Kobbarikoru atkullu(Poha)

Ingredients:

• Thick poha-21/2 cups(Wash and drain the water and keep aside for 15 min)
  
• Moongdal-1 fistfull(Soak it for 1/2 hr)


• Grated coconut or coconut powder -1/2 cup

Seasoning:

• Hing


• Mustard seeds- 1/2 spoon
  
• Jeera-1/2 tspoon


• Redchilli pieces-few


• Green chillies-few


• curry leaves-few


• Oil

Procedure:

• Take a kadai ,add oil .Once it gets hot add all the ingredients under Seasoning listed.
  
• Once it splutters add coconut powder fry for a minute and add soaked moong dal.
• fry for 2 more 2 min and then add 1 cup of water and let it boil with lid closed.


• Boil till moongdal is tender and broke like a bite,and then add salt.
  
• Now add poha and mix thoughly(be sure there is little water in the mixture before adding poha)


• serve hot with any pickle or u can squeeze lemon on top of it .(depending on ur taste)

Pizza Minis

Ingredients:

1 whole wheat English muffins, sliced
1/4 cup marinara sauce/ home made pizza sauce
1/4 cup diced bell pepper
1/4 cup sliced black olives
4-5 fresh basil leaves, roughly chopped
1/2 cup chopped mushrooms
1/4 cup pineapple chunks
1/2 cup red onions
1/4 cup jelepnios
1/2 cup shredded part skim mozzarella cheese
3 tbs olive oil/ vegetable oil



Method:

- Take a bowl and mix up all the toppings together to top one each muffin bread slice.
- Preheat oven to 375F.
- Place English muffins on a baking sheet lines with aluminum foil. spread marinara sauce and the toppings on each muffin slice gently.
- Sprinkle with cheese add little oil on each muffin and bake for 12-15 minutes until cheese is melted.
- Your yummy yummy pizza minis ready.It's a very good snack for kids as well as others.
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Home made basic pizza sauce recipe

Ingredients

1 can (28-ounces) whole peeled tomatoes, in juice
1 small white or sweet onion, finely diced and minced
1 clove garlic, peeled and minced
3 to 4 fresh basil leaves
1 teaspoon dried oregano
Pinch salt
Pinch fresh ground black pepper
Pinch sugar, optional
2 tablespoons olive oil, to saute

Directions

- Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky.
- In a heavy bottom 2-quart saucepot, add the olive oil, over a medium high flame and heat a little.
- Add the onions and saute until slightly translucent.
- Add the garlic and saute about a minute until golden.
- Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer.
- Season with salt and pepper, to taste, and add the fresh basil and oregano(or you can skip those if dont have).
- You can add a touch of sugar if desired or if tomatoes are tart.
- Simmer on a low flame, stirring often for at least 15 minutes.
- If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week.

Veggie Quesadilla

Ingredients:
.........................
Corn tortillas-1 or 2 (store bought)
mushrooms-2
onions- 1/2 of medium
green chillis- 1 finely sliced
zucchini- 1/2 of the whole
tomatoes- 1/2 of medium
capsicum- 10 small pcs
salsa- 1 tbs (can use store one or home made)
cheddar cheese- 1/2 cup
butter- 1 tbs
salt- little

Steps to make:
...............................

- As shown in the picture get ready with tortillas, cheese, salsa and chopped vegetables need to make 1 veg-Quesadilla.

- it's time to toss the vegetables for filling in little butter and pinch of salt.

- Take a non-stick wide pan on medium flame, add butter after heated up. then add all the chopped ingredients to the pan and stir gently.

- Make sure all the vegetables just tossed and half cooked. Don't allow those to over cook. Turn off and keep aside.

- Take a griddle on medium flame on stove. Rest one tortilla in the middle and make a circular motion to it with a spatula or your fingers to ensure in crisps up evenly.

- Make upside down and repeat the same for the other side. Now,add Some cheese to half of it followed by vegetables. then add the salsa evenly and spread with some more cheese. Make sure the flame is set to low.

- The tortilla is folded over the layered vegetables-salsa-cheese. Press down gently all around.

- Turn to other side and press down again and again to make sure both the sides stick to each other firmly.

- Serve with the lettuce, salsa, sour cream, and guacamole.

Bombay Toast..

I dont know the exact name for this recipe but i remember in childhood days we used call this as "Bombay Toast".This is also called as "French Toast" in US. This is a great evening snack and breakfast for school going kids.
This is very easy to prepare in less time.



