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RICE UPMA
ARISI UPMA - RICE UPMA

     Arisi Upma Kozhukattai is one tiffin item I frequent at home.  All these days, I had thought my husband wouldn't prefer eating it as Arisi Upma.  I couldn't say why, I had assumed it so.  To my dismay, I found that he liked the dish when we dined at Mangalambika Coffee House at Kumbakonam during our recent trip to India.  We went to Kumbakonam with the sole intention of trying out their popular Kumbakonam Degree Coffee, and we were amazed by the Coffee and the tiffin items.  From the long list of dishes we ordered, and we all took turns sharing and eating all the dishes, so that we wouldn't miss out the taste of any.  It was a whole family trip and all loved this Arisi Upma along with Kumbakonam Degree Coffee. 

    So, for the recent reminiscence, Arisi Upma - which is from my long forgotten collection of recipes from my college days.  Just what I needed was to adjust the Rice : Water Ratio as perfect as for Arisi Upma.    Rice/Arisi Upma is one of the popular tiffin items in a Brahmin household. This is a simple recipe made with coarsely ground rice which is called as NOI or KURUNAI ARISI. The only work in terms of this tiffin item is soaking the raw rice, and then drying it indoor for a few hours until all the moist is gone, then pulsing it in a dry mixer grinder jar into a coarse rice powder a.k.a kurunai like texture.  Once you have the rice kurunai(small tit bits), then the job gets easier.

    For Arisi Upma, add a bit of Peppercorns, Cumin and Tuvar dhal before grinding it coarsely.  This gives out a wonderful flavour to the dish.  Then the Rice mixture is cooked along with seasoning until 1/2 cooked and then again it is cooked for about 3-4 whistles in a pressure cooker.  This is the main trick which results in a perfectly textured soft Arisi Upma.

     Arisi Upma, is an easy and tasty breakfast/dinner dish popular in a Tamil Brahmin household.  Some prepare the same adding a bit of extra Dhal(Tuvar/Moong Dhal) to it. As such each household has a unique recipe of their own and this is how I make.  Arisi Upma goes well with tangy curries like Puli Kos, Brinjal Gothsu, Puli Kuzhambu or simply serve it with your choice of Chutney or Sambar.  


For more TIFFIN ITEMS, Click here... 


Cuisine : South Indian
Course : Main Course
Difficulty : Medium
Serves : 3-4
Yields : 15 Nos.
Author : SM

Preparation Time - 15-20 Minutes
Soaking Time - 15-20 Minutes
Drying Time - 20 - 30 Minutes
Cooking Time - 20 - 30 Minutes
 

For more SOUTH INDIAN BREAKFAST RECIPES, Click here...

HOW TO MAKE RICE / ARISI UPMA

 
RICE UPMA
ARISI UPMA - RICE UPMA

INGREDIENTS:

For Grinding:

Raw Rice - 1 Cup
Cumin Seeds - 1 Teaspoon
Peppercorns - 3/4 Teaspoon
Tuvar Dhal - 11/2 Teaspoon


For Arisi Upma:

Gingelly Oil - 2 Tablespoon
Mustard Seeds - 1 Teaspoon
Black Gram Dhal - 1 Teaspoon
Bengal Gram Dhal - 1 Teaspoon
Peppercorns - 3/4 Teaspoon
Asafoetida Powder - 1/2 Teaspoon
Dry Red Chillies - 2 -3 No's
Green Chillies - 1 No
Curry Leaves - a Sprig
Coconut - 1 Cup
Salt - To taste
Water -  23/4 Cup
Ghee - 2 Teaspoon

 

 

To make Noi Arisi:

  • Soak the raw rice for 15 mins in water. 
  • After 15 mins, drain the water and spread the rice in a clean kitchen towel and allow it to dry completely. 
  • Can dry the Rice indoor under a fan.
  • Once the rice is dry, add Cumin Seeds, 3/4 Teaspoon Peppercorns & Tuvar Dhal along with the rice & then grind it into a coarse powder in a dry mixer grinder jar.  
  • Just pulse it once or twice. It should not be ground into a fine powder.
  • Noi Arisi seasoned with spices is ready for making Arisi Upma.

