Broken Rice Tamarind Upma (Biyyam rava chintapandu upma)

Ingredients:

1) Broken Rice (Biyyam rava) = 1 Cup.
2) Bengal Gram (Pachi Senagapappu) = 2 Tbl Spoons.
3) Groundnuts / Cashew Nuts = 2 Tbl Spoon.
4) Tamarind (Chinta Pandu ) = (Big Lemon size) (Soak in a warm water about 30 min)
5) Water = 2 1/2 cups (Tamarind water)
6) Oil = 3 Tbl Spoons.
7) Green Chillies = 5-6 Pieces (Cut into length wise)
8) Onions (Vullipayalu) = 1 Piece (Cut into length wise).
9) Mustard seeds (Aavalu) = 1/4 Spoon.
10) Urad dal (Minapappu) = 1/2 Tbl Spoon.
11) Cumin Seeds ( Jeela kara) = 1/2 Tbl Spoon.
12) Salt = Acc to taste.
13) Red Chillies ( Yandu mirapakayalu) = 2 Pieces.
14) Curry Leaves = 2 Springs.
15) Turmeric powder ( Pasupu) = 1/4 Spoon.
16) Asafoetida ( Inguva) = 1/4 Spoon.
17) Jaggery (Bellam ) = 1  Tbl spoon.

Method:

1) Take a wide vessel add 2 tbl spoons of oil .
2) Add Groundnuts and fry them
3) Then add Mustard seeds and wait them to splutter then add Cumin seeds, Urad dal, Bengal Gram, Curry leaves, Red Chillies fry until they turn to golden colour.
4) Then add Green Chillies, Onions and fry them.
5) Then add tamarind water, Salt, Turmeric Powder and Jaggery boil them once or twice.
6) Then add Cracked Rice and mix well immediately soon after you add, otherwise it may form lumps
7) Cook in the pressure cooker and let 4 whistles come.
8) After 4 whistles cook 5 min on a medium / low flame.
9) Then switch off the stove and keep Pressure Cooker aside.
10) Spread this Upma in a wide plate add 1 Tbl Spoon of Oil and keep aside.

Vermicelli Upma (Semiya Upma)

Ingredients:

1) Vermicelli (Semiya) = 1Cup.
2) Water = 2 Cups.
3) Cashew Nuts ( Jeedi Pappu) = 1 Tbl Spoon.
4) Green Chillies ( Pachhi Mirchi) = 1 or 2 Pieces.
5) Ginger (Allamu) = 1/2 Tbl Spoon.
6) Onions ( Vullipayalu) = 1piece (Medium Size).
7) Carrot = 1 Piece.
8) Potato ( Aloo Gadda) =1 Piece.
9) Oil/ghee (Neyyi) = 1 Tbl Spoon.
10) Curry Leaves (Karivepaku) = 1 Spring.
11) Bengal Gram ( Pachi Senaga Pappu) = 1/2 Tbl spoon.
12) Urad dal (Minapappu) 1/2 Tbl spoon.
13) Mustard seeds (Aavalu) = 1/4 Spoon.
14) Cumin seeds (Jeelakara) = 1/4 spoon.
15) Red chillies (Endu Mirapakayalu) = 1 Piece.
16) Turmeric powder ( Pasupu) =1/4 Spoon.

Method:

1) Take a wide pan add 1 Tbl spoon of oil /ghee and roast Vermicelli for 2 min, you can see raw Vermicelli on left side in the figure given below and Roasted Vermicelli on the right side in the figure given below.

 2)  Cut Carrot, Potato, Onions, Green Chillies, Ginger into small pieces (as shown in the fig)

3) Take another Pan add 1 table spoon of oil add Mustard seeds and wait for them to splutter then add Cumin Seeds, Urad dal, Bengal Gram, Cashew Nuts, Red Chillies and let them turn to golden colour.

4) Add Ginger, Green Chillies, Curry leaves and fry them for a minute.

5) Then add all the vegetables (Carrot, Onions, Potato etc) and cook them for a minute in the same Pan and keep the lid on the Pan until the vegetables become soft (sprinkle water if necessary while you cook them).

6) Once the vegetables are cooked add Water, Salt, Turmeric Powder and boil them once or twice then add Roasted Vermicelli and cook until the water absorbs finally add Ghee and then switch off the stove and keep Pan aside.

7) Squeeze the lemon juice on this receipe for taste, if required

NOTE : If you want to taste with coconut chutney no need to add turmeric powder.

Cracked Rice Moong dal upma (Biyyam rava pesara pappu upma)

Ingredients:

1) Cracked  rice (Biyyam rava) = 1Cup.
2) Green Chillies (Pachimirchi) = 2-3 Pieces.
3) Grated Ginger (Allamu) = 1/4 Tbl Spoon.
4) Dry Red chillies (Endu Mirapakayalu) = 1 Piece.
5) Curry Leaves = 1 Spring.
6) Moong dal ( Pesara pappu)  = 2Tbl spoon.(Soak in small cup of water for 10min).
7) Water = 2 1/2 Cups .
8) Mustard seeds (Aavalu) = 1/4 Tbl spoon.
9) Urad Dal ( Minapappu) = 1/4Tbl spoon.
10) Cumin seeds (Jeelakara) = 1/2 Tbl Spoon.
11) Oil = 2 Tbl Spoon.
12) Salt = Acc to taste 

Method:
1) Take a wide vessel add 2 tbl spoons of oil .
2) Add Mustard seeds and wait for them to splutter then add cumin seeds ,Urad dal, Red chillies wait until they turns to golden colour.

