Wednesday, January 18, 2017

Ragi Rava Upma | Finger Millet Rava Upma | Millet Recipes

ragi rava upma
Millets have been widely used in many of the households these days. There are various millets available and many have replaced rice with the millets  as they are extremely healthy. When I came across Ragi rava(sooji made out of finger millets) during my grocery shopping I was amazed to see the healthy variations available in the market these days and picked up a pack to try it.
ragi rava upma

ragi rava upma
I had prepared ragi rava upma and idli using the ragi rava and both have turned out very nice. This upma has a very earthy taste to it because of the ragi sooji and the addition of vegetables makes it more nutritious.My mom used to prepare another version of ragi upma using ragi flour which is a bit laborious process which I should try to post some other time.But if you can get hold of ragi rava do try this upma to include those healthy millets in your regular diet.
finger millet rava upma
Check out other upma recipes here:
ragi rava upma
Ragi Rava Upma Recipe:
Serves 2 | Author: Prathibha
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: South Indian | Category: Breakfast

1 cup Ragi rawa
1 large Onion,sliced
1/2 cup finely chopped vegetables(carrots,beans,capsicum,peas)
3-4 Green chillies,slit
2-3 tbsp grated fresh Coconut
2 tbsp chopped fresh Coriander
a sprig of Curry leaves
2 tbsp Groundnuts
1 tbsp Lemon juice
1 tbsp Chana dal
2 tsp Urad dal
1/2 tsp Mustard seeds
2-3 tbsp Oil
1 tbsp Ghee

  • Dry roast ragi rawa(sooji) in a kadai until the nice aroma starts from it.Remove it from the pan and let it cool.You can even roast rawa in a tsp of ghee which also gives a nice flavor to upma.
  • Heat oil in a thick aluminium kadai(which is ideal for making upma) or non-stick kadai and crackle mustard seeds.Add chana dal,ground nuts and urad dal and roast until they turn golden brown.
  • Add slit green chillies and curry leaves and fry them until they wilt.Add sliced onions and fry them until they are pink in color.
  • Add finely chopped vegetables to it and fry well for 3-4 mins until the vegetables are partially cooked.
  • Mean while boil 3 cups of water(1c rawa:3c water) in another vessel until it reaches the boiling point.
  • Pour the hot boiling water into the upma kadai where onions and vegetables are fried and let it boil again.Add required amount of salt to it.
  • Now pour the ragi rawa with one hand and keep stirring with another hand using a ladle,make sure you make this process very quickly otherwise you will end up having lumpy upma.
  • Once everything is mixed,keep the lid on and cook it on low flame for 2-3 mins.
  • Add ghee,coriander,grated coconut and lemon juice to it and mix well.
  • Cover it and let it sit for 4-5 mins before you serve.
Serve it hot with some boondi/chips/cucumber and coconut chutney.

  1. Roasting the rawa ensures that the upma will not become sticky and also gives a nice flavor,so do not skip this step.
  2. Boiling the water separately and adding it to upma is also another key step to get nice and soft upma.
  3. If you want the upma to be very soft add 1c rawa:3c water,if you want it bit dry then add it in the ratio of 1c rawa:2 1/2 c water.
  4. Instead of ragi rawa you can use bansi(kesar) rawa or regular rawa or lapsi rava and follow the same recipe.
  5. For a Vegan version avoid ghee in the recipe.
ragi nooka upma
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Monday, January 16, 2017

