URAD DAL CHUTNEY/உளுந்து சட்னி/

                                                            

Urad dal chutney (made with very fresh ingredients) is very flavourful and delicious. It is not surprising why the chutney is wiped off clean to the last bit. Only the reason is such a lip smacking mix of the ingredients. Moreover chutney requires very less effort but with the right flavour note .

Ingredients :

Urad dal (whole or split) 1.5 tbsp

Groundnut oil 1 tsp

Fresh coconut half shredded one bowl.

Green Chilly one (optional)

Rock salt 1/4 tsp

Boiled milk 50 ml

Strained coconut water 25 ml

Asafoetida one pinch (optional)

Step one:

Fry the Urad dal in Groundnut oil on medium flame until golden brown.

Set aside to cool down.

Step Two:

Shred the coconut  and collect in one bowlful

Add all the ingredients above mentioned in a mixer jar and grind to a coarse paste.

Tempering ingredients:

Groundnut oil 1 tsp

Mustard seeds 1/4 tsp

Urad dal 1/2 tsp

Curry leaves 8-10pcs

Water 10ml

Step Three:

Heat the groundnut oil in a tempering pan.

Add mustard seeds to splutter.

Once they start to splutter, add urad dal and curry leaves.

Turn off the heat.

Traansfer the fried ingredients to the chutney along with water 10 ml.

Urad dal chutney is ready to relish with idlis, dosas and hot steamed rice. 

  

RAGI ROTI/FINGER MILLET ROTI/NACHNI ROTI/இராகி ரொட்டி/கேப்பை ரொட்டி

Ragi/Finger millet is one of the ancient staple millets discarded by the people once. Now the Ragi millet is recognized by the people now due to its power-packed with Calcium, iron and rich dietary fibres. It is proved that its nutrients improve the haemoglobin levels. It is a great remedy for gastrointestinal problems. It is recommended for diabetic patients for their best nutrients.

Finger millet is a gluten-free Cereal. The highlights of Fingermillet nutrition profile:

Polyphenols and rich dietary fibre present in Finger millet lessen the food cravings and maintain the digestive system healthy thereby helps in controlling diabetes.

Finger millet is loaded with the best non-dairy sources of Calcium. hence it is extremely beneficial for growing children and age-old people and bedridden patients.

Vital amino acids like Methionine and Lysine present in Finger millet makes magic upon the skin tissues less prone to wrinkles and sagging. 

Ragi/Finger millet is one of the grains that have natural sources of Vitamin D which is a carrier molecule of calcium.

Moreover, Ragi is an abundant source of natural iron that is recommended for anaemic and those who have low haemoglobin levels.

The presence of antioxidants such as Tryptophan and amino acids which are natural relaxants that treat anxiety, depression and insomnia.

The high amount of dietary fibres keeps the stomach comfort and full for a longer time and prevents unwanted food cravings thereby stands for weight loss.

How to make use of this wonderful millet? It is used by the Kongu Folks in their day to day preparation of their regular diet.

Here is  HOW TO MAKE RAGI ROTI, one of the tastiest recipes using Fingermillet:

Cooking Time: 20 minutes

Yield: three servings

Step one:

Bellary onion big size on

Green Chilly one or two optional

Curry leaves fresh and young one bowlful

Coriander greens 1/2 bowl

Procedure:

Chop finely.

Step Two:

Ragi flour 250 gm

Salt 1/2 tsp

Asafoetida one pinch

cumin seeds 1/2 tsp

Ajwain seeds 1/2 tsp

Water one cup 200  ml

Finely chopped onion green chilly curry leaves contents.

Procedure:

in a dry mixing bowl, add ragi flour, salt, cumin seeds, ajwain seeds and asafoetida 

Mix the dry ingredients to combine.

Add water little by little and knead the flour into a soft dough.

Transfer the finely chopped ingredient and incorporate well.

Set aside.

Step Three:

Ingredients:

Banana leaf pieces 4 pcs

Groundnut Oil  20 ml

Procedure:

Smear the banana leaf bits with few drops of groundnut oil.

Take one lemon sized ball of dough and pat with fingers.

Spread the dough into a circular disc.

Make four at a time and keep ready.

Heat Tawa or griddle on medium heat.

Once the Tawa heated, place the banana leaf with roti over the hot Tawa.

Let it be for 5 seconds.

press the leaf gently.

Remove the leaf leaving Roti on Tawa.

Drizzle 1/2 tsp of groundnut oil all over the sides and centre of Roti.

