Perugu Aavada / Perugu Garellu / Dahi Vada / Perugu Vada

INGREDIENTS:

1. Yogurt / Curd - 1 Litre
2. Urad dal - 1 cup
3. Green Chillies - 3
4. Mustard Seeds - 1/4 tbsp
5. Cumin Seeds - 1/4 tbsp
6. Urad dal - 1/2 tbsp
7. Turmeric powder - pinch
8. Salt to taste
9. Oil for frying

PROCEDURE:

1. Take urad dal in a bowl and wash it 3-4 times. Then soak urad dal in water for at least 6 hrs. Then grind the urad dal in mixer or grinder by adding adequate amount of water and salt. The consistency of the batter should not be too thick or too thin. If the consistency of the batter is too thick, the dumplings will not cook properly when fried in oil. If the consistency of the batter is too thin, they absorb a lot of oil while frying. The batter should drop easily from hand if the consistency is correct.

2. Take green chillies and chop them into fine pieces. Keep them a side. Now in a large bowl take curd/ yogurt add salt and little bit water. Mix the curd and keep it a side. Take small frying pan add 1 tbsp oil and heat it. When oil is hot enough add mustard seeds, cumin seeds, urad dal, turmeric powder and green chillies. Fry them for 1 min and add it to the curd and mix well. Then add chopped cilantro and mix all of them nicely.

3. Take fresh water in a bowl add pinch of salt and keep it a side. Take a deep frying pan add oil and heat it. Add little amount of batter in the oil if the batter comes to top, the oil is hot enough to start frying. Then take batter and add small portions into the hot oil. Fry them by stirring with a ladle occasionally till they are golden brown in color.

4. Remove the aavada from oil and drop into the salt water that is kept a side. Keep the aavada in water for 2-3 secs. Then remove it from water and drop it into the prepared curd. Let the aavada soak in buttermilk for few minutes. At the time of serving take 2-3 vada in a serving bowl and sprinkle boondhi.

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Challa Pindi

INGREDIENTS:

1. Curd / Yogurt - 2 cups
2. Rice flour - 3/4 cup
3. Onions - 1 (Medium)
4. Green Chillies - 3
5. Curry Leaves - 6
6. Seasoning - (Mustard seeds, Cumin seeds, Urad dal) - 1/4 tbsp each
7. Channa dal - 1 tbsp
8. Salt
9. Hing - a pinch
10. Oil - 4 tbsp

PROCEDURE:

Chop the onions and green chillies into small pieces and keep them a side.

1. Now in a bowl mix the curd with water and whisk well. To this water add rice flour, salt and mix it into a smooth flow consistency like dosa batter. Taste the mix to check for salt.

Then take a deep non-stick frying pan add oil, when it is hot enough add mustard seeds, cumin seeds, urad dal, channa dal and fry till channa dal turns golden brown color.

Then add hing, curry leaves,green chillies and fry for 1 more min. 

2. Now add the chopped onions, little salt and fry for just 2-3 mins. Don't cook the onions fully, remain the crunchines in onions. Now add the rice flour and curd mix and cook on medium heat by mixing continuously till the rice flour becomes thick and cooked. 

Note: Tastes good when the curd is sour.

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Puri / Poori

INGREDIENTS:

1. Wheat flour - 2 cups
2. Salt - 1/2 tbsp
3. Sugar - 1/2 tbsp
4. Oil - 1 tbsp
5. Water - 1/2 cup

PROCEDURE:

Take wheat flour, salt and sugar in a large wide bowl and mix well. Add 1/2 cup water to the flour slowly while mixing (Dough should not be too hard nor soft). Then add 1 tbsp oil to the dough and again knead it.

Keep a side covered for 30 min to 1 hr and knead it one more time and divide the dough into equal sized small balls and flatten them slightly.

Roll them into circles with the rolling pin dusting little rice flour (Do not dust too much flour to the puris as it will leave black residue in the oil while frying) . The rolled out puris should not be too thin nor too thick. The puris should be of medium thickness.

Spread all the rolled out puris on a paper and cover them with another news paper. (It prevents puris from getting dry).

