UPMA LOADED WITH VEGETABLES

Vegetable Rawa Upma is very easy, quick and classic recipe and a popular South Indian breakfast. Even I love some breakfast recipe when served for dinner like Dosa, Idlis and many more. Never tried rawa upma before marriage so failed many time. But now I must say I am quite good in cooking. My father like upma sticky with more water and that dry one. I also like upma with available seasonal veggies in hand to it and make it wholesome. In my opinion, rawa upma should be very soft and should just melt in your mouth. Traditionally Rawa Upma is with Sooji / Rawa along with vegetables and seasoning. This combination is popularly called Chow Chow Bhat in Karnataka. I love sweet corn and Capsicum mostly in my upma. Tomatoes add zing to the palate and tastes delicious too. An excellent breakfast dish, Vegetable Rawa Upma which is easy, delicious and even healthy.

INGREDIENTS:

1 Cup Rawa [medium rawa/ semolina]

2 tablespoon Oil

A pinch of Asafoetida / Hing 

¼ teaspoon Mustard Seeds

¼ teaspoon Cumin Seeds

½ teaspoon Channa Dal

½ teaspoon Urad Dal

1/8 teaspoon Turmeric Powder

3-4 Green Chilies

1-2 strands Curry Leaves

1 Onion

¼ Cup Green Peas

¼ Cup Corn Karnels [boiled]

½ Carrot, cut into juliennes

1 small Capsicum, chopped

½ teaspoon Ginger, finely chopped

Salt

 2 ½ Cup Hot Water

Lemon Juice to taste

1-2 tablespoon Grated Coconut

Chopped Coriander  

METHOD:

STEP 1 – Chop the veggies separately and keep ready.

STEP 2 – Add oil in a wide pan and crackle cumin-mustard seeds and add roughly crushed peanuts, chana dal and urad dal in it. Fry till dals turn golden brown. Add Asafoetida in it.

STEP 3 – Add chopped green chillies, curry leaves and chopped onions in it and fry it for 1 minute on medium flame.

STEP 4 – Add chopped veggies and grated carrot and mix well. Cook for about 1-2 minutes. 

STEP 5 – Now add a pinch of turmeric powder and salt in it. Add rawa and roast it about 7-8 minutes or till you feel  a nice aroma. [see tips]

STEP 6 – Then add hot water and cover it immediately. [see notes]

STEP 7 – Cook it for next 1-2 minutes and switch off the flame.

STEP 8 - Garnish with grated coconut and chopped coriander and serve.

Serve hot with a sprinkle of lemon juice. I love my upma with mango pickle so I serve it like this way.

NOTES: *You can roast rawa beforehand to start the main procedure.

                  *Be careful when you add water. It gets splutter so take care.  

LILVA BEANS CHUTNEY / PIGEON PEAS CHUTNEY

Lilva is a type of beans commonly known as Tuvar or Pigeon Peas.Pigeon peas are noth a food crop [dried peas, flour or green vegetable peas]. Pigeon peas are an important legume crop of rainfed agriculture in the semi-srid tropics like the Indian subcontinent, Eastern Africa and Central America. Fresh tuvar is widely available during winters.

Most of the days this yummy but sot and spicy chutney is there in every house in my village. My husband love this chutney. You can make amti and kachori with this green pigeon peas which is also very tasty. This is very easy, quick and simple recipe with very few ingredients. So here is the recipe of Lilva beans chutney.

INGREDIENTS:

1 Cup Fresh pigeon peas [tuvar/ toor/arhar]

2-3 green Chillies

1 teaspoon Cumin Seeds

3-4 Garlic Cloves

Salt as per required

Oil

METHOD:

STEP 1 – Wash the pigeon peas under running water and drain out all the water.

STEP 2 - Heat a wide pan or tawa and add  a teaspoon full oil. Add peas on it with green chillies and roast well.

STEP 3 – Don’t over roast. Then remove from the pan and cool for some time.

STEP 4 – Add choriander, garlic cloves, cumin seeds and salt.

