Arisi Upma / Rice Rava Upma

Upma is a popular breakfast item in South India. It is generally made of Rava or Sooji with a combination of vegetables and generous amounts of Ghee. Other variations prepared with Semiya/ Vermicilli, Cracked Wheat, Rice Rava, Rice Flakes/ Aval and now Oats are also very common. Even though it is very popular, and people would gladly have it in hotels, somehow, when made at home, it is not very well accepted.

When I decide to make upma mostly for dinner, (since we generally don’t have breakfast), my husband will invariably ask me “Oh! Upma va!!” Followed by statements like, “You keep watching so many cookery shows, and always keep noting down recipes. Is it only to make this Upma?” In return I would say something and it would go on. In the end, most of the times he will win the battle and I will end up making something else.

But, now with my older one also at home, there’s hardly any time to enter the kitchen. Most of my time goes by in sorting out sibling rivalries. And moreover hubby dear is not in town, so it is upma in all forms and shapes on most nights. It is really simple to make and gets ready in no time. A boon when you’re pressed for time and thankfully my elder one likes any kind of upma.

So while, going through Divya’s space, my partner for this week’s blog hop, I saw different kinds of upma recipes. I decided to make Arisi Upma. I have pretty much followed her recipe but for a few changes and also I used the pressure cooker to cook, as the upma gets ready real quick in the cooker.

Serves: 2

What you’ll need

1. Raw Rice – 1 cup
2. Toor Dal – A fistful
3. Grated Fresh Coconut – ¼ cup (optional)

For Tempering

1. Mustard Seeds – ½ tsp
2. Split Urad Dal – 1 tsp
3. Channa Dal – 1 tsp
4. Hing/Asafetida – a pinch
5. Dried Red Chillies – 2 broken
6. Curry Leaves –few
7. Oil – 1 tbsp

Method

1. Wash the rice and dal well and spread it on a kitchen towel to dry in shade.
2. Once all the rice has become dry, grind the rice and dal into a coarse powder. (Rava/ Sooji consistency)
3. Heat a Pressure pan/cooker with oil, add mustard seeds, once they pop, add the urad dal, and channa dal, and dry red chillies, fry till they change color. Finally add the hing and curry leaves.
4. Now add about 2 or max 2 and ½ (depending on your rice type) cups of water, and let it boil.
5. Add the grated coconut and salt to taste.
6. Now add the rice and dal powder and stir well.
7. Close the lid of the pressure cooker and cook on high flame till the steam starts coming out through the vent.
8. Now place the whistle and cook on low flame for about 5 to 8 minutes. Turn off heat.
9. After the pressure is released, open the cooker and give the upma a good stir.

That’s it, healthy, tasty and easy upma is ready. Serve with a chutney or Sambar.

Linking this to Blog Hop Wednesdays.

Koova Kali / Arrowroot Halwa - Thiruvathira Special

Season’s Greetings!

Thiruvathira is a festival celebrated in the southern states of Tamil Nadu and Kerala. This festival falls in the Dhanu Month (Dec 15 to Jan15th) on the full moon day and is celebrated as the birthday of Lord Shiva.

Traditionally, in our home, the ladies would wake up very early, have bath and prepare some special offerings called Kali and Kootu. These are then placed on individual plantain leaves, one for one lady with a banana and beetel leaf. These are then offered as neivedyam to Lord Shiva and later on eaten by the ladies. The neivedyam is supposed to be offered before sunrise. And then they go to a nearby Shiva Temple for the Aarudradarshanam. Women folk generally, chew beetal leaf, enjoy themselves on the swings and certain communities perform a special dance known as Thirvathirakali.

Koova Kali or Arrowroot halwa is also one of the offerings prepared especially on this day. I was introduced to this only after marriage and now make it on every Thiruvathira, sometimes even on other days, while craving for something sweet. I enjoy having this more than the Kali or the Kootu. It is really very simple to make and nobody can go wrong with this. So here is the recipe for this:

What you’ll need

1. Arrowroot Powder/Koova Podi – ½ cup
2. Powdered Jaggery – ¾ cup
3. Grated Fresh Coconut – 1 Tbsp (Optional)
4. Cardamom Powder – a pinch
5. Ghee/Clarified Butter – 4 tsp + a little for greasing
6. Cashew Nuts – for Garnish
7. Water – 1 cup + 1/3 cup of dissolving Jaggery

Method

1. Grease a plate and a flat back cup (davara).
2. Dissolve the jaggery in about 1/3 cup of water. Strain for impurities and heat it on medium flame. Add the grated Coconut to the syrup and let it keep boiling on medium flame.
3. In a Kadai, add the arrowroot powder and 1 cup of water, mix it well without forming any lumps.
4. Place the kadai on medium heat and keep stirring, after sometime say about 3 to 4 minutes, mixture will start thickening and will change color from white to transparent.
5. Now add the Jaggery syrup and stir well. You will feel as if lumps have formed, but keep stirring well and smash the lumps with the back of the spatula.
6. Add about 3 tsp of ghee and stir. The mixture will start leaving the sides, and come as a whole mass. Add another spoon of ghee mix and transfer to a greased plate.
7. Level it with the back of a greased cup. Cut into desired shapes once cool. Decorate with cashewnuts.

