Recipe Fundas!-Simple,Tasty, Healthy Vegetarian recipes for a Vibrant Living!

This is a very different upuma. Ingredients: 1. Raw rice- 1 cup 2. Urad dhal- 1/4 cup 3. Channa dhal- 1/4 cup 4. Red chillies- 5 or 6 To saute: Mustard seeds-1/2 tbsp, curry leaves- few, cumin seeds-1/2 tbsp, hing 5. Onion- 1 finely chopped 6. Grated coconut- 4 tbsp 7. Salt as required. How to make: 1. Soak the ingredients (1-4) for about 2 hours and grind coarsely adding salt, cumin seeds with lil water. 2. In a thick bottom pan, add oil, ingredients for sauting, onion, grated coconut and fry well. 3. Then add, the blended mixture and keep stirring until it reaches the upuma consistency.

1. Wash 1 cup of Rice flakes (Aval) 2. Soak it in tamarind juice extracted by soaking 1 small lemon size tamarind for about 10 minutes. 3. In a pan, add oil, mustard seeds (1/2 tbsp), curry leaves (few), green/red chillies (1-2) and let this splatter. 4. Then add the soaked mixture, and add turmeric powder (1/2 tbsp) and salt. 5. Let this cook. You can add lil gingelly oil in the end.

This is another easier version of Indian Noodles. To Saute: Mustard-1/2 tbsp, channa dhal- 1/2 tbsp, curry leaves (few), hing-1/4 tbsp. Peas- 1/2 cup (optional). If the vermicelli is already roasted, you need not roast again. Else, use 1-2 tbsp of oil and roast 1 cup of vermicelli until color changes to brown. Set this aside. In the pan, add oil and all required to be sauted and once these splatter, add peas, 2 cups of water and salt. When the water starts to boil, add the vermicelli and let this cook well. Once the water is fully evaporated and the vermicelli has been cooked, remove from the stove and serve with curd/pickle or chutney

I have tasted this dish only in the houses and this is not available in hotels. Very simple to make, some may really love this taste. Ingredients: 1. Rice flour- 1 cup 2. Butter milk- 1.5 cups 3. Curd chilli- 1-2 4. Mustard and channa dhal- 1/2 tbsp each to saute. 5. Gingelly oil- 3 tbsp Procedure: Mix Rice flour, butter milk and salt. Now in a deep bottomed pan, add oil mustard, channa dhal and curd chillies Once they splatter add this rice flour mix and cook in low flame. Add gingelly oil and mix well so that there are no lumps. If you cook, adding oil you will see good roast in the bottom of the pan. This goes well with pickle!

This upuma is recommended for Diabetic patients. Ingredients: 1. Onion- 1 nicely chopped, Fresh peas- 1 cup, carrot chopped- 1 cup 2. Green chiiles- 2 nicely chopped 3. To saute: 1 tbsp of mustard, 1 tbsp of channa dhal, curry leaves and hing(asaefoetida). 4. Oil & salt as per required. I use 1:3 ratio of Sooji and water while making this. Procedure. 1. In the same tava, add oil, all the items mentioned to saute. Once they start splattering, add onion and fry until the color changes. Add peas, carrot. 2. Now add 3 cups of water and add the required amount of salt. 3. Once the water starts boiling, add sooji slowly (sim the stove now) and keep stirring in all sides to avoid lumps. 4. You still need to pressure cook this for 1-2 whistles. 5. Once pressure cooked, Add 2 tbsp of ghee and mix well. Leave the upuma to cook for 2 min Serve hot with pickle/curd or chutney/sambar.

Most common of all S.Indian Upuma is made of Sooji. This can go anywhere from bad to good, depending on how you make it :)- Ingredients: 1. Onion- 1 nicely chopped 2. Green chiiles- 2 nicely chopped 3. To saute: 1 tbsp of mustard, 1 tbsp of channa dhal, curry leaves and hing(asaefoetida). 4. Oil & salt as per required. I use 1:2 ratio of Sooji and water while making this. Procedure. 1. In a tava (which is deep bottomed), add 2-3 tbsp of oil and add 1 cup of sooji and roast for 2-3 minutes. 2. Then, remove it from the stove and keep it in a plate. 3. In the same tava, add oil, all the items mentioned to saute. Once they start splattering, add onion and fry until the color changes. 4. Now add 2 cups of water and add the required amount of salt. 5. Once the water starts boiling, add sooji slowly (sim the stove now) and keep stirring in all sides to avoid lumps. 6. Add 2 tbsp of ghee and mix well. Leave the upuma to cook for 2 min Serve hot with pickle/curd or chutney/sambar.

1.Wash 2 cups of aval (puffed rice) and strain it. 2.Add oil in a dry pan, add mustard seeds, curry leaves, red chilli powder (1/2 tbsp), salt and a pinch of turmeric. 3.When this is mixed well, add aval and mix well. 4.Cook in low flame, after adding lil more oil. 5.Serve hot adding some bhujia on top This is famous in Mumbai.

1.Take 1 cup of Aval and rinse it. 2.Add adequate quantity of curd and salt and leave aside for 5-10 minutes. 3.In a pan, add lil oil, add mustard seeds, curry leaves, asafoetida and green chillies. 4.Add lil turmeric powder and then add this aval. 5.Mix well and add few tbsps of oil and cook for some more time in less flame. 6.Serve hot with chutney/sambar/pickle

1.Sprinkle water in 1 cup of raw rice; add a pinch of salt, mix well and keep aside for 10 min. 2.Grind it to coarse levels in the blender. 3.In a tawa (ilupa chatti), add mustard, chenna dhal, curry leaves, red chillies and asafoetida. 4.Once mustard splutters, add 2 cups of water and add required amount of salt. 5.Let this mixture boil, Add 2-3 tbsp of Gingelly oil. Add grounded rice and let this cook like Upuma. Now, pressure cook this for 1-2 whistles and serve hot with sambar/chutney