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Vimala's Kitchen

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VARIETIES OF IDLIS
 

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IDLI (INDIAN STEAM CAKES)

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Idlies with Idli Rice

 

par boiled rice                  1 1/4cups

Blackgram                      (husked)                    approx 1/4 

Method:-

Soak 11/4 cups of Idli rice in water for 6-7 hours.

Wash three to four times. 

Wash 1 cup of the blackgram three times and then soak it in cold water for 2-3 hours.  

Grind the urad for 20 minutes in wet grinder.  

Remove the dough.  

Start the grinder with 2 cups of water and slowly add the soaked rice. 

Grind the rice for approximately 15-20 minutes,add if water required.

 Remove the dough.

Mix both the doughs, add salt.

Ferment the dough overnight.  

Steam idlies as normal way for 10-12 minutes.

Yield: 20 idlies

Serve with coconut chutney,tomato&onion chutney,

idli podi,nallakaram,sambar.

IdlI

Have anybody tasted "Idli with murmuras (maramaralu in telugu).

It is a variety idli with mouth watering taste.

Here i am giving try it.Very tasty.You may like them.MURMURA IDLI

Rice semolina cup

Idli special semolina cup

Murmuras cup

Black husked gram 1/4 cup

Salt for taste

Grated carrot 1tbsp

Oil littel for brushing the moulds

Method:-

Wash all separately soak them over night (separately)

Blend the husked blackgram(urad dal) till smooth paste.

Strain and add the semolinas (2) to the above paste.

Sqeeze murmura compleately and add them too.

Now add salt,grated carrot.

The batter should neither too thick nor too thin.

Make idlis as usual manner.

Serve hot with ground nut chutney or ginger chutney.

Suggestion tips:-

Can be added with vegetables like beetroot,green peas also.

GREENGRAM(HUSKED) IDLI-2

Can be used even chanadal(husked bengal gram) instead!

Husked greengram           1cup

Salt for taste

Carrot                    Grated finely

Greenchilli               3-4

baking/cooking soda       ½tsp 

Grated cabbage            ½tbsp

Cauliflower               ½tbsp

Greenpeas                 1tbsp

Chopped coriander         ½cup

Method:-soak greengram for 2 hours.

Grind to thick paste.Add everything chopped vegetables.

Boil water in a big skillet.

Pour the batter into moulds.Steam them until done (app.12-15 min).

Serve with curry leaves chutney or ginger chutney,it tastes great !

Note:-No fermentation at all!

   Idli With Greengram husked dal-2

1 Cup green gram dhal
11/2 tbsp grated fresh coconut
5 green chillies
A Pinch of asafoetida
1/2 Cup thick sour curd

A pinch cooking soda
salt to Taste
mustard seeds - 1/4 tsp 

Method:-

 Soak dhal for 2 hours. Grind coconut, green chillies, asafoetida and salt to smooth paste. Grind dhal separately without adding water till coarse rawa consistency.

Mix both the ground paste together with sour curd.

Heat oil and splutter mustard seeds in it and pour over the batter with soda.

Mix well and steam idlis in usual way immediately (No need to ferment this batter)

MULTICOLOURED IDLIS

This is a creative idli, i read in a book.

Chatni is prepared with very little water.

This chatni is placed at the center of the idli cup; The idli dough is poured around the chatni center.

You may shake the plate very lightly to ensure that shape is to your desired form.

Other alternatives are:

Idli dough is poured first.

Pour ChatnY in different designs. Be Creative.

Pour idli dough into the idli cup first.

Add a thin layer of chatni over it.

You may have to develop your own thickness / thinness of the chatni to your liking.

Finally, pour another layer of idli dough to create a sandwich.

Chatni is mixed with idli dough.

Course or fine texture of the chatni helps you create different grain texture.

Different types of chatni (or even chatni powder / pickle) give different color and taste.

Even sambar can be used instead of chatni.

Make the sambar thick enough to avoid diluting the idli dough.

If you use bisibELe bhaath powder to make the sambar, you may even get a bisibEle idli!

If you prefer, you can use puLiyOgare gojju (curry in smooth sauce) in place of chatni. Just be careful about the spiciness control!

Another variation would be to use onion gojju. You get Indianized pizza like idli!

Do you like it sweet? Go ahead and use pooraN or coconut with jaggery instead of chatni.

Be bold and creative. Add zest and enhance pleasure to your palette.

To really get rainbow idli combinations, both in appearance and taste, you can develop chatni variations for a variety of colors, all using ground vegetables for colors in proper mix.

You can do tricolor idli for Indian Independence Day.

You can use texture variations using green pea, shredded carrots, pearl onions and other fancy vegetables.

CHILLED(KERALA STYLE) IDLIS

Nice to serve in summer time.Cold & tasty in warm&hot time,

specially at the evening times.

It is a refreshing tiffin to serve in summer days.

Make the idlis as normal style.

Prepare curd masala,and at the serving time,serve with this style(below).

Rice                                   250gms(1/4kg)   

Husked blackgram                        100 gms(1 cup)
Salt To taste
Oil

FOR CURD MASALA:-


Chilled curds                           4 cups
 Readymade Idlis                        12
carrots                                 12tbsp
oil                                      3/4tbsp
coriander leaves

mustards
salt

Asafoetida
Green chillies                         5    chopped

Method:-

Soak blackgram and rice overnight in water.

Grind them coarsely Add salt and beat it.

allow to ferment for 10 hours.(do not beat the batter).

