MOONGDAL PANEER DOSA

INGREDIENTS:

• Split moong dal-1 cup
• Urad dal-1/2 cup
• Raw rice-1/4th cup
• Green chilis- small-3
• Salt-to taste

TOPPING

ANDHRA RUCHULU-MOONGDAL PANEER DOSA

• Grated carrot
• Chopped coriander
• Grated paneer or grated tofu
• Chopped ginger
• Chopped onion

Soak  dals and rice together for 3 hours and blend along with green chilis to make fine batter add salt and set a side

1. Now heat  tawa sprinkle some water and spread a ladle ful of batter in a circular form to a thin layer
2. Sprinkle the toppings and spread a teaspoon of oil and fry till golden colour
3. Gently lift the dosa all sides roll and serve hot with any pickle

 

MIXED VEG OATS PONGAL-HEALTHY DISH

INGREDIENTS:

1. Boiled mixed vegetables-1 cup(carrot,beans,peas,sweet corn)
2. Moong dal/pesara pappu-1 cup
3. oats-2 cups
4. Ghee-1tbs
5. Oil-1 tbs
6. Cumin and mustard-1 ts
7. Urad dal-1/2 tbs
8. chenadal-1/2 tbs
9. Chopped cashew nuts-2 tbs
10. Chopped ginger-1 ts
11. Crushed pepper corns-1/2 ts
12. Pepper powder-1/2 ts
13. curry leaves-4

PREPARATIONS:

ANDHRA RUCHULU-OATS PONGAL

1. Pressure cook moong dal with water till soft
2. Now add oats and 2 water with a teaspoon of ghee and cook till done
3. Now heat tawa add ghee and oil add cumin mustard urad and chenadal fry till it turns light brown
4. Now add cashews pepper corns and fry till golden brown add curry leaves,ginger green chilis  and add to the cooked oats and dal
5. Add salt and mix well then serve hot

TIPI PALLI PACHADI-NUVVULA ROTTI( GRAND MA RECIPE)

INGREDIENTS FOR TIPI PALLI PACHADI/KATTA MEETA PEANUT PICKLE

1. Roasted peanut powder-1 cup
2. Sugar-2 tbs
3. Red chili powder-1/2 ts
4. Salt-to taste
5. chopped onion-3 tbs
6. Oil-1tbs
7. Cumin mustard-1 ts
8. Curry leaves-3

ANDHRA RUCHULU-TIPI PALLI PACHADI NUVVULA ROTTI

METHOD

• Blend peanut powder along with sugar and powders with water to make fine paste
• Make seasoning and add to the pickle
• Finally mix raw onions and serve with roti

FOR NUVVULA ROTTI PLEASE REFER TO THIS LINK NUVVULA ROTTI

SEASONED STEAM DOSA

INGREDIENTS:

1. Rice-1 cup
2. Rice flakes-1/4 th cup
3. Soda-1/4 th ts
4. Sour butter milk
5. Salt-to taste
6. Oil-3 tbs
7. Cumin mustard-1/2 ts
8. Spiced powder-to sprinkle on dosa

PREPARATIONS:

1. Soak rice for 2 hours and add poha to this and blend with require quantity of sour butter milk
2. Now  add soda and salt mix and set a side for  20 minutes
3. Now heat oil in a smally kadhai and add seasoning let it cool and Set side
4. Take spice powder in a bowl and set a side

ANDHRA RUCHULU-SEASONED STEAM DOSA

METHOD:

1. Heat tawa and grease with oil now pour ladle full of batter let it spread on its own
2. Now close lid when steam starts open lid and fry for2 seconds
3. Now add 1/2 ts of seasoning and sprinkle some spice powder on the top
4. Repeat the same process for remaining dosas
5. This is really tasty and so soft,my little one likes this very much

HEALTHY MOONGDAL -OATS DOSA

INGREDIENTS:

1. Moongdal/pesarapappu-1 cup
2. Oats-1/2 cup
3. Urad dal/minapappu-1/4 th cup
4. Rice-1/4 th cup
5. methi seeds-1/8th spoon
6. Salt-to taste
7. Spiced powder
8. Oil-for roasting dosas
9. Coriander leaves finely chopped-3 tbs
10. Finely chopped onion-4 tbs

PREPARATIONS:

1. In a bowl combine dals ,methi seeds,rice and water,soak for 2 to 3 hours
2. While blending add oats and make to fine  batter
3. Batter is ready for use, and no fermentation process is Required

