Broccoli and Boiled Egg Stir Fry

18 comments
Today I am featuring a recipe that is very simple and quick to make, protein rich and loaded with one iron rich vegetable, Broccoli. When I migrated to states, Broccoli is one in the list of vegetables that amused me, and used to think how can humans eat this thing? After some time, I have tried it unknowingly in most of the Chinese fried rice and stir-frys and developed interest towards it. After pregnancy and deliveries knowing about the high iron content and nutrition values in this tree looking like vegetable experimented several recipes with it. And no need to say I am addicted to this vegetable now.. :-). Here is the recipe, Enjoy!
Broccoli Boiled Egg Stir Fry
Ingredients:
Boiled Eggs - 4
Broccoli Florets - 1 cup 
Onion - 1 medium
Green Chili - 2
Salt - 1 tsp
Black pepper - 1/2 tsp
clove - 1
cinnamon - 1
cumin seeds - 1/2 tsp
Oil - 1 Tbsp

Garam Masala - 1 Tbsp

Method:
  1. Heat the Oil in the non-stick pan. add clove, cinnamon, cumin seeds. fry for 1 min.
  2. Add chopped Green chili, onions to the pan. Once the onions becomes translucent, add salt and black pepper.
  3. Mean while, wash the broccoli and microwave it on high for 1 min. Add this Broccoli to the pan. saute for 2 to 3 min. (until Broccoli becomes little soft but not mushy).
  4. Half the Boiled Eggs and add them to the pan facing yellow side down. After 2 min turn them. 
  5. Now add the Garam Masala Powder, mix it gently with out breaking the eggs and switch off the stove.
Serve this stir-fry with Steamed Rice or White Rice.

Tips:
  • Check out here how to make Soft Boiled Eggs.
  • You can find my Garam Masala recipe here, if you don't have time to make this, simply grind 2 Tbsp grated coconut and 1 tsp store-bought garam masala.
  • Always keep the heat high for your stir-frys.
  • chop onions into long thin slices to pair the eggs.

Take care and will be back with one more new recipe
-Mythreyi

Avocado Mango Salsa ~ Spread

19 comments
May in India means, it' all about Mangoes. I am so happy that we are here in India for the season of Mangoes after almost 10 years. Both of us ( VJ and myself) are indulging in Mangoes from the past few weeks. I do see the overflowing Mango recipes from my fellow bloggers and bookmarked quite a few. As I am busy eating the mangoes as it is, by the time I get ready to make some thing out of it, it's already gone! Yes i took a big bite of it and it's gone.. :-) So today I managed to make simple salad paired with Avocado, before my mouth grabbed this bright yellow heavenly fruit of this summer season! Here is the recipe, Enjoy!

P.S: When i get bored of eating the mangoes as it is then I will make all my bookmarked mango recipes. Will it ever happen? That's a good question.. let's see!! ;-)

Avocado Mango Salsa
Ingredients:
Avocado (riped) - 1 medium
Mango (medium riped) - 1/2 medium
Red Onion - 1 small
Roma Tomato - 1 small
Green Chili / Jalapeno - 1
salt - 1/2 tsp
black pepper - 1/4 tsp
olive oil - 1/2 tsp

Cilantro ( Coriander leaves) - 1 tsp ( optional)



Method:
  1. Cut the Avocado into half seed it out and run your knife around the edge and remove the peel. Chop the avocado into small pieces. Peel and cut the Mango into small pieces. Chop the Onion, Tomato and Green chili.
  2. Take a small wide bowl and add chopped Avocado, Mango, Onion, Tomato, Green Chili. add salt, black pepper and mix it well and add olive oil and give a gentle toss.  Add chopped cilantro. 


Spread this onto crackers, or papadi; Spoon this into tortilla scoops;  serve this as a dip for your Tortilla Chips.

