Upma with sooji (cream of wheat)

Upma is a traditional South Indian breakfast made from sooji or semolina. In Andhra Pradesh, sooji is also called Bombay ravva. As very little oil is used in making upma, it is a preferred dish for breakfast or snack. It is also less time consuming.

As you can add lot of vegetables it is a nutritious one course meal! You may add any vegetables like potato, capsicum  or beans.

In tropical climate, it is better to dry roast sooji and save it in an airtight jar. You can reduce cooking time also!

In Andhra Pradesh, it is a combination dish served along with pesarattu.

You can decide the amount of water added depending on the consistency of upma you like. Some people like their upma dry. some people like theirs more watery and more like halwa.

Sooji or semolina or cram of wheat:

Diced vegetables:

Ingredients:

•      1 cup sooji (cream of wheat)
•      2 cups boiling water
•      1 or 2 green chili
•      1/2 inch ginger cut into small pieces
•      A few curry leaves
•      1/4 cup onion chopped
•      1/4 cup carrot chopped
•      2 tbsp. green peas
•      2 tbsp. ghee
•      2 tsp. lemon juice
•      Salt to taste

For seasoning:

•      3 tsp. oil
•      1 tsp. chana dal
•      1 tsp urad dal
•      1/2 tsp mustard seeds

Directions:

1.      Roast sooji without oil till it turns golden brown.
2.      Set aside
3.      Microwave green peas and carrots till they are half cooked.
4.      Heat oil and fry dals and mustard seeds till mustard starts spluttering.
5.      Add green chili and ginger and after 2 minutes, add curry leaves.
6.      Add onion and keep stirring.
7.      When onion is translucent, add carrots, peas and roasted sooji.
8.      Add salt and mix.
9.      Add boiling water and keep stirring. (if not stirred continuously, sooji forms balls and does not mix properly).
10.      When the water is fully absorbed, add ghee.
11.      Let it cook for 2 minutes.
12.      Turn the heat off and add lemon juice. Mix thoroughly.
13.      Let upma sit for a few minutes before serving. Serve with allam pacchadi or coconut chutney

Note:
 
To make upma richer and tastier, you may add cashew nuts to the seasoning and let it cook with upma.

 

 

 

 

Masalasetc

Here are some useful masalas which can be prepared earlier and kept in jars (some in the  refrigerator and some outside). By preparing these masalas ahead of time, cooking time is greatly reduced.

Methi mustard powder:

3 tsp methi seeds(fenugreek)

3 tsp mustard seeds

Roast separately without oil. Grind together to make fine powder. 

This blend can be used for chutneys such as coconut-mango chutney and  some pickles.


  

 

Eggplant Masala 

 

1/2 cup chana dal ( chickpea dal)

1/2 cup  urad dal ( blackgram dal)

1/2 cup coriander seeds

2tsp fenugreek seeds

Red chilies or chili flakes ( amount according to taste)
2 to 3 tsp hing
Salt to taste

 

Heat a pan and add a few drops of oil.  Fry the chilies/chili flakes. 

Transfer them to another plate and roast all the other ingredients separately until they give a nice aroma.

 When the mixture is cool, grind them all together in a blender or mill.  The powder need not be too fine, it can be coarse.  Add salt .
Store in an airtight jar.

 Kothimira Karam (Cilantro mixture) for making subzis like egpplant, kundru, zucchini, etc.

1 cup cilantro

2 Green chilies

Blend with a little water and save mixture in refrigerator.  Fry vegetables for a few minutes and add cilantro mixture.  Continue to cook until vegetables are done.

Onion masala:

1/2 cup onion peeled and diced
2 or 3 green chilis or 1 or 2 tsp chili powder
1 tsp dhania (coriander) powder

Grind all the ingredients together to a coarse paste. Can be stored in refrigerator for about a week.


Masala for Kootu and other dishes

¾ c shredded coconut (dry)

2 tsp channa dal

1 tsp jeera (cumin seeds)

½ tsp methi

2 tsp sesame (til)

Pinch hing

1 tsp oil

 

 

 

Grind all the ingredients together and store in a jar.

Mango ava baddalu (Mango pieces soaked in mustard paste)

When small young green mangos are in season, some temporary pickle (chutney) varieties are popular items in daily menu. mango preferred for this variety is tender and seed is not formed yet.   If you do not have access to baby mangos, you can make this with the available mangos.

Ingredients:

•      1/2 cup mango pieces, cut into 1 to 1and 1/2 inch long pieces along with skin
•      4 tbsp. mustard seeds or powder
•      Salt to taste
•      One pinch turmeric powder
•      2 tsp chili powder
•      2 tsp oil
•      Pinch of hing

Directions:

1.      Grind mustard seeds in a few spoons of water along with turmeric powder and chili powder.
2.      If using mustard powder, just add a few spoons of water to the mixture of all powders.
3.      Stir in the mango pieces in to the paste.
4.     Add oil and mix well.
5.     Let it sit for  4 to 5 hours before serving.

Note:

Can be kept in refrigerator for a month or more.
Small Tomatillos can be used in place of mango pieces. Do experiment with tomatillos.
.