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!
|Wheat rawa||1 cup|
|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|
|Oil||to roast rawa|
|Urad dal||3/4 tsp|
|Channa dal||3/4 tsp|
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 ..
- 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.
- 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.
- 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.
- After it boils nicely,add the wheat rawa little by little in a sprinkled way. Stir well.
- 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.
- 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!
Friday, January 4, 2008
Hello everybody! Hope you had a great start in this year 2008 .
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.
Smear with butter or ghee both sides if desired. Serve with pickle or Dahi. Want something different? Try the below recipe as side dish.
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.
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 . 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!
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!