Red Poha Upma – Sigappu Aval Upma – Red Aval Recipes

Poha( Flattened Rice/Rice flakes in English, Aval In Tamil, Avalakki In Kannada, Poha in Hindi) is used to make quick and easy, Instant breakfast recipes like Poha upma, Poha idli , Poha pongal etc. Mostly I make Poha recipes using white poha but red poha is considered to be high in nutrition with lots of health benefits.It is prepared from red rice.It is good for diabetes and is rich in fiber, vitamin B and minerals like calcium, zinc, iron, manganese, magnesium. Recently one of my readers suggested me to share some red aval recipes. So last time when I went to Salem, I bought a pack of Red Aval ( Sivappu aval in Tamil), Kambu aval and Ragi aval from Barathi supermarket. I followed my usual aval upma recipe and made this instant sigappu aval upma recipe quickly for our breakfast. It was very nice,flavorful and tasty. Above all, we got a satisfaction of having a healthy food. Ok, Lets see how to make red aval upma with step by step photos !

Check out my Instant, ready to eat Poha Mix Recipe !

Red Poha Upma Recipe

Red Poha Upma - Sigappu Aval Upma recipe for easy, instant breakfast !

Cuisine: Indian

Category: Breakfast recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Red Poha/ Sigappu aval - 1 cup Big onion - 1 no ( Finely chopped) Green chillies - 2 nos ( slitted) Ginger - 1 tsp ( finely chopped) Curry leaves - few Grated coconut - 1/4 cup Coriander leaves - to garnish Lemon juice - few drops To temper Cooking oil or coconut oil - 2 tbsp Mustard seeds - 1 tsp Cumin seeds – 1/2 tsp Urad dal - 1 tsp Chana dal - 1.5 tsp Hing/Asafetida - few pinches

METHOD

Wash the red poha twice to remove the debris & HUSK.( If the red poha is thin, it will become soft after washing. So no need to soak it. If the poha is thick and hard, it will not become soft even after washing. In that case, you should soak it) I used red thick poha, so I washed and soaked it for 10 minutes till all the water is absorbed by the red poha. Keep it covered. Water should be just 1 inch above the poha while soaking. Chop the onion, green chilli and ginger. Keep it aside. In a kadai, heat oil and splutter mustard seeds, urad dal, chana dal and cumin seeds.Saute finely chopped onion, slit green chillies, ginger pieces and torn curry leaves.Saute till onion turns transparent. Add the soaked poha, required salt and mix well gently. Make sure poha doesn’t turn mushy while mixing. Keep the flame completely low and cover the upma with a lid. Cook it for 8-10 minutes. Open it once or twice in the middle and stir it. Check if the poha is cooked soft else add little water and mix well.Cook till done.Sometimes thick poha needs little more water to cook.Lastly add the lemon juice, coriander leaves and grated coconut. Mix well and switch off the flame.Serve hot !! Enjoy !

Note

Add finely chopped chillies instead of slit chillies for spicy taste.I used slit chillies for mildly spicy. Adding lemon juice helps to absorb the iron content in poha.So do not skip it. If you want to make no onion version, just use boiled potato pieces and sprinkle 2 tbsp of roasted, coarsely powdered peanuts at the end.

Enjoy this healthy Red Poha Upma For your breakfast or dinner !

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Gobi Paratha Recipe–How To Make Cauliflower Paratha With Step By Step Photo,Video Recipe

Gobi Paratha is Sendhil’s most favorite Paratha recipe. After marriage he took me to In-swing restaurant in BDA complex, Banashankari and got this cauliflower paratha for me as he loves it very much. That’s the first time I tasted a stuffed paratha in my life.He told me to try the same at home. As I was a beginner in cooking, I did not have any idea about the stuffing part, how to roll paratha etc. When I tried it, all the stuffing came out while rolling and the paratha became a disaster. Still he appreciated me for my attempt and ate well. And that’s my man. Now after so many years of cooking, I can make a good gobi paratha for him.So I wanted to share this recipe in my blog with step by step photos and a detailed video recipe to help beginners. You can try this yummy paratha recipe for dinner or lunch box. Even Kids would love this paratha if you cook it adding ghee or butter. It comes out soft and stays good for hours. Lets see how to make Gobi paratha/Cauliflower paratha at home easily !

