Broken Matta Rice Upma / Red Rice Upma Recipe / Kerala Matta Rice Upma Recipe / Matta Rice Upma Recipe / Kerala Red Rice Upma Recipe

 

Kerala Matta Rice Upma

Tempering ingredients

Coconut oil - 3 tsp

Mustard - 1 tsp

Urad dal - 1/2 tsp

Channa dal - 1/4 tsp

Red chilly -1

Chopped onion - a handful

Chopped green chilly - 2

Chopped ginger -  1/2 tsp

Curry leaves few

Other ingredients

Kerala matta rice - 1/2 cup

Water - 2 cups

Salt to taste

Grated coconut - a handful

Curry leaves few for garnish

Method

Wash the rice and drain out the water, add the wet rice into a pan.

In medium high flame roast the rice till they splutter. Make sure you don't over fry and burn the rice then the upma will taste bitter.

Cool the mixture and dry grind to a coarse rava consistency and keep it aside.

Heat coconut oil in a pan and temper it with above ingredients.

Add onion , green chilly, ginger and curry leaves fry till onion changes it's colour.

Now pour the water add salt and grated coconut when it starts to boil reduce flame and add the ground rice rava stir it to make sure there are no lumps.

Close it with a lid and in low flame cook till it's done, switch off the stove.

Garnish with few curry leaves mix and serve hot with any chutney or pickle.

Thanks for visiting !

Rail Palaharam Recipe / How to make Rail Palaram Recipe? / Telangana Popular Tiffin Rail Palaharam / Railu Palaram Recipe

 

Rail Palaharam

Ingredients for the rice balls

Rice flour - 1/2 cup

Water - 3/4 cup

Red chilly powder - 1/2 tsp

Salt to taste 

Oil - 1 tsp

( Pour water into a pan add oil, salt, red chilly powder and bring it to a boil. Reduce flame and add the rice flour, mix well to avoid lumps. Switch off the stove cover and let it rest for few minutes. When it's still warm knead the dough using your palm to form a smooth dough. Pinch small portion of the dough and roll it into tiny balls. Steam all the rice balls for 2 to 3 minutes and keep it aside. )

Other ingredients

Oil - 6 tsp

( add more if needed)

Salt to taste

Turmeric powder - 1/4 tsp

Mustard - 1 tsp

Jeera - 1/2 tsp

Chopped onions - a handful

Chopped green chilies - 3

Grated coconut - 2 tbsp

Yellow moogh dal - 1/4 cup

( Wash and soak the dal in water for 1 hour, drain out the water save 2 tsp separately and grind the remaining to a thick mixture. Do not add too much water to grind)

Chopped curry and Coriander leaves few

Method

Heat oil in a pan temper it with mustard and jeera. add onion, few curry leaves and green chilly sauté till onion changes it's colour.

Now add the saved soaked moongh dal , salt ,turmeric powder and the ground dal mixture, in low flame keep mixing till the dal is cooked and resembles like bread crumbs.

Add the grated coconut and the steamed rice balls, gently mix  cover and cook for few minutes in low flame.

Switch off the stove garnish with coriander and curry leaves and enjoy hot!

Thanks for visiting !

Instant Appam Using Idli Dosa Batter / Appam Recipe Using Idli Dosa Batter / Appam from Leftover Idli Batter

Appam using Idli Batter

Ingredient

Idli batter - 4 large ladles

Thick coconut milk - 1 & 1/2 ladle

( I used tinned coconut milk)

Water a needed

Salt to taste

Sugar - 1/4 tsp

Cooking soda - a pinch

Method

Mix all the above ingredients together in a bowl, pour water little by little to get a semi thin consistency.

Do not add too much water then batter will be runny.

Grease a appam pan  (non stick works great) with little oil , when hot pour a ladle of batter and swirl the pan. The center portion should be thick and outer portion must be thin. Pour some oil around cover with a lid and cook till done.

Gently loosen up the edges and remove the appam from the pan.

