Semolina Vegetable Porridge without Onions (Rava Upma)

South Indian Vegetarian Breakfast Special
Andhra Cuisine
Jain Cuisine
Semolina Vegetable Porridge without Onions (Rava Upma)
Serves 2

Ingredients:
Cream of Wheat/Semolina (Rava/Sooji)-

Ginger- 1 Inch, Finely Chopped 
Carrots- 1 Medium, Finely Chopped
Green Peas (Matar)-
Green Chillies- 2 to 3 Nos., Finely Chopped (depending on the Spiciness of the Chilli)

For Tempering:

Extra Light Olive Oil/Olive Pomace Oil- 2 Tbsp., Oil mixed with Ghee at this stage is optional

Raw Peanuts- 1 Tbsp. 

Mustard Seeds (Rai/Aavalu)-a Pinch

Cumin Seeds (Jeera/Jeelakarra)- (Optional)

Split Bengal Gram/Split Chick Pea (Chana Dal/Senagapapu)- ¼ Tsp.

Split Black Gram (Urad Dal/Menapappu)- ¼ Tsp.

Curry Leaves (Kadi Patta/Karvepaku)- 5-6 No’s

Asafoetida (Hing/Inguva Podi)- a Pinch

Water- 3 Cups
Salt- To Taste
Fresh Lemon Juice & Ghee- sprinkled to suit taste individual buds as desired!!

Method:
Heat Oil in a Non Stick Wide Skillet (Kadhai)
Add Peanuts & Saute till Color changes
Add Mustard Seeds & Saute till Seeds Splutter
Add Chana Dal, Urad Dal & Cumin Seeds till the Dals change Color








Add the Boiled Vegetables & Saute for a while

Add Water & as the Water Boils rapidly add the Sooji while stirring continuously to make sure there are no lumps

Tips:
Some of the more traditional Jain families even avoid the use of Carrot, Potato or for that matter any other Root Vegetable in their Cooking, so please make sure you are well informed on the ingredients that can be added before any attempt making any Jain Recipe, after all its always better to be informed about the Cultural & Religious aspects beforehand than be sorry afterwards!

Optionally can add Roma Tomatoes- 1 Medium, Finely Chopped, French Beans/Green Beans- about 7 to 8 Nos., Finely Chopped, Potato- 1 Small, Finely Chopped etc.


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Vegetable Pulao (Jain/No Onion-Garlic)

North Indian Vegetarian Main Course Special

Punjabi Cuisine
Vegetable Pulao (Jain/No Onion-Garlic)

Serves 2

Ingredients:

Long Grain Basmati Rice- 1 Cup
Saffron- a Pinch soaked in 1 Tbsp. Milk
Salt- to Taste
Mint Leaves- few Sprigs, Finely Chopped

For Mixed Vegetable Gravy:

mix of Pure Ghee & Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.

Bayleaf- 1

Black Cardamon (Badi Elaichi)- 1

Black Cumin (Shahi Jeera)/Cumin Seeds (Jeera)- ¼ Tsp.

Black Peppercorns (Kali Mirch)- a few

Cinnamon Stick (Dalchini)- 1/2 Inch stick

Cloves (Laung)- 2

Star Anise (Chakra Phool)- 1 No.
Green Cardamon (Choti Elaichi)- 2 No’s
Hing- small Pinch
Fresh Roma Tomatoes-  1 Cup, Finely Chopped

1/4 Tsp. Corn Four mixed with 1/4 Cup Milk
Fresh Cream- 1 Tbsp.
Dried Fenugreek Leaves (Kasuri Methi)- 1 Tsp.
mix of Carrot, Cauliflower, Green Beans, Peas- 1/2 Cup, Boiled

Method:

Wash and Soak the Rice for at least ½ hour

In a Deep Bottomed Pot, Cook Rice Covered with Ratio of 1 Rice : 1.5Water till the Rice is done but the shape should be intact
Add the Saffron infused milk to the Rice along with Mint leaves & Salt, keep aside

