Masala Upma

When it comes to making upma with sooji, there is the plain upma and tomato bath. I wanted to see how this upma tastes if I add masalas and cilantro to it. It was really yummy and kids liked it. So, here's the recipe which is super easy to make.

Preparation Time: 10 minutes
Cook Time: 20 minutes
Serves : 4

Ingredients:

Sooji/Bombai rava : 1 1/2 cups (dry toasted)
Onion : 1 large sliced
Ginger : 1" piece chopped
Tomatoes: 2 medium chopped
Green chilies: 6-7 slid
Curry leaves: 2 sprigs
Cilantro/coriander leaves: 1 bunch
Garam masala : 1 teaspoon
Coriander powder: 1/2 teaspoon
Turmeric: 1/2 teaspoon
Water : 4 1/2 cups
Salt to taste

For Tempering:

Chana dal : 1 teaspoon
Urad dal : 1 teaspoon
Mustard seeds /Aavalu : 1 teaspoon
Ghee : 1 tablespoon
Oil : 2 tablespoons

Method:

Heat ghee and oil in a pan and all ingredients listed under for Tempering. Fry for 1 minute until the dal is golden.
Add onion, curry leaves, ginger, green chilies and turmeric. Sauté for 3 minutes until onions are translucent.
Add tomatoes and cook for 2-3 minutes until they are mushy.
Add cilantro, Garam masala, coriander powder, salt and mix well. Cook for 1 minute.
Add water and bring it to a boil.
Add sooji slowly by constantly stirring so no lumps are formed.
Cook on medium to low heat for 3-4 minutes until all the water is evaporated.
Turn off the stove and serve hot.

Sindhi Style Chicken curry

Kids love Chicken varieties. So, I try different kinds of curries and snacks for them. I was talking to a friend who is Sindhi about their cuisine and she gave her mothers chicken curry recipe.

Preparation Time: 10 minutes
Cook Time: 30 minutes
Serves : 4

Ingredients:

Chicken: 1 kg
Onion : 3 large chopped finely
Tomatoes: 2 large puréed
Green chilies: 3 slit
Ginger garlic paste : 1 tablespoon
Cilantro/coriander leaves: 1 small bunch chopped
Curd/yogurt : 1/4 cup
Curry leaves: 2 sprigs
Turmeric: 1 teaspoon
Coriander powder: 1 1/2 teaspoons
Red chili powder: 1 teaspoon
Water : 3/4 cup
Salt to taste

Method:

Heat oil in a pan and add onions. Sauté them till they turn translucent.
Add green chilies and sauté for 1 minute.
Add ginger garlic paste and fry for 30 seconds. Add tomato purée and fry for 1 minute.
Add curry leaves, coriander leaves, turmeric, coriander powder, red chili powder and mix well.
Add curd and cook for 1 minute.
Add chicken and fry for 7-8 minutes.
Add water, salt and cook until oil floats on the top. For about 10 minutes.
Serve hot with rice, jeera rice or roti.

Gongura Rice / Red sorrel leaves ric

I always made chutney, pickle or dal with these red sorrel leaves. We love the taste of them but craving for something different. So, I shallow fried these leaves, made paste and mixed with rice. It tasted awesome, kids loved it.
This dish is a quick weeknight dinner, it also works for lunch boxes.


Preparation Time: 10 minutes
Cook Time: 15 minutes
Serves : 2-3

Ingredients:

Rice : 2 cups
Gongura/ Red Sorrel leaves : 3 cups (10 small bunches)
Green chilies: 8 chopped
Hing : 1/4 teaspoon
Turmeric: 1/2 teaspoon
Curry leaves: 2 sprigs
Salt to taste

For Tempering:
Chana dal : 1 tablespoon
Urad dal : 1 tablespoon
Jeera /Cumin seeds : 1 teaspoon
Mustard seeds/Aavalu : 1 teaspoon

Method:

Cook rice with 4 cups of water, fluff with a fork and keep aside.
Heat oil in a pan add sorrel leaves and 6 green chilies and fry for 3 minutes until the leaves are cooked. Turn off the stove and let them cool.
Take the leaves and green chilies in a blender and make a paste. (Do not add water)
Heat oil in the same pan and all ingredients listed under for Tempering. Fry them for 2 minutes until the seeds splatter and dal is golden brown.
Add curry leaves, sorrel leaves paste, hing and turmeric. Mix well.
Add rice and salt to the pan. Mix well and fry for 2 minutes.
Turn off the stove and serve gongura rice immediately with some curd.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

Asian salad with balsamic vinaigrette

Asian salads are more crunchier and colorful than western salads. Cabbage is the base here compared to lettuce. This salad can be served as a main dish or as a side.
I made this for a friends birthday and everyone loved it.

