RICE RAVA UPMA

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Rice rawa – 1/2 cup

Moong dal – 1tbsp (pesara pappu)

Cumin seeds – 1/3 tsp

Mustard seeds – 1/3 tsp

Finely sliced onion – 1 small size

Green chillies – 3 to 4 slitted

Finely chopped ginger – 1 tbsp

Curry leaves – few

Oil – 2 1/2 tbsp

Water – 1 cup

An easy, delicious and authentic traditional south indian breakfast recipe.

METHOD

  1. Heat oil in a pan, add moong dal and fry for 1 minute. Add cumin seeds, mustard seeds and stir them for a few seconds.
  2. Add finely chopped ginger, green chillies, sliced onions and curry leaves.
  3. Cook on a medium flame until the onions become transparent. Add rice rava and salt. Mix well.
  4. Pour water and mix well. Check out the salt and bring it to a boil. Now reduce heat, cook on low flame until rava is cooked well.
  5. If you think the rice rava needs to be cooked some more, add 1 to 2 tbsp of water. Cover and cook on low flame for 2 to 3 minutes.
  6. Once this water is absorbed and the rava is cooked, turn off the flame. Keep covered for 2 to 3 minutes. Serve hot.
  7. Adding a tea spoon of ghee while boiling water enhances the flavour but it is optional.

SUGGESTIONS

You can add carrots and peasants well

METHI ROTI

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INGRIDENTS

Wheat flour – 2 cups

Methi leaves – 1 cup tightly packed fresh methi leaves

Red chilli powder – 1/2 tsp

Curd – 2 tbsp

Oil – 1 tbsp

Turmeric powder – a pinch

Finely chopped Garlic cloves – 6-7

Finely chopped green chillies -2

Salt to taste

Oil or ghee as required for frying

METHOD

  1. Rinse the methi leaves well. Drain them completely. Chop the methi leaves finely and keep it aside.
  2. Mash green chillies and garlic to a fine paste in a motor pestle. Take a bowl, add methi leaves and green chilli and garlic paste along with rest of the ingredients.
  3. Give it to a good mix. Add water little by little and keep kneading to make the dough soft.
  4. Cover with a damp cloth and rest it for half an hour.
  5. Make medium size balls of the dough. Dust the dough ball with some flour and then start rolling the paratha.
  6. Heat a tawa and place the roti on it .
  7. Wait for few seconds, you will notice few tiny bubbles on the surface. Flip the paratha.
  8. Cook the other side for a few seconds. Then apply oil and flip it again.
  9. Cook it by pressing it very gently using spatula. Cook until it turns brown.
  10. Serve methi paratha hot with pickle and curd.

RAVA APPALU

IMG_5251INGREDIENTS

Bombay rava – 1/2 cup

Grated jaggery – 1  1/2 cup

Water – 1 1/2 cup

Cow ghee – 1/2 tsp

Oil for deep frying

Appalu is the main neivedyam for lord hanuman. It has a crunchy outer layer and soft smooth inside.

METHOD

  • Heat a heavy bottom pan with 1 1/2 cups of water. Add grated jaggery and ghee, boil till the jaggery melts .
  • Add bombay rava slowly and keep stirring. Make sure there are no lumps.
  • Cover and cook for 2 to 3 minutes. Open the lid, mix well and cook on low flame while stirring.
  • Turn off the flame and allow it to cool down. The flour mixture should not be too hard or too soft.
  • You should be able to make a round patty with the mixture. Heat oil in a pan for deep frying.
  • Grease your palms with ghee, make small lemon sized balls and keep it side.
  • Once the oil is heated up, keep it in medium flame and shape the lemon size balls by pressing with palms into round shape patties..
  • Fry in oil till it becomes golden brown in colour. Fry equally on both sides .
  • Once the appalu are done, place them on a tissue paper. Serve as neivedyam.

SUGGESTIONS

Do not over crowd the pan as they tend to stick with each other and break .

PULAGAM (ATTESARU)

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Rice – 1/2 cup

Moong dal – 1/4 cup

Water – 2 1/2 cups

Turmeric powder – generous pinch

Salt to taste

Small jaggery pieces – 2

Cow ghee -1 tsp

Pulagam is an Indian traditional dish made with rice and dal. It is also prepared as naivedyam during every festival.

