Bread Upma Tasty and Simple

Ingredients for Bread Upma

Bread slices – 6 pieces [remove the sides and cut into small pieces]
Tamarind juice – 2 tsp
Onions – 1 [chopped]
Green chilies – 3 [chopped]
Coconut – 2 tbsp [grated]
Mustard seeds – 1 tsp
Chana dal – 1 tsp [roasted &powdered]
Red chilli powder – ½ tsp
Ginger – 1 piece [chopped]
Chana dal – 1 tsp
Turmeric powder – ¼ tsp
Sugar – ½ tsp
Salt to taste
Oil – 1 tbsp
Curry leaves – 1 strand

Method of the preparation of Bread Upma

Mix the pieces of bread with diluted tamarind juice, salt, sugar, turmeric powder and keep aside.
Heat oil in a pan and put chana dal, mustard seeds, curry leaves and fry for 2 minutes.
Add chopped onions, chopped green chilies, chopped ginger and fry for 5 minutes.
Add red chilli powder and grated coconut. Stir continuously.
Add the pieces of bread and mix well.
 Add roasted chana dal powder and fry till the bread pieces become crispy.
Serve hot with mint chutney.

Aam Panna Recipe [Hot Summer Drink]

Tangy Aam Panna is a delicious and refreshing summer drink. It is a cooling raw mango drink. It can be store in bottles and used as desired  through the year. Learn how to prepare Aam Panna Hot Summer Drink

Raw mangoes –500 gms
Sugar – ½ cup
Water – 4 ½ cups
Cumin seeds – 2 tsp [roasted and powdered]
Mint leaves – 2 tsp [chopped]
Rock salt – ½ tsp
Salt to taste

Method of the Preparation of  Aam Panna

Boil the whole mangoes with 2 cups of water at least 10 minutes.
Squeeze out the pulp from each mango.
Mix the pulp with sugar, salt, cumin seeds powder, mint leaves and the remaining water.
Thereafter, adjust water according the desired consistency.
Then cook the raw mango drink at least 5 –8 minutes in low flame. Keep in refrigerator and serve cold.

Unnaka Chemmeen Chammanthy

INGREDIENT FOR DRY PRAWNS CHUTNEY

Dry coconut – 250 gms [powdered]
Dry prawns – 250 gms
Red chilies – 10
Salt to taste
Oil – 2 tbsp
Curry leaves – 1 strand

METHOD OF PREPARING CRY PRAWNS CHUTNEY

Heat oil in a pan, and put dry coconut, dry prawns curry leaves and red chilies and fry for 5 – 7 minutes.
Grind all the ingredients without adding water.
Keep the prawn’s chutney powder in an air tight container. [Can be kept for fifteen days to one month]
Serve with steamed rice, or fried rice.

SHAMMI KEBAB RECIPE

INGREDIENTS FOR SHAMMI KEBAB

Carrot – 100 gms
Green peas – 50 gms
Baby corn –100 gms
Cauliflower – 50 gms
French beans – 150 gms
Ginger – 10 gms [chopped]
Garlic – 10 gms [chopped]
Green chilies – 3 [chopped]
Onions – 2 [chopped]
Spinach – 2 cup [shredded and washed]
Chana dal – 50 gms
Roasted chana dal powder – 50 gms
Black cardamom – 2
Red chili powder – 2 tsp
Turmeric powder – 1 tsp
Cinnamon – 1 piece
Salt to taste
Oil – 3 tbsp

METHOD OF PREPARING SHAMMI KEBAB

Heat oil in a pan and add cinnamon, black cardamom and allow to splutter.
Add chopped onions, ginger, garlic and green chilies and fry for 5 minutes.
Wash and cut all the vegetables and add at this stage.
Cover the pan with a lid and cook for 10 – 15 minutes in low flame.
Add chilli powder, turmeric powder and salt to taste and mix well.
Mix the roasted chana dal powder so that the mixture can bind well.
Cook for another 2 minutes, stirring continuously. Remove from the fire and shape into round patties and grill these patties on a hot plate.
Serve hot with tomato ketchup.

SPROUTED MOONG [GREEN GRAM] IN COCONUT GRAVY RECIPE

INGREDIENTS FOR SPOROUTED MOONG IN COCONUT GRAVY

Sprouted moog [green gram] – 200 gms
Coconut -- ½ cup [grated]
Green chilies – 3 [chopped]
Tamarind juice – 1 tbsp
Asafoetida – 1 pinch
Curry leaves – 2 strands
Oil – 1 tbsp
Red chilies – 2
Sambar masala – 1 tsp
Salt to taste

METHODOF SPROUTED MOONG GREENS IN COCONUTGRAVY

Boil the sprouted moog and chopped green chilies in a pan with enough water to cover them. Cook on medium heat until soft.
Grind half of the coconut and mix with tamarind juice.
Add this paste to the moog with sambar masala powder, turmeric powder and salt, bring to boil.
Heat oil in a pan and put red chilies, mustard seeds, curry leaves, asafetida and fry for 2 minutes and pour into the moog dal and mix well.
Garnish with remaining coconut and curry leaves
Serve hot with rice and papad.

PRAWNS IN COCONUT GRAVY RECIPE

INGREDIENTS FOR PRAWNS IN COCONUT GRAVY

Prawns – 400 gms
Coconut – ½ cup [grated]
Coriander powder – 2 tsp
Turmeric powder – ¼ tsp
Red chilli powder – 1 ½ tsp
Green chilies – 3 [cut into pieces]
Ginger – 1 piece [chopped]
Onion – 1 [chopped]
Oil – 1 tbsp
Salt to taste
Tamarind juice – 1 tbsp
Curry leaves – 2 strands

METHOD OF PRAWNS IN COCONUT GRAVY

Clean the prawns, pat dry, rub salt and keep aside.
Grind coconut, coriander powder, red chilli powder, turmeric powder by adding little water.
Heat oil in a pan and put chopped onions, green chilies, chopped ginger, and curry leaves and fry for 5 minutes.
Add coconut paste and tamarind juice and cook for 5 minutes.
Then add the prawns and cook for 15 – 20 minutes in low flame.
Remove from the heat, garnish with curry leaves.
Serve hot with steamed rice or fried rice.

COTTAGE CHEESE IN SAFFRON GRAVY RECIPE

INGREDIENTS FOR COTTAGE CHEESE IN SAFFRON GRAVY

Cottage cheese – 200
Saffron -- 10 [dissolved in 15 gms ]
Onions – 2 [chopped]
Pepper powder – 1 tsp
Oil – 2 tbsp
Garam masala [spicy masala] – 1 tsp
Fresh cream -- 50 gms
Salt to taste
FOR THE PASTE
Coconut – 2 tbsp [grated]
Cashew nut – 6
Ginger – 1 piece
Garlic flakes – 6
Curd – 50 gms

FOR THE GARNISHING

Saffron – 6 strands
Coriander leaves – 1 tbsp [chopped]

METHOD OF PREPARING COTTAGE CHEESE INSAFFRON GRAVY

Grind grated coconut, cashew nuts, garlic flakes, ginger and make a paste by adding the curd.
Heat oil in a pan, add onions and fry for 2--3 minutes.
Add salt, pepper powder and saffron milk
Cook for 5 minutes. Add cottage cheese and again cook for 5 minutes.
Remove from the fire and add cream and mix well.
Garnish with chopped coriander leaves and strands of saffron.
Serve hot with naan or chappati.