Rava Upma

Rava upma is the easiest breakfast recipe done in few minutes. You can also add vegetables to make a delicious upma nutritious.

Ingredients :

Roasted Rava - 1 cup
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Asafoetida- 1 pinch
Coriander leaves - 1 tbsp
Oil - 3 tsp
Red Chillies - 3
Curry leaves - few
Salt - as per taste

• Heat Oil in a non stick pan and splutter mustard seeds. 
• Add Red chillies, Urad dal , Channa dal and curry leaves.
• Then add 1 3/4 cup of water. 
• Now add salt and asafoetida. After it boils add rava little by little and stir continuously without any lumps.
• Cover and cook it for five minutes in low flame.
• Add coriander leaves and mix it well. 
• Rava upma is ready to serve. Serve it with sugar or chutney. 

Vegetable Biriyani

Ingredients:

• Basmati rice soaked for 1/2 an hour - 1 1/2 cups
• Onion diced - 2 medium
• Carrot ( cut in to 1/2 inch pieces ) - 2 medium
• Beans ( 1/2 inch pieces ) - 20
• Cauliflower - 10 - 15 florets
• Green Peas ( shelled ) - 1 cup
• Salt - as per taste
• Green cardamom - 8
• Black cardamom - 1
• Cloves - 15
• Cinnamon - 1/2 inch stick - 2
• Bay leaf - 1
• Fennel seed ( sombu ) - 1/2 tsp
• Ginger- Garlic paste - 1 1/2 tsp
• Turmeric powder - 1 tsp
• Red Chilli powder - 1 tbsp
• Coriander Powder - 1 tbsp
• Rose water - 1 tsp
• Curd - 1 cup
• Saffron - a few strands ( optional )
• Fresh tomato puree - 1 cup
• Garam masala powder - 1 tsp
• Coriander leaves chopped - 2 tbsp
• Mint leaves - 2 tbsp

    Method : 

•        Boil rice in three cups of salted boiling water along with two green cardamoms, one black cardamom, five cloves, half inch stick of cinnamon, until done. Keep aside.
•         Heat a non-stick pan. Add the remaining green cardamoms, cloves and cinnamon along with bay leaf and fennel seeds and roast. 
•         Add onions, carrots, beans, cauliflower florets and green peas. 
•         Sprinkle salt, cover and cook on medium heat for two minutes. 
•         Now add ginger-garlic paste mixed with a little water and stir. Cover and cook for two minutes. 
•        Add turmeric powder, red chilli powder and coriander powder and cook. 
•        Add tomato puree to the vegetables along with half teaspoon garam masala powder and mix well. Simmer for two minutes and then switch off the flame.
•        Whisk Curd with rose water and saffron. Add a little water or milk and whisk well. Keep aside.
•        Take a deep bowl. Arrange a layer of rice at the bottom. Over that arrange half the cooked vegetables followed by another layer of rice. 
•       Sprinkle half of the remaining garam masala powder, half the coriander leaves, half the mint leaves and half the curd mixture. Now add the remaining vegetables followed by the remaining rice.
•      Sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves and the remaining curd mixture. Cover with a lid and cook it for five minutes on medium flame. Let it stand for five minutes. 
•  Tasty Vegetable Biriyani is ready to eat now. Serve hot. 

Mutter Paneer

Mutter Paneer is the most frequently ordered dish in Indian restaurants. Now, you can also make this delicious recipe in your home. 

Ingredients :

500 gms paneer ( cubed )

200 gms shelled peas

2 large onions

3 medium tomatoes

1 tbsp ginger paste

2 tbsps garlic paste

2 tsps coriander powder

1 tsp cumin powder

2 tsps garam masala

1/2 tsp turmeric powder

2 green chillies chopped fine

6 tbsps of oil

1 1/2 cups water

Salt to taste

3 tbsps full cream

Coriander leaves chopped fine to garnish

              

 Preparation::

1. Grind onions into a fine paste in a mixie. Keep aside.
2. Next grind tomatoes into a fine paste and keep aside.
3. Heat 2-3 tbsp of oil in a pan and stir fry paneer cubes till golden brown. Transfer it to a plate and keep aside.
4. In the same vessel heat 3 tbsp of oil and add onion paste. Fry till raw smell goes.
5. Add tomato paste, ginger and garlic paste to this and fry for another 2 or 3 min.
6. Now add coriander, turmeric, cumin and garam masala powders and add green chillies. 
7. Stir continuously till oil seperates from the masala mixture.
8. Add peas and stir for 2 min.
9. Then add paneer, water and salt and reduce the flame to simmer. Cook till the gravy thickens.
10. When the gravy thickens as you desire, switch off the flame and stir in the full cream.
11. Garnish with coriander leaves and serve hot.
12. It tastes delicious with naans, parathas and jeera rice.

Note :

If you are very diet conscious then add tofu cubes instead of paneer.