Upma – A silky soft veggie semolina / Rulang Upma

nfd

Upma is a very healthy breakfast choice in South India given it’s main ingredient; very light tiny beady, Semolina or Sooji in Hindi.   To get the soft and silky texure,  stick to  the following propotions : 2 cups of water to 1 cup of Semolina.  A little more water could turn it into a lumpy mess.

This could be made plain, omitting the vegetables, but by adding any veggies of your choice could make it much more healthier.  Also, kids will love the assorted colours that will look so tempting!




What you need:

Semolina / Rulang / Sooji 1 cup
Hot water 2 cups
Yellow split lentils – chana dhal 1 tbsp
1 Carrot – cut into tiny cubes
4 Green beans – cut into tiny pieces
Curry leaves
Green chili – split in the middle 1
Mustard seeds  1/4 tsp
Onion – chopped 1
 Olive oil  1 tbsp

nfd




Let’s make :

  • First dry roast semolina for a min or two being careful not to change its colour and keep aside.
  • Heat oil in a non-stick pan and crackle mustard seeds.
  • Throw a handful of crushed curry leaves and chana dhal.  Slightly brown.
  • Add the chopped onion and saute until golden and add the green chili.

nfd

    • Now, add the chopped carrots and beans.  Stir fry a bit.
    • Pour 2 cups of hot water and add salt to taste and let it boil away.
    • ,Then, slowly add half of  roasted semolina while stiring rapidly, otherwise, it will give lumps.
  • Add the other half while stiring.

nfd

    • Mix all together, check for salt,  close the lid and let it cook under very low fire for exactly 3 mins.
    • Open the lid, let the steam escape, squeeze 1/4 of a lemon give a good mix.
  • Garnish with chopped coriander leaves and serve hot.

Tips:




    • To make it look more attractive, you can fill into a  glass bowl, press down and turn upside down on a plate, then remove the bowl slowly, leaving a dome in the middle. Yapeee!
  • You can add a pinch of saffron to make it look subtly golden colour while cooking.
It's only fair to share...Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin
watalappan

Sri Lankan Watalappan – Made with jaggery and maggi coconut milk powder

watalappan

There is no better way to describe this pudding, usually reserved for special occasions as “a heavenly treat”.

This pudding has a Malay origin and is made with thick coconut milk and the solid form of coconut treacle, called “jaggery”.  Traditionally,  this is made by steaming in an aluminium pudding basin, dipped  into a large pan half filled with water.

However, you can also bake it in a Pyrex dish in the oven which is much easier.  If you fancy the original taste, do not hesitate to steam it . Either way, you will come to love it!!

I made this pudding using Maggi coconut milk powder which I found the best choice in the absence of real coconut milk and also, the texture of the pudding comes out  much firmer allowing you to cut into dainty squares.

So, give it a try today !!







What you need:

 Maggie Coconut Milk Powder 6 full tablespoons
Palm jaggery (Brown) 1 round
Brown sugar 2 tbsp
Nutmeg -grated (essential item for this pudding) 1 full tsp
Salt pinch
Eggs (large) 5
Water 1/2 cup






coconut jaggarypalm jaggery

Let’s make it :

  • Place the jaggery round in a bag and knock it with a rolling pin until powdered.

Blend it

    • Now, drop jaggery, eggs, coconut milk powder, grated nutmeg, salt and 2 tbsp of water into the blender jar.

 

    • Whiz only 30  seconds.  More mixing will loosen the pudding.

 

  • Sieve through a siever.

Oven it




 

    • Pour the liquid into a pudding basin, cover tightly with a foil and steam.  Or, pour into a Pyrex dish, cover with a foil, place the dish in a baking tray, half filled with water and bake in the oven at 200 C for 30 – 45 mins. (This is called double boiling method)

 

    • After 45 mins take the tray out, remove the cover slightly and insert a skewer and check if it comes clean.  If so, the pudding is ready!  If not, place it in the oven for another 10 mins.

 

  • Take the dish out, open the foil cover and let it cool off. (You can sprinkle some roasted or raw cashews on top at this point)

Serve it

  • Place the pudding in the fridge and cut into perfect squares before serving.
  • Yum !!



It's only fair to share...Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin

Buttery Tea Time Cake – Sponge cake with crystallized sugar glaze

nfdnfd It is amazing that this simple  light and fluffy buttery cake, turns into a gorgeous teatime treat when its golden crusty top is glazed with butter and sugar crystal syrup.  It gives such a  sweet crunchiness to the top layer making every bite pleasurable. Make this delightful treat for your friends for afternoon tea and enjoy it relaxing in the garden with a steaming pot of tea.

Let’s make it: 







Self Raising flour 250 g
Margarine or butter 250 g
Caster sugar 250 g
Eggs 4
Milk 1/4 cup
Lemon juice and Vanilla essence 1  tsp each
Salt 2 pinches
Baking powder 1 tsp

Let’s make it: Set the oven to 180 C . (Temperature conversion is given under Tips)

Cream it




  • Beat butter and sugar together until creamy,  using an electric hand mixer.
  • Add eggs, one at a time. Make sure you beat well after each addition.
  • Add vanilla essence,  lemon juice, salt and beat for two rounds.

Flour it




  • Mix baking powder to flour and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape.
  •  Fold the flour gently with a wooden spoon until everything turns into a creamy batter.
  • Add milk and mix into the batter.

Oven it

  • Line up a round baking tray with parchment paper and spoon the batter into the baking tray and flatten with a spatula.
  • Lift up the tray and drop it twice onto your kitchen-top gently, allowing the batter to spread and settle evenly on the try.
  • Pop it in the oven.

Rest it




  • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready.
  • Take it out from the oven and let it rest for 10 mins.
  • Slowly remove from the tray, peel off the baking paper and place it on a cooling rack.
  • Let the cake rest for 15 mins.

nfd Glaze it

(Do not spread this syrup when the cake is warm.  Let it cool off for about 20 mins.)

  • Place a heap of a tablespoon of butter in a bowl.
  • Add a tablespoon of brown sugar and mix well.
  • Now place the bowl in the microwave or on the stove and heat for a minute. Do not boil.
  • Take out and give a good stir with a spoon.  The sugar should not be dissolved completely but crystallized.
  • Pour the sugar syrup using a small spoon all over the cake.
  • After a few mins you will notice the sugar crystals have formed on the top.
  • Done!!
  • Delicious!



nfd

It's only fair to share...Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin