Vermicelli upma
vermicelli – 1 cup, mustard seeds – 1/2 tsp, urud dal – 1/2 tsp, gram dal – 1/2 tsp, asafoetida – a pinch, red chillies – 2, oil – 5 tsp, curry leaves – a bunch, onion – 1 (optional) … Continue reading →
Monthly Archives: February 2012
Bread Uppuma
Ingredients : Bread slices-8 or 9, Onion- 1, 2 or 3 red chillies, 1 tsp mustard seeds, 1 tsp urad dhal, 1 tsp bengal gram dhal, 1 tsp chilli powder, 1 tsp garam masala powder, 1 tsp turmeric powder, salt … Continue reading →
Potato Upma
potato- 1/2 kg, red chillies – 1, green chillies- 4, ginger – small piece, Mustard seeds- 1Tsp., Cumin seeds- 1 Tsp. Boil potatoes with some salt added to it. Then peel them off and mash the potatoes to a paste. … Continue reading →
Tomato Omlet
Tomatoes- 6, onions- 2, green chillies- 4, rice flour- 1 kg, cumin seeds – 1 spoon, salt to taste Rinse the Rice flour in water for about 2-3 hours.Cut Tomatoes, greenchillies into very fine pieces. Mix Riceflour,cumun seeds,finely cut pieces … Continue reading →
Idli uppuma
Break idlis into small pieces (somewhat powdery nature). Heat a little oil and add mustard seeds, when it pops, add 1 tsp urud dal, 1/2 tsp gram dal and 1/2 cup chopped onions, 3 green chillies(chopped), 2-3 pieces of chopped … Continue reading →
Aval Uppuma
Soak 200 g of aval in water for 1/2 hour.Heat 4 tsp of oil in a pan, add 1/2 tsp mustard seeds. When it pops, add 1 tsp urud dal, 1/2 tsp whole black peppers, 1/2 tsp cumin seeds and … Continue reading →
Rice Uppuma
Rice rawa – 1 cup, water – 3 cups , In a pan, heat 6 tsp of oil and add 1/2 tsp mustard seeds, 1 tsp urud dal, 1 tsp gram dal, 3 red chillies, a pich of asafoetida. Then … Continue reading →
Rawa Kichadi
Vegetables – 6 Beans, 1 small carrot, 1 onion (optional), shelled green peas – 1/4 cup green chillies – 1 Cut the vegetables into fine pieces. Take 1 cup of rawa and lightly roast without oil to make it crisp. … Continue reading →
Cabbage Idli
Ingredients: Rice soaked for 3 hrs- 250gms, Grated cabbage – 150gms, Chilli powder- 3 tsp, Haldi powder- 1tsp, Asaphoetida- 2tsp, Salt- 2tsp Method: Coarsly grind all the ingredients except cabbage adding 1 cup water. The batter must be thicker than … Continue reading →
Kancheepuram idli
par-boiled rice – 200g, Raw rice – 200g, Urud dal – 200g Soak the dal and rice separately for 2 hours. Grind them separately to a coarse thick paste. Add 1/2 tsp salt and mix well. Keep it overnight. Next … Continue reading →