Corn Uppuma...

INGREDIENTS:

Corn meal - 1 cup. (coarsely ground corn)

Sliced onion - 3 tbsp.

Grated ginger - 1 tbsp.

Curry leaves - 1 sprig.

Mustard seeds - 1/2 tsp.

Sesame seeds, (gingely seeds) - 1/2 tsp.

Red chilies - 3.

Olive oil - 2-3 tbsp.

Grated coconut - 1/2 cup.

Salt to taste.

METHOD:

Roast the corn meal. Wet the roasted corn meal by sprinkling little water at a time and keep aside. Heat oil, add the seeds, curry leaves, red chilies and fry. Add sliced onion and grated ginger. Saute. Add the wet corn meal and cook. Stir in the salt. Mix thoroughly, stirring constantly, until its cooked. Sprinkle water, if needed. Garnish with grated coconut and serve.

"ENJOY COOKING AND EATING"

Idli Uppuma...

INGREDIENTS:

Idlis - 10.

Oil - 3 tbsp.

Mustard seeds - 1/2 tsp.

Grated ginger - 1 tbsp.

Green chilies - 2, finely chopped.

Red chili powder - 1/2 tsp.

Curry leaves - 2 sprig.

Grated carrots - 1/4 cup, ( optional)
Moringa leaves - 1/4 cup (optional)


METHOD;

Shred the idlis with hand or pulse in the food processor for 2,3 times. Heat oil, add the curry leaves, mustard seeds, and fry. When it crackles add the moringa leaves,  grated ginger and saute. Add the chopped green chili, chili powder, and grated carrots. Saute. Stir in the shredded idlis and mix well. Add salt to taste and serve.

"ENJOY COOKING AND EATING"

Rice flakes Uppuma:

Aval uppuma... 

INGREDIENTS:

Aval - 2 cups. 

Sesame seeds - 1 tsp. 

Green and red chilies - 4.

Grated coconut - 1/2 cup.

Olive oil - 3 tbsp.

Curry leaves - 2 sprig. 

Red pearl onions - 10, chopped. 

 Salt to taste. 

Chopped cashew nuts. - 2 tbsp. 

 Pinch of nutmeg powder. 

 

METHOD:

Soak the rice flakes by sprinkling water. Heat oil, add curry leaves red chilies, sesame seeds. Add sliced pearl onions, green chilies, nutmeg powder, and grated coconut. Saute for few seconds. Stir in the soaked rice flakes and salt. Mix thoroughly. Add the chopped nuts and serve.

"ENJOY COOKING AND EATING"

Bread Uppuma:

INGREDIENTS:



Bread slices - 3 to 4.

Onion sliced - 1/4 cup.

Green chilies - 2, seeded.

Lime juice - 1-2 tbsp.

Mustard seeds - 1/2 tsp.

Turmeric powder - 1/4 tsp.

Chili powder - 1/4 tsp.

Olive oil - 2-3 tbsp.

Raisins - 2 tbsp. (optional)

Chopped nuts - 2 tbsp. (optional)

Curry leaves - 1 sprig.

Salt to taste.

Sugar - 1 tsp.



METHOD:



With the food processor running, drop the bread slices through the feed tube. Process until crumbs are uniformly fine, stopping if necessary to scrap down the work bowl.

Meanwhile heat oil, add sliced onion, mustard seeds, green chilies, curry leaves turmeric powder, chili powder. Saute. Stir in the bread crumbs. Stir in the nuts and raisins. Add salt, sugar and lime juice. Mix well, cook for 2 minutes more and serve.



"ENJOY COOKING AND EATING"

Vermicelli Uppuma...

Angel hair pasta uppuma:



INGREDIENTS:



Vermicelli - 8 oz.

Olive oil - 2 tbsp.

Green chilies - 2, seeded.

Red chilies - 2, seeded.

Grated ginger - 1 tbsp.

Split green gram - 1/2 tsp.

Mustard seeds - 1/2 tsp.

Curry leaves - 1 sprig.

Raisins - 2 tbsp.

Salt to taste.

Chopped walnut or sliced almonds - 2 tbsp.



METHOD:



Cook the vermicelli with 3 to 4 cups water and little salt. When cooked strain and keep aside.

Heat oil, add curry leaves and mustard seeds. When they crackle, add the green gram, chilies, grated ginger and fry. Add the cooked vermicelli and mix well. Stir in the nuts, raisins and serve.



"ENJOY COOKING AND EATING"

Mixed Uppuma:

INGREDIENTS:



Roasted Semolina - 1 cup.

Grated carrots - 1/4 cup.

Grated ginger - 1 tbsp.

Green chilies - 2, seeded and sliced.

Chopped onions - 1/4 cup.

Red chilies - 2, seeded.

Curry leaves - 2 sprigs.

Mustard seeds and sesame seeds - 1 tsp.

Raisins - 1/4 cup.

Extra virgin olive oil - 2 tbsp.

Boiling water - 1 3/4 to 2 cups .

Chopped walnuts - 1/4 cup, (optional).


METHOD:
Roast the cream of wheat and set aside. Heat oil, add seeds, curry leaves, chilies, chopped onion, grated ginger and fry. Add grated carrots, raisins and saute. Stir in the roasted rawa and mix well. Add the boiling water and stir frequently on medium fire, till all the water is absorbed, and cooked. Add salt to taste. Remove from heat, garnish with grated coconut and serve.

If desired, add chopped walnuts or sliced almonds and serve.



"ENJOY COOKING AND EATING"

Rawa Uppuma:

Cream of wheat, Semolina or Sooji uppuma.



