Uppuma Recipe (Upma)

 Uppuma Recipe (Upma) – A Spicy Breakfast from South India

Uppuma(Upma) is a popular South Indian breakfast made using semolina (rava or suji). It’s light and flavorful and easy to make, making it the sort of dish that would work for a quick, healthy dinner.

Ingredients:

1 cup semolina (rava/suji)

2 cups water

1 onion, finely chopped

1 green chili, chopped

1 teaspoon mustard seeds

1 teaspoon urad dal, optional

1 tsp chana dal (optional)

1/2 teaspoon turmeric powder

1/2 tsp salt (to taste)

1 sprig curry leaves

1 tablespoon ghee or oil

1/2 teaspoon grated ginger

8-10 cashew nuts (optional)

1 tbsp chopped coriander leaves

Juice of 1/2 a lemon

Instructions:

To roast the semolina: In a dry pan, add the semolina and roast on low flame for 3-4 minutes or until just golden. Continue to stir to keep from burning. Transfer to a plate, and set aside.

Make the Tempering: In the same pan, heat the ghee or oil. Add mustard seeds and let them crackle. Next, add urad dal, chana dal, cashew nuts and sauté till golden.

Fry the Aromatics: Add onion, green chilies, ginger, and curry leaves. Fry till the onions are translucent.

Add Water and Spices: Add 2 cups of water along with turmeric powder and salt and let it gently boil.

To prepare the Uppuma: Reduce flame and gradually sprinkle in the roasted semolina while constantly mixing to keep lumps from forming. Cook for about 3-4 minutes until it gets thick and the water gets absorbed completely.

Finishing Up: Switch off the fire, squeeze in lemon juice and mix in chopped coriander leaves.

Serve: Serve uppuma hot with coconut chutney, sambar, or a side of yogurt.

Tips:

For Extra Flavor: Stir in vegetables such as carrots, peas or bell peppers when cooking onions.

For a Softer Texture: Boost water to 2.5 cups for a creamier consistency.

For a spicy kick: Add in more chopped green chilies or sprinkle a little black pepper.

So now you can serve yourself the easy and delicious Uppuma, which makes for a great breakfast or light meal!

make Kos (Jackfruit Curry)

Traditional Sri Lankan recipe: How to make Kos (Jackfruit Curry)

Kos, or jackfruit, is a beloved ingredient in Sri Lankan cooking, and is often made into a delicious and hearty curry. This specific dish called Kos Maluwa is quite rich in flavors and spices and has become a staple in many households.

Ingredients:

500g fresh jackfruit (kos), chopped into small pieces

1 cup thick coconut milk

1 cup thin coconut milk

1 onion, finely chopped

2 cloves garlic, minced

1 small knob of ginger, grated

1-2 green chilies, sliced

1 teaspoon mustard seeds

1 teaspoon turmeric powder

1 teaspoon chili powder (or to taste)

1 teaspoon curry powder

1 sprig curry leaves

1 cinnamon stick

1 tablespoon coconut oil

Salt to taste

1/2 teaspoon black pepper

Instructions:

Cook the Jackfruit: Rinse and dice the raw jackfruit (the tips on the package help with this) into bite-size pieces, discard skin and seeds. Rinse well and drain.

Fry the spices: In a pot, heat coconut oil and add mustard seeds. Once they begin to sputter, add the onion, garlic, ginger, green chilies, curry leaves and cinnamon stick. Sauté until fragrant.

Cook the jackfruit: Add the jackfruit and turmeric, chili powder, curry powder, black pepper and salt, and stir to coat. Stir well to combine the spices with the jackfruit.

Simmer with Coconut Milk: Add in the thin coconut milk, cover, and cook on medium heat for 15-20 minutes until the jackfruit becomes soft and tender.

Last Add: Pour that thick coconut milk in there and simmer it for another 5-10 minutes until it's thick. Stir from time to time to keep it from burning.

Serve & Enjoy: This authentic Sri Lankan delight is now ready to be served hot with rice.

Tips:

TYPES OF JACKFRUIT — Young jackfruit — Use young, unripe jackfruit, as this will have the best, most meaty texture for curries.

Cooking in the traditional clay pot: This brings out the flavor.

Spice Level: Use less chili powder and green chilies, if you want less spice.

Dig into your homemade Kos Curry and enjoy the authentic taste of Sri Lanka!

