Upma Kozhakattai with Moong Dal!!!

Upma is a popular South Indian Breakfast/Tiffin prepared with Sooji/Rava. I am posting  Upma Kozhakattai recipe. Its very filling.

Ingredients
Rice Rava/Sooji/Semolina - 2 cups(see notes)
Paasi Paruppu/Moong Dal - 1/2 cup
Jeera - 1 tspn
Water - 4  to 5 cups
Dry Red Chilli - 2 nos(as per your taste)
Grated coconut - 1/2 cup
Curry leaves - few
Nalla Yennai/Gingelly Oil/Sesame Oil - 2-3 tspns
Mustard - 1/2 tspn
Urad dal - 1/2 tspn
Hing - a pinch
Salt

Preparation Method

Soak Passi Paruppu in water.
Grind 2cups rice in mixie to fine powder.

Boil water and keep aside.

In a wide kadai/wok, add oil, mustard, urad dal, curry leaves, dry red chilli and saute till dal is brown. Add hing.

Add water and paasi paruppu. Allow it to boil.
Once its cooked and boiled. Reduce flame. check on salt.
Add rava and mix without allowing to form lumps.
Once its cooked like upma, transfer it to a wide plate and allow it to cool.

Grease idli plates with little oil.

Wet your hands in water and take lemon size of upma. shape it up by hand to fist shape, and keep aside. Beware its too hot.
Steam for about 12-15mins.

Upma Kozhakattai is ready. Serve as it is or with Sambar, Chutney or Rasam.

Notes - You can also add Mor Molaga.

This recipe is going for Breakfast Mela by Srivalli.

Pori/Puffed Rice Upma

Pori/Puffed Rice Upma(ಕಳ್ಳೆ ಪುರಿ ಉಪ್ಪಿಟ್ಟು) is very simple and easy tiffin. Its ready in jiffy. This is my mom's recipe.

Ingredients
Pori - 250gms
Onion - 2 nos(chopped thinly)
Green Chili - 2nos(slit)
Urad dal - 1/2 tspn
Curry leaves - few
Turmeric  - a pinch
Oil -  2 tspns
Ginger - 1/4 tspn(grated)
Mustard - 1/4 tspn
Jeera- a pinch
Salt
Lime juice - 1/4 tspn
Chopped Coriander - for garnishing(optional)


Preparation Method
In a kadai, add oil, mustard, wait till it splutters. Add urad dal wait till its brown. Add jeera, onion, curry leaves, green chilli, ginger, turmeric, salt and saute till its transparant.
Wash pori in water squeeze extra water and add. Mix well. Saute for few mins.
Off the stove. Add lime juice and garnish with Coriander leaves.(I ran out of it)
Serve immediately.

Notes - Grated carrot and grated coconut can also be added.
This recipe along with Churmuri is going off to an event HRH- Puffed Rice by Kurinji.

Soft Idli | Breakfast Recipes!

Idli is a popular breakfast/tiffin in South India. I know I am too late in posting this, I thought I had already posted this plain idli. But I have posted previously Masala Idli, Thalicha Idli, Chillied Idli and Rava Idli.


These Idlis are soft, you can also say Mallipoo Idli.

Ingredients
Idli Rice/ இட்லி அரசி - 5 cups(see notes)
Whole Urad dal/ முழு உளுத்தம்  பருப்பு- 1 cup
Fenugreek seeds/வெந்தயம் - 1- 2 tspns
Salt/ உப்பு

Preparation Method
Soak all the ingredients except salt for 6-8 hours in water. You can also soak rice separately and dals separately.
Grind it to coarse or fine paste with water in a mixer/grinder.
If you soaking separately, grind urad dal first to fine paste and then grind rice. Add salt and mix well by laddle or hand.
Leave it outside overnite for fermentation.
Grease idli plates with நல்ல எண்ணை/ Gingely Oil. Pour the batter and close the lid. Steam it for 12-15 mins. Check with a spoon or fork. If it comes out clean. Off the stove.
Allow it to cool a bit and then remove from the plates.

Delicious Soft Idlis are ready to Serve. Enjoy it with Sambar or Chutney.

