Saturday, December 20, 2014

Semige Sandige

7 - 8 Semige / Ottu Shyavige
1/2 tsp Chilly powder
1/2 tsp Salt

Prepare the Semige as specified in "Semige" recipe.

Sun dry the Semige for about 6-8 days and store them in an airtight container.

Keep oil in a thick bottomed vessel and heat. Put the sun dried Semige and fry them in oil until they are puffed as shown in the picture below. Mix salt, chilly powder in a bowl, sprinkle over the fried Semige and mix them well. Serve them along with Rice or Tea/Coffe or Soup.

Saturday, December 13, 2014

Semige Chitranna Using Hunasekayi Tokku

4 - 5 Semige / Ottu Shyavige
1/2 cup finely grated Coconut
2 - 3 tsp Hunasekayi Tokku
Salt to taste
3 - 4 strands of Coriander leaves
8 - 10 Curry leaves
1 tsp Black Gram seeds
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1.5 tsp Bengal Gram seeds
2 tsp Peanuts / Ground Nuts
3 tsp Oil


Break the semige into small pieces as shown in the picture below.

Put grated coconut, hunasekayi tokku to the broken semige and mix them well.

Chop the onion into medium sized thin pieces as shown in the picture below.

Put mustard seeds, black gram seeds, bengal gram seeds, cumin seeds, peanuts, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add curry leaves, chopped onion and fry them for about 4-5 mins in low/medium flame.

Add semige and mix them well. Keep this semige oggarane in low flame for about 2-3 mins.

Garnish with chopped coriander leaves and serve hot.
Related Posts Plugin for WordPress, Blogger...