Shavigey(Vermicelli) Upma

 

Vermicelli Upma

Vermicelli Upma

Ingredients:
4 cups of vermicilli(serves 4-5 persons)
4-5 cashwenuts sauted in ghee
1/2 tbsp of mustard seeds,
1/2 tbsp of jeera/cumin seeds
1 tbsp bengal gram
a pinch of Asafoetida/hing
2 finely chopped onions
3-4 green chillies,finely chopped
1 tbsp of finely cut coriender leaves
few curry leaves
1/4 tsp of turmeric
2 carrots,finely cut
1/2 cup green beans,finely cut
1/2 cup of peas
1 tbsp of grated coconut
8 cups of water
1/2 tbsp of lemon juice
Salt for taste
Oil for frying

Method:

1>Heat 2-3 tbsps of oil in a frying pan.
2>Toss mustard seeds,jeera and allow it to spatter.
3>Add asafoetida,1/4 tsp of turmeric and 1 tbsp of bengal gram(kadle bele) to it .
4>Add finely cut green chillies,onions and curry leaves to it for the flavours to spread and fry till onions are golden brown.
5>Add finely cut vegetables like carrot,beans,peas to it. Fry for 2 mins.
6>Add 8 cups of water and add grated coconut to the mixture and mix well.
6>Add salt (as per your taste) to the mixture and allow the vegetables to cook well and bring the water to boil.
7>Add the vermicilli(shavigey) to the mixture and cook well. Turn off the heat.
8>Add 1/2 tbsp of lemon juice to it and mix well .
9>Sprinkle the cut coriender leaves on the mixture and also the cashews sauted in ghee and serve.
In order to prepare Regular upma, we need to use RAWA instead of Vermicilli
1>Fry the rawa till golden brown for few mins on the frying pan(with 1/2 tbsp of ghee).Remove from fire, allow it to cool.
2>The remaining procedure is same as Shavigey upma.
3>In the end, rawa is added instead of vermicilli

Quick Khara Pongal

Ingredients:
Rice and Moong dal in the ratio 1:0.5, i.e if you take 2 cups of rice,take 1 cup of moong dal
Water should be twice X quantity of rice + 1 cup for moong dal… i.e if you take 2 cups of rice and 1 cup of moong dal,water should be 5 cups (i.e twice * quantity of rice +1 cup for moong dal)
You can add more water if you like the pongal to be more liquid
1/2 tbsp of powdered pepper
salt for taste
1 tbsp of grated coconut
2 tbsp of ghee
Cashews sauted in ghee

Method:

1>Take Rice and Moong Dal(Hesaru bele) in the ratio 1:0.5 and wash it with water.
2>Keep the mixture in cooker bowl and add tumblers of water according to the ratio of rice and moong dal.
3>Also,add salt(as per your taste), 1/4 tbsp of turmeric,powdered pepper,1 tbsp of grated coconut, 2 tbsp of ghee to it and mix well.
4>Cook until 3 whistles and switch it off.
5> Spinkle the cashews sauted in ghee and serve with curd or raitha

Akki Rotti and Ragi Rotti

 

Akki Rotti

Akki Rotti

Ingredients:
4 cups of rice flour(makes 6 rotis)
2 onions,finely chopped
3-4 green chillies
salt, as per your taste
2 carrots,grated
water for mixing.

Method:

1>Add 3-4 cups of rice flour, salt(as per your taste),finely chopped onions, finely cut green chillies,grated carrot to the mixing bowl and mix well.
2>Add sufficient water to the mixture and make it a solid dough.Make few balls of this dough
3>Take an aluminium foil, smear little oil on it.
4>Place a ball of this dough on the aluminium foil ,press and spread the dough to form a circle of 10 inches diameter.
5>Transfer the pressed dough onto the heated tava(frying pan)with the aluminuim foil on the top.Wait for a min and peel the foil off.
6>Put 1 tbsp of oil,cook for 2-3 mins and turn the rotti on the tava and cook on the other side.
RAGI ROTTI:
The method is same as AKKI ROTTI, But Ragi flour is used instead of Rice flour.