2 cups Moong dal (Pessara pappu)
2 onions
4 green chilies (optional)
Chili-ginger paste
1 cup rice flour
Few curry leaves
Coriander
Soak moong dal over night in water. Drain water and grind it roughly.
Add chopped onions, chilies and chili-ginger paste, curry leaves and salt. Now add rice flour and coriander. It does not require any more water.
Heat oil in a kadai (I personally prefer a traditional concave shape kadai for maximum usage of space with less oil) and never let the oil be screaming hot! It burns the first batch.
Drop a spoon of hot oil in the mixture; this will make the fried item light. A pinch of cooking or baking soda can also be used.
Take handfuls of the batter and drop them like small balls with fingers in oil.
Keep turning back and forth so they will not burn.
Once they all turn golden yellow, it’s time to remove from the oil. Place them on paper towels so the excess oil is absorbed.
Senaga Punukullu - Chennadal Punukullu
2 cups Chennadal (Senaga pappu)
2 onions
4 green chilies (optional)
Chillie-ginger-garlic paste
1 cup rice flour
Few curry leaves
Coriander
Soak chennadal over night in water. Drain the water and remove a hand full of chennadal and grind the remaining roughly. Soft batter makes it soft.
Mix them both along with chopped onions, chilies and chili-ginger-garlic paste, curry leaves and salt. Now add rice flour and coriander. It does not require any more water.
Heat oil in a kadai (I personally prefer a traditional concave shape kadai for maximum usage of space with less oil) and never let the oil be screaming hot! It burns the first batch.
Drop a spoon of hot oil in the mixture; this will make the fried item light. A pinch of cooking or baking soda can also be used.
Make small balls of the batter and flatten it in the palm with fingers and gently drop in oil. Keep turing back and forth so they will not burn.
Once they all turn golden yellow, it’s time to remove from the oil. Place them on paper towels so the excess oil is absorbed.
2 onions
4 green chilies (optional)
Chillie-ginger-garlic paste
1 cup rice flour
Few curry leaves
Coriander
Soak chennadal over night in water. Drain the water and remove a hand full of chennadal and grind the remaining roughly. Soft batter makes it soft.
Mix them both along with chopped onions, chilies and chili-ginger-garlic paste, curry leaves and salt. Now add rice flour and coriander. It does not require any more water.
Heat oil in a kadai (I personally prefer a traditional concave shape kadai for maximum usage of space with less oil) and never let the oil be screaming hot! It burns the first batch.
Drop a spoon of hot oil in the mixture; this will make the fried item light. A pinch of cooking or baking soda can also be used.
Make small balls of the batter and flatten it in the palm with fingers and gently drop in oil. Keep turing back and forth so they will not burn.
Once they all turn golden yellow, it’s time to remove from the oil. Place them on paper towels so the excess oil is absorbed.
Rava Idli - Sooji Idli
Idli stand
Pressure cooker
4 cups rava (sooji)
2 onions
4 green chilies
1/2" ginger
Few curry leaves
Coriander
3 cups sour curd
Take 4 tsp of oil in a kadai. Make poppu (thadaka) with 1 tsp of urad dal, 1 tsp of chenna dal, few mustard seeds, jeera and hing. Then add chopped onion, chili, ginger and curry leaves. Once onion is transparent add the sooji and fry till it turns into golden color.
Set aside and let cool. Then add curd, salt and chopped coriander. Mix water as required. Batter should have the consistency of regular idli batter.
Let the batter ferment over night.
For soft fluffy idli's add a pinch of baking soda just before cooking.
Spray oil in the holes of the idli stand and pour the batter.
Steam cook in a pressure cooker on high heat for 15 min and in low flame for 5 - 6mins.
Pressure cooker
4 cups rava (sooji)
2 onions
4 green chilies
1/2" ginger
Few curry leaves
Coriander
3 cups sour curd
Take 4 tsp of oil in a kadai. Make poppu (thadaka) with 1 tsp of urad dal, 1 tsp of chenna dal, few mustard seeds, jeera and hing. Then add chopped onion, chili, ginger and curry leaves. Once onion is transparent add the sooji and fry till it turns into golden color.
