Semiya Upma

This is a easy and yummy breakfast dish. Try this version of making semiya upma, You are just gonna love this tasty semiya upma.
You can always add in someother spices according to your choice. So enjoy this semiya upma.

Serves – 1
Preparation time – 5 mins
Cooking time – 20 mins
Ingredients :

  • Semiya – 1/2 cup
  • Water – 1/2 cup + 4 Tbsp
  • Salt – to taste
  • Oil – 1 Tbsp
  • Onion (Chopped) – 1/2 cup
  • Tomato (Chopped) – 1/2 no
  • Mustard Seeds – 1/4 tsp
  • Cumin Seeds – 1/4 tsp
  • Turmeric Powder – 1/4 tsp
  • Red Chilli Whole – 2
  • Curry Leaves – few
  • Coriander Leaves – few
  • Lemon Juice – 1/2 tsp
  • Green chillies (finely chopped) – to taste

Procedure :

Step 1 : Dry roast the semiya till golden brown and keep aside.
Step 2 : In a pan add oil, when hot, add mustard seeds, cumin seeds, red chilli whole, curry leaves, urid dal, green chillies.
Step 3 : Add onions and cook till soft.
Step 4 : Add tomato, cook just for a min.
Step 5 : Add semiya and saute for a min.
Step 6 : Add water, salt and let it boil, make sure the mixture is being cooked on medium heat covered at this time
Step 7 : Cook till little holes form on the semiya. Give it a mix.
Step 8 : Now simmer the mixture covered for exactly 7 min.
Step 9 : Upma is ready. Enjoy with some pickle or podi.

Paruppu Podi – Indian Vegetarian/ Vegan Recipe

Paruppu podi is a accompaniment for many breakfast recipes and even for any meal. This is made with toor dal and goes well with idli, dosa, hot rice.

Makes – 1/2 cup powder
Preparation time – 5 mins
Cooking time – 20 mins
Ingredients :

 

  • Toor dal – 1/2 cup
  • Ghee – 1 tsp
  • Dry Red Chilli Whole – 4 or to taste
  • Peppercorns – 1/2 tsp to taste
  • Salt – to taste
  • Garlic – 2 cloves

Procedure :
Dry Roast the dal on a low to medium flame stirring around continuosly. Remove and Set it aside. In the same pan add red chilli whole, garlic, cumin seeds, peppercorns and fry till garlic slightly changes its color. Set them aside and allow to cool completely. Blend to a fine powder adding some salt.  Enjoy with rice or idli, vada, upma

Onion Chutney – Side dish for idli, Dosa or Upma

There are many kinds of chutneys to serve along with the breakfast and chutney can be prepare in many ways, this Onion chutney tastes fabulous with any South Indian breakfast item such as idli, dosa, Vada or Upma. So here is the recipe for this easy and damn simple chutney

Serves – 2
preparation time – 5 mins
Cooking time – 10 mins
Ingredients :

  • Oil – 1 1/2 Tbsp
  • Green Chillies – 4 or to taste
  • Onion (chopped) – 2 Cups
  • Tomato (cubed) – 1/2 no
  • Salt – to taste

Seasoning

  • Oil – 1 tsp
  • Mustard Seeds – 1/4 tsp
  • Cumin Seeds – 1/4 tsp
  • Dry Red Chilli WHole – 1 no
  • Asafoetida – pinch

 

Procedure :

In a wide pan heat up the oil, add green chillies, fry for 1o secs, add in the onion and cook till the onion is soft (cover and cook) Then add in the tomato and pinch of salt just to help them cook faster. Once they are soft  remove from the pan, blend to a smooth paste once they cool down little bit.

For seasoning, heat oil, add mustard seeds, allow to pop, then add in cumin seeds, red Chilli whole and fry for 10 secs. Finally add in asafoetida and stir in for 10 secs. Immediately add this tadka into the blended paste. Simple and tasty onion chutney is ready in no time. Enjoy with idli, dosa, or even with hot steamed rice.

Kitchen Appliances

Here are the appliances that are important for Indian Cooking.

 

Daddojanam – Yogurt Rice Video Recipe

Daddojanam is a traditional recipe from Andhra which is very simple and tasty dish. Mushy rice is mixed with the flavorful seasoning and herbs and creamy yogurt to make it delicious.

Serves – 2

Preparation time – 5 mins

Cooking time – 5 mins

Ingredients :

  • Cooked Rice – 1 Cup
  • Plain Yogurt – 1 1/2 cups or adjust as required
  • Oil  – 1 tsp
  • Mustard Seeds – 1/4 tsp
  • Cumin Seeds – 1/4 tsp
  • Curry Leaves  – few
  • Dry Red Chilli Whole – 1
  • Green Chilli – to taste
  • Salt – to taste
  • Asafoetida (Hing) – pinch
  • Coriander Leaves (finely chopped) – 1/2 Tbsp
  • Cashews (chopped) – 1 Tbsp
  • Ginger Juice – 1/2 tsp

Procedure :

In a bowl mash up the rice and make it soft, add in yogurt and mix well and set aside.

For seasoning, heat up oil in a small pan, once the oil is enough hot (just medium hot), add in mustard seeds and allow to pop, then add cumin seeds, red chilli whole, cashews, green chilli and cook till cashews change into golden

Add in the curry leaves and hing and cilantro cook mixing them with a spoon for a 30 secs and add this seasoning into the rice. Season with salt and add ginger juice, mix well and serve as is or with any pickle.

Tip : If you want to serve it late, then refrigerate until ready to eat.

Serve with some pomegranate and grape pieces for a fruity yogurt rice.

 

 

 

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Permanent link to this article: http://www.sruthiskitchen.com/2017/02/09/vegetable-cutlet-easy-evening-snack-tiffin-recipe/

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Permanent link to this article: http://www.sruthiskitchen.com/2017/02/09/sooji-kachori-crispy-rawa-kachori-easy-indian-snack/

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Permanent link to this article: http://www.sruthiskitchen.com/2017/01/21/curd-dosa-perugu-dosa-south-indian-breakfast-recipe/

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Permanent link to this article: http://www.sruthiskitchen.com/2017/01/16/methi-paratha-healthy-indian-breakfast-luchbox-recipe/

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Permanent link to this article: http://www.sruthiskitchen.com/2016/12/16/bread-pakoda-aloo-bread-pakoda-evening-snack-indian-street-food/

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Permanent link to this article: http://www.sruthiskitchen.com/2016/12/06/ajwaini-bhindi-masala/

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