Ragi Rava upma

Ingredients

1 cup roasted ragi rava

2 cups water

2 tsp oil

1 tsp mustard seeds

1 tsp blackgram dal

1 tsp bengalgram dal

Few curry leaves

1/4 tsp ginger paste

1 green chilli slit

1 cup chopped mixed vegetables (carrot, beans, peas and corn)

Finely chopped coriander leaves

Salt to taste

Heat oil and add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add green chillies, curry leaves, mixed vegetables and water. Add salt and ginger paste. When it starts boiling, add in the rava and mix well. When it absorbs the water, transfer to a vessel and pressure cook for 2 whistles.

Garnish with coriander leaves.

Broken corn upma and a Free E-Book

Ingredients

1 cup broken corn

2 tsp oil

1/2 tsp mustard seeds

1 tsp bengalgram dal

1 tsp blackgram dal

Few curry leaves

1 big green chilli broken into pieces

3 cups water

1 onion chopped finely

1/2 cup vegetables (carrot, beans, capsicum, cabbage and some peas) [optional]

Salt to taste

Finely cut coriander leaves

Dry roast the broken corn just until its hot. Heat oil, add the mustard seeds, bengalgram dal and blackgram dal. When it splutters, add green chillies, curry leaves and onions. Fry for 2 minutes. If you are adding vegetables, add at this stage. Then add water, salt and allow it to come to a boil. Stir in the corn and when it gets thick, transfer to a vessel and pressure cook for 2-3 minutes. Garnish with coriander leaves and serve with chutney/sambar of your choice.

Giveaway time

Now for the E-book..Chef Jeff has come up with a e-book DinneRevolution. The book is to be shortly released for a price of $27 and he is presently giving it away to the readers of Simple Indian food blog for FREE.. thanks Chef for the wonderful thought. There are more than 200 family dinner ideas in the e-book and also easy to prepare with less than 10 minutes involving just 30 minutes..

Sounds really interesting na ..so Grab your FREE copy of the e-book by following this link

Chef Jeff's DinneRevolution

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Dalia(Broken wheat) sweet upma(Dalia sheera)

Guest author: Gauri Naik

Ingredients

1 cup wheat rava(Dalia)
3/4 cup jaggery(If you dont like much sweetness, add 1/2cup jaggery. Adjust sweetness as per your taste)
Dry fruits of your chice
1/4 cup grated coconut
1 tbsp Ghee
Pinch of elaichi powder/cardamom

Dry roast the wheat rava nicely till you get a nice aroma. Now pressure cook the rava till it is cooked well. Remove from the pressure cooker and when it is hot, add jaggery, ghee, grated coconut, dry fruits and elaichi powder. On a low flame cook for some more time till all the jaggery melts and it is steamed well.

Serve hot for breakfast.

This is Gauri's first entry for the WYF: Breakfast event hosted at this blog..

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Dosa upma

Ingredients

4 dosas cut into small pieces
2 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
1 tsp bengalgram dal
1 onion chopped
2 green chillies slit
Few curry leaves
Finely chopped coriander leaves

Heat oil, add mustard seeds. When it splutters, add blackgram dal, bengalgram dal, curry leaves and green chillies. Add onions and fry for 2 minutes. Add the dosa pieces and mix well. Sprinkle little water and cook covered for 2-3 minutes on low heat. Add chopped coriander leaves and mix well.

Serve hot with chutney or sambar.

Optional-You can make it healthier by adding some vegetables and tomatoes to the upma.

Sending it over to Mahima for her 15 minute cooking event.

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Idli upma

Ingredients

Leftover idlis (Batter recipe)
1 tsp oil
1 tsp mustard seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
2 green chillies
1/2 tsp turmeric powder
1/2 tsp lemon juice
Finely chopped coriander leaves

Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add green chillies and turmeric powder to it. Finally add crumbled idlis and very little salt (since idlis already have salt). Mix well and add lemon juice and coriander leaves.

Serve with sambar/chutney
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Arisi upma

Ingredients

1 cup raw rice
2 tbsp redgram dal
2 cups water
Salt to taste
1 tsp pepper
1 tsp cumin seeds
Few curry leaves
2 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
1 tsp bengalgram dal

Coarsely powder the rice, redgram dal, pepper and cumin seeds to rice rawa consistency.

