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

Puffed Rice Upma (Uggani - Muramura Upma)

6 cups puffed rice

3 cups water

Add puffed rice to a large bowl, pour 3 cup water and rinse the puffed rice well, do not allow to soak puffed rice as they turn mushy.

1/4 cup pottukadalai

1 tbsp dry coconut

3 red chilies

3 pods garlic

Blend pottukadalai, coconut, red chilies and garlic and make powder without adding any water.

1 tbsp oil

1/4 cup raw peanuts

Heat oil in a pan, roast raw peanuts in low flame until crispy, about 8 minutes.

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp chana dal

1 tsp urad dal

Add all the above and sauté for a minute.

1 cup onion, chopped

Add onion, sauté until onion turns light brown.

2 green chilies, chopped

1 tsp ginger, grated

Add green chilies, ginger, sauté for a minute.

1 cup tomato, chopped

1/2 tsp turmeric powder

1 tsp salt

Add tomatoes, turmeric powder, salt, sauté until tomatoes softens. 

Add puffed rice, mix well. 

Add prepared powder, mix well. Cover and cook for 3 minutes.

2 tbsp cilantro leaves, chopped

1 tbsp lemon juice

Add cilantro, lemon juice, mix well.

Taste Note: Tastes AWESOME

Source: Tempting Bowls

Close to Santhiya's recipe. 

Note: 3 cups are needed for 1 person

Serves: 2

White Rava Kichadi

2 tbsp coconut oil
1 tsp mustard seeds
1 tbsp black split urad dal
1 tbsp channa dal
1/4 cup cashew nuts, broken
6 dry red chilies, broken

Heat oil in a pan, add mustard seeds, when it starts to splutter, add black split urad dal, channa dal, cashew, dry red chilies, sauté until dal turns light brown.

1 cup onion, finely chopped
1/4 cup mint
1/2  tbsp ginger, grated

Add onion, sauté for 4 minutes, add mint, ginger, sauté for 2 more minutes.

1 cup tomato, chopped

Add tomatoes, sauté until tomatoes softens.

3 cups veggies (carrot, beans, peas, cauliflower, potato)
1 cup frozen spinach
1 cup water
1 tsp salt
1/2 tsp turmeric powder

Cook for 10 minutes in medium flame.

4 and 1/2 cups water (1: 2 and 3/4 ratio - For 1 cup rava, add 2 and 3/4 cups wate, total = 5 and 1/2 cups)
1 and 1/2 tsp salt

Add water, salt, mix well and allow to boil, reduce the heat to low.

2 cups idly rava

Add rava and mix well, so that it does not form clumps.

Cook in low flame for 10 minutes.

cilantro
1 tbsp lemon juice
2 tbsp coconut flakes (or 1/4 cup coconut chips )

Mix with cilantro, lemon juice and coconut chips.

Yields: 8 cups

Taste Note: Tastes AWESOME

Arisi Upma

Serves: 3

3 cups raw rice

Soak the rice in water for 4 hours.

Wash rice and drain all the water.

Dry it in a cloth by spreading the rice in the cloth.

6 tbsp toor dal

Dry roast the toor dal

2 tsp cumin seeds
1 tsp whole black pepper

When the rice is dry, transfer to DRY blender, coarsely grind rice, toor dal, cumin seeds and whole black pepper.

The consistency should be like arisi kurunai.

Yields: 3 and 3/4 cups arisi kurunai

2 tbsp coconut oil
1 tsp mustard seeds
4 red chili, broken
asafetida
4 cups water (1: 2 ratio)
2 cups arisi kurunai
1 and 1/2 tsp salt

Heat oil in a pressure pan, splutter mustard seeds, red chili, asafetida.

Add water, salt, mix well, allow to boil.

When it boils nicely, add rice kurunai to it. Stir well.

Close the cooker, keep it in a low flame, cook for 12 minutes.

Serve with Coconut Thogayal or Eggplant Gothsu

Taste Note: Tastes AWESOME
Source: jeyashriskitchen

Wheat Rava Upma

1 Tbsp Coconut Oil (Tastes AWESOME with Coconut Oil)
1/2 Tsp Mustard Seeds
1 Tsp Urad Dal
1 Tsp Channa Dal
1/4 Cup Cashew Nuts, Broken

1/2 Cup Onion, Finely Chopped
3 Green Chilies
1 Sprig Curry Leaves
1 Tsp Ginger, Grated

1/2 Cup Tomato, Chopped

3 and 1/2 Cups Water (1: 2 and 3/4ratio; For 1 Cup of Rava, add 2 and 3/4 Cups of Water)

1 and 3/4 Tsp Salt

1 and 1/4 Cups Wheat Rava

Heat oil in pressure pan, add mustard seeds, when it starts to splutter, add urad dal, channa dal, cashew nuts, saute till the dals turn light brown.

Add onion, green chilies and saute till onion is translucent.

Add curry leaves, ginger and saute for few seconds.

Add tomato, saute till tomato softens.

Add water and salt, mix well, add rava and mix well.

Cook in pressure cooker for 3 whistles. Turn stove to low and wait for one more whistle and switch off the stove. Allow it to cool.

1/4 Cup Coconut, Finely Chopped
2 Tbsp Cilantro, Chopped

Open the pressure cooker, add coconut pieces and cilantro, mix well.

Taste Note: Tastes AWESOME
Serves: 2
Yields: 4 Cups
Source: Dad