Upma

Upma is the simplest and humble breakfast that can made in a jiffy. It is also an easy recipe for beginners. It can be made with sooji, vermicelli, samba sooji. The addition of onions to upma makes it too yummy.  Roasting the rava is one of the important steps. When the rava is not roasted, the upma will be sticky and when it is over roasted, then the taste is spoiled.

INGREDIENTS

Sooji -1 cup

Water – 2 1/2 cups

Onion- 1 finely chopped(optional)

Salt- To taste

For tempering

Coconut Oil – 2 tbsp

Mustard seeds – 1 tsp

Urad dhal – 1 tsp

Channa dhal – 1 tsp

Curry leaves – few

Ginger-1 tsp

Green chillies – 2

  • Measure and roast the sooji in the pan and keep it aside.
  • Now add oil and splutter mustard seeds. Once they crack, add channa dhal and urad dhal. When they turn brown, add green chillies, ginger and curry leaves.
  • Add water, salt and allow it to boil.
  • When they start to boil, add sooji and mix without forming any lumps.
  • Continusly stir so that they donot stick to the bottom.
  • Add coconut oil now and then to add flavour and also to make upma soft.

Note: You can add onions if necessary. It makes upma more tasty.

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Semiya Upma

Upma is the simplest and humble breakfast that can made in a jiffy. It is also an easy recipe for beginners. It can be made with sooji, vermicelli, samba sooji.  The recipe tastes good and doesn’t need any accompaniment. So this comes in handy when you are short of time. But you can also serve it with sugar or pickle.

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INGREDIENTS

Vermicelli– 2 cups

Water – 2 cups

For tempering

Oil – 2 tbsp

Urad dhal – 1 tsp

Channa dhal – 1 tsp

Curry leaves – few

Green chillies – 2

Salt – As required

  • Measure and roast the vermicelli in the pan and keep it aside.
  • Add oil in a pan and splutter mustard seeds. Once they crack, add channa dhal and urad dhal. When they turn brown, add green chillies and curry leaves.
  • To this add water, salt and allow it to boil.
  • When they start to boil, add roasted vermicelli and mix without forming any lumps.
  • Continuously stir so that they donot stick to the bottom.
  • Add coconut oil now and then to add flavour and also to make upma soft.

Note: You can add onions if necessary. It makes upma more tasty.

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Mysore Rasam

   Rasam can be called as South Indian soup. Its literal meaning is the essence of tamarind blended with other aromatic ingredients. It can be served with hot rice. It is watery. There are different varieties of rasam and I am going to give you the recipe for mysore rasam. Mysore rasam is a soup that is prepared with lentils and coconut ground together. The origin of this rasam is Karnataka and it is quite famous in their region. The taste of this soup is slightly diferent from gottu rasam.Image

INGREDIENTS

Tamarind – medium lemon size

Toor dhal – 4tbsp

Rasam powder -1tsp

Turmeric powder- A pinch

Curry leaves- few

Coriander leaves- few

Jaggery –  1/2 tsp

Salt- As required

Asafoetida- A pinch

For grinding

Coriander seeds – 2 tsp

Channa dhal – 1 tsp

Coconut(grated) – 2 tsp

Curry leaves – few

Red chilli – 1

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  • Pressure cook the toor dhal with enough water.
  • Tamarind can be pressure cooked with little water or it can be cooked in an open vessel with enough water.
  • Once the toor dhal has been cooked, mash it well with a potato masher or with your hands itself and keep aside.
  • Mash the tamarind and extract the juice from it.
  • Add turmeric powder, jaggery, salt, rasam powder to the tamarind extract and allow it to boil.
  • You can add half of the curry leaves and coriander leaves at this stage so that their flavour will get blended very well.
  • Then add the ground paste to it and cook for five minutes.
  • Once they form foam add the mashed toor dhal along with the water.    
  • At this stage, you can add cumin seed powder, dried coriander powder, remaining coriander and curry leaves.
  • You can add one more cup of water and allow it to cook.
  • You will start enjoying the aroma of the rasam at this stage.
  • Once they boil and the foam is formed, switch off the stove and add asafoetida to enhance the aroma. 
  • Season it with mustard seeds and cumin seeds.
  • Immediately close the vessel so that the aroma will be retained.
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Lemon rasam

Rasam is  basically South Indian soup, that takes a main part in their feast. There are many varieties of rasam and most of them have tamarind extract as their main item. But lemon rasam is something exceptioal, that is made without tamarind. The preparation of this rasam is quite different and very easy. You also use moong dhal instead of toor dhal. It has an unique lemon flavour and tastes best when served with hot rice and masala papad.

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INGREDIENTS

Moong dhal – 1/2 cup

Tomato – 1 (Small size)

Green chillies – 3

Ginger – small piece

Turmeric powder – A pinch

Jeera powder – A pinch

Salt – To taste

Water – 4 cups

Lemon – 1

Coriander leaves – few

Curry leaves – few

For Seasoning

Oil – 1 tsp
Mustard seeds – 1 tsp
  • Pressure cook the moong dhal with turmeric powder. Donot add salt while cooking the dhal.
  • In a pan, add oil and splutter mustard seeds. Once they crack, add green chillies and saute.
  • Then chop the tomatoes and cook it with litle water.
  • Once the tomatoes are cooked, add moong dhal with some water.
  • Add salt, turmeric powder, jeera powder.
  • Allow it to boil.
  • Finally add the chopped cilantro and curry leaves.
  • Turn off the stove and allow it to cool for sometime.
  • Extract juice from lemon in a separate vessel. Remove the seeds.
  • Then add this juice into the rasam.
  •  Serve with hot rice and masala papad.
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Puli inji

        Puliinji or Injipuli is a dark brown Keralite curry made of ginger, green chillies and jaggery. It is also a part of tamilnadu cuisine. It is also known as Puli inji in some parts of Kerala, South India. It is served as part of the sadhya.

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INGREDIENTS

Ginger -1/4 cup heaped (finely chopped)

Green chilli – 4-5 finely chopped

Turmeric powder -a pinch

Tamarind – gooseberry sized ball

Jaggery -1tsp

Fenugreek powder – A pinch

Urad dhal powder – 1 tsp

For  seasoning

Oil – 2  tbsp

Mustard seeds – 1 tsp

Hing – a pinch

Curry leaves – few

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  • Pressure cook the tamarind and extract juice from it and keep aside.
  • Slightly roast the fenugreek and urad dhal and grind them separately.
  • Heat oil, add mustard seeds,when it splutters,  hing, curry leaves,chopped ginger and green chillies.
  • Fry ginger and chilli well until ginger changes to brown color.
  • Add turmeric powder,  thick tamarind extract, jaggery and salt needed.Allow it to boil.
  • After it starts boiling, simmer until the gravy becomes thick and oil separates.
  • Add fenugreek powder, and urad dhal powder,mix well and remove from flame.
  • After it cools, store it in a dry bottle and refrigerate.
  • It is used mainly as a side dish for mulagootal.

Note: Puli inji thickens as it cools and can be stored for a day or two.

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