Notes/Tips
1. You can keep only required amount of batter outside for fermentation and balance in fridge. Can use the same batter for Dosas too.
2. You can also use the ratio 4:1.
3. Idli rice - it is available in all indian stores and mustafa.
4. For Dosa and idli fermentation is vimportant.
5. I have grinded in Mixie, so add ice water so mixie is not hot.

URAD DAL /MEDHU VADAI

MEDHU VADAI IS A DEEP FRIED SNACK. POPULARLY KNOWN WITH COMBINATION OF VADAI SAMBAR IN SOUTH INDIA AS BREAKFAST OR TIFFIN WITH IDLI OR DOSAS.

INGREDIENTS

URAD DAL – 2 CUPS

BLACK PEPPERCONS – 2 TSPNS

CURRY LEAVES – 2 TSPNS( CHOPPED)

OIL – TO DEEP FRY

GINGER – SMALL PIECE
Green chilli - 2 nos

SALT

PREPARATION METHOD

SOAK URAD DAL FOR 3 to 4 HRS.

GRIND LIKE THICK BATTER WITHOUT ADDING MUCH WATER WITH GINGER, Green chilli AND SALT.
NOW MIX PEPPER AND CURRY LEAVES TO THE BATTER
KEEP PAN WITH OIL IN OVEN TO DEEP FRY.
IN A BOWL KEEP WATER DIP YOUR HAND AND TAKE BATTER.
ONCE THE OIL IS HOT TAKE LEMON SIZE PORTION OF BATTER AND MAKE A WHOLE AND DROP IN OIL.
DEEP FRY BOTH SIDE UNTIL BROWN

SERVE HOT WITH SAMBAR OR CHUTNEY. YOU CAN SOAK IN CURDS/YOGURT AND HAVE THAYIR VADAI.

NOTES - YOU CAN ALSO ADD LITTLE RICE FLOUR OR A PINCH OF SODA TO THE BATTER.
If you are grinding in mixie do not prepare vadas immediately after grinding. Allow  for 1 to 2 hrs and then prepare it.

Bread Upma - Type 1

Bread upma is another quick and easy yet tasty dish looks very colourful.

Ingredients
Bread slices - 8nos
Tomato - 1no
Onion - 2 nos
Green chilli - 2 nos
Mustard - 1 tspn
Cumin(Jeera) - 1 tspn
Oil - 4 tspns
Ghee - 1 tspn
Chopped coriander leaves - 2 tspns
Water - 1 cup
Salt


Preparation Method
Cut bread into med small pieces. I have not removed the sides.
In a Kadai, add 2 tspns oil and ghee toast bread pieces for 5mins.
Transfer it to a bowl.
Cut onion and tomato into long pieces.
In the same kadai add oil, mustard and wait till it spulters.
Now add cumin and saute
Add green chilli and onion saute till brown
Now add tomato and saute till its soft
Add water, salt and saute.
Finally add bread pieces and mix well for few mins
Garnish with coriander leaves


Serve hot....

This recipe is going to ONLY COOKING WITH BREAD RECIPES by Pari.

Thalicha Idli/Seasoned Idli

Idli is a famous and popular breakfast in South India. Its also good when you are unwell with delicious sambar or chutney.

Ingredients
Idli Batter -  6 Karandi/laddles(Click here for batter recipe)
Salt as required

For seasoning
Oil - 1/2 tspn
Kadugu/Mustard - a pinch
Kadalai Paruppu/Channa Dal - 1/2 tspn
Peringayam/Hing/Asafotida- a pinch
Grated Carrot - 2 tspns
Chopped Kothamalli/Cilantro - 1 tspn(Optional)

Preparation Method
Heat a pan, add oil and season all the ingredients except carrot and mix in the Idli batter.
In the Idli plate, grease it with little Nalla Yennai/gingely oil. Pour little batter and fill carrot and again pour little batter on it.
Make another plate same as above.
You can steam it with Idli cooker or fill 2 cups water in a kadai, keep this two plates and close it with a lid.
Steam it for 12-15mins.
Makes around 8 idlis.
Serves - 1 or 2 pax.

Fluffy Seasoned Idlis are ready. Serve it with Tomato or coconut chutney or sambar or just sugar.

This recipe is going out for Twist the traditional Idli by Satya.

Rava Idli (Semolina Steamed Cake)

Idli is very popular tiffin/breakfast in South India. Rava/Semolina/Sooji Idli (Semolina steamed cake) is very famous in South India. Its very tasty. Its one of the favourite tiffin/breakfast in my house. My mom usually makes it in Bangalore, but she uses cooking soda in it.

