OATS UPMA

INGREDIENTS :
Oats      :1 cup 
Onion    :1 
Green chillies :2
cumin seeds  :1/4 tsp
mustard seeds :1/4 tsp
mixed vegetables : 1 cup
(carrot -1,green peas,beans-6,capsicum )
ginger -small piece
curry leaves - a few
salt to taste
water 2 cup
METHOD :
1.Dry roast oats for 5 minutes.
2. Heat oil in a pan,add cumin,mustard seeds,green chillies,chopped onion,ginger and fry for 5 min.
3.Add mixed vegetables a little salt and fry for 5 min.
4.Add water and bring to boil,adjust salt according to taste.
5.Add dry roasted oats and cook for 5 min and turn off heat.
6.Serve warm with any pickle.
7.Tasty and healthy breakfast.  

 

OATS CHAPATHI

Healthy breakfast with oats
INGREDIENTS  :
wheat flour      :1 cup                                                             

    

oats powder      :4 tsp
salt                    :a pinch
oil                     :1 tsp
water
METHOD  :
Take a cup of  oats grind it to a fine powder.
Mix all the ingredients in a wide bowl except water.(instead of water we can add milk to knead the dough)
Add water slowly as needed to knead the dough and keep a side for 30 min.
Make chapathi and roast on a hot pan.
Serve hot with curry.

DAHI VADA (PERUGU VADA)

INGREDIENTS  :
Urad dal     :2 cups
green chillies  :3
onion             :1 small(optional)
salt                 :as needed
oil                   :to deep fry 
DAHI INGREDIENTS  :
Yoghurt          :3 cups
red chillies      :2
cumin              :1/2 tsp
mustard seeds  :1/4 tsp
hing                  :a pinch
curry leaves      :a few
 oil                     :2 tsp
salt                     :as needed
 DAHI METHOD  :
Take yoghurt in a bowl,add salt and mix well without any lumps in the curd.
Heat oil in a pan,add cumin,mustard seeds,red chillies,curry leaves,hing and add this tadka to the yoghurt and mix well and keep it a side.
VADA METHOD :
Soak urad dal for 3 to 4 hrs and grind it to a fine paste by adding little water.
Heat oil in a deep frying pan.
Add chopped onion,green chillies,salt,cumin seeds to the urad dal batter and mix well.
Place a plastic sheet in your palm and place a little urad dal batter and shape it into vada and drop it slowly into the hot oil and fry it on a medium heat until golden brown color.
Repeat the process for the remaining batter.
Place these vada in the yoghurt and keep a side for 30 min.
Serve vada in a bowl and enjoy your dahi vada.



 
 

UTTAPAM

INGREDIENTS :

3-4 cups Dosa batter (rice and urad dal in the proportion of 2:1, soaked overnight, ground to a smooth batter and fermented for about 4 hrs)

Salt to taste

1 tsp cumin

2 finely chopped green chillies

2 tsp finely chopped fresh coriander leaves

½ cup finely chopped onion

grated carrot 

oil 

METHOD  :

Heat the pan.Mix all the ingredients with dosa batter  spread a large spoon full of   batter on the pan.

Spread slightly but not thin.Drizzle a little oil around the uttapam and cook on medium heat by covering with a lid for 1 min.Take the lid off  and flip over and cook for half a min.

Serve hot with chutney.

IDLI

INGREDIENTS   :

Urad dal           :1 cup
idli rava            :2 cups
puffed rice        :1 cup
salt                    

METHOD       :
Soak urad dal for 4 to 5 hours.
Soak idli rava for 4 to 5 hours.
Grind the urad dal to a fine batter by adding little water to it.
Remove the excess water from idli rava and add this to the batter and grind it for 5 to 6 seconds.
Soak puffed rice in water for 10 min,squeeze them and add it to the batter and grind them for 2 min.
Add salt to the batter and keep the batter in warm place overnight  for fermentation.
Check in the morning if the batter is fermented.
Slightly mix, you can add little water if its too thick. Pour them in idli plates about a ladleful in each cup. Let it steam for about 15 minutes in a idli cooker or regular steamer.

 Once done, don't rush and dig in to scoop the idlis. Allow the steam settle, otherwise the idlis will stick to the plates. After a while, just stick a spoon underneath and they will slide smoothly.
Serve hot and enjoy them with chutney.

Chutney     :

Peanuts      : 1/2 cup
dalia(putnalu)  :1/4 cup
red chillies       :5
salt                    :as needed
cumin                :1/4 tsp
mustard seeds    :1/4 tsp
oil                       :2 tsp
curry leaves
chana dal            :1/4 tsp
METHOD :
Take a pan,add peanuts to it and roast them on a medium heat until golden brown color turn off the heat and keep a side and let it cool.
Heat 1/2 tsp oil in a pan,add 2 dry red chillies to it and fry for 1 min and turn off the heat and let it cool.
Grind the roasted peanuts,dry red chillies,dalia by adding little  water  and salt to it.
Grind them to a fine paste and adjust the salt according to taste.
Heat oil in a pan,add cumin,mustard seeds,chana dal,red chillies,curry leaves and add this tadka to the chutney.
Chutney is ready to serve.