METHOD:

1. Heat tawa and spread ladleful of batter in circular motion,add little oil and the should become very crispy
2. now sprinkle spice powder,onions and coriander leaves
3. Gently take out the dosa  from tawa
4. and serve hot with pickle or chutney

 

PUNUGULU-ANDHRA BREAKFAST THALI

• PUNUGULU
• PUTNALA PAPPU PALLI PACHADI
• SAMBAR

PUNUGULU/IDLY BATTER DUMPLINGS:

1. Idli batter-2 cups
2. All purpose flour-2 tbs
3. Jalapeno peppers minced-1 ts
4. Cumin-1 ts
5. Onion finely chopped-2 tbs
6. Salt-to taste
7. Oil-for deep frying

ANDHRA RUCHULU-PUNUGULU

METHOD:

1. Combine all ingredients in a bowl and mix well  without any lumps
2. Heat oil and add this batter as little dumplings
3. Fry till nice golden brown color and place on a paper towel to absorb excess oil
4. Serve hot with chutney and sambar

PUTNALA PAPPU PALLI PACHADI/ROASTED CHENADAL PEANUT CHUTNEY:

1. Roasted chenadal-1/2 cup
2. Roasted peanut powder-1/4th cup
3. Dry coconut powder-2 tbs
4. Tamarind soaked in water-1/2 ts
5. Coriander leaves-3 tbs
6. Garlic pod-1
7. Salt-to taste
8. Cumin mustard-1 ts
9. Uraddal splitted-2 tbs
10. Oil-3tbs
11. Dry red chilis-3

In a blender combine all ingredients add little water and make fine paste
heat oil add chilis,seeds,dal and add to the blended chutney

SAMBARINGREDIENTS

• Frozen mixed veggies-1/2 cup boiled (beans,carrot,Sweet corn,bell pepper)
• Pearl onion-6
• Tomato puree-1/2 can
• Tamarind paste-1 to2 tbs
• Cooked tuvar dal-1 cup
• Coriander leaves-2 tbs
• Sambar powder-2ts
• Red chili powder-1/2 ts
• Dry coconut-1ts
• Salt-to taste
• Oil-2 ts
• Cumin mustard-1ts
• curry leaves-few

METHOD:

1. Heat oil in a khadai and make seasoning add onions and saute well
2. Now add veggies and tomato cook till tomato turns mushy
3. Now add tomato puree,tamarind paste masala and powders
4. Add lots of water and boil now add  cooked tuvar dal and leaves cook for few more minutes and serve

 

TELENGANA BREAKFAST THALI(MAJJIGA PULUSU-JONNA ROTTI)

The main reason behind posting this recipes is to remember and to learn all the traditional grandma recipes.All this recipes are popularly made in few homes of telengana region I learned this recipes from my mother.

1. .MAJJIGA PULUSU:Butter milk chikpeaflour stew
2. JONNA ROTTE/JOWARI ROTI
3. UPPORUGULU/SUN DRIED GREEN CHILIS

MAJJIGA PULUSU:

1. Onion chopped-3 tbs
2. Spinach chopped-1/2 cup
3. Butter milk-1 cup
4. Green chili paste-1ts
5. Chik pea flour/besan-3 ts
6. Salt-to taste
7. Oil-2 ts
8. Cumin mustard-1/2 ts each
9. Curry leaves-4

METHOD

• Take a bowl mix flour with some water and make fine paste without forming lumps
• Now heat oil in kadai and make seasoning
• Now add onion and spinach cool till soft,now add butter milk some water salt,green chili paste and let it boil for some time
• Now add the besan paste and cook till raw smell is gone
• This gravy is mild and specially made in summer
• it is served with jowari roti and sundried chilis(upporugulu).Butter milk soothe the body from heat so most of the food items are made with butter milk in telngana region.

ANDHRA RUCHULU-MAJJIGAPULUSU-JONNA ROTTI

JONNA ROTTI/JOWARI ROTI INGREDIENTS

• Jowari flour-1cup
• Water-1cup
• Salt-to taste

METHOD:

1. Boil 1cup of water ad sprinkle some salt
2. switch off flame and add the jowari flour and mix it well
3.  and when it is warm finely knead the dough with hands
4. take some dough and roll it by using rolling pin,i usually spread the roti by using rolling pin because its very easy to roll and put on tawa
5. Heat tawa and put the roti with the help of the same newspaper.
6. now wet the roti by dipping the cloth in water,when it starts cooking flip and cook till done

MULI PARATHA

Kids hate to eat muli this is the best idea to feed kids.I added all the healthy ingredients to  make paratha very tasty.

