Bread Dahi Vada Recipe

Ingredients :-

For Bread Vada:                              
8 slices of Bread 
1 chopped Onion
2 chopped Green chilly
Few chopped Curry leaves
Curd - 3-4 tsp
1/2 Cumin seeds
Salt to taste

Process :-
Cut the bread into small pieces, Add curd, chopped onion, green chilly, curry leaves, cumin seeds, salt to taste and mix them properly. Make a soft dough (like  atta dough). Divide the dough into equal portion and give a shape like bara and shallow fry it with little oil. Flip it and fry it until light golden brown in colour. Switch off the flame and keep aside.

For Aloo dum:
8-10 nos. small size boiled Baby potatoes (You can take medium size potato also)
1 no. medium size grated Onion / Onion paste
Haldi powder
Salt to taste
Pinch of Sugar 
Pinch of Garam masala powder
1 tsp Cooking Oil

For masala paste:
6 garlic cloves, 1' inch of Ginger, 4-6 nos whole Peppercorns, 1 Cardamom, 2 Cloves, 1 Cinnamon, 1 tsp Poppy seeds, 1 Tomato - Grind together to make a very fine paste

Process:-
Heat oil in a kadhai/pan. Add the sugar, when it start to caramelize, add the grated onion and saute a while. Then add the blended masala paste and stir continuously, add the haldi powder. Cook about 5 minutes in a low-medium flame. Once the masala starts leaving oil on the sides, add the boiled potatoes and cook for another 2 minutes. Add water as you required to get desired thickness of gravy and let it boil about 3-5 minutes. Sprinkle little garam masala powder and Switch off the flame.
                       

Tamarind (Imli) Saunth chutney 
Curd - 1/2 cup (add little salt, sugar, chilly powder to it and mix well)
Black salt
Roasted Cumin-Coriander-Chilly powder
Fried Sev
For Garnishing: Coriander leaves,chopped onion, chopped green chilly, grated carrot, grated beetroot, pomegranate seeds etc etc... 

Arrange the plate:
When ready to serve, soak the vadas in salt water for a minute and then squeeze them. Now, arrange the bread vadas in a serving plate, spread some curd, drizzle the tamarind chutney, aloo dum, sev, roasted cumin-coriander powder, green chilly etc etc etc...n Serve it. Enjoy it as breakfast, lunch, starter at anytime !!! 

Bread Uttapam ... an instant n easy bread uttapam / pancake

Ingredients :-

Bread - 6 slices

Semolina - 4 tsp

Curd - 1/2 cup

Water

Salt to taste
Mango ginger - 1/2 tsp (grated)
Chopped Green chilly - 1 tsp (as per your taste)

Cooking oil 

For Topping:

Onions - 2 medium size ( cut into thinly slices)

Tomato - 1 medium size

Capsicum - 1 medium size

Sweet corn - 1/2 cup

You can add any veggies as your choice.

Method :-

Take a bowl, break the bread into small pieces. Add semolina, curd, water, salt to taste and mix them properly or you can blend it. Add grated mango ginger, chopped green chilly to the batter. Make a very smooth and thick batter and keep aside about 10 minutes. 

Heat a non stick pan at medium heat and spread little oil. Pour 1 ladle full batter and spread evenly to make a thick uttapam. Put the sliced vegetables on it, add some oil drops and cook till it become crispy n golden brown from both the sides. Serve hot Bread Uttapam with any kind of chutney .... Enjoy it !!! 

Chitau Pitha (coconut n rice mixed dosa)

Ingredients :-

Rice - 1 cup

Coconut grated/pieces - 1 cup

Soda bi-carbonate - a pinch (Optional)

Sugar - 2 tsp (As per your taste)

Salt to taste

Oil - as required

Method :-

• Soak the rice about 3-4 hrs. Blend the rice and coconut pieces together and make a very fine paste. Keep it aside for 1-2 hours. Add water as per your requirement (the consistency of batter should be watery). Add salt and sugar, mix it well. 

