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.

Vegetable Pulao

Ghee + Oil - 3 tbsp.

Whole Garam Masala - Cinnamon - 1 stick, Clove - 4, Cardamom - 2, Bay Leaf - 1, Star Anise - 1

Cumin seeds - 1 tsp

Onion - 1, chopped

Green Chilli - 2, slit

Ginger Garlic Paste - 2 tsp

Mixed Vegetables - Potato - 1, diced, Carrot - 1, diced, Peas - 1/4 cup, Cauliflower - 1/4 cup florets, Beans - 1/4 cup, diced

Salt & Pepper

Rice - 2 cup ( Seeraga Samba or Basmati), soaked in Water for 30 min.

Milk - 1 cup

Lemon Juice

Cilantro

Heat Ghee and Oil in a pressure cooker.

Temper Whole Garam Masala and Cumin seeds.

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

Add Ginger Garlic Paste and cook until the raw smell goes away.

Add the Mixed Vegetables and mix well so the masala coats all the Vegetables. Cook closed for 3 min.

Now add the Rice and mix well so the Masala coats all kernels of the Rice.

Finally add Milk and 3 cup Water. Cook closed for 12 min in medium heat and 5 min in simmer.

Garnish with Lime Juice and Cilantro.

Serve hot with Raita.

Lemon Parmesan Risotto

Ingredients

• 1/3 cup fresh lemon juice (about 2 medium lemons)

• 1/3 cup heavy cream

• 1/4 teaspoon black pepper, plus more for serving

• 3 tablespoons unsalted butter, divided

• Kosher salt, to taste

• 4 to 5 cups unsalted chicken stock

• 2 tablespoons extra-virgin olive oil, plus more for serving

• 1/2 cup finely chopped yellow onion

• 1/4 cup finely chopped shallot

• 1 1/2 cups arborio rice

• 1/4 cup dry white wine

• 3 ounces Parmigiano-Reggiano cheese, freshly grated (about 3/4 cup), plus more for serving

Directions

1. Heat lemon juice in a small saucepan over medium, stirring occasionally, until reduced by half, about 8 minutes. Remove from heat; add cream, pepper, and 2 tablespoons butter, stirring until combined. Season with salt to taste. Set aside. (This creamy, lemony mixture should be faintly concentrated.)

2. While lemon juice is reducing, bring stock to a simmer in a large saucepan over medium-high. (You want it hot when it hits the rice.) Turn off heat, and set aside.

3. Heat oil and remaining 1 tablespoon butter in a second large saucepan over medium. Add onion and shallot; cook, stirring occasionally, until soft and translucent (no browning), about 6 minutes. Add rice; cook, stirring constantly, until every grain is coated in fat, 1 to 2 minutes. Add wine, stirring constantly until the liquid is au sec (basically totally evaporated), about 30 seconds.

4. Add 4 cups hot stock, about 1/4 cup at a time, to rice mixture, stirring constantly over medium. Let each addition cook down until almost absorbed before adding the next. (This constant stirring is the key; it releases starch and gives you that creamy magic.) Continue for 30 to 35 minutes total, adding up to remaining 1 cup hot stock, as needed, until rice is creamy and tender but not mushy.

5. Reduce heat to low; fold in lemony cream sauce, stirring constantly with a wooden spoon and moving the pan back and forth, almost in circles, until fully combined.

6. Take saucepan off heat, and fold Parmigiano-Reggiano into risotto until combined and melted. Season with additional salt to taste.

7. Spoon risotto onto a plate; tap bottom of plate so risotto spreads out slightly. (It should relax and spread, not sit in a stiff mound.) Serve immediately with additional pepper, oil, and Parmigiano-Reggiano.