Friday, August 26, 2011

Sabudana upma/ Sabbakki Uppittu with Moon Dal

Sabudana Upma. Mostly it is considered as fasting food in Maharastra. Back in Karnataka, They do it for evening snack or for lite dinner. Sabudana with combination of moong dal makes this dish more tastier. Got this recipe from my dera mom. I have made this in several kitty parties, potlocks too. Everybody liked it. It should be tasted while it is hot!


Sabudana- 1 cup
Moong Dal- 1/2 cup
Green chillies- 8
Curry leaves
Mustard seeds-1/2 tspn
Jeera- 1/2 tspn
Coriander leaves-for garnishing
Grated coocnut- for garnishing
Lemon juice- 1 tbspn
Salt- to taste

  • Soak Sabudana for atleast 5-6 hrs in enough water.
  • If you are planning to make thsi upma in teh evening. Soak it in morning or if you are planning to do it for breakfast soak it night only.
  • Boil water in a bowl.Add Moong dal. Let it cook 3/4. Dal should not become mushy. Strain it and keep it aside. Make sure there is not much water left inside dal.
  • Add oil in a deep pan. Add seasoning with mustard seeds, Jeera, hing, curry leaves.
  • Add Green chillies. Fry for some time. Add Sabudana and fry for 2-3 mins until the sabudana pearls fades in to different color. Add salt and keep frying.
  • Finally add moong dal and mix it gently.Turn off the stove,
  • Add lemon juice. Mix it well. Garnish it with Coriander leaves and grated coconut
Sending this to Vrat ka khaana event hosted by Kalyani Mom chef

Monday, August 22, 2011

Aloo Gobi Mutter

Aloo Gobi is generally a dry curry. I don't like dry vegetable curry that goes with chapatis. but our vah chef gives ypou teh recipe that has little gravy in it. He cooks it with tomatoes and there is little gravy effect on this dish. Tomato in this curry makes little tangy and we do also add amchur( mango powder).

Gobi- 1 small
Frozen peas-1/2 cup
Red chilli powder- 1/2 tspn
cumin powder- 1 tspn
Amchur powder- 1/4 tspn
Coriander powder- 1/2 tspn
Garam masala- 1/2 tspn
Onion- 1 small chopped finely
Green chillies-4
Jeera-1 tspn
Ginger garlic paste-1 tspn
Kasuri methi powder-1/2 tspn
oil for deep frying

  • Add the chopped aloo and gobi in hot oil and fry them for a min till it becomes soft and keep aside.
  • Make a coarse paste out of onions and green chillies and keep aside
  • In a separate pan, Add some oil. Add jeera and add the onion green chillies mixture.
  • Fry it for 2-3 mins.
  • Add tomatoes and fry for some more time until it becomes little mushy.
  • Add turmeric powder and salt and fry it.
  • In a small bowl, add cumin, coriander, amchur and red chilli powders and mix it well by adding water.Add this in to the mixture. keep stirring.
  • At this time add fried aloo and gobi.keep stirring it until teh masala coats well for 2- 3 mins. Add frozen green peas. mix it well.
  • Garnish it with coriander leaves.
  • Serve hot with chapathis or rotis.
Note:- If you are very calorie conscious, you can avoid deep frying aloo and gobi. Directly add in to the curry and cook for atleast 20 mins in a low flame.

Tuesday, August 16, 2011

Suguntulu/ Sukhanunde For Varamahalakshmi Festival

Varmahalakshmi festival is obserbed on 2nd friday of shravana masam in most parts of India.Mainly karnataka, Andhra, Orissa, maharastra and Tamil nadu. Lakshmi is Goddess of wealth and prosperity. Lakshmi is worshipped in 8 superior forms.

I made suguntulu,sundal and puliyogre for pooja naivedyam

Rice flour- 1 cup
Uradh dhal-1 cup( soak uradh dal in water overnight or for atleast 2-3 hrs)
Poornam- made from jaggery and tur dal( Recipe follows)
Oil- for deep frying
salt- little

  • Grind uradh dhal to a thick paste.
  • Mix rice flour with warm water and combine rice flour and urad dal mixture to idli batter consistency by adding salt and keep aside.
  • Meanwhile prepare for pooranam
Recipe for pooranam:-

Jaggery- 1 cup
Tur dal- 1 cup
water- 5 cups
oil- 2 tbspns
Turmeric- 1/2 tspn
Cardomom powder- 1/2 tspn

  • In a bowl. Add water and bring it to boil. Add tur dal and oil and turmeric. keep it in medium flame. Boil until tur dal is broken little. Take out from the flame and remove the water from tur dal.
  • Add jaggery and mix it well and keep it on medium flame again for 10 mins until the jaggery dissolves with tur dal and it becomes liek a stickyconsistency.
  • Let the mixture cool down
  • Grind it in a mixer in to a smooth paste and add cardoimom powder and keep aside.

Now make small balls out of pooranam. Dip it inside that urad and rice mixture.
carefully drop it in hot oil. Fry it in medium flame for that golden color.
Serve hot or cold!!! it tastes yummy. Festival sweet has to be yummy.