Aloo parota

Ingridients:

2 cups -wheat flour,
salt-tasty,
water,
1-tsp oil,
1-onions chopped,
2 tsp coriander leaves,
2 green chillies,
1/4-kgpotato-cooked
peel and washed.
curd.

Method:

1.Mix 2 cups of wheat flour in to a dough with salt and 1 tsp oil and make a soft dough and kept a side.
2.fry all the curry ingridients and kept a side.
3.take small ball of dough and flat like chapaties and keep small ball of curry on it.
4.Close the dough around the potato ball.
5.Roll out the parattas a little thicker
.6.Fry on a tawa smearing ghee on it.
7.Serve with  curd.

Andhra idly

Ingredients

• 2cups idly ravva.
• 1 cup Urad Daal (white)
• 11/2 tbsp Salt
• Oil (for greasing the pans)

Method

• Pick, wash and soak the daal overnight or for 8 hours.
• Pick, wash and drain the ravva. 
• Grind the daal into a smooth and forthy paste.
• Now mix the sneezed idly ravva to   daal together into a batter.
• Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
• Idlis are ready to be cooked when the batter is well fermented.
• Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
• Steam cook idlis on medium flame for about 15 minutes or until done.
• Use a butter knife to remove the idlis.
• Serve them with sambhar or chutney.
• Yami yami  brake fast is  ready.

kaju utappam

Ingredients:

2 cup rice (chawal)
1 cup split black gram lentil (urad ki dhuli dal)
2 onion (pyaj)
2 tomato (tamatar)
2 green chilly (hari mirch)
a piece ginger (adrak)
1 tsp coriander leaves (dhania patti)
15-16 cashew nut (kaju)
1 tsp salt (namak)
oil for cooking

How to make kaju uttapam:

• Soak rice and dal separately for about 6 hours.
• Then grind them separately.
• Mix them in a container and add salt.
• Cover and leave for fermentation for 12 hours.
• Finely chop adrak, pyaj, hari mirch, tomato and dhania.
• Cut kaju also into pieces.
• Mix lal mirch in chawal batter.
• Heat a non stick pan/tawa and spread 1 tbsp batter on it.
• Spread chopped vegetables and kaju on it.
• Cook at low flame and grease it on the corners and turn it to cook the other side.
• Serve it hot.
• If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.
• Cook it at low flame to make it tastier.

vada

Ingredients:

1/2 cup Urad Daal

1 Onion finely chopped

1 tsp Ginger

1-2 Green Chilies finely chopped

Salt to taste

1/4 tsp Baking Soda

How to make vada sambhar :

• Pick, wash and soak daals for 3-4 hours.
• Grind them coarsely in a blender.
• Now add onions,ginger, green chilies salt and baking powder and mix well and set aside for 5 minutes.
• Heat oil in a pan or kadhai and deep fry a spoonful of batter till golden
• Serve with chutney as a breakfast or sambhar or rasam as a meal.

gunta ponganalu

Ingredients:

2 cups raw rice, soak in water overnight
1 tsp methi/fenugreek seeds
1 cup urad dal/minappa pappu/black gram dal, soak for 4-5 hrs
1 chopped onion
1 1/2 tsps green chilli-ginger paste
1 tsp cumin seeds
2 fistfuls channa dal/senaga pappu, soaked in water for an hour
1 tbsp chopped coriander leaves
oil for frying
salt to taste

method

1 Soak rice, urad dal and methi seeds for 7-8 hrs. Strain and grind the soaked dal and rice to a fine paste. Ferment the batter for 6-7 hrs. Add salt to taste and combine well. (Alternately you can use left over dosa or idli batter too.)

2 Add chopped onions, green chilli-ginger paste, soaked channa dal, cumin seeds and coriander leaves to the batter and combine well.

3 Pour few drops of oil into each depression of the ponganalu penam. Place flame on medium high for a mt. Pour batter into each depression and allow to cook with lid for 4-5 mts undisturbed and cook on low to medium flame. It will cook to a golden brown shade. Flip over with help of a spoon or fork and allow to cook for 2-3 mts without lid.

