Baragu / Proso Millet Uppittu

Millets and Health goes hand in hand. Lots of people turning and adopting millet food in their daily life. Such a beautiful and healthy grains that they are loaded with benefits to our health.
Here I have prepared Baragu / Proso Millet Uppittu/ Upma and it is yummy to have for breakfast or as snack.

Long long ago before rice entering into Our Bharath people used to grow and eat millets. That has been a daily food grain. Even Very Famous Story Writer Shree S. L Byrappa, writes in one of his novel Uttara Kand that even during Ramayana Yuga, people used to grow millets. Even Lakshmana and Seetha used to grow millets in the land which it belongs to them.
Millets are gluten free, good for diet and diabetic people. It has minimum amount of carbohydrates.
They are full of fiber rich grains and easy to grow.

Millets are known as Siri Dhanya means wealthy grains, since it makes our life happy by taking care of our Health.

Let us see What do we call these millets In our language Kannada which we Kannadigas speak in the State of Karnataka.

         English                     -             Kannada
1. Barnyard Millet                  Oodalu (ಊದಲು)
2. Kodo Millet                        Araka / Haraka (ಹರಕ/ಅರಕ)
3. Little Millet                        Saame (ಸಾಮೆ)
4. Foxtail Millet                     Navane (ನವಣೆ)
5. Brown Millet                      Kooralu (ಕೂರಲು)
6. Finger Millet                      Ragi (ರಾಗಿ)
7. Proso Millet                       Baragu (ಬರಗು)
8. Pearl Millet                        Sajje (ಸಜ್ಜೆ)
9. Soghum/Millet                   Bili Jola (ಬಿಳಿ ಜೋಳ).
I have powdered Baragu /proso Millet into rava consistency and then I used the baragu rava to make uppittu.

No Onion or No Garlic is used in this Baragu / Proso Millet Uppittu.
Let us see the recipe Now :

Ingredients :

Proso Millet /Baragu : 1 Cup
Carrot . 1
Ginger : An inch
Coconut : 1 Cup
Salt : As required
Ghee : 2 Tablespoons
Lemon : 1 Tsp
To Season :
Oil : 3 to 4 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Cashew nuts : 1 Tablespoon
Curry Leaves : 10 to 12
Green chilly : 2 to 3
Water : 2 Cups

Method :

1. Wash and cut green chilly, curry leaves into thin. clean Baragu grains and keep it aside.

2. Wash carrot, scrape out the skin and grate it.
3. Wash ginger and remove the outer layer and wash it again. Grate it.

4. Grate coconut and keep it aside.
5. Keep water for boiling. Powder baragu into Rava consistency.

6. Keep a big pan on the fire and heat. Add oil and heat. Add mustard seeds and urid dal.
7. Let mustard seeds splutter.
8. Add cashews, green chilly and curry leaves.
9. Add powdered baragu and fry nicely on low flame till the raw smell disappear.

10. Fry nicely and then add boiling water. (Let the flame be very low while pouring water to rava).

11. Mix it well and cover and cook for 2 to 3 minutes on medium flame.
12. Add salt and grated carrot. Mix it well and let it cook on low flame.

13. Add grated ginger and 2 tablespoons of ghee. Mix it slowly
14. Let baragu/proso millet cook nicely. Let all the moisture disappear completely.
15. Now its time to add coconut. Add lemon extract and mix it and mix it. Shift it to a serving dish.

16. Serve with a cup of curd and enjoy eating healthy Baragu /Proso Millet Uppittu.

Note :

Baragu should be powdered properly into medium size rava. If it turns powdered completely Uppittu will not taste good. Adding more water makes Uppituu watery and it does not taste good.
Adding onion is optional. Adding more ghee is optional.
Time : 30 Minutes

Serves : 2 to 3.

Akki Tari /Rice Rava Uppittu

Uppittu /Upma is an easy dish that is loved by many like me. ☺. In the morning when you do not have any idea what to prepare this uppittu helps a lot. This time it is Akki Tari Uppittu.

