Capsicum - Rava Upma (Uppittu).

Capsicum Rava Uppittu (Upma) is a healthy snack and we can have them for breakfast, as snack or for dinner too. Adding Capsicum to Upma gives a good aroma and adds taste to Upma.

Lets see some benefits of Semolina and Capsicum which are main ingredients in Capsicum Upma.

As we all know Rava or Rave (in Kannada language) is from durum wheat and contain lots of minerals such as phosphorus, zinc and magnesium. Semolina is a good source of two vital vitamins, E and B group which are essential for good immunity from disease. Eating semolina makes you more active and it digested slowly, so that you do not feel hungry for a long time. For those who lead an active lifestyle, semolina is a quick and nourishing source of energy.

Capsicum  helps to keep the skin clear, prevents rashes and pimples. It contain vitamin A which is good for eyes and helps to prevent eye diseases.Capsicum is helpful in treating pain - related diseases. It burns calories. Eating capsicum speeds up the metabolism. It reduces weight gain and prevents indigestion. It also regulates blood pressure and lowers cholesterol. Capsicum extract is one of the best hair growth boosting product. It also prevents hair fall.

Here is a recipe of Capsicum Upma. I have used Medium sized Rava, capsicum, grated coconut.

Capsicum Upma is a tasty dish which every one will love to have it. Its one of the most favourite breakfast and snack dish for the South Indian. A bowl of Hot and Spicy Upma and a cup of Coffee or Tea goes very well together. We can also serve this dish in small kitty parties or get together. This capsicum - rava upma is prepared without onions and you can have them on special days and fasting time.

Ingredients :
Medium sized Rava (Semolina) : 2 Cups
Capsicum : 2 (Medium Sized )
Coconut : 1/2 Cup (fresh and grated)
Green chilly :  2 to 3
Ginger : 1 Table spoon (grated)
Oil : 2 Table spoons
Ghee : 2 Table spoons
Mustard seeds : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Jeera :1/2 Spoon
Curry leaves : 6 to 8 leaves .
Salt : to taste
Water : 3 1/2 to 4 cups

Method

1. Wash and cut green chilly, curry leaves and capsicum. Grate coconut and ginger.

2. Boil water and keep it aside.
3. Keep a pan on the fire and heat. Put oil and mustard seeds, urid dal. Let the mustard spurt.

4. Add cut green chully, jeera and curry leaves. Add capsicum and fry nicely till they turn soft (2 nutes).

5. Add rava and fry with capsicum till the raw smell disappear.

6. Add salt, ginger and required boiling water.

7. Mix it well and stir till they turn little thick. cover the lid and cook on low flame for 2 to 3 minutes.

8. Now remove the lid and put fresh grated coconut and 2 table spoons of ghee and stir slowly and put off the gas.
9.Shift the Ready Capsicum Upma to a serving dish.

10. Serve Capsicum Upma with a cup of coffee or tea...or curd and coconut chutney.

 Note : 

You can use more vegetables if you wish. Adding more oil or ghee adds to the taste but not a healthy habit. You can lesson or add more chilly according to your wish.
Time :  20 minutes
Serves : 4.

CHANNA - TOOR -COCONUT -HOLIGE

Channa dal - Toor Dal Coconut holige is a sweet dish and normally prepared during the festival, feast and celebrations. Holige is a traditional dish and can be prepared in different ways, using different kinds of dals, coconut, nuts, jaggery and sugar too.

Dal or lentil is a staple food of India and most Indian vegans and vegetarians get protein from it. 30grams of raw dal gives 7g of protein. Dals have resistant starch which acts like fibre in the body and helps to control blood sugar levels, clears bowels and aids in weight loss etc

Toor Dal is a very popular and preferrred dal in India. It is light and yemmy. Apart from protein and fibre it contain folic acid  which helps prevent anaemia and very important for pregnant women. It is low in calories, It also helps control blood sugar levels.

Channa Dal is rich in B- Vitamins. It is full of fibre which helps diabetics to control their blood sugar levels. It has potassium and folic acid. the fibre in it helps lower cholesterol levels and prevent heart problems.

Jaggery the benefits of jaggery include its ability to cleanse your body, act as a digestive agent, sweeten your food in a healthy manner. It provide good amount of minerals. It provides energy and works as digestive agent.

Poppy seeds are anti oxidants. They also contain disease preventing and health promoting properties.
the seeds helps to lower LDL or bad cholesterol and increase good cholesterol levels in the blood. Poppy seeds outer coat is a good source of dietary fiber. Poppy Seeds contain good levels of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium.

Holige is also called as Obbattu in Karnataka and its known as Pooran Poli in Maharastra. The outer layer is called as Kanaka and the inner stuffing is called as Hoorana.

Here is a recipe of Channa - Toor Dal Coconut Holige. Normally Holige is prepared using Maida flour. I have tried this Holige, using wheat flour and little maida (all purpose flour), used jaggery instead of sugar, and very little oil. Total all, this is a healthy Holige and all age group will surely njoy eating this holige.

Things Needed :

Channa Dal 1/2 Cup
Toor Dal 1/2 Cup
Wheat flour : 2 Cups
Maida flour : 1 Cup
Coconut : 1 Cup (1/2 of small coconut)
Jaggery : 1 Cup (grated)
Poppy Seeds: 1 Table spoon
Cardamom : 5 to 6 Pods
Oil : 1/2 Cup
Salt : a little

Method :

1. Mix flours and salt nicely, prepare dough (chapati) using only water and put a table spoon of oil and keep it aside.

2. Wash and pressure cook dals for 8 to 10 minutes and leave it for cooling.

3. Grate coconut and jaggery. Remove the seeds from cardamom pods and keep it aside.

4. Dry grind coconut and cardamom together till powder and keep it aside.

5. Dry grind cooled cooked dal  and keep it aside.
6. Now keep a pan on the fire. Put dry ground coconut, ground dals and grated jaggery.

7. Stir till it get slightly thick. Add raw poppy seeds and leave it for cooling.

8. Now take the chapati dough and mix it well and divide into small balls.

9. Divide the sweet dal mixute and keep it aside.

10. Take a ball of wheat -maida mixtue and  keep the sweet mixture inside and cover the dough completely.

11. Just roll on dry wheat flour and roll it and flatten with the chapati roller.

12. Prepar holige in round shape and cook on tava.

13. Sprinkle oil on the top of Holige and turn the other side to cook for 10 to 20 seconds.

14. Repeat the same with remaining dough and the sweet mixture.
Holiges are ready to serve

Note :

Cook dal till soft. Must grind nicely or it is too soft you can smash the dal by hands. Drain the extra water from cooked dals and it can be used for prepare Rasam. Smash the dal when it is warm.
Use more oil if you like it oily. Using wheat flour instead of maida is an option. You can use only maida to prepare Holige.
Serve Holiges with ghee on the top. Prepare holges on low and medium flame. I did not grind the dal, Just smashed the dal with hand.
Time : 1 Hour. (The whole procedure).
20 Holiges can be prepared.