100 g mixed salad leaves ( or spinach, rucola...)

50 g parmesan ,grated or Grana Padano

50g cashew nuts or toasted hazelnuts

4-5 cloves of garlic,peeled

Olive oil

Juice of 1 lemon

1/2 tsp Lemon zest

Using a food processor or a mini chopper,blitz the nuts and garlic first. 

Then add the salad leaves of your choice and grated cheese . Parmesan or Grana Padano works best. 

I like to add spinach too.

Slowly add olive oil to reach the desired consistency.

Add salt,pepper,and lemon juice to taste.

For a lighter version you can mix oil and part water.  

Add the pesto to boiled and drained spirelli or any pasta of your choice. 

Dosa batter

 1 cup urad dal ( split black gram )

3 cups rice ( any raw white rice , idly rice , ponni parboiled rice, Kerala red rice or brown rice ) 

1 teaspoon methi seeds ( Fenugreek)

Add the methi seeds to the dal 

Wash the dal  and rice separately.

Soak in water for at least 7-8 hours

Grind dal and rice separately into a fine paste 

Pour it into a big bowl or vessel and let it ferment for at least 6 hours 

 To satisfy a sweet tooth and craving for desserts after a meal, here's a fast and healthy sweet. This simple and nutritious version of the traditional recipe of sevaiiyan skips the use of full-fat milk or condensed milk . The vermicelli thickens the milk  to create a creamy concoction that's sure to satisfy your craving. A few pinches of cardamom powder and saffron strands add colour and flavour to this traditional calcium and protein rich dish.

Ingredients:- 

• 1/2 cup vermicelli  (crushed) 
• 3 cups low fat milk
• 5 tsp sugar ( or brown sugar or jaggery or sugar substitute )
• 1/4 tsp cardamom (elaichi) powder
• A few saffron (kesar) strands ( Prepare by soaking in 1 tablespoon of milk for 15-20 minutes.Rub the strands between your fingers to release the saffron colour before adding to the vermicelli )
• 6-10 almonds, slivered 
• 20 raisins 
• Method
• Heat a non-stick pan, add ghee. Add the vermicelli and cook over a slow flame till it is golden brown, while stirring occasionally.

• Add the slivered almonds and cook for a minute while stirring. 
• Add the raisins and milk. Simmer till the milk reduces to half its original quantity (for approx. 15 to 20 minutes).
• Add sugar, cardamom powder and saffron and mix well. Cook further for a few minutes.
• Serve Warm.

Avocado Hummus

 This smooth creamy dip combines the goodness of avocado with the protein rich chick peas .

Great as a dip with strips of raw veggies or with toasted pita or as a sandwich spread .

Serves 4

Total time required 5 minutes

Ingredients:

• 1 ripe avocado, peeled and roughly chopped
• 400g chickpeas, drained and rinsed 
• 1 handful fresh coriander, washed and roughly chopped
• 1 clove garlic, finely chopped ( or ginger if you don't like garlic )
• 1 green chilly ( if you like it a bit spicy )
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• Sea salt to taste

Method:

1. Combine all the ingredients in a food processor and blend until smooth. Add a teaspoon or two of water, if needed, to loosen. Season with sea salt to taste
2. Serve in a bowl with an extra drizzle of oil and chopped up veggies or toasted pitta strips to dip – we like it with carrots, radishes, tomatoes and sugar snap peas.

Savoury Pancakes (Pudla)

       PUDLA

      (Savoury pancakes)

      A perfect quick fix for hunger. 

     Spicy , savoury and a healthy blend of  protein,complex carbohydrates and                   fibre,prepared in very little oil. 

     Adding some veggies will make it healthier but in dire straits,  plain pudla will do         just great.

      INGREDIENTS:

      1 cup gram flour (besan)

      1 cup ground oats 

      0.5 tsp red chilly powder

      0.5 tsp turmeric powder (haldi)

     1 tsp salt

      0.5 tsp caraway (ajwain) seeds ( optional )

      1 tsp sesame seeds ( optional )

      A pinch of asafoetida (hing) ( optional )

      2 tablespoon oil ( any  )

      Oil to fry

     

     METHOD:

    1. Mix all dry ingredients in a big bowl.

    2. Add 2 tbsp oil and enough tepid water ( 200-300 ml )and keep stirring with a whisk or            a fork until a smooth batter is formed.