4 Remove onto absorbent paper. Serve hot with chutney of your choice.

masala dosa

MASALA DOSA RECIPE

Ingredients:

Dosa shell:
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil
Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

Preparation:

Dosa shell

• Separately soak rice and urad dal at least 6 hour or overnight in water.
• Grind to paste.
• Mix together, add salt with water to make batter.
• Leave in room temperature overnight.
• Mix onion and chilies to the thin batter.
• Heat pan or griddle with little ghee or oil.
• Spread the mix on pan in circular motion to make thin Dosa.
• Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

• Heat oil. Add mustard seed, peas, onions and spice.
• Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
• Add potatoes and mix and cook some more Serve
• Add filling inside Dosa and roll. Serve hot with Chutney.

andhra idly

Ingredients

Idly rice 2 cups (Ponni rice if possible)
Urud dal 1 cup
cooked rice 1/2 cup
Salt as per taste

Method:

• Soak Idly powder  in water for about 5-6 hours.
• Soak urud dal in water for 5 1/2 hours.
• Drain the water from urud dal and grind it in mixie with little water.
• Fine grind it until the mixture is frothy. Keep aside
• Now drain water from soaked rice and methi.
• Grind these along with cooked rice and little water in mixie.
• Now mix the ground items and add salt.
• Allow it to ferment for 16 - 18 hours. Then make idlys in the idly steamer. Steam the idlys on high for 10 minutes

egg sandwich

Egg Sandwich

Boiled Egg Sandwich Recipe –

 Finely slice one hard boiled egg.

 Apply butter on two slices of bread (on one side) and toast the buttered side

 Layer the un-toasted side of the bread with lettuce leaves, onion and tomato slices.

 Place a cheese slice and over it spread some mustard sauce.

 Place egg slices, sprinkle some salt and black pepper powder and cover with the other toasted bread slice and serve.

utappam

ingridients:

dosa dough,

onion crushed--1 cup,

chillies-----------2 table spoons,

cumin-1 tea spoon,

ginger finely chopped,

curry leaves finely crushed 2 spoons ,

oil,

method:

1. prepare dosa dough yesterday and keep a side and take it to next morning and take some amount with spoon and pour on a pan,do not spread like dosa .

2.place all the crushed onions,chillies,cumin,curry leaves,ginger and smear some oil on it .

3. fry two sides delicious utappam ready.

4.eat out with ground nut chutney.

5.ground nut chutney preparation----fry ground nuts and green chillies in oil and add some tamarind salt and grind all the ingridients and make fry like talimpu,

ULLI DOSA (ONION DOSA)

INGRIDIENTS,         

  1.ONE CUP OF URAD DALL,

  2.TWO CUPS OF RISE ,

  3.TWO ONIONS CHOPPED,

  4.ONE TEA SPOON OF CUMIN SEEDS,
  5.TWO GREEN CHILLIES CHOPPED,

  6.ONE TEA SPOON GINGER     CHOPPED PIECES,

  7.ONE TEA SPOON CURRY LEAVES FINLY CHOPPED,

  8.SALT,

  9. OIL,

 10.2 SPOONS OF COOKED RICE.

.

HOW TO PREPARE

1.SOAK THE URAD DALL AND RICE FOR 6 HOURS, IN THAT ADD A SPOON OF CUMIN SEEDS AND GRIND WELL ADD 2 SPOONS OF COOKED RICE.,INBETWEEN  GRINDING  {TIP----- ADDING  THE COOKED RICE IS FOR TO MAKE CRISPY NATURE OF DOSA}  AND TAKE THE BATHER  IN A BOWL AND KEPT FOR OVER NIGHT.

 2.TOMMARROW TAKE THE BATHER AND ADD A PINCH OF SUGAR ,(TIP------------ADDING THE SPOONFUL OF SUGAR TO DOSA BATHER IS TO GIVE GOLDEN BROWN COLOUR)   AND ADD SALT TO TASTE AND KEPT A SIDE FOR 1/2 HOUR.

 3.CHOPPED THE ONIONS,CHILLIES AND GINGER AND ADD SPOONFUL OF CUMIN SEEDS

 4.HEAT THE NON STICK PAN

 5.SPREAD THE BATHER ON THE PAN AND ADD CHOPPED ONIONS     CHILLIES,GINGER,CUMIN SEEDS ,AND CURRY LEAVES.

6.SPREAD  SPOONFUL OF OIL  ON DOSA.

7.COOK FOR 3 MINTS TILL THE DOSA BECOMES GOLDEN COLOUR.

 8.REMEMBER THAT ONLY ONE SIDE OF THE DOSA CAN BE COOKED.


 9.EAT OUT DELICIOUS DOSA. 
 9.EAT WITH GROUND NUT CHUTNY AND TOMATO CHUTNY

 MAKING GROUND NUT CHUTNY

 1.FRY THE GROUND NUTS AND FRY THE GREEN CHILLIES AND GRIND THE MIXER WITH LITTLE TAMARIND AMD SALT TO TASTE

 2.FRY  THE CHUTNY WITH LITTLE OIL AND MUSTARD SEEDS AND GARLICK LEAF AND CURRY LEAF AND DRY CHILLY .

 3.THATS IT CHUTNY IS READY FOR EAT.