Carrot Upma

Carrot Upma or Carrot Uppittu,  is the simple upma made with colorful fresh carrots. It is tasty, and filling breakfast. A nice, quick hot breakfast with goodness of carrots for you and your kids. Upma or Sooji Upma is a semolina based famous and fave South Indian breakfast recipe.   

Ingredients:

1. Rava or sooji- 1cup

   

   Carrot Upma

   
   
2. Water - 2 cups
3. Carrot-3 grated  
4. Onion-1 finely chopped
5. Green chillies-6-7
6. Curry leaves-few
7. Oil-1-2 tbsp
8. Mustard-1/2tsp
9. Jeera-1/2tsp
10. Channa dal-1tsp
11. Urad dal-1tsp
12. Hing- a pinch
13. Turmeric-a pinch
14. Fresh coriander-few
15. Lemon juice-1tbsp
16. Salt to taste
17. Freshly grated coconut-1/2 cup (opt)

Method:  

Fry the rava well until slightly brown and aromatic and keep it aside. Boil water. Heat oil in a pan add mustard, jeera when they begin to splutter add channa and urad dal fry about 2 minutes until light brown. Next add chopped  green chillies, grated carrot shreds, hing, curry leaves, and fry well. Once done add fried rava ,salt and mix well next add the boiling water slowly. Stir until all the water is gone.  Add the lemon juice. Close the lid and simmer for 8 to 10 minutes. Garnish with coriander leaves and coconut and serve Carrot Upma hot.

You can also add Dhania-Jeera Powder/Kalamiri Powder for additional spicy flavor.

This dish is customizable to your preferences—feel free to add other veggies or adjust the spice level as desired. Try it out, and enjoy the wholesome goodness in every bite!

"There are no secrets to success. It is the result of preparation, hard work, and learning from failure".Colin Powell 

Bansi Rava Veg Upma / Broken Wheat Veg Upma

Bansi Rava Veg Upma or BrokenWheat Upma is a favourite South Indian breakfast dish that offers a nutritious and flavorful alternative to traditional upma. This hearty and healthy Upma is typically prepared by sautéing Bansi Rava with a medley of vegetables, tempered with mustard seeds, curry leaves, and spices, then cooked to perfection.

Ingredients:

• Broken Wheat Rava - 1cup

• 

  Bansi Rava Veg Upma 

  Water - 2.5 cups
• Mix veggies- 1 cup
• (Carrot-(finely shredded)
• Beans, Capsicum, Peas,)
• Onion- 1finely chopped
• Tomato-1 finely chopped
• Peas-few
• Green chillies-3-4
• Bhath pwd=1 tsp
• Curry leaves-few
• Oil-1-2 tbsp
• Mustard-1/2tsp
• Jeera-1/2tsp
• Channa dal-1tsp
• Urad dal-1tsp
• Hing- a pinch
• Turmeric-a pinch
• Fresh coriander-few
• Lemon juice-1tbsp
• Salt to taste
• Freshly grated coconut-1/2 cup

Method:  

Fry the rava well until slightly brown and aromatic and keep it aside. 

Boil water. 

Heat oil in a pan add mustard, jeera when they begin to splutter

add channa dal and urad dal fry about 2 minutes until light brown. 

Next add vegetables, hing, curry leaves, green chillies and fry well. 

Once done add fried rava ,salt, Bhath pwd and mix well next add the boiling water slowly. 

Stir until all the water is gone, Add the lemon juice. 

Close the lid and simmer for 8 to 10 minutes. 

Garnish with coriander leaves and coconut and serve Bansi Rava Veg Upma hot.

You can also add pinch of Dhania-Jeera Powder/Kalamiri Powder for additional flavor. 

Enjoying Bansi Rava Veg Upma not only delights your taste buds but also contributes to a balanced and healthy diet.

