VEGETABLE RAVA UPMA

RAVA UPMA

INGREDIENT:

Rava 2 cups
Water 5 cups ( water should be measured with the same cup in which rava was measured).
Beans. 5 to 6
Carrot 1 big
Onion 1 big
Potato 1 big
Capsicum 1 big
Green chillies 5 nos or as per taste
Tomato 1 no
Juice of one lemon
Ginger 1 inch
Mustard seeds gram dal for seasoning each 1 tsp.
Refined oil 3 tbspn
Coconut oil 1 tsp
Ghee 1 tsp
Coriander leaves finely chopped
Curry leaves chopped

METHOD:

Heat a kadai and add one tsp of COCUNUT oil and fry the rava till a good aroma comes. Keep it aside.

  Heat the kadai with oil. Add mustard seeds and gram dal. When it splutters add green chillies ginger part of curry leaves and onion. When onion turns pink add finely chopped tomatoes along with other vegetables and sauté it all vegetables cooks for sometime.I have added only beans and capsicum but we can add all the above vegetables too.

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Now add water salt as per taste and when water starts to boil add RAVA gradually and stir continuously so that no lumps are formed. Keep stirring till it becomes thick. Within few minutes rasa will be cooked and garnish with coriander leaves and top up with little ghee for a good aromatic UPMA. Finally add juice of one lemon and mix well.

IDLI BONDA

Raagi kaara adai

INGREDIENT

Ragi 1 cup
Water 3/4 cup
onion 2 nos
Green chillies 2 nos
Grated coconut 3 tbsp
Asafoetida 1 tsp
Mustard seed for seasoning
Oil 3 tsp
Coconut oil for final application on the dough
Salt as per taste
Coriander leaves
Curry leaves
Turmeric powder 1 t sp

METHOD

Take a kadai and add oil. Add mustard seed for seasoning,
Add onion, Asafoetida, green chillies ,grated coconut, curry leaves and saute for few minutes,
Add salt ,turmeric powder .Add the water and bring it to boil
At this stage , simmer the stove and add ragi flour slowly till it mixes well without forming any lumps.
Switch off the stove and keep stirring till it becomes like a ball
Cool the dough.Add coriander leaves and knead well .Finally add coconut oil for a good aroma
Take a lemon sized ball of the dough pat it in a thin sheet of paper .Steam cook for 2 minutes,
Now in a tawa apply oil and put this steam cooked adai and roast till little crispy adding oil on both sides

MUULI PARATHA

INGREDIENT

For masala

Raddish 2 big
Carrot 2 nos
Onion 2 big
Green chillies 1 nos
Red chilli powder 1 tsp
Coriander , cumin, garam masala, aniseed powder turmeric powder 1 tsp each
Salt as per taste
Butter For the final touch
Ghee for application on the paratha
Cooking oil
Corainder leaves
Pudina leaves

Wheat flour 1 cup
Salt as per taste
Water to knead the dough

Method

Knead wheat flour as for making chappati. Add Coriander and pudina leaves along with the flour and knead it to a soft consistency

Grate radish and carrot after removing the  skin.
Cut the onion green chillies
In a kadai add 3 tsp of oil.Add the onion and fry till pink.now add the grated radish, carrot, green chillies, ginger garlic paste, red chilli powder , cumin powder , coriander powder , salt, turmeric powder,aniseed powder , garam masala powder and keep stirring till all blends well and the vegetables cooks to a soft consistency.
Remove from stove and let it cool.

