Flip once the bottom turns golden and cook in low to medium flame for a minute or 2 or until golden in colour.
This week I was in the mood for something fancy, like a restaurant type food but want to keep it simple as didn’t have much time to do elaborate cooking as Sid had few classes. I would recommend you make the chettinad masala ahead of time, either the previous night or whenever you get a chance and store in your refrigerator in an air-tight container. Lets start the gravy for kuska on one side by sauteing onions, garlic and some tomateos along with all the whole garam masalas. Always keep ready made coconut powder (Maggi brand is good) which will come in handy to make coconut milk. If you run out of paneer just use any any veggie that you have, quickly saute them in oil and add to the gravy. The Bread Upma Recipe is a dish that we look forward to whenever we have excess bread lying around the refrigerator. Puttu Payaru, a common breakfast in Kerala is prepared with specially processed puttu (rice) flour and served with kadala curry, papad and bananas. Well with Indian food there is nothing such as simple , you have to put in some kind of prep work to have a decent food unless to decide to stick to yogurt and rice. You may soak the basmati rice for 10 minutes which will make your rice grain look long, slender and fluffier. The first thing that striked to me was Kuska biryani which is the simplest of all biryanis which you can pop it in the rice cooker or even finish it off with a pressure cooker.
Today I’m blogging a very simple, wholesome, healthy tiffin recipe which can be made in a jiffy and can be eaten for breakfast, brunch or dinner as it makes a complete meal by itself. In this 5 taste uthappam, the topping can be purely your choice, it is up to your imagination and creativity.
A simple saute of onion curry and with either canned coconut milk or coconut powder you can yield beautiful dish under 30 minutes. Then all you need is coconut milk- go with store bought cans or stick to coconut powder if you are little lazy to make fresh coconut milk. All that is left is the yogurt raita, just mix some onion, green chili, curd, salt & pepper along with a dash of lemon.
To go with this mild biryani, I picked the spicy punchy Chettinad Paneer Masala which complements well with Kuska. The traditional tiffin, upma, is usually prepared from semolina or cream of wheat but then upma is so versatile that it can be prepared with broken wheat, coarsely ground rice ravva, bread, vermicilli, sago, beaten rice flakes, oats, couscous and even pasta.Need to prepare dinner in less than 30 minutes?
Especially if they are picky eater, this could be appealing for their eyes and sure tempting enough to eat.
I usually have have pre-homemade chettinad masala lying in my refrigerator, with quick suate of onion tomato gravy, this masala should be ready in a jiffy.
Onion raita is just a bonus which I usually like to have when there is any kind of biryani, who doesn’t?
All you need are spices like mustard seeds, cumin, bengal gram, black gram dal, green chillis, ginger, rice, salt and water to prepare it.Loaded with vegetables or without them, upma tastes great with just the seasoning of spices and its flavor is greatly enhanced with the use of curry leaves and ghee (clarified butter). Add the cumin, bengal gram, black gram, cashewnuts and curry leaves and saute them till the dals turn slightly brown and a nice aroma emanates the kitchen.
Add salt and water and bring to a boil and let the vegetables cook in the water for 3-4 mts before adding the rice ravva. 4 Now, reduce heat and slowly add the rice ravva to the water and mix it continuously so that lumps don’t form and it combines well with the water. You need to use some pressure while mixing the upma as it forms a hard lump unlike semolina upma which is more soft and easy to combine. Traditional semolina upma doesnt call for the use of cumin seeds but rice ravva upma tastes good with cumin, so don’t omit cumin. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market.
I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. When I asked at the local Indian store for rice ravva, they didn’t know what I meant, but after some discussion, I was pointed to the rice sooji. It turns out soupy, but the taste is authentic.In the meantime, I will try reducing the water a bit to see if that works.
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