Usili Upma

Servers: 2

1/2 cup yellow split mung beans

Dry roast mung beans in low flame, until dal turns light brown.

1 cup raw rice

In the same pan, add rice, dry roast till the color of the rice changes.

1 tbsp coconut oil

1/2 tsp mustard seeds

1 tsp urad dal

1 tsp chana dal

4 red chilies, broken, seeds removed

Heat oil in a pressure pan, add mustard seeds, when it starts to splutter, add urad dal, chana dal, red chilies, sauté till the color of the dal changes.

Add dry roasted mung bean and rice, stir well. 

3 and 1/2 cups water

1 and 1/2 tsp salt

Add water, salt, mix well. Cook for 2 whistles in medium flame. 

Source: pavithradiwakar

Taste Note: Tastes AWESOME 

Bajra (Kambu) / Jowar (Cholam) Upma with Vegetables

 1 tbsp oil

1/2 tsp mustard seeds

1/4 tsp cumin seeds

1 tsp urad dal

1 tsp channa dal

Heat oil in a pressure pan, add oil, when the oil is hot, add mustard seeds, when it cracks, add cumin seeds, urad dal, channa dal, sauté till they become light brown.

1/4 cup cashew nuts / peanuts

Add cashew nuts, sauté till they are brown.

1/2 onion, chopped lengthwise and into 2

4 green chilies, chopped into 2

Add onion, green chilies, sauté for 3 minutes.

1" ginger, finely chopped

Add ginger and sauté for 2 minutes.

1 tomato, chopped

Add tomato, sauté until tomato becomes soft.

1 carrot, chopped

1 potato, chopped

1/4 cup peas

Add vegetables, sauté for a minute.

1 cup rava

Add rava and sauté for a minute.

1 and 1/4 + 1/8 tsp salt

Add salt and mix well

4 cups BOILING water

Add boiling water, close the cooker and cook for 4 whistles.

cilantro, chopped

Allow it to cool. Open the pressure pan, garnish with cilantro leaves.

Serves: 2

Taste Note: Tastes AWESOME

Bajra (Kambu) / Jowar (Cholam) Upma

1 tbsp oil

1/2 tsp mustard seeds

1/4 tsp cumin seeds

1 tsp urad dal

1 tsp channa dal

Heat oil in a pressure pan, add oil, when the oil is hot, add mustard seeds, when it cracks, add cumin seeds, urad dal, channa dal, sauté till they become light brown.

1/4 cup cashew nuts / peanuts

Add cashew nuts, sauté till they are brown.

1/2 onion, chopped lengthwise and into 2

3 green chilies, chopped into 2

Add onion, green chilies, sauté for 3 minutes.

1" ginger, finely chopped

Add ginger and sauté for 2 minutes.

1 tomato, chopped

1 tsp salt

Add tomato, salt and sauté till it becomes mushy.

1 cup rava

Add rava and sauté for a minute.

3 cup BOILING water

Add boiling water, close the cooker and cook for 4 whistles.

cilantro, chopped

Allow it to cool. Open the pressure pan, garnish with cilantro leaves.

Serves: 2

Taste Note: Tastes AWESOME

Rice Kanji

1/2 cup raw rice, soaked for 30 minutes

6 cups water

Add rice and water to a pan, allow boil, reduce the heat to medium and allow to cook for 20 minutes and filter the excess water.

Yields: 2 and 1/2 cups cooked rice

Overnight

2 and 1/2 cups cooked rice

2 and 1/2 cups water

Overnight soak cooked rice and water in a clay pot.

Next day morning

Transfer the fermented rice to a blender, add water and blend to smooth paste.

Transfer the blended rice to a mixing bowl.

 

Note: If you used clay pot for soaking the cooked rice, all the water might have been gone, so you might have to add 1 or 2 or 2 and 1/2 cups of water to blend. Since I didn't use clay pot, there was still water in it and I didn't add any extra water, while blending.

1 and 1/2 cup yogurt

Whisk yogurt. Add to the rice paste and mix well.

1 tsp salt

Add salt to the rice paste and mix well.

Tempering

1 tbsp coconut oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp urad dal

Heat oil in a pan, add mustard seeds, when it stars to splutter, add cumin seeds, urad dal, allow the dal turns light brown.

1 tsp green chilies, chopped (1 green chili)

1 and 1/4 cup onion, finely chopped (1 small onion)

Add onion, green chilies, sauté till onion turns light brown.

2 and 1/2 tsp ginger, grated

Add ginger, mix well.

Pour the tampering over the prepared rice kanji.

1/4 cup cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME

Yields: 6 and 1/2 cups

Serves: 2

Source: palatesdesire