Set aside and let cool. Then add curd, salt and chopped coriander. Mix water as required. Batter should have the consistency of regular idli batter.
Let the batter ferment over night.
For soft fluffy idli's add a pinch of baking soda just before cooking.
Spray oil in the holes of the idli stand and pour the batter.
Steam cook in a pressure cooker on high heat for 15 min and in low flame for 5 - 6mins.
Spinach Pakodi
1 bunch Spinach
4 Green Chilies (optional)
Ginger-Garlic-Chili paste
2 scoops Besan -Senaga pindi
3/4 scoop Rice Flour
Few Curry Leaves
Cashews
Chop spinach and add chili-ginger-garlic paste, curry leaves and salt.
Then add besan, rice flour and cashews and mix thoroughly with as less water as possible. Chopped green chilies can be added for spicy lovers!
Heat oil in a kadai (I personally prefer a traditional concave shape kadai for maximum usage of space with less oil) and never let the oil be screaming hot! It burns the first batch.
Drop a spoon of hot oil in the mixture; this will make the fried item light. A pinch of cooking or baking soda can also be used.
Pick a hand full of batter in the hand and gently drop in smaller amounts in the oil. Keep turning back and forth so it will not burn.
Once they all turn golden yellow, it’s time to remove from the oil. Place them on paper towels so the excess oil is absorbed.
Serve with ketchup or chutney. This is a good fried snack for kids.
4 Green Chilies (optional)
Ginger-Garlic-Chili paste
2 scoops Besan -Senaga pindi
3/4 scoop Rice Flour
Few Curry Leaves
Cashews
Chop spinach and add chili-ginger-garlic paste, curry leaves and salt.
Then add besan, rice flour and cashews and mix thoroughly with as less water as possible. Chopped green chilies can be added for spicy lovers!
Heat oil in a kadai (I personally prefer a traditional concave shape kadai for maximum usage of space with less oil) and never let the oil be screaming hot! It burns the first batch.
Drop a spoon of hot oil in the mixture; this will make the fried item light. A pinch of cooking or baking soda can also be used.
Pick a hand full of batter in the hand and gently drop in smaller amounts in the oil. Keep turning back and forth so it will not burn.
Once they all turn golden yellow, it’s time to remove from the oil. Place them on paper towels so the excess oil is absorbed.
Serve with ketchup or chutney. This is a good fried snack for kids.
Cabbage Pakodi
Medium cabbage
4 Green Chilies - Optional
Ginger-chili paste
2 scoops Besan (senaga pindi)
3/4 scoop Rice flour
Few Curry leaves
Cashews
Cut cabbage length wise add chili-ginger paste, curry leaves and salt and let it sit with a closed lid for 7-10 min. By doing this cabbage will sweat the water out and excess water is not required to mix the flours. Also the pakodi will absorb less oil.
Then add besan, rice flour and cashews and mix thoroughly. Chopped green chilies can be added for spicy lovers!
Heat oil in a kadai (I personally prefer a traditional concave shape kadai for maximum usage of space with less oil) and never let the oil be screaming hot! It burns the first batch.
Drop a spoon of hot oil in the mixture; this will make the fried item light. A pinch of cooking or baking soda can also be used.
Pick a hand full of batter in the hand and gently drop in smaller amounts in the oil. Keep turning back and forth so it will not burn.
Once they all turn golden yellow, it’s time to remove from the oil. Place them on paper towels so the excess oil is absorbed.
Sabudaana Upma- Saggubiyyam Upma
2 cups Sabudaana - Saggubiyyam
2 cups sour Curd
2 tsp of Groundnuts
1 Onion
2 Green Chilies
1/2" Ginger
Few Curry Leaves
Coriander
Lemon juice
Soak sabudaana over night in curd and water.
