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Oats Vegetable Upma | Uppittu

>> April 17, 2015

Oats is a popular grain nowadays and recommended for health reasons . Eating Oats as is a huge problem for my family so came up with a recipe wherein I could make them eat Oats. Made “Oats Vegetable Upma” – iyengar style. No Onion, No garlic but with Vegetables. Came out very nice and my family did not even know it was Oats until I told them ;)



 photo OatsVegUpma1_zpsq4ozj0tm.jpg


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Prep Time : 10 Mins
Cook Time : 10 Mins

Ingredients
  • Upma Rava - 1/2 cup
  • Oats - 1 cup
  • Vegetables : peas, carrots, all color capsicums/bell peppers, beans, potatoes, shredded cabbage - each 1/4 cup 
  • Hot water - 4 cups
  • Oil - 4 tbsp
  • Mustard seeds - 1 tsp
  • Chana dal / Yellow split chickpea - 1 tsp
  • Asafoedita / Hing - 3/4 tsp
  • Salt to taste
  • Green chillies - 1 or 2 
  • Curry leaves - 1 string
  • Coconut , grated - 2 tsp
  • Lime / lemon juice - 1 tsp
  • Coriander leaves - 4 tsp(finely chopped)
Method
  • Take a heavy bottom wok/pan fry rava and oats together for few mins till very lightly  roast and transfer into plate and keep aside
  • In the same pan add oil heat it then add mustard seeds , chana dal, curry leaves, green chillies and asafoetida fry till dal turn into golden color
  • Add all vegetables and stir fry till all capsicums till tender after that
  • Add hot water close the lid and allow them to cook all the vegetables 
  • Add salt then add slowly rava + oats stir well again close lid and allow to cook well 
  • Mix well if it is cooked rava and oats add coconut saute switch off the flame add lime juice and coriander mix well again serve hot 
Note: I used organic oats also can be used old fashioned oats. I normally make dry roast oats and roughly powdered and store it in airtight box whenever need so can be used its  handy ingredient.
 photo OatsVegUpma3_zpstlgn4wnk.jpg


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Sending this to Breakfast event hosted by Srivalli


| Copyright © Malas - Kitchen 2015 | | All rights reserved

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Carrot Kosambri With Corn | South Indian Salad

>> April 08, 2015

This is one of the healthiest salad/kosambri, Instead of peanut, tomatoes and moong added sweet corn kernels. Kids like this. 

Carrot Kosambri with corn photo CarrotwithCornKosambri_2_zpse2a510c3.jpg

Carrot kosambri with corn photo CarrotWithCornKosambri_zpse88d3b97.jpg

Prep Time : 10 Mins + 1 hr corn soaking time



Ingredients
  • Carrots - 1/2 kg or 10 no
  • Corn kernels (i used frozen)  - 1/4 cup
  • Thenginaturi / Thenginakayi / Coconut grated - 2 tbsp
  • Nimberasa / Yenmchingaras / Lime/Lemon juice - 1 tbsp
  • uppu / Salt to taste
  • Karibehvu soppu / Karvappale / Curry leaves - few
  • Kothambri Soppu / Coriander leaves - 2 tbsp
Tempering
  • Yenne / Oil - 1 tsp
  • Sasive / Kadag /Mustard seeds - 1/4 tsp
  • Kadalebele / Kadalparppu / Split yellow chanadal - 1/2 tsp
  • Hing / Peryangyum /Asafoetida - a pinch
  • HasiMensinakayi / Pachmalaka / Green chillies - 1 , chopped 
Method
  1. If using dry corn soak for1hour or more and drained all the water and place saucepan on stove cook  the corn kernels along with enough water until tender and drain the water ( for using frozen corn, take a hot water in a bowl soak for 2 mins )
  2. Wash and peel the skin and grate the carrot finely
  3. In a bowl add grated carrot , coconut ,cooked corn, lime juice, salt 
  4. In a small pan heat oil add mustard seeds allow to splutter, then add asafoetida, chillies, curry leaves and chanadal turns light golden in color pour into carrot bowl , garnish coriander mix well and serve 


Carrot with corn kosambri photo CarrotWithcornKosmabri_3_zps20c3b066.jpg


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Carrot Kosambri With Pairthuparpp | Carrot Kosambri with Hesarubele | Salad

Kosambri series posting carrot with moong dal (split green gram). The combination of this kosambri is tasty and it is aunthentic karnataka  Kosambri is nothing but salad. 

Carrot Kosambri with parthuparppu photo carrotkosambri_zps699b7720.jpg

Prep Time : 10 Min + 45 mins lentil soaking time

Ingredients
  • Carrots - 1/2 kg or 10 no
  • Tomato - 2
  • Pairthuparppu / Hesarubele / Yellow split moong  - 1/4 cup
  • Thenginaturi / Thenginakayi / Coconut grated - 2 tbsp
  • Nimberasa / Yenmchingaras / Lime/Lemon juice - 1 tbsp
  • uppu / Salt to taste
  • Karibehvu soppu / Karvappale / Curry leaves - few
  • Kothambri Soppu / Coriander leaves - 2 tbsp
Tempering
  • Yenne / Oil - 1 tsp
  • Sasive / Kadag /Mustard seeds - 1/4 tsp
  • Kadalebele / Kadalparppu / Split yellow chanadal - 1/2 tsp
  • Hing / Peryangyum /Asafoetida - a pinch
  • HasiMensinakayi / Pachmalaka / Green chillies - 1 , chopped 
Method
  1. Soak the lentils for 45mins and drained all the water and keep aside
  2. Wash and peel the skin and grate the carrot finely and Chop the tomatoes finely
  3. In a bowl add grated carrot coconut , tomatoes, moong , lime juice, salt 
  4. In a small pan heat oil add mustard seeds allow to splutter, then add asafoetida, chillies, curry leaves and split moong fry till chanadal turns light golden in color pour into carrot bowl and mix well and serve



Carrot kosambri with pairuthaparppu photo carrotkosambri_zps5fb82ab7.jpg


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