Take a lemon sized ball of the wheat flour press it to a 10 cm diameter,.
Add lemon sized of the above masala . Close the dough like a ball. and press again to a 15 to 20 cm diameter.
In a tawa bake the paratha adding oil on both sides.Keep the flame to medium.When the paratha turns golden brown remove and apply butter or ghee as per taste

PAKODA

INGREDIENT


Bengal gram dal 1/2 cup
Thur dal 1/4 cup
Rice flour 1/2 cup
Red chillies 2
Salt as per taste
Onion big 2 nos Cut in length
Saunf 2 tsp
Cumin 1 tsp
Curry leaves
Coriander leaves
Asafoetida 1 tsp
Cooking oil 250 gms

Method

Soak the daal for 1 hour.Grind it to a thick smooth paste along with red chillies, salt .Add asafoetida, curry leaves, coriander leaves , saunf, cumin seeds and mix rice flour to make it sticky in the hands. Just before frying add the onion, because if onion is mixed before it will leave some water and the pakoras may not come crispy.
Now take a heavy bottomed kadai and heat the oil. Take the mixture in  the fingers and just leave it to the oil.It will fall in different shapes. When it turns golden brown remove from oil and strain

SUNDAL

INGREDIENT

Kondakadalai 250 grams { or any type of lentils}
Dhania powder 1 tsp
Cumin powder 1 tsp
Turmeric powder 1  tsp
Coconut grated 3 tbspn
Salt as required
chilli powder 1 tsp
Asafoetida 1 tsp
Oil 2 tbspn
Coconut oil 2 tsp
Mustard seed for seasoning
Curry leaves
coriander leaves

Method

Soak the dal fro 8 hours. Boil the dal till done to soft. Add salt , turmeric powder while boiling
Take a heavy bottomed kadai and add 2 tbspn of oil and add the mustard seed.When it splutters add coconut, coriander , cumin , asafoetida, red chilli powder , curry leaves and saute well till good aroma comes out of it.
Add the cooked daal and mix well keeping the flame in simmer till all the extra water gets evaporated,
Add a tsp of coconut oil and garnish with coriander leaves.

Bhel puri

Pori  one packet
Onion big 1
Sev or Oma podi 2 hand full
Groundnut half a hand full
Coriander chopped a hand full
Lemon half

For making chutney

Green chillies 2
Red chilly 1
Salt as per taste
Dates 5 to 6 nos
Coriander and pudinda a hand full each
Jaggery half of lemon sized
Chat masala powder 1/4 tsp
Dhania powder 1/4 tsp
Turmeric powder 1/4 tsp
Tamarind a small piece

METHOD


Mix all the above ingredient and prepare a thick chutney.
Mix pori, onion, sev and add the chutney to the required taste.
Squeeze quarter of lemon and  serve with garnished coriander leaves

ONION PARATHA

This is onion paratha. it can be given to school children when thy return home after heavy activities in school. The same can be done using carrots too.

INGREDIENT

Dough 1 cup
Salt as per taste to make dough
Water to make dough
Oil 2 tsp for dough making
Onion 3 nos
Green chillies 2 nos cut finely
Corainder and pudina leaves a hand full of each
Jeera powder 1 tsp
Garam masala powder 1 tsp
sugar 1 tsp
Ghee for the final applycation on the dough

METHOD

Take all the above ingredient and mix well.Add water slowly to make a hard dough.Apply ghee as the final application on the dough and keep it closed for 10 minutes.Because when onion is added and if we make soft dough as we make for chappati , the dough will loosen after some time.

Make thin chappties of the dough and bake it well till golden brown by applying oil or ghee on both the sides of the paratha.. Cut it into four pieces and serve with butter. Tastes yummy.

VEGETABLE RAVA KICHADI

INGREDIENT
Rava 1 cup
Water 2 .5 cup
Green chilli 2 nos
Ginger cut into pieces 2 tsp
Asafoetida 1 tsp
Turmeric powder 1 tsp
Assorted vegetable (beans, carrot, peas, potato,) 1 cup
Onion 1 big
Mustard seed 2 tsp
Bengal gram daal  1tsp
Curry leaves
Coriander leaves
Oil 3 tbspn
Coconut oil 1 tsp
Ghee 1 tsp