VERMICELLI UPMA (SEMIYA UPMA)

INGREDIENTS    :
Semiya /Vermicelli             :1 cup
onion                 :1
green peas         :a few
carrot                 :1 (Finely chopped)
green chillies     :2
ginger                 :small
cumin                 :1/2 tsp
mustard seeds     :1/2 tsp
chana dal             :1/2 tsp
tomato                 :1 
oil                        :2 tsp
salt                       :as needed

METHOD          :

Dry roast  the vermicelli in a pan for 3 min until golden brown and keep it a side.
Heat oil in a pan,add cumin,mustard seeds,green chillies,ginger,chana dal ,chopped onion and fry for 3 min.
Add green peas,carrots,chopped tomatoes,salt and let it cook for 5 min. and add water to it and bring it to boil.
Add roasted vermicelli to the pan and let it cook by stirring it continuously until the water is absorbed and turn off the heat.
Garnish with coriander leaves and serve hot.

MASALA DOSA

INGREDIENTS :
Dosa batter      :2 cups
onion                :1
potatoes             :3
green chillies     :2
red chilli powder  :1/2 tsp
salt                        :to taste
turmeric powder    :1/4  tsp
coriander powder    :1/2 tsp                                             

cumin                       :1/2 tsp
INGREDIENTS FOR RED CHUTNEY :
Red chillies    :6
garlic cloves   :4 (approx)
salt                  :as needed
METHOD FOR CHUTNEY :
Soak chillies in 1/2 cup of water and cover with a lid and keep a side for 1 hour so that chillies become soft.
Grind them with garlic and salt to a smooth paste(do not add extra water).
MASALA FOR DOSA :
Boil potatoes and let them cool.
peel them and  cut into small  pieces.
Heat oil in a pan,add cumin seeds,finely chopped green chillies,finely chopped onion and let it fry for 5 min until golden brown color.
Add chopped potatoes,turmeric powder,salt,coriander powder,red chilli powder and fry for 5 to 10 min.
on a low flame and turn off the heat.
Take a pan,spread  dosa with the batter.Take one spoon of  potato curry and keep it in one half of dosa and take one spoon of red chutney and spread it on another half of dosa or in the middle and fold dosa.
Serve hot with chutney.

TOMATO UPMA

INGREDIENTS :
Sooji(semolina)  :1 cup
green chillies       :3
onion                    :1
tomato(big)          :1
cumin                   :1/2 tsp
mustard seeds       :1/2 tsp
turmeric powder    :a pinch
curry leaves           :a few
chana dal               :1 tsp
cashew nuts           :5
ginger                     :small piece
salt                          :as needed
water                       :2 cups
oil                            :4 tsp
METHOD :
Heat oil in a pan,add cumin,mustard seeds,green chillies,curry leaves,chana dal,ginger,turmeric powder and chopped onion fry them until onions turn golden brown color.
Add chopped tomatoes,salt to it and let it cook for 5 min.
Add semolina to it and fry for 1 min.
Add water to it and let it cook for 5 min. and turn off the heat and serve hot.

ALOO PARATHA

Ingredients:
Dough:

• 1 cup whole-wheat flour
• 1/2 cup water (Use more as needed)                      
  
• Pinch of salt

Potato Filling

• 2 medium potatoes
• 1/4 teaspoon salt
• 1/2 teaspoon cumin seeds (Jeera)
• 1 chopped green chili
• 2 tablespoons chopped cilantro (green coriander)
• 1/2 teaspoon garam masala (optional)
• 1/2 teaspoon amchoor powder (optional)

Also needed

• 1/4 cup whole-wheat flour for rolling
• Oil to cook
• Method:
  Dough
  
• Mix flour, salt and water together to make soft dough .
• Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
• Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Filling

1. Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.
2. Once tender, remove them from the water and let them cool down.
   
3. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
4. Mix green chilies, cilantro, cumin seeds and salt to the mashed potatoes.

Making paratha

1. Divide the dough and potato mixture into equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.
2. Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make  balls.
3. Let them settle for 3 to 4 minutes before rolling them.
4. Heat the pan on medium high.
5. To make it easier to roll the balls, first roll them in dry whole-wheat.
6. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
7. Place the paratha over the skillet. After a few seconds you will see the paratha change color and puff in different places.
8. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
9. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
10. Cool the parathas on a wire rack so they don’t get soggy.

POORI CURRY

INGREDIENTS :
potatoes     : 3
tomatoes    :2
green peas  :100gm
onion          :1
salt              : to taste
carrot           :1
green chillies  :2
cumin            : 1/2 tsp
mustard seeds : 1/2 tsp
oil                    : 3 tsp
red chilli powder  :1/2 tsp
turmeic powder  : a pinch

METHOD :

Add oil in a pressure cooker,add cumin,mustard seeds when they splatter add chopped onion,green chillies and fry for 2 min.
Add tomatoes,green peas,carrot,potatoes,turmeric powder,salt to it and cook it for 3 min.
Now add some water to it  and pressure cook it until 4 whistles.
Add red chilli powder,salt to it and let it cook for 5 min.
Serve hot with poori or roti.