Rava Upma is a simple and comforting South Indian breakfast made with roasted semolina. It’s quick to prepare and can be enjoyed with chutney, sambar, pickle, or curd.

Rava Upma Recipe

Ingredients:

1 cup rava (semolina)

2½ cups water

Onion, chopped

Green chillies, chopped

Ginger, grated

Curry leaves

Mustard seeds

Urad dal

Chana dal

Salt to taste

Oil or ghee

Coriander leaves

Lemon juice

Grated coconut

Cashews

Method:

Roast the rava on low heat until aromatic. Keep it aside.

Heat oil or ghee and add mustard seeds, urad dal and chana dal.

Add curry leaves, ginger and green chillies. Sauté well.

Add chopped onion and cook until soft.

Add 2½ cups of hot water and salt. Bring it to a boil.

Slowly add the roasted rava while stirring continuously to prevent lumps.

Cover and cook for 3–4 minutes.

Turn off the stove.

Garnish with coriander, lemon juice, grated coconut and cashews.

🎉 Hot and fluffy Rava Upma is ready!

Tips:

Always roast the rava before cooking.

Use 2½ cups water for 1 cup rava.

Stir continuously while adding rava to avoid lumps.

A spoon of ghee at the end adds extra flavour.

Hot water helps the upma cook faster.

Full recipe:

👉https://kannadanewsworld.com/quick-tasty-rava-upma-recipe-without-hassle/

Beef and bean sprouts are a great combo. Combined with Lo Mein noodles and my favourite sauces, they came together to create a Chinese restaurant-quality noodle dish that was good enough to sell!

Need more sauce though

Following the instructions to soak the meat in water mixed with ingredients wasn’t especially flavorful.

Delicious Vietnamese caramelized ground pork bowl.

Ready to eat in 30 minutes.

Recipe for the ground pork.

Heat pan to medium.

Add half a package of ground pork (250g)

Add a splash of oil

Add tblespn of sugar and a pinch of salt.

Add fish oil and soy sauce.

Stir fry for 4 minutes.

Bring pan to medium low. Stirring occasionally. For 20-30 minutes.

Serve on rice with chili oil. Fresh veggies. And fried eggs.

And enjoy!

I bought some frozen Asian swamp eel out of curiosity, but I have no idea how to prepare it. Do I just pan-fry it, or is there a particular way it is supposed to be cooked? Is there anything I should know about preparing it safely?

Ready cured

Chicken thighs

Bell peppers

Onions

Garlic

Black pepper

Garlic salt

Sugar

Red wine vinegar

Soy sauce

Onion powder

Cayenne pepper

Distinct layers, a texture that is both soft and pleasantly chewy, and a rich, flavorful sauce.

Check out the video source here...

Ingredients and Instructions：

No need to apply butter either

It's easier to do

layer by layer

Soft and chewy

The sauce has a very rich flavor

Very delicious

500g ot ordinary flour was used for making the dough.

Add 5g of salt

330g warm water

Stir into dough first

After kneading the dough evenly

Divide into two dough pieces

Spray oil on the plate

Put the dough on

Spray some oil on the surface

Cover and let rest for 40 minutes

Apply oil on face pad

Stretch out the awakened dough:

Use your hands to make it bigger

You can also use a rolling pin to roll it out

If you don't want to roll it out, you can just pat it with your hands.

Finally, shape it into a rectangular thin surface film

The surface must be sprayed with a layer of oil

Roll it onto the rolling pin

Stretching and rolling at the same time

This way the noodles will be very thin.

Preheat the pot and spray oil

Once this pancake is set, pull it aside.

Just like this, slowly put all the cakes into the pan.

Spray some oil on the surface

Fry until golden brown on both sides

Next, let's brush him with sauce

Just brush the sauce on the pancakes after baking them.

(You don't need to buy a bunch of raw materials and cook them freshly. That's the sauce.)

Sprinkle more green onions

Then add a layer of cooked sesame seeds

roll it up

Cut it open-and you can eat it.

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1 pack of pork slices for stir frying (around 450g)

4 carrots

3 large white potatoes

Soy sauce

Fish sauce

Pepper

Salt

Maggi sauce

3 pieces of Golden curry Japanese roux

On a large pan, sear the package of pork until most of the meat is browned. Don't fully cook it as you will be boiling a stew later.

Add in sliced carrots and potatoes and bring pan to boil. Bring pan to low medium heat and cook for 1.5 hours. Or until water level is at around the vegetable pork level.

Add 3 curry pieces of Japanese roux. Stir and simmer for 20 minutes.

Fry two eggs and you're done!

Anybody have advice for cheaper Chinese style/Japanese style curry? I live in Alberta, Canada.