VEGGIE CUTLET

Veggie Cutlet
A tasty snack item which can be either deep fried or shallow fried according to your choice .Every body craves for such tasty snack item at evening tea time.

Ingredients:

• Mashed Potatoes-2 cups
• Finely chopped capsicum-1 cup
• Finely chopped Carrot- 1tbsp
• Finely chopped Onion -1/2cup
• Finely chopped Methi-1/2 cup
• Finely chopped Cilantro -2 tbsp
• Finely chopped Curry leaves 1 tbsp
• Bread powder- 2 tbsp
• Ginger garlic paste(optional)-1 tsp
• Garam masala powder - 1/2 tsp
• Red chilli powder 1/2 tsp
• Corn flour 2 tbsp
• Cooking Oil or Butter - For frying.
• Salt (to taste)

Method:

• Mix all these materials in a mixing bowl and make small patties with it.
• Add a little oil or butter to a hot pan and fry the patties evenly on both sides.
• Serve them hot with Ketchup or BarbQ sauce or Ranch.
• Adjust chilli powder / masala according to your tastes.

PANCH DAAL-KHICHDI

PANCH DAAL KHICHDI

Panch daal -khichdi, a very healthy recipe full of protiens. It is necessary for every adult to have it atleast weekly twice..its very healthy for both children and elders.
Ingredients:

• Rajma-50 gms
• Channa -50 gms
• Kabuli channa -50 gms
• Moong daal -50 gms
• Urad daal(black gram)-50 gms
• Each variety 1 small cup, Soak them each seperately in different dishes

• Basmathi rice 50 gms
• Green chilli 3 nos
• Ginger garlic paste 1 tsp(optional)
• Raw coconut 2" piece
• Onions2 nos(chopped)
• Oil 3 to 4 tbsp
• Garam masala powder 1/2 tsp
• Ghee 1 tbsp( optional)
• Salt
• Water for cooking

For paste:
Grind green chillies ,raw coconut ,and ginger in to a paste.

  

Method:
Wash the soaked daals and micro  half boil  them in a micro safe bowl  at high 900 watts for 10 minutes by adding 3 glasses of water.
Stir twice in between.Keep aside by covering with a lid.
Place oil in another micro safe bowl and add chopped onion and micro at 900 w for 2 minutes.
Remove outside and mix well.
Now add green chilli,coconut, and ginger paste ,garam masala powder and mix well.
Again micro high at 900 w for 1 minute.
Now add daals ,ginger garlic paste,ghee,stir well and micro high at 900 w for 2 minutes.
Lastly add  pre washed basmathi rice amd micro  high for 1 min .
Now add salt and water and micro high for 21 minutes.
Stir atleast twice in between..
Remove outside and cover it with a lid, to settle for 15 minutes.
Then serve  with any raitha or chutney/curry..

MINAPA ROTTI / DIBBA ROTTI /CRISPY UTHAPPAM /URAD DAAL PANCAKE

MINAPA ROTTI / DIBBA ROTTI
Dibba rotti is also called by several names.It is a quite tasty,crispy uthappam type recipe ideal for evenings.It is a lightly heavy dish made in indian homes..
Materials:
Urad daal -1 cup
Wash and soak it in water for 6 hours
Rice ravva - 2 cups
Soak in water for atleast 6 hours
Salt
Oil 1 cup
Method:
Wash and soak urad daal and grind in to a paste,adding water.The consistancy should be like idli batter
Soak rice ravva in water for 6 hrs ,then drain the water and mix with the urad daal batter.Allow it to ferment atleast for 6 hours.
Place a thick bottomed pan on the stove and add 2 tsp of oil to it.Next place 2 to 3 laddle fulls of batter,lightly  spread it,add 2 to 3 spoons of oil and allow it to shallow fry,covering with a lid,in low to medium heat.After it is done toss it to other side and add 2 tsp oil.Remove it after done.It takes atleast 5 to 10 minutes to shallow fry on both sides.It is crispy and looks spongy..It consumes a little more oil than ordinary dosa or uthappam. It tastes well with onion chutney or besan chutney..
Onion chutney:
Chopped Onion 1 cup
Red mirchi 2 nos
Tamarind paste 1 tsp
Dhania seeds 2 tsp
Jeera 1/2 tsp
Salt

Grind all items together adding very less water(just 1/2 cup) adjust salt and serve ..Suitable for even idlis and dosas.. After eating it increases thirst as it is an oily food..

