Lemon Sevai Recipe – Instant Rice Sevai Recipes

Lemon sevai is our family favorite breakfast recipe. Sevai also known as Idiyappam sevai is one of the popular South Indian breakfast. Making soft idiyappam at home needs some practice and expertise. So to ease our job, readymade rice vermicelli ( Rice sevai or rice idiyappam in Tamil, Rice vermicelli in English) is available in the market.Though there are many brands, I have tried Anil rice vermicelli and Concord rice sevai. Basically rice sevai is cooked by soaking in hot water for 15 minutes and made instantly just like noodles. Once we know how to cook the rice sevai properly, we can make varieties of sevai recipes by adding different flavors and prepare lemon sevai, tamarind sevai, tomato sevai, coconut sevai, masala vegetable sevai and even sweet sevai by adding sugar or jaggery. Usually I make lemon sevai and sweet sevai as both are our family favorite. I make this dish mostly for breakfast during busy weekday mornings as it saves lot of time when compared to our traditional idiyappam. So today I have shared this post on how to cook the instant rice sevai and make this flavorful, yummy lemon sevai with it. Lets move on with step by step photos !

Do check my homemade basic idiyappam recipe, lemon idiyappam recipes, side dish for idiyappam.

Lemon sevai recipe - Instant lemon sevai using rice vermicelli

How to make lemon sevai using instant rice vermicelli/rice noodles for easy breakfast or dinner

Cuisine: Indian

Category: Breakfast

Serves: Serves 3-4

Prep time: 20 Minutes

Cook time: 10 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Rice vermicelli - 200gms packet ( I used Anil rice vermicelli) Water - approx. 4 cups Salt - as needed Cooking oil - Few drops To prepare lemon sevai Cooking oil or gingely oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1/2 tbsp Peanuts - 2 tbsp ( optional) Curry leaves - few Red chilli - 1 no ( Pinched ) Green chilli - 2 nos ( slit) Hing - a pinch Turmeric powder - 1/4 tsp Lemon juice - 2 tbsp or as needed Salt - as needed Water - 1 tbsp to add in lemon juice Coriander leaves - to garnish ( optional )

HOW TO MAKE LEMON SEVAI

Roll boil 4 cups of water adding few drops of cooking oil. In the mean time, squeeze two small lemon and take the juice.Discard the seeds. Add 1 to 2 tbsp water to it. Mix well and keep aside. Take the vermicelli in a wide bowl and add the boiled water. Level of water should be 1 inch above the vermicelli. Cover & soak it for 20 minutes. After soaking, drain the excess water completely using a colander and keep the cooked rice vermicelli ready. Make sure there is no trace of water. It should be fluffy and separate. Spread the vermicelli in a greased idli plate. Boil water in an idli pot. Place the idli plate and steam it for 5 to 10 minutes. Remove and fluff the cooked sevai in a plate. (This step is optional). You can proceed without steaming too. Heat oil in a kadai,splutter mustard, urad dal, chana dal, peanuts, red chilli, green chilli and curry leaves.Saute till dals become golden. Add the turmeric powder, required salt, lemon juice.Mix well and switch off the flame. Add the cooked rice vermicelli to it. Mix gently using a fork like ladle. Check for taste and add more lemon juice if needed. Cook in very low flame for 2 minutes till all the moisture goes off. Garnish with coriander leaves and serve hot for best taste ! Enjoy !

Note

The quantity of lemon juice and chilli varies as per the sourness of lemon. If you want, you can use a part of cooked vermicelli to make sweet sevai adding sugar or jaggery syrup, grated coconut and cardamom powder. Do not add more water to soak the vermicelli because it may become mushy. Make sure, you drain all the excess water completely without even a single drop left out. It helps to keep the vermicelli soft and looks fluffy too. Steaming the soaked vermicelli makes it soft like homemade idiyappam. You can try this way for variations.

Enjoy this easy, instant lemon sevai using rice vermicelli for your breakfast or dinner.

