Skip to main content

UPMA

UPMA
Upma
Ingredients
1 cup suji (200 g)(rava,semolina)
water double the volume of suji
1 small onion or 4-5 baby onion
1 whole green chilli
1whole red chilli
1/4 t mustard seeds
1/2 t urad dal
1/2 t channa dal
1/4 t sugar
1/4 t small piece ginger
salt to taste (1/2 t)
ghee or til oil
few curry leaves
a pinch of hing (asafoetide)
few cashew nuts
METHOD
  • Heat a pan and roast the suji.(keep fire simmer,)Remove and keep aside.
  • chop the green chiil ,onion,and ginger.broken the red chilli.
  • Heat oil and add mustard seeds .when they crackle add the urad dal,channa dal,fry for few minutes and add greenchiili,salt and sugar fry,add hing,broken red chilli .now add the onion fry the onion little and add ginger and curry leaves.mix and stir.
  • add the water and bring to boil.when the water boiling add the roasted sujii with constant stirring .simmer the fire close for 1-2 minutes and open and cook till the mass is dry.
  • serve garnish with cashwnuts and curry leaves.






Labels:

Comments

Post a Comment

Popular posts from this blog

BESAN BURFI

Besan barfi. Ingredient 200g Besan 130 g Sugar. 50g khoya 100 g ghee for greasing 4 cardamom 6t water METHOD; Sift the besan fry besan in ghee over slow heat till golden brown. Make sugar syrup using water and sugar of 2/3 consistency. Add the sugar syrup to besan and mix in grated khoya and crushed cardamom . Cook the mixture till it leaves the sides of the pan Take a plate greased ghee,and Spread the mixture . Cut in to pieces.
Post a Comment
Read more

ONION VADAKAM

ONION VADAKAM (VENGAYA VADAKAM) Ingredients 1 kg onion (baby onion) 200 g urad dal 100 g green chilli 2 t cumin seeds 2 garlic cloves few curry leaves 15 g coriander leaves salt to taste METHOD Chop the onion,soak the urad dal 10 - 20 minutes grind the green chilli, garlic, cuminseeds,coriander leaves and curry leaves, to a paste and add the urad dal grind for few minutes and add the onion and salt ,grind few minutes. make small vada size on a polythene sheet spread in the sun.dry well and store
Post a Comment
Read more

PARUTHIPAL KANJI

 PARUTHIPAL KANJI  cotton seeds kheer PARUTHIPAL KANJI(paruth-tamil -cotton seeds-pal-milk-kanji-kheer ) Paruthi pal is another drink (KEER)prepared by cotton seeds, flour of raw rice, coconut and jaggery. PARUTHIPAL KANJI Ingredients 1 cup paruthi (cotton seeds) 1/4 cup rice 3-4 tsp cup fresh coconuts 1/2 cup coconuts milk 1 tsp dry ginger powder 1/2 tsp green cardamom powder 1-2 cup jaggery or karupatti 3-4 tsp coconuts pieces a pinch of salt METHOD Clean and wash the cotton seeds,and soak the cotton seeds and rice separately over night or 8 hours, Next day add water grind the cotton seeds and take out the juice(cotton seeds milk). Grind the rice and fresh coconut on rava Constancy, Powdered the jaggery .(bring to boil 2 cup water add the 1 cup jaggery )and filter and get clean jaggery syrup. Add the green cardamon powder,,dry ginger powder,pinch of salt and keep aside. Take 2 piece of coconut cut it very small pieces and fry little ghee.(the coconut p
Post a Comment
Read more