Oats Upma & Winner of Blog Anniversary Giveaway!

I had been meaning to make upma with oats sooner. After having about 9 upmas in my bounty (read as My Menu) including the not so common Barley Upma, making Oats Upma should be easy, right? Yeah, You would think. I have 2 persons to convince. Firstly, me. Aren't oats supposed to be gooey when cooked, how can I make them to be less gooey in the consistency of upma. Secondly, my 1.5 yr old son. Kavin is ok with experimenting anything new, BUT it has to be tasty. I also have to remember that he is not a fan of oatmeal. DH does not want to do anything with oats, so I have not included him in the "persons to convince" list.
There started my venture of making Oats Upma for a Saturday morning breakfast and I would say it was pretty successful with two happy tummies.

Ingredients:
Serves - 2
Rolled oats / Old fashined oats - 1 cup (160 ml cup)
Onion - chopped - 1/2 cup
Carrots - 1 - finely chopped
Green Beans - 6 - finely chopped
Green chillies - 2
Water - 2 cups (see notes)
Salt - to taste (see notes below)
Oil - 2 tsp
Tempering - optional
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Chana dhal - 1 tsp
Curry leaves - a few

Method:
Dry roast the rolled oats until it is warm to touch. Remove to a plate to cool. Heat oil in a wide pan and add the ingredients for tempering, if using. Add the chillies and onions. Saute until the onions are cooked through and add the chopped vegetables and salt to taste. Add about 1/2 cup of water and cover and cook until the vegetables are fully cooked. Add the remaining water and allow it to boil. When it boils add the oats and mix. Cover and cook until most of the water is absorbed and the oats is fully cooked. Stir occasionally to avoid sticking to the pan. If the oats is cooked but there is still some water left in the pan, remove the cover and cook until all the water evaporates. Serve with coconut chutney, pickle or with some sugar sprinkled over.
Notes:
If using quick cooking oats using equal parts of water since they cook faster than rolled oats. Also, while adding salt make sure that you add the right amount of salt. In other upmas, like rava upma we have to add more salt in the water to have it bit salty, so that it evens out when rava is added. Not the case here.
Linking these up to Vardhini's Dish It Out - Light Dinners; New U - 2014;

Now the interesting part. I celebrated my blog's three year anniversary with an event and a giveaway. I received 33 total entries and I used random.org to select the winner. The lucky winner is Sharanya of Just not the cakes. Congratulations Sharanya! I have sent you an email and please respond with your address. You will be receiving a copy of Dakshin - Vegetarian Cuisine from South India by Chandra Padmanaban.
Thank you everyone for the enthusiasm and support!

Chapathi Upma | Upma Recipes

This one is not much of a recipe per se, but an idea for a quick and healthy snack with leftover chapathi. If you want a colorful and healthy makeover for otherwise regular chapathi try this one. I also have another makeover recipe for chapathi which I will post soon. Now for the recipe.

Ingredients:
Leftover chapathi - 4
Onion - 1 cup - chopped fine
Green Bellpepper/Capsicum - 1/2 of a big one, any quantity of fresh vegetables can be added to make this dish more colorful and nutrient rich
Tomato - 1/2 - chopped fine
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Chana dhal - 1/2 tsp
Chilli powder - 1/2 tsp or to taste
Salt - to taste
Curry leaves - few (optional)

Method:
To reheat leftover Chapathi:
Wrap the chapathi in a wet kitchen towel and microwave for about 30 secs to a minute. Hot fresh chapathis ready.
Cut or tear the chapathi into small pieces. In a kadai heat oil and splutter the mustard seeds. Add urad dhal, chana dhal, curry leaves and onion. Saute until the onions turn soft and add the bell peppers. Fry for about a minute and add the chopped tomatoes with chilli powder and a pinch of salt. When the tomatoes are almost cooked add the cut chapathi pieces and mix until the vegetable mixture coats well on the chapathi. Serve hot for evening snack.

Sending this to Srivalli’s Kid’s Delight event hosted by Pavani.

Ragi Idiyappam / Finger Millet String Hoppers / Idiyappam Upma | Upma Recipes

I love Idiyappam or anything steamed. They are so light on your tummy and healthy for your body. And to make it more healthy I use whole grains in my steamed items. This Ragi idiyappam is one such thing which I totally enjoyed making. This tastes so good and is totally guilt-free. Also check out the other steamed entries I made and loved like Idli, Fenugreek Idli, Pidi Kozhukattai, Poorna Kozhukattai.

