Thursday, 19 March 2015

Upma

Upma - one of the famous South Indian breakfast dish, popular all over is very easy and a simple dish. Today I have done little variation to the upma, by adding peanuts and gram dal and topping it with little farsan {Gujarati snacks generally like mixture of sev, ghatia, etc...}, which gives an extra taste to the upma.

Ingredients:
Rava 1 cup
Onion 1, finely chopped
Green Chili 1, chopped
Peanuts 1 tbsp
Gram Dal 1 tbsp
Salt as per taste
Oil 2 tbsp
Mustard Seeds 1 tsp
Asafoetida 1 tsp
Curry Leaves few
Freshly Chopped Coriander Leaves chopped few
Water 3 cups
Farsan{snacks - Sev, Ghatia}

Method:
In a pan, dry roast Rawa for 2 - 3 minutes, until it leaves an nice aroma.


In a pan heat oil. Once heated, add mustard seeds. As it starts spluttering, add asafoetida,green chili, curry leaves and onion and saute until onion turns soft and transparent. 

As onion is done, add peanuts, gram dal and mix well.

Now add water and allow it to boil properly or boil water separately and pour into this pan. Add salt at this stage, propely including salt for the rawa too. Just give a taste check here. If the water feels salty, then it is correct.

As the water is boiled, start adding rawa, stirring continuously with a spatula, so that no lumps are formed.

Once stirred, it will start bubbling getting thicker. 

Mix once, and close the lid and cook for 3 - 4 minutes

Open, and add fresh coriander leaves.

Serve.

Garnish with Farsan - sev, ghatia,etc...

Submitting this recipe to Come Join Us For Breakfast - March Event, as on March 2015

Thursday, 12 March 2015

Sambar

Sambar is a famous and the most important dish of South India. It is had in breakfast, lunch or also at dinner. It is made of tuvar dal, and lots of vegetables are incorporated in it. There are many ways a sambar is made. I am sharing this method, which my mother thought me. Its easy, simple and tasty. It can be had with Idli, Dosa, pongal, rice etc..

Ingredients:
Tuvar Dal 1 cup
Onion 1 chopped roughly
Carrot 1, cut roundly
Tomato 1, chopped roughly
Tamarind Pulp  1 tbsp
Turmeric powder 1 tsp
Red Chili Powder 1 tsp
Salt as per taste
Sambar Powder 1 tbsp
Oil 1 tbsp
Mustard Seeds 1 tsp
Asafoetida 1 tsp
Curry Leaves few
Freshly chopped Coriander Leaves few
Water as required

Method:
Step 1:
Wash tuvar dal and pressure cook with needed water for almost 5 - 6 whistles or until the tuvar dal is soft and cooked.

Once pressure releases, open and mash the dal and keep ready aside.

Step 2:
Soak tamarind in warm water for half an hour and remove its pulp and keep ready.

Step 3:
Chop onion roughly like in small squares. 
Cut Carrots to round shapes.
Chop tomato roughly.

Now in a pan, take some water, add little salt and then add onions and carrots and boil them until soft and done. Keep ready.

Step 4:
Now lets complete making sambar.....

In a pan, heat oil. As its heated, add mustard seeds. As it splutters, add cumin seeds, asafoetida and curry leaves.

Now add the boiled onions and carrots, as well as the chopped tomatoes and saute for a minute or two.

Now add the boiled dal, and water needed{as per the consistency needed for sambar} and cook.

Now add salt, turmeric powder, red chili powder, sambar powder and cook properly for 5 - 6 minutes. 

Now add the tamarind pulp and again cook for another few minutes.

Transfer to a serving bowl, and garnish with freshl chopped coriander leaves.


Enjoy with dosa, idli, ven pogal,etc...

Saturday, 7 March 2015

Ven Pongal

Ven Pongal is a famous breakfast dish of South India. It is easy to make, and it tastes best with sambar and coconut chutney. 
Step 1:
Lets start with cooking of the rice and dal....
Ingredients:

Rice 1 cup
Moong Dal 1/2 cup
Salt as per taste
Water 4 cups

Method:
Wash  rice and keep ready aside.
In a pan, dry roast moong dal till nice aroma comes. Be careful not to burn it.
Now, in a pressure cooker, add rice, moong dal and salt along with 4 - 5 cups of water and pressure cook for 5 whistles. As the pressure releases, open and mix the rice - moong dal and keep ready.

Step 2:
Lets temper and cook the Ven Pongal...
Ingredients:
Oil 2 tbsp
Cumin Seeds 1 tsp
Peppercorns  8 - 10
Asafoetida 1 tsp
Turmeric Powder a pinch
Ginger grated / sliced thinly 1 inch
Green Chili 1/2 slit
Curry Leaves few 

For cooking:
Water 1/2 cup
Milk as per needed {optional}
Salt as per needed 

Extra ingredient:
Cashew nuts 4 cut
Ghee 1 tsp

Method:
In a pan heat ghee. Roast cashew nuts until light brown. Transfer it to a bowl.

In the same pan, heat oil. As its heated, add cumin seeds, asafoetida, curry leaves, peppercorns, green chili and ginger. As the tempering is done, add the cooked rice - moong dal into it, along with 1/2 cup water and if needed little salt. Mix well.

Cook for 6 - 7 minutes. If it gets thickenedadd water or milk as per the consistency needed.

Now add the cashew nuts and serve hot.


Top it with ghee and enjoy.......

Sunday, 1 March 2015

Bhaat Na Bhajiya

Bhaat Na Bhajiya - Bhajiyas made from Leftover rice. So no wastage of cooked rice as well as a perfect tempting snack is made. Wow, I just like these Bhajiyas a lot. These Bhajiyas are easy to make as prepared quickly too.

Ingredients:
Left Over Cooked Rice 1 cup / 1 Bowl
Besan / Gram Flour 1/2 cup
Onion 1 chopped
Green chili 1 chopped
Salt as per taste
Red chili powder 1 tsp 
Turmeric powder 1 tsp
Asafoetida a pinch
Curry Leaves few
Freshly Chopped Coriander Leaves little
Oil 2 tbsp 
Oil for frying the Bhajiyas

Method:
Firstly remove and keep the cooked over rice ready. 

In a bowl, take cooked leftover rice, besan, onion, green chili, turmeric powder, red chili powder, asafoetida, salt, coriander leaves, oil and then tear the curry leaves with your fingers and put { no need to chop - this will give that special taste when the bhajiyas are fried}. 
Now mix all these with your hands, mashing the cooked rice. 

Now lets fry the Bhajiyas.....
In a pan heat oil for frying.

 
Once heated, reduce the flame to medium. Take little of the ready bhajiya mix in your finger ends or take using a spoon and start dropping them into the oil and fry them until golden brown.

Keep dropping little little batch wise, until done. Once a batch is done, transfer them into a tissue / absorbent paper.

Once done, transfer to a serving plate and enjoy with Chai / Tea.


Wow, these bhajiyas taste extremely great, specially the taste of the teared curry leaves.... Enjoy....

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