Ragi Semiya Upma | How to make Ragi Vermicelli Upma | Healthy Ragi Recipes | Easy Ragi Recipes

I am not a big fan of ragi flour dishes  other than Ragi Koozh. Actually I have a love hate relationship with Ragi. Sometimes I start cooking Ragi Dosa, Ragi upma, Ragi Puttu etc... and after sometime I start hating it. I don't why. Poor Ragi. Now again I started my liking towards Ragi and planned to prepare different recipes using this ingredient. So I start with this easy and spicy Ragi Semiya Upma. 

Other Breakfast recipes for you to check
Banana Kuzhipaniyaram
Podi Oothappam

Quinoa Idli

Semiya Upma

Oats Rawa Dosai

Vegetable Rice Sevai Upma

Minced Poori Recipe

Ragi Semiya Upma Recipe

Preparation time: 10 min | Cook Time: 15 min | Serves: 4

Recipe Category: Breakfast | Recipe Cuisine: South Indian

Ingredients 

Ragi Semiya - 1 packet

Mustard seeds - 1/5 tsp

Urud dal - 1/4 tsp

Channa dal - 1/2 tsp

Curry leaves - 1 spring

Onion - 2 small sized (chopped finely)

Green chillis - 3 (chopped finely)

Ginger - 1/2 inch (chopped finely)

Garlic - 4 to 5 cloves ( chopped nicely )
Hing - 1/4 tsp

Salt - as per taste + 3/4 tsp while cooking the semiya

Coriander leaves - for garnishing 

Method

1. Add the uncooked Ragi Semiya to a big bowl and add 3/4tsp of salt. Add the boiling water, till it covers the Semiya fully. 

2. Now close the vessel and let it rest for 5 min. Leave it only for 5 min otherwise it might become so mushy. (Or check the instructions given in the packet)

3. Filter the content and keep aside. Now transfer the content to the Idli plates and steam cook for another 5 min as we cook the idlis. 

4. Remove from the idli cooker and allow to cool down. 

5. Now in a pan, add oil and when hot add the mustard seeds. When it splutters add the Urud dal, channa dal and curry leaves. When they turn light brown, add the onion, ginger, garlic and green chillies. Fry them nicely till the onions become translucent. Now add the cooked semiya.

6. Keep mixing the semiya till it gets mixed fully with other ingredients. This takes just 2 to 3 min.

7. Garnish with coriander leaves and serve hot with groundnut chutney.

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Karaikudi Chicken Fry | Chicken fry in Karaikudi Style | Easy Chicken Fry Recipes | South Indian Chicken Recipes

I did not prepare any chicken dish for many days and my hubby asked me for a yummy chicken dish. So I prepared this Karaikudi Chicken Fry taken from here. Though it is a fry, I tried it as a gravy one as we can have it for chappathi or roti at night. So for a fry, add less onions and tomatoes. You can also try different Chicken recipes below. 

Some Chicken Gravy recipes for you to try:
Chicken gravy for beginners
Nadan Kozhi curry
Simple chicken kuzhambu
Kaju Chicken - Spicy version
Pepper Chicken Chettinad

How to make Karaikudi Chicken Fry

Preparation time:10 min+40 min for marination | Cook Time:15 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients

Marination
Chicken - 1/2 kg
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Lemon Juice - 1 tbsp
Salt - 1/2 tsp

To grind
Red Chillies - 3
Coriander seeds - 1 tbsp
Pepper - 1 tsp
Cloves - 3 to 4
Cinnamon stick - 2 ( inch - crushed )
Fennel seeds - 1 tsp
Bay leaves - 2
Curry leaves - 1 spring
Grated Coconut -  2tbsp

For Gravy
Oil - 2 tbsp
Mustard seeds - a pinch
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Onion - 2 (chopped finely)
Tomato - 2 (chopped finely)
Garlic - 4 cloves
Ginger paste - 1 tsp
Chilli powder - 1 tsp (check for the spiciness before adding)
Coriander powder - 1 tsp
Coriander leaves - few
Water - as required
Salt - as required

Method

1. Wash the chicken pieces nicely with salt. Marinate the chicken pieces with turmeric powder, chilli powder, salt and lemon juice for 40 min at least. In a kadai or pan, add 1tsp oil and fry the red chillies, coriander seeds, curry leaves, cinnamon stick, cloves, pepper, bay leaf, fennel seeds one by one. 

2. Finally add the grated coconut and fry for a min. Allow to cool and grind to a smooth paste adding little water.
3. In the same kadai, add the oil and when hot, add the mustard seeds and when it got splutters, add the fennel seeds and cumin seeds. Add the onion and saute well.
4. Add the garlic and tomato and ginger paste. Saute till the tomato becomes mushy.

5. Add the coriander powder and saute again. Now add the ground paste from step 2. 

6. Add required water and allow it to cook.
7. Add the marinated chicken pieces and again cook adding little water. (Chicken leaves out water while cooking).
8. When the oil starts oozing out from the gravy add the coriander leaves. Give a stir and switch off the stove.

9. Serve it with hot rice or any roti or naan.

Notes:
1. This fry can be made as semi gravy or gravy by adding less or more onion and tomato. But while adding check for the spiciness and salt.

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