For the Idiyappam:
Ingredients:
Makes - about 16 Idiyappams
Ragi flour - 1/2 cup
Rice flour - 1/2 cup
Water - 1 cup
Salt - a pinch
Oil - 1/4 tsp
Needed: Idiyappam press
Method:
Boil water with salt and oil in a covered vessel. Sieve/mix the ragi flour and rice flour together. When the water comes to a rolling boil pour slowly to the flour mixture and mix continuously with a wooden spoon until all the flour comes together as a rough dough. Now sprinkle warm water if needed and mix so that there is no dry flour in the dough. Take the Murukky press/Idiyappam press with the idiyappam attachment. Stuff balls of this dough to the idiyappam maker and press away on a oiled idli plate. Repeat with the remaining dough and steam the idiyappam for 8-10 minutes.

For the Idiyappam Upma:
Ingredients:
Serves - 2
Idliyappam - 10
Onion - chopped - 1 cup
Green chilli - 1 or 2 - based on spice level
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - a twig
Salt - to taste
Method:
Allow the steamed idiyappam to cool to room temperature. Scramble with your fingers. Heat oil in a non-stick kadai and add the mustard seeds and urad dhal. When the mustard seeds splutter add the the curry leaves and green chilli. After about a minute add the chopped onions and saute until it is soft. Now add the salt to taste and the scrambled idiyappams. Mix gently in medium heat until the idiyappam is heated through and absorbs the flavor from the onion mixture, about 5 mins. Remove from heat and serve hot with coconut chutney. Tastes great without any accompaniment too. This makes a healthy and quick to make breakfast or evening snack.

Other Possible Ideas to serve Idiyappam:
After the idiyappams are steamed, allow them to cool a little and try these varieties.
1. Idiyappam with coconut milk and sugar
2. Idiyappam with grated coconut, sugar and ghee - My childhood favorite
3. Idiyappam with Idli podi and gingelly oil - DH's favorite
4. Idiyappam with coconut chutney or Spicy Tomato chutney
5. Idiyappam with Vegetable Kurma or Paya

Quinoa Upma - Guest post by Denny of Oh Taste N See

I have been wanting to invite my dear fellow bloggers to do guest post on my blog. I am happy that I am able to materialize the idea now. To start with the guest post series I asked my friend Denny of Oh Taste N See. As I have mentioned in (many of) my earlier posts, Denny has been one of the important inspirations for me to start a food blog. I believe that one sentence says it all. Without further blah.. blahs from my side, here I present Denny in her own words..
Thanks to Krithi for having invited me to do a guest post for her blog and a first one at that. I think it has been mentioned so many times in both of our blogs, that it is redundant to mention that we are college best friends and have been friends for 13 years now. We also share a love for food and cooking and often times find ourselves chatting about food or topics related to food. I have recently switched to a more healthy diet and this dish is a perfect way to meld a healthy meal to comforting Indian food.

A healthy dish - is always determined by the ratio of carbs to protein and the amount of fat in the recipe. Being vegetarian or vegan it is always difficult to get the right amount of protein in your diet. A great solution is 'Quinoa' - which is the only grain that has a complete protein - something that is realized easily by people who eat meat, but very difficult in the vegetarian diet. It is an ancient grain, rich in manganese and folate and due to its nutritional value, it is highly recommended for people who have migraine headaches, diabetes and even pregnant and breastfeeding mothers.
Here, I have increased the flavor of the quinoa by toasting it first, which not only adds a nice nutty flavor, but also quickens the cooking process. Here is the recipe..

Ingredients:
1 cup quinoa
2 cups water
1/2 cup diced vegetables - carrots, beans and peas
1 small yellow onion, diced
3 green chillies slit
1 tsp oil
1/2 tsp mustard
1/2 tsp urad dal
1 tsp channa dal
a sprig of curry leaves/cilantro
salt to taste
2 cups water

Method:
In a dry pan, add the quinoa and roast it over medium high heat until you get a nutty aroma and the quinoa is slightly golden brown and toasted. Remove the quinoa onto a plate and put the pan back on the stove. Heat the oil and add mustard seeds, urad dal and channa dal. Let it splutter and add the green chillies and the curry leaves. Add the onion and saute until translucent. Add the diced vegetables and saute until partly cooked. Add 2 cups water and salt to taste. Let the water come to a boil. Slowly add the still warm quinoa and cook stirring. Let the quinoa cook until all the water is absorbed. Switch off stove. Pop a lid on the pan and let rest for another 5 minutes. Sprinkle with cilantro (I didn't have any, but it makes it awesome) and fluff with a fork. Serve as is, or with any chutney as an accompaniment. 
Note: Alternately you could also cook quinoa first and then temper with the said ingredients like pulao/fried rice. It tastes fabulous either way.

I am gonna try this for dinner tonight for sure. Look how colorful and inviting yet super healthy this one is!!! Check out more of Denny's recipes here at Oh Taste N See.

