Hariyali Wheat Ravva Upma

Godhuma Ravva Upma  or  Wheat Ravva Upma is one of the most common  recipes in south India.This Upma turns out really nutritious by adding the leafy vegetables a great way to incorporate greens into our daily cooking.A Healthy twist to a reguar wheat ravva upma.

Hariyali Wheat Ravva  upma is a simple,  healthy and easily digestible , that can be made either for breakfast or dinner as a one pot fully satisfying meal.

Ingredients:

Wheat Rava - 2 cups
Water - 5 cups
Chopped onions -1/4cup
Chopped Tomatoes - 1/4 cup
Carrot - 1/4cup
Green Peas- 2tbsp
Green chillies - 3
Spinach -1/4 cup finely chopped
Methi Leaves - 1/4 cup finely chopped
Amaranth Leaves  ( Thota Koora) - 1/4 cup finely chopped
Mint leaves - 2 tbsp finely chopped

Tempering:

Oil -2 table spoons
Mustard Seeds - 1 tsp
Channa dal - 1tsp
Urda dal - 1tsp
Hing - A pinch
Red chilli - 1
Curry leaves - A few



Hariyali Wheat Ravva Upma

Method:

1.Heat a  heavy bottomed kadai with 2 table spoons of oil. Saute it with mustard seeds, urad dhal, channadal  and once they splutter add red chilli and hing and fry for few seconds.

2. Now add Choped onions and  green chillies fry for 2 minutes,add tomatoes ,carrot and green peas fry for another 3 minutes.

3. Now add Spinach, Methi Leaves, Amaranth leaves (Thotakoora) and fry till the raw smell goes.

4.Now add the wheat ravva and fry well for 2 minutes in medium flame.

5.Add required salt and 5 cups of water. Mix well and close the pan with a lid. Keep the stove in low flame for 20 minutes or until the all the water gets absorbed. If the water is absorbed fully and the upma is well cooked switch off the stove.

6. Serve hot with cup of curd.


Similar Recipes:
Cracked Wheat Upma

Sesame Laddu (Nuvvula Laddu)

A quick and easy sesame seed  laddu,  South Indian dessert made for special occasions. Laddoo is the Indian word for any ball-shaped sweet. Laddoo is made with all sorts of ingredients like grains and legumes! This particular dessert is especially popular during winter months as sesame as thought to have heating properties.

Ingredients:
1 cup sesame seeds
1 cup jaggery
3 tbsp ghee (clarified butter)
1/2 tsp Cardamom Powder



Sesame Laddu (Nuvvula Laddu)

Method:
1.Dry roast the sesame seeds in a flat pan on medium heat. Do this till they turn pale golden color and aromatic.

2. In a mixer add roasted sesame seeds and grind to a coarse powder.

3.Now add 1 cup of jaggery to  the powder and grind well .

4.Take out the mixture in to a bowl and add 3tbsps ghee and cardamom powder .Mix well.

5.Grease your palms ,take enough mixture in your hand to form a golf ball-sized lump.

6.Roll between your palms till smooth.

7.Store for up to 10-15 days in an air-tight container.
 

Rice Pongal ( Ven Pongal)

You can serve a rice dish with any meal at any time of the day. This non - messy ,easy to pack and simple to make rice dish make tasty and nutritious
packed lunch.. Or to have it as a breakfast.

Ingredients:

Rice - 1cup
Moong dal (split) - 1/2 cup
turmeric- 1/2 tsp
Ghee- 6tbsp
Raw cashew nuts - 2tbsp
Black Peppercons  - 1tsp
Cumin seeds - 1tsp
Water - 4 1/2 cups
Oil - 2tbsp
Hing-1tsp
Ginger - 1 inch grated
Curry leaves - a few
Salt - to taste
Grated coconut- 2tbsp



Rice Pongal - Ven Pongal

Method:

1.Place cumin seeds and black peppercons in an electric blender or mixer. Blend into a  coarse powder.

2.Split the cashews in half. Saute in 2 tbsp of ghee until golden colour. Set both aside.

