Spinach Dal / Palakura Pappu

Ingredients :
toor dal       1 small cup

 Spinach      2 cups

Green chili 2 no (slit)

Onion          1 no. (sliced)
Turmeric Pwd   1 pinch
Red Chili Pwd 1tsp
 Salt to taste

seasoning:

 cumin,mustered seeds 1 tsp
curry leafs few
 red chilli      1 no
hing pinch,
garlic cloves 2 no (crushed)

Method :

• Clean, wash & chop spinach into small pieces. 

• Pressure cook toor dal, spinach, onion, green chille pieces all at a time.

•  Let the cooker cool, remove the lid & mash the dal mix. 

• Add red chilli powder, turmeric powder, salt and mix well. Add 1 tbsp tamarind juice, 1 tbsp sugar.

• Let it cook for 5 minutes on low flame. 

• Heat oil in a fry pan add seasoning, mix it with dal.

• ready to serve.

Veg Rolls

For Spring roll wrappers:

Ingredients:

• All-purpose-flour (maida) 2 cups
• salt to taste
• pepper powder 1 tsp
• Oil 2 tablespons

procedure:

1. In a bowl take all-purpose- flour, salt, pepper powder and mix it with sufficient water to make batter. the batter consistency like exactly dosa batter. 
2. Heat a nonstick pan and make  dosa's/ pancakes with this batter. fry both the sides like regular dosa. now the wrappers are ready to use.....
3. put aside 1/4 cup of maida batter for closing the wrappers after stuffing the curry.  
4. we can also get roll wrapers from super markets...

For stuffing:
Ingredients:

•  Onion 1 no.(finely sliced)
• Spring onions white ( finely chopped)
•  Spring onion greens (chopped 2 stalks) 
• Carrot  2 no. (grated into long strips)
• Green capsicum 2 no ( finely sliced)
• cabbage  1 cup (finely shredded ) 
• green chilli 2 no. (finely chopped)
• garlic 1&1/2 tbsp ( crushed, chopped)
• Oil 2 tablespons + for deep-frying
• Salt to taste
• pepper powder  1/2 tsp
• Soya sauce 1 tbsp
• green chilli sauce 1tbsp( optional)
• ajinomoto pinch (optional)
• sugar 1tbsp

Procedure:

1.  To make the stuffing, heat 2 tbsps oil in a non stick wok. Add onion, spring onions, carrots, capsicum, cabbage and salt and toss. cook untill the vegetables soften.
2. Add pepper powder and soy sauce,sugar, ajino-moto  and mix. Add and spring onion greens and mix.  Take the wok off the heat and set aside to cool.
3. Divide the stuffing into some equal portions and place a portion on one side of each wrapper. Fold in the edges and roll tightly. Apply cornflour paste/maida batter to open end and seal. Keep the rolls aside.
4.  heat oil for deep fry. fry these rolls till golden and crisp. Drain on a tissue paper.
5. (or) just shallow fry these rolls for healthy rolls.
6. Cut into smaller pieces and serve.

Sooji Upma

 QUEEN  in all the upmas........

Ingredients:

• Sooji Rava 1 cup
• Water        3 cups
• Channa Dal   1 tsp 
• Urad Dal       1 tsp
• Mustard Seeds 1/2 tsp
• Cumin Seeds  1 tsp
• Onions  1 no (sliced)
• tamato 1 no(finely chopped ( [optional]
• Green chillies  4 nos.(slit)
• Ginger  1 tsp(chopped, crushed)
• Curry Leaves few
• Oil 2 tbsp 
• Salt to taste.