    3. Set aside

    4. Heat up a pan on a moderate heat. ( If the pan is too hot, pudla will burn. If its not hot            enough, it will stick and will be difficult to remove from the pan )

    5. Smear few drops f oil and lightly wipe off with a paper towel.

    6. Take 1-1.5 ladles of batter and gently spread out making a thin circular shape .

        Apply little bit of oil all around the pudla.

    7. After a minute or 2 depending upon how hot your pan is, sprinkle little bit of oil on top            of the pudla and  gently flip it with a non abrasive (silicon or wooden ) ladle.

    8. Allow to cook  for a minute or two .

    9. Serve on a plate.

     This can be eaten with tomato ketchup, green chutney, dry garlic chutney mixed with             yoghurt or simply on its own.

     Variations:

     You can add:

      Finely chopped onions, grated ginger, grated garlic, chopped green chillies, fresh                  coriander, finely grated carrots ,spinach or any other greens.     

      Flour combination can be adapted to the availability in your pantry. 

      e.g; Juvar,Ragi,Barley ,rice or soya flour can be added to the gram flour. 

      I wouldn't replace the gram flour because that's the flavoursome one.

      

      Possible to make with only gram flour too.

      

    

RAGDA PATTIES

Ragda Patties

A very tasty, filling, protein rich meal. 
Ragda is made with dried white peas.In case you cannot find white peas, use green ones.
It's usually served with Aloo Tikkis (small potato patties shallow fried on a griddle)
Ragda can be eaten with bread, naan , pita bread , rice or on its own. 

It takes very little effort to cook this . Plan ahead and wash and soak the peas a day before or at least 8 hours prior to cooking.

Ingredients:

 for ragda :
1 cup dried white peas
1 medium onion (finely chopped) 

1 medium tomato (finely chopped)
1 tsp green chili paste (or 1 green chilly slit lengthwise or finely chopped)
1/2 tsp ginger – garlic paste
1/2 tsp mustard seed (optional)

1/2 tsp cumin powder (optional)
4-5 curry leaves (optional)
Pinch of asafoetida ( optional)
1 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp black salt
1/2 tsp pepper powder
1/2 tsp turmeric powder
1/2 tsp garam masala (optional)

1 tsp Amchur powder 

for patties :
5 medium potatoes (boiled and mashed) 
2 green chili (chopped fine) 
1 tsp ginger (grated) 
1 tbsp oil
1 tsp corn flour ( optional ....if potatoes are sticky )
2 tbsp dry bread crumbs (optional)
1/4 tsp turmeric powder (optional)
Salt to taste
Oil ( to shallow fry patties) 

to garnish : 
1 cup sev ( any shop bought . I relish Haldiram's Bikaneri Bhujia )
1 tsp chaat masala
2 onions (finely chopped) 
1/2 cup green coriander chutney
1/2 cup meethi chutney (dates ,tamarind and jaggery chutney) 

• Method for making ragda:
• Wash and soak dried peas in hot water for 8-10 hours or leave it overnight. 
• Drain soaked peas and transfer them to pressure cooker, add four cups of water, and salt . Pressure cook it for 5 whistles, until the peas turn soft. Don’t drain the water as it can be used later. 
• Heat oil in a wok, add mustard and cumin seeds , curry leaves and asafoetida. When the seeds start to splatter add onion, chili and ginger garlic paste. Sauté for 3-4 minute, till the onions are translucent. 
• Add cooked white peas along with water that is been left from cooker. Add red chili powder, cumin powder, coriander powder, black salt, pepper powder, salt, turmeric powder and garam masala. Mix all the ingredients well. 
• Mash some peas with a back of spoon to make thicker ragda. Add 1 cup of water in it. Mix well. 
• Let the mixture cook over medium flame for 10 minute until gravy turns thick. 
• Method for making patties :
• Peel and mash boiled potatoes. Add green chili, salt, grated ginger, corn flour, salt, bread crumbs, and turmeric. Mix all the ingredients well. 
• Divide mashed potato mixture into 12 equal portions and give them a shape of round ball. Press them little using palms to make ½ inch thick flat round shape patties. 
• Shallow fry pattice on a non – stick griddle over medium flame using small amount of oil. 
• Fry until potato pattice are crisp and golden brown on both sides. 
• Place two patties on a plate, top with a spoon full of ragada over it. Then garnish it with coriander chutney, meethi chutney, finely chopped onion, coriander leaves and sev. Sprinkle chat masala over it. 
• Serve hot. 

