Yellow corn rava uppma (manjal cholla rava uppma)

Yellow corn rava Uppma (manjal cholla rava uppma) - Preparation time 25 mins

As I am gluten sensitive i started experimenting all the millet variety recipes in my cooking. I thought of making yellow maize rava upma as we used to make wheat rava. It came out well and tasty. The chollam will have slight sweet taste so we have to making little spicy by adding more ginger and green chili.
Surely everyone in your family will love the healthy manjal cholla rava upma. We are adding vegetable like carrot and onion to make it more color full. You can also add fresh green peas if available.

Ingredients:-
Yellow corn rava - 1 cup
Water - 2 and 3/4 cup
Carrot - 1 (chopped to small cube)
Small Onion - 10 (chopped to small strings)
Red/Green chili - 2 finely chopped
Curry leaves - 2 strings (finely chopped)
Sesame oil - 5 to 6 tbsp
Ginger - finely chopped 1 or ½ tbsp
Mustard seed - ¼ tsp
Urad dhal - 1 tbsp
Asafoetida - a pinch
Bengal gram - 1 tsp
Salt - to taste

Preparation method:-
In a pan add oil, mustard, urad dhal and fry till mustard splutters and dhal turns golden brown.

Add curry leaves, chili, ginger, onion, carrot,salt and fry till the color changes slightly. 
Now add the yellow corn rava and fry for 5 mins.

To this mixture add the water.

Transfer this to a vessel and pressure cook the yellow rava upma for 5 whistle and in low flame for 10 mins

Serve hot yellow rava upma with spicy green chili and coconut chutney or pickle. This is upma is gluten free and healthy.

Masala & Vegetable rava upma

Masala & vegetable rava upma - preparation time 15 to 20 mins
My aunt & cousin told this recipe. It came out well. Tasted different and good. We should take this hot then only it will be very tasty.

Ingredients:-
Rava - 1 cup (or 100 gms)
Onion - 1 (chopped into thin long strips)
Green chili - 1 or 2 (finely chopped)
Tomato - 1 or 1/2 (chopped into medium pieces)
Carrot chopped - 1.5 tbsp
Beans chopped - 1 tbsp
Cinnamon stick - 1 inch
Cloves - 2
Bay leaf - 1
Cardamon - 1
Sesame oil - 4 tbsp
Salt - to taste
Mustard seed - 1 tsp
Turmeric - 1/4 tsp
Urad split dhal - 1 tbsp
Water - 3 cup (same measuring cup you used for rava)

Preparation method:-
Roast rava with 2 tbsp of oil till it is light brown in colour. Transfer to a plate and keep.
In a kadai heat oil and add mustard to splutter. When done add urad dhal and leave to brown.
Add the spices - cinnamon, clove, bay leaf and cardamon. Fry for few mins i.e. till nice aroma comes
Add chopped onion, chili, carrot, beans and turmeric. Vegetables should cook in oil. Add tomato, water, salt and boil. Mix the roasted rava and cook in slow flame. Close the kadai when the mixture is thick and cook till the rava is transparent (there won’t be and white spots when the rava is fully cooked).

Another option:- When the mixture boils you can transfer to thick vessel and pressure cook for 1 or 2 whistle.
Add one tbsp of ghee (optional) and mix well.
This will be tasty when taken hot along with coconut chutney. You might enjoy it.

Idli uppuma (Rice cake upma)

Idli upma - Preparation time 10 mins if idli is readily available
One of my favourite dish. When mom makes lot of idli during breakfast she makes this item during night. Usually when the idli flour start becoming sour (after 2 or 3 days) it will be difficult to use so it can be used in different way. One is making idli upma with spice. This is the traditional one from grandma.
Mostly they won't waste any of the food items when they can make something hot and new (only when the item is good to use).
You can make it in few mins. Keep all the ingredients ready so when you back from office you can immediately.

Ingredients:-
Idli - 5 to 6
Green chili - 2 (chopped finely)
Curry leaves - 1 string
Water - little
Salt - to taste
Small onion - 10 finely chopped (if not available one big onion)
Turmeric powder - 1/4 tsp
Mustard - 1/2 tsp
Urad dal - 1 tbsp
Sesame oil - 2 or 3 tbsp

Preparation method:-
In a vessel crush the cooked (usually we will use morning cooked idli so it will be cool or if you are use fresh one let the cool so you can crush it) idli using clean hand.

 

Sprinkle little water, add turmeric with idli or while frying the onions and little salt.
In a tawa heat oil and add mustard to splutter, urad dal to become golden brown, green chili, curry leaves, onion and fry till the onion is cooked.

When onion is cooked add the crushed idli and mix.

The dish will change color to beautiful yellow.

You can serve this dish hot and without a side dish as we have added green chili for spice.
This is a very simple and easy to cook recipe when the idli is readily available.

Note: If your idli is too hard then also you can convert it to idli upma.

Rava upma

Rava upma - preparation time 15 to 20 mins

Yesterday my husband took dinner with his colleague so, i thought i would try some dish which i didn't cook for long time. I made rava upma which came out well in few minutes. Now i can cook this for my husband. My mom make rava upma very well. When she come home i will ask her to prepare some dish which i won't prepare (due to not coming well). She prepared this for me when she came last month it was very tasty.

