Wheat rava upma ( Broken wheat rava, cracked wheat rava or samba wheat rava in English, Godhuma ravai in Tamil ) is a healthy, easy to make breakfast & dinner recipe. I make it at least once in a week for our dinner. I was not a big fan of this upma but when I was pregnant, my doctor advised me to reduce the intake of rice due to gestational diabetes. On those days, my mom made this upma by adding more onions and vegetables just like kichadi. She makes it very well, soft, colorful, spicy and flavorful. Mom adds large quantity of sliced small onions which gives an additional flavor and taste for this upma. So I loved to have this upma every single day. From then, I started making this upma very often and till date I try to include this dish in our regular menu by keeping its health benefits in mind. My mom makes it in a kadai and cooks it patiently whereas I cook it directly in a pressure cooker to finish the job quickly. Its a tummy filling breakfast/dinner recipe which is ideal for people under weight loss. Bachelors and working women would find this recipe helpful to make a quick and healthy breakfast or dinner. Friends, do include this easy, healthy Godhuma rava upma in your regular diet. I feel coconut chutney is the best side dish for this upma. But some people like to have it with sambar, sugar or even with curd. Lets see how to make broken wheat rava ( also known as cracked wheat rava upma) at home easily in a pressure cooker.
Do check out my Rava upma, semiya upma, Instant poha upma recipes !
Chopped vegetables - 1/2 cup ( Carrot, peas, beans)
Big onion or small onion - 1 no/ 15 nos
Ginger – 1 inch piece
Green chillies - 2 nos ( finely chopped)
Cooking oil - 2 tbsp
Mustard seeds - 1 tsp
Urad dal - 2 tsp
Chana dal - 1 tbsp
Curry leaves - few
Wash and chop the vegetables finely and set aside.Chop the onions, slice the green chillies finely or slit them.
Heat oil in a cooker base. Splutter mustard seeds, urad dal, chana dal and curry leaves. Saute onions, ginger, green chillies and finely chopped vegetables. Mix well.
Add water, required salt. When the water starts to roll boil, add wheat rava. Mix well till most of the water is absorbed by the wheat rava. When the mixture becomes semi thick, cover the cooker and keep the flame completely low. Put the weight valve and cook for one whistle. It takes nearly 8-10 minutes to cook. Switch off the flame and remove the cooker from the stove.
Open the lid after the steam is released. Mix well with a fork like ladle. Serve hot with coconut chutney or sambar ! Garnish with freshly grated coconut and serve it hot if you like.
If you don’t like to cook in pressure cooker, you can make the same in kadai. Just cover cook for sometime till the wheat rava cooks. It takes more time to cook. So mix the rava once or twice in the middle while cooking and add more water if needed.
Add more chillies if you want spicy upma.
For variations and to give mild tangy taste, you can add one small, finely chopped tomato along with onions.
Make this healthy cracked wheat rava upma for breakfast or dinner and enjoy !
I am a big big fan of tomato rice (Thakkali sadam in Tamil). So I keep trying varieties of tomato rice recipes. Earlier I had posted my version ofthakkali sadam in which the spicy tomato paste is mixed with cooked rice. Then I shared my friend Shalini’s tomato rice recipe using electric rice cooker. Today I have shared about how to make tomato rice directly in a pressure cooker. I learnt this recipe from my Thangam Athai ( My dad’s sister). Its a very simple, quick and easy to make rice variety that id ideal for lunch box preparation.Bachelors and working women would love this recipe. This tomato rice recipe is prepared with very less whole garam masala ingredients and had a slight spicy taste.So it has become our family favorite.I loved it very much and had the same for my lunch & dinner as well. Simple onion raita and a papad or vadagam would be the best side dish for this tomato rice. Friends, Do try this yummy South Indian style Tomato rice recipe for your lunch box. I am sure you will love its taste. Now lets see how to make Thakkali sadam using a pressure cooker easily with step by step photos.
Check out my
1. Tomato biryani recipe
Red chilli powder - 1 tsp ( add 1.5 tsp for spicy rice)
Cooking oil - 3 tbsp
Cinnamon - 2 inch piece
Cloves - 2 nos
Garlic cloves - 5 nos
Curry leaves - few
Coriander leaves - a fistful ( finely chopped)
Salt – as needed
Water – 2 cups
Wash and chop the onion, tomato, green chilli, garlic cloves, curry leaves and coriander leaves very finely. Wash and soak the rice adding 2 cups of water for 30 minutes. ( If using basmati rice, add 1.75 cups of water)
Heat oil in a pressure cooker base, add cinnamon and cloves. Add finely chopped garlic cloves and saute for a second. Then add the chopped onion and sauté till transparent. Add finely chopped green chilli and curry leaves. Saute for few seconds.