Enjoy with Paya or sweetened coconut milk with a pinch of cardamom powder.

Regular Appam recipe click HERE 

Wheat Appam recipe click HERE

Thanks for visiting!

Coconut Spaghetti Recipe / Thengai Spaghetti Recipe / Edamame Spaghetti With Coconut

Coconut Spaghetti

Tempering

Oil - 1 tbsp
Mustard - 1 tsp
Urad dal and Channa Dal - 1 tsp each
Jeera/Cumin seeds - 1/4 tsp
Chopped cashew nuts - 10
Chopped green chilliest - 2
Hing - 1/8 tsp

Other Ingredients

Cooked Edamame spaghetti - 2 cups
( cook according to the direction on the pack)
Grated coconut - 1/2 cup
Pepper powder - 1/4 tsp
Salt to taste
Chopped Curry and Coriander leaves - few

Method

Heat oil in a pan and temper it with above ingredients.
Add the grated coconut and fry for a minute, add pepper powder and salt mix well.
Reduce flame add the cooked edamame spaghetti and toss well till well combined.
Garnish with curry and coriander leaves and serve hot!
Thanks for visiting !

Black Rice Dosa Recipe / Kavuni Arisi Dosa / Karuppu Kavuni Arisi Dosa Recipe - A Healthy Dosa Recipe

Kavuni Arisi Dosa

Ingredients

Kavuni arisi / Black Rice- 2 cups

( You can add 1 cup idli ice and i cup kavuni arisi for a variation)

Urad dal with skin - 1/2 cup

( You can add urad dal without skin too)

Methi seeds - 1/2 tsp

Salt to taste

Method

Wash and soak kavuni arisi for 6 hours and urad dal and methi together for 3 hours.
Now grind all together to a semi thick smooth batter or grind urad dal and rice separately and then mix both the batters.

Add salt mix and leave it to ferment for 8 hours.
Next day add water if needed to get the right consistency, heat a dosa pan when hot pour a ladle of batter and spread it.
Pour few drops of oil around the dosa once brown on one side flip the other side to cook.
Remove it on a plate and serve with any chutney you like.

For more Dosa recipes click HERE 

Thanks for visiting !

Black Channa Poori Recipe / Channa Puri Recipe / Kala Chana Puri / Kondai Kadalaii Poori Recipe / Kadalai Poori Recipe / Chana Puri Recipe

 

Black Channa Poori

Ingredients

Black channa / Kondai kadalai / Kala channa - 1/2 cup

( wash and soak it in water for overnight)

Wheat flour - 1 & 3/4 cup

( add more or less as needed)

Salt to taste

Cumin powder - 1/2 tsp

Red chilly powder - 1 tsp

Crushed kastoori methi - 1/2 tsp

Garam masala - 1/2 tsp

Cubed potato - 1 small size

( do not boil, peel the skin and cut into cubes)

Oil to deep fry

Kala Channa Puri

Method

Drain the water from the kala channa and add it into a blender grind it along with the potato to a smooth thick paste. Do not add water for grinding, add very little water if needed to grind.

Transfer to a bowl and add the spice powders, salt and add wheat flour little by little to form a soft non sticky stiff dough.

Divide the dough into equal size balls and dust with flour and roll it out into semi thick disc.

Heat oil in a pan and deep fry till both side are light brown.

Remove from oil and place it on a kitchen tissue for excess oil to get absorbed.

Enjoy hot with any side dish, pickle or raita.

Note:

If you don't want to deep fry roll it out into a roti cook it on a tawa and enjoy.

Thanks for visiting !

Southekayi avalakki Recipe / Cucumber Avalakki Recipe / Avalakki Recipe / Kakdi Poha Recipe / Karnataka Special Cucumber Avalakki

 

Cucumber Avalakki

Tempering

Oil - 2 tsp

Peanuts - a handful

Mustard/ Urad dal/ Channa dal - each - 1 tsp

Chopped green chilies - 2

Curry leaves few

Other ingredients

Thick poha - 1 cup

( wash the poha once and put it in a strainer to drain out the water completely)

Grated cucumber - 1 cup

Grated coconut - 2 tbsp

Chopped coriander leaves - 1 tbsp

Salt to taste

Sugar - 1/4 tsp

Lemon juice - 1 tsp

Method

Take a bowl add the poha and cucumber mix and keep it aside.