Grease the Idli Moulds with oil.

Pour the batter in the moulds.

Keep the Idli Stand in the pressure cooker with boiling water.no need of using whistle.

Steam it for 8-10minutes on high and 2 minutes on low heat .

Scoop out with the help of a slotted spoonm

Serve hot with coconut chutney and sambar,tomato&onion chutney.


METHOD

Make Idlis as normal method. Cool them.

Beat curd adding a cup of water, add salt.

Add1/2 teaspoon of sugar-it is optional!! 

Grate carrots

chop coriander leaves.

Heat 1/2 tabs oil, add mustard.

When mustard splutters add hing,cool and 

pour on to the curds.

Keep half  amount of the curd masala aside.

Soak the idlis in the other half of the curd masala and keep in the fridge to chill well.

serving method:-  Fry chillies in the oil.

Place the soaked idlis in an attractive plate,pour the curd mixture- sprinkle the fried chillies.

Garnish with grated carrots and coriander leaves.

For decoration just sprinkle with (very lightly)red chillipowder over!!!Enjoy.

CABBAGE IDLIS

Rice                   2½cups

Grated cabbage          1½cups     

Chilli powder            3 tsp

Asaphoetida

Salt

Method: Coarsly grind all the ingredients except cabbage adding required water.

The batter must be thicker than idli batter.

Add the grated cabbage into the batter and mix well.

Make idlis of this batter and cook for 15mns on slow heat. 
Pour tsp oil/ghee over the idlis.

serve hot with chutney or sambar.

 

Varieties of Upma

Semolina(cream of wheat)          cup

Boiled water    1½ -2cups(same cupas above)

Salt

Greenchillies         5

Ginger                 1½cm

Cashewnuts              8

garammasala             1tsp

Cloves powder           ½tsp

Freshcurryleaves         1twig

Freshly squeezed

lemonjuice               1tsp(asper taste)

Oil/ghee                 tbsp

White onion               1tbsp

Tomato                    small

Tempering:-

Mustards                  ½tsp

Blackgram                 ½tsp

Bengalgram                ½tsp

Red broken chilli          2-3

Turmeric(optional)

Method:-   

Roast rawa to avoid the raw smell.Keep aside.

Chop the greenchilli to small bits.

Chop the ginger into small bits.

Dice the tomato & onion finely.

Boil water on other stove.

Heat oil and make tempering with the given ingredients.

Add chopped chillies,ginger,onion

fry for 1 minute.Add tomato bits,curryleaves and stir for a while.

Pour boiled water,add salt.Simmer.

Add slowly rawa on stirring,cover and cook for 2 minutes.Add garammasala.Stir well.

Check the salt and stir ocassionally.

When it gives fine flavour,remove from heat and add lemon juice,

serve hot with fresh coconut chutney.

PLAIN UPMA-1

semolina 1cup

cashews 5
Blackgram 1tsp
each cumin and mustard seeds ½tsp

curry leaves twig

green chillies 4chopped
onion 1chopped coarsely
oil 2tbsp
ghee 1tsp
lemon juice
salt

Boiling water 3cups
tomato slices (optional)

Method

Heat oil in a heavy pan.

Roast semolina slightly to avoid the raw smell.Keep aside.

Add the cashew, seeds, blackgram and fry until done.

Add the green chillies, curry leaves and onions.

Stir and saute till the onions are pink. Add the salt.

Pour in 2 cups boiling water. (if needs add somemore if requires,some type of rawa needs little more water)

simmer. Add rawa slowly on stirring without getting any lumps.

Add ghee, lemon juice and mix well.

Mould into a greased cup and unmould onto serving plate.

Goes well with fresh coconut chutney.

(Decorate with tomato slices.)

Serve hot with steaming coffee or tea.

 
Vermicelli/SEMIA upma
 
vermicelli 1 cup
Boiled water(hoT) 21/4 cups
curry leaves a bunch
onion 1 (optional)
mustard seeds 1/2 tsp
urud dal 1/2 tsp
gram dal 1/2 tsp
Red chillies 2
oil 5 tsp

Method:-
Roast vermicelli in ghee/oil for 2 min until it becomes slightly white in color.

Heat oil, add mustard seeds.

When it pops, add red chilies, urud dal, gram dal and asafoetida.

Add curry leaves and finely chopped onions.

Add the roasted vermicelli .

Now add 2 cups water and leave it covered in low heat. Stir occasionally and cook until it becomes soft. Roast cashews in little ghee and add it to the upma. Serve hot

 

PLAIN UPMA

Semolina 1cup

Hotwater 2cups(boiled)

Salt totaste

Greenchillies 3-4

Ginger 2cm

Fresh curry leaves 1 twig

Fresh lemon juice ½ part(squeezed&drained )

For tempering:

Mustard seeds ½tsp

Cummin seeds ½tsp

Red chillies 1(broken-optional)

Cashewnuts 9

Oil/ghee 1 tbsp

METHOD:-

Boil water.

Roast semolina for 2 minutes along with cashewnuts,keep aside.

Heat oil in a non-stick bowl.

Add mustards ,after splutter add cummin,red chillies and fry for a second.

Add chopped green chillies,ginger,fry for ½ minute.

Add curryleaves.

Now pour hot (measured) water and simmer(low heat),add salt.

Add slowly semolina to the water,keep on stirring.

After done keep the lid and allow to cook until the rawa is cooked properly.Remove from the heat and add lemon juice and mix well.

Serve hot with coconut chutney or chickpeas chutney or ground nut chutney.