Take oil in a deep frying pan and heat it, when it is hot enough (drop a small piece of dough into the hot oil, if it comes up immediately then your oil is at right temperature). Then drop the rolled puri from side of the pan into the hot oil. After few seconds, flip it to the other side and allow it to puff and take it out from the pan.

Place them on paper towel to drain excess oil from fried puris. Serve them hot with potato masala curry or besan curry.

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Goduma Rava Upma / Wheat Rava Upma

INGREDIENTS:

1. Goduma Rava - 1 cup
2. Onion - 1 small
3. Green Chillies - 2
4. Ginger - 1 inch piece
5. Mustard seeds - 1/4 tbsp
6. Cumin Seeds - 1/4 tbsp
7. Channa Dal - 1 tbsp
8. Salt to taste

PROCEDURE:

1. Take a pan add 3 tbsp oil, when the oil is hot enough add mustard seeds, cumin seeds, channa dal and fry till channa dal turns golden brown color. Then add chopped green chillies, finely chopped ginger and fry for 1 min. Then add the chopped onions and little salt and fry till onions turn transparent. Salt brings the moisture out and helps to cook faster. 

2. Then add 2 cups of water ( 1 cup rava = 2 cups water), salt and bring it to boil. Taste the water to check for salt. Now add goduma rava to boiled water and mix it well. Then cover and cook on medium heat for 7-8 mins by stirring occasionally till the goduma rava is fully cooked. Turn off the heat and transfer the upma into bowl.

3. Serve hot with sugar or pickle or chutney or any side dish of your choice.

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Lemon Iddiyapam / Lemon Sevai

INGREDIENTS:

1. Iddiyapam - 250 gms
2. Lemon - 2
3. Green chillies - 5
4. Mustards seeds - 1/2 tbsp
5. Cumin seeds - 1/2 tbsp
6. urad dal - 1/2 tbsp
7. Channa dal - 1 tbsp
8. Peanuts - 2 tbsp
9. Cashew nuts - 1 tbsp
10. Hing - 1 pinch
11. Curry leaves - 4
12. Salt to taste

PROCEDURE:

Take water sufficient enough to soak raw iddiyapam in a deep pan. Add 3 to 4 drops of oil to water and bring to boil. When the water reaches its boiling point turn off the stove and add the iddiyapam to the boiling water. And close the pan with lid for 4 mins. Then remove the lid and check whether the iddiyapam is boiled or not. Iddiyapam should break if you press it in between your fingers.

Then remove all the hot water and spread the cooked iddiyapam on a wide plate. Lets cool the iddiyapam for 10-15 mins.

Now take a frying pan add 3 tbsp oil and heat it. When the oil is hot enough add mustard seeds, cumin seeds, urad dal, channa dal, hing, peanuts and fry for 1-2 mins. Then add cashew nuts, green chillies and curry leaves to it and fry till the cashews and peanuts turn into golden brown color.

Then add this seasoning to the boiled and cooled iddiyapam. Then add the required amount of salt and lemon as per your taste and mix all the ingredients well. 

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Biyyapu Rava Upma / Rice Rava Upma

INGREDIENTS:

1. Rice rava (Broken rice) - 2 cups
2. Green chillies - 2
3. Moong Tal - 2 tbsp
4. Mustard Seeds - 1/2 tbsp
5. Cumin seeds - 1/2 tbsp
6. Channa Dal - 1 tbsp
7. Salt to Taste 
8. Oil - 4 tbsp

PROCEDURE:

1. Take Moong dal in a microwave safe bowl and wash it water. Then cook in microwave for about 2 mins by adding enough water. Ensure all the moong dal is immersed in water. Keep it a side.

2. Take a deep non stick pan and add oil, when the oil is hot enough add mustard seeds, cumin seeds, channa dal and fry them for 1 min. Then add chopped green chillies and for 1 more min.Then add 4 cups of water, salt and microwave cooked moong dal and bring water to boil. At this point taste the water to check for salt.

3. When the water reaches boiling point add the rice rava, mix all the ingredients well. Cover and cook on medium heat for about 10 min by stirring in between until rice rava is cooked well.

