Bread Toast with Egg

This recipe is well known as 'French Toast' and world popular break fast recipe, but now
I made it in a different way  by adding green chilly, curry leaves, cilantro and pepper powder.

Ingredients :

Bread  4 slice
Eggs 2
Milk 1 tbsp
Butter  1-2 tsp
Green chilly  2
Curry leaves 4
Cilantro few sprigs
Salt as per taste
Pepper powder 1 pinch (optional)

Preparation :

Chop green chilly, curry leaves and cilantro very finely.

Take a wide and shallow bowl and take milk in it, add very finely chopped green chilly, curry leaves,
cilantro, salt and mix it well. Now break eggs in it and stir the mixture finely.

Heat a skillet or griddle on med-low flame, now spread butter as thin layer.
Take one bread slice and dip it in the mixture, turn to other side and let the slice get
coated with mixture both the sides.

Now put it on the skillet and toast both the sides, till it gets golden brown colour on low-med flame.

Sprinkle pepper powder, if you want more spicy and flavour.

It makes only one serving.

It  hardly takes 10 Min's to prepare.

Semiya Upma (Vermicelli)

  Any vegetable like carrot, beans, capsicum, peas....etc can be added in this recipe, only potato and
tomato are  available for me on the day I prepared, and it can be served as break fast and also evening
snack item for children.

Ingredients :

Semiya (vermicelli) 2 cups
Ghee 1 tsp
Potato 1 small
Tomato 1 small
Onion 1 small
Green chilly 3 (slit)
Cilantro few sprigs
Salt as per taste

For Seasoning :

Oil  1/2 tbsp
Chana dal   2 tsp
Urad dal   1 tsp
Mustard seeds  1/4 tsp
Cumin seeds 1/4 tsp
Curry leaves  few
Ginger 1 small piece (chopped finely)

Preparation :

Peel potato and cut into 1/2 inch size pieces.
Chop onion and tomato finely.

Heat ghee in a pan, add semiya to it , stir continuously and fry till it gets
golden brown colour (approx. 5 Min's), keep it a side.

Now heat oil in a vessel, add chana dal, urad dal, let them turn to golden brown colour
then add mustard seeds, cumin seeds and let them splutter, add curry leaves, slit green chilly,
chopped ginger, potato pieces and chopped tomato. Stir it well and put the lid on it and let them
cook for 5 Min's on low flame.

Now add 2 cups of  water (adjust), salt as per taste, let it boil then add vermicelli to it .
Stir and close it with a lid and cook on med-low flame, till it is done (approx 10 Min's).

Garnish it with cilantro and it makes 3 - 4 servings.

It takes approx. 20- 25 Min's to prepare.

Poha Upma

Atukula Upma

Ingredients :

Poha 1 cup

Green Chilly 2 (slit)

Onion chopped 1 tbsp

Curry Leaves 4

Urad Dal 1 tsp

Bengal Gram Dal 2 tsp

Mustard Seeds 1/4 tsp

Cumin seeds 1/4 tsp

Turmeric powder 2 pinches

Salt as per taste

Oil 1 tbsp

Coriander leaves few sprigs

Preparation :

Take poha in a mesh, run cold water through it and keep it a side.

Heat oil in a vessel add urad dal, bengal gram dal, after changing its colour,

add mustard seeds, cumin seeds, after spluttering add green chilly, curry leaves

chopped onion and turmeric powder.

Let it done for 2 Min's.

Now add poha, salt to it and mix it well.

Put lid on it, let it cook for 5-10 Min's on medium flame.

Garnish with coriander leaves and serve with any chutney.

Makes roughly 1-2 servings.

It takes 10-15 Min's to cook.

Mixed Beans Dosa

Beans Dosa

Ingredients :

Moong Dal 1 cup

Rice 1/2 cup

Mixed Beans 1 cup

(Beans, Double Beans, Soya Beans...etc)

Green Chilly 3

Ginger small piece

Cumin Seeds few

Salt to Taste

Oil 1 tsp

Preparation :

Soak moong dal, rice and mixed beans 5-6 hours.

Grind moong dal, rice, mixed beans, cumin seeds, green chilly, ginger in to fine

paste by adding enough water to get dosa batter consistency.