Thanking you

 Don't forget to check other recipes under  "Breakfast")

"There are no secrets to success. It is the result of preparation, hard work, and learning from failure". Colin Powell 

Kohlrabi Appe / NavilKosu Paddu

NavilKosu Paddu or Appe or Paniyaram is a yummy recipe made from left over Dosa-Idli Batter using the Paddu tava. An easy and delicious, gluten-free breakfast or snack recipe.  With its crispy exterior and soft, spongy interior, this is sure to satisfy your cravings while offering a healthy, delicious option.

A perfect bite-sized burst of flavor with goodness of  kohlrabi that's both healthy and delicious. Kohlrabi is also a versatile vegetable that can be eaten raw, cooked, or added to salads, soups, and stir-fries. This is yet another version that can be tried!!

Lets see how to make Kohlrabi Paddu/ Appe

Course Breakfast/Snack 

Kohlrabi Appe / NavilKosu Paddu

Prep Time 15 min

Cook Time 15 min

Total Time            30 min

Servings 4

Ingredients

Dosa Batter-2.5 cup

Salt as per taste

Few Coriander leaves

Green chillies-2-4 chopped

Kohlrabi 2 grated

Carrot-1 grated

Capsicum-1 thinly chopped

Cumin seeds-1/2 tsp

Oil as required for making paddu

Method:  

Add all the above ingredients in the dosa batter and mix well. 

Next apply oil to the paddu tava and pour the batter in the holes of tava and keep it on low flame. Cover. Once done turn it over and cook the other side. 

Serve Kohlrabi Appe / Navilkosu Paddu hot with chutney or sambar, and enjoy the wholesome goodness of this traditional South Indian treat!

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"Do not dwell in the past, do not dream of the future, concentrate the mind on the present moment".Buddha 

Vegetable Gojju Avalakki

Vegetable Gojju Avalakki / Huli Avalakki or Veg Tamarind Poha  is spicy and tangy easy breakfast recipe. (Gojju is tamarind extract blended with spices) 

Gojju Avalakki is a wholesome and flavorful South Indian breakfast that beautifully blends the tangy and spicy gojju with the light, nutritious poha (rice flakes). A traditional Madhwa delicacy, this dish is not only a treat for the taste buds but also a healthy choice, especially during Ekadashi when light yet nourishing foods are preferred.

Ingredients:

 

• 1 cup poha ((flaked rice /avalakki)

  

       Vegetable Gojju Avalakki 

  
  
• 1 cup veggies (capsicum, potato)
• (Finely chopped)
• 1/2 tsp. turmeric powder 
• 2 tbsp. dry shredded coconut
• 2-3 tbsp. tamarind juice
• 1-2 tsp grated jaggery
• 2 tsp Rasam Pwd
• Salt for taste

 Seasoning:

• 2-3 tbsp. oil
• 1/2 tsp mustard 
• 1 tsp. chana dal
• 1 tsp. urad dal
• 2 -3 tbsp. groundnut
• 1-2 dry red chillies
• Hing-pinch
• Curry leaves

Roast and Grind

• 1 tbsp. cumin seeds
• 1 tsp. fenugreek seeds
• 2 tsp. sesame seeds

Garnishing:

• Dry Coconut

Method:  

Soak the poha in water for 5 minutes. Wash thoroughly and drain the water completely. Keep aside. 

Heat oil in a pan, fry groundnuts, and keep aside, next add the items under seasonings with hing and curry leaves, add the veggies and stir fry till done. Next, add tamarind juice, jaggery, rasam powder, salt, turmeric and little water. Boil for 5-10 minutes. Next add roasted powder, mix well. Add poha, dry coconut and mix well. Remove from the heat and keep aside.  Enjoy delicious and spicy Vegetable Gojju Avalakki.

Whether enjoyed as a breakfast or a snack, it’s a delicious, easy-to-make dish that brings together the goodness of traditional ingredients and authentic flavors.

Adjust the salt and spices as per your taste and preferences.




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"Discipline is the bridge between goals and accomplishment" Jim Rohn 

Masala Upma

Masala Upma

Masala Upma or Rava Upma is very simple and easy to prepare. This is made using readymade Puliyogare powder. It has a nice tangy and spicy flavor.