Ingredients:

• White Bread -6 slices
• Milk -1 Cup
• Eggs-2
• Sugar -3 Tablespoon(According to ur taste)
• Ghee or butter for frying.

Procedure:

• Beat the egg and milk.
• Add sugar and continue beating until the sugar get completely dissolved.
• Dip a slice of bread in the egg batter and toast it in hot tawa.
• Sprinkle ghee around the bread and toast it to golden colour on both the sides.
• Bombay toast is ready.

Methana chegodilu

Ingredients:

• Rice flour-1 cup


• Water-2 cups


• Red chilli powder-1 tsp


• Turmeric-1Pinch


• Sesame seeds-1/8th cup


• Moong dal-1/8th cup


• Cumin seeds-1/2 tsp


• Curry leaves-few finely chopped or use as whole


• Oil for deep frying


• Salt-to taste


• Hing-3 pinches

Procedure:

• Take water in a deep bottomed, non stick container. Add chilli pdr, cumin seeds, curry leaves, Sesame seeds, moong dal, salt, turmeric powder and hing to water. Let water boil under high flame.


• Once the water is boiled, reduce the flame to medium. You may taste the water. Adjust the taste of water to little more spicy and salty than you need, so that after adding flour to the water the Spice and salt will not reduce.


• Then add the rice flour as for measurement to the water in the middle and leave it with out mixing. Close the lid and let it boil like that for 10 more minutes.


• Now turn off the stove and mix well the whole content for evenly mixed with out any lumps formed. Make the dough in to small and equal sized parts, applying little oil to palms.


• Roll each part smoothly and evenly with hands to 3" long and join at the ends with out breaking to form the shape of chegodi as shown in the above picture.


• Heat oil on high flame until medium hot, then reduce the flame to medium. Deep fry the prepared chegodis in oil 5- 7 according to the space in the pan and oil quantity. Once the chegodis are cooked and turned to golden yellow colour, place these chegodis on a tissue paper to drain out the extra oil from them.


• serve hot with any sauce or ketchup as a snack or morning BF with a cup of tea.

Pesarattu

Ingredients:

• Whole Moong Dal-1 cup(soak overnight)
• Green chillies-8 no(appro)
• Jeera-1/2tsp
• Ginger-small piece(opt)
• Onions -For topping (finely chopped)
• Corriander leaves-finely chopped
• Raw rice-fistful (soak along with dal or u can add rice flour for crispyness)
• Salt -as per taste
• Oil-for frying pesarattu

Method:

• Grind soaked dal, green chillies, jeera into fine paste by adding little water.
• Consistency of the batter should be like dosa batter.
• Put the griddle on stove in medium flame, let it heat.
• Pour a laddle of batter in middle and spread round the pan with it.
• Add tsp of oil on attu and then add finely chopped onions and corriander leaves on top of it.
• Fry till done and the color changes. Serve hot with coconut chutney or Onion chutney.

Godhuma Pindi Atlu(wheat dosa)...

People who are vexed of eating rotis or chapathis (basically wheat flour recipes) everyday can try these dosas. Below measurements may yield 15-20 dosas.

Ingredients:

• Wheat Flour -1 cup
• Rice flour -1 cup
• Wheat sooji -1 tspoon
• Green chillies -2 (finely chopped)
• Jeera-1 tsp(op)
• Curry leaves - few (finely chopped)
• Onions -1/2 medium size (finely chopped) optional
• Chilli powder -1 tsp (apprx)
• Salt - adjust to taste.
• Oil for frying dosas.
• Water to mix.

Procedure:

• Mix all the ingredients in a bowl with water.
• The batter should not be more thin nor thick.
• Put griddle on stove in medium flame, add tsp of oil around the pan so that oil spreads all over the griddle.

• Pour batter with laddle round the pan and fill in middle.as shown in above and below pictures (Like rava dosa).

• Add one more tsp of oil or ghee of your choice which is very optional.
• Reduce to medium flame, and let dosa be fried.
• Fold dosa in middle to half once it turns golden color.
• Serve hot when crispy with any pickle and fresh curd or with any chutney.
• These can be prepared instantly .The batter need not be soak.