Heat oil in a pan temper it with above ingredients , lower the flame and add the poha mixture and gently mix.

Add sugar, salt, coconut and mix till combined. Switch off the flame add lemon juice and coriander leaves, mix and enjoy for breakfast!

Note:

Usually thick white poha is used for this recipe. Do not use thin variety poha.

Thanks for visiting!

Kovil Pongal Recipe / Kovil Style Ven Pongal Recipe /Koil Pongal Recipe /Temple Pongal Recipe - Temple Prasadam Recipes

 

Kovil Ven Pongal

Ingredients to be pressure cooked till soft

Sona masoori rice - 1/2 cup

Moongh dal - 1/4 cup

Jeera - 1/4 tsp

Chopped ginger - 1/4 tsp

Hing - a generous pinch

Salt as needed

Water - 4 cups  or more if needed

(Pressure cook all the above mentioned ingredients together till soft. I used rice MODE in Instant Pot to cook the rice)

Tempering ingredients

Oil - 6 tsp

Ghee - 2 tbsp

Pepper - 1 tsp

Jeera - 3/4 tsp

Chopped ginger - 1 tsp

Curry leaves few

Chopped cashew nuts - 6

Kovil Style Pongal

Method

Once the rice is cooked mash it well, add boiling hot water if the pongal is thick.

Heat oil and ghee in a pan and temper it with above ingredients.

Pour it into the pongal mix and enjoy hot with chutney or sambar !

Thanks for visiting !

Thavala Adai Recipe / Thavala Dosa / Tavala Adai Recipe - Dosa Recipes

Thavala Adai

Ingredients ground to a coarse powder

Idli Rice - 1 cup
Thur dal - 1/2 cup
Channa dal - 1/2 cup
Yellow moongh dal - 2 tbsp
Red chillies - 3
Pepper - 1 tsp
Jeera - 1 tsp

Tempering

Oil - 1 tbsp
Mustard - 1 tsp

Urad dal - 1 tsp
Hing - a generous pinch
Curry leaves few

Other Ingredients

Grated coconut - 1 tbsp

Curd - 2 tbsp

Oil to cook adai as needed
Salt to taste

Method

Take a mixi jar add add all the above ingredients and dry grind to a rava consistency.

Your mixture is ready to use take needed consistency add salt and pour boiling water and mix well.

Make sure there are no lumps cover this with a lid and leave it for 1 hour.
After 1 hour you will see all the water is absorbed so add some more boiling water to get a thick batter consistency. Cover and let it rest for another 1 hour.
Heat oil in a pan and temper it with above ingredients, pour it into the batter add coconut, curd and mix.
Heat a thick iron kadai pour some oil take a ladle of batter and slightly spread.
Cover it with a lid and cook in medium high flame after few minutes remove lid and gently flip it and cook the other side too. Add some oil after flipping the adai.
Once its crisp and cooked well remove and serve it hot with any chutney.

Ingredients ground to a coarse batter ( Version 2)

Sona mosoori rice/ Raw rice - 1 cup

Idli rice - 1/4 cup

Urad dal - 1/4 cup

Channa dal - 1/4 cup

Thur dal - 1/4 cup

( wash and soak all the ingredients for 3 hours, then grind to a thick batter by adding very little water. Add salt mix and let it ferment for 4 hours)

Tempering 

Oil - 1 tbsp

Jeera - 1 tsp

Pepper - 1 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Chopped green chilies - 2

Red chillies - 3 

Curry leaves few

Hing - a generous pinch

( Heat oil in a pan and temper it with above ingredients, pour it into the rice batter mix well..