INGREDIENTS:

1. Grated white radish or muli or mullangi-1 cup
2. Finely chopped coriander leaves-1/2 bunch or 1/2 cup
3. Wheat flour-1 1/2 cup
4. besan/Chick pea flour-14th cup or 2 tbs
5. Green chili paste-1/2 ts
6. Red chili powder-1/2 ts
7. dhaniya powder-1 ts
8. Turmeric-1/8th ts
9. Ginger garlic paste-1 ts
10. Kalonji/nigella seed-1/2 ts
11. roasted sesame seeds-14tbs
12. cumin/jeera/jilakarra-1/2 ts
13. salt-to taste
14. lemon juice -3ts
15. Oil

ANDHRA RUCHULU-MULI PARATHA

METHOD:

1. In a bowl mix all ingredients and crumble with hands,add water if required to make soft dough just like chapathi dough
2. Coat the dough with a spoon of oil and cover the dough and rest it at least 15minutes
3. Now divide the dough into portions and roll each one  and cook on tawa both sides with oil or butter
4. serve this tasty paratha with achar,onion salad and a piece of lemon

 

ANDHRA BREAKFAST THALI

UGRANI:Seasoned Rice puffs upma
• BAJJILU:Chili and onion fritters made with Chick pea flour batter
• PUTNALA PAPPULA PODI: Roasted Chandal powder blended with spices and garlic
• PACHADI: Pickle Tomato pickle

UGRANI RECIPE INGREDIENTS AND METHOD:

1. Puffed rice or borugulu or bongulu
2. Onion chopped
3. Green chili paste
4. Turmeric-1/2 ts
5. Tamarind paste
6. Salt
7. Oil-2 tbs
8. cumin mustard-1ts
9. Urad and chenadal-2 ts
10. Curry leaves-4

ANDHRA RUCHULU-ANDHRA BREAKFAST THALI

METHOD:

1. Soak puffed rice in water for a minut squeeze and set a side
2. Heat oil in a pan add seeds and dals,when they turn light brown add curry leaves onion
3. fry for a minute and till soft add salt,turmeric,chili paste,tamarind paste and little water say 5 tbs
4. now add the puffed rice mix and serve

2)MIRAPAKAYA BAJJILU AND ULLIGADDA BAJJILU(CHILI FRITTERS AND ONION FRITTERS)

INGREDIENTS:

1. Chik pea flour/besan/chenagapindi6tbs
2. rice flour-2 tbs
3. Long chilis indian variety-8
4. Onion chopped into circles -2 whole
5. Ajwain or carom seeds/vamu-1/4th ts
6. Salt-to taste
7. Baking soda-pinch
8. Oil-for deep frying the fritters

METHOD:

1. Mix flours salt,carom seeds,baking soda and add some water whisk well to avoid  lumps
2. Now dip each chili in batter and fry till done
3. similar way dip onion rings in batter dip in batter to coat evenly and deep fry in oil
4. Sprinkle amchur,red chili powder black salt on each fritter for extra taste

INGREDIENTS FOR PAPPULA PODI/SPICY ROASTED CHENADAL POWDER:

1. Roasted chenadal/putnala pappu/putnalu-fistful
2. Dry coconut powder-3 tbs
3. Red chili powder-1 ts
4. Cumin-1ts
5. Garlic pod-1
6. Salt-to taste
7. Oil-1 ts
8. cumin mustard-1 ts
9. curry leaves-4

METHOD:

1. Blend all ingredients to fine powder
2. Make seasoning  and add to the blended powder and serve

TOMATO NILUVA PACHADI -click on this link tomato-allam-niluva-pachadi for the recipe
 

METHI PURI (BREAKFAST THALI)

MENU

1. METHI PURI
2. MEAL MAKER CURRY
3. BOMBAY CHUTNEY

INGREDIENTS FOR METHI PURI:

1. Wheat flour-2 cups
2. Rice flour-1 ts
3. Salt-to taste
4. Fenugreek leaves crushed-2 ts
5. Kalonji/nigella seeds/vulligadda vittanalu-2 ts
6. Oil-for deep frying

METHOD:

