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Tuesday, January 15, 2008

(Scroll down for stove top method)

           I learnt this microwave method from my mother-in-law..After I knew this method in Microwave oven, I am now making in microwave oven only!

        I know this recipe is known to everybody,still here is my version in microwave oven!

Ingredients
Wheat rawa 1 cup
Onion 1 Medium
Carrot,chopped finely 2 tblsp
Frozen peas 4 tblsp
Tomato(optional) 1 tblsp chopped
capsicum(optional) 1 tblsp chopped
Green chilli 3-4 nos
Coriander leaves 1 tblsp
Curry leaves A sprig
Water 2 &1/2 to 3 cups
Salt As needed
Oil to roast rawa

Tempering

Oil 3 tsp
Mustard 1 tsp
Urad dal 3/4 tsp
Channa dal 3/4 tsp
Method
  • Mix rawa and atleast 2 tsp of oil together in a microwavable bowl and roast in high power for 2 1/2 minutes and transfer to a plate.
    upma1 upma2
  • I the same bowl add 3 tsp of oil  and the tempering items together and roast it for 2 minutes.
  • Then add the chopped onions,capsicums,tomatoes,greenchillies,curry leaves and mix well and keep it for 2 minutes in the oven.
    upma3 upma 4
  • After that add 2 1/2 cups of water to the fried onions and stir in the roasted rawa and mix well
    upma5 upma6
  • Cook covered first for 4 minutes and then stir well and then again for 4 minutes.
  • Stir well and keep for two minutes for standing.Enjoy your upma!

    Godumai rava upma in microwave

  • I used microwave high power through out the process. Total time approximately -15 minutes.

    Microwave Easy Cooking Event!       I am sending this for Srivalli's MEC:Tiffin . I am flying to Chennai next weekend for 2 weeks,there in Chennai my MIL have Microwave safe Idly cooker.With that,if I find time I will post another recipe for this event...Stuffed Idiyappam. Hope I find time to share the recipe with you all!

     

    GODUMAI RAVA UPMA | STOVE TOP METHOD (RECIPE UPDATED)

      The ingredients and quantity are same,I am just giving the stove top method ..

    Godhuma rava upma,wheat rava upma

    Method:

    1. Fry the rava in medium flame for 2 minutes iwth a tsp of oil. This is optional,I now a days dont roast,still love the aroma.
    2. Heat the kadai/pan with oil and temper with mustard,urad dal,channa dal. Add the curry leaves,followed by slit green chillies and chopped onion and fry till onion just turns transparent.
    3. Add the veggies and fry for two minutes in medium low falme. Add water(I add 3 cups of water for 1 cup of wheat rava in stove top method). Bring to boil.
    4. After it boils nicely,add the wheat rawa little by little in a sprinkled way. Stir well.
    5. Add salt(I add 1 and 1/8 tsp,adjust according to ur taste) and let it boil in high flame until the water content reduces and the mixture turns like porridge consistency.
    6. Now simmer the flame to low and cook covered for 6-8 minutes or till all the water disappears and you get a soft upma. You can add a tsp of coconut oil at end for a unique flavour!

    Godhuma rava upma,wheat rava upma

  • WHEAT RAVA | CRACKED WHEAT | GODHUMAI RAVA UPMA

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    Friday, January 4, 2008


    aloo-paratha-recipe 

    Hello everybody! Hope you had a great start in this year 2008 Smile.
              Here is the way I made aloo paratha today..And I know all of you know very well to make this one,yet for my future reference and those who don't know before…, I am posting this one!

    For me Aloo paratha means it has to be thin and soft, with the stuffing blended well with the dough. This is the way I learnt from my friend (Sangeeta) and I always make this way. For all stuffed parathas, the key is to have the dough and stuffing in same consistency. If the dough is very tight and tough, the stuffing will ooze out. And even if the stuffing is gooey or watery, the paratha will become sticky and hard to roll.

    Aloo Paratha recipe

    Indian Breakfast/ Dinner
    Prep Time: 15 mins    |  Cook time: 5 mins per paratha    Makes: 6

    Ingredients


    Wheat flour  1 cup 
    Oil (optional)  1 tsp- 1 tblsp 
    Salt &  warm water/milk  As needed 


    Knead dough to a non-sticky consistency similar to  how we prepare for chapattis and keep for some 15 - 30 minutes.

    For stuffing

    Boiled and mashed potatoes 3 large
    Coriander leaves 2-3 tblsp
    Green chilies 4-5 nos.
    Ajwain/Omam 1/2 tsp
    Salt as needed

    Method

    1. Make equal sized balls out of the dough and the stuffing.
    2. DSC_1499DSC_1501
    3. Roll the dough ball to a thick,palm sized circle.
    4. Keep the stuffing in the middle and cover it from all sides towards the middle and press to a patty.
    5. Dust the platform with flour and roll as thin as possible so that the dough covers the stuffing as a thin layer.  refer the video for help.
    6. Heat tawa and cook the parathas both sides in medium low flame,add oil as needed,till golden brown spots appear. If needed, press the parathas gently with the spatula to ensure even cooking.

    Smear with butter or ghee both sides if desired. Serve with pickle or Dahi. Want something different?  Try the below recipe as side dish.

    aloo-paratha-recipe-1

    Video: How to roll stuffed paratha


    Tip : Roll and cook side by side the parathas. Do not roll and keep as it may become sticky or soggy.

    Side-dish-for-Paratha

       This is very simple to make and it can be a good side dish for aloo,methi parathas! Also I would recommend this chutney because,the garlic in this chutney nullifies/neutralizes the gastric properties of aloo,so good for health chutney Winking smile. This is a treat for garlic flavour loving people and perfect for all sort of parathas/stuffed and plain. Try this,you will be amazed!

    Aloo Paratha Side dish Tomato garlic recipe

    Ingredients

    Tomato 2 big (ripe)
    Garlic 10 – 12 flakes
    Salt as needed
    Sesame oil 1/8 Cup + 2 tblsp

    Method

    1. Chop the tomatoes roughly, peel and Crush the garlic little.Grind the tomatoes in a mixer to a smooth paste without adding water.and then add this to the ground tomato and again run 2-3 times (use Juice/inch option),taking care to not to grind it smooth..Garlic should be visible as little little bits.
    2. DSC_4233DSC_4234DSC_4238
    3. Heat the gingelly oil(nallennai),preferably in a flat broad pan...really really hot,till it fumes.Add the ground mixture and stir well. Let it boil only for a minute and by this time the colour would have changed and the oil should have separated.
    4. DSC_4240DSC_4242DSC_4243
    5. Put off the stove and transfer to the serving bowl!
    Notes
    • Don't substitute sesame oil with any other oil..
    • Don’t reduce the oil amount,be generous,sesame oil is only good for your health.
    • It also suppress the garlic flavour’s raw smell and makes it smell balanced .
    • Don’t let boil more than a minute. You can find the correct time,as when the chutney’s colour changes as it boils.

    Tomato-garlic-chutney


    I also tried a Korma form Lavanyaa's cookery corner..Even though I dint get her korma colour...I think I will get it right next time! It was very nice...! Here's a picture of that one to share with you all!
    korma

    ALOO PARATHA WITH TOMATO GARLIC CHUTNEY AS SIDE DISH

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