METHOD

  • Wash rice and moong dal together. Put rice and moong dal together in a small pan with 2 1/2 cups of water.
  • Bring it to boil, add salt and turmeric powder. Cook on low flame till the water is completely absorbed and rice is cooked.
  • Switch off the flame and add 1 tsp of ghee. Put jaggery pieces on top of the rice.
  • Serve as naivedyam to god.

 

PARAMANNAM ( RICE PAYASAM )

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Rice – 1/2 cup

Milk – 6 to 7 cups (cows milk if making naivedyam)

Grated jaggery – 1 cup

Cow ghee – 1tsp (cows ghee if making naivedyam)

Cashewnuts and raisins – optional

Ghee for frying nuts

METHOD

  • Wash rice several times and soak it in enough water for 15 to 20 minutes.
  • Drain and keep it aside. Pour milk to a rinsed heavy bottom pot.
  • Bring it to a boil on a medium flame. To the boiling milk, add drained rice and stir.
  • Stir once every few minutes. Cook the rice till it turns mushy and soft.
  • Adjust the consistency of the payasam by adding more milk. Let the rice and milk bubble up after adding milk.
  • Turn off the stove. Add grated Jaggery and 1 tsp of ghee mix well. Stir well until dissolved.
  • Heat ghee in another pan. Fry cashew nuts till they turn light golden in colour. Add raisins. Stir till they swell and pour this into the rice payasam.
  • Serve rice payasam warm or cold.

CHICKEN FRY WITH MASALA PASTE

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Chicken – 1 kg

FOR MASALA PASTE

Small onion – 1

Cloves – 25

Cardamom – 4

Cinnamon – 1 1/2 inch piece

Poppy seeds – 1/2 tbsp

Ginger – 2 inch piece

Garlic – 12 or ginger garlic paste 1 1/2 tbsp

Star anise – 1

Coriander seeds – 1 tbsp

Cumin seeds – 1/2 tsp

Fennel seeds – 1/4 tsp

Cashew nuts – 15

Grind all the above ingredients into a fine paste using little water.

Water – 1/2 cup

Red chilli powder – 4 tbsp

Salt to taste

A generous pinch of turmeric

TALIMPU

Oil – 1/2 cup

Crushed garlic – 8

Cumin seeds -1/2 tsp

Broken red chillies – 10

Curry leaves few

Finely chopped onions – 3

A pinch of salt

Green chillies – 6

Turmeric powder – 1/4 tsp

Finely chopped coriander leaves for garnishing

METHOD

  • Wash the chicken and put it in the pressure cooker. Grind all the masala ingredients to a fine paste using little water.
  • Transfer the masala paste into the chicken. Add salt, red chilli powder, turmeric powder and 1/2 cup of water. Mix well.
  • Pressure cook the chicken for 3 to 4 whistles and turn off the flame. Wait for the pressure to release naturally. Keep it aside.
  • Heat oil in a wide pan. Add all the talimpu ingredients one by one. Fry till the curry leaves turn crisp and aromatic.
  • Add sliced onions, turmeric powder and a pinch of salt. Cover and cook on medium flame till the onions light golden brown.
  • Now add the cooked chicken along with any left over gravy and cook on high flame.
  • Let the water evaporate. Mix well and adjust seasoning. Roast the chicken on medium flame for 5 to 6 minutes.
  • Scrape the sides and bottom of the pan now and then. When the chicken turns light brown in colour, add finely chopped coriander and mix throughly.
  • Fry for another 2 to 3 minutes. Check out the seasonings. Switch off the flame and serve hot.

