Category Archives: Tiffins

Coconut Upma – Deliciiiiiiiiiiiooooooooooooooouuuuuus!!

Ok, now this is again from mummy’s cookbook passed on from granny’s. Needless to say, my grandmother is a wonderful cook and I can literally die for this dish!! Best part is this doesn’t even require any side dish. This tastes great with raw finely chopped onions. It tastes even better the next day. And whats more, if you are bored of the usual rava upma, semiya upma( you can check out Shahi Semiya, Masala Semiya Upma) or any other upma, try this out. I am sure you will all fall in love with this. The picture might not do justice to the taste. I was so intent on getting this down my throat that I took the pic in a hurry 😉

Coconut Upma

Serves: 2

Preparation Time: 1 hour soaking time + 10 minutes
Cooking Time: 30 minutes

Ingredients:

Raw Rice – 1 cup
Coconut – 1/2
Red Chillies – 5
Coriander Seeds – 1/2 tbsp
Tamarind – gooseberry sized
Jaggery – 1/2 tsp
Oil – 3 tbsp
Salt – to taste

To Temper:

Mustard Seeds – 1 tsp
Red Chillies – 2

Method:

1. Clean and wash raw rice. Soak it for 1 hour in enough water.
2. After 1 hour, grind rice, coconut pieces, red chillies,coriander seeds and salt to a smooth paste in a mixer.
3. To this paste, add tamarind extract and jaggery. Mix well without lumps.Make the mixture watery(similar to rava dosa batter).
4. Heat 1 tbsp oil in a pan. Temper mustard seeds and red chillies.
5. Lower the flame and add the ground mixture slowly.
6. Keep stirring often and add remaining oil in stages. The mixture starts to come together and solidifies.
7. When the whole mass changes to a light golden colour and tastes cooked, switch off the flame.
8. Garnish with finely chopped onions.

Note:

– It is very important to make the mixture watery with enough water.

Ragi Morkali – The healthier version :)

Morkali is the traditional breakfast item prepared in Tamil Nadu with sour buttermilk and rice flour. I have seen many versions of this dish and I wanted to try it with ragi flour. Ragi/Finger Millet is one of the most nutritious millets. It is extremely rich in fibre, calcium and protein making it nutritious than most other cereals and millets. We, south indians generally have rice for lunch and dinner too. Some of the dishes served for breakfast also have rice in one form or the other. It is generally recommended to replace rice with any kind of millet for health benefits. So, in case you have sour buttermilk left and want to make mor kali, just give this a thought – Ragi flour in place of rice flour. It is equally yummy too. The color might not be very appetizing but this is absolutely tasty!! Give it a try for yourself 🙂

Ragi Morkali

Serves: 2

Preparation Time: 10 minutes
Cooking Time: 15 minutes

Ingredients:

Ragi Flour – 1 cup
Sour curd/buttermilk – 2 cups
Water – 1/2 cup or more
Green Chillies – 3
Ginger – 1″ piece
Mustard Seeds – 1 tsp
Curry leaves – a few
Oil – 2 tsp
Salt – to taste

Method:

1. Dry roast ragi flour for 2-3 minutes and let it cool.
2. Mix ragi flour, buttermilk, water and salt without any lumps. You can add more or less water depending on the consistency.
3. Blend green chillies and ginger to a paste.
4. Heat oil in a pan and temper mustard seeds and curry leaves.
5. Once the seeds splutter, add the chilli-ginger pate and saute for 2 minutes.
6. Now lower the flame and pour the ragi mixture stirring continuously.
7. Keep cooking till the mixture comes together as a whole mass and when touched should not stick.
8. Healthy ragi morkali is ready.

Note:
– You can use green chillies and ginger as such instead of a paste.
– You can replace green chillies with red chillies or curd chillies.
– You can add urad dal and channa dal in the tempering to add extra crunch.

