RAVA UPMA (KERALA STYLE)

Rava upma is an easy and simple breakfast dish.

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Ingredients : 

  1. Rava/Semolina : 1 cup
  2. Carrot : 1 no , chopped to very small pieces
  3. green peas : 1/2 cup(optional)
  4. onion : 1 no, chopped
  5. ginger : 1 tsp , chopped
  6. green chillies : 3 nos , chopped
  7. curry leaves : 1 spring
  8. mustard seeds : 1tsp
  9. urad dal (uzhunnu): 1 tsp
  10. Dried red chilly : 2 nos, broken to two.
  11. water : 2 cups
  12. salt
  13. ghee/oil (i prefer ghee)
  14. cashews and raisins for garnishing

Method : 

  1. Dry roast the rava in a pan and keep aside.
  2. Heat 1 tbsp ghee in a pan and roast the cashews and raisins. Keep it aside.
  3. Add 1 more tbsp ghee in the same pan  and splutter the mustard seeds.
  4. Add the urad dal, dry red chillies  and curry leaves.
  5. Add the onion, ginger and  green chillies  and saute 2-3 mins.
  6. Add the carrot and green peas and saute for 5 mins.
  7. Add 2 cups water and salt.
  8. Cover the lid and allow the water to boil and vegetables to tender.
  9. Open the lid and reduce the flame.
  10. Add roasted  rava and stir continuously to avoid forming lumps. When all the water is absorbed and upma is dry, switch off the stove.
  11. Add 1 tbsp ghee.
  12. Garnish with roasted cashews and raisins.
  13. Serve hot and enjoy.
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MORU KACHIYATHU

Moru kachiyathu is an easy recipe and can be prepared in less than 15 mins. Whenever i am busy i prepare this curry .

Ingredients : 

  1. yogurt : 2 cupDSCN1412
  2. shallots : 5 nos
  3. ginger : 1 tbsp ,chopped
  4. garlic : 3 cloves , chopped
  5. green chillies : 3 nos
  6. turmeric powder : 1/2 tsp
  7. mustard seeds : 1/2 tsp
  8. jeera seeds : 1/2 tsp
  9. fenugreek seeds : 1/4 tsp
  10. curry leaves : 1 spring
  11. dry red chillies : 2 nos, broken into 2 pieces
  12. salt
  13. water
  14. oil

Method :

  1. Blend yogurt with enough water and keep aside.
  2. Heat oil in a pan and splutter mustard seeds.
  3. Add fenugreek seeds and jeera seeds.
  4. Add dry red chilly and saute.
  5. Add shallots, ginger, garlic, curry leaves and saute for 2 mins.
  6. Add turmeric powder and saute for a min.
  7. Reduce the heat and add the blended yogurt and salt.
  8. Stir continuously for 5 mins. When it becomes warm(don’t allow it to boil)  switch off the stove and stir  2mins more.
  9. Serve with rice.

ULLI VADA/ ONION VADA

Ulli vada is a light evening snack  and are preferably eaten freshly fried, while still hot and crunchy. Both I and my hubby love it.

Ingredients :

  1. Onion : 3 nos, big ,thinly  sliced.
  2. besan / kadala mavu : 1 cup
  3. ginger : 1″ piece, chopped
  4. green chillies : 3 nos, chopped
  5. curry leaves : 2 springs
  6. salt
  7. oil for deep frying.

Method : 

  1. Mix all ingredients except oil  in a bowl with hands.
  2. Make balls out of it and keep it in one hand and press with fingers.
  3. Deep fry this in hot oil at low flame.
  4. Serve hot with ketchup.

SPAGHETTI UPMA/VERMICELLI UPMA

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Spaghetti upma is an easy and tasty  breakfast item. You can use either spaghetti or vermicelli(angel hair pasta) . vermicelli is thinner than spaghetti.

Ingredients : 

  1. spaghetti / vermicelli : 1 cup (broken)DSCN1404
  2. onion : 1 no, medium,sliced
  3. green chillies : 3-4 nos
  4. carrots grated : 1/4 cup (optional)
  5. grean peas : 1/4 cup (optional)
  6. curry leaves : 2 springs
  7. coconut grated 1/4 cup
  8. mustard seeds : 1 tsp
  9. urad dal : 1/2 tsp
  10. sugar according to your taste
  11. salt
  12. water
  13. ghee/ oil
  14. roasted cashews and raisins for garnishing

Method : 

  1. Heat ghee in a pan and add spaghetti/ vermicelli and roast it over medium heat till it turns golden color. 
  2. Boil water add spaghetti and salt and cook. Drain the water and and keep it aside.
  3. Heat ghee/ oil in a pan and splutter mustard seeds followed by urad dal. Add curry leaves and onion and saute for 2 mins.
  4. Add green chillis,  grated carrot and green peas(cooked).Saute for 3 mins.
  5. Add the cooked spaghetti and stir well cook for 2 mins.
  6. Add sugar and saute for a min.
  7. Add grated coconut and mix well.
  8. Garnish with roasted cashews and raisins.
  9. Serve hot.