1. In a bowl add flours,salt methi leaves kalonji mix well add water and make a stiff and firm dough
2. Apply oil and cover with a lid .Rest it for half an hour
3. Divide the dough into portions make balls  and roll the puris
4. Deep fry in oil until it puffs up and turns golden brown
5. serve with curries

ANDHRA RUCHULU-METHI PURI

MEALMAKER KURMA INGREDIENTS:

• Mealmaker chunks-1 cup
• Roasted peanut powder-3 tbs
• Roasted sesame powder-3 tbs
• Garam masala powder-1/2ts
• Ginger garlic paste-1/4th ts
• Raw tomato medium-1
• Onion chopped length wise-1 medium
• Tomato puree-1 cup
• Oil-4 tbs

PREPARATIONS:

• Roast meal maker and place them in hot water when it puffs up cool and squeeze excess water
• Blend  powders ginger garlic paste tomato salt to fine paste by adding little water

METHOD:

1. Heat oil in a wok fry onions to golden brown colour now add tomato puree and fry for 2 minutes
2. Add blended paste some water and salt
3. Now add  meal maker and boil cook for 10 minutes
4. Serve hot with puri

INGREDIENTS FOR BOMBAY CHUTNEY:

1. Chikpea flour/besan/chenaga pindi-5 tbs
2. Chopped onion-3 tbs
3. Chopped tomato-2 tbs
4. Chopped chill's-2 medium
5. Sal-to taste
6. Oil=1 tbs
7. Cumin mustard-1/2 ts
8. Urad dal-1/4th ts
9. Chenadal-1/4th ts

METHOD:

1. Heat oil in a pan add seasoning chilis and onion fry for few seconds
2. Add  tomato fry for 2 minutes now add water and salt then boil
3. Dilute flou with water then make fine paste with out forming lumps
4. Now add this  paste to the boiling water and mix with spatula
5. Cook till the gravy thickens and cooks completely for 5 minutes

Serve the fried puris with  kurma and bombay chutney


 

BREAKFAST THALI

Bottle guard paratha/Sorakaya paratha
Thota kura pappu
Chole curry

1.INGREDIENTS FOR BOTTLE GUARD PARATHA/SORAKAYA PARATHA:

1. Wheat flour-1 1/2 cup
2. Chick pea flour-1 1/2 tbs
3. Green chilis finely chopped-1 tbs
4. Grated bottle guard (peal skin and just grate the outer harder part-3 tbs
5. Grated carrot-1 tbs
6. Cumin-1/2 ts
7. Roasted sesame seeds-2 tbs
8.  Ginger garlic paste-1/2 ts
9. Salt-to taste
10. Finely chopped coriander leaves-2 ts
11. Ghee-2 ts
12. Oil

METHOD:

• Mix all the ingredients in a bowl mix with hands properly now add required amount of water and make soft dough close lid and set a side for 30 minutes
• Roll the whole dough apply some oil and sprinkle some flour roll like a mat and cut into small dough portions and press you can see the dough like a disc
• Roll each disc into paratha and fry both sides on tawa with little oil
• repeat the same process for remaining discs
• Soft and layered parathas are ready to serve

2.AMARANTHUS DAL/THOTAKURA PAPPU INGREDIENTS:

1. Tuvar dal-1 and 1/2 cup
2. Chopped amaranthus leaves-4 cups
3. Chopped onions-1/4th cup
4. Finely chopped green chilis-1 tbs
5. Tamarind flakes-1 tbs
6. Red chili powder-1/4th ts
7. Salt-to taste
8. Ghee-1 tbs
9. Dry chilis- chopped-4
10. Curry leaves-1 tbs
11. Cumin mustard-1 ts

ANDHRA RUCHULU-BREAKFAST THALI

METHOD:

• Pressure cook dal ,leaves,chilis,onion,turmeric,tamarind and some water close lid and cook for till done cool and open lid
• Heat ghee in a pan add cumin mustard curry leaves fry well add  dry chilis curry leaves and immediately add to the dal mix and serve

3.QUICK CHOLE CURRY:

INGREDIENTS:

1. Garbanzo beans can-1
2. Chopped onion-1/2 cup
3. chopped Roma tomatoes-1/2 cup
4. Ginger garlic paste-1/4th ts
5. Chole masala powder-1/2 ts
6. Sabji masala-1/8th ts
7. Red chili powder-1/8th ts
8. Chopped cilantro-2 tbs
9. Tamarind paste-1 tbs
10. Salt-to taste
11. Oil-2 tbs
12. Cumin mustard-1ts
13. Curry leaves-3 chopped