Tips:
  • In normal Salsa we use Lime juice, Mango will play that role in this recipe. so lime juice is not needed.
  • This need to be serve immediately as the avocado turns into black esp in the summer seasons or in sunny places. 
  • And also arrange the spread just before eating, do not leave with the spread, as this can make your crackers or chips soggy. 
  • I have used Charlies brand Sev Puri Papadi here to spread it on. These are very tasty and spicy than crackers and goes very well with this spread to serve your Indian Crowd. :-)


sending this recipe to
Mango Mania Event  @ PumpkinFarmFood

Keep Smiling and Eat Healthy
-Mythreyi

Saggu Biyyam Upma ~ Sabudana ( Sago) Kichidi

13 comments
Sabudana (SgguBiyyam) is a starch made out of Tapioca root and widely used in Asian Countries and South America. This is a gluten free and very less protein starch. Sweet Puddings made out of this Sago are pretty popular in India. But today, I am set to make something savory with this. Recently I have liked the way that Poonam prepared this Sago Upma and I have modified it to my liking by adding more vegetables to make my morning crunchy... The pearl looking sago is not only beautiful with it's glossy texture and it tastes so good and quite addictive tooo! Here is the recipe, Enjoy!
Sabudana Kichidi

recipe adapted from: Spicy-Aroma
Ingredients:
Sabudana (SagguBiyyam) - 1 cup
Peanut Powder - 1/3 cup
Potato - 1 medium
Carrot - 1 medium
beans - 5
Green Peas - 1/4 cup ( frozen)
green chili - 2
cumin seeds - 1 tsp
mustard seeds - 1 tsp
turmeric - 1/2 tsp
salt - 1 tsp
lime juice - 1 tsp
Oil - 2 Tbsp
Chop the vegetables into very thin and small bites, to accompany the size of Sago

Method:

  1. Wash the Sabudana and soak in 1/2 cup of water for 30 minutes. Rinse and drain the Sabudana sprinkle some water on top and let it sit overnight. 
  2. Next day morning the sabudana will rise 50% more and becomes fluffy and separates from one another and gets a glossy texture. add the peanut powder to sabudana and set a side.
  3. Heat oil in the non stick pan. Once the oil is hot add cumin seeds and mustard seeds. 
  4. Once the mustard splutters Add green chili and Turmeric. Add the Carrot, Potato, Beans vegetables and stir fry them on high. Thaw or Microwave the Frozen peas on high for 1 min. Add peas to the pan.
  5. Add salt and mix well. Now Add the Soaked Sabudana (Sago) along with peanut powder to the pan and mix it very well with the vegetables. Fry for 3 min. Taste and adjust the salt accordingly. Add the Lime Juice at the end and Switch off the Stove and transfer to serving bowl.


Serve as it is or top with lime wedge to add that extra kick. This is first time I made this version and it already became quite addictive in our home. :-)

Tips:

  • Soaking the Sbaudana makes it double or 3/4 more than the original quantity. so here 1 Cup becomes 1 3/4 or almost 2 cups sabudana after soaking. 
  • Adding little bit of water overnight makes the sabudana retain the moisture and gets separate from each other. and it will not become sticky once you start cooking it. This is key step. 
  • After adding the sadudana to the pan keep on stirring to keep it separate.
  • To make peanut powder, take 1/3 cup of peanuts and roast them for 2 to 3 minutes and grind it in the small mixie jar.


will be back with one more new recipe, until then take care
-Mythreyi

Popcorn Chicken ( KFC Style) (Step - by - Step)

21 comments
We have seen the May started with Mother's Day, middle with Mango Madness and last but not least and ending with IPL Cricket Season. VJ's sister and family visited us for summer vacation, my house is full and cheerful. Abhi and Anvi are happily playing and having fun with their cousins, and rest of the crowd set infront of the TV to watch those, IPL matches...!!! Popcorn or finger food is perfect to munch while watching these games, then how about Popcornish Finger Food.... that sounds even fun! Today I have tried this Popcorn Chicken ( KFC Style or even better), and that came out perfect!!!
Popcorn Chicken
While the food is taken care, Now only the concern I have is both of my favorite teams made to finals and which one should I cheer up for? Kolkotta Knight Riders (KKR) vs Chennai Super Kings (CSK)? I am leaning towards CSK... Which one you are cheering up for? ;-)



Here is the recipe and Enjoy!
Ingredients:
Though I have browsed some recipes for this, finally i set with my own recipe which is a mix up of 2 - 3 recipes. :-)
Boneless Chicken - 250 g
Egg white - 1 egg
All Purpose Flour - 2 Tbsp
salt - 1 tsp
black pepper - 1 tsp
Multigrain Bread - 2 slices ( or 1/3 cup Panko Bread Crumbs)

Oil - for deep frying.