 

RICE UPMA
ARISI UPMA - RICE UPMA

For Arisi Upma:

  • Boil 23/4 Cups of Water and keep it aside. 
  • Heat oil in a pan, splutter Mustard seeds, Bengal Gram Dhal, Black Gram Dhal, Dry Red Chillies & whole peppercorns.
  • Fry them until they turn into golden brown colour on a low flame.
  • Add finely chopped Green Chillies, Ginger and Curry Leaves and sauté for a while.
  • Sprinkle asafoetida powder and give a quick stir.
  • Add grated coconuts and fry for a few seconds on a very low flame.
  • Pour the water into the above mix, add salt and mix well. 
  • Add a Teaspoon of ghee to the water.
  • Add the coarsely ground rice mixture gradually into the boiling water, stirring continuously to avoid lumps.
  • Lower the flame and cover the pan with a lid.
  • Cook the rice, stirring it occasionally.
  • Once the mix becomes thick and dry, switch off the flame.
  • Then transfer the Arisi Upma into a bowl.
  • Place this into a Pressure Cooker.  
  • Pour a few cups of water into the Pressure Cooker and allow it to boil.
  • Place the bowl with Arisi Upma into the pressure cooker and cover it with a lid.
  • Then close the Pressure Cooker with the lid and place the vent cap.
  • Let it cook on a high flame for 2 whistles.
  • Lower the flame and again cook this for 2 whistles.
  • Switch off the flame and wait for the pressure to release.
  • Once the pressure is released, open the lid of the Pressure cooker and remove the bowl with Arisi Upma from it.
  • Pour in a teaspoon or two of Ghee and gently fluff up the Arisi Upma.
  • Serve Arisi Upma hot with Brinjal Gothsu, Sambar, Puli Kuzhambu or any preferred Chutney. 

NOTES:

  • Do not grind the rice into fine powder, it should be ground coarsely like a kurunai.  Just a pulse or two in a dry mixer grinder jar would do the job.
  • Adding spices and tuvar dhal while grinding the rice gives a wonderful aroma to Arisi Upma.
  • Adding Coconut is totally optional.
  • Adding some ghee or oil to the boiling water before adding the rice mixture helps to avoid forming lumps. Also, make sure to stir the mixture continuously.
  • Cooking on stove top and then transferring it into the pressure and cooking it again yields with a perfectly textured Arisi Upma.
  • I have used 23/4 Cups of Water for 1 Cup of Raw Rice.  
  • The whole cooking process happens in two steps - 1/2 while it's cooked with the tempering and 1/2 of the cooking happens in the pressure cooker.
Kerala-style green gram curry (Cheru Payar Curry) served in a coconut shell bowl with puttu, pappadam, and banana.

Cheru Payar Curry served with Puttu, Pappadam, and Pazham


Cheru Payar Curry | Kerala Green Gram Curry for Puttu

If you're looking for a comforting, nourishing, and soul-satisfying dish that pairs beautifully with Puttu, Cheru Payar Curry (Kerala Green Gram Curry) is your answer. Lightly spiced, rich in coconut flavour, and packed with protein, this traditional curry brings together health, taste, and culture in one humble bowl.

op view of traditional Kerala breakfast steamed puttu with green gram curry, kadala curry, banana and papadam served on banana leaf"

Classic Kerala Breakfast - Puttu, Kadala, Pazham, Pappadam

 

Kerala-Style Breakfast – Puttu, Kadala Curry, Pazham & Pappadam

à´ª്à´°ാതൽ  – à´ªുà´Ÿ്à´Ÿ്, à´•à´Ÿà´², à´šെà´±ുപയർ, പഴം, പപ്പടം

 “The aroma of freshly steamed Puttu and spicy Kadala Curry has this time-travel magic. For me, it’s an olfactory ticket to lazy Sunday mornings, steel tumblers of chaya, and echoing sounds from the kitchen. Only a true-blue Malayalee (or an honorary one!) can appreciate the tender crunch and coconutty soul of a well-made Puttu.”

 


SPICE POWDERS
INDIAN CHAI MASALA POWDER

    When we talk about Chai or in Indian terms - a Tea. It's just brewed tea decoction mixed along with Milk and sweetened with Sugar(?).  But in elaborate terms it can be named as Masal Chai.  Masal Chai is nothing but spicing up a simple Chai or Chaya(that's what we call Tea) with a few spices from the pantry.  Cardamom is the showstopper, and sometimes we do add spices like Dry Ginger, Cinnamon, Clove or a spice mix of all the above & a few other Indian Spices like Fennel, Peppercorns, Nutmeg etc.,  Even we make it a bit intricate and aromatic by adding Dry Rose buds/petals or Mint Leaves.    Well, a cup of aromatic spiced Chai is sure to tantalize your senses, if you are a Tea Person.

