Raagi Upma

Category : Snacks and refreshments, Upma

Time Taken : 15-30 mins

Ingredients: 

1) Raagi Flour 2 cups

2) Curds 1/2 cup

3) Onion 2 (Medium size)

4) Green chillies 6 or more according to your hot taste.

5) Oil

6) Salt to taste.

7) Urad dal 1 tsp

8) Gram dal 1 tsp

9) Mustard seeds 1 tsp

10) Sugar 1 tsp

11) Coconut grated 1/2 cup

12) Fresh coriander leaves & curry leaves.

Method

1. 
   
   Mix Raagi flour,salt,sugar,and curds in a bowl.(mixing is very imp: don't make it like a paste.it should be like a wet powder)keep aside.
   
   
   
2. 
   
   Heat oil in a pan.Add Mustard seeds when it splutters,add urad dal, gram dal,curry leaves.When dals become red add cut onions and chillies.fry it till onion becomes red.
   
   
   
3. 
   
   Add mixed raagi powder into it and constantly keep stirring on a low heat till cook soft in the oil.
   
   
   
4. 
   
   Then add grated coconut and coriander leaves.mix well again. After everything is cooked remove from the stove.
   
   
   

Serve hot. Tastes good when had fresh.

Cabbage Upma

Category : Upma, Onion

Time Taken : 15-30 mins

Ingredients: 

One medium size cabbage,

2-3 green chillies,

1 cup rice,

1-2 dried red chillies,

Few curry leaves,

2 onions (finely chopped),

1 tsp mustard seeds,

A pinch turmeric,

Small lemon sized tamarind,

Salt to taste, 2

tbsp oil

Method

1. Chop cabbage finely.
2. Wash and drain water soak rice for 1 hour and drain water grind the rice, chillies, curry leaves, tamarind coarsely mix cabbage, ground ingredients, turmeric, salt in a bowl grease idli moulds and fill with mixture steam without pressure for 10 mins in a pan add oil, mustard seeds and res chillies. when it splutters add chopped onions.
3. Fry till golden.
4. Add the cooked cabbage and mix well. Serve hot with sauce.

Hope you try and enjoy this recipe.

Couscous Upma

Category : Upma, Onion

Time Taken : 15-30 mins

Ingredients: 

1 cup plain dry Couscous

1 1/2 cup Water or as per packet instructions

1 Onion

1 Tomato

1 cup Peas

Few Curry leaves

3-4 Green Chillies

Cilantro

Vegetable Oil - little

1 teaspoon Mustard seeds

1 teaspoon Urad dal

1 teaspoon Chilli powder

Salt and Sugar to taste

Method

1. Heat a nonstick pan
   
2. Add 2 tablespoons of vegetable oil
   
3. Add mustard seeds till they begin to splatter
   
4. Add urad dal, Curry leaves and finally sliced green chillies till urad dal turns light brown
   
5. Now add thinly sliced onions till they turn waxy and transparent.
   
6. Drop in chopped tomato with peas
   
7. Add salt, sugar and chilli powder as per taste and mix the mixture well
   
8. Now add water and let it boil for a few minutes.
   
9. Add Cousous, mix well, turn the heat to low to simmer and cover the pan till all the water is absorbed
   
10. Fluff, add chopped coriander and eat it hot or chilled!!!!
    

You could also add veggies of your choice. Enjoy!!!

Pauruti (bread) Upma (Oriya Dish)

Categories: Bread, Upma, Orrisa dish

Time Taken : 30-45 mins

Ingredients: 

1 onion

1 potato 

1 green chili

1 tomato

1/4 spoon of cumin seed

1/4 spoon of mustard seed

4 slices of bread

Few grains of cashew nuts and raisins

1/2 tea spoon of turmeric powder

1/2 tea spoon of garam masala

1 spoon of vegetable oil

Salt to taste

Method

1. Chop onion, potato and tomato into small pieces and keep them separately. Cut the green chili into fine pieces. Cut the bread slices into small pieces sizing about 1cm x 1cm.
   