• Heat little oil in a frying pan. Basically, in village this pitha has made up with kadhai and with zero oil. So you can cook it in  kadhai also. Put 1 ladle full batter in kadhai / pan and cover it with a lid. Sprinkle little water over the lid. Cook it in a low-medium flame. After few minute remove it form flame, there is no need to flip the upper portion of the pitha. Serve with any chutney or dalma / ghuguni / spicy curry. Enjoy the Odiya delicacy...

Maggi wala Chilla [MagChilla]

Ingredients :-

Maggi - 1 Small Packet (Boil with 1-2 cups water)

Besan (Gram flour) - 1/2 cup

Atta (Wheat flour) - 1/2 cup

Suji/Rava (Semolina) - 1/2 cup

Onion - 1 big no. (Finely chopped)

Green chilly - 2-3 nos. (As your choice)

Few chopped Curry leaves

Few chopped Coriander leaves 

Lemon juice - 1/2 tsp

Dahi / Yogurt - 2-3 tsp

Grated Ginger - 1 tsp

Chopped Veggies as you like - I've added here chopped capsicum, grated carrot

Maggi Magic cubes - 2 nos. (Or u can replace it with maggi masala powder) 

Oil / Butter - 2 tsp

Salt to taste 

  

Method :-

Take a bowl and mix besan, atta n suji. Mix all the flour by adding water to make a smooth and lump free batter. Add all other ingredients; boiled maggi, dahi, chopped onion, green chilly, curry leaves n coriander leaves, chopped capsicum, grated carrot, grated ginger, lemon juice, maggi masala cubes and oil. Mix it well and leave for 10 mins.

Then sprinkle little oil in a frying tawa / pan. Add 1 laddle full of the batter and spread evenly on the tawa. Cook both the sides till reddish or crispy. Serve hot with any chutney or soupy maggi noodles. Enjoy your Breakfast with Yummy n healthy "MagChilla" !!!  

Veggie Bread Toast (Eggless) - A Toothsome Snacks For Vegetarian

Ingredients :-

Bread - 6-8 pieces

Oil for shallow frying

For the Batter :-

Besan (Gram flour) - 1/2 cup

Suji (Semolina) - 3-4 tsp

Curd - 1/2 cup

Oil - 2 tsp

Onion - 1 (finely chopped)

Green Chilly - 2-3 nos. (finely chopped)

Few Coriander leaves - Finely chopped

Few Curry Patta - Finely chopped

Carrot - 1 (grated) (You can also add any grated vegetables capsicum, beetroot, corn as your                                     choice)

Chat masala powder - 1 tsp

Haldi (Turmeric powder) a pinch

Salt to taste

Method :-

Take all the ingredients together in a bowl and mix it well. Add little water if you needed. The consistency should be slightly thick smooth batter. Keep it aside for 15 minutes.

Heat the non-stick tawa / griddle with little oil. Cut the bread in to triangle or as your choice. Dip the slice of bread in the batter and place on tawa. Toast both the sides of bread til it comes out with a light golden brown colour. Remove from it flame and Serve with ketch-up / chutney / curd ...Enjoy it !!!

VEGETABLE UTHAPPAM

Ingredients :-

MTR Uttapam Mix (Ready to mix) - 1 cup

Yogurt - 1/2 cup

Water - 1/2 cup

Vegetables to be used :-

Cauliflower Florets - 1/2 cup (Finely chopped)

Carrot - 1 no. (Grated)

Beet root - 2-3 tsp (Grated)

French Beans - 5-6 nos. (Finely chopped)

Green Peas - 3-4 tsp

Green Chilly - 2 nos. (Chopped)

Onion - 1 no. (Chopped)

Few Coriander Leaves Chopped

Mango Ginger - 1' inch (Grated)

Few Curry Leaves (Roughly Chopped)

Cumin seeds - 1/2 tsp

Salt to taste

Turmeric Powder - 1/4 tsp

Oil - 1 tsp

Method :-

Heat a pan with oil. Add cumin seeds n curry leaves, when it start to splutters add all the chopped vegetables (Cauliflower, french beans, green peas) one by one, sprinkle with little salt, turmeric powder and saute for a few minutes in high-medium flame. Switch off the flame and keep aside.

Now take the MTR mixture in a bowl, add yogurt and water and mix well. Add chopped onion, green chilly, coriander leaves, grated carrot n beet root, grated mango ginger and lastly add the fried vegetables and mix it well. Keep aside for 5-10 minutes. 

