Deliciously: Megha’s kitchens
Ingredients: Rava, Vermicelli, Cashewnut, Potato, Corn (fresh or forzen), Carrot, Onion, Urdh dal, Curry leaves, Mustard, Sunflower oil, ghee, salt and water.
Dry heat the rava and vermicelli 2 cups each with little ghee and keep it in a separate tray, at the same time allow 1.5 liters of water to boil in separate container and add handful of corns to it.
Chop the onion, carrot, potato, pour four-five tablespoon of sunflower oil to the fry pan and add mustard, urdh dal and cashew nut and curry leaves. Allow it to fry for some time and then add the chopped onions – 2 Nos, carrot – 1No and potatos-1 No, till the onion turns to golden colour keep frying. After seeing the onions turning golden colour add the fried rava and vermicelli to the pan and keep stirring for 5 minutes till it gets mixed well with the vegetables.
Pour the boiled water with corn to pan, add salt to taste and add a pinch of turmeric and kesar powder. Stir well for 3 minutes and switch off the gas.
Add coriander leaves for further good smell and keep the Rap upma closed for 5 minutes.
Now the Rap upma is ready to serve, you may take it with coconut chutney, cut mango pickle, garlic pickle, and prawns pickle.
Ingredients: Rava, Vermicelli, Cashewnut, Potato, Corn (fresh or forzen), Carrot, Onion, Urdh dal, Curry leaves, Mustard, Sunflower oil, ghee, salt and water.
Dry heat the rava and vermicelli 2 cups each with little ghee and keep it in a separate tray, at the same time allow 1.5 liters of water to boil in separate container and add handful of corns to it.
Chop the onion, carrot, potato, pour four-five tablespoon of sunflower oil to the fry pan and add mustard, urdh dal and cashew nut and curry leaves. Allow it to fry for some time and then add the chopped onions – 2 Nos, carrot – 1No and potatos-1 No, till the onion turns to golden colour keep frying. After seeing the onions turning golden colour add the fried rava and vermicelli to the pan and keep stirring for 5 minutes till it gets mixed well with the vegetables.
Pour the boiled water with corn to pan, add salt to taste and add a pinch of turmeric and kesar powder. Stir well for 3 minutes and switch off the gas.
Add coriander leaves for further good smell and keep the Rap upma closed for 5 minutes.
Now the Rap upma is ready to serve, you may take it with coconut chutney, cut mango pickle, garlic pickle, and prawns pickle.
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