Sunday, September 23, 2018

The most versatile upma, made in almost every South Indian home.....is here...with the aroma of the semolina/sooji roasted in ghee with the goodness of the vegetables.....
Please check my other upma varieties....
1. Vegetable idli upma
2. Samba rava upma with coconut
3. Samba rava upma with veggies
4. Samba rava buttermilk upma
5. Sooji buttermilk upma
6. Bread upma
7. Arisi upma



Ingredients
Rava - 2 cups
Water - 41/2 cups ( If you want the upma in slightly grainy texture, then add 1:2 water)
Ghee - 2 tsps, to roast the rava; 2 tsps to add in the end
Salt to taste
Onion - 1, slightly big, chopped fine
Carrots - 2, chopped fine
Fresh peas - 1 cup, shelled
Lemon juice - 3 tbsps

To season
Cooking oil - 4-5 tbsps
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Broken urad dhal - 1 1/2 tsps
Channa dhal - 11/2 tsps
Ginger - a small piece, chopped
Curry leaves - few
Green chillies - 2 chopped fine
Red chillies - 2-3, broken

Recipe cuisine: South Indian; Category: Breakfast
Prep time: 10 mts; Cooking time: 15 mts

Serves 4-5


 Rava getting roasted in ghee


chopped and kept ready


roasted rava kept aside in a bowl


Cooking oil heated in a non stick pan, hing powder and mustard seeds seasoned



urad and channa dhals added


ginger, curry leaves, green and red chillies enter the pan too


now, chopped onions


sauteed well


measured water added, salt to taste added


carrots and peas, cooked in microwave steamer , added. You can cook the veggies in pressure cooker for 1 whistle and add too. Any other veggies of your choice can be added, like bell peppers. I generally avoid beans, because, then it becomes hard to differentiate the green chillies from the beans.


Water is getting heated and about to boil


now, the roasted rava added, and stirred without stopping briskly, so that lumps will not form


stirred nicely



close with a lid, flames on the lowest


2 tsps ghee added towards the end


lemon juice added


Cooked well, the aroma will be permeating all over the house.....hunger pangs getting started....


Perfect!!!


Serve with any chutney of your choice, or a bowl of curds...here, all wanted to eat with some chips...whatever the side may be, this is a very tasty upma...




This post first appeared in www.malpatskitchen.com


12:00:00 AM Mala Thiagu
The most versatile upma, made in almost every South Indian home.....is here...with the aroma of the semolina/sooji roasted in ghee with the goodness of the vegetables.....
Please check my other upma varieties....
1. Vegetable idli upma
2. Samba rava upma with coconut
3. Samba rava upma with veggies
4. Samba rava buttermilk upma
5. Sooji buttermilk upma
6. Bread upma
7. Arisi upma



Ingredients
Rava - 2 cups
Water - 41/2 cups ( If you want the upma in slightly grainy texture, then add 1:2 water)
Ghee - 2 tsps, to roast the rava; 2 tsps to add in the end
Salt to taste
Onion - 1, slightly big, chopped fine
Carrots - 2, chopped fine
Fresh peas - 1 cup, shelled
Lemon juice - 3 tbsps

To season
Cooking oil - 4-5 tbsps
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Broken urad dhal - 1 1/2 tsps
Channa dhal - 11/2 tsps
Ginger - a small piece, chopped
Curry leaves - few
Green chillies - 2 chopped fine
Red chillies - 2-3, broken

Recipe cuisine: South Indian; Category: Breakfast
Prep time: 10 mts; Cooking time: 15 mts

Serves 4-5


 Rava getting roasted in ghee


chopped and kept ready


roasted rava kept aside in a bowl


Cooking oil heated in a non stick pan, hing powder and mustard seeds seasoned



urad and channa dhals added


ginger, curry leaves, green and red chillies enter the pan too


now, chopped onions


sauteed well


measured water added, salt to taste added


carrots and peas, cooked in microwave steamer , added. You can cook the veggies in pressure cooker for 1 whistle and add too. Any other veggies of your choice can be added, like bell peppers. I generally avoid beans, because, then it becomes hard to differentiate the green chillies from the beans.


Water is getting heated and about to boil


now, the roasted rava added, and stirred without stopping briskly, so that lumps will not form


stirred nicely



close with a lid, flames on the lowest


2 tsps ghee added towards the end


lemon juice added


Cooked well, the aroma will be permeating all over the house.....hunger pangs getting started....


Perfect!!!


Serve with any chutney of your choice, or a bowl of curds...here, all wanted to eat with some chips...whatever the side may be, this is a very tasty upma...