PERUGU VADA / AVADA

PERUGU VADA / AVADA /DAHI VADA

Perugu vada/Avada /Dahi wada is a famous recipe in almost indian homes,it is a very tasty recipe made with fresh curds and urad daal,remains for 2 days when kept in fridge..
Materials:
For vada-
Urad daal 1 cup
(without skin)
Salt

Oil for deep frying

For dahi/ perugu-

Fresh curds 3 cups
Salt
Haldhi 1/2 tsp

For seasoning:
Oil 2 tbsp
Mustard seeds 1/2 tsp
Jeera 1/2 tsp
Red chillies 2 nos.slits
Green chillies 2 nos.slits
Curry leaves
Ginger pieces 1tsp
Cilantro chopped
Method:
Soak urad daal for 6 hours..
Just before doing vadas ,beat the fresh curds with a spoon add salt and keep it aside.Now place a pan on the stove and add oil  2 tbsp for seasoning.After it is heated add mustard seeds and jeera,redchilli slits.And after they stop sizzling add green chilli slits,small ginger slits, and curry leaves and switch off after it is done.Then add the  prepared seasoning along with haldhi and salt to the curds ,mix well and keep it aside covered..
Meanwhile, wash  soaked urad daal well ,drain and grind into a coarse paste using very less water..add salt ,mix well and keep it aside..
Side by side heat oil in a pan for deep frying..now make vadas with a wet hand and fry vadas in the oil,by dropping slowly in to the oil one by one..At a time 3 to 4 vadas can be fried..after they attain gold colour (by medium frying)take them off and place in a bowl of  cold water..after 3 to 4 minutes  remove from water and place them   in the curds.. Likewise repeat the proceedure of dropping vadas in oil,frying, then placing in cold water,and again dropping in curds..Garnish with chopped cilantro if interested..
The recipe is very tasty if the curds are fresh and done in a proper way..

Urad daal with skin was used by our elders,it is a hectic proceedure of washing and removing the skin,but the taste is tremendrous..But now a days due to lack of time we are using daal without skin..
This recipe was done by my sister Padma for her 2 chhota bakhras for Dassehra..

CHUTNEY POWDER / SENAGA PAPPU KOBBARI PODI

CHUTNEY PODI
This recipe chutney powder/ kobbari podi,is used as one of the menu in meals ,and also in tiffins such as idlis and dosas in most of the indian homes..it is soft and tasty..
Materials:
Channa daal 50 gms
Urad daal 50 gms
Ground nuts 50 gms
Dhania 2 tbsp
Jeera 1 tbsp
Red mirchis 12 nos
Or Adjust
Hing a pinch
Dry coconut 3 to 4 inches piece
Made in to pieces
Method:
Roast all the items seperately.Next after they are roasted,keep them aside to cool.
After it is cool dry grind each item seperately  in to powders.
Now make dry coconut in to small pieces and grind in to powder,this need not be roasted.
Lastly mix all of them together with  hing powder salt.
Store in a airtight container after they are cool inorder to avoid moisture ..

Each item should be seperately powdered,as ground nuts and jeera take less time to be grinded in to powder.
Where as channa daal and urad daal take more time to be powdered,by that time ground nuts secrete oil and turn oily..so to avoid this we should grind seperately..
Its pretty much ideal with hot steamed rice and idlis and tiffins..

ALLAM -ULLI GARELU

ULLI GARELU
Allam ulli garelu is a tasty snack,a special dish of all indians..and no meals

in festivals are complete without ulli garelu/minapa garelu, especially for Sankranthi or Ugadi or Divali etc..
Materials:
Urad dal 1 cup
Ginger piece 1 inch
Green chillies 4 to 5 nos
Onion 1 no
Finely chopped
Salt
Oil for deep frying
Method:
Soak urad dal for 6 hours of time.Wash well and strain the excess water ,and wet grind in to a paste while just sprinkling water.(very less water is needed)
Lastly  add salt, and after it is grinded  remove it in to a bowl.
Meanwhile chop finely green chillies ,ginger and onion .Now mix these in the batter and mix thoroughly well.Keep it aside.
Place a kadai with oil on the stove and heat it.After the oil is heated,take a small portion of the batter,place in the palm make a small hole and drop slowly in to the oil for deep frying..