Heat dosa pan, sprinkle few drops of oil and spread one tbsp batter on it with

the help of tbsp, wait till it turns to golden brown colour and turn it to other

side.

Now its done.

Serve it with tomato chutney, ginger chutney...etc

It takes 20-30 Min's to prepare.

Methi Aloo Paratha

Paratha with Fenugreek and Potato

Ingredients :

Potatoes 5 (Aloo)

Methi Leaves 1 cup (Fenugreek)

Green Chilly 3

Cumin Seeds 1/4 tsp

Salt to Taste

Oil 1/4 tbsp

Wheat Flour 2 cups

All Purpose Flour 1/2 cup (Maida)

Salt less than 1/4 tsp

Oil or Ghee 1/4 tbsp (to roast parathas)

Preparation :

Boil potatoes, peel off the skin and mash them. Separate methi leaves from

the stems,cut and wash.

Remove the edges of green chilly, wash and chop finely.

Mix and knead a semi-soft dough of wheat flour and all purpose flour with

sufficient water and salt to taste.

Heat oil in a pan, add chopped green chilly and methi leaves, fry for 5 Min's

then add mashed potato, cumin seeds, salt and cook it for more 5 Min's.

Let it cool and make big lemon sized balls with potato mixture.

Similarly divide same proportions with dough.

Now roll out dough in to small chapati and place the potato mixture ball in

the centre and bring the edges of chapati on to the top of potato mixture and

make round ball.

Now dust with flour, press and roll out like chapati.

Heat iron griddle, put paratha on it and roast both sides till they turn golden

colour by greasing with oil or ghee .

Serve hot with curds, slices of onion, mango pickle ...etc

Makes around 8 parathas.

Takes more than 30 Min's to prepare.

Suggestions :

You can add lemon juice in potato mixture depending on your taste.

Vegetable Pesarattu

Moong Dal Dosa

Ingredients :

Moong Dal or Whole Green Gram 2 cups

Rice 1 tbsp

Ginger small piece

Green chilly 4

Cumin Seeds 1/2 tsp

Carrots 2

Green Beans few

Capsicum 1

Salt to taste

Preparation :

Soak moong dal in water overnight or 4-5 hours.

Chop(or grate) the vegetables very finely.

Grind moong dal, rice, ginger, cumin seeds, green chilly into fine paste

of dosa batter consistency, add salt and mix it thoroughly.

Now mix the chopped vegetables in the batter thoroughly.

Heat dosa pan and spread table spoon batter on it with the help of spoon,

some times you may not spread it with spoon, add little water to batter,

pour it on pan, hold the pan handle and try to spread by moving it around.

sprinkle oil on it and wait till it gets golden brown colour, turn it to other side

to fry it for few secs.

Serve it with peanut chutney, ginger chutney, aloo fry... etc

Makes around 8-10 pesarattulu.

Spinach Chapati

Palak Roti , Palakura Chapati



Ingredients :

Wheat Flour 2 cups
Spinach 1 cup (chopped finely)
Red Chilly Powder 1/2 tsp
Salt as per taste
Oil or Butter 1 tbsp

Preparation :

Crush spinach with hand in a flat vessel , add wheat flour
red chilly powder , salt and add enough water to make a
dough of rolling consistency . cover and keep it aside
for 30 mins .

Make big lemon size balls and roll them flat and round chapatis .
Now heat tavva or iron griddle , fry chapatis on both sides
adding few drops of oil or butter .

Repeat the process for all the dough .

Serve with curd , any curry .

This makes around 8-10 chapatis .

It takes roughly 20 - 30 min to prepare .

Masala Dosa

This is a simple south indian food recipe.

Ingredients :

Urad Dal 1cup
Rice 3 cups
Cooked rice or Poha 1 tbspoon
Oil
Salt to taste

For Masala :

Potatoes 2-3 large
Onion 1medium (chopped)
Bengal gram (Chana dal) 1/2 tbspoon
Green Chillies 2-3
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Turmeric powder 1/4 tsp
Curry leaves 6-7
Coriander leaves
Oil 1 tbsp
Salt as per taste

Preparation :

Soak Urad dal and Rice for 4-5 hours and Grind to thick
batter by adding cooked rice(or poha) and water.Add salt
to taste stir perfectly. Then set aside for a night.