Method

Heat a thick iron kadai pour some oil take a ladle of batter and slightly spread.
Cover it with a lid and cook in medium high flame after few minutes remove lid and gently flip it and cook the other side too. Add some oil after flipping the adai.
Once its crisp and cooked well remove and serve it hot with any chutney.

Thanks for visiting !

Buttermilk Upma Recipe / Buttermilk Rice Rava Upma Recipe / Majjiga Upma Recipe / Challa Upma Recipe / Biyyapurava Majjiga Upma / Mor Upma / More Uppuma

 

Buttermilk Upma

Tempering

Coconut oil - 2 tsp

Mustard , Urad dal, Channa dal - each 1 tsp

Hing - 1/8 tsp

Red chilly - 2

Chopped cashew nuts - 6

Other ingredients

Rice rava - 1 cup

Water - 1 & 1/2 cup

Sour buttermilk - 1 & 1/2 cups

(mix water and buttermilk together in a bowl, keep it aside)

Salt to taste

Chopped green chilly - 1

Chopped ginger - 1 tsp

Curry leaves few

Coconut oil - 1 tsp

( add at the last once the upma is done)

Mor Upma

Method

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

Add chopped ginger, green chillies, curry leaves and saute.

Pour the water/buttermilk mixture and give a boil, reduce flame and add the rice rava.

Add salt mix well, cover and cook till done.

Switch off the stove add 1 tsp of coconut oil few curry leaves mix well and enjoy hot!

Note:

a)  You can add more milagai instead of red chilly.

b) Some add chopped onions and grated coconut to this recipe.

Thanks for visiting !

Black Rice Dosa / Kavuni Arisi Dosa / Garlic Cheese on Black Rice Dosa / Garlic Cheese Dosa Recipe - Dosa Recipes

 

Black Rice Dosa

Dosa batter ingredients

Black rice - 1 cup

Idli rice - 1 cup

Whole urad dal with skin - 1/2 cup

Methi seeds - 1/2 tsp

Salt to taste

Method

Wash and soak all the above ingredients together for 6 hours or overnight.

Next day grind to a semi smooth batter, add salt mix and leave the batter to ferment for 8 hours.

Your batter is ready to use.

Black Rice Dosa

Ingredients for Garlic Cheese Dosa

Mozzarella cheese as needed

Finely chopped garlic - 6

Red chilly powder - 1/2 tsp

Salt to taste

Chopped spring onions or coriander leaves for garnish

Oil - 3 tsp

( Heat oil add salt and chopped garlic fry in low flame till crisp and brown. Cool and add the red chilly powder and mix, keep it aside)

Method

Heat a dosa pan when hot pour a ladle of the dosa batter and spread it , pour few drops of oil around the dosa. Once brown on one side sprinkle the garlic mixture and some cheese fold it like a triangle.

Remove it to a plate garnish with spring onions , cheese and garlic mixture and enjoy hot!

Note:

To make cheese garlic you can use any kind of dosa batter.

Thanks for visiting !

Khara Bath Recipe / Masala Rava Bath Recipe / Karnataka Special Khara Bath Recipe / Masala Bath Recipe / Kharabath Recipe With Neer Coconut Chutney

 

Khara Bath

Ingredients

White Rawa /Rava /Suji /Sooji - 1 cup

Water- 3 & 1/2 cups

Salt-to taste

Turmeric powder - 3/4 tsp

Chopped vegetables together - 1 cup

( I used peas, carrot & beans)

Chopped onion -1/4

Coriander leaves  - few for garnish

Chopped tomato -1 small

Chopped green chilies - 4

Chopped ginger -1/2tsp

Fresh coconut - 1 tbsp

Vangi bath masala powder - 1 tbsp

Lemon juice - 1 tsp

Sugar a generous pinch

Tempering

Oil - 6 tsp

Ghee -1tbsp

Curry leaves few

Mustard-1tsp

Cumin seeds - 1/4 tsp

Urad dal & channa dal -each 1/2 tsp

Chopped cashew nuts - 10

Method

Heat oil in a pan temper it with above ingredients.