METHOD:

• Open the can wash beans and strain
• Heat oil in a pan add cumin and mustard let them splutter
• Add curry leaves onions and ginger garlic paste
• Fry till onion turns pink
• Add tomatoes  tamarind paste and cook till soft
• Finally add masalas,beans cilantro and serve hot

KANCHIPURAM UPMA-SOUTH INDIAN BREAKFAST

INGREDIENTS:

1. Suji/semolina-1 cup
2. Chopped onion-1/4th cup
3. chopped green chilis-1 tbs
4. Fresh grated coconut-1/4th cup
5. Coriander leaves-1tbs
6. Minced ginger- ts
7. Crushed black pepper corns-1/2 ts
8. Milk-1/4th cup
9. Water-3 cups
10. Oil-2ts
11. Ghee -1 tbs
12. Kaju/cashewnut-10
13. Peanuts=2 tbs
14. cumin mustard-2 ts
15. Urad chenadal-1 ts each
16. Curry leaves-4

ANDHRA RUCHULU-KANCHIPURAM UPMA

METHOD:

1. Heat oil and ghee in a container
2. Add cumin mustard dals curry leaves peanuts and cashews when they turn light brown add chilis and ginger saute for a minute add onion and cook till the onion turns pink
3. Add coconut and saute for a minute now add milk water salt and coriander leaves
4. When water starts boiling add ravva and mix continuously with another hand to stop lumps
5. Cook till done enjoy with peanut redchili chutney or any pickle of your choice

INGREDIENTS FOR PEANUT RED CHILI CHUTNEY:

1. Roasted peanut powder-1/2 cup
2. Roasted chenadal powder-1/4th cup
3. Fresh redchilis-2
4. Garlic pod-2 coriander leaves-1tbs
5. Mint leaves-3
6. Salt-to taste
7. Tamarind paste-1ts

METHOD:

1. Ina jar mix all ingredients  with some water blend in pulse mode until the mixture turns to chutney consistency

RAVVA DOSAI RESTAURENT STYLE

Ravva Dosai is one of the popular south indian breakfast item made instantly with few ingredients.Every restaurent has got their own signature recipe.This recipe was shown by  a popular restaurent chef in a cookery show.I tried this recipe and it came out really tasty.the recipe in brief description are as follows

INGREDIENTS:

1. Suji/semolina/sanna ravva-1 cup
2. all purpose flour-1 cup
3. Rice flour -1 cup
4. Finely grated carrot-3 tbs
5. Coriander leaves finely chopped-2 tbs
6. Green chlis chopped-2 ts
7. Minced ginger-1 ts
8. Minced garlic-1 ts
9. Cumin-1 ts
10. Salt-to taste
11. Oil

METHOD:


ANDHRA RUCHULU-RAVVA DOSAI RESTAURENT STYLE



ANDHRA RUCHULU

1. In a deep bowl combine all the ingredients pour water and make a fine batter
2. Let it stay for 10 minutes
3. Now heat a tawa and grease with oil,pour a ladle ful of batter starting from the edges and ending in the middle
4. Fry till dosa comes out
5. Sprinkle some oil and flip,when both it turns brown the ravva dosai is ready
6. Fold in desired shape
7. enjoy this yummy dosas with your favourite chutney

MIXED VEG KANCHIPURAM IDLY

Kanchipuram Idly is very famous  breakfast item in South India served with sambar and chutney.For the normal idly batter they make thadka and steam the batter.And the batter is usually made with idly rice.with little variation I made mixed veggie kanchipuram idly with cream of rice idly ravva batter and rice flour.This came really tasty.The procedure for this recipe are a s follows


INGREDIENTS FOR IDLY BATTER

1. Idly ravva-2 cups
2. Urad dal-1 cup
3. Rice flour-1/2 cup

METHOD:

• Wash uraddal twice and soak fr 2 hour and blend to fine paste
• Now mix  flour and ravva with soda and wash
• Now squeeze water and mix this wet ravva mix with urad paste
• Let it ferment for 6 to 8 hours or until the batter rises
• Mix salt and the batter is ready to make regular idlys