NOTE:

If you have time,you can either mix in or stuff the patties using a filling of your choice like peas, french beans, carrots, paneer, corn etc. I also like to eat just the ragda topped with the onion and chutneys with pav or bread instead of the patties.

In case you don't have the coriander and meethi chutney, you can eat it without. It will still be delicious and nutritious. 

Anytime better than take away dinners!

The potato patties can be relished as a snack, starter or accompaniment .

Baguette Pizza

Baguette Pizza 

(Cooking in a jiffy )

Par baked baguette is a must to keep in your larder.

Usually, students and the young generation are so busy studying or working that they don't have time to bother with cooking .

The sheer convenience of ordering a pizza via an App can promptly debit anywhere between £10 -  £12 (or €)

Basically, a pizza is a flat bread with sauce and toppings! All a baguette does is replace the pizza  base which is usually white flour dough. When buying baguette, one can buy wholemeal or multigrain or even gluten free which are definitely healthier options.


A baguette pizza will satisfy your hunger for a fraction of the price of a pizza !

Ingredients:

1. A jar of spaghetti sauce (Remember...you are short of time !)
2. Grated cheese 
3. Any of the following-

• Chopped onion
•  red and green bell peppers
• mushrooms (optional)
• sliced olives (optional )
• courgette chopped small (optional )

       or any vegetable lying around in your fridge!

Method:

1. Cut baguette in even halves
2. Spread desired amount of sauce
3. Sprinkle cheese
4. Add toppings

Bake in a pre heated oven at 180 C for about 3-4 minutes 

Enjoy with a dash of Chilly flakes,Chilly oil or Tabasco

A side of salad will be perfect.

Courgette Spinach Soup

Courgette & Spinach Soup 

One of my favourites with the goodness of Courgette and the added nutrition of Spinach.

          Very easy to prepare.

Ingredients:

1 Medium sized Courgette . Washed and diced into cubes

1 Onion peeled, washed , chopped roughly

1 or 2 handful of Spinach .Washed 

1 small potato , peeled and chopped (Optional)

1 Tbsp vegetable oil

Salt and Pepper to taste

Tip: Keep boiling water ready in kettle or a pan  to minimise cooking time

Method:

1. In a medium sized pot, add oil.
2. Add onions and fry for two minutes on low heat
3. Add diced courgette (and potato ). Stir. Cook for 2-3 minutes
4. Add hot water enough to cover the vegetables. Cover with a lid. Let it boil for 7 minutes. ( If you have a timer, please use it )
5. Add spinach leaves, Salt and Pepper . Mix.
6. Let it cook covered for further few minutes till the spinach is wilted but still green in colour. ( Over cooking will result in discoloured veggies )
7. Blend with a hand blender till a smooth texture is obtained
8. If desired, add some more boiling water.

Enjoy in a mug or a bowl with toasts, dry toast, crackers or as a starter.

Chart to help convert measures of Ingredients

A chart to aid in measuring Tsp/Tbsp/Cup

    1/2 tablespoon    =  1 1/5 Teaspoons

    1    tablespoon    =  3 Teaspoons

    1/4 cup               =   4 Tablespoons

    1/3 cup               =  5 Tablespoons + 1 Teaspoon

    1/2 cup               = 8 Tablespoons

    3/4 cup               = 12 Tablespoons

    1 cup                  = 16 Tablespoons 

Liquid measures conversion 

1 Tsp    =   5 ml  

1/2 tbsp  =  7.5 ml 

1 Tbsp   =  15 ml

1/4 cup   =  60 ml

1/3 cup   =  78 ml

1/2 cup  =   120 ml

3/4 cup  =   180 ml

1 cup     =   240 ml

VEGETABLE BIRYANI

                                    A VERY SIMPLE RECIPE FOR BIRYANI 

Ingredients:

