Puffed Rice Upma

Ingredients:

Puffed Rice            -  4 cups
Onions                   -  2 nos
Tomatoes               -  2 nos
Green chilies           -  2 nos
Curry leaves           -  a few leaves
Cooking oil            -  2 table spoons
Mustard seeds       -  1 table spoon
Black gram dal       -  1 tea spoon
Bengal gram dal     -  1 tea spoon
Ground nuts           -  1 table spoon
Red chilies             -  2 nos
Salt to taste

1.  Finely chop onions, tomatoes and green chilies.
2.  Heat oil in a kadai and add mustards, bengal gram dal, black gram dal, groundnuts and finely broken red chilies.
3.  As soon as the dals turn brown and mustard crackle add the chopped onions and green chilies.
4.  After the onions turn transparent add the chopped tomatoes and salt and cook till the tomatoes turn soft and shapeless.
5.  Now in a wide vessel take 2 cups of water and add the puffed rice(Pori) and wash it thoroughly.
6.  Squeeze the pori and add it to the onion mixture and stir well till the masala mixes well.
7.  Keep it in the stove and stir cook for another 3 - 5 mins.
8.  Serve hot.

Dal Dhokli

Ingredients:

Thoor dal            -  1 cup (nearly 200 gms)
Onions                -  1 no
Green chillies       -  2 nos
Tomatoes            -  2 nos
Garlic                  -  6 - 8 pearls
Ginger                 -  1 inch
Ground nuts         -  3 table spoons
Coriander powder-  1 tea spoon
Jeera powder       -  1 tea spoon
Jaggery                -  1 tea spoon
Turmeric powder  -  1/2 tea spoon
Red chili powder  -  1 tea spoon
Cloves                 -  2 nos
Ghee                   -  2 table spoons

For Dhokli

Wheat flour         -  2 cups
Turmeric powder -  1/2 tea spoon
Ajwain(Omam)    -  1 tea spoon
Cooking oil         -  1 tea spoon
Salt to taste

1.  Take wheat flour, turmeric powder, ajwain, oil and salt in a bowl and knead it into a tight dough.
2.  Wash and cook thoor dal and ground nuts till thoor dal is shapeless(pressure cook)\
3.  Grind together tomatoes, ginger and garlic.
4.  Heat ghee in a kadai and add mustard seeds and cloves.
5.  Once mustard crackles and cloves turn brown add finely chopped onions and green chillies.
6. After the onions turns transparent add the ground tomato paste and cook till ghee splits out.
7.  Now add the cooked dal, salt, chili powder, jaggery, jeera powder and coriander powder.
8.  In the mean time roll the dough into thick chapathis and cut them into 1 inch diamond shapes.
9.  Allow the dal to boil and add 2 cups of water.
10.Add the cut chapati pieces and allow to boil for 4 - 5 mins and remove from stove.
11.Keep stirring gently so that the chapatis pieces do not stick together.
12.Serve hot in a bowl topping it with ghee and chopped coriander leaves.

Bread Upma

Ingredients:

Bread                          -  8 - 10 slices
Onions                         - 2 nos
Green chillies                -  2 nos
Potatoes                      -  2 nos
Mustard seeds             -  1 tea spoon
Black gram dal            -  1 tea spoon
Bengal gram dal          -  1 tea spoon
Turmeric powder        -  1/2 tea spoon
Salt to taste

1.  Cut bread into 1/2 inch squares.
2.  In a small bowl take the required salt and turmeric powder add 3 table spoons of water.
3.  Sprinkle this mixture over the bread pieces and mix thoroughly.
4.  Heat oil in a kadai and add mustard seeds and dals.
5.  After the mustard crackles and the dals turn golden brown add the finely chopped green chillies and onions.
6.  As soon as the onions turns transparent add the chopped potatoes adn salt just enough for the vegetable only.  Remember we have already added salt to the bread.
7.  When the potatoes are half cooked add the mixed bread and mix throughly and cook till the potatoes are fully done.
8.  Bread upma ready.  

Rice Upma with vegetables

Ingredients:

Rice                          -  1 cup (200 gms)
Thoor dal                  -  2 table spoons
Pepper                      -  1 table spoon
Jeera                         -  1 1/2 table spoons
Methi(Fenugreek)      -  1/2 table spoon
Cooking oil               -  2 table spoons
Mustard                    -  1 table spoon
Black gram dal          -  1/2 table spoon
Bengal gram dal         -  1/2 table spoon
Red chillies                -  2 nos broken into small pieces
Ghee                         -  1/2 table spoon
Potato                       -  1 no
Carrot                       -  1 no
Beans                        - a bunch
Cabbage                   -  Small piece
Capsicum                  -  1 small
Peas                          -  1/4 cup
Green chilles              -  2 nos
Curry leaves              -  a few leaves
Grated coconut         -  1 table spoon