Hare Chane ka Paratha | Choliya Paratha | Green Chickpeas Paratha Recipe

hare chane ka paratha
During winters,the Indian vegetable markets would be flooded with various fresh vegetables and few seasonal ingredients.I usually love to cook with the seasonal ingredients as they are not only tasty they definitely add variety to your regular cooking.In winters we get fresh chickpeas,fresh green peas,avarekai(hyacinth beans),methi,sarson,red carrots and many other varieties.The only drawback with all these is they are time consuming to clean and shell them but its really worth for the taste and freshness of those items. I used to get various greens and beans when we were in Mumbai and I definitely miss it in Singapore now.
fresh chickpeas paratha
I had prepared this paratha last year when we were in Mumbai and somehow I could not post it and I am posting now as the season is still there in India.Shelling the fresh chickpeas is really time consuming but there is something that would not stop me buying when I spot these fresh beauties in the markets.Also, it is worth the effort when the end product tastes so nice.I had already posted Fresh Chickpeas Pulav(Choliya Pulao), Choliya-Paneer gravy and Aloo Choliya gravy in my blog, check out those interesting recipes and enjoy the seasonal produce to the fullest extent.I have got this paratha recipe from a dear friend and I had prepared this paratha with few changes in the recipe and I must say that this was really delicious.
hare chane ka paratha
fresh green chickpeas paratha

If you are interested to check other paratha recipes - check them here.
choliya paratha
Hare Chane ke Paratha | Fresh Chickpeas Paratha Recipe:
Author: Prathibha | Yields: 5-6 Parathas
Prep time: 15 mins| Cooking time: 45 mins | Total time: 1 hr
Cuisine: North Indian | Category: Main Course - Paratha

for dough:
1 1/2 cups Wheat flour
Salt to taste
2 tsp Oil
Water,to mix

for filling:
1 cup fresh Chickpeas(Hare Chana/Choliya),shelled
1.5 tbsp Besan(Chickpea flour)
3-4 Green chillies
3/4" Ginger,optional
1 tsp Amchur(dried mango) powder
1 tsp Coriander powder
1/4 tsp Garam masala
1/2 tsp Cumin seeds
a pinch of Asafoetida
Salt to taste
2 tbsp Oil

Wheat flour,for rolling
Ghee and Oil,to roast parathas

to make dough:
  • Mix in the salt with wheat flour and add 1 tsp oil and mix well.
  • Add little water(if needed) and knead it into a smooth and soft dough.The dough should be slightly softer than the regular chapati dough for parathas as it will not only make easy to stuff the filling it will help in easy and even rolling of parathas.
  • Apply oil on top of the dough and cover it and keep it aside for at least half an hour.
to make filling:
  • Grind fresh chickpeas with ginger and green chillies to a coarse paste in the mixie.Do not add water to grind the chickpeas.
  • Dry roast besan in another pan until it turns slightly aromatic and keep it ready.
  • Heat 1-2 tbsp of oil in a kadai and add cumin seeds and asafoetida and then add ground chickpeas and fry nicely for 3-4 mins.
  • Add coriander powder, amchur powder, garam masala and salt and fry for another 3-4 mins.
  • Now add roasted besan and mix it nicely and fry until the mixture is slightly dry.
  • Cool the mixture and keep it ready.
to make paratha:
  • Pinch the dough and take a big size lemon sized dough and roll the dough into 3-4" diameter roti.
  • Place 3-4 tbsp filling and start doing the pleats so that you can seal it by gathering the dough around the edges like how it is shown in the picture.
  • You can pinch and remove extra dough at the center and turn it and slightly flatten it and dip in the dry flour and place on the rolling board.
  • Gently roll it to a 6" disc of 1/2" thickness.You should not apply more pressure while rolling,so roll it gently.
  • Carefully place it on the hot tawa and fry it until you see small brown patches on one side and flip to the other side.
  • Apply oil/ghee generously and roast on the other side.
  • Fry the parathas on both sides until you get crisp brown patches on both sides.
    Serve them piping hot with Aam ka AcharMirch ka AchaarMixed Vegetable Achar, curd or masala dahi and sliced onions.