Method:
Preparatory Steps:
Wash the chicken and Cut into bite size (small) pieces. Break the egg and separate the yolk and take the egg white in a small bowl. Take All purpose flour in a small bowl and salt, black pepper; mix well. Crumble the bread slices and make small crumbs out of it and take this to one bowl.

Make your 3 bowls ready, for dip, roll and coat...

Black pepper should be visible like this.

Dip the chicken piece in the egg white.

drop this in Flour mixture and Roll it.

then dip this floured chicken into egg white again

drop into bread crumbs and roll it again.

It becomes like a small snow ball. repeat this procedure for all the chicken pieces. set these balls aside.

Deep fry these balls in the oil until they turn into golden color. Transfer these to bowl And the Popcorn Chicken is ready now.

Serve these with Ketchup or Chili Tomato Sauce, and Enjoy that Game now! :-)

My niece tasted the popcorn chicken at KFC and said my version is same as that, and that statement made my day :-)

Wanna, Grab One!!! :-)

Tips:
  • Second time dipping in egg white and rolling in bread crumbs will give that soft and round texture. And that's the mystery i solved in this recipe to get that KFC version.
  • I have made these mild spiced as the whole family can enjoy. 
  • If you want to add little spice add some red chili sauce or tobasco sauce to flour mixture. or in addition to black pepper you can crushed red pepper flakes. 
  • As I don't have bread crumbs handy I have used my multi grain bread in this recipe, and those grains added nice effects as well. 
  • you can make few batches ahead and freeze it in ziplocks. they will be handy for those rush hours or last minute surprise game gatherings..... :-)

sending this to following events 
Chicken Fest @ MySpicyKitchen

Take care and Enjoy the IPL Finals tonight!
-Mythreyi

Cabbage Mint Rolls

20 comments
Summer vacation for kids means we have to be handy with some kid friendly recipes for their afternoon snacks. Today I made these cabbage and mint rolls and my kids absolutely loved these. Here is the recipe, Enjoy!

Cabbage Mint Rolls
Adapted from: GruhaSobha Magazine
Ingredients:
Cabbage - 3/4 cup ( Shredded)
Mint - 2 Tbsp
Paneer (Cottage Cheese) -  1/4 cup
salt - 1 tsp
black pepper - 1/2 tsp
coriander powder - 1/2 tsp
chat masala - 1/2 tsp
Bread Slices - 10 ( white)

Oil - for deep frying

Sealing Paste:
All Purpose Flour - 1 Tbsp
Water - 1 Tbsp

Method:
  1. Mix Shredded Cabbage, Chopped Mint leaves, and Crumbled paneer in a bowl. 
  2. Add salt, black pepper, coriander powder, chat masala to cabbage mixture and mix well. 
  3. Add water to All purpose flour and make a paste. 
  4. Trim the bread slices and place one spoonful of mixture on the bread (in a corner) and roll it diagonally. and apply the sealing paste in the edges and close it tight. 
  5. Repeat these steps for all the bread slices. and set aside.
  6. Deep fry these rolls in the oil until they turn into golden brown color. 


Serve with Chili Garlic sauce (for kids I served with ketchup) and Enjoy!

Tips:

  • I have used Brown Bread for first batch and they didn't come out good. Use the white bread for this recipe, as it will be little moist compare to Brown or Multi grain breads.
  • If your white bread is not moist, sprinkle some water drops on the bread and roll it with rolling pin gently. (before putting the stuffing)
  • You can add some more veggie like Shredded Carrot or Cauliflowers in this recipe. then adjust your cabbage measurement accordingly.


