Arisi Upma

Other name - Rice rava Upma

Prep Time: 10 min
Cooking Time: 15 min
Serves: 3

Ingredients

1. Rice rava (store bought) - 1 cup
2. Fresh/frozen grated coconut - 1/4 cup
3. Hot water - 3 cups
4. Salt - 1.25 tsp (or) to taste

For seasoning

1. Sesame oil / Gingelly oil - 3 tbsp
2. Mustard seeds - 1 tsp
3. Split urad dhal - 2 tsp
4. Bengal gram dhal - 2 tsp
5. Split yellow moong dhal - 2 tsp
6. Raw peanuts - 1 tbsp
7. Cashew nuts - 1 tbsp
8. Broken dry red chillies - 3 to 5
9. Cumin seeds - 1 tsp
10. Whole peppercorns (crushed coarsely) - 1 tsp
11. Asafoetida powder - 1/4 tsp
12. Curry leaves - few

Method

1. Heat sesame oil in pan, add mustard seeds & let it splutter.
2. Add rest of the seasoning ingredients & saute for a min or two on medium flame.
3. Add rice rava, salt & saute along with the seasoning ingredients for 3 min.
4. Add grated coconut & saute for few seconds.
5. Add hot water and stir well immediately; close with lid & cook on low flame for 5 min.
6. Stir contents; close with lid & cook again on low flame for 2 min.
7. Open lid, stir contents & cook uncovered on low flame for 2 min.
8. Switch off gas & transfer contents on to a serving bowl.
9. Serve with any sambhar, chutney of your choice.

NOTE

• If you would like to prepare rice rava at home then click here.

Sago Upma

Other names - Sabudana Khichdi / Tapioca Upma / Tapioca Khichdi / Pearl Sago Upma / Pearl sago Khichdi

Prep Time: 20 min (except soaking time)
Cooking Time: 15 min
Serves: 3

Ingredients

1. Sago / Sabudana - 2 cups
2. Onion (finely chopped) - 3 medium sized
3. Carrot (grated) - 2 medium sized
4. Potatoes (cubed) - 2 medium sized
5. Roasted & peeled peanuts - 3 tbsp
6. Roasted gram - 1 tbsp
7. Fresh grated coconut - 4 tbsp
8. Green chillies (vertically slit) - 2
9. Lemon juice - 2 tbsp
10. Water - 1/2 cup
11. Salt - to taste
12. Sugar - 1 tsp

For seasoning

1. Vegetable oil - 2 tbsp
2. Mustard seeds - 1/2 tsp
3. Cumin seeds - 1 tsp
4. Split urad dhal - 1 tsp
5. Curry leaves - few

For garnishing

1. Cilantro (finely chopped) - 2 tbsp
2. Lemon wedges - few
3. Onion slices - few
4. Green chillies (deseeded) - few
5. Carrot (grated) - 1 tsp
6. Curry leaves - few

Method

1. Wash sago in water for 2 to 3 times, drain water.
2. Soak drained sago overnight in half cup water, just half an inch above its level.
3. Next morning, combine soaked sago, add salt, fresh grated coconut, mix well & keep aside.
4. Grind roasted & peeled peanuts, roasted gram in a mixie to a smooth powder; set aside.
5. Heat oil in wok, add mustard seeds & let it splutter.
6. Add split urad dhal, cumin seeds, curry leaves & saute for a min.
7. Add finely chopped onion, green chillies & saute for 2 min until golden brown.
8. Add grated carrots, cubed potatoes, sugar; saute for 3 min, cover with lid & cook for 3 min.
9. Open lid, combine well, close with lid & cook again for another 3 min.
10. Now add sago mixture, combine well, close with lid & cook for 3 min.
11. Open lid, combine well, add the ground powder & mix well.
12. Drizzle lemon juice, combine well, garnish & serve hot.

Oats Upma

Other name - Oatmeal Upma / Vegetable Oats Upma

Prep Time: 20 min
Cooking Time: 20 min
Serves: 3

Ingredients

1. Rolled oats - 2 cups
2. Onion - 3 medium sized
3. Beans - 5 to 6
4. Capsicum - 1 medium sized
5. Carrot - 2 small sized
6. Potato - 1 medium sized
7. Ginger (peeled & grated) - 1/2 inch piece
8. Green chillies (vertically slit) - 2
9. Lemon juice (optional) - 2 tbsp
10. Water - 3 cups
11. Salt - to taste

For seasoning

1. Oil - 2 tbsp
2. Mustard seeds - 1/2 tsp
3. Split urad dhal - 1 tsp
4. Split yellow moong dhal - 1 tsp
5. Raw / Roasted peanuts - 1 tbsp
6. Channa dhal - 1 tsp
7. Curry leaves - few

Method

1. Wash, peel & finely chop all vegetables; set aside.
2. Dry roast steel cut oats on medium flame for about 3 to 5 min until light brown.
3. Heat oil in a wok, add mustard seeds & let it splutter.
4. Add rest of the seasoning ingredients; saute for a min or two.
5. Add finely sliced onions, vertically slit green chillies, grated ginger, salt & saute until golden brown.
6. Add all the other vegetables one by one & saute on high flame for 3 min.
7. Close with lid, reduce flame to low & cook for 3 min.
8. Open lid, combine, close with lid & cook again for another 3 min on low flame.
9. The vegetables should be glossy in appearance & finely roasted in oil.
10. Now add water & once the water starts to boil, add roasted oats, stir well & close with lid.
11. Allow to cook for 3 min; then open lid, combine & cook uncovered for another 2 min.
12. Add lemon juice, stir well & serve hot with any chutney or pickle of your choice.

NOTE

• For 1 cup rolled oats use 1.5 cups of water.
• For 1 cup steel cut oats use 2 cups of water.