Add onions ,ginger, curry leaves & green chilies fry till light brown.

Add the vegetables & sauté till vegetables are 3/4th cooked.

Lower the flame & add the rava, fry for 1 or 2 minutes & switch off the flame.

Mean while heat water in a pan, add salt & turmeric powder to the water.

When water boils immediately pour it into the rava mixture, stir it well to make sure there are no lumps.

Now switch on the flame, cover it with a lid and in low flame cook till all water has absorbed & rava & vegetables are cooked.

Add the tomato and give a mix , sprinkle the coconut and vangi bath masala powder and cover.

Cook for a minute and switch off the flame.

Add the ghee, coriander leaves, sugar , lemon juice mix well & serve hot with Neer coconut chutney.

Note:

Water measurement differs according to the quality of rava.

Neer Coconut Chutney

-------------------------------------

Grinding Ingredients

Fresh coconut - 1 cup

Green chilies - 6

Coriander leaves a handful

Mint leaves - 10

Garlic - 4

Ginger a tiny piece

Roasted gram dal - 1 tbsp

Tamarind - a small piece

Salt to taste

Water a needed to dilute

Tempering

Oil - 3 tsp

Mustard - 1 tsp

Urad dal and Channa dal - 1 tsp together

Red chilly - 1

Curry leaves - few

Method

Add all above mentioned ingredients into a mixi jar and grind to a fine paste.

Transfer to a bowl add water and dilute. Heat oil in a pan and temper it with above ingredients.

Pour the ingredients into the chutney and mix well.

Serve as a side dish for Khara bath.

Thanks for visiting!

Rice Flour Appam Recipe / Appam With Rice Flour Recipe / Quick and Easy Appam Recipe / Palappam Recipe / Vellayappam With Rice Flour Recipe / Appam With Yeast Recipe / Aapam Recipe

 

Rice Flour Appam

Ingredients

Rice flour - 1 & 1/2 cups

Soaked poha /aval / flattened rice - 1/4 cup

Dry yeast - 1 tsp (heaped)

Sugar - 2 tsp

Salt to taste

Thick coconut milk - 1 cup

( I used the tinned milk)

Warm water as needed

Method

Take a mixi jar add soaked poha , rice flour and coconut milk blend well and transfer to a bowl.

To this add the yeast, salt, sugar and warm water and dilute the mixture. The consistency must be little thinner than a dosa batter.

Cover and let it ferment for 3 to 4 hours, before making appam check the consistency add more coconut milk if needed and mix.

Heat a appam pan grease with some oil pour a big ladle of batter gently swirl the pan around so that a thin layer of batter covers the sides and thick layer collects at the bottom. 

Cover and cook for 1 minute till the edges become golden crisp and center is soft. It is only required to cook on one side of the appam. remove & serve it with any spicy gravy you wish.

Check out for Kerala Wheat Appam

Check out for Kerala Style Yeast Appam

Check our for Tamilnadu Style Appam

Thanks for visiting !

Cucumber idli Recipe / Taushe Idli Recipe / Kadamb Recipe / Instant Cucumber Idli / Southekayi Kadubu Recipe / Southekayi idli Recipe - Idli Recipes

 

Cucumber Idli

Ingredients

Slightly roasted Idli rava - 1 & 1/2 cups

( roasting is optional)

Water - 1 & 1/4 cup

( add more or less to get the right consistency)

Grated cucumber - 1 cup

Grated coconut - 1/4 cup (heaped)

Salt to taste

Grated ginger - 1/2 tsp

Chopped green chillies - 2

Chopped coriander leaves - 1 tbsp

ENO fruit salt - 1/4 tsp

Tempering

Oil - 2 tsp

Mustard - 1/2 tsp

Urad dal - 1/4 tsp

Hing - a pinch

Method

Mix all the above ingredients together in a bowl except the ENO fruit salt.

Add the tempering too and mix, add water if needed. Cover and rest the batter for 1 hour, if the batter is too thick then add little water to get a thick dropping consistency batter.

