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.

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.

Khatta dhokla

Ingredients :

Upma ravva / sooji / semolina : 2 cups

raw rice : 1/4 cup

urad dal : 1/4 cup

curd : 1 cup

water 1/2 cup ( approx)

oil : 1 tbsp

lime juice : 1 tsp

ginger : 1 inch piece

green chilli : 2

soda : 1 tsp

for tempering :

oil : 1 tbsp

mustard seeds : 1 tsp

chana dal : 2 tsp

urad dal : 1 tsp

cumin : 1 tsp

curry leaves : few

dry red chilli : 3

turmeric : 1/8 tsp

corriander leaves : 1/2 cup chopped finely for garnishing

Wash and soak the rice and moong dal for about one hour and grind it to make a paste along with ginger and green chillies. Now to this add in the sooji, oil, curd and lime juice. Mix well. If u find that the batter is thick add in the water also and mix. Allow to stand for half an hour. Now grease the pan with oil and keep aside. After that place the cooker on the stove and pour water and heat. Let the water bubble. Mix the soda with the batter and immediately pour it into the mould and keep in the cooker and cook for 12 - 15 minutes in the cooker with the lid on and no whistle on top. check to see if a tooth pick comes out clean. Otherwise cook for some more time. When done remove the lid and cool for 5 minutes. Invert the pan and remove the dhokla onto another plate. Cut it into pieces. Now heat a small pan with one tbsp oil and add in the mustard seeds. Allow them to crackle. Now add in the chana dal, urad dal, cumin, dry red chillies , curry leaves and turmeric. Add it over the dhokla. Garnish with corriander leaves and serve with green chutney.

Maggi noodles

Ingredients :



Maggi noodles : 100 gms
Oil : 1 tsp
Onions : 1/2 cup chopped into long thin slices
Beans : 1/2 cup chopped finely
tomato : 1 big chopped and deseeded
carrot : 1/2 cup chopped
green peas : 1/2 cup
curry leaves : few
mustard seeds : 1/4 tsp
cumin : 1/4 tsp
corriander leaves : 1/2 cup chopped finely
salt : to taste

First heat oil in a wide pan and add the mustard seeds, cumin and curry leaves. Now add in the beans, carrots and green peas. Cook until the vegetables are tender and add the water as given on the maggi packet. Add in the noodles and cook them . Now add the masala that comes along with the noodles and add the chopped onions and tomato and mix well. The onions and tomatoes should not be cooked for long as they become soft. So just add tehm give a nice mix and switch off the stove. Adjust the salt . Serve hot garnished with corriander leaves.

Healthy Vegetable Pasta

Ingredients :

Long thin vermicelli : 150 gms ( 5 oz)

oil : 1 tbsp

onions : 1/2 cup thinly sliced

potato : 1/2 cup cubed

tomato : 1 cup deseeded and cut into big pieces

beans : 1/2 cup chopped finely

carrots : 1/2 cup

peas : 1/2 cup

crushed red pepper ; 1/2 tsp

salt : to taste

mustard seeds : 1/4 tsp

cumin : 1/4 tsp

curry leaves : few

corriander leaves : few (for garnish)

Cook the pasta with 1 tsp oil and some salt. Strain and keep under cold running water for a min inorder that they do not stick to each other and put aside.Heat oil in a wide pan. Add the mustard seeds and cumin. Add in the curry leaves, potato,carrots, beans and peas. Cook till they are tender. Now add the tomatoes, onions and cook for one minute. Do not over cook as they become soft. Now add in the cooked pasta, crushed pepper and salt and mix well. Serve hot garnished with spring onions, onions and corriander leaves.

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.