Friday, January 31, 2014

Rawa Upma

#Rawa #Upma : Whenever you have to prepare a tiffin in a jiffy then this #rawaupma comes in handy. Rawa upma is one of the best quick fix tiffins. It is prepared just like Broken wheat upma which we have seen already.

Rawa Upma

Also we have already seen the preparation of Rice Upma and Kodo millet upma.
Now let me elaborate how to make rawa upma.

Ingredients :

1 Cup                                    Rawa ( Sooji )
2 Tsp                                     Salt
1/2 Tsp                                   Ghee
1                                            Onion, nicely chop
3 or 4                                     Green chilly, slit lengthwise
10 or 12                                 Curry leaves
1 Tsp                                      Ginger nicely chopped

Other nicely chopped Vegetables :
1 Tbsp                                     Carrot
1 Tbsp                                     Cabbage ( Optional )
1 Tbsp                                     Capsicum ( Optional )
1 Tbsp                                      Green Peas

To Temper :
1 Tsp                                      Mustard seeds
1 Tsp                                      Black gram ( Urad Dhal )
3 Tsp                                      Gram dhal
1 small piece                           Asafoetida ( Perungayam - Hing )
4 Tsp                                      Oil

Method :
Keep a heavy bottomed vessel or kadai on a stove on slow flame.
Add ghee and roast rawa till it gives out nice smell and becomes bright white color.
Transfer on to a plate and keep aside.

In the same kadai add oil and crackle mustard seeds.
Then add asafoetida piece and dhals. Allow the dhal to become golden color.
Now add curry leaves and green chilly.
Saute for 1/2 minute and then add onion.

Saute onion until it turns to pale pink color.
Now add cut pieces of carrots.
Keep stirring with a ladle for a minute.

Then add green peas. Saute for 1/2 minute and then add 2 cups of water and salt.
Bring it to boil on HIGH flame.

Keep the flame at High/Medium.
Add slowly the roasted rawa by left hand into boiling liquid and stirring continuously by right hand using a wooden spatula or a long spoon.
Otherwise lumps will be formed and spoil the whole preparation.
This is the crucial step to follow.

Keep stirring for 2 minutes or until the roasted rawa gets cooked.
Now keep it closed for 3 to 5 minutes.
Then again open and stir once with ladle.
Now the tasty spicy upma is ready.

Serve hot with coconut chutney or any chutney of your choice or pickle.

Note : This tip was given by Mrs Revathy Shanmugam in a cookery show on Jaya TV.
She told that the flame should be at HIGH while adding the roasted rawa into boiling water and continuously stir with a wooden spatula/long spoon.
I have been doing rawa upma ever since I started cooking some 25 years back. All these years I used to add rawa only after reducing the flame to SIM. Now after seeing her show I started doing her way and its coming out even more better and tastier!!!!

Other recipes you may like to try

  • Hover cursor over the picture to know the name of the recipe
  • Click once on the picture to take you to the post

Arisi Sundal - Rice Sundal
Rice Sundal
Varagarisi ( Kodo Millet ) Sundal
 Kodo Millet Sundal
Varagarisi Upma [ Kodo millet Upma ]
Kodo millet upma
Kuthiraivaali Upma [ Barnyard Millet Upma ]
Kuthiraivaali upma
Varagarisi Venthaya Kanji [ Kodo Millet Fenugreek Porridge ]
Kodo venthaya kanji

Idly Milagai Podi with Flax Seeds

#IdlyMilagaiPodi with#FlaxSeeds : We have already seen the method of preparation of #IdlyMilagaiPodi using lentils and #sesame [ #till ]. But this time I prepared Idly milagaipodi using lentils and Flax seeds.
To know about Flax seeds :

flax seeds

Red Chilly                                                         15 to 20
Gram dhal ( channa dhal )                                 1/2 cup
Urad dhal  ( black gram with skin )                   1/2 cup
Asafoetida                                                          1/4 inch cube
Flax seeds                                                           1/4 cup
Oil                                                                       3 tsp
Salt                                                                      2 tsp(adjust to taste)
1/4 cup                                                                Dried Curry leaves

Method :
Take a tsp of oil in a kadai and place on a slow flame.
All the ingredients have to be roasted uniformly one by one on slow flame only.
First fry asafoetida in oil & transfer to a plate.

Now roast red chillies well with a tsp of oil & transfer on to the plate.

Next fry gram dhal, then urad dhal with oil uniformly till it turns to golden color.
Now roast flax seeds without oil. Keep stirring and when it gives patt patt sound transfer on to the plate.
Dry roast salt also to remove any water present in it.
Allow all roasted ingredients to come to room temperature.

First take salt, red chillies and asafoetida in a mixie jar.
Grind well. If the mixie jar is large enough then add the roasted dhals also. Otherwise transfer the ground powder into a clean dry container.

Then grind the dhals coarsely. If the mixie jar becomes hot while grinding wait for few minutes and then grind. Finally grind the roasted flax seeds.

Now mix all the ground powders well and store in an air tight container.