Ingredients
Rava - 1 cup (or 100 gms)
Onion - 1 (chopped into thin long strips)
Green chili - 1 or 2 (finely chopped)
Tomato - 1 or 1/2 (chopped into medium pieces)
Sesame oil - 4 tbsp
Salt - to taste
Mustard seed - 1 tsp
Turmeric - 1/4 tsp
Urad split dhal - 1 tbsp
Water - 3 cup (same measuring cup you used for rava)

Preparation method:-
Roast rava with 2 tbsp of oil till it is light brown in color. Transfer to a plate and keep.
In a kadai heat oil and add mustard to splutter. When done add urad dhal and leave to brown.
Add chopped onion, chili and turmeric. Onion should cook in oil. Add tomato, water, salt and boil.

Mix the roasted rava and cook in slow flame.

Close the kadai when the mixture is thick and cook till the rava is transparent (there wont be and white spots when the rava is fully cooked).
Add one tbsp of ghee (optional) and mix well.

This will be tasty when taken hot along with coconut chutney. You might enjoy it.

Split Rice upma (Aarisi ravai upma)

Rice rava upma - preparation time 30 mins
This is a traditional recipe. Some times mom will cook this only with mustard, oil, salt, arsi rava & onion it will also be very tasty. Usually to make bit healthy we can add peas,groundnut,corn or baby corn, capsicum. Try it out. It will be healthy and filling tiffin.

Ingredients:-
Rice rava - 1 cup (this rava should little big than normal sooji rava)

Water - 3 cup
Carrot - 1 (chopped to small cube)
Small Onion - 10 (chopped to small strings)
Peas - 25 gms (optional)
Boiled corn - 10 gms (optional)
Red/Green chili - 2 finely chopped
Curry leaves - 2 strings (finely chopped)
Sesame oil - 5 to 6 tbsp
Ginger - finely chopped 1 or ½ tbsp
Asafoetida - ½ tbsp
Mustard seed - ¼ tsp
Urad dhal - 1 tbsp
Salt - to taste
Grated coconut - 3 tbsp (optional)

Preparation method:-
In a pan add oil, mustard, urad dhal and fry till mustard splutters and dhal turns golden brown.
Add asafetoida, curry leaves, chili, ginger, onion, carrot, peas, salt and fry till the color changes slightly
Boil water in another vessel and add to vegetable.
When vegetables are half cooked add the rice rava and stir till half the water is absorbed. Close the pan and cook in low flame.
Add boiled corn & grated coconut to the upma and stir well
When all the water is absorbed the upma will be cooked (If you feel it has to be cooked little more add little boiled water and cook for some more time).

Serve hot rice upma with coconut chutney or pulikachal or pickle.

Wheat rava Upma

Wheat rava upma preparation time 25 to 30 mins

Ingredients:-
Wheat rava - 1 cup
Water - 2 ½ cup
Carrot - 1 (chopped to small cube)
Small Onion - 10 (chopped to small strings)
Peas - 25 gms
Red/Green chili - 2 finely chopped
Curry leaves - 2 strings (finely chopped)
Sesame oil - 5 to 6 tbsp
Ginger - finely chopped 1 or ½ tbsp
Mustard seed - ¼ tsp
Urad dhal - 1 tbsp
Salt - to taste
Grated coconut - 3 tbsp


Preparation method:-
In a pan add oil, mustard, urad dhal and fry till mustard splutters and dhal turns golden brown.
Add curry leaves, chili, ginger, onion, carrot, peas, salt and fry till the color changes slightly.
Boil water in another vessel and add to vegetable.
When vegetables are half cooked add the wheat rava and stir till half the water is absorbed.
Close the pan and cook in low flame.
When all the water is absorbed the upma will be cooked (If you feel it has to be cooked little more add little boiled water and cook for some more time).
Serve hot wheat upma with coconut chutney or pickle. This is good for diabetic patience but don't add carrot when you are cooking for them.


Note : 2 varieties of wheat rava is available in the market. one will be big size like half split wheat another will be very small. Use the small wheat rava to make this upma.

Semiya Upma (Vermicelli upma)

Vermicelli upma (Semiya upma)- preparation time 25 to 30 mins
This recipe is easy to make. Even if we don't have vegetable just an onion and spices to garnishing is enough. It will be light and tasty tiffin.

Ingredients:-
Semiya - 1 cup
Water - 2 ¼ cup
Carrot - 1 (chopped to small cube)
Small onion - 10 (chopped finely)
Beans - 8 (chopped to small cube)
Red/Green chili - 2 finely chopped
Curry leaves - 2 strings (finely chopped)
Gingelly oil - 5 to 6 tbsp
Ginger - finely chopped ½ tbsp
Mustard seed - ¼ tsp
Urad dhal - 1 tbsp
Salt - to taste
Preparation method:-
Roast the Semiya till light or golden brown (don’t make it to dark brown) and keep aside.
In a pan add oil, mustard, urad dhal and fry till mustard splutters and dhal turns brown. Add curry leaves, chili, ginger, onion, carrot, beans, salt and fry till the color changes slightly.
Boil water in another vessel and add to vegetable.

When vegetables are half cooked add the roasted Semiya and stir till half the water is absorbed. Close the pan and cook in low flame.
When all the water is absorbed the Semiya will be cooked. If you feel it has to be cooked little more add little boiled water and cook for some more time.
When I tried 1:2 proportion of Semiya : Water came out well.

Add finely chopped coriander leaves to upma and serve hot semiya upma with coconut chutney.