Instant Upma Mix

Instant Upma Mix step by step instructions:

There are many days when we are very busy to prepare breakfast. This instant upma mix comes as a rescue for me at least. As we know that roasting sooji and then making upma takes time. So I always keep this instant upma mix ready.
My husband is very fond of upma. Hence whenever he tells me to make upma; I just take out this mix and add it to boiling water with some salt and curd. Vegetables can also be added if you want to make vegetable upma.

Let us start cooking!!!

Ingredients:
Semolina (Sooji): 2 cups
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Ghee: 1 tbsp
Asafetida: ¼ tsp
Urad dal: 1 tbsp
Peanuts: 2 tbsp
Curry leaves: 10-12
Green chilies: 2 (finely chopped)

Method:

1. Heat ghee in a heavy bottomed pan.
2. Add mustard seeds. Let the seeds splutter.
3. Add asafetida and cumin seeds. Fry for a few seconds.
4. Add peanuts and roast for a few seconds or until you see them cracking.
5. Add urad dal and fry until fragrant and has changed its color to brown.

6. Add curry leaves and green chilies. Fry for some time.

7. Add sooji and roast for about 15 minutes or until sooji changes its color. Make sure you stir the sooji after every 1-2 minutes.

8. “Instant Upma Mix” is ready!

9. To make upma, add the upma mix to boiling water and cook till you reach the desired consistency and it's done. If you want to make vegetable Upma then first cook the vegetables, add boiling water, and add the upma mix. Cook for a minute or so and you are done.

Tips:
1. Make sure you stir the sooji otherwise it will burn.

See you soon with a new recipe till then Happy Cooking!!!

Read More »

Zucchini Paratha

Zucchini Paratha step by step instructions:

Zucchini is a very versatile vegetable. There are many things which you can make from it and each one of it is just yum! Try out my Zucchini pizza and zucchini soup recipes.
I am sure that one day my blog will have recipes of almost all the parathas. I just love trying and making new varieties of parathas every time.

Let us start cooking!!!

Ingredients:
Zucchini: 1 (peeled and grated)
Whole Wheat Flour: 1 cup (155 gms)
Gram flour: 2 tbsp
Maize flour: 1 tbsp
Fennel seeds powder: 1 tsp (3 gms)
Cumin seeds: ½ tsp
Sugar: ½ tsp (optional)
Turmeric powder: ½ tsp
Red chili powder: 1 ½ tsp
Chaat masala: 1 tsp
Coriander seeds powder: 1 tsp
Asafetida: a pinch
Ginger: ½ tsp (grated)
Salt as per taste
Water as required
Dry Whole Wheat flour for rolling parathas
Ghee for making parathas

Method:
1. In a big bowl mix together all the above ingredients to make stiff dough. You won’t require water and if by chance required then it will be very little.

2. Let the dough rest for about half an hour.
3. Make 6-7 equal balls out of it.

4. Take one ball of dough. Apply some dry flour and roll it into a thin circle.

5. Heat tawa and apply ghee over it.
6. Put the paratha on it and let the paratha cook from both the sides. Apply ghee and cook for some time.

7. Serve hot with pickles, chutney etc.
8. Yummy “Zucchini Paratha” is ready.

Tips:
1. Always knead the dough stiff as with time the dough tends to become soft.

See you soon with a new recipe till then Happy Cooking!!!

Read More »

Lettuce Onion Paratha

Lettuce Onion Paratha step by step instructions:

I have always seen lettuce in salads, sandwiches, subs. Today I was not in a mood to eat it in any of these forms and hence decided to make parathas out of it. Well, I can say that you need to try these parathas at least once. Lettuce with onions gives a perfect taste. These parathas are very soft.

Let us start cooking!!!

Ingredients:
Lettuce: 80 gms (chopped)
Onion: 1 (~85 gms very finely chopped)
Whole Wheat Flour: 1 cup (155 gms)
Fennel seeds powder: 1 tsp (3 gms)
Cumin seeds: ½ tsp
Sugar: ½ tsp
Turmeric powder: ½ tsp
Red chili powder: 1 ½ tsp
Chaat masala: 1 tsp
Coriander seeds powder: 1 tsp
Asafoetida: a pinch
Salt as per taste
Water: less than ¼ cup
Dry Whole Wheat flour for rolling parathas
Ghee for making parathas

Method:
1. In a big bowl mix together all the above ingredients to make a stiff dough. Make sure you use water wisely otherwise the dough will be very soft to handle.