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Nimmakaya Rava Pulihora / Rice rava Pulihora

INGREDIENTS:

1. Rice rava (Broken rice) - 2 cups
2. Green chillies - 5
3. Lemon - 2 (small)
4. Turmeric powder - 1/2 tbsp
5. Mustard seeds - 1/2 tbsp
6. Cumin seeds - 1/2 tbsp
7. Urad dal - 1/2 tbsp
8. Channa dal - 1 tbsp
9. Cashew nuts - 1 tbsp
10. Peanuts - 2 tbsp
11. Curry leaves - 4
12. Red chillies - 2
13. Oil - 1/4 cup
14. Salt to taste
15. Hing - a pinch

PROCEDURE:

1. Take a deep non-stick pan add 3 tbsp of oil, when the oil is hot enough add the turmeric powder and fry for a min. Then add 4 cups of water, salt and bring it to boil. (Taste the water to check for salt) When the water reaches its boiling point add the rice rava mix it and cover and cook on medium heat for 6-7 mins till the rava is fully cooked. Then turn off the stove and keep it a side to cool for 10 to 15 mins. 

2. Mix the cooked rava with hand to break any lumps. Take another pan add oil, when the oil is hot enough add the mustard seeds, cumin seeds, urad dal, channa dal, peanuts, hing and fry for 2 mins then add cashew nuts, red chillies, curry leaves and green chillies and fry all of them till cashews and peanuts turn into golden brown color. Now add this seasoning to the rava and add the lemon juice and salt (if required) and mix well.

You can see preparing rice rava or biyyapu Here.

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Hot Pongal

INGREDIENTS:

1. Rice - 1 cup
2. Moong Dal - 3/4th cup
3. Cumin seeds- 2 tbsp
4. Black pepper powder - 1/2 tbsp
5. Black pepper seeds - 1/4 tbsp
6. Salt to taste
7. Oil - 6 tbsp

PROCEDURE: 

Wash rice and moong dal and cook them together in a cooker by adding 4 cups of water.

Mash the cooked rice and dal mixture by adding 1 cup hot water, then add salt to it mix well and keep aside.

Take a small pan and add some oil to it, when it is hot add cumin seeds and black pepper powder and seeds to it and fry them till cumin seeds turn golden brown.

Pour this in the rice mixture and mix all of them well. 

Serve hot with fried salted green chillies. (Take green chillies and make a slit on one side from top to bottom and fry them in oil for 3-4 min. Remove from oil and sprinkle little salt on them)

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Tomato Bath / Sooji Tomato Bath / Tomato Upma / Tomato Rava Bath

INGREDIENTS:

1. Sooji (Semolina) - 2 cup
2. Tomato - 2 Large
3. Green Chillies- 3 or 4
4. Onion - 1 (small)
5. Ginger - 1 inch (Finely chopped)
6. Turmeric Powder - 1/4 tbsp
7. Cilantro
8. Salt to taste
9. Cashew nuts - 1 tbsp
10. Seasoning- (Mustard seeds ,Cumin Seeds, Urad dal) - 1/4 tbsp each
11. Chana Dal - 1 tbsp
12. Curry Leaves

PROCEDURE:

1. Chop tomatoes and onions into small pieces. Then chop green chillies and ginger into very fine pieces and keep all of them a side. Take a pan add 3 tbsps oil and heat it. When the oil is hot enough add mustard seeds, cumin seeds and channa dal. Once the mustard seeds start spluttering add cashew nuts, curry leaves and fry them till cashews turn into golden brown color.

2. Now add green chillies and fry for 1 min. Then add turmeric powder, chopped onions and little salt. Salt helps onions to cook faster. Cook them till onions become transparent. 

3. Once onions are cooked add chopped tomato and ginger pieces. Cover and cook them on medium heat till tomatoes become soft like paste.

4. After all vegetables are cooked add water and salt. Taste the water to check whether salt is enough. Bring the water to boil. (1 cup Sooji = 3 1/2 cup water). When the water reaches its boiling point reduce the heat to medium. Take sooji in a drinking glass. It helps the sooji to flow uniformly and in small quantities. Then add sooji to water slowly. While adding sooji to the boiled water keep mixing continuously to avoid lumps.