1. 2 cups rice, boiled till almost done or a day old cooked rice ( preferably Basmati )
2. Mixed vegetables - cut small size  3 -4 cups ( Carrots,Beans,Cauliflower,Peas )
3. onions grated  or finely chopped 1/2 cup
4. Ginger - Garlic paste 2 tsp
5. Green chilles 1 or 2 slit in half (optional )
6. Coriander powder 4 tsp
7. Turmeric powder  1 tsp
8. Garam masala ( or Biryani Pulav masala) 1 tsp
9. Chilli powder 1/2 tsp (or more if you like spicy )
10. Vegetable oil 4 tbsp
11. coriander leaves chopped 1/2 to 1 cup as desired
12. 2 tsp lemon juice 
13. Salt to taste 

Method:

1. Heat oil and add cumin seeds. Let it brown.
2. Add the onions and Ginger Garlic paste.Saute till lightly browned.
3. Add the vegetables.Stir fry on a low heat till semi cooked.
4.  Add the green chillies and the powdered spices.
5. Add salt to taste.
6. Mix in half the coriander and lemon juice and cook for about 5 minutes.
7. The water should be absorbed by now. At this stage, remove half the vegetable mixture  in a bowl.
8. Even out the remaining vegetable and layer with  half of the rice .
9. Cover with the rest of the vegetables and a layer of rice again.
10. Cover and leave on the lowest heat for about 10 minutes.
11. Serve garnished with coriander.

• If you like, you can slice onions and fry them till brown and add a layer on the top.

• Alternatively, you can layer the vegetable and rice in an oven proof glass serving bowl and cover and cook for 10 minutes at 160 C 

• For a typical Biryani, you can soak few strands of Saffron in 2 tbsp warm milk for 15 minutes. Squeeze the strands with your fingertips. Add it to the rice and mix well . 

Note:  It is not always possible to have a variety of vegetables at home.  

         

          Try to make with any of the following as an alternative or addition

          Corn

          Potato

         Peppers ( Stir fry and keep aside .Do not overcook )

 

Capsicum rice recipe

  Preparation Time : 15 mins | Cooking Time : 25 Mins |Serves: 2-3

1.     Basmati rice or any long grain rice   1 cup
2.     Capsicum   1 meidum sized
3.     Onion   1
4.     Peanuts   1 tbslp (optional)
5.     Sambar powder  3 tsp 
6.     Ginger garlic paste  1/2 tsp (out of a jar or fresh )
7.     Turmeric powder  1/4 tsp
8.     Cumin seeds  1/4 tsp
9.     Oil  1 tblsp
10.     Coriander leaves  few (Optional )
11.     Garam masala  1/2 tsp
12.      Salt to taste

Method:

• Wash the rice and soak it in water for 15 mins.
• Cook the rice by adding 1 1/2 cups of water and half the salt.
• When it is done, spread it in a plate and allow it to cool completely.
• Heat a kadai and add the oil.
• Throw in the cumin seeds,when it splutters add ginger garlic paste.
• Add  the  chopped onions.
• Fry till golden brown .
• Add the Sambar powder, turmeric powder and salt to it and saute for a few minutes. 
• Finally add the kitchen king masala and the chopped capsicums and mix well.
• After a minute, switch off the flame.
• Make sure the capsicum should not be overcooked
• Garnish with coriander leaves.       
• Serve with onion raita.

Tips:

         Instead of Sambar powder, you can add Rasam powder or Vaangi chaat powder.

         Instead of Garam Masala, you can add Chana masala or Choley masala.

         If you don't have these, simply add Turmeric powder, Coriander powder, Cumin powder, Red Chilly                

         powder and some aamchur (mango) powder/ lemon juice

TZATZIKI

Tzatziki makes a refreshing accompaniment . It's versatility to be relished as a sauce or a dip for veggies, crackers, toasted Pita, Bread Sticks makes it a healthier option as compared to  fried savoury snacks.

