Rice Soup (a.k.a: Gannjji)

INGREDIENTS:

  1. Rice (1 Cup)
  2. Water (4 to 5 Cup)
  3. Salt (To Taste)

Method Of Preparation:

  1. Add 4 to 4.5 cups of water to about 1 cup of Rice and heat it until the rice cooks well.
  2. Once the Rice is cooked you can add around 2 tea spoon of Salt.
  3. Serve the same with Pickles

Note – If you use the pressure cooker it might take around 6 whistles or more for the rice to cooks well. Also, it will be good if you keep on medium to high flame until the first whistle and then keep it on lower flame for around 30 minutes.

Vegetable Upma.

Ingredients:

  1. Roasted Semolina (Rava) – 2 Cups
  2. Oil – 4 Table Spoon
  3. Mustud – 1/2 Tea Spoon
  4. Jeera – 1/2 Tea Spoon
  5. Curry Leaves – 1 Stem
  6. Ginger grated – 1/2 inch (optional)
  7. 1 Medium Onion Chopped  
  8. Chopped Tomato –  1/2 Cup
  9. Chopped Potatos – 1/2 Cup
  10. Chopped Carrots -1/2 Cup
  11. Green Chillies -5  to 6 
  12. Chopped Green Beans – 1/2 Cup
  13. Green Peas 1/2 Cup (Optional)
  14. Salt – To Taste
  15. Turmeric 1/4 Tea Spoon
  16. Juice of 1/2 Lemon
  17. Chopped Coriander – 4 Table Spoon
  18. Sugar – 1/2 Spoon
  19. Water – 4 Cups

Method of Preparation:

  1. Roast Rava till golden brown colour with Little Oil and keep it aside to cool it down.
  2. Heat oil in a pan and once it heats add Mustud, Jeera, Curry Leaves.
  3. Add chopped ginger, green chillies and onions and roast it until it turns yellowish brown.
  4. Add turmeric and add chopped tomato, potato and carrots and green beans until they cook for around 5 to 10 minutes.
  5. Add Salt, Green Peas and fry for 3 minutes.
  6. Add Sugar, Roasted Rava and fry it for 5 mins.
  7. Add 4 cups of water ( amount of water depends on whether Rava is course or fine) and boil it for 5 mins.
  8. Once upma is cooked add lemon juice and coriander and serve hot.

CHITRANA

INGREDIENTS:

  1. Rice (2 Cups)
  2. Oil (2 Table Spoon)
  3. Mu-stud Seeds or Sasive (1/4 Tea Spoon)
  4. Urad Dal or Uddina Belle (1/4 Tea Spoon)
  5. Dry Red Chilies (1)
  6. Green Chilies (4 to 5)
  7. Coriander leaves (3 to 4 tea spoons – Chopped)
  8. Curry Leaves (1 Stem)
  9. Ground Nut or Shenga (4-6 Spoons)
  10. Onion (1 Small Chopped)
  11. Turmeric Powder (1/4 Tea Spoon)
  12. Juice of 1/2 Lemon
  13. Salt to taste

Method Of Preparation:

  1. Add 2 Spoons of Oil into a pan and once the oil is heated add Mustud Seeds and Urad Dal into oil and then add Groundnuts and allow fry. 
  2. Once the contents are brownish add Green Chilies and Red Chili, Chopped Onions and curry leaves into the pan until they turn reddish brown.
  3. Add turmeric powder and salt and add rice which has already been coked into the pan and mix them well and add lemon on the rice.
  4. Garnish with Coriander and Serve Hot.

 

Note – If you are out of Lemon juice you can replace the lemon juice with Sliced tomato.