Preparation Time: 20 minutes
Serves : 8-10
Inspired by: Asian chicken cranberry salad by Sandy

Ingredients:

For salad:
Green cabbage: 1/2 of a medium shredded
Purple or red cabbage: 1/4 of a small shredded
Carrots : 3 julienne
Red Onion : 1 medium finely diced
Cilantro/coriander leaves : 1 1/2 cup
Sesame sticks or fried wonton strips : 1 cup
Sliced almonds: 1 1/2 cups toasted
Sesame seeds : 1/4 cup toasted

For Dressing:

Extra virgin olive oil : 1 cup
Balsamic vinegar: 1/2 cup
Light Soy sauce : 4 tablespoons
Garlic: 4 cloves chopped
Ginger : 4 tablespoons minced
Honey : 4 tablespoons
Sesame oil : 2 teaspoons
Water : 3 tablespoons

Method:

Take all ingredients listed under for salad in a large bowl and toss well.
Take all ingredients listed under for dressing in a blender and blend until smooth.
Take the dressing and pour over the salad mixture according to how moist you like.
Toss everything together and serve.

Broccoli and Mushroom Fried rice

I love to make fried rice as it's versatile with different veggies and love the flavor of different combos. Normally, very little veggies are added to the Szechuan fried rice.
I love the sauce but broccoli and mushrooms too. So, I made this rice and it became a huge hit with kids.
This rice can be made as a quick dinner or for lunch boxes. I'm sending this dish to blogging Marathon #72 under vegetarian dinner recipes.

Preparation Time: 10 minutes
Cook Time: 15 minutes
Serves : 4-5

Ingredients:

Broccoli florets : 2 cups
Purple or red cabbage: 1 cup
Carrots : 2 cut into julienne
Mushrooms : 200 grams diced
Scallions / green onions : 2 chopped
Rice : 2 cups
Szechuan sauce: 1/2 cup
Soy sauce: 1 teaspoon
Chili vinegar: 1 teaspoon
Ground Pepper: 1/2 teaspoon
Peanut or Sesame oil : 2 tablespoons
Salt to taste

Method:

Cook rice by adding 4 cups of water and let it cool off for 1/2 hour. (Left over rice can be used)
Heat oil in a wok on high heat and add cabbage. Sauté for 1 minute and add broccoli and carrots. Stir fry for 2 minutes. Add mushrooms and stir fry for 2 minutes.
Add the sauces and salt. Fry for 1 minute and add rice. Stir well to get coated and turn off the stove.
Add scallions and serve hot.

Paneer Lababdar

Paneer Lababdar is a rich and creamy dish that goes well with jeera rice, naan or roti. This is one of the famous paneer dishes in restaurants and party menus.
Lots of butter, cashews and full cream brings the dish it's richness. You can skip the cream to reduce some calorie intake.

Preparation Time: 10 minutes
Cook Time: 40 minutes
Serves : 4

Ingredients:

To make paste:
Tomatoes: 4 medium chopped (use ripen ones)
Cashews : 12-14
Ginger: 1" piece chopped
Garlic: 3 cloves
Green cardamom: 1
Cloves : 2
Water : 1/2 cup

Others:

Butter : 4 tablespoons
Onions : 1 large finely chopped
Paneer : 200 grams diced (grate 2 tablespoons)
Bay leaf :1
Green chilies: 2 slit
Coriander cumin powder : 1 teaspoon
Red chili powder : 1 teaspoon
Garam masala: 1/2 teaspoon
Kasuri methi : 1 tablespoon crushed
Sugar : 1/4 teaspoon
Full cream : 1/4 cup
Water : 1 cup
Salt to taste
Cilantro/coriander leaves:To garnish.

Method:

Take all the ingredients listed under to make a paste in a pan and simmer them till the tomatoes are mushy and water is evaporated.
Turn off the stove and let the mixture cool off for 10-15 minutes. Take it into a blender and make a paste.
Heat butter in a pan add bay leaf and fry for 30 seconds.
Add onions and sauté till they turn golden.
Add the tomato paste, all the spice powders and sauté for until it leaves the side of the pan.
Add water, green chilies and mix well. Simmer the curry until it leaves the sides again. For about 6-8 minutes.
Add sugar, salt, paneer Pieces and grated paneer. Mix well and simmer for 1 minute.
Add crushed kasuri methi and mix well.
Turn off the stove and add cream. Stir well and garnish with cilantro.
Serve hot with jeera rice, roti or naan.