Showing posts with label Upma. Show all posts
Showing posts with label Upma. Show all posts
Saturday, 6 September 2014
Mushroom sprouts Upma / Uppittu
Mushrooms - Enjoyed for its taste and texture, mushrooms are cooked in various ways and incorporated in an array of dishes that range from the usual to the exotic. Mushrooms are not only tasty, but they also have lots of health benefits. Mushrooms seem to occupy a special place in our food preferences. Magic mushrooms tend to absorb the flavors of the seasoning and taste great as snacks, appetizers and main dishes. So here I am using Mushroom sprouts in my Vegetable Upma to increase its Nutritional Value and Its a good nutritious breakfast to start our day too...
Ingredients for Mushroom sprouts Upma / Uppittu :
1 Cup of Rava or Sooji (cream of wheat)
2 to 2 1/2 cup water
2 tablespoon of oil
1 tsp mustard seed
1 tsp cumin seed
1 tbsp black gram dal (washed) or Dhuli Urad
1 tbsp Channa dal
1/4 cup finely chopped Mushroom Sprouts
1 small size onion
3 green chillies or as per taste
1 stem chopped curry leaves
1/2 Cup of mixed vegetables such as Carrots grated, frozen Green peas
Salt to taste
Optional Garnish : with roasted Cashews
To prepare Mushroom sprouts Upma / Uppittu :
1. Roast Rava or Sooji in a non-stick pan till golden brown. Keep it aside.
2. In a kadai put oil then add mustard seeds, cumin seeds, black Gram Dal or Dhuli Urad, channa dal and fry till dal gets golden in color.
3. Put chopped onions, green chillies and curry leaves. When onion turns brown add the vegetables, Mushroom Sprouts and fry for a while.
4. Then add water and salt and cook till water boils. then add Rava or Sooji.
To avoid lumps keep on stirring the Upma / Uppittu till all the water is absorbed. Serve hot with any choice of your chutney or curd.
5. If desired add roasted cashews before serving.
Tips / Notes:
- To prepare Vegetable Upma / Vegetable Uppittu u can use Homemade Ghee / Clarified Butter / Neyyi instead of oil to enhance the taste.
- Fry Rava or Sooji and store it in a jar to prepare recipe in no time, so that u can omit the first step.
Health Benefits :
1. Mushrooms are low in calories as well as fat and sodium. These also have lots of fiber, which on the whole, makes it a good food option for hypertensive.
2. Mushrooms also have copper, and this makes it a hot shot food for the heart.
3. Packed with potassium, mushrooms are good for lowering high blood pressure and cuts down the risk of stroke.
4. Mushrooms are also said to be good for the eyesight, blood circulation, migraines, tumors, cancer and impotency.
So try this recipe and write back to us…We love to hear from you.
Get this Related Posts Widget
Wednesday, 21 May 2014
Vegetable Kara Bath
Vegetable Kara Bath is a popular breakfast dish in
Ingredients for Vegetable Khara Bath:
1 Cup of Rava or Sooji (cream of wheat)
2 to 2 1/2 cup water
2 tablespoon of oil
1 tsp mustard seed
1 tsp cumin seed
1 tbsp black gram dal (washed) or Dhuli Urad
1 tbsp Channa dal
1 small size onion
1 tsp Sambar powder
1 stem chopped curry leaves
1/2 Cup of mixed vegetables such as Carrots grated, frozen Green peas & corn, Cauliflower finely chopped.
Salt to taste
Optional Garnish : with roasted Cashews
To prepare Vegetable Kara Bath:
1. Roast Rava or Sooji in a non-stick pan till golden brown. Keep it aside.
1. Roast Rava or Sooji in a non-stick pan till golden brown. Keep it aside.
2. In a kadai put oil then add mustard seeds, cumin seeds, black Gram Dal or Dhuli Urad, channa dal and fry till dal gets golden in colour.
3. Put chopped onions, curry leaves. When onion turns brown add the vegetables and Sambar powder and fry for a while.
4. Then add water and salt and cook till water boils. then add Rava or Sooji.
To avoid lumps keep on stirring the Vegetable Kara Bath till all the water is absorbed. Serve hot with any chutney or curd.
5. If desired add roasted cashews before serving.
Tips / Notes:
· To prepare Vegetable Upma / Vegetable Uppittu u can use Homemade Ghee / clarifiedButter / Neyyi instead of oil to enhance the taste.
· Fry Rava or Sooji and store it in a jor to prepare recipe in no time, so that u can omit the first step.
Get this Related Posts Widget
Vegitable Upma / Vegitable Uppittu
Vegetable Upma / Vegetable Uppittu is a popular breakfast dish in
Ingredients for Vegetable Upma / Vegetable Uppittu :
1 Cup of Rava or Sooji (cream of wheat)
2 to 2 1/2 cup water
2 tablespoon of oil
1 tsp mustard seed
1 tsp cumin seed
1 tbsp black gram dal (washed) or Dhuli Urad
1 tbsp Channa dal
1 small size onion
3 green chillies or as per taste
1 stem chopped curry leaves
1/2 Cup of mixed vegetables such as Carrots grated, frozen Green peas & corn, Cauliflower finely chopped.