METHOD

Take a pre heated kadai and add a tsp of oil and fry rava till light golden brown.
Keep it aside
.Take another kadai ., add oil mustard seed and bengal gram dal for seasoning.After it splutters add the chillies and ginger , onion, and cut vegetables and fry well .Add asafoetida, curry leaves and then add water and the required salt .When it starts boiling add little turmeric powder and add the fried rava .
Simmer the stove and keep stirring till rava cooks well .Keep the lid closed for five minutes and finally add coriander leaves , ghee and coconut oil for good aroma and stir well and remove from stove

MEDU VADAI

Urid daal  1 cup
Salt as per taste
Water for grinding the batter
Asafoetida half tsp
Green chilli 2 nos
Rice flour 1 tsp
Oil for deep frying

Method
 Soak urid daal for half an hour and grind it by sprinkling water to make the batter fluffy and smooth.Add salt ,Asafoetida and green chilli during the last round of grinding.Remove the batter and mix well ..Add the rice flour, curry leaves coriander leaves finally.

Apply little water in the left hand palm and place a round ball of batter in the palm and pat it and make a small hole in between  and transfer it to the heated oil and deep fry.

Optional:
U can add onion to the batter after removing from the grinder .
U can add green leafy vegetable like spinach to the batter to make vadai.

SABUDANA KICHADI

SABUDANA KICHADI { JAVARISI UPMA}

INGREDIENT

Sago 250 gms
Boiled potatoes 2 nos cut into pieces
Ground nut 50 gms
sugar 2 tsp
Chilli 4 nos
Water as per requirement
Curry leaves
coriander leaves
Salt as per taste
Ghee and oil mixture 2 tbspn
Jeera for seasoning

METHOD

Remove dirt from sago by washing in plain water 2 to 3 times.

Add water upto the level of sago in the vessel

Add required salt and mix well. Keep it aside to soak well for 20 minutes

Pre heat the kadai and add oil, ghee mixture . To it add jeera and let it splutter. Add the green chillies and potatoes and saute well

Now add the soaked sago with the remaining water if any. Keep stirring in medium flame and see to it that it does not stick to the bottom.

Remove the skin of the groundnut seed and grind it coarsly and add to the sago and stir well. Add curry leaves and coriander leaves.

Keep it closed in simmer for 5 minutes. Again keep stirring from bottom . Now the sago would have got seperated without sticking to each other.

Finally add sugar and switch off.

VENN PONGAL

INGREDIENT

RICE 1 CUP
PAYATHAM PARUPU HALF CUP
MILAGU 2 TSP
JEERA 2 TSP
GINGER ONE INCH CUT INTO FINE PIECES
GHEE 2 TABLESPOON
REFINED OIL 2 TABLE SPOON
CASHEW NUTS 1 TBSPN
CURRY LEAVES
SALT AS PER TASTE
ASAFOETIDA

METHOD

TAKE RICE AND DHALL AND FRY TILL GOOD AROMA COMES . ADD 5 CUPS OF WATER , ASAFOETIDA AND SALT AND COOK IT IN COOKER TILL DONE TO SOFT. REMOVE FROM FIRE. TAKE A KADAI AND ADD GHEE AND OIL .

ADD MILAGU , JEERA, FINGER , CURRY LEAVES . WHEN MILAGU SPLUTTERS ADD CASHEW AND TRANSFER IT TO THE HOT PONGAL AND MIX WELL . THE WATER IN IT WILL AUTOMATICALLY GET THICKENED TO SOFT PONGAL.

AALOO PAROTA

Ingredients:
1 cup - wheat flour
Salt as required
1 tsp - oil
Water as per requirement

Ingredient for preparing the stuffings:
4 - potatoes, boiled and smashed
2 - onions, finely chopped
3 - green chilli, finely chopped
1/2 tsp - red chilli powder
1/2 inch - ginger, cut into fine pieces
5 to 6 - garlic pods, smashed
Salt as per taste
1/2 tsp - jeera powder
1/2 tsp - garam masala
1/2 tsp - coriander powder
1/2 tsp - turmeric powder
Curry leaves, a handful, finely chopped
Coriander leaves, a handful, finely chopped
Pudhina, a handful, finely chopped
Ghee for frying
Butter if required