Note: Skin removed Urad dhal [ black gram ] can also be used for this podi

idly milagai podi with flax seeds

NOTE : If dried curry leaves are not available then add 2 or 3 tsp of dry curry powder or dry roasted fresh curry leaves while grinding to improve its nutrition value!!

You might also like to try

Coriander powder
Coriander powder
for rice
Poduthalai thuvaiyal
Flax n poduthalai powder for rice
Flax n poduthalai powder for rice
Idli milagai podi
Idli milagai
Pepper [ milagu ] powder
Pepper [ milagu ] powder

For other masala powders/mixes

Masala Powders and mixes

Thursday, January 30, 2014

Kusum Greens and Sprouted Green Gram Stir Fry

#KusumGreensStirFry with #SproutedGreenGram : We get different types of green leafy vegetables here in Raipur, the capital city of Chhattisgarh, India. In other words we can call Raipur as Greens City. Here people use lots of greens in their food to make dals and curries.
This time I bought a bunch of greens called Kusum Bhaji locally. I don't know its English name. Its leaves are thicker than Palak but softer than Radish leaves.

Kusum Green Leafy Vegetable

Let me present you how I used this greens to prepare a stir fry with sprouted green gram.

Ingredients :
Kusum Greens

1/2 Cup                                   Kusum greens
1/4 Cup                                   Sprouted Green gram
1 Tbsp                                     Carrot nicely chopped
1 Tbsp                                      Capsicum nicely chopped
4 or 5                                       Mushrooms
1 Tsp                                       Green coriander seeds ( optional )
3 cloves                                   Garlich smashed

To Temper :
1 or 2                                     Red chilly, break into small pieces
1/2 Tsp                                   Mustard seeds
1 Tsp                                      urad dal
1 Tsp                                      oil

Method :
Heat a kadai with oil on slow/medium flame.
Crackle mustard seeds and then add red chilli pieces and urad dal.
Now add garlic and coriander seeds.
Saute for a minute and the add carrot.
Keep stirring for sometime and then add chopped greens and sprouted green gram.

Add salt and mix well.
Keep it closed to cook soft.
Open the lid after a minute and check.
If it is 3/4 th done then add chopped mushrooms and capsicum.

Keep the burner at high to evaporate excess water that is oozing out of greens and mushrooms.
Take care not to over cook greens and capsicum.
Now stir fry is ready.

Kusum Greens Stir fry with sprouted green gram

Transfer into a serving bowl and garnish with coriander leaves.
An excellent side dish for sambar and rasam rice.

Note :
  • Kusum greens can be replaced by any other green leafy vegetable available locally.

You may also like to try

Kothavarangai Poriyal [ Cluster beans Stir fry Kothavarangai Paruppu Usili [ Cluster Beans Lentil Masala Curry ] Muttaikos Poriyal [ Cabbage stir fry ] Cauliflower Poriyal Pudalangkai Thuvatal [ Snake gourd stir fry ]

Wednesday, January 29, 2014

Cauliflower Potato Masala Curry

#CauliflowerPotatoMasalaCurry : #Cauliflower is low in carbohydrates and low in fat. So those who are on diet can take plenty of cauliflower than rice. It is also a good source of Vitamin C.
Cauliflower is generally used in the preparation of manchurian, cauliflower 65, kuruma, and vegetable stir fry. But Cauliflower masala curry  in combination with boiled potato tastes very very good. I have also included some green peas which gives a different taste to the dish. 
Here comes the preparation.

Cauliflower Potato Masala Curry

Ingredients :
1/2 Cup                               Cauliflower pieces
1 big size                              Potato boiled
1 Tbsp                                 Green Peas

For Masala :
2 Tbsp                               Coconut scrap
2                                        Green chilly
1 Tsp                                 Cumin
1 Tsp                                 Fennel seeds
1/2 Tsp                              Coriander seeds
3 cloves                             Garlic
1 small size                        Onion
Small quantities of Coriander leaves and Curry leaves.

Tempering :
1/2 Tsp                             Mustard seeds
1 Tsp                                Urad dal
1 Tsp                                Oil

To Garnish :
A small amount of Coriander leaves.

Method :
Take all the ingredients given for masala in a mixie jar except onion.
Run mixie without water at first and then grind adding little water.

Coconut masala for curry

Finally add onion pieces and run for few seconds only.
Onion should not be ground into fine paste.
Keep aside.

Keep a kadai with oil on a stove over slow flame.
Crackle mustard seeds and then add urad dal.
When urad dal turns golden color, add cauliflower pieces and green peas.
Add salt and Saute for few second.
Close with a lid to cook them.
Add prepared masala and crumbled pieces of boiled potato.

Mix well with a ladle and allow to cook on slow fire.
Keep stirring at regular intervals to avoid burning at the bottom.
Switch off when the water content is completely evaporated.

Transfer into a serving bowl and garnish with coriander leaves.
Enjoy with sambar or rasam mixed rice.
It also goes well with chappathy or puri.

