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Upma/Uppit (उप्पीट)- a classic Indian breakfast recipe

October 9, 2013 by manjirichitnis 4 Comments

In Marathi, my mother tongue we call this dish ”Uppit” and in the south of India its called Upma.

It’s a fluffy cooked breakfast made of roasted semolina and spices and can be customized by adding green peas and small carrot bits. I love eating this steaming hot garnished with a generous sprinkling of freshly chopped coriander and some finely grated fresh coconut – umm perfection, can almost feel a strong waft of the aroma swirl around my nose as I sit here and type the recipe 😉

After Kande Pohe this has to be my number one favourite Indian breakfast option. Agreed there’s a lot of ingredients but there’s a lot of flavour too!

In the Matunga area, there are many good Udipi restaurants who do upma on their breakfast menu and it’s so good gobbling fresh hot upma and dowing a cuppa or tow of hot filter coffee before getting to work on a busy weekday morning in Mumbai city. It’s very filling and budget-friendly too:) All you need is some time before rushing for the daily commute to ensure you can squeeze yourself into the restaurant and sit on one of the long wooden benches with complete strangers and hope to God you don’t have coriander stuck in between your front teeth if they smile at you  😉

Manjiri Chitnis

Upma/Uppit (उप्पीट)- a classic Indian breakfast recipe

5 from 2 votes
Aclassic Indian savoury breakfast or tea time dish. There are many versionsnamely the one made in South India and the one made in Maharashtra
Print Recipe
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
Servings: 2 people
Course: Breakfast
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 1 cup rava approx 100 grams
  • 1/2 tsp urid dal
  • 2 tbsp sunflower oil
  • A pinch of asafoetida
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 heaped tsp turmeric powder
  • 1 tsp red chilli powder actually 1/2 a tsp for the ones who do not like their Indian food too spicy
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 2 green chillies chopped fine
  • 5-6 fresh curry leaves
  • 2 pods of garlic chopped fine or simply smash them and drop in the saucepan with skin on!
  • 1/2 red onion finely chopped
  • 1/4 th of a juicy red tomato
  • Salt as per taste
  • Juice of a quarter lime
  • A pinch of sugar
  • Fresh coriander to garnish
  • Fine grated fresh coconut

Method
 

  1. I usually roast the whole packet of 1 kilo of semolina I buy on a flat pan on a very low flame stirring constantly and then allow it to cool down completely.
  2. Then store the roasted semolina in tins ready to use when I need to make this dish or the sweet version called Gooda Sheera/ Sooji Halwa which is a popular Maharashtrian sweet dish and especially important during festivals as we serve it as Prasad to Lord Ganesh or during Satyanarayan Pooja
  3. In a saucepan add the oil and as it starts to heat, add the asafoetida, mustard cumin seeds and urid dal. The urid dal brown very quickly so stir this around a bit
  4. When the mustard seeds begin to pop add the curry leaves, green chillies and garlic and chopped red onion.
  5. When the garlic begins to turn a toasty brown and the onion reduces add the tomato and give this mixture a proper stir
  6. Now add the turmeric, red chilli powder, cumin powder, coriander powder and salt and mix well
  7. Then add double the amount of water as compared to the quantity of rava/semolina, cover the saucepan with a lid and let the water come to a boil
  8. If you wish to add green peas and carrots finely chopped for an extra burst of taste do it just when the water begins to boil and let it cook in the hot water
  9. Now slowly stir in the semolina ensuring that it does not form lumps
  10. Add the juice of a quarter of a lime, sprinkle a pinch of sugar
  11. Cover the saucepan with a lid and cook on a low flame for 2-3 minutes stirring occasionally to prevent lumps forming or the mixture becoming too dry, if it is very lumpy sprinkle water and mix well
IMG_4793
  • Serve hot garnished with chopped coriander and freshly grated coconut.
IMG_4796

I am just beginning to experiment with photos taken using my new 50mm f1.8 Canon lens – A’s gift to me for my birthday this year, I quite like the steady pattern of gifts coming in, starting with my first DSLR for my birthday last year. Just need to figure ways to wiggle out other gifts *evil laugh follows* 😉

