Monday, April 8, 2019

Orange Rice | Orange Sadam | Gluten Free and Vegan | A Masterchefmom Original

Orange Rice | Orange Sadam

Hi Supermoms,

Innovating recipes that are also easy for everyone to try, makes me so happy. One such creation is my 'Orange Sadam'. I made this rice some time ago and been asked by many of you to share the recipe.  Finally got time to update the recipe .

I love to incorporate fruits in my cooking . They bring so much of freshness to the regular menu. Also, it is no secret that my children ( and myself 😁) are reluctant fruit eaters. 

I added  ripe green chillies ( it had turned into orange in colour) to give that colour effect. You can add fresh red chillies or green chillies for this recipe. I also added green peas and mint leaves and they complimented the dish without overpowering flavours. 

Tangy and mildly spicy orange rice was loved and taste approved by the family. Yes, another recipe from my kitchen to yours which is so easy to make but new and refreshing too. 

Hope you enjoy cooking and feeding this rice. Do share it with me on instagram or facebook

Will update fresh pictures when I make them next. 

Chef Tips: 
a. Dry the orange skin in sunlight for a couple of days and powder it. You can use 1/4 teaspoon of this zest to flavour the rice. 
b. Adjust spice according to the variety of orange you are using. 

Orange Rice | Orange Sadam :

Preparation time : 10 minutes
Cooking time : 10 minutes
Serves : 2
1 cup = 250 ml cup

Ingredients :

1/2 cup Sona masoori rice /Ponni ( cook 1/2 cup rice with 1 +1/4 cup water)
1/4 cup freshly extracted orange juice 
1/4 teaspoon orange zest ( you can grate the skin of the fresh orange)
1/4 cup green peas
1/4 cup carrot ( grated)(optional)
salt to taste

To temper :

2 teaspoons oil ( you can use sesame or coconut oil)
1/2 teaspoon mustard seeds
2-3 ripe chillies ( halved)

To garnish :

few mint leaves ( torn roughly)

Optional Ingredients :

You can add channa dal/bengal gram, peanuts along with tempering ingredients. You can add boiled chickpeas instead or along with green peas. 

Method :

1. Heat a kadai or a pan with oil and temper with mustard seeds and chillies.
2. Add green peas and salt.
3. Let it cook for 2-3 minutes.
4. Add the orange zest and half of the orange juice and switch off the flame.
5. Add the cooked and fluffed rice.
6. Mix well.
7. Turn on the heat , add the remaining orange juice and stir well on high heat for a few seconds and switch off.
8. Add the mint leaves .
Chef tip : Taste and adjust the salt levels. 

This can be a lovely lunch box dish . You can make it with left over rice also.

Orange Rice | Orange Sadam

Happy Cooking !

With love,

Masterchefmom







Thanjavur Style Keerai Kadanchathu | Keerai Kadayal | South Indian Style Spinach Mash | Gluten Free and Vegan Recipe

Thanjavur Style Keerai Kadanchathu

Hi Supermoms,

"The tastiest dishes are made of few ingredients and simple recipes".

A great example to prove this statement is the recipe I am going to share today. Thanjavur 'Keerai Kadanchathu', a family favourite. I was introduced to this dish by my Mother-In- Law. In our home, a small portion of spinach is made almost every day. Keerai Kadanchathu is a perfect accompaniment to any dish. It can be had along with a spicy curry rice , sambar or any variety rice. 

This dish is so healthy and hardly takes time to cook. Though I must confess, it took me many years of continuous practise to get the taste and consistency of the Keerai Kadayal that my MIL makes. Every time I used to make this dish, my children will taste and immediately share, "Amma, it is good but not as great as Paati's(grandma's)". That motivated me to watch my MIL make the spinach kadayal closely and learn all her tips and tricks to get this dish right. I am happy to share that I have passed the taste test successfully.  

