Rice Vermicelli Upma

 Rice vermicelli upma is a very tasty and easy to make breakfast dish.Rice Vermicelli Upma recipe is given below with step by step photos.

The following ingredients are needed to prepare Rice Vermicelli Upma.

Ingredients:-

Rice Vermicelli. -200 gm
Carrot. -1/4 cup
Frozen green peas.-1/4 cup
Onion.                   -1
Green chillies.       -2
Cashew nuts.         -5
Grated coconut.     -2 tbsp
Turmeric powder.  -1/4 tsp
Mustard seeds.       -1tsp
Urad dal.                -1/2 tsp
Curry leaves.          -1 sprig
Coriander leaves.   -1/4 cup
Lemon juice           -of a lemon
Water.                     -as required
Salt.                        -to taste
Oil.                         -2 tbsp

Instructions:-

1). Boil 2 cup of water in a vessel. Break rice vermicelli into small pieces and put it into the hot boiled water in the vessel. Press the vermicelli till it gets immersed in boiling water and keep it for 5 minutes on low flame. Then drain the excess water with a strainer and allow the rice vermicelli to cool. Keep aside.

2). Finely chop onion and coriander leaves, grate carrot, half slit green chillies, chop cashew nuts into halves. Keep the chopped ingredients along with frozen green peas and curry leaves on a plate.

Method:-

1). Heat 2 tbsp oil in a wide bottom pan and add urad dal and saute well.Splutter mustard seeds.Add cashew nut halves, half slit green chillies and curry leaves into the pan and saute well.

2). Add finely chopped onion into the pan and saute well till onion becomes translucent.

3). Add grated carrot, frozen green peas, required salt and 1tbsp water into the pan and saute well. Add 1/4 tsp turmeric powder into the pan and mix well.Cover and cook the carrot and green peas till soft.

4). Add cooked rice vermicelli and finely chopped coriander leaves into the pan and mix well on low flame.

 5). Add grated coconut into the pan.Mix well and switch off the flame.

 

6). Finely squeeze lemon juice over the rice vermicelli upma and mix well.

 A very tasty Rice Vermicelli is ready to serve hot.

Manga Malli Sadam / Raw Mango Coriander Leaves Rice.

 Manga malli sadam / Raw mango coriander leaves rice is a very tasty rice dish made with raw mango, cooked rice and coriander leaves.Manga malli sadam recipe is given below with photos.

The following ingredients are needed to prepare Manga Malli Sadam / Raw mango Coriender Leaves Rice.

Ingredients:-

Raw mango.      -1 grated
Rice.                  -1cup
Mustard seeds.   -1tsp
Urad dal.            -1and 1/2tsp
Dry red chillies. -2
Curry leaves.      -1sprig
Asafoetida.         -1/4 tsp
Ghee.                  -1tbsp
Sesame oil.         -1tbsp
Salt.                     -to taste
Coriander leaves.-few chopped

For grinding Coriander Leaves Green Chilly Paste:-

Chana dal.          -1 and 1/2tbsp
Green chillies.    -4 slit
Coriander leaves.-1cup chopped
Sesame oil.         -1tbsp

Instructions:-

1). Boil and cook rice to 80 %. Drain and keep aside.

2). Grate raw mango and keep aside.

3). Heat 1tbsp sesame oil in a pan and add 1 and 1/2 tbsp chana dal and roast until golden brown on low flame.Add 4 slit green chillies and saute well in oil. Add 1cup finely chopped coriander leaves into the pan and saute well for 2 minutes until the leaves shrink and well cooked. Switch off the flame and allow the sauted ingredients to cool.

 4). Once cooled add the sauted ingredients in a mixer and grind together to a smooth paste.Keep aside the ground coriander green chilly paste mixture.

Method:-

Heat 1tbsp oil in a wide bottom pan and splutter mustard seeds.Add urad dal into the pan and roast until golden brown.Add dry red chillies and curry leaves into the pan and saute well.Add 3/4 th of grated raw mango and asafoetida into the pan and mix well until mango is well cooked.Add ground coriander green chilly paste mixture into the pan and mix well on low flame.Add 1tbsp ghee into the pan and mix with all the ingredients in the pan.Add cooked rice and required salt into the pan and mix well.Add the remaining grated raw mango and few finely chopped coriander leaves and mix with the cooked rice. Switch off the flame and transfer the manga malli sadam to a serving bowl.

Very tasty Manga Malli Sadam / Raw Mango Coriander Leaves Rice is ready to serve.

Vendakka Coconut Curry / Lady's Finger Coconut Curry.

 Vendakka coconut curry is a delicious gravy dish made with lady's finger adding kudampuli/ malabar tamarind and goes well with steamed rice.

The following ingredients are needed to prepare Vendakka Coconut Curry / Lady's Finger Coconut Curry.

Ingredients:-

Vendakka/ Lady's finger.-10
Onion.                   -1
Green chillies.       -6
Mustard seeds.      -1tsp
Cumin seeds.         -1/4 tsp
Curry leaves.         -1sprig
Turmeric powder.  -1/4 tsp
Kudampuli.            -a small piece
Salt.                        -to taste
Coconut oil.           -4 tsp

For grinding Coconut Cumin Paste:-

Grated coconut. -1 cup
Cumin seeds.     -1/4 tsp

Instructions:-

1). Wash vendakka / lady's finger, cut and remove both the ends of each vendekka and chop them into 1/4 inch lengthy pieces.Wash and half slit green chillies. Peel, wash and slice onion into thin lengthy pieces.Keep aside.