Note:

No particular paakam (Jaggery syrup consistency) is required to be formed.

Green Peas Paratha/ Matar Ka Paratha

Stuffed Parathas have become something very common in my household these days. These are one of the best ways of making your kids have some veggies. Both my daughters like them a lot. My elder one is always asking me, “Mom! So what’s inside today’s paratha?” In order to maintain the surprise element, I keep experimenting with various kinds of fillings.

Now, since winter has set in, markets are getting flooded with loads and loads of Fresh green peas. It's time to put these tiny green pearls to good use and of course to do away with the frozen ones. (At least for the time being!) I add a handful of these into almost all the curries I make. During these months, I end up making these green peas parathas every now and then, where the peas are not merely add ons but the main attraction! These were loved by my 2 year old daughter who was having them for the first time. She liked them so much, that she insisted on having them for dinner as well.:) Now off to the recipe:

For the dough
1. Wheat flour – 2 cups
2. Oil – 1 tbsp
3. Salt to taste
4. Water as required for kneading
For the filling
1. Fresh Green Peas – 1 cup
2. Ginger – 1 inch piece
3. Red Chilly Powder – 1 tsp
4. Ajwain /Omam – ½ tsp
5. Garam Masala Powder – ½ tsp
6. Roasted Gram Dal Powder/ pottukadali podi – 1 to 2 tsp
7. Salt to taste
8. Oil – 1 tsp

Method

1. In a bowl, add the wheat flour, salt and oil. Rub this well with your finger tips. Add water little by little and knead into a soft and pliable dough. Keep covered until further use.
2. Boil the peas until ¾ done. Strain and keep aside. After it cools down, grind it coarsely.
3. Heat a kadai with oil, add grated ginger and fry well.
4. Now add the ground peas, red chilly powder, ajwain, garam masala and salt to taste. Mix well.
5. Finally, add a tsp or 2 or the roasted gram dal powder. This is added to remove all the excess moisture. Let this cool.
6. For making the parathas, pinch out a lemon sized ball from the dough, roll out into a small disc. Place a spoonful of filling in the middle and bring the edges together to completely cover the filling. The edges should overlap slightly to seal the masala. Gently flatten the filled ball. Dust with flour and roll out to a flat disc of about 5-6 inches.
7. Heat a tava (griddle). Roast the paratha on medium heat till done on both the sides. Grease the paratha with a little oil while cooking.

That’s it hot and delicious parathas are ready. Serve with pickle and any raita of your choice.

Linking this to Priya’s CWS – Peas and to LGSS - Stuffed Parathas hosted by Vardhini started by Vatsala
Also linking it to Nayna's Event Let's Cook for Christmas Red and Green.

Aloo Channa Chaat

This post is dedicated to our friend PJ who is expecting her second baby. As soon as we came to know about it, all of the blogging marathon friends were quite excited. We all wanted to do something special for her and hence the idea of a virtual baby shower was conceived. So here’s wishing PJ a very happy, healthy and safe delivery.

PJ has a wonderful space with lots and lots of recipes. I tried out this yummy Aloo Channa Chaat from her space and it was loved by one and all at home. Though Chaats are my favorite and I can never resist from having them when I pass by my favorite Chaat Joints, I have never ventured into making them at home. Somehow I always thought these, if made at home would never taste like the ones we get outside. But I was proven wrong, this one tasted awesome and with the leftover chutneys I am planning to try out a few more chaat recipes.

Makes 4 servings

What you’ll need

1. Channa – 1 Cup
2. Boiled Potato – 2 to 3
3. Chaat Masala – ¼ tsp
4. Chilli Powder - ¼ tsp
5. Green Chutney *
6. Sweet Chutney*
7. Onion – 1 small, finely chopped
8. Coriander Leaves – 1 tbsp, finely chopped
9. Sev – 1 tbsp
10. Juice of ½ a lemon
11. Salt to taste

For the Green Chutney

1. Coriander Leaves – 1 small bunch
2. Mint Leaves – 1 small bunch
3. Green Chillies – 3 to 4 (adjust according to taste)
4. Ginger – 1 inch piece
5. Juice of ½ Lemon
6. Salt to taste

Method for Green Chutney

1. Wash the coriander and mint leaves. Slit the green chillies. Wash peel and roughly chop ginger.
2. Now grind the above ingredients into a smooth paste adding a little water as and when required. Do not add too much water as the consistency of the chutney is generally thick. Transfer into a container.
3. Now add the lemon juice and salt to taste, mix well.
4. That’s it, green chutney is ready. This stays well for a week to 10 days when refrigerated.