Dry roast peanuts and grind to a powder.
In a non stick pan take 2 tsp of oil and fry 1 tsp urud dal, 1 tsp channa dal, few mustard seeds and jeera. Then add chopped onion, chili, and ginger and curry leaves. After the onion turns light brown add sabudaana, salt, turmeric and peanut powder.
At this time lemon juice can be added according to taste.
It can be garnished with chopped coriander.
2 cups sour Curd
2 tsp of Groundnuts
1 Onion
2 Green Chilies
1/2" Ginger
Few Curry Leaves
Coriander
Lemon juice
Soak sabudaana over night in curd and water.
Dry roast peanuts and grind to a powder.
In a non stick pan take 2 tsp of oil and fry 1 tsp urud dal, 1 tsp channa dal, few mustard seeds and jeera. Then add chopped onion, chili, and ginger and curry leaves. After the onion turns light brown add sabudaana, salt, turmeric and peanut powder.
At this time lemon juice can be added according to taste.
It can be garnished with chopped coriander.
Poori
2 cups Atta
1/2 cup Milk
Oil to fry
Mix the atta, milk, a pinch of salt and 2 tsp of oil along with water and make solid dough. Do not use too much water.
Make small lemon size balls. Using dry atta and roll the dough balls into circles using a rolling pin. Turn a plate and spray oil and place them on it till all are done, so they do stick to each other. Or can be placed on tissue paper.
Heat oil in a sauce pan and drop each circle of dough from the side. It will at once puff up. Turn to the other side for a few seconds. They can be soft fried or deep fried according to taste. Remove and place them on paper towel so the oil will be absorbed.
Poori tastes good with potato curry or kurma. Kids love to eat puri with sugar or jam.
Poori can be soaked in warm milk, called Pal-poori.
Plain Dosa - Paper Dosa
1 cup Urad dal
1/2 tsp Fenugreek seeds
3 cup Raw rice
Add fenugreek to the urad dal. Soak rice and dal separately over night.
Grind urad dal and the rice to a smooth batter. This should be done separately, once rice and urad dal are mixed, texture of the batter is not smooth.
Then they can be mixed together properly, add salt and set aside to ferment for 6 - 8hrs. Yeast or cooking soda can be added for fermentation.
Water can be added as required to make dosa. Pour on a hot skillet and spread evenly. This batter can be poured as thin as paper dosa. Add a tsp of oil so that dosa can be removed easily.
Turn the other side and let roast. Potato curry can be made earlier placed in the middle of the dosa for masala dosa. Peanut chutney is a good side dish for dosa.
Cream of wheat upma -Godhuma rava Upma
2 cups Cream of wheat -Godhuma rava
2 Green Chilies
1/2" Ginger
Few Curry Leaves
Lemon juice
In a non stick pan take 2 tbs of oil and fry 1 tsp urud dal, 1tsp channa dal, few mustard seeds and jeera. Then add chopped chilly, ginger and curry leaves.
Then add 2.5 :1 ratio of water for the rava.
Bring to boil and add salt to taste. Add lemon juice and 1 tsp of oil.
Now add rava stirring slowly. Cook till bubbles are seen or about 5 -6 min.
2 Green Chilies
1/2" Ginger
Few Curry Leaves
Lemon juice
In a non stick pan take 2 tbs of oil and fry 1 tsp urud dal, 1tsp channa dal, few mustard seeds and jeera. Then add chopped chilly, ginger and curry leaves.
Then add 2.5 :1 ratio of water for the rava.
Bring to boil and add salt to taste. Add lemon juice and 1 tsp of oil.
Now add rava stirring slowly. Cook till bubbles are seen or about 5 -6 min.
Rotti with Idli batter
1 cup Urad dal
1/2 tsp Fenugreek seeds
2 cups Cream of rice or "uppidimoram"
Add fenugreek to the urad dal and soak dal and cream of rice separately over night.
Grind urad dal to a smooth batter.