I also try and cook spinach in my iron kadai/wok  that makes it more iron rich and also tasty. You can add a pinch of baking soda/cooking soda or sugar to spinach, if you like that vibrant green colour. I usually avoid it. As spinach reduces in quantity so much once it cooks, be careful of the salt quantity. It is always better to add only little in the beginning. Once it cooks, you can taste and add if required. You can cover the vessel/wok with a lid or a heavy vessel with water on the top if you do not want to add any water to the spinach. 

The most important step is to finely chop spinach. That really gives a great texture to Keerai Kadanchathu. Traditionally we use a wooden hand whisk called 'Matthu' to mash/whisk the spinach . The 'whisking' action is called 'Kadayal' and thus the name of the dish. 

The Keerai Kadanchathu regularly features in my Lunch Thalis . Some other regular spinach dishes that I make are Keerai Mor Kootu, Keerai Sambar, Keerai Thayir Pachadi . You can make this recipe to cook any fresh seasonal spinach/amaranth variety available in your locality.


Thanjavur Style Keerai Kadanchathu

Thanjavur Style Keerai Kadanchathu: 

Preparation time : 10 minutes
Cooking time : 20 minutes
Serves : 2-3
1 cup = 250 ml cup 

Ingredients :

4 cups spinach ( finely chopped)
1/4 cup water
1/2 teaspoon rice flour
rock salt to taste

For tempering :

1/4 teaspoon mustard seeds ( or cumin seeds)
1/4 teaspoon urad dal ( optional)
1-2 dry red chillies ( halved)
1 teaspoon sesame oil

Method:

1. Wash and add spinach to an iron kadai.

2. Place the kadai over low/medium flame.
3. Add salt ,water and allow it to cook for 7-8 minutes.
Note : The time will vary depending upon the freshness of the spinach that you are using.
4. Use a hand whisk ( matthu) to mash the spinach.


5. Add rice flour and continue to cook for 2-3 minutes or till the time they look like a smooth curry. 
6. Switch off.
7. Temper with ingredients given for the same.

Your traditional, simple and healthy Keerai Kadanchathu is now ready to be served. 

Thanjavur Style Keerai Kadanchathu

Happy Cooking !

With love,

Masterchefmom







Friday, April 5, 2019

Ridge Gourd Peel Thogayal With Gooseberry| Peerkangai Thol Thogayal | Gluten Free and Vegan Recipe

Ridge Gourd Peel Thogayal

Hi Supermoms,

Summer has started in full swing. I am trying my level best to finish cooking early so that I can avoid standing in the afternoon heat .

Summer months means simple and smart meals loaded with fresh cooling vegetables. But sometimes, it happens that we plan a humble meal and it becomes an elaborate fare like this one. You can read the story behind this banana leaf meal here.

Many of you messaged me asking for the ridge gourd peel thogayal recipe. This is a healthy, quick to make 'Thogayal'. Traditionally, thogayal recipes have tamarind in them. I avoided tamarind and used gooseberry and tomatoes instead. It tasted so delicious. The thogayal stays good for upto two to three days when stored in a clean, odour free air tight container .

Using Ridge Gourd peel is not new to my cooking. I have earlier shared the Ridge Gourd Chutney recipe which is so yummy. 

Now, how to eat the thogayal ? 

Thogayal is enjoyed as the first course in a meal. Add a ladle of steaming hot rice on your plate. Add half a teaspoon of the thogayal on top of the rice. Heat one teaspoon ghee or sesame oil . Pour it on top of the thogayal. Mix well and enjoy. My favourite way is to enjoy it with curd rice 😀.
When you make this thogayal, do share it with me on instagram or facebook . I would be so happy. 


Ridge Gourd Peel Thogayal :

Preparation time : 5 minutes
Cooking time : 10 minutes
Serves : 6-8
1 cup = 250 ml cup 

Ingredients :

2 teaspoons sesame oil ( or coconut oil)
1 cup ridge gourd peel ( chopped roughly)
2 teaspoons husked and split black gram/urad dal
1 gooseberry ( de-seeded and chopped)
2 small tomatoes ( or 1 large tomato)( chopped roughly)
4 dry red chillies ( adjust according to the spice levels and variety of chilli you are using)
1/2 teaspoon jaggery ( adjust according to taste)( optional)
salt to taste.

