SavisPassions

Saturday, 17 May 2014

Dill leaves Upma / Sabbasgi soppina Uppittu

Dill leaves Upma / Sabbasgi soppina Uppittu is a variation upma breakfast dish in Bangalore of the Kannadigas. Dill leaves is Sabbasgi soppu in Kannada. Today I am posting Sujee upma with dill leaves instead of the normal Upma. One would think the Dill leaves means pungent odor, but let me assure you with the other ingredients in place, the dish brings out the best in Dill leaves. Its a confinement recipe which increases the Brest milk quantity. This is one reason to try out Dill leaves if you never have done so before.. and Its a good nutritious breakfast to start our day too...

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.

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Thursday, 15 May 2014

Dry fruit/Nut Burfi with Dates and Fig fruits or Dink Barfi or Antina Burfi

A recipe which includes the goodness of all the nuts and natural sweetness of dates and figs. For those who will want to eat the dry fruits everyday but forgets the same thing everyday. A small Burfi includes 2-3 nuts of all kinds. This is also very good for pregnant women who will have to eat a handful of all kinds of nuts every day. On the top of it this is made with dates which is rich in iron, potassium, calcium, natural revitalizer and doesn't include any sugar. Also a best way to treat your kids with a healthy something. This is also a confinement food given for new mother after 15days of delivery in the morning and evening with warm milk.

Ingredients for Dry fruit/Nut Burfi with Dates and Fig fruits :

Almonds 1 cup

Cashews        1 cup
Pistachios      1 cup
Walnuts         1 cup

Dry coconut 1 cup

Eadable gond / Dink / Antu 1/4 cup
Dates seedless 500gm

Fig fruits 250gm

To prepare Dry fruit/Nut Burfi with Dates and Fig fruits:

1. Grind the Dates and Fig fruits finely in mixture and keep it aside.

2. Chop all the nuts Roughly.(You can chop them with a knife or in a chopper. Nuts are hard....be careful.)
3. Dry roast the nuts and dry coconut one by one on a slow flame. They should be roasted but should not change the color.
5. Mix fried nuts, dry coconut, Eadable gond / Dink / Antu powder with Dates and Fig fruits paste.

4. Microwave the Eadable gond / Dink / Antu for 1 to 2 min (it will puff) then make powder using mixI.

6. Grease a shallow tray, transfer mixture to it, pat it to 2 cm. thickness. Allow it to cool slightly, grease the surface with ghee.

7. Mark sections neatly, making 1”x1” pieces. Allow to cool to room temperature and store them in an air tight jar.

Tips / Notes :

You can also add pecans, raisins and any dry fruits of your choice.
You can fry Eadable gond / Dink / Antu with ghee instead of microwaving it.
You can add honey or sugar for an extra taste.
You can also add the saffron strands.
You can increase dates or figs according to your taste.

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Tuesday, 13 May 2014

Lemon Rice/Chitranna

Lemon Rice/Chitranna recipe is an all time favorite especially during travel and as picnic food. Love the way how a pinch of turmeric adds color and the visual appeal of seasoning of spices, curry leaves and peanuts in the rice. In Karnataka most of the time we prepare lemon rice as breakfast by using the leftover rice.

Ingredients for Lemon Rice/Chitranna :

1 cup raw rice

juice of 2 lemons adjust

salt to taste

Tempering :

1 tbsp oil

1/2 tsp mustard seeds

pinch of hing/asafoetida

1 tbsp channa dal

1 tbsp urad dal

2 dry chillis, split into half

2 green chillis, slit

1 string curry leaves

1/2 tsp grated ginger

2 tbsp grated coconut

1/4 tsp haldi/turmeric pwd/pasupu

To prepare Lemon Rice/Chitranna :

1. Cook rice with each grain separate and spread it on a plate.

2. Heat oil in a vessel, add the mustard seeds, hing/asafoetida and as they begin to sizzle, add the red chillis, peanuts, dals and allow them to turn slightly red.