   
   
2. Warm a fry pan in low heat and put some oil. When the oil is hot put the cumin and mustard seeds and fry that properly. Add the chopped chilies and fry with medium heat. Then add the chopped onions and fry till it turns red.
   
3. Add the chopped potato and fry it properly. Add half tea spoon of turmeric powder and stir it properly.Then add the chopped tomato and leave that for 2-3 minutes with constant stirring. Add salt to taste. Then add the garam masala powder and mix that properly.
   
   
   
4. Add the cashew nuts and raisins. Add the bread pieces and stir it properly. Leave it for 2-3 minutes in medium heat with intermittent stirring and your bread upma is ready for breakfast. You can add some Sev or mixture to taste it better.
   

Spicy Idly Upma

Category : Regional cuisine, South indian,Other south indian recipes
Time Taken : 15-30 mins


Ingredients: 
8 left over idlies
mustard seeds
1teaspoon Channa Dal
hing (a pinch)
turmeric powder pinch
For chutney powder :
4-5 teaspoon channa dal
3-4 dried red chilles
2 curry leaves, hing & grinding them to a coarse powder and salt to taste
1 -2 teaspoon oil ( Seseame oil preferably)
Salt to taste


Method

1. Cut the left over idlies into small cubes & keep aside.
2. Now put oil in the pan and add mustard seeds, channa dal & hing.
3. When mustard splatters & dal turns golden. Add the cut idlies & turmeric.
4. Mix it well and let it turn little golden & crisp.
5. Now add the chutney powder according to the spice needed( 1 to 2 teaspoon)
6. Finally take off from the stove & serve it hot with coconut chutney.

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.

Pesarattu, Upma and Allam Patchadi

Category : Nuts and seeds, South indian,Pulses and lentils

Time Taken : 15-30 mins

Ingredients: 

500g - split mung dal (dehusked,if not, remove the husk after soaking) 

1 tbsp - raw rice

oil/ghee for preparing dosa

salt

Ingredients for spreading on dosa:

2 - onion, big, chopped fine

4 - green chillies, chopped fine

1 inch pioece - ginger, chopped fine

1 tbsp - jeera

1/2 tbsp each - chopped curry and coriander leaves

For upma:

200g - semolina/suji

1 - onion, medium, chopped into slices

green chillies, cut into small pieces

1/2 tsp - ginger chopped

1/2 tsp - mustard seeds

2 tsp - channa dal

1/2 tsp - urad dal

6 - curry leaves

1 tsp - chopped coriander leaves

1/2 tbsp - oil

Water

For ginger chutney:

2 inch piece - ginger

3 - green chillies

A pinch of jeera

1/2 tbsp - chopped onion

3 - garlic cloves

Salt

1/2 tsp - tamarind paste

1 tsp -jaggary powder

1/2 tsp - oil to fry the ingredients

Method

Method for dosa:

1. Soak dal and rice for 4 hours (or overnight)
2. Grind dal with rice to a fine, thick & frothy paste
3. Add salt & mix well
4. Wipe the non-stick pan with moist cloth
5. Pour a laddleful of batter on pan
6. Quickly spread it in a circular motion to form a paper thin dosa
7. Sprinkle oil over the edges
8. Srinkle some onion stuffing & gently press with back of laddle
9. Put a few drops of oil over dosa
10. Fry on both sides (if you want it to be crunchy do not turn) and remove.

Method for upma:

1. Heat oil, add tempering ingredients, fry till the seeds splutter
2. Add about 350 ml water and salt.
3. Add suji when the water starts boiling and quickly stir so that no lumps are formed
4. Cover and cook for 2 min and remove.

Method for ginger chutney

1. Fry the ingredients (except jaggery and tamarind paste) in a few drops of oil
2. Grind to a fine paste along with salt, jaggary & tamarind paste and serve.
3. No need to temper.

Serving tip:

After preparing dosa put a big spoonful of upma in the centre of dosa, fold and serve (avoid onion spread). Pesarattu, upma and allam patchadi is green gram dosa and ginger chutney

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.

