Tag Archives: Upma

Vermicelli Upma

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Another South Indian style quick fix breakfast dish, this Vermicelli Upma takes under 10 minutes to make. I make all these dishes sometimes even during the evening for a quick snack or an early dinner. My friends here love to drop by my home because they know I can whip up some quick upma variety and make them a hot cup of filter coffee anytime πŸ˜›

Delicious Vermicelli Upma

Delicious Vermicelli Upma

You will need: (Serves 2)
Vermicelli – 1 1/2 cups (or 3 handfuls) – I use Anil brand (but even Bambino or any brand works fine)

DSC_0265Water – 3 cups
Onions – 1 Medium – Peel, Wash and Chop fine
Tomato – 1 Small – Wash and Chop fine
Green Chillies – 3 – Wash and Chop fine
Curry leaves – few

For Seasoning:
3 tbsp Oil
1/2 tsp Mustard seeds
1 tsp channa dal
1 tsp Urad dal
Hing/Asafoetida – a pinch

For Garnishing:
Fresh Cilantro / Coriander Leaves – Wash and chop fine
Fresh grated coconut – 2 tbsp

Method:
1. Chop the onions, tomatoes and chillies.DSC_0264

2. In a saucepan boil the water.

DSC_02673. Meanwhile, in a pan, heat the oil and season with hing, mustard seeds, channa dal and urad dal. Allow the dals to turn golden brown.

DSC_02704. Add the chopped onions, green chillies and curry leaves and saute until onions are tender and golden brown.

DSC_02725. Then add the chopped tomatoes and a pinch of salt and saute until mushy for 2 minutes.

DSC_0273DSC_02746. Add the vermicelli and mix well until slightly roasted. Add salt and mix.

DSC_0266DSC_02767. Add the hot boiling water until it just covers the vermicelli and cook covered until all water evaporates.

DSC_0277DSC_02798. Garnish with chopped cilantro and grated coconut and serve hot.

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Tasty and Delicious Vermicelli Upma Ready!!

Tasty and Delicious Vermicelli Upma Ready!!

Thanks for stopping by!!

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Puffed Rice Upma (Soosla/Uggani/Buggani)

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Puffed Rice Upma also called “Soosla” in North Karnataka and “Uggani” or “Buggani” in some parts of Rayalseema/Telangana. I learnt how to make this dish by watching a friend make it – he is from North Karnataka and he passionately invites friends over for a “Soosla” party πŸ™‚ I tried it at home once, after watching him make it and really enjoyed the simple recipe and how quick it can be put together, also very light and great with a cup of chai! After that I have made this a million times and now call the recipe mine πŸ˜‰ But due credits go to Sangamesh for this recipe…

Puffed Rice Upma (Soosla/Uggani)

Delicious and Spicy Puffed Rice Upma

Delicious and Spicy Puffed Rice Upma

You will need:
3 cups Puffed Rice (Mamra, Muri, Churmuri)
1 Onion – Chopped fine
1 Tomato – Chopped fine
4 Green chillies – Slit lengthwise
Curry Leaves
1/2 tsp Turmeric Powder
1 tsp Chutney Powder (Powder used as a side for Idli/Dosa)
Salt to taste

For Seasoning:
2 tbsp Oil
Mustard seeds
Urad dal
Channa Dal
Peanuts
Hing/Asafoetida

For Garnishing:
Fresh Grated Coconut
Chopped Cilantro
Fresh Lime

Method:
1. Chop the onions, tomatoes and green chillies.

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2. In a bowl filled with water, add the puffed rice into the water and soak for a minute. Drain and Squeeze out all the water from the puffed rice. Ensure that you squeeze out all the water and the puffed rice is dry. Keep aside.

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3. In a pan, heat the oil, add the peanuts and fry until golden brown. Removed these roasted peanuts into a small bowl and keep aside (here I have omitted the peanuts because I ran out, the peanuts give these a crunch so be sure to add it). In the same oil, add the mustard seeds and allow to splutter. Add the jeera, hing,Β dals and allow to turn golden brown.

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4. Add the chopped onions, green chillies, curry leaveas. Saute for a few minutes until onion is golden brown.

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5. Add the chopped tomatoes, turmeric powder and salt and saute until the mushy.

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6. To this onion-tomato mixture, add the soaked and drained puffed rice. Adjust salt as needed. Add the chutney powder and Mix well.

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7. Turn off the stove, squeeze fresh lime into this, add chopped cilantro and grated coconut and mix well. Serve hot.

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Tasty Tasty Puffed Rice Upma!

Tasty Tasty Puffed Rice Upma!

Note: Uggani is typically served with Mirchi bajjis πŸ™‚ Soosla of course is served with chai πŸ™‚ Enjoy!

Rava Upma/Khara bhaat

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Bangalore is home to thousands of what are called “Darshini’s” which are nothing but small fast food, stand up/Seated and eat in/take out restaurants that are usually bustling with activity from early morning to late in the night. Most darshinis have no seating arrangements, just the handful of round, tall tables at which you can stand and eat or balance your plate in your hand and eat just standing or better still if there is a huge beautiful tree outside, stand below the tree and eat in the breezy divine weather. Most darshinis are self service and are usually very clean. And the food, is absolutely amazing and something to experience!