Preparation

1. Roast Sooji Rava on low flame for 5 minutes in a 1tbsp of oil.. Don’t Burn it and Keep aside
2. Heat the oil in a Cooking vessel and add all seasoning ingredients andl fry it for some time
3. Add chopped onions , green chillies and ginger and fry till soft.
4. Add tomato pieces and fry for a minute.
5. Add 3 cups of water and salt to it
6. After getting bubbles add roasted sooji rava  slowly to avoid lumps and mix well
7. cover it with lid and allow to cook for 6-8 mintes in low-medium flame.
8. Garnish with coriander. 
9. Serve hot. pesarattu  & upma are both the best combinations.

pesarattupma

Andhra break fast
pesarattu+ upma = pesarattupma

Ingredients:
for pesarattu:
Green gram dal (pesalu) 2 cups
Green chillies 4 nos.
ginger chopped 1 spoon
cumin seeds 1 spoon

salt to taste

onion chopped 1 cup

Preparation:

1. Soak the green gram dal over night in water or at-least 30 mints to 1 hour.
2. Next day drain the water add green chillies, ginger, salt and grind it to a smooth batter by adding water to it.
3. Now take this batter into a bowl and add cumin seeds to it.
4. Heat griddle or dosa pan. Pour a small amount of batter at the center and spread it with round spoon in round shape. (like regular dosa)
5. Add chopped onion on it.
6. Add 1 tsp of oil/ butter to the edges of pesarattu. Cook it on lower flame till it turns golden color and add 1/4 cup of sooji upma on one half of it and fold the other half on it. and fry for a minute.
7. Ready to serve with ginger chutney ,and if u like add some more upma while serving.

 for sooji upma (click on link)

palak paneer

Andhra style palak panner

Ingredients:

•  Fresh Spinach - 1 bowl (finely chopped)
• Paneer - 100 g (cubrd, fried in 1 tbsp butter)
• Onion - 1 (finely chopped)
• Tomato - 1  (finely chopped)
• Ginger garlic paste - ½ tbsp
• Green chilly - 1 or 2 (slit)
•  Butter/ghee - 1 tbsp
• Cumin seeds - 1/2 tsp
•  masala pwd - 1/2 tsp (optional)
• red chilli pwd 1/2tbsp
• redchilli 1 no. (optional)
• curry leaves) (optional)
• coriander (optional)
• Salt to taste

procedure:

1.  In a kadai take 1 tbsp of butter/ ghee / oil and shallow fry the cubed paneer. and keep it aside.
2. In the same kadai add cumin seeds, green chili, red chili, curry leaves. and fry.
3. Immediately add chopped onion and fry untill they are transparent. add ginger-garlic paste and fry for a minute.
4. Add finely chopped spinach (palak). and fry for 2 minuts. when it is cooked add chopped tamato pieces, salt, redchilli powder, masala powder and saute well. 
5. When tamato peices are soft add fried paneer cubes, coriander and mix well untill coated with spices. 
6. Now allow to cook in low flame by closing lid for 2 minuts.
7. Add 1 to 2 tbsp of milk to the gravy and cook for 1 more minute.
8. Ready to serve with rice/ roti.

vermicelli-flakes laddo

 We can make it with in 10 minuts.

INGREDIENTS:

Vermicelli 1 cup

Rice flakes 1 cup

Yellow moong Dal 1 cup

Sugar 1 cup ( powdered)

Cashew 1/4 cup (optional)

Elachi pwd  1 tsp

Ghee 1/4 cup

PROCEDURE:

• Dry roast vermicelli, moong dal, flakes, cashew one by one in 1 tsp of ghee separately. and allow to cool.

• then take a mixture-grinder grind separately, every ingredient into a powder. 

• Now take a bowl add all powders, sugar powder, elachi powder and mix well. now add sufficient ghee to make balls. store it in a air tight container.

schzwan fried rice

     

SCHEZUAN RICE

ingredients:
2 cups basmathi Rice/ regular rice
1 tsp garlic, chopped
1/2 tsp jeera,
1 redmirchi
2 tbsp onion slices
1/2cup carrot, very finely sliced
1/2 cup beans,very finely sliced
2 tbsp Schezuan Sauce
1 tbsp oil
salt to taste
1 baby onion stick

coriander to taste

Method

• Heat the oil, add jeera, red mirchi, onion slices, garlic and sauté till it turns golden in colour. 
• add vegetables and sauté for 2 to 3 minutes. 
• Add the Schezuan sauce and cook for another minute.
• Add the rice,  and salt and mix well. 
• add baby onions sticks.
• Toss for a few seconds till all the ingredients are mixed. 
• if u want add some ajonomoto, soya sauce..(optional.... these r already added in sauce)
• Serve hot.