THADKA/SEASONING FOR THE BATTER TO MAKE KANCHIPURAM IDLY

ANDHRA RUCHULU-MIXED VEG KANCHIPURAM IDLY

1. Ghee-1 tbs
2. Oil-2 ts
3. Finely chopped curry leaves-1 tbs
4. Crushed black pepper-1/2 ts
5. Finely chopped dried red chilis-2 ts
6. Hing-2 pinches
7. cashew nuts/kaju- 15
8. Cumin and mustard -1 ts
9. Mixed veggies-1 cup

METHOD:

• Heat ghee and add kaju make them light brown
• Now add remaining ingredients and let them fry well
• mix this thadka t the idly batter
• Now the kanchipuram idly batter is ready to make idly

For this thadka I adde cooked mixed veggies and some salt.Mix it and add to the batter,then grease the tdly plates,pour the batter  and steam until done.Mixed veg kanchipuram idli's are ready to serve

ANDHRA RUCHULU-MIXED VEG KANCHIPURAM IDLY

Frozen mixed veggies(has sweet corn ,carrot ,beans and peas).Microwave and smash to form tiny pieces

ACCOMPANI MENT- ROASTED CHENADAL CHUTNEY
INGREDIENTS FOR THE CHUTNEY:

1. Roasted chenadal/putnalu/puttu kadalai-fistful
2. Dry coconut powder-2tbs
3. Coriander leaves-1 tbs
4. green chili paste-1/2 ts
5. Salt-to taste

Blend all ingredients in a jar with little water and make fine paste

PESARATTU VARIATION-SOUTH INDIAN BREAKFAST THALI

Yet another two recipes to be added with little variations to the south Indian breakfast thali.Pesarattu is more popularised breakfast item in South India.Now a days most of the restaurents are serving breakfast items with panner as the stuffing ingredients like stuffed paneer utappam,paneer dosa,paneer pesarattu etc., will sure post the remaining recipes in the upcoming posts.

Coming to Pesarattu in Hyderabad we get 2 variations like MLA Pesarattu and the paneer pesarattu.As pesarattu is made with green gram dal or pesarlu or whole moong.This is a healthy pancake recipe which has protein content .It can be made quickly just the soaking time takes two hours and can be prepared instantly with no fermentation process

MLA Pesarattu is so called as we stuff upma in it,and for the paneer pesarattu we garnish paneer along with the regular ingredients.The recipe for the 2 variations are as follows

BASIC BATTER PREPARATION:
Soaking time-2 hours, preparation time-15 minutes

INGREDIENTS FOR THE BATTER:

1. Green gram whole-1 cup
2. Raw rice-1/2 cup
3. Fenugreek seeds/methi seeds-1ts

METHOD:

• Combine all ingredients in a bowl wash twice and fill warm water close lid and soak for 2 hours
• Now blend the dal mix with green chilis to a fine batter consistency
• Set it a side for at least half an hour then mix salt and make attu

MLA PESARATTU INGREDIENTS:

1. Pesarattu batter
2. Upma
3. Salad mix
4. Oil

METHOD:

ANDHRARUCHULU-MLA PESARATTU

• Heat tawa and sprinkle water then clean now spread a ladle ful of batter and spread in circular motion
• Sprinkle salad mix  and some oil
• Now spread 2 table spoons of upma all over the attu
• when the attu slowly comes out roll like a mat or any of your favourite shape
• Enjoy MLA Pesarattu with your favourite chutney

INGREDIENTS FOR SALAD MIX

1. Finely chopped onion-1 cup
2. finely chopped coriander-1/4th cup
3. grated carrot-1/2 cup
4. Finely grated paneer/cottage cheese-1/2 cup
5. Finely chopped ginger pieces-1 tbs

INGREDIENTS FOR UPMA:

1. Suji-1 cup
2. Onions-2tbs
3. Green chilis chopped-2ts
4. Finely chopped coriander-2ts
5. Ghee-1tbs
6. Salt-to taste
7. Cumin mustard-1 ts
8. Split urad and chenadal-1ts
9. finely chopped tomato-1tbs
10. finely chopped garlic-1/2ts

METHOD TO MAKE UPMA:

1. Heat ghee in a wok and add seasoning
2. Add chilis ginger and onion fry for 2 minutes
3. add tomatoes  and cook for 2 minutes
4. add water and salt when water starts dancing add ravva and stir continuously until it mixes properly without forming lumps
5. garnish with coriander