Vegetable Dahlia Moong Upma/ Vegetable,Broken Wheat and Lentil Upma

Category : Wheat, South indian, Vegetables,Beans, Green peas, Potato
Time Taken : 15-30 mins


Ingredients: 
beans - 1/4 cup
peas - 1/4 cup
carrot - 1 (finely grated)
potato - 1
onions - 1 (finely chopped)
dahlia - 1 cup
moong dal - 1 cup
mustard - 1 tsp
chana dal - 1 tsp
udad dal - 1 tsp
green chillies - 5-6
chopped coriander - 1 tsp
curry leaves - 10-12
asafoetida(hing) - 1 pinch
jeera/cumin seeds - 1 tsp
ghee - 1 tsp
turmeric - 1 pinch
ginger - 1 small piece
salt to taste


Method

1. Heat ghee in a thick bottomed pan and roast dahlia and moong dal till you get the distinct aroma.
2. Heat oil in a pressure pan/cooker, add asafoetida, mustard, chana dal, udad dal, jeera, turmeric and stir fry.
3. Add finely cut green chillies and ginger, chopped curry leaves and finely chopped onions and fry for 2-3 mins.
4. Add all the vegetables, add salt and mix well.
5. Add 4 cups of water and bring it to boil.
6. Add roasted dahlia and moong dal and mix well.
7. Close the lid of the pressure pan/cooker and cooke till 2-3 whistles
8. Garnish with coriander and serve hot.

Vermicelli Upma

Category : Breakfast,Semiya

Time Taken : 15-30 mins

Ingredients: 

1 cup - vermicelli

1 - small onion, finely chopped

1/4 cup - carrot, chopped into very small cubes

1/4 cup - green peas

4 to 5 - curry leaves

3 - strands cilantro(coriander leaves)

1/2 tsp - haldi

1 tsp - mustard seeds

1 to 2 - green chillis chopped

1 tsp - cashew/chana dhal mixture

1 tsp - sugar

2 to 3 tsp - oil

1 tsp - lime juice

salt as per taste

Method

1. Heat kadai on the stove and dry roast the vermicelli until the vermicelli turns light brown in colour.saute frequently.keep aside.
2. Note: 
   Roasted vermicelli that is readily available in the market can also be used and in that case, step 1 can be ignored.
3. Heat oil in Kadai and add mustard seeds.
4. After the mustard seeds splutter add haldi, green chillis, curry leaves and the cashew/chana dal mixture
5. Add the chopped onions and fry till they are transparent. About 3-4 mins
6. When the onions are almost done, add the peas and carrots mixture. fry for 1-2 mins, sauting frequently.
7. Add 1.5 cups of water to the above mixture and let it boil until the peas and carrots are cooked.
8. Add salt and sugar to the boiling mixture as per taste.
9. Add vermicelli and let it cook for another 2 mins until the water evaporates.
10. Remove front stove, add lime juice and mix well.
11. Garnish with chopped cilantro and serve hot!

Bread Upma

Category : Bread, Maharashtrian, Breakfast
Time Taken : 15-30 mins


Ingredients: 
Bread crumbs (of 8 to 10 bread slices)
3 - green chilies, finely chopped
1 - medium sized onion, finely chopped
1 tsp - mustard seeds
1 tsp - cumin seeds
1 tsp - turmeric/haldi powder
1 - lemon or 1 tbsp lemon juice
3-4 - curry leaves/kadipatta
2 tsp - oil
1 tsp - sugar
Finely chopped coriander/dhania
Salt to taste


Method

1. To make bread crumbs, you can either crumble the bread slices with fingers or in a mixer/food processor on low speed (not more than 20 secs, otherwise it will turn into powder.
2. Heat oil in pan, add mustard and cumin seeds
3. After they splutter, add the finely chopped green chillies and onion.
4. Add haldi powder and curry leaves.
5. After the onions become translucent, add water (not much, such that water forms a thin layer above the onions).
6. Now add the bread crumbs.
7. Mix it with the other ingredients.
8. Close the pan with a lid.
9. Keep it for 3-4 minutes so that few become crispy and rest remains soft.
10. Then squeeze a lemon or add lemon juice, sugar and salt.
11. Garnish with finely chopped coriander.