Add finely chopped tomato pieces and the required salt for rice. Saute until tomato turns pulpy and mushy. Add turmeric powder, red chilli powder and mix well for few seconds. Lastly add the soaked rice along with water. Mix well and check for taste.Add more salt & red chilli powder based on it.Pressure cook in very low flame for one whistle. It takes 8 to 10 minutes. Remove the lid after the steam is released.
Mix the cooked rice with a fork. Garnish with finely chopped coriander leaves, mix well and serve hot with raita & papad.
Add more chilli powder if you want spicy tomato rice.
Adding coriander leaves gives a nice flavor to this rice. So do not skip it
You can also add mint leaves along with curry leaves if you like the flavor of mint leaves.
I have used steamed rice/ puzhungal arisi. You can use basmati rice or raw rice. But soak the rice in water for minimum 30 minutes to get fluffy, soft and grainy rice.
Enjoy this delicious South Indian style tomato rice recipe and have a quick lunch !
Radish paratha ( Mooli paratha, muli paratha in Hindi ) is a popular North Indian paratha recipe. It is basically a Punjabi recipe. Usually I make mooli paratha/ radish paratha by stuffing mooli masala in roti dough. But recent days, I have been making mooli paratha without stuffing following this easy method as told by my friend Shalini.Its a no onion no garlic paratha recipe. In this method, I have added the ground mooli along with spice powders to the whole wheat flour directly. To make this paratha soft, I have added besan flour, oil and curd. These ingredients help to keep this paratha soft for few hours. I have made these paratha thin as Sendhil loves this way. Make it thin or thick as you wish.Bachelors and working women will find this recipe very easy to prepare in busy morning hours or for dinner after coming back tired from office. Onion raita , masala dahi or pickle would serve as a best side dish for this paratha. Friends, do try this easy mooli paratha recipe at home and share your feedback with me. Lets see how to make this easy radish paratha / muli paratha with step by step photos !
Easy Mooli paratha / Radish Paratha recipe
Mooli paratha ./ Radish paratha in an easy way without stuffing !
Wash and peel the skin of radish using a peeler. Discard the skin. Slice the radish into thin roundels. Grind them to a smooth paste without adding water. While grinding wipe the sides of mixie jar and grind for long time till radish becomes a smooth paste. If you do not want to grind the radish, just grate it using a fine grater and keep aside. No need to squeeze the water from it.
In a wide plate, take the wheat flour, besan flour, cooking oil, curd , carom seeds, red chilli powder, dhania powder, garam masala powderand finely chopped green chillies and coriander leaves.Mix everything well to make a crumbly mixture.
Now add the ground radish paste/ grated radish and mix well without adding water. Flour will become semi wet now. So add very little water using a tbsp measure and make a soft, non-sticky dough. Make sure you do not add more water. If the dough becomes sticky, paratha may turn out dry and hard. So add water very carefully. The quantity of water depends on the water content in radish. I used less than 1/4 cup of water.
Grease your hands with oil and make golf sized balls from the paratha dough.Arrange them in a plate. Take one ball, dust in wheat flour and roll it to a thin or thick paratha as you wish. Paratha should not stick to the rolling pin. Do not use more flour for dusting. It will make the paratha dry even if you add more oil. Make all the paratha and keep them in a plate. If you are not able to make round paratha, just roll the paratha to any shape, cut it with a round box lid.
Heat a dosa tawa. When its hot, drop a paratha on the tawa. Keep the flame medium. Apply a tsp of oil or ghee all over the paratha, cook for a minute. Flip and cook the other side as well. Brush with oil. Cook both the sides till golden spots appear. Remove the paratha, brush with more oil or ghee if you wish. Serve it hot with raita and pickle to enjoy its best taste. If you are packing for lunch, just stack the cooked paratha one over the other, roll it in a thermal foil and keep inside the lunch box. Stays soft for few hours.
Adjust the quantity of spice powders as per your taste.
Usually I make this paratha thin as per my family’s likings. Make it thick if you wish.
You can replace carom seeds with cumin seeds.
Adding besan flour is optional. You can skip it too.
Adding curd and oil helps to make the paratha soft.
Be careful while adding water. Add it little by little. The quantity of water depends on the water content present in radish.
Enjoy this easy mooli paratha with a simple onion raita and pickle and relish a quick breakfast/ dinner !