Ingredients:

• Upma Rava/Semolina - 1 Cup
  
• Onion- 1 finely chopped
• Peanuts-few
• Oil                             - 2 tbsp
• Mustard                    - 1/2 tspn
• Chana Dal              -1/2 tsp
• Urad Dal                -1/2 tsp
• Jeera                      -1/2 tsp
• Hing                            pinch
• Turmeric Powder     pinch
• Curry Leaves            few
• Coriander Leaves   few
• Salt         for taste
• Dhania Jeera pwd    -1/4 tsp
• Pepper Pwd            -1/4 tsp
• Puliyogare Pwd              - 1 tsp

Method: 

Fry the rava until slightly brown and aromatic and set it aside. Boil water. Heat oil in a pan add mustard, cumin seeds when they begin to splutter add channa and urad dal fry  until light brown. Next add hing, curry leaves, Puliyogare pwd, masala pwds and stir fry well. Add fried rava, salt and mix well, add boiling water. Stir until all the water is gone. Reduce the flame and close the lid for 8 to 10 minutes. Garnish with coriander, coconut and serve Masala Upma hot.

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'Success is the sum of small efforts, repeated day in and day out'. Robert Collier

Tamarind Sevai / Sevai Puliyogare

Tamarind Sevai / Sevai Puliyogare is an interesting twist to the normal vermicelli.  This tangy tamarind with peanuts enhances the flavor..you will love it.. Do try it out!

Ingredients:

 1. 5 cup sevai

2-4 tsp puliyogare gojju/ready made MTR Mix

Tamarind Sevai / Sevai Puliyogare

Salt to taste

3 tbsp. oil

1/2 tsp. mustard seeds

1 tbsp. peanuts

1/2 tsp. Chana dal

1/2tsp. Urad Dal

1/2 tsp. hing

6 curry leaves

Gojju

Ingredients

• 2 cups thick tamarind juice
• 3/4 cup jaggery, grated
• 2 tbsp Sarinpudi/Rasam Pwd
• 1 tsp. Hing
• Few curry leaves
• Salt to taste

 

 

Method- To prepare Gojju- Cook the rice and spread it on plate to cool.

Meanwhile mix tamarind juice, jaggery in a sauce pan and bring it to boil keep stirring constantly.Now add the rasam powder,hing, curry leaves, salt and mix well till it becomes a thick paste.You can add seasoning to this as well and store it for later.

Heat oil in a saucepan, add peanuts and roast well , keep it aside on a plate, next add mustard seeds, add chana dal, urad dal, hing and curry leaves, and fry well once done, add the gojju, add sevai,  roasted powder, salt and mix well. 

Add dry grated coconut and serve Tamarind Sevai / Sevai Puliyogare hot.

You can also use ready made MTR mix i/o of Gojju.

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'The healthiest response to life is joy'. Deepak Chopra

Masala Avalakki II

Masala Avalakki II is very simple and easy to prepare. It has the nice tangy and spicy flavor loaded with vegetables .

Poha (oggarane avalakki ) or seasoned rice flakes are healthy and easy to digest too, just right for all ages.

Ingredients

• 1 cup poha (flaked rice /avalakki) 
• 1 cup mixed vegetables (corn, onion
  

  

  Masala Avalakki II

• capsicum)
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. Chana dal
• 1/2 tsp. Urad Dal
• 1/2 tbsp Peanut
• 1-2 green chilies, finely chopped (opt)
• 2-3 Tsp Curry leaves powder
• Hing-pinch
• Tumeric-pinch
• Salt to taste
• 1 tbsp. grated fresh coconut (opt)

Method-

Soak the poha in water for 5 minutes. 

Wash thoroughly and drain the water completely.

Heat oil in a pan, fry peanuts and keep it aside then add mustard seeds, after it splutters, add chana dal/urad dal , hing, turmeric and stir fry.

Add green chillies, add vegetables sauté well.