Take care and Enjoy the Long Weekend!
-Mythreyi

Baby Corn Cigars

16 comments
My son Abhi is fond of Baby Corn, when you ask what is your favorite vegetable, with out thinking he says 'Baby Corn'. That's why I try to use Baby Corn as much and in almost anything for him, like in Pulao, Pizzas, Noodles or Currries. I love the fresh baby corn kernels that are available here in Bangalore. In states, I have never seen the fresh ones, only the one from Cans. The fresh ones are sweet and soft tastes great. Today he asked to make something with Baby Corn, when I searched for the new recipe, this Sanjeev Kappor's recipe come out as winner with a new Name. My son absolutely loved these fritters and kept asking, 'when will you make those baby corn things, maa!!' :-) Here is the recipe, Enjoy!
Baby Corn Cigars


recipe adapted from : Chef Sanjeev Kapoor
Ingredients:
Baby Corn Kernels - 12 to 15
Ginger Garlic Paste - 1 tsp
salt - 1 tsp
black pepper - 1/2 tsp
chat masala - 1 tsp
cilantro ( coriander leaves) - 1 Tbsp

For Batter:
All Purpose Flour - 2 Tbsp
Corn Starch - 2 Tbsp
Salt - 1 tsp
Red Chili Powder - 1 tsp

Oil - for deep frying


Method:
Make slight slits to the Baby Corn Kernels very carefully with out breaking. Add Ginger Garlic paste, salt, black pepper, chat masala and cilantro to a medium bowl. Mix well. Add the baby corn to the bowl, coat the baby corns with these masala (gently rub this on to kernels). set it aside and marinate for 15 minutes.

Mean while, mix all purpose flour and corn starch in a bowl, add water little by little and make a smooth batter. add salt and red chili powder. Heat the oil for deep frying. Once the oil is hot, dip the marinated Baby Corns in the batter and drop into oil. Fry them until they turn golden brown color. Serve them hot with Ketchup or Chili Garlic sauce!



As the name says due to Baby Corn shape, these look like cigars, though I did not buy into this name (as I hate smoking..), my son kept calling them 'Baby Corn Things', Thank God! I did n't have to explain him, about the name. These generation Kids na, are very curious and want to know the reason about everything and anything. :-).

Tips:
  • To make the slits for baby corn use garnish knife. It helps not to break the baby corn.
  • As this is for kids I have used less spices, you can increase the spices according to your taste.


Take care and have a wonderful night!
-Mythreyi

Baby Corn and Basil Fried Rice

8 comments
This simple rice dish prepared in Thai Style is balanced with adequate amount of spice and softened with sweet baby corn, flavored with Sweet Basil Herbs. This sure tickles your tongue and rejuvenates your taste buds. Don't trust me, try it for your self  :-) Here is the recipe, Enjoy!

Baby Corn Basil Fried Rice

Ingredients:
Rice ( cooked) - 2 Cups
Baby Corn Kernels -  6 to 7
Thai Green Chili - 1 or 2
Crushed Red Pepper flakes - 1 tsp
Red Chili Sauce - 1 tsp
Chili Garlic Sauce - 1 tsp
salt - 2 tsp
black pepper  - 1/4tsp
Oil - 2 tsp
Basil - 8 to 10 leaves (fresh)
Lime Juice - 1 tsp

Method:

  1. Heat Oil in the non-stick pan. Once the oil is hot, add the crushed red pepper flakes.
  2. Slice the green chili length wise and add it to the pan. Chop the baby corn length wise ( 1 inch sticks) and to the pan and stir fry for 2 min.
  3. Add salt,black pepper, Red Chili sauce, Chili Garlic Sauce. and Fry it on high flame for another 4 to 5 minutes. 
  4. Add the cooked rice and mix it well, so that the rice is coated and sauteed with all flavors. Taste and adjust the seasonings. 
  5. Add the chopped basil leaves to the pan and cook for another 2 min. Finally add the lime juice and Turn off the heat and Transfer it to the serving bowl. 