Honey cake reminds our childhood days for most of us. Yes, when we were kids many of us would have tasted this cake from our local Indian bakery. The taste of this soft, juicy, moist, honey drenched sponge cake is still lingering in our tongue. Whenever I visit Iyengar bakery here in Bangalore, I never forget to buy their popular stuffs like Khara bun, Benne biscuit, Baked Nippattu etc. Recent days I started buying few pieces honey cake as well. Raksha is not a big fan of this cake due to the extra sweetness from honey and fruit jam. But myself and Sendhil enjoy & love this cake a lot. Recently many of our fellow bloggers are sharing their versions of eggless honey cake which tempted me very badly to try at home.Yesterday morning I got determined to try this honey cake without eggs and followed THIS RECIPE which I had bookmarked already. Actually I wanted to follow my eggless, butter less tutti frutti cake recipe for the base of this cake. But then I thought of trying the sponge cake base using condensed milk and butter so that I can learn another eggless, moist sponge cake recipe. Cake came out porous, pillow soft, fluffy with spongy texture as I wished. I could really feel the taste of Iyengar bakery honey cake when I tasted a piece of this cake. I am completely happy with this recipe. Even Raksha liked it very much and taken for her snack box today. You can try this cake in pressure cooker as well. I will try to share a detailed recipe for eggless pressure cooker cake. Friends, do try this easy, delicious cake for special occasions like birthday and anniversary. I am sure you will get perfect result and enjoy with your family. Now lets see how to make Indian bakery style eggless honey cake recipe with step by step pictures and VIDEO !
If you are looking for an eggless sponge cake recipe without condensed milk and butter, do check out this recipe. For eggless orange cake recipe using cooking oil, please check this link.
When I was young, my dad to buy this besan coated, red colored, deep fried, spicy, dry masala peanuts( masala kadalai in Tamil) and roasted green peas ( Kara Pattani ) that is sold in small packets along with cone ice cream in cinema theatres to munch on during interval time . Nowadays we could find mostly popcorn & boiled sweet corn ( butter cup corn) in most of the theaters which I am not fond of.So we buy it only for my daughter Raksha. She likes Haldirams masala peanuts and moong dal as well. But I feel the quantity of salt is high in it. So I started making them at home either in microwave or by deep frying in oil depending on the time in hand. Mostly I make it for Raksha’s school snack box or for her evening snacks after coming back from school. Yesterday I prepared this masala peanuts for our teatime. I took a video recipe by making one batch in microwave and deep frying the other batch. Both came out really well, equally crunchy and tasty. Kids would like the deep fried version more than microwave ones . For people under diet or calorie conscious, you can opt for baked version in oven to cut down the calories.I have shared both of them with step by step pictures and a video below. Do try this easy, quick and yummy evening snack for your kids & elders in your family. Enjoy your teatime ! Now Lets see how to make this yummy South Indian Masala peanuts / masala kadalai at home .
Masala Peanuts Recipe - Microwave & Deep Fried Versions
How to make besan coated masala peanuts - Deep fried version & microwave versions !
Wash and soak raw peanuts in water for 15 minutes. Soaking helps to skin to remain intact with peanuts while frying. The masala won’t come off with the skin after frying. After soaking drain the soaked water completely.
Take them in a wide bowl and add the besan, rice flour, red chilli powder, Garam masala powder, Ginger & garlic paste, hing and required salt. Mix well. Then add water little by little and mix well till all the peanuts are well coated with the masala. Do not make the batter too thick or too thin. Now add 1 tsp of cooking oil all over the batter. Mix well and set aside.
For deep frying : Heat cooking oil to deep fry and drop a pinch of batter to check its temperature. When its hot, it will rise to the top immediately. Now sprinkle the masala coated peanuts in oil and deep fry till it becomes golden in color and crunchy. Cook in medium flame and toss them in oil whenever needed, cook till bubbles cease. Remove in a tissue paper.
For microwave version : Grease a microwave plate with oil and spread the masala coated peanuts in the plate.You can spread them directly on the glass plate inside the microwave. Microwave in high power for 6-7 minutes and cook till its roasted. Keep an eye to avoid burning of peanuts. You should remove the plate once in the middle( after 3 minutes) and flip them to cook the other side as well. Again microwave for 3-4 minutes. Mine took totally 7 minutes in 800w power. Roasted Peanuts will be soft to touch when hot. But it will become very crispy once it cools down. So let it cool down completely before you munch. Serve with tea !
Adjust the quantity of spice powders as per your taste buds.