Salt to taste
Optional Garnish : with roasted Cashews
To prepare Vegetable Upma / Vegetable Uppittu :
1. Roast Rava or Sooji in a non-stick pan till golden brown. Keep it aside.
2. In a kadai put oil then add mustard seeds, cumin seeds, black Gram Dal or Dhuli Urad, channa dal and fry till dal gets golden in colour.
3. Put chopped onions, green chillies, curry leaves. When onion turns brown add the vegetables and fry for a while.
4. Then add water and salt and cook till water boils. then add Rava or Sooji.
To avoid lumps keep on stirring the Uppittu till all the water is absorbed. Serve hot with any choice of your chutney or curd.
5. If desired add roasted cashews before serving.
Tips / Notes:
· To prepare Vegetable Upma / Vegetable Uppittu u can use Homemade Ghee / clarifiedButter / Neyyi instead of oil to enhance the taste.
· Fry Rava or Sooji and store it in a jor to prepare recipe in no time, so that u can omit the first step.
Get this Related Posts Widget
Plain Upma / Simple Uppittu
Plain Upma / Simple Uppittu is my MIL's version. Its very easy to prepare and very tasty to eat which will keep you fill until your next meal. Here is a super quick, easy, healthy, tasty recipe that can be served for breakfast or dinner.
Ingredients for Plain Upma / Simple Uppittu :
1 Cup of Rava or Sooji (cream of wheat)
2 to 2 1/2 cup water
4 tablespoon of oil
1 tsp mustard seed
1 tsp cumin seed
1 tbsp black gram dal (washed) or Dhuli Urad
1 tbsp Channa dal
1 small size onion
3 green chillies or as per taste
1 stem chopped curry leaves
Salt to taste
Optional Garnish : with Majjige menasinakai
To prepare Plain Upma / Simple Uppittu :
1. Roast Rava or Sooji in a non-stick pan till golden brown. Keep it aside.
2. In a kadai put oil then add mustard seeds, cumin seeds, black Gram Dal or Dhuli Urad, channa dal and fry till dal gets golden in colour.
3. Put chopped onions, green chillies, curry leaves. When onion turns brown add water and salt and cook till water boils.
4. Then add Rava or Sooji. To avoid lumps keep on stirring the Uppittu till all the water is absorbed. Serve hot with any choice of your chutney or curd.
Tips / Notes:
· To prepare Vegetable Upma / Vegetable Uppittu u can use Homemade Ghee / clarifiedButter / Neyyi instead of oil to enhance the taste.
· Fry Rava or Sooji and store it in a jor to prepare recipe in no time, so that u can omit the first step.
Get this Related Posts Widget
Saturday, 17 May 2014
Dill leaves Upma / Sabbasgi soppina Uppittu
Dill leaves Upma / Sabbasgi soppina Uppittu is a variation upma breakfast dish in
Ingredients for Dill leaves Upma / Sabbasgi soppina Uppittu:
1 Cup of Rava or Sooji (cream of wheat)
1/2 cup Dill leaves
2 to 2 1/2 cup water
2 tablespoon of oil
1 tsp mustard seed
1 tsp cumin seed
1 tbsp black gram dal (washed) or Dhuli Urad
1 tbsp Channa dal
1 small size onion
3 green chillies or as per taste
1 stem chopped curry leaves
Salt to taste
To prepare Dill leaves Upma / Sabbasgi soppina Uppittu:
1. Roast Rava or Sooji in a non-stick pan till golden brown. Keep it aside.
2. In a kadai put oil then add mustard seeds, cumin seeds, black Gram Dal or Dhuli Urad, channa dal and fry till dal gets golden in colour.
3. Put chopped onions, green chillies, curry leaves and Dill leaves. When onion turns golden brown colour add water and salt and cook till water boils then add Rava or Sooji.
4. To avoid lumps keep on stirring the Uppittu till all the water is absorbed. Serve hot with any choice of your chutney or curd.
5. If desired add roasted cashews before serving.
Tips / Notes:
· To prepare Dill leaves Upma / Sabbasgi soppina Uppittu u can use Homemade Ghee / clarified Butter / Neyyi instead of oil to enhance the taste.
· If u use it as confinement food then omit Gram Dal or Dhuli Urad, channa dal and Onions.
· To prepare Dill leaves Upma / Sabbasgi soppina Uppittu u can use Homemade Ghee / clarified Butter / Neyyi instead of oil to enhance the taste.
· If u use it as confinement food then omit Gram Dal or Dhuli Urad, channa dal and Onions.