INGREDIENTS FOR PANEER PESARATTU

ANDHRARUCHULU-PANEER PESARATTU

1. Pesarattu batter
2. Salad mix
3. Extra paneer grated-2 tbs
4. Oil

METHOD:

• Heat tawa and sprinkle water and let it evaporate
• Now spread batter like medium size pancake
• Sprinkle salad mix lots of paneer and drizzle little oil
• When it becomes golden brown remove from heat and serve with your favourite chutney

INSTANT VEG RAVVA IDLI

INSTANT VEG RAVVA IDLI

INGREDIENTS:

1. Semolina/suji/bombay ravva-2 cups
2. Frozen mixed veggies boiled and mashed-1 cup(carrot,peas ,sweetcorn,beans)
3. Cilantro-1 tbs
4. Curd-1 cup
5. hing-2 pinches
6. Chopped green chilis-2 ts
7. Salt-to tatse
8. Oil-3 ts

METHOD:

• mix curd,ravva and some water to form idli batter consistency
• Let it set for 1 hour
• Mean while heat oil in a pan and add hing,chilis and the mashed veggies
• fry  for few minutes
• add salt and immediately add to the batter along with coriander leaves
• Grease the idli plate and pour the batter
• Let it steam for 10 minutes
• Serve with rasam or chutney

IDLY

INGREDIENTS FOR MAKING IDLY USING IDLY RICE

1. Idly rice-4 cups
2. Uraddal-1 1/2 cup
3. Methi seeds-1/4Th teaspoon
4. Salt -to taste

PREPARATIONS:

• Soak rice and fenugreek seeds, uraddal separately for 4 hours
• Blend uraddal and rice to coarse consistency separately
• Mix in a deep bottomed bowl and add salt
• Allow the batter to ferment (usually it takes 6 to 8 hours)
• until it raises

METHOD:

• Grease oil to the idly plates, pour the batter
• And set the idly plates in the idly stand
• Steam for 10 minutes or until done

INGREDIENTS FOR MAKING IDLY USING IDLY RAVVA

1. Idly ravva-3 cups
2. Urad dal-1 cup
3.  soda-1/2 teaspoon
4. Salt-to taste

PREPARATIONS

• Soak uraddal in water for 4 hours, blend to fine paste
• Wash idly ravva with soda twice and mix urad paste and salt
• Ferment it until the batter rises
• Now grease the idly maker plates and pour the batter, then place them in the idly maker
• And cook until done

tips  to get soft idlis:

1. you get better idlis y wash the ravva with cooking soda
2. While using rice to make idly you use any of these options
3. Methi seeds or rice flakes
4. For more tasty idlis you can use coconut water while blending the rice and uraddal
5. If you stay in colder areas wrap thick blanket around the container for better fermentation
6. You can also put the container near the warm place beside the heater
7. You can preheat baking oven for few minutes  and switch off ,and place the  batter container
8. I prefer to wrap thick towel

VADA ,SAMBAR AND CHUTNEY(SOUTH INDIAN SPECIAL)

VADA INGREDIENTS

1. Urad dal-1 big cup
2. Salt-to taste
3. Onion finely chopped-2 tbsp

METHOD

• Soak uraddal for 2hours in water and blend to paste(i prefer little coarse),and blend in pulse and followed by continuous blending
• This helps to grind evenly, I will not add any water to absorb less oil while frying
• Mix salt and onion
• Make vada's on your convenience and deep fry in oil
• Adding more masalas,will lose original taste of vada so i prefer t add only onion for crunchiness

INGREDIENTS FOR MAKING CHUTNEY

1. Rasted peanut powder-2 tbsp
2. Roasted chenadal/putnala pappu-3tbsp
3. Dessicated coconut powder-1 tbsp
4. Dhania powder-1/3rd ts
5. Salt-to taste
6. Garlic pod-1 chopped

METHOD

• Place all ingredients in the blender,add some water and make to fine paste

SAMBAR

• Please refer to the previous post

ONION UTAPPAM (south indian special)

INGREDIENTS:

>>>>>>>>>>>>

1. Dosa batter

• idli rice-2 cups


• rice-1 cup


• uraddal-1 cup

1. chopped onions-1 cup


2. grated carrot-3 table spoons


3. chopped cilantro-3 table spoons


4. chopped green chilis-1 teaspoon


5. spice powders of ur choice-3 teaspoons


6. oil-for making utappam
   

METHOD:

>>>>>>>>

1. soak dal and methi seeds separately,and rice separately for 7 hours,then grind and mix together,add salt and ferment it over night


2. when you see the batter is doubled it is ready to us,.refrigirate it and use when ever u want.


