PULI UPMA

Hi friends, Sorry for not visiting your blogs for the past 2 weeks.We went to india for a family function and had a very good time there and came back 2 days back. Now things have come to a routine.

Coming to the recipe, this upma is my all time favourite.whenever i visit my mom’s place i ask her to make this for breakfast. even when she visited here last time,most of the days she made this for me. But though it is my favourite, i never attempted to make this. Still dont know why!!. Yesterday i thought of attempting this on my own.Came out very well.

Just wanted to share the recipe with u all.Simple and easy one made with rice flour and tamarind water.

INGREDIENTS

RICE FLOUR	1/2CUP
TAMARIND EXTRACT	1 AND 1/4 CUPS
ASAFOETIDA	A PINCH
SALT	AS NEEDED
MUSTARD SEEDS	1/4 TSP
OIL	3 TSP
REDCHILLI	3-4 NOS.

METHOD:

• Soak a small piece of tamarind in warm water .
• Extrat tamarind water from it.
• Mix this with the rice flour
• Add salt and mix well
• The consistency should be slightly loose from the chapathi dough.

• Heat a kadai,and add oil to it
• Temper mustard seeds , asafoetida and redchillies to it.
• When it crackles add the rice flour mixture to it.

• Cook in medium flames and break the lumps with a laddle.

• When it is cooked, sprinkle a few drops of water to it .
• Mix it well and switch off the flame.
• Serve hot with SUTTA APPLAM.(Pappad roasted on open flame or can be microwaved too)

I personally love to eat this with sugar smeared on the top of it and with papad.

VANGI BATH(BRINJAL RICE)RECIPE| EGGPLANT RICE

Brinjal rice is a good treat for brinjal lovers like me.. My mom used to pack this for my lunch box and my friends will finish it off in no time. After marriage,i hardly made this very few times,since my hubby doesn’t prefer brinjals. This time when my neighbor gave me a pack of brinjals ,i decided to make rice of of that and shared the rice with them also.

Coming to the recipe, first you need the VANGIBATH POWDER and the recipe for that is:

 

CORIANDER SEEDS	3 TBLSP
REDCHILLI	8-10 NOS.
CHANNA DHAL	2 TBLSP
SESAMME SEEDS	1 TBLSP
CLOVES	2 NO.

METHOD:

Dry roast all the ingredients and allow it to cool. When done,make it to a fine powder and store it in a container.Now the vangibath powder is ready.

Now coming to the recipe of the VangiBath .You need:

RAW RICE | BASMATHI RICE	1 CUP
ONION	1 NO
OIL	2 TBLSP
VANGIBATH POWDER	2 TBLSP
BRINJAL	3 NOS.
MUSTARD SEED	1 TSP
URAD DHAL	1 TSP
PEANUTS	1 TBLSP
CURRY LEAVES	FEW

METHOD:

• Cook the rice with 1 and half cup of water and allow it to cool completely.
• The grains should be seperate
• Cut the brinjals into small cubes.(i used the long purple colour brinjal)
• Cut the onions lenghtwise.
• Heat a kadai and add the oil.Temper with mustard seeds,uraddhal,peanuts and curry leaves.
• Add onions and saute them for till golden brown.
• Add the brinjals and add salt  and turmeric powder.
• Cook in medium flame till the brinjals become tender.
• Don’t add water.
• Add the vangibath powder and gently mix with the brinjal mixture.
• Mix gently with the rice..

Transfer to a serving bowl and enjoy with any raitha of your choice.

SAKKARAI PONGAL RECIPE| SWEET PONGAL RECIPE

Sakkarai Pongal | Sweet Pongal recipe i wanted to post when i made it during pongal(the harvest festival),but couldn't take pictures on that day.I made this on last friday ,and wanted to share the recipe with u all.

INGREDIENTS:

RAW RICE	3/4 CUP
MOONGDAL	3 TBLSP
JAGGERY	1 CUP(REDUCE TO 3/4 CUP ACCORDING TO THE SWEETNESS OF JAGERRY)
CASHEWNUTS	10
RAISINS	FEW
ELACHI POWDER	A PINCH
GHEE	3 TBLSP
MILK	1/4 CUP

• Wash the rice and moongdal and pressure cook both of them together.
• In a kadai,add a tblsp of ghee and fry the cashewnuts and raisins seperately till golden brown.
• Keep aside.
• Add jaggery in the kadai and add afew tblsp of water to it.
• Stir in between till the jaggery melts.
• filter the impurities.
• Again heat the jaggery syrup in the kadai for 5 mins.
• Mash the cooked rice nicely by adding milk to it.

• Add the rice mixture to the jaggery syrup.
• Mix nicely to avoid forming lumps
• Keep the stove in low flame.
• Add ghee ,elachi powder to it.
• Garnish with cashew and raisins and transfer to a serving bowl.

Enjoy it hot.