Remove water from the cream of rice and mix the two. Add salt and set aside to ferment for 6 - 8 hrs. Yeast or cooking soda can be added for fermentation.
Pour in a small griddle and add 2 tsp of oil. Let cook it in low flame for 12-15 min for a thick nicely done crust. Flip on the other side and let roast.
The roasted crust is the yummy part. Serve with podi or chutney of choice.
1/2 tsp Fenugreek seeds
2 cups Cream of rice or "uppidimoram"
Add fenugreek to the urad dal and soak dal and cream of rice separately over night.
Grind urad dal to a smooth batter.
Remove water from the cream of rice and mix the two. Add salt and set aside to ferment for 6 - 8 hrs. Yeast or cooking soda can be added for fermentation.
Pour in a small griddle and add 2 tsp of oil. Let cook it in low flame for 12-15 min for a thick nicely done crust. Flip on the other side and let roast.
The roasted crust is the yummy part. Serve with podi or chutney of choice.
Uttappam
1 cup Attukulu - pPha
2 cups Raw Rice
1/4 cup Urad dal
2 tsp Fenugreek seeds
2 cups sour Curd
1 Onion
3 Green Chilies
1/2 " Ginger
1 tsp Jeera
Mix attukulu, rice, urad dal and fenugreek seeds and soak in curd overnight. Add some water if required.
Grind to a smooth batter, add salt, jeera and set aside to ferment for 6 - 8 hrs. Yeast or cooking soda can be added for fermentation.
Grease a dosa pan with oil and pour the batter in circles spreading evenly with the ladle.Chopped onion, green chilies and ginger can be spread on the batter at this time.
Add a tsp of oil so that dosa can be removed easily. Turn the other side and let roast.
Serve hot with a favourite chutney.
Rava dosa
1.5 cups Rice flour
1 cup Bombay rava - Sooji
1 cup Atta
2 cups Sour curd
Chili, Ginger, Coriander paste
Granular pepper powder
1 tsp Jeera
Mix all the above things in a vessel and add salt and water till a nice consistency is formed. It should be like dosa batter so that it can be removed from the skillet in one piece. Set aside to ferment for 5 - 6 hrs.
Grease a dosa pan with oil and pour the batter spreading evenly with the ladle.
Add a tsp of oil so that dosa can be removed easily. Turn the other side and let roast.
This dosa does not need a side dish.
1 cup Bombay rava - Sooji
1 cup Atta
2 cups Sour curd
Chili, Ginger, Coriander paste
Granular pepper powder
1 tsp Jeera
Mix all the above things in a vessel and add salt and water till a nice consistency is formed. It should be like dosa batter so that it can be removed from the skillet in one piece. Set aside to ferment for 5 - 6 hrs.
Grease a dosa pan with oil and pour the batter spreading evenly with the ladle.
Add a tsp of oil so that dosa can be removed easily. Turn the other side and let roast.
This dosa does not need a side dish.
Idli - Tamilnadu
Idli stand and Pressure cooker are required for making idli.
1 cup Urad dal
1/2 tsp fenugreek seeds
4 cups Boiled rice
1 cup Raw rice
Add fenugreek to the urad dal and mix the raw rice and boiled rice. Soak them separately over night.
Grind urad dal and the rice mix to a smooth batter. This should be done separately, once rice and urad dal mixes, texture of the batter will change.
Then they can be mixed together, add salt and mix well and set aside to ferment for 6 - 8 hrs. Yeast or cooking soda can be added for fermentation. Keep in a warm place or in the oven.
Spray oil in the holes of the idle stand and pour the batter.
Steam cook in high heat for 15 min and in low flame for 5 - 6 mins.
This is steamed food and very good for kids. Serve with coconut chutney or podi. Idli can be soaked in sambar and eaten.
To make it appealing for kids, button idle stand can be used, same taste, smaller size!
1 cup Urad dal
1/2 tsp fenugreek seeds
4 cups Boiled rice
1 cup Raw rice
Add fenugreek to the urad dal and mix the raw rice and boiled rice. Soak them separately over night.