Let it cooked well.

Flip over the roti several times to cook evenly.

Apply little oil both sides of Roti while cooking.

Take out the roti and collect them on a dry serving plate.

Sambar Coconut chutney or plain Roti (containing onion and chillies ) can be enjoyed as evening tiffin with hot tea or coffee or breakfast or dinner.

VANILLA ICECREAM/வெனிலா ஐஸ்கிரீம்/वनीला आइसक्रीम

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The all-time favourite Vanilla ice cream can be made right at home without ice cream maker. This summer dessert is a great pleasure to dig out the taste you die for, This recipe uses only three key ingredients to make amazingly delicious, flavourful and creamy scoops. We can light up the kids with this heavenly delight during the lockdown days. 

Ingredients we need:

Full-fat milk cream 300 gm

Milkmaid condensed milk 200 gm/1/2 tin

Vanilla Bean pod one or Vanilla essence.

Procedure:

Step one:

Blend the milk cream until fluffy and has soft peaks.

This process will take 10 seconds

Separate the vanilla bean into two and scrape the seeds from each part of the bean-pod 

Add to the cream.

Blend again to infuse the flavour and incorporate the pulp with seeds.

This will take 3 seconds.

Pour half tin or 200 gms of Nestle milkmaid condensed milk and blend again.

This will take 2  seconds.

 Step two:

Transfer the contents to an airtight container.

Place it in the freezer compartment for one hour.

Step Three:

Take out the container and Stir the half-set ice cream to break the crystal formation.

Transfer to a dry mixing bowl and blend once again for 2 seconds.

Transfer to the same air-tight container and place it back in the freezer compartment.

Let it freeze for overnight or 6-8 hours.

Replace it in the refrigerator compartment for 10 minutes before serving.

Ice cream is ready to serve.

Enjoy the classic Vanilla ice cream with your loved ones. It is sure to light up the faces of your loved ones,

Go creative with toppings of choco syrup or honey of choco chips or nuts. (Your choice)

The Vanilla ice cream may be served as the post-dinner dessert cravings

 

 

PANEER HALWA/பன்னீர் அல்வா/दूध पनीर का हलवा

Paneer Halwa is a supremely delicious dessert made with Paneer traced from fresh milk. Everybody will love to relish it. Only the procedure is acquiring more time to be consumed for making this yummy delight. We have to maintain patience during the whole job period. The heat must be under checking throughout the process from the beginning to end of the result else the taste will not up to the expectation of the taste. 

Paneer as the main ingredient that is to obtain from the coagulation of the milk.

Being rich in Calcium Paneerisgoodfor the growth of bones and teeth. Its high nutrition profile is also good for muscle strength. Scientific researches reveal that it contains the high-quality protein that is rich in all necessary and essential amino acids that are required for the growth of bones and teeth and overall growth and stay healthy. It is free of gluten. It is rich with Vitamin A 236 iu/100 gm. It has B12, Potassium and Selenium.: Very good source of vitamin D. Riboflavin, magnesium and phosphorous: Low-calorie food. It is the healthy transforming

option for those people having lactose allergy.

Let us make 

Ingredients

Full cream milk 1.25 litre

Sugar 3/4 cup or 100 gm

Crushed cardamom seeds 1/4 tsp

Lemon fruit one.

Fresh ghee 4 tsps

Cashews/Almonds/Pistachios optional

Procedure

Bring to boil the milk in a heavy-bottomed vessel or non-stick pan on high flame.

Keep on stirring until the milk reduced to half volume.

Adjust the heat to low-medium heat now.

Add whole lemon juice and stir 

keep stirring continuously that helps even distribution of juice and prevention of scorching of the milk at the bottom of the vessel. 

The milk is now getting curdled,

The whey water should be dried up on the heat.

Add sugar or jaggery and stir to mix. 

Stir continuously on medium-low heat. 

Once the sugar and the chenna/paneer combined with sugar, add cardamom crushed.

Add ghee 2 tsp and stir again. Once sugary chenna concentrated, add another two tsps of ghee.

Now it cooked non-sticky,

Turn off the heat. 

Transfer the contents to the greased tray and cover and seal it with the aluminium foil.

Set aside for one hour.

This sealing further makes its golden colour and enhances the taste further.

Paneer Halwa is ready to devour.

It tastes great with Poori and Chapathi. 

We can roll the chapati with Paneer halwa stuff, Children love to enjoy.