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Easy Chana Masala Recipe In Pressure cooker – How To Make Chana Masala Recipe

You will not believe if I say this is the first time I am trying North Indian style Chana masala recipe using a pressure cooker. Usually I make South Indian hotel style chana kurma for chapathi. Even though I have tasted chana masala ( Kabuli chana curry) in Punjabi and other North Indian restaurants, I haven’t tried at home. 

Recently my friend Shalini was suggesting me to try this easy chana masala recipe using Everest Chana masala/Chole masala spice mix powder. She told me to follow the recipe given on the pack. As I had already tried Chole recipe using homemade chole masala powder in my Punjabi thali post, I wanted to find the taste of chana masala using store bought powder.So I tried Chana bhatura for our weekend breakfast. I prepared few poori as well. We all loved its taste and I prepared again for their lunch box too. 

Actually I wanted to post both Chana masala and bhatura recipes today but bhatura din’t come out so well as expected. I will try to make a perfect bhatura recipe and share it soon. So today I am sharing this easy, one pot chana masala gravy using a pressure cooker. If you have homemade or store bought chana masala powder and cooked chickpea in hand, making this recipe is a breeze. This is a perfect bachelor style recipe. 

As a disclaimer, I would like to mention that this is not the authentic chana masala recipe or restaurant style one. This is just a simple, no grind version that would help working women, busy housewives and bachelors to make a quick side dish for chapathi, poori and bhatura. If you like, you can have it mixed with rice as well. 

Lets see how to make easy chana masala at home with step by step photos and video.
Finally, do check out my Kabuli biryani recipe ( chana dal biryani) and chana sundal recipes if interested !

Chana masala recipe - Easy chana masala in a pressure cooker

Easy chana masala/chole masala recipe in a pressure cooker using storebought chana masala spice mix powder.

Cuisine: Indian

Category: Side dish for roti/chapathi

Serves: 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Kabuli chana/ white chickpeas - 3/4 cup ( soaked for 8 hours) Cooking oil + ghee - 1 tbsp + 1 tbsp Big onion - 1 no ( finely chopped) Ripe tomato - 3 nos ( finely chopped) Red chilli powder - 1 tsp Dhania powder - 1 tsp Chana masala powder - 2 tsp ( I have tried Everest & MDH brand, Both are good) Green chilli - 1 no Ginger - 1 inch piece Chat masala powder - 1/2 tsp Kasoori methi - 1/2 tsp ( crushed) Coriander leaves - to garnish

HOW TO MAKE CHANA MASALA IN  A PRESSURE COOKER - METHOD

Wash and soak white chickpeas/kabuli chana in water for 8 hours or overnight. It gets doubled after soaking. Pressure cook in low flame for 3 whistles adding required salt and water. Take 1/4 cup cooked chana and mash it well. Set aside. Heat oil + ghee in a pressure cooker. Saute finely chopped onion, slit green chilli and thinly sliced ginger. Saute for a minute. Add finely chopped tomato and salt ,saute until mushy. Now add the red chilli powder, dhania powder, chana masala powder. Mix well. Add 1 cup of water, 1/4 cup mashed chana, 1 cup cooked chana and mix well. Note that you can also add uncooked chana directly after soaking but chana won;t cook soft.In that case, you should add a big pinch of baking soda in the gravy. Pressure cook in low flame for 2 whistles.Remove the lid after steam is released. Add chat masala powder, crushed kasoori methi. Mix well.Garnish with coriander leaves if you like. Mix well and serve with poori, chapathi or bhatura ! Enjoy !

Note

Adjust the quantity of spice powders as per your taste. You can add the spice powders after sauting onion, then add tomatoes. This was given in the Everest pack.But I added the masala powders after adding tomato. If you want to replace chana masala powder, add 1 tsp garam masala powder + 1/2 tsp aamchur powder.

Try this easy, one pot chana masala for poori/bhatura or Chapathi !

