Arisi Upma / Rice Upma (No onion/ No garlic)

Arisi Upma ( Rice Upma)

Preparation Time : 30 Minutes

Category : Tiffin

Author : Aarthi Rajesh Khanna

Ingredients:
Rice : 400 Gms
Curd : 1 Cup (for Soaking Steamed Rice)    

For Saute

Green Chillies : 4 in Nos

Red Chillies : 3 in Nos

Curry leaves

Grated coconut - 1 Cup

Mustard

Urad Dhal

Channa Dhal

Pre Preparation:

1. Soak the Rice in Curd for about an hour. It is optional to wash the rice. Post an hour, grind the rice in to a coarse texture.

2. Masala for Arisi Upma

Toor dhall : 25 Gms

Pepper : 10 to 15 in Nos

Jeera : 10 gms

Asafoetida : for flavouring

Grind the Urad Dhal, Pepper, Jeera and Asafoetida in to a coarse powder as shown below.

Cabbage Thogayal

Cabbage Thogayal


Preparation Time : 10 Minutes

Category : Snacks

Author : Aarthi Rajesh Khanna

Ingredients:

1.      Cabbage : 100 Gms

2.      Small Onions (Chinna Vengayam): 50 Gms

3.      Green Chillies : 4 to 5 (As per Spiciness required)

4.      Ginger : a Small Piece to taste

5.      Tomato : 1 Small Tomato

6.      Urad Dhall : 25 Gms

7.      Red Chillies : 3 to 4 Pieces for Taste

Pre Preparation :

1.      Cut the Cabbage, Tomato & Onions in to small fine Pieces.

2.      Saute the Urad Dal, Red Chillies and keep it aside.

 Preparation Steps:

1.      Pour little oil, first add Ginger, then Small Onions, then Green chillies and Saute it well.

2.     Add Cabbage on top of this and fry until Cabbage gets cooked well in the flame.

3.     On top of this mixture, add the tomato and fry for a little while and allow this mixture to cool.

(Adding tomato gives the sour taste instead of adding Tamarind to the Dish)

4.     First Grind the fried urad dhall & redchillies in Mixie until it is made to a fine powder.

5.     Now Add, the vegetable mixture in Point no 3 and grind well until it becomes a coarse paste of chutney/thogayal consistency.

6.     Finally fry mustard seeds using Gingelly oil to give a good flavor and taste.

If you like this post, please try this recipe and leave your comments.

Kounda Kuzhambu

Preparation Time : 10 Minutes

Category : Chutney Variety

Author : Aarthi Rajesh Khanna

Ingredients:

1.      Small Onions 9 (Chinna Vengayam)

2.      Garlic : 10 to 15 Pieces

3.      Coconut Scraped : 1 Cup

4.      Cumin Seeds – 5 gms

5.      Boiled Rice – 1 Cup

6.      2 Spoons – Coriander Powder

7.      Turmeric powder

8.      Mustard seeds

9.      Curry Leaves

1

Pre Preparation :

1.     Cut the small onions & Garlic in to medium sized pieces.
2.     Grind the Scraped coconut, Cumin Seeds, and coriander powder together and keep it aside.
3.     Grind the boiled rice separately and keep it aside.

Step 1

Step 2

Step 3

Preparation Steps:

1. Fry the garlic pieces separately in a little amount of oil and keep it aside.



Step 1

Step 1




1. 
   
2. 
   
3. 
   

2. Pour a little oil, put mustard seeds, Curry leaves and Onions and fry them until golden brown.

Step 2

Step 3

3. Now add the already roasted garlic on top of this and sauté it for little while.

(Garlic is fried first as sauting it along with onion will have the onions over fried and             will remove it's original taste)

4. On top of this add the grinded mixture(Scraped coconut, Coriander powder, Cumin 
    Seeds as told in point no 2)

                                                           

Step 4

Step 6

 5. Allow this mixture to boil until the onions & garlic are cooked well.
 6. Finally add the Grinded boiled rice on top of this mixture and allow it to boil for some              more time.

    (Adding of this mashed Boiled rice gives added taste to this dish along with giving a 
     thick consistency when allowed to cool for some time).

  7. After boiling for few minutes, switch off the stove and allow it to cool.

This dish goes well for Idli’s & Dosa’s. If required, this can also be consumed with rice.

If you like this post, please try this recipe and leave your comments.