3. Add curry leaves, green chillis, grated ginger, grated coconut and stir fry for few more secs. Add turmeric pwd, and combine. Turn off the heat.

4. Add salt to taste and 3/4th of the lemon juice and combine well. Add the seasoning and combine that it coats the rice well.

5. Taste and if you feel that it needs more tang, add more lemon juice accordingly.

6. Serve with any chutney or curry of your choice, yogurt and papad or mixture.

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Egg Curry

A simple egg curry with a little twist. Done with tomato and Casio nuts based gravy and is best served with steamed rice, chapati, non, pulka and even with Dosa and Idli.

Ingredients for Poached Egg Curry :

6 eggs of Chicken
3 Large Tomatoes made to a puree
1 feest full Casio nuts

1 Tbsp Cooking Oil
2 Large Onion chopped finely
1 Tbsp Ginger Garlic paste
1 Tsp Turmeric Powder
1/2 Tbsp Red Chilli Powder
1 Tbsp coriander Powder

Salt to taste

Cinnamon stick 2 inch

Cloves 3

Green Cardamom 2

2 Bay leaves

To prepare Poached Egg Curry :

1. Make purée of tomatoes and Casio nuts using mixer.

2. Boil the eggs take out the shell and keep it aside.

2. Heat Oil in a Wok or Kadai, add Bay leaf, Cinnamon stick, Cloves green cardamom saute for a while. Add Ginger Garlic paste and saute till raw smell goes.

3. Add chopped Onions Saute till the Onions turn translucent.

4. Add the pureed Tomatoes and Casio nuts, chilli powder, coriander Powder, turmeric powder and salt and cook for 5min.

5. If required add water and reduce heat and let it simmer for 10 mts.

6. Add the boiled eggs and let it cook in the gravy for 3minutes or till you get the required gravy consistency.
7. Garnish with chopped coriander leaves. Serve this hot steamed rice, chapati, non, pulka and even with Dosa and Idli.

Tips / Notes:

· U can use finely chopped tomatoes instead of tomato puree for this recipe.

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Poached Egg Curry

Poached Egg Curry is one I learnt from my MIL and its one of my favorite dish too.. I just loved those frills of egg white that formed within the curry. A simple egg curry with a little twist. Done with tomato based gravy and is best served with steamed rice or chapati.

Ingredients for Poached Egg Curry :

6 eggs of Chicken
3 Large Tomatoes made to a puree
1 Tbsp Cooking Oil
2 Large Onion chopped finely
1 Tbsp Ginger Garlic paste
1 Tsp Turmeric Powder
1/2 Tbsp Red Chilli Powder
1 Tbsp coriander Powder

1 Tbsp Garam Masala Powder (optional)
Salt to taste

Cinnamon stick 2 inch

Cloves 3

2 Bay leaves

To prepare Poached Egg Curry :

1. Make purée of tomato using mixer.

2. Heat Oil in a Wok or Kadai, add Bay leaf, Cinnamon stick, Cloves saute for a while. Add Garlic and Ginger paste and saute till raw smell goes.

3. Add chopped Onions Saute till the Onions turn translucent.

4. Add the pureed Tomatoes and salt and cook for 5min.

5. Add about 400ml water and bring it to boil Now reduce the heat.
6. Carefully break one by one eggs and pour in the boiling gravy. Do it slowly to avoid too much spreading of the white. Cook for about 4 to 5 minutes or till the yolk forms a farm a round shape. Cook little less if you prefer a creamy soft yolk at the center.
7. Transfer the gravy to a serving bowl and place the eggs on top by a spoon. Serve hot with steamed rice or chapati.

Tips / Notes:

· U can use finely chopped tomatoes insted of tomato puree for this recipe

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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 Daliya Upma / Cracked Wheat Upma with vegitables:

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.

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.

