Rava Upma

I used to hate upma when i was small. But now i don't know why i love this :).Especially the one my mom makes..After many attempts i got this one close to my mom's(finally!!)

So here's how it is done..

You will need :

Rava/Sooji - 1cup    Water - 2 cups (ratio sooji : water = 1 : 2)

Onions - 1 big sliced

Green Chillies - 5-6 big ones sliced

Ginger - about 1inch finely chopped

Mustard Seeds - 1tsp

Cumin seeds - 1tsp

Chana Dal - 1tbsp

Curry Leaves

Cilantro

Cashewnuts - few roasted in oil/ghee(optional)

Hing

Salt

Oil

You will have to do :

1. Dry roast the sooji on a medium flame till the raw smell is gone(Don't burn it) and keep it aside.

2. In a kadai heat oil and fry the mustard seeds, cumin seeds, ginger, channa dal, curry leaves and hing.

3. Add the cashewnuts, green chillies and onions and fry (they don't have to turn golden brown).

4. Add water and let it boil.

5. Add sooji and stir well so that no lumps are formed.

6. Let it cook on a low flame for about 10 min with the lid on.

7. Garnish with cilantro.

And here it is..

                                     

Enjoy it hot with tamarind pickle or tomato pickle..It should taste awesome :)  

Bellam Dosalu/Jaggery Crepes

Nothing comes close to spending a pleasant evening over the weekend with my husband and hot Bellam dosalu :).

Very easy to make (except for scrapping the jaggery :( ).

This makes 4 crepes

You will need :

Jaggery - 1/2 cup scraped (you could even use more if you like it sweeter)

Wheat flour - a little less than 1 cup

Warm water- about 1 1/2 cup

Oil

This is how you make it :

1. Add warm water to the jaggery and mix well so that the jaggery is completely dissolve and there are no lumps.(use your hand to mix)

2. Add the wheat flour little by little and mix well so that no lumps are formed.

3. See that you don't add more water.

4. Heat the griddle, brush some oil and pour about 2 ladles of batter. 

5. Cover with lid and cook on a low flame till both sides are golden brown.

                            

So there you go..Enjoy when they are hot :)

P.S You can add elaichi powder for a good aroma:)