Ingredients
Rava/Semolina/Sooji - 1 1/2 cup
Curds/Plain Yogurt - 1 cup + extra if required
Eno - 1/2 tspn
Salt


Tempering/Seasoning
Oil - 1 tspn
Mustard - 1/4 tspn
Urad Dal/Channa Dal - 1/2 tspn
Asafotida/Hing - a pinch
Curry leaves - 1 tspn(chopped)


Garnishing Choice (Optional)
Grated Carrot
Chopped coriander
Cashews - few
Sliced Tomato - few(Optional)

Preparation Method
Heat kadai/wok, add oil, mustard wait till it splutters, then add dals and hing saute till brown. Add curry leaves and saute.
Add rava and roast till brown.
Transfer it in a bowl and allow it to cool.
Add curds, salt and mix slowly in one direction without forming lumps. It should be thick batter. If required can add just little water.
Finally add eno salt, mix and leave it for 10 minutes.


Grease Idli plates with little oil. You can garnish now.
Pour the batter slowly in the idli plate.


Steam it for 12-15mins.

Soft and fluffy Rava Idli is ready to enjoy.


You can serve with Coconut Chutney or Potato Sagu.

Veggie Aval Upma and the Winner!!!

Aval/Rice Flakes is a main ingredient for Gokulashtami/Krishna Jayanthi. Here is a simple and colourful vegetable upma. This is ideal for breakfast or tiffin.

Ingredients
Aval/Rice Flakes - 2 cups
Mixed Vegetable (Carrot/Peas/Cabbage/Cauliflower)- 1 cup
Fresh Grated Coconut - 2 tspns
Oil - 1 tspn
Mustard - a pinch
Asafotida - a pinch
Jeera - 1/4 tspn
Curry leaves - few chopped
Channal Dal - 1/2 tspn
Green chilli - 2 nos
Salt

Preparation Method
Wash, Rinse the aval. Remove water and keep aside.
In a kadai/wok, add oil mustard. Wait till it splutters. Now add asafotida, jeera and channa dal. saute till its brown.
Add curry leaves, green chilli and saute for a minute.(You can slit the g.chilli or chop into small pieces)
Add the vegetables, little salt and cook it.
When its cooked add aval and salt and mix well.

Garnish with Fresh Grated coconut.

Veggie Aval Upma is ready to serve.

Now the winner of my Giveaway for Anniversary.

Any guesses??

That is Sanyukta Gour. Congratulations!!! I will get in touch with you.

Thanks to everyone for participating.

Simple Javarsi/Sabudana Upma

Javarsi/Sabudana/Sabakki/Sago Upma is very tasty and different. I usually make payasam/kheer, this time tried this and my son just loved to bite the pearls.

Serves - 1 person

Ingredients

Javarsi/Sabudana - 1 cup(Medium size pearls)

Onion - 1 no(chopped)

Curry leaves - few

For Thalipu/Tempering

Oil - 1 tspn

Mustard - 1/4 tspn

Hing - a pinch

G. chilli - 1 no(optional)

Jeera/Cumin seeds - a pinch
Turmeric - a pinch

Salt

Preparation Method

Wash/rinse and soak Javarsi/Sabudana overnite in warm water with a drop of oil. Morning strain all water.

Heat a kadai/wok, add oil, mustard once it splutters add hing, green chilli, a pinch of jeera. Saute for a minute.

Add onion with a pinch of salt and curry leaves. Saute till onions are lite brown.

Now add sabudana and saute for few minutes. Adjust salt.

Serve it hot with any chutney or as it is.

This recipe along with Javarsi Payasam is going off to CWS Sago by Niloufer started by Priya.

Masala Chapathi

Chapthis are prepared with Wheat flour and is healthy. Apart from normal plain chapathi, sometimes I mix pepper powder to the dough. This time I have mixed Garam Masala to the dough and made chapathis specially for my event.