Heat water till it boils and add salt to it. Heat oil seperately and add mustard seeds, bengalgram dal and blackgram dal to it. When it splutters, add to the boiling water. Now add the broken rice rava to it and mix well for 3-4 minutes. Now pressure cook this for 2 whistles.

Mix well and serve with chutney/sambar.
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Rava upma

Ingredients

1 cup roasted sooji/rava
1 3/4 cups water
Salt to taste
1/2 tsp ginger paste
Few curry leaves
Bit of asafoetida
Finely chopped coriander leaves
2 tsp oil
1 tsp mustard seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
2 green chillies

Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add curry leaves and green chillies. Add water, ginger paste and salt to it. When it boils, add the roasted sooji to it and cook on low flame covered for five minutes till it is cooked.

Add finely chopped coriander leaves and serve with chutney/sambar.

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Poha/ Lemon Aval Upma

Ingredients

1 cup beaten rice/poha/aval
2 tsp oil
1 tsp mustard seeds
1/2 tsp blackgram dal
1/2 tsp turmeric powder
2 green chillies cut into half
Salt to taste
1 small onion chopped
1 medium sized potato (boiled and mashed)
Salt to taste
1 tsp lemon juice
Finely chopped coriander leaves

Wash the poha and drain out the water. Keep covered for 10 minutes. It would become very soft.

Heat oil, add mustard seeds and blackgram dal. When it splutters, add green chillies, turmeric powder and onions and cook for a minute. Add potatoes, salt and poha. Mix well.

Remove from stove and add lemon juice and finely chopped coriander leaves. Mix and serve hot.

Sending this over to two events-

Sunshinemom's FIC:Yellow and Sudeshna's Harvest- The festival of Rice

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Broken Wheat Upma with veggies

Ingredients

1 cup broken samba wheat
2 1/2 cups water
1/2 cup mixed vegetables (carrots, beans, peas)
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp blackgram dal
1/2 tsp bengalgram dal
Few curry leaves
Salt to taste
2 green chillies
Finely chopped coriander leaves

Dry roast the broken wheat for 3 to 4 minutes. Heat oil, add the mustard seeds, bengalgram dal, blackgram dal, curry leaves, green chillies and mix well. When it splutters, add the mixed vegetables, broken wheat and 2 1/2 cups of boiling water. Add salt to it and cook on low flame till cooked. It would take longer time than the usual rava to get cooked. It can also be pressure cooked at this stage.

Garnish with coriander leaves and serve hot with chutney/sambar.


My entries for the Long live the shelf event hosted by Roma are

Ready to mix powders for rice:

Puliyogare

Coconut Powder

Coriander seeds powder

Paruppu (dal) powder

Curry leaves powder

Verusenaga (groundnut) powder

Ready to use side dish for Idli/dosa

Chutney powder

Milagai podi
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Idli Rava Upma

Thanks Illatharasi for sharing this tasty upma variety..We made slight changes to the dish and added a South Indian Upma touch to it by skipping the garam masala and adding the usual tempering of mustard seeds and dals.

Ingredients

1 cup idli rava
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp blackgram dal
1/2 tsp bengalgram dal
Salt to taste
2 green chillies
1/2 tsp ginger paste
1 small cup mixed cooked vegetables like potatoes, carrots, beans, peas, tomatoes
Few curry leaves
Finely chopped coriander leaves

Soak the rava for one hour with sufficient water until they turn out soft.

Heat oil, add mustard, blackgram dal, bengalgram dal, curry leaves, ginger paste and green chillies. When it starts spluttering, add the cooked vegetables and mix well. Now add the soft idli rava to it and add required salt. Mix well and cook covered for 10-15 minutes on low flame. Garnish with coriander leaves.

Serve hot with chutney of your choice.

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Wheat rava upma with vegetables

Ingredients (Translation)

1 cup wheat rava
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
Few curry leaves
Green chillies as per taste
1/2 tsp ginger paste
Salt as per taste
1/2 cup vegetables cut into small pieces (carrots, beans, peas, capsicum)
1 1/2 cups water
Finely chopped coriander leaves to garnish

Roast the rava without oil for five minutes.