ginger-garlic paste

Ingredients:
ginger (finely chopped) 1 cup

garlic cloves 3/4 cup to 1 cup
salt 1 tbsp
turmeric powder 1/2 tbsp
oil 1 tbsp


Preparation::

• wash and clean with a cloth and cut the ginger into small pieces.
• separate cloves from garlic.
• take mixer -grinder or blender to make paste
• In a maxi-jar take ginger, garlic, salt, turmeric, oil and grind it into a smooth paste.
• don't add any water while grinding.,. if we take fresh ginger it releases some water ,that was sufficient for grinding. if u need water add 1 to 2 tbsp of oil rather than water.
• we can store it in refrigerator for at least 4 months.
• we can use it with any curry, biryani, masala.....

cucumber yogurt chutney

this chutney takes just 5 minuts to prepare....

INGREDIENTS:
Cucumber (chopped ) 1 cup
Coriander (chopped)  1/4 cup (optional)
 Green chillies              2-3 no.
cumin seeds                1 tbsp
 Salt to taste,
Curd to taste,


SEASONING:
 mustard seeds 1/2 tbsp,
 black gram, Bengal gram Dal 1 tbsp
Curry leaves,
hing (Inguva) pinch,
crushed garlic 1tbsp
oil 1 tbsp

procedure:

• peel the skin of cucumber and deseeded. wash and cut into small pieces.
• Now take a mi-xi jar, grind  cucumber, coriander, green chillies, cumin seeds.
• Take a bowl, add grounded cucumber, salt, curd, and mix well.
• Finally take a small pan, heat 1 spoon of oil and fry seasoning.add it into curd. 
• serve with rice (or) dosa, wheat rawa up-ma.

OATS DOSA (UTAPPAM)

OATS dosa is healthy and instant breakfast........ 

Ingredients:

for batter:

 Quaker Oats 1 cup

 Sooji 1/2 cup

 water 2cups

Salt as per taste

For Topping:

Onion 1 no.( Finely Chopped)

grated Carrot 1 no.

Green Chilies 4 no. (finely chopped)

coriander 1/4 cup (optional)

cumin seeds 3tbsp

salt 2tbsp

 redchilli powder 2tbsp

Process:

• Soak oats, Sooji, enough salt in 2 cups of water for 30 minutes.
• heat a  griddle. Add 2 ladle-fulls of batter onto the griddle and spread it around the griddle.
• Immediately add each 1/2 tsp of cumin seeds, green chilies, each 1 tbsp of onions and carrot, coriander and sprinkle each 1/4 tsp of salt and red chili powder as a topping to the every dosa. Pat them gently with a spatula.
• Sprinkle little oil on the top of it. When the bottom is cooked, flip over the dosa with help of a spatula and cook till done. 
• serve with coconut chutney,,,,,

capsicum rice

Ingredients
Green capsicum  1 no.(cut into cubes),
boiled  rice 2 cups, 
small onion 1 no.( cut into slices)
green chili 2 no

oil. 2 tbsp,
coriander to garnish.

For Seasoning:
 mustard seeds 1/4 tsp,  
cumin seeds 1/4 tsp,
red chili 2 no.
black gram( mina-pappu)  1 tbsp,  
Bengal gram(senaga-pappu)  1 tbsp
peanuts 1 tbsp
cashew few,
curry leaves few. 

For Masala powder:

red chilies 3,
cinnamon 1,
coriander (Dania) seeds 2 tbsp,
cumin seeds 1 tbsp,
sesame seeds 1 tbsp
black gram, Bengal gram   2-3 tbsp
dry coconut 3 tbsp (grated),
peanuts. 2 tbsp  

   procedure:

• Cook rice ,
• Fry all  masala ingredients in a pan with 1 tsp oil till brown,  cool and blend to a fine powder. put aside. 
  
• Heat oil in a pan, fry the seasoning  ingredients until they splutter. Add onion slices,green chili,  capsicum and fry till soft, Fry until transparent,
• then add salt and the cooked rice. Fry until the rice is hot, then add powdered masala and mix well and add coriander and mix well.
• capsicum rice is ready. serve  with onion raita or curd......