Moong Dal Masala Dosai/Payatham parupu Masala pesaratu

Ingredients

For Batter

1.Moong dal-2 cups

2.salt-2 tsp

3.Green chilly -3 medium sized

4.Water-4 cups 

For Masal

1.oil-1 tsp

2.Potato-4 medium sized

3.Onion-2 medium sized

4.Green chilly-2 medium sized

5.Chilly powder-1 tsp

6.salt-1 tsp

7.Turmeric Powder-1 tsp

8.Mustard Seeds-1 tsp

Method

1. Soak the moong dal  in water for 4 to 6 hrs.

2.Meanwhile boil the potatoes until it becomes soft,usually pressure cook it for 3 to 4 whistles.

3.In a dry pan add oil wait until it gets heated,add mustard seeds,chopped green chilly,chilly powder,turmeric powder and stir it for 2 mins.

4.Meanwhile peal off the skin of potato and cut into pieces.

5.Add these pieces to the pan containing the mixture.

6.Add salt and allow it to cook for 5 to 10 mins in low flame.

7.Grind the soaked moong dal and add greenchilly,salt.

8.The batter is prepared .No need of fermentation.

9.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

10.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.Don't pour it too thick then you will not be able to turn the dosa,Don't pour the batter very thin then it will become flimsy and it will torn.Just pour it in a circular manner.

11.Sprinkle 1 tsp of oil around the dosai.

12.When the dosai becomes light brown just turn the dosai and allow it to cook on the other side as well.

13.Then turn the dosai and add  1 tbsp masal and roll the dosai.For Rolling just put the masal in the middle

and spread it over the middle and roll one side till the half of the middle and roll other side covering that rolled part as well.

14.Repeat the same process until the batter,masal  gets finished,usually makes 10 to 12 dosas.

15. Moong Dal Masala Dosai/Payatham parupu Masala pesaratu is ready to serve

Moong Dal Masala Dosai/Payatham parupu Masala pesaratu  can be served with chutney/sambar

Moong Dal Dosai/Payatham parupu pesaratu

Ingredients

1.Moong dal-2 cups

2.salt-2 tsp

3.Green chilly -3 medium sized

4.Water-4 cups

5.oil-For sprinkling(adjust to your taste).

Method

1. Soak the monng dal  in water for 4 to 6 hrs.

2.Grind the soaked moong dal and add greenchilly,salt.

3.The batter is prepared .No need of fermentation.

4.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

5.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.Don't pour it too thick then you will not be able to turn the dosa,Don't pour the batter very thin then it will become flimsy and it will torn.Just pour it in a circular manner.

6.Sprinkle 1 tsp of oil around the dosai.

7. When the dosai becomes light brown just turn the dosai and allow it to cook on the other side as well.

8.Repeat the same process until the batter gets finished,usually makes 10 to 12 dosas.

9. Moong Dal Dosai/Payatham parupu pesaratu is ready to serve.

Moong Dal Dosai/Payatham parupu pesaratu can be served with sambar /chutney

Tomato Curry/Takkali vangayam

Ingredients

1.Tomato-3 medium sized

2.Onion-1 medium sized

3.Green chilly-2 medium sized

4.oil-1 tsp

5.Mustard seeds-1 tsp

6.Chilly Powder-1 tsp

7.Salt-1 tsp(adjust to your taste)

8.Turmeric Powder-0.5 tsp

9.Water-1 cup

10.Hing/Asafetida-pinch/0.1 tsp

11.Chopped Coriander Leaves-1 tsp

Method

1.In a dry pan add oil and wait till the oil gets heated and then add mustard seeds,chopped green chilly,turmeric powder,chilly powder,hing/asafetida,finely chopped onion.Allow it to cook for 2 to 3 mins in a low flame.

2.Then add the Chopped tomato and add water and allow it to cook for 10 mins in a medium flame.stir it and mash the tomatoes.

3.Once the you are able to mash the  tomatoes completely it indicates that it is cooked and allow it to cook for another 2 mins.

4.Then add the chopped coriander leaves.

5.Tomato curry/takkali vengayam  is ready to serve.

Tomato Curry/Takkali vangaya curry  can be served with chappathi/dosai/idly

Takkali Thokku

Ingredients

1.Ripened Tomatoes-6 medium sized

2.salt-1 tsp(adjust to your taste)

3.Chilly Powder-1.5 tsp(adjust to your taste)

4.oil-1.5 tsp

5. Mustard seeds-1 tsp

6.Hing/Asafetida-pinch/0.1 tsp

Method

1.Finely grind the ripened tomatoes without adding water.