UPMA WITH RICE FLOUR

This is a new type upma and should be cooked very slowly.

RRice flour 1 cup

Water 1½cup

Salt to taste

Onion 1 chopped

Greenchillies 3

Dry red chillies 1(broken)

Oil for tempering

Mustard seeds

Cummin seeds

Blackgram

Bengal gram

METHOD:

Take a thick bottomed non-stick skillet.

Heat oil and dad mustardseeds,when they crackles,add blackgram,red chillies,bengal gram.

Fry for a second.

Add onion bits,green chillies and curry leaves.Fry for ½ minute.

Add water and salt ,boil for 2-3 minutes.

Add rice flour slowly without any lumps.

Cover with a tight lid and slow the heat.(place a wide bowl as a lid and pour 1 cup water)

Let it cook till the rice flour is soft and tender.

Stir ocassionally,otherwise flour is not cooked!!

It needs more oil also.

Serve with tomato chutney or gongura chutney.

WHEAT SEMOLINA UPMA

This also in the same process as semolina upma.But it takes little more time to cook than semolina upma.

Wheat semolina 1 cup

Boiled water 2½ cups

Greenchillies 4 chopped

Ginger 2½ cm chopped

Curryleaves 2 twigs(fresh)

Carrot ½ grated)

Tempering:

Mustard seeds ½tsp

Cashewnuts 10

Redchilli 18dried broken)

Blackgram ½tsp (husked)

Bengal gram ½tsp(channa dal)

Oil/ghee 1tbsp

Salt to taste

Lemon juice 1 tbsp(as desired)

METHOD:-

Boil water.

Tempering first with given ingredients.

Add chopped green chillies,chopped ginger and cashewnuts.Fry for a second.

Add hot water and turn the stove very low heat.Add salt.

Add wheat semolina slowly to the water ,mix well without any lumps.

Keep the lid and allow to cook for 2 more minutes.

Stir ocassionally.

Turnoff the stove and add the fresh lemon juice and mix well.

Serve hot with coconut chutney.

SEMIYA UPMA

Small fine semiya 1 packet

Water Equal quntity of the packet.

Greenchillies 3-4

Cashewnuts 6

Almonds 4(sliced)

Ginger 2cm(chopped)

Fresh curryleaves 1 twig

Carrot (small) Grated

Garammasala 1tsp

French beans 2(chopped)

Greenpeas 1tbsp

Tempering:-

Mustards,blackgram(husked),Cumminseeds

Oil/ghee 1 tbsp

METHOD:-

Boil water.

Saute`semiya in a nonstick pan for 1 minute adding with 1tsp oil.

Put tempering first with given ingredients.

Add cashewnuts,sliced almonds and saute`for 1 minute.

Add vegetables and cook for 3 minutes OR till they become tender.

Add hot water and slow the heat.

Add slowly semiya to the water and mix well without any lumps.

Cover with a lid.Stir optionally.

Cook until it gives fine flavour.

Remove from the heat and serve hot!!

MASALA UPMA(CASHEWNUTS)

Semolina 1cup(Suji)

Cashewnuts 18(full)

Curryleaves Handfull

Garammasala 3tsp

Turmeric ½tsp

Greenchillies 2(finely chopped)

Ginger 2-3 cm(chopped)

Coriander powder ½tsp

Tempering:-

Mustards

Blackgram

Bengal gram

Oil/ghee 1½tbsp

METHOD:-

Boil water.

Roast semolina in anonstick pan,without oil.

Start with tempering and add the greenchilli bits,ginger bits,curryleaves.

Fry for a second.

Add hot water and slowly mix suji in the hot water.Add salt.

Turn stove into low heat.

keep the lid,allow to cook till it gives fine flavour.

Add garammasala,coriander powder and mix well.

Stir optionally.

After done remove and serve hot.

VEGETABLEMASALA UPMA

Semolina Fine1cup

Carrot 1 (peel&chop)

Frenchbeans 2(chopped and boiled)

Greenpeas ½cup(soaked&boiled in water)

Tomato 1chopped

Potato 1 peeld & chopped

Greenchillies 4-6

Ginger 2-3 cm(chopped)

Curry fresh leaves 2twigs

Lemon juice Fresh(½ bit)

Tempering:-

Mustard seeds

Black gram

Bengalgram

Cumminseeds

Almonds

Oil/ghee 1½tbsp

METHOD:-

Boil water.

Saute`semolina for a minute without oil/ghee.

Tempering first with given ingredients , add almond slices and fry for½ second.

Add chopped vegetables and fry for 2 minutes OR untill they get tender..

Add boiled (measured) water mix salt and garam masala.

Gradually mix semolina to the water without any lumps.

Turn the flame to slow and keep the lid.

Allow to cook for 2 minutes,stir meanwhile time.

Remove from the heat and add lemon juice.

Stir well and serve hot with chickpeas chutney.

VEGETABLEMASALA UPMA

Semolina Fine  1cup

Carrot 1 (peel&chop)

Frenchbeans 2(chopped and boiled)

Greenpeas ½cup(soaked&boiled in water)

Tomato 1chopped

Potato 1 peeld & chopped

Greenchillies 4-6

Ginger 2-3 cm(chopped)

Curry fresh leaves 2twigs

Lemon juice Fresh(½ bit)

Tempering:-

Mustard seeds

Black gram

Bengalgram

Cumminseeds

Almonds

Oil/ghee 1½tbsp

METHOD:-

Boil water.

