Godhi Kadi(Broken Wheat Grains) Uppittu(Upma)

Ingredients:
1 cup Broken Wheat Grains / Godhi Kadi
3 cups Water
8 - 10 beans
1 medium sized Tomato
1 medium sized Onion
1/2 Carrot
Small piece of Ginger
1 tsp Dried Fenugreek leaves / Kasuri Methi
1/2 cup of Frozen Green Peas
1 - 2 strands of Curry leaves
5 - 6 strands of Coriander leaves
2 - 3 Green Chillies
3 - 4 tsp Grated Coconut
1 tsp Mustard seeds
1 tsp Black Gram seeds
1 tsp Bengal Gram seeds
1 - 2 Broken Red Chillies
Pinch of Asafoetida
Salt to taste
2 Tbs of Ghee

Recipe:
Add broken what grains in a thick bottomed vessel/pan and dry roast it for around 4-5 mins in medium flame till it gives nice aroma.

Chop all the vegetables into small pieces as shown in the picture below.

Add mustard seeds, black gram seeds, bengal gram seeds, broken red chillies and ghee in a thick bottomed vessel/pan and heat. Once it starts spluttering, add curry leaves, green chilly, chopped ginger, asafoetida and fry them for few seconds. Add chopped onion, dried fenugreek leaves and fry them for around 3-4 minutes in low/medium flame.

Add chopped carrot, beans, frozen green peas and saute them for about 5 mins in medium flame.

Add broken wheat grains and saute them for about 1-2 mins.

Add 3 cups of hot/boiling water, chopped tomato, salt and cook them well by covering the lid.

Add grated coconut, chopped coriander leaves and mix well.

Keep the Uppittu in low flame for about 2-3 mins and keep stirring the Uppittu.

Serve hot. The above mentioned ingredients will serve 2-3 Plates of Uppittu.

Oats Upma(Uppittu)

Ingredients:
2 cups of Oats
1 large Capsicum
1 large Onion
25 Beans
1/4 cup grated Coconut
2 - 3 Green Chillies
1 - 2 strands of Curry leaves
5 - 6 strands of Coriander leaves
Salt to taste
1/2 tsp Mustard seeds
1 tsp Bengal Gram seeds
1/2 tsp Black Gram seeds
5 - 6 tsp Oil
2 cups of Water

Recipe:
Put oats in a thick bottomed vessel and fry it for around 4-5 mins in medium flame until it turns golden in colour.

Chop beans and coriander leaves into small pieces as shown in the picture below. Chop onion and capsicum into medium sized thin pieces as shown in the picture below. Cut green chillies into two halves.

Put mustard seeds, black gram seeds, bengal gram seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves, green chillies, onion, salt and saute them for about 2-3 mins. Add chopped beans and saute them for about 4-5 mins in medium flame. Add chopped capsicum, saute and cook them for about 5-6 mins.

Add fried oats and mix.

Add 2 cups of water and cook them in low flame by covering a lid until all the water content gets evaporated. Keep stirring the Uppittu once in 2 mins.

Add chopped coriander leaves and mix well. Keep the Uppittu in low flame for about 2-3 mins.

Mix well and serve hot. The above mentioned ingredients will serve 2-3 plates of Uppittu.

Kori Rotti(Crispy Rice Crapes) Bath(Upma/Oggarane)

Ingredients:
1 packet of Kori Rotti / Crispy Rice Crapes (Available in Grocery Stores)
1 large Onion
2 medium sized Tomatoes
1/4 tsp Turmeric powder
1/2 tsp Garam Masala
1/2 tsp Sugar
Salt to taste
2 Green Chillies
Pinch of Asafetida powder
1 tsp Mustard seeds
3 - 4 tsp grated Coconut
3 - 4 strands of Coriander leaves
6 - 8 Curry leaves
2 tsp Oil

Recipe:
Mash the rice crapes as shown in the picture below.

Chop onion, tomato into medium sized thin pieces, cut green chilly into two pieces as shown in the picture below. Chop the coriander leaves into small pieces as shown in the picture below.

Put mustard seeds, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add green chillies, asafoetida powder, turmeric powder, curry leaves and chopped onion. Fry them for about 4-5 mins in medium flame until onion turns golden in color. Add chopped tomatoes, salt, garam masala, sugar and fry them for about 2-3 mins in medium flame. Add around 2 cups of water and cook them well by covering a lid.

Put mashed rice crapes, grated coconut and mix well. Keep the bath in low flame for about 1-2 mins.

Garnish with chopped coriander leaves and serve hot.

Kadi Akki Oggarane(Uppittu)

Ingredients:
2 cups broken White Rice / Kadi Akki
4 - 5 Green Chillies
1.5 cups frozen/soaked Green Peas
2 medium sized Onion
Salt to taste
1 tsp Black Gram seeds
1 tsp Mustard seeds
1 - 2 Red Chilly pieces
8 - 10 Curry leaves
3 tsp Ghee/Oil
3 - 4 tsp grated Coconut (Optional)
4 - 4.5 cups Water

Recipe:
Chop onion into medium sized thin pieces as shown in the picture below. Chop green chillies into two halves as shown in the picture below.

Wash rice in water for about 2-3 times, drain the water and keep it aside.

Put oil/ghee, mustard seeds, black gram seeds, red chilly pieces in a pressure cooker and heat. Once it starts spluttering, add curry leaves, chopped onion, green chillies and fry them for about 3-4 mins in medium flame. Add rice, green peas and fry them together for about 1-2 mins in medium flame. Add 4-4.5 cups of water, salt, mix them well and cook.(3 whistles)

Once the pressure goes off, mix them well and serve hot.

