Semiya-upma© Copyrighted photograph

Ingredients:
1 cup Semiya
2 green chillies
2 medium size onion thinly sliced
1 tsp mustard
A few curry leaves
A pinch of turmeric
3 tsp of Oil for frying

Method:

1. Add 1 tsp of oil in a pan and roast the vermicelli until it is light golden colour in color.
2. Add 2 tsp of oil into a pan and add the mustard and curry leaves.
3. When the mustard starts to splutter, add the Onions and green chillies and fry until it is translucent.
4. Now add 2 cups of water, salt to taste, a pinch of turmeric and cover the pan with a lid.
5. When the water comes to a boil add the roasted vermicelli and cook for few minutes till the water is absorbed.

Alternate method:

1. Add 2 tsp of oil in a pan and add mustard and curry leaves into it.
2. When the mustard starts to splutter, add the Onions and green chillies and fry until it is translucent.
3. At the same time boil some water in a bowl and put the semiya into it and cover it with a lid. Ensure that you turn off the stove after the water is boiled.
4. After about 3 minutes drain the water completely from the bowl. Use a mesh if possible.
5. Add a teaspoon of oil into the boiled semiya.
6. Once the onion is fried till brown, just add the boiled semiya and mix it well ensuring that you do not break the semiya into small pieces.
7. Garnish with coriander leaves and serve hot.

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Ingredients (Serves: 6)

1 Kg: Green Brinjal( sliced into long pieces),
If unavailable, you can use the normal small brinjals.
Panchforan ( or cumin seeds) – 1/2 tsp
8 clove garlic (chopped)
Mustard oil – 6tbsp
2 Bay leaves
2 Dried red chillies
Salt to taste
Chopped coriander leaves

Powdered masala:
½ tsp turmeric
2 tsp coriander powder
1 tsp Cumin powder
1 tsp garam masala powder
1 tsp: Red chilli powder

Baingan Baghara

Method – Preparation time = approx 20 minutes:

1. Heat the oil in karaahi (a deep frying pan) and add panchforan seeds,bay leaves and dried red chillies to it.
2. As soon as panchforan starts to splutter, put the brinjal in the oil and cover the lid of karaahi and cook for two or three minutes on high flame .
3. Now reduce heat and add turmeric and salt to it then cover it again for 2 minutes.
4. Then add all the powdered masalas and garlic paste and mix very gently so as not to break the vegetables .
5. And Cook the brinjal till it gets tender and its starts looking red,and the oil will start to float on the surface. This usually takes 10 minutes.
6. Take the pan off the fire and garnish with chopped coriander leaf, and serve with rice and ‘arhar ki dal’ (A simple curry made of yellow lentils).

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India is a land of diversity. The beauty that you would witness as you travel from the Northern end at Kashmir to the Southern end in Kanyakumari and from the Western end in Gujarat to the Eastern end in Mizoram, is more than what words could explain. The travel through this land with “Unity in Diversity” is a pleasure in itself.
As is the pleasure in travel, so is the tastes in its cuisines. With the varied culture that can be seen throughout India, the variety of cuisines would obviously be countless. My blog, “the Tastes of India” is a tribute to the varied mouth watering cuisines that are specialities of the various states in India. Along with these mouth watering recipes you would also get a lot of “tips and tricks” that we call “Nuskas” in India, that are easy to use and quick solutions to a lot of problems.

Technorati Tags: cuisines in India, Indian cuisines, Indian recipes, tastesofindia