Category Archives: Noshes

Upma

Upma

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Ingredients:
Semolina – 1 cup
Tomatoes – 1 medium size
Potatoes – 1 small
Onion – 1 small
Green Chilies – 3
Curry Leaves – 1 twig
Coriander Leaves – ½ bunch
Black Gram – 1 tsp
Cumin Seeds – ¼ tsp
Mustard Seeds – ¼ tsp
Salt – to taste
Oil – 1 tbsp
Ghee – 1 tsp
Upma Ingredients
Preparation:
Finely chop tomatoes, potatoes, onion, green chilies, and coriander leaves.
Heat oil in a pan and prepare tadka using cumin, mustard, black gram, onion, curry leaves & chilies.
Now add chopped potatoes and sauté it for a minute.  Add tomatoes and let it cook for a minute.
Pour 3 cups of water and salt.  Let it boil.
Meanwhile, pan fry the semolina till a nice aroma emits or till the color of the semolina starts to turn brownish.
Once the water is boiling, slowly pour the fried semolina while you are stirring the water.  This is to avoid the lump formation.
It starts to solidify immediately, now add ghee and stir.
Take it off, garnish with chopped coriander & serve hot with lemon pickle and curd.

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Sabudana Upma

Sabudana Upma with Peanuts

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This is usually made when fasting.  We generally prepare it on the eve of Shivaratri.  However, when making this on Shivaratri, we substitute salt with Saindhava Lavanam (Himalayan Pink Rock Salt) and most of the other ingredients are not used.  Coriander, curry leaves, chilies, cumin & mustard seeds are not used.

Ingredients:
Pearl Sago / Sabudana – 3 cups
Water – 4 cups
Groundnuts / Peanuts – 1 cup
Green & dried red chilies – 4 each
Curry leaves – 2 sprigs
Coriander – ½ bunch
Cumin & mustard seeds – ¼ tsp each
Salt – to taste
Oil – 3 tbsp
Sabudana Upma Ingredients
Preparation:
Soak pearl sago for 6 hours.  Dry roast ground nuts & peel the skin off.  Grind those into coarse powder.  If you like, you can save 1/4th of the nuts aside & eat them as a side dish.  Chop green chilies.  Halve the red chilies.  Now take a pan and heat oil.  Add cumin, mustard and allow it to crackle.  Now add curry leaves, green and red chilies and sauté it for a minute.  Add the soaked Pearl Sago, there will be no water left.  Mix it well and add salt.  Keep mixing it to avoid burning at the base of the pan.   When it is almost done, add the peanut powder & mix well.  Cook until translucent and switch the heat off.  Garnish with chopped coriander & serve it hot with roasted peanuts.

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Bread bajji

Bread Bajji

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Ingredients:
IngredientsBread loaf – 1
Pudina Chutney
Bengal gram flour – 5 cups
Rice flour – 1 ½ tbsp
Baking soda – ½ pinch
Turmeric – a pinch
Salt – to taste

Preparation:
Deep fry bajjisMix all the ingredients except bread & pudina chutney.  Now add water & make it into thick consistency like Idli batter.  Put it aside & cut the bread slices into 4 small squares.  Spread pudina chutney on half of the squares & place the rest on them.  Now dip them in batter and deep fry in oil till they turn light brown.  Serve them hot with pudina chutney.

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Mandakki Sushila

Mandakki Sushila

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Mandakki Sushila is a receipe from Karnataka which is called Maramarala Upma or Uggani in Telugu.

Ingredients:

(Telugu / Hindi / Kannada / English)

Maramaralu / Murmure / Mandakki / Puffed Rice / – 0.5 Kg

Putnala pappu / Buna Channa / Roasted Gram / Hurigadale – 0.5 Cup

Ulligaddalu / Pyaaz / Onion / Irulli- 2

Karivepaku / Kari patte / Curry leaves / Karibevina soppu

Nune / Tel / Oil / Taila – 3 tbsp

Jilakara / Jeera / Cumin / Jirige – 0.5 tsp

Avalu / Rai(Sarson) / Mustard / Sasive – 0.5 tsp

Uppu / Namak / Salt / Uppu- 1.5 tsp

Mirchi Powder – 1.5 tsp

Pasupu / Haldi / Turmeric / Arisina – a pinch

Kothimeera / Kothimeer / Coriander leaves / Kottumbari

Preparation:

Note: Puffed rice tends to reduce in volume once soaked and it usually reduces to half of its volume.  So, 0.5 kg of puffed rice seems huge but you don’t need a huge container for this.

Soak puffed rice In a large container for about 12 to 15 minutes.  Since they tend to float on water use more water and also keep immersing them into water intermittently.  Meanwhile, grind roasted gram into powder and chop onions and coriander.

Place a heavy bottomed kadai on stove and add oil.  Allow it to heat up a little, then add cumin & mustard seeds, chopped onions and curry leaves to it.  Sauté it for two minutes and then add puffed rice, salt, mirchi powder and turmeric… mix it well.  Now close the lid and keep mixing it every couple of minutes till they are heated.  Then add the powder, chopped coriander and mix well.  Wait for two minutes and switch the stove off.  It is now ready to savour!!

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featured_SP

Boiled Sweet Potato

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English – Sweet Potato

Hindi – Shakarkand

Telugu – Chilagadadumpa / Morramgadda

Kannada – Sihi genasu gide

French – Patate douce

Ingredients:

Sweet Potatoes – 1/2 kg

Sugar – 1 tbsp

Ghee – Clarified Butter – 1/2 tsp

Water – 1/4 cup

Preparation:

Wash sweet potatoes and…

1. Pressure cook them adding all the ingredients till 2 whistles

OR

2. Microwave them in a oven for 5 to 6 min.

Now peel the skin off and savor them.

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