Monday, September 7, 2009

Pesara Dosa - Upma

Picture in this post..surprised this is an old picture that i found
in my laptop while browsing through some folders this combo is also very tasty and equally yummy like the all time favourite pesarettu-upma , i posted pesara dosa already which you
can check. For upma follow this method.

Upma Rava - 1 cup
Onion - 1 small finely chopped
Ginger -1" finely chopped
Green chillies - 2 finely chopped
Coriander - 1/2 bunch finely chopped
Mustard seeds - 1tsp
Jeera - 1tsp
Chana dal - 1tbsp
Curry Leaves - 2 sprigs


-Heat oil , add the chana dal and fry for 1 min , now add the mustard seeds , jeera and curry leaves.
-Add the onions , ginger and green chillies and fry for 30 sec's.
-Raw smell of the ginger and green chillies should not go away.
-Add 3 cups of water and salt , let boil.
-Once the water boils add the rawa and let cook till done.
-Once done add the chopped coriander and mix well.
Upma should be very soft so add little water if upma becomes hard.

Making the Pesara Dosa:

Prepare the upma and keep it aside

Make the pesara dosa as per the instructions and after adding oil take a spoonfull of upma and spread it well on the dosa , wait till the dosa cooks , do not flip the dosa to the other side.

Enjoy the dosa , with yummy ginger pickle.

Beerakaya Alu Curry

Onion - 1 big chopped finely
Beerakaya(Rodge Gourd) - 1 chopped
Alu - 1 big chopped into medium pieces
Green chillies - 3 slit horizontally
Milk - 1/2cup
Water - 1/2 cup
Oil- 2tbsp
Jeera - 1tsp
Mustard seeds - 1tsp
Curry Leaves - 2 sprigs
Turmeric powder - 1/4th tsp
Salt as required

-Heat oil add the mustard , jeera and curry leaves.
-Once they splutter add the onions and green chillies , add the salt and turmeric and cook for 3-4min.
-Now add the cubed alu and fry for 10 min.
-Add the chopped beerakaya and cook for 10 min till soft.
-Now add the milk and water and cook till done.
-Serve with rice.

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