2.In a dry pan add oil wait till the oil gets heated and then add mustard seeds,hing/asafetida,grinded tomatoes.Allow it to boil for 5 mins.Cover the dry pan else it will split here and there.

3.Then add chilly powder,salt  cover the pan and allow it to cook till it becomes a thick paste.

4.Takkali Thokku is ready to serve

Takkali Thokku can be served with chappathi/idly/dosai/curd rice.

Mixed Vegetable Sambar

Ingredients

1.Toor dal-1 cup

2.tomato-2 medium sized

3.carrot -1 medium sized

4.Beans-4 to 5 medium sized

5.oil-1 tsp

6.Mustard seeds-1 tsp

7.Red Chilly-2 medium sized

8.Hing/asafoetida-0.25 tsp

9.coriander powder-1 tsp

10.Tamarind paste-1 tsp

11.Water-5 cups

12.Turmeric Powder-1 tsp

13.salt-2 tsp(adjust to your taste)

14.Sambar Powder/sambar chilly powder-2 tsp

15.coriander leaves-1 tsp finely chopped

Method

1.In a pressure cooker add toor dal and 3 cups of water,turmeric powder,1 tsp of salt.

2.Cover the pressure cooker and allow it to steam for 3 to 4 whistles.

3.In the meantime ,in a dry vessel ,in a medium flame heat the oil and wait until the oil gets heated and then add mustard seeds,red chilly,chilly powder,asafoetida,chopped tomatoes.stir it and leave this for a minute.

4.Chop the carrots as round pieces and beans as a medium sized pieces and add that to a vessel in the stove.

5.Add 2 cups of water(if u want thick sambar add less water,if u want thin sambar add more water),tamarind paste,sambar powder/sambar chilly powder,coriander powder and allow it to cook for 10 to 12 mins.

6.Then add the salt and stir it so that everything is mixed well.

7.Meanwhile the toor dal would have cooked,after all the steam has escaped just open the pressure cooker gently and see whether the toor dal is cooked properly.stir it well.

8.Then add the toor dal to the sambar and stir it well and leave it for 2 to 3 mins.

9.Then add the chopped coriander leaves to garnish it and allow it to cook for 1 min.

10.Mixed Vegetable sambar is ready to serve.

Mixed Vegetable sambar can be served with rice or idly or dosai or upma.

Avil upma/Poha

Ingredients

For Upma

1.Avil/Raw thick flake rice-1 cup

2.salt-1 tsp(adjust to your taste)

3.chilly powder-1 tsp

4.turmeric powder-1 tsp

5.oil-1 tsp

6.Mustard seeds-1 tsp

7.Green chilly-2 medium sized

8.Groundnut-5 to 10 pieces

9.water-2 cups

For Garnishing

1.Tomato- 2 medium sized

2.Coriander Leaves-1 tsp finely chopped

3.Mixture/chips/corn flakes- 5 to 10 pieces

Method

1.In a dry vessel soak the avil/Raw thick flake rice in water for 10 mins.Don't soak it for more than 15 mins, it absorbs all water and don't soak it less than 10 mins ,it will not cook properly.

2.In a dry pan ,medium flame add oil and wait until oil gets heated.Then add mustard seeds,Chopped green chilly,groundnut,chilly powder,turmeric powder and stir it.

3.Drain the water from the soaked avil/Raw thick flake rice.Then add this to the pan and then add salt and stir it well such that it is completely mixed.stir it occasionally.Let it cook in a medium flame for about 10 mins.check whether it is cooked completely once it is cooked completely switch off the stove.

4. Then add the Mixture/chips/corn flakes to the upma to garnish it.

5.Then add chopped tomatoes and chopped coriander leaves to upma so that it will look colorful.

6.Avil upma/Poha is ready to serve.  

Avil upma/Poha can be served with curd and pickle.

 

 

Rava dosai

Ingredients

For Batter 

1.Grounded Rava/ coarse semolina -0.5 cup

2.Rice flour-1 cup

3.whole wheat flour-0.25 cup

4.salt-1 tsp

5.onion-2 medium sized

6.Green chilly- 2 medium sized

7.mustard seeds-1 tsp

8.pepper-4 to 5 pieces

9.turmeric powder-1tsp

10.chilly powder-1 tsp

11.cumin seeds-1 tsp

12.water-1.5 cup(adjust according to the batter)

13.oil-1 tsp

 

Method

1.In a dry vessel mix the grounded rava,rice flour,whole wheat flour,salt  and then add water carefully so that batter should not be too thin nor too thick.The batter should be thinner than the bajji batter.