Get this Related Posts Widget
Monday, 12 May 2014
Daliya Upma / Cracked Wheat Upma with vegitables
Daliya Upma or Cracked Wheat Upma is a very healthy and nutritious way to start your day. Its rich in fiber, which will keep you fill until your next meal. Here is a super quick, easy, healthy, tasty recipe that can be served for breakfast, lunch or dinner.
Ingredients
for Daliya Upma / Cracked Wheat Upma with vegitables:
1 cups broken
wheat or dalia
3 cups water
2 tbsp oive oil
1/4 tsp mustard
seeds
1/4 tsp cumin
seeds
1 tsp Channa dal
1 tsp udad dal
1 stem curry
leaves
2-3 green chillies,
chopped
1 small onion,
finely chopped
1/2 cup mixed
vegetables (I use frozen peas, corn, grated carrots and French beans)
1/2" grated
fresh ginger (Optional)
Salt to taste
To
prepare
1. Het oil in a
small pressure cooker and add the mustard seeds, cumin seeds. When they pop,
add channa dal, udad dal and saute for a while, then add onions, green
chillies, grated ginger and curryleaves and saute until the onions turn
transparent (about 2-3 mins).
2. Next, add the
vegetables and 3 cups water. Bring to boil.
3. Add salt and
the broken wheat in a slow trickle, stirring as you do this. Once you have
added all the broken wheat close the lid and pressure cook for 3-4 whistles.
Wait till the steam from pressure cooker subsides.
4. Serve it with any chutney of your choice or even with curd it goes well.
4. Serve it with any chutney of your choice or even with curd it goes well.
Tips / Notes:
·
U can
cook Daliya Upma without using pressure cooker but u need to Stir frequently
and cook until all the water has been absorbed and the upma comes together,
soft and fluffy. Pop some of the wheat in your mouth to see if its soft. If
not, add more water and keep stirring until its fully done.
·
But I
prefer this method for fast process and no need to stand in front of stove for
long time.
Get this Related Posts Widget
Saturday, 10 May 2014
Vermicelli/Semiya Upma
This dish is good for breakfast, and this is a very easy and quick one for busy mornings. vermicelli is the name for the Indian shyavige and its used in kheer, upma, pulav. I have seen the transformation of this preparation called shavige (Indian noodles) in my lifetime. As a child, my grandma always made ottu shavige (preparing the vermicelli herself), my mother used to bring home ready-made vermicelli and fried it before cooking and now I have the ready to use fried variety, thanks to food technology.
Ingredients for Vermicelli/Semiya Upma:
Roasted Vermicelli – 1 cups
Oil – 2 tbsp
Asafoetida - a pinch (optional)
Mustard Seeds – 1/2 tsp
1tsp bengal gram dal/channa dal/senaga pappu
1tsp split black gram dal/urad dal/minapappu
Slit Green Chillies – 4
Curry Leaves – a string
Diced Onions – 1 medium
Diced Tomato - 1 medium
Fresh or Frozen Peas and corn – a feast full
Grated carrot - 1
Lemon Juice – 1 tbsp(optional)
Salt – to taste
Water – 3 cups
To prepare Vermicelli/Semiya Upma:
1. Heat oil in a heavy bottomed pan
2. Temper the oil with Mustard, Asafoetida, Channa dal, and Urad dal. Once dal turns golden brown colour, add finely chopped onions, green chillies, and curry leaves and fry till onions turn golden brown.
3. Add tomatoes, grated carrot, corn and peace and mix well. Salt is added at this stage
4. To this mixture, add roasted Vermicelli and mix well
5. Add about 2 to 2 ½ cups of water and allow the vermicelli to boil after covering the pan with a lid. Roasted vermicelli boils faster. This will need about 6-8 minutes to cook. You may stir occasionally until the water evaporates and the vermicelli is soft.
2. Temper the oil with Mustard, Asafoetida, Channa dal, and Urad dal. Once dal turns golden brown colour, add finely chopped onions, green chillies, and curry leaves and fry till onions turn golden brown.
3. Add tomatoes, grated carrot, corn and peace and mix well. Salt is added at this stage
4. To this mixture, add roasted Vermicelli and mix well
5. Add about 2 to 2 ½ cups of water and allow the vermicelli to boil after covering the pan with a lid. Roasted vermicelli boils faster. This will need about 6-8 minutes to cook. You may stir occasionally until the water evaporates and the vermicelli is soft.
Vermicelli Upma is ready, Garnish with chopped coriander and serve hot with coconut chutney or curd.
Tips / Notes:
· If you are buying Plain Vermicelli which is not roasted, then heat a non stick pan and dry roast the vermicelli on medium heat until lightly browned.
· For Vermicelli Upma, you need to add 2 cups of water for every 1 cup of Vermicelli.
Get this Related Posts Widget
Subscribe to:
Posts (Atom)