Cracked Wheat Upma

Ingredients

•  Cracked wheat                                     1 cup    (heated  in a dry pan for 5 minutes)                              
• Potatoe                                                   1(Cut into small pieces)
• Onion                                                      ¼ cup(Chopped)
• Chopped carrot,beans  (option)           1cup (option)
•  green peas                                             ½ cup                                         
• Water                                                      2 cups   
• ghee  (option)                                          1/2 tsp 
• Salt  to taste

For Seasoning

• Mustard seeds                                    ½ tsp 
• Urad Dal                                              1 tsp 
• Channa Dal                                          1 tsp 
• Green chili                                          3 no.s   
• Curry leaves 
• oil                                                          4 tsp

Procedure

1. Heat oil in a cooking vessel, seasoning with mustard, channa dal, urad dal, green chili, ginger pieces and curry leaves.
2. Add water and allow to boil, add  onion pieces, vegetable pieces and  salt,  Mix well.
3. Cook until the vegetables becomes  soft. 
4. Then add the  suji slowly stirring continuously (if you do not do this the suji will form lumps). Mix well. 
5. Reduce heat to low and cook till the suji become soft. Put off the stove. 
6. Serve with chatni or ketch up

Idli Upma

Ingredients

• Idlis              5
• Small Onion  1 (cut into pieces )
• salt to taste

For seasonings

• Mustard seeds    1/ 4 tsp 
• Urad Dal            1/2 tsp 
• Bengal gram  Dal 1 tsp
• Red chili 
• Green chilli           3 no.s   
• Curry leaves 
• Oil                        3tsp

Procedure

1. Take idlis in a bowl and maneavour with your fingers.
2. Heat oil in a pan, seasoning with above ingredients, add onion pieces fry till they become light golden brown.  Add maneavour idli and salt mix well, fry for 5 minutes on low flame.

   

Black Eyed Peas Rice Ravva Upma

Cooked black eyed peas 

 Black Eyed Peas 

Ingredients

• Rice Ravva 2 cups
• cooked black eyed peas   1/2 cup
• Water                              5 cups
• Salt to taste 

For seasoning 

• Mustard seeds                 ½  spoon
• Cumin seeds                    ¼  tsp
• Green chili                       4
• Red chilli                         2
• Curry leaves 
• Oil                                   2tsp

Procedure

1. Heat oil in a cooking vessel, seasoning with above and add water.
2.  When water starts boiling add rice ravva, cooked black eyed peas and salt. Mix well for 2 minutes.
3.  Cover with a lid and cook on low flame till the ravva becomes soft. 
4. Serve after 10 minutes. 

Tamota Uppindi

• Rice flour   3 cups
• Tamota       2
• Salt to taste

Seasoning:

•  Red chili                  1
•  Mustard seeds         1 tsp
•  Cumin seeds            1/2 tsp
•  Green chillies            2
•  Curry leaves
•  Oil                             4 tsp

Procedure

1. Heat oil in a thick botton or in a non stick vessel, seasoniong with red chii, mustard seeds, cumin seeds, green chili and curry leaves.
2.  Add 3 clups of water and salt. Heat it till the water boil.Add tamota pieces and cook for 5 minutes. Add rice flour and cover it with a lid for 5 minutes. Remove the lid and fry till the rice flour becomes dry. (10 minutes). Serve hot.

Rice Ravva ( Sojji ) Pulihora

Ingredients

• Rice suji (ravva)         2cups
• water                        5 cups
• Tamarind pulp            1cup
• Turmeric                    1 pinch
• Oil                             5tsp         

For Seasoning

• Red chili                            2
• Bengal gram dal              1tsp
• Ground nuts                     3tsp                                       
• mustard seeds                 1/2tsp
• urad dal                             1/2tsp
• Cumin seeds                     1tsp
• Green chili                         1
• Curry leaves

Procedure

1. Boil water in a thick bottom vessel, add salt, turmeric powder , oil 2tsp and rice suji. Mix well.
2. Cook it on low flame till the suji becomes  soft. 
3. Remove from flame and pour the  cooked sujji in a big plate and allow it t0 cool,
4. Heat oil in a pan and seasoning with  ground nuts, Bengal gram dal, urad dal,mustard seeds, cumin seeds, red chili, green chili and curry leaves.
5. Add this  to the cooked suji and maneavour  with your fingers, so that there are no lumps in cooked soji.
6. Heat tamarind pulp till the pulp becomes medium thick. Add the pulp to the suji and mix well. Settle it for 30 minutes.
7. The rice ravva pulihara is ready to eat.

veg idli

Ingradients:

    Split black lentil  (urad dal)      1 cup
    Uppudu nooka (idli ravva )      2  cups
    Salt  to taste
    Small glasses                          6     
    Carrot  grated                         1 cup

