Tomato Upma

Upma is one breakfast which i don't like when I was kid. Dosa is my favorite, Poori, Idli comes next. But as these breakfast item preparation is little time consuming, Upma is one breakfast that most of the working moms rely on to fit in their busy morning schedule. So Does my Mom! Now I am in her shoes, Upma happens sometimes in my kitchen in those busy rush mornings. Luckily Vj is fond of Upma (unlike me), so I have someone to cook for, this easy breakfast recipe. Now Abhi says he likes Upma ( like Dad), hence one more reason for me to try several Upma Recipes and sneak in more veggies in it. Today I am presenting one such recipe where Tomatoes are sneaked in the basic Upma. This is also known as Tomato Bath, as the name says literally Sooji Rava takes bath in the juices of Tomato which gives a tangy touch to routine Upma making it inviting to your taste buds. Here is the recipe!



Ingredients:
Sooji Rava - 1 Cup
Onion - 1/4
Green Chili - 2 ( medium)
Tomato - 1 ( cluster and juicy)
Oil - 1 Tbsp
Red Chili - 1
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves - 5
Ginger -  1 tsp ( grated)
salt - 1 tsp
Water - 2.5 Cup ( or 3 Cup for smooth version)

serves: 2 people ( Double the ingredients to make it for 4 servings)

Method:

1. Heat the non-stick pan on the stove and add 1 Tbsp of Oil. Once the oil is hot, add Red Chili followed by Chana Dal, Urad Dal, Cumin Seeds and mustard seeds. Once the lentils are roasted and mustard starts spluttering, add grated ginger and curry leaves.
2. Chop the green chilies and Onions and Tomatoes length wise into thin slices. First add green chili and onion slices to the pan. Let them saute for 2 min. Now add chopped Tomatoes and mix it well with onions. Close the lid and simmer for 3 min. You will notice tomatoes gets mushed and becomes together. Now add Water and salt to the pan, mix it very well. Taste and adjust the salt accordingly. Close the lid and let the water boil ( approx for 5 to 7 min).
3. Once the water starts boiling add Sooji Rava to the pan while mixing it very well ( so that lumps won't form) at the same time. Sooi Rava dissolves into water and becomes smooth. Keep on mixing it with spatula so that it won't stick to the bottom of the pan and allows it to cook evenly.
4. Now switch off the stove and transfer to serving bowl. Serve warm immediately. 

Usually I serve with Sugar for kids and Lime or Kobbari Kaaram for Vj. 

Check out all other Upma Recipes

take care until we meet here again!
-Mythreyi

Sorakaya (Louki) Halwa

Sorakaya (called in Telugu) is from Squash family and widely available in South India or in coastal parts of India. This vegetable is also known as Lauki (or Doodhi) in Hindi or Bottlegourd in English. As the name says it resembles like a 'Bottle', long and thick. There are several nice variations that you can make with this vegetable, but most popular in my family are Sorakaya Pachadi, Sorakaya cooked with Milk or Sorakaya Pulusu (stew). I have always wanted to make this Soarakaya Halwa from long time.Finally today it happened, because today I have a  fresh Bottlegourd from the vine at hand. Again thanks to my sister for sending these fresh bottlegourds form her garden!

This is shocking truth for me to know that Halwa is a Middle Eastern based sweet (Thanks to Wiki), I used to think this is from India. Halwa is a light ( not too rich) sweet, mostly made with flour, milk and nuts. Some times you replace the flour with, Sooji Rava, or lentils or Vegetables. I have already made one veggie base Halwa, that is Carrot Halwa. Today it's time to experiment Halwa with Sorakaya! Here is the reicpe, njoy!

Do you know?: Taking raw Sorakya Juice early in the morning will slim you down. You will see the results in 1 week. I haven't tried it, as I am afraid of that taste. Heard from my friends, if you can handle the taste you should give it a try. :-)



Preparatory Steps:
Trim the edges of Sorakaya, peel it and remove the seeds.Wash the wedges and grate it with Grater. Take the grated sorakaya in your palms and squeeze it to remove any extra water and keep it aside.

Ingredients:
Grated Sorakaya - 2 cups
Milk - 1 cup
Sugar - 1/2 cup
Butter - 1/4 cup
Cashew Nuts - 10
Raisins - 5
Pistachio Nuts - 5 nuts ( optional)
Cardamom Powder - 1/2 tsp ( or 2 pods)

Method:

1. Heat the non-stick pan, add 1 tsp of butter. Once the butter melts add the Cashew Nuts and Raisins and roast them for 1min. Take these out and keep them aside. 
2. To the same pan add 1 tsp of butter and add Grated Sorakaya. Saute it until the raw smell goes away. ( takes at least 5 min)
3. Add milk to the pan and keep on mixing it with grated sorakaya. Close the lid and leave it for 5 min. 
4. Remove the lid and keep the flame in low, add sugar and cardamom powder to the pan.
5. Mix it very well and simmer until all the milk gets mixed into grated sorakya ( another 5 min).
6. Now add remaining butter to the Halwa and mix it very well. You notice now the Halwa comes together and becomes thick. Taste and adjust the sugar according to your taste.
7. Transfer it to serving bowl and decorate with Roasted Cashew and Raisins. I like to add chopped pistachio nuts to match the color of this Halwa and it is optional and up to you.