Next add soaked avalakki, salt and mix well.

Add curry leaves pwd , coconut , coriander leaves mix carefully.

Serve  Masala Avalakki II hot.

Curry leaves powder 

Ingredients

Curryleaves-1 bunch

Kalamiri-5-8

Dhani-1 tsp

Tamarind-1/2 tsp

Method

Roast curry leaves, Kalamiri, tamarind, dhania well. Once cool grind into fine powder.

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"Being deeply loved by someone gives you strength, while loving someone deeply gives you courage."Lao Tzu

Capsicum Sabudana

Capsicum Sabudana or Sabudana Khichdi can be made as filling breakfast for a good start of your day. Absolutely delicious and tasty and easy recipe, try it out!!

This dish beautifully blends the earthy essence of sabudana (tapioca pearls) with the vibrant crunch of green capsicum (bell peppers), creating a nutritious and delicious experience.

Enjoy this delicious sabudana,  perfect and filling !  

An easy gluten free vegan delight!  

It's a good source of Carbohydrates!

 

Ingredients

Capsicum Sabudana

• 1 cup sabudana(sago)  
• 1-2 Green Chillies finely chopped
• Few peanuts fried
• 1 cup onion
• 1 cup chopped capsicum
• 2 tsp Oil
• 1 tsp Jeera /Cumin seeds
• 1 Pinch Hing (asafoetida) 
• 1/2 tsp mustard seeds
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1 tsp Lemon juice 
• Salt to taste 
• Coriander leaves-few
• Curry Leaves-few

Method

• Wash the sabudana in water and soak it in water for about 3-4 hours in water and use it when they become soft and double in volume.
• Heat the oil/ghee in a pan fry peanuts and keep it aside, next add cumin seeds, mustard seeds,  chana dal urad dal and hing. Once done add the green chilies and curry leaves and chopped capsicum, onion and fry till done.
•  Let them cook till they are light brown on the outside. Add soaked sabudana and mix gently. Let it cook for 10 - 15 mins .
• Then add fried peanuts and salt. Mix well.
• Garnish with coriander leaves.
• Sprinkle some lemon juice over it and serve Capsicum Sabudana hot. Enjoy !
• Adjust the spice levels and other ingredients according to your taste preferences.

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Don't forget to check other delicious Upma ,Sabudana recipes.

“The more that you read, the more things you will know. The more that you learn, the more places you'll go.”  Dr. Seuss

Sevai Idli / Vermicelli Idli

Sevai Idli or Vermicelli idli is an easy instant idli recipe.  It is a delicious breakfast or a tiffin box option. Goodness of vermicelli and Rava, healthy and wholesome !

Vermicelli can be used to make Kheer, Upma, fritters. This is yet another version. Do try it out.

Ingredients

• 

  Sevai Idli

  1 cup Sevai /Vermicelli
• 1 cup chiroti rava
  
• 1.5 cup curds
• salt to taste
• few - Coriander leaves
• For Seasoning
• 1/2 tsp mustard
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• pinch-hing
• few- cashews
• few curry leaves
• 1-2 green chilies
• 1/2 tsp-oil

Method: 

Dry roast vermicelli. Dry roast rava. In a bowl, add the rava, vermicelli, salt, coriander leaves, salt. Next add curds and mix well to form a idli batter. It should not be too watery. If dry add some more curds. Keep it aside for 1-2 hours. Next prepare the seasoning. In a small kadai, add oil. Next add the items mentioned under seasoning. 

Apply oil onto the idli plates and pour the batter in a spoon. Steam it in pressure cooker for 15-20 mins on medium flame. 

Serve steamed and tasty Sevai Idli hot with ghee, chutney or saagu.

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"Believe you can and you're halfway there."Theodore Roosevelt

Peas Sabudana

Peas Sabudana can be made as filling breakfast for a good start of your day. Absolutely delicious and tasty and easy recipe , try it out!!.     

A blend of fresh green peas with delicious sabudana makes it perfect and filling ! 