Method
First make a soft dough out of the wheat flour.
Apply some oil on the flour and keep it aside.
In the meanwhile, boil potatoes, and peel off the skin and smash fully without any lumps.
Add onion, spices, curry leaves and coriander leaves with the required salt and mix all the ingredients thoroughly .
Now take a lemon-sized ball of the dough and roll into a diameter of 5 inches,
Take lemon-sized quantity of the masala mix and place in the centre of the dough.
Make a round fold so that the mixture is intact inside the dough.
Now dust with some wheat flour and roll it carefully like a chappati taking care that the masala does not come out of the dough.
If the masala comes out just pat some more of the wheat flour on it and then roll
Roll to 15 inches diameter.
Put it on a pre-heated tawa and bake till golden brown.
Apply some ghee on both sides while baking.
See to it that it does not turn dark brown.
After removing from the tawa apply a little butter to the paratha.
Tasty paratha is ready

KEERAI VADAI

KEERAI VADAI

INGREDIENT:

Channa dal 1 cup
Toor dal 3/4 cup
Urid dal 1/4 cup
Raw rice 4 tsp.
Any keerai cut int o pieces. 1 cup
Red chilly 4 nos.
Water just to sprinkle.
Asafoetida 1 tsp
Cumin seed 1 tsp
Oil for deep frying.

METHOD:

Soak the daals and rice for 1 hour and strain the water and then grind it along with red chilly and salt coarsly sprinkling water if necessary .
Add the keerai , asafoetida and cumin seeds .
Mix thoroughly.
Take a small ball of the batter and pat it in between the palm and transfer it to pre heated tawa with oil.
Let it cook till golden brown and then remove it from oil .
Tasty vadai is ready

ADAI

ADAI IS ALSO ONE OF A FAMOUS HEALTHY RECIPE OF SOUTH IT COMES UNDER THE GROUP DOSA


INGREDIENT

BENGAL GRAM DAAL HALF CUP

THUR DAAL HALF CUP

RAW RICE HALF CUP

BOILED RICE HALF CUP

SALT AS PER TASTE.

RED CHILLIES 4 NOS

COCONUT 4 TSP OPTIONAL

ONION 1 BIG OPTIONAL

METHOD

SOAK ALL THE ABOVE INGREDIENT FOR 1 HOUR AND GRIND IT TO A COARSE BATTER



TAKE A TAWA ADD OIL AND AFTER IT GETS HEATED POUR THE BATTER AND SPREAD LIKE DOSA .

MAKE A SMALL HOLE IN THE CENTRE WITH THE LADDLE.

SPREAD OIL ON THE ADAI AND ROAST TILL GOLDEN BROWN,

THE SIDE DISH FOR THIS RECIPE IS JUST JAGGERY.

IDLIS

IDLI

Though its an usual dish, its a traditional dish of south india.

INGREDIENT

URAD DAAL 1 CUP

BOILED RICE 5 CUPS

FENUGREEK 2 TSP

SALT AS PER TASTE, .

METHOD:

1 Wash rice and daal and soak it seperately in good water for 4 hours. Add fenugreek with rice and soak.

'2. Grind the daal into a fluffy batter.

3 Grind the rice to a smooth paste.

4 Mix both well and add the required salt .

5 Let it ferment for 8 hours.

6. Apply little gingelly oil in the idli mould and spread the batter in it and steam cook for 10 mins

7 Tasty idlis are ready.

LEMON IDIAPPAM

IDIAPPAM

This is a dish which is safe for all ages and its easily digestable as it is steam cooked.

INGREDIENT

BOILED RICE 1 CUP

SALT AS PER TASTE

GINGELLY OIL 2 TSP

METHOD

Soak rice in water for 3 hours. Grind it in to a smooth paste and mix well to reach dosa consistency Add the reqd salt..

Take a thick bottomed kadai and heat it in medium flame. Add oil and pour the batter to it. Keep stirring so that the mixture does not form any lump.