 

PALALLO UNDRALLU (PALATALIKALU )

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FOR RICE FLOUR DOUGH

Rice flour – 1/2 cup

Water – 1 1/2 cup

Grated jaggery – 1/4 cup

TO MAKE PALALLO UNDRALLU

Milk – 2 1/2 cups

Water – 1/2 cup for diluting dough

Grated jaggery – 3/4 cup to 1 cup

METHOD

  • In a pan, put 1 1/2 cups of water bring it to a boil. Add grated jaggery and 1/3 tsp of ghee.
  • Let the jaggery melt into water. Add rice flour and keep stirring until it forms a smooth dough.
  • Swicth off the flame. Keep it covered for 5 minutes. Let it cool. Open the lid and knead the dough until it forms a smooth dough.
  • Take half a portion of dough. Make very small balls with the dough by greasing your hands with some ghee.
  • Keep them aside. Dilute remaning dough with 1/2 cup of water and keep it aside.
  • Take 2 1/2 cups of milk in another pan and bring it to boil.  When the milk starts to boil, add the prepared rice balls slowly.
  • Give it a stir carefully with out crushing the undrallu. Let them cook with milk on low flame for about 10 minutes.
  • After 10 minutes you will notice that the balls are soft and floating on top. Add the diluted flour mix. Mix well.
  • Cook for 1 to 2 minutes and switch off the flame. Wait for a minute and add grated jaggery.
  • Gently mix it well until the jaggery is well combined. Transfer this into a bowl, offer this as naivedyam or prasadam to Lord Ganesha on Ganesh Chaturthi .

METHI RICE

IMG_4973INGREDIENTS 

Basmathi rice  – 1 cup

Cloves – 3

Cardamom – 3

Cinnamon – 1 inch piece

Star anise – 1

Garlic cloves – 8

Ginger garlic paste – 1 tsp

Finely chopped methi leaves – 1/2 cup

Finely chopped mint leaves – 1/4 cup

Finely chopped coriander leaves  – 1/4 cup

Salt to taste

Oil – 1 tbsp

Ghee – 1 1/2 tbsp

Water – 2  1/2 cups

METHOD

  • Wash basmati rice and soak in water for 20 minutes. Drain and keep it aside.
  • Wash all the finely chopped leafy vegetables and keep it aside.
  • Heat oil and 1 tbsp of ghee in a pan. Add garlic cloves, cinnamon, cardamom and star anise.
  • Fry for 1 to 2 minutes, add ginger garlic paste. Fry till the raw smell fades away.
  • Add 2 1/2 cups of water and salt. Let it boil. Add finely chopped methi leaves, mint leaves and coriander leaves. Mix well and let it boil again.
  • Add drained basmati rice. Mix well. Cook on medium flame. Make sure the rice is fully cooked.  Once cooked, keep it covered for 5-6 minutes.
  • Lastly, add the remaining ghee. Mix throughly and serve hot with any type of gravy curries.

SUGGESTIONS

Adjust the water quantity according to your wish.

 

PULIHORA

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Rice – 1cup

Water – 3 cups

Chana dal – 1 tbsp

Urad dal – 1/2 tbsp

Mustard seeds – 1/3 tsp

Broken red chillies – 1/4 cup

Green chillies – 5 slited

Peanuts – 2 tbsp

Hand full of tamarind makes 1/4 cup juice

or tamarind paste – 2 tbsp (adjust to suit your taste)

Oil – 3 tbsp

Turmeric powder – 1/3 tsp

Crushed ginger – 1 inch pieces

Salt to taste

Mustard seeds – 1/2 tsp ( for powder )

METHOD

  • Wash and soak tamarind in hot water for some time. Squeeze and pass it through a filter, discard stones and pulp. Keep it aside .
  • Wash and cook rice with 3 cups of water. Do not make the rice mushy.
  • Cool the rice in a wide plate. In a motar pestle, crush mustard seeds into a powder.
  • Heat oil in a pan. Add peanuts and fry for a minute. Add chana dal and urad dal. Fry till light golden colour.
  • Then add mustard seeds, broken red chillies, green chillies, crushed ginger and curry leaves.
  • Fry till the red chillies turn crisp. Add salt and tamarind juice or paste. If you are using tamarind paste add 2 to 3 tbsp of water and cook.
  • Cook till the mixture thickens other wise pulihora will be very moist. It will be a thick but flowing paste.
  • Remove from heat. Add the cooked tamarind mix and combine well such that its spread all over the rice.
  • Finally sprinkle mustard seeds powder. Mix well. Adjust salt.  Do not mix while the rice is hot.

SUGGESTIONS

  • Another version is to replace mustard powder with a 1 tsp of roasted sesame seeds powder.