2). Grind grated coconut along with 1/4 tsp cumin seeds to a fine paste. Keep aside the ground coconut cumin paste.

Method:-

1). Heat 4tsp oil in a pan and splutter mustard seeds and 1/4tsp cumin seeds. Add half slit green chillies and fry in oil. Add thinly sliced onion and saute well till soft.Add curry leaves and saute well. Add turmeric powder and mix well.

2). Add chopped vendakka / lady's finger into the pan and saute well for 2 minutes on low flame.

3). Add a small piece of kudampuli /malabar tamarind and required salt into the pan and mix well.Add ground coconut cumin paste and 1 and 1/2 cup of water into the pan. Mix well and boil the gravy for a minute on low flame and switch off the flame.

Vendakka Coconut Curry / Lady's Finger Coconut Curry is ready to serve with steamed rice.

Ragi Semiya Payasam.

 Ragi semiya payasam is a sweet ragi vermicelli payasam  made with ragi flour, roasted broken vermicelli, sugar and milk.

The following ingredients are needed to prepare Ragi Semiya Payasam/ Ragi Vermicelli Payasam..

Ingredients:-

Roasted vermicelli.-1cup
Ragi flour.              -2 tbsp
Milk.                      -1/2 l + 1/2 l
Sugar.                     -1cup
Cardamom powder.-1tsp
Cashew nuts.          -10
Raisins.                   -10
Water.                      -3 cup
Ghee.                       -1tbsp

Instructions:-

Heat 1tbsp ghee in a pan and fry the cashew nuts and raisins in ghee till the cashew nuts become golden colour and raisins puffed up. Keep aside the ghee fried cashew nuts, ghee fried raisins and ghee.

Method:-

1). Boil 3 cup of water in a wide bottom pan. Add 1 cup roasted vermicelli into the boiling water and mix well.Cook the vermicelli and stir in between.

2). Once the vermicelli half cooked add 1/2 liter milk into the pan. Mix well and cook till the vermicelli milk mixture becomes little thick.

3). Add 1 cup sugar into the pan and stir well till it dissolves in the vermicelli milk mixture. Boil the sugar vermicelli milk mixture and cook for 2 minutes on low flame.

4). In a bowl add 2 tbsp ragi flour. Take little milk from 1/2 liter milk and add it into the ragi flour in the bowl and mix well without lumps and make a ragi milk mixture.Add the remaining milk into the bowl and mix the ragi milk mixture again without lumps.
 
5). Add the ragi milk mixture into the pan and mix with the cooked sugar vermicelli milk mixture in the pan.Stir well till the ragi semiya payasam becomes little thick and changes to choclate colour. Add 1tsp cardamom powder into the payasam. Mix well and switch off the flame.

6). Lastly garnish the ragi semiya payasam with ghee fried cashew nuts, ghee fried raisins and ghee.

Very tasty and sweet Ragi Semiya Payasam /Ragi Vermicelli Payasam is ready to serve hot or cool.

Note:-

Ragi Semiya Payasam will become thick as it cools. You can add little hot milk or hot water into the thick payasam to make it thin.

Ponsa Muliku / Ripe Jackfruit Modakam

Ponsa muliku /ripe jackfruit modakam /chakka modakam is a Konkani style deep fried tea time snack made with ripe jackfruit bulbs. Ponsa Muliku recipe is given below with step by step photos.

The following ingredients are needed to prepare Ponsa Muliku / Ripe Jackfruit Modakam.

Ingredients:-

Ripe jackfruit bulbs. -8
Raw rice.                  -1 cup
Grated jaggery.         -1/4 cup

Coconut chopped.    -1/2 cup
Semolina/ Rava.       - as required
Salt.                          - a pinch
Oil.                           - for deep frying

Instructions:-

Wash and soak raw rice in water for 1 hour.Then drain water completely from soaked rice. Remove the seeds from ripe jackfruit bulbs and chop the jackfruit bulbs into small pieces. Keep aside the soaked raw rice, chopped jackfruit bulbs, chopped coconut and grated jaggery.

Method:-

1). In a mixer grinder add chopped jackfruit bulbs, grated jaggery, chopped coconut, a pinch of salt and grind to a fine paste.Then add soaked raw rice into the mixer grinder and grind again to a thick and little coarse batter without adding water. Transfer the coarsely ground jackfruit rice batter to a bowl and mix well.

2). Add required semolina /rava little by little into the ground batter.Mix well and make it into a thick batter mixture.Keep aside the batter mixture to rest for 5 minutes.

3). Heat oil in a deep frying kadai on high flame. Once the oil is hot keep the flame to medium heat.Take a lemon size portion of the thick jackfruit rice semolina batter mixture in your hand and drop it little by little into hot oil. Deep fry them in small batches till golden colour. Filp and turn it with a slotted spoon to cook evenly on all sides.

4). Once done remove the deep fried Ponsa muliku/ jackfruit modakam from hot oil with a slotted spoon and transfer to a plate.You can keep the deep fried jackfruit modakam on a tissue paper to absorb excess oil.

Ponsa Muliku /Jackfruit Modakam /Chakka Modakam is ready to serve.When cooled to room temperature you can store the deep fried ponsa muliku /jackfruit modakam in an airtight container and it stays good for upto a week.