RAVA UPMA

Serving size - 2

Preparation Time - 15 minutes

Cooking time - 10 minutes

 

 

Rava upma is very aunthentic breakfast or dinner in south India. It is very easy and quick to make. No one is there in India without knowing Rava upma. I love this upma with coconut chutney or sugar very much.

Ingredients

 

 

Roasted ravai - 1 1/4 cups
Water - 2 1/2 cups
Onions - 1/2 no. (medium size)
Curry leaves - 1 sprig
Green chillies - 7 or 8
Mustard seeds - 3/4 tsp
Bengal gram - 1/4 tsp
Urad dal - 3/4 tsp
Hind powder - 1/4 tsp
Canola oil - 3 1/2 tbsp
Salt - as required

Method

1. Heat oil in a pan, add mustard seeds. Once it splutters, add curry leaves, green chillies, hing powder, bengal gram and fry for few seconds.
2. Add urad dal and onions. Fry until the onions are transparent. 
3. Add water and close it with a lid in high flame. Allow it to boil.
4. Add ravai slowly in a low flame. While adding stir it continuously to avoid lumps. 
5. It will cook within 2 or 3 minutes. Switch of the stove and close it with lid. Allow it for 5 more minutes to serve. 
6. Serve it with coconut chutney or sugar. 

POMEGRANATE MILK SHAKE

I tried this recipe from Nithu's kitchen. If you want this recipe, click on the image or here

I posted this for Nithu's Kitchen Event & Giveaway

PLANTAIN BAJJI

Bajji is the most common and important snack in south India. If any important person comes to our home or any function in the home at Tamilnadu, it won't get complete without bajji.

Ingredients

Plantain - 1
Besan flour - 1/2 cup
Rice flour -2 tbs
corn flour - 2 tsp
red chilli powder - 3/4 tbs
Hing powder - a pinch
salt - as required
Water - as required.
Oil - for deep fry.

Method:

1. Mix all the ingredients except oil and plantain. Consistency must be like dosa batter. Neither too thick nor too thin. It should be in the correct stage.
2. If you don't want the skin of the plantain, peel it else keep it as it is. Cut plantain into thin slices.
3. Dip all the slices into the batter in the medium heated oil and fry it until it gets golden brown and cooked inside.
4. Like this do all the slices and serve it with coconut chutney or with ketch up or as it is.

I'm linking this to Mission street food

Nithu's Kitchen 3rd blog Anniversary

My friend Nithu bala is conducting event on her blog. If you want to see her event rules,  click the logo

AVOID SPOILING GREEN CHILLIES ALMOST A MONTH

Green chillies are main ingredient in our cooking. Green chillies are useful for reducing fat content in our body. IF we eat green chillies it will reduce the fat content within 4 hours.

I usually buy lot of chillies and keep it for 15 to 20 days. How to avoid spoiling green chillies for 20 - 30 days?

I usually remove the stem of each green chillies and store all of them in an air tight container. Have to refrigerate that container.

While refrigerating, green chillies should not be wet. I'll wash green chillies while cooking not storing time.