    1. You can avoid ginger and green chillies in the recipe and add red chili powder when you are adding other masalas.
    2. You can follow the same proces to prepare fresh Green peas paratha.
    3. The addition of besan is optional but gives a nice binding to the filling and also a nice flavor to it.
    fresh chickpeas paratha

    Friday, January 13, 2017

    Sogasu Poli | Sogasu Obbattu | Holige Recipes

    sogasu poli
    At my mom's place,any major festival is incomplete without a holige and hence we prepare various holige varieties at home.While the most popular one are  Hoornada holige(Pappu Obattu) and Coconut Holige,my mom prepares various other holige varieties like Til Poli(Nuvvula Obbattu), Shenga Holige(Groundnut holige), Dates Holige etc. While these holiges are fried on the tawa there are few holiges which are deep fried like Paala Obattu(Haalu Holige), Sajjige Obattu(Sajjappa),Garugu Obattu, Sogasu Obbattu and every holige tastes best on its own and has its own importance for the festivals.
    sogasu poli
    Today I am posting Sogasu Poli recipe which is very similar to Garugu Obattu and Sajjappa.They all look similar and all are deep fried but the filling,taste and texture of each holige is different from each other. Sogasu Poli and Sajjappa uses rawa filling which is made differently for each holige and where as Garugu Obattu uses rice flour filling.I know that it is very confusing if you are hearing all these names for the first time but once you go through all the recipes you can easily differentiate them.The best part about these holiges is that they can be stored easily up to a week, if they last that long!! These can be made ahead and serve as prashad for Navaratri Golu prasadam too, also tastes best when eaten hot as they are super crisp.This is apparently one of my favorite holiges and would gulp a couple of them at one go.As it is Sankranti tommorow, try this different traditional holige recipe to impress your family.
    Check out other Holige recipes in my blog:
    sogasu poli
    Sogasu Poli | Sogasu Obbattu :
    Shelf life: 2 days | Yields: 10-12 polis
    Prep time:20 mins | Cooking time:40 mins | Total time:60 mins
    Cuisine: South Indian | Category: Sweets

    for Stuffing: 1 cup fine Chiroti(Holige) Rava
    1 cup fresh grated Coconut
    1 cup Sugar,preferably slghtly fine
    1/4 cup finely chopped Cashewnuts
    1 tsp Ghee

    for kanaka(outer cover):
    1 cup Chiroti/Holige rawa(baarik rava)
    a fat pinch of Salt
    1/2 cup Oil(to soak the kanaka)
    Oil for deep frying


    for filling:
    • Mix chiroti rava, fresh grated coconut, chopped cashewnuts and sugar in a large bowl nicely until everything is nicely mixed and keep it aside for 2-3 hours.
    • Now the mixture would have become wet and soft.Mix it nicely again.
    • Grease your palms with ghee and make big lemon size balls out of the filling and keep them aside.
     for Kanaka:
    • Mix chiroti rawa with a pinch of salt to it and add water to it and knead in to a very smooth dough.The consistency of the dough should be very loose than the regular roti dough.
    • Now using your fist hit the dough for few mins to get the softer dough.
    • Now place this dough in a deep vessel and pour oil over it until the dough is completely soaked in oil.Let the dough rest for a minimum of 1 hr and up to 2 hrs.Drain the excess oil and use it for other purpose.
    • See the pics to get to know the consistency of the kanaka.
    for making Sogasu Poli:
    • Cut the holige paper into a round and place it on the rolling stone which we use to roll rotis.Grease holige paper or banana leaf or a plastic cover with oil.
    • Pinch a small amla sized dough and flatten it a bit using your hands as shown in the pics and place one round of filling and seal it properly from all the edges like how we do for parathas.
    • Now flatten it slowly with hands to get 3" diameter circle to the size of big pooris.It should not be very thick like paratha nor thin like rotis.See the pictures for clear idea.
    • Meanwhile heat oil for deep frying in a kadai and gently slide the patted holige from the sides into the oil taking care that oil would not splutter.
    • Deep fry them until they are slightly brown on both side.
    • Drain them on kitchen towels to remove the extra oil.
    • Repeat the process for making holiges,smear the holige paper liberally with oil and follow the same procedure.
    Serve them hot/warm or at room temperature.You can store them at room temperature for upto a week.

