Rice Sevai Upma | Vermicelli Upma | Bombino Rice Sevai Upma | Easy B...

Ingredients
Rice sevai - 200 gm
Onion - 2 medium sliced
Mustard seed - 1 tsp
Cumin seed - 1 tsp
Split chickpeas/chana dal - 1 tsp
Black gram dal/ urad dal - 1 tsp
Red or green chilli - 2
Few curry leaves
Asafoetida/hing - 1/4 tsp
Juice of half lemon
Salt as per taste
Few chopped corriander leaves

Method
Dry roast sevai for 2 to 3 minutes on a medium flame stirring continously. Remove and keep aside.
Heat oil in a pan and add mustard seed and cumin seed. When it splutter add chana dal, urad dal, fry for a minute and add red chillies, curry leaves, hing and then add onion.Cook till it turns translucent.
Add 1 cup of water for one cup of sevai. Add salt as per taste. Cover and let it boil.
When it starts boiling, add rice seviyan, mix well and cook on a medium flame. When it is 90% done, slow the flame, add juice of half lemon, corriander leaves and cover and cook for a minute.
Garnish with corriander leaves and serve hot.

Here I have used bombino rice sevai available in Indian super market.

Beetroot Idli Recipe

Ingredients

Rice – 1 cup

Parboiled rice/ukda chawal – 1 cup

Urad dal/black gram dal – ½ cup

Fenugreek seed/methi seed – 1 tsp

Salt – 1 tsp

Cooked rice or poha/rice flakes soaked in water – 1 cup

Beetroot – 1 chopped

Whole black pepper – 1 tsp

For making chutney

Daliya/roasted chana dal – ½ cup

Ginger – 1 inch piece

Coconut pieces – 2 tbl.sp

Green chilli as per taste

Salt as per taste

For tempering

Mustard seed – 1 tsp

Few curry leaves

One red chilli  chopped

Method

Wash and soak rice, parboiled rice, urad dal and fenugreek seed in water for 3 to 4 hours.

Blend it to a fine paste by adding cooked rice or poha.

Cover and leave it to ferment for 8 to 10 hours or overnight.

Next day in a blender, blend one beetroot and whole black pepper and add to the batter. Mix well.

Grease idli maker with oil and pour this batter. Let it steam for 10 to 15 minutes.

When cooked, let it cool down for some time. Demould it and serve hot with chutney.

For making chutney

Blend all the ingredients given and  temper it with mustard seed, curry leaves and red chilli.

How To Make Soft Idli With Chutney Recipe

Ingredients
For making idli
Rice - 1 cup
Parboiled rice - 1 cup
Black gram dal/urad dal - 1/2 cup
Cooked rice - 1 cup
Fenugreek seed - 1 tsp
salt - 1 tsp


For making chutney
Daliya/roasted gram dal - 1 cup
Coconut - 1 tbl.sp
Green chilli as per taste
Garlic cloves - 1
Tamarind pulp - 1 tsp
salt as per taste

For tempering
Mustard seed - 1 tsp
Few curry leaves

Method
For making idli
Wash and soak all the ingredients except cooked rice in water for 3 to 4 hours and then blend it coarsely by adding cooked rice.

Cover and let it ferment for 8 to 10 hours or overnight.

When it ferments, pour spoonful of batter into idli maker mould and steam it for 10 to 12 minutes.

Make a chutney by adding all the ingredients and temper it with mustard seed and curry leaves.

Serve with idli.

Ragi Idli (Millet Flour Idli)

Ingredients
ragi flour - 1 cup
idli rawa - 1 cup
black gram dal/urad dal - 1/2 cup
fenugreek seed - 1/4 tsp
baking soda - 1/4 tsp
salt - as per taste

Method

Soak idli rawa in water for an hour. Soak urad dal in water for 3 to 4 hours along with fenugreek seeds. Blend urad dal into a fine paste and mix with ragi flour and idli rawa. Leave it to ferment for 8 to 10 hours.
Add baking soda and salt and mix well. Grease idli maker with oil and pour this batter. Cook for 10 minutes and remove and serve hot with chutney.