Ingredients
Wheat Flour - 2 cups
Garam Masala - 1 tspn(Store bought)
Oil - 1 tspn
Warm Water to mix
Salt as per taste

Preparation Method

In a wide bowl, put all the ingredients one by one and mix with warm water to form a soft dough. Once its done grease your hands with oil, coat the dough and mix it well to form a ball.
Leave the dough covered for half n hour or 1 hour if you have time.
Make small equal balls and spread to round shape with the help of rolling pin and board. If required spread little dry wheat flour on both sides.
Heat a Tawa/skillet. When its hot cook both sides till light brown with or without oil.

Serve hot with any fav. gravy or curry or Molagai Podi.

This can be had for breakfast, lunch or dinner.

My other entries for the event are Aloo Jeera and Veg. Pulav.

This is going off to my Think Spice Think Garam Masala Event here at Sara's Corner started by Sunitha.

Cooking for Kids - PFE Roundup

Sorry Friends for the delay in the roundup. I have taken a back seat from blogging since my inlaws are getting back to India.

Here comes the Roundup of Cooking for Kids - Creative Food for Picky/Fussy Eaters. Hope its useful if you have a Picky/Fussy Eater at home.

Aloo Vegetable Paratha by Preethi.
She says like all other kids, we have a tough time feeding our little one. He loves chappathis and will have it at any time of the day. Once when iImade aloo parathas he loved them, to make them more healthy i sneaked in some cooked vegetables. To my surprise my little one loved it. So i thought of sharing it with other moms. This can be served as breakfast, lunch or dinner.

Vermicilli Idli by Akshatha.

She says MY SON IS NOT A PICKY EATER THOUGH BUT HE WAS VERY RELUCTANT ON EATTING THE NORMAL IDLI SO ONE DAY I PREPARED IT AS EVENING SNACK BUT NOW THIS DISH I MAKE EVERY NOW AND THEN FOR BREAK FAST AND EVENING SNACK BOTH MY HUSBAND AND SON RELISH THIS.


Vegetarian Pot Pie by Basheera. She says TODAY'S KIDS LOVE ONLY LIKE THESE STUFFS,THEY WILL NOT LEAVE A BIT WHEN WE GIVE FANCY DECORATED BREAKFAST.


Vadai by Ammu



Sweet Ragi Idiyappam by Nithu


Ragi Idiyappam by Nithu

Spinach Vadai by Kalva

Muthiyaa by Kanchan

Veggie Poha by Nithu

Soyabean Rice Adai by Pari

Baked Fusilli in marinara by Pari

Pumpkin Raisins Muffin by Saraswathi Iyer

Ragi Puttu by Shama

Ragi Sweet Kozhakattai by Shama

Ragi Kara Kozhakattai by Shama

Ragi Dosai by Shama

Sweet Potato Wrap by Kalai


Colourful Vegetable Idli by Padma


Multi Legume Dosai by Sadhana

Tofu, Potato, Peas Masala Sandwich by Priya

Eggless Savoury Cheese Corn Muffins by Priya

Stuffed Rajma Paratha by Priya

Vegan Herbed Bellpepper Corn Muffin by Priya

Colourful Mini Dosa by Nithu


Sub Inspired Vegetable Sandwich by Anitha



Spinach Banana Smoothie by Divya

Idiyappam by Divya

Bread Pizza by Devi


Arsi Paruppu Sadam by Shama

Veggie Puris by Jayashree

Mooli Paratha by Sowjanya

Please do let me know incase I missed any entry. Thank you all for participating in the event.

Hope to see your entries in my MEC Soups Event too.

Cheers
Saraswathi

Sweet Aval/Poha with Milk my 200th Post

I am posting Sweet Aval/Poha with Milk as it my 200th Post. Am very Happy Friends Thanks a lot. This is very simple and easy to prepare. It needs no cooking too... This is quick and tasty I usually prepare when I am alone and lazy to cook for me.

Ingredients
Aval/Poha/Rice Flakes - 2 cups (Thick or thin)
Milk - 1 cup (Warm milk Optional)
Sugar - 2 tspn(As per your taste)
Fresh Grated Coconut - 2 tspns
Elachi powder/Cardamom powder - a pinch

Preparation Method

Wash and Rinse Aval in water. Soak it in Milk for 15mins.
Then add all other ingredients and mix well. Leave it for 5mins.

Garnish with chopped dates and Serve. Kids will love it.
This recipe is going straight to PJ's No Cook event along with Pachai Kozhambu(Raw Sambar).

Love to Share this award with all of you. Please accept it and post in your blog.