VEGETABLES SABUDANA

INGREDIENTS

• Mixed vegetables - 1 cup
• Lamb lettuce - 1 handful
• Channa dal - 2 tsp
• Ginger - 1 small piece
• Capsicum - 1/2 chopped
• Mustard - 1 tsp
• Tomato - 1 big
• Sambar powder - 2 tsps
• Sabudana/ Sago/ Javvarisi - 200 gms
• Coriander leaves

METHOD OF PREPARATION :

1) Heat oil in a kadai . Once hot , add mustard, jeera, channa dal and Onion . Saute till onion becomes transparent.

2)Add chillies ,ginger and tomato. Saute well till tender .

3) Then, add the vegetables, lamb lettuce, salt and all spice powders . Add sufficient water for the vegetables to cook. Cover with a lid and cook till done.

4) Add in the soaked sabudana and mix it well. Cover with a lid for few minutes. Garnish it with coriander leaves.

 Serve hot.

BROKEN WHEAT PULIYODHARAI( UPMA)

 INGREDIENTS:

Broken Wheat/ Dhalia - 1 cup

Tamarind - A big lemon size

Red chillies - 5 nos

Peanuts - 2 tbsps

Channa dal - 2 tsps

Mustard - 1 tsp
Curry leaves

Salt to taste

Homemade masala for tamarind rice - 1 1/2 tsp

Asafoetida

METHOD OF PREPARATION :

1) Cook dhalia with 1 1/4 cup of water and keep aside.

2) Heat oil in a kadai.Add mustard,When they splutter,add red chillies,channa dal and peanuts one by one.Fry till ground nuts gets roasted well . Add curry leaves and asafoetida.

3) Then add thick tamarind extract and a spoon of spice powder.Allow to boil till the raw smell leaves.Cook till it thickens and leaves oil out.

4) Finally add rice to it and mix well.Puliyotharai is ready to be served.

Serve hot with coconut chutney,puli kulambu and sundal.

SABUDANA LEMON UPMA ( JAVVARISI / SAGO)

 

INGREDIENTS :

• Sago/ Sabudana/ Javvaraisi - 1 Cup
• Lemon Juice  - 2tbps
• Turmeric Powder  - 1tsp
• Peanuts - 2 tsps
• Mustard  - 1 tsp
• Channa dal  - 1 tsp
• Asafoetida  - a pinch
• Green Chillies  - 3
• Curry Leaves  and Coriander leaves
• Onion - 1
• Salt to taste

METHOD OF PREPARATION :

1.Soak Sago/ Sabudana/ Javvaraisi overnight or wash in running water for 2-3 times and soak for 3-4 hours. Drain and squeeze out the excess water. 

2.Heat oil in a kadai.Once hot, add mustard seeds , channa dal,peanuts and chillies and saute till peanuts gets roasted well not burnt.Then add asafoetida and curry leaves. 



3. Then ,add lemon juice with turmeric powder and saute it for a minute. Followed by adding salt. 



4.Mix the sago/sabudana/javvarisi well for 2 minutes till it gets the flavour of lemon. Garnish it with finely chopped onion and coriander leaves.

Serve hot.

TOMATO BROKEN WHEAT UPMA

INGREDIENTS: 

• Broken wheat/ Dhalia - 1 cup 
• Tomato - 5
• Ginger - small piece 
• Cloves - 1 
• Cinnamon - 3 
• Bay leaves - 2 
• Green chillies - 5 
• Curry leaves and Coriander leaves 
• Sambar powder -2 tsps 
• Salt to taste 

METHOD OF PREPARATION : 

1) Heat ghee in a pressure cooker . Add cloves , cinnamon , green chillies , curry leaves , coriander leaves,chopped ginger and bay leaves . When the raw smell leaves, add onion and saute them till it becomes transparent .





2) Add chopped tomatoes and saute them till skinny . 

3) Add powders and salt . Mix it well. Add coriander leaves.






4) Add 2 cups of water and bring it to boil.

5) Finally add broken wheat and mix them well . Cook for 3 whistles . 









6) Allow the steam to leave and serve hot with Raitha.

BROKEN WHEAT KHICHDI (Dalia Khichdi)

INGREDIENTS :

Broken wheat/ Dalia - 1 cup

Moong dal - 1/2 cup

Onion - 1 

Tomato - 1 

Green chillies - 2

Coriander leaves

Jeera - 1 tsp

Olive oil - 2 tsps

Salt to taste

METHOD OF PREPARATION :

1) Soak washed dal and broken wheat in water for 5 minutes.

2) Heat pressure cooker. Once hot, add 2 cups of water, jeera, onion and tomato together with coriander leaves and turmeric powder. Bring it to boil. Add Salt.

3) Once it starts boiling, add in the broken wheat with dal. Pressure cook for 2 whistles. Remove from the flame and allow it too cool.

Serve hot with Sambar or Raitha.

JAVVARASI UPMA (Sabudhana / Sago)

INGREDIENTS :

Javvarisi/ Sago/ Sabudana - 1 cup (Soaked overnight in water)

Onion - 1 finely diced

Mustard - 1 tsp

Jeera - 1 tsp

Potatoes - 3 

Turmeric powder - 1 tsp

To Powder : 

Peanut - 2 tsps

Dried Red Chillies - 6

Channa dal - 1 tsp

Coconut pieces - 3

Dry roast them in a kadai and finely powder it in a blender.

