Rice Upma / Arisi Upm With Adayar Anandha Bhavan Style Sambar

I learnt this upma from my MIL and sambar from my friend krithiga..This sambar serves as an excellent combo for this upma..I usually make this sambar for idli/Dosa..But this time i tried for this upma..It was a divinely combination.. It can be prepared within 15 mins. :)
Normally we all make coconut chutney/Tomato /Coriander chutney for upma..But i usually make different sambar.My hubby likes to have upma with sambar more than chutney..Also the juicy sambar when mixed with upma gives a heavenly taste ,…Slurpp!! Even I too love sambar for upma nowadays .. 

Ingredients 

FOR UPMA

• Raw rice – 1 cup
• Toor dal – 1.5 tbsp

To temper:

• Mustard  seeds – 1 tsp
• Urad dal – 2 tsp
• Channa dal -  1 tsp
• Green chilly – 2 nos (Slit cut)
• Curry leaves – a sprig
• Ginger – 1 inch ( chopped finely)
• Hing /Asafetida – 1/2 tsp
• Oil – 1 tbsp
• Water – 2.25 cups

Method

• Soak rice and dal together for 1 hr. Run in the mixie only once (use inch/Juice option)..It should be just broken into two..Set aside..
• Heat oil in a cooker base and add the tempering items in the same order.Add only half of the hing during tempering..
• Then add the water.Mix well by adding a tsp of oil.Now add the remaining 1/4 tsp of hing and add the rice and dal mixture.Stir it well till the water gets absorbed by the rice,dal mixture..Now close the lid and cook for 1 whistle in low flame.
• Remove and serve hot with sambar/Chutney!!

AAB SAMBAR RECIPE

Ingredients:

• Toor dal- 1/4 cup 
• Tomato – 2 nos (finely chopped)
• Small onion – 10 nos (Peeled ) (U can use big onion too )
• Adayar Ananda Bhavan Sambar powder – 1.5-2 tsp (if u dont have this sambar powder,u can use MTR,SAKTHI sambar powders ..)
• Red chilly powder – 1/2 tsp
• Jaggery - a small piece
• Turmeric powder – a pinch
• Hing /Asafetida – 2 pinches.
• Salt & water – as  needed

To dry roast& grind:

• Coriander seeds - 1 tbsp
• Chana dal - 1.5 tbsp
• Methi seeds - 1/2 tsp
• Hing - 1/4 tsp
• Red chillies - 2 nos

To temper :

• Mustard seeds – 1/4 tsp
• Urad dal – 1 /2 tsp
• Cumin seeds – 1/2 tsp
• Curry leaves – a sprig
• Oil – 1 tsp

Ghee – 1 tbsp
Coriander leaves – to garnish
 Method:

1. Take a pressure cooker and add the items given under “ingredients”..with salt & water.Soak for 15 mins(this helps the toor dal to cook well N mash).Cook for 2 whistles in low flame..Open and mash it well.
2.  Ruoast all the ingredients in a drop of oil & grind it to a fine powder. Add this powder,jaggery after opening the cooker and let it boil well.Temper it and garnish with coriander leaves..
3. Finally add a tbsp of ghee and mix well or u can temper with ghee..This gives an added flavor to this sambar !!This is the most important step .Plz dont forget..

Note:
U  can add any veggies of ur choice to make it healthy..
For upma..Instead of soaking rice and dal for  1 hr,u can directly run it in the mixie once and repeat the same procedure.


TRIED & TASTED:

CARROT POLI FROM EC’S BLOG:
I should thank EC for posting this yummy sweet just for me..I was elated !!
I tried this on sunday evening ..I made some small changes in her recipe..I added grated coconut and instead of grinding the boiled carrots ..i grated them..
It tasted excellent and i’ve decided to make it for my guests
Here is the recipe which i followed.This is for my future reference too
For stuffing:

• Boiled and grated carrot – 2 nos (medium sized)
• Grated coconut – 1/4 cup
• Sugar – 10 tsp (adjust )
• Cardamom – 2 nos powdered
• Ghee – 1 tsp

For dough:

• Maida – 3/4 cup
• Cooking soda – a pinch
• Salt – a pinch
• Oil – 1 tbsp
• Kesari color – a pinch
• Water – as needed.

Method:

1. Knead the dough by mixing all the ingredients and set aside for 30 mins.
2. In a kadai take the grated coconut along with sugar…Let it mix well and sugar melt..Then add the boiled,grated coconut,ghee,cardamom powder..Stir it well till it forms a ball and becomes non sticky.
3. Remove and set aside.Knead the dough again till it becomes soft.
4. Now make the balls of even size and roll it a little.
5. Place the stuffing in the middle and cover it by pulling all the sides of the dough,,.Make a ball and pat it to a thin chappathi on a greased polythene sheet..
6. Heat a dosa tawa and cook the poli on both the sides by pouring little oil around it..

Yummy carrot poli is ready to eat..


Bye for now :)