Vipula Racha

SEMIYA UPMA

Ingredients

1 cup vermicelli noodles

1 cup water

salt

1 small onion (chopped)

1 green chili (slit or chopped)

2 curry leaves

1/2 tsp ginger, minced

1.5 tsp oil

1/4 tsp mustard seeds

1/2 tsp cumin (full seed)

1/2 tsp chana dal

1/2 tsp urad dal

2-3 tsp peanuts (finely chopped)

Optional: mix of vegetables (peas, carrots, beans)

How to make:

• Roast the vermicelli on a wok or pan until lightly golden, set aside for later

• Heat oil on wide pan

• Add mustard seeds, cumin, chana and urad dal. Do NOT let burn. Cook until dal lightly brown. Watch out for oil splatter. Add hing.

• Add onions, chili, ginger, and curry leaves. Fry until onions transparent.

• If using veggies, add and cook for three more minutes or until tender.

• Add water and salt (until water slightly salty). Bring to a boil.

• Transfer noodles to the pot and stir so noodles don't stick together. 

• Cook at medium-high until noodles are well cooked and water has evaporated. Turn off the stove. Cover and set aside 2-3 minutes.

• Serve.

RAITA

Ingredients

1 cup plain yogurt (If using Greek yogurt, add one dash of lemon juice to mix)

1 Cucumber

1 Carrot

1 Red onion

Salt

Water

Cumin (Can also use curry powder)

How to Make:

• Put yogurt into a bowl

• Grate cucumber and carrot and drain excess liquid. Add to the yogurt and mix.

• Finely dice the onion and add to yogurt. Mix.

• Add small amounts of water until it reaches the consistency desired (no lumps, but not completely liquid, similar to tzatziki)

• Add cumin and salt to taste

• Serve with samosas as a dip or with rest of a meal.