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Showing posts with label UPMA VARIETIES. Show all posts
Showing posts with label UPMA VARIETIES. Show all posts

Friday, March 9, 2012

Rava Oats Upma with Moong Dal | Diabetic Recipe!

I love Rava Upma, and mostly make once a week for breakfast or dinner. This time tried to make healthy version for cholestrol and diabetic people. I usally buy quick cook oats, this time wanted to try rolled oats.
Ingredients
Rava(Semolina/Sooji) - 2 cups
Rolled Oats - 1 cup

Pasiparuppu/Siru paruppu/Moong dal/Split green gram - 1/2 cup
Water - 5 to 6 cups
Onion - 1 no (thinly sliced)
Capsicum - 1 med(thinly sliced)
Cabbage - 1/2 no((thinly sliced)/shredded)
Olive Oil - 4 tspns
Ghee - 1 tspn
Green chilli - 2 nos(As per taste)
Mustard - 1/2 tspn
Urad/Channa dal mixed - 1 tspn
Asafotida(hing) - 2 pinches
Curry leaves - few
Turmeric - 1/2 tspn
Salt to taste
Corainder for garnishing.
Preparation Method
Wash and soak moong dal in warm water or normal water in a vessel.
Heat a kadai, roast the rava slightly till it becomes brown and gets nice aroma. Transfer it to a plate.
In the same kadai, dry roast rolled oats till slight brown. Transfer it to a plate.
In a vessel boil water and keep aside.
In a same kadai, add 3 tspns olive oil and mustard wait till it splutters. Now add dal and asafotida. Saute till its brown.
Add onion, ginger, garlic, green chilli, curry leaves and saute till onion is slightly brown.
Add capsicum, cabbage, a pinch of turmeric and saute for few mins. Add soaked  moong dal and mix.
Add boiled water, 1 tspn oil allow it to boil. Once its boiled reduce the heat. Check whether moong dal is cooked. Then add salt and curry leaves.
Slowly add the rava and mix well immediately without allowing it to form lumps. Add water if required. Close with a lid till rava cooks.
After 2 mins add roasted oats and mix well.
Slowly stir until no water is left. Check whether rava is nicely cooked otherwise sprinkle water mix and close the lid. Keep in low flame.
Off the stove. Garnish with coriander/cilantro.


Rava Oats Upma is ready to serve. You can eat with sambar.

Do send in your entries to my Women's Day Event and Giveaway!

Wednesday, January 11, 2012

Avarekalu Masala Uppitu | Mochakka | Field Bean Upma!!

Wish all my readers a very Happy and Prosperous New Year 2012.

I am back after a vacation and this is my first post of the year. This year beginning was a sad day, as my closest uncle passed away and its a great loss to my family. I sincerely pray may his soul rest in peace.

This recipe is from my Aunt who is a teacher by profession and I was impressed with this flavourful Upma. This season is of Avarekalu and I had many dishes with these.


Ingredients
Rava/Sooji - 2 cups
Water -  5 cups
Tender Avarekalu/Mochai - 2 cups
Pudina - 1cup
Coriander - 1 cup
Green chilli - 2 nos(As per your taste)
Ginger - 2" piece
Onion -  1 no
Salt
Garlic -(Optional)
Grated Coconut - (Optional while grinding)
Spices - Cinamon 1 small piece
Oil - 1 small cup
Mustard - 1 tspn
Ghee - 1 tspn



Preparation Method

Dry Roast the Rava till its slightly brown and smells good. Keep aside.
In a kadai, put pudina, coriander, green chilli, ginger, cinamon and fry till raw smell goes. Allow it to cool and grind to fine paste.
In a wide kadai,  add oil and mustard wait till it splutters. Add chopped onion and fry till transparant.
Add the grounded paste and fry for 5mins.
Add water, salt mix and allow it to boil. Add Avarakalu/Mochai and allow it to cook.
Once the water is boiling reduce the flame and start adding rava and mix well without forming lumps.
Close a lid and allow it to cook. Off the stove.
Add 1 tspn of ghee and mix.

Serve hot as it is or with Chutney.

Notes - You can also remove the skin of Avarekalu/Mochai, by soaking in water for sometime.

Thursday, September 15, 2011

Upma | Uppittu Restuarant Style!!!

From yesterday Mahalaya Paksham is starting for the next 15days and cooking is done without Onion and Garlic. For Dinner it will be only tiffin. So I prepared this for my in laws and it was yummmmy... I know many of you dont like. But I like it anytime of the day and love it cold or leftover.


Ingredients
Semolina/Rava/Sooji - 2 cups
Water - 4 cups + 1/2 cup if required
Cashewnuts -  5 nos slit or broken
Ginger - 2 tspns chopped
Any cooking Oil - 5 tspns or 1/4 cup
Mustard - 1/2 tspn
Jeera - 1/4 tspn
Channa Dal - 2 tspns
Hing/Asafotida - 1/4 tspn
Curry leaves - few
Coriander - 2 tspns chopped
Green chilli - 1 no slit 
Salt

Preparation Method
Dry roast the Rava in a kadai until slightly brown and smells good. Transfer it to a plate and let it cool.
In a same kadai, add oil, mustard, wait till it pops, then add jeera, channa dal, wait till its brown, add curry leaves, green chilli, cashews and ginger. Saute till cashews are slightly brown. Add water, chopped coriander and salt. Allow it to boil. Check for salt. you can add a drop of oil here also.
Once its boiled, reduce the flame and add rava, stir continuously and not forming lumps. Mix well evenly.
Close the lid and wait for 5 to 10mins for rava to cook.

Upma | Uppittu is ready to serve. You can serve this with Coconut chutney /Sugar/Sambar.

Notes/Tip -
If salt is slightly more, add 1 tspn of ghee and mix well and garnish fresh grated coconut.

This recipe is going to Vrat Ka Khana Event by Kalyani.

Monday, April 18, 2011

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.

Monday, September 6, 2010

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.

Thursday, November 19, 2009

Vegetable Upma!

Upma is a very tasty breakfast/tiffen in South India. Its my all time favourite... I know many don't like this but actually its very yummy. We can do many variations in upma I am giving recipe for Vegetable Upma. Upma is a frequent dish in my house which is quick and easy to prepare.


This recipe is a long time pending in my drafts. Rava and Vegetables are good for health for growing kids.
Ingredients
Rava(Semolina/Sooji) - 2 cups
Water - 5 to 6 cups
Carrot - 1 no(Chopped into fine pieces)
Beans - few (Chopped into fine pieces)
Green peas - 1 cup
Potato - 2 nos(chopped into fine pieces)
Oil - 4 tspns
Ghee - 1 tspn
Green chilli - 2 nos(As per taste)
Mustard - 1/2 tspn
Urad/Channa dal mixed - 1 tspn
Asafotida(hing) - 2 pinches
Curry leaves - few
Turmeric - 1/2 tspn
Salt to taste
Preparation Method
Heat a kadai, roast the rava slightly till it becomes brown and gets nice aroma. Transfer it to a plate.
In a vessel boil water and keep aside.
In a same kadai, add 3 tspns oil and mustard wait till it splutters. Now add dal and asafotida. Saute till its brown.
Add all vegetables, salt, turmeric and cook well with little water.
Add boiled water, 1 tspn oil allow it to boil. Once its boiled reduce the heat. Add salt and curry leaves.
Slowly add the rava and mix well immediately without allowing it to form lumps. Add water if required. Close with a lid till rava cooks.
Slowly stir until no water is left.
Add ghee on top mix and close the lid. Off the stove.


Upma is ready to serve. Its good to eat as it is or with Sugar or coconut chutney or pickle.
My Other entries for this event are
Rose Milk
This recipe is going for Kids Special(4-14) by Radhika and Sudesna.

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