3.In a heavy sauce pan, dry roast the rice and  moong dal separately , about  5 mins each.

4.Wash both rice and moong dal  well. Mix together and place in a Pressure cooker.

5.Add ground turmeric and 4 1/2 cups water. Pressure cook for 4 whistles. reduce the heat .Simmer for 5  min until soft.

6.Switch off the flame and set aside.

7.Heat the remaining  ghee and oil in a heavy frying pan or skillet.

8.Add cumin seeds and peppercons ,powder, grated ginger and a few curry leaves. Saute for  1 minute.

9.Add pressure cooked rice and dal, salt to taste and  grated coconut. Mix well. If necessary, add 1/2 cup water.

10.Garnish with sauted cashews. Serve hot with any coconut chuney or Onion Sambar.



Note: Pearl Onion Sambar recipe


 

Pearl Onion Sambar

Thick and fiery, sambars are the first course in any South Indian meal. Serve them steaming hot with plain cooked rice, vegetable accompaniments and pappadams, either fried or roasted. A dollop of bubbling ghee adds a flavour of its own.


Ingreidents:
Pigeon Peas /Toor dal - 1/2 cup
Water - 2cups
Tamarind - Lemon sized
Hot water - 1 1/2 cup
Turmeric - 1/2tsp
Salt - to taste
Pearl Onions -250gms
Coriander leaves - 1/2cup finely chopped

Ingredients for Sambar Masala Paste:
Oil - 2tbsp
Fenugreek seeds - 1/2 tsp
Red chillies - 6
Hing - 1/2 tsp
Cumin seeds - 1tsp
Coriander seeds - 3tbsp
channa dal - 1 1/2 tbsp
Poppyseeds - 2tsp
Freshly grated coconut - 4tbsp

For Tempering:
Oil- 2tbsp
Mustard seeds -1tsp
Cumin seeds - 1tsp
Fenugreek seeds -1/4tsp
Red chilli - 1
Curry leaves - A few

For Masala Paste:

1.Heat 2 teaspoons oil in  a heavy frying pan or skillet.
2.Add fenugreek seeds,6 red chillies, hing, cumin seeds, coriander seeds, channa dal and poppy seeds.
3.Saute for 2-3 minutes. Blend to a fine paste in a mixer  along with grated coconut adding very little water.



Pearl Onion Sambar

Method:

1.Rinse toor dal well.
2.In a pressure cooker add 2 cups of water, turmeric  and dal  cook it for 3 whistles.
3.Set the cooked dall aside.
4.Soak the tamarind in 11/2 cups of hot water for  15 min. Strain tamarind  water  into another bowl squeezing as much liquid as possible out od the
help. Set aside.
5.Heat 2 tbsp oil in a heavy saucepan. Add the mustard seeds, cumin seeds, fenugreek seeds, halved red chilli, and few curry leaves.
6.When the mustard seeds splutter, Add pearl onions. Saute over a low heat about 5 minutes.
7.Add tamarind Juice, ground turmeric and salt to taste.
8.Cover and simmer for 5-7 minutes until the raw smell of tamarind disappears.
9.Add cooked dal and masala paste. Cook for another 5 minutes until thoroughly blended.
10.If the sambar is too thick, adjust the water and bring to the boil.
11. Garnish with  Finely chopped coriander and serve with steamed rice ,pongal ,Idli or Dosa.


 

Tomato Bath (Udipi Style)

 

Tomato bath is a popular breakfast made in most of the Indian houses known for its delicious taste and quick cooking process..Tomato Bath is a bit more tangy and spicy than regular upma. And It is very easy to make and quite filling too.