The people with health-conscious may opt for jaggery replacing the sugar.

FINGER MILLET-BARLEY-ALMONDS NUTRI-PORRIDGE/கேழ்வரகு-பார்லி-பாதாம் கஞ்சி/கூழ்

                                                             

Finger millet is a rich source of calcium that is good for strengthening the bones for growing children and old people. Regular consumption of Fingermillet in any form is good for bone health and keeps osteoporosis at bay thereby reduce the risk of fracture,  It is gluten-free and packed with the richness of fibres, good carbs, amino acids and vitamin D. Finger millet is packed with a good amount of Vitamin D that is mostly derived from direct sunlight.  Vitamin D is a carrier of calcium which is a vital source of our body.

Since it is naturally loaded with calcium, it is one of the best non-dairy sources of calcium. It is extremely a healthy option for growing kids and can be given in the form of Ragi porridge.

The low glycemic index maintains the blood sugar levels within the safe range. Finger millet is working magically for maintaining the youthful skin. There are vital amino acids like Methionine and Lysine in finger millet maintain the skin wrinkle-free and sag-free.

Finger millet is well known for the natural source of iron content and hence it is a boon for anaemic pregnant mothers and people who suffer from Jaundice.

The high amount of dietary fibres present in the Fingermillet cereal keep the stomach full for a longer time and prevents unwanted cravings. If we want to get its all the essential contents of finger millet it is advised to consume in the morning and track the whole day energetic.

Almonds are richly packed with healthy fats. antioxidants, vitamins and minerals Its nutritional profile state " Every one ounce about 20-23 almonds provides  6 grams of protein and 4 gms of fibre, vitamin E 35%  magnesium 20% riboflavin 20% Calcium 8% and potassium 6% They are sodium-free so that it is highly beneficial for the people with hypertension. Vitamin E present in almonds supports immune function since it confers antioxidant properties, Moreover, it contains 6 per cent of the daily recommended iron that helps in the production certain hormones and works as the carrier of oxygen to the muscles.

Barley contains a considerable amount of vitamins especially vitamin B compounds such as niacin, thiamin, and pyridoxine (Vitamin B6) and beta-glucans, minerals, rich content of fibre, molybdenum, manganese and selenium. It acks folate and riboflavin.  All these enhance the production of new cell formation.

It supports weight loss.

It contains Zinc, phosphorous, copper, magnesium and calcium which are contributing to bone health and maintaining a strong skeletal system.

Soaking these cereals overnight increase the richness of vitamins and minerals.

Now let us make this nutritious and delicious Finger millet-Barley-Almonds Porridge/Koozh

Ingredients we need:

Finger millet one cup

Barley 1/2 cup

Almonds 20-23 pcs

Water for soaking

Procedure:

Soak the Finger millet, Barley and almonds in water overnight.

Rinse thoroughly and drain the excess water.

Grind to a smooth paste adding sufficient quantity of water.

Strain the ground millet contents through a strainer 

Heat the millet milk on medium flame.

Keep on stirring to avoid lumps.

The milk is fastly transformed into porridge.

Turn off the heat.

Porridge is ready to serve either with milk or buttermilk.

If you want to have with sweetness, add cane sugar and crushed cardamom and 25 ml milk

or you can have it with buttermilk or milk, adding 1/2 tsp salt and grated ginger.

Both are tasteful and optional.

Cooking time 8 minutes

Yield: Four persons

CURRY LEAF THOKKU

Thokku is calling for detailed saute'ing to be done using herbs like coriander greens, mint or curry leaves, garlic or tomatoes as the main ingredient. 

Ideally, it is a kind of pickle that has a long shelf life. The preparation time is not more than 20 minutes but it can be stored and consumed more than 15 days with the same taste and quality. We can mix with the hot steamed rice or have it with any tiffin or snack. It tastes divine. It can be used as a travel favourite. It can be great yummy dip even for chips, kababs, bonda, bajji and any snack. In this recipe, we are going to use curry leaves as the main ingredient for the making of Thokku. 

Curry leaves are packed with iron, Vitamin A, Calcium magnesium and many minerals and antioxidants. It helps in the management of diabetes. It eases pregnancy symptoms like vomiting and nausea  It promotes gastrointestinal Health. Curry leaves are having fibre-rich qualities. It eases constipation. It is good for eye health and healthy hair growth. It supports weight-loss.

Hence we consider this nutritional herb in the everyday diet routine in any form.

