Semiya (Vermicelli) – 2 cups
Lemon – 1
Onion – 1 (optional)
Carrot (Small size) – 1
Beans – 4 to 5
Green Chillies – 2
Red Chillies – 2
Fresh Ginger – a small piece
Turmeric Powder – 2 pinches
Oil – 2 tablespoons
Mustard – ½ teaspoon
Bengal Gram Dal – 2 teaspoons
Urad Dal -= 2 teaspoons
Pea Nut – 2 tablespoons (optional)
Asafoetida – 2 pinches
Curry Leaves – few
Coriander Leaves – few
Salt – ½ teaspoon or as per taste

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How to make Lemon Semiya (Vermicelli)

. Boil 6 cups of water along with a teaspoon of oil and salt. Add semiya (vermicelli) and cook till it is soft. Remove from gas and drain the excess water. Immediately add cold water and rinse well. Drain all the water completely and put the cooked semiya in a plate.
. Chop onion, carrot, beans and chillies into thin long strips.
. In a kadai add the oil and when it is hot add mustard seeds. When it pops up add bengal gram dal, urad dal, peanut, asafoetida and fry till the dals turn light brown.
. Add chopped onion, chillies, ginger and curry leaves. Fry for few seconds.
. Then add chopped carrot and beans. Fry for few more seconds.
. Add turmeric powder and salt and mix well. Now add the cooked semiya and mix it gently. When all blends well, switch off the stove.
. Add lemon juice and once again mix it gently.
. Garnish with coriander leaves and serve.

semiya pulihora

Ingredients :

Beetroot : 1 medium sized
Wheat Flour : 1.5 cups
Ajwain Seeds : 1/2 tsp
Salt to taste
Oil for deep frying

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How to make Beetroot Poori

. Wash, peel and chop the beetroot into pieces.

. Add enough water to cover the beetroot pieces and pressure cook it for 2 whistles.

. Switch off the flame and wait until the pressure go off. Remove the cooked beetroot from the cooker and let cool.

. Grind the beetroot into a smooth puree and set aside.

. In a mixing bowl, add the wheat flour, salt and ajwain seeds and mix well. Now add the beetroot puree and mix well.

. Knead the dough well until it is pliable.

. Divide the dough into equal size lime balls.

. Roll the dough ball into a circle with little thickness.  Remember, if it is too thin then poori will not puff up.

. Deep fry the poori in hot oil. Remove from the oil serve with any spicy curry.




Oats – 2 cups
Corn Meal – 4 tablespoons (Please see the note below)
Red Chilli powder – 1/2 teaspoon
Red Chillies – 2 to 3
Asafotida powder – a pinch
Turmeric powder – a pinch
Onion chopped finely – 1/2 cup
Curry leaves – few
Salt – 1 teaspoon or as per taste
Oil – 4 to 5 teaspoons

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How to make Oats Corn Adai

. In a dry kadai put the oats and fry till hot to touch.
. Cool it and powder it coarsely.
. Add corn meal, red chilli powder, asafotida powder, turmeric, red chillies broken into tiny bits, salt along with onion and curry leaves chopped finely. Mix thoroughly.
. Sprinkle water little by little and make a dough.
. Make orange size balls. For the above quantity, you can get approx 6 balls.
. Heat tawa and grease it.
. In a plastic sheet, keep one ball and pat with your fingers and spread it round.
. Gently peel it from the sheet and put it in the tawa and pour little oil around it. Cook both sides.

Note: Corn Meal is the ground corn / maize. It is readily available in stores. If you do not have it, use the yellow corns. You can powder the corn or soak it and grind it to a coarse paste.


3 cups rice

1 cup urad dal for stuffing

1 tsp pistachios – blanched

1 Tbsp roasted cashew nut

1 Tbsp green and red bell peppers – diced

1 Tbsp pickle masala

1 tsp kasoori methi

1 Tbsp carrot – sliced

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How to make Stuffed Idlis

. Soak rice and urad dal and wet grind to make batter.

. Set aside to ferment.

. Brush idli tray with oil.

. Place ingredients of the stuffing, mixed or separate in the centre of each idli space.

. Pour the fermented mixture over the stuffing.

. Steam until idlis are cooked.

. Serve hot.



1 cup ragi flour

1 cup wheat flour

Butter milk for mixing

Salt to taste

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How to make Ragi Wheat Dosa

. Mix the ingredients well & it should be of the thickness of regular dosa batter.

. Keep it over night and make dosas next day.

. Serve with any kind of chutney.



2 cups moong dal – cleaned and soaked for an hour
1/2 cup rice – cleaned and soaked for an hour
Green chillies – chopped to taste
1/4 tsp asafoetida powder
1 tsp salt
1/4 cup coriander leaves – chopped
1/4 cup onions – chopped oil
Oil for pan frying

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How to make Pesarattu (Green Gram Dosa)

. Drain the dal mixture and grind coarsely.
. Mix in the chillies, salt, coriander and onions and enough batter to make a dropping consistency.
. Proceed to make like dosas–heat tawa or griddle, splash some water over it and immediately pour some batter and spread out.
. When edges start to rise, put oil all around and a little bit on top. Will come off clean when cooked.
. Serve with coconut chutney.




