23 RAGI UPMA

Ragi Upma/Uppindi/Uppittu

Ragi/Kezhvarugu/ Finger Millet/ Ragulu

 

Back home when I was kid and even now for breakfast there would be varieties that would be idli or dosa combined with 2 – 3 chutneys or idli and upma or dosa and upma or mostly rava upma for us kids and ragi upma for Mom/dad and grandma. So have seen this breakfast n number of times in my house. This is a favourite among my parents. The upma used to turn out so soft and one would want to eat more. Trust me the making is so simple just like other upmas and comes out super tasty. Most of the time the upmas are made with freshly ground flour(home made).

Ragi Flour – 1 cup

Onion – 1 chopped fine

Green chillies – 3 or 4 sliced

Ginger – 1 inch chopped or grared

Curry leaves – 1 sprig

Grated Coconut – 3 tbsp(optional)

Coriander leaves – few chopped

Salt as needed

Mustard seeds, Urad dhal and channa dhal – all few

Oil – 1 – 1 ½ tbsp.

 

Option 1:-

Dry roast the flour in a pan until you get a nice aroma or can also roast in a microwave using a microwave safe bowl and keep it on for 2 mts. ( Note can skip this step if making with very very fresh flour).

Heat oil in a thick vessel. Add mustard seeds, urad dhal , channa dhal, curry leaves. When they pop out add chopped onions and fry till transculent. Next add green chillies and ginger. Fry for a minute and add water( water ration differs upon the flour. For fresh grounded flour add 1:2 ratio and for older ones add water to 1: 2 and ½). Allow it to boil and bubble up( just like making ragi balls). Add salt. Then immediately pour in the flour at a single throw. Reduce flame and cook for 8 – 10 mts. Do not stir or cover. Let it cook undisturbed. Once done mix well to avoid and lumps and now you can cover for another 2 mts. Also add grated coconut and chopped coriander leaves. Mix and serve with pickle or chutney.

Option 2:- 
An other variation that my grandma makes but when compared with these two the option method turns out really good and very soft.

Mix the flour with water by adding little by little. When pressed in the palm between the fingers, it has hold for a while. Note it should not be made as a dough.( Just like making ragi puttu). Take this mixture in a idli plate or bowl and steam cook for 8 – 10 mts. Follow all the temperings and after frying the onions add the steamed mixture, salt, grated coconut and chopped coriander leaves and mix well.
 

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17 JONNA PINDI (SORGHUM FLOUR) UPMA

Jonna Pindi / Cholam Maavu/ Sorghum Flour / Jowar Flour Upma/ Uppittu


Jonna is also known as Milo and very low in gluten. This is an other interesting recipe using sorghum flour. Is a very healthy and tasty dish for breakfast. Try this out if you are tired of making upma with rawa, semiya, puha or anything else for a change and definitely you will love it and will start making it again and again.

Sorghum Flour(Jonna Pindi) - 2 cups
Onion - 1 large or 2 medium chopped
Green Chillies - 5 or 6 slit long( as spice needed)
Ginger - 1 inch grated or chopped fine
Curry leaves - 1 sprig
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Oil - 1 - 1 1/2 tbsp
Salt as needed
Coriander leaves - some chopped


Dry roast sorghum flour in a pan until you get a nice aroma for 3- 4 minutes or you can take the flour in a microwavable container and keep in the microwave for 2 minutes. Remove and keep aside.

Heat oil in a pan and add mustard seeds, urad dhal and curry leaves. ( Can also add a pinch of hing and a tbsp of channa dhal). Wait till it splutters and add chopped onion. Fry till tansculent and add slit green chillies and ginger. Fry everything till onions are golden brown. ( can also add some salt for the onions). Next add water in the ratio of 1:2 . So for 2 cups of flour add 4 cups of water. Allow it to boil and bubble up. Then add the flour and let it alone without mixing or stirring for 4 - 5 minutes until the flour is cooked. Do not cover the pan ( or you can close halfway with a lid). Next hold the pan/vessel and with the spatula or a wooden spoon/ladle mix well evenly and allow it cook in low flame for another few minutes. Garnish with some chopped coriander leaves and serve with pickle or chutney.

