VERMICELLI UPMA

VERMICELLI UPMAINGREDIENTS

Vermicelli - 11/2 cups
Water - 3 cups
Onion - 1
Tomato - 1
Ginger - half finger length piece
Curry leaves - 5 - 10 nos
Green chillies - 5 nos
Oil - 2 tbsp
Mustard - 1 tbsp
Cumin - 1 tbsp
Chana Dal - 1 tbsp
Urad Dal -1 tbsp
Lemon - 1
Salt - 2 1/ tsp

PREPARATION

Chop onion and tomato to fine pieces and green chillies too along with the ginger .
Heat oil in a pan put tadka , add ginger pieces , greenchilly pieces and fry for awhile the add onion and tomato pieces and fry to golden. Then add the vermicelli and fry for 5 min on medium flame. Then add water and salt mix well and allow it to cook .

Once the water is absorbed completely , put off the flame and leave it for 5 min .

Then serve hot with any chutney ...

MIRCHI BAJJI

MIRCHI BAJJI

INGREDIENTS

Mirchi - 10 - 15 nos
Besan - 3 cups
Cooking soda - 1/4 tsp
Oil - for deep frying
Salt - 2 tbsp
Roasted chana - 1/2 cup
Tamarind puree- 1 tsp
Ajwain - 1 tsp
Redchillipowder - 1 tbsp
Green chillies - 5 nos

PREPARATION

Wash chillies and cut the center of it along the length inorder to be able to stuff the roasted chana paste.Grind the roasted chana adding 1/2 tsp of ajwain or vamu and 1/2 tsp of salt and greenchillies . Then add tamarind puree and make a fine paste by grinding again.
Set this paste aside and prepare dough semi solid state by adding besan , cooking soda ,11/2 tbsp of salt , redchilli powder and 1/2 tsp of vamu or ajwain . Check for consistency of the dough . You should be able to dip the mirchi in it and leave it in oil.Heat oil parallely , stuff the mirchi's with the roasted chana dal paste .

Once the oil is hot , dip the mirchi in the besan dough and leave it carefully in the hot oil. The flame should be on medium. Be away from the oil . Fry the mirchis to golden brown and repeat the process to be done with all the mirchis .

Serve with tomato chutney or sliced onions.

MASALA PUFFED RICE

MASALA PUFFED RICE



INGREDIENTS

Puffed rice - 1 pack
Roasted chana dal - 1/2 cup
Ground nuts - 1/2 cup
Ginger garlic paste - 1 tbsp
Oil - 3 -4 tbsp
Redchillipowder - 1 tbsp
Salt - 1 tbsp
Turmeric - a pinch of it



PREPARATION

Heat the puffed rice to make it crispy . And in a pan heat oil and fry roasted chana dal and ground nuts to red and add ginger garlic paste , redchilli powder, salt and turmeric .Mix well and add it to the puffed rice. Mix well and heat on low flame for 5 min.
Put off flame and serve hot with chopped onions and a little lime juice on it . Surely you would find it very tasty ...

GOBI MANCHURIAN

GOBI MANCHURIAN



INGREDIENTS

Gobi flower - 1 no
Corn Flour - 1 cup
Besan - 11/2 cup
Onions- 3 nos
Green Chillies - 4 nos
Ginger - 1 piece
Garlic - 3 pods
Oil - 1 tbsp
Oil for deep frying
Vinegar - 1 cup
Tomato Ketchup - 3 cups
Salt - 2 tsp
Red Chilli powder - 1 2 tbsp
Food Colour - Red - 1/4 tsp
PREPARATION

Cut gobi into florets with the stem needs to be little long . Heat them with water and 1/2 tsp of salt for 10 min . Check that the florest are half cooked. Parallely make dough of the corn and besan flour adding limited water along with salt and red chilli powder . The dough basically to adhere to the florets needs to be thick enough. Heat oil and then dip the florets in the dough and make gobi
bajji's out of the florets and the dough and fry them to red.Set them aside .




Heat oil in a pan and fry onions , garlic slices and ginger slices along with green chillies and add , vinegar and tomato ketchup add 1 tsp of salt too.
Cook well and transfer all the gobi bajji's into this and allow to cook mixing well . The bajji's absorb vinegar and ketchup . Cook for 10 min and remove from flame .





Serve hot ..

BUDIDAGUMMADIKAYA BAJJI

BUDIDAGUMMADI OR ASH GOURD BAJJI


INGREDIENTS

Urad dal - 2 cups
Ash gourd - 250 gms
Salt - 1tsp
Red Chilli powder - 1 tsp
Cumin seeds - 1 tsp
Turmeric - 1/4 tsp
Oil - deep frying

PREPARATION

Soak urad dal for 8 hrs and grind it into fine batter . Parallely , heat oil and in the mean while cut the ash gourd and add the batter , salt , turmeric , red chilli powder ,cumin seeds and mix well . Now make small bajji's of the batter and deep fry them in the oil simmering the flame to medium.Fry them to golden brown .






