BREAD UPMA

Normally ingredients used in semolina upma is used in preparing bread upma too.But I prepared this upma by incorporating curry masala powder and gave it masala flavour.

 

INGREDIENTS

BREAD SLICES- 5-6 NOS


ONION-2 NOS  

                                      
TOMATOES-2 NOS


SALT TO TASTE.


FENNEL SEEDS-1 TSP


OIL- 5-6 TSP


CURRY MASALA POWDER- 1 TSP







METHOD- 


Toast bread slices and keep it aside. Chop the toasted slices into small pieces.In a pan heat oil when it is hot add fennel seeds when it splutters add chopped onions,chopped tomatoes saute well then add salt,curry masala powder,toasted bread slices and toss it to mix well. At last sprinkle 4-5 tsp of water and mix well.Water helps to soften the bread slices and also helps in absorbing the masala evenly.At last garnish with chopped coriander leaves.

SEMOLINA UPMA WITHOUT ONION

This upma is consumed during fasting and festivals when people refrain from eating onion,garlic and any masala ingredients. Coconut gratings and lemon juice lends a special flavour. Sans onion this upma is very delectable.

INGREDIENTS

SEMOLINA-1 CUP

WATER- 2 CUPS

GRAM DAL-1 TSP                                                

URAD DAL-1 TSP

MUSTARD-1 TSP

GREEN CHILLIES-3 NOS

GINGER MINCED-3/4 TSP

ASAFOETIDA-1/2 TSP

CURRY LEAVES 1 SPRIG

COCONUT GRATINGS-1 TBSP,

OIL- 1 TBSP

LEMON JUICE- 1 TSP,SALT TO TASTE


METHOD- 

In a pan heat oil add mustard,when it splutters add gram dal,urad dal,asafoetida,curry leaves,green chillies,ginger,add roasted rava,salt and mix well.Boil water and add it over the roasted semolina and cook in mild heat till the semolina turns into solid mass and absorbs water completely. Add coconut gratings and mix well.Switch off the stove and add lemon juice.

SOUTHEKAYI HASI GOJJU

There are many cucumber based dishes. But my favourite is Southekayi hasi gojju from the Karnataka cuisine. Southekayi is Kannada word for cucumber and hasi gojju implies raw tamarind gravy.This dish doesn’t require heating and ingredients are ground and mixed in raw form.

 

 

 

 INGREDIENTS TO GRIND

 

COCONUT GRATINGS- 1 CUP

 

CORIANDER LEAVES CHOPPED- 1/2 CUP

            

GREEN CHILLIES- 3 NOS

 

POWDERED JAGGERY- 1 TSP

 

TAMARIND - GOOSEBERRY SIZE

 

MUSTARD- 3/4 TSP

 

SALT TO TASTE.

 

 

SEASONING-

 

OIL- 4 TSP

 

MUSTARD- 1 TSP

 

SPLIT URAD DAL-1  TSP.  

 

METHOD-

Grind coconut gratings,coriander leaves,jaggery,soaked tamarind,salt,mustard seeds to paste using little water.

If you like the crunch then you can retain the peel. If you don’t like the peel then take out the peel and chop it into very small pieces.

In a bowl add the chopped cucumber pieces,ground paste and add the seasoning and mix well. Garnish with chopped coriander leaves.

This dish can be served with rice,chapati

VEGETABLE KURMA

INGREDIENTS

POTATO CHOPPED-2 NOS

CARROT- 2 NOS

TOMATO- 2 NOS

CAULIFLOWER FLORETS-1 CUP

GREEN PESA- 1 CUP

ONION- 2 NOS

MINT LEAVES- 1/4 CUP,CORIANDER LEAVES

 FOR GARNISHING

SALT TO TASTE

.

INGREDIENTS TO GRIND


COCONUT GRATINGS-1 CUP

GARLIC CLOVES- 5 NOS

GINGER PIECE-1/2 INCH

FENNEL SEEDS- 1 TSP

CASHEW NUTS- 4 NOS




SEASONING-

OIL- 2 TBSP

CINNAMON-2 NOS

CLOVES-2 NOS

CARDAMOM-2 NOS

BRINJ LEAVES-2 NOS

CURRY LEAVES-1 SPRIG

METHOD- 


In a small pressure cooker add oil when it is hot add all the whole garam masala ingredients and then add chopped onions add salt when it turns translucent add chopped tomatoes,mint leaves saute well till the tomatoes turn mushy then add all the chopped veggies and water till the veggies are immersed.Cook for two whistles and switch off. Allow it to cool and remove the cooker lid and add the ground paste,chilli powder,garam masala powder and mix well.Now cook for one whistle and switch off and garnish with chopped coriander leaves

.

ONION BAJJI

Bajji is crispy delicacy prepared in the South India. This is a simple yet delicious snack that can be prepared in jiffy. This snack can be prepared using any veggie like potato,brinjal,raw plantain,onion,snake gourd and even apple.But I love onion bajji or fritters very much.

INGREDIENTS



GRAM FLOUR- 2 CUPS

RICE FLOUR- 3/4

SALT TO TASTE

ASAFOETIDA- PINCH (Optional)

COOKING SODA-1/4 TSP

WATER FOR MIXING



METHOD-

In a bowl add all the above cited ingredients and using water mix thoroughly to smooth batter to the consistency of dosa batter. Chop onion length wise and dip it in the batter. Heat oil in a pan and drop the coated onions and deep fry till golden brown.

RICE UPMA

Rice upma is a traditional upma prepared in the South Indian brahmin community.

INGREDIENTS

RICE- 1 CUP

WATER- 2 CUPS

TOOR DAL- 2 TBSP

COCONUT GRATINRS-3/4 CUP

PEPPER CORNS-1 TSP

CUMIN SEEDS-1 TSP

SALT TO TASTE

SEASONING

OIL-1 TBSP

RED CHILLIES OR MOR MILAGAI-2 NOS

MUSTARD-1 TSP,ASAFOETIDA- 1/2 TSP, CURRY LEAVES.



METHOD- 


In a blender take rice,peppercorns,cumin seeds and toor dal to coarse powder. Consistency should be of rice rava consistency. In a pan add oil add murstard when it splutters add asafoetida,curry leaves,red chillies and add hot water and salt over it and slowly add ground powder and keep stirring to avoid lumps and simmer in mild heat with continuous stirring till becomes a solid mass.Switch off and serve with dollop of ghee over upma.

EASY METHOD- This upma can be prepared in a pressure cooker. Add coarsely powdered inredients and water along with salt and steam cook for two whistles. After cooling remove the cooker lid and add the seasoning and mix well.