Bansi Rava Upma

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When the husband heard about this week’s theme and my first two dishes, he was pretty upset. He felt that by documenting those elaborate breakfasts alone, I was not being completely honest. Though I do make elaborate breakfasts for the weekend, it is not quite as often as he would like it to be. So, in the interest of transparency and honesty is this breakfast which also makes a regular appearance during weekend. I make this when we plan a lunch out. I make enough so that this doubles up as dinner too and I have that rare break from the kitchen.

The husband loves rava upma but I am not a huge fan because it is not so healthy. I came across this post on bansi rava upma and it fit with what we both wanted. So I modified it significantly to suit the husband’s taste and now we are all happy. Bansi rava is hugely popular in Karnataka and easily available across all stores. From what I understand, bansi rava is brown and coarser as compared to sooji which is white and very fine but it is not as coarse as semba rava / daliya. The nice part of making this upma is that we can roast the bansi rava along with the vegetables in the pan before adding hot water.

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Serves 3

WHAT WE NEED

Bansi Rava                                  1 cup

Onion, medium                         1

Green peas, shelled                  1/3 cup

Oil                                                2-3 tsp

Mustard seeds                           1 tsp

Curry leaves                              2 sprigs

Green chillies                            1-2

Chana dal                                   2 tsp

Urad dal                                      1 tsp

Ginger                                         1″

Grated coconut (optional)       2 tbsp

Water                                           3 cups

Salt

 

WHAT TO DO

  • Heat oil in a pan and add mustard seeds
  • Once the mustard seeds splutter, add the chana dal and urad dal
  • Once the dal starts browning, add the chopped curry leaves, green chillies and grated ginger
  • Then add the onions and fry till they turn translucent
  • In another vessel, boil the water
  • Then add the peas and fry for 2-3 minutes
  • Add the bansi rava and fry for 5-6 minutes
  • Once the water comes to a rolling boil, add it to the pan and mix it with the rava
  • Add salt and stir the mixture well
  • Simmer and close the pan for 1-2 minutes
  • Open it and stir it frequently till it absorbs all the water, for 2-3 minutes
  • Add the grated coconut and mix well
  • Serve hot with pickle or chutney of your choice
  • Enjoy!

I usually add coconut oil for this upma and it adds a lovely flavor.

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This is my post for the Blogging Marathon under the theme, ‘Weekend Breakfast’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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Yang PaBbang

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We are almost at the end of our baking mega marathon. I was quite worried at the beginning because I wasn’t as prepared as I should have been and the strategy was to bake almost everyday. But surprisingly I enjoyed this month immensely. My routine would be to finish the day’s cooking by 7 in the morning and then start with kneading the dough. I would leave it for the first rise and get my daughter ready for school. Once I dropped her off, I would return and shape the dough for the second rise and then bake the bread and click the photos before the natural light went away. Then I would write the blog post for the day and edit the pictures. I am so used to this routine, to this extremely thereupetic alone time simply kneading the dough and feeling the wet shaggy mixture turn into a soft pliant dough, to watch in awe every time the dough rises and chew my nails nervously every time it doesn’t rise as fast, to hover around the oven till the nicely golden brown is reached and grab it out before it runs a risk of turning black. I have a feeling I am going to miss all of this. I hopefully will continue baking breads, just not so many at a time.

Today’s bread is a delightful Korean bread which is both stuffed and topped with vegetables. It also takes lesser time than other breads because it needs only one rise and is baked soon after which makes it perfect for a faster bake. The original is not vegetarian but Varada posted a vegetarian version of it. I followed the recipe except I used half all purpose flour and half whole wheat flour and I changed the vegetables. I did not have capsicum and so I replaced that with some corn and olives and the result was some absolutely yummy bread which I had for breakfast, lunch and dinner.