Gobi paratha recipe/ Cauliflower paratha recipe

How to make gobi paratha/Cauliflower paratha at home with step by step photos and video !

Cuisine: Indian

Category: Paratha recipes

Serves: 6 nos

Prep time: 30 Minutes

Cook time: 10 Minutes

Total time: 40 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Atta/Wheat flour - 1cup Cooking oil - 1 tbsp Salt & water - as needed For paratha stuffing Cauliflower - 1 no or Grated cauliflower - 1.5 cups Cooking oil - 2 tbsp Green chilli - 1 no ( finely chopped) Grated ginger - 1 tsp Ajwain/Carom seeds – 1 tsp Red chilli powder - 1 tsp Dhania powder/coriander seeds powder - 1 tsp Garam masala powder - 1 tsp Cumin seeds powder - 1/4 tsp Turmeric powder - 1/4 tsp Aamchur powder - 1/4 tsp ( optional) Coriander leaves - 2 tbsp. ( to garnish) Salt - as needed

METHOD

In a wide bowl, take the wheat flour, add required salt and 1/2 tbsp. of cooking oil. Mix well. Add water little by little and make a smooth, non-sticky dough.Knead well, apply a tsp of oil and cover the dough with a dry cloth, leave it for 20 minutes. In the mean time, lets prepare the stuffing. Take the cauliflower and remove the leaves, cut into 4. Remove the stem part and separate the florets in a plate. In a wide bowl, boil water and add the florets. Boil for few minutes, parboil and drain the excess water. Remove the half cooked cauliflower florets to a dry kitchen towel/cloth. Pat it dry. Grind the florets in a dry mixer jar without water. Wipe the sides of jar and grind in batches. You can also grate it. But grinding is easy. Take in a plate. Heat oil in a kadai and when it gets heated , add the finely chopped green chilli, grated ginger (If u wish u can add very finely chopped onions at this stage) and saute well. Add the grated cauliflower, salt, red chilli powder, dhania powder, cumin powder, garam masala powder ,aamchur powder and ajwain. Mix well till all the moisture is absorbed. Let the mixture cool down.Divide the stuffing into lemon sized balls.   Take the chapathi dough and make lemon sized balls. The size of dough ball & stuffing ball should be equal. Take one dough ball, dust it in wheat flour and roll into small poori size.Make the corners thinner than center. Keep the stuffing ball in the center and seal it. Again dust in the flour and roll to a thick or thin paratha as u wish. Sendhil likes it medium thick.So I do it accordingly. Heat a dosa tawa, cook the paratha on both the sides till half cooked in medium flame. Brush one side of paratha with ghee or cooking oil and cook for few seconds till brown spot appear.Flip the paratha and brush the other side of paratha.Cook for a minute. Keep flipping and cooking till brown spots appear all over the paratha. Brush with ghee and remove in a plate. Serve hot immediately with raita or pickle OR stack the paratha in a clean kitchen towel or thermal foil for later use. (Remember the more you brush with ghee, softer the paratha would be.) Enjoy !

Note

Do not make the chapathi dough very sticky. Rolling will be difficult. You may have to dust the paratha with more flour which leads to dry paratha. You should grease the paratha with cooking oil or ghee for best taste. Cauliflower stuffing should be free from moisture so that paratha won’t become sticky while rolling. Adding aamchur powder gives a mild tangy taste. Skip if you don’t have it.

Enjoy this yummy, flavorful gobi paratha with your favorite side dish or simple masala raita.

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Easy Potato Sandwich Recipe - Indian Style Aloo Masala Sandwich

Bread sandwich is one of the easy to make & quick breakfast/dinner/snack recipes.In my family, none of us are a big fan of sandwich recipes.So I make them very rarely and that too mostly in busy week days if I have no choice for quick breakfast. This morning, I tried easy potato masala sandwich in Indian style for the first time with a loaf of fresh wheat bread/brown bread. It came out very well and we loved it. Especially Raksha liked it very much and told me to prepare the same for her school snack box & lunch box. I have prepared a no cook aloo masala and made it without spreading any chutneys or cheese. Still it was tasting good. It a very simple recipe. Bachelors and working women would love the ease of this recipe. If you like this stuffing idea, you can make any number of variations as per your family's taste. Lets see how to make this easy, simple potato sandwich/ aloo masala sandwich recipe with step by step photos !