It's a good source of Carbohydrates!

Peas Sabudana 

 

Ingredients

• 1 cup sabudana(sago) 
• 1-2 Green Chilies finely chopped
• Few peanuts fried
• 1 peeled potato
• 1/2 cup steamed fresh green peas
• 2 tsp Oil
• 1 tsp Jeera /Cumin seeds
• 1 Pinch Hing (asafoetida) 
• 1/2 tsp mustard seeds
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1 tsp Lemon juice 
• Salt to taste 
• Coriander leaves-few
• Curry Leaves-few

Method

• Wash the sabudana in water and soak it in water for about 3-4 hours in water and use it when they become soft and double in volume.
• Heat the oil/ghee in a pan fry peanuts and keep it aside, next add cumin seeds, mustard seeds,  chana dal urad dal and hing. Once done add the green chilies and curry leaves.
• Add the chopped potatoes and stir well. Let them cook till they are light brown on the outside. Add sabudana mixture, steamed peas and mix gently. Let it cook for 10 - 15 mins .
• Then add fried peanuts and salt. Mix well.
• Garnish with coriander leaves.
• Sprinkle some lemon juice over it and serve Peas Sabudana hot.

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Corn Sabudana

Corn Sabudana  can be made as filling breakfast for a good start of your day. Absolutely delicious and tasty and easy recipe , try it out!!.  

A blend of sweet corn with delicious sabudana makes it perfect and filling !  

An easy gluten free vegan delight!  

It's a good source of Carbohydrates!

Corn Sabudana

 

Ingredients

• 1 cup sabudana(sago) 
• 1-2 Green Chilies finely chopped
• Few peanuts fried
• 1 boiled and peeled potato
• 1/4 cup steamed corn
• 2 tsp Oil
• 1 tsp Jeera /Cumin seeds
• 1 Pinch Hing (asafoetida) 
• 1/2 tsp mustard seeds
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1 tsp Lemon juice 
• Salt to taste 
• Coriander leaves-few
• Curry Leaves-few

Method

• Wash the sabudana in water 2 -3 times. and soak it in water for about 3-4 hours in water and use it when they become soft and double in volume.
• Heat the oil/ghee in a pan fry peanuts and keep it aside, Next add cumin seeds, mustard seeds, chana dal urad dal and hing. Once done add the green chilies and curry leaves.
• Add the chopped potatoes and stir well. Let them cook till they are light brown on the outside. Add sabudana mixture, steamed corn and mix gently. Let it cook for 10 - 15 mins .
• Then add fried peanuts and salt. Mix well.
• Garnish with coriander leaves.
• Sprinkle some lemon juice over it and serve Corn Sabudana hot.
• Adjust the spices/ salt as per your taste and preferences.

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Idli

Idli is healthy and tasty breakfast all time favorite of South Indian homes. Enjoy hot with Chutney, Sambhar or Saagu. Fluffy and white and soft who would'nt love it.  Ingredients for the Batter 1/2 cup urad dal (soak overnite) 2 cups rice (soak overnite) 1/4 cup poha (soak for 1/2 hr) Handful methi seeds (soak overnite) Method:- In a blender, blend all of the above into fine batter. Cover and rest for 8-12 hrs. When ready to use add salt to the batter and mix well. Now apply oil onto the idli plates and pour the batter in a spoon. Steam it in pressure cooker for 15-20 mins on medium flame. Serve Idli hot with ghee, Chutney or Saagu or Sambhar.