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Indian Vegetarian Avocado Sandwich Recipe – Guacamole Sandwich Recipe

After a long gap, I am sharing a recipe with avocado because this healthy fruit is very rarely available in my place. So whenever I see it in Reliance fresh, I take one to try some interesting recipes with it. Avocado is popularly known as “Butter fruit” in India. So far I have tried and posted avocado paratha, avocado milkshake and Guacamole recipes and that too very long back. So this time I made Indian style, vegetarian avocado sandwich for a change. This no cook sandwich is a quick and easy breakfast/dinner recipe. Its a vegan recipe as well. You can use whole wheat bread to make it healthy and low in calorie. I don’t think kids would like this sandwich. If you use milk bread, add lots of grated cheese to the sandwich filling and toast it with butter, kids may like to have it. But this is an ideal recipe for adults who look for weight loss. One sandwich, a banana and a glass of milk was very much filling for me. You too give a try ! Lets see how to make this easy and quick Indian style vegetarian Avocado sandwich recipe with step by step pictures.

Indian Avocado sandwich recipe

Indian vegetarian style avocado sandwich recipe - A very healthy breakfast/dinner recipe !

Cuisine:Indian

Category: Sandwich Recipes

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

Ripen avocado - 1 no ( Big) Green chilli - 1 no ( finely chopped) Big onion - 1 no ( finely chopped) Grated carrot - 1/4 cup Lemon juice - Few drops Coriander leaves - 2 tbsp (finely chopped) Chopped capsicum - 2 tbsp Ripe tomato - 1/2 no ( finely chopped) Salt - As needed Pepper powder - 1/2 to 1 tsp Chat masala powder - 1/2 tsp ( add more if needed) Olive oil or cooking oil - 1 tsp

METHOD

In a plate, wash and cut the avocado into two pieces vertically.Remove the seed with a knife. Scoop out the pulp and discard the skin. In a wide bowl, take the paste, grated carrot, finely chopped green chilli, onion, tomato, coriander leaves, required salt, chat masala and pepper powder. Mix well. Take two bread slices, trim off the sides if needed. Apply butter on one bread if needed.Apply the sandwich filling on the other bread.Cover it and grill or toast the sandwich if needed. I served it raw. Enjoy!

Try this easy, healthy avocado veg sandwich for your breakfast or dinner. You will like it for sure !

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Aloo Dum Biryani Recipe – Baby Potato Biryani – Small Potato Biryani Recipe

In my veg biryani series, I had already shared a Chettinad style baby potato biryani in pressure cooker. But this baby potato Dum biryani is a completely different version. I tried this recipe after watching this video. Usually aloo Dum biryani is prepared by shallow or deep frying sliced potatoes, marinated in curd+ spices mixture, made into a gravy and then layered with parboiled basmati rice.

 When I was browsing for various small potato biryani recipes, I was scared to see the tedious process because I had very less time in hand to prepare our Sunday lunch. But convincingly, I got this recipe. Feedback from readers made me try this recipe without any second thoughts. I loved the idea and simplicity of this recipe.

Yes, This baby potato biryani is a much simplified version when compared with the traditional ones. This recipe involves no marination, no frying and taste wise there is no compromise at all. It tasted great just like Hyderabadi Veg Dum biryani. We all loved it & relished with onion raita. 

You can try this biryani for any special occasions like birthdays, wedding anniversary to treat your family. Kids would love this biryani for sure as it has their most favorite vegetable – Potato. You can try this biryani in a pressure cooker using regular potato as well. Lets see how to make aloo dum biryani recipe using baby potato with step by step pictures and video !

Aloo Dum Biryani Recipe - Baby Potato Biryani Recipe

How to make Aloo Dum Biryani using baby potato - An Easy version !

