Raghavans Uppama Recipes

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RAGHAVAN'S CURRY BLEND



Raghavan's Curry Blend image

Try this easy blend in place of curry powder for brighter flavors.

Provided by Raghavan Iyer

Categories     100+ Everyday Cooking Recipes

Time 5m

Yield 16

Number Of Ingredients 7

8 dried chile de arbol peppers, stemmed, crumbled
2 tablespoons coriander seeds
1 tablespoon cumin seeds
2 teaspoons yellow or black mustard seeds
1 teaspoon black peppercorns
½ teaspoon whole cloves
1 teaspoon ground turmeric

Steps:

  • Grind dried chiles de arbol, coriander seeds, cumin seeds, mustard seeds, peppercorns, and cloves in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Stir in turmeric. Store in a sealed container in a cool, dark place up to 3 months.

Nutrition Facts : Calories 56.5 calories, Carbohydrate 8.9 g, Fat 0.4 g, Fiber 0.4 g, Protein 2.3 g, Sodium 6.2 mg

RAGHAVAN'S UPPAMA



Raghavan's Uppama image

This savory porridge, breakfast fare in South Indian kitchens, is my childhood favorite. A bit like polenta but made with creamy wheat cereal, it brings absolute satisfaction during my down-and-out days.

Provided by Raghavan Iyer

Categories     Breakfast Cereals

Time 40m

Yield 4

Number Of Ingredients 14

¼ cup ghee
1 cup uncooked creamy wheat cereal, not instant (such as Cream of Wheat®)
2 tablespoons ghee
1 teaspoon black or yellow mustard seeds
¼ cup raw cashews
2 dried chile de arbol peppers, stemmed
1 large carrot, cut into 1/4-inch pieces
1 cup frozen peas
10 medium fresh curry leaves
¼ teaspoon ground turmeric
3 cups water
1 teaspoon coarse sea salt
2 tablespoons finely chopped fresh cilantro
¼ cup water

Steps:

  • Melt 1/4 cup ghee in a large skillet over medium heat. Pour in creamy wheat cereal; toast, stirring frequently, until light brown and nutty-smelling, 5 to 8 minutes. Transfer to a bowl. Wipe the skillet with a paper towel.
  • Heat remaining 2 tablespoons ghee in the skillet over medium-high heat. Add mustard seeds; cover and wait until seeds stop popping (like popcorn), about 30 seconds. Add cashews and chiles; stir-fry until nuts are golden brown and chiles blacken, 1 to 2 minutes.
  • Stir in carrot, peas, curry leaves, and turmeric; stir-fry about 2 minutes. Stir in 3 cups water and the salt and bring to a boil. Reduce heat to medium and simmer, covered, until carrots are fork-tender, 3 to 5 minutes.
  • Reduce heat to medium-low and stir in toasted cream of wheat. (It will instantly absorb liquid and begin to swell.) Cover and cook until fully softened, about 5 minutes. Remove from heat; let stand, covered, 3 to 5 minutes.
  • Stir in remaining 1/4 cup water if desired for a creamier texture. Sprinkle with cilantro and serve warm.

Nutrition Facts : Calories 416.8 calories, Carbohydrate 43 g, Cholesterol 49.2 mg, Fat 24 g, Fiber 4.2 g, Protein 8.5 g, SaturatedFat 12.7 g, Sodium 681.4 mg

RAGHAVAN'S PALAK MASOOR DAL (RED LENTILS WITH SPINACH)



Raghavan's Palak Masoor Dal (Red Lentils with Spinach) image

Comforting, satiating, and nutritious, dals are an everyday occurrence in millions of Indian homes across the world. This particular dal (red lentils with spinach) cooks quickly, requires no presoaking, and is easy to assemble with a handful of ingredients. Serve with naan or cooked basmati rice.

Provided by Raghavan Iyer

Categories     Vegetarian Indian Main Dishes

Time 55m

Yield 4

Number Of Ingredients 11

1 cup red lentils
2 cups water
2 medium whole tomatoes
2 (1/4 inch thick) slices unpeeled fresh ginger
2 fresh Thai chiles, or more to taste, stems discarded
¼ teaspoon ground turmeric
¼ cup firmly packed fresh cilantro leaves and tender stems
2 tablespoons ghee
1 teaspoon cumin seeds
8 ounces fresh baby spinach, coarsely chopped
1 teaspoon coarse sea salt

Steps:

  • Rinse lentils in a 3- to 4-quart pot with water, rubbing lentils between the fingertips of one hand, then drain. Repeat 3 or 4 times or until the water runs clear.
  • Place drained lentils in the pot and add 2 cups water, tomatoes, ginger, chiles, and turmeric. Bring to a boil over medium-high heat, skimming and discarding foam. When tomato skin is loosened and wrinkled, after about 5 minutes of cooking, transfer tomatoes to a plate to cool.
  • Reduce heat to medium and simmer lentils, uncovered, stirring occasionally, until very tender and almost mushy, about 15 minutes. (The lentil color will change from salmon to pale yellow as they cook.) Keep warm over low heat.
  • Meanwhile, peel and core cooled tomatoes; discard skins. Transfer tomatoes to a blender, along with the ginger and chiles from the pot and the cilantro. Pureé, scraping down the sides as needed, until you have a thick, green-flecked tomato sauce.
  • Heat ghee in a large skillet over medium-high heat until it shimmers. Add cumin seeds and let sizzle until they turn reddish brown and smell nutty, about 10 seconds. Immediately add spinach in handfuls, stirring to wilt.
  • Stir spinach mixture, tomato sauce, and salt into warm lentils. Simmer uncovered, stirring occasionally, to let the flavors mingle, about 5 minutes.

Nutrition Facts : Calories 246.8 calories, Carbohydrate 31.9 g, Cholesterol 16.4 mg, Fat 7.8 g, Fiber 8.9 g, Protein 14.8 g, SaturatedFat 4 g, Sodium 498.2 mg

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