For the Sweet Chutney

1. Dates – 10, pitted
2. Tamarind – a small lemon sized ball
3. Jaggery – as much as the tamarind
4. Chilli powder – ½ tsp
5. Roasted Cumin Powder - 1 tsp
6. Salt a pinch

Method for the Sweet Chutney

1. Pressure cook the dates and tamarind in separate containers.
2. Once cooked, remove and allow to cool. Then grind both the cooked dates and tamarind into a smooth paste.
3. Now heat a kadai, add the dates and tamarind mixture, then add jaggery and bring to boil.
4. Now add the chilli powder, jeera powder and salt and bring to boil again.
5. Remove from heat, when chutney becomes slightly thick and saucy.
6. Sweet chutney is ready. This also stays good for about 10 days when refrigerated.

Now to assemble the Aloo Chaat

1. Soak channa overnight, and pressure cook it for 3 whistles or until soft.
2. Cube the boiled potatoes and set aside.
3. Now, in a bowl, add the chaana, boiled and cubed potatoes, lemon juice, salt, chaat masala powder, chilli powder, sweet chutney and green chutney and mix well.
4. Now add the chopped onions, and garnish with coriander leaves topped with sev.

That’s it yummy and healthy chaat is ready at home.

Note:

1. Adjust the amount of chutneys according to taste.
2. You could also add, papdi, and roasted peanuts for an added crunch.


Check out the others participating in the virtual baby shower

Aarthi http://yummytummy-aarthi.blogspot.com
Cool Lassi(e) http://pangravykadaicurry.blogspot.com
Gayathri Kumar http://gayathriscookspot.blogspot.com
Kalyani http://itsnotmadrasi.blogspot.com
Kaveri http://palakkadcooking.blogspot.com
Mireille Roc http://gourmetglobal.blogspot.com
Pavani http://cooks-hideout.blogspot.com
Pradnya http://pumpkinfarmfood.blogspot.com
Priya Srinivasan http://enveetukitchen.blogspot.com
Priya Suresh http://priyaeasyntastyrecipes.blogspot.com
Srivalli http://spicingyourlife.blogspot.com
Suma http://veggieplatter.blogspot.com
Sushma http://sushmapinjala.blogspot.com
Vardhini http://vardhiniskitchen.blogspot.com
Veena http://veenasvegnation.blogspot.com
Vaishali http://ribbonstopastas.blogspot.com

Herbs and Flower - Spring Onions : Roundup

Here comes the roundup of the event Herbs and Flowers – Spring Onions. I thank PJ for letting me host this wonderful event and I also thank everyone for participating in this event and making my maiden event a success. I was amazed at the different ways in which the spring onions were put to use. I received a total of 23 entries varying from soups, starters to chutneys. Let’s get to the roundup. The entries are listed in the order in which I received them.

Nayna of Simply Food sends us Chinese Hot and Sour Soup

Priya Mahadevan of Now Serving sends us Spring Onion Subzi

Akeela of Torwviewtornto sends us Eggplant Casserole

Vidhya of Sugar N Spice sends us these yummy Scallion n Garlic Pancakes

Chandrani of Cuisine Delights sends us Soya Manchurian with Spring Onions

and Spring Onion Paratha

Malathi Savitha of My India Recipes sends us Spring Onion Upma

and Tomato Spring Onion Sabzi

Pranthi of Delicious Recipes 4m Pranathi's Kitchen sends us Tofu with Spring Onion Stir Fry

Julie of Erivum Puliyum sends us this yummy Spring Onion Dal

Pradnya of The Pumpkin Farm sends us these yummy Vegetable Hakka Fried Rice

and Malaysian Fried Noodles

Amy of Food Corner sends us three entries. Yummy SriLankan Vegetable Rotis

Creamy Spring Onion Soup

and Sri Lankan Style Spring Onion Fry

Uma of My Kitchen Experiments sends us this wonderful Spring Onion Soup

Swetha of Our Cherished World sends us Spring Onion Tofu Curry

Sangee of Spicy Treats sends us this yummy Spring Onion Carrot Paratha

and an interesting and innovative Spring Onion Chutney

Ganga Sreekanth of My Favorite Foods sends us Chilly Gobi

Anusha of Tomato Blues sends us Spring Onion Dal

Pushpa of Taste as You Cook sends us Spring Onion Fry

Christy Gerald of My Kitchen Flavors - BonAppetit! sends us this simple yet tasty Capsicum Spring Onion Masala

And finally from my kitchen Palakkad Chamayal comes Gobi Manchurian

Hope you enjoyed the roundup! I once again thank all my friends who have made this event a success.