Masala Idli
Ingredients:
- Left over idlis-6.(Make 12 pieces in 1 idli.)
- Chopped onion-2.
- Split urad dal-1tsp.
- Turmeric powder-pinch.
- Curry leaves powder-1tsp.
- Red chilli powder-1tsp.
- Garam masala-1/2tsp.
- Dhania powder-1tsp.
- Salt-to taste.
- Putnala podi / Roasted channa dal powder-1tsp.
- Coriander leaves-For garnishing(optional).
- Oil-1tbsp.
- Mustard seeds-1tsp.
Method:
- Heat oil in a pan.Add mustard seeds.Let it splutter.Add split urad dal n saute it for 2 minutes.
- Add the curry leaves powder,turmeric powder and saute it for a minute.
- Add chopped onions.Saute it for 4-5 minutes.
- Add idlis.Mix it well.Saute it for 3minutes.
- Add salt,red chilli powder,garam masala powder,dhania powder,putnala podi.Mix well.
- Garnish with coriander leaves.
- Serve hot.
Lemon Rice
Ingredients:
- Rice-1cup.
- Lemon juice-3tbsp.
- Salt-to taste.
- Green mirchi-3.(Sliced lengthwise).
- Curry leaves-Few ( Here i used curry leaves powder. )
- Turmeric powder-1tsp.
- Mustard seeds-1tsp.
- Split urad dal-2tsp.
- Jeera-1tsp.
- Oil-3tbsp.
Method:
- Wash and soak rice for 15minutes.
- Cook it in a pressure cooker.
- Take the cooked rice in a bowl.
- Add salt to it.Keep it aside.
- Heat oil in a pan.Add mustard seeds and jeera.
- Allow it to splutter,then add urad dal.Fry it for 2 minutes.
- Add turmeric powder,curry leaves and green chillies.Fry it for 5 minutes.
- Add this seasoning to the above rice.
- Add lemon juice. mix it well.
- Now it is ready to serve.
Snake gourd/Potlakaya Perugu pachadi /Raita
Ingredients:
- Boiled Snake gourd / Potlakaya-1cup.
- Salt-To taste.
- Mustard powder-1tsp.
- Red chilli powder-1tsp.
- Curry leaves-Few.
- Coriander leaves-For garnish(optional).
- Curds-4tbsp.
- Mustard seeds-1/2tsp.
- jeera-1/4tsp.
- Turmeric powder-Pinch.
Method:
- Cut the snakegourd into small cubes.Boil it in a pressure cooker for 3 whistles.Then squeez it and take it in a bowl.
- Add salt,mustard powder,red chilli powder to it.Mix it well.Keep it aside.
- Heat oil in a pan.Add mustard seeds and jeera.
- After it crackles add curry leaves and turmeric powder.
- Add this seasoning to the above prepared snakegourd.
- Add curds when you are ready to serve.
- Garnish with coriander leaves(optional).
- Serve with rice or roti.
Sabudana Paratha Recipe
Ingredients:
- Sabudana / Sago-250gms.
- Cumin seeds-2tsp.
- Green chilli paste-1tsp.
- Coriander leaves-1/2cup.
- Peanuts-1/2 cup(Roasted and crushed coarsely.) (Optional).
- Grated raw potatoes-2.
- Salt-to taste.
- Oil-For frying parathas.
Method:
- Wash Sago thoroughly and drain excess water.Soak it for 4-6 hours.
- Add all ingredients to it except oil.Mix well into a paste.
- Take a plastic paper,apply oil on that.
- With moist hands make a flat dosa shape parathas.
- Heat a tawa / non-stick pan on stove.
- Put 1-2tbsp oil on pan.
- Roast the parathas on heated pan/tawa and keep on medium flame.
- Fry the parathas till they are light brown in colour.
- Put them on tissue paper to absorb extra oil.
- Now the parathas are ready.
- Serve hot with peanut chutney.
Oats Roti
Ingredients:
- Oats powder-2cups.
- Chopped tomatoes-1cup.
- Chopped onions-1cup.
- Grated Carrots-1cup.
- Chopped green mirchi-3.
- Methi leaves-2tsp.
- Coriander leaves-1/2cup.
- Red chilli powder-1/2tsp.
- Turmeric powder-pinch.
- Garam masala-1/4tsp.
- Salt-To taste.
- Oil-For frying rotis.
- Coriander leaves-Few.
Method:
- Make fine powder of oats in a mixer without adding water.
- Transer it to a bowl.
- To this add chopped tomatoes,chopped onions,grated carrot,chopped green mirchi,methi leaves,coriander leaves,curry leaves,red chilli powder,turmeric powder,garam masala and salt.Do not add oil.
- Add required amount of water and knead the dough.
- Let it sit for 30 minutes.
- Divide the dough into equal portions.Make balls.
- Take a plastic paper.apply oil to that.
- Place the dough and flatten it to required thickness by applying oil to your hand or dipping your hand in water.
- Heat Chapathi tawa on stove.
- Place the roti gently,roast it on both sides by adding little oil.
- Now the rotis are ready to serve.
- Serve hot with tomato chutney/tomato sauce.
Bhendi/Okra Fry
Ingredients:
- Okra/Bhendi-250gms.
- Chopped onions-2.
- Mustard seeds-1/2tsp.
- Jeera -1/2tsp.
- Curry leaves-Few.
- Coriander leaves-For garnishing.
- Turmeric powder-pinch.
- Dhania powder-2tsp.
- Til /nuvvulu powder-2tsp.
- Dry coconut powder-2tsp.
- Salt-to taste.
- Ginger n garlic paste-1tsp.
- Red chilli powder-2 tsp.
- First wash bhendi and wipe with a clean cloth,Cut them into equal sizes.( 2inch size.)
- Shallow fry bhendi and keep it aside.
- Heat oil in another pan.Add mustard seeds,jeera.Allow it to splutter.
- Add curry leaves,turmeric powder.Fry it for a minute.
- Add chopped onions,ginger n garlic paste.Fry it until onions turns to golden brown.
- Now add fried bhendi.To this add salt,red chilli powder,dhania powder,coconut powder,til powder one after the other and mix well.
- Cook it for 5minutes.Finally garnish with coriander leaves.
- Now the dish is ready to serve hot with rice.