My Mom's recipe - PART III

RAVA UPMA – three persons

JADA RAVA – 350 gr. – vegetable – carrot – 1 –onion -1, – beans 3 or 4, – Tomato 1 - cabbage 50 gm. – green chilly -3 – Ginger – small piece – curry leaves.

Fry rava for 3 minutes and keep separately – Tampering –Oil (little more oil – 5 spoons)– Kadugu, Urdu Dal, Chana Dal, - add chopped vegetables, Green chilies, Curry leaves. After 2 or 3 minutes frying add water ( four glass ) boil well – add salt – add fried rava – continuously stir well – cook under low flame for 2 minutes – add coconut oil – serve

FOLLOW THE SAME PROCEDURE FOR SEMIYA UPMA,

AVAL UPMA (POHA)

WASH WITH WATER – STRAIN COMPLELY – KEEP IT FOR TEN MINUTES.

Tampering –Oil (little more oil – 5 spoons)– Kadugu, Urdu Dal, Chana Dal, Jeera - Ground nuts – Chopped onion – tomato -potato – Green chilly –Ginger – curry leaves – haldi (turmeric powder) – salt – ADD soaked aval – mix well – cook on low flame for 2 or 3 min. – add grated coconut- serve.

INSTANT RICE SEVAI – COCONUT SEVAI.

MTR rice sevai 250 gm. – desiccated coconut 50 gm. – red chilly 2- curry leaves –

Boil one liter water - add sevai in the boiling water – Off the flame – Keep it closed for 5min. Strain the sevai –

Tampering – Coconut oil - kadugu, Urdu Dal,- red chilly –curry leaves – hing – salt – desiccated coconut – fry a little – add strained sevai – mix well.

LEMON SEVAI

MTR rice sevai 250 gm. – Lemon 2 - green chilly 2- curry leaves – Ginger -

Boil one liter water - add sevai in the boiling water – Off the flame – Keep it closed for 5min. Strain the sevai –

Tampering –oil - kadugu, Urdu Dal,- Chana dal –chopped Green chilly, ginger–curry leaves – hing – salt –haldi- add strained sevai – Off flame – add lemon juice - mix well. Garnish with coriander leaves.

VEGETABLE DAL

Wash moong dal (150 gr) with water and strain

Tampering –Oil – Kadugu, Jeera – Finely chopped Garlic (if required) – chopped onion – Green Chilly 4 – Ginger small piece – carrot , beans, potato, Green peas – cabbage or cauli flower – tomato – After frying – add haldi – Add washed moong dal – add water – mix well – cook well through Pr cooker or directly till all of them are smashed well. Ready for serve – Good side dish for both rice and chappaties.

Good combination with potato Kaara kari and Appalam (deep Fried).

BRINJAL PITLA.

Brinjal 300gr. – Tamarind – big lemon size – . Tur dal – 50GM.

Cook tur dal separately through Pr. Cooker.

Soak the tamarind in water for 15 min. – Cut the Brinjal into square pieces.

Add little oil - add washed brinjal pieces – after frying for a minute or two – add tamarind pulp – haldi – add little chana dal – cook for 5 min – add sambar pdr 2 spoons – add Hing pdr – salt – curry leaves – cook for 5 min – add cooked tur dal –cook further for 2 min.

Tampering – oil –kaduku – curry leaves –desicated coconut – Fry well till the coconut become golden brown.

TOMATO RASAM

Tamarind – SMALL lemon size – Tomato 2 – jeera pdr – pepper pdr – hing – curry leaves – coriander leaves - Turdal – 25 gm

Cook tur dal separately through Pr. Cooker.

Soak the tamarind in water for 15 min – make to pulp – add smashed tomato – haldi – hing – curry leaves –salt – sambar pdr 1 spoon – boil well on low flame – add jeera, pepper pdr - add cooked tur dal by smashing in liquid form. Allow boil for 2 minutes - Add ¼ spoon sugar - chopped coriander leaves.

Tampering – Ghee –kaduku – jeera – Hing -curry leaves-

LEMON RASAM

Two lemons – Green Chilly 1 – Red Chilly 1 - Tomato 2 – jeera pdr – pepper pdr – hing – curry leaves – coriander leaves - Turdal – 25 gm

Smash tomato with 1 ½ glass water– add haldi – hing – curry leaves –salt – Green and Red Chilly boil well on low flame – add jeera, pepper pdr - add cooked tur dal by smashing in liquid form. Allow boil for 2 minutes - Add ¼ spoon sugar - chopped coriander leaves – Remove from the flame - Finally add lemon juice.

Tampering – Ghee –kaduku – jeera – Hing -curry leaves-

CHEANAI (YAM) MASIYAL

Cheanai 250 Gm. – Green Chilly 3 – Ginger small pce. Lemon 2 or three – Curry leaves and coriander leaves – Haldi – salt. Tur dal 50gm.

Cut cheanai to pieces – wash tur dal with water - cook both with sufficient water separately well thro Pr. Cooker - Tampering - Add oil in Frying Pan – kadugu – chopped green chilly, ginger, curry leaves, haldi – After frying, add cooked cheanai , add salt – After boiling for 1 or 2 min. add cooked tur dal –cook for 2 min – Remove from flame – add coriander leaves and lemon juice.