Sabudana(Sabbakki) Kichdi

Ingredients
1 - 11/4 cup Sago / Sabudana / Sabbakki
1 small / medium sized Potato
1/4 cup Peanuts
2-3 Green Chillies
4-5 Curry leaves
Salt to taste
Pinch of Turmeric powder
1tsp Mustard seeds
1/2 tsp Cumin seeds
1 - 1.5 tsp Lemon Juice
5 - 6 strands of Coriander leaves
2 tsp Ghee

Recipe:
Soak sago in water for about 2-3 hrs. Drain the water and keep it aside.

Cook the potato in a pressure cooker by adding sufficient amount of water(2-3 whistles). Once the pressure goes off, remove the outer skin of potato, chop it into medium sized thin pieces as shown in the picture below.
Chop coriander leaves and green chillies into small pieces as shown in the picture below.
Dry roast the peanuts and crush them in a mixer as shown in the picture below.

Put mustard seeds, cumin seeds seeds, ghee in a thick bottomed vessel/pan and heat. Once it starts spluttering, add curry leaves, chopped green chillies and fry them for about 30-40 seconds. Add chopped potato, turmeric powder, salt and fry them for about 3-4 mins in medium flame.

Add soaked sago, salt, sprinkle little amount of water and mix them well. Cook them in medium flame by covering a lid for about 8-10 mins. Keep stirring the mixture once in 2-3 mins. Add the crushed peanuts and mix well.

Garnish with chopped coriander leaves and serve hot. I tried this recipe from Khana Khazana. Thanks Sanjeev Kapoor for the recipe.

Mandakki Uppittu(Usli)

Ingredients:
7 - 8 cups Puffed Rice / Mandakki
1 large Onion
2 medium sized Tomatoes
3 - 4 tsp frozen Green Peas
Salt to taste
2 - 3 Green Chillies
Pinch of Asafetida powder
1 tsp Mustard seeds
3 - 4 strands of Coriander leaves
1 - 2 tsp Oil
4 - 5 Curry leaves

Recipe:

Chop onion, tomato into medium sized thin pieces, cut green chilly into two pieces as shown in the picture below. Chop the coriander leaves into small pieces as shown in the picture below.

Put mustard seeds, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add green chillies, curry leaves, chopped onion, frozen green peas. Fry them for about 4-5 mins in medium flame until onion turns golden in color. Add chopped tomatoes, salt and fry them for about 4-5 mins in medium flame.

Put puffed rice, around 7-8 cups of water in a vessel. Mix them well and remove the puffed rice from water.

Add soaked puffed rice and mix well. Keep the masala in low flame for about 1-2 mins.

Garnish with chopped coriander leaves and serve hot.

Avalakki Tari Uppittu

Ingredients:
1 cup thick Beaten Rice / Dappa Avalakki / thick Poha
1/2 small Onion
1 Green Chilly
3 - 4 strands of Coriander leaves
1/2 small Carrot
2 - 2.5 tsp Sambar powder / Rasam powder
Large grape sized Tamarind
Small lemon sized Jaggary
Pinch of Turmeric powder
Salt to taste
2 - 3 tsp grated Coconut
4 - 5 Curry leaves
1 tsp Mustard seeds
1 tsp Black Gram seeds
1 tsp Bengal Gram seeds / Chana dal / Kadle bele
1 - 2 tsp Peanuts / Ground Nuts
2 tsp Oil

Recipe:

Put beaten rice in a mixer and crush them for few seconds as shown in the picture below.

Take 2 cups of water in a bowl. add tamarind and squeeze it properly. Add jaggary, sambar powder, turmeric powder, salt and mix them well.

Add crushed beaten rice, mix them well and keep it aside.

Grate the carrot and chop the onion, green chillies, coriander leaves into small pieces as shown in the picture below.

Put mustard seeds, black gram seeds, bengal gram seeds, peanuts, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add curry leaves, chopped green chillies and onion. Fry them for around 4-5 minutes in medium flame, until onion turns golden in color. Add grated carrot and fry them for about 1 min.

Add soaked beaten rice and mix them well. Keep the Uppittu in low flame for about 3-4 minutes by covering a lid.

Garnish with chopped coriander leaves, grated coconut, mix them well and keep the Uppittu in low flame for about 2-3 mins. Serve hot.

Shavige Uppittu / Vermicelli Upma

Ingredients:
1 cup Vermicelli
2 cups Water
8-10 beans
1/2 Carrot
15-20 frozen Green Peas /soaked Green Peas
1 small Onion
1-2 Green Chillies
2-3 Curry leaves
2-3 Coriander leaves
1/2 tsp Vangibath powder(optional)
1/2 tsp Black gram seeds
1/2 tsp Bengal gram seeds
1/4 tsp Mustard seeds
Salt to taste
2-3 tsp Oil

Recipe:
Put vermicelli in a thick bottomed vessel and fry it for around 4-5 mins in medium flame until it turns golden in color.

Chop beans and carrot into small pieces as shown in the picture below. Cook chopped vegetables, green peas together by adding little amount of water and salt in a pressure cooker. (2 whistles)
Cut green chillies into medium sized pieces. Chop onion, coriander leaves into small pieces as shown in the picture below.
Put mustard seeds, black gram seeds, bengal gram seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves, green chillies, onion and fry them for about 3-4 mins. Add vangibath powder and fry them for about 1 min. Add cooked vegetables, 2 cups of water(cooked vegetable water can be used), salt and bring it to boil.

Add fried vermicelli and stir the uppittu. Cook them by covering a lid until all the water content gets evaporated in medium flame. Keep stirring the uppittu once in 2 mins.

Add chopped coriander leaves and mix well. Keep the Uppittu in low flame for about 2-3 mins. Mix well and serve hot. The above mentioned ingredients will serve 2 plates of Shavige Uppittu.