Ingredients:
Semolina- 1 cup
Onion-1 medium thinly sliced
Tomato -2 medium chopped
Green chilies -1tsp finely chopped
Ginger -1 tsp finely chopped
Cashew nuts -3 tsp
Lemon Juice - 1/2tsp (optional)
Salt – to taste
Coriander leaves - to garnish

Tempering:
Oil-1 tbsp
Mustard seeds-½ tsp
Cumin seeds-½ tsp
Urad dal - 1/2tsp
Channa Dal - 1tsp
Red chillies- 2 no
Curry leaves- 4-5
Hing - A pinch
Turmeric - A pinch

     

Tomato Bath

Method:
1. Dry-roast ravva until it just begins to turn brown, then keep aside.

2. In a large pan, heat the cooking oil.

3. Add mustard seeds and wait for them to sputter. Then add cumin seeds, urad dal, channa dal,ginger, green chillies, red Chillies and chopped onions and fry until onions are slighty done.

4. Now add pinch of turmeric. Add  the copped tomatoes ,and cook till the tomatoes are mushy now add salt and 3 cups of water, and bring to boil.

5. Add the roasted rava, reduce the heat, and mix quickly to avoid lumps forming.

6. Tomato Bath is done when all the water is absorbed by the ravva.

7.Garnish with chopped cilantro leaves and lemon juice.

8.Serve hot with coconut chutney.


Note: While adding the semolina (ravva) to the boiling water, lower the flame and keep adding the semolina little by little to the boiling water to avoid forming lumps. Stir continuously while adding the semolina to the boiling water.

Ragi Ravva IDli

A healthy and yummy breakfast is what you deserve to fill your stomach and that you get in Ragi Rava Idli. Ragi Rava Idli is a delightfully healthy way to start your day.Ragi is the richest source of Calcium among cereals and Calcium is vital for bone health.

The Ragi Rava Idli recipe is a healthy preparation of the traditonal Rava Idli that is made with just Semolina. In this Ragi Rava Idli recipe I have combined the ragi flour, also known as the finger millet flour along with semolina (rava) and spiced it up with green chillies, mustard and curry leaves.

Ingredients:

Ragi flour ( finger millet flour) - 1cup
Fine Semolina ( Bombay Ravva )-1cup
Yougurt - 1cup
Green chillies -2 finely chopped
Ginger-1 inch piece finely chopped
Eno Salt or Baking powder - 1/2tsp
Water - 1cup
Oil - 2tbsp
Curry Leaves -Few finely chopped
Mustard Seeds- 1tsp
Salt to taste

Ragi Ravva Idli

Method:

1.Combine the ragi flour, rava, yogurt and a little salt in a large mixing bowl.  Add a little water at a time to make a thick batter (like idli batter)

2. Allow the mixture to rest for 10 to 15 minutes.

3.Heat  1tbsp oil in a pan,add  mustard seeds and curry leaves and allow it to crackle. Turn off heat and keep aside.

4.Stir in any additonal water if the batter is become too thick.

5.Add the seasoning, green chillies, ginger, enos fruit salt or baking powder and the tablespoon of oi to the prepared idli batter.Mixwell.

6.Pour the Ragi Rava Idli batter into the idli plates. Place the idli plates into the Idli steamer er and steam the rava idli's for 10 -15 minutes.

7.Insert a tooth pick in the center of the idli and it should come out clean.. then your ragi ravva idlis are ready.(if not steam the idlis for another 5 minutes)

8.Once steamed, remove the Ragi Rava Idli from the steamer and keep aside for 5 minutes.

9. Use a spoon to run through the sides of the idli plates to remove idli's.

10.Serve the Ragi Rava Idli's with Spicy Red Coconut Chutney for breakfast .

Snake Gourd Raita - Potlakaya Perugu Pachadi

Snack Gourd is known as potlakaya in Telugu.It is highly nutritious vegetable and is widely used in South Indian cuisine. Snake Gourd is a popular vegetable of Indian Origin.This vegetable is great for vegetarian cooking.Today I am sharing with you the simple recipe for the healthy and delicious yogurt chutney or perugu pachadi with snake gourd or potlakaya.

Try this tasty snake gourd raita if you're making a dry curry and need something cool with it.