Pasta – Not the italian way but the south indian style!! South Indian Style Pasta

My mom makes yummy masala rice flour balls. Came across Pasta sundal in a cookery show today when I was reminded of mom’s recipe. This is a variation of her recipe with pasta. Tasted yummy. Why always italian when our south indian style tastes equally good!! Try it for yourself and you will love it 🙂

South Indian Style Pasta

Serves: 1

Preparation Time: 5 mins
Cooking Time: 10 mins

Ingredients:

Pasta – 1 cup
Onion – 1 medium sized finely chopped
Tamarind – slightly bigger than a marble
Turmeric Powder – 1/4 tsp
Idli molagapodi/ Gun Powder – 2 tsp
Curry Leaves – a few
Oil – 2 tsp
Mustard Seeds – 1 tsp
Salt – to taste

Method:

1. Heat water in a pan. Add little salt and little oil along with water. When the water starts boiling, add the pasta and cook till al dente.
2. Drain excess water and run the pasta through cold water and keep aside.
3. Heat oil in a pan. Temper mustard seeds.
4. Add onions,curry leaves and saute till transparent.
5. Add pasta, tamarind extract, gun powder and mix well.
6. Finally add salt and switch off.

Note: Gun powder can be replaced by chilli powder. Quantity can be varied according to the spice level required.

Familiar with Shahi Paneer??? Yes…What about Shahi Semiya(vermicelli) then!!!

The other day, when I was browsing through my facebook groups, I came across a lot of posts on Thayir Semiya(aka curd semiya). Was wondering how do I make something on similar lines but quite different. Eureka!! Then came this idea of making Semiya Upma , the shahi style. Yes you read it right!! It is Shahi Semiya. Read on to know the recipe.

Shahi Semiya

Serves: 2

Preparation Time: 15 mins
Cooking Time: 20 mins

Ingredients:

Roasted Semiya/Vermicelli – 1.5 cups
Milk – 2 cups
Water – 1 cup
Almonds – 1/4 cup
Pistachios – 7-8
Green Chillies – 2/3
Onion – 1 medium sized finely chopped
Cumin Seeds – 1 tsp
Oil – 2 tsp
Curry leaves – a few
Coriander – for garnish
Salt – To taste

Method:

1. Put almonds and pistachios in boilng water and let them soak for 10 mins. Once they cool down, remove the skin of almonds. Grind the almonds, pistachios and green chillies to a fine paste and keep aside.
2. Heat oil in a pan. Add cumin seeds. Once they splutter, add onions and saute till they turn transparent.
3. Now add the ground paste and curry leaves and saute for 3 minutes.
4. Add 2 cups of milk and 1 cup of water and allow it to come to a boil.
5. Now add roasted vermicelli on a slow flame along with needed salt.
6. Switch off the stove after vermicelli is cooked.
7. Garnish with coriander leaves.

Note:

–  If you are using unroasted vermicelli, dry roast till it changes color.
– This dish becomes dry over time. So before serving, you can add milk or yogurt(add yogurt when the dish has cooled down).
– You can also add fresh cream at the end to make it even more creamier.

You might also like the Masala Semiya Upma recipe. Please check it out here.

Healthy Aval/Poha Upma for dinner or breakfast

Would you say no to a healthy and yummy dish on our plate that is easy to prepare as well. I don’t think anybody would. This is one such dish which is packed with health and taste. Aval or rice flakes is highly nutritious and rich in iron and carbohydrates. The softness of poha combined with the crunchy texture of peanuts and dals makes this a real treat to your tongue.

aval upma

Serves: 2

Preparation Time: 35 minutes
Cooking Time: 10 minutes

Ingredients:

Thick rice flakes – 1.75 cups
Onion – 1 medium sized chopped
Green Chillies – 2/3
Chilli Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Tamarind – gooseberry sized
Sugar – 1 tsp
Salt – To taste
Roasted Peanuts – 1 tbsp

