Tag Archives: Chili pepper

Idli Upma

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This is a very common morning snack in most Andhra households. The premise is to make last night’s leftovers into a fresh dish, without too much effort.

Idli Upma

Idli Upma

Idli is one of the most favoured breakfast and dinner dishes. Its light, and yet filling, and versatile, allowing for any kind of accompaniment – sambhar, podi or chutney.However, sometimes we are left with last night’s idli, and don’t know what to do with it. The best thing to do would be “upma“!

Ingredients:

Method:

  • In a large wok, heat a little oil and add the tadka.
  • At the same time, crush the idlis by hand making it dry and crumbly
  • once the tadka starts popping, add the chopped green chillies and let them fry in the oil for about 3-4 seconds
  • add  the crushed idli and curry leaves and add turmeric. Add a pinch of salt to settle the flavours
  • Mix well. You may splash a bit of water to help with the mixing.
  • Keep stirring constantly to prevent if from sticking to the wok. After 1 minute take off from the flame and add the lemon juice.
  • Mix well, set lid and set aside for 2 minutes before serving
  • Setting it aside will allow the lemon flavour to mix well with the upma.

Serve hot, and watch your family enjoy this quick and tasty breakfast!

 

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Gutti Bengulooru Mirapakaya (Stuffed Bell Peppers, Capsicum)

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I have been eating this particlar preparation of bengulooru mirapakaya since childhood. It has also been one of my mom’s favorites. So it was made pretty often! 😉

After marriage I faced a different problem. The name. I always knew it as simla mirchi or capsicum, and suddenly I was asked if I knew how to make bengulooru mirapakaya. Took me some time to figure out, but I did get it in the end! It didn’t help matters that it was my mom’s fav, but pretty low on my preferred foods. 😦

Ingredients:

  • 8-10 small capsicum (select the smallest size – it’s easier to cook and tastes better)
  • Stuffing: besan, salt, jeera, chilli powder, oil for mixing
    • For every cup of besan, put in 1tsp salt, 1/2 tsp chilli and a pinch of jeera and 1tsp oil to help mix
  • Oil for braising

Method:

  • Clean the capsicum and make a neat slit along the side for stuffing.
fresh capsicum

fresh capsicum

  • Stuff the capsicum fully. This takes a bit of manuvering around the inside to ensure its completely done. Be careful not to completely split it open
Stuffed, and ready to be cooked

Stuffed, and ready to be cooked

  • Heat some oil in a wok. Once heated, add the stuffed capsicum slowly and place lid.
  • Keep turning them time to time so that they get evenly braised.
  • Take off the flame when done. Drain the oil. Some of the stuffing may come out of the capsicum. They can get put back when the capsicum has cooled down
... and ready to eat!

… and ready to eat!

The best part of this vegetable is that the capsicum retains its shape. It can be eaten with rice and dal.

Tomato Upma

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This is a favourite snack item found in hotels across Andhra Pradesh. Though it is essentially a breakfast item, it is also made for dinner at some places.

Tomato Upma

Tomato Upma

Ingredients:

Method:

  • In a large vessel, heat about 2 tbsp oil and add the tadka.
  • Once the mustard starts popping, add the chopped tomatoes
  • put the lid over the vessel to braise the tomatoes.
  • After the tomatoes are softened, add water, curry leaves and salt, and replace the lid
  • When the water comes to boil, slowly add the rava while constantly stirring. This will prevent the rava from forming clumps.
  • For added flavour, ghee and roasted cashew nuts can be added.
  • Mix well, and keep cooking till the rava is done.
  • Turn off the gas, and  keep aside for 5 minutes

Serve hot with kura podi and curds.