Malu Ambulthiyal – Sri Lankan Fish Curry

 

Malu Ambulthiyal – Sri Lankan Fish Curry

Malu Ambulthiyal is a well-known Sri Lankan sour fish curry, most often made with tuna or other firm fish. A great dish for any seafood lover to try, this is cooked in a thick, sour, and delicious spice paste.

Ingredients:

500g firm fish (tuna, seer fish or mackerel) cut in thick pieces

2 tablespoons goraka (dried garcinia), soaked in water

1 tsp black pepper powder

1 teaspoon turmeric powder

1 teaspoon chili powder

1 tsp salt, or to taste

1 teaspoon curry powder

1 teaspoon mustard seeds

3 cloves garlic, minced

1 inch knob of ginger, minced

1 small onion, finely chopped

1 sprig curry leaves

1 green chili, sliced

1 tablespoon coconut oil

1/2 cup water

Instructions:

Make the Goraka Paste: Using a mortar and pestle or blender, mash the soaked goraka into a paste, adding a little water if needed.

Marinate the Fish: Combine fish pieces in a bowl with goraka paste, black pepper, turmeric, chili powder, salt, and curry powder. Pop it in to marinate for 15–20 minutes.

Sauté Aromatics: Next, in a clay pot/pan, heat the coconut oil; Add mustard seeds and allow them to splutter. Then mix in garlic, ginger, onion, curry leaves, and green chili. Sauté until fragrant.

Place the Fish: Using tongs, carefully add marinated pieces of fish to the pan. Add 1/2 cup water and cover the pot. [Simmer on low heat for about 20-25 minutes, letting the flavours meld.]

Thicken the Curry: Uncover and reduce until the liquid is thick and the fish is coated with a thick paste.

Step 3: Serve & EnjoyServe hot with rice and vegetables.

Tips:

Clay Pot Treatment: Traditionally, this dish is cooked in a clay pot for enhanced flavor.

Goraka Substitute: Goraka can be substituted with tamarind paste, although the flavor will be a bit different.

Storage: The Malu Ambulthiyal will last for a few days as it is preservative in nature, and does not require refrigeration.

Serve hot and enjoy the rich flavors of Sri Lankan cuisine with your Malu Ambulthiyal!

cheese pasta

The cheese pasta you find in places such as Lucca, however, is a comfortable, flexible opportunity for variation to more complex, multi-cheese formulations of texture and taste. Here’s a simple recipe for you to follow:

Ingredients:

200 grams (7 ounces) pasta (e.g. penne, fusilli, or spaghetti)

2 tablespoons unsalted butter

2 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1 cup mozzarella cheese, shredded

Kosher salt and freshly ground black pepper, to taste

Chopped fresh parsley or basil, for garnish (optional)

Instructions:

Cook the Pasta:

In a large pot, bring salted water to a boil. Add the pasta and cook according to package directions until al dente. Also, before draining, reserve approximately 1 cup of the pasta cooking water. Pit the paste and reserve it.

Prepare the Cheese Sauce:

In a large skillet or a saucepan over medium heat, melt the butter. Stir in the minced garlic and sauté until fragrant, about 1 minute (don’t brown it).

Add the heavy cream and continue cooking over low heat until the cream is at a gentle simmer. Cook for 2-3 minutes, stirring occasionally.

Lower the heat to a simmer and whisk in the grated Parmesan and shredded mozzarella gradually, until the cheeses have melted and the sauce is smooth. And if your sauce is too thick, drizzle in some of your reserved pasta water, little by little, until it’s how you want it.

Combine Pasta and Sauce:

Add the cooked pasta and toss to coat each piece in cheese sauce. If the mix looks too thick, add a little more of the reserved pasta water to loosen.

Season and Serve:

Taste and adjust the seasoning with salt and freshly ground black pepper to taste.

Serve hot, garnished with chopped fresh parsley or basil (if using).

Variations:

Four Cheese Pasta: When it comes to creaminess, go with a combination of rich cheeses like Gorgonzola, Fontina, Gruyère, or Asiago. Together they make for a rich, complex sauce.

Cream Cheese Pasta: You can swap the heavy cream for cream cheese for a tangy twist. Use a bit of pasta water to melt the cream cheese, then stir in Parmesan and any other cheeses you want.

Add-In: Make it creamy cheese pasta by stir in cooked chicken, crispy bacon, and sautéed mushrooms or steamed broccoli. Thyme or rosemary are other great fresh herbs to boost the flavor profile of the dish.

Easy cheese pasta recipe This pasta with cheese recipe is a comforting and satisfying dish that is also simple to prepare and can be adapted to your taste.