To Temper:
Oil – 2 tsp
Mustard Seeds – 1 tsp
Urad Dal – 1/2 tsp
Channa Dal – 1/2 tsp
Curry Leaves – a few

Method:

1. Wash the rice flakes in water and soak for 3 minutes. Drain the excess water.
2. To the rice flakes, add tamarind extract, chilli powder, turmeric powder and sugar. Let this soak for atleast 30 minutes.
3. Heat oil in a pan. Temper mustard seeds. Once they splutter, add the dals and curry leaves.
4. Once the dals turn brown, add onions and green chillies. Saute till onions turn transparent.
5. Now add the soaked rice flakes and mix well.
6. Add required salt to taste and roasted peanuts. Stir well.

Note:

-Chilli Powder can be replaced with Idli gunpowder or molagapodi.

Paniyarams with the goodness of wheat and apple!!

Kids are the ones who are fed with the most healthiest food. Or atleast that is the stage when healthy food is emphasized a lot. I see a lot of infant cereal foods like Cerelac, Nestum etc with a lot of different flavours one being Wheat Apple. I was just thinking why not try this combination for adults. It is of course very healthy. I should admit that this was purely an experiment and I am just sharing the idea so that anyone of you can come with much more healthier ideas like this.

Wheat Apple Paniyaram

Ingredients:

Whole Wheat Flour – 1/2 cup
Rice Flour – 1/4 cup
Apple – 1/2 peeled and grated
Jaggery – 3 tbsp
Salt – a pinch
Water – as required
Oil – to shallow fry

Method:

1. Mix all the ingredients to a dosa batter consistency.
2. Heat a paniyaram pan and pour small paniyarams out of the batter.
3. Cook till they are completely done with 4-5 drops of oil on each side. They should be cooked until a skewer inserted in the middle comes out clean.

Notes:
-The consistency is very important. Do not make the batter watery.
-Jaggery can be adjusted according to taste.
-I am not sure if this can be given to very small kids below 1 yr of age. So, please exercise your discretion on that matter.

Broken Wheat Series is on!!! Healthy Broken Wheat/Daliya/Godhuma Rava Pongal for you guys!!

I love the normal Ven Pongal that is made in most south indian homes. My hubby somehow is so bored with the normal pongal that he eats it so disinterestedly whenever it is made. I, being someone who hates upmas do not like daliya/broken wheat upma specifically. Was looking at satiating both our appetites yesterday with something that is different from what we both do not like. So, that is when making pongal with daliya stuck me. This is a healthier version compared to the normal rice pongal and it was equally tasty too!!!

Daliya Pongal

Serves: 2

Ingredients:

Broken Wheat/Daliya – 1 cup
Moong Dal – 1/2 cup
Water – 4 cups
Pepper – 1/2 tsp
Curry Leaves – a few
Green Chillies – 2/3
Cumin Seeds – 1 tsp
Turmeric Powder – 1/2 tsp
Ghee – 1 tbsp
Hing – a pinch
Salt – to taste

Method:

1. Pressure cook moong dal with enough water till soft for about 6 whistles.
2. Dry roast daliya for 2-3 minutes till nice aroma comes.
3. Heat ghee in a pan and add green chillies and saute for a minute.
4. Now add cumin seeds, pepper corns, hing and curry leaves and saute.
5. Once they are done, add 4 cups of water,turmeric powder and required salt.
6. Lower the flame and add the daliya slowly with continuous stirring.
7. After the daliya absorbs water and is almost cooked, add the moong dal and simmer for 3 minutes.
8. Healthy daliya pongal is ready to serve.Serve it with any chutney or sambar of your choice.

Tired of the same idlis daily?? Try these Broken Wheat Idlis for a change!!

Idlis are the one of the healthiest foods. Make these fluffy little ones more interesting and tastier with this recipe.