Akki Tari Uppittu brings back the hidden memories. We two sisters used to fight with amma to prepare our favourite food for breakfast. I like uppittu the most even from those days and my sis likes Avalakki. Most of the time I used to get what I want and give a big smile at my sister for winning. She is ok, ok with what ever it is because she too liked the uppittu that amma made. What ever you say, the big cup of coffee and Hot spicy uppittu goes hand in hand. Eating 1 gulp of uppittu and sip a drop of coffee mast mast maja / Great fun.
After a long time I am preparing this Akki Tari Uppittu. This Akki Tari was brought to prepare some quick Avalakki mosaru /curd idli. Then the left rava is just lying in the kitchen shelf. So wanted to prepare this Akki Tari Uppittu because one of our friend in face book reminded about Akki tari uppittu and its yummy taste.
Let us see the recipe Now :
No Onion or Garlic is used here. 

Things Needed :

Akki Tari / Raw Rice Rava /Rice Semolina : 2 Cups
Ginger : An inch
Fresh Coconut : 1 Cup
For Seasoning :
Oil : 2 to 3 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves : 6 to 10 Leaves.
Green chilly : 2 to 3
Ghee : 2 To 3 Tablespoons of Ghee
Salt : As required
Boiling Water : 4 Cups.

Method :

1. Wash and cut green chilly, curry leaves and grate coconut. Wash and remove the outer layer of ginger and grate it. Keep it aside.
2. Keep a pan on the fire and heat. Add oil, mustard seeds and urid dal.
3. Let mustard seeds splutter. Add cut green chilly and fry for a minute.
4. Add curry leaves and fry for a second.
5. Add Rice Rava /Akki tari and fry nicely for 3 to 4 minutes on medium flame.

6. See that it does not get burnt while frying.

7. Add boiling water and required salt. Mix it well and cook on low flame.

8. Add ginger and mix it well. See that all the moisture disappear from uppittu.
9. Stir nicely and add fresh grated coconut. Add 2 to 3 tablespoons of ghee and mix it nicely.
10. Leave it for a minute and put off the gas. Cover and leave it for 2 minutes.

11. Shift the ready the Akki Tari Uppittu to a serving bowl.

12. Serve with pickle/coconut chutney/any type of mixture / fried eatables and a cup of  Coffee / Tea.

Note :

Fry Akki Rava on lower and medium flame. Do not burn the bottom because the uppittu smells burnt.
Adding more /less oil is optional. Adding ghee adds to the taste. Adding onion is optional. It is an easy digestive food and all age group people can enjoy this Uppittu. Adding more coconut gratings adds to the taste.
Time : 30 Minutes.
Serves : 3 to 4.

Shavige - Rava - Avarekai Uppittu

Indian breakfast is always a challenging. The home maker or the lady of the house who always think about the food she needs to prepare for the family. Here is such an easy and yummy
Shavige - Rava - Avarekai Uppittu.

So thinking of breakfast, you can provide many Indian food. Uppittu comes to the mind suddenly and it is 100% healthy breakfast. It does contain carbohydrates, minerals and vitamins. I have prepared Uppittu using medium sized rava and shavige/vermicelli.
Avarekai / field beans is available these days. Making use of seasonal vegetable is one of the healthy habit. Field beans are filled with vitamins and minerals.
I have used Avarekai/field beans, medium size rava and Shavige/Vermicelli.
This uppittu is good for any special days like vratha, upavasa or festival or feast days for breakfast.
It is good for people who diet, diabetic people and good snack in the evening and fits into all age group people.
Let us see the recipe now :

NO ONION OR NO GARLIC RECIPE. 

Ingredients :

To Fry :
Rava /Semolina : Medium size : 1 Cup
Shavigev /Vermicelli : 1 Cup

To Cook :
Field Beans : 1 Cup

To Add :
Fresh grated coconut : 1/2 Cup
Ginger : An inch
Lemon Extract : 1 Teaspoon
Salt : As required
Ghee : 2 Tablespoons
Hot boiling water : 3 1/2 cups

To Season :
Oil : 3 to 4 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Green chilly : 2 to 3
Pepper Pods : 3 to 4
Curry Leaves : 6 to 8 Leaves
Red chilly : 2

Method :

1. Remove the pods from field beans shell and wash it. Pressure cook and keep it aside.
2. Wash green chilly and cut into big pieces.
3. Wash ginger, remove its outer layer, wash it again and grated it. Keep it aside.
4. Grate coconut and keep it aside. Crush pepper pods and keep aside.

5. Keep a pan on the fire and heat. Put oil and mustard seeds, urid dal and let mustard seeds splutter.
6. Add green chilly, pepper pods, curry leaves and fry nicely for a minute.
7. Add rava and fry till the raw smell goes off.

