Showing posts with label Semolina. Show all posts
Showing posts with label Semolina. Show all posts

Thursday, June 8, 2017

MY DAD AND HIS FAVOURITE MASALA UPMA.

Tried and tasted by Nivedita,
Hi All,
 
I would like to start the post with BIG THANKS to everyone.
And a very heartfelt thanks to Jagruti of  http://www.jcookingodyssey.com/, who is more than a friend, a sister and a great human being. She has a great blog with lot of vegetarian dishes. This post is because of her invitation to me to participate in her event. Thank you dear for inspiring me to start writing again. Even last year it was her event which made me to post a recipe. I know I should write and post regularly but somehow I am not getting time to do the same.
Who is that one person who is not alive but you miss him/her  so much that you would love to talk with if you get a chance? Have I gone crazy to ask this silly question? YES and NO. I am sure all of us have this feeling. There are many people in our life who depart from us for forever. My post is dedicated to that one person whom I always miss so much.  'Appaji' my father, who left us 15 years back and whom I could not talk, see or meet during his last days. I was 8 months pregnant with my first daughter and was living in UAE. Though I knew about his illness, but never imagined that his condition is bad. But when I came to know about it, doctor did not allow me to fly as government won't allow to fly at this stage. Then, he passed away. Those days still mobile phones were very new and not all could afford to buy. He was in coma before he left us. But for me he is not dead. He is in my words. He lives in my words. My only wish was to meet him once and to listen what he wanted to say me before he went. Everyone told me that  till the last minute before he stopped talking he was taking my name. And even after for many years he came into my dream either serving me food or having food with me.  My father and I shared this bond. He was a great cook. He enjoyed cooking. And his food tasted heaven. Family friends and relatives waited for a chance to taste the food prepared by him. He used to prepare  rice, sambhar, any vegetables, dosa, idly, chapati, Mirchi, girmit. You name it and he will make it for you. He always stayed away from us as his government job did not allow him to be with us. My mother, being a working woman, stayed back with us in for her job and studies. We always loved to go to his place during our summer holidays.
My father  was 6 feet tall, dark and lean man. He was a man of his words. Always polite, hardworking, caring and dedicated. Not even a single bad habit.  He was a great singer too. He was passionate about photography. He loved reading and was 100% Kannadiga. His handwriting was just like printed one.
His only weakness was he was  not very courageous person. He used to get scared of even a simple cough. May be this was the reason he did not fight his last breath.  What I did not like about him was he was not a decision maker. I wish he could have been a stronger person.  But I pity him for not enjoying his life fully. I wanted him to be there with us now to see our success and settled life. He was always worried about my brother and his future. Now how I wish I could see him enjoying  with  his grand children. He was fond of kids. He always clicked the photos of my friend's children. 
My memory with him starts from his coming home on weekends after traveling for many hours. My brother and I used to sleep off after  waiting  for him till late night. And in the morning he used to wake us up with Amara Chitra Katha story books in his hands. As I grew and started cooking on my own, I followed my father always. Whenever Dosa was prepared at home, it was me who used to make for everyone but at the end he always made me sit and make dosas for me and give. Round dosa, crispy dosa, triangle dosa, cap dosa... Ahh! I still have that taste in my mouth. This is the most closest memory about my dad and me. He always ironed my uniform and kept ready. Whenever he came early from the office, he used to prepare some or the other snacks and wait for us.
And one more what I always will remember is he introduced us to the music. From devotional songs to Gazals, all Kannada folk songs  till the current movie hits. He had huge collection of tapes. Being an officer in Information and Publicity department, he was always on tour. Most of the media people, journalists, radio artists always visited our house. His control over Kannada and English language was very good. Even I wanted to do journalism but don't know why he did not allow me to do.  
Most of my recipes in my blog are his favorite foods. As he loved our North Karnataka food very much. 
He happily ate Jowar roti everyday.  Jowar roti upma, Thaali peeth, If nothing with roti, he loved having dal roti and his the most favorite evening snack girmitt or this  churmari with bhaji,  jowar-vada. How can I forget this magic vegetable which was his favorite and he taught me to love this one Kaarchi-kaimini-bitter-gourd-sabji. 
And the list goes on. Please go through my North Karnataka recipe collection to know more about. 

 I will force myself to stop to write about him as the post may go lengthy. Coming to his favorite foods, he always loved any vegetarian food. Only once in a while he had eggs. He always loved upma. whenever he had to go early mornings for meetings or tour, he used to keep everything ready previous night itself. He will roast Semolina, keep all the required vegetables on a cutting board. Never disturbed my mom or me to wake up early and prepare it. But I always got up as early as 5 O'clock whenever he made upma. I loved his upma. I used to get up eat and again go to sleep after he left the house. 
He loved this masala upma very much. So here is the recipe of masala upma. I know it's very common and regular food but it was my dad's favorite so it is special for me. 

