KAMBU VERMICELLI UPMA/BAJRA VERMICELLI UPMA

This is everyone's favourite and tasty upma with a dash of health. A perfect filling dish having mild tanginess of lemon and a fine aroma of ginger with a soft texture so that it remains in your mind long time.

Easy to make. Quick meal

Ingredients:

Roasted bajra vermicelli 500 gms

Bellary onion one finely chopped longitudinally

Green chillies two cut longitudinally

Curry leaves three sprigs

Coriander leaves three for four sprigs

Ginger gratings one spoon

Lemon half

Sesame oil one tablespoon

Mustard seeds one spoon

Broken urad dal one spoon

Salt to taste

PROCEDURE:

Take 2 litres of water in a vessel and add required salt and few drops of sesame oil.

Transfer the Bajra vermicelli to the water to soak for three minutes.

Drain the water completely by closing the vessel with the fit plate.

Set aside.

Heat the Idli steamer with adequate water.

Spread the wet kerchief on the idli mould plate.

Spread the drained vermicelli over the cloth evenly.

Place the idli mould plate in the Idli steamer and close the cover.

Steam for five minutes.

Take out the steamed vermicelli and set aside.

Heat the frying pan with sesame oil.

Add mustard seeds to pop up.

Add onions, green chillies, curry leaves, ginger gratings and broken urad dal.

Saute until the onions turn translucent.

Transfer the cooked vermicelli and stir gently

Squeeze lemon over vermicelli .

Add chopped cilantro greens.

Stir again to combine all the ingredients together.

Switch off the flame. The heat in the frying pan is sufficient to mix the ingredients together.

Check the taste of salt.If needed , sprinkle a  little quantity of salt and mix well.

A nice Bajra vermicelli upma is ready to enjoy with curd or any side dish of your choice.

Step by step Image tutorials below:

VARAGU MURUKKU

Kodomillet murukku replaces the rice in murukku. It is a beneficial alternative to our health. Kodomillet flour is available in all grocery stores.I use the Brand Rajathanyam kodomillet flour for making murukku.
We can use the flours of other millets replacing rice flour to make snacks.
Its taste is as same as the rice murukku.

Basic ingredients:

Kodo millet flour 250 gm
Bengal gram powder 125 gm
Red chilly powder one spoon
Asafoetida half pinch
Ajwain seeds one tablespoon
White sesame seeds one tablespoon
Melted butter one tablespoon
Cold pressed Sesame oil to fry
Salt to taste
Adequate water to knead the dough

Procedure:

Mix the kodo millet flour, bengal gram flour,asafoetida, red chilly powder and salt well.
Add melted butter, and water.
Knead well to form a soft, nonsticky dough.
Heat the oil in a wok over a medium flame.
If you want quick made bites, fill the murukku press with the portion of the dough and squeeze directly in the oil.
Flip to fry evenly.
Repeat the process and make several batches of murukku.

Collect in a dry plate.
Break them into long fritters.

Everytime favourite for us..!

CARROT PICKLES

Carrot pickle is a nice version of pickle goes well with curd rice and one pot meal like arisiyum paruppum satham, Lime rice, Coriander rice and so on. It is quite easy to make, Instant pickle. 

Ingredients:

Fresh carrots five 

Red chilly powder one tablespoon

Dry roasted and powdered fenugreek seeds half pinch

Mustard seeds one spoon

Salt to taste

Sesame oil  two tablespoons

Curry leaves half cup

Asafoetida one pinch

Split deskinned urad dal one spoon

Lime juice one tablespoon

Procedure:

Wash and peel off the fresh carrots

Cut them into small, half-round pieces

Mix the red chilly powder, asafoetida and fenugreek powder with water.

Heat the sesame oil in a dry wok.

Add mustard seeds.

Wait for the crackling of mustard seeds.

Add urad dal, curry leaves, 

Switch off the flame for a while.

Add the mixture of red chilly powder, fenugreek seed powder and asafoetida.

Add salt, carrot dices and allow to boil for a few minutes.

Stir well occasionally until the carrots are finely cooked.

Allow to cook until the oozing out of oil on all sides.

Now add lemon juice and stir well.

Blemish Red carrot pickles are ready to have with curd rice.

VENTHAYA KEERAI PARUPPU KOOTU/ METHI GREENS DAL KOOTU

How to make venthayakeerai paruppu kootu?

Ingredients:

Tender methi leaves a fistful

Tomato dices one cup

cooked mysore dal one bowl

Mustard seeds one spoon

Cumin seeds one spoon

Sesame oil one tablespoon

Shallots one tablespoon

Curry leaves one sprig

Red chillies two

Cilantro leaves half cup

Procedure:

Pressure cook the mysore dal with turmeric and few drops of castor oil.

Clean and wash one fistful fenugreek greens/methi greens/venthayakeerai.

Peel off the shallots and chop them.

Heat a wok with sesame oil over a medium flame.

Add mustard seeds to pop up.

Add Shallots, red chillies and curry leaves.

Saute a while until the shallots turn translucent.

Add cumin seeds to fry.

Add fenugreek leaves and saute for few seconds until fry.

You can notice the nice aroma from fenugreek leaves.

Add tomato dices and allow to cook for few minutes.

Transfer the cooked dal.

Adjust with two cups of water and stir well/

Add salt in this stage.

Cook until all the ingredients combine to form a thin kuzhambu.

Finally,  add chopped coriander leaves. 

   

Venthaya keerai paruppu kootu is ready to serve with syeamed hoot rice tossed with ghee.

Good for kids: highly nutritional with vitamins an minerals.

Try out in your table.

CARROT MOONGDAL KOOTU

Carrot moongdal kootu is pairing well with steamed rice, chappathies and roties with few spices.

It is a very simple recipe and quick fix side dish.

How to make?

Ingredients: 

moong dal 50 gm

carrot one 

shallots 6nos

curry leaves 10 nos

turmeric one spoon

green chilly one or two

cumin seeds one spoon

mustard seeds one spoon

sesame oil one tablespoon

castor oil three drops

half tomato

salt to taste

Procedure:

Cook the moong dal with turmeric and castor oil

Note: Never cook moong dal in a pressure cooker.

Cooking in a vessel in an adequate quantity of water in a medium flame first, after get boiled temperature, cook in a low flame for just ten minutes.

Don't leave the kitchen and care should be taken not to burn.

Peel off the carrot and grate. carrot gratings 3/4 th cup is sufficient.

Add tomato pieces along with cooking lentil.

After cooking is complete, add carrot grates.

Heat the tempering wok with sesame oil.

Add and allow mustard seeds to splutter.

Add shallots, curry leaves and green chillies.

Saute for a while until the shallots turn transparent.

Add cumin seeds to fry.

Transfer the cooked lentil and carrot to the tempering wok.

Add salt to taste.

Carrot moong dal kootu is ready. Serve with rice tossed with one spoon of cow ghee. It is highly nutritious with protein.

It is a perfect food for kids.

Have a happy dawn..!!!