    20130318_074026

    upma with rice noodles

 

Note : If you are using vermicelli you can avoid the 2 nd step and on the 5th step you can add the roasted vermicelli , salt and boiled water and cook it.

GINGER CHICKEN

Whenever i go to my in laws house, my mom in law makes my husband’s favorite ginger chicken. I learned this recipe from her. This is really yummy and very easy to prepare.

Ingredients : 

  1. chicken : 1 kg(cut into small pieces)
  2. shallots : 1 cup (make paste)
  3. ginger paste : from 4″ piece
  4. garlic paste : from 1 whole garlic
  5. soya sauce : 1 tbsp
  6. tomato sauce : 2 tbsp
  7. chilli sauce : 1tbsp
  8. ajinamoto : a pinch(optional)
  9. chilly powder : 11/2 tsp
  10. turmeric powder : 1/4 tsp
  11. salt
  12. oil
  13. coriander leaves & spring onion for garnishing

 

Method : 

  1. Marinate the chicken pieces with chilly powder, turmeric powder ans salt.
  2. Pressure cook the chicken and keep it aside.
  3. Heat oil in a pan and add ginger paste and saute for a min.
  4. Add garlic paste and saute for 1 min.
  5. Add shallot paste and saute till there is a nice aroma .
  6. Add all sauces and ajinamoto(optional) saute well.
  7. Add the cooked chicken pieces and mix well and close the lid and cook for 2 min in low flame.
  8. If you need more gravy add water and cook.
  9. Garnish with coriander leaves and spring onions.
  10. Serve hot.

DAL FRY/ PARIPPU CURRY

Dal fry is quite simple to prepare. Dal is served with rice. In North India dal fry is also served with rotis.  My favorite dal is moong dal(split green gram dal or  cherupayar parippu in malayalam) fry. You can also use tuvar dal(split red gram or tuvara parippu in malayalam) and chana dal(split bengal gram or kadala parippu in malayalam) .

Ingredients : 

  1. Moong dal : 1 cup
  2. onion : 1 no, sliced
  3. ginger garlic paste : 2 tsp
  4. tomato : 1 no, sliced
  5. green chilly : 2 nos
  6. cumin seeds : 1 tsp
  7. mustard seeds : 1 tsp
  8. red chilly : 2 nos
  9. turmeric powder : 1/4 tsp
  10. red chilly powder : 1/2 tsp
  11. black pepper powder : 1/4 tsp (optional)
  12. oil
  13. salt
  14. Corriander leaves for garnishing
  15. curry leaves.

 

Method : 

  1. Pressure cook dal with requisite amount off salt and water and keep it aside.
  2. Heat oil in a pan and splutter mustard seeds and cumin seeds.
  3. Add red chilies and curry leaves saute for a while.
  4. Add onion and saute until it becomes soft.
  5. Add green chilies and ginger garlic paste and saute for 1-2 mins.
  6. Add salt (for tadka only since you have already  put salt in dal), turmeric powder and red chilly powder and let masala heat up in oil for 2 mins. According to your personal taste you may put black pepper powder.
  7. Add sliced tomato and let it cook.
  8. Add cooked dal and water(if required) and let it boil.
  9. Cook for 2 min so that thadka mix well with dal.
  10. Garnish with coriander leaves.
  11. Serve hot with rice.

SWEET BREAD BALLS

Sweet bread balls are made with bread and milk. It is an evening snack that kids would love to have.

Ingredients:

  1. 8slices bread
  2. 1/2 cup milk
  3. 2tablespoon sugar
  4. ghee for frying

Method:

  1. Dissolve the sugar in milk.
  2. Trim the crust of the bread and discard and tear bread into small pieces.
  3. Put these bread pieces into the milk and mix the bread with your hands. Make small balls of this .
  4. Heat ghee in a frying pan and fry these balls. Keep turning the sides till all the sides become golden brown colour.
  5. Serve it hot as an evening snack.