Saturday, 17 March 2012

Instant Pongal (Khichdi) Mix

Pongal or khichdi as I had posted earlier is a one pot nutritious meal. My aunts recipe for this is a certain favourite for all my single and working friends now. Here is the recipe for the mix.
INSTANT PONGAL MIX:Though this simple dish is easy to make , this mix makes it easier. literally gets ready in 10 minutes time. 

2 cups rice
1cup mung dal
1 1/2 cups grated dry copra
5 tbsp ghee ( clarified butter)
1 tsp Chana dal 
1 tsp Urad dal
1/4 cup cashew nuts
1 tsp mustard seeds (rai)
1tsp  cumin seeds
1 tsp black pepper 
3 dry red chillies (broken into pieces)
1 tsp turmeric powder
2 cloves 
a sprig of curry leaves 
a tbsp of coriander leaves
a pinch of hing (asafoetida)  and 
Salt to taste

Method :
In a little ghee fry till the mungdal is red and then add rice slowly keep frying till the rice starts turning whitish. keep it aside . In a deep bottom pan pour the rest of the ghee ,Add mustard seeds and let it splutter . Add the cashew nuts and fry till they are golden brown. Slowly add cumin, pepper,chana dal, urad dal, asafoetida (hing), Red chillies, cloves , curry leaves and coriander. Saute till the fresh leaves like coriander dehydrate in the heat 
of the pan and oil. Add salt to taste. Into this pour the above rice and dry copra. Mix well on heat and then let it cool.

Store and use as and when required.

This mixture can be stored in refrigerator for more than 6 months. When you want to use.. Pour one cup of this mixture with 3 cups of water in a pressure cooker and one whistle should be enough to get quick and tasty Pongal.

Yum indeed. 

Monday, 5 March 2012

Uppittu/ Upma and Rava Idli instant Mix.

This week was a bit of work and lot of learning. Aunt L taught me lots which I will share here every week. We made lots of Instant mixes to help save time in the kitchen and great for single people who are finding it touch to cook elaborate meals .

First in the series comes the Uppittu or humble UPMA.. which can be used as Rava Idly mix too with a little variation. Uppitu is a quick yummy breakfast says my husband. I am not a great fan of uppittu /upma but agree that it is the quickest after cornflakes and milk. 

This instant mix is a real saver.It turns out exactly like the store bought instant mixes. Here is the recipe for you 


Bombay rava/ Upma rava  - 1/2 kg
Ghee -  3 tbsp
Mustard seeds -  1 tbsp
Cashew nuts  -  broken in half 2 tbsp
Urad dal  -  1tbsp
Chana dal -  1 tbsp
Green chillies   -  sliced ( sliced into 4 or 6 pieces)
Curry leaves -  two sprigs
Coriander  -  two tbsp
hing/asafoetida - a pinch
Salt to taste.

Method : 

Dry Roast the rava or medium coarse semolina till it gives a delicious aroma and turns brownish. Keep aside

In a deep bottom pan  pour the ghee... add mustard /rai seeds  and let it it splutter. Then add cashew nuts, let it turn golden brown then add the urad and chana daals. When these are crisp add green chilies , curry leaves and grander and let them dehydrate in the ghee. Add a pinch of asafoetida/ hing and salt to taste. 

Mix the roasted Rava to this seasoning and let it cool . Your Uppitu/Upma mix is ready to use. 
This can be stored in the refrigerator for 6 months or more and in the open/ room temperature for about 20 days. 

How to use:


In a  pan add two cups of water . when the water comes to a boil add one cup of the mixture. Let it cook for about five  minutes.Delicious Uppitu or Upma  is ready..

Rava Idli

In a vessel mix one measure of sour curds to one measure of the above mixture with a pinch of soda. let the rawa soak the sour curds.. If the batter gets too hard add a little more curds to it. Let it rest for about 20 minutes and steam in a Idli stand to get soft fluffy Rava Idli. Serve hot with coconut chutney. 

I will post pictures of the dishes soon .

Ciao for now.. hoping this post was useful. Do let me know.