Can use some broken red chillies instead of green chillies.

Sending this entry to Srivalli's Breakfast Mela.

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29 MASALA RAWA UPMA

Masala Rawa upma


A different version of rawa kichidi with ingredeints similar to palav. This is one more speciality dish of Bangalore.
This upma tastes more good when prepared with a type of rawa called as Bansi rawa( it is slighlty thicker than the rawa with which we prepare our regular upma called as sooji coarse).

Bansi rawa - 2 cups
Onion - 1 large chopped into thin slices
Tomato - 3 medium chopped fine
Ginger garlic paste - 1 tbsp
Chilli powder - 1 tbsp
Coriander powder - 3/4 tbsp
Coconut - 1/2 cup grated
Poppy seeds - 1 tsp
Mixed vegetables - 1 cup ( chopped)
Salt as needed
Spices - Cinnamon, clove and cardamom - 2 each
Mustard seeds - 1/2 tbsp
Coriander leaves - few chopped
Oil - 3 tsbp


Keep aside 2 - 3 tbsp of grated coconut and grind the remaining coconut with poppy seeds and little coriander leaves. Keep aside.

Dry roast rawa until you get a nice aroma. Keep aside.

Heat oil in a pan and add mustard seeds and the spices. When they pop out add onions and fry till light brown. Next add ginger garlic paste and saute till the raw smell leaves. Next add chopped tomatoes. Mash will they are cooked well and water leaves out. Next add the chopped vegetables and fry together for few minutes until they are partially cooked. Then add the ground paste and saute together for 4 - 5 minutes. Next add water around 6 cups and also salt. Allow it to boil and bubble up. When it bubbles up really well reduce flame and slowly add in the rawa and also keep stirring to avoid any lumps. Cover and cook for 4 - 5 mts. Open the lid and add the chopped coirander leaves and the remaining grated coconut and let it alone for another few minutes. Can also sprinkle some lime juice if needed.

Priya of Priya's recipes http://recipes-priya.blogspot.com/2009/11/award-time-again.html has passedon this lovely award. Thanks Priya.

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31 RAGI SEMIYA UPMA

Ragi Sevai - 1 pack ( I have used Anil semiya brand)
Onion - 1 large chopped fine
Green chillies - 3 chopped fine/or slit long
Ginger - 1/2 inch chopped/grated
Curry leaves - few
Grated coconut - 2 - 3 tbsp
Cilantro/coriander leaves - few chopped
Mustard seeds and Urad dhal - 1 tsp
Salt as needed
Oil - 1 -2 tbsp


Immerse the sevai in water along with salt just enough for the sevai for 2 - 3 mts. Later drain water completely and place them in a greased idli plate and steam on high for 6 - 8 mts( can also use a microwave ). Remove and keep aside. In the meantime heat oil in a pan and mustard seeds and urad dhal, when they splutter up add chopped onions and curry leaves. Saute for 3 -4 mts and add green chillies and ginger and little salt . Fry till onions are nice brown and then add in the steamed ragi sevai and mix well. Also add the grated coconut and chopped coriander leaves and mix well.

Sending this entry to Ashwini's FIC - Zodiac Sign an event started by Sunshine Mom of Tongue Ticklers

( My zodiac sign is Virgo - so my color for the event is Brown)

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47 COUSCOUS VEG. UPMA

Couscous pronounced as kus kus is a very nutritious grain. We also get them in multi colours. To know more about couscous click here.In this recipe I have used the plain ones and have used with some veggies and made as upma. Sometimes I prepare it as plain upma and also as kichidi. Will post those 2 recipes gradually :)


Couscous - 2 cups
Onion - 1 chopped fine
Green chillies - 3 or 4 slit long
Ginger - 1/2 inch chopped/grated fine
Mixed vegetables - 3/4 cup( I have used a mix of colored bell peppers and greenpeas)
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Cumin seeds - 1/2 tsp
Channa dhal - 2 tsp
Curry leaves - few
Salt as needed
Oil - 1 1/2 tbsp - 2 tbsp
Water - 3 cups