And serve hot, this tastes good when it is hot, so serve it immediately after you made this. This will be perfect for Dinner for Two for those Friday Nights or will be good for lunch box when you have left over rice.

Tips:

  • This rice is little spicy in nature. If you want less spice version, reduce the crushed red pepper flakes and green chili in amount. or in addition add Tomato Sauce (ketchup).
  • Crushed Red Pepper Flakes are very important for this recipe. You don't have them handy, crush the red chilies in the mortar. (usually i save all my extra red pepper flakes seasonings that comes with Domino's Pizza :-))
  • Adding the red pepper to the oil makes it spicy and will coat the rice with adequate spice. That is the secret tip in this recipe...
  • Though you made this ahead, make sure you heat it up for 1 min in microwave before serving.
  • I have used Sweet Basil in this recipe, you can replace that with Thai Basil also.

Enjoy the Spice until I come up with one Cool recipe
-Mythreyi




Cauliflower Dosa

10 comments
These days when i go to office, having evening snack in the canteen became routine, there is a Dosa Corner, where I have seen many variety dosas in their menu, but they will have only 2 or 3 varieties  daily. On that day, I have set my mind for Cauliflower Dosa, I was expecting Cauliflower Curry will be stuffed similar to Potato Stuffing as we do in Masala Dosa. But they scrambled the cauliflower and spread it on top of Dosa and it tasted Great! Looks wise it resembles thick utappam and tastes like Masala Dosa with the Cauliflower Crunch. :-)



As I have my Scrambled Cauliflower recipe handy, I have tried this one morning at home.  VJ did not notice the Cauliflower in this Dosa (who is a  Cauliflower Hater) and finished his breakfast plate, even complimenting, 'This is Great!!!' At the end, when I reveal the secret about stuffed cauliflower, he is surprised that he did not even notice that. :-) Since then, it became our frequent Dosa recipe. Here is how I made, Enjoy!



Ingredients:
Dosa Batter - 1/4 cup
Scrambled Cauliflower - 2 Tbsp
Oil - 1 tsp

Method:


Heat Non-stick pan or Dosa Tawa. Once it is hot add the dosa batter and spread it around on the pan with spatula.

Add the scrambled cauliflower on top and spread it quickly. Press it little with spatula so that it gets stuck to the dosa batter. Add the 1 tsp oil around.

Once it is cooked at bottom (turned into golden color), turn it other side and let the cauliflower cook. 


Turn it ( after 1 min) and you can see the crispy cauliflower. 


Now roll it into the middle. 


Serve Hot this with Ginger Chutney or Pickle. 



Take care and Enjoy your weekend!
-Mythreyi

Zucchini Stir Fry w/ Garlic Spices

11 comments
Initially I don't have many ideas for cooking with Zucchini. I have seen Zucchini and Yellow Squash are used in Sambar in Indian Buffets. Since then I have started using them in Sambar and they taste great. Later I have explored some more recipes and used my creation and came up with some handful Zucchini Recipes. Infact Baby Zuchini Bajji is the star recipe behind this blog creation. Due to it's softness it cooks so fast and you don't have to peel it. One other Indian vegetable that resembles this is Chineese Eggplant (Vankaya / Brinjal). When my mom was in states, she felt the same and she made this recipe with Zucchini which is same way as she makes Egg Plant stir fry which is favorite for both of us. Since then this recipe became the winner in our house. This taste absolutely great with White Rice!! Here is the recipe, Enjoy!