1. 2 cups Greek Yogurt ( or any other thick yogurt )
2. 1 medium Cucumber grated . Squeeze the juice out in a bowl ( you can drink the juice ! )
3. 1 or 2 garlic cloves crushed or finely grated
4. 10 Mint leaves finely chopped (fewer or more depending upon availability.)
5. A small handful of Dill leaves , finely chopped ( Optional )
6. If you don't like mint or dill, you can replace with Parsley or Coriander.
7. 1/2 a lemon juice (Optional )
8. Salt to taste
9. Pepper to your taste
10. A dash of Cayenne Pepper if you like

PREPARATION:

In a bowl, mix all the ingredients.

Chill for at least an hour.

Note:  If the yogurt is not thick, you can lay a kitchen towel on a thick layer of newspaper and spread the yogurt on the kitchen towel. Alternatively , you can tie the yogurt in a kitchen towel and let it sit in a colander and let the liquid drip  out . Make sure to keep a bowl under the colander.

In case you don't have garlic , mint, dill, parsley or coriander, I'd still suggest to go ahead and make it. It will be delicious anyways!

PICKLED JALAPENOS 

(without preservatives)

Preparation time : 10 minutes

                                          Cooking time   :     5 minutes

Ingredients:

• 1 cup white vinegar
• 1 cup water
• 1 tablespoon oregano ( optional )
• 2 cloves garlic, cut in slivers ( optional )
• 2 tablespoons sugar ( optional )
• 1 tablespoon salt
• 20 - 30 medium sized jalapeno peppers, washed, dried with tea towel , sliced evenly into desired thickness

 Method :

1. Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
2. Let sit for at least 10 minutes then use tongs or a slotted spoon to remove the jalapeños from the pot to a jar; cover with the brining liquid to fill the jar. 
3. 
   
4. Make sure that the jar is clean and dry. It's a good idea to squirt some vinegar in the jar, shake it and discard before adding the Jalapeños.
5. 
   
6. This can be stored  in the fridge for up to two months. 
7. Every time you take out some of the pickle ,make sure that the brining liquid covers the remaining pickle. 

HOT SAUCE

                                                              HOT SAUCE

                                A basic Mexican Sauce

                                   Preparation time : 5 minutes
                                                     Cooking time  :    15 minutes


Ingredients

6 whole dry kashmiri red chillies , broken into pieces(Or chilly flakes)
1 tbsp oil
1/2 cup chopped onions
3 medium tomatoes cut into cubes
1/2 tsp dried oregano
2 tsp sugar (Optional)
salt to taste

Method 

1. Soak the red chillies in ½ cup of warm water in a deep bowl for 15 minutes. Do not drain. (Omit this step when using Chilly flakes)
2. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minutes.
3. Add the tomatoes and soaked red chillies (along with the water), mix well and cook on a medium flame for 6 to 7 minutes or till the tomatoes turn soft, while stirring occasionally.
4. Allow it to cool completely and blend in a mixer (or with a hand blender ) till it forms a smooth paste without using water.
5. Transfer the paste in a deep non-stick pan, add the oregano, sugar and salt, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally.
6. Cool slightly before serving or store refrigerated.

Paneer Makhanwala

1. Ingredients:

• 1 cup paneer (about 10-12 pieces)
• 2 tbsp. oil
• 1 medium onion-chopped as finely as possible
• 2 medium fresh tomatoes-finely chopped
• 1/2 packet-250 gms tomato puree (if using both, u can decide the proportion)
• 2-3 cloves garlic, peeled
• 1/2 " piece of ginger (opt.), peeled
• 1/2 tsp jeera
• 1 to 1 1/2 tsp  choley or pav bhaji masala
• 1/4 to 1/2 tsp salt (to your taste)
• chopped fresh coriander to garnish(opt.)

