A healthy start to the new year with Upma

At the very outset, a very happy new year to all of you! Wish you a gr8 year ahead!

After indulging so much this Christmas and New Year on rich and delicious food, its time to share some healthy yet delicious food. This upma is a regular item on my breakfast table. It is a South Indian dish. It is my hubby's favourite and he can have it almost everyday! Well, I donot make it every day but it certainly find its way once or twice a week.

I have realised that some food items are common in every house hold, yet everyone has their own way of cooking it. Upma is another such item. Like, my MIL doesnot add tomatoes which I do and  I have friends who like to add carrots, cucumber and peas. So, its all up to ones personal preference. Lets have a look at how I make our staple breakfast item -'Upma'.



Upma:

½ cup semolina.
1 tsp mustard seeds.
1 tbsp oil.
1 green chili slit.
4-5 curry leaves.
½ tsp urid dal.
2 tbsp cashews, chopped into chunks
2 tbsp raisins, soaked in water for 15 minutes
¼ cup chopped onion.
¼ cup chopped tomato without seeds.
1 tbsp lemon juice or to taste.
½ tsp sugar (optional)
Salt to taste.
2-3 tbsp chopped coriander and extra to garnish.
1 ¼ cup water.

Process:

1. Dry roast the semolina in a pan till it is a shade darker and gives out a distinct aroma. Take it off gas.

2. Heat another pan and add oil. When heated add the mustard seeds, curry leaves, urid dal and green chili. Saute for a minute.
3. Now add the cashew nuts and chopped onions and heat for 2-3 minutes till the onions are translucent and cashew are light brown.
4. Add the raisins and saute for a few seconds. Now add the roasted semolina and give a good stir.

5.Add the lemon juice, salt sugar and water. Keep stirring it and the mixture will thicken.

6. Cook for another 3-4 minutes and turn off the gas.

7. You can add the chopped coriander leaves to the upma or can just garnish it with them or both.

Serve warm. Enjoy!

Sambar Vada and a blogging break!

Blogging Break!!

Yes, I am taking one now for 1-2 weeks.

No, I am not going for a holiday to India or anywhere else.

Its just that there are some other works around that need to be attended and hence this short break. Well, it doesnot mean that I won't be peeking into your blogs to check your recipes. I will do blog hopping as time permits. Well, now coming to the recipe I am sharing today- Sambar Vada. If you are looking for an authentic one, I am afraid it is not one. I am a lay person in South Indian Cuisine. This recipe is adapted to suit our tastebuds. I do not like too many veggies in my sambar so, I add only onions and tomatoes. If you wish you can add any other veggie of your choice.

I have tried to make Medu Vada many times, but always failed. Some how I could never get that ring. I have watched video of making it and always made sure that my batter was thick enough. In my attempts to make them, I even tried using a cone(like doughnuts). I did gave some better results but then the pain was not worth the gain. My husband then told me why was I so obsessed to get the ring shape? It would taste all the same otherwise and finally, I gave up. If you have a fool proof way or any machine that will help me to get the perfect shape do let me now. But, as of now I am settled with these simple vadas. My husband like soft vadas in sambar so I first dip them in water to make them soft. As they are deep fried, I find it better to do as I can see oil floating in the water used to dip them. If you like them crisp have them freshly fried with 'Sambar'.

Sending this off to Susan's MLLA#23.

Here is my recipe:

Serves 2-3 people.

Sambar :

Ingredients

1/4 cup Toor Dal.

1 tbsp Moong Dal.

1 green chilli chopped.

1 small tomato chopped.

1small red onion chopped.

Bunch of coriander leaves chopped.

4-5 curry leaves.

2 tbsp tamarind paste.

1/4 tsp salt or to taste.

1/4 tsp turmeric powder.

1 tsp sambhar powder.

1/2 tsp cumin seeds.

1/2 tsp mustard seeds.

1/2 tsp red chilli powder.

1 tbsp oil.

Process:

Mix both the dal. Wash and rinse them well till the water is clear and soak them for 1/2 -1 hour. Pressure cook it in a little more than 1cup of water, a pinch of turmeric powder and salt. After it is done beat it well so that it is smooth.

Heat a sauce pan and add oil in it. When heated add the cumin seeds, mustard seeds, curry leaves and chopped chillies and saute. Add the chopped onions and saute till they are translucent. Add the chopped tomatoes and the spices except sambhar powder and the tamarind paste and heat for 2 minutes. Now add the beaten dal and mix well. Heat on a medium flame and add the tamarind paste, sambhar powder, chopped coriander leaves. The consistency of Sambar is a personal choice. I like it quite thick. If you want it thin add water to get the desired consistency and heat.

Vada:

Ingredients:

1/2 cup Urid dal.

4-5 curry leaves chopped.

Salt to taste.

2-3 Green Chillies chopped.

Oil for frying.

Process:

Wash the dal well and soak it in clear water for 2-3 hours. Grind it into a thick paste. Add the chopped chillies, curry leaves and salt. Heat oil in a pan and drop spoonfuls of the dal paste and fry them till they are light golden in colour. Transfer on a paper towel.

Dip them in hot sambar and serve.

Enjoy!!