Friday, August 24, 2007

Ukadpendi --- Wheat Flour Meal

A few days ago, I had mentioned in my MeMe, that my blog was a secret and that my family did not know about it. Well, I finally spilled the beans...yay!! :)
Actually, it was a pretty funny sister who is an avid blog reader, somehow stumbled upon my blog one day. She called me up immediately and asked me if I had seen this particular blog. Now, I was smiling to myself and trying hard to act innocent...she was so amazed by the fact, that a lot of the recipes were exactly the same as mom's recipes and that the blogger had the same background as me :)) Finally, I could not contain myself any longer and I finally confessed to her. She was so happy and proud and couldn't believe how she did not realize it was me ;) She immediately showed my blog to my mom and dad and they were both very happy and proud. Well, thats that...a very memorable incident for me. :) Now on to the recipe...

Ukadpendi is yet another childhood favorite. Now, this was always a special treat for me as my dad did not like it and so, whenever he was out of town, touring, my mom, sister and me would have at least one meal of Ukadpendi. This one dish meal goes perfectly as breakfast, lunch or dinner, and made with wheat flour makes it pretty healthy too. This is also a good meal when you are alone for lunch/dinner. So here goes...

Ingredients: (serves 2)
1 cup Kanik (Wheat Flour/Atta)
1/2 an onion chopped
3/4 cup beaten yoghurt/buttermilk
About 2 cups of hot water (you may not need to use all the water)
A little more than 1 tbsp oil
1/2 tsp Mohri (Mustard seeds)
1/2 tsp Jeere (Cumin seeds)
1/4 tsp Hinga (Asafoetida)
1/2 tsp Halad (Turmeric)
2-3 Dried red chillies
1 tsp Cayenne pepper (or to taste)
Cilantro to garnish

First, dry roast the wheat flour in a pan till it turns reddish brown. Keep stirring otherwise you will end up with burnt flour. Your nose will tell you when its ready. Keep aside. While you are doing this, start heating some water in another vessel.
Next, heat the oil in a kadhai. Add the Mohri, Jeere, Hinga and Halad to make a phodni (tadka). Next throw in the dried red chillies. Fry for a minute and then add the chopped onions. Sautee till they turn translucent. Now add the roasted wheat flour to the kadhai. Mix and then add the beaten yoghurt/buttermilk. Mix well and then add about 1 cup of the hot water (just as you would while making upma). Mix it. The wheat flour will start cooking and get fluffy. If required add more water. Add salt and cayenne pepper to taste. Cover and cook for a few minutes. Uncover and garnish with chopped cilantro. Serve hot.


bhags said...

mala pan faar avadate ukadpendi, pan me kadhi swatah nahi banavileli....aai dekhil ashich banvite....and yes thanks for the award

Madhu said...

Hi Tee,
This is new dish to me upma with wheat flour...sounds delicious and easy will give this a try.

Sharmi said...

that is a very different kind of recipe. wonder how come it is not sticky!!

Vcuisine said...

Tee, with wheat it looks interesting and healthy. Viji

Suganya said...

Now I know :)

archana said...

Hey Tee mala pun ukadpendi/uparpendi khoop awadte. After marriage I have not made it. Probably mazya hatun tel kami padate, tyamule texture and chav changli nahi yet.
Your post reminded me of my earlier days :)

Richa said...

ukadpendi looks good, am ready to try all kinds of upma :) navin padarth ahey mazhya sathi, pan taste imagine karun laukarach karnyachi iccha ahey :)so ur sis caught up with ur blog :) enjoy ur wknd!

Nupur said...

Wow, Tee, this is completely new to me! Looks delicious.

Asha said...

Nice story.Your sis didn't recognize the Tee, did she? Hahaha!Glad they are proud, and they should be:)
This is new too, looks like Uppittu.

Laavanya said...

Am sure your family is thrilled by your blog. The Ukadpendi is so new to me and seems very interesting.

Latha Narasimhan said...

Thats a new recipe for me tee! thanks. this is definitely a must try as it sounds nutritious.

Vani said... ur post has brought back so many wonderful memories :)
my aaji used to make it..remember having it often as a kid..but somehow over the past few years,ukarpendi became less and less frequent in our home..:( the last time i remember having it was probably 8-10 years back!

thanks for posting this Tee..will definitely try making it.:)

Ashwini said...

Tee though I am familiar with marathi cuisine I didnt know this one. So typical of Maharashtrian simplicity... is it called by any other name too?

Tee said...

bhags, try karun bagh. It will bring back all your childhood day memories. :)
Madhu, try it out and let me know how you like it.

Sharmi, try it and see, you will not be disappointed.

Thanks Viji.


Archana, tel kami padle ki ti khup dry hote...punha ekda try karun bagh.:)

Richa, tula nakki aavdel. :)

Thanks Nupur!

Asha, it is sort of a uppittu, and a good change when you tired of eating rawa uppittu.

Thanks Laavanya.

Thanks Latha! Do give it a shot.

Vani, these old recipes somehow tend to get lost in time...i am glad my recipe brought back a lot of good old memories to a lot of people. :)

Thanks Ashwini! Simplicity is what I love about Maharashtrian cuisine. I have always known this dish by this name, haven't heard of any other name...will let you know if i do find out.:)

Arts said...

Never heard of this thpugh I am a Maharashtrian :(
Seems like healthy Upma which has kanik instead of Rawa.. Healthy one.. so must try asap..
thx for sharing! :)

TBC said...

This dish is completely new to me.It looks like it is very healthy & quick to make too.I was just wondering if this would not be a little sticky like the chapati/poori dough.Is it the roasting which prevents that from happening, Tee?

musical said...

Thats a very different and sumptous recipe, Tee. i will try it for sure. wheat upma sounds yumm!
and that was really cute stroy of your sister stumbling upon your blog :) btw, congratulations on your awards :).

Seena said...

Hi Tee,
thanks for visiting my blog. Really loved your blog, with nice pics and recipes.will visit again..

Coffee said...

LOL! That would have been something! I can imagine the expression on your face wehn your sis was talking to you hahahaha!

I have heard this dish for the very first time.... looks easy breeze though. :)

Padma said...

Wow that Ukadpendi looks out of this world, being in Bombay for so many years, I never heard of this kind of upma...lovely pictures...really now I am feeling hungry and wondering how it might have tasted..

TheCooker said...

Another kind of upma...will have to try it.

Tee said...

Thanks Arts! Do try it will not be disappointed.

TBC, I am not sure, but i think that since the flour gets cooked, it does not end up sticky. Maybe the roasting plays its part too.

Thanks Musical! I hope you try it out and like it.

Thanks Seena!

Coffee, yup its easy-breezy ;)

Thanks Padma!

TC, You MUST try it!;)

Jyothsna said...

SOunds like a nice upma!

Pooja V said...

Amhi pan banavato pan amhi tandulachya pithachi banavato ani tyala Ukad mhanto.
I just love it.

Rajesh said...

hi TEE..
I thot of trying this dish.. my roomies in Pune used to make it a lot.. But i never bother to learn being in US I miss that a lot..was searching for UkadPendi recipe and fortunately got on ur blog..
I made one following ur steps and it was awesome....I liked it a lot.. :)

Lakshman said...

Yes, A one single item to suit anytime eating and Containing all the Contents of other regular food. Good for Bachelors, saves on efforts, fuel, and is an onestep item for a fill.
Like Upma add udad dal in hot oil befoe adding onions. Enjoy eating healthy food.