INGREDIENTS:



Cream of wheat - 1 cup.

Extra virgin olive oil - 2 tbsp.

Sliced onion - 1/4 cup.

Green chilies - 2, seeded.

Ginger - 1 1/2 inch long piece.

Mustard seeds - 1/2 tsp.

Curry leaves - 1 sprig.

Boiling water - 2 cups.

Fresh grated coconut - 1/2 cup.

Split Bengal gram or split green gram - 1/2 tsp.

Salt to taste.



METHOD:



Roast the cream of wheat and set aside. Boil the water. Meanwhile heat oil, add mustard seeds, split green gram, and brown lightly. Add green chilies, sliced onion, grated ginger and curry leaves. Saute. Add the cream of wheat and roast. Stir in the boiling water and salt. Stir frequently, keep on medium fire, until all the water is absorbed and dry. Garnish with grated fresh coconut and serve.



"ENJOY COOKING AND EATING"

Idli (A)...

INGREDIENTS:

Idli rice or extra long grain rice - 1 cup.

Split black gram - 1/4 cup.

Salt to taste.

Fenugreek - 1/2 tsp. (optional).


METHOD:

Wash and soak rice and gram, separately for 3 to 4 hours. Grind gram with little water, to a smooth and fluffy consistency. Grind the rice coarsely in the electric grinder. Mix together with salt.  Leave to ferment for at least 8 hours or overnight. Mix well. Pour the batter in the greased idli moulds. Steam in the idli steamer for 15 minutes and serve with any chutney or chicken curry or goat curry.



"ENJOY COOKING AND EATING"

Chicken Fry: (B)

INGREDIENTS:

Chicken pieces (boneless) - 1 1/2 pound.

Ginger - 1 1/2 inch piece.

Garlic - 5-6.

Turmeric powder 1/2 tsp.

Chili powder - 1 tsp.

Coriander powder - 1/2 tsp.

Garam masala - 1/2 tsp.

Ground nutmeg - 1/4 tsp.

Juice of one lime.

Salt to taste.

Curry leaves 3-4 sprigs.

Coconut oil or Olive oil - 5-6 tbsp.

METHOD:

Clean and cut the chicken pieces. Grind the ginger and garlic into a paste. Mix all the ingredients with chicken pieces except oil. Let the marinated pieces stand for an hour. Keep refrigerated.

Heat oil in a skillet and fry the marinated chicken pieces with curry leaves. Serve hot.

"ENJOY COOKING AND EATING"

Rawa Dosai...

CREAM OF WHEAT PANCAKES:

INGREDIENTS:

Sooji, (cream of wheat) - 1 cup.

Eggs - 2.

Milk - 1/2 cup.

Wheat flour - 3 tbsp.

Boiling water - 2 cups.

Salt to taste.

METHOD:

Put the cream of wheat into a mixing bowl and pour on the boiling water. Stir well, then set aside to soak for half hour. Add eggs and milk, mix well. Stir in the flour and salt. Mix thoroughly. Pour a big spoonful of batter onto a hot griddle. Cook until bubbles appear and begin to break. Turn and cook on the other side. Remove from heat and serve.

"ENJOY COOKING AND EATING"

Gold Pound Cake...

INGREDIENTS:

1 1/4 cups all purpose flour or cake flour.

1 1/4 cups sugar.

1/2 cup softened butter.

1/2 cup milk.

2 tbsp sour cream.

1 1/2 tsp baking powder.

3 eggs.

1 tsp vanilla extract.

1/4 tsp salt.

METHOD:

Preheat oven to 350 degrees, F. Grease and flour the cake pan or 9" by 5" loaf pan. In large bowl with mixer at high speed, beat sugar and butter until light and fluffy. Sieve flour, baking powder, and salt. Add the flour mixture and the remaining ingredients, at low speed, beat until well mixed. Beat at high speed, scraping the sides for 2-3 minutes. Pour batter into the pan and bake for 45-50 minutes, until tooth pick inserted in center comes out clean. Cool cake in pan for 10 minutes. Remove from pan, cool completely on wire rack.

"ENJOY COOKING AND EATING"

Egg Dosa...

INGREDIENTS:

Dosa batter and eggs.

METHOD:

Beat the eggs with little salt and keep it aside. Pour one spoonful dosa batter, in the center of a lightly oiled fry pan and spread. Pour one spoonful of beaten egg on top of that batter and spread. Cook for a minute on low heat. Turn over and cook for few seconds. Remove from heat and serve.

Coconut chutney (C):

INGREDIENTS:

1 cup grated coconut.
1 tsp red chili powder.
2 sprigs of curry leaves.
1 tbsp diced onion.
Salt to taste.

METHOD:

Mix all the above ingredients in a blender or chopper and serve.

Coconut chutney (B):

INGREDIENTS:

Roasted Bengal gram - 1/2 cup.
Grated coconut - 1 cup.
Red chilies - 2.
Juice of one lime.
Salt to taste.

METHOD:
Grind the first 3 ingredients to a coarse paste. Mix with salt and lime juice and serve. If desired, this chutney may be tempered with 2 tbsp oil, mustard seeds and curry leaves and little water to make it as a curry.

Coconut Chutney: (A)

INGREDIENTS:

Grated coconut - 1 cup.
Red chilies - 2.
Pearl onion - 4-5.
Tamarind - small piece.
Salt to taste.

METHOD:
Grind all the ingredients together. Add salt to taste and serve.

If desired, this chutney may be tempered with two table spoon oil, mustard seeds, curry leaves.

 

"ENJOY COOKING AND EATING "