    1. Always make kanaka before proceeding to make filling which helps in saving time.
    2. As these can be stored for a week you can make them ahead if you want.But the fresh ones are more crispier and tastier.
    3. The addition of nuts is entirely optional but it adds a nice taste to every bite of holige.
    4. If you are a health freak instead of deep frying you can even fry it on tawa like how we do for parathas,they taste still good but the deep fried ones taste anytime better.
    sogasu obbattu

    Wednesday, January 11, 2017

    Pesarapappu Boorelu | Pesara Poornam Boorelu | Moong dal Boorelu

    pesarapappu poornam boorelu
    'Boorelu' or 'Poornalu' as they are called in Andhra and 'Sugeelu' or 'Sukkinunde' in Karnataka and 'Suzhiyan' or 'Sugiyan' in Tamilnadu.All these are different names and of course even the preparation methods are slightly different.The fillings and the outer coverings differ from place to place.While many use chana dal as filling for this, traditionally we used toor dal for filling and is prepared in the similar manner like how we make hoorna(filling) for Holige.The outer covering is again made up of lots of variations like urad dal batter,maida batter and rice-urad mixture(like we make) and even the proportions might be different in various households.Today I am posting a variation to the regular Boorelu - Pesarapappu Boorelu,where the filling is made up of moong dal instead of chana dal but the preparation process is almost the same.
    pesarapappu poornam boorelu
    I was not very fond of sweets during my childhood(it is not the same now) but this is one of those sweets which I used to like even then.As they are mildly sweet and deep fried I used to relish them and used to gobble them with out complaining.My mom is an expert in making them,I must admit that one needs enough practice to prepare these,I have mentioned few notes with my experience and I hope it would be useful if you are attempting them for the first time.
    Sankranti is nearing by and try these delicious pesarapappu boorelu for the festival and treat your family and friends with these delicious goodies.If you are looking for the traditional boorelu recipe using chana dal or toor dal then check out the traditional Boorelu Recipe here.
    pesarapappu boorelu
    Pesarapappu Boorelu | Pesara Poornalu Recipe:

    Yields: 20-25 | Author: Prathibha
    Prep time: 30 mins | Cooking time: 30 mins | Total time : 1 hr + soaking/fermenting time
    Cuisine: Andhra | Category: Sweets


    for Outer layer:

    1 cup Urad dal
    2 cups Rice(regular sona masuri variety)
    Salt to taste(1/2 tsp)
    a pinch of cooking Soda

    for filling:
    1 cupMoong dal
    1 cup grated Jaggery
    1/2 cup grated fresh Coconut
    2-3 Cardamoms
    1 tsp Ghee

    Oil,for deep frying


    for Outer covering:

    • Soak rice and urad dal together overnight.
    • Next day in the morning,Add one cup of hot water while grinding the rice-urad mixture to a smooth textured batter.
    • Take care that the batter is neither thick nor thin,it should be similar to dosa batter consistency.
    • Add salt to it and let it ferment for 4-5 hrs .
    for poornam(filling):
    • Soak moong dal for 10 mins
    • Bring 5-6 cups of water to a boil in a deep vessel and add ghee and soaked moong dal and let it cook until you feel it is almost cooked.Dal should hold its shape and should be firm,it should not become mushy.Press a grain of dal with your fingers to get to know whether the dal is cooked properly or not.
    • Strain this cooked dal over a strainer and let it drain the water and cool completely.Reserve this water to use it in making rasam.
    • Grind grated coconut, cooked and drained moong dal,elaichi powder and jaggery to a slightly coarse paste.
    • Add the cooked paste to the pan and keep stirring it until it turns slightly thick and non sticky and can be made as pedas.Cool the mixture completely
    • Make gooseberry sized balls out of the mixture and keep them covered until its usage.
    for making Boorelu:
    • Add a pinch of soda to the rice-urad mixture and mix well.
    • Mean while heat oil in a kadai over medium flame until it is hot.
    • Meanwhile flatten the pedas a bit and keep them ready.
    • Dip each flattened stuffing(poornam) in the rice-urad batter carefully using fingers and drop them slowly in the oil.
    • Pour oil using the slotted spoon from the sides(like how we do for vadas) which helps in puffing up the boorelu nicely.
    • Turn it to the other side and fry until light golden brown in color.
    Serve them hot/cold or at room temperature.