Let's make the yummy curry leaves thokku:

First step

Ingredients and procedure:

Choose young curry leaves along with its leaves-buds. 3 bowlfuls

Second step:

Ingredients:

Groundnut Oil 2 tbsps

Curry leaves 3 bowlfuls

Red Chillies 6 pcs

Garlic cloves 6 pcs

Tamarind a grape size.

Jaggery powder 1 tsp

Rock Salt 1/2 tsp

Procedure:

Saute all the ingredients except jaggery powder in groundnut oil until the curry leaves turn fried

Set aside with jaggery powder.

Third step:

water 50-60 ml

Procedure:

Grind all the fried ingredients with water to a smooth paste.

Fourth Step:

Ingredients:

Gingelly oil 3 tbsp+2 tbsp

Mustard seeds 1/2 tsp

Whole Urad dal 1 tsp

Curry leaves 8-10 pcs

Asafoetida 2 pinches

Roasted Fenugreek powder 1/4 tsp

Procedure:

Heat the Gingelly OIl 3 tbsp

Add mustard seeds to crackle.

Add Urad dal.

Simmer the heat.

Add curry leaves, asafoetida and roasted fenugreek powder.

Now transfer the curry leaves paste little by little to avoid spilling.

Stir occasionally and carefully.

Let them cooked on medium heat until the oil oozes along the sides.

Turn off the heat and let them cool down.

Store ina dry jar.

Note: Use a dry spoon always to retain its freshness.

Avoid water contact with this thokku.

Cooking Time 20-30 minutes

Yield : One bowlful that serves two persons.

You can multiply the quantities of the ingredients according to your needs.

KODO MILLET CRISPY DOSAS AND MILLET MASAL DOSAS/வரகு முறுகல் தோசை

 

Kodo millet has a considerable amount of Lecithin that is strengthening the nervous system. It is rich in vitamin B components, that are niacin, B6 and folic acid and minerals such as Iron, Potassium, magnesium, zinc and Calcium. It is high in fiber, rich in amino acids, naturally gluten-free, non-allergic and easily-digestible. It is an ideal substitute for rice, wheat. Good for cholesterol, diabetes and weight loss.

Traditionally speaking, Kodo millet improve appetite, nourish prana and blood deficiencies, improve insulin response, regularise the speed of digestion, helps in absorption of nutrients and fills you up feeling comfort and light. It detoxifies and cleanses the whole digestive system. 

All the ancient old millets are becoming trendy again. They are highly recommended as a great source of iron and dietary fibers.

Here is the breakfast or dinner recipe that might be your tasty and healthy option of replacing rice and wheat.

Kodo Millet Crispy Dosa /Masal Dosa

How to make

Ingredients:

Kodo millet 1.5 cups

Urad dal 0.5 cup

Chana dal 0.25 cup

Fenugreek seeds 3/4 tsp

Beaten rice/poha/Getty aval 2 tsp

Water as needed for soaking

Rock salt 1/2 tsp 

Potato masal one bowl

Groundnut oil/ghee 25 ml

Procedure:

Soak Kodo millet, urad dal and fenugreek seeds. Chana Dal, poha/beaten rice in water separately.

Let them soaked in water for three hours. 

Rinse them thoroughly.

Grind the urad dal and fenugreek seeds with 50 ml water until smooth and fluffy batter.

Transfer the batter to a large vessel.

Transfer the drained Kodo millet, Beaten rice or Poha, chana dal with 100 ml water to the same mixer jar.

Grind to a little bit thin and smooth batter.

Add Rock salt and grind again to combine well.

Transfer the batter to the vessel containing urad dal batter.

Stir well to combine the batter,

Cover and set aside for 7 hours to ferment well.

Mix well before making dosas.

Heat the dosa tawa on a medium flame for one second

Take a ladleful of batter and pour in the centre of the tawa.

Spread the batter in a circular motion to form a thinner dosa.

Once air holes appear on the surface.

Drizzle one or two tsps of groundnut oil or ghee as per your choice.

Level the surface of dosa.

Let it cooked until the golden spots appear. 

There is no need to flip the dosa.

Roll the crispy dosa and take out.

To make masal dosa,

Pour and spread the batter.

Once air holes appear, drizzle oil or ghee one or two tsp.

Place the Potato masal in the centre and spread into a form of a thick and even disc.

Once dosa turns golden and crispy, cover the ends 

Serve hot or warm with Garlic chutney and Coconut chutney.