1/2 cup soya flakes
1 cup buttermilk
1/2 cup rice flour
1/2 cup sooji
1 onion, chopped
1 tomato, chopped
1 capsicum, chopped
1 tsp jeera (cumin) powder
1 tsp red chilli powder
1 tsp black pepper powder
2 Tbsp oil
1/2 tsp urad daal
1/2 tsp channa daal
1/2 tsp mustard seeds
6 curry leaves
Heeng (asafoetida)
1 Tbsp coriander leaves, chopped
1 cup water

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How to make Soya Uttappam

. Heat a frying pan and add oil.
. Make a tadka of urad daal, channa daal, mustard seeds, curry leaves & heeng.
. Fry for about a minute, add soya flakes, stir well.
. Add water & salt
. Cook till the flakes are soft to touch, remove from stove.
. Let it cool for 10 minutes.
. Add rice flour, sooji, seasonings & buttermilk to the soya mixture, mix well
. Add water if needed to make into thick consistency.
. Keep covered for half an hour.
. Heat a tawa and grease with a little oil.
. Pour a ladle full of batter, sprinkle chopped vegetables, salt & chilli powder.
. Pour some oil on all sides.
. Cover and cook on medium flame till sides are loose and base gets golden brown.
. Flip over and cook.
. Serve with non-fat curd spiced with black salt, pepper and chopped coriander.




1/4 cup boiled , peeled and grated beetroot
1 tbsp sesame seeds (til)
1/2 cup whole wheat flour (gehun ka atta)
2 tsp oil
1/2 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
a pinch of asafoetida (hing)
salt to taste
whole wheat flour (gehun ka atta) for rolling
2 tsp oil for cooking

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How to make  Beetroot and Sesame Roti

. Combine all the ingredients in a deep bowl and knead into soft dough, using very little water.

. Divide the dough into 8 equal portions and roll out each portion into a circle of 100 mm (4″) diameter, using a little whole wheat flour for rolling.

. Heat a non-stick tava (griddle) and cook each roti, using ¼ tsp of oil, till it turns golden brown in colour from both the sides.

. Allow the rotis to cool completely.



1 cup Sago (sabudana), soaked
2 medium potatoes, boiled, peeled and mashed
3-4 green chillies, finely chopped
an inch piece of ginger, grated
1/4 teaspoon turmeric powder (optional)
1/2 cup roasted peanuts, crushed
a small bunch of coriander leaves, finely chopped
1 teaspoon cumin seeds
salt to taste
ghee or oil for cooking

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How to make Spicy Sabudana Recipe

. Mix together the soaked sabudana, mashed potatoes, peanuts, green chillies, ginger and the rest of the ingredients except the ghee in a large mixing bowl.
. Divide the mixture in 8 equal small portions.
. Wet a muslin cloth and and place the sabudana ball on it. Flatten the ball with moistened fingers into a thick round.
. Grease the skillet with oil and preheat on medium heat. Transfer the flat bread on to the skillet. Allow the sabudana flat bread to cook on one side until you notice the top is getting steamed. Using a flat spatula, flip the sabudana flat bread over and cook on both sides adding little more ghee until lightly crisp and browned.
. Once done, remove the sabudana flat bread from the skillet and proceed to make more the similar way.
. Serve the Spicy Sabudana along with Yogurt for breakfast or even a weeknight dinner.



500 grams of raw rice
2 teaspoon fenugreek seeds
1 cup of fresh coconut, grated
1 cup of cooked rice
4 tablespoons sugar
1/4 teaspoon baking soda
1 teaspoon salt

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How to make Appam Recipe

. To begin making the No Yeast Kerala Style Appam Recipe, we need to first soak the rice along with the fenugreek seeds in water for at least 3 to 4 hours.
. Once soaked, grind the rice along with the grated coconut and the cooked rice. Add very little water to make a thick and smooth batter. Once ground into a batter.
. Add a little salt and sugar to taste and allow the appam rice batter to ferment for about 6 hours in a warm place. The fenugreek in the batter, will help in light fermentation of the batter.
. After 6 hours, the appam batter is now ready to be used. When you are ready to make the appams, stir in the baking soda and allow it to rest in the batter for about 5 minutes.
. Preheat the Appachetti or  Appam pan on medium high heat. Pour a ladle of batter on the Appachetti and swirl the pan in circular fashion to spread the batter.
. The batter will be thick in the center and thin on the sides. Cover the pan with a lid for approximately 2 minutes until it is crisped and golden brown on the sides and the centre is steamed and cooked.
. Serve the No Yeast Kerala Appams along with  Kerala Style Vegetable Stew for breakfast or a wholesome weeknight dinner.


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