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Sunday, 11 May 2014

Coconut chutney

This is the easiest chutney you can make. There is no need to cook any of the ingredients in this except the seasoning which is optional. This chutney is the usual accompaniment to breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada. It takes all of 5 minutes to make this.

Ingredients for Coconut, Peanuts and Putani chutney:

1/2 chopped fresh coconut

3tbsp putani / Roasted channa dal (optional)

4 to 5 green chillies

5 stem coriander leaves (optional)

2 cloves garlic (optional)

Tamarind as per taste

Salt as per taste

To prepare Coconut, Peanuts and Putani chutney:

1. Grind all the ingredients together by adding required amount of water.

2. After grinding them in smooth paste, add tadka with mustard seeds, dry red chillies and curry leaves if required. Coconut chutney is ready to serve with breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada

Tips / Notes:

· I don't prefer to put tadka for any chutneys so that i can use for more than one day by keeping it in refrigerator.

· i use putani for this chutney. Its an optional ingredients as per individual taste.

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Pesarattu / Moong Dal Dosa / Hesaru Kaalina Dose

Pesarattu, traditional Andhra Pradesh dish is prepared mainly with green gram. Sometimes little rice is added for crispness. Green gram is soaked, ground with spices and without fermenting it is prepared like dosa... Its a cooling agent so its best breakfast for summer too.. to keep body cool for the entire day. Pesarattu can be served with any chutney but It is usually paired with Allam Pachhadi (ginger chutney). To make this a special pesarattu sometimes people add a ladleful of upma into the dosa as stuffing. Both ways it tastes DELICIOUS!

Ingredients for Pesarattu/Moong Dal Dosa/Hesaru Kaalina Dose:

Whole Green gram – 1 Cup

Rice – 1/2 Cup

Cumin seeds – 1 table spoon

Green chilli – 3 no

Onion – 1 small one

Cilantro – 1/4 Cup

Ginger – 1 inch piece

Asafetida – generous pinch

Salt – as per taste

Water – to make a smooth batter

Oil – for making dosa

To prepare Pesarattu/Moong Dal Dosa/Hesaru Kaalina Dose:

1. Soak both Moong dal and rice together for overnight.
2. Grind both dals and rice with ginger, green chillies, onion, salt, cilantro with required amount of water.

3. The batter will be coarse and you can adjust the thickness to your preference, not making it too watery. I prefer spongier pesarattu so keep my batter a bit on the thicker side - more thicker than regular dosa batter.

4. Heat a tawa and spread one ladle-full of batter into a dosa. Spread it thinner for a crisper version, it's entirely up to you. Drizzle with some oil and spread the minced onions on top (if using) cover it and cook. Turn the dosa and cook without covering.

5. When both sides are cooked, remove from tawa and serve hot with spicy andhra ginger chutney or Allam pachadi. I love pesarattu with coconut-based chutneys or Penuts onion based chutney.

Tips / Notes:

Pesarattu is mostly served with a filling of rava upma. You can add a ladleful of upma to the centre of the dosa after shaping the dosa and cooking it covered for a few minutes.
For a more nutritious pesarattu, use moong dal sprouts instead of the whole beans.
You can add rice flour instead of raw rice but grinding the rice along with the dal gives a coarse texture to the pesarattu which I personally love.
To get more crispy pesarattu for the along with Whole Green gram add a table spoon of Tuar dal, channa dal and moong dal each.

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Coconut, Peanuts and Putani chutney

Coconut, Peanuts and putani / rosted gram Chutney is a delicious tangy-hot dip. This is a simple, tasty and easy chutney recipe. This chutney is the usual accompaniment to breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada. It takes all of 10 minutes to make this, if you have roasted skinned peanuts on hand.

