Monday, 18 April 2016


Upma is usually made for breakfast using coarse semolina or upma ravva.

It is a quick and satisfying meal.

Coarse semolina or upma ravva: 2 cups

Onion:1 finely chopped

Green chillies: 3 sliced into halves

Ginger garlic paste or crushed ginger: 1 table spoon

Curry leaves: 2 strands

Cashews : few.
Mustard seeds: 1 teaspoon.

Cumin seeds: 1 teaspoon

Salt: 1 tablespoon

Oil: 4 tablespoons or ghee 3 tablespoons

Water: 4 cups


Take a deep pan and add oil and once the oil,heats up add cashews, mustard seeds,cumin seeds.

Once they splutter add chopped onions and sliced green chillies and curry leaves and let them cook until slightly brown in color.

Later add either ginger garlic paste or crushed ginger and fry in until the raw flavour of ginger and garlic goes away.

Now add salt and water and once the water starts boiling slowly add ravva with simultaneously stirring it.

Cover with a lid and cook for 5 - 10 minutes and serve.

You can serve it plain or with ginger chutney.

Happy cooking😊😊


Bakshalu is a sweet dish which is usually made on ugadi festival( Telugu new year).

It is also known as bobattlu(andhra) or pooran poli(Maharashtra).

For dough preparation:

Maida or white flour: 1/2 a kilo

Semolina(coarse): 2 tablespoons

Salt: 1/4 teaspoon.

Ghee: 2 teaspoons

Water : required to make dough.

Poornam or stuffing:

Chanadal or Bengal gram: 2 cups

Sugar: 2 and half cups

Cardamom powder: 1/4 teaspoon

Fennel seeds: 2 tablespoons.

Fresh shredded coconut: 3 table spoons

Water: required to pressure cook chanadal

Ghee:1/2 cup

Oil: 1/4 cup

Aluminium foil: 1 sheet

Dough preparation:

Take semolina,salt and ghee in a bowl and add little water and mix it well and then add maida or white flour and add required water to make soft dough not too thick or runny.

Don't knead the dough much just mix little and pour little oil on top and cover with a wet cloth and let it rest for 2 hours.

Poornam preparation or stuffing preparation:

Pressure cook dal for 3 - 4 whistles and donot over cook dal,it should still retain its shape and not be

But it should be soft enough,when you press with fingers it should crumble.

Once cooked,immediately drain the excess water and let it air dry for sometime,once all the water evaporates  grind it to a coarse powder.

Put little ghee in a pan and slightly roast fennel seeds and fresh shredded coconut.

Add 1/4 cup water to sugar and make a sugar syrup,once the sugar syrup is ready add fennel seeds,coconut,cardamom powder and grinded dal.

Let it cook until it's nice and thick and switch off the flame.

Once it cools down,take little dough,with the help of little oil spread it little like a roti and make  a round pattie of dal stuffing and put it in the centre of the roti and close it from all the sides to make a ball and and spread it or roll it like a roti and fry it in the pan like a chapati with ghee on both sides.

Serve it with little ghee and it melts in mouth.

When we were kids we used to wait for ugadi just to eat Bakshalu,hot bakshalu with ghee on top melts in mouth,so yummy!!!

Please do try this recipe and share your experiences,happy cooking 😊😊