Ingredients:
Semolina or Suji or Bansi rawa - 1 cup(240ml)
(It serves 3 persons)
1.Oil - 1/4 cup
2.Mustard seeds - 1tsp
3.Jeera or Cumin seeds - 1 tsp
4.Urad dal - 2 tsp
5.Chana dal - 2 tsp
6.Curry leaves - 10-15, washed and chopped
7.Onion - 1 big, chopped finely
8.Green chilly - 2, chopped finely
9.Ginger - small piece, cleaned and chopped
10.Dry red chilly - 3 to 4 
11.Tomato - 1 big, De seeded and finely chopped
12.Tamarind juice - 1 tsp
13.Sugar - 1 tsp
14.Salt to taste
15.Pav Bhaji masala or Sambhar masala - 2 tsp ( The taste differs with each powder)
16.Red chilly powder - 1 tsp(skip if you don't like  the spicy taste)
17.Haldi or turmeric powder - 1/2 tsp
18.Water - 3 cups or depends on the rawa.
19.Fresh Coriander  - handful and little for the garnishing
grated fresh coconut - 1 tbsp(optional) 
20.Ghee - 1 tsp for each serve.

Method:
Roast the rawa  till you get nice aroma. Take care not to burn it.
Keep it aside. 
Keep the water to boil.
Keep a thick bottomed pan or vessel on the gas stove. 
Add oil and allow it to be hot.
Add mustard seeds and wait till splutters and add urad and chana dal. Let the dals turn into golden color. 
Now goes the jeera, curry leaves and onion. Fry till onions are transparent.
Keep the flame low. 
Start adding the ingredients from NO.8 till No.17 slowly one by one, sauteing in between. 
Saute for a minute.
Add the hot water and allow it to boil for 30 seconds. Again keeping the flame on low, add the roasted rawa slowly and immediately start mixing it. Or else upma will have lumps which will taste very bad. 
now add the fresh coriander and close the lid and cook it for 3 to five minutes. Off the stove and wait for few minutes. Serve it on a plate with fresh coconut and coriander leaves. 

This simple but the most delicious upma prepared from my father made me wake up at 5 in the morning.
Miss you Appaji, you are always in my words and my talks.

These are some more recipes from other wonderful bloggers for father's day celebrations. Thank you friends. 
Jagruti's recipe who created this wonderful event : sugar free mango basil and cashew 
Sweet vermicelli with jaggery by Mina 
baingan kabartha roasted aubergine  by Nayana Kanabar. 
misti-doi by Sujata
Meat Masala Bharwan Baingan - TheYellowDaal - Mains or Sides
Ghari Rotli-Puran Poli - Mayuri's Jikoni - Mains

List is long. Please visit Jagruti's collection of 50 recipes for fathers's day for all the amazing 50 recipes. 
 
 
 
Keep Smiling,


Friday, September 7, 2012

Fine Semolina and Oats Ladoo

Tried and tasted by Nivedita
Hi All,
A healthy and tasty Ladoo. And the easiest also. 
These were very common in our house during my childhood. Usually fresh coconut is also added in this but I like it the plain. And as we know the Oats now, I have tried adding the Oats powder. I never miss any chance to add Oats in my food preparation. 

To make 8(big) or 10(small) ladoos
Ingredients:
Fine Semolina (Bombay rawa) - 1 cup
Oats powder - 1/4 cup(can add more and reduce the qty of rawa)
Sugar - 3/4 cup
Water - 1/2 cup
Ghee - 1 tsp
Cardamom powder - 1 tsp
Almonds and cashew nut powder - 2 tbsp
OR 
Add whole cashew nuts(I used the powder as my younger daughter never likes dry fruits to eat directly.)


Method:
  • Roast the semolina and oats powder till you get nice aroma. This is must as it allows the ladoos to become softer.
  • Transfer into a wide plate and allow to cool.
  • While roasting the rawa, keep the sugar and water to boil.
  • Allow it to boil till you get one thread consistency. It may take almost 15 minutes.
  • Once the syrup is ready, remove from the heat and allow it to be warm.(This is very IMPORTANT)or else you will end up with making Semolina halwa :-)
  • Add nuts powder, cardamom and ghee to the semolina and oats powder. Mix well.

Now,
  • Slowly spread the half of the  syrup to the semolina mix. Mix well and keep it aside for 2 minutes.Try making the ladoos. If not possible, add some more syrup and mix well. Take little amount of the mixture and try to make into ladoos. This time you should get it. Repeat with the remained mix. 
  • Keep in a plate and allow to cool. 
  • Store in a dry place. You can keep it for a week also.