Heat a non-stick Dosa tawa / pan. Spread little oil and sprinkle few drops of water. Spread one big spoon of mixed batter evenly on tawa. Cook well at low flame both the sides till brown colour and Now its ready to eat. Serve spicy Vegetable Uttapam with green chutney or Pickles or Curd. Enjoy your healthy breakfast !!! 

MASALA UPMA WITH SAMBAR N CHUTNEY

MASALA UPMA :-

Ingredients :-

Sooji / Rava / Semolina - 1 n 1/2 cups

Vegetables - 1 cup (Carrot, French Beans, Cauliflowers, Green Peas, Sweet Corn)

Onion Sliced - 2 nos.

Green Chilly - 1 no.

Dry Red Chilly - 1 no.

Ginger Grated - 1' inch

Mustard Seeds - 1 tsp

Urad n Chana Dal (gram lentil) - 2 tsp

A Few Curry Patta

Lemon Juice - 1 tsp

Refined / Olive Oil - 2 tsp

Salt to taste

Water - 3 cups

Method :-

Put a kadhai / pan in fire. Dry Roast the Sooji till brown in colour. Remove it from fire and keep aside. Heat oil in the same kadhai. Add mustard seeds, When it start to crackles add sliced onion, green chilly, dry red chilly, urad and chana dal, grated ginger, curry patta and saute for a while. Put the vegetables to the pan, sprinkle a little salt and fry and cook covered until half done about 5 mins. Now, add water to the veggies and let it boil. When it start to boil, reduce the flame and put roasted Sooji/Rava by slowly continuously stirring all the while. Cook in low-medium flame to avoid the formation of lumps. Switch off the flame and sprinkle lemon juice for better taste. Serve it with Sambar, Chutney or Aloo-tomato curry or Peas curry..  

NOTE :- You can also add turmeric powder, a pinch of sugar, grated coconut as your choice.

SAMBAR :-

Ingredients :-

Masoor Dal (Red Split Lentils) - 1 cup

Turmeric Powder - 1/2 tsp

Onion (roughly chopped lengthwise) - 1 no.

Green Chilly - 1 no.

Vegetables - I used Lauki (Bottle gourd), drumsticks, Radish, Bhindi (lady finger)

Sambhar Powder - 2-3 tsp

Tamarind (Imli) Pulp - 4-5 tsp

Salt to tatse

Water - 2 cup

For Seasoning :-

Mustard Seeds - 1/2 tsp

Fenugreek seeds - 1/4 tsp

Dry Red Chillies - 2-3 nos.

Few Curry Patta

A Pinch of Hing (asafoetida)

Cooking Oil - 1 tsp

Method :-

Wash and clean the Dal thororughly and drain. Pressure cook it for 3 whistles with water and vegetables, salt, turmeric powder. The consistency should be like a thick soup. Open the lid, add tamarind puree and sambhar powder and again boil it for 4-5 mins. For seasoning, heat oil in a pan. Add mustard-fenugreek seeds, hing, curry patta, dry red chilly and pour the dal. Cook for 2 mins. and turn off the flame. Serve it with Masala Upma and chutney..You can serve it with steamed Rice also..  

I have served here Masala Upma with sambar with Coriander-Yogurt Chutney..For Green Chutney, see the recipe, http://recipebysagarika.blogspot.in/2013/11/coriander-yogurt-chutney.html 

A HEALTHY BREAKFAST **** VERMICELLI / SEMIYA UPMA

Ingredients :-

Roasted Semiya / Vermicelli - 1cup

Mixed Vegetables - Frozen Carrot, Sweet corn, Green Peas, French Beans

Chopped Onion - 2 nos.

Grated Ginger - 1 tsp

Green Chilli Chopped - 2 nos.

Few Curry patta

Dry Red Chilli - 1 no.

Mustard Seeds - 1/2 tsp

Turmeric Powder - 1/2 tsp

Olive / Refined Oil - 2 tsp

Sugar - 1/2 tsp

Lemon Juice - 1 tsp

Salt to tatse

Water as required

Method :-

Boil roasted Vermicelli with 2 cups water and with a pinch of salt. Cook just 5-8 mins. (don't over cook) and drain the water, immedieately add cold water or can put under running tap. Spread 1 tsp oil and keep it aside. 