Filed Under: Food, Healthy, Indian, Recipe Index, Vegetarian Tagged With: asafoetida, Bombay, coconut grated fresh, coriander, cumin, dhane, dhaniya, finely chopped, finely chopped.coriander, indian breakfast, jeera, jeere, Kande Pohe, Marathi, matunga udipi resturants, Mumbai, mustard seeds, pop, powder, red chilli, red onion, saucepan, south indian, stir well, tomato, traditional Indian recipes, turmeric, udipi, upeet, upma, Urid dal, उप्पीट

Shahi Khichadi

April 9, 2012 by manjirichitnis 9 Comments

I have decided to finally upload some of the recipes which received a lot of comments on my Facebook food album and I ended up sending out the recipe by email to many of contacts. Here is one of the easier and more popular ones . When I was a kid when my mother said ”khaichadi” in response to what’s for dinner ? it usually meant that one of us feverish and needed something gentle on the tummy or one of us was trying to recover from an upset tummy .Of course the taste of the boiled rice and green gram halved and with skin on or the yellow version without skin , is ultimately satisfying a great comfort food when served piping hot with a dollop of ghee and some warm milk ,a good night’s sleep guaranteed !

But my version is spicy ,with a tasty twist and a lot of fun to cook and even more fun to eat .

I adopted this recipe from the way my mother makes khichadi and also from how my pal S of www.jainfoodie.com makes Jain Dal Khichadi . I choose to call it Shahi meaning Regal or Royal here because it is rather a posh version of the humble boiled version. Khichadi meaning an Indian for a slurpalicious RICE and lentil dish cooked like a pulav /pulao/pilau /pilaf.

Ingredients (enough to serve 2 with second and maybe a third helping !)

  • Rice 1 cup
  • A Mix of the following in equalish parts in the same cup used to measure the rice – Massor Dal also called Red Lentils-split and skinless, Moong Dal also called Green Gram yellow we will use the  spilt skinless variety and the split green moong dal with green skin on , Urid Dal also called Black Gram halved with skin ,some Toor Dal also called pigeon peas – yellow spilt and skinless .
  • 1 large red Onion
  • 1 medium tomato
  • 2-3 Bay leaves
  •  Bits of Cinnamon bark
  • 2 cloves of garlic smashed with skin on
  •  2 green chillies
  •  Jeera / Cumin
  •  Hing / Asafoetida
  • Salt to taste
  • Red Chilli Powder
  • Turmeric Powder
  •  2 small potatoes
  •  Few Curry leaves
  •  Few Cloves
  •  Few black whole peppercorns
  • 18. Oil for sauteing
  • Some Ghee – maybe 2 spoons – Clarified Butter

Method :