Tips:

• You need fresh and tender sorakaya to make this halwa.
• Removing the water from grated sorakya by squeezing is the critical step in this recipe
• Cardamom Powder is vital to enrich this Halwa Flavor, so don't skip it.

will be back with another great recipe,
until then take care
-Mythreyi

Cilantro Lime Tilapia

When coming to sea food I haven't experimented much. So far I have tried shrimp and tilapia fish. I always use my Flaky Fish recipe to cook Tilapia. Today I wanted try something new, so I have tried these new flavors with Tilapia ( not brave enough to change the fish, am always afraid to cook salmon due to it's smell, Tips Please!) in this recipe today. The zesty lime and cilantro flavors are perfect for this delicate fish. It's very simple and easy to make and will be ready in minutes. Here is the recipe, Njoy!

Cilantro Lime Tilapia

Ingredients:
Tilapia Fish - 4 fillets
Cilantro - 1/4 cup
Lime - 2 Tbsp
Garlic - 1 tsp ( minced)
salt - 1/2 tsp
black pepper - 1/4 tsp
paprika - 1/4 tsp
Olive Oil - 2 Tbsp

Marinade:
Grind Cilantro and Lime juice along with 1 Tbsp Olive Oil in the Blender. Take this into a bowl. Add salt, black pepper, paprika and minced garlic and mix well.  That makes your marinade ready.

Method:

1. Add Tilapia fillet to this marinade until they are coated on all sides and close the lid for the bowl; leave it aside for 30 minutes. 
2. After 30 min, heat the non stick pan and add 1 Tbsp olive oil. Add marinated Tilapia to the Pan.
3. After 2 min, you will notice the fish becoming soft and flaky. Turn them carefully to cook on other side until they are soft. 
4. Switch off the stove and transfer them to a Serving Plate, and garnish with some cilantro and serve with Lime edges.

You can stuff this fish in Tortillas and serve as Fish Tacos with some Tortilla Chips and Salsa!

take care until we meet here again

-Mythreyi

Chikkudukaya Tomato Curry

This is a simple every day recipe made with Chikkudu Kaya ( Indian Broad Beans). Chikkudu Kaya is seasonal and available during Fall Season in India. When I was in India I am not too fond of this legume, but after coming here due to it's limited availability I do crave for this veggie sometimes. You can find these at Indian stores, but the taste is totally different when you make curry with the fresh beans from the vine from your yard.  Mostly We used to get these legumes from my Aunt's Garden (or neighbor's), we never bought these from store back in India. These are very easy to grow and once you have a stable vine, you will get lot of yield, A LOT means that you get tired of plucking them, that's how i remember at my Aunt's house.

After several failed attempts at growing Chikkudu Kaya here (in DFW) in my Garden I gave up, but my wonderful sister is successful in growing this plant this year in her own garden. That means, there is a lot of fresh Chikkudu Kaya, of course When it's coming to plucking those it's the same story as she got lot of yield, but keeping all the plucking pain aside good news is there is no dearth for these fresh legumes in my kitchen this year for sure. Thank you Sowji for fresh homegrown Beans!

I don't remember mom making many varieties with this Beans, only few Chikkudukaya Fry or Chikkudu Kaya Tomato, or very rarely Chikkudukaya Pickle. But just these limited recipes are enough as these are loaded with protein and flavor. Please let me know if you have more recipe ideas with Chikkudu Kaya ( Indian Broad Beans). Now, with out any further due, Here is the Chikkudukaya Tomato recipe for today!



Ingredients:
Chikkudu Kaya - 1 lb (1/2 kg) ( Indian Broad Beans)
Onion - 1/2
Green Chili - 2
Tomato - 2
Cilantro - 2 Tbsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Red Chili Powder - 1/2 tsp
Salt - 1 tsp
Oil - 2 Tbsp

Indian Tempering Ingredients

Method:

1. Wash the beans under lukewarm water and trim the edges and remove the vines on the side, break them into bite pieces. Chop green chilies, onions and tomatoes into long thin slices.
2. Heat oil in the Pressure Cooker Pan (or heavy bottomed vessel), add red chili, chana dal, urad dal, cumin seeds, once they turn golden, add mustard seeds, and wait until they splutter; add curry leaves. 
3. Add Green Chili, Onion slices and add turmeric powder. Saute onions for 3 min. Add chikkudu kaya pieces to the Pan. add salt and saute them for 5 min. 
4. Add tomato pieces to the Pan, mix everything well. Add red chili powder, coriander powder mix very well. Close the cooker and wait until 2 whistles and turn off the heat. 
5. After 15 min remove the lid and mix everything well, turn on the stove and let it simmer to evaporate the excess water ( for 5 min). Taste and adjust all the seasonings and finally top with Cilantro. Switch off the stove and transfer to Serving Bowl and serve with White Rice.

Check out all other
Everyday Recipes
Pressure Cooker Recipes

take care until we meet here
-Mythreyi