Rava Uppuma

Rava uppuma is very tasty to eat and easy to prepare breakfast dish.  We can prepare uppuma in many varieties, like with vegetables, without vegetables, with coconut, without coconut etc., For a beginner, we will use roasted rava for the preparation of uppuma. Today, we are going to prepare easiest version of uppuma with carrot... Let's start...

Ingredients:

* Roasted rava                         - 1 cup

* Mustard                                 - 1 tsp

* Big Onion (Chopped)           - 1

* Bengal gram dhal                 - 1 tsp

* Black gram dhal                   - 1 tsp

* Ginger (Chopped)                - 1/4 tsp

* Green chilli (Chopped)        - 1/2 tsp

* Curry leaves                         - a few

* Carrot (finely chopped)       - 3 tbsp (as per requirement)

* Oil                                        - 2 tbsp

*Ghee                                     - 1 tsp

* salt                                       - as per requirement

* water                                   - 2 cups

Preparation:

> Heat oil and splutter mustard

> Add chopped onion and saute' well

> Add black gram dhal and bengal gram dhal and fry till golden brown

> Add ginger, chilli and curry leaves and saute' well

> Add carrot and saute' well

> Add water, required salt and ghee and close the lid  and allow it to boil

>After boiling, add roasted rava and stir well and close the lid and cook for 2- 5 minutes ( stir in between)

> Yummy uppuma is ready, serve it hot... :-)



If you like the recipe, let me know.... In the case of improvement also, i need your valuable feedback.... Thank you for choosing me.... :-)

RAVA / SOOJI UPMA (SOUTH INDIAN STYLE)

I am sure that, every one of you are expert in making upma…. But I wish to introduce this new recipe for those who are not an expert and also for those who wants to experiment a new style of upma preparation…. This upma is really very tasty and very easy to prepare too.  In this recipe we are not going to fry the rava first… I am sure that you will love the taste and method of preparation, as all of us are very busy and may not have much time to spend in kitchen…. In this recipe, I wish to prepare a Kerala style upma, by adding coconut…. You can even do without adding coconut, if you don’t like the taste of coconut….

We can start preparation…. Why should we waste our time by telling big stories… J

 

 Ingredients:

Sooji / Rava / semolina ---------------------------------- 1 Cup

Big Onion or Small onion ------------------------------ ¼ to ½ cup (finely chopped)

Carrot ------------------------------------------------------- 1 small (finely chopped or grated)

Coconut --------------------------------------------------- ½ cup (grated)

Green chilli ----------------------------------------------- 1- 3 (finely chopped, as per spice required)

Ginger ----------------------------------------------------- 1 teaspoon (finely chopped)

Curry leaves ---------------------------------------------- 1 spring

Mustard ---------------------------------------------------- 1 teaspoon

Oil / Ghee -------------------------------------------------- 1 to 2 tablespoon

Urad dal /uzhunnu parippu ---------------------------- 1 teaspoon

Water ------------------------------------------------------- 1 ½ to 2 cups

Salt ----------------------------------------------------------- to taste

 

Preparation:

1.     Boil water in a pan and keep it aside

2.     Heat the pan and add oil or ghee, and add mustard seeds and allow it to splutter

3.     Add urad dal and stir till it become golden colour

4.     Add curry leaves, chopped onion, chopped ginger, chopped green chilli and a little salt and stir till the onion become soft

5.     Add chopped or grated carrots and stir well for 2 to 3 minutes

6.     Add rava or sooji and stir well till fry the rava for 4 to 5 minutes

7.     Add grated coconut and stir well for 1- 2 minutes

8.     Then add the boiled water little by little and stir the sooji to mix well and adjust the salt accordingly

9.     Close the lid of the pan and allow it to cook well for 5 – 7 minutes in low flame (stir occasionally)

10.     Kerala style rava upma is ready to serve

 

Notes:

Ø Adding carrot and grated coconut is optional.  But the taste will be very yummy, if you add these two items

Ø This preparation will be helpful those mothers’ whose children are not interested in eating vegitables

 

You can enjoy this upma with channa or kadala curry, even with banana…

Share your comments, suggestions, and criticisms before you go to the next page…. Your words are my inspiration…. J

 

SWEET STUFFED POORI

In this recipe, I wish to introduce a new and easy recipe to you… Sweet stuffed poori, can be used either as breakfast or as evening snack…. In my childhood, my mother prepared sweet poori as evening snack… When we had reached home after school hours in the evening, my mother served hot sweet poori with lots of love in many days… I am sure this recipe will be helpful for those mothers’, who is having confusion of what to prepare for their children, in the evening after their school hours… This recipe is very easy and simple to prepare and tasty too… I love to eat this poori now also J… My husband likes to eat sweet recipes in the morning, so mostly I prepare the same as breakfast J.. As this is prepared with wheat powder, it’s healthy too…

Ingredients for poori dough:

Wheat powder ---------------------------- 1 cup

Salt ------------------------------------------- to taste

Water--------------------------------------- as needed

Oil -------------------------------------------- for frying

Ingredients for filling:

Grated coconut -------------------------------- ¾ to 1 cup

Sugar ---------------------------------------------- 3-6 teaspoon (as per the sweet requirement)

Preparation:

1.     Mix grated coconut and sugar well and keep it aside

2.     Make a dough with wheat powder, salt and water, in the same consistency of chappathi or poori dough

3.     Make small lemon sized balls out of it

4.     Roll or press each balls, just like poori balls (or if you have poori presser, use that and press)

5.     Then place 2-3 teaspoon of coconut and sugar mix into the one side of the rolled poori (as shown in the photo)

6.     Fold the poori and press the sides very tightly, so that avoid open it when fry in the oil (as shown in the photo)

7.     Make each balls into this form

8.     Heat the oil and put each poori into the hot oil and fry in medium flame like normal poori

9.     Now sweet stuffed poori is ready to serve

Notes:

Ø Make sure that the sides of the poori, after placing coconut and sugar mix, are pressed very well.  Otherwise, when you put the same for frying, the sides will open and oil enter into the filling, and taste will vary.

