MILK BARFI

Need to make a sweet instantly. Here it is! 
This barfi needs no pre planning. All the ingredients are simple and easily available at home all the time. It can be done in 15- 20 mins. Use a small cup for measuring as it can make quite a quantity!
Approx 200 ml of milk can make 10-15 pieces .

INGREDIENTS

4 measures milk
4 measures sugar
1 measure ghee
1 measure  rava ( preferably chiroti rava or very fine rava)
a few saffron strands for flavouring


METHOD

• Soak the saffron in about 2 tbsp of warm milk for 15 -20 mins.
• Rub the saffron well till it disintegrates in the milk. 
• Mix all the ingredients in a thick bottomed vessel and cook on a high flame
• Keep stirring continuously till the mixture leaves the sides of the pan.
• Switch off the flame and mix for a few secs and pour on a greased plate.
• To grease a plate, pour a few drops of ghee on the plate and spread it with your fingers.
• To spread and even out the surface, grease a flat bottomed bowl/katori and tap lightly on the surface to make it smooth.
• When it cools a bit cut into desired shape with a sharp knife.
• Separate the pieces when completely cool.
• Store in an airtight container
• It can be stored for almost a week.

The end point is a critical step, but even if it goes wrong it can be set right.

• If you remove from fire before the end point you may not get the desired pieces on cooling but you can set it in a freezer for some time and the pieces can be separated.
• If you keep it past the end point, the pieces will not be very soft but they wont be hard and unbreakable .
• The end point can be easily detected in this barfi as the mixture will form a nice ball in the pan when done.
• Cardamom powder can also be used for flavouring.                                                                                           

UPPIT ROTTI

I was left with lot of UPMA or UPPIT (as it is called ) that I had made for breakfast. I just kept it in the fridge and was wondering what I could do with it. And this is what materialized. It tastes so good that now it has become a regular evening tiffin at my home.

Hope you like it too!

Add a few table spoons of rice flour, finely chopped green chilies, finely chopped onion, coriander leaves and 1tsp of jeera  to the left over uppit. 

Sprinkle water and form  a soft dough.

On a girdle, apply oil, take a small ball of the dough and flatten with your fingers to form a round shape.

Now place the girdle/tawa on the stove and shallow fry .

Add a few drops of oil on the sides of the ROTTI.

Flip the rotti and fry on the other side.

Serve with butter or ghee or chutney.

Always use a cold tawa for flattening the dough. It will not spread on a warm tawa./girdle.

Alternate with two girdles.

AVALAKKI DOSA /BEATEN RICE DOSA

INGREDIENTS
1 cup poha/ avalakki /beaten rice
1/2 cup fine rava/ semolina
1/2 cup rice flour
1/4 cup curd/ yogurt
1 onion
1/2 tsp chili powder
a pinch of haldi ( turmeric powder)
 a few coriander leaves
1 tsp jeera (cumin)
salt to taste
oil

METHOD
Wash the poha/ beaten rice and soak for 15-20 mins. Grind to a paste along with curd.  Mix all the ingredients and form a batter of dropping consistency. Keep aside for 10-15 mins.

Heat a tawa/girdle and pour a ladle full of the batter and spread into a round shape. Pour a few drops of oil at the sides. Allow it to cook on medium flame.Flip it on the other side, add a few drops of oil and remove when it becomes properly cooked.
Serve with any chutney.

You can  also use leftover poha or tempered beaten rice to make this dosa!

METHI UPMA

What do  I make for breakfast today? This is the question most of us ask every morning. Of course there are many people I know, who plan their menu well in advance. I wish I could join their club!!

I finally decided to make UPMA or UPPIT as we call it in Karnataka. Now now, I can imagine the expressions on your faces.

It is not that bad folks. With the right amount of oil and spices it really tastes yummy. It is my hubby's favorite breakfast and anytime menu. :-)

I tried to bring a little variation to the conventional upma and what I got was a really delicious dish.Hope you like it too. 

So here goes the method.

Ingredients:

1 cup rawa

1medium sized onion

1 small capsicum

1/2 cup chopped methi (fenugreek )leaves

3-4 green chillies

 a pinch of turmeric

5-6 tbsp oil

1/2 tsp each of jeera (cummin), mustard, chana dal (bengalgram dal )and udad dal (black gram)
salt to taste 

                                                            

Heat oil in a thick bottomed pan.When the mustard splutters add green chilies and onions and saute for a few secs. Then add chopped capsicum.Fry for a few secs.Add the chopped methi leaves.

When the water starts to dry up add the rawa and fry well till the raw smell is gone and the rawa is well roasted.Add a pinch of turmeric. Meanwhile boil two cups of water along with salt. Add the water ,(keep the flame to low) mix once and cover the pan with a lid. When  cooked mix well again and garnish with grated coconut.