MATAR MAKAI UPMA / PEAS & CORN UPMA

MATAR MAKAI UPAMA / PEAS & CORN UPAMA

INGREDIENTS

Matar / Fresh peas parboiled	¼ cup
Corn kernels parboiled	¼ cup
Urad dal	2 tbsp
Chana dal	2 tbsp
Tomato	1 no
Rawa / semolina	1 cup
Whole dry red chillies	2 nos
Green chillies	2 nos
Curry leaves	1 sprig
Oil	3 – 4 tbsp
Rai / mustard seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Salt	T.T.
Fresh coconut scraped	2 tbsp
Coriander leaves chopped	2 tbsp
Hot water	2 ¼ cup

METHOD:

1.       Heat oil, add in rai, heeng, and when it crackles add curry leaves, green chillies and broken red chillies.

2.       Stir around and add in the chana dal and urad dal. Sauté till it turns pink.

3.       Now tip in the tomatoes and cook till they go a little soft.

4.       Add in the corn and peas and stir for around a min.

5.       When the excess moisture evaporates add in the rawa and salt. Mix well.

6.       Stir and allow the rawa to roast a little.

7.       Now reduce the flame and add in the hot water.

8.       Keep on stirring till almost all the moisture is absorbed and the rawa swells up.

9.       At this point I like to drizzle in ½ tbsp of pure ghee, but it is optional really. Its just that I like the ghee flavour. Mix it in.

10.   Cover and give it one steam. Switch off the flame and allow the upma to rest covered for 5 min.

11.   Serve hot garnished with scraped coconut and chopped coriander leaves.

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AWLA, OLYA HALDICHE LONCHE / GOOSEBERRY, TURMERIC ROOT PICKLE / आवळा, ओल्य हळदीच लोणच

AWLA, OLYA HALDICHE LONCHE / GOOSEBERRY, TURMERIC ROOT PICKLE / आवळा, ओल्य हळदीच लोणच

INGREDIENTS:-

Awla / Imdian gooseberry (grated) - 250 gms

Oli Halad /  turmeric root (peel and grate) - 100 gms

Ginger (grated) - 2 tbsp

Mango pickle masala - 4 to 5 tbsp

Salt - 1 tbsp

Oil - 1/2 cup

Rai / mustard seeds - 1 tsp

Red chilli pdr - 1 tsp

Heeng / asafoetida - 1/2 tsp

METHOD:-

1. Mix together the gratef awla, oli halad and ginger.

2. To it add the salt and mango pickle masala and mix. I used Bedekar's.

3. Heat oil till it starts to smoke. Add the mustard seeds and allow to crackle. Switch off the flame and allow it to cool a little. 

4. When it cools a little add in the heeng, and chilli pdr. If you add it while the oil is very hot then they both tend to burn a little and turn bitter.

5. Completly allow the oil to cool then pour it over the grated mixture.

6. Mix well and fill the pickle in disinfected glass jars. Secure with tight fitting lids. Refrigerate and use as required. 

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MORAWLA / मोरावळा (GOOSEBERRY IN JAGGERY SYRUP)

MORAWLA /  मोरावळा (GOOSEBERRY IN JAGGERY SYRUP)

INGREDIENTS:-

Big awla / gooseberry - 1/2 kg

Gul / Jaggery - 1/2 kg

Velchi / Cardamom - 2 to 3 nos

Dalchini / cinnamon - 1 small piece

Turti / Alum - 1 gooseberry sized piece 

METHOD:-

1. Chooose firm gooseberries without any stains or bruising. Wash them well.

2. Heat a pot of water. Water level should be enough to get over the awle. Water should be hot but do not boil. Switch off flame and add the alum.

3. Tip in all the awle, swirl them aroumd in the pot once. Cover and leave it like that in alum water for 5 - 6 hours.

4. Remove and wash the awle 2 to 3 times. They may soften a bit. Wipe them dry. 

5. Using a fork poke each awla atleast 10 to 12 times and make sure you poke it in till the seed.

6. In a heavy bottom pot add the jaggery. Add in 1/4 cup water. When the jaggery just melts strain it if required to remove any impurities.

7. Bring the jaggery to a boil, add in the cinnamon and cardamom.

8. Now add in the awle and mix them in.

9. Keep cooking and stirring around 30 - 45 min till they cook well and go soft. If you try and cut with a spoon it will break easily.

10. Be careful as the jaggery may burn at the bottom so keep stirring continuously.

11. Once the awle cook they will change colour and become almost dark brownish.

12. If the syrup becomes too thick then just add 1 to 2 tbsp water and boil.

13. Once cooked switch off the flame and allow to cook in the pot. Transfer into a wide mouthed glass or clay jar with a tight fitting lid.

14. If cooked well they will stay good for almost a,year.

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