SUJI UPMA

 

Prep Time       -10 minutes

Cooking Time - 15 minutes

Serve               -4

INGREDIENTS
Suji  - 1cup
Mustard seeds -1/2 tsp
Green chillie - 1
Finely chopped onion -1
Small diced potato - 1
Finely chopped carrot - 1
Green peas -  tbsp
Finely chopped capsicum - 2 tbsp
Curry leaves - 6-7
Salt - to taste
Oil - 2 tsp
Water - 2 cup
Chana dal - 1/2 tsp
Urad dal - 1/2 tsp

METHOD
  In a kadai,  roast the suji in medium flame and  the colour of must be the same.
 Heat the oil in a kadai.
 Put the mustard  seeds to crackle.
Add chana dal, urad dal, onion and potato and fry till light brown.
 Add green chillie and curry leaves. Mix water and let the water to boil.
 Add suji and salt once the water gets boiled..
 Once the suji absorb the water, cover and cook on low flame  for 4-5 minutes. Stir in between.
 When it gets ready, serve it in  breakfast.

RICE KHEER

 

Prep Time : 15 mins
Cooking Time :30 mins

Serve : 4

Milk     - 5 cup
Rice   - 50 gms
Sugar     - 4 tbsp
Green cardamom    - 1/4 tsp
Roughly chopped pistachio   - 2 tsp
Rose water   -  1 tsp

METHOD.
Boil milk in a heavy bottom vessel
Once boiled,keep it in a low flame
Add rice  and stir occasionally
Add sugar and mix well.
Add cardamom powder and roughly chopped pistachio and rose water and mix well.
Garnish with  pistachio.

DRY CHANA MASALA

 

Prep Time  : 10 mins
Cooking Time  : 25 mins
Serve  : 4

INGREDIENTS
Boiled black gram  -  2 cup
Water  - 2.5 cup
Cumin seeds  - 1/4 tsp
Rai/black mustard seeds  -  1/4 tsp
Asafoetida / hing  -  1/4 tsp
Curry leaves  -  8 - 10
Ginger garlic paste  -  1 tsp
Red chilly powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Garam  masala powder  -  1 tsp
Cumin seeds powder  -  1 tsp
Green chilly  -  1 cut in slit
Salt  -  to taste
Oil  -  3 tbsp

METHOD
Soak black gram over night and boil in the pressure cooker with 2.5 cup of water.
Heat oil in a pan.
Add cumin seeds,black mustard seeds and asafoetida/hing to crackle.
Add curry leaves and fry it.
Add ginger garlic paste,red chilly powder,turmeric powder.cumin seeds powder,garam masala powder ,green chilly and 2 tbsp water and saute for one to two mins
Add boiled black gram/chana and mix well.
Add 2 tbsp water cover it and cook for 3 mins.
Garnish with coriander leaves and serve

SUJI HALWA

 

Prep Time : 10 mins

 Cooking Time : 25 mins

 Serve : 2

 INGREDIENTS

 Semolina -  1/2 cup

 Water - 1.5 cup 

Sugar - 1/2 cup

 Cardamom powder - 1/4 tsp

 Crushed almonds - 1 tbsp 

Saffron - few strands

 Clarified butter - 1/2 cup

Saffron - few strands 

 

 METHOD 

Heat clarified butter in a pan.

 Roast the semolina on medium flame until light brown in color and give out the fragrance.

 After stirring further for 10 - 15 mins make the syrup of sugar and water and add into the suji and mix well.

 The semolina absorbs the syrup Stir properly otherwise lumps formed.

 The whole mixture cook for 7 - 8 mins. 

Add cardamom powder,crushed almonds and saffron strands. 

The halwa is ready to serve.

 Garnish with crushed almonds and saffron

DAHIVADA

 

Prep Time : 15 mins

 Cooking Time :25 mins

 Serve : 4

 INGREDIENTS

 Moong dal- 1 cup

 Ginger paste- 1 tsp

 Green chilly chopped- 3 to 4

 Coriander leaves chopped- 100 gm

 Oil for frying

 Salt to taste

 Fresh thick curd - 2 cup

 Black salt- 1 tbsp

 Red chilly powder- 1 tbsp

 Cumin seeds roasted- 1 tbsp

 Sweet tamarind chutney - 2 tbsp

 Green coriander chutney - 2 tbsp

 METHOD

 Wash and soak the moong dal for 3-4 hours and grind to a fine paste.

 Beat the batter very well till light and fluffy.

 Add the salt, ginger paste, green chilly and coriander leaves in the batter.

 Heat the oil in a deep frying pan .

 Make equal size balls and deep fry it in hot oil until golden in color .

 Simmer it after we put all the vadas and cook in a medium flame until done.

 Now take out the vadas once done into a bowl of water and let them soak for 10 minutes.

 Now press the vadas so that excess water is out.

 Beat the thick curd and place the vadas in a serving bowl and pour the curd all over the vadas.

 Sprinkle red chilly powder, black salt, roasted cumin seeds and garnish with sweet tamarind chutney and green coriander chutney

CORIANDER CHUTNEY

 

Prep Time : 15 mins
Total Time : 5 mins
Serve : 4

INGREDIENTS
Garlic pod - 3 - 4 chopped
Green chillies  -  3 - 4
Fresh coriander leaves  -  50 gms
Salt     -  to taste
Mustard oil - 4 - 5 drops

Lemon juice - 2 tbsp

METHOD
     Wash drain and clean coriander leaves,, garlic and green chilly
     Blend all ingredients to a smooth consistency. 

Add mustard oil and lemon juice and serve.