 
Preparation

   1. Soak Urad dal (Black gram dal) in a bowl for 2 hours minimum.
   2. Wash 2 to 3 times and soak Idli rava in a bowl separately
   3. Grind the Black gram dal   to a paste in a  grinder.
   4. Remove the paste into vessel.
   5. Now squeeze and mix idli ravva into urad dal paste. Add salt and mix well.
   6. Leave the paste to ferment overnight.
   7. In the morning, pour the idli batter into the small wet glasses. (leave 1 inch gape).
       Sprink the grated carrot on the batter.
   8. Pour 2 cups of water in a pressure pan and put the glasses in water.Close
       the cooker with the   lid.
   9. Cook for about 10 to 15 minutes until the idlis are done.
  10. Remove the glasses from the steam and allow it to cool. Remove idlis by using with  wet knife.
  11. Serve with chutney or sambar.

(Advantage: It will be prepared with small glasses. No need for idli stand)

Set Dosa

 Ingredients

• Boiled rice or idly ravva     1 cup
• Raw rice                           1 cup
• Flatten rice(atukulu)         1/2 cup
• Black gram Dal                 1/4 cup
• Fenugreek                        1  tsp
• salt to taste
• Oil

Preparation:

1. Mix all  ingredients ( except salt ) in a vessel and  Wash  2 to 3 times. Soak in water  for at least 2 hours. Drain the water.
2. Grind the mixture in to thick fine paste( add little water while grinding). Add salt and mix well.
3. Leave the batter  for 2 to 3 hours to ferment. 
4. Heat a flat griddle and rub some oil on it. Pour some batter on it with a ladle, don't spread it.
5. Lid it with cover for 2 minuets. 
6. Do not Cook it on the other side.Check that all the moisture is evaporated. remove it from griddle. Soft.set Dosa is ready to serve. 
7.  Eat with Chutney or Idli  powder.

Small glass shape Idli

Ingradients:

•    Split black lentil    (urad dal)    1 cup
•    Uppudu nooka (idli ravva )      2 cups
•    Salt  to taste
•    Small glasses                           6 

1. Soak Urad dal (Black gram dal) in a bowl for 2 hours minimum.
2. Wash 2 to 3 times and soak Idli rava in a bowl separately
3. Grind the Black gram dal   to a paste in a  grinder.
4. Remove the paste into vessel. 
5. Now squeeze and mix idli ravva into urad dal paste. Add salt and mix well.
6. Leave the paste to ferment overnight.
7. In the morning, pour the idli batter into the small wet glasses. (leave 1 inch gape).
8. Pour 2 cups of water in a pressure pan and put the glasses in water.Close the cooker with the lid.
9. Cook for about 10 to 15 minutes until the idlis are done.
10. Remove the glasses from the steam and allow it to cool. Remove idlis by using with  wet knife.
11. Serve with chutney or sambar.

(Advantage: No need with the idli stand, can be prepared with the 
pressure cooker or steel box with cover)

Thalimpu rott i(rice upma )

Ingredients

Rice soji (rice ravva)       1 cup
Green gram                          1\4 cup
water                            21\2 cups (depends on suji thick ness )            
salt to taste
Oil                               5 tbs

For seasoning

• Mustard seeds                ½  spoon
• Cumin seeds                  ½  spoon                   
• Green chili                       2
• Red chilli                         1
• Curry leaves

Procedure

1. Take oil in  a thick bottom cooking vessel, seasoning with mustard seeds, Cumin seeds, Green chili, Red chili and  Curry leaves.
2. Add water and green gram, cook until green gram become soft.
3. Add salt mix well, Pour rice soji slowly, mix well and  cook it until the soji become soft. Serve after 10 minutes with potato curry or tomato chatni. 

                                   

                      

                          

Patoli

ingredints

1.  moong dal  or channa dal    1 cup (soaked in water for 2 hours 
2.  big onion chopped              1
3.  green chillis                         2 slit length wise
4.  curry leaves          
5.  mustard seeds                     1/ 2 tsp                 
6.  urad dal                              1 tsp  (minapappu,black gram)
7.  jeera/cumin                         1/2  tsp
8.  ginger                                  1" piece              
9.  turmeric                               1pinch
10.  salt to taste

Procedure

• Grind the soaked channa dal  or moong dal with ginger,1 tsp cumin seeds and salt to a coarse texture adding little water.
• Heat 5 tsp oil in a thick based cooking vessel and seasoning with red chillis, urad dal, mustard, cumin and green chilis..
• Now add  curry leaves  and onions and fry till onion become light brown..
• Now add the dal batter, turmeric and salt , mix well. 
• Fry it for 10-12 minutes. till the paste become dry.
• Now the patoli is ready to serve.  