Once you are done serve with rice and sambar combo or with chutney . They are really tasty .

PLAIN DOSA

Dosa is another staple breakfast in the south India .

DOSA / PLAIN DOSA
INGREDIENTS

Urad Dal - 2 cups
Rice - 4 cups
Ratio = 1 :2 (1 cup of dal , 2 cups of rice )
Salt - 3/4 tbsp
Oil - 2 tbsp

PREPARATION

Soak urad dal and rice together or separately as desired over night and grind them into a very fine paste adding water little by little . It should be ground to a consistency that you should be able to mix water the next day before you start making dosas. If you tend to pour more water the dosa will get stuck on the pan and come close so watch for the grinding consistency .



Mix the batter well and leave it to set over night .When you are ready to make dosa add salt to the batter and mix well . Now take little batter and add water to it mix it well . Parallely heat the Dosa pan and put the batter on it once it is hot . Make a fine circle to form a dosa .



Take 1/2 tsp of oil and put it drop by drop along the edges of the dosa after few minutes the dosa automatically leaves the pan and its easy for u to remove it from pan. Turn it on the other side and heat for a while. Dosa is now ready to be served with aloo curry or any chutney ...If you want the dosa to be crispy leave it on the pan for a min or two and it will become crispy .
Always keep the pan on a medium flame once the pan is hot . Other wise the dosa gets burnt ..

VADA

VADA

One of the staple breakfast of south India taken along with Idli and Sambar.


INGREDIENTS

Urad dal - 3 cups
Ginger - 1 piece
Green Chillies - 3 nos
Oil - for deep frying
Salt - 1 tsp


PREPARATION

Soak urad dal over night for about 8 hrs before preparation . Grind it into a fine paste should be hard so grind adding water little by little. Then add salt and chopped green chillies and ginger pieces . Parallely heat oil in apan for deep frying .


Make small ball of the batter wetting your hand with water and in another wet palm place the ball and press it round and make a hole in the center in the form of a vada and put it in the hot oil along the corners . Carefully leave the vada in oil slowly and be away from the pan .In order to avoid oil spilling on you.



Let them fry till golden brown repeat the process and serve the hot vada with sambar and onion chutney ...

SAMOSA

SAMOSAS

INGREDIENTS

Chick peas - 1 cup

Peas and carrots - 1 cup

Onions - 2 nos

Garam Masala - 1 tbsp

Salt - 1 tsp

Turmeric - a pinch

Gingergarlic pasre - 1 tsp

Oil - for deep frying

Maida - 3 cups

Water - 1 - 1/2 cups

PREPARATION

Make dough of maida adding little salt and baking soda . Parallely microwave cook chick peas carrrots , peas and onions for about 10 minutes.

Heat oil in a pan and add gingergarlic paste and fry till golden brown and the add the vegetables and chick peas and make curry to stuff in the samosa .

Make small balls of maida and roll it in the form a poori and fold it across the center and and again fold it across to its center and press one side with the roller to close the open end . Now make way for the curry and stuff little curry in the center and fold the edge . Make samosas ready this way for frying .

Now heat oil in a pan and fry these samosas to golden brown ...

Once fried serve hot with sauce ...

IDLI ( for a change )

Idli with sambar became routine and wanted to try something different which my mother in law suggested ... Check out !!

INGREDIENTS

Idli batter - 4cups

Chana dal - 3/4 cup

Carrots and Peas - 1 cup

Salt - 1tsp

Oil - for popu

Popu ingredients

Redchillies - 2 nos

Coriander - 1/4 bunch

PREPARATION

Soak chana dal over night and in the morning drain off water and set aside.

Take the Idli batter in a vessel and set aside.

Heat oil in a pan and add mustard seeds and jeera once they pop up add urad dal fry for a while and add chana dal and vegetables and coriander .
Once it is cooked transfer it and mix well with the batter . And then put the batter on the Idli moulds.


Steam cook for about 20 min and serve hot with sambar or chutney ...

BREAD ROLLS

BREAD ROLLS

INGREDIENTS

ALoaf of bread

Potatoes - 3 nos

Peas - 1 cup

Carrots - 1 cup

Salt - 1 tsp

Garam Masala- 1 tbsp

Oil - for frying and making curry

Onions - 2 nos

Corriander - 1/4 bunch

PREPARATION

Cut bread slices along edges and remove the hard part of it. Parallely microwave cook potatoes , carrot and peas for about 10 min and mash them well. Heat a tbsp of oil and fry chopped onions to red and add the mashed vegetables and add garam masala , salt , turmeric and coriander .

Make small balls of the curry and roll it in the bread slice and fold the edges to the center . Wet the bread for a second if needed and roll it in the shape of a ball .

Roll all the slices with potato mix and set aside .

Heat oil in a pan and deep fry them to golden brown .