  • Wash the rice and lentils and place them in a pressure cooker ,add 4 cups (use same cup as the one used to measure the rice and the dals) of water and another to make it a little softer than regular rice ,pressure cook till 4 whistles are done.
  • Once the steam slowly releases from the cooker , you can open the lid and it will look like the picture below but a bit different in colour because when I made this I was short on red lentils so didn’t add them . Actually even you make this dish with rice and only yellow moong dal it will taste just as good 🙂
  • While the cooker is cooling down ,chop the potatoes into longish strips and stir fry them in hot oil till they turn brown, add some salt, sprinkled over them just as they get done, these potato fries are our garnishing to add that REAL REGAL or SHAHI touch to the dish . Once done keep them aside and STOP yourself from munching on them before your dish is ready , my husband managed to gobble quite a few ,pretending he was helping me ”stir” the onions while I clicked pictures ..grrrrr
  • Now Lets prepare the tadka /tarka or the tempering. First slice the onion and the tomato vertically into thinish slices .
  • Add oil about 2 large tablespoons into a pan and one teaspoon of ghee just for flavour and aroma , when this mix is hot add some hing , then add the jeera and the crushed garlic and the 2 green chillies spilt along the middle lengthwise as it opens them up and allows the pungent seeds to spread through the tempering , one kick ass way to add that hotttt KICK to the dish ,trust me this one is explosive spicy HOTT as it has all the ingredients to help the taste explode in your mouth, saute till the garlic is brown and the garlic’s skin starts to crackle , then add the cloves, the whole black peppercorns , bits of the barks of Cinnamon ,curry leaves, bay leaves and keep stiring this mixture to prevent charring or over heating ,it will look like in the picture below :
  • Then add the chopped onion, It should look like the picture below:
  • Then after a while when the onion has begun to turn a lovely pinkish ,brownish colour and looks the picture below it’s time to add the tomato .
  • Now add the vertically sliced tomato slices , I can assure you that now the potent aroma of all those lovely spices and the onion are stirring up quite an appetite inside you and making you hungrier every passing minute .
  • I dislike chunky bits of tomato floating in my mouth while I gobble up the khichadi so I jus a flat wooden spatula and gently ensure that the tomatoes are totally mashed  in a way that allows the mixture to become one entity, it should look like in the picture below :
  • Add just a bit of red chilli powder and some turmeric powder to the mixture above and add salt to taste ,Now add the cooked rice and lentil mixture to the above tempered mix of spices ,onions and tomatoes ,mix well stirring well, add salt again enough to flavour the rice and lentil mix .
  • It’s almost done , just keep this on a low flame for about a minute or two to allow the flavours of the spices to penetrate deep inside the rice and lentils .
  • The SHAHI KHICHADI is now ready to be garnished! Yay 🙂
  • WOW now doesn’t that look awesome ? I am quite proud about this creative production from my kitchen , hope you relish it as much as I did errr we did , hubby had to agree 🙂
  • If you fear that all the spices may be a bit too much for your sensitive palate prepare a quick cooling cucumber and curd accompaniment . Beat 2 spoons of set yogurt or thick flowing yogurt and add tiny square bits of fresh cucumber , season with a bit of salt ,some sugar and some jeera powder to taste .

Enjoy !

Filed Under: Food, Indian, Recipe Index, Vegetarian Tagged With: bay leaves, chilli, chop, cinnamom, cloves, cooker, cucumber, cumin, curd, curry leaves, dal, flame, fry, garlic, ghee, green chilly, hot, jeera, khichadi, kitchen, lentils, masoor, moong, oil, onion, peppercorns, pictures, pilaf, Pilao, potatoes, powder, pressure, pulao, Pulav, recipe, red, regal, rice, royal, salt, shahi, spicy, sugar, tempering, tomato, toor, turmeric, urid, yogurt

Masoorachi Aamti or Red Lentil Curry

January 23, 2012 by manjirichitnis 10 Comments

Akkhe Masoor or whole red lentils

Masoorachi Aamti or Red Lentil Curry – Recipe adaptation from Mother, Mother in Law and a close C.K.P friend – who loves to stir up some spicy CKP fare and generally succeeds at it 🙂

Masoorachi Aamti or Red Lentil Curry

Delicious, easy and quick recipe for using whole red lentils with skin on
Print Recipe
Servings: 4 portions
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

  • 300 Grams MasoorDal (Red Lentil) with their brown covers intact and whole
  • 1 tsp Mustard Seeds
  • 3 cloves Garlic with skin on
  • 5-6 Curry leaves
  • 2-3 Green Chillies
  • 1 tsp Cumin
  • 1.5 tbsp freshly grated soft white coconut
  • 1.5 tbsp Goda Masala
  • 2 tbsp Coriander Powder
  • 1.5 tbsp Ginger – Garlic Paste
  • 3 mediumsized Red onions, chopped fine
  • 1/2 tsp Asafoetida
  • 1.5 tsp Turmeric powder
  • 2 tsp Red Chilli Powder
  • Jaggery to taste
  • Salt to taste
  • 2 – 3 petals Garcinia Indica – wet, salt preserved
  • Fresh leaves of Coriander chopped fine for dressing
  • 2 tbsp Sunflower Oil

