Ravaiuppammasemolinaupama Recipes

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and wipe out the skillet.
• Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.
• Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.
• Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.

Steps:

• Prepare ravioli according to package directions. Heat olive oil in a skillet, Cook mushrooms until tender and stir in garlic. Add brandy and cook for 2 minutes. Stir in heavy cream and bring to a simmer. Season with nutmeg, salt and pepper. When cream has thickened stir in 1/4 cup of cheese. Stir in cooked ravioli and gently simmer for 1-2 minutes. Serve with grated Parmesan and fresh ground black pepper.

Steps:

• In a large saucepan or stockpot, warm the toasted sesame oil over medium heat. Add the onion and sauté for 8 to 10 minutes, or until fragrant and translucent. Add 1 cup of the mushrooms and sauté for 2 to 3 minutes more.
• Add the miso paste and tahini and stir to coat the onion and mush­rooms. Cook for another 2 to 3 minutes. Watch your heat carefully and reduce to medium-low, if needed, or the soup can “break” or separate. Pour in the mirin and deglaze the pan. Pour in the water and stir well to dissolve all the miso paste.
• Bring the soup up to a light simmer over high heat and whisk in the chili paste or Sriracha sauce; start with 2 tablespoons to be safe, then add more as desired, and mix well to dissolve. Reduce the heat to medium-high.
• In a separate medium saucepan, bring some water to a boil. Add the ra­men noodles, and cook for 3 to 4 minutes. Using tongs, remove the noodles from the boiling water or drain the noodles in a colander.
• Divide the noodles among four bowls. Add the spinach and green onions to each bowl. Top each bowl equally with the reserved 1 cup mushrooms, the egg, avocado, chili oil, togarashi, and nori as desired, ladle broth over, and serve.

Steps:

• Heat a wok or kadai, spray with butter flavored cooking spray and add semolina. You can also use 1 tsp ghee instead of cooking spray for a more fragrant (albeit higher fat) version.
• Roast, stirring occasionally until fragrant (about 7-8 minutes).
• Take out semolina and keep aside.
• After wiping off the hot pan to remove leftover semolina grains, add the oil.
• When oil is hot, add the tempering ingredients - mustard seeds, cumin seeds. If you wish you may also add spilt urad dal.
• When mustard seeds sputter, stir in chopped onions, ginger, curry leaves and green chilies. Note that you can deseed the chilies if you don't want any heat.
• In the meantime, bring the 2 cups of water to boil and add salt to it.
• Back to your wok, stir regularly and when the onions are transparent add diced tomatoes and let cook for a couple of minutes.
• When tomatoes are cooked, add the roasted semolina you kept aside earlier and mix well.
• Pour boiling salted water over this mixture, give a quick stir and cover with lid.
• Let it cook for 3 minutes on low flame. Then take off lid and add chopped cilantro, cashews and 1 Tbsp grated coconut. Mix well.
• Take off heat, and serve hot garnished with the remaining tablespoon of grated coconut and a sprig of fresh cilantro.
• NOTE 1: Don't over-roast the semolina or it won't cook well.
• NOTE 2: Possible additions - grated carrots, fresh green peas, roasted peanuts. You could also add 2 tablespoons cashews (roasted pieces) and/or 2 tablespoons coconut (grated fresh) along with the cilantro.
• NOTE 3: If you try to add salt after you take the upma off heat, it won't incorporate very well. So I suggest tasting the upma just before you add cilantro etc. and add more salt if you wish. Make a note of how much salt your family prefers, and next time add the entire amount to the water.