Heat oil in a pan and add mustard seeds, urad dhal, cumin seeds and channa dhal... wait for few seconds till they splutter up and add chopped onions, fry till they are transparent and add chopped ginger, green chillies and curry leaves. Fry till light brown and add the vegetables. Saute for another 4 - 5 mts till they soft but crisp. Next add water and salt. Allow it to boil very well till it bubbles up. Reduce flame and add the couscous( no need to keep stirring it as we do for rawa as it does not get sticky or form any lumps) slowly. Mix well and cover to cook for 3 -4 minutes. Swtich off flame and allow it to set for another 3 - 4 mts. Can also add some coriander leaves then mix and serve.

Sending this entry to EC's WYF: Breakfast
Also sending this below entry to the same event.

Whole Moong/Moong sprouts Upma


And also got these awards from Parita of Parita's world and Sanghi of Sanghi's Food Delights.
Thanks a lot Parita and Sanghi for thinking of me and passing on the awards dears. It really means a lot for me to get some awards from friends like you :D
You can read about me here

Just wanted to answer to their new questions
From Parita

Which is your favorite international cuisine ?
Mexican

Your favorite kitchen tool?
Spatula

From Sanghi
One vegetable you have not tasted yet?
Broccoli

What do you think is the ‘big Plus’ which keeps you unique from others?
Very helpful

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15 BREAD UPMA AND A AWARD

Bread Upma( with tomatoes)


Bread upma(without tomatoes)

This is one of easiest and simplest upma... will post the other version sometime later.

Bread slice - 6
Onion - 2 small chopped fine
Tomatoes - 2 chopped fine( optional use)
Green chillies - 3 slit long( or increase more)
Ginger - a tiny piece chopped fine or grated
Curry leaves - few
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Salt as needed
Oil - 2 tbsp
Cilantro/coriander leaves for granishing


Cut the bread slices into small squares. Heat oil in a frying pan and add mustard seedsm urad dhal, curry leaves ...when they splutter up add slit green chillies and chopped onions... fry till onions are golden brown... next add the bread slice and salt ... reduce flame and keep frying for another 3 - 4 minutes. It has to lightly get toasted in the pan itself so it won't soggy when eating or the best thing will be to toast lightly ahead itself and then cut into small swuares. Garnish with chopped corinader leaves.

Got this lovely award from Lena of "Lemon n Spice" . Thank you so much Lena for passing it to me.

Now for the rules:

1) Add the logo of the award to your blog.

2) Add a link to the person who awarded it to you.

3) Nominate at least 7 other blogs (Only if you like).

4) Add links to those blogs on your blog.

5) Leave a message for your nominees on their blog

I would like to pass this award to more than 7 :)

Kavitha , Ammu , Malar , Priya , Prathibha , Pavithra , Ramya , Akal's saapadu , Parita , Pooja , Dharani , Ashwini .

Please accept this award my friends :)

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13 LEMON SAGO UPMA(JAVVARISI)

Sago - Sabudhana - Hindi,Javvarisi - Tamil,Sabakki - Kannada, Sowbiyyam - Telugu( In telugu this is how it is called in my house...don't know if it has any other name).
This is a recipe shared in by my friend Amutha... she recently prepared this during one of our regular weekend get together's, and everybody loved this and were asking me to upload the recipe.

Sago - 1 cup
Cumin seeds - 1 tsp
Mustard seeds - 1/4 tsp( Optional)
Green chillies - 2 or 3 slit long
Raw peanuts - 1 tbsp
Roasted and powdered peanuts - 1 - 2 tbsp
Curry leaves - few
Lemon - 4 - 5 tbsp
Turmeric powder - a pinch
Salt as needed
Oil - 2 tbsp
Chopped coriander leaves and grated coconut for garnishing.

The sago that has been used in this recipe is called Nylon sago( javvarisi), usually we dont get it here and during the saoking , it won't get soggy as the sago's that we get here in US. For the sago's got here just soak in water for 45 mts and drain out any excess and let it aside for 3 - 4 hours.
For the nylon sago, soak them in water for 2 - 3 hours... if water is fully absorbed, sprinkle some and leave it aside.

