fry in ghee)

Onions - 1 cup (finely chopped)

Tomatoes - 6 (cut lengthwise)

Green Chillies - 2 (chopped lengthwise)

Garam Masala Powder - 1 tsp

Tomato Sauce - 1 tbsp

Red Chilli Powder - 1 tsp

Salt - To taste

Lime Juice - 1 tsp

Oil - To fry

Ghee - To fry


Method:

Wash and soak rice for 2 hours and urad dhal for 1/2 an hour.  Grind together to a mildly coarse batter (not too smooth) with the required water and salt to idli batter consistency.  Store in a closed vessel, allow to ferment, and use the next day adding the cooking soda just before making oothappams.

To make the masala topping, heat oil in a kadai.  Fry in the oil garam masala powder, long sliced green chillies, finely chopped onions, tomatoes cut lengthwise.  Fry for 2 minutes until well combined.  Add cooked green peas, potatoes, and carrots and stir for a minute.  Add in other ingredients for the masala topping including the fried cashews and kismis and mix well.  Do not add water.  Your masala for topping the oothappam is ready.

To make vennila oothappams, heat dosa tawa and spread oil all over.  Pour a little batter to make small palm sized oothappams and top with the vegetable masala and drizzle oil all around the oothappam.  Make oothappams with closed lid and turn over the oothappams after removing the lid.  Leave it for a minute on the masala topping side and serve hot with desired chutney or any other accompaniment.  This oothappam is complete by itself too and may not require any side dish as such.