The next day,the batter doubles its volume.Heat dosa
pan spread oil and spread 1 tbspoon of batter in a circular
manner.Let it done to golden brown.

Masala Preparation :

Boil potatoes , peel the skin and smash into pieces.
Heat oil in a pan add chana dal,mustard seeds,curry leaves,
green chilly(chopped finely),onions and turmeric powder.

Let the onion fry to light golden brown.And add smashed
potatoes, stir it well andlet it cook for 5-10 min.Add
coriander leaves.

Masala is ready.put this masala on the top of dosa and roll it.
Masala Dosa is done.

Serve it with peanut chutney,coconut chutney ,allam chutney or sambar.

Note : Its healthy to use Brown Rice (unpolished rice,Dampudu biyyam).

suggestions : Some times dosa sticks to pan then takeonion, cut
its edge and spread oil on the pan with this onion pressing on the
pan,then spread batter .

Rice Ravva kaju Upma

Ingredients :

Rice Ravva 1 cup

Kaaju 6 (Cashew Nuts)

Green Chilly 4

Curry leaves 6

Coriander Leaves 2 tsp (finely chopped)

Chana Dal 2 tsp

Urad Dal 2 tsp

Cumin Seeds 1/4 tsp

Mustard Seeds 1/4 tsp

Salt as per taste

Ghee 2 tsp

Oil 1 tbsp

Preparation :

Heat oil in a pan , add urad dal,chana dal,kaju and fry for a min.

Add mustard seeds ,cumin seeds , after spluttering add green chilly

and curry leaves to it , let it fry for few seconds.

When the water is boiling add rice ravva , stir simultaneously.

Put lid on the pan ,cook on medium flame after 5 mins stir

upma and add 2 tsp ghee to it . Again put lid ,cook it on low flame.

Stir it 2 -3 times , add coriander leaves and it cook for 10- 15 min.

See whether it is done or not . if not more 5 mins.

Now it is done.

Serve it with any pickle or peanut chutney.

you can serve it to 3-4 persons.

Uttappam

Ingredients for batter :

Urad dal 1 cup
Idli Ravva 3 cups

Poha 1 tbsp
Salt to Taste

Ingredients for 1 uttappam :

Onion 1 tsp (finely chopped)
Green Chilly 1 (finely chopped)
Cilantro Leaves 1 tsp (finely chopped)
Oil 1/2 tsp

Preparation :

Soak urad dal, idli ravva separately for 4-5 hours.Grind urad dal
to fine and thick paste by adding poha and water.
Squeeze all the water from idli ravva and add to
urad dal paste.Add salt ,stir it perfectly.
keep it for fermentation over night.

You can see the next day batter increases its volume.

Heat Tavva(dosa pan) and put oil on it.Spread 1 tbsp batter
on it (not like dosa) bit thick ,and Immediately sprinkle chopped
onion, cilantro and green chilly on the top so that they stick
to batter.

Cover tavva with a lid ,cook on medium flame for 3-4 mins.
After getting golden brown colour, take on to plate.

Serve with peanut chutney.

Tip : You can make it with left over idli batter.

Vegetable Wheat Upma

Ingredients :

Broken Wheat 2 cup
Onion 1 medium
Carrot 1 medium
Beans 5
Capsicum 1
Potato 1 small
Green chilly 3
Curry Leaves 5
Oil 1/2 tbsp
Ghee 2 tsp
Cumin seeds 1/2 tsp
Mustard seeds 1/2 tsp
Chana Dal 1 tsp
Urad dal 1 tsp
Salt to Taste

Preparation :

Peel and finely chop onion,
carrot, beans,potato and capsicum.
Heat 1 tsp ghee in a vessel , fry broken
wheat for 3 min.Then take this to a bowl.

Heat oil in the same vessel. Add urad dal, chana dal, mustard
seeds, cumin seeds and fry for few seconds.Then add green chilly,
curry leaves and onion .After few seconds , add all chopped vegetables.
Let them fry for 4 mins and add 4 cups of water and salt.

When the water starts boiling ,
add broken wheat slowly and
stir simultaneously.

Cover the vessel with lid and put on low flame.Let it cook for 10 mins.

