Comment by as deat
Comment by sakshi gupta
gr8 recepie simple to cook and delicious too.... thanks.
Yes, its one of my favorite dishes.
Comment by Thriveni Pradeep
If you don't want the semiya to stick to each other, first cook the semia separately for two minutes in boiling water and then drain it . Pass it under cold running water for a minute. Cook everything without the semiya. At last mix the cooked masala with the semiya.
Thanks Triveni for the tip.
Comment by Fatimah Thaga
Hi dear... tried this one with the rice noodles (longer in length) during eid for dinner with family members... it was awesome...it taste good.... Thank u....
You can try it with different varieties of pasta too.
Comment by Fatimah Thaga
Hi, If I want to substitute from semiya to rice noodles.. How much quantity should I used? Thanks..
About the same quantity.
Comment by shuja aarif
Ur recipe is fine.I tried it and it worked well.plz do send ur latest recipes to me.How many will it serve for 250 gms?
plz do reply.
This quantity would serve 2-3 people.
Comment by Jacinta D'Silva on 18 September 2009 07:50AM
Hi Dahlia, You really seem to be a good "foodie". Hey !! Your recipies are awesome. I have browsed thru all and the recipies are genuine. Txs, I too love to cook, oflate I was eager to try bulgur and I tried your recipie with fresh prawns and green peas. Oh! too good. Thanks. How will I be aware that a new recipie has been added to the site. Please keep me posted. Luv.. Jess.
oh wow jacinta thats great!!!! i'll add you to my mailing list, so you can get email alerts whenever i add a new recipe.
Comment by priya p on 11 August 2009 07:13AM
For 250 gms of semiya how much water i should add?
Normally when i prepare semiya Upma ,that becomes sticky.
May i know the reason..pls..
i usually use 1 1/4 cup of water with 1 cup of semiya. after adding the semiya, do not mix it much. just reduce the flame to low, cover and let it cook for 5 minutes. then fluff it with a fork. this way it will never become sticky. do check the recipe here.
Comment by shaista ismail on 14 May 2009 15:31PM
Hi, i tried this and it came out very well, i will definately keep this recipe. thanks a lot
Thanks for trying Shaista
Comment by Fatimah Thaga on 11 May 2009 01:19AM
Please let me know how to prepare home-made curd / yougurt.
The recipe for home made curd is available here
Comment by zareen patell on 26 February 2009 07:28AM
hi would like to subscribe to ur news letters & updates. wisited ur web site & found it really good. Came across it accentently. keep up the good work
Hi Zareen, Thank you for your interest. You can subscribe by adding your email adress in the 'subscription box' given in the home page. If you find any difficulties do let me know, i'll add you.
Comment by samiuddin mohammed on 22 January 2009 23:33PM
i really thanks for the good recipies posted but if more good mutton gravies or casserolles can be posted i be very thankful and please if you can post any new combined recipies collection i be very thankful a combined mughlai and northern indian delhi and uttar pradesh and hyderabadi imean all combined or differently.
Thanks Samiuddin. You can subscribe to the mailing list using the subscription box in the home page. that way you wont miss any recipes that are updated in the site. The website in a combination of all types of cuisine that you have mentioned.
Comment by Fatimah Thaga on 24 November 2008 01:35AM
Hi, Can you let me know semiya (2 cups) is equvalent to how many grams?
2 cups is app. 250 gms or little more ........ actually cup is used for exactly measuring liquids..... but this approximation is fine for semiya.....