Vermicelli Upma

Other name - Semia Upma

Prep Time: 20 min
Cooking Time: 20 min
Serves: 2

Ingredients

1. Roasted Vermicelli - 1 cup

Vegetables

1. Onion - 3 medium sized
2. Carrot - 1 small sized
3. Capsicum - 1 small sized
4. Beans - 5 to 7

Other Ingredients

1. Green chillies (vertically slit) - 2
2. Fresh grated coconut - 3 tbsp
3. Thick yogurt - 1 tbsp
4. Hot water - 2 cups
5. Lemon juice (optional) - 1 tbsp

For Seasoning

1. Gingelly oil - 1 tbsp
2. Mustard seeds - 1/2 tsp
3. Split urad dhal - 1 tsp
4. Bengal gram dhal - 1 tsp
5. Split yellow moong dhal - 1 tsp
6. Roasted, peeled peanuts - 1 tbsp
7. Curry leaves - few

Method

1. Wash & finely chop vegetables; set aside.
2. Heat oil in a kadai, add mustard seeds & let it splutter.
3. Add rest of the seasoning ingredients one by one, saute for few sec until golden brown.
4. Add chopped onion & saute until light brown.
5. Add all the other chopped vegetables including green chillies & stir fry for 3 min in high flame.
6. Close with lid & cook on low flame for 3 min.
7. All the vegetables should be well sauteed to a light golden colour.
8. Open lid, add thick yogurt, mix well & cook for a min or two.
9. Pour in the hot boiling water & allow mixture to boil for 3 min.
10. Now add roasted vermicelli, combine well, cover with lid, reduce flame to low; cook for about 3 min.
11. Open lid, add fresh grated coconut & combine well; cover with lid; cook for 2 min.
12. Open lid & cook uncovered for about 2 min so that the remaining water dries up & the upma appears non sticky.
13. Drizzle lemon juice & serve hot with any pickle of your choice.

NOTE

• Using gingelly oil for all upmas impart a unique flavor & taste to the recipe.
• Using hot water for the upma is just to save time.
• Add half a piece of crushed ginger if desired.
• Can also substitute yogurt with finely chopped tomatoes.
  

Aval Upma

Prep Time: 15 min (except soaking time)
Cooking Time: 15 to 20 min
Serves: 3

Ingredients

1. Thick rice flakes - 2 cups
2. Onion - 2 medium sized
3. Green chilly - 1
4. Fresh grated coconut - 3/4 cup
5. Lemon juice - 1 to 2 tbsp
6. Salt - to taste
7. Sugar - 1/2 tsp

For seasoning

1. Oil - 1 tbsp
2. Coconut oil - 2 tsp
3. Mustard seeds - 1/2 tsp
4. Split urad dhal - 1/2 tsp
5. Split yellow moong dhal - 1/2 tsp
6. Channa dhal - 1 tsp
7. Raw peanuts - 1 tbsp
8. Curry leaves - 8 to 10

Method

1. Wash thick rice flakes in water for about two to three times & drain.
2. Add water just enough to soak them & leave it undisturbed for an hour.
3. Meanwhile chop onions & vertically slit the green chilly.
4. After an hour, to the plumped up rice flakes add salt, fresh grated coconut, mix well, close with lid & set aside.
5. Heat oil in a wok; add peanuts, channa dhal, split moong dhal, urad dhal, curry leaves; saute for few sec.
6. Add mustard seeds & let it splutter.
7. To this seasoning add water & let it boil for about 3 to 5 min.
8. Now add the rice flakes mixture & combine well.
9. Cover with lid, cook for 2 to 3 min in low flame & switch off gas.
10. Add lemon juice; drizzle coconut oil; mix well & serve hot.

Bread Upma

Prep Time: 15 min
Cooking Time: 25 min
Serves: 3

Ingredients

1. Bread loaves - 8
2. Oil - 2 tbsp
3. Peanuts - 2 tbsp
4. Grated ginger - 1 tsp
5. Minced garlic - 1 tsp
6. Green chilly (slit vertically) - 1
7. Salt - to taste

Vegetables

1. Onion (sliced) - 1/2 cup
2. Beans (chopped) - 1/4 cup
3. Cabbage (shredded) - 1/2 cup
4. Capsicum (sliced) - 1/2 cup
5. Carrot (thin strips) - 1/4 cup
6. Baby corn (thin strips) - 1/4 cup

Spice powders

1. Sambhar powder - 1 tsp
2. Red chilly powder - 1/2 tsp
3. Garam masala powder (optioanl) - 1/2 tsp

Sauces

1. Soy sauce - 2 tbsp
2. Del Monte Tomato ketchup - 1 tbsp
3. Del Monte Twango - 1 tbsp
4. Capsico red pepper sauce - 1 tsp

For garnishing

1. Spring onions (chopped) - 3 tbsp

Method

1. Cut each bread loaf in to 6 pieces.
2. Heat a kadai, toast the bread pieces in batches; set aside.
3. Meanwhile wash, chop all the vegetables and set aside.
4. Heat oil in a wok, add peanuts and stir fry for few sec.
5. Add grated ginger, minced garlic, onion, green chilly; saute for few min.
6. Add rest of the vegetables and stir fry in high flame for 3 min.
7. Cover and cook in low flame for 3 to 5 min.
8. Add the spice powders and saute again for 2 min.
9. Add the sauces and toss in high flame for 3 min.
10. Add in the toasted bread pieces; combine well.
11. Adjust salt, sweet, hot & tangy taste as required.
12. Cover & cook again for a min or two in low flame.
13. Switch off gas & serve hot garnished with chopped spring onions.

NOTE

• I have used brown bread for the recipe & hence the colour; can use any bread variety of your choice.