Do not add more water and no fermentation needed for this idli.

Just before making Idli add the ENO salt mix well, immediately pour a ladle of the batter into the greased Idli mould and steam till cooked.

Enjoy with any chutney you like.

Thanks for visiting !

Avalakki Khara Pongal Recipe / Avalakki Pongal Recipe / Poha Pongal Recipe / Beaten Rice Pongal Recipe / Aval Pongal Recipe - Easy Pongal Recipes

Avalakki Pongal / Poha Pongal

Tempering

Ghee - 1 tbsp

Black pepper - 1 tsp

Cumin - 1 tsp

Grated coconut - 1 tbsp

Curry leaves few

Cashew nuts - 6

Mustard - 1/2 tsp

Hing - a pinch

Grated ginger - 1 tsp

Chopped green chillies - 2

Other ingredients

Roasted yellow moongh dal - 1/2 cup

Thick poha - 1 cup

Water - 4 cups

Salt to taste

Turmeric powder - 1/2 tsp

Method

Take a pressure cooker add the yellow moongh dal and dry roast till slightly colour changed. Pour water add turmeric powder and cook till soft. Cool and open the lid

Wash poha once in water to remove any impurities and add it into the moongh dal add salt cook for 2 mibutes and switch off.

Poha cooks very fast so do not cook too much. Pour hot water if needed to get a runny consistency.

Heat ghee in a pan and temper with above ingredients, pour the hot tempering into the pongal mix well.

Enjoy with any chutney or sambar.

Thanks for visiting !

Thanni Kolukattai Saurashtra Style / Neer Kozhukattai / Saurashtra Panim Dhowlo Recipe / Rice Dumplings Recipe / Neer Kolukattai Recipe

Thanni Kolukattai

Ingredients for the dumplings

Rice flour - 1/2 cup

Salt as needed

Hot water as needed

( Take rice flour and salt into a bowl pour hot water little by little , using a wooden spoon mix till you get a soft dough. Cover and rest for 5 minutes to cool, knead the dough to make sure there are no lumps. Divide the dough into small balls, using your thumb press each ball slightly in the middle. Keep these covered.)

Tempering

Ghee - 1 tsp

Jeera - 3/4 tsp

Pepper powder - 1/2 tsp

Thippilli / long pepper crushed - 1/8 tsp

Curry leaves few

Other ingredients

Water - 5 cups

Sesame oil - 1 tsp

Salt a pinch

Method

Pour water in a wide bowl add oil and salt bring it to a roaring boil. Gently drop the prepared kolukattai and reduce the flame to a medium heat.

Cook the kolukattai for 10 minutes or till they float on top. Mix once in between to avoid sticking to the bottom and for even cooking.

 Switch off the stove and remove the kolukkatai out from the liquid, save the liquid.

Heat ghee in a pan and temper with jeera and curry leaves, switch off the stove and add the thippilli powder and pepper powder.

Take a teaspoon of the tempering and mix it into the saved liquid ( Kolukattai cooked water) add the cooked kolukattai into the tempering and toss well till combined.

Enjoy the warm drink and Kolukattai hot.

Note:

Traditionally its made by grinding soaked parboiled rice to a thick dough and then rolled and cooked in the liquid. Today i have made it with store bought rice flour.

This is a traditional Saurashtra  recipe which is usually eaten when you have cough or cold.

Thanks for visiting !

Pullattu Recipe / Curd Dosa / Andhra Pullattu Recipe / Perugu Dosa Recipe - Dosa Recipes

Pullattu

Ingredients

Sona masoori rice - 2 cups

Methi Seeds - 1 tsp

Curd - 1 cup

Water as needed to dilute the curd

Cooking soda - 1/4 tsp

Salt to taste

Method

Wash and soak rice and methi seeds together in curd, add water as needed for overnight.

Next day grind the rice along with curd to a smooth semi thick batter add salt mix and ferment it for another 8 hours or overnight.

Next day add water to dilute the batter if needed, just before making dosa mix the cooking soda.

