VERMICELLI MASALA UPMA

INGREDIENTS

VERMICELLI-  2 CUPS

WATER- 3 CUPS

TOMATO- 2 NOS

ONION- 2 NOS

OIL- 1 TBSP

GREEN CHILLIES- 2 NOS

GINGER- 1/2 INCH, GARLIC- 5 PODS

GARAM MASALA- 3/4 TSP

CINNAMON- 1

CUMIN SEEDS- 1 TSP

SALT TO TASTE

TURMERIC POWDER- 1/4 TSP

CHOPPED CORIANDER LEAVES- 2 TSP


METHOD- 

Dry roast vermicelli till it turns golden brown and keep it aside.

Grind green chilies,ginger and garlic to paste and keep it aside.

In a pan heat oil add cumin seeds,cinnamon,chopped onions,salt and saute till onions turn translucent.Add the paste of ginger,garlic and green chillies and saute till the raw smell goes off.

Add chopped tomatoes over this and saute till tomatoes turn mushy. Add turmeric powder,garam masala powder and blend well.

Boil water and pour the hot water over the sauteed contents.

Add roasted vermicelli to the boiling water and cook for ten minutes. Switch off after all the water is absorbed by the vermicelli.

Garnish with chopped coriander.

GINGER,MINT,LEMON DRINK

INGREDIENTS

LEMON -2 NOS

MINT LEAVES- 3 SPRIGS

GINGER- SMALL PIECE

SUGAR- AS REQUIRED

 ICE CUBES.




METHOD

Wash mint leaves and keep it aside. Clean ginger and remove skin and chop it roughly. Grind mint leaves and ginger pieces to fine paste. Pass the paste through a mesh and filter it. Extract lemon juice and add in ice cubes,mint and ginger paste and blend well and serve cool.

SEMOLINA DHOKLA/ RAVA DHOKLA

INGREDIENTS

SEMOLINA- 2 CUPS

CURD- 3/4 CUP

GREEN CHILLI PASTE- 2 TSP

SALT- ACCORDING TO TASTE

ENO SALT- 2 TSP

OIL- 2 TSP

FOR SEASONING

OIL- 4 TSP

MUSTARD- 1 TSP

SESAME SEEDS- 1 TSP

ASAFOETIDA- 1/2 TSP

CURRY LEAVES- I SPRIG.  CHOPPED


CORIANDER LEAVES FOR GARNISHING.


 PROCEDURE-

Combine semolina,curd,green chilli paste,salt to smooth mixture using a whisk.Set it aside for thirty minutes.
Add eno salt to the mixture just before steaming it. Steam for 10-12 minutes,

Take out the steamed contents and cut into squares and garnish with the prepared seasoning.

WATER MELON JUICE

Watermelon juice is refreshing,hydrating,replete with essential vitamins and minerals. This juice can be prepared in a jiffy and has immense health benefits.



 WATER MELON CHOPPED- 2 CUPS

MINT LEAVES- A FEW

ICE CUBES

SUGAR- ACCORDING TO TASTE.


METHOD

Scoop out the pulp and blend it in a blender along with mint leaves, sugar and refrigerate and serve. If you add ice cubes while blending,it will render the juice watery.

BROAD BEANS LENTIL CURRY

BROAD BEANS- 500 GRAMS

MOONG DAL- 1/2 CUP

ONIONS- 2 NOS

GREEN CHILLIES- 2 NOS

GRAM DAL- 4 TSP

CHILLI POWDER- 1 TSP

TURMERIC POWDER- 3/4 TSP

GRAM DAL- 4 TSP

SALT TO TASTE

MUSTARD- 1 TSP

URAD DAL- 1 TSP

GARLIC CLOVES- 5-6 NOS

OIL- 1 TBSP




 METHOD-  


In a pressure cooker add chopped broad beans,chopped onions,slit green chillies, and steam for two whistles and keep it aside.Dry roast gram dal till crisp and powder it after cooling.  In a pan add oil when its hot add mustard,when it splutters add urad dal,crushed garlic,and transfer the steamed contents and boil. Add chilli powder,turmeric powder,gram dal powder and cook for a  while.Garnish with chopped coriander leaves.