3) Add Ginger, Green Chillies, Curry leaves and fry them for a min (as shown in the fig)

4) Then add water Moog dal and boil them over once or twice (as shown in the fig)

5) Add salt and cracked rice after it boils once or twice, mix them well immediately soon after you add them (as shown in the fig)

6) Cook in the pressure cooker and let 4 whistles come.
7) Then switch off the stove and keep them a side
8) Mix upma well after you open the cooker lid
9) Serve with coconut chutney or any home made pickle.

Your breakfast is ready to serve... :)

Cracked Rice Challa Upma (Biyyam Rava Challa Upma )

Ingredients:

1) Oil = 2 Tbl Spoon.
2) Mustard Seeds (Avalu) = 1/4Tbl Spoon.
3) Cumin Seeds (Jeelakara) = 1/2 Tbl Spoon.
4) Urad dal (Minapappu ) =1/2 Tbl Spoon.
5) Bengal Gram (Pachi Sengapappu) = 1 Tbl Spoon.
6) Green Chillies (Pachi Mirapakayalu) = 3 or 4 Pieces.
7) Ginger (Allamu) = 1 Tbl Spoon.
8) Curry Leaves (Karivepaku) = 1 Spring
9) Red chillies (Endu mirapakayalu) = 1 Piece.
10) Butter Milk (Majjiga) = 1 1/2 Cups.(If Butter Milk is sour 1Cup=Water ,1cup=Butter milk)
11) Water = 1/2 Cup
12) Cracked Rice (Biyyam Rava) = 1 Cup.
13) Salt = Acc to taste
14) Turmeric Powder ( Pasupu) = 1/4 Spoon.

.
Method:
1) Take a wide vessel add 2 Tbl Spoon of oil.
2) Add Mustard Seeds and wait for them to sputter then add Urad dal,Bengal Gram, Cumin Seeds,Red Chillies wait until it turns to golden colour.
3) Add grated Ginger,GreenChillies, Curry leaves Turmeric Powder and  fry them for a minute.
4) Then add Butter milk, Water and let it boil over once(as shown in the fig )

 

  5) Add salt and cracked rice and mix well

  6) Cook in the pressure cooker and let 4 whistles come.

DO NOT OPEN COOKER AS SOON AS YOU SWITCH OFF STOVE.PLEASE GIVE ENOUGH TIME AND LET IT COME TO ROOM TEMPERATURE.

7) Mix Upma well after you open the cooker lid.

8) Biyyam Rava Challa Upma is ready to serve.

Pesara Attu Upma

Ingredients:

1) Whole green gram (Pesalu) =1Cup.
2) Rice (Biyyam) = 2Tbl Spoon.
3) Urad dal (Minapappu) = 2TblSpoon.
4) Fenugreek seeds (Menthulu) = 1/4 Spoon.
5) Rice Flour (Biyyam Pindi) = 5 OR 6 Tbl Spoon.


For filling dosa:

1) Onions (Vullipayalu) = 1 Piece.
2) Cumin Seeds (Jeela karra) =1/2 Tbl Spoon.
3) Green Chillies (Pachimirapakayalu) = 1 or 2 pieces.
4) Grated Ginger (Allamu) = 1 Tbl Spoon.


Method:

1) Soak Whole Green Gram, Rice, Urad dal, Fenugreek Seeds in water over night.
2) Drain the soaked water and then grind the above mentioned items, add 1 green chilli while grinding (add water as required).
3) Remove the batter from mixie add Rice flour and salt. Add water further as required while mixing the batter, batter should neither be too thick nor watery to prepare dosa

2) Heat tawa take one ladle full of batter and spread batter across tawa in round shape as shown in the fig given below

3) Spread batter further across tawa to prepare dosa (as shown in the fig)

4) Then add onions to it add 1/2 tbl spoon of oil and roast / cook until the edges turns to brown color, then add upma on it (as shown in the fig)

Pesara Attu Upma is ready to serve with karam podi and chutney

How to prepare Sooji Upma 

Ingredients:


1) Semolina / Sooji rawa (Bombai rawa) =1 Cup.
2) Water = 2 cups.
3) Green Chillies = 1 or 2 Pieces.
4) Ginger = 1/2 Tbl Spoon.
5) Salt = Acc to taste.
6) Urad dal (Minapappu) =1/2 Tbl Spoon.
7) Cumin Seeds (Jeelakara) =1/2 Tbl Spoon.
8) Mustard Seeds (Avalu) =1/4 Spoon.
9) Bengal Gram (Pachi Senga pappu) =1/2 Tbl Spoon.
10) Cashew nuts (Jeedipapu) =1/2 Tbl Spoon.
11) Curry Leaves (Karivepakalu) 1 Spring.
12) Ghee =1/4 Spoon.

Method:

1) Take a vessel and heat 2 table spoons of oil.
2) Add Mustard seeds and wait for them to sputter. Then add Urad Dal, Bengal gram, Cumin seeds, Cashew nuts wait until it turns to golden color.
3)  Then add Green Chilies, Onions, Curry Leaves, Water (2 Cups), Salt, Turmeric Powder (Optional) and boil the content until you see the foam in the vessel.
4)  Stir the content briskly while you add Sooji Rava (Don't pour rava at a time as it forms lumps)
to avoid lumps add rava slowly (turn down the heat before adding Rava)  mix well and quickly then close the vessel with lid and cook until become soft and you can see water is absorbed by Rava.
5) Finally add little ghee and keep the vessel aside.

You can add tomatoes,carrot, and Potatoes too

It's a classic Andhra breakfast item