 Sending it again to Jagruti's event,


Keep Smiling,

Wednesday, May 18, 2011

Jaggery and Semolina Poli (ಸಜ್ಜಕದ ಹೋಳಿಗೆ)

Tried and tasted by Nivedita
Hi All,
I am posting North Karnataka recipe after a long time. Its very common sweet which is prepared on full moon day or any other puja at home. I have already given the recipe for Broken wheat(or thick rava) and jaggery Halwa.
Now I am giving the recipe for making poli with it but in this I have used the normal semolina or Bansi rava. And there are two ways to make it. Either you can use sugar or Jaggery for the sweetness. I have used the jaggery to get that authentic taste.


Ingredients:
For covering,
Wheat flour - 1 cup
Salt a pinch
Oil - 1 tsp
Water to make soft dough.
Usually Maida or All Purpose Flour is used to make the dough but I avoid using APF where ever I can.
Make the dough ready and keep aside for half an hour.

For the stuffing,
Normal Semolina - 1 cup
(Even the fine semolina can be used)
Jaggery(grated or powdered) - 1 cup
Cardamom powder - 1 tsp
Salt a pinch
Turmeric powder - a pinch
Ghee - 1tsp
Water - 1 to 1 1/2 cup
Oil to fry the polis.

Method :
  • Take thick bottomed pan and fry the semolina with 1 tsp ghee till you get aroma.
  • In another vessel keep 1 cup water to boil, when it starts boiling add the rawa and cook till its 3/4 done. It may take 6 to 8 minutes. Now add the jaggery and mix well. Cook for a minute. Add the salt,turmeric powder and cardamom powder. Keep on stirring  till its done, the semolina will start leaving the sides. Remove it from fire and allow it to cool. Divide into equal lime size balls. 
  • Divide the ready dough into small lemon size balls. Take one ball, roll into puri size. Take the semolina ball and keep in the middle. Cover it and make sure to seal it properly.



  • Roll into thin poli.
  • Heat tawa and roast the poli on both the sides.
  • Repeat with the remaining dough and the semolina balls.
  • Serve it with lot of ghee!! Yes, it tastes great with ghee.... and pickle.

Sending it to
 MY event which is guest hosted by Akila of  Learning-to-cook

Keep Smiling,

Friday, March 26, 2010

Instant Vermicelli Idly















Tried and tasted by Nivedita
Hi All,
A wonderful, healthy, tasty and easiest breakfast for the whole family. Even you can feed this to 9 months infant, who has started to eat just now. I always love to try Idly s in different size bowls, as kids will enjoy it.

But, my both daughters won't like it at all!! I don't know the reason, but they both have it either two or one idly. So I do not make this more for them. Ask me?? I love to have it any time. 
Ingredients :
Very thin vermicelli - 1 cup
Bombay rawa or semolina - 1 cup
Fresh curds - 1 cup
Salt to taste
Eating soda or Bi carb soda - 1/8 tsp
Carrot or potato - 1 medium, cleaned and grated (not in the photo, but usually I add it)
Ghee - 1 tbsp to roast
Oil to apply to the mould
Roast the semolina and vermicelli (Seperately) till you get a very good aroma. Allow it to cool. When it is cold, add all other ingredients and mix it properly to make it into nice batter. While doing this, Keep the cooker with 1 cup water on heat. 
Apply oil to the mould and pour the batter in to the moulds(Each mould will hold 2 tbsp batter). Keep it in the cooker and steam it without wait on the cooker for 12 to 15 minutes.
Once done, serve hot with ghee, chutney powder, coconut chutney or sauce. 

Sending this to Suma's  on going event, JIHVA - Breakfast which is linked to Indira's Main announcement-JIHVA
Keep Smiling,

Monday, October 26, 2009

Simple Upma

Tried and tasted by Nivedita
Hi All,
As my mother was working, I entered the kitchen at the age of 7 only. I think, first I learnt to make tea. But I do not remember my first food in meals or main course. Simple Upma was my first learnt food, which I used to prepare all by my self, and I was just 9 years old.
When I learnt to prepare it, I used to wait for someone to come home, so that I will make upma and give them and get appreciation.. Once in a week, my grand father(my mother's father) used to come to meet us.
You guessed it right!!!  He was my target always. 
Here is the recipe,
Semolina(Rava) - 1 cup
(Roast the rava with little ghee or oil till you get aroma, keep it aside)
Onion - 1 medium, chopped
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Green chilly - 2 chopped length wise
Salt to taste
Sugar -1 tsp
Ghee or Oil  - 2 tbsp
(When I learnt making Upma, I used to make only in ghee )
Boiling Water - 2 cups (1:2 ratio)
Heat ghee or oil in kadai. Add mustard seeds. When splutter, add urad dal and wait till dal turns little brown and nice aroma comes. Immediately add green chilly, onion. Saute it. Wait till onion turns into golder color. Now add water, salt and sugar. Add roasted rava and mix it properly. Keep it on low flame till the rava is cooked. Adjust the seasoning. 
Serve with ghee on top!!!


I know this is very simple recipe, but I always feel happy when I think about my first cooked food!!!!, but same time, I feel sad that why I entered the kitchen at so early age!!!!

Keep smiling,

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