Badam Kheer

Preparation Time : 10 Minutes

Category : Desserts

Author : Aarthi Rajesh Khanna

Ingredients:

To Prepare Kheer with 1Ltr Milk

Badam Nuts : 20 to 25 Nuts

Cashew Nuts : 5 to 10 Nuts

Elaichie  Powder – To taste

For Garnishing:

Badam Nuts, Walnuts, Vellari vithai, Pista , Saffron

Pre Preparation :

Soak the Badam & Cashew for one whole night.

Preparation Steps:

1.      Peel off the skin of badam Nuts .

2     Grind the Nuts well in Mixie in to a smooth paste.

3.      Cut the rest of the garnishing nut varieties in to small pieces, fry in Ghee and keep it aside.

4.      Boil the 1 Ltr Milk still it becomes 3/4^th of its quantity and allow it to cool.

5.      Pour a little Ghee and add the grinded mixture. Ensure the flame is maintained in a medium  level to ensure medium  level to ensure it does not stick to the pan and keep stirring until the badam paste is cooked well.

6.     Once the raw flavour of badam is gone, add sugar & a pinch of Elaichi powder (for flavour) to this and keep stirring until the sugar dissolves and the mixture becomes a bit consistent.

Step 5

Step6

7.      Now add boiled Milk to the above mixture and stir well until the contents are mixed  well until no lumps are formed.       
8.      Boil this mixture in a  medium flame.
9.      Switch off the stove and allow it to cool.
10.  For garnishing this, add fried nuts & a pinch of Saffron on top of this.
11.  Adding of these nuts gives Richness to the Dessert.
12.  Allow it to cool in a refrigerator and serve Cold.
13.  Yummy, tasty & delicious Badam Kheer is ready to serve.

Badam Kheer

Note : Based on the consistency required, you can add cold  milk and sugar to add serving more people. Adding of raisins give richness to the kheer and if not required, you can avoid doing so.

If you like this post, please try this recipe and leave your comments.

Horse Gram vada (Kollu Vadai)

Horse Gram is one of the nutritional stuff among Sprout varieties which all might not prefer. It is high in Protein and Iron and also acts as an important food that helps to reduce the cholesterol levels. It has good benefits in reduction of Cholesterol and also for weight loss. It has the capacity to dissolve kidney stones and also a weight reducing agent. I had tried this dish as an evening snack and it came out well. Normally children would not have sprouts, vegetables. Mixing them in this manner and preparing it as a Vada will make children’s eat them well.

Note : If you want to prepare this in short time, you can soak the Horse gram in hot water for 30 minutes and then do the preparation. But normal soaking would give you very soft vadas.

Preparation Time : 10 Minutes

Category : Snacks

Author : Aarthi Rajesh Khanna

Ingredients:

Fried Gram Dall : 50 Gms ( Odaitha kadalai)

Horsegram : 100 Gms

Green chillies : 4 to 5

Onion : 1 Medium Sized normally chopped

Carrot : 1 Medium Size finely grated

Potato :  1 Medium Size Finely Grated

Ginger : A small piece finely chopped

Red chillies : 4

Fennal Seed (Sombu in Tamil) : A small amount as per our taste.

Salt : To Taste

Pre Preparation :

1.      Soak Horse gram for 1 -2 hours

2.      Chop the Onions as we do for Masal Vadai

3.      Finely Chop the ginger to very small pieces.

4.      Grate the carrot and Potato well

5.      Finely chop the Green chillies.

Pre Preparation

Pre Preparation

Pre preparation

Preparation Steps:

1.  First grind the Fennal seed, Red chillies & Salt with one round in Mixie. 

       2.  Then add the Fried Gram dal in mixie with just one or two additional strokes on top of the 

             above mix. Ensure that it does not grind to a fine powder. Keep it aside.                                      

                                                                              

Step 1



Step 

3.  Now drain excess water from the soaked Horse gram and grind the same with just one or
two strokes to ensure this also does not grind well.

4.  Mix the contents grinded Horse gram, grated vegetables (Carrot, Potato, Onions, Grated       green  chillies & Ginger), Salt and finally the fried gram powder .

5. Don’t add water as the water content of the vegetables would be enough to make this batter. While pressing for the vada, you can soak your hands in water to avoid the vada shape not breaking up.

6. Heat Oil in a fry pan in a medium flame.

7. Now put small vada’s as you do for masal vada and fry in oil.

8. Horse gram vada is ready to be served. This goes well with Tomato/coconut chutney.

If you like this post, please try this recipe and leave your comments.