To garnish :

1 teaspoon sesame oil

Method :

1. Heat a heavy bottom pan with oil.
2. Add urad dal and dry red chillies.
3. When they turn light brown and fragrant, add the ridge gourd peel , gooseberry and tomatoes. 
4. Cook over low/medium flame till the excess water is absorbed and the tomatoes break down. 
5. Add jaggery, salt and switch off .
6. Grind them to a coarse paste adding 1/4 cup water. 
Chef tip : Adjust water quantity. You can add 1-2 teaspoons of chopped fresh coconut while grinding for added taste. 

Your healthy and tasty Ridge Gourd Thogayal is now ready. 

Ridge Gourd Peel Thogayal


If you like this recipe, do try my Sigappu Milagai Thogayal/ Chilli Thogayal . You will love it.

Happy Cooking !

With love,

Masterchefmom







Thursday, April 4, 2019

Pavakkai Masala Kara Kuzhambu | Bitter Gourd Masala Curry | Gluten Free and Vegan Recipe


Pavakkai Masala Kara Kuzhambu

Hi Supermoms,

There are a few tips that I learnt from my Mother-in-Law and Mother to make bitter gourd taste less bitter. I try and follow those tips every time I make a bitter gourd dish. 

Sharing some pointers to keep in mind while cooking bitter gourd:

1. Slightly peel/scrape the skin of bitter gourd before chopping it.
2. After chopping, marinate them in freshly squeezed lemon juice and half teaspoon salt for at least 10 minutes.
3. Wash them well before you cook. 
4. Adding sugar/jaggery balances the bitterness.
5. Adding tomatoes adds to the tanginess of the dish and masks the bitterness. 
6. Using  coconut oil makes the kuzhambu flavourful and also reduces the heat of the dish. 
7. You can steam the bitter gourd for 7-8 minutes before you add it to the kuzhambu. This reduces the cooking time and the bitter gourd is much softer.

Today's Pavakkai aka bitter gourd spicy curry has all the six flavours making it most delicious. This kuzhambu can be stored upto 3 days in the refrigerator and it actually tastes even better the next day. 

Pavakkai Masala Kara Kuzhambu

Pavakkai Masala Kara Kuzhambu :

Preparation time: 15 minutes
Cooking time : 40 minutes
Serves : 4-5 
1 cup = 250 ml cup 

Ingredients :

250 gm bitter gourd ( de-seeded, finely chopped)( steam for 7-8 minutes)
3 tomatoes ( finely chopped, grated or processed )
1 onion ( finely chopped)( you can use 10 sambar onions/shallots for great taste)
5 garlic cloves ( roughly mashed using mortar and pestle)
small gooseberry size tamarind ( soak in 1/2 cup warm water and extract juice)
1 teaspoon jaggery 
1 teaspoon rice flour ( optional)
salt to taste

Spice powders:

2 teaspoons red chilli powder
1 teaspoon coriander powder 
1/8 teaspoon turmeric powder

For tempering :

1/4 cup coconut oil or sesame oil
1/4 teaspoon mustard seeds
1/8 teaspoon fenugreek seeds 
pinch of asafoetida
1 sprig curry leaves ( add whole)

Method : 

1. Heat a heavy bottom kadai with oil and temper with ingredients given under 'For tempering'.
2. Once the mustard seeds crackle, add garlic and fry till they turn light brown.
3. Add onions and tomatoes together.
4.  Add all the spice powders, salt and mix well.
5. Let this mixture cook over low flame till the tomatoes break down, change colour and the excess water is absorbed .
6. Now add the steamed bitter gourd and the extracted tamarind juice. 
7. Add 2 cups of water, partially close the kadai or pan and allow it to cook for another 10 minutes .
8. Open the lid, add jaggery , taste and adjust salt.
9. The kuzhambu has to be thick in consistency. If the Kuzhambu is still watery, you can mix 1 teaspoon rice flour with 2 teaspoons of water and add it to the kuzhambu.
10. Allow it to cook for another 5 minutes , add a teaspoon of ghee or coconut oil on top of the kuzhambu and switch off. 