NOTE :- You can keep boiled Vermicelli in refrigerator for 3-4 days. The secret reveal here i.e. If you use the refrigerator wala vermicelli, its non-sticky and very quick to cook. I always cook vermicelli first and keep it in refrigerator and use when I needed. It's take less time to cook the Upma and also not sticky with each other. 

Heat oil in a pan. Add mustard seeds, dry red chilli, when it starts to dancing add chopped onion, ginger, green chilli, curry patta and saute for a while. Next add the frozen veggies and sprinkle salt, turmeric powder and mix well. Cook for 2-3 mins, the frozen one take very few time to cook. (You can use the raw veggies which take 5-8 mins. to cook). Then put the boiled Vermicelli to the pan and mix thoroughly. Sprinkle a pinch of sugar and lemon juice as your choice. Turn off the heat and Serve a HEALTHY and YUMMY Vermicelli Upma with any Chutney or Pickles...:-)

  

  

VEGETABLE MASALA IDLI

Ingredients :-
Rice - 2 cups
Urad Dal - 1 cup
Soda Bi-carbonate - 1/4 tsp (Optional)

Vegetables Used :-
Grated Carrot - 1 cup
Green Peas - 1/2 cup
Frozen Sweet Corns - 1/2 cup
Finely Chopped French Beans - 1/2 cup
Chopped Cabbage - 1/2 cup
Chopped Coriander Leaves
Chopped Green Chilies
Chopped Curry Patta 
Finely Chopped Onion - 1 medium size
Mustard seeds - 1 tsp
Salt to taste
Oil for frying

Method :-
Wash and soak rice and urad dal for 4 hrs. Grind it and make idli batter and let it keep for 6-7 hrs for fomentation. Add soda bi-carbonate, salt to taste and mix well. Heat 1 tsp oil in a pan. Add mustard seeds, when it crackles add chopped curry patta, chopped cabbage, chopped beans and a pinch of salt. Just saute for 2 minutes and remove from fire. Mix this veggies into the idli batter. Mix other ingredients as raw (i.e. Carrot, Green Peas, Corn, Coriander leaves, Chopped Onion, Green chillies to the batter and mix it thoroughly. Put the Idli maker on the stove with water. Grease a little oil to the idli moulds and pour the batter and steam cook. Serve your yummy Vegetable Idli with Chana dal chutney/Coconut chutney/Green chutney or ketch-up. Enjoy it !!!  

DALIA UPMA (BROKEN WHEAT UPMA) ... A HEALTHY BREAKFAST

Ingredients :-

Dalia (Broken Wheat) - 1 cup

Carrots Sliced 1/2 cup

Cauliflower 1/2 cup

French Beans 1/4 cup

Onion Sliced - 1 medium

Green Chillies - 2-3 chopped

Ginger - 1 inch (Finely chopped)

A pinch of Hing

Few Curry Leaves 

Chana Dal (Bengal gram) - 2 tsp

Urad Dal (Black gram) - 2 tsp

Mustard Seeds - 1 tsp

Dry Red Chilli - 1 no.

Turmeric powder (Haldi) - 1/2 tsp

Coriander powder - 1/2 tsp

Lemon Juice - 1 tsp

Salt as per taste

Refined Oil - 2tsp

Method :-

Heat 1/2 tsp oil in a pressure cooker and add dalia to it. Roast it for 2-3 minutes till light brown and then add 2 cups of water, a pinch of salt and cover the lid. Cook it for 2 whistles on medium flame. Remove it from flame and keep a side.

Heat 2 tsp oil in a pan. Add mustard seeds, dry red chilli, hing, ginger chopped, sliced onion, chopped green chillies, chana dal, urad dal, curry patta and saute a while. Then add all the vegetables, salt, haldi, coriander powder and fry for 5-7 mins. Don't over cook the veggies. Simmer the flame and add the boiled dalia to it slowly and mix well. Stirring continuously to avoid lumps. Sprinkle some lemon juice over it. Garnish with grated coconut or coriander leaves and serve warm with chutney or any pickle or dahi ...