Vidyarthi Bhavan - One of the famous Darshini Style hotels of Bangalore Photo Courtesy: Internet

Vidyarthi Bhavan – One of the famous Darshini Style hotels of Bangalore
Photo Courtesy: Internet

 

Janatha Hotel - Yet another famous Bangalore landmark serving the best Masala Dosas Photo Courtesy: Internet

Janatha Hotel – Yet another famous Bangalore landmark serving the best Masala Dosas
Photo Courtesy: Internet

Brahmins Coffee Bar - A must try Darshini Photo Courtesy: Internet

Brahmins Coffee Bar – A must try Darshini Photo Courtesy: Internet

Usually fresh, hot and extremely tasty, these darshinis are very light on the working class pocket and offer a satisfying meal to its consumers. The darshinis mostly serve vegetarian fare and most darshini menus are standard with about 15 items to choose from during breakfast, Lunch thali meals during lunch (both South and North Indian), Chaat during the evening and usually North Indian fare and Lunch thalis during dinner. Most darshinis have now got innovative and even serve the basic Indo-Chinese fare. So if you do visit Bangalore be sure to stop by at one of the famous Darshinis and try the food there to experience the Darshini culture..you will definitely thank me for that πŸ™‚

Masala Dosa's being made..is this making you hungry? Photo Courtesy: Internet

Masala Dosa’s being made..is this making you hungry?
Photo Courtesy: Internet

 

And Masala Dosas ready to be served :-) Photo Courtesy: Internet

And Masala Dosas ready to be served πŸ™‚
Photo Courtesy: Internet

One of the more popular breakfast items on a Darshini menu is Khara Bhaat, which is nothing but Rava/Semolina Upma. Khara in Kannada meaning “Hot”or “Spicy” and Bhaat is a concoction of either rice or cream of wheat. Darshinis also serve “Chow Chow Bhaat” which is one serving of Khara Bhaat and one serving of Kesari Bhaat (a sweet version of the same Rava/Semolina). The Khara Bhaat is usually serve with Spicy coconut chutney and is usually hot and just melts in the mouth when you eat it. It is certainly one of my favorite items on the menu. πŸ™‚

Khara Bhaat at Brahmin's Coffee Bar Photo Courtesy: https://ajayananth.wordpress.com/

Khara Bhaat at Brahmin’s Coffee Bar
Photo Courtesy: https://ajayananth.wordpress.com/

Chow Chow Bhaat Photo Courtesy: https://ajayananth.wordpress.com/

Chow Chow Bhaat
Photo Courtesy: https://ajayananth.wordpress.com/

If I have made your taste glands salivate, be sure to try the recipe below πŸ™‚

Today from my kitchen i present to you my way of making delicious Upma or Khara Bhaat.

You will need:
2 Cups Coarse Rava or Semolina/Suji
1 large Onion – Chopped into cubes
1 medium Tomato – Chopped into cubes
4 Green Chillies – Slit lengthwise
a few curry leaves (missing here because I ran out πŸ™‚ )
1 small piece fresh ginger – grated
4 to 5 cups water
Salt to taste
4 tbsp Oil
Cilantro for garnishing
Fresh grated coconut for garnishing (optional)

Rava/Suji

Rava/Suji

Chopped Ingredients

Chopped Ingredients

For seasoning:
Mustard seeds, channa dal, urad dal, cumin seeds, Hing or Asafoetida

Method:
1. Roast the Rava/Suji in a microwave safe bowl for 1 minute. Or alternatively you can roast the rava/suji on low flame in a pan for about 4 to 5 minutes. This is an optional step since I roast the Rava in Step 7 below.
2. In a saucepan bring the water to a boil.

Boil Water

Boil Water

3. In a separate pan or kadai, heat the oil.
4. Add the mustard seeds, allow to splutter, add the dal and cumin and allow to turn golden brown. Saute.

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5. Add the chopped onions, green chillies, curry leaves and ginger. Saute for a few minutes until the onions are transclucent.

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6. Add the chopped tomatoes and salt and saute.

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7. When the tomatoes are mushy and half cooked, add the Rava/Suji and mix well. Roast for a few minutes and mix well.

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8. Pour the boiling water into the roasted rava mixture until water just covers the Rava. If you like it softer add a little more water. In this technique you can easily adjust the water to give you the consistency you desire. Mix well to ensure there are no lumps.

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9. Cover with a lid and cook for 5 minutes on low flame until all water has evaporated.

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10. Garnish with chopped cilantro and/or coconut (missing here because I ran out..)

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11. Serve hot with coconut chutney on the side. Some people like eating this with Pickle or Sugar.

Hot and Delicious Khara Bhaat, ready to be served :-)

Hot and Delicious Khara Bhaat, ready to be served πŸ™‚

Hope you have enjoyed my little story and post on a humble dish such as Rava Upma/Khara Bhaat. Thanks for stopping by.