Arisi Upma (Rice based Upma)

Author: kittymatti / Labels: ,

Arisi Upma, Kanthal, Gothsu

Photo and recipe courtesy: Padmini, Srinivasan (my parents)

I am re-posting this recipe. I got the picture from my parents 3 days back.
This is a healthy upma with rice and lentils. Arisi upma is generally made in a brass pot. It cooks really well in brass. Especially the kaandhal (the charred upma) is the tastiest part.. I eat arisi upma only for the kandhal :) You can even make this upma in a kadai, however the kanthal is not as tasty as the kanthal from a brass pot!



I got this odasal recipe from my granny olly.

To make the arsi upma odasal (the base mix):

4 cups raw rice
3/4 cup toor dal
1 tbsp urad dal
2 tbsp jeera
1 tsp peppercorns

Grind the above to a coarse dry mix. Be careful while grinding. You don't want the mix to be very powdery. Store in airtight container/ refrigerator (to prevent insects)



To make the upma:
4 tbsp oil (gingely oil preferred)
1 tsp mustard seeds
1/2 tsp channa dal
1/2 tsp urad dal
2 sprigs curry leaves
3 dried red chillies
1.5 cups water
1 cup arisi puma odasal (refer above)
salt to taste
hing 4 dashes

Add oil in a kadai, splutter mustard seeds. Add urad dal, channa dal, curry leaves, red chillies. Roast till dals become golden in colour.
Add water, salt, hing. Allow it to come to a boil.
While it boils, stir in the odasal, quickly mixing the upma with the other hand.
Simmer for a while by keeping the vessel closed. Keep a bowl filled with water on top of the lid (to act as a weight, hence aiding the cooking process).
After 6-7 minutes. Remove and check if kanthal (charred layer) is formed.
The upma must be cooked by now. Allow it to cook more if required.
You will be able to remove the kanthal only after it cools well.
Serve with onion- brinjal gothsu and coconut/thengai thogayal... The best combo!!!

20 comments

Inji Thogayal (Ginger chutney)

Author: kittymatti / Labels:

Recipe Courtesy: Janaki Krishnaswamy

The ancient town of Kumbakonam is famous for its temples. You cannot pass through a street without coming across atleast 2 or 3 temples.

You find plenty of turmeric, ginger, round green chillies and tender mangoes. Steeped in its tradition amidst the towering temple gopurams, is the authentic aroma of 'Kumbakonam Sirappu Samyal' wafting through the air. Once such traditional recipe is Inji Thogayal. I got this recipe from my grandmother, Olly.

For those who love the flavour of ginger, it is a pure bliss to eat Inji Thogayal with steaming hot rice, a drop of ghee and a roasted pappad... A humble satisfying meal!

This entry goes to 'GRAMATHU KAIMANAM' event hosted by Shama Nagarajan




Ingredients:

1 tsp toor dal
4 tsp urad dal
4 peppercorns
3 curry leaves
2 red chillies
3 inches ginger
1/4 tsp mustard seeds
1 small gooseberry sized tamarind (about 3-4 inches)
salt to taste
hing 2 dashes
1 tsp gingely/sesame oil

Peel ginger and coarsely chop into pieces.
Add oil in a kadai, splutter mustard seeds. Add curry leaves.
Add toor dal and urad dal, pepper, red chillies, ginger (in order) and roast well till golden brown.
Add hing and leave for 2 seconds.
Transfer to a mixie and grind together with salt and tamarind to a coarse powder.
Now add little water and grind to a coarse thogayal like paste.
Serve with steaming rice and a drop of ghee. It can also be served with dosa.
Note: In most thogayals, urad dal is accompanied with channa dal, however, toor dal is used here.

16 comments

Mediterranean Pasta Salad

Author: kittymatti / Labels:

Mediterranean Pasta Salad

Recipe and Photo Courtesy: Priya (my friend)

Ingredients:

Penne Pasta -200g
Onion- 1 (chopped into byte size pieces)
Tomato -1 (chopped into byte size pieces)
Black Olives –pitted (10)
Green pepper- ½ (chopped into byte size pieces)
Red pepper-1/4 (cut into byte size pieces)
Parmesan cheese -2 Tbsp
Feta cheese -25 small cubes
Herbs-parsley, basil, oregano 4-5 sprigs
Olive oil – 3 Tbsp
White Vinegar -2 Tbsp
Pepper – 1 tsp
Chilly flakes- to taste
Salt – to taste

Method of Preparation:

-Bring water to boil in a pot. Add salt and cook pasta according to instructions on the box.
-In a food processor, blend together the herbs, parmesan cheese, salt, pepper and vinegar, adding the olive oil little by little. This is our salad dressing.
-In a salad bowl, toss the pasta and vegetables together with the dressing adding the feta cheese at the end.
-Add chilly flakes to taste.

