Rava coriander upma/sooji upma /rava upma /how to make masala upma/Indian breakfast recipe/upma variety

Ingredients

1 cup roasted rava / suji/semolina

2 tbsp boiled green Peas

2 1/2 cups water

1/2 tsp ghee ( optional)

Salt to taste

For blending

1 bunch fresh coriander leaves ( avoid stems)

1  green chillie

1 tbsp chopped ginger

1 tbsp lemon juice

In a blender add above all with little water make fine paste and set aside.


For seasoning

 2 tbsp oil

1/4 tsp mustard

1/4 tsp urad dhal

Method

Heat oil in a pan, add mustard when it starts spluttering add urad dhal.

Add water to it and allow to boil.

Add green peas, coriander paste salt mix well and boil for a minute.

Now keep the flame in low, add rava slowly and mix well.

Cover and cook in low flame for  4 to 5 minutes.

Add ghee mix well and switch off the flame.

Serve hot this coriander upma with coconut chutney/lemon pickle/ curd

Instant oats adai/oats adai recipe/oats adai dosa recipe/how to make oats adai

#Instantoatsadai
#oatsadairecipe
#oatsadaidosa recipe

Ingredients

1 cup oats ( slightly roasted and blend to a coarse powder)

2 tbsp roasted rava (suji)

2 tbsp rice flour

A pinch asafoetida

1 chopped green chilli

1 tsp chopped ginger

1 tbsp chopped curry leaves

Lots of chopped coriander leaves

Oil as needed

Salt to taste

Method

In a bowl add oats, rice flour, rava, salt and water mix well. ( batter should be like dosa batter consistency )

Add other ingredients  also (except oil)  mix well, set aside for 10 - 15 minutes.

Heat tawa, pour ladle of batter and spred.

Pour a tsp of oil over it and cook in medium flame.

Flip it to other side, pour some oil and cook in low flame  until it's cooked well.

 Serve hot with curd/pickle/any Chutney.

 Note

You can add onions in this.

Instead of rice flour you can add ragi flour also.

Beetroot raitha

Ingredients

1/2 cup steamed beetroot
1 cup curd
1/4 tsp roasted jeera powder
1 tsp oil
1/4 tsp mustard
1/4 tsp urad dhal
1 red chillie
Few curry leaves
Salt to taste

Method

Steam the beetroot in a cooker, without any water for 3 whistles.

Blend beetroot with little water to make puree and set aside.

Whisk the curd smoothly.

In a bowl add beetroot puree, curd, jeera powder, salt and mix well.

Heat oil in a pan, add mustard, urad dhal, red chillie and curry leaves. Pour this tempering over raitha.

Simple beetroot raitha is ready. Serve with hot rice / roti.

Fried onions / how to cook fried onions / fried onion recipe

Fried Onions

Fried onion recipe is a simple recipe.

It's an essential ingredient for many recipes..

It can be used in many dishes like...

Hyderabadi dum biriyani, other biriyanies, all types rice like tomato rice, pudina rice, kurma, dhal tadka, topping for soups and so on......

Ingredients

I kg or 1/2 kg Thinly sliced onions.

Oil to deep fry.

Method

Heat oil in a pan, deep fry the onions.

Fry them in batches in the oil.

Stir in between so that all onions are fried well and evenly and attain. golden brown.

Drain on a paper towel. Store it in an airtight container.

 Use it when ever you requried fried onions in your recipe.

It can storied in freezer for 2 to 3 months also.

Sakkarai pongal/ sweet pongal / sakkarai pongal recipe/ how to make sakkarai pongal

Sakkarai pongal

Ingredients

1 cup raw rice
1/2 cup moong dhal
1 1/2 cups powdered jaggery
3 or 4 tbsp ghee
Few cashewnuts & raisins
1/4 tsp cardamom powder

Method

Heat a pan dry roast moong dhal for 2 minutes and set aside.

Heat 1 tbsp of ghee in the same pan fry cashewnuts and raisins till golden brown and set aside.

In the same pan add half cup water and jaggery and allow to boil well.

Strain this to remove impurity from the jaggery .

Cook this in low flame for 5 minutes.

Mix rice and roasted moong dhal wash well, add 5 cups of water pressure cook for 5 whistles.

After 15 minutes, open the cooker mash and mix well.
Now add this to the jaggery syrup mix well cook for 5 minutes in low flame.

Add cardamom powder, fried cashewnuts, raisins and remaining ghee mix well and serve hot.

Nellikai rasam/nellikai rasam recipe/how to make nellikai rasam/nellikai saaru/gooseberry rasam/amla rasam

#Nellikairasam #Nellikairasamrecipe #Nellikaisaaru #Gooseberryrasam #Amlarasam #Gooseberrysoup

Nellikai rasam

3 Boiled nellikai ( gooseberry )
3 tbsp cooked toor dhal
1 or 2 Green chillie
Ginger small piece
1 tsp jeera
1/4 tsp pepper
1/8 tsp turmeric powder
Few curry  & coriander leaves
Salt to taste

Method

Blend nellikai, pepper, jeera, green chilli and ginger, coriander & curry leaves with water.

In bowl add little water, above nellikai paste, turmeric powder, curry leaves, few coriander leaves and salt.

Boil for for 3 to 4 minutes.( until raw smell goes)

Add cooked dhal and water to the requried consistency.

Cook for 2 minutes in low flame and switch off the gas.

 Garnish with coriander & curry leaves.

Nellikai rasam is ready. Seasoning is not necessary.

 You can serve this as soup too.