Uppuma

Uppuma is a common South Indian Breakfast cooked as a thick Porridge mostly with dry roasted Semolina. Various seasonings and Vegetables can be added during the cooking depending on individual preferences. Most common variations include following the below recipe with Samba Rawa, Corn meal, Aval and Semiya.

Ghee - 3 tbsp.

Rawa - 2 cup

Oil - 1 tbsp.

Mustard - 1 tsp

Urad Dhal - 1 tsp

Channa Dhal - 1 tsp

Peanut - 1 tsp

Cashew - 1 tsp

Red Chilli - 2

Curry Leaves

Onion - 1, chopped

Green Chilli - 2, slit

Ginger – 1 tsp, grated

Tomato – 1 chopped

Salt

Lemon juice

Heat 1 tsp. Ghee in a large pan and roast the Rawa until you get a good aroma. Transfer the Rawa to a plate and allow to cool down.

In the same Pan heat the remaining Ghee and Oil.

Temper Mustard, Urad Dhal, Channa Dhal, Peanut, Cashew, Red Chilli and Curry Leaves.

Add Onion and Green Chilli; cook until the Onion turns translucent.

Add Ginger and sauté for 30 sec.

Add the Tomatoes and cook closed until the Tomatoes are soft.

Add 3 cups Water along with required Salt and bring to just boil. Add the Rawa and mix well; making sure there are no lumps. Cook closed stirring occasionally.

Garnish with Lemon Juice.

Chicken Chaap

https://www.youtube.com/watch?v=PbVkTRMWxJ4

Meethi Mathri

• 1 cup all purpose flour (maida, plain flour)

• 1 tablespoon sooji (rava, semolina)

• 1/4 teaspoon salt

• 1/2 teaspoon fennel seeds crushed

• 2 tablespoon oil

• Approx. 1/3 cup of lukewarm water

• Oil to fry

Syrup

• 3/4 cup sugar

• 1/4 cup water

Garnish

• 1/2 teaspoon crushed cardamom

• 2 teaspoons pistachios crushed

INSTRUCTIONS

• Mix flour, sooji, salt, fennel seeds and oil in a bowl. Add water as needed to make soft dough. Don’t knead the dough. Cover the dough with a damp cloth. Let it rest at least 15 minutes.

• Divide the dough into 14 equal parts. Rolling the dough between your palms form into balls.

• Roll the dough balls into three inch circles. Prick each matri with a fork 8-10 places on both sides. This will prevent matri not to puff when frying.

• Heat at least one inch of oil in a frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. It should make oil lightly sizzle, if dough float instantly oil is too hot.

• Fry a few matri at a time. Fry the matries until both sides are a light golden-brown. It should take six to eight minutes. If the matries are fried on high heat, they will not be cooked inside.

• Take them out over paper towel so it can absorb the extra oil.

• For syrup, in a sauce pan add water, and sugar over medium heat, bring it to a boil. Let it boil for about 2 minutes until syrup is sticky, on candy thermometer it should be 230 degree.

• Dip the matri one at a time into the syrup making sure it is coated with syrup all around.

• Place the matries on a wire rack to allow the extra syrup drain or over greased plate.

• Garnish the matries with cardamom and sliced pistachios while the matries are still moist with syrup.

• Matries will be dry in an hour.

• Matries can be stored in airtight container up to a month.