NOTE :- 1. You can add any vegetables of your choice (potato, sweet corn, capsicum,                                   cabbage, tomato).

                 2. You can make it directly in a pressure cooker or in a pan. 

                 3. It's a very healthy and nutritious breakfast for your family. 

BREAD CIGAR ROLLS / STUFF BREAD CIGARS / NO FRY BREAD ROLLS

An interesting starter or can serve in breakfast also, which is stuffed with paneer are much healthier than the deep fried version. You can use any stuffing of your choice i.e, chicken, mixed vegetables, egg or boiled potato and enjoy Cigars with green chutney or ketch-up. 

Ingredients :-
Fresh Bread Slices 4-6 nos.

Butter to grease                                                                          

For Stuffing :-
1/2 cup grated Paneer
1 Medium Onion, Very finely chopped
2 chopped Green Chilies
1/2 cup grated Carrot
1/2 tsp ginger - garlic paste
Few chopped Coriander leaves
1/4 cup fresh Mozzarella Cheese
1/2 tsp Black pepper powder
1/2 tsp Chat Masala
1/2 tsp Lemon Juice
Salt to taste

Method :-
Mix all the above ingredients with paneer in a bowl and make a soft filling.
Now take the bread slices, remove the crust or edges of the bread. Sprinkle a little drop of water over the bread slices and press well. Roll out each slice of bread with a rolling pin. Spread any chutney or sauce over the bread as your choice (Optional). I have use schezwan sauce n it taste awesome. Put the filling on one end and gently roll it upwards like cigar. On a tawa, brush some butter up the breads well on all sides and put it on tawa on a medium flame. Lightly roast until all sides are nice browned and serve hot with any chutney and Enjoy it !!! 

UTTERLY-BUTTERLY DELICIOUS BREAD PIZZA

It's very simple and easy going recipe. It can be prepared in very quick time. It will surely be appreciated among all age groups. This is one of my hubby's loving breakfast. 

Ingredients :-

1 packet Sandwich Bread

1 big finely chopped Capsicum

2 big chopped Onions

2 chopped Tomatoes

1 cup grated Paneer

1/2 cup grated Cheese

1/2 cup Butter

Black Pepper Powder

Chilli Garlic Spread 

Tomato Sauce

Salt as per taste

Method :-

I have used Chilli garlic spread for this recipe. You can use any type of sandwich spread. Heat a non-stick pan. Spread the chilli garlic sauce over the bread evenly and place the bread on the pan. Put chopped onion, capsicum, tomato over the bread. (While chopping the onion, add some salt to it and keep aside for 5 minutes. So that the excess water from onion will separate and no need of salt further). Sprinkle grated paneer, grated cheese, butter, 1/2 tsp tomato sauce, a pinch of black pepper powder. Cover it with a lid and cook on a low flame for 3-4 minutes. When the lower portion of bread turns brown or crispy and the toppings cooked, then switch of the flame and serve the bread pizza by making half fold in a serving plate. 

Plz try it in your kitchen and definitely you'll enjoy this pizza. Specially kids will truly love it :)) 

MIX VEG CHILLA WITH PANEER TOPPINGS

Ingredients :-
1/2 cup Atta (Wheat flour)
1/2 cup Besan (Gram flour)
1/2 cup Maida (Refined flour)
1 chopped Capsicum
1 big chopped Onion                                                         
2-3 chopped Green chillies
1 big chopped Tomato
1/2 cup grated Carrot
1/2 cup grated Paneer
1/2 tsp Turmeric powder
1/2 tsp Ajwain (Carom seeds)
2 tsp Coariander leaves
2 tsp Curry patta
2 - inch grated Ginger
Salt to taste
Water as required
Oil for frying

Method :-
Take a big bowl and place the atta, besan and maida into it. Mix all the flour by adding water to make a smooth and lump free batter. Add all other ingredients (except paneer and carrot) to the batter, mix well and leave for 10 minutes. Heat a non-stick tawa or pan and spread a little oil onto it. Take 1 ladle full of the batter and spread evenly on the tawa. Cook both the sides by adding oil till reddish for about 2 to 3 minutes. Then spread grated paneer and carrot over the chilla and cook for 2 minutes. Fold it and serve with mixed pickle or chilli garlic sauce.

