Just to share with you………..
During my childhood days I am very scared of the name “UPMA”. I hate upma’s like anything. When I started cooking I love UPMA’s because it is the simplest and quickest one to make. I know only wheat upma called “gouthuma rava” in tamil ,white upma and Idli upma ( made with left over idli’s). After coming to US I learnt this bread upma. My daughter loves bread and chease but if I buy one packet after finishing 4-5 slices than expiry date comes and I used to throw the bread packet. To solve this problem when I browsed I came to know about Bread Upma. Now I am buying wheat bread packets for making healthy wheat bread upma for breakfast.
Ingredients
1. Bread slices - 5
2. Oil - 2 tsp
3. Mustard seeds - 1/4 tsp
4. Channa dal - 1/2 tsp
5. Urad dal - 1/2 tsp
6. Roasted peanut – hand full (optional)
7. curry and corriander leaves
8. Onion - 1 small size
9. Green chillies - 3
Preparation
1. In kadai heat oil and splutter mustard seeds and curry leaves.
2. Add channa dal, urad dal and peanut one by one and roast it.
3. Add chopped onions and slitted green chillies.
4. Add the bread pieces and roast it well.
5. Before turning of the stove just garnish with corriander leaves
Tips
I have shown you the simplest version. You can make it rich with many ways.
1. You can add ginder garlic past little and veggies like carrot, peas along with onion.
2. You can add roasted cashewnuts for extra crunchness.
3. You can add few lemon drops if you like bit of sour taste.
Just to Share with you…………..
This is slight variation of beetroot poriyal . Beetroot has lots of good values. Beetroot is a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C and betane which is important for cardiovascular health. With this rich value beetroot we add going to add Moongdhal to make this beetroot poriyal / Beetroot sabji or Beetroot curry. This can be eaten with rice or with Rotis as well.
Ingredients
1. Beetroot - 1 large
2. Moong dhal - 1/2 cup (soaked in water for 1/2 hour)
3. Oil - 2 tsp
4. Mustard - 1/4 tsp
5. Jeera - 1/4 tsp
6. Green chillies - 4 chopped
7. Curry Leaves - handful
8. Onion - 1 small size
9. Turmeric powder - 1/4 tsp
10. Jeera/cumin powder - 1/2 tsp
11. Corriander powder - 1/2 tsp
12. Seaseme seed powder - 2 tbsp (optional)
13. corriander leaves for garnishing.
7. Add Seasame seed powder and turn off the stove.
Just to Share with you…………..
Beetroot poriyal is the very first recipe I learnt from Beetroot. It is very simple. This has to be done in the same way like the other poriyals we make. From Wikipedia I come to know that Beetroot has lots of good values. Beetroot is a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C and betane which is important for cardiovascular health.
Ingredients
1. Beetroot - 1 large
2. Onion - 1 small size
3. Green Chillies - 3 or 4
4. Oil - 2 tsp
5. Mustard - 1/4 tsp
6. Channa dal - 1/4 tsp
7. Urad Dal - 1/4 tsp
8. Curry Leaves - 1 sprig, chopped
9. Grated Coconut - 2 tbsp
Preparation
1. Wash and peel the skin of Beetroot. Chop the beetrooot in desired size cubes.
2. Chop onions and slit green chillies.
3. Heat oil in a shallow pan. Splutter mustard seeds, channadal , urad dal and curry leaves.
4. Add onion and slitted green chillies. Saute until it changes color and then add beetroot.
5. Saute over high heat for a minute. Lower flame and sprinkle water. Mix and cook covered until half done. Then, mix in salt and cook covered for 3 minutes (until done).
6. Sprinkle grated coconut and turn off the stove.
Tips
If you want grated poriyal you can grate Beetroot. You can add rice to grated beetroot poriyal and make beetroot rice which is good for packing lunch box.