Moongh Dal Idli Upma / Pasi Paruppu Idli Upma / Dal Upma / Moongh Dal Upma - Easy Breakfast With Leftover Idli

Moongh Dal Idli Upma

Other Ingredients

Moongh dal Idli - 10

Salt to taste

Turmeric powder - 1/4 tsp

Chopped onion - a handful

Chopped green chilies - 6

Grated ginger - 1/8 tsp

Curry leaves few

Lemon juice few drops

Chopped coriander leaves for garnish

Tempering

Oil - 5 tsp

Mustard - 1/2 tsp

Channa dal & Urad dal - each 1/2 tsp

Method

Take the idli in a bowl and crumble them, keep it aside.

Heat oil in a pan temper it with above mentioned ingredients.

Now add the chopped onion, green chilies , ginger & curry leaves, sauté till onions are slightly brown,

add the salt & turmeric powder, mix well.

Lower the flame add the crumbled idli & mix gently till everything is well combined.

Switch off the flame add lemon juice, chopped coriander leaves and mix.

Idli upma is ready to serve.

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Huggi With Tamarind Gojju / Huggi Recipe / Udipi Style Kara Pongal / Huggi Gojju Recipe - Udipi Recipes

Huggi With Tamarind Gojju

Ingredients for Huggi

Yellow moongh dal - 1/4 cup

Sona masoori rice - 1/4 cup

Turmeric powder - 1/8 tsp

Salt to taste

Grated coconut - 2 tbsp

Water 3 cups

( Add more water if needed as the consistency must be mushy)

Cardamom -1, Cloves - 2, Cinnamon a very tiny bit

( grind the above 3 spices to a fine powder)

Method

Wash rice and dal and add it into a pressure cooker. Pour water and add all above mentioned ingredients. Pressure cook till rice is soft and mushy, keep it aside.

Huggi Gojju

Tamarind Gojju ingredients

Semi thick tamarind juice - 1 cup

Grated jaggery - 2 tbsp

( add more or less according to your taste)

Salt a pinch

Slit green chillies - 3

Grated ginger - 1/4 tsp

Tempering

Coconut oil - 1 tsp

Mustard seeds - 1/4 tsp

Curry leaves few

Method

In low flame cook tamarind juice, jaggery, salt, green chilies and grated ginger till it's semi thin sauce consistency, switch off the stove.

Heat oil in a pan and temper it with above ingredients

Pour the tempering into the tamarind gojju mix and serve with Huggi/Kara pongal.

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Khow Suey Recipe / Burmese Style Curried Noodle Soup / Khao Suey Recipe / Burmese Khow Suey Recipe / Vegetarian Khow Suey Recipe

 

Khow Suey

Ingredients for the soup

Chopped vegetables - 2 cup

( I used carrot, bell pepper, zucchini, baby corn and mushroom)

Vegetable broth / stock - 3 cup

(add more or less according to the thickness you want)

Coconut milk - 2 cups

Slightly crushed lemon grass stem - a finger size

Chopped ginger and garlic - 1 tsp

Dry red chilies -2

Slit green chilies - 2

Gram flour / Besan - 1 tsp

(diluted in some broth)

Turmeric powder - 1/4 tsp

Coriander powder - 1/2 tsp

Salt to taste

Jeera powder - 1/4 tsp

Soy sauce - 2 tsp

Sugar - 1/2 tsp

Sesame oil - 1 tsp

Burmese Khow Suey

Other ingredients for garnish

Cooked noodles 

Fried garlic till brown

Fried onion till brown

Chopped spring onions

Chopped coriander leaves

Chilly flakes

Lemon wedges

Crushed peanuts

( Add all the above ingredients as needed)

Method

Heat oil in a pan and add the ginger, garlic, red chilies and green chilies sauté till color changes.

Add the vegetables and sauté, add the broth soy sauce, sugar, salt, dry powders, lemon grass and cook in low flame till vegetables are cooked.

Add the dilute gram flour and give a boil , reduce the flame and add the coconut milk and give a boil and switch off the stove.

Do not boil the soup too much. Gram flour is added so that the coconut milk will not curdle .

Switch off the flame and discard the lemon grass stem , add 1 tsp lemon juice and mix.

Khao Soup

Serving

Take a wide bowl place some cooked noodles pour the soup on top and garnish with fried garlic, fried onions, spring onions, coriander leaves, chilly flakes, crushed peanuts and a lemon wedge.

Mix and enjoy hot!

Note:

Meat eaters can add chicken to the soup.

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My recipe in Palaipoo Magazine

 My recipe in Paalai poo Magazine (page 31,32,33) by Arizona Tamil Sangam, Thanks for the organizers who made it happen....

https://f76d38cf-a772-4d75-b574-258096ec44c5.filesusr.com/ugd/6eda96_a5dd553413754c59bbff36689101fbad.pdf?fbclid=IwAR2mxPROkG4MVZrqCiNx6L8dPVxUxEopS6SoPWZJJe041ByPDyOIMpsnVO4

Milk Powder Burfi / Milk Powder Barfi / Easy And Quick Milk Powder Burfi / Milk Sweet

Milk Burfi

Ingredients

Nestle everyday milk powder - 4 cups
Sugar - 1 cup
( you can powder the sugar and then add too)
Milk - 1 cup
Ghee - 1/2 cup
Cardamom powder - a generous pinch
Chopped nuts of your choice - 4 tsp
( i used pistachio, melon seeds and chironji )
Rose essence - a drop ( optional)

Milk Burfi

Method

Grease a tray with ghee and keep it aside.
Take a non stick pan add ghee, milk and sugar mix it for a minute.
Add the milk powder and mix in low flame till there are no lumps.
Keep the flame in medium high flame and continue mixing till the mixture thickens and leaves the sides of the pan ( approximately 8 minute).Do not cook in high flame.
Once the mixtures has formed a soft dough switch off the stove. Add rose essence if using and mix.
Transfer it to the grease tray and spread it evenly.
Sprinkle the nuts and cardamom powder on top and gently pat it.
Cool the burfi completely ( i kept it in fridge for 10 minutes) and then cut into desired shape and enjoy!

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