Barley Upma | Upma Recipes

Barley is one of the super whole grains which has loads of health benefits. I recently discovered pressed barley or barley flakes which is so easy to be added or replaced to the regular dishes made at home. Pressed barley can be substituted for rolled oats or quick cooking oats or poha(aval). You can find it in any Asian supermarket. It has a slightly nutty texture with an amazing taste and above all very healthy. I also make barley pongal, substituting barley for rice.

Ingredients:
Pressed Barley - 1 1/2 cups
Onion - chopped fine - 1/2 cup
Curry leaves - a few
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Green chilli - 2 or 3 - slit lengthwise
Turmeric powder - 1/4 tsp
Lemon juice - 1 tbsp

Method:
Cover barley flakes in water just until covered. Soak for 15 to 30 minutes and drain any extra water. If the barley is not soft enough, cook in a microwave oven for about one minute. Heat oil in a kadai and add the mustard seeds. Add urad dhal, curry leaves and green chilli. Add the chopped onions and turmeric powder. Saute until the onions turn translucent and add salt and the barley flakes. Mix and let the barley cook in medium heat. When done, add the lemon juice, remove from heat and mix. Serve hot.

Sending this to Healing Foods - Whole grains event by Siri; Healthy Protein and Fiber Whole Grains by Anu; Fast Food not Fat Food event by Priya and Vardhini.

Sago Kitchdi / Javvarisi Upma | Upma Recipes

Sago is the starchy extract from tapioca. It is also commonly known as sabudhana/Javvarisi/Saggubiyyam in regional languages of India. These are small, dry white balls (about 2 mm or less) which becomes larger, translucent and soft when soaked and cooked. They are mostly used in preparing sweets like kheer/pudding and also savory dishes like upma or fryums. I first tasted this upma when my MIL made. I loved it very much and brought a packet of sago with me during my recent trip to India. I used the smaller variety of sago which is very tiny and called nylon sago. This recipe for sago upma was in the back of the sago packet. This is one simple recipe, which does not require any chopping (even onions) and is ready within no time.

Ingredients:
Pearl Sago - small ones - 2 cups
Moong dhal - 1/2 cup
Green chilli - 3 or 4
Grated Coconut - 2 tbsps
Curry leaves - a few
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Chana dhal / Split chick peas - 1 tsp

Method:
Wash and soak sago in water for 1 hr. Drain and set aside. Cook the moong dhal with 2 cups of water with 1/4 tsp of salt until soft but still holds its shape.  Heat oil in a wide bottomed non-stick pan and add mustard seeds. When it pops reduce the heat to medium and add chana dhal and fry until it turns light brown. Add slit green chillis and curry leaves, followed by sago and salt to taste. Mix in cut-fold method until the sago turns shiny and transparent, about 5 to 10 mins. Add the cooked moong dhal, mix well and check for seasoning. Turn the heat off and add the grated coconut. Mix well and serve hot. Garnish with cilantro leaves is desired.

Sending this to Srivalli's Breakfast Mela.

Bread Upma | Upma Recipes

When we met my friend last month in a get-together, he asked if my blog is focused on women or people who are experts in cooking. I said "No, it is for everyone". He then suggested me to post some recipes which are easy so that bachelors or newbies can try. So I decided to tag/label my easy-to-cook recipes as "Quickies/Bachelor(ette) cooking" per his request and here it goes.
Bread upma is my favorite snack and perfect for a light yet filling breakfast/dinner. 

Ingredients:
Bread - 8-10 slices (I used wholegrain bread)
Onion - chopped - 1 cup
Dried red chilli - 2 - broken
Sambar powder - 1/2 tsp or Chilli powder - 1/4 tsp + Corainder powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Chana dhal - 1/2 tsp
Salt - to taste
Coriander leaves/Cilantro - To garnish

Method:
Cut the bread slices to 1" pieces. Heat oil in a wide pan and add the mustard seeds and chana dhal. When the mustard seed splutters add the dried red chilli and onions. Fry until the onions turn transparent, add the sambar powder, turmeric powder and salt. Saute for 2 mins and pop in the bread pieces. Turn the heat to low and mix gently until the onion is well coated on the bread pieces. Garnish with cilantro and serve hot.

Sending this to Food Palette Series - Brown event by Akheela and Fast Food not Fat Food event by Priya.

Sending this to Srivalli's Breakfast Mela.

Aval Upma / Poha Upma | Upma Recipes

Aval aka Poha is a rice flattened to light dry flakes. Aval upma is a very light, low calorie snack perfect for breakfast/dinner. The most common and known variety is Kanda poha though many varieties are still popular, like lemon flavored or tamarind flavored poha. Today's recipe is a simple aval upma flavored with roasted chana dhal and one of my MIL's specialty dishes. Trust me, this is very tasty and you would love it.