GARLIC CHUTNEY/பூண்டுச் சட்னி

Garlic chutney is one of the most flavourful chutneys. It becomes the all-time favourite chutney to those people who love garlic and spicy flavours. This chutney is more popular among Indian food lovers. The version is different in each state of India. This accompaniment is tasting great with many other main dishes like Dosa, Idli or uthappam and so on. A perfect blend of red chillies, tamarind, cane sugar or jaggery powder, rock salt with lots of garlic cloves, peeled and Cold-pressed Gingelly Oil contribute the fantastic flavour and taste to this accompaniment. 

Garlic is good for diabetic people.  It eases digestion. It controls blood pressure and treats cardiovascular diseases. It boosts the immune system.

Easy to make!

 

 Ingredients:

Garlic cloves peeled one bowl or 250 gms

Red Chillies deseeded 6-8 pcs Optional

Groundnut Oil 2 tbsps

Curry leaves 10-15 pcs

Tamarind a small piece

Chopped tomato half.

Himalayan pink rock salt 1/2 tsp

Asafoetida one pinch

Jaggery powder 1 tsp

Soaked red chilly water1/2a cup

Cold-pressed Gingelly Oil 3 tbsp

Mustard seeds 1/2 tsp

Cumin Seeds 1/2 tsp

Curry leaves 8-10 pcs

Procedure:

Separate the seeds from the red chillies.

Soak the deseeded red chillies in water for 10 minutes.

Saute the peeled garlic cloves until they are shrunken.

Add fresh curry leaves and saute for a while.

Add drained soaked red chillies and saute until they puffed up

Add Rock salt, Jaggery powder and tamarind.

Saute for a few seconds on medium heat.

Turn off the heat.

Set aside to cool down.

Grind to a smooth paste.

Heat the Gingelly Oil (be generous to add) on medium flame.

Add mustard seeds.

Once they start crackling, add cumin seeds.

Add curry leaves to fry. Now transfer the garlic paste until the gingelly oil combined.

Garlic chutney is ready to store and enjoy.

Cooking Time 30 minutes

Yield: 2 persons.

Shelf life: 15 days.

Use dry spoon always.

 

VENDAIKKAI MORE KUZHAMBU/OKRA MORE GRAVY/வெண்டைக்காய் மோர் குழம்பு

A simple yet delicious kuzhambu with diced lady's fingers/bhindi/okra/Vendaikkai in a creamy and flavoured sour curd sauce using yesterday's curd.

Usually, it is served after Rasam in the wedding feast of Lunch, We use the leftover curd, if available in our home, by making this more kuzhambu, adding one vegetable. Normally Lady's finger, Cucumber, Aloe vera or White pumpkin, Brinjals, ash gourd and chayote and so on. 

More kuzhambu is perfect for easy digestion and better to beat the heat during summer. Buttermilk is versatile so that it can assume different unique versions to satisfy our tasty expectations. Moreover, it is light and comfort and extremely good for the digestive system.

This is the traditional south Indian delight with the goodness of sour buttermilk laced with indigenous spices. It is not too sour or too spicy. It tastes great with hot steamed rice.

                                                                                                 

Ingredients:

Sour Curd churned with one cup of water. 3 cups

Lady's finger vegetable 250 gms

Groundnut oil 1.5 tbsp

for grinding masala paste:

Country Coriander seeds powder 2 tsp

Cumin seeds 1 tsp

Garlic 4 pcs

Grated Coconut 3 tsp

DryGinger 1/2 tsp

pepper 1/4 tsp optional

Green gram lentils 1.5 tbsp

Red Chilli powder 1/2 tsp

Water 50 ml

For tempering:

Groundnut oil 1 tbsp

Mustard seeds 1/2 tsp

Shallots chopped half cup

Red chillies 2 pcs

Curry leaves 10-15 pcs

Turmeric 1/2 tsp

Asafoetida one pinch

Rock salt 3/4 tsp

Chopped Coriander greens a fistful

Procedure:

Fry diced veggie in groundnut oil on medium flame until shrunken

Set aside to cool down.

Whisk the yesterday's sour curd into thick buttermilk adding one cup of water.

Grind the above masala ingredients into a smooth paste,.

Mix the masala paste with the buttermilk.

heat the wok with groundnut oil.

add mustard seeds to crackle.

once they start crackling, add chopped shallots, slit red chillies and curry leaves.

Saute until the shallots turn translucent.

add turmeric and asafoetida.

Now add the buttermilk mixture.

