Thursday, October 21, 2010

Bread Upma

Bread Upma, Bread Uppuma, 


Double Roti Upma


·        Bread slices: 6  
·        Yoghurt:  1 cup  
·        Tomatoes: 1
·        Mustard: 1 teaspoon
·        Cumin seeds: 1 teaspoon  
·        Turmeric powder: ½ teaspoon
·        Chili powder: ½ teaspoon
·        Green chilies: 4
·        Curry leaves: 6
·        Edible oil: 2 tablespoons
·        Salt to taste

For garnishing:

·        coriander leaves

Method of preparation:

·        Finely cut and soak the bread pieces in well beaten yoghurt (curd) for about 10 minutes.

·        Heat the oil in a pan and toss in mustard seeds and cumin seeds one after the other.

·        Let them splutter.

·        Add curry leaves, finely chopped green chilies and finely chopped tomatoes.

·        Stir on medium flame till the tomatoes become soft.

·        Add the bread, salt, turmeric and chili powder and stir.

·        Garnish with finely chopped coriander leaves.

Serve hot with any type of sauce, pickle, thokku, thuvaiyal, or chutney.

Wednesday, October 6, 2010

Spicy Carrot Soup


  • Carrots: 8
  • Celery sticks (Celery stalks): 5
  • Garlic cloves: 2
  • Large onion: 1
  • Water: 4 cups
  • Olive oil: 1 tablespoon
  • Curry powder: 1 teaspoon
  • Salt: To taste

Method of preparation:

  • Chop the carrots, garlic, and onion.
  • Cut the celery sticks into pieces.
  • Heat olive oil in a frying pan.
  • Fry the chopped garlic and chopped onion for about five minutes.
  • Add curry powder and stir.
  • Add carrots, celery sticks and four cups of water.
  • Cook until the vegetables become tender.
  • Add salt to taste.
  • Mix in a blender to get a smooth and spicy carrot soup.
  • Serve with pleasure.

About Celery:

Celery is an aromatic, herbaceous plant, grown for its leaves, seeds, oleoresin and essential oil.

Dried ripped celery fruit are used as spice. Leaves and stalks of celery are used to prepare salads and soups. It is useful in the treatments of Asthma and liver diseases.

Botanical name: Apium graveolens L.

  • Celery in Arabic: Karafs
  • Celery in Bengali: Bandhuri, Chanur
  • Celery in Chinese: Chin
  • Celery in Dutch: Selderij
  • Celery in French: Celeri
  • Celery in German: Sellerie
  • Celery in Gujarati: Bodiajmoda
  • Celery in Hindi: Shalari, Ajmud, Randhuni
  • Celery in Italian: Sedano
  • Celery in Japanese: Serorii
  • Celery in Malayalam: Ayamodakam
  • Celery in Marathi: Ajmoda
  • Celery in Portuguese: Apio
  • Celery in Punjabi: Kernauli
  • Celery in Russian: Syel'derey
  • Celery in Sanskrit: Ajmoda
  • Celery in Slovenian: Zelena
  • Celery in Spanish: Aipo
  • Celery in Swedish: Selleri
  • Celery in Tamil: Ajmoda, sallari or selari
  • Celery in Urdu: Ajmod
  • Celery in Vietnamese: Cần tây