Mar 6, 2012

Vermicelli Upma



Ingredients :

Bambino vermicelli – 1 cup
Onion – 1 , medium ( finely chopped )
Green chillies – 2 ( finely chopped )
Chana dal – 1 tsp
Cumin seeds – ½ tsp
Mustard seeds – 1 tsp
Cashewnuts – 8 ( halved )
Curry leaves – 1 strip
Turmeric powder – ¼ tsp
Ghee – ½ tsp
Oil – 2 tsp
Salt – To taste
Water – 1 cup
Coriander leaves – little ( finely chopped )

Method :

In a seasoning laddle, add ghee or oil. When heated, add the halved cashew-nuts and fry till golden browned. Keep aside.
In a pan, heat ghee. When heated, add the vermicelli and roast it till golden browned. Keep aside.
In a kadai, heat oil. Add cumin seeds, mustard seeds and chana dal. When cumin seeds and mustard seeds starts to splutter, add the curry leaves. When the curry leaves begin to crackle, add turmeric powder and fry for a while. Then, add the finely chopped onion and fry till golden browned.  Then, add water. When water starts to boil, add salt to taste and roasted  vermicelli. Cover the kadai with a lid and cook till water evaporates. Finally, add the fried cashew-nuts and mix evenly. Garnish with finely chopped coriander leaves.
Serve hot.

Whole Wheat grain Dosa



Ingredients :

Whole wheat grain – 1 cup
Grated coconut – 1 cup
Jaggery – ½ cup
Salt – To taste
Ghee – As required
Water – As required

Method :

Soak whole wheat grain overnight. Then, wash the soaked whole wheat grain and drain the water completely.
Grind whole wheat grain + grated coconut + water as required so that the batter should not be of thin or thick consistency but should be of medium consistency. when the grounded turns into coarse consistency, add ½ tsp salt and jaggery ( ½ cup ).  Then, grind again into a dosa batter of smooth consistency as possible. ( NOTE THAT DO NOT ADD FURTHER WATER TO THE BATTER ).
On a tava, heat ghee. Then, prepare the dosa ( Dosa should be cooked on both sides till golden browned ).
Serve hot.