Fried Rice

Best Recipe for Fried Rice at Home

Fried rice is a simple yet an extremely delicious pakistani dish. Perfect for a snack or as a side, try this recipe for any day of the week.

Ingredients:

2 cups cooked rice (ideally day-old)

2 tablespoons oil (vegetable or sesame oil)

2 eggs, beaten

1/2 cup mixed vegetables (carrots, peas, bell peppers, etc.)

1/2 cup cooked protein (chicken, shrimp, tofu, or beef)

2 cloves garlic, minced

1/4 cup chopped green onions

2 tablespoons soy sauce

1 teaspoon oyster sauce (optional)

1/2 teaspoon black pepper

1/2 tsp salt (or more to taste)

Instructions:

Once you start cooking, all ingredients should be chopped and ready to go.

When Ready, Fry: In a large pan or wok, heat oil over medium-high heat.

Beat the Eggs: Beat the eggs and stir in the pan When cooked, remove and set aside.

Cook Veggies and Protein: Use more oil if necessary. Sauté garlic till fragrant, then add veggies and protein. Stir-fry for 2-3 minutes.

Add Rice: Stir in the rice, mixing well to combine.

Seasoning: Add soy sauce, oyster sauce (if using), black pepper and salt. Stir-fry for another 2-3 minutes.

Add Back Scambled Eggs: Return the scrambled eggs to the pan with chopped green onions. Mix everything up and let it cook for another minute.

Remove from heat and serve hot. And there you have it, your homemade fried rice!

Tips:

Use rice a day old for the best texture.

Feel free to replace with your preferred veggies and protein.

For a spicy kick, add a dash of chili sauce.

Or use sesame oil for added flavor — a more authentic touch.

Nasi Goreng

Nasi Goreng

Nasi Goreng ”, which could be an Indonesian fried rice dish of a spicy variety, namely, Nasi Goreng. For you guys who looking for a recipe, here is a easy spicy Nasi Goreng recipe for you! 🔥🍛

Nasi Goreng (Indonesian Fried Rice) Recipe with Spicy Paste

Ingredients:

2 cups of cooked rice (preferably day-old)

2 tbsp oil

2 cloves garlic (minced)

1 small onion (chopped)

1 red chili (chopped, to taste)

1 tsp shrimp paste (optional)

2 tablespoons sweet soy sauce (kecap manis)

1 tbsp soy sauce

1 tsp chili sauce (sambal or sriracha)

1 egg (fried, for topping)

100g chicken or king prawns, optional

2 green onions (chopped)

Salt and pepper to taste

Instructions:

In a pan or wok, heat oil on medium-high.

Cook the garlic, onion and chili until aromatic.

Add chicken or shrimp (if using) and cook until cooked through.

Add in shrimp paste (if using), then cooked rice.

Add soy sauce, sweet soy sauce, and chili sauce. Mix well.

Sauté for a couple of minutes until everything is well mixed.

Serve hot topped with a fried egg and topped with green onions.

🔥 Spicy Tip: For extra heat, add more sambal or diced chilies!

Chicken Biryani

Chicken Biryani is a aromatic and spiced layered rice dish that consists of marinated chicken layered with aromatic basmati rice and spices. Here’s a guide to making this classic dish, step by step:

Ingredients:

For the Chicken Marinade:

1 kg (2.2 lbs) chicken parts (preferably bone-in)

1 cup plain yogurt

2 tablespoons of ginger-garlic paste

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

1 teaspoon garam masala

Salt to taste

For the Rice:

2 cups basmati rice

4 cups water

1 bay leaf

4 green cardamom pods

4 cloves

1-inch cinnamon stick

Salt to taste

For the Biryani Assembly:

3 large onions, thinly sliced

1/2 cup cooking oil or ghee

2 green chilies, split lengthwise

1/2 cup chopped fresh cilantro (coriander leaves)

Chop mint. 1/2 cup fresh mint leaves, chopped

A few strands of saffron dissolved in 1/4 cup warm milk

1 teaspoon garam masala

Juice of half a lemon

Instructions:

Marinate the Chicken:

Boil water in a pan; skim it; reserve it to pour over the chicken in a big bowl with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Drizzle with oil, and mix well to evenly coat chicken. Cover and refrigerate at least 1 hour; overnight is best.

Prepare the Rice:

Wash basmati rice in cold water until the water turns clear to remove excess starch. Soak the rice in water for 30 minutes, then strain.