Equipment

  • 1 Pan with lid
  • 1 Knife
  • 1 Chopping Board
  • 1 Spatula

Method
 

  1. Soak the washed lentils in luke warm water for about 20 minutes. You can par-boil the lentils too, to save time. t
  2. Heat two large generous tablespoons of oil in a wok, no weight loss tip this, huh? Indeed!
  3. Add mustard seeds and wait for them to pop.
  4. To this hot oil, dd Asafoetida, crushed garlic cloves , let the skin remian attached.
  5. When the garlic is starting to brown add the curry leaves, green chillies, cumin and then the fresh grated coconut.
  6. Now stir in the Goda masala, coriander powder, turmeric powder, red chilli powder, ginger garlic paste and coriander chilli paste and mix well.
  7. Now add the chopped onion and cook them on a low heat until they begin to break down and caramelise.
  8. Drain excess water from the lentils and add them into this spice and oil mix. Stir well. Cover and cook on medium to low heat until almost done. Check occasionally and stir as so to ensure it does not burn.
  9. Add the soaked Garcinia Indica alongwith the water it was soaking in. Mix well. Cook without the lid on low heat until fully cooked.
  10. Season with finely chopped fresh as ever coriander andserve piping hot with phulkas dripping with ghee (clarified butter) or the plain old boiled white rice.

Recipe Notes

  • Goda Masala – this is a mix of various spices readily available in Asian Grocery stores it’s basically a mixture of dry coconut roasted with a mixture of at least 10 different spices, best of all it’s available to buy online at Red Rickshaw – previously called itadka.com. Refrigerate this pack to increase shelf life,yayay so many tips from me, don’t YOU just LOVE me if u better don’t just READ this make n slurp it all ALONE, drop me A LINE and thank meeeeeeeeeeeeeeee) Better still make your own, recipe coming soon – watch this space!
  • Aamsul / Amsul – also known as Kokum or Garcinia Indica, is a plant belonging to the mangosteen family (Clusiaceae). This is one of those revered ingredients that is commonly used in Indian cooking especially in Maharashtra, along the coast. Much like my beloved coconut this fruit has multiple applications and is very versatile, besides it is such a good-looking gorgeous and delicious tropical fruit.
  • Coriander and Chilli paste – 2 small-sized bunches of coriander pureed with 2-3 green chillies – freeze and use on demand, handy and 1 of my 5 “save your face” purees for unwanted guests popping in at odd hours – the other 4 are listed at the end of this recipe.
  • The other 4 SAVE ME NOW pastes are: a garlic ginger coarse paste, Finely grated fresh white coconut paste, Tomato red onion puree -1:3, And the best one for last aye? – a few onions chopped lengthwise n lightly roasted in a kadhai (wok) with fresh white coconut finely grated till they turn slightly brown, then churned into a paste in the mixer.
  • The masoor dal can be done 2 ways for stage 1 of this process, 1st is the short cut which I love as I suddenly get an urge mid-evening to cook this typical CKP recipe to appease my urges to run to Heathrow n take the next flight to my parents home in Pune, hummmmm, so we soak the masoor dal 2 measures feeds 2 adults with a ravenous appetite and leaves some to spare.

Key

This is the key to a mystical tropical paradise…. errrr… sorry but it is not, it is simply the key to some important words that you will encounter pretty often while reading my posts or watching my videos. I am after all a student of Chemistry and treat my kitchen like my personal laboratory where I create my own kitchen experiments! This is why the word ‘Key’ reminds me of my Chemistry textbook in my school years 😉