Saute`semolina for a minute without oil/ghee.

Tempering first with given ingredients , add almond slices and fry for½ second.

Add chopped vegetables and fry for 2 minutes OR until they get tender..

Add boiled (measured) water mix salt and garam masala.

Gradually mix semolina to the water without any lumps.

Turn the flame to slow and keep the lid.

Allow to cook for 2 minutes,stir meanwhile time.

Remove from the heat and add lemon juice.

Stir well and serve hot with chickpeas chutney.

PULIKHADI(YOGHURT UPMA)

We need sour curd(medium) for this upma,needs more oil,chillies than normal upma.Semolina should be small grains.

Yogurt                 11/2 cup

Greengram dal(husked)   1tsp

Turmeric

Method:-

sieve semolina and add with yogurt,salt,turmeric,greengram dal split ,mix well in a bowl,keep aside.

Cut green chillies legnthwise,cut onions legnthwise.

Heat oil and add tempering ingredients,after they done well,add chilli bits,onion and curry leaves.

Fry until onion turns to pinkish brown.

Simmer,add slowly the yoghurt mixture and stir well,cover with a deep plate and pour 1/2 cup water in that.

Allow to cook slowly(otherwise it burns under the skillet.

Stir occassionally,check all the time without burning.

It takes more time to cook.

After it cooked well,gives an aromatic flavour.

Check salt & oil then remove and serve.

Note:-The batter (mixture/yogurt )should be like as pakora dough.

Suggestion:-Can be used even rice flour also.

VEGGY UPMA


Semolina       1 cup (shredded wheat)

Onion         1

clove Ginger  

small piece   2 inches

Salt

Bengalgram   1 tsp

Blackgram    1 tsp

Cashewnuts    8

 oil          1/8 cups

 Beans         tbsp(chopped)

Potato          ½

Green peas    ½cups  

Cauliflower  4 florets

Carrot       1

Method

Chop onion, garlic and ginger into small pieces.

Chop the remaining vegetables into cube size and ½ly boil them.

Heat oil and add mustard seeds.

As soon as they  pop add bengalgram and blackgram.

fry for 2 minutes, add onion, ginger they turn  brown,

Add the semolina. Fry until you get the aroma flavour.

Add salt, hot water and partly cooked vegetables.

Simmer,cover and cook until it done.

Serve with chutney.

 

BREAD UPMA

1 onion 1
1 potato 1
1 green chili 1-2
1 tomato 1
1/4 spoon of cumin seed ½tsp
1/4 spoon of mustard seed ½tsp
4 slices of bread 5
cashew nuts and raisins

turmeric powder(optional)
garam masala ½tsp
oil 1½tsp
Salt

Method

Cut onion, potato and tomato into small bits.

Chop green chilli into bits.

Cut the bread into 1cm bits.

Heatoil and add mustards,as soon as they splutter,add cumin

add chilli bits,onions and fry till they turn to golden.

Add the chopped potato and fry for a while.

Add the chopped tomato and cook for 2 minutes.

Check the salt,add the garam masala powder and mix..

Add the cashew nuts and raisins.

Add the bread pieces and stir it.

Leave it for 2-3 minutesuntil it done.

Sprinkle some thin some Sev over to enhance the look!.

 PESARATTU, UPMA and GINGER CHUTNEY
 
 GREENGRAM DOSA(PESARATTU)WITH UPMA
 
Prepare upma first,and keep aside.

Whole  GReengram                                                250gm
 
Rice                                                            tbsp      

onions                                                     2
Green chilies                                           6
Ginger                                                      2cm
cummin seeds
salt
oil                                                   1cup  
 
 Method:-
 
Mix greengram,rice in water for 14 hours. Drain it.
Grind along with add chopped onion , green chilies,
ginger , spoon cumin seeds , salt with a little water. to a smooth paste.
Chop the remaining onion into small cubes,keep aside.
mix the cummin seeds,thinely chopped greenchilli,onion,
Heat tsp oil and lightly roast them and keep aside. 
Keep the frying pan on medium heat and grease it with little oil.
Spread it into a thin round disc and drizzle  tea spoon of oil around dosa.. 
Cover with a lid.
Spoonwith tspful of  chopped onions, cummin  and green chilies  over dosa.
Cook until it turns golden crispy brown.Flip it and allow tostayfor a while.
 Serve it hot with Upma and fold, along with Ginger chutney.

 
FOR UPMA

 cream of wheat                               1cup
 Hot water                                      2cups
 chena dal                                       1 tsp
Urad dal                                           1 
mustard seeds
 oil                                                  tbsp
 Green chillies                                 3
 Ginger
 curry leaves
 salt
Carrots                                              grated
 Fresh peas                                      grated
 onion                              cut into cubes(optional)
butter/ghee                                                               2tsp
 
Method
Heat oil in a skillet,add tempering ingredients and fry until they done,
add chopped chilli,ginger,onion(if use),Fry for 1 minute.
Add grated carrots,peas and fry them for 2 more minutes.
Add hot water and salt.
Mix ghee also.
Now pour roasted rawa slowly into water ,keeping on stirring to avoid lumps.
Simmer,cover with a lid.
Cook until the rawa gives fine aromatic smell.Keep aside.
 
GINGER CHUTNEY
ginger                      2cm
Grated jaggary              tbsp
2 tablespoons Bengalgram     1tsbp
Blackhusked gram              1tsp
 DRy red chillies               6
 Mustard seeds
 salt
 Tamarind pulp 
Asafoetida
 oil                            2tsp 
 Method
Roast all pulses,mustardseeds and red chillies to golden,add asafoetida. 
Add salt,and grind into powder when it is cool.Add the other ingredients and grind to paste.Add if needs water. 

