Carrot -Curd -Coconut Upma

Ready to Serve Uppittu (Upma)

Upma or Uppittu is easy to prepare and it is one of the quick preparation food item. Many of us like Upma. I have seen many people eating Upma in Hotel. Even I like Upma. It is tasty and spicy.

Upma can be done in different ways and with different ingredients. You can use medium rava or bansi rava (little bigger than medium rava), Rice rawa (akki tari) or even Awalakki -Uppittu, Sabakki (Sabudhan) Uppitu, Shavige Uppittu, Godi tari (wheat rava) Uppittu etc. Adding lots of vegetables or brinjal (vanghi bath) , or capsicum, onions gives and adds to the taste and gives satisfaction to the tongue bud. Preparing Vanghi (brinjal) needs some special spices. It is spicy and taste good.
Let us see some benefits of using Rava in your daily diet.
Rava or Semolina is prepared using Durum (hard variety) wheat and it is good substitute for rice. Rava is good for people who wants to shed their extra weight.  It  is good for diabetics. It is digested slowly. It is low in fat and high in carbohydrate food.It is low in sodium and cholesterol. It is high in fiber. It is considered as a balanced diet. It has very less of saturated fats. It is loaded with Vitamin B complex and high in Vitamin E. It contain good amount of minerals like potassium, phosphorus, magnesium, zinc and calcium.

With all these benefits we can also use Rava in preparing cakes and cookies and Semolina is good for people who are suffering from fever.
You  should also know Some people are allergic to Semolina (Rava).

I have used Medium size rava , carrots, curd and coconut. Adding curd to Upma gives a good texture and adds to the taste.We can have this Upma for breakfast, as evening snack or even for dinner.
Carrot, curd coconut  Upma can be prepared on special fasting days. No onions are used in this Upma.

Things needed :

Medium size Rava (Semolina) : 1  Cups
Carrots : Grated : 1 Cup
Curd :(or Butter milk) : 1/2 Cup
Oil : 2 to 4 Table spoons
Coconut : 2 to 3 Table spoons
Green Chilly : 2 to 3
 Curry Leaves : 8 to 10
Ginger : a small piece
Salt : To taste
Water : 1 3/4 Cup.
Ghee : 1 to 2 Table spoons.
Mustard seeds : 1/2 Tea spoon
Urid dal : 1 Tea spoon
Jaggery : 1 Table spoon.

Method : 

1. Wash and grate carrots and ginger and coconut. Cut green chilly and keep it aside.

2. Keep water for boiling.
3. Keep a big pan and add oil.and heat. Put mustard seeds and Urad dal. Let mustard seeds splutter,

 4. Add green chilly and curry leaves. Fry for 10 seconds.
5. Add Rava and fry nicely till the raw smell disappear. (do it on low flame).

6. Add salt and boiling water and stir slowly and mix it well. Add curd and mix it well.

 

 

7. Add grated carrots, jaggery and ginger and stir on low flame till the consistency get thick and it cooks well. Cover for 2 minutes.

 

8. Put of the gas and add Ghee and coconut. Mix it again nicely and Shift the Ready Carrot, Curd, Coconut Upma to a serving dish.

 

  

9. Serve with a banana and a cup of Coffee..

 

 

 Note :

You must fry rava nicely. Do it on low flame. Adding Jaggery is optional. Adding more chilly or other vegetables are also optional.
You can also use onions. Fry onions in a spoon of oil and then add it before you add hot water.
You  can also add more water (1 rava = 2 cups water) to make it little more moisture. (It will be soft which some people like in that way).  You can also use any cooking oil you prefer. I have used coconut oil. Adding more ghee also optional.

Time : 20 minutes
Serves : 4.  

Colocassia (Kesu) Leaves and Stem Curry

Kesu or Colocassia leaves  dishes are very famous in South Canara. The weather conditions are very good for these plants. We do many preparations using these leaves and stems. For example Patrode a traditional food is loved by all. Even Gujarathi side they too prepare similar food using Colocassia leaves. These leaves grow well during winter and rainy season. It helps to keep the body warm.
The leaves and stems are also used for chutney or some curries. Here is a colocassia leaves and stem curry and I have used Bajji Menasiana Kai ( Bonda Chilly ) which adds a flavour and taste to the curry.

Lets see some benefits of eating Colocassia Leaves.
Colocassia leaves and roots contain Protein. It is one of the good dietary fiber. It contain less fat and zero cholesterol. It contain the minerals like sodium, potassium, copper, iron, calcium, manganese, magnesium and zinc. They also contain Vitamin C, Vitamin Aand Vitamin K. It is an anti oxidant and promote good health.
Here is a recipe of  "Colocassia Leaves and Stems" curry can be eaten with plain rice, roti, chapati, poori, Idli and dosa.

Things Needed :

Colocassia Leaves : 8 to 10
Green Bajji Chilly : 2
Red Chilly : 4 to 5
Urid Dal : 2 Tea spoons
Coriander Seeds : 1 Table spoon
Methi Seeds : 1/4 Tea spoon
Jeera : 1/2 Tea spoon
Tamarind Pulp : 3 to 4 Table spoons
Jaggery : 3 to 4 Table spoons
Coconut : 1 Cup
Salt : to taste
Oil : 1 1/2 Tea spoon
Mustard seeds : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Methi seeds : 4 to 5 seeds
Curry Leaves : 5 to 6

Method ;

1. Wash and remove the back strip slightly on the leaves and cut stems and leaves into small.  Remove the seeds from Bajji Chilly and Cut in to small.

2. Soak tamarind in hot water and squeeze out the pulp and keep the pulp aside. Grate coconut and keep it aside.

3. Keep a small pan on the fire and heat. Add  1/2 tea spoon of oil.
4. Add methi seeds and urid dal and fry on low flame till they turn slightly brown.
5. Add coriander seeds, red chilly, 3 to 4 curry leaves and fry for 1 minute and put off the gas.

6. Add jeera and mix all the ingredients well. Add coconut.


7. Grind this fried spice mixture and coconut with little water till paste and keep it aside.

8. Now keep a pan on the fire and heat. Add a spoon of oil. Add mustard seeds and methi seeds.(not more than 4 to 5 ). Add little jeera.
9. Let the mustard seeds splutter. Add ingh( Asafoetida) and curry leaves.

10 Add cut colocassia leaves, stems and cut green chilly. Mix it nicely.
11.Add tamarind pulp, salt and turmeric powder. Let it cook for 3 to 4 minutes on low flame.
12. Add jaggery and mix it well. Let it boil for 1 minute.

13. Add ground coconut mixture and add little water. Let it boil for 2 to 3 minutes.

14. Stir in between and put the colocassia curry to a serving dish.

15. Serve with hot rice and a spoon of fresh ghee.

Note :

1. The tamarind pulp should be used exactly ( or the leaves may give out itching irritation while eating) . Adding more or less jaggery is optional. Adding Onions and garlic is also optional. Adding onions and garlic taste differ. Do not use more methi seeds since it might give bitter taste. Adding Bajji Menasina kai ( Bonda chilly ) is also an optional.
Serves : 3 to4 
Time : 20 minutes.