Archive for the ‘Pulses/Grains’ Category

Carefree Cracked wheat Upma

This was a very common breakfast at my home, simply because it is very easy to prepare , wholesome and very yummy.With some salad and yogurt, can be had at lunch or dinner too.

Upma is usually made with Sooji or Semolina in most parts of India and most are not aware that cracked wheat can be an awesome substitute in this recipe.

Why cracked wheat upma?

Sooji is a refined product and cracked wheat is not

Cracked wheat need not be pre-toasted, this reduces the cooking time considerably

Cracked wheat does not form lumps when you cook…so you can make a Carefree cracked wheat upma!!! absolutely zero concentration required.

Now to the recipe…


Cracked wheat – 1 cup

Water – 2.25 cups

green chillies – 3

red chillies – 3

carrots+peas – 1 cup (if not using veggies reduce the water to 2 cups)

1 mediu onion sliced thin

Mustard seeds – tsp

Channa dal aka broken chickpeas – 1 tsp

chopped ginger – 1 inch piece


oil – 2 tbsp


Heat a wide thick-bottomed vessel with 2 tablespoons of oil and let it reach smoking point. Now crackle the mustard seeds, fry the channa dal to a light pink, add the chillies , ginger and onions.

Once the onions are translucent add the veggies, saute for a minute, add the 2.25 cups of water, season with salt and close it with a lid. It is important that the water is slightly salty than how you want your upma to be. Once the water starts boiling, add the cracked wheat, give it a stir, close the lid and cook it for a couple of minutes till it is done. Once you feel the upma is done and soft, switch off the stove, close it with the lid and leave it to rest for 5 minutes. This step is very important if you do not want a gooey upma. Enjoy the wholesome upma with some pickle and yogurt or coconut chutney.


Rava kanji with Pachai payaru

Godhuma Ravai

Its summer time here in Hyd and Andhra heat is soaring day by day. And you start making calls to your mom, friend’s mom, granny…great granny….in quest of coolants. There are n-number of cool drinks…the unbeatable SI Neer mor( i do not know the eng/hindi name) , NI lassi, panagam, Mango panna, sweet tea with mint and lots more….but then is there some light meal kind of recipe too??

Any lady of the house would die to get such a recipe which would save her from sweating through the cooking ritual during summer.Here is one such recipe apart from the usual Pazhaya sadham (leftover rice) using broken wheat/rava (see pic).


Broken wheat/Dalia – 1 cup

Water – 2 cups

Pachai payaru/Green moong dal – 1/2 cup soaked in water the previous night

Buttermilk – a pitcher

For seasoning:

Oil, cumin seeds, salt & chilly powder


 1.Heat the water in a vessel and empty the rava when it star ts boiling, add salt and cook it well till the rava turns soft. If using a microwave, mix the water, rava and salt and cook it for 3-4 minutes. I used the Mayil mark Rava which I bought from coimbatore, but dalia would work fine too

2.Allow it to cool and meamwhile prepare the pachai payaru. Steam the payaru adding little salt and then in a pan heat a spoon of oil , splutter cumin seeds, add the payaru, salt & chilli and cook it for a minute. Thats it

Once the cooked rava cools down mix it with cool buttermilk to soup like consistency and have it with pickle and payaru. Its wholesome and gives a refreshed feeling instantly

Rava Kanji with pachai payaru & pickle

Arisi-paruppu sadham – reliving coimbatore tradition

Agriculture was the predominant occupation of people in and around coimbatore, pollachi, tirupur etc., That demands daylong toiling in the fields , its like doing a complete workout at a gym!! So when people came back home in the eve all they need is a warm bath and some yummy for the worked out tummy….now no matter how tired they are , the mothers always ensured that their families are well cared for with a heartiful meal . So what do they do?? not a 2 minute noodle…but they make arisi-paruppu sadham!!It could be done in a jiffy and still was wholesome in itself.The name says it all , arisi (rice)-paruppu(lentil) sadham…..its a balanced diet with rice, pulses , veggies and more importantly its lip-smacking good. So here is how we go about it

You need

Rice – 1 cup

Toor dhal – half cup

vegetables (carrots, cabbage, beans, peas….or a combination of these) – half cup

Shallots or small onions ( you could use the normal large variety too, but this enhances the taste)

garlic – 3 or 4 cloves

green chillies – 2

tomato – 1 small

curry leaves

mustard seeds and oil for tempering

This is how


1.Wash and soak the rice and toor dhal for half an hour

2.In the meantime chop the onions, garlic,vegetables, and tomatoes finely.Slit the green chillies

3.In a pressure cooker heat a tsp of oil, preferrably til oil and let the mustard seeds splutter, now add the green chillies, onion ,garlic and curry leaves. Once the onions are translucent add the tomatoes , little salt, turmeric powder and chilly poweder and saute it for a minute.

4. Now add the veggies(I used cabbage, but it could be anything as mentioned earlier) and 3-4 cups of water depending on the type of rice and let it come to a boil

5.When the masala , veggie , water mixture starts boiling drain and add the soaked rice and daal. At this point taste the seasoning in the water, the level should be little higher so that when it is cooked it is of right amount.So go ahead and add salt/chilly powder/more slit green chillies

6.Put the pressure cooker lid and let it give a whistle, turn it to low heat , leave it for a couple of minutes and switch it off. You can even make this by simply boiling everything in a kadai like how i did, tastewise both are same.

When the pressure is released transfer it to a plate and serve this with a dollop of ghee, pickle and some yoghurt. Trust me, it dosent taste like bisi bela bath, its completely differnt and heavenly….