Coconut Roti

Ingredients:

1.  Rice flour                :  3 cups
2.  Grated coconut       : 1 cup
3.  Green chilly paste    : 1 tbs
4.  Salt to taste
5.  Oil

Procedure:

• Take rice flour in a bowl. 
• Add grated coconut, chilly paste, salt together.  Mix well.
• By adding boiled water little by little, make the mixture into a dough (like chapati dough)
• Allow it to settle for 10 minutes min.
• Make the dough into  equal balls. 
• Take each ball and press it in a  oiled polythene paper into a round shape as shown in the pic.
• Heat a tavva, apply little oil and fry the above pressed ball  until it becomes  golden brown on both sides.
• Serve it with chutney, curry or ketch up.

Aloo paratha

for stuffing

Aloo paratha

Ingredients


For stuffing  or filling

•  Pototoes                    3
• Coriander powder      3/4 tsp
• Cumin powder              1/2 tsp
• Redchillli pwder            1/2 spoon
• Salt to taste

for dough

• wheat flour         3 cups
• salt to taste
• oil                       1/4 cup
• salt to taste

 procedure

Stuffing

1. Boil the potatoes in pressure cooker.
2. Cool , peal and mash the pototes.
3. Add all ingredients for stuffing and mix well
4. The mix should be dry, free of water, other wise it is difficult to roll out porathas.
5. Keep the stuffing mixture aside.

dough

1. For the cover make dough out of wheat flour as u would do for paratha or roti
2. Divide the dough  into equal proportions.

aloo paratha

1. Roll one ball at a time in the form of a small poori
2. Put small quantity of stuffing over it and close it from all sides.
3. Roll it gently into a poratha
4. Put the rolled poratha on a heated thavva for 2 minutes, pour little oil and cook the paratha 2 sides on medium low flame
5.  till the paratha colour changes to light brown.
6. Serve with dal fry or onion salad etc.

Masala Upma

Ingredients

• Sooji                                                        1 cup
• Onion                                                      ¼ cup(Chopped)
• Chopped carrot,beans                          1cup
•  green peas                                            ½ cup
• Cashew nut (option)                            10 nos
• Oil                                                           3 tsp
• Water                                                     4 cups
• Crushed garlic                                        ½ tsp
• Turmeric powder                                   ½ tsp
• Ghee (option)                                            1 tsp 
• Salt  to taste

For Seasoning

• Mustard seeds                                    ½ tsp 
• Urad Dal                                              1 tsp 
• Channa Dal                                          1 tsp 
• Green chilli                                          3 no.s   
• Curry leaves 
• oil                                                          4 tsp
  
  
  
  Procedure
  
  
  1. Heat oil in a cooking vessel, seasoning with mustard, channa dal, urad dal, green chilli, ginger pieces and curry leaves.
  2. Add water, allow the water to start boiling, add vegetable pieces, salt, crushed garlic and turmeric powder. Mix well.
  3. Cook until the vegetables becomes  soft. 
  4. Then add the  suji slowly stirring continuously (if you do not do this the suji will form lumps). Mix well. 
  5. Reduce heat to medium-low and cover for two3 minutes. Put off the stove. 
  6. Serve with chatni or ketch up

Rice suji upma with coconut, bengal gram and green gram

Ingredients:

• Rice suji                     2 cups
• Gram dal                    1/8 cup
• Green gram                 1/8 cup              
• Grated coconut           1 cup
• Coriander leaves
• Green chillies
• Salt to taste                
• Oil                              5 tsp                        

For seasoning:

• Mustard seeds              1  spoon
• Cumin seeds                 1/2  tsp
• Green chili                    4
• Red chilli                      2
• Curry leaves

Procedure:

1. Heat oil in a cooking vessel. Seasoning with mustard, cumin, green chilli, red chilli and curry leaves
2. Add water 5 cups of water
3. After boiling of water, add Gram dal, green gram and allow it to cook until they become half soft.
4. Add salt and rice suji.  Mix  well and cook until suji becomes soft on low flame.
5. Add grated coconut and mix well. Cook it for 2 minutes.
6. Serve hot.

Sambar vada

Ingredients

• Black Gram      100gms
• Salt to taste
• oil for deep fry
• Sambar             1 litre

Procedure


Vada 

1. Soak black gram minimum 1 hour in water. Drain water and grind it to thick batter. (donot add water while grinding). 
2. Add salt and mix well
3. Heat oil in a frying pan. 
4. Take a thick polythene paper and rub it with little water on it.
5. Take little batter with watery hand, place  it on  polythene and slightly press with watery hand,  release it in heated oil. Fry both sides.
6. Fry till the vada becomes light brown.

Sambar


For preparation of sambar visit the label "Delicious Sambar" in the blog.

1. After preparation of sambar, dip the prepared vadas in the hot sambar.
2. Soak the vada to remain until they become soft. Minimum half an hour.