Ingredients for Coconut, Peanuts and Putani chutney:

1/2 cup peanuts

1/4 cup chopped fresh coconut

3tbsp putani / rosted gram (optional)

1/2tsp oil

4 to 5 green chillies

5 stem coriander leaves (optional)
Tamarind as per taste
Salt as per taste

To prepare Coconut, Peanuts and Putani chutney:

1. Dry rost the peanuts in medium flame till peanuts are slightly brown . switch off the stove and bring to room temperature.

2. In a kadai put oil, green chillies, coconut and coriander leaves and fry them till raw smell goes. switch off the stove and bring to room temperature. After that grind all together by adding salt and required amount of water.

3. After grinding them in smooth paste, add tadka with mustard seeds, dry red chillies and curry leaves if required. Coconut, Peanuts and Putani chutney is ready to serve with breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada

Tips / Notes:

· I don't prefer to put tadka for any chutneys so that i can use for more than one day by keeping it in refrigerator.

· I don't remove the skin of the peanut. you can remove the skin of the peanut to enhance the taste of chutney.

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Peanuts onion chutney with Mint Leaves

Peanuts Onion Chutney with Mint Leaves is a delicious tangy-hot dip with peanut, onions, tamarind and green-chillies. This is a simple, tasty and easy chutney recipe. Peanut chutney is the usual accompaniment to breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada. It takes all of 10 minutes to make this, if you have roasted skinned peanuts on hand.

Ingredients for Peanuts onion chutney :

1/2 cup peanuts

3tbsp putani / rosted gram (optional)

1/2tsp oil

2 no's mid Onion chopped lengthwise

4 to 5 green chillies

20 fresh mint leaves

Tamarind as per taste

Salt as per taste

To prepare Peanuts onion chutney :

1. Dry roast the peanuts in medium flame till peanuts are slightly brown. switch off the stove and bring to room temperature.

2. In a kadai put oil, onions, green chillies and mint leaves and fry them till onion turns to brown colour. switch off the stove and bring to room temperature. After that grind them by adding tamarind, salt and required amount of water.

3. After grinding them in smooth paste, add tadka with mustard seeds, dry red chillies and curry leaves if required. Peanuts Onion Chutney with Mint Leaves is ready to serve with breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada.

Tips / Notes:

· I don't prefer to put tadka for any chutneys so that I can use for more than one day by keeping it in refrigerator.
· I don't remove the skin of the peanut. You can remove the skin of the peanut to enhance the taste of chutney.

So try this recipe and write back to us…We love to hear from you.

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Saturday, 10 May 2014

Chicken 65

Chicken 65 might be one of the most well known modern dishes in Restaurant. It is one of the best entrees that people choose before main course. Here is the simple recipe with which you can make Chicken 65 at home.

Ingredients for Chicken 65 :

1/2kg skinless chicken (cut into small pieces)

1 Egg

1tsp Pepper flakes

1tsp Corn powder

Salt as per taste

oil for deep-fry

For seasoning :

1tsp cumin seeds

4tsp Oil

1no Onion med size cut into small pieces

6 to 7nos Green chillies

5nos Garlic cloves big size cut into small pieces

2 stem Curry leaf

1 pinch food colour

Salt as per Taste

To prepare Chiken 65 :

1. Mix Chicken, egg, pepper flakes, corn powder and salt and keep it aside for 15/30min

2. Deep fry the chicken in the hot oil till golden brown or till chicken gets tender.

3. Meanwhile in another pan put olive oil, cumin seeds, garlic pieces, curry leaves and onion, fry till garlic and onion gets golden brown colour then add curry leaf, green chilli and food colour.

4. Fry 2 min more. Then add deep fried chicken to this and mix well for 2 min.
5. Turn the flame off. Simple Chicken 65 is ready. Serve hot as a starter or as a side dish or simply with Chai.

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Chicken in Coconut Gravy

Chicken in Coconut Gravy is mild, flavorful and yummy. My daughter who is very fond of nonveg dishes, like this gravy much with rice or even with chapati.

