Creamy Curd Semiya

Curd Semiya is best suited for ending guest dinners and parties, a different alternative to curd rice!

Ingredients:

Vermicelli Semiya - 1.cup

Onion -1 medium sized

Oil -1 tbsp

Chilled curd - 1/2 cup

Salt to taste

Grated Carrot - 1 small size

To temper :

Mustard seeds - 1tsp

Urad Dal - 1 tsp

Finely chopped green chillies - 1

Ginger - 1/2 inch piece

Method:

1.Roast vermicelli in 1/2 tsp oil for 2mins and keep seperately. [NOTE : Roasting vermicelli in oil keeps the semiya seperated]

2.Drizzle oil, temper mustard, urad dhal, green chillies and ginger.Add onions, saute till it becomes transparent.

3.Now add 1.5 cups of water and bring it it to boil, add salt to taste. Add roasted vermicelli semiya to boiling water and keep closed for 3mins.

4.Open and turn to other side, check if its cooked else sprinkle lil more water.

5.Leave it to cool then add curd, carrot and mix well. It tastes gud when it is served chilled!

Poha(Aval) Upma - A quick evening snack!

This is one of the easiest yet filling snack which can be done in a jiffy!

Ingredients :
Poha/Aval (thick or thin) - 1cup
Onion - 1
Curry leaves - 3 to 4
Finely chopped Green chillies - 1
Mustard seeds - 2 tsp
Turmeric powder - 2 tsp
Grated Coconut - 1 tbsp

Method:
1. Soak poha in water for 5mins (I used thin if its thick it will take some more time). Then sqeeze water and keep the poha aside for 5mins.

2. In a kadai : Drizzle oil, add mustard seeds then add onions, curry leaves, green chillies and turmeric powder.

3. Saute till onions are fried well. Add grated coconut which is purely optional, but it adds to the taste.

4. Add the poha to the above and mix well. Add salt to taste.

5. Poha upma is ready to be served!