Steps: In a large pot, bring 4 cups water to a boil. Add the bay leaf, green cardamom pods, cloves, cinnamon stick and salt. Add the soaked and drained rice to the boiling pump. Cook until the rice is about 70 percent done—it should still have some bite to it. Drain the rice and set aside.

Fry the Onions:

In a large, heavy-bottomed pan, heat the oil or ghee over medium heat. Add the sliced onions then fry until golden-brown and crisp. Fry the onions until goldenbrown cut the half fried onions and keep it aside for garnishing.

Cook the Chicken:

Add the marinated chicken and the marinade to the remaining onions in the pan. Cook on a medium flame, until the chicken is browned and cooked through and the oil starts to separate from the gravy. This will take approximately 15–20 minutes. Stir in order to avoid sticking.

Layer the Biryani:

When the chicken is done cooking, lower the heat to low. Soak half of the partially cooked rice on the chicken. Add half the chopped cilantro, mint leaves, and fried onions over the rice. Drizzle with half the saffron-infused milk and a sprinkle of garam masala. Layer the remaining rice, herbs, fried onions, saffron milk and garam masala over the top and repeat the layering process. Sprinkle the top layer with the lemon juice.

Dum Cooking (Steaming):

Cover the pot tightly with a lid. If the lid doesn’t fit tight, place a sheet of aluminum foil across the top of the pot before putting the lid on to make sure it seals well. That helps seal the steam inside.

Cover the pot and place it over low heat; cook for 20 to 25 minutes. This low-and-slow cooking method, called “dum,” melds the flavors and finishes cooking the rice.

Serve:

Black chicken curry

 

Black chicken curry is a very aromatic dish

Black chicken curry is a very aromatic dish, with a very deep rich colour. The dark color usually comes from roasting spices to a deep brown before they are added to the curry, adding a smoky depth. Here is a step by step on how to make this delicious dish: ADS

Ingredients:

1 kg (2.2 lbs) chicken pieces, skin removed and chopped into bite-sized pieces

2 tablespoons Kashmiri chili powder

2 tablespoons high quality curry powder

1 teaspoon black pepper

1 teaspoon salt

1 tablespoon light soy sauce

4 tablespoons coconut oil

1 cinnamon stick, broken into pieces

4 cloves

2 cardamom pods, lightly crushed

½ medium red onion, minced

2 green chilies, cut into slits lengthwise

5 cloves of garlic, minced

1-inch piece of ginger, minced

2 small leaves of pandan leaves (roughly 3 inches each)

20 curry leaves

½ teaspoon ground turmeric

1 teaspoon chicken powder (optional)

250 ml (1 cup) water

Salt and pepper to taste

Instructions:

Roast the Spices:

Heat a dry frying pan over medium heat. Scatter in the Kashmiri chili powder and curry powder. Keep stirring, roasting the spices until they are deep chocolate brown. Be cautious not to burn them. When that happens, move the roasted spices to a plate and let cool.

Marinate the Chicken:

Add chicken pieces to a big mixing bowl along with salt, black pepper and light soy sauce. Combine well, making sure each piece is covered. You may cook now or let the chicken marinate in the fridge up to 24 hours for more flavor.

Prepare the Curry Base:

In a large saucepan or wok, heat the coconut oil over medium-high heat. Add the cinnamon stick, cloves, cardamom pods, chopped red onion, green chilies, garlic, ginger, pandan leaves and curry leaves. Cook the stuffing until the onion starts to brown and smells good.

Incorporate Roasted Spices:

Add the ground turmeric and the toasted blend of spices. Stir well to combine all the ingredients.

Add Liquid and Simmer:

Add 250 ml (1 cup) of water, cover and bring the mixture to a light simmer. At this point you can add the chicken powder if using this.

Cook the Chicken:

Add the marinated chicken pieces to the pan. Stir to coat well with spice mixture. If necessary add more water to almost cover the chicken. Cover the pan and cook for about 10 minutes.

Thicken the Curry:

After 10 minutes, take off the lid. Simmer the curry, uncovered, to reduce and thicken the sauce. Stir regularly to avoid sticking. Cook until the chicken is tender and the sauce coats the meat, thick and dry.

Final Seasoning:

Taste the curry and season with salt and pepper as necessary.

Serve:

Spoon the black chicken curry into a serving dish. It goes especially well with white rice or matta rice.

This recipe borrows from traditional Sri Lankan black chicken curry, which has a distinct depth of flavor thanks to roasted spices.