Recipes with eggs

EGG CURRY

Eggs

Onion 1

Oil 4tbsp

Garlic 2pods

Ginger 21/2cm

Chillie powder 1/2tsp

Coriander seeds 1tsp

Turmeric 1tsp

Cumin

Salt

Tomatoes 4

Coriander leaves 2tbsp

Garamamasala 1tsp

Method:-

Chop onion,tomatoes.

Heat oil and fry onion to pinkish brown.

Paste garlic,ginger and spices.

Add them to onion and fry further 2 more min.

Add salt,tomato,green leaves,allow to cook until it thickens.

Add egg halves and masala and cook till the eggs get warm in the sauce.it takes 5 min.

EGG KHURMA

Hard boiled eggs 8

Almonds powder 2tbsp

Garlic 1tsp

Curd/yoghurt 1cup

Poppyseeds 2tsp

Sesame seeds 1tsp

Biryani leaves 2

Chillipowder 1/2tsp

Salt

Lemon juice 2tsp

Method:-Make turmeric paste,and brush it over eggs.

Heat yoghurt,add poppy seeds,sesame,almonds,masala leaves,chill powder,and salt.

Wait until the yoghurt turns to thicken.

Pour 1 cup of water and put the eggs,continue to boiling with the eggs till the gravy get thicken.

Add lemon juice before serving warm,goes well with warm plain rice.

SPICY OMLETT

Eggs 6

Bengal gram flour 4tbsp

Curd 2tbsp

Blackpepper 1/2tsp

Salt

Coriander powder 1tsp

Cardamom powder 4

Onion 1/2cup

Oil/ghee for roasting

Method:-Make a fine batter by whipping eggs along with the other ingredients.

Make omlett as original mehtod.

Fold it and continue to roast for a couple of seconds.

Fold again to ¼ of its size.Turn immediately,can be cut thick slices,garnish with little masala,chill powder,and chopped green leaves before serving them.

CRUMBLED EGG

Potatoes kg

Turmeric tsp

Salt

Oil for roasting

Chillipowder 1/2tsp

Eggs 8

Chopped onion 1

Chopped garlic 1

Greenchillies 3

Tomatoes (sliced) 4

Ginger(ground) 21/2cm

Chop potatoes and fry to golden

Meanwhile whip the eggs.

Wram 2tbsp oil and fry the chopped onion and mix the

Other ingredients for 2 min.

Add whipped egg and stir them until egg become fried.

Serve with chopped fresh coriander and fried potatoes

And chopped tomato slices!

Lemon jice 2tsp

Method:-Make turmeric paste,and brush it over eggs.

Heat yoghurt,add poppy seeds,sesame,almonds,masala leaves,chill powder,and salt.

Wait until the yoghurt turns to thicken.

Pour 1 cup of water and put the eggs,continue to boiling with the eggs till the gravy get thicken.

Add lemon juice before serving warm,goes well with warm plain rice.

SPICY OMLETT

Eggs 6

Bengal gram flour 4tbsp

Curd 2tbsp

Blackpepper 1/2tsp

Salt

Coriander powder 1tsp

Cardamom powder 4

Onion 1/2cup

Oil/ghee for roasting

Method:-Make a fine batter by whipping eggs along with the other ingredients.

Make omlett as original mehtod.

Fold it and continue to roast for a couple of seconds.

Fold again to ¼ of its size.Turn immediately,can be cut thick slices,garnish with little masala,chill powder,and chopped green leaves before serving them.

CRUMBLED EGG

Potatoes kg

Turmeric tsp

Salt

Oil for roasting

Chillipowder 1/2tsp

Eggs 8

Chopped onion 1

Chopped garlic 1

Greenchillies 3

Tomatoes (sliced) 4

Ginger(ground) 21/2cm

Chop potatoes and fry to golden

Meanwhile whip the eggs.

Wram 2tbsp oil and fry the chopped onion and mix the

Other ingredients for 2 min.

Add whipped egg and stir them until egg become fried.

Serve with chopped fresh coriander and fried potatoes

And chopped tomato slices!

VEGETABLE OMLETT

Eggs 2

Tomato 1

Salt

Pepper

coriander leaves

Ginger crush

Butter/ghee 2tsp

Greenpeas 1tsp

Grated potato 1small

Shredded cabbage 1tsp

Black oliv 4halves

Capsicum 3 colour 1tbsp

Method:-

Deseed the capsicum &remove the hard,middle part.

Chop them into small strips.

Thin slice the tomato,heat a nonstick pan and fry all

Vegetables except tomatoes for a while.

Meanwhile whip the eggs thoroughly along with salt,pepper

Crushed ginger.

Pour immediately over vegetables evenly.

Place the tomato slices over omlett.

Sprinkle chopped coriander,cover with a right lid.

Cook for 1-2 minutes or until it gets golen colour downside.

Remove carefully to serve with toasted bread and juice.

TOMATO OMLETT

The tomatoes should be stiff.

Eggs 2

Salt

Pepper

Greenchilli 1

Tomatoes 3-4 small

Grated cheese 1tbsp

Butter 1/2tbsp

Gramflour 1tsp

Red onion 1/4

mint leaves 4

Method;Beat egg well(frothy).

(Add salt&pepper to it,when you are beating)

Cut the red onion to small cubes.