Cuisine: Indian

Category: Biryani

Serves: Serves 3-4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Basmati rice - 1 cup ( I used India Gate Classic) Water - 6 cups Cooking oil - Few drops (optional) Cinnamon - 1 inch piece Cloves - 2 nos Cardamom -1 no Salt - As needed To make gravy Ghee + Cooking oil - 4 tbsp Cinnamon - 1 inch piece Cloves - 2 nos Cardamom - 1 no Bay leaf - 1 no Black stone flower - 2 pieces (Kalpasi) Turmeric powder – 1/4 tsp Baby potato - 12 to 15 nos Big onion - 1 no ( Thinly sliced) Green chilli – 1 to 2 no ( Slit) Ginger,Garlic Paste - 1 tsp Fresh Curd/Yogurt - 1/2 cup (Do not use too sour curd) Red chilli powder – 3/4 to 1 tsp Garam masala powder – 1 tsp Mint leaves - fistful Salt - As needed For layering Potato gravy Cooked basmati rice Saffron soaked milk - 1/4 cup Coriander leaves - 2 - 3 tbsp ( Finely chopped)

METHOD

Wash and soak basmati rice for 15 minutes. In the mean time,wash and peel the baby potato or normal potato, cut into big slices or cubes if using big potatoes. Keep them in a bowl of water to avoid discoloration. Boil 6 cups of water in a bowl. Add the soaked basmati rice, whole garam masala and required salt for rice. Let it roll boil in high flame till its 80% cooked. While the rice is boiling, you can make the gravy part. Remove the rice to a plate using a colander and drain the excess water. Spread the rice in a plate. Add a tsp of oil and fluff with fork if needed. Set aside. Heat oil + ghee in a wide kadai. Saute the whole garam masala ( Cinnamon, cloves, cardamom, bay leaf and black stone flower) for a minute. Add the turmeric powder, sliced onion, green chilli. Saute for a minute. Add baby potato, ginger-garlic paste and required salt. Saute till raw smell of gg paste goes off. Take care it splutters everywhere. Cover the kadai with a lid tightly and cook for 10 minutes in very low flame.Stir it once or twice in the middle. In this 10 minutes, onions would be caramelized and potato will be cooked soft. Onion should not be burnt or charred. It will spoil the flavor of biryani. So please be careful till this step. Now add curd/yogurt, red chilli powder and garam masala powder. Mix well. Mixture will become watery.So boil for 2 to 3 minutes in medium flame till it becomes semi gravy with little moisture in it. You can cover & cook if needed. By this time, potato would have cooked soft. You can check it by breaking the potato with a spoon. Then spread the potato mixture in the kadai. If needed add 2 to 3 tbsp water to it. Layer the cooked basmati rice evenly over the potato gravy, chopped coriander leaves and sprinkle saffron soaked milk. Cover with a lid tightly and keep the flame very low. Put in DUM for 10 minutes. Make sure you don’t burn the gravy. Open the lid after putting DUM and fluff the rice gently with a fork. I had mixed the rice very well as Sendhil doesn’t like to see white rice anywhere in Dum biryani. Serve hot with raita and chips ! Enjoy !

Note

Adjust the quantity of chillies and chilli powder as per your taste. Original recipe called for 3/4 cup basmati rice. But I used 1 cup. So I had increased the quantity of curd.Do not use sour curd. If using too sour curd, add 1/4 cup and adjust the quantity of chilli powder accordingly.

Yummy kids friendly baby potato dum biryani is ready to serve !

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Veg Mayonnaise Sandwich Recipe – How To Make Mayo Sandwich Recipe Indian

Vegetable Mayonnaise sandwich was in my try list for long time. I make sandwich recipes only during weekends if I have less time to prepare breakfast. Most of the time I make vegetable sandwich in this way. Recent days I started looking for varieties of Indian vegetarian sandwich ideas. One such recipe is this Veg Mayo sandwich. In fact my friend Shalini told this recipe long back but couldn’t try it. Last week I bought a box of Fun Foods Veg Mayonnaise ( eggless mayonnaise) to slather in Veg burger for my daughter. Suddenly I reminded about this sandwich and tried it with few leftover bread slices at home. As the sandwich filling/spread is a no cook recipe,I felt it very easy to make.The only time consuming part is to grate or chop the vegetables finely. When you make it for just two people, its not that difficult too. I have toasted the bread with butter before filling with the mayonnaise spread. But toasting the bread is completely optional. If you want to prepare a quick and simple sandwich, you can just smear butter in the fresh, plain bread slice and enjoy it. If your kids like this sandwich, you can pack this for their snack box. Overall, this sandwich is a good choice for Indian vegetarians to make a quick breakfast or dinner. Ideal for bachelors and working women. Lets see how to make Vegetable mayo sandwich recipe with step by step pictures. I will upload the video soon.