METHOD OF PREPARATION :

1) Heat oil in a kadai. Once hot, add mustard and jeera. When it splutters, saute onion till tender. 

2) Then add it diced potatoes, sprinkle little water and cover with a lid. Cook till the potatoes are soft and cooked.

3) Once done, add tumeric powder and Salt.Mix it well and in the soaked javvarisi / sago and mix it once. Finally, add in the roasted peanut powder and mix it again. 

Switch off the flame. Garnish it with Coriander leaves. Serve hot.

COCONUT POHA

Coconut poha is one of the healthy breakfast with the goodness of coconut. In general, the aroma of coconut adds a unique flavour to the food.

INGREDIENTS : 

• Mustard - 1tsp, Channa dal - 1 tsp, Jeera - 1 tsp
• Ginger - 1 small piece
• Grated Coconut - 1/4 cup for 2 cups of Aval
• Green Chillies -3
• Red Rice Poha - 300 gms ( Wash it well in cold running water and keep aside for 15 minutes, it will become soft)
• Coriander leaves
• Onion - 1 big sliced
• Roasted peanuts - 2 tbsps
• Kasturi methi - 1 tsp
• Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a kadai . Once hot , add mustard, jeera, channa dal and chillies . Saute till Channa dal is roasted.

2. Then add grated coconut to it and saute well till the aroma leaves out.

3. Then add onion, roasted peanuts, turmeric powder and salt. Saute for 5 minutes, till the raw smell of onion leaves.

4. Add Kasturi Methi to it.

5. Finally, add soaked oval to it and mix well. 

6. Garnish it with Coriander leaves. Serve hot.

MIXED VEGETABLES AVAL ( POHA)

INGREDIENTS : 

• Mixed vegetables - 1 cup
• Ginger - 1 small piece
• Mustard - 1tsp, Channa dal - 1 tsp, Jeera - 1 tsp
• Green Chillies -3
• Red Rice Poha - 300 gms ( Wash it well in cold running water and keep aside for 15 minutes, it will become soft)
• Coriander leaves
• Onion - 1 big sliced
• Tomato - 1 medium sliced
• Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a kadai . Once hot , add mustard, jeera, channa dal and Onion . Saute till onion becomes transparent.

2)Add chillies ,ginger and tomato. Saute well till tender .

3) Then, add the vegetables, salt and all spice powders . 

4) Add sufficient water for the vegetables to soften. Cover with a lid. Cook for 5 minutes till the vegetables are soft.

5) Finally add washed poha. Mix it well with the vegetables. Cover with a lid and cook in slow flame for 5 minutes till done.

Garnish it with coriander leaves.

SAMBA RAVAI TOMATO UPMA

INGREDIENTS 

• Channa dal - 1 1/2 tsps
• Ginger/garlic paste - 1 tsp
• Mustard - 1tsp
• Green Chillies -3
• Samba Rava - 200 gms
• Coriander leaves
• Onion - 1 big sliced
• Tomato - 4 medium sliced
• Chilli powder - 3 tsps
• Garam masala - 1 tsp
• Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a kadai . Once hot , add mustard, channa dal and green chillies. Saute till channa dal is roasted. Then add Onion . Saute till onion becomes transparent.

2)Add ginger-garlic paste and tomato. Saute well till tender.

3) Add the spice powders, salt and saute till the gravy is little thick.

4) Add 2 cups of water for 1 full cup of Rava. Cover with a lid. Bring it to boil.

5) When it starts boiling, add Rava, stir continuously while adding to avoid lumps. Cover with a lid and cook in slow flame for 5 minutes till done.

Garnish it with coriander leaves. Serve hot.

LEMON IDLY UPMA

INGREDIENTS:

Lemon - 1 (medium)
Red chillies - 4 nos
Turmeric Powder - 1 tsp
Salt to taste
Channa dal - 1 1/2 tsp
Curry leaves
Asafoetida as per requirement

METHOD OF PREPARATION:

1) Take lemon juice without seeds,add little water and turmeric powder.
2) Heat oil in a kadai.Once hot,add mustard,urat dal.When it splutters,add channa dal,red chillies and curry leaves.
3) Add asafoetida.Mix them well.
4)Add lemon juice and little salt.Wait for a minute and then crushed idli to it and mix well.Turn off the flame.Garnish with coriander leaves.

Serve hot with pickles,chutney or potato fry or sundals.

COUSCOUS UPMA

INGREDIENTS : 

• Peanuts- 1/4 cup
• Channa dal - 2 tsp
• Ginger - 1 small piece
• Turmeric powder - 1 tsp
• Chilli powder - 1 tsp
• Red pepper - 1
• Mustard - 1 tsp
• Jeera - 1 tso
• Couscous- 200 gms
• Coriander leaves
• Onion - 1 big sliced
• Salt to taste

METHOD OF PREPARATION :

1) Meanwhile, roast peanuts in oil and keep aside. 

2) Heat oil in a kadai. Once hot , add mustard, jeera. When it splutters, add onion, Red Pepper,ginger. Saute till tender. Then, add the roasted peanuts to it. Add chilli powder and Turmeric powder.

3) Add 2 cups of water for 1 cup of couscous and salt. Allow it to boil well . 

4) Finally add couscous and stir well without lumps. Cover with a lid and cook in slow flame for 5 minutes till done.

Garnish it with coriander leaves. Serve hot.