I am so used to using Semiya/Vermecelli in either Yogurt Semiya or Vermecelli Kheer and the usual Semiya Upma that the idea of making Semiya Dosa intrigued me.

My mom taught me Semiya Rawa idly, Then an idea struck in me that i shall try Semiya Dosa.

I tried today morning(for breakfast).

I thought of sharing with you folks. :)

Here is the recipe!

•1 cup Semiya/ vermicelli ( I used roasted vermicelli)
•½ cup Rice flour
•1 cup yogurt/ curd
•1 green chilli finely chopped
•2- 3 Curry leaves (chopped)
•1 Tbsp Coriander leaves
•Salt – to taste
•(Chopped onions + grated carrots )optional
•oil

Method

•In a bowl add the yogurt and thin it out with ½ cup water. Stir and add salt, curry leaves, green chillies and coriander leaves.
•Add the vermicelli and rice flour and mix thoroughly. It might be difficult to mix with the vermicelli, but mix it in intervals.
•The batter at this point might not be thick. Keep the mixture aside for 30 minutes and now the yogurt gets absorbed by the vermicelli and becomes thick.

•Heat a tava and pour a laddle full of the batter in the center. Using the back of the ladle spread from center in form of circle. This dosa will be thick compared to the regular urad dosa. (Add chopped onion and grated carrot in the middle)
•Spread some oil around the dosa and at the center. After the dosa has cooked, flip it over and cook on the other side.
•Serve hot with some chutney.

Samosa

Hi folks,
SAMOSAS is a favourite snack of mine and my hubby!!!! And we always make fun of it by calling it as "SAMSA" ;-)
Actually Samosas are cheap and easy to make. Whether you make Potato Samosas or mixed vegetable Samosas or whatever,Samosas are always appetizing. Served with tea, they form the basis of the perfect snack.
I just tried Samosa yesterday and it turned out to be a good one.... Obviously after trying for 2 or 3 times, I got satisfied yesterday by getting proper samosas. Most of the people like me (before) knows how to prepare fillings for samosa but will not get proper shape of samosa and will not be crispy too(previously it was for me too :), ).
As the saying goes "Practice makes man perfect", I experimented again and Yes... I got it!!!!!
i thought i will share it with you friends. I have taken some snaps while preparing it and i have created a video of it.
I have not added green peas but if you add, it will give you a better filling taste!
Pls take a look of Method of preparation and am sure that you folks will have a tasty, hot,mouth-watering samosas!
For the Dough:
•1/2 cup all purpose flour
•1/2 tablespoon sooji/rava (semolina)
•1/4 teaspoon salt
•1 1/2 tablespoons oil
•1/4 cup minus 2 tablespoon lukewarm water

For the Filling:
•3 large boiled potatoes, peeled and chopped into very small cubes
•1/2 teaspoon cumin seeds
•1 teaspoon coriander powder
•1/4 teaspoon garam masala
•1 teaspoon salt
•2 tablespoons oil
•1/2 cup green peas

Method Dough:
1.Mix the flour, sooji, salt, oil and salt togather to make a soft dough (add more water as needed).
2.knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.
3.Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15minutes.

Filling:

1.Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
2.Add cumin seeds as cumin seeds crack,coriander powder and stir for few seconds.
3.Next add green peas and turn heat to medium and stir until tender.
4.Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala.
5.Let the filling cool to room temperature.

Making Samosa:
1.Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
2.Knead the dough for a minute.
3.Divide the dough into 4 equal parts and make into balls.
4.Roll each ball into 6-inch diameter circles and cut each circle in half. 5.Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
6.Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
7.Continue filling the rest of the samosas.
8.Heat about 1-1/2 inch of the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
9.Place the samosas in the frying pan a few at a time.
10.After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.

Tips: 1.Boil the potatoes just until tender. Be careful not to poke the potatoes multiple times while they are cooking, as they will absorve the water. Drain immediately and keep aside until cool enough to touch. 2.The dough has to be kneaded well; otherwise, the samosas will not come out as crisp. 3.If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.

