Ragi Seviya Upma

One of the most healthiest breakfast recipe one can come across!!

No it is not attractive, It does not need other enhancing ingredients for taste but yet filling and delightful to become 1st meal of the day!!

Undoubtedly ragi has so many health benefits that one can really not think of missing it in their daily diet for all those nutrition and nutrients it carry!! It is a common food in many South Indian Households but not as famous as idly dosa sambar vada chutney etc..

Another best way to consume ragi is in the form of vermicelli which we get in markets easily!!

It is gluten free and completely safe to consume.

Getting off to the recipe

Ingredients:

Ragi Vermicelli / Seviya  - 2 packs

Onion - 1 Chopped

Green Chillies - 1 slit

Curry leaves - few

Grated coconut -2-3 tablespoon

Oil - 2 to 3 tsp

Mustard seeds - 1/2 tsp

Urad daal - 1tsp

Hing - A Pinch

Salt to taste

Preparation:

We need to steam up the vermicelli just as idli. So Prepare idly cooker with water boiling and steam coming up. Once this process starts cut open the packs of vermicelli and dip it in a bowl of water and take it out immediately drip of the extra water and  place these vermicelli inthe idly cooker stand and steam it for about 10 mins in medium heat, Once this is done take it out and cool it. When it is cooled nicely try to split open the clump and keep it in a plate so that it does not stick to each other.

Now you are ready to prepare Ragi seviya as you like.

To make upma

-You can prepare this within 5 mins

-In a kadai or non stick pan heat oil

-Add in the mustard seeds and allow it to crackle.

-Add in curry leaves, hing, urad daal and green chilly cook till urad daal turns a little brown

-Add in onion and cook till little soft add coconut and fry for a min till nice fragrance emmite

-Add in the seviya and give it a good mix. 

-Add salt and check for taste. Adjust if required!!

-Add in a little bit of ghee for extra punch of taste.

-Serve hot or cold dosent make a big difference to the taste. It is absolutely delicious both the ways!!

Notes:
- Can add in some grated ginger while tempering it will give a extra punch!!
- Adding coconut can be omitted if you dont like or you dont have it for the moment.
- You can reduce the amount of oil used as per you like but do not add much oil as the vermicelli does not have the tendency to soak up oil. It will also ruin the taste by giving greasy texture in your mouth
- You can add channa dal instead of urad daal for some crunch!!
- Best Suit for tiffin box also.

Do try out and let us know how it turned. My MIL also makes another sweeter version of this seviya I shall soon post it when ever possible 

Until next bye bye

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Aloo Ghobi Ki Sabzi In Pressure Cooker

Seasonal Cauliflowers are the most loved and cooked!!
Among all those exotic dishes which everyone likes to prepare, today I bring a quicky recipe for everyone which is time saver and yumm to taste!!

Hi Guys Aara Back again trying to make a come back to blogging so badly but no issues as long I cherish seeing all other blogger friends continue their good work I enjoy watching their blogs and their cooking skills. Sometimes I feel just wow!! Keep up all ur good works dear friends :)


Coming to the recipe. 

Ingredients

Cauliflower - 1 floret cut into biteable size
Potatoes - 2 medium cut into biteable size 
Onion - 1 Sliced
Mustard Oil - 3-4 tsp
Ginger garlic paste - 2tsp
Tomatoes Chopped - 3 medium size
chilly powder - 1/2 tsp
Coriander Powder - 2 tsp
Turmeric Powder - 1/4th tsp
Salt as per taste
Coriander leaves to garnish


Method:

- In a pressure cooker heat oil, add onions and cook till little soft
- Add ginger garlic paste and cook till raw smell goes
- Add in chopped tomatoes and all dry spices. Cook till tomatoes turn soft. sprinkle some water if u find masalas sticking to the bottom in this process.
- add in the potatoes and mix it well
- Add in the gobis and stir well till it coats with masalas
- Add 1/2 cup of water and salt to taste pressure cook for 2 whistles
- Allow the pressure to drop. Open the lid and add coriander leaves, check for salt and serve with roti or parathas!!

Notes:

- You can use any oil you like but sometimes I change my cooking oil for certain recipes. You can trust me it will not give any foul odor to the dish after cooked
- The starting process barely take 5 mins so dont panic with the written procedure practically its much quick!!
- Never add potatoes to tomato based curry or sabzi until you cook the tomato 1st. Potatoes never cook, it will stay hard no matter how long you try to cook to make it soft
 I have no scientific clearance here to talk about, but just my personal experience while making sabzi either add tomatoes 1st and cook it before you add potatoes as mentioned above. 
Or if making sabzi in kadai add tomatoes at the end and cook in low flame. This is my moms method and I will surely try to upload her way of cooking as well sometime in future!
- If you find more water after cooking just switch on the flame n allow all the moisture to dry. dont mix the veggies in this duration as the veggies after being pressure cooked will be soft. mixing might mash them up. 

Hope you liked reading my post 
I wish you try out this quicky sabzi and let me know how it turned :)

Cya until next bye bye...

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