Easy Potato Sandwich/Aloo Masala Sandwich

Easy potato sandwich/aloo masala sandwich toast in dosa pan

Cuisine: Indian

Category: Breakfast/dinner

Serves: 8 set

Prep time: 5 Minutes

Cook time: 2 Minutes

Total time: 7 Minutes

Chitra Ganapathy

INGREDIENTS

Bread slices - 15 nos (small sized, milk or wheat bread)  Boiled potato - 4 nos (medium) Cumin seeds/Jeera - 1/2 tsp Fennel seeds powder/soambu powder - 1/2 tsp Red chilli powder - 1.5 tsp Garam masala powder - 1 tsp Turmeric powder - 1/4 tsp Finely chopped mint leaves or coriander leaves - 2 tbsp Salt - as needed Vanilla extract - 1/2 tsp ( optional)

METHOD

Wash and pressure cook potato for one to two whistle in low flame. Once its cooked, Peel the skin and mash it well. To the mashed potato, add chilli powder, garam masala powder, salt, turmeric powder, cumin seeds, fennel seeds powder, finely chopped mint or coriander leaves. Mix well. Take 2 bread slices. Apply a tsp of tomato ketchup/sauce in one side of a bread slice. Spread the potato masala in another bread slice on one side. Close the bread slices and make a pair. Heat a dosa pan and drizzle a tsp of oil /butter/ghee. Place the sandwich and toast both the sides in medium flame till it turns light golden brown on top. Cook patiently in low to medium flame to avoid burnt top. Grease with few drops of  ghee and Serve hot immediately for best taste ! For variations,you can add grated cheese over the potato masala and toast it. Kids would love it. Instead of tomato ketchup, you can spread green chutney or keep tomato slices, cucumber slices or even grated carrot for healthier options. Enjoy !

Note

Adjust the quantity of spices as per your taste buds. Use fresh milk bread instead of wheat bread for kids if you wish. Do not toast the bread in high flame.Cook patiently to avoid burnt top. For variations, you can add finely chopped nuts, raisins, pecans to the melted chocolate.Just play around.

Make this easy, Indian style potato sandwich at home and enjoy !

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Tomato Poori Recipe – Thakkali Poori – Tamatar Ki Puri Recipe

Recent days I have been trying varieties of Poori recipes for our weekend breakfast. I have tried and posted palak poori, masala poori, beetroot poori, chola poori . This week I made tomato poori ( Tamatar ki puri in Hindi and Thakkali poori in Tamil) for the first time. I just combined the recipes of my regular poori & masala poori and tried this tomato poori by adding tomato puree.It came out really well with nice red color. I prepared Bombay chutney as the side dish for this poori. It was a nice combo and we loved it a lot. This poori can be packed for kids lunch box or for snack as it tastes good and soft even if its not hot. Do try this colorful poori variety for your family and let me know the feedback. Tomorrow I will share the recipe of Bombay chutney. Today lets check out how to make this yummy tamatar puri recipe with step by step photos !

Tomato poori recipe / Thakkali Poori / Tamatar ki puri

How to make tomato poori recipe - Weekend special breakfast recipe

Cuisine: Indian

Category: Breakfast

Serves: 12 nos

Prep time: 10 Minutes

Cook time: 2 Minutes

Total time: 12 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 200ml Wheat flour - 1.5 cups ( I used Aashirvaad brand) Fully ripe tomato - 2 nos Rava / Sooji – 1.5 tsp ( I used Bombay rava) Ghee – 1/2 tsp Red chilli powder - 1.5 tsp Ajwain/omam - 1 tsp Garam masala powder - 1/2 tsp Salt & water - as needed Kasoori methi - 1 tsp ( crushed) Cooking oil - to deep fry ( I used refined oil)

METHOD

Wash and grind 2 tomato in a mixie jar without adding water. Grind it to make a smooth puree. In a wide bowl or plate, take the wheat flour, tomato puree, rava, red chilli powder, garam masala powder, crushed kasoori methi, salt and ghee. Mix till crumbly.Remove the unground tomato pieces if any. Add water little by little and make a thick, smooth dough. Dough should be non-sticky.Knead the dough with your palm for 2-3 minutes and keep aside for 10 minutes. If you wish, you can make poori immediately. Make lemon sized balls out of the dough.Take one ball, dust with wheat flour and roll into thick, small poori as shown below. Thickness of poori should be more than chapathi. Only thick poori would puff up well. Heat oil in a kadai to deep fry the poori. Check its temperature by dropping a pinch of dough. If it rises to top immediately, oil temperature is just right.Make sure oil is not smoking hot. Keep the flame medium . Take a rolled poori, pat it with your hands to dust off the excess wheat flour and drop one poori in hot oil. When it starts to come up, just press it gently with the ladle. Poori will puff up well. Now flip the other side and cook for a minute. Remove in a tissue paper, drain the excess oil and serve hot with your favorite side dish. Enjoy !

