Corn and Carrot Upma Recipe

Upma or Upeet as you know is very common breakfast in south India and Maharashtra. Upma is prepared by using semolina and other veggies for seasoning.Most commonly used veggies are green peas,carrots. Upma is also prepared just plain by just seasoning of curry leaves and mustard ( plain upma recipe). In this recipe i tried using sweet corn and carrots ,sweet flavour of corns also gives great taste to any dish.I was not that sure about Upma tasting so great after adding Corns.

Servings 4

Total Preparation Time : 15 min

Cooking Time : 5-7 Min

Ingredients

2 Cups Semolina

4 Cups of water

1 Cup of sweet corn and carrots(carrots cut into small dice)

1 Onion chopped

5-7 Curry leaves

1 Tsp Mustard seeds

Oil

Salt as per taste

1/2 Tsp Sugar just for sweetness

Fresh coriander for garnish

Method

• First take the semolina and roast it in pan until light golden brown.You add ghee also while roasting but its optional.
• In pan add oil may be around two table spoon,once heated add mustard seeds.After it starts to crackle add curry leaves and onions.
• Stir the onions well and make sure it doesn't burn.Then add the corns and carrot.Once again give a stir and cover the pan and allow it to cook for 2 min.
• Then add water,salt and sugar.Once you see water boiling reduce the shim and add the semolina . Immediately stir it well and cover the pan .Let it cook for 3 min approx or as the semolina will get stuck to pan.
• Again stir well and switch of the stove .Its done.
• Lastly garnish with fresh coriander and serve hot for morning breakfast or evening Tea time snack.
  

Multi-Grain Dosa Recipe!!!

Dosa is a fermented crepe made rice batter and black lentils.Its is stable food for south Indian states like Karnataka,Kerala,Tamil and Andhra pradesh ,it also getting famous in other states of India.In popular tradition the origin is of dosa is linked up to Udpi,probably because the dish association is with udpi restaurants.Also the original Tamil Dosa was softer and thicker.The thinner and crispier Dosa. which became popular all over India,was first made in present Day-Karnataka.

Dosa batter us made by soaking dosa rice and urad in ratio 3:1 and also left over rice is added while grinding to give better fermentation,all is ground into fine and smooth batter and than added salt and sugar again for better fermentation process(so we need not add soda).But apart from just making batter by rice you can add different lentils and grind to make more healthier Dosa's. Nothing can be more healthier breakfast which have all proteins and nutritious like Dosa.

Dosa Can be stuffed with vegetables and other sauces to make quick meal.They are typically served with vegetarian side dish which varies according to the region and personal preferences but commonly its served with sambar and wet chutney's(coconut chutney,green Mint(Pudina) chutney or tomato chutney etc) so lets begin.

Servings 6-7
Total Preparation Time : 1 Day
Cooking time : 20-30 min

Ingredients
For Batter
1 Cup Dosa rice
1/2 Cup Chick peas
1/2 Cup Moong/Green lentil
1/2 Cup Masoor/Tur Dal
1/2 Cup Lubia/black beans
1/4 Cup Black Lentil
Salt
1 Table spoon Sugar
Water for Grinding

To Make Mint chutney
1 Cup Mint Leaves
1.2 Cup Green coriander
1/4 cup Graded coconut
1-2 green chilies
5 Flakes of garlic
1/2 inch of Ginger
salt

To Make Make Potato Bhaji Can follow the link added below
http://cocinanispolina.blogspot.in/2015/06/potato-bhaji-recipe.html

Method

• First add all the grains and lentils in a steel vessel and wash well and than soak in water previous day of making dosa(if you are making dosa tomorrow morning than today morning you have to soak the rice and grind early evening may be around 5-6 pm).
• Once soaked for whole day than grind it into smooth paste in the early evening ,pour the batter in large vessel,add salt and sugar ,mix well and cover the vessel and keep in dry place.
• Than next day morning you will find the batter fermented well and rise till the brim of vessel.
• Mix the batter well and than spread on the dosa as thin as possible so you get crispy Dosa.
• can follow the link for dosa preparation http://cocinanispolina.blogspot.in/2015/06/dosa-batter-recipe.html
• To make mint Chutney :in mixture jar add Mint leaves,1/2 cup coriander leaves,5 flakes of garlic,small piece of ginger,1 green chili,little salt,and 1/4 cup graded coconut and grind all into fine paste.
• Serve dosa hot with Potato bhaji and mint chutney

Lemon Rice Recipe!!!