Grind urad dal and the rice mix to a smooth batter. This should be done separately, once rice and urad dal mixes, texture of the batter will change.
Then they can be mixed together, add salt and mix well and set aside to ferment for 6 - 8 hrs. Yeast or cooking soda can be added for fermentation. Keep in a warm place or in the oven.
Spray oil in the holes of the idle stand and pour the batter.
Steam cook in high heat for 15 min and in low flame for 5 - 6 mins.
This is steamed food and very good for kids. Serve with coconut chutney or podi. Idli can be soaked in sambar and eaten.
To make it appealing for kids, button idle stand can be used, same taste, smaller size!
Idli - Andhra
Idli stand and Pressure cooker are required for making idli.
1 cup Urad dal
1/2 tsp fenugreek seeds
2 cups cream of rice or "uppidimoram"
Add fenugreek to the urad dal and soak them separately over night.
Grind urad dal to a smooth batter.
Remove water from the cream of rice and mix the two. Add salt and set aside to ferment for 6 - 8 hrs. Yeast or cooking soda can be added for fermentation.
Spray oil in the holes of the idle stand and pour the batter.
Steam cook in high heat for 15 min and in low flame for 5 - 6 mins.
This is steamed food and very good for kids. Serve with coconut chutney or podi. Idli can be soaked in sambar and eaten.
To make it appealing for kids, button idle stand can be used, same taste, smaller size!
1 cup Urad dal
1/2 tsp fenugreek seeds
2 cups cream of rice or "uppidimoram"
Add fenugreek to the urad dal and soak them separately over night.
Grind urad dal to a smooth batter.
Remove water from the cream of rice and mix the two. Add salt and set aside to ferment for 6 - 8 hrs. Yeast or cooking soda can be added for fermentation.
Spray oil in the holes of the idle stand and pour the batter.
Steam cook in high heat for 15 min and in low flame for 5 - 6 mins.
This is steamed food and very good for kids. Serve with coconut chutney or podi. Idli can be soaked in sambar and eaten.
To make it appealing for kids, button idle stand can be used, same taste, smaller size!
Kichidi - Vermicili upma
2 cups Vermicelli
1 Onion
2 Tomatoes
1 Potato
1 Carrot
1 cup Cauliflower flowers
1/4 cup Green Peas
3 Green Chilies
1/2 " Ginger
Curry Leaves
Coriander
Lemon juice
Dry roast vermicelli in a tsp of ghee and set aside.
In a non stick pan add 2 tsp of oil and make tadka (poppu) with 1 tsp of urad dal, 1 tsp of channa dal, jeera, mustard and cashew nuts. Add chopped onions, chilies, ginger and curry leaves.
After the onion turns golden brown add chopped tomatoes and let the oil separate.
Then add all the finely chopped vegetables and salt and cook with a lid for a few minutes.
Add 1: 1.5 water for the vermicelli and bring to boil. Lemon juice can be added now.(optional)
When water comes to a boil add vermicelli, chopped coriander. Let cook for a few minutes till done.
Upma
2 cups Bombay Rava - Sooji
1 Onion
1 Tomato
2 Green Chilies
1/2" Ginger
Few Curry Leaves
Lemon juice
In a non stick pan take 2 tsp of oil and fry 1 tsp urud dal, 1tsp channa dal, few mustard seeds and jeera add cashews at the end. Then add chopped onion, chili, and ginger and curry leaves. Once onion is caramelized add tomatoes and cook till done.
Then add 2:1 ratio of water for the rava.
Bring to boil and add salt to taste. At this time lemon juice can be added according to taste.
Now add rava stirring slowly. Cook till bubbles are seen or about 5 -6 min.
For a heavy meal vegetables can also be added.
Chopped potato, carrot and peas can be added after the tomatoes are cooked.
By adding tomatoes liberally the dish becomes tomato bath.
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