Arisi Upma | Broken rice upma | Akkithari Uppit - Video Recipe

Arisi upma or Broken rice upma is a very staple breakfast item in most tamil homes. If you have rice rava handy then its a breeze to make this upma as it gets done in less than 15-20 mins.
I keep rice rava handy and this upma comes to my rescue even as a dinner option when I am pressed for time or run out of options. Serve this upma with coconut chutney,tomato gothsu/ tomato gojju or as is with just a cup of plain curds it tastes heavenly.

I am including the method of making rice rava at home which I normally follow. There are various other process of making rice rava,like soaking the rice,drying it and then pulsing. I use the quick method when I am in a hurry and there is no compromise on taste.

Jain version : Skip the ginger and follow the recipe as is




  Quick Making of Rice Rava at home

Pulse the required quantity of   raw rice /par boiled rice in a mixer grinder . The texture should be slightly coarse and granular as compared to the regular upma rava .

Jain Chole | Jain Channa Masala - (No Onion No Garlic)

Chole a.k.a chickpeas are a hot favorite among Indians and are used in various recipes in a number of ways all over India . Chole Puri , Chole Bhature Chole Chawal are eternal combinations and there will seldom be anyone who doesn't like to enjoy these delicacies .

Jain Chole is a spicy North Indian chickpeas gravy made without the use of onions,garlic and ginger specially customised for my Jain friends and all those who like to have Saatvik food sans onion and garlic.

This saatvik, vegan chole can be made on the occasion of any pooja or divine ritual like Navratri , Pitrupaksh Amavasya , Shraadh etc  wherein most North Indians avoid the use of onions and garlic. 

The non Jain,regular version of chole masala is already featured on this blog - Punjabi Chole

You may also want to try a very different and delicious chole variation called as the Chataka Chole which as the name suggests is really very tongue tickling and tasty.

 Jain Chole , Puri and Badam Elaichi Shrikand will be a fantastic menu to prepare and serve for Gudi Padwa or Ugadi which falls on 2nd April 2022 this year . Gudi Padwa /Ugadi is the New year celebrated by the people of Maharashtra, Andhra, Telangana and Karnataka 

Soaking Time : 6-8 hrs
Preparation Time : 5-10 mins
Cooking Time : 20 mins
Serves: 2-3
Complexity - Medium

Ingredients

200 gms chick peas/kabuli channa/kondakadalai
2-3 tomatoes medium sized - finely chopped
1-2 green chillies slit
1 tsp jeera
1 tsp red chilli powder
1/2 tsp haldi powder
2 tsp dhaniya powder
3 tsp chole masala (home made or any brand - Everest,MDH,Catch etc)
salt as per taste.
1 tsp lemon juice - optional
fresh corriander for garnish
2-3 tbsp oil

Method

• Wash and soak the chole overnight for about 6-8 hrs.
• Pressure cook the chole with salt on medium flame for 3-4 whistles or until soft.Incase you feel the chole is not cooked soft,you can adjust the water level and pressure cook it for another 2 or 3 whistles.
• In a kadai,heat some oil ,splutter the jeera and saute the green chillies.
• Add in the chopped tomatoes,haldi,red chilli powder,dhaniya powder,chole masala,salt and mix well and cook until the tomatoes become mushy. You can sprinkle little water if you feel the masala is too dry. If the tomatoes are little hard and semi ripe you can even puree them in the blender and use. 
• Cook until its all mushy and the oil starts oozing.Add the cooked chole ,mix well and pour about half cup water .Adjust salt and spice level if you wish at this stage. Using a masher or back of a ladle slightly mash the chickpeas here and there. This helps in giving a nice texture to the gravy.
• Cook covered for about 5 mins.
• Add in the lemon juice and garnish with corriander leaves and serve hot.

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Kaalan | Kalan - Kerala Sadhya Menu

Another very interesting recipe from Kerala made out of slightly sour yogurt ,coconut,green chillies,pepper  a tuber like yam or raw banana . Its slightly sour as compared to avial and also slightly thick compared to Pulissery or Mor Kootan. One of the many dishes served as a part of the Sadhya during Onam,Vishu or any special occassion.
In my recipe,I have made Kaalan using only Raw Banana ,while you can make it with a combination of yam and raw banana as well.

Other Sadhya menu items listed on my blog

• Avial
• Erissery
• Puli Inji

Preparation Time : 10 mins
Cooking Time : 20 mins
Serves : 2-3
Complexity : Simple