1. Method:

• Put oil in a pan. Add jeera and cover. When it changes colour, add onion. Mix well. Increase the heat little bit and let it cook till just changes colour....being careful that it doesn't burn! so, stir occasionally
• While the onion is getting cooked, finely chop or grate the garlic and ginger 
• When the onion gets slightly coloured, on a LOW HEAT , add the garlic + ginger add the grated onion garlic and stir, cook for a bit. You will smell the aromas of garlic/ginger.
• Add the  choley masala and stir.
• Then add the tomatoes , cover and let it cook for a few minutes.
• At this stage you can add steamed vegetables or just capsicums , salt to taste, mix well.
• Add some cream. Cook covered for further 4-5 minutes.
• Garnish with coriander.

NOTE:

• If you find the curry sour(depending on the flavor of the tomatoes), u can add extra  cream.
• If the gravy is too thick, u can add little water.
• For that extra bit of nourishment,  you can grind some ground almonds or cashews and add at the stage before adding the masalas .

BON APPETIT !

Eat at home or eat out?

Eating out vs. eating at home

Everytime I have been to a restaurant to eat, no matter how good the food is, I've always come home with the feeling that I can cook better than that or I definitely do cook better than that.
One reason I enjoy watching cooking programs on tele .....they never show anyone washing up!!!!!!

Sometimes we are so tired that the last thing we feel like doing is cooking and ending up with a pile of vessels to wash. So it's logically justified to order a take away pizza or any food for that matter from the comfort of your couch !!!!!!!!

Despite the convenience, in reality, eating out or ordering take aways is never going to be the healthy option.

It is very easy to prepare a meal which will need minimum ingredients and still be tasty and healthy and will require least washing up.

Just be brave and adventurous enough to start.

This blog is my effort to simplify recipes and focus on minimum ingredients, tweaking recipes so they need least time in the kitchen .

Please feel free to request recipes and I will do my best to post a version that will cater to a quick satisfying meal .

RAVA UTTAPAM

Rava Uttapam is so easy to make with the minimum of ingredients. It's great for breakfast,as a snack,
or for lunch or dinner.
If you mix excess batter,you can leave it in the fridge for a day or two.
It is quite filling and definitely way healthier than a take away pizza !!!!
Very budget friendly with least washing up !!

INGREDIENTS :
Rava ( Wheat semolina)  1 cup
Yoghurt        1 tablespoon
salt to taste
1 medium onion finely chopped
1/2 medium tomato finely chopped (Optional )
1 green chilly finely chopped (Optional)
Coriander  1 Tbsp finely chopped (Optional )
Oil - few tablespoons

By optional I mean to indicate that you can go ahead and make it even if few of the optional ingredients are missing .
It tastes good on it's own without accompaniments.

Method:

1. Mix all the ingredients.
2. Heat a pan on medium heat
3. Put few drops of oil on the pan and lightly wipe it with a scrunched up paper towel.
4. Spread a ladle of the mixture and spread it on the pan like you would spread  pancake batter.
5. Add few drops of oil around the edge of the Uttapam. Let it cook till the top side looks translucent and the bottom would have coloured a bit.
6. Flip it over and cook further until the other side is a bit coloured.

You can eat it with Idly Podi, coconut chutney or ketchup.

3 INGREDIENTS ENERGY BAR 

Makes 8 large bars or 16 small square-shaped bars

Very easy recipe. 

 

Ingredients
1 cup nuts
1 cup dried fruit
1 cup (12-15 whole) pitted dried dates, preferably Medjool

Equipment
Food processor (Any basic one will do )
Plastic wrap or wax paper
Sharp knife

Instructions

1. Roast the nuts (optional). Nuts can be used raw or roasted; roasting will add a toasty, nutty depth to the bars. If desired, roast the nuts at 180°C for 10 to 12 minutes, until fragrant and golden. Allow to cool before using.
2. Combine the nuts, dried fruit, and dates in a food processor. Combine all the ingredients in a food processor. Pulse a few times just to break them up. Separate the dates if they start to clump together.
3. Process continuously for 30 seconds. By now, the ingredients should all have broken down into crumb-sized pieces. Scrape the edges of the bowl and beneath the blade to make sure nothing is sticking.
4. Process continuously until a ball is formed, 1 to 2 minutes. Continue processing for another 1 to 2 minutes, until the ingredients clump together and gather into a ball.
5. Press into a thick square and chill. Lay a piece of plastic wrap or wax paper on your work surface and dump the dough on top. Press the dough with your hands until it forms a thick square, roughly 8"x8" in size. Wrap and chill for at least an hour or overnight.
6. Divide into bars. Unwrap the chilled dough and transfer to a cutting board. Cut into 8 large bars or 16 small squares, as desired. Wrap each bar in plastic wrap or wax paper.
7. Storing. The bars can be stored in the fridge for several weeks or in the freezer for up to 3 months. The bars can be eaten straight from the fridge or freezer and will be firm, but chewy. Room-temperature bars are perfectly fine to eat and can be kept in a lunch bag or backpack all day, but will be more soft and paste-like.