Check out my Grilled Cheese sandwich and paneer sandwich recipes too !

Vegetable Mayonnaise Sandwich Recipe - How to make Indian Veg Mayo Sandwich

Easy, quick Vegetable mayonnaise sandwich recipe for breakfast or dinner !

Cuisine: Indian

Category: Sandwich recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Bread slices – 6 nos ( I used white bread, U can use whole wheat bread too) Eggless Mayonnaise – 1/2 cup ( I used Fun Foods brand) Grated carrot – 1/4 cup Capsicum – 2 tbsp ( Chopped finely) Big onion – 1/4 cup ( chopped finely) Boiled Sweet corn – 1/4 cup Chopped Tomato - 1 tbsp Black Pepper powder – 1 tsp Red Chilli flakes – 1 tsp Chat masala powder - 1/2 tsp ( optional) Salt – as needed Grated Cheese  or cheese slices – 2 tbsp /  3 slices (Optional) Butter or ghee - As needed ( to toast the bread)

METHOD

Take a bowl and mix all the ingredients except bread slices. Make the filling and keep it ready. Heat a dosa pan and melt a tsp of butter. Toast a bread slice till golden brown on both the sides. Toast all the slices similarly. Take a toasted slice and spread the mayonnaise stuffing.Cover it with another slice of bread. Cut it diagonally and serve immediately. For variations, you can skip the toasting part and make it in raw bread to make your job simple. If you use fresh bread, this sandwich would be very tasty. For this, apply butter on one side of bread, spread the filling and cover with the another buttered bread slice. You can also grill this sandwich if you wish.Enjoy !

Note

Adjust the quantity of pepper powder as per your taste. You can add grated cheese in the filling if making for kids. You can make this sandwich using fresh, raw bread slices without toasting them. For variations, you can keep slices of onion, tomato, cucumber instead of making filling with mayonnaise.

Try this easy, yummy veg mayo sandwich for your kids. They will love it.

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Simple Potato Poriyal Recipe – Boiled Potato Curry For Rice - Urulai Kizhangu Poriyal

Potato curry ( Urulai Kizhangu poriyal in Tamil) is known to be one of the best side dish recipes for sambar rice, rasam rice, Dal rice or even curd rice for many South Indians. Sometimes I love to have it rolled in chapathi as its a dry curry.Indian style potato roast or potato fry ( Aloo curry in Hindi) can be done in ‘N’ number of ways. People prepare it with their own variations and style. Most of us have adopted our mom’s recipe when we were beginners in cooking. Yes, I too learnt this way of making boiled potato curry from my mom. She makes it for rasam rice. Every Thursday Dal/Paruppu,Tamarind pachadi/ Puli pachadi, Rasam, Potato curry and Papad would be our lunch menu before my marriage. But amma makes spicy potato curry whereas I prepare a less spicy version. So adjust the quantity of chilli powder according to your taste.  In most of our houses, potato curry makes it appearance once in a week at least for our kids sake as this would be the favorite side dish for many. In my house too, I make this potato poriyal mainly for Raksha’s lunch box as she loves to take it without any complaints and brings back empty lunch box in the evening.So I pack Dal rice( Paruppu sadham) and Potato curry (Urulai kizhangu poriyal in Tamil) at least once in a week for her lunch box.Its also an easy side dish to prepare during busy morning hours.When you have boiled potato ready in hand, this poriyal can be done under 10 minutes.I am sure bachelors and working women find this recipe useful. Do try this easy and simple boiled potato fry and let me know your feedback. I love it with Sambar & Rasam sadam. Lets see how to prepare South Indian style Potato poriyal with step by step pictures and a video !
Check out my MIL’s Potato poriyal version which I make it specially for my guests .Also check out my no onion no garlic Brahmin style potato curry !

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