2. In a dry pan in a medium flame add oil and wait till oil gets heated and add mustard seeds,cumin seeds,pepper,chilly powder,turmeric,finely chopped onion,chopped green chilly.Wait till onion gets roasted and then switch off the flame.

3.Add this mixture to the batter and stir it well.

4.In  a medium flame ,heat the skillet for 2 mins.

5.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.Don't pour it too thick then you will not be able to turn the dosa,Don't pour the batter very thin then it will become flimsy and it will torn.Don't try to spread it out.Just pour it in a circular manner.

6.Sprinkle 1 tsp of oil around the dosa.

7.When the dosa becomes light brown just turn the dosa and allow it to cook on the other side as well.

 8.Repeat the same process until the batter gets finished,usually makes 10 to 12 dosas.

9.Hot Rava Roast is ready to serve.

Rava Roast can be served with sambar or chutney.

 

Ragi dosai

Ingredients

For Ragi Batter

1.Sour Curd-0.5 cup

2.Ragi powder-2 cups

3.salt-1 tsp(adjust to your taste)

4.onion-2 medium sized

5.Green chilly-2 medium sized

6.oil-1 tsp

7. mustard seeds-1 tsp

8.pepper-4 to 5 pieces

9.turmeric powder-1tsp

10.chilly powder-1 tsp

11.cumin seeds-1 tsp

12.water-1.5 cup(adjust according to the batter)

For Garnishing

1.Tomato-2 medium sized.

Method

1.In a dry vessel mix the ragi,sour curd,salt  and then add water carefully so that batter should not be too thin or too thick.The batter should be thinner than the bajji batter.

2.In a dry pan in a medium flame add oil and wait till oil gets heated and add mustard seeds,cumin seeds,pepper,chilly powder,turmeric,finely chopped onion,chopped greenchilly.Wait till onion gets roasted and then switch off the flame.

3.Add this mixture to the batter and stir it well.Since you are using sour curd leave the batter for about 2 hours else it will be sticky.

4.In  a medium flame ,heat the skillet for 2 mins.

5.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.Don't pour it too thick then you will not be able to turn the dosa,Don't pour the batter very thin then it will become flimsy and it will torn.

6.Now slice the tomato in a round shape and just press the tomato to the poured batter.

7.Sprinkle 1 tsp of oil around the dosa.

8.When the dosa becomes light brown just turn the dosa and allow it to cook on the other side as well.

9.Repeat the same process until the batter gets finished,usually makes 10 dosas.

10.Hot Ragi dosai is ready to be served .

Ragi dosai  can be served with sambar or curd.

Rava Idly

Ingredients

For Rava idly

1.Coarse semolina/Grounded Rava-1 cup

2.Baking soda-0.5 tsp

3.salt-1 tsp

4.curd/youghurt-0.5 cup

5.water-0.5 cup(depends on Rava)

6.Green chilly- 2 medium sized

7.coriander-1 tsp finely chopped

For Garnishing

1.Green chilly- 3 medium sized

2.oil-1 tsp

3.Cumin seeds-1 tsp

Method

1.In a dry vessel add rava ,salt,yogurt,finely chopped green chilly,coriander,water and baking soda.Don't add  too much of water then the idly will become watery(kangi adum).If it is less watery it will not cook properly.So add water carefully.

2.In a pressure cooker add  water at the bottom such that it doesn't touch the idly pan and  apply oil in the  idly stand and pour the mixture into the idly stand.

3.Cover the pressure cooker(don't apply weight) and allow it to steam for 7 to 10 minutes in medium flame.

4.After this switch off the flame and apply weight and leave it for 10 mins.

5.In a dry pan add oil wait for the oil to get heated and then apply cumin seeds,and chop the green chilly horizontally and add it to oil.

6.Garnish the Rava idly with this seasoning.

7.Rava idly is ready to serve.

Rava idly can be served with sambar or curd.

Puli upma/Pachmapudi Upma

Ingredients

1.Rice Flour-2 cups

2.Salt-1 tsp(adjust to your taste)

3.Chilly powder-2 tsp

4.Turmeric powder-0.5 tsp

5.oil-3 tsp

6.water-0.5 cup(depends on rice flour)

7.Tamarind Paste-0.5 tsp

8.Mustard Seeds-1 tsp

Method

1.In a dry vessel mix the rice flour,salt,chilly powder,turmeric powder,tamarind paste,water and make a dough.The dough should not be too sticky.If it is too sticky it will consume too much of oil.so while making a dough add the water carefully.