Ø Make sure that the poori is frying in medium heat.  Otherwise, the chances of burn the poori without cooking well are high

Ø If you like the taste of cardamom, add ½ to 1 teaspoon of cardamom powder into the filling and put, it will also be very tasty…. But in my home, everyone like the normal filling, so I prepared this without cardamom…J

I am sure that you and your children will definitely like this dish very well….. This is very simple and easy to prepare item in your kitchen…. Add this recipe to your daily cooking… If you have any question, feel free to ask…

I need your valuable suggestions, comments and criticisms…. Your words are my inspiration…. So before you go to the next page, leave your feedback

MASALA DOSA

‘Masala Dosa’ is a breakfast item in many houses in South India. I wish to introduce the easiest version of ‘Masala Dosa’ with yummy taste. Mostly everyone eats ‘Masala Dosa’ from shops… But I am sure once you prepare this recipe at your kitchen, you will always prepare the same by yourself…. In this post, I wish to describe all the steps required for the preparation of ‘Masala Dosa’ from dough making to the end result, yummy ‘Masala Dosa’…

 

How to prepare dough / batter for Masala Dosa?

Ingredents:

Pachari / White Rice /Pacharasi --------------------------- 1 cup

Urad dal / Uzhunnu ------------------------------------------ ½ cup

Fenugreek ------------------------------------------------------- 1 teaspoon

Salt ---------------------------------------------------------------- to taste

Water ------------------------------------------------------------- as needed

 

Preparation:

1.     Wash and soak white rice, urad dal and fenugreek separately in each vessels for 2-3 hours

2.     In a mixer grinder or a grinder, grind the rice to a fine texture (in the consistency of dosa batter)

3.     Transfer the batter to a big container, in which we keep the batter for fermentation

4.     In the mixer grinder or a grinder, grind urad dal and fenugreek too

5.     Then transfer the dough to the same container to which we transferred rice batter first

6.     Mix well the batter and keep it for fermentation for 5-8 hours or overnight (time for fermentation may depend on the climate, etc…)

7.     Once the batter became fermented, add salt and mix well and prepare dosa

 

How to prepare ‘masala’ or ‘filling’ for masala dosa?

Here, I wish to introduce a simple masala or filling preparation method, which is very easy to prepare with the ingredients always available at home and will be done in minimum time… The same can use as poori masal too….

Ingredients:

1.     Potato ------------------------------------ 2 medium sized (finely chopped)

2.     Big onion--------------------------------- 1 medium sized (finely chopped)

3.     Green chilli ------------------------------ 1 or as per spice requirement (split lengthwise)

4.     Curry leaves ---------------------------- 1 spring

5.     Dried red chilli ------------------------- 2 numbers

6.     Turmeric powder --------------------- ½ teaspoon

7.     Pepper powder ----------------------- ½ teaspoon

8.     Garam masala ------------------------ ¼ teaspoon

9.     Mustard --------------------------------- 1 teaspoon

10.                        Ghee ------------------------------------- 1 teaspoon

11.                        Salt --------------------------------------- to taste

12.                        Water ----------------------------------- as needed

13.                        Oil ----------------------------------------- 1 tablespoon (preferably sunflower oil)

 

Preparation:

1.     Peel, wash and cut the potatoes into small squares

2.     Peel, wash and cut the onions into small squares

3.     Heat the pan and pour oil and ghee, and splutter mustard seeds

4.     Add curry leaves, chopped onion, dried red chilli, and green chilli and stir till the onion become soft

5.     Add chopped potatoes and a little salt and stir well and close the lid and allow the potatoes to cook in medium flame for 3-5 minutes

6.     Stir occasionally, and add turmeric powder, garam masala and pepper powder and stir well and add water to cover the ingredients

7.     Adjust the salt accordingly, and close the lid and allow it to cook well

8.     Then with a potato masher or with wooden spoon, mash the potatoes

9.     Stir the ingredients to become thick enough for filling (as in the picture)

10.                        Then switch off the furnace and the filling or the masala is ready, keep it aside

 

How to prepare ‘masala dosa’?

Masala Dosa is our final product. So the following steps will bring our final product in our kitchen… So, we can see how we are going to prepare masala dosa, if batter for dosa and filling is ready …

1.     Heat the non-stick tawa, or non-stick frying pan, and switch the flame to medium

2.     Pour the dosa batter using a ladle or spoon into the tawa and spread the batter with the back of the ladle in a circular motion from the centre towards the sides of the tawa

3.     As the mixture starts to firm, pour a little cooking oil or ghee around the edge of the pan

4.     Once the below part become fairly dark brown, put two to three tablespoon of filling on the middle of the dosa and fold it and remove from the flame

5.     Now hot masala dosa is ready to serve

It will be very tasty to have this masala dosa even without any side dish… If you wish to have the same with side dish, use coconut chutney, tomato chutney, sambar, or mint chutney etc.,

I am sure that you will love the taste of masala dosa, that too from our own kitchen……. Enjoy eating home-made masala dosa …………

Try the recipe and give your valuable comments, criticisms or suggestions… I love your genuine feedback… Your words are my inspiration … so before you go to another page please leave a feedback…. J