Add salt and let it boiled.

Transfer the fried ladysfinger chunks.

Stir to combine.

Let the okra or veggie cooked soft.

Add Chopped coriander greens.

Turn off the heat.

Vendaikkai more kuzhambu is ready.

It tastes great with hot steamed rice.

Enjoy.

CORN FLOUR HALWA/BOMBAY/KARACHI HALWA/பாம்பே அல்வா/कराची हलवा/

Ingredients:

Corn flour 225 gms or one cup

Sugar 250 gms/1.25 cups

Cashew/Almond/Pistachio pieces 2 tbsp

Ghee 25 ml

Water one cup/200 ml+150 ml

Crushed Cardamom seeds 1/2 tsp(optional)

Saffron Strands 10 pcs (optional or your choice)

Kaesar Powder or food colour as per your choice. 

Procedure: 

Heat the non-stick pan with sugar as measured above with 200 ml water.

Bring to boil until a sticky consistency.

Medium heat is always recommended.

Add kaesar powder any colour you want.

While boiling, add saffron strands.

Once a sticky consistency achieved, turn off the heat for a while.

In a mixing bowl, add corn flour as per above measurement and water 200 ml.

Mix until the milk consistency using a spoon.

Add this cornflour milk to the sticky sugar syrup and stir well.

Now turn on the heat to low-medium flame.

Keep on stirring fast.

The mixture turns slowly into a gelatinous form.

Add Desi ghee and stir continuously.

While the halwa consistency reached, add crushed cardamom seeds (optional) and crushed nut flakes.

Incorporate all the things together.

Observe the glossy and gelatinous halwa.

Transfer the halwa to a greased tray and mark the shape of your choice.

Set aside to cool down.

Just tilt down to a dry plate.

separate each piece and arrange into a fine row.

Serve warm or cool.

cooking time 15 minutes

Yield around 20 pieces..

VEGETABLE KICHADI/காய்கறி உப்புமா/सब्जी उपमा / खिचड़ी

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               Upma or kichadi is one of the most loving treats either for the breakfast menu or dinner or even evening tiffin with coffee.

It gets a high score not only for its light and comfort meal but also for its unique flavour. Usually, we prepare Upma using  Semolina or Samba Rava or vermicelli. But I prefer the equal mixture of Semolina and Vermicelli works very well to make the vegetable Upma/kichadi.

The tempering of Upma using mustard seeds, green chillies, shallots, Urad dals, Ginger, grated and curry leaves along with the host of the certain vegetables such as carrot and Bush beans in an orderly manner that works wonderfully delicious in transforming the simple Upma to a delightful and wholesome vegetable Upma.

The making of this vegetable Kichadi/Upma is rather easy and takes very little time for about 15  minutes.

It is advisable that the roasted Semolina and Vermicelli available in the stores that are already in roasted form, we should also roast again mildly to get good flavour.

Ingredients:

Step one:

Groundnut Oil 1 tbsp

Semolina  75 gm/3/4 cup

Anil Vermicelli 75 gm/3/4 cup

Procedure:

Roast both the above Semolina and Vermicelli on medium heat mildly.

Step Two:

Groundnut Oil 2 tbsp

Mustard seeds 1/2 tsp

Green Chillies 1 pcs slit optional

Whole Urad Dal 1 tsp

Chopped Bellary onion 1/2 cup

Grated Ginger 1 tbsp

Curry leaves15-20 pcs

Carrot pieces 3/4 cup

Chopped Bush beans 3/4cup

Turmeric 1/2 tsp

Lemon Juice  (half lemon)

Rock Salt 3/4  tsp

Coriander greens a fistful

Water 3 cups

Procedure:

Heat the non-stick pan with groundnut Oil on medium flame.

Add mustard seeds to crackle. 

Once they start to crackle, add Urad dal and let them fry until golden brown.

Add Bellary onion chopped, green chilli.

Saute until the onion turns translucent.

Add curry leaves and ginger grated.

Saute until fine aroma.

Add vegetables and turmeric.

Saute for a while.

Add water.

Add Salt 

Cook until the veggies cooked soft.

Squeeze lemon.

Now add Semolina and vermicelli mixture.

Keep stirring to avoid lumps while adding the mixture.

Add chopped coriander greens.

Reduce the heat to low and cover the pan.

Let it rest for 2 minutes on low heat.

Vegetable Upma/Kichady is ready to enjoy.

Cooking Time 15 minutes

Yield: 2 persons.