NOTE :-  Sending this recipe to ; 

• Pari's event "Only From Royal Kitchens" at Divya's Culinary Journey.

 

EGGY MAGGI WITH CORN DELIGHT

Ingredients :-

1 small packet of Maggi Noodles

2 nos. Egg

1 big chopped Onion                                                               

1 chopped Capsicum

1 chopped Tomato

1/2 cup boiled Sweet Corn

2-3 chopped Green chillies

1 tsp chopped Garlic cloves

1/2 tsp Turmeric powder

2 tsp Tomato sauce

1/2 tsp Black pepper powder

1/2 tsp Chilli Flakes

Salt to tatse

2-3 tsp Oil

Method :-

Take a deep pan, boil water and cook the noodles (without the masala/tastemaker) as per instructions on the packet. When it done, remove the pan from fire and keep it aside.

Heat oil in another pan. Add chopped onion, chopped garlic, green chillies and fry for a minute. Then add chopped tomatoes, salt, turmeric powder and fry. Now break the eggs in a bowl and whisk it. Add the egg to the pan and mix it well, fry for some minutes. Add boiled corn and boiled maggi noodles to it. Add tomato sauce, black pepper powder, chilli flakes and mix well and cook for another 2 minutes. Switch off the flame and serve hot in a serving plate. [I have add pizza garlic sauce to it for a good taste]. Enjoy "Meri Maggi" in the evening of cold showers!!!!

MASALA FRIED IDLI / CHILLI IDLI FRY

Ingredients :-

10 nos. Idlis (Fresh or leftovers)

1 Capsicum chopped

1 big Onion sliced

1 big Tomato chopped

2-3 chopped Green chillies

1 tsp chopped Garlic cloves

Few Curry leaves

1 tsp Mustard seeds

1/2 tsp Turmeric powder

1 tsp Sugar

1 tsp Lemon Juice

2 tsp Tomato Sauce

1 tsp Black pepper powder

1 tsp Chat masala

Salt to taste

2-3 tsp Oil

Method :-

Cut the idlis in square pieces as required. Heat oil in a non-stick pan or kadhai. Add mustard seeds and curry leaves and let them splutters. Add sliced onion, chopped garlic, chopped green chillies and fry for a minute. Then add chopped capsicum and saute a while. When capsicum tends to soft add chopped tomatoes, turmeric powder, salt to it. Saute for 5 minutes till oil separates. Add the crumbled idlis and mix. Saute for 2-3 minutes. Then add sugar, tomato sauce, black pepper powder, chat masala and mix well with the idlis. Sprinkle some lemon juice and turn off the heat. Serve hot/warm with any chutney. 

CRISPY DOSA WITH SPICY ALOO MASALA

Ingredients For Dosa Batter:-

Rice 2 cup

Black Gram Lentil (Urad Dal) 1 cup

Salt to taste

Water as needed

Method:- Soak rice and dal in water separately for 6 hours. Clean and wash them thoroughly and then grind into a smooth batter. Remove this into a container and set aside. Mix well and leave it for fermenting for about 8 hours. Once the batter is fermented mix it completely with a spoon, add salt and mix properly and then put it in the refrigerator. While you are ready to make dosa, mix the batter once again and you could add some more water if you need.

Ingredients For Aloo (Potato) Masala:-

4 big Boiled Potatoes 

2 big Onions (Finely sliced)

1 big chopped Tomato

4 chopped Green chillies                                                          

1/2 cup boiled white or green peas 

1 tsp Ginger-garlic paste

1 tsp Cumin and Mustard seeds

A pinch of hing (Asafoetida)

1/2 tsp Turmeric powder

Few Curry Leaves  

2 Dry red chillies

2 tsp Oil

Salt to taste

Method:- Take a pan and heat oil. Add cumin and mustard seeds, dry red chillies, hing and curry leaves. When it splutter, add sliced onion and saute for a while. Add ginger-garlic paste, green chillies, turmeric powder, chopped tomatoes, salt and fry for 5 minutes. After few time, add mashed potatoes and peas to it and mix well. Stir-fry for a few minutes. The potatoes should be slightly moist and not very dry. Turn off heat and let it rest for 5 minutes.

Variatons :- Try adding 1/4 cup of shredded carrots to the mixture. 

Preparing Of Masala Dosa:-

Heat a non-stick pan or tava. Grease the pan with oil and pour one ladle full of batter over the pan. Spread it over the pan and sprinkle little oil over it. Cook it on one side. The dosa should turn light brown. Put some potato masala in the middle of the dosa and fold it from both sides. Remove dosa form tava and serve hot with chana dal chutney or sambar.. 

                                       Enjoy it :))                     

NOTE :- Sending this recipe to;

• "Serve It Series-Serve it-Griddled" hosted by krithi.
• "Lets Cook # 18 ~ Starters / Appetizers" hosted by Radhika.

                    

SABUDANA UPMA / KHICHDI RECIPE

Ingredients :-

2 cups Sabudana (Sago)

1 big onion (finely chopped)

Boiled potatoes (I've used here baby potato)

2-3 green chillies

1/2 cup roasted peanuts

Few curry leaves

A piece of grated ginger 
Tomato chopped - 1 no.
Capsicum chopped - 2-3 tsp

1/2 tsp cumin seeds (jeera)

1/2 tsp mustard seeds 

1 dry red chilli 
A Pinch of Hing (Asafoetida)
A Pinch of Sugar

1/2 tsp Red Chilly powder

Lemon juice 1 tsp

Salt as per taste (can also use Black salt in your fasting day)

Oil 2 tsp for frying

Method :-

Wash and clean the sago 2-3 times thoroughly. Drain the water, just sprinkle a little handful water over the sago and soak over night (about 5-6 hours would also be enough). Take a pan, heat oil. Add cumin seed, mustard seed, curry leaves, red chilly, When it start to splutter add green chillies, grated ginger and chopped onion, hing and saute for a minute. Then add boiled potatoes, chopped capsicum, roasted peanuts and sabudana. Stir fry for 5 mins in medium-high  flame. Add salt, sugar and mix well. Make sure that sago does not get sticky, so continuously stir it. Finally add lemon juice, chopped tomato and coriander leaves chopped and remove from heat. Serve hot with curd or any chutney.  

Some Important Tips:- 
1. If you'll use small pearls of Sago, then soak it about 1 hr. and large pearls should be soaked overnight (5-6 hrs max).
2. I always prefer to use large pearls and good quality of Sago for Upma / Khichdi.
3. Don't over cook the Sago after adding to the pan, better to use non-stick pan.
4. If you have a very small or nylon quality of Sago, You should just dry roast it in low flame about 2 mins and then soak in water.
5. The most important step is how to know your Sago is ready for upma: After absorbed the water completely Sago must be soft and floppy (Press it in your fingertips) and take it in your palm and it should be remain dry n separates. 

Note:- It's a Maharashtrians favourite dish. This dish is typically eaten during fasting. By omitting onion can use only ginger and more potatoes. It also makes a healthy snacks and  eaten in breakfast as well. My family loved this dish and once in a week I surely make it. Just try in your kitchen and enjoy it....

HEALTHY BREAD UPMA RECIPE

Ingredients :-

6-7 pieces Bread slices (cut into small cubes)

One chopped Capsicum

One big chopped onions

Two-three green chillies chopped

One tomato chopped 

Few curry leaves, chopped coriander leaves

A pinch of hing

1/2 tsp jeera (cumin seeds) 

1/2 tsp mustard seeds

1/2 tsp sugar

A pinch of turmeric powder

2 tsp refined oil

1/2 tsp Lemon juice

Salt as per taste

Method :-

Heat oil in a pan. Tamper cumin, mustard seeds and hing. When it splutter, add curry leaves, onion, chopped green chillies and saute for a minute. Then add chopped capsicum and fry. Add tomato, turmeric powder n salt to it and cook it thoroughly for 5 mins. Now add bread cubes, sugar, lemon juice and just stir for a while. Mix well the bread cubes with the veggies. Switch off the flame and garnish with coriander leaves. Serve right away!!

Note:- You can add boiled potatoes or green peas for better test.