2.Leave the dough for 15 minutes.

3.In a medium flame ,in a dry pan add oil wait till the oil gets heated and then add mustard seeds,then add the dough like pakoda pieces so that it will get fried properly .Don't add too much of oil it will become roasted and you will not be able to eat more(thadatidum).

4.Stir it occasionally and keep it in a low flame for 15 mins.

5.Wait till every piece is boiled properly.

6.Puli upma/Pachmapudi Upma is ready to serve.

Puli upma/Pachmapudi Upma can be served with curd or sambar.

 

 

Strawberry Milkshake

Ingredients

1.Strawberry-1 cup

2.Milk-1 cup

3.Sugar-2 tbsp

4.Vanilla sugar-1 tsp/vanilla drops-2/vanilla ice cream-1 scoop

Method

1.Chop strawberry into fine pieces.

2.Add the strawberry,milk,sugar,vanilla sugar/vanilla essence/vanilla ice cream into the blender.

3.Blend the mixture finely.

4.Refrigerate it for half an hour and serve it.

It would be good if it is served cool .

Raita

Ingredients

1.Tomato-1 medium sized

2.Onion-1 medium sized

3.Green chilly-2 medium sized

4.Youghurt-3/4 cup

5.Water-1/4 cup

6.oil-1 tsp

7.Mustard seeds-As per your taste

8.Coriander-As per your taste

Method

1.In a bowl add yoghurt and water.Make sure it should not be thick.If it is thick add more water.

2. In a dry pan add oil and wait until it is heated.

3.Then add mustard seeds,chopped greenchilly,finely chopped onion and stir it for 2 or 3 mins.

4.Then add this mixture to the bowl and add chopped tomato and chopped coriander.

5.Raita is ready to serve.

Apple Milkshake

Ingredients

1.Apple-2 medium sized

2.Milk-1 cup

3.Sugar-2 tsp

4.Vanilla essence-2 drops

Method

 1.Chop the apple into fine pieces.

2.Add the apple ,milk,sugar,vanilla essence to the blender and blend it fine.

3.Apple Milkshake is ready to serve.

Instead of Vanilla essence you can use Vanilla Scope Ice cream also.

Chilly Durum

Ingredients

For Durum

1.Whole wheat Flour-1 cup

2.Oil-2 tsp

3.Luke warm water-less than 1/2 cup
4.Salt-1 tsp

For Chilly Durum 

1.Durum-3 large sized

2.Chilly powder-2 tsp(as per your taste)

3.Green Chilly-2 medium sized

4.Onion-2 medium sized

5.Turmeric-As per your taste

6.Oil-2 tsp

7.Mustard seeds-As per your taste

8.Salt-1 tsp

9.Curry leaves-As per your taste

10.Groundnut-4 to 5 pieces

Method

Durum(Just a  chappathi made of whole wheat flour):

1.In a Dry bowl add the whole wheat flour,salt,oil.

2.Just mix it well and squeeze it and  then add luke warm water gently(dont add too much water then you will not be able to roll the pieces,so gently add water).

3. Then mix it well and make the dough.

4.Divide the dough into medium sized or large balls(don't make it small because while making a wrap you will not be able to stuff everything inside it).

5.Keep the dry pan in the medium flame.

6.Meantime Roll the balls in a round shape with the help of dry whole wheat flour.

7.Add the rolled chappatis in a pan allow it t cook till you get the brownspots on the side.Do the same on both the sides.Sprinkle little oil so that it wont become like papad.

8.Durum is ready now.

 

Chilly Durum 

1.In a dry pan ,in a medium flame add oil,wait till the oil is heated.

2.In the meantime chop the green chilly,Durum,Onion into fine pieces.Once it is heated add the mustard seeds,groundnut,chopped greenchilly,turmeric,chilly powder,Chopped Onion.

3.Stir it well until it is onion is shallow fried.

4.Then add the Chopped Durum Pieces and stir it well till it is completely mixed.

5.Then keep it in a low flame,add salt and keep it  for about 5 minutes, stir it occasionlly.

6. Garnish it with Curry Leaves.

7.Chilly Durum is ready to serve.

  Chilly Durum is usually served with Raita