Upma

Ingredients

1 cup roasted semolina/rawa/suji

1 tsp Oil

1/2 tsp roasted chana daal

1/2 tsp urad daal

1/2 tsp mustard seeds/rai

4-5 curry leaves

1 medium size onion chopped/thinly sliced

2-3 chopped green chillies

Salt to taste

3 cups water

Coriander to garnish

Heat oil in pan. Add roasted chana daal, one the colour starts changing add urad daal.
When it starts crackling add curry patta, mustard seeds.

Add green chillies and onion. Saute. Add salt.

Add water and bring it to boil.

Now slowly add semolina while constantly stirring to avoid formation of lumps.

Cover and cook on low heat for 5 mins or till water is completely absorbed.

Garnish with coriander leaves.

Lemon Rice

Makes for 2

Ingredients
2 tsp Oil

1/2 tsp roasted chana daal

1/2 tsp urad daal

1/2 tsp mustard seeds/rai

4-5 curry leaves

1/2 tsp peanuts (optional)

Grated ginger

1 medium size onion chopped/thinly sliced

2-3 chopped green chillies

Salt to taste

Turmeric powder

1 1/2 cup cooked rice

Lemon juice - 1 whole lemon

Coriander leaves to garnish

Heat oil in pan. Add roasted chana daal, one the colour starts changing add urad daal.
When it starts crackling add curry patta, mustard seeds, peanut (optional), little grated ginger (optional).
Once seeds crackle, add chopped green chillies and onions. saute till they are tender.
Add little turmeric powder, we need slight yellowish colour.
On low heat, add cooked rice and salt. Toss well.
Add lemon juice
Toss again.

Garnish with coriander leaves.

It is usually prepared with left over rice. If you cook fresh rice, just remember that cooked rice is not hot when used in the recipe otherwise grains will get mashed up. It should be below room temperature.

Chinese Rice

This is a simple technique of rice making, where in each grain of the cooked rice is separate and this way perfect rice is obtained to be used in any recipe of Chinese fried rice.

Makes 4 cups.

Ingredients

1 cup long grained rice(Basmati rice)

2 tablespoons oil

1 teaspoon salt

 

Method

Wash rice and soak in 3 cups of water for 30 minutes. Drain and keep aside.

Boil 6 cups of water, add salt and 1 tablespoon of oil.

Add the rice to the boiling water. Cook till the rice is almost cooked, but not completely cooked.

Pour into a strainer and let the water drain. Pour some cold water on the rice to stop further cooking.

Drain out all the water from the rice, ensuring that no moisture is left.

Add 1 tablespoon of oil and toss the rice in it.

Put rice on a flat surface till it is cooled down.

Use as required.