Welcome to Upma

by **still aghast..** » Wed May 28, 2003 10:54 pm

WHAT?!! U HATE YOUR MOTHER\'S COOKING?????!!!!!! THE MOST, THAT TOO, HUH? EITHER YOU HAVE A VERY BAD TASTE OR YOUR MOM IS A VERY BAD COOK. Its still unbelieveable that somebody can \'hate\' one\'s mother\'s cooking!

by **Anil** » Thu May 29, 2003 4:46 am

OK, I am back to square one! Neeraja says the ratio of rava: water should be 1:2 while Momma says 1:3! Which one is right or rather which one tastes better?

by **14 year old\'s MOM** » Thu May 29, 2003 12:14 pm

try both and see which suits u better..

by **Z C** » Thu May 29, 2003 1:01 pm

Hey man, its like those cooking programs on TV and books, \"add salt to taste to sugar to taste\". It all depends on how much water is left unevaporated !! i feel !! Now go home and add \"Water to Paste\" ?? !! ;-)

by **14 year old\'s MOM** » Thu May 29, 2003 1:27 pm

LOL !! what a predicament, huh?! ZC. i use 1:3 and it comes out good. neeraja uses 1:2 and that seems to be good too, as per her reply. so, u can try out both and choose on ur own which one u wanna like. Hey, come on, u have a choice !! I did not, My mom told me, and I am ever since using that ratio. have fun either of the ways..

by **..\'s mom** » Thu May 29, 2003 1:35 pm

u guys try this one out and let us know how it turned out.. and i will give u a simple one for making pessaratu, a yummy nutrious one with allam/adrak chutney that we used to get in the then \'hotel sarovar\' and something akin to that chutney was being served at minerva coffee shop, last when i was in hyderabad. got to go home and sleep now, guys. had a late working day.. hope to find ur msgs tomorrow my evening.

by **whoops** » Thu May 29, 2003 1:45 pm

whazup w/ this board, it does not show the latest postings

it shows only 19 whereas there are 30 something !! hello.. !!

by **Z C** » Thu May 29, 2003 4:53 pm

Hey Anil, Madam has again said the same, add water as per ur liking, like \"add salt to taste\". Happy paste-ing and ball-ing !! Dear Upma, what is this man, nobody understands you completely !!

by **Upma Pesarattu** » Thu May 29, 2003 5:23 pm

Dear Still aghast, If ur mom cooks Upma badly, then u will hate it. if ur mom burns dosa, then u will hate dosa, got it ?!! and if u eat what u cook, probably u hate everything, i do hate almost everything i cook, ha h ha !! childhood liking and not-liking are difficult to go........got it ? huhmmayya !!

by **Upma Pesarattu** » Thu May 29, 2003 5:41 pm

What is Qubus or Kubus ?

by **Anil** » Fri May 30, 2003 4:44 am

OK, you guys are not helping

So, I have decided to go by 1 parts rava and 2.5 parts water! And guess what, it came out pretty good (not really, I put too much ghee...). And ZC, it was neither glue nor paste but was quite edible. My room mates loved it. Well, thanks Neeraja and \"14 yr Old\'s Mom\" and do pass on any \"simple\" and quick to make dish recipes you know off.

by ;) » Fri May 30, 2003 12:32 pm

smart boy (ajit ishtyle mein, an old hindi film actor) !

by **Z C** » Fri May 30, 2003 1:44 pm

Great Anil!! my explanation holds good i think, amount of water \"UNEVAPORATED\" coz we have three ratios now or simply 2 to 3 times !! u know what, i never measure water for maggi/upma and the likes even Rice i cook everyday and hardly make a mess, i mean, my flatmates have no other choice coz they are worse ;-)

), i follow \"add salt to taste\"

by **Smocking Rock** » Fri May 30, 2003 1:46 pm

Yeah momma ur right bachelors like me should learn how to cook...but I myself am a good cook, the only problem with me is, I get stuck up if I am trying to prepare tiffins. I think, we should have a lot of patience while cookin tiffins, a slightest carelessness can mess up the whole thing.<br><br>I tried your way of recipe, that was good. Ru helping out with other tiffin.

by **\'s mom** » Fri May 30, 2003 9:54 pm

TO MAKE NUTRITIOUS/YUMMY PESSARATTU .. Ingredients: whole pessarlu/udathdal w/ green skin: 1 glass, peeled adrak/allam : 1\"-2\" piece depending upon the taste

, green chillies: 5-6 depending on how hot/spicy u want it to be, salt: to taste, fine rice powder: 3 table spoons (to make pessaratu crisp), finely cut onions: 2, kaju: handful,ghee, for a variation: uppma already made.
METHOD: soak wholedal for 6 hours, remove water, cover and let them sprout overnight. Grind adrak,greenchillies, salt and add sprouts and grind further to a paste. take a separate small bowl, take the rice powder, add water and make that to a liquidy substance which shud be added to the dal paste and mix well with a rounded large spoon. Now, U shud be able to put this on a non-stick tavva/pan and make pessaratu, right? So the consistency shud be according to this req