Note

Adjust the quantity of masala powders as per your taste. Do not make the dough sticky. Poori will absorb more oil. Adding rava helps to maintain the poori puffy for long time. Addition of ghee helps to keep the poori soft for hours. Roll the poori thicker than chapathi else it won’t puff up. Heat of the oil should be perfect to get well puffed poori. If the heat of oil is less, poori will sink in oil and drinks more oil. If the heat is more, the color of poori will become dark and may turn like a papad.

We enjoyed this yummy tomato masala poori with Bombay chutney !

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Godhuma Rava Upma – Wheat Rava Upma Recipe

Wheat rava upma ( Broken wheat rava, cracked wheat rava or samba wheat rava in English, Godhuma ravai in Tamil ) is a healthy, easy to make breakfast & dinner recipe. I make it at least once in a week for our dinner. I was not a big fan of this upma but when I was pregnant, my doctor advised me to reduce the intake of rice due to gestational diabetes. On those days, my mom made this upma by adding more onions and vegetables just like kichadi. She makes it very well, soft, colorful, spicy and flavorful. Mom adds large quantity of sliced small onions which gives an additional flavor and taste for this upma. So I loved to have this upma every single day. From then, I started making this upma  very often and till date I try to include this dish in our regular menu by keeping its health benefits in mind. My mom makes it in a kadai and cooks it patiently whereas I cook it directly in a pressure cooker to finish the job quickly. Its a tummy filling breakfast/dinner recipe which is ideal for people under weight loss. Bachelors and working women would find this recipe helpful to make a quick and healthy breakfast or dinner. Friends, do include this easy, healthy Godhuma rava upma in your regular diet. I feel coconut chutney is the best side dish for this upma. But some people like to have it with sambar, sugar or even with curd. Lets see how to make broken wheat rava ( also known as cracked wheat rava upma) at home easily in a pressure cooker.
Do check out my Rava upma, semiya upma, Instant poha upma recipes !

Godhuma Rava Upma / Wheat Rava Upma Recipe

Godhuma Rava Upma / Broken Wheat Rava Upma Recipe - Healthy breakfast/ dinner recipe

Cuisine: Indian

Category: Breakfast recipes

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Broken wheat rava upma/ Godhuma rava - 1 cup Water - 3.5 cups Salt - as needed Chopped vegetables - 1/2 cup ( Carrot, peas, beans) Big onion or small onion - 1 no/ 15 nos Ginger – 1 inch piece Green chillies - 2 nos ( finely chopped) To temper Cooking oil - 2 tbsp Mustard seeds - 1 tsp Urad dal - 2 tsp Chana dal - 1 tbsp Curry leaves - few

METHOD

Wash and chop the vegetables finely and set aside.Chop the onions, slice the green chillies finely or slit them. Heat oil in a cooker base. Splutter mustard seeds, urad dal, chana dal and curry leaves. Saute onions, ginger, green chillies and finely chopped vegetables. Mix well. Add water, required salt. When the water starts to roll boil, add wheat rava. Mix well till most of the water is absorbed by the wheat rava. When the mixture becomes semi thick, cover the cooker and keep the flame completely low. Put the weight valve and cook for one whistle. It takes nearly 8-10 minutes to cook. Switch off the flame and remove the cooker from the stove. Open the lid after the steam is released. Mix well with a fork like ladle. Serve hot with coconut chutney or sambar ! Garnish with freshly grated coconut and serve it hot if you like. Enjoy !

Note

If you don’t like to cook in pressure cooker, you can make the same in kadai. Just cover cook for sometime till the wheat rava cooks. It takes more time to cook. So mix the rava once or twice in the middle while cooking and add more water if needed. Add more chillies if you want spicy upma. For variations and to give mild tangy taste, you can add one small, finely chopped tomato along with onions.

Make this healthy cracked wheat rava upma for breakfast or dinner and enjoy !

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