Heat Ghee and Olive Oil in a Deep Non Stick Pot

Slightly roast Bay leaf, Star Anise, Black Cardamon, Green Cardamon, Cinnamon Stick, Cloves, Black Peppercorns & Black Cumin till they release aroma
Add Tomatoes, mash & Saute till Oil separates 
Add Milk-Corn Flour mix, Tomato Puree & after a Boil check to see if done
Add Kasuri Methi, Fresh Cream & mix
Add the boiled Vegetables in the gravy, mix gently

For Dum:
In a Handi Vessel, spread the about 1/3rd of the Rice
Add the half of the Vegetable Gravy mix & another batch of 1/3rd part Rice
Layer with another half of the Gravy & 1/3rd of Rice
Seal the edges with dough to create a Dum all over & let it simmer on slow flame for about 15 Minutes

Serve Warm & Fresh with any flavoured Boondi/Cucumber Raita!



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Mixed Vegetable Oats Porridge (Oats Upma)

South Indian Vegetarian Breakfast Special
Andhra Cuisine
Mixed Vegetable Oats Porridge (Oats Upma)
Serves 2

Ingredients:
Rolled Oats- 

For Tempering:
Extra Light Olive Oil/Olive Pomace Oil- 2 Tbsp.
Raw Peanuts- 1 Tbsp. 

Mustard Seeds (Rai/Aavalu)-a Pinch

Cumin Seeds (Jeera/Jeelakarra)- (Optional)

Split Bengal Gram/Split Chick Pea (Chana Dal/Senagapapu)- ¼ Tsp.

Split Black Gram (Urad Dal/Menapappu)- ¼ Tsp.

Curry Leaves (Kadi Patta/Karvepaku)- 5-6 No’s

Asafoetida (Hing/Inguva Podi)- a Pinch


Ginger- 1 Inch, Finely Chopped 
Carrots- 1 Medium, Finely Chopped
Green Beans- 7 to 8, Finely Chopped
Green Peas (Matar)-
Green Chillies- 2 to 3 Nos., Finely Chopped (depending on the Spiciness of the Chilli)
Water- 3 Cups
Salt- To Taste
Fresh Lemon Juice & Ghee- sprinkled to suit taste individual buds as desired!!

Method:
On a Slow Flame, Roast the Oats to light Golden Colour or till the Aroma starts coming up
Keep aside to cool

Heat Oil in a Non Stick Wide Skillet (Kadhai)
Add Peanuts & Saute till Color changes
Add Mustard Seeds & Saute till Seeds Splutter
Add Chana Dal, Urad Dal & Cumin Seeds till the Dals change Color




 

Add the Boiled Vegetables & Saute for a while

Add Water & as the Water Boils rapidly add the Oats while stirring continuously to make sure there are no lumps

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Broken Wheat Porridge (Dalia Upma)

South Indian Vegetarian Breakfast Special
Andhra Cuisine
Broken Wheat Porridge (Dalia Upma) 
Serves 2

Ingredients:

Mix of Extra Light Olive Oil/Olive Pomace Oil & Ghee- 1 Tbsp.

Mustard Seeds (Rai)- ¼ Tsp.

Cumin Seeds (Jeera)- ¼ Tsp.

Peanuts- 10 to 15

Hing- a Big Pinch

Broken Wheat (Dalia)- 1 Cup

Onions- ½ Cup, Finely Chopped

Green Chilli- 3 to 4, Slit or Finely Chopped

Ginger- ½ Tsp., Grated or Finely Chopped

Green Peas-  ¼ Cup

Carrot- 2 Tbsp., Finely Chopped

French Beans- 2 Tbsp., Finely Chopped

Salt- To Taste

Fresh Coriander Leaves- 2 Tbsp., Finely Chopped

Lemon Juice- about a Dash

Method:

Wash the Dalia thoroughly, drain and keep aside

In a Pressure Pan, Heat the Oil-Ghee Mix, Add Mustard Seeds

As the seeds start to crackle, add Peanuts, Hing & Sauté

Add Green Chilli, Ginger, Onions & Sauté till the Onions turn Light Golde

Add the Green Peas, Carrots, Beans, Broken Wheat, Salt & Sauté for about 3 to 4 Minutes

Add 1½ Cups of Water & Mix Well

Cover & pressure cook for about 1 Whistle

Just before serving, add a dash of Lemon Juice, garnish with the Fresh Coriander Leaves and serve Hot with any Pickle of Choice, Roasted Urad Papad!

