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 .

Mooli -Sambrani Parata ( Radish - Chinese Potato Parata)

Mooli/Moolangi/Radish and Sambrani combination Parata is an excellent dish to enjoy. Mooli /Radish is good for easing the digestion and Sambrani/Chinese Potato/Wild potato is full of fiber.

 You all know about preparing Mooli Parats. Yes it is the same mooli parata which we prepare. Grating and adding mooli gratings to wheat flour and mix it and roll it. But here it is a little more work for you. How about stuffing some dry curry and rolling out as parata?

 It is always the case with me that I prepare some dry curry for lunch ( I love dry curries with plain rice 😉  and when one portion is left and is used for parata stuffing and it turns out to be yummy. You need to know about the vegetable You use. So that your end product will be surely liked by your people. ( Remember that brinjals, cucumber etc can not be stuffed easily and I do not know about the taste because I never try them. They are good to have as side dish).
I have used Sambrani dry curry , Radish, coriander leaves, garam masala and wheat flour for parata.
Let us see the recipe Now :

Ingredients :

Sambrani /Chinese Potato /Wild Potato : 1 Bowl
Mooli/Moolangi/Radish : 1 ( Medium sized)
Ghee : 1 Teaspoon
Coriander leaves : 1 Bundle (Small)
Garam Masala : 1/2 Teaspoon
Salt : As required
Wheat flour : 2 to 3 Cups.
Oil : 4 to 5 Tablespoons

Method :

1. Wash and scrape out the outer layer of Mooli and grate it. Wash coriander leaves and cut into small pieces.

2. Smash Sambrani/Wild potatoes and smash it slightly. Keep it aside.
3. Take a big bowl and put wheat flour, ghee, grated radish, cut coriander leaves, salt and garam masala. Mix all the ingredients nicely.
4. Add required water and prepare the dough. Keep it aside.

5. Divide the parata dough into small portions. Keep some dry flour to roll the parata.
6. Take a small portion and  roll it slightly.
7. Put a tablespoon of  Sambrani dry curry (half smashed) and pull all the sides to middle and make like a ball shape. (Stuffing).
8. Dip this stuffed dough in dry wheat flour and roll slowly and give a round shape.

9. Keep a tava/pan on the fire and heat. Clean it with tissue or clean towel.
10. Put rolled parata and put some oil around. (A teaspoon).

11. Cook on both sides. ( Cook parata on low and medium flame).

12. Now the Hot Mooli -Sambrani Parata is ready to serve.

13. Repeat the same with remaining dough and the curry.

14. Serve " Mooli -Sambrani Parata with the side dish you have prepared and a cup of curd.

15. We had " Mooli - Sambrani Parata " with coconut chutney and curd.

Note :

Do not add much water while mixing mooli gratings. Add water slowly and little by little to prepare the dough. Smashing the dry curry completely is optional. ( I just smashed a little and while rolling it is completely smashed. Roll the parata slowly or it might stick to roller. Adding more /less oil is optional. Do not add much spice while preparing the dough. The stuffing adds to the taste. Adding any other spice like chat masala, amechur powder or pav bhaji masala is optional.
Time : 40 Minutes
Serves : 3 to 4  (According to the size ).

Preparation of Sambrani Dry curry 

Wash and remove all the mud part from Sambrani and pressure cook for 5 to 6 minutes with little water. (Same as cooking potatoes). Remove the outer layer and wash sambrani nicely.
Keep a pan on the fire and heat. Add mustard seeds, jeera and ingh. Let mustard splutter. Add curry leaves. (Cut into thin). Add cooked Sambrani and stir nicely. Add turmeric powder, salt and chilly powder. Let it cook on low flame for 5 to 6 minutes. Stir in between. Add cut coriander leaves and mix it well. Sambrani/wild potatoes dry curry is ready to serve. It goes well with curd rice and as a side dish.