I find making upma very easy and thrifty. You may have it for breakfast or take it to lunch. It’s light on the stomach and you don’t need too many ingredients for the same.

You’ll need Two teaspoonful of Oil(frying pan)

Or two tablespoons of oil if using kadhai.

Black mustard seeds

Split chickpeas (chana daal)

1 cup Suji(Semolina)

4-5 Curry leaves

1 Chopped Onion

Chopped Capsicum if you have it

Salt to taste

Take oil in a pan and add mustard seeds (sarso) to it. Let the mustard seeds splutter.

Take some brown split chickpeas (chana daal) and add to the pan when the mustard seeds are done spluttering and fry till they turn golden brown.
Add chopped onions and Capsicum and saute till they’re soft.
Add semolina (suji) to the pan and let it cook for five minutes, with stirring in between so that it cooks evenly.
Meanwhile, heat a glass of water. We’re going to use hot water to add to the Semolina.
Using hot water helps as the chance of lumps forming goes down.

Add a little of this water slowly to the suji and use spatula to mix. You’ll see the suji collecting in little lumps. Keep mixing. Add more water. Repeat the process until the Semolina is at a smooth consistency and the lumps are easily mashable when you push down your spatula on them. Too much water will cause the lumps to dissolve into a paste like consistency. Avoid that. Add salt to taste.

When you’re done adding water, cover the pan with lid and over a low flame let the suji cook for five-seven minutes.

In a dipper I take a little oil and add a few curry leaves when its hot. Make sure yoturn it off immediately before the leaves start turning brown. You may add curry leaves when the chana daal has turned golden brown in the beginning. But I like to add it like this because the aroma comes out nice.

Add Curry leaves and there you go. 🙂

Rawa uttapam

Uttapam is a South Indian light snack that one can have for breakfast. If you’re a working person or a mother who has to get up early and prepare lunch for your kids, this is something they’ll definitely like and doesn’t take up a lot of efforts.

I prepared Rawa uttapam. Rawa is semolina or suji. You’ll need to chop:

Tomatoes, Capsicum, Carrot, Onion.

It’s completely fine if you don’t have all of these. Chop what you have.

In fact, chop these up at night and keep in the refrigerator to make it easier for yourself.

Take a bowl of semolina/suji/Rawa (about 200 grams) and add three spoonful of curd to it and a pinch of baking soda. Mix it well by adding a little water so that it’s a thick paste that doesn’t drip and set it aside for 20 minutes.
Meanwhile grind/grate/chop one to two green chillies and some ginger.

After twenty minutes add this ginger chilli paste along with salt to the Rawa batter. Add some more water but be careful because you need consistency that will make you able to spread it properly on the surface of tawa or frying pan. 

Take frying pan and smear it with oil of your choice. Heat it on low flame. Pour batter in the center and use the convex end of the spatula or the Dipper (कलछुल) to spread it evenly to a thickness that lets you press the chopped vegetables into it.
Drop the chopped vegetables evenly on its surface but don’t wait too long to do it after you’ve spread the batter as it will be harder to press the vegetables down into it. Use the spatula to gently press the vegetables down into the batter without then touching the surface of the frying pan.

Add a little bit of oil around the uttapam so that it’s  easy to flip it later. Cover lid and let it cook for three minutes. Remove the lid and use spatula to loosen the uttapam from the sides and flip it. Cover lid and let it cook for five more minutes. Cook on low flame.

Turn off the gas. Pair it with tomato sauce or anything you have at hand: pickle or mayonnaise. 

There’s another way some people like to cook it and that comprised of mixing the chopped vegetables in the batter itself. If you’re having trouble setting them into the batter, try this. It’s easier. Same process.

Go get yourself some breakfast!

Kasuri Methi Paratha

When you come home from work, cooking yourself dinner feels like a daunting task. So often, you get a take away or heat up something that’s leftover or eat out, which is fine. However, it is always good to cook because you know your food inside out. You know what has gone in there, it’s fresh, it’s filling. Sometimes you just crave for homemade food and can’t go all out.

This is a quick guide to Kasuri Methi ke parathe. Simple and easy. And like I always say, customise it according to your taste.
Take water in a bowl and heat it. Don’t bring it to boil. Turn off the gas and add a handful of dries fenugreek leaves to it. Let the leaves soften. That should take 15 minutes.

Meanwhile, take two cups of wheat flour. Chop up a green chilli real fine and grate a little ginger. Add this to the flour. You can always add a spoonful of curd if you have it. It’s okay if you don’t. If you’re going to pair the parathas with a chutney or a sauce or pickle, you may not add salt. However if you don’t have any of these, add salt to taste.

Next, drain the water and add the leaves to the flour. We are going to use that water to make a dough. Add water slowly and keep kneading the flour until it’s not too soft neither too hard. Roll the dough into 3-4 balls.

Use a rolling pin to stretch the balls into circles. And you don’t need perfect circles. 

Put a frying pan or tawa over low flame and smear a little ghee on the surface.

Put in the roti that you’ve rolled. Flip it after two minutes and smear some ghee on the surface. Flip it again after two minutes. Let both sides cook properly and there you have something that’s easy and it fills your stomach.

Happy eating!