    Fresh Spice powders gives out an aroma worth the time.  But every time you pound fresh spices and then add them while brewing a tea is mostly a bit of time taking.  So as normal as any Indian kitchen, we all do have a blend of spices for Masal Chai, readily available when you are in a mood for an aromatic Masal Chai.

SPICE POWDERS
INDIAN CHAI MASALA POWDER

    Homemade Chai Masala or Tea Masala is an aromatic blend of whole spices which makes Indian tea flavourful. Add this to your Masala Chai to make the perfect fragrant tea.  I usually make a small batch at a time and store it in an airtight container.  It is a quick fix and quick mix recipe, and what goes inside a Chai Masal Powder depends on personal preferences. More or less of an ingredient of your choice.  

    This Chai Masala Powder recipe has most of the spices normally used for preparing a perfect Indian style Kadak Masal Chai (Strong Spicy Tea).  So what makes an Indian Chai Masala Powder?

Fresh and new spices, and then store the ground Chai Masala Powder in an airtight container.

SPICE POWDERS
INDIAN CHAI MASALA POWDER

  • Cloves : Cloves have antioxidants and anti-inflammatory  properties. It adds a slight spicy note with a deep earthy flavour to the Tea.
  • Green Cardamom : Cardamom has antioxidants and cancer fighting compounds. It adds a mild sweetness with a wonderful aroma to the Tea.  Cardamom, as it is, does a wholesome justice for a Masal Chai.
  • Black Peppercorns : Black peppers have anti-inflammatory properties. I usually do not add Peppercorns to Chai Masala, but if you prefer a spicy kick in your Tea, then peppercorns are a must add.
  • Cinnamon : Cinnamon is an amazing spice with powerful medicinal properties. It gives a mild not of sweetness and a wonderful aroma to the Tea Mix.
  • Dried Ginger Powder : Fresh Ginger is widely preferred while making a Masal chai.  But for a Spice Mix, dry ginger powder works best.  Ginger helps reduce inflammation and improves digestion and immunity.
  • Rose Petals : It is an optional ingredient, but if you love a subtle aroma of rose in your tea, then add a few dried petals. Rose petals make the Tea fragrant, and it's certain to sooth your senses.

    Can add a few other spices like Fennel, Nutmeg etc., along with the above spices or just make it with the spices of your choice. Can make this Indian Masal Chai a bit more intricate by finishing it off, by serving it with a few mint leaves.  All the ingredients which goes into this spice powder mix are sure to appease your senses, tantalize your buds and also aids you with therapeutic properties.

 

SPICE POWDERS
INDIAN CHAI MASALA POWDER

    Indian Masal Chai is loaded with health benefits.  Boil a teaspoon of this Homemade Indian Chai Masala Powder in 1 Cup of Water along with some Tea Leaves or Tea Dust, add Jaggery/Palm Sugar/White Sugar/Cane Sugar to sweeten it, strain it and there you go with a rejuvenating flavourful healthy drink, an aromatic Black Tea.
 
    Or use this Masala Powder while making Tea with Milk.   On a rainy day - a cup of this serve Garma Garam Hot Tea - the humble Indian Masal Chai and a crispy savoury snack of your choice is one wonderful combination for the weather.
 
For a detailed Recipe on HOW TO MAKE MASAL CHAI, Click here...
 
Cuisine - Indian
Recipe Type - Spice Powder
Difficulty - Medium
Author - SM   


Preparation Time - 5 - 10 Minutes

For more BEVERAGES, Click here...


 HOW TO MAKE INDIAN CHAI MASALA POWDER/ SPICE POWDER FOR INDIAN MASAL TEA
SPICE POWDERS
INDIAN CHAI MASALA POWDER

INGREDIENTS:

Indian Chai Masala Powder:

Cinnamon(1") - 6 Sticks
Black Peppercorns - 1 Teaspoon (Optional)
Green Cardamom - 1 Tablespoon
Cloves - 1 Tablespoon
Dry Ginger(1" Piece) - 2 Nos.
Dried Rose Petals - 1 Tablespoon (Optional) 

 

SPICE POWDERS
INDIAN CHAI MASALA POWDER


METHOD:

  • Carefully cut the Dry Ginger into small pieces.
  • Add in the Dry Ginger pieces along with the other ingredients into small mixer jar/coffee grinder.
  • Grind all the ingredients together into a coarse/fine powder. 
  • Store in an airtight container.
  • Homemade Indian Chai Masala Powder stays good up to a month @ room temperature.

