Semiya Kichadi

Ingredients:

Vermicelli – 1 cup

Onion – 1(chopped)

Tomato – 1 (chopped)

Green chili – 2 (chopped)

Turmeric powder – ¼ tsp

Curry leaves – 5-7

Water – 1.5 cups

Mustard seeds – ½ tsp

Cumin - ½ tsp

Channa dal – ½ tsp

Urad dal - ½ tsp

Oil – 2tsp

Lemon juice

Salt to taste

Cilantro

Kichadi

Method:

• Dry roast the vermicelli in a pan until it turns golden brown and keep it aside.
• Heat the oil in a pan. Crack the mustard seeds and add chana dal, urad dal, cumin and curry leaves and fry for a minute.
• Add onions and saute for few minutes until it turns transparent.
• Add turmeric, green chili and chopped tomatoes and saute it for another 5 minutes.
• Add water and salt.
• When the water starts boil, add the roasted vermicelli and cook until the semiya gets dried and cooked.
• Add lemon juice and mix it well.
• Garnish with cilantro and serve.

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Handmade Halloween Papercraft / Decor Tutorial

Take a square paper

Fold it in half

Fold it left-right

Fold the paper again as shown

Cut off the top portion

Draw the design

Cut the lines and unfold the paper

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Sundal / Chick peas Kulambu

Ingredients:

Black/white sundal (chick peas) – 1 cup

Mustard – ½ tsp

Urad dal – ½ tsp

Onion – 2 (finely chopped)

Garlic cloves – 2 (chopped)

Tomatoes – 2 (finely chopped)

Green chili – 1 (chopped)

Tamarind extract – ½ cup

Chili powder - 1tsp

Coriander powder – 11/2 tsp

Coconut milk- 1 cup

Curry leaves – 5-7

Cilantro to garnish

Oil- 3 tsp

Salt to taste

Method:

• Soak the sundal overnight and pressure cook it with salt.
• Heat oil in a pan. Crack mustard, add urad dal and curry leaves and sauté.
• Add the chopped onion, garlic and green chili. Saute it  till onion is slightly brown.
• Then add chopped tomatoes and sauté it till the tomatoes becomes mushy.
• Add chili powder, coriander powder and salt. Saute it for a minute.
• Add tamarind extract and cook for 5 minutes.
• Now add the coconut milk, sundal and 1 cup of water.
• Cover it with a lid and cook it in medium flames till oil separates
• Garnish with cilantro.
• Serve hot with rice, idli, dosa.

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