  • C.K.P stands for Chandraseniya Kayastha Prabhu a sub-section of the Maharashtrian community in India and they generally hail from the coastal regions and hence are rather partial to freshly grated coconut and amsool in their food, not to mention their love for fresh fish and mutton, oh yeah!
  • Daal is used to loosely to refer to the uncooked Lentil and AAMTI is a Marathi word meaning cooked curry.
  • Coriander for my friends from across the pond is Cilantro.
  • Phodni – Marathi for tempering, also one of my favourite words to say. Follow my hashtag on Instagram #phodnitales , please pretty please? 🙂
  • Kadhai – The Marathi pronunciation sounds like it ends in ‘ee’, while the Hindi pronunciation stretches the first ‘a’ following the ‘K’ to sound like ‘aaa’ , easy or what?!
  • Phulkas – Also called chapattis or the delightful Indian Bread soft and fluffy and fresh off the pan has ghee smeared on it to pack some punch and many, many calories 🙂

EXPLORE MORE RECIPES FROM MAHARASHTRA, INDIA

  • Valache Birdhe – C.K.P style recipe -वालाचे बिरडे
  • Konkani Pompfret Fish Curry पापलेटचं कलवण
  • Prawn Khichadi – कोळंबीची खिचडी
  • C.K.P Style King Fish Curry – सुरमई चे कालवण
  • C.K.P Style Prawn Curry

Random Thoughts

I would totally rechristen the word ‘Method’ in a recipe post with the name ‘Process ‘ Why, well once a Chemistry student and a retail employee I guess some things just stay with you forever. Also, instead of “PREPARATION” I choose the word ”Process” which is drilled into a Retail Managers brain like young parents making their kids rote learn alphabets)

Pic 1: The saucepan contains oil heated and then the asafoetida, cumin seeds, mustard seeds, then the garlic, chopped green chillies and curry leaves and last but the best one is GODA masala

Pic 2 :Chopped red onion added to the mix

Pic 3: That’s the dal cooking

Pic 4 & 5: All done , the AROMA is filling my senses and transporting me into my MIL’s kitchen , I want to HUG her nowwwwwwwwwww

P.S: Will post pictures to compare the 2 sizes of Mustard seeds at a later date , I am now going to be too busy slurping my Aamti off the plate 🙂

Filed Under: Curry - Vegetarian, Food, Indian, Recipe Index, Vegetarian Tagged With: aamsul, allergic, amsul, amti, aromatic, asafoetida, Atyamala, birund, blog, boil, Bollywood, bread, busy, butter, calories, chillies, chukra, CKP, cloves, clusiaceae, coarse, coastal, coconut, cook, corainder, curry, dal, dance, dhania, dish, dried, easy, elastic, fast, food, food blog, garcinia indica, garlic, ghee, goda masala, green, Gujrat, heeng, Hindi, hing, hot, hug, hurry, internet, itadka, jaggery, jeera, juices, Kadhai, Karnataka, kokum, konkan, laptop, leaves, lentil, lick, link, Madame Tussads, Madhuri Dixit, maharashtrian, mangosteen, Marathi, masoor, men, MIL, moi, Murgal, Murgala, mustard, mutton, Orissa, palate, paste, phodni, phulkas, piping, pour, powder, process, Punampuli, Pune, pungent, Raktapurak, ratamba, Ratnagiri, raw, recipe, red, region, rice, Sanskrit, season, seeds, slurping, song, Tamil Nadu, tasty, tease, tempering, Tintali, tintidika, tomato, tumeric, turmeric, typical, Vrikshamla, waist, water, wax, wet, white, wiki, wok

An Omelette with a twist

January 23, 2012 by manjirichitnis 4 Comments

Your regular omelette but better

Easy omelette recipe

What’s life without a bit of a twist I say!

So here’s one of my “different” omelette recipes, I love eating eggs in all shapes and forms and am more so obsessed with omelettes and scrambled eggs.