STEAMED DOSA

STEAMED DOSA

Dosa steamed and prepared without using oil.

Preparation Time : 6-8 hours

Cooking Time : 20-30 minutes
Servings : 4

INGREDIENTS

Parboiled rice (ukda chawal), soaked 2 3/4 cups
Rice 1/4 cup
Split black gram skinless (dhuli urad dal), soaked 1 cup
Salt to taste
Molagapodi (gun powder) as required

METHOD
Drain and mix the two rice and grind to a smooth batter. Drain the dal and grind to a smooth batter. Mix both the batters, add salt and whip with hand thoroughly. Keep the batter in a large vessel, close tightly and rest the batter overnight or for about four to six hours at room temperature to ferment. Mix the batter well, add water and adjust to a pouring consistency. Heat a flat non-stick tawa. Pour a ladle full of batter and spread it as thin as possible. Sprinkle a little molagapodi over the dosa. Sprinkle a little water over the dosa and also around it, cover with a banana leaf and then with a lid and cook till the underside is done. Gently fold into half and remove onto a plate. Serve immediately.

LOW FAT FRIES

Here's a healthy way of making fries using just a teaspoon of oil instead of deep frying them in oil. This helps you to savour the taste of french fries without adding unnecessary inches to your waist.

Preparation Time : 15 mins.
Cooking Time : 20 mins.

Serves 2.

Ingredients

2 large potatoes, peeled and cut into fingers
1 teaspoon chilli powder
½ teaspoon roasted cumin (jeera) powder
1 teaspoon oil
salt to taste


Method


1. Parboil the potatoes in salted water for 5 to 7 minutes.


2. Drain and keep aside.


3. Mix the chilli powder, cumin powder and salt in a bowl, sprinkle over the potato fingers and coat them well.


4. Heat the oil in a broad non-stick pan and add the potatoes.


5. Cook them over a slow flame till they are crisp and browned on all sides turning them carefully with a fork.


6. Serve hot.

Kanchipuram Idli

Mildly spiced rice cakes steamed in banana leaves
Preparation Time : 12 hours
Cooking Time : 20-25 minutes
Servings : 4



INGREDIENTS
Rice 1 cup
Split black gram skinless (dhuli urad dal) 1/2 cup
Fenugreek seeds (methi dana)-1/4tsp
Turmeric powder -1/4 tsp (optional)
Black peppercorns -20-25
Split Bengal gram (chana dal) -1/4 tsp
Asafoetida - a pinch
Yogurt -1 cup
Ghee -little
Salt to tastw
Banana leaves , tender - few



METHOD
Soak rice and split black gram with fenugreek seeds for three to four hours.
Drain and grind to a smooth paste with sufficient water to make a thick batter.
Add turmeric powder, black peppercorns, split Bengal gram, asafoetida, yogurt, ghee and salt.
Mix well and let it stand overnight to ferment. Whip the batter and adjust the consistency. It should be fairly thick.
Heat sufficient water in a steamer. Line the idli cups with the banana leaves and pour the batter into them.
Place them in the steamer and steam for about twenty minutes or till done. Serve with coconut chutney and sambhar

Steamed foods are healthy!

Steaming is definitely a very healthy way to prepare foods. Steamed foods retain nutrients, flavour, colour and texture and can be prepared without butter, oil or salt. Steamed foods are naturally moist and tender. In fact, all foods can be steamed successfully. So how about trying out Steamed Date Pudding or the very famous Khaman Dhokla and Kanchipuram Idli.

The Tradition of Fireworks

Also acclaimed as the Festival of Lights, Diwali is associated with lights, sweets, and liveliness; especially lights. As, it is celebrated on the new-moon (Amavasya) night, lights and fireworks have a significant role to play in this festival. This is why, when we heard the name Diwali, the first impression that flashes through our minds is of multicolored and impressive fireworks, sprinkling various sorts of bright colored lights in the night sky. Although the tradition of fireworks on Diwali is not very old, still they have succeeded in becoming such a vital part of this festival that we can't even imagine a wonderful Diwali without them.