(alternatively you can use MTR mix )

Idli

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We have only today. Let us begin.' Mother Teresa

Potato Upma

Potato Upma or Alugadde Uppittu, Aloo Upma is the simple upma blended with the boiled potatoes. It is tasty, spicy and filling breakfast. A nice, quick hot breakfast with goodness of potatoes for chilly winter mornings. Upma or Sooji Upma is a semolina based famous and fave South Indian breakfast recipe. #carpediemspicyeats

Potato Upma

Ingredients:

1. Rava or sooji- 1cup
2. Water - 2 cups
3. Potatoes-1 cup (boiled and chopped)
4. Green chillies-6-7
5. Curry leaves-few
6. Oil-1-2 tbsp
7. Mustard-1/2tsp
8. Jeera-1/2tsp
9. Channa dal-1tsp
10. Urad dal-1tsp
11. Hing- a pinch
12. Turmeric-a pinch
13. Fresh coriander-few
14. Lemon juice-1tbsp
15. Salt to taste
16. Freshly grated coconut-1/2 cup (opt)

Method:  Fry the rava well until slightly brown and aromatic and keep it aside. Boil water. Heat oil in a pan add mustard, jeera when they begin to splutter add channa and urad dal fry about 2 minutes until light brown. Next add chopped  green chillies, potatoes, hing, curry leaves, and fry well. Once done add fried rava ,salt and mix well next add the boiling water slowly. Stir until all the water is gone.  Add the lemon juice. Close the lid and simmer for 8 to 10 minutes. 

Garnish with coriander leaves and coconut and serve potato rava upma hot.

You can also add Dhania-Jeera Powder/Kalamiri Powder for additional spicy flavor.

Check other interesting recipes made from Aloo/Potatoes.

"There are no secrets to success. It is the result of preparation, hard work, and learning from failure".Colin Powell 

Vegetable Adai Dosa

Vegetable Adai Dosa is made with a mix of healthy lentils, red chilies, peppercorns and flavored with dash of curry leaves and coconut. Adding the vegetables takes it to the next level of nutrition. You get an all-in-one healthy and heavy breakfast for a long hectic day. You can enjoy this delectable Vegetable Adai dose with chutney, chutney powder or sauce or you can enjoy it just like that. 

Adai batter also contains ginger, hing and methi seeds which helps in digestion. As the vegetable Adai is made slightly thicker, adding a bit more oil will make the dish only more tasty. Don't worry! 

Vegetable Adai Dosa

Ingredients

Moong dal+Tur dal+Urad dal-
Chana dal 1/2 cup

Rice -1 1/2 cups

Pepper-1/2 tsp

Jeera-1 tsp

Salt-as per taste

Red chillies-5-6

Hing-a pinch

Soaked Methi seeds-few

Ginger-small piece

Vegetables- onion, capsicum , carrot
(thinly shredded)

curry leave/coriander -for garnishing

Coconut-optional (adds taste)

 Method-  Soak rice/dals separately for 5-6 hrs. Next grind with pepper, jeera, salt, red chilies, hing, ginger, soaked methi seeds and mix well. Leave overnight. Next add the curry leaves/coriander leaves, coconut, onion, capsicum, carrot season with mustard seeds and then make dosa.

Serve Vegetable Adai Dosa hot with butter and  chutney / chutney pudi/ sauce of your choice.

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Peas Sevai

Peas Sevai Upma / Peas Vermicelli Upma is a quick and easy South Indian Breakfast recipe. This is a non onion recipe perfect for fasting too. 

Ingredients

                   Peas Sevai Upma

• 2 cups vermicelli
• 1 cup peas
•  6-7 green chillies finely chopped
•  curry leaves-few
•  1 tbsp oil
•  ½ tsp mustard
•  1 tsp urad dal
•  1 tsp channa dal
•  1/2 tsp jeera
•  Salt -for taste
•  Water-as per inst
• 3 tbsp grated coconut
•  Hing-pinch
•  Turmeric-pinch

Method: Add little oil in a pan, roast the vermicelli well and keep it aside. Next add oil, add mustard seeds, followed by urad dal, channa dal ,and jeera, hing, green chillies, curry leaves, turmeric and sauté well. Add peas, salt,and reduce the flame. Add the vermicelli and add boiled water. Cook till the water evaporates. Mix well. Garnish with coconut and coriander leaves. Serve hot either with chutney or raita or enjoy just like that. 

I have served Peas Sevai with Cucumber raita 

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