Like wise at a time three to four vadas can be deep fried depending on the size of the kadai..Serve hot with ginger chutney..

ALU-FRITTERS

ALU-FRITTERS
Alu fritters a  snack,lightly oily food go well with evenings at tea time..
Materials:
Besan flour-2 cups
Rice flour- 1/2 cup
Salt
Soda a pinch
Chilli powder 1/2 tsp
Aloo  4 to 5 nos
Sliced into chips
Oil
Method:
Mix besan,rice flour salt and chilli powder along with a pinch of soda in to a paste.It should be neither thick nor thin,it should be like mediun batter in consistancy.
Place a pan with oil for deep frying,after it is heated,dip  the thin slices into besan batter and drop one by one aloo slices in the oil and deep fry till brown.
Enjoy them eating while they are hot with a chutney..

If u want them to be like street food then stuff  chopped onion along with chilli powder and salt and lemon juice, corriander leaves  and eat them..

SUJI HALWA-BOBBATTU

SUJI HALWA-BOBBATTU/ SOJIAPPAM SHALLOW FRY
Suji halwa bobbattu tastes yummy,we shallo fried it due to calorie conscious.Previously we used to deep fry it,then it was called as Sojiappam.

Materials:
For Halwa:
Suji 1 cup
Sugar 1 cup
Ghee 3 tbsp
Water 2 cups
Place a heavy bottomed vessel on the stove,add 1 tsp ghee and roast the suji ravva in med temp till light brown .Keep it aside.
Add sugar and water in a seperate bowl and let it boil,after it is boiled add suji ravva slowly and cook in a low temp.
Now add ghee and cook till it turns in to a halwa paste,leaving the sides.
Switch off the stove,cover with a lid and allow to cool.
After it is cool,make small portions into round balls n keep them covered.
For Poli/bobbattu:
Maidha-2 cups
Salt a pinch
Water
Oil 2 to 3 tbsp
Mix maidha  well with water into a smooth  dough  ,like we prepare for puris.
Lastly pour 2 tbsp oil and mix n pat with the hands.It will be smooth .Keep it aside for more than one hour..it should be done before preparing the halwa.
After one hour make small portions into balls n keep them covered.
Method:
Taka a plantain leaf/plastic foil spread a few drops oil with your hand,take a small ball of maidha and spread it with your hands,in to a small puri.
Then take one halwa round ball,and keep it in the puri and cover from 4 sides.
Now again press with your oily  hand and spread it ,and place directly on tawa and shallow fry with oil/ghee as per your choice..
If you are not calorie conscious deep fry in ghee /oil.
A sweet item which we can offer as prasadam,children love them..This recipe is straightly from my sister padmas kitchen..

SEMIYA-UPMA

SEMIYA-UPMA
Materials:
Semiya-2 cups
Semiya should be roasted with a tsp of ghee into very light brown colour.
Salt
Ginger pieces 2 tsp
Green chillie slits 2 tsp
Curry leaves very few
Oil 2 to 3  tbsp
Mustard seeds 1/2 tsp
Urad daal 1 tsp
Channa daal 1 tsp
Cashew nuts/ground nuts 2 tsp

Method:
Place a pan on the stove and add oil to it.
After it is heated add mustard seeds,urad daal and channa daal,and cashew/groundnuts and toss well.
After they stop spluttering add ginger pieces and green chilli pieces and lastly add curry leaves and mix well.
Now add 4 cups of water and salt,and let it boil.
After it starts boiling,slowly add the roasted semiya and mix well.
Turn the flame from med to low and let it boil.
In a few min it will be cooked and become thick.
Place a lid and cover it,let be in sim/low.
After a few minutes switch it off and keep it aside..
Sprinkle  1 tsp of lemon juice and mix well
Serve hot with a  chutney..

