June 20, 2009
Servings: I cup sooji makes 2 servings of upma and 4 servings of kesaribath.
1 cup - rava/semolina / sooji/ ರವೆ (coarse or fine rava)
3 1/2 cups - water /ನೀರು
2-3 onions / ಈರುಳ್ಳಿ
5-7 Green chillies / ಹಸಿರುಮೆಣಸಿನಕಾಯಿ (slit them)
few sprigs Coriander leaves / ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು
few Curry leaves / ಕರಿಬೇವು ಸೊಪ್ಪು
1 fist full Grated Coconut /ಕಾಯಿ ತುರಿ / ಕೊಬ್ಬರಿ(optional)
small piece ginger / ಶುಂಠಿ
1-2 tbsp Ghee / ತುಪ್ಪ
½ tsp Turmeric /ಅರಿಶಿನ
lemon juice / ನಿಂಬೆ ರಸ to taste
1 tsp - salt / ಉಪ್ಪು to taste
Seasoning / ಒಗ್ಗರಣೆ
2 tbsp Oil / ಎಣ್ಣೆ, 1/2 tsp Mustard seeds /ಸಾಸಿವೆ, Asafoetida/ Hing / ಇಂಗು, 1 tsp Chana Dal / ಕಡಲೆಬೇಳೆ, 1 tsp Urad Dal / ಉದ್ದಿನಬೇಳೆ
Heat a pan on medium flame, add a spoon of oil and add the semolina. Roast it nicely till it is fragrant and turns a light brown shade. take care not to burn the rava.this takes around 8-10 minutes. then remove from stove, put it on a plate/paper and set it aside.
Heat a wide bottom pan/kadai on medium flame. It better to use a pan which has lid. make the seasoning first. add oil, mustard, hing, chanadal and urad dal. once they start spluttering, add green chillies and chopped onion. Stir them till onion is cooked, 3-5 minutes. now add salt, turmeric powder, chopped ginger, curry leaves and cilantro. Add 3 1/2 cups water to this. add 1-2 spoons ghee. mix well and let the water come to a boil.
Once the water boils, maintain a medium flame. Add the roasted rava slowly into the water while stirring it continuously. after adding all the rava, the mixture will be watery/ porridge like consistency. cover with a lid and let is cook for 3-5 minutes. The rava absorbs all the water and gets cooked. after 5 minutes, open the lid and stir the mixture. If its still watery leave it for a few more minutes. Once you get the desired consistency, switch off the stove.Add a dash of lime juice and mix well. Now upma is ready to be served. It is usually served hot along with some chutney powder and a dollop of ghee.
1 cup - rava/semolina / sooji/ ರವೆ (fine rava)
3 1/2 cups - water /ನೀರು
4 tbsp - Ghee / ತುಪ್ಪ
3/4 cup - Sugar / ಸಕ್ಕರೆ
a pinch - Cardamom powder /ಏಲಕ್ಕಿ ಪುಡಿ
few strands - saffron /ಕೇಸರಿ (or any food color)
1/4 cup - grated dessicated coconut / ಕೊಬ್ಬರಿ ತುರಿ (optional)
Raisins, Cashews fried in ghee/ ವಣದ್ರಾಕ್ಷಿ , ಗೋಡಂಬಿ - ತುಪ್ಪದಲ್ಲಿ ಕರಿಯಿರಿ
Heat a pan on medium flame, add a spoon of ghee and add the semolina. Roast it nicely till it is fragrant and turns a light brown shade. take care not to burn the rava.this takes around 8-10 minutes. then remove from stove, put it on a plate/paper and set it aside.
Heat a wide bottom pan/kadai on medium flame.It better to use a pan which has lid.Add 3 1/2 cups water to this. add the remaining ghee to it, saffron strands or the food color of your choice. add the dessicated coconut and fried cashews and raisins too. Now leave it till the water starts to boil.
Once the water boils, maintain a medium flame. Add the roasted rava slowly into the water while stirring it continuously. It is the same process as we made upma. cover with a lid and let is cook for 3-5 minutes. after 5 minutes, open the lid, rava must be cooked by now. Add 3/4 cup sugar now and mix it well. taste it and adjust the sugar accordingly. You can add few more spoons of ghee to give a smooth and shiny texture to the dish. Switch of the stove and Kesaribath is ready to be served.
June 6, 2009
Servings : This recipe makes about 4-6 servings
1 cup Vermicelli/ Shavige /ಶಾವಿಗೆ (roasted)
(Vermicelli used here is made from wheat. One of the commercially available popular brand is BAMBINO which has to be roasted. Some brands sell roasted vermicelli. If you use that you can just add it to milk without roasting it.)
4-6 cups Milk / ಹಾಲು (can use half water & half milk too)
½ cup Sugar / ಸಕ್ಕರೆ (can use upto 1 cup depending on your taste)
1 tbsp ghee / ತುಪ್ಪ
a pinch of cardamom powder / ಏಲಕ್ಕಿ ಪುಡಿ
few strands - saffron /ಕೇಸರಿ (or any food color) - optional
1 tbsp Cashews, Raisins / ವಣದ್ರಾಕ್ಷಿ , ಗೋಡಂಬಿ
Take a small kadai, add 1 tbsp ghee , when it is hot add raisins and cashews. Fry it till it is done. switch off and keep it aside.
Heat a pan on medium flame. Add a few drops of ghee, pour 1 cup of Vermicelli Shavige to the pan. Roast is slowly till it changes to brown colour and you get a nice aroma. It will take about 3-5 minutes. Then take it off the stove and keep it aside.In a pan heat around 4 cups of milk, bring it to a boil. Once the milk is boiling add the roasted vermicelli into milk. stir it and let it cook. This will take around 10 - 15 minutes. Check if there is enough milk in the pan, if not add some more milk. Stir it in between.The Vermicelli becomes soft to touch, that is when you know it is cooked. Now add the sugar, cardamom, saffron strands, fried cashews and raisins along with ghee into the pan. Give it a good mix and switch off the stove. Shavige Paayasa is ready to be served. It can be eaten hot or cold, either way it tastes great :)