Ingredient: mustard seeds

Corn Palak

Corn Palak

Corn Palak is the best combination in curry. As we know spinach is highly nutritious and contains iron. It helps to give immunity and power. Corn is a CerealĀ Grain. Corn kernels contain calories, vitamins, fiber, and carbohydrates. This recipe is a variation of Palak Paneer […]

Dal-Baati

Dal-Baati

  Dal-Baati is a Rajasthani, Indian food. Spicy Dal and freshly made hot Baatis with ghee is a perfect combination of Rajasthani meal. Rajasthan is famous for their regal caterer and their culture. Dal is prepared with Moong dal (Split green gram), Chana dal (split […]

Semolina (Rava) Upma

Semolina (Rava) Upma

Rava Upma recipe

Upma is made using wheat semolina i.e. Rava. It is prepared in Maharashtra, South India, etc. In South, India Upma is very common and it is made up of fine sooji or semolina, urad dal (black gram) and it’s soft and sticky. But in Maharashtra, it is made up of semolina spiced up with chili, tomato.

This recipe is a Maharashtrian recipe which will be spicy and tasty. Upma is very easy and healthy, can easily make within 20 minutes. It is used to eat at morning breakfast. Before this, my recipe always had become sticky but one of my friends told me a proper recipe which is non-sticky and fluffy.

If you want to know more about the Maharashtrian recipe then click recipes Kande Pohe, Kothimbir Vadi, etc.

Print Recipe
Semolina (Rava) Upma
Upma recipe - It is a healthy recipe, easy to make, non-sticky and fluffy.
Course Breakfast
Cuisine Maharashtrian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Breakfast
Cuisine Maharashtrian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
Roasting Semolina
  1. Heat 1 tablespoon oil in a Kadhai or pan.
  2. Add semolina and stir.
  3. Roast semolina in slow flame. Stir continuosly.
  4. Cook till it become golden color. Remove from Kadhai and keep it aside.
Making Upma
  1. In the same pan, heeat 2 tablespoon oil and add mastard seeds. Let it crackle.
  2. After that add cumin seeds and potatoes. Saute till become potatoes golden in color.
  3. Now add asafetida, curry leaves, chili and onion. Stir until onion becomes transelucent.
  4. Then add tomatoes and green peas and mix well. Cook till tomatoes become soft. Meanwhile boil water in another deep pan or in electric kettle.
  5. Add turmaric powder, salt and stir. Allow to cook for 1 minute.
  6. Lastly, add roasted semolina and mix well.
  7. After 1 minute, add boiling water to sooji litltle by little and mix it. So that sooji can cook evenly and it will become fluffy. Cover with lid and alow to cook for 3-4 minutes. Stir occasionally.
  8. Now Upma is ready to serve. Garnish with chopped coriander. Enjoy hot Upma with lemon slice.
Recipe Notes

Add boil water to sooji little by little and mix it again add water little by little and again mix it. Repeat 2-3 times.


Eggplant Masala Curry/Brinjal Masala/Baigan Masala

Eggplant Masala Curry/Brinjal Masala/Baigan Masala

Baigan masala curry is more popular Indian main course recipe. Most of the time in festival, wedding, Puja or some guest are coming in the home then we generally prefer to cook Baigan masala curry. This recipe I have written because it’s so easy to […]

Crispy Masala Bhindi (Okra)

Crispy Masala Bhindi (Okra)

Crispy Masala Bhindi is a combination of tangy and spicy flavor. It can make with Indian spices which incorporate with Bhindi (Okra). Crispy Masala Bhendi is one of my favorite side dish which can eat with Chapatis, Paratha or Dal-rice. It’s a very time-saving recipe. […]

Cabbage Curry

Cabbage Curry

Cabbage curry is a side dish and it goes with chapatti or rice. It is made with cabbage and some Indian spices. Instead of traditionally, I made this curry in my own version and it turns very tasty. It saves your time as well as you will get delicious tastes too. So let’s get start new version of Cabbage Curry.

Print Recipe
Cabbage Curry
Cabbage curry recipe - made for lunch or dinner with fewer ingredients which are regularly used and easily available at the home.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Heat 1 tablespoon oil in a saucepan. When oil turns hot, add 2-3 cups of chopped cabbage in it.
  2. Give a nice stir and cover it with lid. Side by side you can do cuttings of onions, tomato, green chili and ginger garlic paste.
  3. Allow cooking cabbage 70% done. Remove cabbage from the saucepan and keep it aside.
  4. In the same saucepan add 1 tablespoon oil and add Ā½ teaspoon of mustard seeds. Let it crackled. Add cumin seeds stir.
  5. Add ginger garlic paste and stir well. Add sliced green chili.
  6. Now add onion and cook until becoming translucent.
  7. Then add chopped tomatoes. Cook it till become soft.
  8. Add all spices, red chili powder, turmeric powder, garam masala and salt and mix it well.
  9. Add green peas and cook it for 1-2 minute. If you are taking frozen green peas, no need to cook it much.
  10. Lastly, add cabbage which we have done shallow fry earlier. Mix it well and cover it.
  11. Cook it for 2 minutes or till cabbage is cooked.
  12. Cabbage Curry is ready to serve.Garnish with some chopped coriander.
  13. Enjoy with chapatti or rice. Really it tastes so nice. Please try it once.
Palak Paneer

Palak Paneer

Palak Paneer is made of soft paneer (cottage cheese) which is deep in palak (spinach) gravy. Their Indian vegetarian dishes which can be eaten with Chapati, Naan, Poori or rice. Palak Paneer tastes very nice which can be made by Indian spices. Print Recipe Palak […]