Chop medium size tomato slices,very thin chilli bits.

Heat a nonstick pan and drizzle 1/2tbsp butter.

Add chilli bits,onion cubes,saute” for 1 minute.

Pour immediately beaten egg and spread evenly with lifting

the panhandle.

Spread immediately tomato slices,and grated cheese.

Sprinkle finely chopped fresh coriander leaves.cover,and cook For 2 more minutes.

Serve carefully into a serving plate!

PERSIAN POTATOES OMLETT

Potatoes 4

Salt tsp

Oil 4tbsp

Eggs 6

Turmeric

Onion 1

Fresh coriander 1tbsp

Red chill powder 1/2tsp

Method:-Peel&cut the potatoes into small bits.

Heat oil and fry potatoes,onion until the onion gets

Reddish brown.

Add salt,chill powder,turmeric,and green leaves.make two portions.

Beat the egg,make two parts.

in another skillet pour oil/ghee

And add one portion of potato mix,spread evenly,pour over

The whipped egg,cook tills it get fine golden brown(until it gets firmly set).serve hot.

Cook the second portion also In the same way.

CARROT&CABBAGE OMLETT

Grated carrot 1cup

Shredded cabbage 1/2cup

Chopped red onion 1tbsp

Beaten eggs 3

Salt&pepper

Currymasala 1tsp

Mushrooms Fine quality,slices

Ghee/butter 1tbsp

Tomatoes slices 6

Method:-

Beat the egg along with salt&pepper.

Chop all vegetables.

Heat nonstick pan and drizzle with butter,

Fry for a second with all vegetables.

Pour the beaten egg and garnish with tomato slices

And green leaves,cover for 1-2 minutes and slowly remove&serve.

STUFFED CAULIFLOWER MASALA PURI

Wheatflour 1 cup(atta)

Allpurpose flour 1cup

Salt to taste

Ghee/oil for deep frying

Cauliflour 2 cups (crockets)

Garammasala 2tsp

Greenchillies 4(chopped)

Garlic &ginger Crushed 2tsp

Fresh coriander Chopped(½ cup)

Ajwain 1 tsp

Sesame seeds 1tsp

METHOD

Sieve two flours and little salt.make a fine pliable dough with water.

Cover with damp cloth

Boil the cauliflower crockets in salt water.

Heat 1tsp oil and add chopped green chillies, cauliflower bits,salt,garam masala

And ginger, garlic paste. allow to cook until it leaves fine flavour.

Make walnut size balls, press in the palm and place tsp gobi mixture in the centre.

Roll them as thick puris.

Heat oil and deep fry them like puris.

Serve with yoghurt and green chutney.

Breakfast-Puri

For Puri

Allpurpose flour 2cups

salt

Oil 2tbsp

Water as required

Oil for deepfry

Mehtod:-Make a fine dough with adding water&other ingredients,knead well.Heatoil and rollout small sized discs,and dropin hot oil.

They get puffed and fry both sides to golden brown.

This can be served with below accompaniments..

1)Potato curry:-

Potatoes 1/4 kg

Salt

Greenchillies 5-6chopped

Ginger 2"chopped

Onion 1chopped legnthwise

Madrascurry powder 1tsp

Curryleaves 1tbsp

Oil 1½tbsp

Tempering:-Mustards,broken redchillies(2),blackgram(1tsp),

Cashew(optional),Cuminseeds (½tsp).

Method:-

Semi boil potatoes,peel & cut into cubes.

Heat oil and make tempering with given ingredients.

Add chopped chillies,onion,ginger bits,fry till the onion turn to

pinkish brown.

Now add cut potatoes,curry masala,salt,simmer and cover the lid.

Cook until the potatoes are soften.

Remove the lid and stir occasionally.

When the curry is done & gives fine aromatic flavour,remove and garnish with the fresh chopped coriander leaves,serve with puris!

CHICKPEAS CURRY-1(BOMBAY CHANNA)

Dry chickpeas              2cups

Methileaves/spinach        1cup

chillies                   11/2tsp

salt

Oil                         4tbsp

cumin seeds                 1tsp

garammasala                 1tbsp

Chopped cilantro             1/2cup

Method:-

Soak chickpeas overnight(6-8 hours)

In pressure cooker without whistle,cook them to tender.Drain water,and keep aside.(do not throw them)

Chop the leafy vegetable.

Dry roast cumin seeds and blend them.

Heat oil and add leaves,fry for a while,add everyhting (except garamasala)

 boil along with 1/4cup water.

Now add boiled peas and stored water.

Boil,stir and mix the masala powder and allow to cook for 5 minutes.

It gives aromatic flavour and turn to thick gravy.Sprinkle cilantro leaves.

Serve with puri,batura,roti,naan,pulka/paratha.

ANOTHER VARIETY POTATO MASALA CURRY 

Boiled & peeled potatoes                8

Greenchillies                           8

Ginger bits                             11/2tsp

Fresh curry leaves                      tbsp

salt

Madras hot masala curry Powder             1tsp

Finely chopped cilantro

Oil                                    2tbsp

Onions                                6 medium

Tempering:-Mustards,red chilli,cumin seeds.Turmeric.

Method:-

This type of curry tastes like "resturant curry taste"

Boil potatoes and peel them,cut them into big chunks.

Cut onions legnthwise,chop greenchillies thin slices,chop ginger into small bits.

In a thick bottomed skillet,add oil and heat it.

