Upma recipe (Semolina)

UPMA recipe (Semolina)

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 3 servings

Ingredients:

UPMA

• 3/4 cup Rava (Sooji/Semolina)
• 1/4 teaspoon Mustard Seeds
• 1 teaspoon Chana Dal (optional)
• 1 teaspoon Urad Dal 
• 1 pinch Asafoetida
• 3-4  Curry Leaves
• 11/2 medium Onion, finely chopped
• 2 Green Chilli, chopped
• 2 tablespoons Fresh or Frozen Green Peas(optional)
• 2 tablespoons finely chopped Coriander Leaves
• 1 teaspoon Lemon Juice
• Salt to taste
• 1 tablespoon Ghee (Clarified Butter)
• 2 tablespoons Cooking Oil
• 2¼ cups hot Water

Procedure:

• Heat 1 tablespoon ghee in a kadai or heavy based pan. Add rava(suji,semolina) in it.
• Roast it on low flame until it turns light brown, approx 4-5 minutes (time required to roast it may vary based on size and thickness of kadai). Keep stirring continuously. When done, transfer to a plate.
• Heat 2 tablespoons oil in same kadai and add mustard seeds. When they begin to sputter, add chana dal, urad dal, asafoetida and curry leaves. Cook until dals turn light brown.
• Add chopped  chopped green chillies ,onion and salt and sauté for 1-2 minutes until onion becomes translucent.
• Add roasted rava(suji,semolina) and lemon juice; mix well .
• Add hot water and Stir continuously for 1-2 minutes to avoid lumps.
• Cover it with a lid and cook on low flame until mixture turns thick, it will take around 5-6 minutes. Stir in between regular intervals.
• Turn off heat and remove the lid. Let it settle for 10 minutes before serving.
• Garnish with coriander leaves and serve hot .

Tips:

• You can also add carrot , green peas or other boiled vegetables of your choice.
• Roast rava(suji,semolina) properly till light brown in color otherwise it will turn sticky after cooking.

Poha Recipe

Poha Recipe

Preparation Time: 5 mins

Cooking Time: 10 mins

Servings : 2-3

ONION POHA

Ingrediants:

• 1.5 cups poha - red or white beaten rice or flattened rice.
• 1 large onion, finely chopped
• ¼ tsp turmeric powder
• pinch of asafoetida
• 1 tsp mustard seeds (rai)
• 1tsp cumin seeds (jeera)
• 2 or 2.5 tbsp peanuts
• 6-7 curry leaves
• 2-3 green chilli,chopped
• 1 tsp sugar optional
• 2 tsp oil 
• salt as required

Preparations:

• Rinse the poha in water till they soften, they should loose their crunchiness and when you break them between your finger, they should easily get crushed or mashed , Keep it aside for 3-4mins.

Instructions:

• Heat oil in the pan.
• Fry the peanuts till brown in colour and remove from pan.
• Add asafoetida
• Add mustard and cumin seeds let them crackle.
• Add curry leaves and chopped green chilies.
• Add onions and saute them till they become translucent.
• Add turmeric powder.
• Saute for half a minute.
• Add the fried peanuts and stir.
• Add the poha and stir.
• Cover and steam the poha for 2-3 minutes on a low flame,when cooking check after 1 or 1.5 minutes and give a stir again.
• Switch off the fire and let the poha remain covered for 1-2 minutes.
• Remove the lid and sprinkle some lemon juice, coriander leaves and grated coconut(optional) and give a gentle stir.

** Onion Poha is ready to be serverd with Tea(optional) **

Breakfast Recipes

!!Welcome to Breakfast Recipes !!

Breakfast Recipes

Tomato Rice recipe

Tomato Rice

Preparation Time: 15 mins

Cooking Time: 16 mins

Servings : 3-4

Ingredients:

Tomato Rice

• 2 tsp refined oil
• 1 tsp urad dal (split black lentils)
• 1 tbsp chana dal (split bengal gram)
• 4 whole dry kashmiri red chillies
• 1/2 tsp asafoetida (hing)
• 3/4 cup fresh tomato pulp
• 1/2 tsp turmeric powder (haldi)
• salt to taste
• 1 tsp mustard seeds ( rai / sarson)
• 6 to 7 curry leaves (kadi patta)
• 2tsp Ginger-garlic paste
• 1/2 cup finely chopped onions
• 1tsp Biriyani masala (Optional )
• 2 1/2 cups cooked rice

Preparations:

Tomato pulp : Boil 3-4 big tomatoes and grind it into purey to get a soft pulp out of it , you will need 3/4th cup of tomato pulp.

Cook 2 and 1/2 cups of rice.

Method:

Heat the oil in a small pan, add asafoetida, mustard seeds ,urad dal, chana dal, curry leaves, red chilies, and sauté on a medium flame for 1 minute, while stirring continuously. 

Add onions, Ginger-garlic paste , turmeric powder mix well and sauté on a medium flame for another 1 to 2 minutes, while stirring continuously.

Add the tomato pulp , Biriyani masala and 2 tbsp of water, mix well and cook on a medium flame for 1 minute.

Add the rice and salt, mix gently and cook on a medium flame for another 2 minutes, while stirring occasionally.

!!Ready to Serve hot with pickle!!

corn recipes : corn cutlets recipe

Delicious yummy corn cutlets

Number of servings : 3-4 

Preparation Time : 15-20 mins

Corn Cutlet

Ingredients & Instructions:

• 2-3 Boiled Potatoes                  
• Bread slices
• 1 toast crushed
• 1 sweet corn
• 1 Big Onion sliced
• 5-6 garlic clove
• 2-3 green chilies
• Coriander
• Salt
• Chat masala
• Lemon
• Oil

Preparations:

• Boil the potatoes and smash them.
• Boil sweet corn
• Make garlic and green chilly paste
• Take the bread slices and dip them in cold water and remove immediately , press bread and remove the water from bread.

Corn Cutlet

Procedure:

Take the smashed potatoes and sweet corn mix it well.

Add your bread , garlic and chilly paste ,  chat masala , salt to taste, coriander leaves finely chopped and 1/2tbs of lemon to the potato and corn mixture .

Take a toast crush it to powder and add it to the mixture.

Mix all the ingredients well and make round tikki shape of it.

Now heat oil in a pan and deep/shallow fry the cutlets

                          

Delicious yummy cutlets are ready!!