Bread upma

This is an easy recipe for learners, bachelors. It come our aid when we are in rush.

Ingredients: -

Whole wheat bread-4slices

Onions-1cup (diced)

Tomato-1cup diced

Carrot (grated)-2tsp

Hing-1/4tsp

For thadka:-

Mustard, jeera seeds-1/2tsp

Channa dal-1/2tsp

Turmeric-1/2tsp

Salt –as per taste.

Dry chillis-2

Oil-3-4tsps

Few curry leaves

Coriander leaves-for garnish.

Method:-

Cut the bread slices into small pieces and keep aside.

In a pan/kadai heat oil.

Add the thadka ingredients like mustard seeds, when it starts to splutter add the remaining thadka ingredients (jeera,

Channa dal, curry leaves, dry chillies (broken into half) and fry till Channa dal turns light brown.

Garnish with coriander leaves Add chopped onions, carrot, tomatoes, hing one after the other and stir fry.

Add the bread pieces, salt and let it cook for 5 mins.

And serve hot.

Note:-

This can be made more healthier by adding more vegetables of your choice like peas, beans...etc

Bread slices can be substituted by bread crumbs, dinner roll pieces etc.

  

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pumpkin idli / gummadikaya idli

This is an instant type of idli which needs no fermentation. Pumpkin is full of goodness, not only with the vitamins but also have fair amount of minerals.. So this dish is something with both the criteria’s like it’s good for health and easy to prepare and above all it tastes like the best.

Ingredients:-

Pumpkin – 1cup (grated)

Raw broken rice -1/2 cup

Coconut (grated) -1/2cup

Green chili paste -1/2 tsp

Jeera -1tsp

Coriander leaves -1tsp (chopped)

Curry leaves -1 tsp (chopped)

Salt –to taste

Procedure:-

Mix all the ingredients together without water.

Smear oil on to the idli moulds and stuff this mixture tightly in all the idli moulds.

Steam in a cooker for 10-15 mins

Serve hot with ghee and any chutney.

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IDLI recipe,Steamed Rice Cakes

Idli is a famous south Indian breakfast which is popular throughout India .. It is nothing but the steam cakes served along with sambhar/coconut chutney. There are two types batter used in preparing idlis, 1-it’s a combination of rava (usually called as idli rava) and urad dal. 2-it is with the rice and urad dal.Here im showing the recipe using rice and urad dal.

Ingredients:--

Rice -2 cups
Urad dal -1 cup
salt -1 tsp (as per the taste)
Baking Soda - A pinch
Ghee/clarified butter -  for greasing

METHOD

· Wash and drain the rice and dal. Add sufficient water and soak them for 6-8 hrs.
· Grind it into a smooth paste in a blender.
· Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
· Batter is done when it is well fermented.
· Grease the idle moulds or pan well & fill each with 3/4th full of batter.
· Steam cook idlis on medium flame for about 10 minutes or until done.
· Use a small spoon to remove the idlis.
· Serve them hot.

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PESARATTU

Andhra Pesarattu is a delicacy from Andhra Pradesh. It is served along with upma, hence it is famous as pesarattupma.It is slightly different from the usual Dosa with a combination of rice and moong dal. Since Moong is good for the health, it is always better to go in for this dish when u gets a chance to select. The difference between Pesarattu to the normal idlies & dosas is that the batter is fermented, and for this dish it is not. Its a kind of instant type as it requires very less time to prepare and also to eat it..;->

Ingredients:-

Moong dal(green gram)- 2 cups

Raw rice-3/4 cup

Ginger-2” piece

Green chillys-4

Onions-2(for garnish)

Oil

Method:-

        Wash both rice and whole Green gram & soak in water over night.

    Drain the soaked water in the morning, grind green gram, rice, ginger and onion in the mixer to a smooth consistency adding sufficient water to suit the usual dosa batter. 

    Place dosa griddle /pan on the flame and grease it with little cooking oil on it. On heating use a half cut onion and rub oil evenly and Pour a ladle of batter on it and spread it into a thin round layer like a pan cake and drizzle little oil around the edges of Pesarattu.

    Sprinkle small quantity of chopped ginger ,onions, cummin seeds and green chilies on. Flip the dosa , so that it is cooked on the other side as well applying a little oil .Cook it for a minute, keeping a watch that it does not get charred.

            Remove from the pan, and your Pesarattu is ready for eating. Relish it with ginger chutney or the dry chutney powder.

Note:-

Sprinkle a little water on the pan and use the same procedure for making your next Pesarattu.

Don't ferment the batter. If you are not making dosas immediately refrigerate the batter

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DOSA , ATTU.

Dosa also called as Attu in Andhra,is a fermented crepe or pancake made from rice batter and black lentils. The preparation which has put South India on every culinary hot spot of the world. Served traditionally with sambhar and chutney.