Broken Wheat Idli

Yield: 8 idlis

Ingredients:

Broken Wheat – 1 cup
Sour curd – 1/2 cup
Carrots – 1 grated
Green Chillies – 2
Chilli Powder – 1/2 tsp(optional)
Oil – 1 tsp
Baking Soda – 1/2 tsp
Turmeric Powder – 1/4 tsp
Mustard Seeds – 1 tsp
Salt – to taste
Water – as required

Method:

1. Dry roast the broken wheat/godhuma ravai/daliya for 3 minutes till it gives a nice aroma.Grind it to a coarse powder once it cools down. Keep aside.
2. Heat oil in a pan. Temper mustard seeds. Add green chillies, carrot, turmeric powder and chilli powder and saute for 3-4 minutes.
3. Combine the roasted daliya, curd and other ingredients with enough water to a idli batter consistency( not too thick or not too watery).
4. Let it rest for 30 minutes.
5. Now pour the batter into idli moulds and steam on high flame for 20 minutes.
6. Serve hot with any chutney of your choice.

Healthy Oats Upma

This is one of the simplest upma varieties that can be made in a jiffy. This is very healthy too because of oats and the veggies added.

Oats Upma

Serves: 2

Ingredients:

Oats – 1.5 cups
Onion – 1
Tomato -1
Carrot – 1 grated
Capsicum – 1
Chilli Powder – 3/4 tsp
Cumin Powder – 1/2 tsp
Coriander Powder – 1 tsp
Garam Masala – 1/2 tsp
Turmeric Powder – 1/4 tsp
Water – 1/2 cup or more
Oil – 1 tbsp
Mustard Seeds – 1 tsp
Curry Leaves – a few
Salt – to taste

Method:

1. Heat oil in a pan. Temper mustard and cumin seeds.
2. Once the splutter, add chopped onion and fry till translucent.
3. Add tomatoes and add a pinch of salt so that the tomatoes cook faster.Next add the carrot and capsicum and saute for 3 minutes.
4. Once the veggies are soft, add all the masala powders and saute for 3 minutes.
5. Finally add oats(I used Quaker oats) and fry so that oats gets coated with all the masalas.
6. Sprinkle water little by little and cook till oats becomes soft and completely cooked without any raw taste.
7. Add salt finally and garnish with coriander leaves. Serve with tomato ketchup.

Upma….Sounds boring!! Make it interesting with this Masala Semiya Upma!!

Upma…The name itself sounds so bland and boring. Who likes upma??? Most of us wouldn’t. Atleast, I don’t like it. But ours is an UPMA FAMILY. Everybody at home loves Upma and its upma most of the time. If you are also someone like me who hates UPMA, scroll down to know how to make it interesting. Semiya cooked in a masala gravy. Sounds good??? It tastes good tooo!!

Masala Semiya Upma

Ingredients:

For the masala gravy:
Onions – 3
Tomatoes – 3
Dry Red Chillies – 4
Sugar – 1/2 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Turmeric Powder – 1/4 tsp

For the upma:
Roasted Semiya – 1.5 cups
Capsicum – 1
Carrot -1
Onion – 1/2
Salt – To Taste

To temper:
Oil – 2 tsp
Mustard Seeds – 1/2 tsp
curry Leaves – a few

Method:

1. Pressure cook all the ingredients for the masala gravy for 20 minutes. Add chopped onions and whole tomatoes for the gravy. Add a little water along with the ingredients.
2. After the pressure subsides, blend all the ingredients into a fine paste.
2. Heat oil in a pan and temper mustard seeds and curry leaves. Saute onions till they turn transparent and then add carrots and capsicum.
3. When the veggies are partially cooked, add the blended masala and enough water. The quantity of total liquid to be added would be 3 cups(add water accordingly excluding the quantity of the masala).
4. When the gravy starts boiling, add the semiya and required salt.
5. Switch off after all the semiya is cooked and soft.
6. Garnish with coriander leaves.