This recipe serves 4




21 comments

Aval Upma / Maharashtrian Poha

Author: kittymatti / Labels: ,


Aval Upma / Poha
Photo Courtesy: Aarthi (my sister)

I have 2 variations of poha recipe. One is from my grandma / aunt and the other from my sister and bro-in-law.

Variation 1:
This recipe is from Aarthi & Rajesh (sister, bro-in-law)

Ingredients:Thick Aval/ Poha 2 cups
1/2 tsp jeera seeds
1 onion finely chopped
1 potato steam cooked and partly mashed
salt to taste
oil -3 tsp
Turmeric 1/4 tsp
3-4 slit green chillies
1 tbsp coarsely broken peanuts
Juice of 1 lime
Chopped coriander leaves for garnishing


Soak poha in very little water for about 5 minutes. Keep aside.
Add oil in a kadai, splutter jeera seeds and coarsely broken peanuts.
When golden brown, add green chillies and onions. Fry till golden brown.
Stir in the precooked potato. Add salt, turmeric. Mix evenly.
Add the soaked poha. Simmer for 10 minutes. Put off the stove and squeeze out the juice of 1 lime and mix evenly. Garnish with coriander leaves.

Variation 2: (Re posted)

I got this recipe from my Kamala paati and aunt Mythili. It is the Maharashtrian style poha. I posted this recipe a month ago. Thought I could add this along with the new post....

Ingredients:
Aval/ Poha 2 cups
1 tsp mustard seeds
1 onion finely chopped
1 potato steam cooked and partly mashed
salt to taste
oil -3 tsp
turmeric 1/4 tsp
3-4 slit green chillies
5 tsp grated coconut
juice of 1 lime
1 tsp sugar
Chopped coriander leaves for garnishing

Soak poha in water for about 5 minutes. Drain the excess water. Keep aside. Add oil in a kadai, splutter mustard seeds. Add green chillies and onions. Fry till golden brown. Stir in the precooked potato. Add salt, turmeric. Mix evenly. Add the soaked poha. Add coconut gratings and stir well. Add sugar and simmer for 10 minutes. Put off the stove and squeeze out the juice of 1 lime and mix evenly. Garnish with coriander leaves.
Calorie per serving: 360 cal. Courtesy: http://caloriecount.about.com/



This recipe goes to 15 minute cooking event hosted by Mahimaa


My friend Karthikeyan tried this recipe and sent his aval upma pic...Great na!!!

22 comments

Paneer Tikka

Author: kittymatti / Labels:

Paneer Tikka

Photo and Recipe Courtesy: Priya & Karthik (my friends)

Ingredients:

Paneer slab-400g (cut into 12 cubes of equal size)
Onion-1 large (individual layers separated and cut in large squares)
Tomatoes-2 large (pulp removed and thick skin cut in squares)
Green Pepper -1 (seeds removed and thick skin cut in squares)
Yellow/Orange Pepper-1(seeds removed and thick skin cut in squares)
Lemon -1
Chaat masala - to taste
Skewers- 4

For the marinade

Curds- 3-4 Tbsp
Tikka masala- 3 Tbsp
Jeera/Cumin powder-1/2 tsp
Dhaniya/Coriander powder-1/2 tsp
Turmeric powder- 1/4 tsp
Ginger garlic paste-11/2 tsp
Pickle gravy (from any pickle you have at home. I used mango pickle masala)-1 tbsp
Orange food color-a couple of drops (optional-I have not used it in the picture shown)
Lemon juice- 5-6 drops

Method of preparation:

-Bring the paneer down to room temperature and cut into cubes.
-Mix together all the ingredients for the marinade into a thick paste.
-Coat all the vegetables along with the paneer well in the mixture and let it marinade in the refrigerator for at least 2 hours.
-Turn on the oven on broil mode and heat it to about 450 degrees or whatever is the highest setting.
-Divide the paneer cubes and cut vegetables into 4 equal parts. Insert them into the skewers in a regular pattern such that each skewer has 3 paneer pieces.
-Foil the edges of the skewers to prevent them from getting burnt. Spray some cooking oil.
-Lay them on a baking dish (While being broiled, paneer gives out some moisture. I like to use a dish which has a little depth and suspend the skewers on the edges of the dish, so that the water can be collected in it and the tikka doesn’t get soggy)
-Broil till paneer and onions get slightly brown. This may take 15-20 min (may vary depending on the type of oven).
-Squeeze some lemon juice and sprinkle some chaat masala. Serve hot with coriander-mint chutney.

Calorie count: 320 cal per serving (approx). Courtesy: http://caloriecount.about.com/

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