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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Ragi Semiya

Ragi Semiya is one of the healthy breakfast recipes. It is known as fingermillet in english and kaezhvaragu in tamil.   People have started to forget about our traditional, old  ingredients like ragi, kambu, cholam. They are highly nutritious and are very cheap to get. Infact they are called as poor man’s crops in Economics. Nowadays the doctors are also advising to increase the intake of these items.   I have seen people making only idli and dosai for their breakfast. But it is good to reduce the intake of rice and substitute it with these crops as we have accepted to consume oats.  And now I make idli and dosai very rarely, may be once in a month or two. Before wedding, my amma makes ragi koozh once in a week for our tiffin. But after my wedding I have totally forgotten about these wonderful items. But after a break, I have now started to make these healthy recipes. You can make a lot of recipes with these millets.  Here, I have given you a recipe for ragi semiya. The cooking method differs from our normal semiya. When I made this at home, My husband gave a weird expression on seeing its colour. He asked me” Hey Niranjana, what is this item looking so ugly?” But after tasting this he said it is good. Yes!!! he has not tasted it before. But now he happily eats these recipes.

INGREDIENTS

Ragi Semiya– 2 cups

Water – 2 cups

Onion – 1

Tomato – 1

Coriander leaves – few

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For tempering

Oil – 2 tbsp

Mustard – 1 tsp

Urad dhal – 1 tsp

Channa dhal – 1 tsp

Curry leaves – few

Green chillies – 2

Salt – As required

  • Measure and roast the Ragi Semiya in the pan and keep it aside.
  • Take water, add salt and soak the ragi semiya in water for 3 minutes. Drain the water completely.
  • Steam cook the soaked ragi semiya in idli steamer or pressure cooker for 5 minutes.
  • Turn off the stove and spread the steam cooked ragi semiya on a plate.Add cold water to it and frain the water immediately. This will prevent the sticking of semiya one to one.
  • Now 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.
  • Add the finely chopped onion and saute until they turn golden brown. Then add the chopped tomatoes and cook it for 5-10 minutes with very little water.
  • At this stage add the cooked semiya and mix it well with other ingredients.
  • Garnish it with coriander leaves.

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

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