NOTES:

  • The traditional recipe calls for Cardamom & Ginger or dry ginger as main ingredients.
  • Add the rest of the ingredients to suit your preference.
  • Apart from the spices mentioned above, can add spices like Fennel Seeds, Nutmeg etc., 
  • Can grind it into a fine/coarse powder. You can even sift the ground powder & store it, if you prefer.
  • I usually make this Indian Chai Masla Powder in small batches.  This way it retains most of its flavours and aroma.
  • Add any preferred sweetener. Can serve this Masal Chai without any sweeteners too.
  • Tastes and serves best with its curative properties when served HOT.

MASAL CHAI
INDIAN MASAL CHAI - SPICED TEA

    I am a Coffee person, nothing rejuvenates me, rather than a strong aromatic Cup of Coffee right in the morning.    Searching through my thoughts & while unravelling through my memories, I have drank cups & cups of tea many times during my childhood days. Spicing up a simple Chai(in Hindi) or Chaya(that's what we call Tea in Malayalam) with a few spices from the pantry.  Cardamom is the showstopper, and sometimes we do add spices like Dry Ginger, Cinnamon, Clove or a spice mix of all the above a few other Indian Spices like Fennel and Peppercorns.  Even we make it a bit intricate and aromatic by adding Dry Rose buds/petals or Mint Leaves.

    Well, a cup of aromatic spiced Chai is sure to tantalize your senses, if you are a Tea Person.  I quit drinking tea when I got pregnant with my son.  The only food I have avoided since those old days of morning sickness.  A sense of repulse which overtook my senses and regret that I am not able to get even with it until today.  But, it is only with Milk Teas and not the Black ones, but it makes me hyperactive drinking a Black Tea, Chinese Tea, Green Tea.  It is almost 25 years since I lost my friendship with Tea or the so-called Chai/Chaya, and it is not ready to get in terms with me whatsoever.

    But, I do make intricately spiced Tea at home, sometimes for my husband and mostly for my daughter.  My daughter quit Coffee for a long list of good reasons, as she was overwhelmingly getting addicted to it with her late night and a few hours of sleep study cycle for the past 3 years. So, whenever she is in the mood for a packet of Indian Parle-G or Malaysian Tiger Biscuits, there I make Tea, especially Masal Chai. 

    I am not sure how my Tea tastes, but I always have got comments (since my school days) that my Tea tastes good, and I am still not sure how.  I work with an eye-balling technique while making tea.  No tasting and no smelling, but still I try to get it perfect every time I make it. That's what the guinea pigs (My Tea Tasters) say...

So here goes a recipe for a wonderful cup of Indian Masal Chai...

INDIAN MASAL CHAI - SPICED TEA

So what makes a good Indian style Masal Chai or Spiced Milk Tea?

Milk:

Milk, Obviously...

In India, as a norm, every Chai wallahs and households use fresh cow milk or the ones available in packets which has become the style of selling pasteurized fresh Cow Milk in India.  Use whole milk or low fat milk to suit your preference.  Even Milk Powders diluted in water can be used instead of fresh milk.  Sweetened Creamers or Dairy/non-dairy whiteners (as in Malaysian grocery terms) are milk substitutes used here locally for making Tea, colloquially called Teh and the creamers are one best option for creamy when it comes to Malaysian favourite Teh Tarik(pulled Tea).

Tea:

Then of course you need a good quality Tea leaves - Black Tea.  Preferably Brooke Bond Three Roses Tea, an Indian Brand, which we have known through our growing age. Such products & brands live through our life in terms of taste, memory and nostalgia. Feel free to use your preferred Tea Leaves or Tea Dust. I use Yellow Lipton Tea which is commonly available in Malaysian Market and shop online for Three Roses Tea.

Spices:

    Chai Wallahs or the Tea vendors have their own blend of Spices for a Masal Chai, and it varies with Chai wallahs, as specifically to each Kitchen.  You can simply add a few pods of Cardamom and still it is called Masal Chai.  Or go with your whims and fancies to make it intricate, aromatic and absolutely delectable with your preferred spices & herbs. I usually make a Masal Mix for this Chai which is a blend of a few Spices like Cardamom, Dry Ginger, Cinnamon Clove and Dry Rose Petals.  Can also add spices like Peppercorns and Fennel.  The amount of each spice also goes with your liking.  

    Then instead of Dry-Ginger can use fresh Ginger along with a few other spices.  Or simply make Adrak ka Chai or Inji Tea, just with an extra bit of ginger in the tea.  Sometimes I even add a few dried rose petals or Mint Leaves while making Masal Chai. 