3. i prefer to use 2 days old batter for making uttapams,because it brings sourness and gives nice flavour


4. In a bowl mix chopped onion,green chilis,grated carrot and cilantro


5. now heat tawa and apply oil


6. pour a ladle ful of dosa batter and spread thickly


7. now sprinkle onion mixture and puttukadalai powder and some oil


8. cook on medium flame


9. flip once done


10. cook until nice golden crest is formed


11. servet hot with chutney

SPICY CUMIN FLAVOURED OATS IDLI WITH SAMBAR AND CHUTNEY

INGREDIENTS FOR MINT

1. Mint-1 small cup
2. Cilantro 1 small cup
3. medium tomato chopped-1
4. Chopped onion-2 table spoons
5. Green chilis-2 to 3
6. Tamarind paste-2 teaspoons
7. Roasted peanut powder-1 table spoon
8. Salt-to taste
9. Whole garlic pods-2
10. Oil-1 table spoon
11. Cumin and mustard-1 teaspoon
12. Hing-pinch
13. Split urad dal-1 teaspoon
14. Dry red chilis-3

METHOD:

1. Heat 1/2 teaspoon of oil in a pan,add chilis roast well,now add onion ,tomato,mint,cilantro,tamarind paste,and some water,Cook until done
2. Blend along with garlic pods,turmeric and peanut powder,add little water to make it smooth .
3. Heat oil in a pan and make seasoning,add it to the chutney.
4. It goes well with rice and also tiffin items

INGREDIENTS FOR OATS IDLI:

>>>>>>>>>>>>>>>>>>>>>>>>

1. Rolled oats-1 cup


2. Parboiled rice-1 cup


3. Urad dal-3/4Th cup


4. Fenugreek seeds-1/4th tea spoon


5. Cumin/jeera-1 teaspoon


6. Green chilis-2 to 3


7. Salt-to taste


8. Soda-1/4Th teaspoon(optional)

METHOD:
>>>>>>>>

1. Soak urad dal,rice,fenugreek seeeds together in water for 6 to 7 1/2 hours


2. Before grinding soak rolled oats in water


3. Now add the rice mixture along with oats,cumin and chilis,grind finely and ferment for 8 hours.


4. Add salt and soda and mix well,adjust the batter consistency,pour the mixture in idli maker and steam it


5. I make idlis in microwavable idli stand it takes just 4 minutes to cook,but should be served hot or else they will become hard

INGREDIENTS TO MAKE SAMBAR:

>>>>>>>>>>>>>>>>>>>>>>>>>>>>

1. Tur dal/kandipappu-3/4Th cup


2. Dondi/tindora/kovakkai-1/4Th cup


3. Chopped tomato medium-1


4. Chopped medium onion-1/2


5. Chopped medium potato-1


6. Drum stick pieces-6


7. Chopped medium size carrot-1


8. Chopped chilis-4 to 6


9. Chopped cilantro-2 table spoons


10. Chopped spring onions/vullikadalu-2 table spoons


11. Salt-to taste


12. MTR sambar masala- 1 1/2 + 1/2 teaspoons


13. Red chili powder-1/2 teaspoon


14. Turmeric-1/4Th teaspoon


15. Jaqggery/bellam-1/2 teaspoon


16. Thick tamarind paste-3 to 4 spoons


17. Oil-1 table spoon


18. Cumin-1/2 teaspoon


19. Mustard-1 teaspoon


20. curry leaves-10


21. Fenugreek seeds- 10


22. Asafoetida/hing- pinch

METHOD:
>>>>>>>>

1. Pressure cook tur dal with water and cook until it gets a nice mash consistency


2. Pressure cook tindora,alu,carrot and drum sticks until they become soft


3. Now heat oil in a vessel and make tempering,now add the chili's, onions and fry well.now add the ginger garlic paste and tomatoes


4. Cook for 5 minutes and add the veggies stir well


5. Add 1/2 teaspoon of sambar masala to the veggies,it helps to coat the masala and gives a good flavour


6. Dilute dal and add to the veggies followed by chili powder,turmeric,salt,jaggery and tamarind paste


7. Add remaining sambar masala and mix well


8. Boil for 10 to 15 minutes


9. Add cilantro , and spring onions