This recipe is for hungry morning times when you have a rumbling tummy and need time to hold the tummy quiet and prepare for rest of the day. It is a filling, satisfying yummy start to the day, I serve this with 2 slices of toast buttered with a generous blog of organic grass-fed butter and a large glass of freshly squeezed orange juice to wash it down 🙂

Ok so you will need the following ingredients and a really easy short process to cook this yummy egg omelette

An Omelette with a twist

5 from 6 votes
Fluffy, delicious egg omelette
Print Recipe
Prep Time 5 minutes mins
Cook Time 6 minutes mins
Servings: 1 person
Course: Breakfast
Cuisine: Fusion
Ingredients Equipment Method

Ingredients
  

  • 2 Eggs
  • 1 large Red onion chopped lengthwise
  • 1/2 Garlic cloves sliced very fine lengthwise again
  • 1 Chicken Sausage
  • 2 Green chillies
  • 1 tsp Red chilli powder
  • Olive Oil as required or unsalted butter
  • Salt as per taste

Equipment

  • 1 Non-stick frying pan
  • 1 egg-whisk or fork
  • 1 Spatula
  • 1 Knife
  • 1 Chopping Board

Method
 

  1. Chop the red onion lengthwise and so also the garlic clove.
  2. Heat frying pan over medium heat.
  3. Sauté the red onion n garlic slices in a generous blob of butter on a pan until the onion starts to reduce turns a mild brown n stays ab it soft.
  4. Transfer the onion and garlic onto a creamic plate and allow to cool down a bit.
  5. Crack two eggs in a mixing bowl, beat them well using a whisk or a fork until you see loads of bubbles forming and the eggs have a nice thick consistency.
  6. Now mix in the onions and garlic into the eggs, add the chopped chillies, red chilli powder.
  7. Roughly chop the chicken sausage and add into the egg mixture, mix well
  8. Heat the same frying pan on a medium add and add some more butter if you like, when the pan is hot , pour the egg mixture into the pan.
  9. Cook with a lid for a few minutes, then using a wooden spatula loosen the omelette around the eggs, flip and cook until done on the other side without a lid, reduce the heat as required.
  10. Serve hot with toasted sourdough smothered in butter, a nice strong cup of masala chai and some freshly squeezed orange juice or a slice of grapefruit.

Recipe Notes:

  • I like to chop the red onion and garlic lengthwise. Why, you ask? Because in an omelette the tiny square bits will loose themselves and vanish I like to chomp on and feel the taste of all the ingredients as I eat the omelette and appreciate each and every ingredient, it’s just so much more fulfilling and creates an immense feeling of happiness as a creator of a true mouth-watering masterpiece.
  • The red onion should be sauteed to the point it is still soft and light brown so that when you bite into it, it releases a sweet burst of onion taste on your palate.
  • Feel free to swap the butter for olive oil or an oil spray.
  • I prefer to use unsalted butter, I mean who wants to pump their body with extra sodium, not me, hellow normal blood pressure!
  • A fluffy, well-cooked omelette is a joy to cook and serve and even nigger pleasure to eat so it is imperative to get the timing of flipping it over absolutely spot-on and correct, it comes with practise and you will love it!
  • Feel free to innovate and improvise this recipe, throw in bits of sweet pepper, sweet corn, spinach that is about to go off, or some kale that is looking tired, add in your favourite cheese or not. I leave that to your imagination, creativity, and what is available at hand!

AAAHHH pure omelette pleasure.

If you do make and enjoy eating this share your partner or husband or children’s reactions, it will surely make me smile.

Egg-citing egg recipes to inspire you!

  • Soft-boiled eggs and asparagus soldiers
  • Masala egg curry, a recipe famous on the street-food stall in Mumbai
  • Smoky chorizo and chives with eggs oven-baked in pots
  • Turkish Poached eggs
  • Indian Masala egg omelette
  • Egg based Team-Time Treats – compilation of recipes
I visisted a busy egg Farm where hens roam in rural England, have a read and browse through some pictures for a virtual tour

Behind the scenes at an Egg Farm

Filed Under: Food, Recipe Index, Vegetarian Tagged With: blob, breakfast, butter, caramelise, caramelize, chicken sausage, chillies, chopped, chubbybrown, cloves, cut, delicious, eat, eggs, enjoy, fat, finely, food, food blog, fork, fresh, garlic, green, guilt, hot, immense, ingerdients, juice, low, Lurpack, mashed, masterpiece, mix, omlette, onion, orange, pan, powder, red, salivate, salt, squeeze, tatsy, toast, tongue, twist, yummy

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