Quick Microwave Upma

Upma is a great breakfast food - quick to make, filling, and very nutritious too. When I was a child, we had it every weekend for brunch amongst other goodies. But often as a treat it found its way into our school lunch boxes!! Over time I have worked to simplify the recipe so that its microwave ready for a whenever snack!!

Dry Ingredients:
1 cup sooji (cream of wheat)
1 tbsp chana dal
1 tbsp urad dal
1 inch piece ginger, grated fine
2 large dried red chillies, crumbled
1/2 tsp mustard seeds
1 tbsp fresh cilantro, chopped fine
1 tbsp ghee
1/3 cup cashews, chopped

To Make Upma:
Salt to taste
Warm water, as required

Method:

1. Heat the ghee in a large non-stick pan. Add the mustard seeds, and when they begin to pop, lower the heat.
2. Next add the chana and urad dals. when they turn golden brown, add the cashews and red chillies. Fry until the chillies are crisp and the cashews golden brown.
3. Now, add the cilantro and grated ginger and continue to fry for 30 seconds. Finally tip the sooji into the frying pan and roast with all the other ingredients on low heat until it gives off a fragrance. Remove into a heat resistant plate and let cool completely. The upma mix is ready.
4. Store in an airtight box in the refrigerator to shelf for 7-10 day until needed. Alternatively it will stay in the freeze indefinitely.
5. To make Quick Microwave Upma, remove desired amount into a microwave safe bowl (avoid using plastic), pour hot water and add salt to taste. Generally 2 parts water to 1 part upma mix should be enough.
6. Place in the microwave, and cook for 2 minutes per serving in the pan. Enjoy with your favourite chutney or plain yogurt.

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

Rasedaar Aloo-Gobhi (Fragrant Potato-Cauliflower Curry)

Aloo-Gobhi sabzi (Potato-Cauliflower Vegetable) happens to be one of my favourite vegetable combinations. There are so very many ways in which this vegetable combination is cooked and dished out. Yet it is only in winter that one gets the opportunity of enjoying it in this fragrant curry form. Primarily because this recipe uses loads of Dalchini or Cinnamon. Cinnamon which is an essential spice in Indian cooking, is regarded by Ayurveda as a warming spice. It is, in general, used in combination with other spices that complement its flavour and often in its bark form. Also it is used to flavour savoury vegetables and meats from the main course rather than sweets and desserts! Cauliflower curry with cinnamon is a perfect example of this. I find it to be a comfort food - tasty, warming, and utterly delicious once served on a bed of Basmati rice.

Ingredients:
1 medium-size cauliflower
4 small red potatoes
2 medium onions
1 tin tomato puree
1 tsp tamarind extract
8 Curry leaves
4 tbsp dried unsweetened coconut
1" cinnamon stick
4 black peppercorns
2-4 dried red chillies
1 1/2 tsp cumin seeds
1 tsp mustard seeds
1 tbsp oil
1 tsp ghee
Salt to taste

Method:

1. Wash, clean, and divide the cauliflower into florets. Quarter the potatoes, and slice the onions.
2. In a saucepan, roast the cinnamon, peppercorns, red chillies, and cumin. Set aside to cool.
3. Pour the oil in the pan, heat, then add the onions and dried coconut and fry till brownish in colour.
4. Meanwhile, dry grind the cooled spices to a powder. To this powder, add the fried onions and coconut. Grind further till well blended.
5. Heat the ghee in the saucepan. Add the mustard seeds and curry leaves.
6. Once the mustard seeds begin to pop add the freshly prepared spice paste and fry till the ghee begins to separate.
7. Now add the potatoes, cauliflower florets, salt, and just enough water to make up a curry. Cook till the vegetable is tender. Add the tomato puree and tamarind extract and cook for another 5 minutes.
8. Serve hot with Basmati rice.

I am sending this Winter Warmer in to Sunita's Think Spice.... think Cinnamon .

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.