Your yummy Pavakkai Masala Kara Kuzhambu is now ready !

If you like bitter gourd, here are a few more recipes you can try :






Happy Cooking !

Masterchefmom










Pudalangai Vengaya Kari | Masala Snake Gourd Curry | Gluten Free and Vegan Recipe

Pudalangai Vengaya Kari

Hi Supermoms,

I have grown up eating garden fresh 'Pudalangai' aka Snake gourd. 

It is quite ubiquitous in South India. When we moved to the North, among so many other vegetables, we missed this one badly. But last couple of years, I am so excited to find them in our local markets. The variety that we get here is different. It is shorter, with stripes and is dark green in colour. Thankfully the taste is not so different 😀.

Our most favourite way of consuming the snake gourd is the Pondicherry Style Snake Gourd Kootu and also my mother's style  snake gourd dal for chapathi/roti

I have earlier shared the pudalangai poriyal recipe with coconut. Today, I am sharing the masala version with onions and garlic. You can omit garlic and use only onions if you like. 

When we are cooking three meals a day, we need new ideas to bring variety.
Add this Pudalangai Vengaya Kari to your weekday or weekend menu. A refreshing change for sure. 

Pudalangai Vengaya Kari


Preparation time : 20 minutes
Cooking time : 20 minutes
Serves : 4
1 cup = 250 ml cup 

Ingredients :

350 gm snake gourd/ 4 cups snake gourd ( de-seeded and sliced thinly)
2 medium size red onions ( thinly sliced)
4-5 garlic cloves ( finely chopped)

Spice powders:

1/8 teaspoon turmeric powder
1/2 teaspoon jeera powder 
1 teaspoon coriander powder
1/2 teaspoon red chilli powder 
salt to taste 

To temper :

2 teaspoons coconut oil (or sesame oil)
1/4 teaspoon mustard seeds
1/4 teaspoon bengal gram/channa dal
1/4 teaspoon husked and split black gram/ urad dal 
1 dry red chilli ( halved)
1 sprig curry leaves (roughly torn)

Method:

1. Add half teaspoon salt to the sliced snake gourd . Mix and allow it to rest for 10 minutes.
2. Heat a kadai/wok or a heavy bottom wide pan over low flame.
3. Add coconut oil and temper with ingredients given under 'To temper'.
4. Now add the finely chopped garlic and fry till it turns light brown in colour.
5. Add the sliced onions and fry them over medium/high flame for 2-3 minutes .
6. When the onions start to brown, squeeze the excess water from the snake gourd and add it to the kadai/pan.
7. Add all the mentioned spice powders.
8. Taste and adjust salt quantity. 
9. Cover for a few minutes and cook till the snake gourd has cooked. 
10. Open the lid and fry for a few more minutes if you like to serve it more crispy.
Chef tip : You can add 1/2 teaspoon rice flour and another 1 teaspoon oil to make it crispier. 

Pudalangai Vengaya Kari

Your delicious Pudalangai Vengaya Kari is now ready ! 

Happy Cooking !

With love,

Masterchefmom










Lasooni Raita | Garlic Flavoured Raita Recipe | Side dish for Biryani

Lasooni Raita

Hi Supermoms,

Hope you are well.

I have been tied up with some important projects and truly missed sharing my recipes with all of you. Thank you for all your heartwarming messages and motivation. I am back to sharing the recipes that you have been requesting . 