SOYA TOMATO CURRY

SOYA TOMATO CURRY
Ingredients:

• Soya/peas(soaked )- 1 cup
• Tomatoes2 nos chopped
• Chopped onion pieces 1/2 cup
• Green chilli slits  of 4 nos
• Dhania powder 1/2 tsp
• Jeera powder 1/2 tsp
• red chilli powder 1/2 tsp
• Salt
• Garam masala powder (optional)
• Oil 3 tbsp
• Mustard seeds 2 pinches
• Urad daal 1/2 tsp

Method:

• Place a pan on the stove and add oil to it.
• After the oil is heated add the mustard seeds and urad daal and mix well.
• After they stop popping add finely chopped onion ,green chillie slits, tomato pieces, soya, dhania powder, jeera powder and cook in a low flame. We can add a cup of water now for gravy.
• After they are cooked add chilli powder and salt and simmer it.Switch off after it is cooked and transfer in to a serving bowl.
• Very ideal with rotis and chapathis..

RAV VA IDLI

RAV VA IDLI
Ravva idli is a recipe which we can make idlis in minutes of time.No hectic proceedure of soaking,grinding and fermentation etc..recently i started doing this.
Materials:
Upma ravva/sooji 1 cup
Curds 2 cups
Salt
For seasoning:
Oil 2 tsp
Mustard seeds 1/2 tsp
Jeera 1/2 tsp
Red chilli 1 no.slits.
Green chillies 2 nos slits.
Ginger pieces 1/2 tsp
Cashew/groundnuts 1 tsp
Curry leaves very few
For fermentation:
Eno salt 2 pinches
Method:
Place a kadai on the stove,and add oil and after it is heated add the seasoning items one bye one,lastly add curry leaves,green chilli slits and ginger pieces ,toss well.After it is done add suji/upma ravva and roast for a few min till it turns into light brown.Switch off and let it cool.
After it turns cool,add curds ,salt and keep it aside for 20 min.Meanwhile apply ghee/oil to the idli plates,and keep it ready.After 20 min add eno fruit salt,mix well and pour idlis in the idli stand.
On stove keep the flame in medium flame and cook the idlis in idli stand   for 12 minutes..
In micro wave it takes 4 to 5 minutes in medium temperature,or adjust..

Serve hot after they are done.

OATS-DADDOJANAM

OATS-DADDOJANAM
Oats-daddojanam is one of the experiments,done by me in the last week,and it tasted good..a healthy dish with lots of fibre and calicium and vitamin -B..you can try this for evening dinner,or so..
Materials:
Oats 1 cup
Curds 2 cups
Milk  1/4 cup
Ghee/oil 3 tsp
Mustard seeds 1/2 tsp
Urad n channa daals
Each half a tsp
Jeera 1/4 tsp
Ginger green chilli paste 1/4 tsp
Greenchilli slits of 1 no.
Red chilli slits of 1 no.
Ground nuts/cashews 1 tsp
Curry leaves
Method:
First dissolve oats in milk and keep aside for 1/2 hour ..
Now place a kadai on the stove,add oil.
After the oil is heated add all the seasoning items one by one,except ginger chilli paste and curry leaves.
After they pop up and stop spluttering add the ginger paste and curry leaves also.
Toss well.
Now remove from fire,and place in a bowl.
Add curds to this and mix well.
Lastly add oats and salt and mix well.

Garnish with corriander leaves and serve.

INSTANT PULIHORA

INSTANT PULIHORA
Instant pulihora is also called as pachhi pulusu pulihora very often made in temples and gatherings..Here they wont cook/boil the tamarind juice , thats why it wont last after a few hours..we have to eat only when it is fresh..
The remaining proceedure is same to ordinary tamarind pulihora..
Materials:
Seasoning:
Oil 3to 4  tbsp
Mustard seeds 1 tsp
Methi seeds a pinch
Urad daal 2 tsp
Channa daal 2 tsp
Ground nuts 3 tbsp
Haldhi 1/2 tsp
Red chilli slits of 4 nos
Green chilli slits of 6 to 8 nos
Curry leaves a few
For pulihora:
Cooked white rice-3 cups
Cook rice with 1 : 2 water, and spread in a bowl with 2 tbsp of oil ,haldhi and salt,and a few curry leaves ,mix it well. 
Extract thick  tamarind juice from tamarind pulp -3 to 4 tbsp
Take fresh tamarind juice and mix in hot  steamed rice along with salt and seasoning..(need not boil the tamarind pulp)Adjust sourness,spicyness and salt and  transfer into a serving bowl,and serve.