Ingredients:
Snake gourd - 1 nos (6 inch long)
Yogurt- 2 cups
Green chillies - 2no
Salt to taste

Tempering:
Fenugreek seeds 3-5nos
Channa Dal - 1tsp
Mustard seeds- 1/2 tsp
Urad dal -1/2 tsp
Broken red chillies- 3
Hing/ Asafoetida a pinch
Curry leaves -few

Method :
1.Remove stems, wash and finely chop the green chillies.

2.Cut snake gourd into thin circles.

3.Boil 1 cup of water, add snake gourd circles and a 1tsp of salt.

4.When snake gourd circles become tender, remove from water and cool them down.

5.Beat yogurt in deep bowl.

6.Squeeze the cooled snake gourd circles a little bit and add to beaten yogurt.Add crushed green chilli and salt to yogurt and mix well.

7.Heat oil in a pan, add  channa dal,fenugreek seeds, mustard seeds, urad dal and broken red chillies.

8.When seeds start to splutter add curry leaves and hing.

9.Add this tempering to yogurt bowl and serve with rice or roti.

Curd Rice

Curd rice is a very popular south Indian dish and is truly a comfort food. It tastes great with just a pickle or . Curd rice is also known in Indian languages as Dahi Chawal (Hindi), Thair sadam (Tamil), Mosaranna (Kannada), Dahi Bhaath (Marathi) and Dhadojanam (Telugu).  The word “curd” as used in India is usually referred to liquidy, sour, unsweetened yoghurt. It is most popular in the Indian states of Andhra Pradesh,Karnataka, Kerala and Tamil Nadu.

Curd Rice

Curd rice or Yogurt rice is a simple delicacy made in South India. Cooked rice is combined with curd or yoghurt and then seasoned with chilly, curry leaves, ginger, urad dal, mustard seeds, channa dal and hing. Alternatively, it can also be prepared by mashing cooked plain rice (mostly leftovers), and then mixing it with some salt, yoghurt and (a bit of milk to lessen the sour flavor of yogurt or to stop it from souring too much) tempering it with fried urad dal, mustard seeds, green chilli and chopped coriander.

Ingredients:
Rice - 1 cup
Plain curd - 1 cup
Milk - 1/4 cup
Green chilies - 1 or 2
Ginger - 1 inch piece
Coriander leaves(Cilantro) - 1 tbsp chopped
Curry leaves - 4-5
Salt - 1/2 teaspoon or to taste
Water - 3cups.

Ingredients For Seasoning
Oil - 1 tablespoon
Channa Dal (Bengal gram dal) - 1/2 tea spoon
Urad (black gram)dal - 1/2 tea spoon
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Asafoetida - a pinch

Method:
1.Pressure Cook One Cup of Rice with 3 cups of water. Rice has to be Over cooked, so that it could be easily mashed.

2.Pressure cook the rice upto 5 whistle count.

3. Add curd and salt.Mix well.

4. Chop green chillies and ginger finely.

5. Heat oil. Fry mustard seeds urad dal cumin and asafoetida.

6. Add curry leaves and chopped ginger and green chillies. Saute for 2 minutes.

7. Switch off the fire and add the rice curds mixture to the pan.

8. Mix well. serve with with pickle.

Ragi Dosa

Ragi Millet has various names from all across the globe. This small food grain popularly known as Finger millet is also known as bulo (Uganda), nachini (Maharashtra), African millet, koracan, wimbi (Swahili) and ragi. The origin of this humble grain is believed to be from Uganda, or regions around that country, from where it was introduced to India about 3000 years ago.

Since it has served well the poor man, for it was then a staple food of farmers. It acts as a rich source of calcium and carbohydrates, and also proteins, trace minerals, iron, niacin (a vitamin of B-complex group), methionine (an essential amino acid).

Ragi Millet

It is a part of everyday diet in many parts across the globe, be it in the form of ragi porridge, soups, mixed with the flour for rotis, desserts like halwa, mixed with the dosa/idli batter, it is one of the weaning foods for babies (6-7 months onwards) and is also a good wholesome diet for diabetics. Thus, offering the user with benefits which would normally accrue to milk and its products.The calcium it contains is easily assimilated and helps strengthen the bones, keeping osteoporosis away.