1.  Wash rice and thoor dal together and dry it in shade.
2.  Add jeera, fenugreek and pepper and make it into a rava in a mixer.
3.  Cut all the vegetables into small pieces.
4.  Heat oil in a thick bottomed vessel or a pressure cooker.
5.  Add mustard, black gram dal, bengal gram dal and broken red chillies.
6.  After the mustard crackles and dals turn brown add the chopped vegetables, finely chopped green chillies and curry leaves.
7.  Keep stirring in between and allow it to cook half and add 1 1/2 cups of water salt and grated coconuts.
8.  As soon as the water starts boiling add the broken rava mixture and keep stirring.
9.  Once the water dries cover and cook till the rice rava is cooked well.
10.Do not stirr or mix the upma only then there will be that browned portion in upma.
11.Remove from stove and serve with tomato chutney and curd.

sabhudana Khichidi

Ingredients:

Sabhudana           -  200 gms

Ground nut           -  4 table spoons

Potatoes               -  2 nos

Green chillies        -  2 nos .

Curry leaves         -  a few leaves

Pepper powoder   -  1/2 tea spoon

Mustard seeds      -  1 table spoon

Black gram dal     -  1 tea spoon

Bengal gram dal   -  1 tea spoon

Asafoitida            -  1 pinch

Cooking oil         -  4 table spoons

Salt to taste

1.  Soak sabhudana in water for 1 hr.

2.  After 1 hr. drain the water and spread it in a plate for 1 hr.

3.  Grind ground nuts into powder.

4.  Add the ground nut powder, salt, asafoitida and pepper powder to the sabhudana.

5.  Mix in nicely.

6.  Chop the potatoes and green chillies.

7.  Heat oil in a kadai and add mustard seeds and both the dals.

8.  Once they turn light brown add the chopped potatoes and green chillies.

9.  Once the vegetables are cooked add the sabhudana mixture.

10. Stir it gently and continuously and do not cover.

11.Cook for about 5 mins.

12.Sabhudana khichidi is ready.

Vegetable rava kichidi

Ingredients:

Rava                       -  1 1/2 cup
Carrot, beans,
potato, peas etc.     -  1 cup
Onion                     -  1 nos
Green chillies          -  2 nos
Tomatoes               - 2 nos
Lemon juice            -  1 table spoon
Curry leaves           -  few leaves
Cooking oil             -  2 table spoons
Mustard seeds        -  1 table spoon
Black gram dal        -  1 table spoon
Bengal gram dal      -  1 table spoon
Salt to taste


1.  Heat kadai and fry rava in it without oil till it turns colour slightly and remove it and keep separately. 
2.  Chop all the vegetables into small pieces.
3.  Heat oil in a kadai and add the mustard seeds and dals.
4.  Once the mustard crackles and dals turn golden brown add the finely chopped onions, green chillies and curry leaves.
5.  Once the onions turn transparent add the other vegetables except tomato and add the salt enough for the vegetables and allow it to cook for 4 - 5 mins.
6.  In the mean time boil 2 1/2 cups of water in a vessel.
7.  Once the vegetables are cooked add the boiled water, balance salt and after 1 min. add the rava to it and keep stirring continuesly so that it does not lump.
8.  Once the water dries add the finely chopped tomatoes and stir well and allow it to cook for 4 - 5 mins.
9.  Remove from stove and add the lemon juice and stir well.
10.Vegetable rava kichidi ready.  Serve hot with pickle and chutney.

Rice Kuzhakkatai

Ingredients:


Rice                   -  200 gms(1 cup)
Thoor dal           -  1 table spoon
Fenugreek          -  1 tea spoon

Jeera                  -  1 tea spoon
Black pepper      -  1 tea spoon
Gratted coconut  -  1 table spoon
Asafoitida           -  1 pinch
Cooking oil         -  1 table spoon
Mustard seeds    -  1 tea spoon
Black gram dal    -  1 tea spoon
Bengal gram dal  -  1 tea spoon
Green chillies      -  2 nos
Red chillies         -  1 no
Curry leaves       - a few leaves
Salt to taste


1.  Wash and spread the rice and thoor dal together in a shady place and let it dry.
2.  Add jeera, methi and black pepper together and powder it to rava like consistency.
3.  Heat oil in a kadai and add mustard seeds, black gram dal, bengal gram dal and red chili(broken into small pieces.
4.  Once the mustard crackles and the dals turn golden brown add asafoitida, finely chopped green chillies and finely chopped curry leaves.
5.  Stir for 1/2 min and add 2 cups of water, gratted coconut and salt.
6.  Once the water starts boiling add the powdered rice rava and stir continuously so that the rava does not get lumped.
7.  Keep stirring till the water dries, and the rava is half cooked.
8.  Remove from stove and keep it closed for 10 - 15 mins.
9.  Now grease a plate with oil and make the half cooked mixture into small balls slightly long in shape and place in the greased plate.
10.Pressure cook the balls till they are well cooked.
11.Remove from stove and serve with chutney and dosa milagai podi.
12.Pidi kuzhakkatai ready.