There are so many dishes that I cooked the past few months and I am more than excited to share all of them . Though I would love to share the back stories to all recipes, I am unable to do so due to the time factor. Will re-visit and update you all with many interesting snippets around creating these delicious dishes. 

'Lasooni Raita' literally translates into 'Garlic Raita'. A simple recipe with just few steps but takes your Biryani experience to a different level. You will find popular Biryani chains serving this raita along with their Vegetarian and Non- vegetarian Biryanis. 

This recipe is slightly different from the regular Onion Raita. Last Sunday, I made my family favourite, my signature  Quick Biryani and served it with this Lasooni Raita and Achaari Tomato Raita

It was one deliciously memorable meal. 

Lasooni Raita

Lasooni Raita:

Total time : 10 minutes
Serves : 2
1 cup = 250 ml cup 

Ingredients :

1/4 cup curd ( thick)
1 medium size onion ( red)( finely chopped)
2 large garlic cloves ( crush well using mortar and pestle)
1-2 teaspoon cilantro/coriander leaves ( finely chopped)( optional)
salt to taste

Method :

1. Take a wide serving bowl and add the curd.
2. Whisk well without any lumps.
3. Add 1 cup of water and whisk again.
4. Add the crushed garlic pieces, chopped onions and mix well.
5. Finally, add the cilantro leaves and salt.
6. You can store it in the refrigerator till you serve. 

Delicious Lasooni raita is ready in minutes. 

Chef tips :

1. You can use fresh mint leaves instead of cilantro leaves .
2. You can chop the garlic clove and add then crush them using the mortar and pestle.
3. Increase/decrease the amount of garlic according to taste.
4. You can add finely chopped green chillies (one or two) if you are serving it to adults who love spice. 
5. Finely chopping the onions is the main step in this recipe.
6. This raita should not be thick. It should be a little watery. 

Lasooni Raita

I am sure you are going to make this raita for your next Biryani meal. Do tag @masterchefmom  and hashtag #masterchefmomrecipes on instagram and facebook and proudly share your creation. 


Happy Cooking !

With love,

Masterchefmom

Sunday, March 31, 2019

A Marvellous Women’s Day


 Hi Supermoms,

“Always stay true to yourself and never let what somebody says distract you from your goals. There is no limit to what we as women can accomplish “ - Michelle Obama.

This year Women’s Day is a special one. I was invited by Ariel India for the special screening of Marvel’s Latest and the very First Female Led Super Hero movie ‘Captain Marvel.  I was so excited to watch Carol Danvers; the first Marvel Woman Superhero transform into Captain Marvel. I was also pleasantly surprised to learn that this movie is co-directed by a woman, Anna Boden. Well, another first for Marvel and a great progress for womenkind as a whole. For me, Anna is also a super hero.



The screening was organised in PVR Saket Mall. When I reached the mall, I saw the Team Ariel set up a big stage on the ground floor. The #sharetheload is a novel initiative by Ariel India. There were some Television celebrities Ravi Dubey and Sargun Mehta who had also come for the screening and took the promise to #sharetheload not only on Women’s Day but every day. I could see people cheering and watching them from various levels of the mall. There was also a special booth set up for men to record a message for the special woman in their life. 

After clicking a few pictures there, I was led by the Ariel team to the screening auditorium. And there was a huge surprise waiting for me. There was an Anti-gravity booth set up just outside the theatre that gave an illusion of outer space. I had fun clicking my picture inside the booth. 



The movie was filled with moments of breathtaking action scenes, witty one-liners and inspiring every woman, ‘that no matter what one tells you, be yourself. You fall, only to stand up stronger’. Captain Marvel embodies lot of positives which should act as an inspiration for today’s women. I can’t wait to see her in the next Avengers film. I am going to be cheering for her.



Some of them that stand out for me are her “never say die” attitude, the tenacity and self-belief, leading by example, the confidence with which she approaches every task.  It matched the sentiment that Ariel shared that for centuries women have been stereotyped in doing certain chores.