Ingredients for Chicken in Coconut Gravy :

1/2kg skinless chicken

11/2tsp Red chilli powder

1tsp GingerGarlic paste

2tsp Corianderpowder

1/4tsp Turmeric powder

Salt as per taste

4tsp oil

3 pieces each Cinnamon, clove and cardamom

To roast and grind :

1/2 Coconut (cut into small pieces)

1 Onion in mid size

2 Tomatoes in mid size

To prepare Chicken in Coconut Gravy :

1. Add chicken, red chilli powder, ginger garlic paste, coriander powder, turmeric powder and salt and marinate for at least 1 hour(the more time, the better) and Set aside

2. Heat a pan and add 1tsp oil. Then add onion, tomato and sauté till onions turn golden brown and tomatoes raw smell leaves. Finally add in coconut and sauté for 2 min. Cool down and grind it to a fine paste by adding little water.

3. In a pressure cooker heat oil, add cinnamon, clove and cardamom and sauté for a minute. Then add the chicken and sauté it for 10mins. Then add the grinded masala paste and mix well. Sauté until raw smell completely leaves and the chicken blends well with the masalas.

4. Add 1 to 2 cup of water (add salt and red chilli powder if required at this stage) and pressure cook for 3 whistles in medium flame. Once pressure releases, transfer it to a serving bowl and Garnish with coriander.

Tips / Notes:

· Instead of adding the whole spices while tempering, you can add them(cardamom, cinnamon and cloves) with roasting and grinding itself.

· my husband always prefers pressure cooking for chicken. Instead we can just cook in kadai with water itself, but chicken will take more time to get cooked.

· Make sure to sauté chicken well to get rid of the raw smell.

· The spice level can be adjusted according to taste.

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Simple Drumstick Sambar

Sambar is a popular south Indian recipe, made with toor dal and vegetables. You can include vegetables like drumsticks, radish, carrot, turnips etc. My choice is always drumstick for sambar that gives you more flavor and tastes more than the other vegetables. This lentil gravy often finds its place in my table as side dish for idli, dosa, vada, plain rice. And also I use home made Sambar pwd , the home made stuffs always tastes much better. In south India there are variations to sambar recipe, here is the method i prepare.

Ingredients for Simple Drumstick Sambar:

Toor dal - 1 small cup

Drum stick - 2, cut in 3 inch size

Onion -1 cut in lengthwise

Tomato - 1, chopped

Sambar pwd - 1 to 1-1/2tsp

Tamarind pulp - 2 tbsp

Turmeric powder - 1/4 tsp

Salt to taste

For Tempering :

Oil - 1 tbsp

Asafoetida - a pinch

Mustard Seeds - 1 tbsp

Cumin seeds - 1 tsp

Fenugreek seeds - less than 1/4 tsp (optional)

Garlic cloves - 4no cut in lengthwise

Red chillies - 2no

Curry Leaves- 1stem

To prepare Simple Drumstick Sambar :

1.Wash and pressure cook toor dhal, drumstick ,onion, tomato, turmeric, Sambar pwd with 2 cups of water till toor dhal becomes soft and cooked.

2. Heat oil in a deep pan, add fenugreek, cumin and mustard seeds and allow them to splutter. Next add red chillies, garlic cloves and fry till it turns golden brown colour. Add curry leaves

3. For this tempering add tamarind pulp, cooked dhal and salt with 1 cup of water and bring it to a boil. Serve it with hot rice or serve as side dish for idli, dosa, vada

Tips / Notes:

· You can also pressure cook dhal and vegetables separately.

· The tempering can be added finally for sambar or else start with it.

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Beetroot-stir-fry

Ingredients:

Beetroot - 2 big sized

To Temper:

1 tbsp olive oil

1/4tsp Hing

1/2 tsp mustard seeds

1/2 tsp cumin seeds

2 dry red chillies

2 green chillies, slit

Curry leaves - few
pinch turmeric pwd

Dania pwd 1tsp

Salt - to taste

To prepare Beetroot-stir-fry:

1. Wash beetroot, peel off skin and chop it finely. Pressure cook beetroot with water( just till immersing level) for 3-4 whistles.

