Topic started by sharm (@ p130-tnt2.mel.ihug.com.au) on Mon Jan 6 09:06:42 .
All times in EST +10:30 for IST.

hello people..
ok..the story goes like this. i live in aus..am studying here. been surviving on sandwiches (if i have to eat another slice of bread..ill kill myself) for the past year for lunch..

i was wondering if anyone could gimme easy to cook indiany recipes..something along the lines of uppuma etc..that wont take long to prepare and wont taste terrible if eaten cold..

ur help wld be greatly (considering my tongue is abt to drop off) appreciated

Responses:

• From: LS (@ gatekeeper.travelers.com) on: Tue Jan 7 15:43:26
  
  Hi
  Here my recipe for great tasting Rava Upma.
  
  Rava - 11/2 cups
  Onions - 1 finely chopped
  Green Chilly As per taste
  Kadala/Channa dal - 1 Tbsp.
  Urad/Unlundu dal - 1 tbsp.
  Red Chilly - 2
  Garlic - 1/2 tsp. minced (optional)
  Veg's - Carrot, beans, Potato, Peas etc chopped. - 11/2 cups
  Ginger - 1 tsp. minced
  Mustard seeds - 1 tsp.
  Ghee/Clarified Butter - 1 tbsp.
  Salt as per taste
  Oil - 2 Tbsp.
  Water- 2 1/2 cup boiling
  Karipatha - 1 sprig (optional)
  Coriander/Cilantro Leaves - 2 tbsp. chopped
  Procedure
  
  Heat the Ghee in a frying pan and add the Rava to it. Dry Roast the
  rava until it just starts becoming light brown/pink. Make sure the
  heat is not to very high and the rava does not burn. Remove it from
  heat. Heat a wok/kadai and add the oil to it. Once the oil becomes
  hot add mustard seeds to it. Once the mustard completes spluttering
  add the dals, garlic, ginger and the red chilies to it. Fry till the
  garlic and the dals become golden brown in color. Also add the
  karipatha to the wok. Add the onion and fry until golden brown. Add
  the vegetables and the green chilly to the mixture in the kadai and
  fry for few mins. Add the boiling water to the mixture. Also add the
  salt to the wok. Cover the kadai and let the vegetables cook. If you
  want the upma to have some color add a pinch of turmeric powder to
  the kadai. Once you have ensured the vegetables are cooked add the
  rava slowly to the kadai while continuously stirring the mixture so
  that no lumps are formed. Cover the upma and lower the heat so that
  the rava can get cooked. This should only take about 5 mins. Uncover
  the upma and stir to see if the rava is well cooked. If not cover
  once again otherwise add the chopped coriander/cilantro leaves and
  serve immediately with coconut chutney or vegetable sambar.
  The reason we need to roast the rava before we can add it to the
  boiling water is because the rava becomes sticky and mushy if added
  directly to water without frying causing the upma to become bland and
  tasteless.
  
  
• From: sharm (@ p744-tnt2.mel.ihug.com.au) on: Sat Jan 11 02:45:06
  
  hello LS
  thank you heaps for that. i've tried it..except without the vegetables..but i suspect i roasted (ie burnt) the rava a tad too much. but ill remember the next time.
  
  thanx
  
  
• From: CI (@ cs2417433-245.houston.rr.com) on: Sun Jan 12 14:05:43
  
  Hi Sharm,
  I found some interesting recipe collection meant for a graduate student. Thought you might be interested. The link is http://www-2.cs.cmu.edu/~mjw/recipes/ethnic/indian/indian-coll-1.html
  
  If you ask particular dish's easy method if there is one, I might be able to help you. I am a graduate student myself plus a housewife. SO, it comes handy to know some easy and quick version of recipes when there is no time to do the elaborate version.
  
  Bye,
  CI
  
  
• From: sharm (@ p299-tnt1.mel.ihug.com.au) on: Thu Jan 30 08:29:25
  
  hello ci
  im sorry i took awhile to reply
  but thank you for the link. ive just had a lil peek at it..and it looks good. i cant wait to try the recipes
  
  thank u
  
  keep them coming in
  
  sharm
  
  
• From: f (@ 64.246.46.52) on: Mon Mar 24 10:44:51
  
  ??
  
  

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