Ingredients:

Serves - 2

Flattened Rice/ Beaten rice / Poha - 3 cups (I used the thick variety)

Roasted gram dhal / Pottu kadalai - 1/2 cup

Water - to soak

Turmeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

Salt - to taste

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Urad dhal - 1/2 tsp
Chana dhal - 1 tsp
Green chillies - 3 or 4 slit

Curry leaves - 4 or 5 chopped
Onion - chopped finely - 1 cup

Cilantro / Coriander leaves - 6 or 7 twigs, chopped

Grated Coconut - 2 tbsp (optional)

Method:

Wash the poha with water, drain. Add turmeric powder, chilli powder, salt (1/2 tsp) and mix well and add enough water to soak it. Set aside for 30 mins to 1 hr. Soaking time may be adjusted according to the type of the poha (thin or thick variety).

Grind the roasted gram dhal to a fine powder. Heat oil in a kadai, add mustard seeds, urad dhal, chana dhal, slit green chillies. We already have added chilli powder to the poha so adjust the green chillies based on your spice level. Now add the finely chopped onions and curry leaves. Saute till the onions turn translucent. Meanwhile add the gram dhal powder to the soaked poha and mix carefully so that the gram dhal is coated all over the poha. Take care not to break. Now add the poha to the kadai and mix well. Add salt according to taste. Reduce the heat to medium and mix until the poha is cooked. Garnish with coriander leaves and coconut(if using). Serve hot with chutney of your choice. I would like to enjoy this as such.

I am sending this to Healthy Recipe Hunt - Rice flakes event by Kurinji Kathambam.

I am also sending this to Anyone can cook event by Ayeesha of Taste of Pearl city.

Sending this to Srivalli's Breakfast Mela.

Pasiparuppu Upma / Moong dhal Upma | Upma Recipes

This is one of the signature dishes of my Grandma and I love it. It has a quite a bit of process for a upma but worth the effort. This upma doesn't need a side dish but coconut chutney would be appropriate if you like one.

Ingredients:
Serves - 2 or 3;
Soaking time - 2 hrs;
Preparation time - 30 mins
Split Moong dhal/Pasiparuppu - 2 cups
Ginger - 1 tbsp crushed
Salt - to taste
Yellow onion - 1 medium, chopped
Green chillies - 5, split and cut in half
For seasoning:
Oil - 3 tsp
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Chana dhal - 2 tsp
Curry leaves - a few

Method:
Wash and soak the moong dhal for a minimum of 2 hrs. I soaked for 12 hrs, planned for breakfast but ended up doing it for dinner. Grind the dhal with ginger sprinkling very little water. I used a grinder, but a blender should also work fine. The batter would be fluffy and soft. Mix 1 tsp of salt and steam in idly plates. When the steamed idlies are cool, crumble them up in a dry blender or food processor.

Heat oil in a non-stick kadai and add the mustard seeds. When it splutters add the urad dhal and the chana dhal. When the dhal get light brown, add split chillies and the curry leaves and the onion. When the onion is transparent add 1 tsp of salt and the crumbled dhal. Mix well for 5 mins and check for salt. Serve hot.

I am sending this upma to this month’s edition of My Legume Love affair #30 hosted by Priya of MharoRajasthanRecipes, event by Susan of The Well Seasoned Cook.

Also sending this to Srivalli's Breakfast Mela.

Couscous Upma | Upma Recipes

Yesterday I was thinking about a simple and healthy breakfast and came up with couscous upma. Couscous is a cereal native to North africa. A single serving (1/4 cup) of plain couscous has 6g of protein and 2g of fiber and 31g of carbs. It makes a tasty, hearty and satisfying meal.
This was the first time I am trying couscous and I loved it.

Ingredients:
Couscous (Original/Plain) - 1 1/2 cups
Water - 1 1/2 cups + 2 tbsp
Onion - chopped - 1 cup
Carrot - chopped into small pieces - 1/2 cup
Green bell pepper - chopped - 1/2 cup
(can add any vegetable of your choice)
Green chillies - 3 or 4 small
Mustard seeds - 1/4 tsp
Cumin seeds (jeera) - 1/4 tsp
Olive oil (can use any oil of your choice) - 2 tsp + 1 tbsp
Salt to taste

Method:
Heat the water and when it comes to a boil add the couscous and remove from heat. Give a quick stir and close and set aside for 5 mins. After 5 mins fluff with a fork and add 2 tsp of oil and mix well that the oil gets incorporated in all the couscous.
In a kadai add 1 tbsp of oil and when it is hot add the mustard seeds, jeera and the green chillies.
Add chopped onions and when it is transparent add the veggies and toss in high flame until they are cooked but not too mushy. Add salt and the couscous and mix for 3 mins. Check for seasoning and turn off the heat.
Serve hot.

Sending this to Srivalli's Breakfast Mela.