Rava Uppuma (2 Servings)

Uppuma, a popular dish from the Southern belt of India that is quite popular in the western region too, is now at a global level with its popularity going all over and taking various forms as Khara Bhath when a lot of vegetables get added and some spicing with condiments happens and goes by different names depending on the region it comes from. Basically it can be considered to be a thick porridge made from roasted semolina  that gets its color and taste based on the ingredients added to it. I was not adding this post to my blog all these days as it is not a favorite of Ad and S but Ar and AS  are quite fond of it as also G more so when loads of veggies get added to it and I thought it was only apt to include it in my blog.

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Ingredients

Semolina (cream of wheat) 1 cup

Onion 2 medium-sized cut finely

Green bell pepper finely chopped 1 medium-sized

Grated ginger 1 tsp

Mix of cauliflower, beans, carrot and peas cut as shown in image  1½ cups or 2 cups

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Ghee 1 tsp

oil 1 tbsp

Curd  ½ cup

water 1½ cups

Salt 1 tsp

To temper

Oil 1 tbsp

Mustard 1 tsp

Chana dal  1 tbsp

Green chili slit 2 or paste ½ tsp

Curry leaves 2 sprigs

Freshly chopped coriander leaves 1 tbsp to garnish

Method

  • Heat 1 tbsp of oil in a wok and roast the semolina on a low flame until the aroma of the roasted sooji can be smelt. The color should be light golden; in case you are not sure on the color, add a cashew nut along with the flour and as the color of the cashew changes, it an indication to remove the flour from the flame. Transfer the sooji to a plate.
  • In the same wok heat another spoon of oil and add the mustard seeds. As it starts spluttering add chana dal. When the color turns golden add the chopped onion, chilies, and a pinch of salt. When the sauteed onion gets translucent add the chopped capsicum  and saute for a mnute or two.

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  • Add the vegetable mix and salt and saute till they are cooked to al Dante stage.
  • While the veggies are getting cooked, boil water and whipped curd in a pan so that it is bubbling by the time the vegetables are cooked. I prefer to cook the beans separately as they take more time to get cooked.
  • Add the roasted  sooji to the wok and mix well . Keep the flame low and pour the boiling water to the mix and stir continuously to avoid lumps.
  • Cover the wok with a lid and switch off the flame. Let the uppuma cook in the heat and steam to give a smooth consistency. After 10 minutes add the ghee and garnish with coriander leaves. Serve hot

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Chef’s Note

  • In case you want to make the uppuma spicier add ½ tsp of red chilli powder while sauteing the onions, Otherwise, fry sun-dried green chilies (mor milaga) in oil, crumble it and add it to water–curds mix
  • If you prefer tomatoes in uppuma, skip curd and add 2 cups of water. For the tangy taste squeeze half a lemon juice when adding ghee and mix well

 

Gobhi-Mutter Pepper Fry

 

 

 

 

 

Cauliflower, in most forms, is no favorite for G. Two forms that he doesn’t mind are stew and paruppu usili. Pualo again is not so objectionable!  I thought something slightly spicy but not too chunky will possibly satisfy his palate and it was not really a bad idea!

A dish that is not too time-consuming either this turned out quite to  our needs.

 

 

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Ingredients  (3 servings)

Medium sized cauliflower 1 (to give 2 cups of small florets)
Fresh peas  1 cup (optional)

Turmeric powder 1 tsp

Cumin seeds 1 tsp

Salt 1 tsp

Cooking oil 1 tbsp

For the spice mix

Dried red chillies  2

Black peppercorns 1 tsp ( 1½ tsp if you like it more spicy)

Coriander seeds 1 tsp

Cumin seeds 1 tsp

Desiccated coconut 1 tbsp (2 tbsp when fresh coconut used)

Curry leaves  3 sprigs

Tamarind 2 scales (or 1 tsp lemon juice)

 

Method

  • Wash the cauliflower florets in running water and blanch them in a bowl of  hot water containing turmeric powder and a little salt. Cover the bowl and leave the florets for 5 minutes. Drain the florets in a colander and take the florets in a bowl along with peas and microwave for 5 minutes to cook the vegetables. Alternately cook the florets and peas in pressure cooker for one whistle.

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  • While the veggies are cooking, dry roast the spice mix ingredients in a pan on low flame till the color changes and the aroma starts rifting. Cool them and blend them to get a fine powder.

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  • Heat oil in a pan and temper with cumin seeds. Add the vegetables to the pan and stir gently. Add alt and the spice mix and saute to get the florets coated with the spice uniformly.
  • Serve hot with rotis or rice.

Chef’s note

Onions are optional and in case you love the onion in your fry saute the finely cut onions in the tempered oil till translucent, before adding the florets and peas.

