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 incident...my 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.