Dhibbarotti attlu

Ingredients:

• Sunni pindi(Black gram flour)---1cup
• Rice sooji---2 1/2 cups
• Tomato---1med sized(optional)
• Cumin seeds---1/2 tsp
  
• Green chillies---3-4
• Ginger---1 1/2 inch cube
• Salt---Adjust to taste.
• Chilly powder---1/4-1/2 tsp
• Oil for frying dosas
• Water for dough

Preparation:

• Mix sunni pindi and rice sooji properly. Add water to it and make the dough with out any lumps.
• Now take the green chillies, ginger pieces and tomato in the jar and grind into fine paste.
• Mix this paste with the dough, add cumin seeds,salt and chilly powder to it.
• The dough should be thick.
• Put the griddle on stove. Once hot put oil round the griddle and put the dosa.
• Serve hot with any pickle. Goes good with Tomato pickle.
  

Ravva Dosa

Ingredients:

• Rice flour---3cups
• All purpose flour(maida)---1cup
• Wheat sooji---1cup
• Grated Carrot---For Garnish(optional)
• Grated Ginger---1/2tsp
• Salt---Adjust to taste
• Green Chillies---2-3 (finely chopped)
• Coriander leaves---3tbs(finely chopped)
• Cumin seeds---1tsp
• Oil for frying dosa's
• Water for making the dough

Preparation:

• Mix all the ingredients except oil and grated carrot.
• The dough should be not very thin but not thick at all.
• Put the griddle on the stove.
• Once hot put oil round the pan.
• Put the dosa. Once fried roast fold to half.
• Serve hot with coconut chutney, ginger chutney or any pickle.
  

Alu Paratha

Ingredients:

For Paratha:

• Wheat flour---1cup


• Oil---2tsp


• salt---(1/4tsp)Adjust to taste


• Water---1/2 cup approx.

Alu stuffing:

• Potato---1(boiled, peeled and grated)


• Onions---1 small(chopped finely)


• Green chillies---2(very finely chopped)


• Coriander leaves---1tbs(finely chopped)


• Cumin Powder---1/2tsp


• Coriander powder---1/2tsp


• Ginger Garlic paste---1tsp


• Chilly Powder---Adjust to taste


• Salt---Adjust to taste


• Chat Masala Powder---1/4tsp


• Oil ---1tsp

Preparation:

• Take the wheat flour in bowl, add salt and oil to it, mix it properly.


• Now add water to it little by little while mixing it.


• Knead the dough for atleast 3 min. The dough should be neither too tough nor too smooth.


• After kneading the dough pour little oil on top, apply allover. Keep the dough aside for 15 minutes.


• Mean while put a frying pan stove, put oil in it, add the finely chopped onions and green chillies to it.


• Add little salt to the onions, fry them till transperent, now add the ginger garlic paste.


• Once the ginger garlic paste leaves it strong flavour, add the masala powders along with chilly powder and salt.


• Mix properly and add the grated potato.


• Fry for 1 min and remove from stove.


• Now take a small part of chapathi dough, roll into small circle, put the requied amount of stuffing in center and cover the stuffing evenly with the chapathi.


• Roll this evenly into a thin paratha using a rolling pin.


• Fry this paratha with ghee or butter on pan.


• Serve hot with any pickle or curd.

Uppindi

Ingredients:

• Water---2 1/2 cups
• Salt---1tsp approx(Adjust to your taste)
• Rice sooji(coarse)---1 cup
• Red chilly pieces---10-12 no
• Curry leaves---15-20
• Green chillies---4(cut into pieces)
• Mustard seeds---1/2 tsp
• Cumin seeds---3/4 tsp
• Hing---3 pinch
• Moong Dal---4tbs(Soaked in water for 10 min)
• Channa dal---1tbs
• Oil---3tbs

Preparation:

• Put the Kadai on stove. put oil in the kadai.
• Add mustard seeds, cumin seeds, Channa dal, Red chilly pieces, green chilly pieces, hing, curry leaves one after the other.
• Now drain the excess water from soaked moong dal. add this moong dal to the ingredients in the kadai and fry for a min. Then add water to it. Close the lid and let the moong dal cook in low flame.
• After few min check if the moong dal is cooked, by seeing if the is broken a bit.
• Then add salt to it. After adding salt, Taste the water to check the salt.
• Once the water is set to boil add the rice suji slowly while mixing continously.
• After adding all the suji close the lid and let the suji cook for few min, stiring the mixture once a while.
• Now ready to serve. Serve it with Tomato Chutney or mango pickle.