Add tempering ingredients,fry until done,

add curryleaves,greenchilli bits,onions and ginger.Fry till onion becomes reddish.

Add potato bits,salt,currymasala and cilantro.Stir well.

Keep the lid and simmer.

Stir ocassionally,after it releases good flavour,takeout the lid.Stir and cook further 2 more minutes or until done.

Serve hot with any roti/puri/chapathi.

Handy tips:-Can be added tomato also.

TOMATO CURRY

It can be done gravy type /curry.

For gravy just add 1-2 tspful of gramflour,add 3tbsp of water and make liquid,after cooking tomatoes,add this batter and cook further 2-3 minutes.

Red fresh tomatoes            5

Salt

Greenchillies                  6-8

Onions                          4

Curryleaves                     1twig    Oil                                   11/2 tbsp

Garlic                                optional

Red chilli powder

Gramflour                          1tsp

Tempering:-Mustards,cumin seeds,red chilli broken,blackgram,bengalgram.,turmeric. 

Method:-

Cut the tomatoes into squares.

Slit the green chillies,remove garlic skins,cut onions thinly legnthwise.

Heat oil in a thick bottomed skillet.

Make tempering with given ingredients,fry untiul done,add onion bits,garlic,slit chilliesand curryleaves.Fry till the onions are transulant.

Add salt,chillipowder and stir,fry for a minute.

Now add cut tomatoes and stir on medium flame.Place a lid and cook for 3 minutes,

remove later,and allow to cook for 2-3 more minutes,until extra water is dried.

Sprinkle coriander leaves and serve with any roti/ goes as well with plain rice also.

SPICY PURI

 whole wheat flour 2cups
  cumin seeds           1 tsp 
chilli powder           1tsp
Turmeric 
yoghurt 4tbsp
saunf powder 1/2tsp
cooking oil                        500gm
salt

Method :

In one bowl take 200 gm chapathi atta.
Add jeera, chilli powder, turmeric,saunf powder and salt. Mix it well.
Add 3-4 tbsp yoghurt and 2 tbsp cooking oil.
Add very little water. Mix it well to make a soft dough.
Keep it for about 15 to 20 minutes.
Take a small ball from dough and roll it. Not very thick, not very thin.
In kadai take ½ kg cooking oil and heat it on boiling temperature.
Slow the fire and insert a rolled puri into the oil slowly.
Within no time the puri puffs up.
Turn it and fry for a while.
Take out the puri and place on tissue paper to drain excess oil.
Serve hot.

                  

 

 

CHICKPEAS CURRY (BOMBAY CHANNA MASALA)-2

Soaked&drained chickpeas ½cup

Salt

Garmmasala ½tsp(optional)

Greenchillies 4

Chillipowder ½tsp

Redchillies broken(3-4)

Cumin seeds 1tsp

Oil ½tbsp

Cumin powder 1tsp

Method:-Heatoil and addcumin seeds,when they splutter,add redchillies

and curry leavesfry a second.

addmasala,chilli powder and chickpeas.fry for a minute and add 1½ cups of water,cook until the water disappear.Servewith garnishing chopped coriander to puri.

Bombay rawaHalwa (Semolina pudding)

Semolina ½cup

Sugar 3/4-1cup(as yourtaste)

Ghee 1/4 cup

Cardamomsseeds tbsp

Cashewnuts 7-8(optional)

Yellow food color optional

Hot water 1cup

Method:-

Heat ghee,let it warm.

In a non stick skillet dry roast rawa

without changing colour.

Dissolve (if use)colour in atsp milk.

Fry cashew in a tsp ghee.keep aside.

Crush cardamomscoarsely,keep aside.

After boiling water ,reduce the heat,and slowly pour the dryroasted

semolina,on stirring continuously.Coverandcooktilldone.

Check without burning.

Now add slowly the sugar to the cooked rawa without any lumps.

Add more ghee,and cardamom powder,stir & cook till the sugar&semolina

gets to a fine thick lump.Add the colour,too.

Remove and add cashewnuts,serve with puri.

DHOKLA WITH SOYA FLOUR 

Soya flour

Bengal gram flour

Semolina

Take these three flours equal measurement.

Salt

Pinch asafoetida

SAAGO KHICHIRI 
 

Saagoo                 2 cups 

Peanuts/groundnuts                 2 cups 
coriander leaves                   chopped

Green chillies                      2-3(as per taste)potato                               1 salt 
oil                               1-11/2tbsp

cumin                        1 tsp

Method
 

Roast peanuts and grind coarsely.

Soak the saago for 4 hours.

Mix Saagoo, Peanut powder and salt.

Cut the potato in small cubes.
Heat the oil.Chop the greenchillies (thin slices) 

Add cumin seeds and the green chillies.

Add potato cubes and fry it for 4-5 mins
Add the above mixture.

Stir constantly till sasgo turns to golden brown.
Garnish with coriander and

serve with a piece of lemon / curds.

SPINACH PANCAKES

Allpurpose flour                   1 cup

salt

Egg                                1

Milk                               3/4 cup

Spinach chopped                    125gms

Sodium bi corbonate                pinch

Mehtod:-

Wash the chopped leaves,Boil water and place them(blanch) for 1-2 min.

Strain extra water.

Mix flour,spinach,beaten egg,salt,soda,salt & pepper.Allow to stay for 20 minutes.

