I am sure every one knows what sevai is. When we were kids, rice sevai was prepared at home but nowadays it is easily available ready made. My mom used to make so many varieties of sevai and awe her guests. Even I used to make it but Sruti didn’t show any interest. So I stopped making. But once I bought store bought sevai and made some varieties with it and she loved it. So nowadays I don’t prepare it at home. I just go and buy the ready stuff. It is quite easy to make and saves you lot of time. I have already posted lemon sevai and masala sevai previously. When I chose the theme lunch box recipes, I decided to make one sevai recipe for this. And here we are with a really simple but delicious sevai recipe.
Posts tagged PEPPER
It is April and it is time for one more Mega Blogging Marathon. As usual, a group of bloggers will be posting for the whole month except for Sundays. As there will be 26 days to blog, we will be doing another A – Z theme this month. Among the themes suggested by Valli, I loved the regional theme so much. I have been concentrating so much on baking and international food, I have been doing regional foods very rarely. This month you will be seeing twenty six recipes from Tamil Nadu, my native state. I have selected recipes close to my heart, my mum’s recipes, my MIL’s recipes and some recipes from cook books. All in all if you love Tamil food, then it would be an awesome virtual treat for you. I have also done so many millet recipes avoiding too much rice.
Yey! September is here and it is time for another mega Blogging Marathon.September is a month I love the most as both my blog baby and hubby have birthdays. And another reason is that it is a month of non stop blogging fun. Srivalli, the leader of this amazing group comes up with various themes for every marathon and for the month long marathon the themes become quite interesting. For this mega marathon, there are five themes, a theme for a week. Are you excited? Read on to know more about the theme.
For The Spice Powder:
Coriander Seeds-2 tbs
Cumin Seeds-1 tsp
Turmeric Powder-1/2 tsp
For The Soup:
Oil/ Butter-1 tbs
Ginger-a small piece
Besan/ Gram Flour-1 1/2 tbs
Coconut Milk-1 1/2 cups
Water/ Vegetable Stock-4-5 cups
1. Dry roast all the ingredients given for the spice powder until aromatic.
2. Grind to a fine powder. Keep it aside.
3. Heat oil/ butter in a heavy bottomed pan.
4. Saute onions until golden.
5. Add garlic and cabbage and saute for a minute.
6. Add all the chopped vegetables and saute for 2 minutes.
7. Mix besan with 1/4 cup of water.
8. Add this paste, spice powder and 4 cups of water to the vegetables.
9. Once it starts boiling, switch flame to low and let it cook until thew vegetables are tender.
10. With a hand blender, blend the soup to a smooth puree.
11. IF you want the soup to be thick and creamy, you can proceed to next step but if you like it thinner then pass the soup through a sieve.
12. In a pan add the soup along with coconut milk and salt and heat it.
13. When the soup starts boiling, remove from flame and serve hot along with an appetizer and bread sticks.
For the third week of blogging marathon I wanted to prepare some recipes from the cook books I have. I have been collecting cookbooks and recipes from news paper for so many years and I have a huge collection of recipes. I refer to them some times but usually they just stay in the cupboard. for the magazine Aval Vikatan they provide a suppliment with 30 recipes. This has been going on for years and I never miss to buy the book. So there is a pile of suppliment copies with loads and loads of recipes. For the theme I chose a recipe from this week’s suppliment. It is a very easy recipe but with medicinal value. It is good for sore throat and cold as it has black pepper and curry leaves. Pepper give a nice spiciness to the rice. Yesterday I prepared this for our lunch and served it along with appalam. I never thought that Sruti will like it but to my surprise she liked it. Though she complained that is it little hot, she finished her portion with out much argument.
Cheeval or ribbon pakoda can be prepared with chevu dough. There are so many recipes for this snack. I made it with rice flour and besan along with sesame seeds and pepper powder. You can also add garlic paste for a nice flavor. Mom gave this recipe and I made some changes like adding butter and pepper powder. He press used for cheeval has a small rectangular opening so that the dough comes out like ribbon. That is why it is also called as ribbon pakoda. The press I have is wooden and the plate is bronze. It was bought by my aunt from Karaikudi and it is a very nice press. Today is the final day of Blogging Marathon#22. I am linking this to WTML hosted by Preethi and started by me.
While searching for a recipe using paasiparuppu for the magic mingle#7, I saw this recipe at Nalini’s blog. I have already tried a paasiparuppu murukku recipe, but this one is quite different. As it was very interesting, I tried it out today. This will be Sruti’s snack for the next few days. When she returned back from school, I served her this murukku and she gave me a thumbs up sign. It is very crunchy and is a perfect combination for the evening coffee. Linking this to Kalyani’s Magic Mingle#7.
Ven Pongal is a famous Tamil nadu breakfast menu usually had with sambhar, coconut chutney and medhu vadai. Made with basmati rice and moong dhal it tastes heavenly. It is full of cashew nuts, whole black pepper and cumin which makes the pongal spicy and delicious. Usually kids tend to remove all the black peppers before relishing. I have made a video demonstrating the making of ven pongal. Make sambar and chutney before making ven pongal as it takes only 10-15 minutes. Once done you can serve it hot with sambar and chutney. Whenever guests come home, I make sure to prepare Ven pongal once and also prefer to serve it with home made medhu vadas for a rich breakfast.