Zucchini Stir-fry
Cooking Time: 15 minutes
Yields: 4 servings


 Ingredients:
Zucchini - 4 medium
onion  - 1 medium
green chili - 1
red chili powder -  1 tsp
turmeric powder - 1 tsp
salt - 1 tsp
chana dal - 1 tsp
urad dal - 1 tsp
mustard seeds - 1 tsp
Oil - 1 Tbsp
Cilantro (Coriander leaves) - 1 Tbsp

For Spice Powder:
Coconut Powder ( Dry) - 2 Tbsp
Garlic - 5 to 6
Cumin Seeds - 2 tsp



Method:

  1. Heat the oil in the non-stick pan. Once the oil is hot add chana dal, urad dal, mustard seeds and fry them until light golden color.
  2. Add chopped green chili and chopped (thinly sliced) onions. Once they become translucent, then add turmeric powder. 
  3. Trim and chop the zucchini in length wise in 1 inch sticks. Keep frying on high. (Do not close the lid, it becomes watery too quick). Add salt and give another stir.
  4. Meanwhile grind the Coconut, Garlic and Cumin Seeds in mixie, make the spice powder.
  5. Add this powder to the zucchini and fry for 1 min. Add red chili powder and mix it very well. Keep on frying until all the spices are mixed well.  Fry for about another 4 to 5 min.
  6. Taste and adjust the seasonings and add chopped cilantro and turn off the heat and transfer it to serving bowl.


Serve this with White Rice and it tastes so Good!

Tips:

  • Always pick zuchhinis that are thin and medium size for this curry. (the fat zucchini will have lot of flesh which will have lot of water content in it.)
  • stir fry this curry on medium to high heat.
  • Keep frying this to keep this curry dry, other wise it becomes soggy quickly.
  • You can use the same recipe to make Egg Plant Stir Fry (Vankaya Fry).


Take Care and Enjoy the weekend!
-Mythreyi



A Toast to Hashbrowns ( Homemade)

9 comments
Eggs play a key role in our daily breakfast routine.  I always rely on them as I can prepare something quickly and instantly. But today i am out of Eggs, in such times, ready made Hashbrowns will come to rescue when I was in states. I haven't find frozen hash browns so far in any store here in Bangalore. and that made me come up with these Homemade Hashbrowns. When you are out of eggs, make these crispy Hashbrowns as a best companion to your crunchy toast.:-). Here is the recipe, Enjoy!

Homemade Hashbrowns 
Yields 2 servings.
 Ingredients:
Potato - 2 medium
onion ( grated) - 1 Tbsp
salt - 1/2 tsp
black pepper - 1/4 tsp
herbs ( mint or cilantro) - 1 Tbsp or dry basil - 1 tsp
Oil - 1 Tbsp



Method:
  1. Peel and Wash the Potatoes. 
  2. Grate them and squeeze them generously or pat them with paper towels to remove the excess moisture.
  3. Mix the grated onion, salt and black pepper into potatoes. Add herbs and give a gentle toss.
  4. Heat 1 tsp of oil and spread it on the non-stick pan.
  5. Add Potato mixture to the pan and spread it evenly (as a grid mat) press it down with the fork. and drizzle some oil around. Let it cook for 2 min. 
  6. Lift it and see if the other side turned brown. Then use wide spatula and turn it carefully with out breaking. Let the other side cook for 2 to 3 minutes. turn off the heat.


Serve immediately with the side of toasted bread. Enjoy your Westernized Breakfast!

Tips:

  • Adding grated onions to Potato recipes is secret chef tip. I have learnt it from Rachel Ray. :-)
  • Turning the hashbrown with out breaking needs some practice. If it breaks that is okay it still tastes good, you can even quarter it and turn it for easiness.
  • Removing the moisture in potatoes is vital for your crispy hashbrowns
  • After grating them and adding salt, don't set them aside. Cook these right after you grate the potatoes. Setting aside with salt brings the water out, making your hashbrowns soft and thick than crisp.