If you don’t have enough time for soaking, just wash the peanuts and mix all the flours in the wet peanuts and proceed as given above.
Timings in microwave depends on the power of microwave. So please keep an eye. It will burn off suddenly.
Enjoy this crunchy masala peanuts for your teatime !
Kakarakaya ( Bitter Gourd in English, Pavakkai in Tamil, Karela in Hindi) is a very healthy and diabetic friendly vegetable. I make bitter gourd recipes at least once in a week.Usually I prepare bitter gourd curry, Chettinad puli kuzhambu or Pavakkai pitlai. Kakarakaya Pulusu is made by frying bitter gourd pieces in oil and its added to a spicy gravy.But I came across an easy, one pot, Andhra style Kakarakaya Pulusu ( Pulusu means Kuzhambu/Gravy) in a You tube video. I tried it for lunch along with brinjal masala poriyal. This gravy tasted very well without much bitterness. Bitter gourd lovers like me must try this recipe. Addition of jaggery(Bellam), tamarind and thinly sliced bitter gourd sauted in oil helps to reduce the bitterness I feel. So friends, do try this Andhra special Kakarakaya Pulusu recipe for rice. I am sure you will enjoy it Now lets see how to make it with step by step photos !
Check out my other ANDHRA RECIPESas well.
Every Thursday and Friday I do Guru Pooja and Vaibhava Lakshmi Pooja at home. So every week I make one or the other neivedyam recipes like Sweet pongal/ Sakkarai pongal, Payasam varieties or sweet appam to offer God. Sometimes I make Rava Kesari or other sweets as well. This week, I prepared carrot Kheer ( Carrot Payasam in Tamil, Gajar Ka Kheer in Hindi) for a change. Long back I had tasted carrot kheer in my Aunty’s house( Chithi). She served it chilled after lunch. I just loved its color and creamy texture. I asked her for the recipe and noted down in my diary. As I had more carrots in my pantry, I tried this today for my pooja. It came out very tasty and rich. We all loved it a lot. My daughter Raksha became a big fan of this dessert recipe and asked me to make it often. Carrot kheer is one of the best ways to include carrots in our kids diet. To made this kheer rich and creamy, I added cashews and condensed milk. But you can skip them if you don’t have it.To make Kerala style carrot payasam, add coconut milk instead of condensed milk. Carrot, Sugar, Milk and cardamom powder are the most important ingredients to make this yummy, easy Indian style dessert recipe in minutes. Its a crowd pleaser as well. So you can prepare this for small family functions or birthday parties. I am sure everyone will enjoy it. Lets see how to make this simple and yummy carrot kheer / carrot payasam recipe with step by step pictures and a video !
Carrot Kheer / Carrot Payasam Recipe
How to make carrot kheer - Easy Indian Dessert Recipe
Grated carrot - 1 cup OR Small sized carrot - 2 nos
Boiled milk - 2.5 cups ( Use full fat milk for best taste)
Sugar - 4 tbsp
Condensed milk - 2 tbsp
Cardamom powder - 1/2 tsp
Cashew nuts - 5 nos + 2 nos to roast
Ghee - 1 tbsp
Wash and Peel the skin of carrot. Grate it using a fine grater and set aside.
In a kadai, melt ghee and roast broken cashews. Remove in a plate when its golden brown. Now add the grated carrot and saute till its raw smell goes off and its color changes to pale orange.
Add milk in the kadai and let it boil for few minutes. In the mean time, grind carrot along with cashews. Grind to a smooth thick paste adding enough water. I used 1/2 cup of milk to grind the carrot.So my paste became pale yellow after grinding. If you want orange shade for your kheer, use water instead of milk.
Add this paste to the boiling milk.Mix well and boil for 2-3 minutes in medium flame. Add sugar and condensed milk, Mix well and boil till sugar dissolves.Check for taste and add more sugar if needed. Lastly add the cardamom powder/ cardamom essence and switch off the flame. Add the roasted cashews. Mix well. If you like it thin, add more boiled milk, some sugar. Mix well, Refrigerate for an hour to serve chilled. Serve warm or chilled as you like.
You can skip condensed milk in this recipe. In that case, you have to add more sugar.
You can also use de skinned almonds instead of cashew nuts.
Do not forget to add cardamom powder.It helps to suppress the raw smell of carrot.
Sauting carrot in ghee helps to remove its raw smell.
This kheer will thicken over time. So add more boiled milk if you like it watery.
If you add jaggery, kheer may curdle because of milk. So use water and coconut milk if using jaggery.
Enjoy this easy, creamy, rich carrot kheer at home for special occasions !