Cauliflower Potato Masala Curry

You might also like to try

Cauliflower manchurian Colacasia masala curry [ sepang kizhangu masala curry ] Ennai katharikkai [ brinjal masala curry ] Cauliflower poriyal [ cauliflower stirfry ] Vazhaipoo carrot poriyal [ banana blossom carrot stirfry ]

Tuesday, January 28, 2014

Capsicum Sambar

#CapsicumSambar : In winter, the market is flooded with fresh Capsicums and also it costs very cheap. So I can't resist using it in all kinds of preparations. The other day I prepared sambar using capsicum. Capsicum has a distinct taste and aroma. The sambar with capsicum was so tasty with slightly different aroma than the regular sambar done with other vegetables. Here is the recipe :

Capsicum Sambar

Ingredients :

Cooked thuvar dhal                         : 1/3 cup
Tamarind                                        : 1 small nellikkai ( amla ) size
Capsicum                                       : 1 big size, chop into 1/2 inch pieces
Tomato                                           : 1 small size
Small onion                                     : 10 to 12
Green chilly                                     : 2
Curry leaves                                    : 8 to 10
Coriander leaves                               : small amount to garnish
sambar powder                              : 2 tsp ( adjust )
Coriander powder                            : 1 tsp
Turmeric powder                              : a pinch
Salt                                                   : 2 tsp ( adjust )
Mustard seeds                                  : 1/2 tsp
Asafoetida                                        : 1/4 tsp
Oil                                                   : 1 tsp

Method :
Soak tamarind in hot water.
Peel off onions and split green chillies lengthwise.
Cut tomato into 8 equal pieces.
Wash curry leaves, coriander leaves and pat dry with a clean cloth.

Keep a kadai with oil on medium flame.
Crackle mustard seeds and then add asafoetida, curry leaves and green chillies.
Saute for a few seconds.
Now add onion and saute until it gives out smell.
Then add capsicum and tomato pieces.

At this point add sambar powder, turmeric powder and coriander powder.
Saute for a minute and then add mashed dal.
Now add 1/2 cup of water and allow to simmer until the onions are done.
Squeeze tamarind with 3/4 cup of water and slowly add to boiling sambar.
Add required amount of salt.
Allow to simmer for 5 to 7 minutes.
Switch off the stove when sambar has come to required consistency.
Transfer into a serving bowl and garnish with coriander leaves.

Capsicum Sambar

Capsicum sambar is a very good side dish for rice mixed with dal, rice mixed with paruppu podi or paruppu thuvaiyal, and rice mixed with any thuvaiyal.
Capsicum sambar is mixed with hot white rice and can be relished with any curry/poriyal of your choice.

other sambar varieties you may like to try

Murungaikkai Katharikkai Sambar [ Drumstick Brinjal Sambar ] Vengaya Sambar [ Onion Sambar ] Urulaikizhangu Sambar [ Potato Sambar ]

Varagarisi Coconut Payasam

#VaragarisiCoconutPayasam  #KodoMilletCoconutPayasam : We have already seen how to prepare a #payasam with #kodomillet using milk and sugar.
Here let me present another payasam with kodo millet using coconut and jaggery.
Kodo millet is called #VaraguArisi or simply #Varagu in Tamil.

Varagarisi or varagu [ Kodo millet

To know more on Kodo Millet :

Varagarisi Coconut Payasam [ KodoMillet Coconut Payasam ]

Ingredients :
1/8 cup                                      Varagarisi ( Kodo Millet )
1 pinch                                      Salt
1/4 cup ( adjust )                       Jaggery

To grind :
1/4 Cup                                   Coconut scrap
1/2 Tsp                                    Khus khus
2                                              Cardamom
1 small piece                            Nutmeg
1/4 Tsp                                    Rice or rice flour

To garnish :
3                                             Cashew nuts roasted
6                                             Kismis ( Prunes ) roasted

Method :
Grind the given ingredients into a fine paste and keep aside.

Take varagarisi in a small vessel. Wash 2 times and add 1/2 cup of water.
Take a cup of water in a pressure cooker. Keep the vessel containing washed varagarisi in the cooker.
Close and put weight on. Cook on high flame for 3 whistles.
Then keep the burner at SIM and cook for 3 minutes.
Keep aside.

Meantime dissolve jaggery in hot water and filter to remove impurities.
Keep aside.

Take cooked varagarisi in a big vessel and mash with a ladle.
Now add jaggery mixed water and bring to boil.
Keep stirring for 2 minutes.
Now add the prepared coconut paste.

Allow to simmer for 7 to 10 minutes until all blend together and come to required consistency.
Switch off and transfer into small bowls.
Garnish with cashew nuts and kismis.
Enjoy hot payasam with vadai or bajji!!..

Varagarisi Coconut Payasam [ KodoMillet Coconut Payasam ]

  • taste depends on the type of jaggery used.
  • the payasam tastes even better if the coconut paste is made only with nutmeg, coconut and khus khus.
  • to make it rich simply add a tsp of thick coconut milk at the end and simmer for a minute.
  • fry thin coconut slices in ghee and garnish which  enhances the taste of payasam.