BREAD UPMA

BREAD UPMA

 Everywhere people like as light and complete breakfast in the morning.we can try different type of upma like oat upma, bread upma, and rava upma Today we will try to make BREAD UPMA that is very simple  and easy. So let us start TO MAKE BREAD UPMA

INGREDIENTS: -

* Bread( Whole wheat) -4 piece, cut into small pieces

* Oil -2 Tbs,

* Peanut -50 gm,

* Curry leaves,

* Rai seeds -1 small spoon,

* Washed urad dal -1tsp,

* Channa dal -1tsp,

* Ginger - 1" piece (grated),

* Green chilli cut into small pieces,

* Green peas -1/2 bowl,

* Carrot,beans, cauliflower, cabbage -1 bowl (cut into small size like peas),

* Ghee- 1tbs,

* Green coriander (chopped)1tbs,

* Coconut(grated) 1tbs

* Salt to taste,

HOW TO MAKE UPMA METHOD: -

* Heat a pan and put oil into it,

* Add rai seeds ,when it splutter put ginger,green chilli & curry leaves then add peanut channa dal & urad dal.Roast it till come out light brown,

* Now add peas ,salt & chopped all vegetables & Saute it till come out soft,after that mix small bread pieces and roast for few minutes on medium flame,

* Put water about one cut and mix it well,

* In last add 1/2 tsp ghee more to make it tempting,

* Garnish with grated coconut & green coriander leaves,

* Serve it hot.

NOTE: -

You can add onion depending on your choice. Thanks for reading my recipe. If u like my recipe, share your comments in comment box. your comments would help me for better descriptions.

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HOMEMADE ROASTED SPICY LOTUS SEEDS / SALTED EVENING SNACKS

HOMEMADE ROASTED  SPICY LOTUS SEEDS / SALTED EVENING SNACKS

Lotus seeds are very healthy food due to good sources of antioxidant and many beneficial elements like iron, protein and calcium etc. We mostly use this in fast or vrat as sweet or salted recipe. Today we try to make it something spicy and crispy snacks.

INGREDIENTS:-

* Lotus seeds - 50 gm
* Turmeric powder - 1/4 tsp
* Black pepper - 1/2 tsp
* Chat masala - 1 tsp
* Black salt - 1/2 tsp
* Ghee - 1/4 cup

METHOD:-

1. Heat ghee in a pan or kadahi on low medium flame
2. Put turmeric powder and after that lotus seeds
3. Stir fry lotus seeds until crispy
4. Drain out the lotus seed on kitchen paper towel to absorb excess oil
5. Now sprinkle all spices on hot lotus seeds either fingers or  thin strainer
6. Mix it by hand and coat with spice on lotus seeds evenly
7. After cooling it will become crispy
8. Now store in a tight container and whenever you want to taste , ENJOY😊😊


NOTE:-

You can buy lotus seeds by click on the https://amzn.to/3OgKAH6

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CURD RICE / SOUTH INDIAN RECIPE

 CURD. RICE /SOUTH INDIAN RECIPE

I like CURD RICE very much, actually I am passionate of South Indian food that's why today my lunch was curd rice. This is very easy & simple recipe of leftover rice. I used parboiled rice. Let us see how to make curd rice.

INGREDIENTS:-

* Leftover rice - 1 cup. Sona masuri rice click on link

* Thick curd - 2 tbsp beaten

* Oil for tadka https://amzn.to/3DiCjw2

* Urad dal - less than1/8 small tsp

https://amzn.to/3DiCjw2 

* whole black pepper - 5-6 https://amzn.to/43y2sl2

*  Cumin seeds - less than 1/4 tsp

https://amzn.to/3DjOQiP

*  Mustard seed - less than 1/4)small tsp

https://amzn.to/3rAt7k1

* Ginger -   1/2" piece finely chopped

* Green chilli -chopped 

* Asafoetida - 1 pinch

https://amzn.to/44uEyrW

* Salt to taste

* Curry leaves - 6 to 7

* Green coriander leaves chopped for garnishing

*. Pomegranate seeds  -1 tbsp - for garnishing

METHOD:-

1. Place beaten curd and rice in a bowl and mix it well. Keep aside

2. Heat oil in a pan and add Urad dal then cumin seeds, mustard seeds.and Asafoetida

3. When it splutter, add finely chopped ginger, chopped green chilli, curry leaves and stirring for few seconds

4. Switch off the flame and put this tadka over mixed curd rice and mix it well along with coriander leaves 

5. Garnish with chopped grapes or pomegranate seeds

6. Serve & Enjoy

Note:-

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BAINGAN KA BHARTA / EGGPLANT / BRINJAL RECIPE / SIDE DISH

BAIGAN KA BHARTA

Baigan ka bharta is all favourite dish. This dish is made without onion but however it was very tasty. Let us see how to make this BAINGAN KA BHARTA

INGREDIENTS:-

* Eggplant / Baingan (Brinjal) -2

* Tomato - 2 & chopped

* Garlic - 1 Teaspoons

* Garlic - 1 tsp

* Salt to taste

* Cumin seeds - 1 tsp

* Red chilli powder -1tsp

* Coriander  powder  - 1 tsp

*  Turmeric powder - 1/2 tsp

*  Garam masala powder - 1/2 tsp

* Lemon juice - 2 tsp

* Oil -2 tsp

* Ghee - 2 tsp

METHOD:- 

1. Take the  Baingan /Brinjals / Eggplant with stems over fire to burn skin. 

2. When skin turns out in black colour, then hold them under running water.

3. Gently wash off skin and mash brinjals.

4. Heat oil in a kadai then add cumin seeds. After crackle it add ginger  and stir fry. 

5. Add  all dry spices, except red chilli powder, stir fry for a minute more.

6. Add mashed brinjals, salt, lemon juice and stir and mix it well

7. at last add chopped tomatoes and Cook it for five minutes.