This post first appeared in www.malpatskitchen.com


Thursday, September 20, 2018

"Dabeli"...a very famous street food, originating from Kutch, Gujarat means "pressed" in Gujarati language.
 Spicy potato mixture is stuffed in between 2 buns or 2 pav buns, some chopped onions and pomegranates are strewn on top, some red garlic chutney and sweet chutney smeared, and some masala peanuts topped, and grilled slightly on tava.
Home made Dabeli masala powder has been used here.





Ingredients

For the Dabeli masala

Coriander seeds - 2 tbsp
Cumin/jeera - 3/4 tsp
Fennel/saunf - 3/4 tsp
Clove - 2
Pepper - 3/4 tsp
Cinnamon - 1 small piece
Star anise - 1 1/2
Bay leaves - 2
Dry kopra - 2 tbsps
Red chillies - 3-4
Sesame seeds - 3/4 tsp

After dry roasting, and little bit cooling, powder it nicely in a blender, then mix in

Black slat - 3/4 tsp
Chilli powder - 2 tbsps
Oil - 1 tbsp
Sugar - 3/4 tsp

The dabeli masala powder



Buns - 20
Boiled potatoes - 8-9, mashed
Sweet chutney - 2 tbsps
Onion - 1, finely chopped
Pomegranate arils - 2 cups
Masala peanuts - 11/2 cups (store bought). If masala peanuts are not available, roasted and salted peanuts can be used.
Coriander leaves for garnishing
Fine sev , as needed (store bought)
Ghee as needed to toast the buns
Red garlic chutney and sweet chutney as needed to spread over the buns







To season

Oil - 3 tsps
Jeera/cumin - 1 tsp

Recipe cuisine: North Indian; Category: Chat/snack/starter
Prep time: 30 mts; Cooking time: 2 mts for each bun
Recipe source: Tarla dalal


Jeera seasoned in oil


Boiled, mashed  potatoes added and 2-3 tbsps of dabeli masala added


mixed well


Sweet chutney added


Switched off, and since my pan was a shallow one, I let it set flatly on the pan itself. Then spread the chopped onions over it


Then spread the pomegranate arils


then top the masala peanuts


Then the finely chopped coriander leaves


Spread red garlic chutney on one side of the bun and the sweet chutney on the other side


Tightly pack the stuffing on one side


Add some more pomegranates, masala peanuts and sev


Buns, filled, waiting to be closed by another half 



Toast both sides with desi ghee


Dab some more sev on the sides


Serve the tasty Dabelis!!



This post first appeared in www.malpatskitchen.com

Notes
* Dabeli masala powder can be refrigerated and stored for months.
* Spicy red chutney and sweet chutney can also be stored in the fridge.














12:00:00 AM Mala Thiagu
"Dabeli"...a very famous street food, originating from Kutch, Gujarat means "pressed" in Gujarati language.
 Spicy potato mixture is stuffed in between 2 buns or 2 pav buns, some chopped onions and pomegranates are strewn on top, some red garlic chutney and sweet chutney smeared, and some masala peanuts topped, and grilled slightly on tava.
Home made Dabeli masala powder has been used here.





Ingredients

For the Dabeli masala

Coriander seeds - 2 tbsp
Cumin/jeera - 3/4 tsp
Fennel/saunf - 3/4 tsp
Clove - 2
Pepper - 3/4 tsp
Cinnamon - 1 small piece
Star anise - 1 1/2
Bay leaves - 2
Dry kopra - 2 tbsps
Red chillies - 3-4
Sesame seeds - 3/4 tsp

After dry roasting, and little bit cooling, powder it nicely in a blender, then mix in

Black slat - 3/4 tsp
Chilli powder - 2 tbsps
Oil - 1 tbsp
Sugar - 3/4 tsp

The dabeli masala powder



Buns - 20
Boiled potatoes - 8-9, mashed
Sweet chutney - 2 tbsps
Onion - 1, finely chopped
Pomegranate arils - 2 cups
Masala peanuts - 11/2 cups (store bought). If masala peanuts are not available, roasted and salted peanuts can be used.
Coriander leaves for garnishing
Fine sev , as needed (store bought)
Ghee as needed to toast the buns
Red garlic chutney and sweet chutney as needed to spread over the buns







To season

Oil - 3 tsps
Jeera/cumin - 1 tsp

Recipe cuisine: North Indian; Category: Chat/snack/starter
Prep time: 30 mts; Cooking time: 2 mts for each bun
Recipe source: Tarla dalal


Jeera seasoned in oil


Boiled, mashed  potatoes added and 2-3 tbsps of dabeli masala added


mixed well


Sweet chutney added


Switched off, and since my pan was a shallow one, I let it set flatly on the pan itself. Then spread the chopped onions over it


Then spread the pomegranate arils


then top the masala peanuts


Then the finely chopped coriander leaves


Spread red garlic chutney on one side of the bun and the sweet chutney on the other side


Tightly pack the stuffing on one side


Add some more pomegranates, masala peanuts and sev


Buns, filled, waiting to be closed by another half 



Toast both sides with desi ghee


Dab some more sev on the sides


Serve the tasty Dabelis!!