8. Add shavige/vermicelli and fry for 1 to 2 minutes. Keep water for boiling.
9. Add grated ginger, a pinch of turmeric powder,  salt and mix it nicely.

10. Add boiling water and mix all the ingredients nicely. Let it be on low flame while pouring the hot water.

11. Add cooked avarekai and mix it well. Cover and cook for 2 to 3 minutes on low flame. Let all the moisture disappear. Add lemon juice/Extract.

12. Stir Uppittu slowly and mix it well. Add fresh grated coconut and 2 tablespoons of ghee.

13. Put off the fire and mix it once again nicely.

14. Shift the ready Shavige - Rava - Avarekai Uppittu to a serving dish and serve with your choice of side dish.

Note :

Fry rava and shavige nicely. Adding any other vegetable is optional. Adding more /less chilly is optional. Adding more oil or ghee adds to the taste.
Time : 30 Minutes
Serves : 3 to 4 .

Black Eyed Beans & Capsicum Uppittu.

Uppittu/Upma is one of the breakfast dish prepared using Rava/Rave/Semolina. It is one of the easy dish that can be prepared within minutes and it is yummy to have it for breakfast/snack.

Many people love to have Uppittu with a cup of coffee /tea and it is one of the good combination. Uppittu is prepared in varieties. Use of vegetables, onions, pulses are used to prepare uppittu.
We from Udupi normally prepare simple coconut uppittu. It has no onion and it does contain more of coconut. Any functions or weddings Uppittu is one of the dish that served as breakfast.
I have used black eyed beans, capsicum and medium sized rava for Uppittu/Upma.
I have heard people saying, they feel heavy when they eat uppittu and It is because of rava, rave/semolina. It has the quality of slow digestion. It keeps you full for a long time. That is the reason people who diet or work out (Gym) eat food that is prepared in Semolina/Rava.

NO ONION OR NO GARLIC is used in Black Eyed Beans & Capsicum Uppittu ".

I have used fresh black eyed beans which is available in the market.
Let us see the recipe now :

Ingredients : 

Fresh Black Eyed Beans  : 1 Cup.
Capsicum : 1 (Medium size)
Green chilly : 2
Ginger : An inch
Rava/Semolina  Medium sized : 2 Cups
Ghee : 2 Tablespoons
Coconut Oil : 2 to 3 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves : 8 to 10
Salt : As required
Water : 4 1/2  Cup
Lemon : 1 ( 2 Teaspoons).
Grated fresh coconut : 1 Cup
Coriander leaves : 2 to 3 Tablespoons.

Method :

1. Remove and wash black eyed beans from its cover and cook till it turns soft. (Pressure cooker 2 whistles).
2. Keep water for boiling. Grate coconut and keep it aside.
3. Wash, green chilly, capsicum, coriander leaves and curry leaves. Cut them into small pieces.

4. Wash ginger and peel off its outer layer. Wash it again and grate it and keep it aside.
5. Keep a big pan on the fire and heat. Add oil, mustard seeds and urid dal. Let mustard seeds splutter.
6. Add cut green chilly and curry leaves. Add Rava /Semolina and fry till the raw smell goes off.

7. Add boiled water and mix it slowly. Add salt. Mix it well. Cover and cook for 2 to 3 minutes.

8. Add cooked black eyed beans and mix it well. Add grated ginger. Mix it slowly. Let it be on low flame.

9. Keep a pan on the fire and put a tablespoon of oil. Fry cut capsicum nicely till it turns slightly soft.
10. Add this fried capsicum to Uppittu. Add lemon juice, mix  it well nicely and put off the gas.

11. Add 2 to 3 tablespoons of ghee and grated coconut. Mix it again slowly and shift the ready Uppittu to a serving dish.

12.  Add cut coriander leaves and serve " Fresh black Eyed Beans & Capsicum Uppittu.

Note : 

Let the flame be very low while frying rava. Fry it nicely to get good texture of uppittu. Use of any cooking oil is optional. I used coconut oil. Use of more /less green chilly is optional. Use of ghee is optional. You can use little more oil instead of ghee. You can cook capsicum in little water and then add it instead of frying in oil. (Optional). Taste differ.
Time : 30 Minutes.
Serves : 3 to 4 .