Showing posts with label Uppittu. Show all posts
Showing posts with label Uppittu. Show all posts

Thursday, April 5, 2012

Pathrode Uppittu....

Pathrode Uppittu is prepared with cooked Pathrodes..... can have them for break fast or as snack in the evening too...
( For Pathrode recipe glance at  Kesu Pathrode Recipe).
Things needed :
Cut Pathrodes  : 3 to 4 cups .
Jaggery : 2 Table spoons
Fresh Coconut : 3 to 4 Table spoons.
Red chillies : 2 to 3
Çurry  leaves : 6 to 8
Oil: 2 Table spoons.
Mustard : 1 Tea spoon
Urd Daal : 1 Tea spoon

Method : Cut or make small pieces of  cooked Pathrodes ( 5 to 6 cooked Pathrodes) and keep it aside.
Now keep a big pan on the fire and put oil and heat for 10 seconds. Add mustard seeds and urd daal to it. Let it spurt.  Add curry leaves and mix thoroughly and put pathrode pieces to the mustard mixture and mix well.  Add jaggery and mix again until it mixes well.  Now add  grated coconut and put off the fire. Serve plateful of Pathrode uppittu when its hot.
Note : Using jaggery is an option.  Can use more coconut if you like coconut.
Serves : 3 to 4



Monday, March 17, 2008

Rava (Semolina) & Peas Upma

Uppituu/ Uppuma/Upma is an easy and simple breakfast dish. It is favourite of many. On a cold morning day having spicy upma is fun. It goes well with a cup of coffee or chai(tea).
I have used medium sized rava, onion, peas as main ingredients.

 Rava Peas Upma is stomach filling and you do not feel hungry for a long time. Rava/Semolina helps to shed extra weight and it is an energy giving grain. It is full of carbohydrates. It helps you to stay long for healthy way.

Ingredients:

Rava (Samolina : 2  cup
Curry leaves: 6 to 8 leaves
Oil: 4 table spoons
Ghee : 2 Tablespoons
Peas : 1 Cup  (Frozen peas)
Coconut : 2 Tablespoons
green chillies : 2
Salt: to taste
Water: 2 cups
Mustard seeds: 1 tea spoon
Urd Dal: 1 tea spoon
Water : 4 cups

Method:

1, Dry roast rava till the raw smell goes off. (Roast on low flame).
2. Wash and cut green chilly and curry leaves. Wash frozen green peas with fresh water boil for 2 minutes and keep it aside.
3. Wash ginger and remove the outer layer, wash it again and grate it. Keep it aside.
4. Grate coconut and keep it aside.
5. Keep a frying pan on the fire, heat and put oil. Keep 4 cups of water to boil.
6. Put mustard seeds, urid dal and fry them. Let the mustard seeds splutter.
7. Add curry leaves, cut green chilly and fry.


8. Add roasted rava and mix it well. Now add grated ginger and salt.
9. Add 4 cups of boiling water and mix it slowly. (Let the fire be on low flame while adding hot water to Upma. Add peas. Mix it well.
10. Be careful and mix it slowly. Cover the lid and cook Upma on low flame for 2 to 3 minutes.
11. Put off the fire and add grated coconut and shift the ready upma to a serving dish.



12. Serve with a small bowl of curd along with upma. (You can serve with any thing you like, fruits, sugar, chutney, chutney powder or curd.

Note:

Using different size of rava is optional. Ratio of rava and water is 1 = 2 (1 rava and 2 cups of boiling water). It differ  when you chose the size of rava. Thinner variety of rava does not take much water. The ratio is 1= 1 1/2 .
Adding onions is optional. Adding peas is also optional. I have added frozen peas. Just wash it before using frozen peas or vegetables. You can use dried peas. (Soak for at least for 5 to 6 hours and then cook before using the dry peas). Adding ghee is optional. One should roast or fry semolina nicely to get good taste and consistency of Upma.
Time : 30 Minutes
Serves : 4 to 5 

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