Serve this with any pickle or chutney.

Makes around 4 - 5 servings.
It takes around 15-20 min to cook.

Gunta pongadalu

Gunta pongadalu is well known recipe of Andhra. We need a

non-stick or iron skillet to prepare gunta pongadalu. sour and

left over dosa batter can be used to prepare pongadalu.

Ingredients :

Urad dal 1cup
Rice 3 cups
Bengal gram (chana dal) 1table spoon (soaked for 1/2 an hour)
Green chilly 5 (finely chopped)
Onion 1medium size (finely chopped )
cumin seeds 1 tea spoon
Cilantro few springs(finely chopped) (coriander leaves)
Oil
Salt to taste

Preparation :

Soak Urad dal and Rice for 4-5 hours and Grind to thick batter

by adding water. Add salt to taste stir the batter. Then set aside

for fermentation.

The next day,the batter doubles its volume.

Add Bengal gram, cumin seeds, onion, green chilly, cilantro to the batter.

Place the pongadalu skillet on medium flame .
Add few drops of oil,Pour the batter in all the moulds .
Cover the skillet with lid, and cook for 5 min on medium flame .

Remove the lid and see whether it is cooked are not (don't disturb),
if not place the lid again and cook it for few more mins,till they

gets golden brown colour.

Then turn each one to other side to cook. After few min take out all on to plate.

Serve with Peanut chutney,coconut chutney.

Carrot Ghee Idli

Carrot Button Idli

Idli is a South Indian common and famous food item.
Grated carrot is added to batter, apply ghee to the plates

and Ghee idli with carrot is done by steaming the batter.

Ingredients :

Urad dal 1 cup
Idli ravva 3 cups
Carrots 4 (grated finely)
Ghee 2 teaspoons
Salt

Preparation :

Soak urad dal and idli ravva for 3-4 hours separately.
grind urad dal to fine paste.squeeze water from idli ravva.
and add it to urad dal paste.then you will get thick batter,

add salt,mix well and set aside for a night.

The next day you can see the batter doubles up in volume.
Mix finely grated carrot in the batter.Take small idli plates,

you can see 18 small idli moulds in one plate.

Apply ghee to the plates ,pour batter in the plate with teaspoon,

and place it in a idli cooker with little water in the

vessel (underneath the idli plates).

cook it for 5 min on high flame and 5 min on low flame.

let them cool for 5 min.

Serve button idli soaked in rasam or sambar.

Note : You can use Pressure cooker or Rice cooker .

Pesarattu Whole Green Gram Dosa

Pesarattu

Ingredients:

Green garam whole or Moong Dal (Pesar pappu) 1cup
Rice 1-2 tbsp
Onion 1 medium
Ginger 1/2 inch
Green chilli -4 to 5
Salt as per taste
Oil

Preparation :

Soak Whole Green Gram and Rice for 6- 7 hours.
Grind and make a batter of soaked Whole Green gram ,
Rice, Onion, Ginger and Green Chili.
Add Salt to the batter.

Heat Non-stick dosa pan,put little oil and spread.
Take a Table spoon of batter and spread it on the pan .
let it get done to golden brown colour.

Now you can garnish it on the top with chopped and
fried onion and green chilly ,It is Onion Pesarattu.

If you Garnish it with 2 table spoons of Upma,
Then it is Pesarattu Upma.

You can serve it with Allam Chutney(Ginger Chutney).

Idli

This recipe is for beginners.

Ingredients :

urad dal 1cup
idli ravva 3cups
salt

Preparation :

Soak urad dal and idli ravva for 3-4 hours separately.
grind urad dal to fine paste.

squeeze water from idli ravva.
and add it to urad dal paste.
Then you will get thick batter.
Add salt,mix well and set aside for a night.
The next day you can see the batter doubles up in volume.

Take idli plates,pour the batter in each plate.
and place it in a pressure cooker (without wait)or rice cooker with
little water in the vessel (underneath the idli plates).
cook it for 5 min on high flame and 5 min on low flame.

let them cool for 5 min.
Now its ready to have with Peanut chutney,sambar or coconut chutney.

Note : if you have less time to soak ,soak it in hot
water and use warm water while grinding.