5. Cook it for just 1 more min by stirring continuously until you get your required consistency. Then turn off the stove and add chopped cilantro and mix it well. 

6. Serve tomato bath hot with coconut chutney or kara podi.

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Semiya Upma/Vermicelli upma

INGREDIENTS:

1. Semiya (Vermicelli) - 2 cups
2. Potato - 1
3. Onion - 1
4. Green Chilli - 3 to 4
5. Seasoning Ingredients(some Mustard seeds, Cumin seeds, Channa dal)
6. Salt to taste
7. Ghee or Dalda
8. Water - 2 1/2 cups

PROCEDURE:

1. Take a frying pan add 1 tbsp ghee, when it is hot enough add semiya to it and roast them on medium heat until they turn light golden yellow color and keep it aside. Chop all the vegetables.

2. Take another frying pan and add 2tbsps oil and add mustard seeds, cumin seeds, channa dal and fry them till channa turns golden brown color.Then add chopped green chilli, fry for 1 min and add chopped onions and little salt and fry them until the onions are transparent. Then to it add the chopped potatoes and very little salt and cover and cook them till the potatoes are soft (adding salt and cover cooking helps to cook potatoes faster).

3. After all the vegetables are cooked add water and adequate amount of salt (Taste the water to check for salt). When water reaches its boiling point add the roasted semiya and cover and cook for another 6-7 mins by stirring occasionally. (If semiya is cooked it breaks easily when pressed with finger). 

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Vegetable Noodles / Maggi Noodles / Spicy Noodles

INGREDIENTS:

1. Maggi noodles (Atta Noodles) -170 grams pack (2-serves)
2. Onion - 1 Large
3. Baby Carrot - 4 
4. Green Chilli - 4 to 5
5. Capsicum (Optional) - 1/4
6. Green chilli Sauce - 1 tbsp
7. Soy Sauce  - 1/2 tbsp
8. Salt to taste
9. Oil - 2 tbsp

PROCEDURE:

1. Chop all the vegetables into small pieces and keep a side. Break the noodle cake into 4 pieces and keep a side. Now take water in pan and add 1tbsp salt and 5 to 6 drops oil. 

2. Bring the water to boil. When the water reaches its boiling point add the noodles to it. Cook them for exactly 4 minutes by stirring occasionally.

3. After they get cooked drain the hot water and keep it under running cold water and again add 5 to 6 drops of oil to them and mix well. Later drain that cold water and keep noodles a side.

4. Take 2 tbsps oil in a non-stick pan and heat it. When the oil is hot enough add chopped green chillies  and fry for 1 min. Then add chopped onions and salt and cook for another 3-4 mins. Salt helps to cook onions faster.

5. Now and add chopped carrots, capsicum and little salt. Salt helps to cook vegetables faster. Cover and cook them for 3-4 mins until they are cooked nicely.

6. Then turn on the stove on medium heat and take the boiled noodles. Then add green chilli sauce and soy sauce to the boiled noodles and mix them well. Then add the boiled vegetables to it and mix them all nicely.

7. Turn off the heat and now add the masala packets one by one that come with maggi noodles and mix them all nicely.

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Rava Dosa/Sooji Rava Dosa

INGREDIENTS:

1. Sooji (Semolina) - 1 cup
2. All Purpose flour (Maida) - 1 cup
3. Rice flour - 1 1/4 cup
4. Green Chillies - 5
5. Cumin Seeds - 1/2 tbsp
6. Salt to taste
7. Carrots (Optional)
8. Coconut (Optional)

PROCEDURE:

Take sooji, maida, rice flour, chopped green chilli, cumin seeds, salt and mix all the ingredients well. Then add water to it and make a very thin liquid (The batter should look like buttermilk) and keep aside for at least 1 hr.

Take a non-stick pan heat it and apply 2 to 3 drops of oil on it and pour the batter on the pan with the spoon and again add 2 to 3 drops of oil on top of dosa (at this time you could add grated carrots and coconut on the top of batter) and cook it on medium heat till the bottom of the dosa turns golden brown in color. ( No need the flip the dosa to other side).

Serve it hot with coconut chutney.

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