Dalia Idli (Diabetic Recipe)

Ingredients

Dalia/broken wheat – 1 cup

Yoghurt – 1 cup

Finely chopped vegetables like carrot, capsicum, cabbage, green peas

Salt as per taste

Baking soda – a pinch (optional)

For tampering

Mustard seed – 1 tsp

Chana dal – 1 tsp

Urad dal – 1 tsp

Green chilli – 1 chopped

Ginger – 1 small chopped

Few curry leaves

Method

Soak dalia in water for 3 to 4 hours, drain water  and then blend it to a fine paste. Add yoghurt, salt, baking soda and  chopped vegetable.

Tamper in oil the given ingredients’ and add in to the batter.

 Leave it aside for half an hour.

Grease the idli maker tray with oil and pour this batter into it.

Steam idlis for 10 to 15 minutes.

Serve hot with sambhar and chutney.

Rajma Cheese Roti

Ingredients

Rajma (red kidney bean) – 1 ½ cup

Onion – 1

Green chilli/red chilli powder  – 2 or as per taste

Finely chopped garlic – 5 to 6

Corn – 1 cup

Capsicum – 1 cup chopped

Tomato – 1 cup chopped

Cheese

Salt as per taste

Chapatti or roti

Method

Soak rajma/red kidney bean overnight and then cook till soft.

Finely chop onion, tomato and capsicum.

Heat oil in a pan and add chopped garlic, sauté for a minute and then add onion and cook till translucent.

Add green chilli or red chilli powder, then add rajma, tomato,  corn, capsicum and salt. Add little water and cook till all the moisture is absorbed.

Remove and leave it to cool.

Heat a flat pan, place one chapatti on the tava, sprinkle little grated cheese and then rajma masala and then again top it with little cheese. Cover with another roti.

Cook on a slow flame till the cheese melts and both the chapattis stick to each other.

Remove and cut into four equal pieces and serve.

Oats and Soya Adai

Ingredients

Soya flour – ½ cup

Oats – ½ cup

Urad dal – ¼ cup

Moong dal – ¼ cup

Chana dal – ¼ cup

Tovar dal – ¼ cup

Finely chopped onion – 1

Tomato – 1 chopped

Green chilli or red chilli flakes as per taste

Ginger garlic paste – 1 tsp

Coriander leaves – 1 cup

Salt as per taste

Method

Soak urad dal, tuvar dal, moong dal, chana dal in water for 5 to 6 hours. Then grind it into a fine paste.

Add oats, soya flour, chopped onion, tomato, coriander leaves, green chilli, ginger garlic paste, coriander leaves and salt and mix it well.  The batter should be like dosa batter.

Heat a non stick dosa pan and pour one spoon of batter on the pan and spread it in a circular way. After two minutes, turn and cook on the other side.

Remove in a plate and serve hot with chutney.

Capsicum Carrot Toast

Ingredients

Carrot grated – 2

Capsicum chopped finely – 2

Onion – 1

Garlic flakes – 3

Green chilli – 2

Pepper powder – ½ tsp

Salt as per taste

Cheese

Bread

Method

Heat oil/butter in a pan, fry cloves of garlic, green chilli and then add chopped onion and fry till onion becomes soft. Then add chopped capsicum and grated carrot and little salt and pepper powder.

Cook on a high flame for a minute and remove.

Heat a tava/pan. Toast bread from one side and remove.

Place this mixture on the side which you have toast, garhish with cheese and bake it in the oven till the cheese melts.

Ragi Dosa

Ingredients

Ragi/millet – 1 cup

Rice flour – 1 cup

Salt – ¼ tsp

Oil

Method

Make a thick batter of ragi, rice flour and salt by adding water. Take a non stick dosa pan, and spread the batter evenly in a round shape. Put little oil on the sides. When cooked, flip to the other side and cook for a minute. Remove and serve hot with chutney.