For sago upma recipe

Click here

In a small bowl take lemon juice... to it add turmeric powder and salt... keep it aside.

Heat 1 tbsp of oil in a kadai/frying pan and add cumin seeds,mustard seeds, green chillies , curry leaves and peanuts... fry for few seconds and add soaked sago... keep frying till all the water is absorbed... add the lemon juice with turmeric powder and salt... mix well and also add the remaining 1 tbsp of oil and roasted and powdered peanuts... keep mixing for 2 - 3 minutes. Garnish with chopped coriander leaves and grated coconut.

Sending this entry to EC's

WYF-Quick Meal

Also sending in my other entries for the same event

Simple Laddu(Nei Urundai)

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2 GREEN WHOLE MOONG UPMA/MOONG SPROUTS UPMA

Green Whole Moong Upma or can do the same with whole Moong Sprouts. A very nutritious dish.

Green whole moong - 1 cup( or moong sprouts)
Onions - 1 big chopped fine
Green/red chillies - 5
Ginger - 1 inch piece chopped fine/grated
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - few
Lime juice - few drops
Salt as needed
Oil - 1 1/2 tbsp

Soak moong over night( or can soak and allow it to sprout out for more nutrition) ... next day add little water and salt.. grind to a thick and fine paste.
Grease idli plates/dhokla plates and pour the mix in it... keep the plates in idli cooker/pressure cooker and steam it on high flame for 12 - 15 mts on high flame... next remove and cool it... then crumble well by hands.
Heat oil in a frying pan/kadai and add mustard seeds, urad dhal , cumin seeds and curry leaves... when they splutter up add slit green/red chillies and ginger... stir in for few seconds and add chopped onions... fry till onions are golden brown and add the cooked and crumbled green moong( or moong sprouts) and mix well... add additional salt if needed... just before removing add chopped coriander leaves and lime juice... mix well and enjoy your healthy upma( meal/dish).


Recipe with photos sent in by my sister Vimala.. a very healthy and tasty dish.

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0 RAWA KICHIDI- PLAIN N VEGETABLE

Plain Rawa Kichidi


Vegetable Rawa Kichidi


The difference between rawa upma and kichidi I feel is adding some extra spice and mainly using tomatoes...You can always make plain rawa kichidi or with any vegetables...both tastes good.

Rawa/sooji coarse - 2 cups
Water - 5 - 6 cups
Onion - 1 medium
Tomatoes - 2 or 3
Green Chillies - 3 slit long(
Ginger garlic paste - 3/4 tbsp(
Chilli powder - 1/2 tbsp
Turmeric powder - a pinch
Curry leaves - few
Cilantro - few leaves
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Cardamom - 2 - optional
Cinnamon - 1 small piece- optional
Clove - 3 - optional
Salt as needed
Oil - 2 tbsp
Ghee - 2 tbsp
Vegetables - 1 cup ( optional- chopped and half cooked)

Take a kadai and dry roast rawa in medium flame for 3 - 4 minutes( or until light pink/brown)...keep aside.
In the same kadai heat oil and add cardamom,clove,cinnamon, urad dhal , mustard seeds and curry leaves...when they splutter up add green chillies and chopped onions( for upma you can always cut into lengthwise)....saute till light brown...next add ginger garlic paste( or ginger garlic chopped) and saute for a minute..next add chopped tomatoes...saute to fry them well until they are mashed and pulpy....next add the vegetables if using them and saute for 3 - 4 minutes...next add water, salt and chilli powder....allow it to boil very well( the bubbles for up well on top)...reduce flame and add rawa slowly stirring in between so no lumps are formed....cover and cook for another 4 - 5 minutes...add ghee and chopped cilantro leaves...can also fry cashew and mix.

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0 RAWA/RAVA UPMA (UPPITTU)

Rava/rawa/ravai/sooji - upma/uppittu/uppindi


Sooji coarse - 2 cup
Onion - 1 medium chopped fine( or thin long slices)
Green chillies - 5 ( slit long)
Ginger - 1 inch piece( chopped into thin pieces)
Mustard seeds - 1/2 tsp
urad dhal - 1/2 tsp
Channa dhal - 1 tsp
Curry leaves - few
Cilantro - few chopped
Salt as needed
Oil - 3 tbsp
Ghee - 1 tbsp(optional to put on top)

Heat a pan and dry roast rawa in medium flame till they are very light brown ...remove and keep aside.


