More Koozhu or Buttermilk Upma is a delicious preparation made of Rice flour and Buttermilk with Thayir Molaga (Curd Chillies) used instead of the usual green chillies. My heartfelt thanks to my friend Radhi Gopal who shared this recipe with me. It was simply amazing!
125 gms Rice flour
3 glasses sour Buttermilk
2 tbsps Coconut oil
1 tsp Mustard seeds
1 tsp Urad Dal al /Split Black Gram
1 tsp Chana Dal/Split Chickpeas
2 sprigs curry leaves
1/2 tsp Hing/asafoetida
5 Thayir Molaga(Curd Chillies)
Mix the Rice flour and Butter milk along with some salt well. Heat the oil in a pan. Add the mustard seeds and after they splutter drop in the Urad and Chana Dal. After they have turned golden brown drop in the curry leaves, broken Curd Chillies and Asafoetida. Pour the rice flour Buttermilk mixture into the seasoning and cook on a gentle flame till it leaves the sides of the vessel. Pour the mixture into a greased plate and allow to cool before cutting into pieces of desired shape. This preparation can also be eaten hot like any other Upma.
This combination is sheer nostalgia for me as we grew up on Cup Idli made by Amma. The Idli stand came much later. We would help her peel the shallots that went into making this delicious Sambhar. The best way to eat this combination, is to pour the Sambhar over the Idli and top it with a generous drizzle of home made Ghee/clarified butter. The recipe link to both are provided below.
I have always believed that a hearty breakfast is a must to kick start the day. One has the entire day to burn it off! Posting a Breakfast Platter today of Misal, Bread, Onion flavoured Poha Chutney, Dates and Masala Chai. Recipe Links to all the dishes are shared below.
Poha chutney is a typical Konkani breakfast which is made on days when one is rushed. Easy to make, delicious and extremely filling! I have shared two recipes of Poha Chutney earlier. One was flavoured with Asafoetida and the other with Sambhar powder. Posting one flavoured with onions today.
1/2 coconut grated
7 green chillies
1 large onion finely chopped
1 tbsp chopped coriander leaves
3 tbsps coconut oil
Poha/Flattened Rice (thin variety) as required.
Grind the coconut, green chillies and salt roughly. Just a couple of pulsations of the whipper blade will give you the right texture. Tip this coarse mixture into a bowl. Add finely chopped onions and coriander leaves. Drizzle with Coconut oil and mix everything thoroughly. Keep aside. Take three tbsps of this mixture in a bowl. Add two fistfuls of Poha to it and mix thoroughly. Serve immediately.
One of the family favourites, I usually make the Wheat Semia Usli/Upma for Brunch when we have had a late dinner the previous night and nobody is in a mood for breakfast early in the morning. We all like it with a dash of sugar. So brunch today was Semia Usli, Spicy Poori, Bread Fruit Fritters and Patholi followed by Masala Chai. The recipe link to each of the items has been posted below.
Making Wheat Semia is a tedious and long drawn process, so rarely does anybody attempt making it in the metropolis. The soaking, grinding, stirring, and drying process takes up a lot of time and any working woman thinks twice before attempting to make it! It is now usually made by people who run small home product industries in the rural areas and it is then transported to the urban areas. A quick and easy breakfast option, it needs to be soaked for only about fifteen minutes and is then seasoned and served hot garnished with coconut.
500 gms Wheat Semia
7 green chillies chopped fine
1 dry red chilly broken into two
3 tsps sugar
1 tsp Hing/asafoetida
3 sprigs Curry leaves
1 tbsp Ghee/clarified butter
5 tbsps Coconut oil (or any oil)
1 heaped tsp Mustard
1tsp Urad Dal/ Split Black Gram
1/4 coconut grated
Soak the Wheat Semia for about fifteen minutes. Drain thoroughly. Tip it into a colander so that all the remaining water if any, drains out too. Add Hing, sugar and salt to the drained Semia and mix well. Heat the Ghee and oil mixture in a pan. Add the mustard. After it splutters add the Urad Dal. Allow it to turn golden yellow, before adding the broken red chilly bits, green chillies and curry leaves. Toss. Drop in the Semia, mix well and cover and cook over a gentle flame for five minutes. Garnish with the grated Coconut and serve hot.
Chutney sandwiches are a favourite with children and elderly alike. They can be served as appetizers, packed in the children’s lunch box or make for a quick snack. You can also pile in some vegetables and cheese and make a meal of it! The Recipe Link to the All purpose Chutney is given below.
Rava Bhakri is a typically Mangalorean breakfast eat which is best enjoyed with fresh home made butter. There are two variations to the same. One is with a drizzle of asafoetida and the other with ginger. Grated Cucumber and coriander leaves can also be added to the batter Today I have posted Bhakri with Cucumber and coriander added to it. You will find this amazingly simple and quick to make breakfast simply delicious!!
250 gms Rava/Semolina
7 green chillies
1/4 coconut grated
1 inch piece ginger
250 gms Cucumber
Mixture of ghee/clarified butter and oil to roast the Bhakri.
Grind the coconut, green chillies, salt and ginger to a fine paste with a little water. Tip it into a large bowl along with finely chopped coriander leaves. Deskin the Cucumber and grate it. Drop it into the bowl along with the Rava. Add enough water to get a batter of dropping consistency. Keep aside for five minutes. The Rava would have absorbed all the water. Add more water to get a batter wherein you can take a portion of it and pat it on to the tava/skillet. Mix the batter thoroughly. Heat the tava. Pat small portions of the mixture on to it. Drizzle the ghee and oil mixture. Roast. Flip and roast on the other side too by drizzling again with the ghee and oil mixture. Serve hot with butter.
Note: This measure yields 12 bhakris, three inches in diameter.
This Potato and Onion Upma is just one of the varieties of Upma that can be made for breakfast. Easy to make and delicious too. Many like it with a topping of either Sev or any savoury, but I prefer mine as is!
250 gms rava/semolina
6 green chillies
2 large onions
A few sprigs coriander leaves
3 tbsps ghee
6 tbsps oil
1 tsp mustard
1 tsp urad dal
600 ml boiling water
A pinch of Haldi /turmeric powder.
Chop the onions fine. Peel the potato and wash it under running water. Chop it fine. Mince the green chillies. Chop coriander leaves fine. Keep aside. Keep the water boiling . Heat the ghee and oil mixture. Add the mustard and after it splutters add the urad dal. After the urad dal turns golden, drop in the green chillies, potatoes and onions., add the salt and roast till the onions turn translucent. Add the Rava and roast for about two to three minutes. Add the Haldi and mix well. Pour in the boiling water into the Rava. Mix, cover and cook till done. Garnish with coriander leaves. Serve hot.