Tomato bath

Ingredients :

Sooji : 1 cup

water : 1.5 cups

tomatoes : 1 cup chopped

onions : 1/4 cup chopped finely

oil : 1 tbsp

mustard seeds : 1/2 tsp

cumin seeds: 1/2 tsp

chana dal : 1 tsp

urad dal : 1/2 tsp

curry leaves : few

coriander leaves : few

peanuts : 2 tsp

dry red chilies : 4

turmeric : 1/8 tsp

red chili powder : 1/2 tsp

salt : to taste

First dry roast the sooji and keep aside. Now heat the oil in the pan and when hot add in the mustard seeds and allow them to crackle. Now add in the chana dal, urad dal, cumin seeds, curry leaves, peanuts, coriander leaves, dry red chilies and turmeric. Add the onions and cook till they become golden brown in color. Now add the tomatoes and cook till they become soft. Add in the red chili powder and salt. Add water. Bring it to a boil and add in the sooji. Keep mixing while adding the sooji in order to avoid lumps being formed. Close the pan with a lid and cook on low flame for about 5 minutes. Switch off the stove. Serve hot with any pickle and a slice of lime.

Ponganalu / Gunta punugulu

Ingredients :

Urad dal : 1 cup

raw rice : 2 cups

salt : to taste

First wast the rice and dal and soak in water for about 6 hours. Grind it into a fine paste and add the salt. Now allow it to ferment for about 8 hours in a warm place. Next heat the ponganala pennam / mould. When hot pour the batter into the holes and keep it covered for a while. Then invert them and let it cook for some more time. Remove onto plates and serve hot with peanut chutney.

Note : Some of them like to add the chopped onions, green chilies and coriander leaves to the batter and then make these so that they can be eaten without the chutney.

Oats dosa

Ingredients :

Oats : 2 cups

upma ravva : 1/2 cup

rice flour : 2 tbsp

salt : to taste

Soak all the above ingredients with water for about 30 minutes. Next make the batter to a pouring consistency. Heat a nonstick tava and pour this batter as u pour a dosa. Sprinkle some oil onto the sides. When cooked on this side flip onto the other side and cook well. Serve with any chutney of ur choice. Is a nice healthy breakfast and snack.

U can also add some green chillies, coriander leaves and onions for a different taste.

Utappam

Ingredients:

Urad dal : 1 cup

idli ravva : 2 cups

salt : to taste

onions: 1/4 cup

green chilles : 2 no cut into small pieces

coriander leaves : 1/2 cup chopped finely

curry leaves : 1 string chopped finely

coriander powder : 1/2 tsp

cumin seeds : 1/2 tsp

First wash and soak the urad dal for about 4 hours. Next grind it into a smooth batter along with water. Mix in the salt and idli ravva. Let it ferment for about 8 hours. After fermentation add in the onions, coriander leaves, green chillies, coriander powder, curry leaves and cumin seeds. Heat a nonstick tava and when hot pour the batter onto it and shape it into a round shape with the spoon. Sprinkle oil onto its sides. When the sides start turning a little brown flip onto the other side. Let it cook on this side also. Now the utappam is ready to be served. Serve hot either with peanut chutney or ginger pickle.

Borugula upma / Puffed rice upma

Ingredients :

Borugulu / puffed rice : 3 cups

onion : 1/2 cup sliced thinly

green chillies : 1 chopped finely

dry red chilli : 2

peanuts : 2 tbsp

chana dal : 1 tsp

urad dal : 1 tsp

mustard seeds : 1 tsp

cumin : 1 tsp

turmeric : 1/4 tsp

salt : as per taste

curry leaves : few

corrianader leaves : few (for garnish)

lime juice : 1/2 tsp (optional)

peanut powder / dhalia/putana powder : 1 tsp (optional)

oil : 1 tbsp

First take water in a big bowl and soak the puffed rice for a minute and drain off the excess water while squeezing a little. Do not soak for more time as the puffed rice becomes mushy like paste. Keep aside. In a wide pan heat the oil and add the mustard seeds. When they crackle, add in the chana dal, urad dal, cumin, peanuts, curry leaves,green chillies, red chillies and turmeric. Mix once. Now add in the onions and fry till they are slightly brown in color. Add the salt and mix well. Now add the drained puffed rice and keep mixing. At this time u can add the dalia powder / putana powder / peanut powder if u like. But it is purely optional. Remove from the stove after the puffed rice gets heated up say after 2 or 3 minutes. Serve hot garnished with corriander leaves and sprinkling some lime juice.

