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Monday, July 27, 2009

Bread Upma


Bread : 6 slices
Onion : 1/2, finely chopped
Tomato : 1 ripe, finely chopped
Garlic : 4 flakes, chopped
Green chillies : 5, finely chopped
Curry leaves : 4-5
Turmeric powder : 1/4 tsp
Chilli powder : 1/2 tsp
Asafoetida : 1/4 tsp
Mustard seeds : 1/4 tsp
Cilantro : 2 tbsp
Oil : 3 tbsp
Salt to taste

  1. Heat oil in a pan and splutter mustard seeds. Add curry leaves, turmeric powder, asafoetida, chopped green chillies, garlic and onions and saute till golden brown.
  2. Add chopped tomato, chilli powder and salt and saute well till tomato is pulpy and cooked. (You can even add vegetables like cauliflower, potato, grated carrot and peas). Add chopped cilantro.
  3. Chop the bread into small bits and grind to a powder and add to the above mixture.
  4. Mix well. Add a little more oil if necessary and mix very well. Turn off heat.
  5. Serve hot. Makes a great snack and a quick breakfast too.

Curd Vermicelli (Thayir Semiya)


Vermicelli : 1 cup
Curd : 2 cups
Milk : 1 cup
Butter : 1 tbsp
Oil : 2 tbsp
Mustard seeds : 1/4 tsp
Green chillies : 4, finely chopped
Carrot : 1/4 cup, grated
Ginger : 1" piece, grated
Cilantro : 2 tbsp, finely chopped
Curry leaves : 5, finely chopped
Asafoetida : 1/4 tsp
Cashews : 10, broken into medium bits
Salt to taste

You can even add fruits like pomegranate and grapes if you like the sweet-spicy taste.

  1. Heat 1 tbsp oil in a pan and roast vermicelli till slightly brown. Keep aside.
  2. Heat 1 tbsp oil in a pan and splutter mustard seeds.
  3. Add curry leaves, asafoetida, cashews, grated ginger and carrot and saute till raw smell of carrot goes.
  4. Add roasted vermicelli and mix well. Add milk, 1.5 cups water, butter and salt to taste and stir. Allow to boil till the vermicelli is cooked and has absorbed most of the liquid. Keep stirring frequently to avoid the vermicelli getting burnt at the bottom.
  5. Let the mixture become luke warm (don't let it cool too much as the vermicelli will get stuck to each other and it will be difficult to mix) and add the curd and chopped cilantro and mix well. If you are adding fruits, do so at this point.
  6. Serve with any pickle. This goes really well with Udupi brand Red Chilli Pickle.

Monday, July 6, 2009

Green Peas Masala


Dry green peas : 1 cup, soaked in water for a few hours
Onion : 1 big, finely chopped
Tomato : 1 big, finely chopped
Ginger : 1" piece
Garlic : 4 flakes
Green chillies : 2 small
Coconut milk : 1 cup
Red chilli powder : 1 tsp
Turmeric powder : 1/4 tsp
Cumin powder : 2 tsp
Garam masala powder : 1 tsp
Sambar powder : 1 tsp
Coriander leaves : 2 tbsp
Curry leaves : 1 sprig
Fennel seeds (Saunf) : 1 tsp
Oil : 2 tbsp
Butter : 1 tbsp
Salt to taste

  1. Heat oil in the base of a pressure cooker and add fennel seeds. Add finely chopped onions and saute till slightly brown. Add tomatoes, finely chopped ginger, garlic and green chillies and saute well.
  2. Add cumin powder, garam masala powder, sambar powder, turmeric powder and chilli powder and saute for a few minutes. Toss in the curry leaves.
  3. Add soaked peas and salt mix well and put the butter on top.
  4. Pressure cook on medium-high heat for 4 whistles.
  5. Allow pressure to settle and add coconut milk and let it boil for about 5 min on medium heat.
  6. Garnish with coriander leaves. Serve hot with chapathi or puri.