Benifits Of Ragi Millet:

• For the calorie watchers, this is just about what you are looking for as; it is very rich in iron and very low on fat and calories.
• The leaf juice of this food grain is given to women in childbirth.
• The plant is diaphoretic, diuretic and vermifuge. It is a ‘folk remedy’ for leprosy, liver disease, measles, pleurisy, pneumonia and small pox.
• For those interested, ragi is fermented to make beer!
• Ragi porridge is considered ‘cooling’ for the body.

Ragi Dosa

If you like Dosa, then you will surely like this Ragi dosa too. I just used the regular dosa recipe but enhanced it nutritionally with Ragi flour. The taste is very similar to regular dosa though you get the hint of ragi while tasting it.

Ingredients:
Urad Dal -   1 cup
Ragi Flour   - 2.5 cups
Fenugreek Seeds -  2 tsp
Salt To taste
Ghee / oil to cook the Dosa.

Method:
1.Soak the Urad Dal and fenugreek seeds for at least four hours. Then Grind it into a smooth batter.

2.Stir in the Ragi flour and salt. Set it in a warm place to ferment overnight.

3.To prepare Dosa, preheat a skillet. Pour a ladle full of batter right at the center of the skillet and spread it in a circular action starting from the center, fanning out to the edge of the skillet.

4.Put some ghee /butter/ oil on the dosa .Sprinke some onion and coriander on the dosa.roast the dosa till the broun lines appear on the dosa.

5.Once the Dosa is cooked it comes off the skillet pretty easily. Serve hot with the chutney of your choice.

Note: The batter stores well in the refrigerator for a week.

Cabbage Pakoda - Cabbage Fritters

Cabbage is a leafy vegetable of Brassica family, round or oval in shape, consisting of soft light green or whitish inner leaves covered with harder and dark green outer leaves. It is widely used throughout the world, eaten cooked or raw as salad and is a very popular vegetable.cabbage is one of the oldest cultivated vegetables, and has been popular for its taste as well as medicinal properties.

Cabbage comes in hundreds of varieties (over 400), and in various shades of green, purple, and red. The most popular varieties  in India, it's the green one. While each variety offers slightly different levels of nutrients, they all provide a high level of vitamin C and phytonutrients.Red cabbage has more calcium and less of the other minerals than green or white cabbage.

Cabbage

Health Benefits of Cabbage:

• Cabbage is anti -- inflammatory vegetable. 
• Cabbage can also be used to reduce headache pain. 
• Another benefit of cabbage is in it's anti --cancer properties and is also said to be able in treating other skin conditions. 
• Drinking cabbage juice from the stem is a good remedy for ulcers.
• Drink fresh cabbage juice if you suffer from gastritis
• Drink 25 -- 50 ml cabbage juice everyday to treat headache,asthma, bronchitis and other digestion problems.

Cabbage Pakoda - Cabbage Fritters

Cabbage Pakoda is a very spicy, tasteful, tantalizing, tempting recipe.It's very delicious and yummy recipe.Cabbage Fritters have a delightful crunch and make a great addition to any  appetizer platter. Cabbage seems like an unlikely candidate for fritters, but actually works quite well in this recipe. Serve with other appetizers, as these are best when consumed in small doses. Cabbage is rich in calcium and potassium and is great for preventing bone-loss and
controlling high blood pressure.

Ingredients:
½ Cabbage Shredded
1/4 cup Coriander leaves (chopped)
Rice flour 1tbsp
10-15 curry leaves
3 tbsp Gram Flour (besan)
1/2 tsp Chili Powder
Salt to taste
Oil for deep fry
Chat masala - 1/2tsp.

Method:

1.Heat Oil in a pan to a right temperature for deep frying.

2.In a bowl, add shredded cabbage,curry leaves,rice flour,gram flour,chillipowder,salt and corriander leaves.Mix well.add water if required and make pakoda batter.Don't add too much water.