    1. Rice-urad mixture for the outer layer should neither be thick nor very thin.If the outer layer is very thick it will reduce the sweetness of boorelu as the outer layer would be thick.
    2. While cooking moong dal,take care not to over cook it.Cooked moong dal should be firm to touch and should be cooked inside properly.
    3. The consistency of the filling should be little tight(not very soft) otherwise there is possibility that the filling might splutter while frying them.If your filling is slightly soft then try to refrigerate it for few hours or place them on kitchen towel to remove extra moisture or you can even microwave the mixture for a minute and leave it aside.This will help in hardening the mixture a bit.
    4. You can replace moong dal with chana dal or toor dal and follow the same recipe to make traditional boorelu.
    5. You can even replace jaggery with sugar and follow the same recipe.
    6. For a Vegan version avoid ghee in the recipe.
    pesarapappu boorelu

    Monday, January 9, 2017

    Grated Beetroot Stir fry with Garlic | Easy Beetroot Stir fry Recipe

    grated beetroot stir fry
    I have already posted two versions of the beetroot stir fry - Beetroot Stir fry using Coconut and the other version - Spicy Beetroot Curry using Vangibath masala powder. You must be wondering why again this new version and what is it about. I had tasted this simple version of garlic flavored Grated Beetroot stir fry in a meal cooked by a cook during my pregnancy and instantly liked it and from then it has been added to our regular menu. I make it quite often that I prepare this version more than the regular coconut version. I love garlic and the roasted crushed garlic imparts a nice taste to the curry. Also as the beetroot has been grated this cooks very fast compared to the chopped beetroot curry.I also prepare the same version with carrot and even that tastes very nice.
    grated beetroot stir fry with garlic
    In Kerala, they make Beetroot thoran with grated beetroot and coconut, I would post that version some time later.This is a very basic recipe that even a beginner can prepare it in the kitchen. You can pair it with hot steaming rice or roti, it tastes nice and makes a simple meal.If you like Beetroot then you must check out Bengali Vegetable Chops with beetroot stuffing and also Carrot-Beet Halwa. recipes.
    You can check out various vegetables and greens stir fry recipes here to pair with everyday dal/sambar and rice.

    grated beetroot stir fry

    Grated Beetroot Stir fry Recipe:
    Serves 2 | Author: Prathibha
    Prep time: 5 mins | Cooking time: 15 mins |  Total time: 20 mins
    Cuisine: South Indian | Category: Stir-fry/Palya

    1 large Beetroot, peeled and grated
    1 medium Onion, finely chopped
    3-4 pods of Garlic, peeled and crushed
    1/2 tsp Red chili powder or Garlic Chili powder
    1 Red chili, broken
    1 tsp Urad dal
    1/2 tsp Mustard seeds
    7-8 Curry leaves
    1.5-2 tbsp Oil
    Salt, to taste

    • Wash,Peel and grate Beetroot and keep it ready.
    • In a kadai heat oil and crackle mustard seeds and then add urad dal, broken red chili,garlic pods and curry leaves and fry until the dal turns a bit red in color.
    • Add finely chopped onion and fry until the onions turn slight brown in color.

    • Now add grated beetroot and salt and mix nicely and cover it and cook for 5-6 mins.Add a tbsp of water if needed.
    • Open the lid and add the chili powder (Garlic chili powder) and mix nicely and cook for another 2-3 mins.
    • Switch off the flame.
    Serve it hot with rice/roti/chapati.

    1. You can replace beetroot with carrot in the recipe and follow the same method by grating the carrot or you can even mix both grated carrot and beetroot and follow the same recipe.
    2. Crushed garlic pod is the star ingredient in this simple recipe, do not skip it.
    3. Also I have mentioned more oil quantity as it depends on the size of the beetroot and also somehow this simple stir fry tastes best when made with more oil.You can reduce it if you want.
    4. Do not cook the curry for very long period.It cooks very fast and tastes best when a slight crunch is maintained in the beetroot.
    grated beetroot stir fry with garlic

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