RAVA AND SEMIYA UPMA

 

INGREDIENTS

1/2 cup  Bansi rava

1/2 cup Semiya

1 teaspoon mustard seeds

A pinch of asafoetida

6-8 curry leaves

1 teaspoon split Bengal gram

1 teaspoon skinless split Black gram

6-8 curry leaves

1/2 cup finely chopped onion

3 greenchilli cut into length wise

1/2 tablespoon ginger garlic paste

2 cups water

2 table spoon oil

1/2 tea spoon jeera

Salt to taste

coriander leaves for garnishing

METHOD

 

1.  Fry  rava and semiya separately in kadai without oil only for a minute. Keep aside.

2.  Heat the oil in a kadai, add the mustard seeds, when they begin to splutter, add the asafoetida, curry leaves, jeera, split bengal and black gram. Sauté till the split Bengal and black gram turn lightly browned.

3.  Add onions and fry till golden brown and now add green chillies and fry well. Now add 2 cups of water and salt to it  and mix well. When the water started to boil, add rava and semiya to it slowly and stir well with other hand so as to prevent forming lumps. Close with a lid and let it boil for 5 minutes in a low flame and mix well.

4.    Serve hot by garnishing with coriander leaves.

 

 

CHICKEN PEPPER FRY

CHICKEN PEPPER FRY  

INGREDIENTS    

1/2 kg cleaned Chicken pieces without skin

1 1/2 tablespoon Black pepper powder 

5 nos Green chillies  cut into lengthwise

2 onion cut into square shape

1 table spoon of chopped coriander leaves

1 table spoon of lemon juice

1 tea spoon coriander  powder

½ teaspoon turmeric powder

2 tablespoon oil

Salt to taste

METHOD

1.      In a wide bowl mix cleaned chicken, black pepper powder, turmeric, salt and garlic paste. Marinate the mixture for half an hour.

2.      Heat oil in a kadai, in a medium flame add chopped onion, chillies . sauté them for 2 minutes.

3.      Add the marinated mixture and fry for five minutes, add one cup of water, chopped coriander leaves. Cook covered  in a medium flame till the chicken turns soft and the gravy reaches to desired consistency. Add coriander powder and cook it for one minute.

4.      Just before turning of heat add lemon juice and mix.

5.      Serve hot with steamed rice and rasam or sambar.                                                                                   


CHITRANNA ( LEMON RICE 2ND METHOD)

CHITRANNA ( LEMON RICE 2ND METHOD)

Chitranna is a popular dish in Karnataka. It is easy to prepare and is very tasty.Usually it is made during festivals and special occasions.

 

INGREDIENTS

11/2cups rice, soaked and drained

3 green chilli, finely chopped

1 tablespoon oil

1 teaspoon mustard seeds

A pinch of asafoetida

6-8 curry leaves

12 -15 fried spilt groundnuts

1 teaspoon split Bengal gram

1 teaspoon skinless split Black gram

½ teaspoon turmeric powder

2 tablespoons lemon juice

2 tablespoon chopped fresh coriander

Salt to taste

METHOD

1.   Drain and cook the soaked rice in six cups of boiling, salted water until almost done.

Drain and set aside

2.      Heat the oil in a kadai, add the mustard seeds, when they begin to splutter, add

The asafoetida, curry leaves, split bengal and black gram ground nuts. Sauté till the split Bengal and black gram turn lightly browned.

3.      Add garlic paste, green chili and fry for one minute. Add salt , turmeric powder and lemon juice. Simmer for two to three minutes. Add the rice and toss to mix.

Cook till the rice is heated through.

 4. Serve hot, garnished with fresh coriander