Vermicelli(Sevai/Semiya) Upma

Ingredients:

Vermicelli/sevai-2 cup
Mixed vegetables- 1 cup
Curry leaves-1 spring
Ghee/clarified butter-1 tbsp
Onion-1/2
Ginger- 1 small piece chopped

1.Fry the vermicelli in ghee until golden brown and keep aside
2.Add oil in a pan, splutter mustard seeds and add some urad daal and fry till the color changes.
3 Sauté finely chopped onions with ginger and few curry leaves.
4.Add mixed vegetables like carrot and green peas and let it cook with some salt.
5.Add 2 cups for water and let it boil.
6. Add the fried vermicelli and cook it covered till it is soft and done.
7.Serve hot.

Aloo Gobi (Potato and Cauliflower Curry)

Potato and cauliflower is a popular combination that you get in restaurents.Here is the dry version of aloo gobi.

Ingredients:

Cauliflower- 1 cut in small florets

Potato- 2 cut in cubes

Coriander powder – 1 tsp

Chilli powder - 1 tsp
Garam Masala – 1 tsp
Cumin powder – ½ tsp
Turmeric Powder – ½ tsp
Cumin seeds- ½ tsp
Bay leaf - 2
Onion -1 medum chopped finely
Corroander leaves- 2-3 stems
Salt to taste

Method:
1. Heat 2 tbsp of oil in a skillet and splutter cumin seeds when the oil is hot
2. Add the onion and saute till it is slightly brown
3. Add the masalas and stir till the raw smell goes-for around one minute.
4. Add the cauliflower and potato and 2 tbsp f water.
5. Cook it covered until done, stirring occationally.
6. Add corriander leaves and cook uncovered until it is dry
7. Serve hot