Coconut -Rava Upma .(Uppittu)

 This is one of my earlier post and I just wanted to refresh with some information and add some pictures related to the post. This will surely help people to try out the dish easily.

Rava or Rave (in Kannada language) uppittu is easy to prepare. I can surely say there are so many who like uppittu, though some may not like it. Uppittu or Upma is one of the recipe, many have tried and got the best result.
Upma can be prepared with many types, plain rava upma, vegetable upma, vanghibath upma, onion upma or tomato upma etc. 
We have heard people saying eating upma is like putting a cement base. We do not feel hungry because of upma. It is because Rava (semolina) takes time to digest and we do not feel hungry for a long time.
Rava or Semolina is made with durum wheat and it is really good for people who wants to reduce weight. It is low in fat and high in carbohydrates and helps to boost energy. Rava is low in sodium and cholesterol and high fiber content and it is consisered as balanced diet food. It is rich in Vitamin B complex and Vitamin E.
As  I said earlier it is easy to prepare and will be surely loved by all age group.
There is No onions or garlic in this recipe. We can prepare this Upma for any special days or as snack too. It is one of the best breakfast food that you can enjoy with a cup of coffee.
I have used Rava (medium size), oil, ghee, coconut and green chilly.

Ready to Serve Coconut -Rava Upma

Things Needed : 
Rava (Medium size) : 2 cups.
Water : 4 cups.
Coconut : 1 Cup.
Green Chilly : 2 to 3
Curry leaves: 5 to 6 leaves
Ginger : 1/2 Teaspoon. (grated).
Salt : as required
Oil: 2 Table spoons.
Ghee: 2 Table spoons.
Mustard seeds: 1/2 Tea spoon
Urd daal: 1/2 Tea spoon
Method: 
1. Wash and cut green chilly and grate coconut and ginger. Keep it aside.

2. Boil water and it should be hot when you are using it.
3. Keep a pan on the fire and heat. Add oil and put mustard seeds and urd daal. Let it spurt. Add green chilly and curry leaves.
4. Now add rava to the mustard mixture and fry on low flame. Keep stirring. Fry till the raw smell disappear (3 to4 minutes).

5. Now pour boiling water to the mixture and mix it thoroughly. Add salt,ginger and mix it nicely and cook on low flame for 2 to 3 minutes..

6. Add fresh grated coconut and ghee . Mix it nicely and put it in a serving bowl.

7. Serve hot Coconut -Rava Uppittu with a cup of curd, pickle. You can sprinkle little sugar on the top of uppittu while serving.

Note:
 Rava should be roasted well to get the fine upma. Do not over fry. Upma turns brown and smells burnt. One should take care while roasting. Add less oil while frying then you add the rest at the end. You can add more green chilly if you want.(optional). Adding ginger and lemon gives a good taste. You can add a tablespoon of sugar to give sweet taste or you can serve sugar along with upma.
You can prepare this upma with thick variety of rava also. Remember not to add much oil if you are using the thick variety.Do not cook coconut. Just put them on the top of upma and put off the gas. (fire). Coconut aroma adds to the taste. You can also use coconut oil instead of ghee. 
Serves : 3 to 4
Time: 15 Minutes.

Sorekai (Bottle Gourd) - Moong Daal Kichdi.

Moong Daal Doodi Kichidi is prepared with rice and it is a healthy dish. Easy to cook and we can have it for breakfast, lunch or dinner too. Moong dal and Doodhi (Bottle gourd) both help keep our body cool.
Ingredients : 
Moong Daal: 1/2 Cup
Raw Rice: 1 Cup
Bottle gourd : 1 Cup
Pepper Seeds: 5 to 6 Pods
Jeera: 1 Tea spoon
Green chilly: 2 to 3
Ginger: 1/2 Tea spoon
Ghee: 2 Table spoon.
Salt: as required
Curry leaves: 5 to 6
Coriander leaves: 1 Table spoon
Ingh: a pinch
Turmeric Powder: a little
Cashew Nuts: 2 Table spoons.

Method:
1. Wash and cut coriander leaves, curry leaves, green chilly and grate ginger. Wash and grate bottle gourd and keep it aside.
2. Wash and cook rice and moong daal together and keep it aside.
3. Powder or crush pepper pods.
4. Now keep a big pan on the fire and heat. Add 1 table spoon of ghee and put jeera and crushed pepper. Add Cashew nuts, green chilly and curry leaves. Add little ingh to the mixture.  
5. Now add cooked moong dal - rice to the jeera mixture and mix it well. Add 2 to 3 cups of water. Mix it nicely.
6. Add grated bottle gourd, grated ginger and little turmeric powder to the kichidi. Add salt. Mix it nicely. let it boil nicely for 3 to 4 minutes.
7. Now add cut coriander leaves and the remaining ghee to the boiling kichidi and put off the gas. Serve the kichidi with pickle , pappad. Do not forget to put a spoon of ghee on the top .
Note: Do not over cook moong and rice. You can roast moong daal for 3 to 4 minutes. Add required water. It should be little watery consistency. You can also add little more green chilly. Adding the ghee at the end gives better taste.
Time.: 20 to 25 minutes.
Serves : 2 to 3