In the same pan heat 2 tbsp of oil and add channa dhal, mustard seeds, urad dhal and curry leaves...when they splutter up add onions and fry till transparent...next add green chillies and ginger pieces...saute together for 2 minutes and add 5 cups of water...add salt and allow the water to bubble up very well...reduce flame and add fried rawa very slowly...adding very slowly will avoid any lumps to form..keep stirring when you are adding rawa...mix well and add another tbsp of oil...cover and allow it to cook for another 4 - 5 mts...stirring in between...garnish with chopped cilantro. Add ghee if needed..serve with pickle and enjoy your rawa upma.

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2 AVAL / PUHA UPMA

Aval/thick puha - 2 cups
Onion - 1 medium chopped fine
Tomato(optional use/addition ) - 1 or 2 chopped fine
Green chillies - 3 - 4 chopped fine(as spice needed)
Ginger - a small piece chopped fine
Turmeric powder - 1/2 tsp
curry leaves - few
cilantro leaves - few chopped
Channa dhal - 1/2 tsp
Mustard seeds and urad dhal - 1/4 tbsp
Lime juice(optional) - few drops
Salt as needed
Oil - 2 tbsp


Wash aval/ puha once in water( just to remove the dust and cloudiness) and soak in water just enough for immersing atleast half an hour.


Heat oil in a pan and add channa dhal, mustard seeds, urad dhal and curry leaves...when they splutter up add onions and fry well for 2 minutes..next add green chillies and ginger...saute well till onion turns light brown...then add chopped tomatoes( optional) and mash till they are cooked well and pulpy...finally add, turmeric powder, soaked aval( dain water if there is any excess), salt and chopped cilantro...mix well....if needed for tangy taste add few drops of lime juice.

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0 IDLI UPMA

Idli Upma/ Uppittu/uppindi

 

Idli upma is a vry common breakfast in South India especially Tamilnadu, where the leftover idli's transforms to idli upma. This is a very simple dish and also very tasty. Even Non Idli lovers would like this upma when prepared with idli's.


Idli - 5 or 6( usually left over)
Onion - 1 medium finely chopped
(can use small onions for better taste)
Green chillies - 3 chopped fine
Curry leaves - few
Cilantro - few chopped fine
Mustard seeds - few
Urad dhal - few
Asafoetida - few pinch(optional)
Channa dhal - 1 tbsp(optional)
Salt as needed
Oil - 3 tsp


Crumble the idli's into very small pieces using your fingers by mashing and squeezing them..can keep it in the refrigerator and then crumble to make pieces better.


Heat oil in a kadai and add mustard seeds, urad dhal, asafoetida, channa dhal and curry leaves...when the splutter up add onions and fry till transparent...next add green chillies ( at this point can also add some grated ginger) and fry for a minute...finally add idli pieces, salt and chopped cilantro...mix well and enjoy your idli upma.

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3 SEMIYA UPMA

Semiya/Vermicelli/Sevai/Shavige Upma/Uppittu


Bambino vermicelli - 2 cups
Onion - 1 medium chopped
Green Chillies - 3 chopped or slit long
Ginger - a small piece chopped fine
Curry leaves - few
Cilantro - few chopped
Water - 3 cups
Mustard seeds - few
Urad dhal - few
Oil - 2 tbsp
Salt


Dry roast semiya in a kadai under low flame till light pink /brown remove and keep aside.

In the same kadai/pan heat oil and add mustard, urad dhal( can also add a 1tbsp of channa dhal) and curry leaves...when they splutter add onions and fry till transculent, next add green chillies, ginger and saute for a minute. Add water and salt and allow it to boil well and bubble up. Now add semiya/vermicelli and chopped cilantro...reduce flame and cover to cook stirring now and then for 3 or 4 minutes. Swtich off flame and allow it to set for an other 5 minutes...serve with pickle and enjoy.

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