"Lemon Rice" a typical South Indian Tangy rice recipe.The recipes requires cooked rice and seasoned with our Indian spices and lemon.Just best when there's less time for cooking,tangy taste adds chatpata flavor to your tongue and the tampering creates the aroma to the plain Rice.The only twist i have done is used Fresh red chilies rather than green chilies.

Servings 3-4
Total Preparation Time: 15 min
Cooking time : 5-7 min
Cuisine:South Indian

Ingredients
3 Cups of cooked rice

1 Lemon
1 tsp mustard seeds
10 curry leaves
3 Fresh red chilies
1 table spoon groundnuts
1/2 tsp turmeric powder
slat as per taste
Green coriander for garnishing

Method

• Place a pan on stove Pan/Kadai ,once heated add mustard and curry leaves,once its starts to crackle add,peanuts, red chilies chopped and onions chopped.
• Saute all well,than add turmeric and lemon juice ,mix well and than add salt.
• Keep the flame on high,add rice to the kadai and toss it well until it gets well mixed with the ingredients.
• Garnish with Green coriander and serve hot.

Methi Rice recipe !!!

Servings 3-4
Total preparation time:30 min
Cooking time :15 min

Ingredients
1 bunch of methi leaves/fenugreek fresh leaves
3 cups of rice
one large onion chopped
1 small cub of green coriander
5 cloves of garlic
1 inch ginger
20 pepper corns
3 green chilies
3 vegetable Maggie cubes
salt for taste
10 cashewnuts chopped
oil
water( for one cup of rice add 2 1/2 cup of water)

Method

• First and foremost clean the fenugreek leaves and chop it finely,than chop onions,and on the other hand in mixer add green coriander,chilies,pepper corns,ginger ,garlic and grind all into fine paste.
• Than in cooker add oil as required ,once heated add chopped onions,saute onions till transparent and than add the ground green paste and fry well along with onions for about 2 min.
• Than add cashew nuts and fenugreek/methi leaves,mix well and again cook leaves for 5 min.
• Add water into cooker,than add Maggie cubes and salt,mix all well and once water is heated than add rice.
• Mix rice well into the water and cover the lid of pressure cooker and take 2-3 whistles for the rice to cook.
• once done allow the pressure cooker to cool down,serve rice hot with curd & pomegranate raita.

Cheesy Uttapam Recipe!!!

Servings 4-5
Total time 20 min

Ingredients
Dosa Batter as required
1 onion chopped
1 tomatoes chopped
1 green capsicum chopped
1 green chili chopped
salt as per taste
Cheddar cheese shredded
butter or ghee for frying Uttapam

Method

• In bowl take dosa batter,in that add finely chopped onions,tomatoes,capsicum,salt,green chilies chopped,mix all the ingredients well.
• Keep the dosa pan to heat,once heated pour little batter and spread in small size and cover the lid,let it cook for few min.
• Once you feel its cooked spread butter and sprinkle the shredded cheese and again cover the lid and let it cook for few seconds so the cheese melts.
• Remove in plate and serve hot along with green chutney or tomato sauce.
  

Dosa Batter Recipe !!!

Dosa batter recipe i have mostly posted only for my young readers and friends who buy ready made batter :) Most of my goan friends must be wanting to learn how to make dosa batter so they can enjoy  Dosa  at home :)

Servings 4-5
Total time : 1 day   Cooking time : 1 min or little more per dosa.

Ingredients
3 small cups of Dosa rice
1 small cup of urad dal/black lentil
1/4 cub left over rice
1 tsp salt
1 tsp sugar for fermentation

Method

• Previous day morning soak dosa rice,black lentil and cooked rice in water.
• In the evening may be around 7pm you can grind all the ingredients into smooth paste and keep it in a large vessel.
• Than add sugar and salt ,this helps in fermentation.
• Next day morning make Dosa's round and crispy.serve hot with Potato bhaji or chutney of your choice. 

Rice+black lentil+cooked rice ground into dosa batter .

Pic after Fermentation process takes place

Final round and crispy Dosa :)

Note:

• In Spring/cold seasons make sure you grind dosa batter little early because cold weather does not allow much of fermenting and which can spoil your wish of best dosa's.
• At initial days you might have problem in making round and crispy dosa's but i bet you after some more practise you will make perfect dosa's like hotel.
• Make sure you use Non-stick dosa pan for making dosa.