STEP 5 – Grind roughly in a mixer grinder chutney pot.

STEP 6 - Now heat a pan with 1-2 tablespoon oil in it.

STEP 7 - Crackle cumin-mustared seeds and then add the roughly ground mixture in it.

STEP 8 - Saute it well, keep stirring and cook for next 3-4 minutes and then switch off the flame.

STEP 9 - Garnish it chopped coriander and serve.

Serve it hot as a side dish. Enjoy it with chapatti/ poori.  

TANGY TOMATO CHUTNEY

Tomato chutney is a sweet and tangy blend of tomatoes and sugar. It is one of the most famous chutneys. You can serve it at lunch time or dinner time as a side dish. It cab be a great accompaniment with snacks like Idli, Vada and dosas and starters as well. It is alltime yummy recipe which is very easy, quick and simple. Hope you like it. So here is the short but sweet recipe of tangy tomato chutney…..Enjoy!!!!

INGREDIENTS:

½ kg Tomato, blanched

1 Cup Onion, chopped roughly

2 teaspoon Ginger-Garlic Paste

250 gms Sugar

1 teaspoon Salt [as per taste]

2  teaspoon Chili Powder

1 teaspoon Garam Masala

1 tablespoon Vinegar

1 tablespoon Oil

METHOD:

STEP 1 – Take oil in a pan, heat it and let’s splutter cumin seeds.

STEP 2 – Add chopped onion and ginger-garlic paste in it.

STEP 3 – Now add blanched and chopped tomatoes and cook for short time.

STEP 4 – Add spices and vinegar in it and switch off the flame.

STEP 5 – Cool it and blend it in a blender.

STEP 6 – Again heat a teaspoon of oil in pan, splutter cumin seeds and then add the pureed chutney mix.

STEP 7 – Cook for next 1-2 minutes. Switch off the flame.

Chutney is ready to serve. Use it with South Indian Idli, Dosa, Uttappam or any snacks and just relish.

NOTE: *Cool it completely and store in an air tight container.

NEER DOSA

  Neer dosa is a light, soft, lacey and delicious dosas from Karnataka. The beauty in the preparation of Neer Dosa is its simplicity in the use of ingredients, which is mainly rice and can be quickly made. It is almost like making instant dosas, as they require no fermentation. So, you can have it whenever you are in a mood for it. This is a dish made out of rice and is unique to the region of South Karnataka and Udipi District. Neer dosa is a very popular breakfast fare, which literally means ‘water crepe’ since the batter is of flowing watery consistency. Today I am sharing the recipe which is shared by dear friend Manish, who is very fond of cooking and can say very well connected with South Indian Food. His love for neer dosa, appams, idiappams, etc made me excited. So tried his recipe and it came out superb. I am happy with my first trial. Infact he is also happy and impressed with my first make. So dedicate this recipe to Manish…thank u for the recipe. When you want to make dosa during winters when fermentation is an issue, this recipe of Neer Dosa works really well. He suggested me to serve it with Manglorean Kori and I must say it goes well with it. The texture is smooth and very soft, it melts in your mouth. Even kids enjoy this Neer Dosa. They look like these cute folded lace handkerchiefs. So here is my Neer Dosa recipe served with Kori chicken Gravy.

INGREDIENTS:

2 Cups Rice-soaked for 2 hours

2 tablespoon Grated Coconut

2 tablespoon Leftover Rice

Water

 Salt

1 tablespoon Oil

METHOD:

STEP 1 - Wash and soak rice for 2-4 hours or overnight is better.

STEP 2 - Now drain all the water and grind the rice along with the grated coconut and leftover rice and salt into very smooth paste adding water little by little.

STEP 3 - Make a thin watery dosa batter.

STEP 4 - Then heat an iron tava to make soft thin dosa.

STEP 5 – Pour a ladle full batter on tava and add few drops of oil around. Cover and cook.

STEP 6 -  Don’t turn the dosa. Cook it from one side only. When done remove from tava and serve.

Serve ready neer dosa with Manglorean Chicken curry or coconut chutney and enjoy.