Flattened rice (atukulu) pulihara

Ingredints

•        Thick flattened rice       2 cups 
•      Onion                              2  (finely  chopped)
•      Groundnut                     1/8^th. cup
•      Tamarind pulp               ½ cup
•      Turmeric powder            little
•          Salt to taste

For seasoning

•        Oil                                     2 spoons
•          Mustard seeds                ½ spoon
•         Cumin seeds                    ¼ tsp
•          Green chili                        4
•          Curry leaves
•         Bengal Gram dal         1 tbs

Procedure

1.       Wash and clean flattened rice. Leave little water with flattened rice and keep  it aside   
       for 10 minutes
2.      Take a cooking vessel, heat oil and seasoning with mustard seeds, cumin seeds, 
       bengal dal,   groundnut, red chili, green chili and curry leaves.
3.      Add onion and fry till they become light brown.
4.      Add wet flattened rice, tamarind pulp, salt, turmeric powder and mix well.
5.      Cover with a lid for 5 minutes.
6.      Serve with senagalu satalimpu and curd.

Semiya Pulihora

Ingredients

• Semiya           2cups
• Water             6cups
• Lemons           1
• Salt to taste
• Mustard seeds                ½  spoon
• Cumin seeds                   1/4 tbs
• Ground nuts                    1\8 cup    
• Bengal gram                    2spoons                 
• Green chili                        2
• curry leaves
• oil                                    4tbs

Procedure

1. Boil water in a cooking vessel,add turmeric, little salt and cook semiya   for 5 minutes
2. Drain the water. pour it a big plate and keep it cool. 
3. Heat oil in a pan and season with mustard, cumin, Bengal gram, red chili, ground nuts, green chili, and curry leaves
4. Add this season to cooked semi ya. Add salt and lemon juice also. Mix well.
5. Serve minimum after 10 minutes.

Ravva Upama

Ingredients

•  coarse rava 1 cup
•  onion, medium, finely chopped (option)
•  water           3 cups
•  ghee             1spoon
• cashewnuts    5 to 6

For Seasoning

• vegetable oil               2to3 tsp           
• chana dal (split bengal gram) 
• urad dal (black gram) 11\2  tsp
• mustard                      1/2 tsp
• green chillies               2 (finely chopped)
• Ginger                        small piece, chopped
• curry leaves

Procedure

1. Heat oil in a thick bottom vessel.
2. Seasoning with urad dal, mustard seeds, chana dal, green chillies, curry leaves and ginger. 
3. Add water and salt. (onions also). when the water comes to boil add rava slowy ( keep stove in low  flame) Mix it until the rava become thick. 
4. Add  ghee. 
5. Decorate with cashew nuts fried in ghee
6. Serve hot  with curry or chatni

Curd Semiya (semiya Daddodajanam)

         

Ingredients:

Semiya 1 cup
Curd     2 cups
Salt to taste

Urad Dal         1/2 spoon
Mustard seeds 1/2 spoon
Cumin Seeds   1/2 spoon
Green chillies    2 nos. chopped
Red chillies 1 no.
Ginger small piece finely chopped
Curry leaves
Coriander leaves

PROCEDURE :

1. Boil 4 cups of water in a Bowl.  Add semiya and little salt.  
2. Cook it in a low flame until the semiya becomes soft.  
3. Drain the water and keep aside the cooked semiya.  
4. In a pan, add 2 spoons of  oil, heat it and tampering with Urad Dal, Mustard seeds, Cumin Seeds, dry chillies, green chillies, ginger, curry leaves and add it to the curd.  
5. Add the boiled semiya also to the curd. Add salt to taste, mix well  and garnish with corinder leaves.  
6. Allow it for half an hour so that the semiya absorbs with the curd.  

MASALA DOSA

filling

 Masala ingredients

• 3 large potatoes ( cooked)
• 1 medium onion (chopped)
• 1/2 teaspoon mustard seeds
• 1/2tsp cumin seeds
• 1/2 teaspoon turmeric
• 1-2 green chili
• 1 tablespoon oil
• 1 table spoon masala powder
• salt to taste

1. Heat oil. tampering with mustard seeds and cumin seeds add  onions,turmeric and masala.
2. Fry for about 5 minutes on medium heat until onions are turned into golden brown.
3. Add smashed potatoes and salt mix well and cook for 5 mints.

Dosa batter 

• 1 1/2 cups rice
• 1/2 cup urad dal
• salt to taste
• Oil 

1. Wash rice and dal.
2. Soak rice and urad dal at least 2 hour or overnight in water. Remove from water.
3. Grind to paste.
4.  Add sufficient water to make medium thick batter. Add salt and mix well
5. Leave  overnight..
6. Heat pan or griddle with little  oil.
7. Spread the batter on pan in circular motion to make thin Dosa.
8. Add filling inside Dosa and roll.  Masala dosa is ready to serve with chatni

masala dosa