This post first appeared in www.malpatskitchen.com

Notes
* Dabeli masala powder can be refrigerated and stored for months.
* Spicy red chutney and sweet chutney can also be stored in the fridge.














Monday, September 17, 2018

Here is a protein rich roti, apt to be packed for the kids' school lunch or picnic lunch.....
Even a kid, who is fussy to eat dhal will hardly ever know the presence of dhal in these super-soft rotis, and definitely the addition of moong dhal gives a special, enhanced aroma to these rotis!!
Please check my other rotis and stuffed parathas varieties here.



Ingredients
Moong dhal - 3/4 cup
Whole wheat flour - 2 1/2 cups
Salt to taste
Ghee - 1 tsp
Curds - 1 1/2 tsps
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Green chilli - 1 & ginger - a small piece, crushed
Kasoori methi - 2 tsps, crushed

Oil plus ghee as required to cook the rotis

Recipe cuisine: North Indian; Category: Breakfast/lunch/dinner
Prep time: 15 mts; Dhal cooking time: 10 mts; Soaking: 1 hour; Rotis cooking time: 30 mts

Yields 15-16 rotis


3/4 cup moong with enough water and a pinch of turmeric powder, first soaked in hot water for an hour and then pressure cooked for 3-4 whistles, till soft and mushy

Whole wheat flour added, if slightly more flour is needed, you can add. It all depends on the water content your cooked dhal has. For me, it took in exactly 2 1/2 cups of wheat flour. Below the flour is the cooked dhal(which is hidden)


Turmeric, chill, cumin and coriander powders added


Ghee, curds and salt to taste added, along with ginger-green chilli paste


Crushed kasoori methi added, after the initial mixing of all ingredients


and everything kneaded to a soft, pliable dough, using water as and when needed. Rest the dough for minimum 30 minutes.


Rotis, first dry roasted on both sides, then a drop of ghee plus oil, drizzled, and cooked till soft and golden in color


Serve these delectably delicious rotis with Easy Punjabi subzi



This post first appeared in www.malpatskitchen.com
12:00:00 AM Mala Thiagu
Here is a protein rich roti, apt to be packed for the kids' school lunch or picnic lunch.....
Even a kid, who is fussy to eat dhal will hardly ever know the presence of dhal in these super-soft rotis, and definitely the addition of moong dhal gives a special, enhanced aroma to these rotis!!
Please check my other rotis and stuffed parathas varieties here.



Ingredients
Moong dhal - 3/4 cup
Whole wheat flour - 2 1/2 cups
Salt to taste
Ghee - 1 tsp
Curds - 1 1/2 tsps
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Green chilli - 1 & ginger - a small piece, crushed
Kasoori methi - 2 tsps, crushed

Oil plus ghee as required to cook the rotis

Recipe cuisine: North Indian; Category: Breakfast/lunch/dinner
Prep time: 15 mts; Dhal cooking time: 10 mts; Soaking: 1 hour; Rotis cooking time: 30 mts

Yields 15-16 rotis


3/4 cup moong with enough water and a pinch of turmeric powder, first soaked in hot water for an hour and then pressure cooked for 3-4 whistles, till soft and mushy

Whole wheat flour added, if slightly more flour is needed, you can add. It all depends on the water content your cooked dhal has. For me, it took in exactly 2 1/2 cups of wheat flour. Below the flour is the cooked dhal(which is hidden)


Turmeric, chill, cumin and coriander powders added


Ghee, curds and salt to taste added, along with ginger-green chilli paste


Crushed kasoori methi added, after the initial mixing of all ingredients


and everything kneaded to a soft, pliable dough, using water as and when needed. Rest the dough for minimum 30 minutes.


Rotis, first dry roasted on both sides, then a drop of ghee plus oil, drizzled, and cooked till soft and golden in color


Serve these delectably delicious rotis with Easy Punjabi subzi



This post first appeared in www.malpatskitchen.com