3.Use your fingers to drop the batter in the oil to form small fritters.

4.Deep fry till they turn golden brown. Use a ladle to keep turning the fritters so that it cooks on all sides.

5.Once they turn golden brown, remove them on to absorbent paper. Sprinkle chaat masala on it.

6.Serve hot with mint yogurt dip or tomato sauce.

  

Allam Pachadi - Ginger Chutney

Ginger is good for health and aids in proper digestion. It is used for both in sweet and non-sweet dishes. Ginger adds a hot yet refreshing flavor to the curries, cakes and biscuits. Ginger also produces a hot and is used as fragrant kitchen spice. Tender ginger is juicy and fleshy with slightly mild taste.

Ginger is also often pickled in either vinegar or sherry. They are also added into boiling water to make fantastic ginger tea to which honey is often added.The juice from ginger roots are often used as spice in Indian recipes and is a quite essential ingredient in many Chinese, Japanese and many South Asian cuisines for flavoring dishes such as seafood and vegetarian cuisine. Ginger also acts as a useful food preservative.

Ginger can be used in fresh or dried form. Dry ginger powder is typically used as flavorings for recipes that include ginger bread, cookies, cakes, ginger ale and ginger beer. Candied ginger is the root cooked in sugar until soft, and is a type of confectionery. Ginger is refreshing, soothing for colds and sore throat.

Ginger

Allam pachadi is an exceptional and well known innovative pachadi from the Andhra cuisine made with ginger, red chilies, red chili powder, curry leaves, tamarind, and urad dal. Allam pachadi has an excellent sweet, spicy and tangy taste. It is generally served with Idli, dosa, pesarattu or vada. It is a very popular accompaniment to the various and nutritious south Indian breakfast items.
Allam pachadi looks bright, unique flavored pachadi or chutney having a perfect combination of sweet and spice. Prepared from fresh ginger gives an strong aroma and fragrance while making the pachadi. Allam pachadi is a authentic Andhra recipe, simple and quick to prepare. Ginger being the main ingredient in making of this allam pachadi (ginger chutney) is one of the oldest and most popular spices in herbal medicines which are spicy, peppery and strong.

Allam Pachadi - Ginger Chutney

Though ginger is the main ingredient in this pachadi, its flavor is not overpowering. The pungency of ginger is perfectly balanced with the sweetness of jaggery and tangy tamarind. With just a punch of tempering with few toasted mustard seeds, curry leaves, spicy red chilies and some protein urad dal in this pachadi makes a great accompaniment to Pesarattu,idlis, dosas and vadas.

Ingredients for Ginger Chutney or Allam Pachadi:

4 tbsp Ginger or Allam
2 1/2 table-spoon Jaggery
1/2 cup Tamarind
2 tsp Salt or to taste
3-4 Green chillies

For 1st Tempering:

1 tsp Mustard seeds
1 tsp Cumin Seeds
1tsp channa dal
1tsp Urad dal
1/2tsp Methi Seeds
4 Red chillies
10Fresh curry leaves
1 tbsp cooking oil

For 2nd Tempering:

1tbsp cooking oil
1tsp uraddal
1tsp mustard seeds
Pinch of Hing.

Method:

1.Grate jaggery and ginger, keep them aside.

2.Wash tamarind with water. Then, soak it in 1/4 cup boiled hot water and keep it for 20 mins. Take out the tamarind paste and keep it aside.

3.Heat Oil in a tadka pan add the ingredients of 1st seasoning.Fry till dals turn light golden brown.Switch off the flame and add grated ginger and green chillies to it. Let it cool for some time.

4.Now,Grind this tempering along with the tamarind pulp,jaggery and salt into a coarse paste.do not add water while grinding.

5.Heat oil for the 2nd tempering.add the gram;as it turns golden,pop the mustard and switch off the flame and add hing.Garnish the Allam pachadi or Ginger Chutney with this crunchy tempering.

6.Serve with Pesarattu,Idlis and dosas.