This recipe has been featured on MyCityCuisine Hash Browns


Take care and Have a cheerful day!
-Mythreyi

Biyyapu Ravva Upma ~ Broken Rice Upma

16 comments
This Broken Rice Upma looks same as Sooji Rava Upma in texture and preparation. But it tastes little different than your regular Upma and it is very filling. When you wake up late and feeling lazy to make any breakfast, then this should be on your list as it will be perfect Brunch Item for your late mornings.  (Ofcourse, you have to have Broken Rice handy, see at the bottom how to make broken rice ahead.). Here is the recipe, Enjoy!
Biyyapu Ravva Upma ~ Broken Rice Upma
Ingredients:
Broken Rice (Biyyapu Ravva) - 1 cup
Pesara Pappu (Yellow Moong dal) - 1/3 cup
Coconut Grated (Fresh) - 1/2 cup
Oil - 1 Tbps
Chana dal - 1 tsp
Urad Dal - 1 tsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Curry leaves - 7 to 8
Green Chili - 1
Ginger - 1 tsp
Water - 3 Cups
salt - 2 tsp


Method:

  1. First Soak the Yellow Moong dal in 1 cup of water for 15 minutes.
  2. Heat the oil in the Pressure Cooker or non stick pan.
  3. Once the Oil is hot add the tempering ingredients in the following order, chana dal, urad dal, cumin seeds, mustard seeds. 
  4. Once they start spluttering add curry leaves, chopped green chili and ginger slices.
  5. Add 3 cups water to the pan, Water starts boiling.
  6. Drain the Yellow moon dal and add to the pan and add grated Coconut.
  7. Then Add the Broken Rice and salt to the pan. 
  8. If you use pressure cooker close the lid and wait for one whistle. If you are cooking in non stick pan close the lid and simmer for 15 minutes on low heat. All the water will be gone leaving the rice cooked.



So Now your yummy breakfast Broken Rice Upma ~ Biyyapu Rava Upma is ready. Enjoy your brunch and now hit that mall to spend your afternoon. :-)



Today I have served this with Coconut Spice Powder (Kobbari Kaaram). That made one filling healthy savory breakfast on our table this morning. :-)

How To make Broken Rice (Biyyapu Ravva):  Wash 2 cups of rice and soak in water for 30 minutes.  Drain the water and dry them in the sun. And grind this dried rice coarsely in the mixie or grinder. You can make this broken rice ahead and store it in the cool place. You can make upma or pulihora with this.





Tips:

  • As this recipe includes Moong Dal and Coconut, definitely considered as healthy compared to your sooji rava upma and best for your kiddos.
  • The advantage of broken rice over normal rice is it gets cooked fast because of it's granules texture.
  • This recipe yields 4 servings for adults.
sending this to following events
Helathy Breakfast Ideas

Take care and Enjoy your weekend!
-Mythreyi

Kobbari Kaaram ~ Coconut Spice Powder

7 comments
Kobbari Kaaram / Coconut Spice Powder is a simple spice powder you can make very easily and compliments your rice or breakfast items. When I am in a hurry and do not have time to prepare chutney for any south indian breakfast like Idli, Upma etc, then this spice powder is the Go! Even this makes your lunch plate appetizing, when you serve this with hot white rice and a spoon of clarified butter. Hmmm that sounds Yummm! Here is the recipe, Enjoy!



Ingredients:
Sanaga Pappu (Putnala Pappu) - 1 cup (Roasted Bengal Gram Dal)
Coconut Flakes( Dry) - 1/2 cup
Red Chilies - 8 to 10
Garlic - 5 to 6
Cumin Seeds - 1 tsp
salt - 2 tsp

Method:
First grind the Red Chilies, Cumin Seeds until they become fine powder. Then add Garlic Cloves and Grind.
Add Putnala pappu (Roasted Dal) , salt and  grind corasely. Add Coconut powder and grind until  fine powder. Seal this in  air tight container and store in cool place.


This goes very well with on top of your Upmas, Idli. This taste wonderful when you serve hot white rice and with a spoonful of Ghee (clarified butter).

Tips:

  • The spice of this powder depends on spiciness of your red chilies. Adjust the measurement based on the chilies you use. I have medium spice chilies, so have used 8 to 10.
  • You can use this powder in Tindora Fry, Karela (bitter gourd) Fry, Cluster Beans Fry (Goru Chikkudu Vepudu) . 



take care and have a great day!
-Mythreyi