Masala vada

Ingredients :

Urad dal : 1 cup
onions : 1 cup chopped finely
corriander leaves : 1/2 cup chopped finely
cumin seeds : 1 tsp
turmeric : 1/4 tsp
ginger garlic paste : 1 tsp
green chilli : 2 or more depending on ur taste
salt : to taste
oil : for deep frying

Wash and soak the uadr dal for about 5 or 6 hours. Grind it into a thick paste along with green chillies. If it is loose it will absorb more oil. Take out into a bowl and mix in the ginger garlic paste, onions and corriander leaves. Add in the cumin seeds turmeric and salt. Mix well. Now heat enough oil in a pan for frying. Once hot, gently make a small round patty with the batteron the palm and also make a small hole in the center and drop into the hot oil. Fry on both sides till u get a nice golden brown color. Remove and drain the excess oil on a paper napkin. Serve hot either with coconut chutney or tomato ketchup.

Methi parata

Ingredients :

Methi leaves : 2 cup chopped finely

wheat flour : 2 cup

besan : 1/2 cup

salt : as per taste

green chillies chopped : 1 tsp ( u can increase if u ant more hotness)

ajwain seeds/ vama : 1/2 tsp

cumin seeds : 1/2 tsp

oil : for spraying (optional)

Mix all the ingredients except oil with water and make a smooth dough as a chapati dough. Now divide the dough into as many equal parts as u like roll out thin paratas with a rolling pin. Heat a non stick pan or tava and put the parata on it anf fry on both sides till nice brown spots appear on the parata. U can spray oil on the parata while frying but it is purely optional. Remove on to a plate and continue to do the same with the others. Serve hot along with curd and pickle.

Upma

Ingredients :

Semolina / upma ravva : 2 cups

water : 4 cups

green chilli : 4 cut into small pieces

dry red chilli : 4

chana dal : 2 tbsp

urad dal : 1 tbsp

mustard seeds: 1 tsp

cumin : 1 tsp

peanuts : 2 tbsp

fried cashewnuts : few for garnishing

curry leaves : few

corriander leaves : 1/2 cup

onions : 1/2 cup cut lenghtwise

oil : 1 tbsp

ghee or clarified butter : 1 tbsp

Take a pan and dry roast the ravva. Roast until it emits out a nice aroma. Keep it aside. In the same pan add the oil and wait until it gets heated up. Now add in the mustard seeds and allow them to crackle. Add in the chana dal, urad dal, cumin, peanuts, green chillies,dry red chillies,curry leaves and onions in the same order. Keep mixing in between to avoid burning. Add in the corriander leaves, salt and water, bringing it to a boil.

Now keep mixing and add the ravva so that lumps do not form. Put the flame on medium and close the lid. Wait for about five minutes and mix once again. Switch off the stove.Wait for five minutes and serve hot garnished with cashews and ghee on top. Excellent with lime or mango pickle.

Idli

Ingredients:

Urad dal : 1 cup

Idli ravva : 2 cups

salt : 1 tsp

oil : 1/4 tsp

Wash and soak the urad dal for about to 6 hours. Now grind the dal and mix it along with the washed ravva. Add the salt also. Place this batter at a warm place and alow it to ferment for 8 to 10 hours. You can see that the batter has risen to almost double its volume.

Smear the idli mould with the oil and place the batter in it. Place it in the cooker without putting on the whistle and cook for about 20 min and then switch off the stove. Wait for 5 minutes and the remove them using a spoon dipped in either oil or water.

Serve hot either with sambar or peanut chutney or idli karam.