Heat oil, add mustard seeds, bengalgram dal, blackgram dal and when it splutters add curry leaves and green chillies. Now add water and cooked vegetables. Add salt and ginger paste.

When the water starts boiling, add the rava and cook covered for five minutes till the water is absorbed by the rava and you get a dry upma. Garnish with finely chopped coriander leaves.

Wheat rava being used instead of the normal rava makes this upma much healthier. This is my second post for the "Food during Pregnancy" event

Sending it over to Eat Healthy during pregnancy event being hosted by Sangeeth

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Vermicelli (Semiya) Upma

Ingredients (Translation)

1 cup vermicelli
1 big green chilly
2 tsp ghee
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
Few curry leaves
1/4 tsp ginger paste
1 1/2 cups water
Salt to taste
Finely chopped coriander leaves to garnish

Heat the ghee and add the vermicelli. Roast it till the colour starts changing. Transfer to a plate.

Now heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add the green chillies, ginger paste and curry leaves. Add water and salt.

When water starts boiling, add the roasted vermicelli and cook on low flame till done. Serve by garnishing with finely chopped coriander leaves.

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Mandakki Usli

Puffed Rice (Mamra or pori) is known as Mandakki in Karnataka. Kara-Mandakki is often given as a snack item in Kannada households. I first ate Mandakki Usili as a kid when my grandma made it. Since then, the dish is one of my top favourites. Mandakki Usili is easy to make and a break from the usual rava and vermicelli upma.

Ingredients:

Mandakki- 2 cups
1 finely chopped onion
1 finely chopped tomato
A small carrot peeled and grated
Curry leaves and coriander leaves
Oil- 1 spoon
Mustard seeds- ½ spoon
1 Green chilly- slit in between
Asafotedia

Take the mandakki in a big bowl and pour water over it. You will hear hissing sounds, gently try to mix the mandakki with the water. Then pour off the water and collect the mandakki in another bowl. Repeat this couple of times till the water comes out clear indicating that the mandakki is clean. You will notice that the mandakki reduces in size and absorbs water as seen below. Squeeze out excess water from the mandakki.

Take a pan and heat a spoon of oil in it. Add mustard seeds and allow it to splutter, then add green chillies and curry leaves and asafotedia. Add the chopped onions and fry till cooked, then add in the tomatoes and cook for some time. Finally add the grated carrot and salt to suit the vegetables. Please note that the mandakki already contains some salt, so adjust the proportion of salt to be added accordingly. If you prefer more spicy mandakki usili, little bit chilli powder can also be added. When the veggies are cooked, they will look like this.

Finally add in the mandakki to the veggies and mix gently. Now taste the same and add salt if need be. A minute later, delicious mandakki usili is ready to serve. Garnish with grated carrot and coriander leaves. This recipe is our entry to Asha’s RCI Karnataka event. Hope readers trying out this recipe will surely like it.

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Sago/ Sabudana Upma

Ingredients (Translation)

1 cup sago/sabudana
1/4 cup groundnuts
2 tsp of oil
salt to taste
2 green chillies
1 tsp cumin seeds
Coriander leaves to garnish

Soak the sago in water, it should be just wet. Keep mixing it every 30 minutes and keep it wet. The sago should become very soft in about 2 to 3 hours.

Roast the groundnuts and grind it coarsely with 1 green chilly.

In a fry pan, heat the oil, add cumin seeds and the other green chilly. Now add the sago and the groundnut powder. Add salt, mix well.

Garnish with finely chopped coriander leaves.
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Bread Upma with Veggies

Ingredients (Translation)
Bread Slices
Frozen/Fresh veggies ( I used tomatoes, sweet corn, capsicum and green peas)
2 tsp Oil
1/2 tsp Cumin seeds
Asafotedia (hing) - a bit
Green Chillies - 1
Salt to taste
2 tsp Tomato ketchup

Heat a teaspoon of oil in a kadai. Add cumin seeds. When it splutters, add green chillies and then hing. Saute the tomatoes first and then add capsicum and boiled sweet corn and boiled green peas. Add salt as per taste since bread contains some salt. Cut the bread slices into small pieces and add the same to the veggies. Add the ketchup and mix thoroughly.

P.s: Onions, carrots, beans and similar vegetables can be used in this upma.

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