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Country – Korea

Makes one 12″ loaf

Recipe adapted from here

WHAT WE NEED

For the dough

All purpose flour               1 cup

Whole wheat flour            1 cup

Instant yeast                       1 tsp

Olive oil                               2 tbsp

Salt                                       1/2 tsp

Lukewarm milk                 1 cup

For the filling & topping

Mozzarella                          1/4 cup

Onion, small, chopped      1

Olives, pitted & chopped   2-3 tbsp

American corn,  cooked     1/4 cup

Cayenne pepper                   1/2 tsp

Salt & pepper
WHAT TO DO

  • Mix all the ingredients for the dough and knead well for 5 minutes till the dough is soft and pliant
  • Cover and set it aside in a greased bowl for it to double in volume, around an hour or so
  • Mix all the ingredients for the filling and set aside
  • Preheat the oven to 190C
  • Grease a 10″ loaf pan
  • Roll out the dough into a rectangle of 12″ breadth
  • Place 3/4 of the filling in the middle and close it lengthwise to seal the ends of the dough
  • Transfer the dough to the loaf pan
  • Top the balance ingredients on the dough
  • Bake for 45 minutes or till it is nicely brown and leave it in the oven for another 15 minutes
  • Take out and let cool 
  • Enjoy!

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This is my post for the Mega Marathon under the letter ‘Y’.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

Clear Onion Soup

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I am not a huge fan of clear soups. Therefore the logical conclusion is that the husband is. He does not understand why soups need to be creamy, rich purees as against light soups with lots of flavour and I fail to comprehend why I need such clear soups when water will do the trick. Plus I don’t like straining out all the veggies. I feel super guilty about wasting them. Chalk and cheese!

Since he was travelling most of the month, I indulged myself with all the creamy soups to my liking. He returned and has been cribbing for the past three days about not having clear soup. So today’s soup is for the husband.

Serves 2

Recipe adapted from here.

WHAT WE NEED

Olive oil                                    1 tbsp

Onion, medium                      1

Garlic cloves                            2

Carrot, medium                      1

Soy sauce                                  1-2 tsp

Chilly sauce                             1/2 tsp

Vegetable stock                      3 cups

Salt & Pepper

Button mushroom                1

Spring onion, chopped        2 tsp

 

WHAT TO DO

  • Dice the onion, garlic and carrot
  • Heat oil and add the onion and garlic
  • Once the onion starts browning, add the carrot and fry for 1-2 minutes
  • Add the soy sauce and chilly sauce and mix well
  • Add the vegetable stock, salt and pepper and bring to a boil
  • Simmer for 12-15 minutes
  • Turn off the heat and strain the vegetables
  • Thinly slice the mushroom
  • Add mushroom slices and spring onion and serve hot
  • Enjoy!

 

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This post is part of the September Mega Marathon under the theme – Soups.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

Onion Coriander Soup #MonsoonMojo

   

I totally hate the end slices of store bought bread. My brother and I always traded favours so that the other person would have the end slice. It sounds silly to me today but I still try to pass those slices to the husband (who thankfully doesn’t mind).

So when my mom found this recipe in a Tamil magazine and told me, I jumped at it. It was just the perfect way for me to have those end bread slices.

To top it all this  is an easy and yummy soup. I used to make it all the time when the husband was out travelling and all I had to cook was for myself. I used to make a large bowl of this soup and dinner was done in ten minutes flat. Those were the days……

WHAT WE NEED

Water                     3 cups

Onion, medium    1

Bread slices.          2

Butter/ Oil.             2 tsp

Coriander leaves.    Lots

WHAT TO DO

  • Put the water to boil
  • Cut the onion finely, very finely

  

  • Powder the bread slices in a mixer or blender
  • Wash and cut the coriander leaves finely
  • Heat the oil
  • Add the onions and fry till they are translucent 
  • The water should be boiling by now. Pour it on the onions
  • Add the bread slices and mix so that no lumps are formed

  

  

  • Add the salt and mix well
  • Add the coriander leaves and switch off the gas

 

  • Enjoy your soup with some bread or just like that!

    

  

NOTES

  1.  The original recipe calls for frying the onion in butter which is what I usually do. I tried olive oil this time and it was quite tasty too!


   
This is my entry for Cooking from Cookbook Challenge hosted by Srivalli. 

  
This is my entry for MonsoonMojo hosted by Kalyani