Vegetable Upama - Kara Bath

Hi friends, happy weekend to all. I start my day with this healthy south indian breakfast. 

Ingredients:

1 cup rava (semolina) 

1 cup boiled vegetable (carrot, beans, green peas)

¼ cup chopped onion

5-6 curry leaves

1 tsp mustard seeds

½ tsp fenugreek

1 tsp urad dal (split Black gram dal)

2 tsp fine chopped green chili

Pinch of asafoetida

1 tbsp oil

1 tbsp ghee

2 cups boiling water

Salt to taste

Method:

Heat the pan and add rava, roast it well without oil till nice aroma is released and keep aside for cooling.

Heat the oil and ghee in a pan add mustard seed, fenugreek, asafoetida and urad dal sauté for second. Add curry leaves, chopped onion and green chili cook for 2 minutes. Add boiled vegetables, roasted rava and salt cook for 2 minutes. Add boiling water and mix it well, cover and cook for 1-2 minutes or till done.Garnish with coriander. Serve hot with sambar or chutney.

click here to know kara chutney recipe(Onion Tomato Mint chutney)

Sending this recipe :  Dish It Out announcement and krithi's kitchen,  Raksha Bandhan'event , 

Celebrating Friendship Day, 

ONLY’ Food For Pregnancy ,  Foodabulous Fest Event page and my  and      Sowmya's page ,"Walking through the memory lane" event  and Avika's page, my guest hosting event and Cooking with Love at Sara's 

Paasi Paruppu Payasam - Green Gram Dal kheer

SNC is monthly challenge organized by Divya Pramil of You too can cook Indian Food .In this event two teams challenge each other with their authentic regional recipes. Divya from southern team challenged us with this Paasi Paruppu Payasam / Green Gram Dal Payasam. I never heard about this recipe before this challenge. So tried it first time and is easy, tasty and authentic recipe.

Pasipparupu payasam is a traditional payasam made in south India for auspicious south Indian festivals. This is traditionally made with water but I made with milk for getting the extra creamy texture.

Ingredients:

100 gm Split green gram dal / Yellow moong dal / Paasi paruppu

25 gm Raw rice/Pacharisi (nearly half cup or a handful; optional)

200 gm Jaggery / Achu Vellam (nearly 5 pieces)

10 to 15 Cashew nuts  

3 Cardamom pods (or) ¼ tsp Cardamom powder

2 tbsp Grated coconut (or) 12 Coconut pieces (1/2 inch long)

150 ml Milk  

1 tbsp Ghee (you can be generous here you can add another tbsp too)

 ½ tsp Saffron (soaked in warm milk)

Method:

* Wash dal and rice in water and set aside. 

* Grind Coconut pieces and Cardamom pods coarsely and set aside. (If you are using grated coconut    grind the cardamom pods alone, you can add grated coconut as it is.)

*Take jaggery / Achu Vellam, place inside a paper and crush it into smaller pieces using a meat tenderizer or hammer. Then put in a blender or mixer grinder and grind jaggery into fine powder; set aside.

*  In a pressure cooker add split green gram dal/moong dal/paasi paruppu, raw rice/pacharisi (rice is optional, if you do not have raw rice you can add basmati rice too)  then pour 300 ml of water, close the lid, place the whistle or regulator and pressure cook for 10 minutes on low flame.

* Open the lid after 10 minutes or after the pressure drops. 

* Then mash the well cooked dal, pour milk and place on flame. Stir well. (Cook on low flame)

* This consistency will be perfect so, extra water is not necessary here, but if you feel your dal is thick even after adding milk, and then add a little more water.

* Then add the jaggery powder and stir well. Check for sweetness and add more jaggery if necessary. 

* Add the grated coconut (or) the prepared coarse coconut mixture and stir well. Cook for a minute or 2.

* In another pan/tadka pan add ghee, when its starts to melt add the cashews and fry till it turns brown and add it to the payasam. (Always fry cashews on low flame else it will burn quickly, and when it starts). Add Saffron milk.

* Remove from flame and serve. (As time goes the kheer will thicken, if it thickens up too much, just place on flame, add some more milk or water and stir well)

Thanks to Divya for this delicious payasam...

Sending this recipe to Divya

Vermicelli Upma - Easy South Indian breakfast recipe

Ingredients:

50 gm vermicelli

1 cup chopped and boiled vegetable (carrot, beans, green peas)

½ cup finally chopped onion

1 tsp mustard seeds

Pinch of asafoetida (hing)

1 tsp red chili powder

1 cup water

2 tbsp Oil

Salt to taste

Garnish with coriander

Method:

Heat the oil in a pan, add vermicelli and roast is till golden brown, keep aside. Add mustard seed in same oil , when seeds pop up add asafoetida, chopped onion and sauté for minute. Add boiled vegetables, roasted vermicelli, red chili powder, salt and water mix it well and cook for 10 minutes or till vermicelli cook well. Garnish with coriander. Serve hot …  

is it tempting ?

Sending this recipe: Know Your Cooking fats ,   Sara's Event Annoucement page and Motions and Emotions ,  Gayathri’s event  and Manju's page,  Fast!Fresh!Simple

Karupatti aapam palm sugar aapam SNC event

This karupatti aapam palm sugar aapam is a part of SNC 7 April challenge. This is monthly challenge organized by Divya Pramil of You too can cook Indian Food .In this event two teams challenge each other with their authentic regional recipes. Shama from southern team challenged us with this karupatti aapam palm sugar aapam. I never heard about this recipe before this challenge. So tried it first time and is easy, tasty and authentic recipe.

Ingredients:

1 cup Boiled rice

1 cup Raw rice

1 handful Urad dal

250 gm Palm jaggery

Method:

Make thick palm jaggery syrup. Filter it and remove the impurities with a strainer once cooled. Soak rice and dal for only 2 hours and grind it to a very smooth batter, no fermentation needed. Mix palm jaggery syrup with the batter without any lumps. Heat aappam tawa or any non-stick kadai. Pour a small ladle of batter in the centre and then hold its handle with both the hands and rotate the kadai, hence the ladle will spread like a dosa. Spread a spoon of oil over it. Cover with a lid. Cook in slow flame till done. The centre part will be of and edges crispy. Just roll over and serve hot.

Sending this recipe to :  South Indian Cooking Event at simply Tadka and  Anu's Healthy Kitchen ,

Onion tomato mint chutney kara chutney(spicy chutney) from south

Ingredients:

1 Onion

1 Tomato

10 Mint leaves

½ tsp Urad dal

1 tsp Oil

3 Dry red chilly

1 tbsp coconut

Salt to taste

Method:

Heat the oil in a pan, add urad dal and fry it.  Add chopped onion and tomato sauté till it cook well. Add dry chilly, mint leaves, grated coconut and salt mix it well. Grind it in a grinder and make a paste. Chutney is ready to serve with uthappam.

Sending this recipe to   South Indian Cooking Event at simply Tadka and  Anu's Healthy Kitchen