Idiappam Upma

Ingredients:

1 ½ packets of frozen Idiappam (thawed in microwave in 30 second intervals)
1 ½ Onion, diced finely
1 tomato, diced finely
½ cup Green peas (if frozen, cook in microwave for 5 minutes)
½ cup Carrots(if frozen, cook in microwave for 5 minutes)
½ tsp ginger/garlic paste
Cilantro

Directions:

Heat oil and add onions until cooked, then add ginger/garlic paste. Next add tomato and vegetables until cooked together. Add idiappam. Then add red chili powder, salt to taste. Take off the heat and add cilantro

Vermicelli Upma

Ingredients:

200g bambino vermicelli
50 g onions
50 g groundnuts(optional)
75ml oil
4 to 5 nos green chilies
4 nos red chilies
1 piece ginger
1 tsp cumin
2 tsp mustard seeds
2 tsp chana dahl
2 tsp urad dahl(optional)
1 bunch curry leaves
1 no lime (optional)
Salt to taste

Directions:

Fry vermicelli in half the quantity of oil. Keep aside. Heat other half of the oil and add ground nuts, red chilies, chana dahl, urad dahl, cumin and mustard. After the ground nuts are roasted, add onions, green chilies and curry leaves. Mix well. After the onions are fried, add 400 ml water. Once the water starts boiling, add salt and fried vermicelli and cook till vermicelli is done. Squeeze lime(optional), mix well and serve

Madhu Gahia’s Uppuma

Ingredients:

1 cup sooji, lighted toasted
4 tsp vegetable oil
½ tsp mustard seeds
6 to 8 curry leaves
1 tbsp chana dahl
1 small onion, thinly sliced
½ cup frozen green peas
½ cup diced carrot
½ tsp cayenne pepper or 3/4 tsp chili powder
1 tsp salt
3 ½ cups water

Directions:

Dry roast sooji and set aside. Heat oil in the same skillet over medium-high heat. Add the mustard seeds, cover with a lid and fry until the mustard seeds stop popping, a few seconds. Add the curry leaves and chana dahl, cook until the dal is light brown, stirring occasionally.
Add the onion and fry until light brown. Add the peas, carrots, pepper and salt. Stir and fry for a few seconds. Add the water and bring to a boil. Gradually add the sooji, stirring, breaking up any lumps until the sooji is well mixed with the water.. Cover with a lid, reduce the heat and simmer until most of the water is absorbed, 10 to 12 minutes.

Rava Pongal

Ingredients:

½ c. moong dahl
1 cup rava: 2 ½ cups water:: 4 whistles
Piece of ginger
Cumin
Cashews
Peppercorns
Salt
Asafetida
Curry leaves
Turmeric

Directions:

Cook dahl for 2 whistles in the pressure cooker. Fry the cumin, cashews, peppercorns. Add water (3 cups water to 1 cup rava). Add salt, asafetida, curry leaves and turmeric.

Bring to a boil and lower to lowest heat. Slowly sooji (rava) slowly and bring back to heat (level 4). When thick, add moong dahl. Blend well. Add oil if it sticks. Test by touching…should not stick.

Aunt Phyllis’ Uppuma

Ingredients:

1 cup sooji, lighted toasted
1 ½ cup water
1 heaped tsp urad dahl, soaked for 15 min or 2 dry tsp
¾ tsp ginger paste
3 dry chilies
½ onion
3 roma tomatoes
¼ tsp chili powder
¾ tsp salt
½ tsp mustard
½ tsp cumin
2 -3 tbsp oil
Peas

Directions:

Heat pan, add oil, pop mustard seeds. Add dry chilies, urad dahl and cumin. After urad dahl toasts, add onion and ginger, cilantro. Then add tomatoes, peas, chili powder. Add water and bring to a boil. Slowly add sooji, stirring so there are no lumps. Cover and simmer until the water is absorbed.

Rice Upma Premix

Ingredients:

6 cups rice (pulse twice)
1 tsp black pepper

1 tbsp cumin
2 tbsp toor dahl

Directions:

To cook: Grind the above ingredients. In a pan, add oil, mustard seeds, toor dahl, urad dahl, red chili. Add water (2 1/4 water to 1 cup rice premix). Add salt to taste. When it comes to rolling boil, add rice premix and stir continually to avoid lumps.

Sooji / Ravai Upma

Ingredients:

1 cup toasted sooji
3 green chilies
Urad dhal
Chana Dhal
Mustard Seeds
Asafetida
Curry leaves
Salt
3 cups Water

Directions:

In oil/ghee, fry 3 red chilies, urad dhal, chana dahl, mustard seeds. Add curry leaves, asafetida and cashews. Add 2 cups of water and bring to a boil. Add salt to taste. While stirring, add rava slowly and cook for 5 to 7 minute

Idli Upma

Ingredients:

Onions,
Fennel
Garlic
Turmeric
Chili/cumin powder
Coriander powder
Salt
Water
Idli

Directions:

Sautee Onions, Sombu (Fennel) and a whole garlic. Add turmeric, ½ tsp of chili/cumin powder, 1 tsp of coriander powder and salt. Add water and bring to boil. Let it thicken. Add crumbled idli to sauce and fry until well mixed.