Directions: Roast groundnuts and remove the skin. · Boil, peel and mash potatoes. · Pick and clean the poha-aval(rice flakes) in water, gently squeeze out the water and keep aside. · Chop all vegetables into fine pieces. · Heat oil in a kadai, add the jeera . When it splutters add all the chopped vegetables (omitting coriander leaves) and fry till the onions become light gold in color. · Add groundnuts, salt, sugar, turmeric powder, chilli powder and the potatoes. Fry for a minute. · Put in the poha(aval) toss till well coated with the masala. · Squeeze lime juice, stir well and serve hot garnished with grated coconut and coriander leaves.
Bread (10-12 slices) 250 gm potato, peeled and chopped 1 Onion, finely chopped 1 Shelled green peas 1/2 cup Tomato chopped (optional) 1 Lemon Juice 1 Green chilies slit 3-4 Chopped coriander leaves 2 tbsp Curry leaves few Turmeric powder 1/4 tsp Salt to taste
For the seasoning:
Oil 3 tbsp Mustard seeds 1/2 tsp Bengal gram 1/2 tsp Black gram 1/2 tsp Directions: · Cut bread into 1" pieces. Heat oil in a wok and prepare the seasoning. · Add chopped potatoes, peas and fry for 1 minute. Add onions, slit green chilies, curry leaves and fry till onions turn pink in color. · Add tomato pieces, salt, turmeric powder and bread pieces to it. · Sprinkle 1/4 cup of water and mix well. Cover the wok and cook on a low flame for 2-3 minutes or till the contents become hot. Wheat Ravva Tomato Upma Recipe. Ingredients:
1 1/2 cups wheat rava
1 finely sliced large onion
1 large tomato, finely chopped
3-4 slit green chillis
1″ ginger finely chopped
1 tbsp ghee or oil
1 tbsp chopped coriander leaves
3 3/4 to 4 cups water
salt to taste
1 tsp mustard seeds
1 tbsp bengal gram
1 tbsp black gram dal
12-15 curry leaves
Heat oil or ghee in a cooking vessel, add the mustard seeds and let them splutter. Add bengal gram, black gram, curry leaves and saute them till the dals turn red and a nice aroma emanates the kitchen. Add the sliced onions, green chillis and ginger and saute for 2 mts. Add the chopped tomatoes and saute on medium heat for 4 mts. Add salt and water and bring to a boil before adding the wheat ravva. Now, reduce heat and slowly add the wheat ravva to the water and mix it continuously so that lumps don’t form and it combines well with the water. Cover with lid and let it simmer for 12 mts. Turn off heat. Combine well. Garnish with chopped coriander leaves. Serve hot. You can also serve with chutney, sugar or pickle of your choice.
Take in a cup and mix: Roasted Upma Rava - one cup Buttermilk - one and half cups (homemade from Indian yogurt suits this recipe) Water - one and half cups Roasted cashews or peanuts - quarter cup Salt - quarter teaspoon or to taste
Method One tablespoon of ghee or oil Add a teaspoon each - chana dal, urad dal, , broken red chilli pieces and curry leaves, in the order mentioned. Toast to golden color. Dals add crunchy bite and curry leaves bring an unforgettable aroma to the upma. I usually add one finely chopped green chilli along with curry leaves etc. Adds more flavor.
Add and cook: Reduce the heat to medium low and add the upma rava-buttermilk-water mixture to the skillet, continuously stirring. Cover and cook until the water is absorbed and the rava becomes fluffy. Serve warm with chutney/spicy powders, or with a teaspoon of honey/sugar sprinkled on the top for that delightful sweet, tangy taste.