Poha (Aval) Upma

Category : Upma, Carrot

Time Taken : 15-30 mins

Ingredients: 

poha - 1� cup

tamarind juice - 1cup

onions - 2 medium sized

tomatoes - 2 medium sized

carrot - 1cup

cauliflower - � cup

peas - � cup

coarsely ground long red chilli powder (preferably chinese long red chillies) - 1tsp

garam masala powder - 1tsp

turmeric powder - 1tsp

curry powder - 1tsp

spring onions as per your taste

coriander leaves as per your taste

curry leaves as per your taste

olive oil - 2� tbsp

curry powder

gram dhal (channa dhal) - 2 tblsp

dhania - 2 tblsp

black pepper - 1 tsp

asafoetida - a pinch

red chillies (gundu milagai) - 2 in number (small)

vegetable oil - 1 tsp

salt to taste

Method

1. Heat oil in a kadai and fry all the above mentioned items for about 3 to 5 mins. Do not add water.
2. Coarsely grind the mixture and keep aside.
3. You can use this curry mixture for vegetables and kootu as well.
4. So you can increase the quantity of all if you like.
5. Keep dhania and gram dhal in 1:1 proportion.
6. Rest of the ingredients can be added as per your taste.
7. Wash poha or aval(flaked rice) and soak it in tamarind water until all the water has been absorbed by the poha.
8. In a kadai heat the olive oil fry onions, mustard, jeera, urad dhal together until onions become pink in colour.
9. Add all the dry powders along with springonions, corianderleaves and curryleaves and fry for 2-3 mins
10. Now add all the veggies (the ones mentioned here are just a reference, you can even add capsicum, broccoli, potatoes, etc., if you like) and fry for 3-5 min.
11. (The time varies depending on how much you want the veggies cooked - fully or half. Nevertheless keep in mind that potatoes and broccoli must be cooked before it is added along with rest of the veggies)
12. Now add salt and mix well.
13. Then finally add soaked poha and mix well but gently so as to not to mash it, keeping it in a low flame.
14. Leave for about a minute and serve with ketchup, green chutney or mint chutney.

Tomato Upma

Category : Semolina,Maharashtrian, Breakfast,Tomatoes

Time Taken : 15-30 mins

Ingredients: 

1 cup - suji/ semolina/rawa/farina 

3 to 4 tbsp - ghee/oil

1/2 tsp - mustard seeds

1 to 2 tbsp each - urad daal or moong daal

1/4 tsp - jeera/cumin pwd

1/4 tsp - chilli pwd or 

1 chopped green chilli

some pepper powder

a sprig of curry leaves

1/4 tsp - haldi/turmeric powder (optional slit peanuts or cashewnuts)

a pinch of garlic-ginger paste

1 cup - chopped tomatoes

salt & sugar to taste

2 cups - water (double of semolina)

1 to 2 tbsp - dessicated or grated coconut

1/4 cup - chopped coriander

Method

1. Roast the semolina in the ghee/oil till light brown and set aside.
2. Heat oil, add urad daal &/or moong daal and fry till light brown, add mustard, jeera/cumin, chilli pwd or chopped green chillies, some pepper pwd, curry leaves, haldi pwd (and optionally slit peanuts or cashewnuts) and garlic-ginger paste.
3. Fry well then add the tomatoes, salt & sugar (and boiled/frozen peas/ mixed vegs).
4. Cook till tomatoes are done and then fold in the roasted semolina.
5. Add water, let it boil then cover and simmer for 5-7 minutes or till the semolina completely absorbs the water.
6. Open, fold in some chopped coriander & grated coconut.

Murmure Upma

Category : Upma
Time Taken : 15-30 mins


Ingredients: 
100 gms - murmure
ï½ cup - sev
ï½ cup - roasted chana dal
1 - small piece ginger
2 - medium sized or 1 big onion
3 - medium sized tomatoes
1 - green chilly
2 - red chilies
ï½ tsp - red chili powder
ï½ tsp - turmeric
coriander, finely chopped as per taste
salt as per taste
For Seasoning:
4 tbsp - oil
1 tsp - mustard seeds
1 tsp - urad dal
1 tsp - chana dal
few karipatta
few groudnuts
For Garnishing:
coriander, finely chopped
lemon

Method

1. Take a big kadai, put oil, when hot add mustard seeds.
2. Then add chana and urad dal, let it fry for a min.
3. Add groundnuts and roast it for a while.
4. Add karipatta and finely chopped ginger.
5. Fry for a minute.
6. Add very finely chopped onion and green chilly.
7. Let fry till soft and done, almost brown.
8. Then add finely chopped tomatoes. Let it cook.
9. Meanwhile when u feel tomatoes are almost done, wash murmure in more water and drain thoroughly.
10. Keep it aside and add roasted chana dal.
11. Add chilly powder, turmeric and salt as per taste.
12. Add the drained murmure and mix thoroughly.
13. Fry for 3-5 minutes.
14. Then add sev just before switching off the stove, add coriander.
15. Serve hot.

Paneer and Cashew Nut Curry

Category : Curries,Paneer, Tomatoes,Cashew nut, Bengal

Time Taken : 15-30 mins

Ingredients: 

paneer made of 1 ltr milk

100 g - cashew nuts

2 tbsps - finely grated coconut

100 g - tomatoes, blanched and sliced

2 - bay leaves

1/2 tsp - each of sugar and turmeric powder

1 tsp - garam masala

2 tbsps - curds

a few sprigs of coriander leaves

salt and chilli powder to taste

Method

1. Cut Paneer into small pieces and fry to a red colour.
2. Wash and soak cashew nuts in water for 1 hour, then drain out the water.
3. Heat 2 tbsps oil and add all the spices, bay leaves and coconut and fry for 5 minutes.
4. Put in tomatoes and curds, sugar and salt and cook till dry.
5. Cover with water, bring to a boil, reduce heat and add cashew nuts and cook till the gravy turns little thick, add the Paneer and simmer gently for 5 minutes.
6. Remove from fire and garnish with coriander leaves.