Upma Pesarattu

Ingredients:

For Pesarattu:
1 cup Pesalu
1/2 rice
1 cube finely chopped ginger
salt to taste
cumin
3 green chillies

For Upma:

1 cup Sooji
1 finely chopped onions
2 finely chopped green chillies
curry leaves
salt to taste

For seasoning:

Red chillies,urad dal,chana dal,peanuts,cashew nuts,mustard seeds,cumin seeds

Procedure:

Upma:

1)Take a pan and add oil and then fry the seasoning in the oil.

2)Add onions,green chillies,curry leaves and fry them till transparent.

3)Add 2 cups of water,salt to taste and let it boil for 2 min.

4)Now add sooji slowly by mixing.

5)Place a lid on top for 5 min.

6)Now the upma is ready. 

Now see the procedure for upma pesarattu.

Pesarattu:

1)Blend all the ingredients to fine paste as a dosa batter.
2)Take a pan heat it and take some batter Spread it on a pan.
3)Add a tbsp of oil on top and fry well.
Note:Finely Chopped onions,green chillies,ginger gives extra taste to the dosa. 

4)Enjoy it with upma,coconut/peanut chutney.

Dahi vada(Aavada/Perugu vada)

Ingredients:

Fresh curd 3 cups
6 urad dal vada
Salt to taste
Turmeric 1/2 tsp

For seasoning:
2 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Jeera
2 slitted Red chillies
2 slitted Green chillies
1 string Curry leaves
1tsp Ginger pieces
Finely chopped Cilantro

Procedure:
1)Soak urad daal for 6 hours.
2)Beat the fresh curds with a spoon add salt and keep it aside.
3)Now place a pan on the stove and add oil  2 tbsp for seasoning.After it is heated add mustard seeds and jeera,redchilli slits.And after they stop sizzling add green chilli slits,small ginger slits, and curry leaves and switch off after it is done.
4)Then add the  prepared seasoning along with turmeric pwdr and salt to the curd ,mix well and keep it aside covered.
5)Meanwhile, wash  soaked urad daal well ,drain and grind into a coarse paste using very less water..add salt ,mix well and keep it aside..
6)Heat oil in a pan for deep frying..now make vadas with a wet hand and fry vadas in the oil,by dropping slowly one by one into the oil .Fry them till golden brown.
7)Take them off and place in a bowl of  cold water..after 3 to 4 minutes  remove from water and place them   in the curd.
8)Garnish with chopped cilantro.
Try it friends......very tasty and healthy recipe.

Oats Dosa

Ingredients:
2 cups Oats
Coconut Milk(adjust upto dosa batter consistency)
salt to taste

Procedure:
1)Soak oats for 5min in water.
2)Squeeze water from oats,add salt and blend them with coconut milk as dosa batter.
3)Spread the batter on a dosa pan evenly preferably on a appam pan.

4) Enjoy with coconut chutney.

semiya/vermicelli pulihora

Ingredients:

1 cup Semiya (Bambino/ vermicelli)
1 big Lemon
salt to taste
½ tsp turmeric

For Seasoning/Popu:

2 tbsps ground nuts
10 cashew nuts
2 tbsps bengal gram
1 tbsp urad dal
1 tsp cumin seeds
½ tsp mustard seeds
2 dry red chilies
4 green chilies
1 stalk of curry leaves
pinch of hing
2 tbsp oil

Procedure:

1)Squeeze lemon juice into a small bowl and add 1 tsp of salt to avoid any bitter taste from lemon.
2)Take 4 cups of water in a bowl and boil it. When the water starts boiling add 1/4tsp salt and 1/2 tsp oil. 3)After a min, add Semiya /Vermicelli.When semiya gets boiled ( 3- 5mins) switch off and strain it.
4)After straining pour plenty of cool water on it to avoid further cooking. Also add ¼ tsp of oil and toss it to prevent any sticking.
5)Heat a non stick skillet when the oil is hot enough, add mustard seeds, when they crack, add jeera, urad dal (Mina pappu), Bengal gram (senaga pappu), ground nuts, cashews, dry red chilly, and hing. Fry them till brown.Add Curry leaves and turmeric. Fry them for few seconds
6).Add the strained semiya (vermicelli) to the seasoning/popu and immediately add squeezed lemon juice, salt (if needed) and mix well.
7)Serve hot or at warm.