In my opinion, it is always improvising and fine-tuning. Without me tasting...

Sweetener:

    How to sweeten the Chai - a simple add-on of Sugar is what is needed to sweeten the Tea.  Use your preferred sweetener of choice.  

 

Tips to make the perfect Masala Chai:

INDIAN MASAL CHAI - SPICED TEA


Water Milk Ratio:

    How you prefer the Chai is what fixes this ratio, a personal preference.  I make Chai mostly with a Ratio of 3/4 Cup of Milk & 1/4 Cup of Water.  If you like richer, thicker tea, you could use more milk and less water or for a stronger tea, use even lesser milk.  

When to Add Spices:

    Make sure that the water is simmering before you add Tea Leaves & Chai Masala/Spices.

    Dry Ginger or Fresh Ginger - I prefer dry Ginger in Masal Chai which gives an intricate note, but fresh ginger is the most preferred version according to Indian taste buds.  Add ginger along with the Chai Masala/Spices to the simmering water.  Make sure to add it before adding milk, otherwise the milk may curdle.

When to Add the Tea Leaves:

    When the spice mix bubbles up, then add the Tea Leaves.  Do not boil the tea leaves/Tea dust for a long time, which can make the Tea bitter.  Give a gentle swirl occasionally while boiling the tea leaves. 

    Finally, add Milk & Sugar, mix well, pull it up to make a froth.  Pour in and serve Garma Garam Hot Tea - the humble Indian Masal Chai.

    Enjoy Masala Chai by dipping a biscuit or a piece of Rusk. Parle-G, Milk Bikis, Marie Biscuits and Milk Rusk are my personal suggestions - which goes a nostalgic way. Or simply pair it up with Tea time snacks like Vadai, Vazhakka Bhajji,Undam Pori, Pazham Pori, Sugiyan, Onion Pakoda, Cutlets, Egg Puff, Vegetable Puff etc., & etc., goes well with Snacks like Murukku, South Indian Mixture, Namkeens etc.,


For more TEA TIME SNACKS, Click here...

 

Cuisine - Indian
Recipe Type - Beverage
Difficulty - Easy - Medium
Serves - 1
Author - SM   

Brewing Time - 5 Minutes
Preparation Time - 5-10 Minutes

 

For more BEVERAGES, Click here... 


HOW TO MAKE INDIAN MASAL CHAI - SPICED TEA

INDIAN MASAL CHAI - SPICED TEA

INGREDIENTS:

For Masal Chai:

Water - 1/4 Cup
Milk - 3/4 Cup
Chai Masala Powder - 1 Teaspoon
Fresh Ginger - 1/4" Piece
Tea Leaves - 1/2 Teaspoon
Sugar - 11/2 Teaspoons

 

Spices if not using Chai Masala:

Cardamom - 1 Pod
Cinnamon - a small Piece
Dry Ginger - a small Piece
Rose Petals - a few
 

METHOD:

  • Boil water in a pot on Medium-high flame.
  • When water starts to simmer, add crushed spices or Chai Masala Powder along with slightly crushed fresh ginger.
  • Reduce the heat to low and bring the water to boil.
  • Then, add Tea leaves and boil this for a minute. 
  • Give a gentle swirl occasionally, so that the tea leaves and spices gets well infused into the decoction.
  • Can add Sugar at this stage or can add it while serving.
  • Pour in the Milk and stir well.
  • Bring the Tea to a Boil. Now, switch off the flame.
  • Strain the tea into another pot, gently pull it up to and fro into another cup so that it froths.
  • Pour it out into the serving Tea Cup and enjoy Garma Garam (Hot) Chai with your choice of biscuits or toasts or with snacks and savouries.
  • Masala Chai serves best as a morning tea or along with breakfast too.

 

    INDIAN MASAL CHAI - SPICED TEA

NOTES:

  • Water to Milk Ratio: This ratio is very much a personal preference. I prefer about ⅔ water to ⅓ milk in a cup of Chai. If you like richer, thicker tea, you could use more milk and less water or for a stronger tea, use even lesser milk.
  • Make sure the water is simmering before you add the spices and ginger.
  • Ginger is a must-have. Add ginger in water and let it simmer before adding milk, else it can curdle the tea sometimes.
  • Adjust the spices you add to your taste. A few tries and you will know your preference. I like to make Chai Masala blend and have it handy for everyday use.
  • Do not boil the tea leaves for long, just about a minute.
  • You can pick the pot using the pot handle to move it in circular motion carefully. This helps to stir it

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Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.

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