If you prefer lemon juice to tamarind, add the juice after removing the pan from the flame.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Vegetable Stew (4 Servings)

veg stew

A healthy simple Keralite dish that goes well with Aappam, dosai or even idly. G prefers it with rice and I normally make it with Jeera rice or plain peas rice.

Often known as Ishtu in many parts of Kerala, this dish can be made with potatos alone.

Ingredients

Cauliflower  (cut to small florets)  2 cups

Potato  (2 medium-sized) cut to small cubes after peeling

Fresh peas  (shelled) 1 cup

Onion 2 (medium-sized)

Green chillies  3 slit

Salt 1 tsp

Sugar ½ tsp

Coconut oil 1 tbsp

Coconut milk 1 cup

Curry leaves from 2 or 3 sprigs

For the spice bag

Pepper corns crushed  1 tsp (about 15)

Cinnamon 2″ piece

Cloves 5 or 6

Ginger grated 1 tsp

Bay leaves 2

Method

  • Crush all the spices mentioned coarsely in a mortar with pestle and make a spice bag with them.
  • Add ½ cup water to pressure pan and add the salt n sugar to water. Transfer the cut vegetables to the water in the pan and place  the spice bag and chillies among the vegetables. Place a small plate on top of the vegetables and place the onions on the plate. Close the pan and pressure cook the vegetables for two whistles.
  • Mash  the cooled onions or puree as per preference. I prefer to puree them.
  • Heat oil in a pan and saute the onion puree for a minute or two. Transfer the cooked vegetables (after removing the spice bag) to the pan and add a little water if too thick. If you are using freshly extracted coconut milk, add thin coconut milk from second extraction instead of water.
  • When it starts boiling add thick coconut milk and leave on low flame for two or three minutes. As soon as it starts boiling  garnish with curry leaves and switch off the flame. DO NOT boil after adding coconut milk.

Chef’s Note  If you like other vegetables such as carrot, beans or bell pepper you can add the same to the mix of vegetables and pressur cook.

  •  Similarly if like to get the crunchy feel of onions, you can slice them thin and saute them instead of pureeing and saute in oil  before  adding veggies.

Usili-Cauliflower n Peas (3 Servings)

cauliflowerusili (2)

Ingredients

Cauliflower (medium) cut into small pieces (0.5 cm)  2 cups

Shelled peas 1 cup

Coconut grated  2 tbsp

Chana dal  ¼ cup

Toor dal  ¼ cup

Red chilli powder ½ tsp

Salt 1 tsp

Turmeric ¼ tsp

Cooking oil 1 tbsp

Mustard 1 tsp

Coriander leaves diced fine  1 tbsp

Method

  • Soak the dals for 30 minutes and grind to a coarse texture along with turmeric, chilli powder and half quantity salt.
  • Transfer to a greased bowl and in another bowl take the cut vegetables and add the remaining salt to it and mix.
  • Steam the bowls placed one above the other in a cooker (no weight please) for 10 minutes.
  • Crumble the dal when it cools.
  • Heat oil in a wok and temper the mustard seeds, and saute the dal for 2 or 3 minutes on low flame. Add coconut and stir well.
  • Maintain the low flame and add the veggies and cook for 5 minutes or less till done

Gobhi-aloo sabji

4 servings

Ingredients

Cauliflower  1 (medium-sized)

Potatoes  4 (medium-sized)

Onion  2 (medium-sized)

Shelled green peas ½ cup (optional)

Tomatoes 2 (big)

Cilantro leaves  1 tbsp (finely cut)

Oil  1 tbsp

Cumin seeds 1 tsp

Spice mix

Turmeric powder  ¼ tsp

Red chilli powder  1 tsp

Coriander powder 1 tsp

Cumin powder 1 tsp

Salt  1 tsp or as per taste

Amchur  ¾  tsp

Method

  1. Cut the cauliflower into small florets and wash and drain them. Peel the potatoes and cut into finger-sized pieces.
  2. Dice finely the onions and tomatoes.
  3. Heat oil in a wok and temper the cumin seeds. As soon as they splutter add the finely diced onions and saute till it changes color and looks translucent.
  4. Add finely cut tomatoes and saute till the tomatoes are half-cooked.  Add the spices and salt and if need be a little amount of water to keep the mix moist. Cover with a lid and cook till the spices start giving aroma (about 3 minutes).
  5. Add the cauliflower florets, peas, and potatoes and cook on slow flame till done.  Add little water if needed to keep the mix moist.
  6. Garnish with cilantro leaves and serve,

Chef’s Note

Peas and onion are optional and the veggie can be made without them too.