Dosa, a common breakfast dish rich in carbohydrates, contains no salt, sugar or saturated fats, and its constituent ingredients of rice and lentils mean it is gluten-free and contains proteins.The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosa, with lower nutritional benefits.

My mother is an expert in making many varieties of dosa. Among those many varieties my favorites are Pesarattu(green gram dosa) and paper dosa, which is very thin and more crisp in texture..here I would like to give a basic dosa recipe.

INGREDIENTS :-

1 - cup whole urad dal (Minapappu/black gram)
2 - cups of rice
1/2 - cup of chana dal (senagapappu)
1 - tbsp of methi seeds(fenugreek seeds)


Method:-

Wash the urad dal, rice, chana dal and methi seeds together and fill with lots of water and soak overnight (at least for about 5-6 hours.)

Drain water and grind them to a smooth batter-adding very little water if necessary-to a smooth , slightly grainy paste. The consistency of the batter should be such that it thickly coats a spoon dipped in it.

Transfer the batter to a vessel, Now add salt to taste and keep the Dosa batter aside in a warm, dark spot, cover it and leave it overnight for fermentation (6-8hrs).

The quantity of batter increases by morning. Mix the batter well. Now the batter is ready to make dosas. Put some cooking oil in a small bowl and keep ready. You will also need a bowl of cold water, a flat nonstick pan (skillet or any pan which is available need not b a nonstick), 2 sheets of paper towel, a ladle, and spatula.

Fold one sheet of paper towel into a wad and dip lightly into the bowl of cooking oil. Squeeze out any excess and then rub the paper towel all over the surface of the pan to grease. The correct amount of oil is such that it is barely visible on the pan. Now turn on the heat/ flame at medium high.

Fill the ladle upto the 3/4 level with Dosa batter. Gently pour this batter onto the center of the pan,- Move the ladle in circular shape till the batter turns into thin round shape just as you would for a pancake - till the ladle is empty.

As soon as you have finished spreading the batter out on the pan, drizzle the oil all over the surface of the dosa and also around its edges.

When the upper surface begins to look cooked (it will no longer look soft or runny), flip the Dosa. By this time, ideally, the surface that was underneath should be light golden in color. The Dosa is almost done.

Turn dosa to the other side and allow it to cook for few seconds. Keeping dosa for a long while on the pan would turn dosa to be more crisper but make sure you don't over cook them.

Reverse dosa again, fold into two halves(or to the shape u desire) and serve hot


NOTE:-


I like to serve Dosa’s immediately while I cook as this means they are crisp and fresh when eaten. is not absolutely necessary. You can also make, stack and serve later. Just ensure you keep them warm till serving time by placing them - in a closed dish.

Before you start making the next Dosa, cool pan slightly by drizzling some water, this ensures your next Dosa will spread evenly and not break because the pan is not too hot. Now proceed as you did for the last Dosa. Serve Dosa with side dishes of your choice.


SERVING TIPS:-


Dosa can be served with side dishes like Coconut Chutney ,Gunpowder , Sambar ,ginger chutney(allam pachadi),chicken curry…etc

Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish.

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Adai

 1 cup mixture of dhals

 (use any combination of tur dhal, chana dal or even split yellow peas)
 2 cups long grained rice
 Salt to taste.

 
 Wash and rinse the dhals and rice thoroughly. When the rinse water runs clear,
 soak the dhals and rice together in a bowl with fresh water for a couple of
 hours. Drain the dhal-rice mixture and grind into a somewhat coarse mixture
 in a blender using water when necessary. Empty the batter into a bowl, add 
 some salt and let it rest for at least an hour. You could also let it ferment
 overnight if you like a sourdough tang in your pancakes.
 
 To make the pancakes, heat a non-stick/well-seasoned cast iron skillet on a
 moderate stove. If a few drops of water bounce off the pan, the pan is hot
 enough and you can proceed to make the pancakes. 
 
 Drop a ladleful of the pre-prepared batter in the center of the pan and 
 with the back of the ladle, swirl the batter from inside to outside to 
 form a thin round pancake. Wait till the top looks dry, wait another
 minute if you like them crisp and flip to cook the other side. Remove onto a
 plate and eat immediately with a nice coriander chutney. (Continue preparing
 pancakes in the same way, till you run out of batter and/or chutney. The
 batter will also keep in the fridge for almost a week and you can prepare the
 pancakes when the mood strikes you.)
 
 Variation: Can add finely chopped onions/jalapenos/spinach/ginger/a few cumin 
 seeds, anything you fancy, to the batter before
 making the pancakes. You will however not be able to make neat circular 
 pancakes. Instead, you will end up with (tasty) irregular shaped ones.

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