2. Heat olive oil, add hing, mustard seeds and once they splutter, add the cumin seeds, red chillies, green chillies and curry leaves and sauté for a minute.
3. Add the cooked beets, once the moisture is absorbed add turmeric pwd, Dania pwd and salt, cook for 5 more min. Turn off the stove.

4. Serve hot with rice and dal or Chapati.

Tips / Notes:

· You can skip pressure cooking and cook beets while sating itself. But I find this method easier as it makes cooking faster.

· U can add fresh grated coconut before switching off the stove. My mom always adds coconut only after switching off any stir-fry as raw coconut is not much of cholesterol. So using it as raw as much as possible is good.

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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.

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.

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South Indian Lassi / Salt Lassi

Curd contains many nutrients such as protein, calcium, magnesium, vitamin B-6 and vitamin B-12. It helps in digestion thanks to its pro-biotic effect. Let's make South Indian Lassi / Salt Lassi today.

Ingredients for Salted Lassi :

Yogurt - 2 glass

Cold Water - 2 glass

Ice cubes - 1 glass

Mint leaves 5 to 6 or Roasted
cumin seeds powder - 1 small tbl spoon

Black salt - 1 small tbl spoon

Black pepper - 1/4 small tbl spoon

How to make Salted Lassi :

1. Put curd, salt, ice cubes and mint leaves or roasted cumin seeds powder in the mixer and beat it.

2. Mix water and beat it again. The salted Lassi is ready for drinking. Keep it in a glass, sprinkle cumin powder and serve it.

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Sweet Panjabi Lassi

Curd contains many nutrients such as protein, calcium, magnesium, vitamin B-6 and vitamin B-12. They are are very useful for our body. Curd helps to digest the food and it strengthens our bones and teeth. Either you can eat or can drink it in the form of lassi.

Usually, people of north-India and Punjab drink sweet lassi. . It is one of the energetic drink which can cool us in the summers. You can drink it in any season. Let's see how to make Sweet Panjabi Lassi

Ingredients for Sweet Panjabi Lassi :

Yogurt - 600 gm

Sugar - 7-8 small tbl spoon

Ice cubes - 1 1/2 glass

To prepare Sweet Panjabi Lassi :

1. Put curd and sugar in the mixer and beat it till sugar dissolves.

2. Put ice cubes in it and beat it again. The delicious Lassi is ready for drink Keep it in a glass and serve it.

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Thursday, 8 May 2014

Ulli Kharam (Spicy Andhra Onion-Chilli Masala) .... Kitchen Basics

Ulli Kharam is a classic Andhra masala that can be used to spice up a range of vegetables. Its Very versatile base for a quick dish! I used it yesterday to make Gutti Vankaya Ulli Kharam (Baby white Brinjals). However, it can be used with Turnips(Dondakaya) , Kakarakaya (Bitter Gourd or Karela), Beerakaya (Ridge Gourd), Chama Dumpa (Arbi or Taro), Bangala Dumpa (Potatoes) or even to prepare ulli kharam Dosa. So I thought, I would blog the recipe of the masala by itself and then post its use with various vegetables.

Ingredients for Ulli Kharam:

Onion – 1 Large

Byadagi chilli – 2 (Optional, for the deep red colour only)

Cloves – 3

Cinnamon – 1"

Coriander Powder – 1/2 tsp

Spicy Red Chilli Powder – 1 tsp

Grated Jaggery – 1/4 tsp (optional)

Thick Tamarind Pulp – 1/2 tsp

Oil – 1 tbsp + 1 tsp

Salt to Taste

To prepare Ulli Kharam :

