
Upma is versatile. You can also make it with vermicelli or brown bread. You can also experiment and make a combination to have the best of both worlds.
Ingredients
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¼ cup each sprouted moong, matki, masoor, chana chole, wal
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3 onions, chopped
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3 tomatoes, diced (reserve some for the topping)
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2 cups curd
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1 cup chiwda (rice flakes)
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½ cup farsan
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To taste: salt, chili powder, graham masala, ginger garlic paste dhania-jeera powder, chopped coriander
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Topping: sev and tomato pieces
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Ingredients
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1 papaya, medium
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aamuchur powder
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ice cubes, as required
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Water, as required
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Ingredients
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1 watermelon, medium
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3 carrots
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ice cubes, as required
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to taste: rock salt, pepper
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Ingredients
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1 kg chicken tender
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2 tbsp. Sunflower oil
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2 large onions
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2 to 3 green chilies
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2 spring curry leaves
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1 tbsp. Pepper
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1 tbsp. Ginger garlic paste
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1 tbsp. Solid Ghee
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1 tbsp. Red Chili powder
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2 tbsp. Gram masala powder
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2 tbsps. Lemon juice
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12 cashew powdered finely
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½ tbsp. Turmeric
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2 tbsps. Coriander
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2-inch cinnamon
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8 cloves
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½ tbsp. Fennel seeds
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Salt to taste
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Ingredients
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2 cups rice
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1 (15 oz.) Can coconut milk
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1 large clove garlic
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1 cup water
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1 tbsp. salt
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Ingredients
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2 cups basmati rice
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1 Black cardamom
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1 tbsp. ghee
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1 bay leaf
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Salt to taste
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Cinnamon 2 inches cook
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2 tsp. cumin seeds
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Ingredients
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2 cups cooked rice
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4 large ripe tomatoes, cut into cubes
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2 tbsp. sunflower cooking oil
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2 tbsp. mustard seeds
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2 onions finely chopped
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2 green chilies slit length wish
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1 piece of grated ginger
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2 tbsp. coriander powder
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1 tbsp. cumin powder
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1 tbsps. gram masala
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Salt to taste
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Ingredients
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2 cups cooked rice
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Juice of 3lemons
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1 tbsp. coriander seeds
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2 tbsp. sunflower cooking oil
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1 tbsp. mustard seeds
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1 piece ginger grated
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1/2 cup peanuts (roasted and unsalted)
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1 tbsp. turmeric powder
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2 green chilies
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3-4 curry leaves
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Salt to taste
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Preparation time: 5 min
no of serve 3 members
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Ingredients
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3 cups of plain yogurt (curd)
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1/2 cup milk
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2 cups of cooked rice
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2 green chilies
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2 tbsp. oil
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2 tbsp. mustard seeds
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2 tbsp. finely chopped ginger
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1 tbsp. salt
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Finely chopped coriander leaves
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