Repeat till all the rolls are finished and serve hot with sauce . It tastes good .

PAV BHAJI

Pav Bhaji is a very famous tiffin which we used to have at Gokul chat Bhandar in Hyderabad.

Those days we always used to stop there after finishing our shopping and eat something before going home . We were lucky enough for not being targetted...

PAV BHAJI

INGREDIENTS

Potatoes - 3 nos

Carrots - 1 cup

Peas - 1 cup

Onions - 2 nos

Pav Bhaji masala - 2 tbsp

Salt - 2 tsp

Coriander - 1/2 bunch

Oil - 2 tbsp

Turmeric - 1/2 tsp

PREPARATION

Cut potaotes into pieces and along with carrots and peas microwave cook for about 10 min.

Parallely heat oil in a pan and fry chopped onions till golden red.

Once the vegetables are cooked mash them properly and add them to the fried onions . Add pav bhaji masala , salt and turmeric and mix well. Pour little water to make it soft .

Bhaji is now ready to be served . For the Pav, cut pav into two in the center and heat little ghee on a pan and heat it .

Heat on both sides and serve hot with bhaji its delicious ....

PUNUKULU

Pesara Punukulu by the very name I remember good olden days when my mother used to prepare them and offer as naivedyam to Goddess in the Navaratri days . She used to do pooja in the morning and evening and offer different naivedyam and give us the prsadam . She had such a lot of patience fasting the whole day and having only prasadam. Its because of her pooja and blessings that we all her children are happily enjoying with our families.

PESARA PUNUKULU




INGREDIENTS


Moong dal - 2 cups
Salt - 1 tbsp
Coriander - 1/2 bunch
Green chillies - 5 nos
Oil - deep frying


PREPARATION

Soak moong dal / pesara pappu for about 3 to 4 hrs. Grind it into a fine batter .

Grind coriander , green chillies and salt and mix it up to the batter.

Now heat oil in a pan and make small balls of the batter and fry them in the oil.

Repeat the process and serve with any pickle.

VADA WITH SPROUTED CHANA

VADA

Vada made with chana dal is very tasty . I tried to make the same with sprouted chana .

INGREDIENTS

Sprouted chana - 1/2 kg

Onions - 3 nos

Green Chillies - 7- 8 nos

Salt - 1 tbsp

Mirchi powder - 1 tbsp

Ginger and garlic paste - 1 tbsp each

Garam masala - 1 tbsp

Rice Flour - 1 cup

PREPARATION

Grind the sprouts and add chillipowder , salt , turmeric powder , garam masala powder , chopped onions, chopped green chillies , ginger garlic paste , rice flour and mix well.

Mix all the ingredients . Add coriander and curry leaves .

Heat oil in a pan . Make small bajji's and leave them in hot oil .

Repeat the process and serve the vada hot with any chutney ...

MYSORE BAJJI

Mysore Bajji is my favourite food. My dad used to get it for me from Sudha Hotel which was famous for those every time he used to visit my place. Dont know why but I craved for it ... When I was in Banglore I had no other option but to prepare it . So one fine day I tried and they came out very well in my first attempt itself.

INGREDIENTS

Maida - 4 cups

Sour Curd - 2 cups

Coconut pieces - 10 - 15 nos

Oil - for frying

Salt - 2 tsp

Baking Soda - a pinch

Pepper - 10 nos

Green chillies - 4 - 5 nos

PREPARATION

Mix Maida to Sour curd adding salt , baking soda and make a fine batter and leave it to set over night.

The next day when you want to prepare the bajji's add coconut pieces , pepper and green chillies to the batter . Heat oil in a pan . Wet hand and take batter roll into a ball . Once the oil is hot leave the balls in the oil . Fry them well till golden brown in a low flame .

Remove from flame and serve hot with any chutney .

ONION PAKORA

It was raining very heavily which reminded me of the good olden days when my mother used to prepare onion pakora . That very thought made me work towards it.

INGREDIENTS

Onions - 4 -5 medium sized

Besan - 6 - 8 tbsp

Green chillies - 3- 4 nos

salt - 1 tsp

Mirchi powder - 1 tsp

Turmeric - a pinch

oil - 1/2 l

Spices - grounded dalchini , cloves

water - 1 cup

ginger garlic paste - 1 tsp each

PREPARATION

Chop onions into fine slices . Cut green chillies into small pieces. In a vessel take these chopped onions , green chillies, and add besan, salt , turmeric, chilli powder, grounded spices, ginger garlic paste and mix well with a cup of water .Besan should be minimum to be able to bind the sliced onions . The besan mix should be not be too hard nor too soft. Heat the oil in a pan . Once it is hot put the besan mix in small quantities spreading it properly . It should not be rolled into a ball . Once they are a little fried simmer and fry till they are red and remove.Repeat the process till all the besan mix is done.

Serve hot with ketchup . It should be de ..li ...ci ...ou... so...