I made my grandmother’s recipe today. My grandma is about 80 years young, full of vitality, from Nandikotkur and now lives in Hyderabad with my uncle’s family. She used to (still does sometimes) prepare either sorghum or bajra roti for breakfast everyday when we were growing up. The leftover rotis are made into a roti-upma for evening snack. Roti-upma (or Rottupma) may sound unique, but it is pretty common in Nandyal and Nandikotkur areas of Andhra. The recipe is simple. Take rotis, preferably leftover and hardened. Break them into small pieces. Sauté with upma ingredients. Easy and tasty, I love my grandma’s roti-upma.

Sajja Rotte-Upma (Bajra Roti-Upma)

Bajra rotis - 3 or 4
Onion - 1 big one
Green chillies - 3 or 4
Fresh cilantro - 4 or 5 sprigs
Turmeric -1/4 teaspoon
Salt - 1/2 teaspoon or to taste
For tadka: a tablespoon of peanut oil and a pinch each - cumin and mustard seeds, and few curry leaves

Tear rotis into small, bite-sized pieces. Finely chop onion, chillies and cilantro to small pieces.

Heat oil in an iron skillet. To the hot oil, add curry leaves, cumin and mustard seeds. Sauté, stirring constantly. When seeds start to pop, add onion and green chilli. Cook until onion pieces soften and turn brown. Add the roti pieces, turmeric and salt. Sprinkle cilantro. Stir-fry for five minutes, mixing in-between. Serve the tasty roti-upma hot.

I also added a cup of sprouted moong beans at the end to increase the nutritional value and make the meal substantial. Millet and Moong sprouts, that’s good food.

Sajja Rotte Upma ~ For Meal Today

Bajra rotis are available at Swami Narayan Mandir for interested Houstonians.

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It was an odd day. We bought green papaya thinking it was red sweet papaya. When cut open, realized that it was really a “green” papaya and not a red papaya. Not going to waste such pretty fruit, I prepared all-raw papaya kosambari by adding mung bean sprouts, onion, tomato and green chilli. Green papaya has cucumber like taste and made a fine appetizer to our afternoon meal.

Green Papaya

Green Papaya Kosambari
(makes 4 servings)

Green Papaya - 1 small fruit. Half is enough for this recipe.
Red onion or shallot - 1
Green tomato - 1
Green chilli - 1
Mung sprouts - 1 cup
Salt to taste
Lime Juice to taste
Few coriander leaves

Cut green papaya and remove the seeds. Peel the skin. Cut the white flesh to bite sized cubes. About 2 cups.

Finely chop onion, tomato and green chilli.

Take them in a big cup. Add mung bean sprouts and coriander leaves. Sprinkle salt and lime juice. Combine. Serve.

© Recipe and Photos Copyright 2009 Indira Singari.

Papaya Kosambari ~ for Meal Today

Kosambari: Indian equivalent to western salad. Usually prepared with raw ingredients.

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