1. Peel and slice the onion.

2. In a wok or kadai, heat 1 tbsp oil. Add the cloves and cinnamon. Stir-fry for 30 seconds.

3. Add the Byadagi chillies and stir-fry for 30 seconds.

4. Add the sliced onion and stir-fry till the onion is transparent. Turn off the heat.

5. Add red chilli and coriander powders. Mix well and let the onions cool.

6. Grind the onion along with tamarind pulp, jaggery and salt into a smooth paste.

7. Use it to make assorted vegetables or even to make ulli kharam Dosa.

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Peanut Chutney Powder

I love making peanut chutney powder especially it is very yummy and tasty to eat with Idleys, dosas and even it goes superb with white rice and ghee.

Ingredients:

1 cup Peanut
4-5 pods of Garlic
1tsp to 11/2tsp Dry Red Chili powder

Salt to taste

To prepare Peanut Chutney Powder:

1. In a pan dry roast peanut by keeping the medium flame and allow it to come to room temperature.

2. In a mixer add all the ingredients and grind it to a coarse powder and store in air tight container.

3. Very simple Peanut Chutney Powder is ready to serve with idley, dosa or white rice with ghee.

Tips / Notes:

· This can be kept in a fridge so it retains its freshness and stay for long.

· U can fry hing in a little oil and then put in a mixie with all ingredients to enhance the flavour.

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Green Beans Huli or Saaru

Ingredients for Green Beans Huli or Saaru :

1 large onion, chopped finely(you can also use 1 cup small whole onions)
1 cup toor dal
1 medium tomato, chopped
2 tsp sambhar powder

1 tsp fresh coriander leaves, chopped
1/4 cup thick juice of tamarind
1/2 tsp sugar or jaggery water
1/2 cup green beans, cut into long pieces
1 tsp mustard seeds
1 sprig curry leaves
1 tablespoon ghee(clarified butter)
A pinch of hing(asoefetida)
Salt to taste

To prepare Green Beans Huli or Saaru :

1. Pressure cook the dal, onions, green beans and tomatotill done.The dal should be soft and mushy. Set aside.
2. Add the sambhar powder, sugar(jaggery), coriander leaves,
tamarind juice and salt to taste.
3. Bring to a boil on a low flame.
4. Season with mustard, curry leaves and hing using ghee.
5. Eat hot with dosa or plain white rice.

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Mango Milk Shake

The mango milkshake is one such popular recipe that people love to have in the summer! its perfect blend of flavors, smooth texture and chillness make it a delightful treat for all.

Ingredients Mango Milk Shake:

2 cup mango pulp from a can or flesh of 3 ripe mangoes
4 cups milk
2 Tbsp. sugar for canned mango pulp. More sugar if fresh mangoes used.
10 crushed ice cubes

To prepare Mango Milk Shake:

1. Place all the ingredients in a blender and blend until smooth. Mango Milkshake is ready to serve. This recipe serves 6 to 7 people.

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Mango Lassi

Mango Lassi is a rich, creamy combination of mango and yogurt, and I personally love it with a generous flavour of cardamom.

This popular drink is very easy to make, specially if you use store-bought mango pulp. I usually make this with fresh mangoes pulp - just peel them and use the flesh.

Ingredients for Mango Lassi :

1 cup – Mango (nice ripe, chopped)

2 cup – Yogurt ( thick curd)

1/2 cup – Milk

1/2 cup – Water

1 tbsp – Sugar (as per taste)

Ice cubes as needed

To prepare Mango Lassi :

1. Peel the mango and cut it into cubes. Take a blender, add chopped mango, yogurt, milk, water, ice cubes and required amount of sugar and blend it into a puree. Adjust the consistency by adding required amount of water.

2. Sprinkle a pinch of cardamom powder if desired and serve chilled.

Tips / Notes:

· The yogurt I used was fairly thick so I added some water, but you need not add water if you find the consistency good enough.

· Also, please adjust the sugar accordingly - some mangoes can be very sweet and may not need much sugar.

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