Tips:

Bengali- Bhanga Gom
English- Broken Wheat
Gujarati- Gehun/Lapsi Fada
Hindi- Dalia
Marathi- Gavhachi/Lapsi
Odiya- Bhanga Gahama
Tamil- Godhumai/Samba Ravai
Telugu- Godhuma Nuka/Rava or Danchina

Cleaning & Roasting the Dalia (just like Semolina) ensures that it stays longer without any Pests & also Faster Cooking

Adding Cashews instead of Peanuts is an option

Can add Chana Dal, Urad Dal, Curry Leaves along with Jeera & Rai which is the Standard Tempering for any Upma which has been skipped here

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Andhra Style Brinjal & Green Peas (Vankaya Bataani Mudda Kura)

South Indian Vegetarian Main Course Special
Andhra Pradesh Cuisine
Andhra Style Brinjal & Green Peas (Vankaya Bataani Mudda Kura)

This comes straight from my Grandmother's Kitchen :)
She always has these practical ideas to utilize whatever Pulses, Vegetables we have in the Pantry, so we made this Traditional Andhra Recipe with just the available ingredients for Lunch :)
In a Traditional Andhra Kitchen, the vegetables are always bought with these Recipes ready in mind! There is so much to learn from our Grandmother's who always knew their mixes, ratios, proportions & also the importance of Seasonal Vegetables & Fruits in the Kitchen :)
Serves 2

Ingredients:

Green Peas (Matar/Bataani)- 100 Grams

Long Purple Brinjal (Baingan/Vankaya)-  250 Grams, Small

Turmeric Powder- ¼ Tsp.

Salt- To Taste

For Tempering:

Extra Light Olive Oil/Olive Pomace Oil- 3 Tsp.

Dried Red Chilli- 1, Broken  9

Split Bengal Gram (Chana Dal)- ½ Tsp.
Black Lentil (Urad Dal)- ¼ Tsp.

Mustard Seed (Rai/Sarson)- ½ Tsp.

Cumin Seed (Jeera)- ¼ Tsp.

Hing- a Pinch
Green Chillies- 2, Finely Chopped 
Curry Leaves- 10 Small

Method:

Wash and Cut Brinjal into Long Slices and keep them in Salted Water (to prevent discoloration)

Boil together the Brinjal with Salt, Turmeric Powder till Tender


Heat Oil in a Pan, Add the Tempering items & Sauté

Add the Boiled Vegetables (Brinjals & Peas) & Mix
Add Turmeric Powder, Salt & Mix Well

On Medium High Flame, Keep Stirring occasionally uncovered till the Brinjals become Tender

Check for Water if needed, Sprinkle all over with hand
Cover & Cook till the Brinjals & Peas are done

Tips:
Can also prepare the Brinjal with Peas directly in the Pan instead of Boiling the Brinjal separately


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Simple Green Peas & Spinach Preparation (Matar Palak)

Indian Vegetarian Main Course Special

Kashmiri Cuisine

Simple Green Peas & Spinach Preparation (Matar Palak)

Serves 2

Ingredients:

Spinach (Palak)- 3 Cups, Finely Chopped

Green Peas- 1 Cup, Boiled

Cloves (Laung/Lavang)- 2

Cinnamon (Dalchini)- 1/2 Inch Stick

Asafoetida (Hing)- a Pinch

Red Chilli Powder- 1/4 tsp

Turmeric powder (Haldi)- a Big Pinch

Dried Ginger (Sonth) Powder- a Big Pinch

Milk- 1/4 Cup

Extra Light Olive Oil/Olive Pomace Oil- 1 Tsp.