Heat a dosa pan grease with some oil pour a ladle of the batter, do not spread like dosa and thickness should look like uthappam.

Pour oil around the dosa cover with a lid and cook , do not turn the dosa. For variation you can sprinkle some cumin seeds, chopped coriander leaves, onion and green chillies on top.

Enjoy hot with chutney or sambar.

For more interesting dosa recipes click HERE.

Thanks for visiting!

Uggani Recipe / Puffed Rice Upma Recipe / Rayalaseema Kurnool Special Uggani Recipe / Tossed Puff Rice Recipe / Borugula Upma Recipe

 

Uggani / Puffed Rice Upma

Ingredients to be powdered

Putnala pappu / Roasted gram dal - 3 tsp

Desiccated coconut - 1 tsp

Red chilies - 1

(Dry grind to a fine powder)

Tempering

Oil - 1 tbsp

Mustard - 1 tsp

Urad dal - 1/2 tsp

Jeera - 1/2 tsp

Red chilly - 1

Curry leaves few

Other ingredients

Puffed rice - 3 cups

( wash and squeeze out the water from the puffed rice , add little salt and mix well)

Chopped onion - a handful

Chopped tomato - 1/2 

Crushed green chillies - 2

Curry and coriander leaves few

Turmeric powder - 1/4 tsp

Salt to taste

Method

Heat oil in a pan and temper with above ingredients.

Add onions, few curry leaves and crushed green chilies sauté till onions changes its colour.

Now add the tomatoes, turmeric powder ,salt  as needed and sauté for few more minutes, do not mash the tomatoes.

Add the puffed rice and the dry ground powder and gently mix till well combined, switch off the stove.

Garnish with coriander leaves and enjoy!

Thanks for visiting !

Kanchipuram Rava Upma Recipe / Kanchipuram Upma Recipe / Kanjivaram Upma Recipe

Kanchipuram Rava Upma

Ingredients

Roasted Rava / Semolina / Sooji - 1 cup

Water - 2 cups

Salt to taste

Chopped onion - 1/4 cup

Chopped green chilies - 2

Grated or Chopped ginger - 1 tsp

Curry and coriander leaves few

Grated coconut - 2 tbsp

Ghee - 2 tsp

Tempering Ingredients

Oil - 2 tbsp

Mustard - 1 tsp

Urad dal - 1 tsp

Channa dal  - 1 tsp

Jeera - 1 tsp

Whole black pepper - 1 tsp

Dry red chilly - 1

Method

Heat oil in a pan add the tempering ingredients and fry till light brown.

Add the onions, green chillies, few curry leaves and ginger fry till onion changes its colour.

Lower the flame & add the sooji , salt and grated coconut mix well.
Mean while heat water in a pan, when boils immediately pour it into the rava mixture & stir it well to make sure there are no lumps. Cover with a lid and in low flame cook till all water has absorbed & rava is cooked well.
Switch off the flame & add some more grated coconut , ghee ,curry and coriander leaves and mix well.

Serve hot with any chutney.

Thanks for visiting !

Chia Seeds Curd Rice Recipe / Curd Chia Seeds Recipe / Chia with Curd Recipe - Summer Recipes

Chia Seeds Curd Rice

Ingredients

Chia seeds - 4 tsp ( heaped )

Water - 1 cup or as needed

Salt to taste

Curd - 1 cup

Tempering

Oil - 1/2 tsp

Ghee - 1/2 tsp

Mustard seeds - 1/2 tsp

Urad dal - 1/4 tsp

Jeera / Cumin seeds - 1/8 tsp

Chopped cashew nuts - 1 tsp

Chopped ginger - 1/4 tsp

Chopped green chillies -2

Curry leaves few

Hing - a generous pinch

Method

Add chia seeds into a bowl and pour enough water to soak for 30 minutes or more.

Mix in the curd and salt.

Heat ghee and oil in a pan and temper it with above ingredients.

Pour the tempering into the chia curd, mix and serve chill.

Thanks for visiting !