To know more, click here

 It is time for men to step up and #sharetheload. 

With love,

Masterchefmom

* Sponsored Post *

Thursday, February 21, 2019

Keerai and Rasam Thali | Indian Thali Ideas By Masterchefmom #005 | Gluten Free Meal

Keerai and Rasam Thali

Hi Supermoms,

To me, the real joy comes when I serve the food I have cooked to near and dears and  the instant happiness I see in their eyes when they look at the dishes I have prepared for the day.  I get my energy and enthusiasm when they thoroughly enjoy the food that I cook. 

Empty vessels and wanted to have more of what I cook, inspire me to cook much better and tastier the next day. It also gives me a great responsibility to cook healthy and wholesome meals that are nourishing both for the body and mind. 

I have started sharing the recipe links to the meals I cook on a daily basis. I hope to inspire a few of you to cook at home for your family and friends with loads of love. 

For, cooking with love 💖, provides food for the soul too. I am sure you will agree .

Today's Thali, has the following dishes: 

- Keerai Poricha Kuzhambu / spinach dal



Indian Thali Ideas By Masterchefmom  #005

Happy Cooking !

With love,

Masterchefmom





Wednesday, February 20, 2019

Strawberry Puliyogare Thali | Indian Thali Ideas By Masterchefmom #004 | Gluten Free and Vegan Meal

Strawberry Puliyogare Thali

Hi Supermoms,

Using seasonal fruits and vegetables in every day cooking brings out the best flavours and colours in our plates . This strawberry season, I have tried variety of savoury dishes and each one turned out to be better than the other. 

The 'Strawberry Puliyogare Thali' was a weekend meal . I had prepared the strawberry puliyodarai/puliyogare the previous day and it was a massive hit. As my elder one was coming home for lunch , I wanted him to taste my new creation. Also he wanted my onion sambar. So, apart from the puliyogare,  I made onion sambar ( the family favourite) and made two vegetable stir fries to complete the thali. 

 I do not use much oil in cooking. So, for cooking the entire meal, I used around 1/4 cup of oil . Also, I try and alternate between coconut oil, sesame oil and ground nut oil. 

I made the sweet potato fry , just the way I cook potatoes. Here are the links to recreate this tasty, healthy and unique thali. 

- Strawberry Puliyogare/Puliyodarai ( Masterchefmom Special Recipe) 

I enjoyed cooking this colourful and tasty meal. Hope you have a similar experience trying out these recipes. 

I would love to see your creations . 

Happy Cooking !

With love,

Masterchefmom




Strawberry Thokku | Strawberry Relish Recipe by Masterchefmom| Gluten Free and Vegan Recipe


Strawberry Thokku

Hi Supermoms,

I have already spoken in length about my love for strawberries and my experiments with it. I am now so comfortable with using strawberries in my daily cooking. I have shared so many of my strawberry recipes already. Today, I am sharing another great tasting strawberry recipe. 

'Thokku' in Tamil language means a 'mashed pickle' or 'relish'. Mango thokku made using grated raw mangoes is the most popular at home. As we all love spicy food , I was so happy to try out strawberry thokku using the same ingredients and method I use for making a traditional mango thokku. 

The only difference is that , since strawberry is soft, I preferred to chop them rather than grate them. Also, since strawberries are really delicate and reduce in quantity once cooked, you have to be careful while adding the spice. 

The sweetness and the sourness of the strawberries might vary from region to region. So, adjust the spice and the sourness( add lemon juice if required)  according to the strawberry variety . 

I cooked the relish using sesame oil as it is the preferred oil to make a pickle in South India. But, you can use oil of your choice. Also, I added just a pinch of  fenugreek powder in the relish as, too much will turn it bitter. 

Though I had cooked thinking that I would store the thokku for a couple of days, it got over in just one family lunch. I mixed rice with the thokku and served it as 'Strawberry Rice'. Everyone enjoyed the taste. It was simply delicious. 

A must try !!