Garelu(vada)

Ingredients:

1 cup Urad dal
1 finely chopped onion
3 finely chopped green chillies
2″ ginger chopped
1 small bunch of coriander leaves chopped
1 string curry leaves(Chopped)
salt to taste
A pinch of baking soda

Procedure:

1)Soak urad dal for 4-5 hours and grind the soaked dal to a paste in small batches sprinkling little water and salt (Dough for garelu should be very thick)
2)Mix all the other ingredients to the paste.
3)Take oil in a pan for deep frying.
4)When the oil is hot(drop a piece of dough and the dough should immediately rise to the top), wet your hands with water and take a lemon sized ball and flatten it into a vada on a wet paper towel or banana leaf or wax paper.
5)Make a hole in the centre of the garelu so that it cooks evenly all over.

6)Slowly drop it into the hot oil carefully and fry it on both sides on medium heat to a golden brown color.
7)Serve hot with peanut or coconut chutney. This can go excellent with sambar,chicken or mutton curry as well.

Ravva Dosa

Ingredients:

1 cup Rice Flour
1 cup Maida
1 cup Sooji
1 grated Carrot
1 finely chopped Onion
1 finely chopped Green chillies
 finely chopped Cilantro
 finely chopped curry leaves
Salt to taste

Procedure:

Mix all the above ingredients in a bowl.
Take a pan and spread the batter evenly on it.
Serve hot with coconut and ginger chutney.

Uggani

Ingredients:

2 cups Murmura

hand full Cashew

1 finely chopped Onion

1 finely chopped Tomato

2 finely chopped green chillies

hand full Peanuts

Salt to taste

1 tbspTurmeric pwdr

1 tbsp chilli pwdr

1 tbsp Ginger garlic paste

Mustard seeds,urad dal,chana dal,

cumin seeds,curry leaves for seasoning--to taste

Procedure:

1)Clean murmura  and set them aside by squeezing all the water.

2)Take a pan and oil and add all the seasoning.

3)Add onions,green chillies and saute till transparent.

4)Add ginger garlic paste and tomatoes to it and let it cook well.

5)Add turmeric pwdr,salt,chilli pwdr,curry leaves,mix well.

6)Add the murmura and mix gently into the above mixture for 5 minutes.

7)Serve hot with mirchi bajji.

Idli Upma

Ingredients:
5-6 left over idlis, crumbled
1 onion, finely chopped
1-2 chopped green chilli
big pinch turmeric pwd
pinch asafoetida (optional)
salt to taste
chopped coriander leaves for garnish
1 tbsp oil
For Seasoning:
1/2 tsp mustard seeds
1 tsp urad dal/minappa pappu
few curry leaves

Procedure:

1 Heat oil in a kadai, add mustard seeds and let them splutter. Add urad dal and let it turn red. Add curry leaves, asafoetida and turmeric pwd.
2 Add chopped onions and saute till they turn transparent. Add the crumbled idlis and combine. Cook for 2 mts.
3 Adjust salt and garnish with coriander leaves.

Gunta Ponganalu

.

Ingredients:
2 cups raw rice, soak in water overnight
1 tsp methi/fenugreek seeds
1 cup urad dal/minappa pappu/black gram dal, soak for 4-5 hrs
1 chopped onion
1 1/2 tsps green chilli-ginger paste
1 tsp cumin seeds
2 fistfuls channa dal/senaga pappu, soaked in water for an hour
1 tbsp chopped coriander leaves
oil for frying
salt to taste
Procedure:

1) Soak rice, urad dal and methi seeds for 7-8 hrs. Strain and grind the soaked dal and rice to a fine paste. Ferment the batter for 6-7 hrs. Add salt to taste and combine well. (Alternately you can use left over dosa or idli batter too.)
2 )Add chopped onions, green chilli-ginger paste, soaked channa dal, cumin seeds and coriander leaves to the batter and combine well.
3) Pour few drops of oil into each depression of the ponganalu penam. Place flame on medium high for a mt. Pour batter into each depression and allow to cook with lid for 4-5 mts undisturbed and cook on low to medium flame. It will cook to a golden brown shade. Flip over with help of a spoon or fork and allow to cook for 2-3 mts without lid.
4 )Remove onto absorbent paper. Serve hot with chutney of your choice.