2. Let the dough rest for about half an hour.
3. Make 6-7 equal balls out of it.

4. Take one ball of dough. Apply some dry flour and roll it into a thin circle.

5. Heat tawa and apply ghee over it.
6. Put the paratha on it and let the paratha cook from both the sides. Apply ghee and cook for some time.

7. Serve hot with pickles, chutney etc.
8. Yummy “Lettuce Onion Paratha” is ready

Tips:
1. Both lettuce leaves and onions tend to lose water when salt is added to them. So be careful while kneading the flour.
2. Make sure you chop the onions as fine as possible.

See you soon with a new recipe till then Happy Cooking!!!

Read More »

Moong Dal Chaat

Moong Dal Chaat step by step instructions:

Moong Dal (split green gram dal without skin) is one among my favorite dals. But one gets bored of eating the same dal again and again.
Did you all ever try making chaat from moong dal? It is made in the same way as we make chola chaat or corn chaat and trust me the taste is awesome. I feel this recipe to be a complete one pot meal, with dal, veggies, and fruits. Wow, sounds yummy!

Let us start cooking!!!

Ingredients:
Moong dal (split green gram dal without skin): ½ cup (washed and soaked for 3-4 hours)
Pomegranate seeds: ½ cup
Carrot: ¼ cup (grated)
Tomato: 1 (medium, finely chopped)
Spring onion: 1 (finely chopped)
Chaat masala: ½ tsp
Black pepper: ¼ tsp
Lemon juice: 1 tsp
Salt as per taste
Sev for garnishing
Coriander leaves for garnishing

Method:
1. Boil moong dal in a pan. The process will take about 7-8 minutes. This time changes depending upon the time of soaking the dal.
2. The dal should not become mushy; just keep an eye over the dal. When you press the dal between your fingers, it should get mashed. Remove the excess water from dal using a sieve.

3. Take a big bowl and mix dal, spring onions, tomatoes, carrot, pomegranate seeds, chaat masala, lemon juice, black pepper powder, and salt.

4. Garnish with sev and coriander leaves and serve immediately.
5. Healthy and one pot meal “Moong dal Chaat” is ready!

Tips:
1. Veggies can be chosen as per one's choice.
2. The only point to remember here is the cooking time of the dal. It should not be mushy otherwise, you won’t enjoy your chaat.
3. Always keep the dal in a sieve after it gets done. This ensures all excess water draining out.

See you soon with a new recipe till then Happy Cooking!!!

Read More »

Ragi Onion Chilla

Ragi Onion Chilla step by step instructions:

Ragi is also known as nachni and finger millet in English. It is highly nutritious and healthy, although you need some time to get used to its taste.
I made the chilla with a combination of ragi flour and semolina. I added onions for a wonderful flavor and some crunch.

Let us start cooking!!!

Ingredients:
Ragi flour: ½ cup
Semolina: ½ cup
Milk: ¾ - 1 cup (lukewarm)
Onion: 2 medium (finely chopped)
Cumin seeds powder: 1 tsp
Black pepper powder: ½ tsp
Coriander leaves: 2 tbsp (finely chopped)
Oil for cooking
Salt as per taste

Method:
1. In a bowl mix together semolina, ragi flour, and milk. Mix well and make sure no lumps remain.

2. Add onions, salt, black pepper, and cumin seeds powder. Mix well.

3. Add coriander leaves and mix well.

4. Apply oil on a tawa and heat it.

5. Pour some batter on the tawa and gently spread it with the help of a spoon or spatula. Keep the thickness of the chilla as required but you need to be fast if you want a thin chilla. Smear some oil on the sides of the chilla.

6. Let the chilla cook on low flame for about 3-4 minutes.
7. Flip it and again cook for other 6-7 minutes or until you find the chilla to be evenly cooked.

8. Take out on a plate.
9. Serve hot with ketchup, green chutney etc.
10. Healthy “Ragi Onion Chilla” is ready.

Tips:
1. I did not keep the batter for rest, hence needed just ¾ cup of milk. If you let the batter rest for some time then you will require more milk.
2. You can use water instead of milk.
3. Always heat the tawa well before making cheela.
4. The thickness of the chilla depends upon your choice.

See you soon with a new recipe till then Happy Cooking!!!

Read More »