Friday, July 13, 2012

KANCHIPURAM UPMA-SOUTH INDIAN BREAKFAST

INGREDIENTS:
  1. Suji/semolina-1 cup
  2. Chopped onion-1/4th cup
  3. chopped green chilis-1 tbs
  4. Fresh grated coconut-1/4th cup
  5. Coriander leaves-1tbs
  6. Minced ginger- ts
  7. Crushed black pepper corns-1/2 ts
  8. Milk-1/4th cup
  9. Water-3 cups
  10. Oil-2ts
  11. Ghee -1 tbs
  12. Kaju/cashewnut-10
  13. Peanuts=2 tbs
  14. cumin mustard-2 ts
  15. Urad chenadal-1 ts each
  16. Curry leaves-4
ANDHRA RUCHULU-KANCHIPURAM UPMA
METHOD:
  1. Heat oil and ghee in a container
  2. Add cumin mustard dals curry leaves peanuts and cashews when they turn light brown add chilis and ginger saute for a minute add onion and cook till the onion turns pink
  3. Add coconut and saute for a minute now add milk water salt and coriander leaves
  4. When water starts boiling add ravva and mix continuously with another hand to stop lumps
  5. Cook till done enjoy with peanut redchili chutney or any pickle of your choice
INGREDIENTS FOR PEANUT RED CHILI CHUTNEY:
  1. Roasted peanut powder-1/2 cup
  2. Roasted chenadal powder-1/4th cup
  3. Fresh redchilis-2
  4. Garlic pod-2 coriander leaves-1tbs
  5. Mint leaves-3
  6. Salt-to taste
  7. Tamarind paste-1ts
METHOD:
  1. Ina jar mix all ingredients  with some water blend in pulse mode until the mixture turns to chutney consistency