BISSI BILLE BHATH-GODHUMA NUKA

BISSI BILLE BHATH-GODHUMA NUKA
Bissi bille bhath can also be experimented with godhuma nuka, as it will provide all nutrients and can also be compared as -one meal bhath..for dieters..
After trying oats for BBBhath i thought why shouldnt i try with godhuma nuka,and i did.The result was good or i can say not bad try it once..But my recipes do contain less oil and ghee,as per health permissions and i reproduce here what i cook,but u can adjust them if u want to..
Materials:
Cooked tur daal 1/2 cup
Ghee 1 tsp
Tamarind juice 1 tsp
Haldhi
Coconut +sambar powder paste 2 tbsp
Godhuma nuka/wheat ravva 1 cup
Tomato pieces chopped 2 tbsp
Green peas 1/4 cup
Corn 1/2 cup
Aloo-1
Boiled and made into pieces
Corriander leaves
Water 3 cups
Method:

Place 3 cups of boiled water in a microwave safe bowl,and add frozen peas,corn,tomato pieces and microwave for 3 minutes.

Remove it and mix well.
Now add boiled aloo pieces,haldhi,salt and microwave it for 2 minutes.

Remove it and mix well.Now add cooked daal,tamarind juice and sambar powder coconut mixture .
Mix well and micro it for another 3 minutes.Remove it  and lastly add ghee corriander leaves and mint leaves and microwave it for

2 minutes..
Remove it and serve hot..

OATS-UTHAPPAM

OATS UTHAPPAM
Oats-uthhappam,is also proved to be a healthy dish provided when less oil is used in frying..
Materials:
Oats-1 cup
dry grind it into a powder
Rice flour 2 to 3tsp or
(For crispyness) 
Upma ravva - 3tsp (a bit fried)
Curds - 1cup
Water 1/4 cup
Jeera 1/2 tsp
Salt
Eno fruit salt a pinch
(optional)
For garnishing:
Chopped onion 1/4 cup
Chopped ginger 1/4 cup
Chopped green mirchi 1/4 cup
If u like garnish with chopped tomatoes,corriander leaves
n capsicum also along with these.
Method:
Mix all these in a bowl and set aside for more than 15 minutes.Here i didnt use eno fruit salt..but by using of enosalt after 15 minutes ,and  just before doing uthappams it ferments the batter causing thickness and a spongy look.
On a wok use oil and pour 2 to 3 laddle fulls of the uthappam batter and make uthappams. The proceedure is the same as other uthappams,with a covered lid..
Lastly ,sprinkle chopped onion,ginger and mirchi pieces,apply oil and turn upward down after it is done..being thick it takes a bit more time than dosas.
You can also garnish with chopped carrot,tomato and capsicum pieces.

Serve hot with any chutney.

BREAD-UTHHAPPAM

BREAD-UTHHAPPAM
Bread-uthappam is another variety which we tried and it was a variety which was tasty,why dont u try it.It can be cooked as a evening snack which children like..I mentioned in one of my posts that i have2 chhota bakras inmy home,
they were filled with joy by tasting as it was very very yummy.
Materials:
Bread slices 6 nos
(Remove the brown crust on 4sides of the slices)
(crush the white part of it into pieces)
Upma ravva 1/4 th  to 1/2 cup
(Roast the ravva in 1 tsp of ghee till a bit brown)
Jeera 1/2 tsp
Salt
Curds 1 cup
Ghee/oil
Garnishing:
Grated carrot 1/2 cup
Chopped onion 1/2 cup
Chopped Corriander leaves 1/4 th cup
Chopped tomato pieces 1/2 cup

Method:
Take  a bowl and place curds in it,churn a bit smoother ,add  the crushed bread crumbs,and roasted upma ravva ,and salt and jeera ,mix thoroughly well.Keep it aside for half an hour.

Meanwhile grate carrot ,and chop onion,tomatoes,and corriander leaves seperately.
After 30 min,place a tawa on the stove and after it is heated (medium heat) apply ghee or oil ..Now pour the batter thickly as we do for uthhappam and do not spread it

and sprinkle the chopped carrot onion etc.Again add oil/ghee and cover with a lid.I prefer ghee on dosas  for children and oil in (ration)limited quantites for elders.
The stove  should be maintained in medium flame as the thick uthhappam should be thoroughly cooked evenly..It will take a bit more time than ordinary dosas..Serve hot with any chutney or sauce..

This uthhappam is soft..