COOKING PESSARATTU: Take some cold water and soak a paper/cloth napkin for future use. Keep a large flat spoon ready to take out the pessarattu on to the plate. Heat tavva hot,remove the tavva from the stove, take the squeezed cold napkin, wipe the hot tavva, put ghee and immidiateley put the pessarattu paste as u wud for thick dosa and put the tavva back on the stove.sprinkle cut onions and kaju, put some more ghee around the cooking pessarattu, cover if u want it soft and do not cover if u want it crisp. Once u find the ends getting browner and crisper, roll them from both sides to the middle and serve onto the plate. If u r using upma for the pessaratu, spread upma over the pessaratu lightly on one half of it and roll it from the other side and serve it onto the plate. Umpa can be put to the side of the plate too, until u feel more at ease with making the pessartu itslef and yet not forego the taste of the 2 together.

Allam/adrak chutney: peeled allam/adrak 2\" piece, bellam/gud 2\" piece, red chillies 2, salt to taste (ok, 1/4 tsp). Coventional grinding stone is the best for this. grind redchillies, add allam , grind. add bellam and salt and grind further. adrak and red chillies, both make it hot. take them according to your req, again. Am in a hurry, not reading it over, if any mistakes, post, i will get back on that later during my day. Meanwhile u can soak those whole udath and make the chutney for a late afternoon saturday tiffin. enjoy.

by **mayavi** » Sat May 31, 2003 2:06 am

pesarattu with upma!!! ummmmmmmmmmm......

by **Upma Pesarttu** » Sat May 31, 2003 10:52 am

Dear Mayavi, this is supposed to be the Andhra Pradesh Special. Many hotels have this as an item on their menu in addition to serving them seperately.

by **Surya@upma** » Sun Jun 01, 2003 7:36 am

Hi everyone,i am great lover of upma,especially tomato bath..But I am bad cook.I dont loose any chance,if anybody wants to share their diff flavours of UPMA I am ready to taste it .I wait for a better invitee...

by **Upma Pesarattu** » Sun Jun 01, 2003 11:01 am

Oh God !! y did i start this board and y are these people discussing food items here. Its been three months since I was sent on-site. forget about buying an instant Upma mix, i didnt eat Indian food. This will be there for another three months. And you guys are making my mouth water, everyday!! i regret starting this board :-(

i regret it !! very much !! i am sad, very sad :-(

by **Smocking Rock** » Sun Jun 01, 2003 5:42 pm

Thanks for that yummy pesarattu! But being a bachelor we want some quicky tiffins, pesarattu will takes a long time. Suggest some tiffins that takes as much time as Upma.

by **Anil** » Sun Jun 01, 2003 8:57 pm

C\'mon \'s mom!

You except us to prepare the pesarattu (and soaking something for 6 hrs - boy, that involves lot of planning)! No way! Of course, I am sure, the end result might be great. BUT what if we mess up one step - all the efforts might end up in the bin. So, if you have anything simple and which can be made real quick, pass it on. Anyway, I will try the pesarattu some weekend.

by **\'s mom** » Sun Jun 01, 2003 10:37 pm

ok, a simple pessaratu then. hey anil ! when u soak something we dont\' sit with it ! we put it in water and leave it for the next 6 hrs and attend to whatever u want to ! so a simple pessaratu then? soak the pesarlu for 6 hrs and then romove the water and cover it for the next 6 hrs.Once it sprouts grind it with adrak, salt and green chillies. heat non stick tavva.Put ghee, pour pessaratu\'s liquidy paste as u wud for dosa. sprinkle finely cut onion and kaju, cover and eat w/ any chutney that u like and have it ready.The whole time taken, from grinding to making pesaratu shud be abt\' 15 mts!! Incidentally, umpa is the easiest and fastest and certainly tasty enough for the time we spend on it.

by **Upma Pesarattu** » Mon Jun 02, 2003 1:35 pm

I think people(bachelors) are genereally afraid of using mixie. I dont think many even have them !! get one and if the one you brought along with you from home is still in the suitcase, please use it.

by **Smocking Rock** » Mon Jun 02, 2003 5:26 pm

Well I want to suggest some thing, this can be done within less time. I don\'t know what people call this, but it\'s really easy to make. It follows like this:<br><br>Take Godduma pindi (wheat powder), add some mirchi, salt, kottimeera (Coriander), and sufficent water in it to make a paste, then pour this paste on a plate (same as we make dosa) and serve hot. Isn\'t it quick!!!

by **Z C** » Mon Jun 02, 2003 6:35 pm

Never heard that before. Is it \"bachelors innovation-laziness\" or do people make this at home? have to try someday though :-)

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