8. Take it in serving bowl.

9. Heat up ghee in a small pan and add chilli powder but don't allow to burn chilli powder and pour over bhartha.

10. Garnish it with chopped green  coriander leaves.

11. Serve this dish with tandoori roti, paratha, etc. ENJOY

NOTE:-

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KUNDRU /TENDLI/ TINDORA STIR FRY

KUNDRU /TENDLI/ TINDORA STIR FRY

KUNDRU KI SABZI is also known as Coccinia grandis, ivy gourd, Tendli and Tindora, scarlet gourd and kowai . It is very popular vegetable in india and in southeast Asia, it is grown for its edible young shoots. Its stir fry version of Kundru is very simple with amazing delicious in taste . 

INGREDIENTS:-

*Kundru - 250 gm - washed and chopped in length

*Cumin  seeds - Less than 1/4 tsp

*Curry leaves - 4 - 5

*Turmeric powder - 1/4 tsp

*Salt to taste

*Red chilli powder - 1 tsp

*Garam Masala powder - 1/4 tsp

*Oil -3 tsp

METHOD :-

1. Heat oil in a pan
2. Add cumin seeds and let it crackle
3. Then add curry leaves and chopped kundru / tendli
4. Add turmeric powder and red chilli powder and mix it well
5. Cover it for 3 to 4 minutes and put salt to taste and mix it well
6. Again cover for 7 -8 minutes  until it looks done
7. Add garam masala and mix thoroughly
8. Cook another 2-3 minutes stirring it occasionally
9. Now kundru ki sabzi is ready and serve it with Roti , parantha, poori and rice as you like

NOTE :-

If you like onion and crushed peanut then it can be added that would give awesome flavour too.

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SPICY GREEN CHILLI PICKLE

SPICY GREEN CHILLI PICKLE 

Today i made this green chilli pickle and served with ATTA LADOO /GOND KE LADOO that was awesome in taste. You would also like it with mathri, parantha. let us see how to make this spicy green chilli pickle.

INGREDIENTS:-

* Green chilli - 200 gm cut into small pieces
* Cumin seeds -1/4 less than small tsp
* Carom seeds - 1/4 less than small tsp
* Fennel seeds - 1/4 less than small tsp
* Salt to taste
* Oil 2 small tsp
* Coriander powder - 1/2 small tsp
* Turmeric powder - 1/4 less than small tsp
* Mango powder - 1/4 tsp


METHOD:-


1. Heat pan and add oil.
2. After heating oil, put cumin seeds, cumin seeds, fennel seeds and let it crackle
3. Now add Turmeric powder and chopped green chilli.
4. Once stirring, put salt, coriander powder and mango powder.
5 Keep stirring  and cover it with lid for 2 seconds
6. Switch off the flame.
7. Now Green chilli pickle is ready. ENJOY


NOTE:-

** If you like different flavour, you can also add roasted sesame and grounded peanuts and sugar in this green chilli pickle.
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HOMEMADE SALSA /TOMATO RECIPE / MEXICAN DIP

HOMEMADE SALSA /TOMATO RECIPE / MEXICAN DIP

Homemade SALSA can served with tortilla chips,bruschetta or nacho chips. Let us see how to make Salsa at home.

INGREDIENTS:-

*  Green capsicum – 1

* Onion –  1/2 Cup finely chopped
* Tomatoes – 2 1/2 Cups blanched , chopped
* Salt to taste
* 1/2 tsp Sugar
* Chilli powder – 1/2 tsp
* Oregano dried- 1/2 tsp
* Chillies in vinegar – 1tsp
* Oil for brushing and cooking – 3 1/2 tsp

METHOD:-

1. Brush 1/ 2 tsp oil all over the capsicum and pierce with a fork and hold over the flame until the skin blackens.
2. Remove from the flame, immerse it in water and allow it to cool. Once cooled, remove the burnt skin on the capsicum with your hands, deseed it and chop it finely. Keep aside.
3. Heat the remaining 3 tsp of oil in a wide non-stick pan, add the onions and sauté on a medium for 2 to 3 minutes.
4. Add the capsicum and sauté on a medium flame for 1 to 2 minutes.
5. Add the tomatoes, salt, sugar, chilli powder and oregano, mix well and cook on a medium flame for 5 minutes or till the tomatoes are soft, while stirring occasionally.
6.Serve it warm with tortilla chips,bruschetta or Nacho chips.

NOTE:-

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