Strawberry Thokku

Strawberry Thokku: 

Preparation time : 10 minutes
Cooking time : 25- 30 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

12-14 strawberries ( roughly chopped)
pinch of turmeric
pinch of fenugreek powder ( you can powder 3-4 fenugreek seeds in a mortar and pestle) 
1/4 teaspoon powdered jaggery or sugar ( optional)
1.5 teaspoons Kashmiri Chilli powder ( adjust)
salt to taste

For tempering :

1 tablespoon + 1 teaspoon sesame oil 
1/4 teaspoon mustard seeds ( coarsely crushed in mortar and pestle)
pinch of asafoetida


Method : 

1. Heat 1 tablespoon of sesame oil in a heavy bottom pan or kadai/wok.
2. Add the crushed mustard seeds and pinch of asafoetida.
3. Now add the chopped strawberry, chilli powder, turmeric powder and salt.
4. Cook over low flame till the time, the strawberries, turn mushy and all the extra water is absorbed.
Chef tip : keep stirring to avoid the thokku sticking to the bottom of the pan or burning. 
5. Add this point, add one teaspoon of oil and continue to stir the mixture till the oil separates on the sides of the pan.

6. Switch off.

Your Strawberry Thokku is now ready !

You can mix the thokku with rice or once the thokku is completely cool, transfer it to an air tight , clean, odour free container .

Strawberry Thokku

If you like this recipe, you can also try my Amla Rice/ Nellikai Sadam  recipe . 

Happy Cooking !

With love,

Masterchefmom




Tuesday, February 19, 2019

Semiya Upma | Recipe to make the Tastiest Semiya Upma | Tiffin Recipes By Masterchefmom

Semiya Upma |

Hi Supermoms,

Semiya Upma or Vermicelli Upma is one of my favourite tiffin dish. I have always enjoyed Semiya upma with a teaspoon of sugar. They are match made in heaven. It hardly takes 10 minutes from start to finish and does not require any fancy ingredient. 

The best part of this upma is that it has saved me multiple times on situations like these 😅

- no exciting vegetables in my fridge
- no mood to cook any thing elaborate 
-when ordering food is not an option
- when I have to cook for myself 
- dull and gloomy day 

Though my family does not feel so excited when I tell them that upma is on the menu, over the years I can proudly say that I have converted two upma haters to upma lovers. Upma making is  a skill and when made right, you are sure to enjoy this delicious tiffin .

Coconut chutney or tomato chutney pairs very well with this upma. You can make this upma with roasted or non -roasted vermicelli. I always use the roasted one as I like my upma to have a great texture . 

There are so many versions of upma.Today's recipe is the simplest and the most tasty and family approved one. A must try !

Semiya Upma |

Semiya Upma :

Preparation time : 2 minutes
Cooking time : 12 minutes 
Serves : 2
1 cup = 250 ml cup

Ingredients : 

1.5 cups roasted vermicelli /semiya
3 cups water
salt to taste

For tempering :

2 teaspoons ghee/clarified butter
2 teaspoons oil ( I used sesame oil)
1 teaspoon channa dal/Bengal Gram 
1/2 teaspoon urad dal
3-4 dry red chillies ( torn roughly)
1 sprig curry leaves ( torn roughly)
1/2 teaspoon mustard seeds 
Minimum Ingredients


Method :

1. Heat a heavy bottom kadai with ghee and oil.



















2. Add the channa dal, urad dal and when then start browning a little , add the mustard seeds, dry red chillies.
3. When the seeds start to splutter, add the curry leaves.
4. Now add three cups of water and required salt.
5. When the water starts to boil, add the roasted vermicelli.
6. Cook over medium to high flame, stirring occasionally.

7. The mixture will take 6-7 minutes to cook.
8. When the extra water is  absorbed , switch off. 
Simple and the best tasting Semiya upma is now ready to be served.

Semiya Upma |

Happy Cooking !

With love,

Masterchefmom







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