YOU CAN TRY ADDING ANY OF THE FOLLOWING:

 Shredded coconut

 chia seeds,

 chocolate chips, 

 cacao nibs,

 cocoa powder, 

 crystalized ginger,

 ground cinnamon, 

ground nutmeg, 

ground cardamom 

Upma

I am posting this recipe on my younger daughter's request. When she lived at home, she never really liked Upma. I usually made it for a weekend brunch and pretty much every time she used to be in tears.She did manage to eat some,very unhappily. I cannot really recall what on Earth made me continue to keep making it inspire of her dislike.

During our recent visit to see her, I was surprised by her request to make Upma for her. I must say,  I had to coax my husband and hop into three shops in pursuit of finding the right semolina. I prefer to use the medium one. I bought few onions. To my delight I found coriander and green chillies. I found it hilarious that the shopkeeper tried to weigh 4 chillies !

It was quite interesting to watch her relish every morsel of it. And I am so happy that she asked me to post the recipe.

Don't worry about all the optional ingredients.Just go ahead and make it with what you have in your kitchen . It will turn out delicious anyways.

• 1 cup semolina/sooji/rava (fine or medium variety) [If you want to,you can add part oatmeal to the recipe,for a healthier option]
• 1 medium sized onion, chopped finely
• 1 green chilly, sliced lengthwise (Optional)
• 1 tsp chana dal/split and skinned bengal gram (Optional)
• 1 tsp urad dal/split and skinned black gram (Optional)
• ½ inch ginger grated or chopped finely (Optional)
• 1 medium chopped tomato (Optional)
• 2.5 cups boiling water (more if needed)
• 1 tsp mustard seeds/rai
• 1 sprig of curry leaves/kadi patta (Optional)
• 10 to 12 cashewnuts/kaju or Peanuts ( Optional)
• 2 tbsp chopped coriander leaves (Optional)
• 2 tbsp oil or ghee
• salt as required
• A pinch of asafoetida (Hing)
• 1 tsp lemon juice

INSTRUCTIONS

1. prep up the ingredients for the upma - finely chop 1 medium sized onion, 1 to 2 green chillies and ½ inch ginger and some coriander leaves. also take the 8 to 10 curry leaves, 10 to 12 cashews or peanuts , 1 tsp chana dal and 1 tsp urad dal.
2. in a pan, heat 2 tbsp ghee or oil.
3. add 1 tsp mustard seeds.
4. when you hear the crackling sound of mustard seeds, it means they are getting fried.
5. now add the 1 tsp chana dal and 1 tsp urad dal.
6. fry till they begin to brown a bit
7. immediately then add cashews and begin to fry. by the time, the cashews get golden the dals would also get golden.
8. now add hing and the finely chopped onions. saute the onions till they become translucent.
9. then add the chopped green chilly, ginger, curry leaves. saute for a minute.
10. add rava,mix in and let it roast for few minutes taking care not to let it brown.
11. then add 2.5 cups water to this mixture. add salt as required.
12. on a medium to high flame, heat the water and let it come to a to a rolling boiling.
13. when the water comes to a full boil, lower the flame to its lowest.
14. the rava grains absorb water and thus swell and get cooked.
15. cover and allow the rava upma to steam for 2 minutes on the low flame.
16. then swtich off the flame. here the rava is cooked and the upma is ready.
17. lastly add about 2 tbsp chopped coriander leaves and the lemon juice . stir well.
18. serve upma with coconut chutney or lime pickle. (If you have) or yoghurt.