The majestic appeal of the Diwali festival is such that, it drifts everyone in a festive and relaxed mood even before its arrival. Temples and markets are decorated and lighted a few days before Diwali, as a sign of paying homage to and welcoming this great Hindu festival. The Depawali or Diwali festival also marks the beginning of the new year according to the Hindu calendar, as the Ashwin month ends and the Kartik month begins on this day. Besides the contemporary led-lights, candles, and fireworks, people also use the conventional earthen-lamps (diyas) for embellishing their homes. Prayers are offered to goddess Laxmi and lord Ganesha on Diwali night.

Diwali is really a fabulous festival and fireworks play a significant role in increasing its charm among all age-groups. Whether they are kids, youngsters, or older people, everybody enjoy the fireworks like twinkling Anars, furious Rockets, vibrant Sparklers, cyclonic Ground Discs (phirki), and so. However, there are some environmental issues associated with the use of firecrackers or fireworks on the Diwali festival, still there will be no exaggeration in saying that fireworks are an inherent part of Diwali celebrations.

The Tradition of Lights

The Diwali illuminations with lighted diyas bring the supernatural brightness and joy with the hope of finding light in darkness, achieving knowledge where there is ignorance, and spreading love amidst hatred. Diwali is also known as the Festival of Lights. Light is significant in Hinduism because it signifies goodness. So, during the Festival of Lights, 'deeps', or oil lamps, are burned throughout the day and into the night to ward off darkness and evil.

Homes are filled with these oil lamps, candles and lights. Some people use decorated light candles, some decorated diya or clay lamps, and other decorative lights and put them in their windows for the festival. Traditionally people use 'earthen lamps' with cotton wicks and oil to light up the dark night. As man progresses, tradition gives way to modernity. Similarly, earthen lamps have replaced candles of various colors and forms. Electric lights of different shapes and sizes illuminate the dark, cold nights of Diwali

The idea behind the Festival of Lights comes from various versions of an ancient Hindu story. In northern India, the tale tells about the holy Lord Rama's return from a twelve-year exile and the celebration by the people for their beloved hero. The pious and rejoicing people decorated their city with candles and lights to welcome him back. In southern India, the story talks of the Goddess Durga's triumph over the evil demon Narakasura. This triumph of good over evil brought back the light of knowledge and truth to mankind.

In the city, as elsewhere, Diwali celebrations have become contemporary in keeping with the changing times. Until a decade ago, most city households used to illuminate their houses with the warm, sparkling bright lights of earthen lamps. But now, in addition to these diyas, wax candles of various colours and forms and colored electric bulbs of different shapes and sizes are illuminated soon after dusk.

Those who have a fancy for different types of earthen lamps can opt for handi lamps (earthen lamps shaped as handis or bowls). Some of these handi lamps with the designer touch, with innovative designs glittering and sparkling on them, are sold by a few women from their home boutiques. Then there are also the star-shaped earthen diyas that hold a large quantity of oil and five wick in one lamp and are available at roadside stalls. Corners of rooms and puja rooms can be decorated and lighted up with brass, copper or metal lamps.

Candles also offer a wide choice. There are the regular rod-shaped candles available in small, medium and large sizes at all roadside kiosks and shops. For those looking for designer candles, there are the flower-shaped and heart-shaped floating candles in soft hues. These scented candles when placed in glass bowls filled with water will float and burn for about two-and-a-half hours. Besides, the stores also has a collection of glass gel candles that burn for days together and are drip-free.

The Tradition of Rangoli

Rangoli is an Indian traditional or folk art, which is generally created on the floor on some festive occasions. The Indian scriptures and puranas (hindu mythological literature works) can be attributed for the emergence of this creative rangoli art. This ancient Indian art is believed to be originated from the Indian state Maharashtra, from where it get gradually dispersed in the rest of the country.

