Vegetable Upma

"Amma, the upma is very yummy...I'm wondering who made it"...This is the statement that Surya made while eating upma last evening. What better praise than the one received from my little boy!!

As a south Indian, I've detested rava upma for as long as I remember. Well, there are exceptions to everything in this world. Vegetable rava upma is one of those exceptions. Hot and spicy, served with coconut chutney, it is a dish that I have seen being served as a breakfast or snack option during weddings and other functions. Yet, extremely easy and quick to make - no wonder it is a staple dish cooked by most south Indians!!

Ingredients:
Finely chopped veggies of your choice - 1 cup
Finely slit onions - 3 tbsp
Chopped tomatoes - 3 tbsp
Rava roasted in a teaspoon of ghee - 2 cups
Water for boiling - 2 to 3 cups

For seasoning:
Urad dal, mustard seeds, channa dal - A tsp each
Oil as required

To grind without water:
One tomato
Green chillies as per taste
Ginger - a generous piece
Coriander leaves
Curry leaves

Method:

• Heat oil in a kadai and temper the ingredients listed under 'Seasoning'
• Add the onions and saute until it becomes translucent
• Add the chopped tomato and ground paste and fry for a few minutes
• Toss in the veggies and keep it covered for a few minutes
• Then add salt and turmeric powder
• Add water. (Adjust amount of water as per consistency of upma required)
• Allow the water to boil.
• Then add the roasted rava while continuously stirring the water. Else lumps will be formed.
• Keep the vessel covered with a plate. 
• Finally, add a tbsp of ghee and mix well. Serve with coconut chutney.

Baby Corn Manchurian

Who said teaching is easy?!!!  Okay, okay!! Enough of my melodrama. After a long day of disciplining, corrections and a bit of teaching, all I wish for is a few golden moments of pure silence and something to silence that constant rumble emanating from my tummy. Most days, I walk into my house asking mom my staple question "What's there to eat?" One look at her tired face is enough to melt my heart and settle for a steaming cup of tea or coffee. Today was different though. I had to have something crunchy and spicy. So there you have it - my inspiration to make baby corn manchurian.

It was irritating  to listen to that rrrrrrr....grrrrrr....rrrrrrrrr!!! But it was well worth the wait and effort. 

> Heat some oil in a pan deep frying

> Slit the baby corns into diagonal and long slices

> Make a slightly runny batter by mixing 2 tbsp of rice flour, 2 tbsp of refined flour (maida), ginger-garlic-chilli paste, salt, turmeric and water.

> Coat the sliced baby corn with this paste and deep fry in oil and set aside

> Heat a tbsp of oil in a wok. When it is hot add chopped garlic, green chilli and ginger . Saute for a few minutes.

> Add sliced onions and green pepper and saute. Ensure that their crunchiness is retained

> Then add a tsp of white vinegar, a tsp of sugar, a tsp each of soya sauce and tomato sauce. Fry on a high flame

> Toss in the fried baby corn and mix on a high flame along with a pinch of salt

> Garnish with finely chopped fresh coriander leaves and serve steaming hot with tomato ketchup!

Carrot and Egg Omelette

I hail from a family of staunch vegetarians. So, I was a little surprised to learn that it was my father who introduced me to the habit of eating eggs when I was just a little girl. I continuously go through phases of thriving on eggs as well as loathing eggs. Since realizing that eggs can be cooked in innumerable different ways I have made it a point to make eggs a regular part of my diet. My sister who recently turned an eggitarian, is always encouraging me to try making different egg dishes.

Last night, we decided to make omelettes. When I was halfway through whipping the eggs, I realized that we had run out of onions. I used carrots instead. I felt pretty happy to see my sister enjoying her dinner of carrot omelette.

Ingredients:
Eggs - 2
Carrot - 1, grated
Green chilli - 1, minced
Black pepper powder - 1/2 tsp
Ginger and garlic paste - 1/2 tsp
Corriander leaves - 1 tbsp, chopped
Turmeric powder - A pinch
Dosa or Idly batter - 1 ladle
Salt to taste
Oil - 1 tbsp

Method:
1. Break the eggs and transfer the white and yolk into a bowl. Whisk briskly until slightly frothy.

2. Add the grated carrots and other ingredients and mix well to form a batter.

3. Heat a pan and spread a little oil. Pour a ladle full of egg mixture and spread the mixture.

4. Allow it to brown on the underside before flipping it over. Cook the other side as well.

5. Serve hot with tomato ketchup.

Bread Upma

I am sure you have heard of the usual rava and semiya upma. However, bread upma is totally innovative and yummy to the core and makes for a light snack in the evening. I made this right after I got back from work and I was starving and obviously this is a no-pic post. Sorry about that.

What you will need:
Bread - Half a loaf [Quarter each slice]
Onion - 2, small, finely chopped
Tomato - 2, small, finely chopped
Oil - 1 tablespoon
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - a pinch
Salt to taste

For Tempering:
Urud dal - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig


This is how you make it:
-> Heat oil in a kadai and add mustard seeds. When they pop, add urud dal and curry leaves and fry till the dal turns golden brown.
-> Add the onions and fry till translucent. Add tomatoes, salt, turmeric powder, chilli powder and garam masala powder.
->Fry till the tomatoes become soft.
-> Add the bread pieces and mix well on a low flame. Serve hot with tomato sauce.

Aval Dosai

This is a simple yet delicious recipe for people who love dosas in any and every form. This batter will yield neither quick nor crispy dosas. But I can assure you that they are absolutely yummy with coriander chutney.

This is what you will need:
Rice - 1 cup
Aval [Puffed Rice] - 1 cup
Salt to taste




And, here's how to prepare the batter:
Wash the rice well and soak in plenty of water for an hour. When you are really pressed for time, 20 minutes of soaking will do.
Repeat the cleaning and soaking routine with the puffed rice as well. Take care to soak them separately because puffed rice grinds faster.
Drain and preserve the water from the soaked rice. You can use a mixer to grind the rice to a very smooth paste. Use a bit of the preserved water if the batter turns out to be very thick.
Finally, drain the water from the puffed rice, add it to the rice batter and grind.
Add salt and mix well.



Note: When you feel the batter in between your fingers, it should not feel grainy.

You can also spice up the batter with finely chopped onions, coriander leaves and green chilies. Ohhhhh, I am already drooling. I guess I know what to make for dinner this weekend. :)