The mixture will form into a thick mass.Switch of the gas. After it cools knead well with hand so that it reaches a soft dough consistency.Sprinkle water if necessary while kneading

Take a sev mould and fill it with the dough and press it in a circular manner in IDIAPPAM plate.

Steam cook for 5 min.

LEMON IDIAPPAM



METHOD.

INGREDIENT

GINGELLY OIL 2 TSP
GREEN CHILLY 3
GINGER 1 INCH FINELY CUT
CHANNA DHAL 1 TSP
MUSTARD SEEDS 1 TSP
CURRY LEAVES
ASAFOETIDA A PINCH
TURMERIC POWDER 1 TSP
LEMON 1

Gently smash the idiappam so that it seperates like rice.

Take a small kadai .After it gets heated add Oil . mustard seeds channa dhal chilli and ginger.When it fries switch off and add curry leaves, turmeric powder and asafoetida and add the mixture to the idiappam . Squeeze juice of one lemon and mix well.

PLAIN IDIAPPAM

IDIAPPAM

This is a dish which is safe for all ages and its easily digestable as it is steam cooked.

INGREDIENT

BOILED RICE 1 CUP

SALT AS PER TASTE

GINGELLY OIL 2 TSP

METHOD

Soak rice in water for 3 hours. Grind it in to a smooth paste and mix well to reach dosa consistency Add the reqd salt..

Take a thick bottomed kadai and heat it in medium flame. Add oil and pour the batter to it. Keep stirring so that the mixture does not form any lump.

The mixture will form into a thick mass.Switch of the gas. After it cools knead well with hand so that it reaches a soft dough consistency.Sprinkle water if necessary while kneading

                                                           OR

{Take a cup of finely sieved rice flour. Add half a cup of boiling water,reqd salt and mix with a laddle.. It will form rough dough. If it is in a paste consistency add little flour to it . Knead well after it cools. Apply oil on the dough}

Take a sev mould and fill it with the dough and press it in a circular manner in IDIAPPAM plate.

Steam cook for 5 min. This can be eaten with coconut milk or even plain. or can be taken with sambar

VEGETABLE CUTLET

INGREDIENT

POTATO HALF KG
BEANS A HAND FULL
CARROT 2
BEETROOT 1/4 KG
GARLIC 10 PODS
GINGER 1 INCH
ONION 3 NOS
CABBAGE HAND FULL CUT INTO PIECES
GREEN CHILLI 2
RED CHILLI POWDER HALF TSP
SALT AS PER TASTE
TURMERIC POWDER 1 TSP
GARAM MASALA 1 TSP
WATER HALF GLASS
RUSK POWDER OR BREAD POWDER FOR DUSTING


METHOD
BOIL POTATO AND REMOVE THE SKIN AND MASH IT WITHOUT ANY LUMP
GRATE CARROT BEETROOT .CUT THE BEANS INTO VERY SMALL PIECES
TAKE A KADAI AND ADD OIL. PUT SAUNF AND ONION.ADD GREEN CHILLY. ADD RED CHILLY POWDER, TURMERIC . LET IT FRY TILL SOFT.ADD GINGER GARLIC PASTE. ADD BEANS CARROT CABBAGAE AND BEETROOT. ADD A HALF A GLASS OF WATER AND COOK THE VEGETABLES TILL SOFT. ADD THE REQUIRED SALT AND GARAM MASALA POWDER,.WAIT TILL ALL THE EXCESS WATER HAS GONE OUT. NOW REMOVE FROM STOVE AND MIX IT WELL WITH THE MASHED POTATO. ADD CHOPPED CORIANDER LEAVES AND MIX WELL MAKE BALLS OF THE MIXTURE AND DUST IT IN THE RUSK POWDER OR BREAD POWDER .DEEP FRY IN THE OIL TILL CRISP WITH MEDIUM FLAME
THIS CUTLET CAN BE HAD WITH TASTY SAUCE AVAILABLE IN THE MARKET