Salt- To Taste

Method:

In a Non Stick Skillet (Kadhai), Heat Oil, Add Cloves, Cinnamon & Asafoetida

Add Spinach, Peas along with ½ cup of water and bring it to a boil

Simmer for 10 to 12 minutes till almost all the water evaporates

Add the Dry Powdered Spices (Red Chilli Powder, Turmeric Powder, Dried Ginger Powder), Milk and Salt & Mix well

Bring the Gravy to a Boil
Serve immediately with Roti/Rice


Tips:

 

This Simple (as it takes less than 10 Minutes to put together if all the Ingredients are ready) Subtly flavored Aromatic Vegetable combo is flavored with an unusual combination of Spices!!

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Brijwasi Sweets @ Chennai

Brijwasi Sweets located on Usman Road T Nagar & Teynampet Chennai

'Catch it if you can' Best Samosas if you get there by 430 pm, piping Hot from the Pan!!

Mathura Pedas are made with lot of Time taking procedure where Dried Milk Solids (Khoya/Mava) is roasted till light Brown in color which then is mixed with Cardamom Powder & finally rolled in Castor Sugar (Bura/Tagar)


 

Milk Cake

Motichur Laddoo 

 

Kesar Peda 



One of the good Samosa-Jalebi  or Doodh-Jalebi (which can be has in a true North Indian style combo) is available here

Fresh Phulka/Roti-Sabzi (without Onion-Garlic) is also some thing to lightly eat as a Tiffin item








Feel free to share your views & do let us know of any Quality Bakeries/Cafe/Restaurants in your area :)

Basmati Rice & Vegetables Cooked in Exotic Spices (Vegetable Pulao)

North Indian Vegetarian Main Course Special

Punjabi/Uttar Pradesh Cuisine
Basmati Rice & Vegetables Cooked in Exotic Spices (Vegetable Pulao)
Serves 3-4

Ingredients:

Basmati Rice- 2 Cups

mix of Pure Ghee & Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp. each

Bayleaf- 2 No’s

Black Cardamon (Badi Elaichi)- 3 No’s
Black Cumin (Shahi Jeera)/Cumin Seeds (Jeera)- ¼ Tsp.
Black Peppercorns (Kali Mirch)- 2-3 No’s

Cinnamon Stick (Dalchini)- 1 Inch stick

Cloves (Laung)- 3 No’s

Green Cardamon (Choti Elaichi)- 2 No’s 

Star Anise (Chakra Phool)- 1 No.
Roopak Stores Biryani/Pulao Masala- ¼ Tsp., Roughly Pounded (optional)

Onion- 3 Medium, 1- ½ Finely Chopped & 1- ½ Thinly Sliced

mix of Green Beans, Carrot, Peas- 1 Cup

Potatoes- 1 Medium, Finely Chopped 
Saffron- mixed with Milk (optional)

Method:

Wash and Soak the Rice for at least ½ hour

Heat Ghee and Olive Oil in a Deep Non Stick Pot

Slightly roast Bay leaf, Star Anise, Black Cardamon, Green Cardamon, Cinnamon Stick, Cloves, Black Peppercorns & Black Cumin till they release aroma

Add Chopped Onions and Sauté

Add Parboiled Green Peas-Carrot-Green Beans-Potato and Sauté
Add the Soaked Rice & Gently Combine

This Fried Rice Mixture can either be transferred to Cook in a Pressure Cooker, Electric Rice Cooker or Simmered in the same Non Stick Pot itself

Tips:
Can add Cauliflower (Gobi), Cottage Cheese- cut in Cubes, Sweet Corn (American Bhutta) etc. as well

Variations: 
Another Method to prepare this Pualo is to Cook the Rice & Vegetables separately

For Rice:

In a Deep Bottomed Pot, Cook Rice Covered with Ratio of 1 Rice:2 Water

 

Check if done with a Fork

For the Spice-Vegetable Mix:

Heat Ghee and Olive Oil in a Deep Non Stick Pot

Slightly roast Bay leaf, Star Anise, Black Cardamon, Green Cardamon, Cinnamon Stick, Cloves, Black Peppercorns & Black Cumin till they release aroma

Add Chopped Onions, Green Chilli and Sauté

Add Potato and Sauté

Add Parboiled Green Peas-Carrot-Green Beans and Sauté

Add the Cooked Rice & Combine gently

Serve Warm & Fresh with any Flavored Boondi/Cucumber Raita!

