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LAPSI RICE SEVAI VEGETABLE UPMA

Posted on by Lakshmi Vasanth

LAPSI RICE SEVAI VEGETABLE UPMA
LAPSI RICE SEVAI VEGETABLE UPMA

Ingredients :Lapsi -1 glass

                   Rice Sevai sticks broken - ½ glass

                   Onion – 2 nos

                    Mix Veggies ( Cabbage,carrot, green peas) – 1 cup

                    Green chillies – 5 nos ,

                    Ginger 1tsp,

                    Mustard seeds – 1 tsp

                    Urad dal – 1 tsp

                    Channa Dal – 1 tsp

                    Curry leaves & Coriander leaves

                    Coconut oil – 2 tsp

                    Hing – ½ tsp

                    Vanaspati - 2 tsp

                    Oil – 2 tblsp

Method : Take a pan add the Vanaspati  – let it melt to this add the Lapsi rava and roast – but the colour of the rava should not change. Once roasted – remove in a bowl and keep aside.

Finely chop the Mix veggies and Onion and keep aside

Heat the same pan and add oil to this add the Mustard seeds, Urad dal, Channa dal ,Green chillies, Ginger, Curry leaves – let all get roasted and flutter and once the urad dal turns brown add the finely chopped onion, toss it for 1 min then add the finely chopped vegetables .

Toss all the above well for 3 mins. You will get a good smell …..at this point add water 2 ½ cups depends upon your rava thickness. Add the Rice Sevai sticks, salt , Hing and let it boil for 3 mins. Let all the flavor get infused in that water.

Now reduce the flame and slowly add the mixture of Lapsi Rava . Mix well – Lower the heat and close the pan and allow to cook till all the water is absorbed. This will take slightly more time than normal Bombay rava.Roughly around 10 mins. After 10mins - Remove the lid again give a nice mix and now add the Coriander leaves and Coconut Oil. This give a good flavor to the Upma. Remove from fire and serve hot with Coconut chutney.

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KUZHI PANIYARAM

Posted on by Lakshmi Vasanth

KUZHI PANIYARAM
KUZHI PANIYARAM

Ingredients : Idli batter – 2 glass

                     Mustard seeds – 1 tsp

                     Cumin seeds – 1 tsp

                     Crushed pepper – 1 tsp

                     Green Chillies – 3 nos

                     Ginger – 1 tsp

                     Hing – 1 tsp 

                     Cashew nuts chopped – 3 tsp,

                     Soda - ½ tsp

                     Curry leaves

                     Coriander leaves.

 

Method : Take the idli batter in a bowl.

Now take a pan add 4 tsp oil to this add mustard seeds, Cumin seeds, and allow to flutter then add the chillies, ginger , pepper , Hing and finely chopped curry leaves. Toss all this in oil for 1 min and add this to the idli batter mixture. Add finely chopped coriander leaves ,cashew nuts , Soda. Mix well till the batter swells.

Now keep the appam mould on the fire and add 1 tsp oil in each hole and pour  batter till the rim of each hole. Close this with a lid. Let it for 3-4 mins.

Now open the lid you will see that the batter has swelled well . Now turn over with the help of knife or spoon which ever is convenient to you.

Now again add 1 tsp of oil in each hole around the paniyaram and let it fry till golden brown. Serve hot with coconut chutney or tomato sauce.

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VELLAI APPAM

Posted on by Lakshmi Vasanth

VELLAI APPAM
VELLAI APPAM VELLAI APPAM

Ingredients : Parboiled rice Batter – 1 glass

                     Thick Curd – 3tblsp

                     Coconut – ½ cup

                     Green chillies – 4 nos

                     Ginger – ½ tsp

                     Jeera – 1 tsp

                     Curry leaves

                     Papad kar – ¼ tsp

Method : In a blender coarse grind the Coconut, Green chillies, Ginger.Keep aside.

Keep oil for frying.

Take the Rice ( puyugal arisi)  batter ( what we grind for Idli/ dosa – plain rice only ) in a bowl to this add salt, the above paste of coconut, Green Chillies, Ginger , Curd and papad kar. Mix well.

 

If it is loose then just add 1 tblsp of Rice flour. Take a handful of the batter and make small balls and fry them in oil till light golden brown.

 

Goes well with Coconut chutney or Coriander chutney…..!!!

Note : Make smaller size balls …as they puff to bigger size.

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