Rava Upma

    This dish is very quick and easy ,we can do it in two different texture one is little bit dry and another one is soft and creamy it all depends upon how much water you add and it both taste different even though ingredients are same
 so now i will start with little bit dry one

Ingredients:
         Upma Rava(coarse rava)  1 cup
         Water                                 1.5 cup
         Onion  Chopped finely      1                    
         Green Chilly chopped       5
         Ginger finally chopped     1 inch
         Curry leaves                       few
         Carrot shredded /finely chopped 1             1
         Mustard seeds                   1 tsp
         Urud  dal                           1 tsp
         Chana dal                          2 tsp
         Oil                                     3 tbsp
        Ghee                                   1 tsp

Method:
             * Heat the pan add 1cup of Rava and dry roast them keep the flame medium to low roast them until you can smell the aroma of roasted rava (don't burn them)keep an eye on it by keep stirring it continuosly,once roasted remove from the pan keep it separately in a plate let it cool
            * Now in the same pan add oil and ghee when it is heated add Mustard seeds,Urud dal,Chana dal,when mustard seed started splutter add curry leaves, Green chilli ,Ginger fry for a minute,Now add onion fry the onion until it is translucent (don't brown it),add shredded Carrot fry for a minute
            * Add 2 cups of water ,Bring it to boil let it boil until chana dal is little soft
            * Now add Roasted rava slowly into the boiling water with one hand and continuously stirring it with other hand so that you can ovoid making any lumps 
            *Serve it hot with Coconut Chutney
    For the soft and Creamy version 
         * Here we need to use 2.5 cups of water for 1 cup of Rava instead of 1.5 cups of water and we need to  add 2 tbsp of ghee extra once you added the rava to the boiling water so it gives nice aroma to it
         
      

Wheat Rava Upma

Ingredients:

• Wheat Rava  1 cup
•  Onion 1 medium size
•  Green chillies  5 nos
•  Ginger 1/2 inch
•  Tomato 1 small
•  Curry leaves few
•  Oil 2 tbsp
•  Mustard seeds 1 tsp
•  Urud dal 1 tsp
• Channa dal 1 tsp
• Water 2 cups
• Salt for taste

Method :

•   Chop the onion, green chilli,ginger and tomato into small pieces
•   Dry roast the rava in hot pan until the aroma start to come it takes like 3 minutes
•   In a large pan add oil and heat it when it is hot enough add mustard seeds ,urud dhal and channa dal and curry leaves
•   When the mustard seeds start to pop add ginger,green chilli,onion fry them until onion becomes translucent or soft now add tomato fry them for couple of minutes
•  Add 2 cups of water to the pan bring it to boil add salt and the roasted rava slowly by stirring cook them until all the water is absorbed 
•  Turn the heat to low close the pan with the lid leave it for few minutes 
• Serve it like that or serve it with coconut chutney  

Cabbage Potato kuttu,Cabbage potato coconut curry,cabbage potato dal curry

Ingredients:

•    Cabbage 200gm
•    Potato  2 medium size
•    Split moong dal  3/4cup
•    Channa dal  1/4 cup

To grind:

•     Coconut  1cup
•     Green chilli 6 nos
•     Garlic cloves 6 nos
•     cumin seeds 1 tsp

Grind them all together into smooth paste

Method:

•    Cook the dhals in the cooker for 3 whistle or until it is soft
•    Peel the potato cut into big chunk cook them with salt and pinch of turmeric powder 
•    Finely cut the cabbage add it to the cooked potato it won't take longer to cook cabbage it takes couple of minutes now add the dhal and add little more water by rinsing the cooker bring it to boil 
•   Add the grounded coconut to it add water by rinsing the jar check for salt if needed add bit more mix it all together bring it to boil
•   Turn of the heat once they start to cook (don't over cook it )

For Tampering
  In a pan add 1 tsp of oil heat it once the oil is hot enough add tsp of mustard seeds ,urud dhal, cumin seeds,pinch of asafotida 
  Once the mustard seeds start to pop add curry leaves ,broken red chillies 
  Pour it over the curry
  Garnish with coriander leaves

Serve it hot with steamed rice or roti
  

Muzhakirrai kuttu,keerai kuttu,spinach dal curry

Ingredients:

•    Muzha keerai or any spinach 1 bunch(cleaned and chopped finely)
•    Split moong dal  1/2 cup
•    Channa dal  2tbsp

 For Grinding

•  Coconut grated 1 cup
• Green Chilli 3 nos or Dry red chili 3 nos
•  Garlic 3 cloves
•  Cumin seeds 1tsp
• Grind them all together coarsely

For Tampering:

•   Oil 1 tsp
•   Mustard seeds 1 tsp
•   Urud dal 1/2 tsp
•   Split dry red chili 2 nos
•   Asofotida pinch

Method:

•    Pressure cook the dhals ,once they are well cooked add bit more water to it now add salt and turmeric powder bring it to boil 
•  Now add the chopped Spinach and grounded coconut 
• Turn of the heat once they start to cook close it with a lid
•  Add the tampering before serving
• Serve it with hot rice or roti

Moochai kulambu,Moochai kara kulambu

Ingredients:

•     Moochai  1 cup (soaked overnight)
•     Small onion 1 cup
•     Garlic 5 nos
•     Tamarind lime size ball
•     Tomato 1 medium size

To Grind:

•    Red chill  6 nos
•    Coriander seeds  2 tsp
•    Cumin seeds   1 tsp
•    Channa dhal 1 tbsp
•    Grated coconut 2 tbsp
•    Sesame seeds  1 tsp

In a pan add 1 tsp of oil fry all the ingredients together except sesame seeds  ,fry sesame seeds until you hear pop sound separately and then grind them together with little water

Method:

•     Cook the Moochai in cooker for 3 whistle
•     Soak the tamarind in water for few minutes and get tamarind extract 
•     In the tamarind extract add turmeric powder,salt,and pinch of asafotida bring it boil
•    Meanwhile in a pan add tsp of oil fry onion,garlic once they fried well and tomato fry for a minute add it to the boiling tamarind kulambu (curry)
•   Now add the grounded paste to the kulambu slowly by stirring ,rinse the jar with water add it to the kulambu(curry) bring it to boil
•     Add the cooked Moochai to the curry, cook for another 5 minutes or until the curry start to get thick

For Tampering:

   In a pan add sesame oil once the oil is hot enough add mustard seeds ,feanugreek seeds,Curryleaves ,couple of broken red chilli fry them until mustard seeds pop and nice aroma start to come

Seve it hot with cooked white Rice