Mamidikaya Pulihora

Ingredients:

BoiledRice----------------4cups

Chana dal----------------1 tbsp

Urad dal------------------1 tbsp

Cumin Seeds--------------1tbsp

Fenu greek seeds----------5-6

Grated Mango------------2

Curry leaves------------1 string

hing---------------------pinch

Turmeric pwdr----------1 tbsp

Red chillies--------------4-5

Green chillies---------4-5splitted

Mustard seeds----------1 tbsp

Cashew---------------hand full

Peanuts---------------handfull

Procedure:

cook rice and keep aside.
 Heat the oil in the pan and add the whole red chillies.let the chillies to fry for few seconds
then add the mustard seeds.once the chillies are fried they are no longer hot but get milder taste.
When the mustard seeds splutters add the fenugreek seeds.now add the chana dal and peanuts and fry them
on medium flame then add the curry leaves,chopped green chillies and hing.
Then add the turmeric,as haldi gives the color to the rice add enough turmeric.
Then add the Grated mango to it .Let the gravy cook till the water gets dried and oil oozees out for 10 to 12mins.while the gravy is cooking in absorbing the juices check the seasonings and add salt .
Then take your cooked rice and add the tamarind gravy to it mix it and enjoy.
you can make this gravy ahead of time and store it in the refrigerator and mix it with
cooked rice whenever you want.

Pulihora

Ingredients:

BoiledRice----------------4cups

Chana dal----------------1 tbsp

Urad dal------------------1 tbsp

Cumin Seeds--------------1tbsp

Fenu greek seeds----------5-6

Tamarind Juice------2-3spoons

Curry leaves------------1 string

hing---------------------pinch

Turmeric pwdr----------1 tbsp

Red chillies--------------4-5

Green chillies---------4-5splitted

Mustard seeds----------1 tbsp

Cashew---------------hand full

Peanuts---------------handfull

Procedure:

1)cook rice and keep aside.
 2)Heat the oil in the pan and add the whole red chillies.let the chillies to fry for few seconds
then add the mustard seeds.once the chillies are fried they are no longer hot but get milder taste.
3)When the mustard seeds splutters add the fenugreek seeds.now add the chana dal and peanuts and fry them on medium flame then add the curry leaves,chopped green chillies and hing.
4)Then add the turmeric,as haldi gives the color to the rice add enough turmeric.
5)Then add the tamarind juice to it .Let the gravy cook till the oil oozees out for 10 to 12mins.while the gravy is cooking in absorbing the juices check the seasonings and add salt .
6)Then take your cooked rice and add the tamarind gravy to it mix it and enjoy.

Note:you can make this gravy ahead of time and store it in the refrigerator and mix it with

cooked rice whenever you want.

Idli

Ingredients:

Urad dal--------------1 cup
Idli Rava--------------2 cups
Fenu greek seeds-----6
Poha-----------------1/2 hand full
Salt-------------------To taste

Procedure:

1)Soak all the ingredients for 4-5 hours.
2)blend till fine paste.
3)Ferment the batter for about 6 hours.Add salt to it.
4)Take idli plate and spread the batter over it.Cook it over low flame.
5)Server hot with coconut/peanut chutney,sambar.

Dosa

Ingredients:

Rice--------3 cups
Urad Dal---1 cup
Poha-------1/2 hand full
Fenu greek seeds--10
Salt----------------To taste

Procedure:

Soak all the ingredients for 4-5 hours.Blend till fine paste.
Ferment the batter for about 6 hours.Add salt to it.
Take a dosa tawa and flatten the batter over pan.
Serve hot with coconut chutney and ginger pickle.

Hot Pongal

Ingredients: 
Rice---------------------2cups
Moong Dal--------------1cup
Salt----------------------To taste
Black Pepper------------4-5
curry leaves--------------1 string
Green chillies-------------4(Splitted)
Red Chillies,Cashew,jeera,Ghee for
seasoning----------------To taste

Procedure:

1)Soak rice and moong dal for 15 minutes.
2)Take Ghee in a pan, fry Red chillies,cashew,jeera,curry leaves,green chillies and keep aside.
3)Now take the pressure cooker add the soaked rice and moong dal with 7-8 cups of water,salt and add the seasoning in it.Mix well and close the lid.
4)Let the cooker whistle 3-4 times.
5)Serve hot with coconut chutney/sambar.