Heat the griddle(preferably non stick),on medium heat,

Pour little oil and spread batter(tbsp).

when the down side gets reddish brown,flip and cook it.Remove and sprinkle the pepper,salt,thinly chopped tomato slices and

green olive fruits.

serve hot with greeny salad(lettuce & chopped green capsicum)

DHOKLA WITHSOYA FLOUR 

Soya flour

Bngalgram flour

Semolina

Tke equal amounts of above

Yoghurt/curd                    1cup

Little warm water

asafoetida                     pinch

Ginger

greenchillies

Sodabicarbonate                   1/2tsp

fresh curry leaves

Fresh choppd cilantro

Oil

Sugar

Bengal gram             1/2 cup(soaked 7drained)

Lemon                     1

tempering:-Mustards,cumin,red chillies

Method:-

Mix all flours in curd and warm water.

add everyhting and mix as idli batter.

Prepare tempering and pour into the batter.

allow to stay for 4-5 hours.

In a pressure cooker,pour a cup of water.

Take a wide bowl ,it can invert in the cooker

grease the bowl,nd pour batter up to 3/4 level.

Put the cover (no whistle needed),and steam it for 18-20 minutes/or until done.

Cut it into diamonds,squeeze over lemon juice and chopped cilantro leaves.

Serve hot with chutney.

SAAGO UPMA

In India some places the people use to eat this as fasting food.

This type of tiffin tastes good,directly from the pan. 

Indian Saago                       1cup

Salt

Greenchillies                      2

Ginger                             1tsp bits

Fresh curry leaves

Roasted cashew/Almonds              1tbsp

Fresh chopped coriander              Garnishing

Oil                                  2tsp

Dry/fresh coconut grated             1tsp(optional)

Crushed groundnuts                   1tsp

Mustards                             1/4tsp

Cuminseeds                           1/4tsp

Husked blackgram                     little

Water

Lemon juice

almonds/Cashewnuts                 tbsp

Method:-  

Soak saago for 1 minutes.

Chop greenchillies,ginger,grate coconut.

Sqeeze the lemon juice.

Drain saago,keep aside.

Heat oil and add the mustards,when they cracle,add one one seasoning things,finally add curry leaves,chillies and ginger,fry for one minute. 

Add saago,coconut,grounut crush.simmer.

Mix well,keep the lid.

Add salt,when it partly cooked.

After 2-3 min.check it is completely cooked.

remove and add the lemon, stir well.

Serve hot with garnishing chopped cilantro

leaves & roasted nuts over.

Suggestion:-

Check the saago is not soaked well,otherwise it will be hard to chew.

Serve this type of tiffin hot,it is not taste if it gets cold.

SINGHARE FLOUR PURI

This flour also called as water chestnut flour /kuttu ka atta also.

Singhare Flour 100gms

oil 11/2tbsp

Ajwain 1tsp

Coriander Leaves

Chopped Spinach 20gms

Potatoes Boiled and mashed

chopped green chilies 2-3

Red Chili Powder 11/2tbsp

Salt

Water

Oil For Deep Frying

Method:-

Mix all the ingredients in flour.

Add water slowly to make a dough.

Now pat a small round disk in the palm of your hand.

Heat oil in a frying pan & fry the disc until golden brown.

Repeat this with the rest of the flour mixture.

Serve with Indian pickles or plain yogurt.

SPICY PURIS 

Atta /wheat flour             2cups
Cumin                         1tsp  
chilli powder                 1 tsp
Turmeric
yoghurt                       4 tbsp
saunf powder                   1/2tsp 
oil                          450gms
salt to taste

Method :

In one bowl take 200 gm chapathi atta.
Add jeera, chilli powder, turmeric powder, saunf powder and salt. Mix it well.
Add 3-4 tbsp yoghurt and 2 tbsp cooking oil.
Add very little water. Mix it well to make a soft dough.
Keep it for about 15 to 20 minutes.
Take a small ball from dough and roll it. Not very thick, not very thin.
In kadai take ½ kg cooking oil and heat it on boiling temperature.
Slow the fire and insert a rolled puri into the oil slowly.
Within no time the puri puffs up.
Turn it and fry for a while.
Take out the puri and place on tissue paper to drain excess oil.
Serve hot.

CHICKPEAS CURRY (BOMBAY CHANNA MASALA)

Soaked&drained chickpeas ½cup

Salt

Garmmasala ½tsp(optional)

Greenchillies 4

Chillipowder ½tsp

Redchillies broken(3-4)

Cumin seeds 1tsp

Oil ½tbsp

Cumin powder 1tsp

Method:-Heatoil and addcumin seeds,when they splutter,add redchillies

and curry leavesfry a second.

addmasala,chilli powder and chickpeas.fry for a minute and add 1½ cups of water,cook until the water disappear.Servewith garnishing chopped coriander to puri.

VERMICELLI UPPMA

It is easy preparable tiffin,can be servedad breakfast tiffin as well as evening tiffin.

No need of serving chutney also.

Vermicelli - 2cups,

Red chilli-1

green chillies-2

mustard -little

urad dhall-little

curry leaves-few

onion-1

ginger- a small piece

cashews-few chopped

oil /ghee -2t.sp

water 4 cups

salt-1

Method

Dry roast vermicelli.

Heat 1tsp oil in a pan and fry mustards,when they spluttered add one by onetempering

ingredients.

Fry them until done,add greenchillies,curryleaves,ginger and roasted vermicelli. etc..

fry them untilthechillies aredone.

add 3cups of water, salt and boi lit..

Add vermicelli and stir then add few drops of oil / ghee into it .

After 5 minutes add fried cashews .

 

 

 

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Rawa idli

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