Origin of Rangoli Festival
Rangoli is named differently in different Indian states like in South India it is called Kolam, Madana is Rajasthan, Chowkpurna is the name of rangoli in Northern India, Alpana in Bengal, in Bihar it is called Aripana, and so. According to the earliest disquisition or treatise on Indian painting, named Chitra Lakshana, a king and his kingdom were extremely grieved on the death of the high priest's son. Everybody along the king offered prayers to the creator of the universe, i.e, Lord Brahma for giving life to the boy. Brahmaji, being moved by the prayers of these people, came and asked the king to paint a likeness of the dead boy on the floor. He then put life into the portrait, thus relieved the entire kingdom from its sorrow and pain. This mythological tail is considered the scriptural evidence of the origin of this beautiful Hindu art, named Rangoli.

Rangoli as a Creative Expression
'Rangoli' is a Sanskrit word, signifying a creative expression of art by means of colors. In ancient times, beautiful rangoli patterns and designs were made on the entrances of Indian homes for beautifying them and welcoming the guests. Besides a creative expression of art, they were also considered a symbol of good-luck. Ours is the culture of, “Athiti Devo Bhava” means “Guest is God”. So, what can be better than rangoli in expressing this cultural mannerism and hospitality that we possess by tradition. Although rangoli is made on many occasions in India, but the Diwali festival witnesses the greatest use of rangoli. People made rangoli on the entrance doors of their homes on the auspicious occasion of Diwali, not only to welcome guests, but goddess Laxmi (the goddess of wealth and fortune).

The formation of an ideal rangoli art demands the attentive use of vibrant rangoli colors on a properly broomed and cleaned floor. However, rangolis are simple two-dimensional designs, but even the modern three dimensional art becomes graceless before them. Freehand use of vivid colored powders is made while making a rangoli. The most common way of making a rangoli is to pinch the thumb and the forefinger and let the color to freely run out from the gap.

Rangoli was one of the major decorations or embellishments in the ancient times, but they have not lost their charm even in the modern context. These traditional embellishments are still used in India on various festivals and special occasions like marriages, birth ceremonies, and so. Although rangoli making is a popular art across India, but they are like a tradition in Maharashtra, where they are most prevalent. On the Diwali festival, people usually make various types of geometrical patterns and designs between which they place oil lamps (diyas).

The literal meaning of 'Diwali' in Sanskrit is 'a row of lamps'. The most popular tradition of Diwali is filling little clay lamps with oil and wick and lighting them in rows all over the house. Even today, the tradition projects the rich and glorious past of our country and teaches us to uphold the true values of life.

Diwali has many legends and religious accounts associated with it. Lights and diyas are lit to signifying the driving away of darkness and ignorance, as well as the awakening of the light within ourselves. It is the perfect time for family gatherings, foods, celebrations and pooja. Goddess Laxmi plays a major role in this festival, as do Ram and Sita. This autumn festival is a five-days celebration, of which each one has its own significance.

People renovate and decorate their houses and business places. Entrances are made colorful with lovely traditional motifs of Rangoli designs to welcome Laxmi, the Goddess of wealth and prosperity. To indicate her long awaited arrival, small footprints are drawn with rice flour and vermilion powder (kumkum) all over the houses. Lamps are kept burning all through the nights.

In order to welcome Goddess Laxmi, the house is kept clean and rangoli is drawn at the doorstep. A pandit is consulted for the best time of puja. The general things needed for a diwali puja are silver and gold coins, suparis, uncooked Rice, paan leaves, kumkum for applying tilak, mithaai (Indian sweets), camphor, agarbattis (incense sticks), dry fruit (almonds, cashews), flower petals and Lakshmi-Ganesh icon.

The pooja ritual is performed in the evening when tiny diyas of clay are lit to drive away the shadows of evil spirits. Bhajans are sung in praise of the goddess and sweets are offered to her. Diwali puja consists of a combined pooja of five deities: Ganesha is worshipped at the beginning of every auspicious act as Vighnaharta; Goddess Lakshmi is worshipped in her three forms Mahalakshmi,the goddess of wealth and money, Mahasaraswati, the goddess of books and learning and Mahakali. People also worship 'Kuber'- the treasurer of the gods.