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Cottage Cheese & Green Peas Simmered in a Rich Creamy Gravy (Matar Paneer/Mutter Paneer made with Parampara Ready to Cook Spice Mix)

North Indian Vegetarian Main Course Special

Cottage Cheese & Green Peas Simmered in a Rich Creamy Gravy (Matar Paneer/Mutter Paneer

made with Parampara Ready to Cook Spice Mix)

Serves 3-4

Classic North Indian Favorites!

Ingredients:

Frozen Green Peas (Matar)- 150 Grams, Thawed

Fresh Cottage Cheese (Paneer)- 100 Grams

Parampara Spice Mix (Matar Paneer)- 1 Packet

Extra Light Olive Oil/Olive Pomace Oil-

Onion-

Ginger-Garlic Paste-

Green Chillies-

Fresh Coriander Leaves-

Method:

In a Bowl, Add the Spice Mix, Curd, Water & Mix Well

In a Non Stick Skillet (Kadhai), Heat Oil

Add Onion, Ginger-Garlic Paste, Green Chillies & Sauté

Add Green Peas & Sauté

Add the Spice Mix & Simmer for about 3-4 Minutes Uncovered

Add Paneer, Mix Gently & Cover to Cook

Let the Gravy Simmer for about 7-10 more minutes
Sprinkle Fresh Coriander & Serve Fresh with Phulka, Jeera Rice, Salad, Dal Fry, Curd, Pickle, Papad!

Tips:

If Fresh Green Peas are used in the Recipe, always Parboil them before putting in the Gravy for faster cooking

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Koraishutir Kochuri with Aloor Dum (Matar Kachori/Puri aur Tariwale Aloo)

Indian Vegetarian Breakfast Special

Flavours of Eastern India- West Bengal & Orissa Cuisine
Koraishutir Kochuri with Aloor Dum (Matar Kachori aur Tariwale Aloo) 
Serves 2 (makes 6 Kachoris)

For Dough:
Whole Wheat Flour (Gehun ka Atta)- 2 Cups
Salt- 1 Tsp.

Water- To make Dough 

For Aloo Dum:

Baby Potatoes- Boiled & Peeled
Ginger- Crushed & Finely Chopped
Baby Tomatoes- Finely Chopped
Green Chillies- Slit
Jaggery- (used here for Health purpose but can use plain White Sugar instead)
Extra Light Olive Oil/Olive Pomace Oil- 

Fresh Coriander Leaves-

 

For Aloo Dum:

Baby Potatoes- Boiled & Peeled, Ginger- Crushed & Finely Chopped, Baby Tomatoes- Finely Chopped, Green Chillies- Slit
I am using Jaggery here for health reasons but can use plain White Sugar instead
Fresh Coriander Leaves, Keep Aside

Heat Mustard Oil till Smoking Point

Add Cumin Seeds (Jeera), Bay Leaf, Crushed Green Cardamom, Cinnamon Stick & Sauté

Add the Baby Potatoes & give a gentle mix 
Let the Potatoes get Golden Brown

Add the Ginger, Tomatoes, Jaggery, Salt, Turmeric Powder, Water, Cover & Cook for about 5-7 Minutes

For Stuffed Green Peas Deep Fried Bread (Koraishutir Kochuri/Matar Kachori/Puri):

For Stuffing:

Heat Mustard Oil till Smoking Point
Add Ginger Paste, Sugar, Salt, Green Chillies, Mashed Green Peas & Stir for 3 Minutes until Cooked

The Stuffing should becomes Powdery

For Dough:

Make a Hard Dough with Flour, Salt, Oil & Water

Make Equal sized Balls with the Dough, Roll to flatten the Balls 

Put the Stuffing in the center & cover the Filled Dough like a Dumpling

Roll both sides of the Filled Dough

Gently glide the Rolled out Bread in Hot Oil & Fry on High Flame till Golden Brown on both sides

Serve Hot with Aloo Dum!

Tips:

Traditionally these Kachori’s are made with All Purpose Flour (Maida) but we decided to use Whole Wheat Flour as a healthy option (not to worry as they turn out as tasty with Atta also!)

Feel free to share your views & do let us know how this one turned out :)