POHA / AVALAKKI

Ingredients
Thick Poha 4 cups
Oil 4-5tsp
Few Curry Leaves
Mustard Seeds 1/4tsp
Cumin Seeds 1/4th tsp
Peanuts 2 tsp
Onion 1 no finely chopped
Turmeric 1/4th
Green Chillies 2-3 no
Salt 1 tsp
Sugar 1/2tsp(optional)
Lemon Juice 1-2 tsp
Hurigadale(Dalia Split) Coarse powder 2 tsp(Optional)
Fresh Grated Coconut 3-4tsp (Optional)
Finely chopped Corriander Leaves


Method

• Put the poha in a sieve and wash under running water for 2 minutes. Keep aside to drain.
• Heat oil in a pan, add mustard seeds, cumin seeds and curry leaves allow them to splatter
• Add peanuts, fry until brown.
• Add green chillies and onion, fry until brown.
• Add turmeric, sugar and salt.
• Now add poha and cook for 4-5min
• Now add lemon juice and dalia powder, mix well
  
• Garnish with corriander leaves and grated coconut
• Serve with peanut chutney, curds or pickles.
  

Serves : 2-3
Preparation Time : 15-20min

MASALA POHA / MASALA AVALAKKI

Ingredients
Thick Poha 4 cups
Water 1/3 cup
Oil 4-5tsp
Few Curry Leaves
Mustard Seeds 1/4tsp
Cumin Seeds 1/4th tsp
Peanuts 2 tsp
Onion 1 no finely chopped
Turmeric 1/4th
Cumin powder 1/4 tsp
Garam masala 1 tsp
Chilli Powder 1/2 tsp
Tomato 2 nos
Tomato Ketchup 2 tsp(Optional)
Salt 1 tsp
Sugar 1/2tsp(optional)
Finely chopped Corriander Leaves


Method

• Heat oil in a pan, add mustard seeds, cumin seeds and curry leaves allow them to splatter
• Add peanuts, fry until brown.
• Add onion and fry until brown.Then add tomato and tomato ketchup fry until oil separates
• Add turmeric, sugar and salt.
• Now add cumin, garam masala and chilli powders, fry for 2 min
• Now add water and cook it for 2-3min
• Now add poha and cook for 4-5min
• Garnish with corriander leaves

Serves : 2-3
Preparation Time : 15-20min

IDLI

Ingredients

Idli Rava 2 cups
Urda dal 1 cup
Salt 1-2 tsp


Method

• Soak urad dal for minimum 3-4 hrs
• Take soaked urad dal and put it in a Grinder or blender or mixer and grind to thick and fine consistency(add very little amount of water)
• Soak idli rava for 5 min, drain out all the water.
• Now mix urad dal batter and idli rava. The consistency of the idli batter should be thicker than dosa batter
  
• Set this batter aside to ferment for 10-12 hrs
  
• When batter quantity has approximately 1 .5 to 2.0 times the original, that means batter has fermented adequately
  
• Add salt and mix it properly ; Now batter is ready for making IDLIes
  
• Put 2 glass of water in the cooker, let it boil
• Grease the idli maker plates(moulds) with oil, then pour the batter only upto 3/4th of mould level
• If pressure cooker is used for preparation of idli, then do not use usual weight to close the nozzle, but use a steel tumbler to close the nozzle and remove the gasket as well
• Now put the idli stand in the cooker, steam it for about 10-15 min
• Serve with sambar & coconut chuntey.

Tips:
Fermentation takes more or less time based on the outside temperature. So it may take less time in summer and more time in winter. In winter, you can add 1/2tsp soda or heat the oven at broil for 5 minutes, switch off the oven and then keep the batter in the oven overnight.

AVAREKALU UPMA / UPPITU

INGREDIENTS

Sooji 1 cup
Onion 1 no chopped
Tomato 1 no chopped
Ginger paste 1 tsp
Oil 3-4 tsp
Few Curry Leaves
Corriander Leaves Finely chopped
Urad dal 1/2 tsp
Channa dal 1/2 tsp
Green Chillies 3 nos
De-skinned Avarekalu (Hyacinth beans, Surti papadi) 1/4th cup
Water 3 cups
Ghee 1/2 tsp(optional)
Lemon Juice 1-2tsp
Mustard seeds 1/4 tsp
Cumin seeds(jeera) 1/4 tsp
Turmeric 1/4th tsp
Peanuts 2 tsp
Salt 3/4th tsp
Freshly grated Coconut 1/4th cup(optional)


METHOD

• Heat 1tbsp of oil and fry sooji on a medium flame, stirring constantly to light brown color and set aside
• Now heat 3 tbsp oil in a pan and add mustard seeds and cumin seeds and allow them to splatter
• Add the channa & urad dals & curry leaves to it and fry till they turn red
• Add ginger, green chilies and coconut. Saute for 2-3 minutes
• Add Onions and fry them untill they are golden brown in color. Add 1/4th tsp of salt so that onions are cooked at faster rate.
• Add hitikida(de-skinned) avarekalu, tomatoes and cook for 3-4 min or until all ingredients are cooked properly
  
• Add turmeric and salt to taste
• Now add 3 cups of water and cover the pan and allow it to boil
  
• Add the fried sooji to it stirring constantly till it thickens
• Take off from the heat and add lemon juice if desired
• Garnish it with coriander & coconut and Serve hot
  
• Optionally can be served with pickles and Curds
  

Serves : 2-3
Time : 15-20 min
Note : For 1 cup of Coarse Sooji add 3 cups of water & for 1 cup of Fine Sooji add 2&1/2cup of water.
Tips: Roasted sooji(without oil) can be stored for 2-3 weeks, this makes the preparation fast.

HACHHIDA AVALAKKI / POHA

Ingredients
Thin poha 2 cups
Oil 4-5 tsp
Few Curry Leaves
Mustard Seeds 1/4tsp
Cumin Seeds 1/4th tsp
Green chillies 2-3 nos
Peanuts 2 tsp
Onion 1 no finely chopped
Turmeric 1/4th
Salt 1 tsp
Sugar 1/2tsp(optional)
Lemon 3-4tsp
Finely chopped Corriander
Hurigadale(Dalia Split) powder 2 tsp
Fresh Grated Coconut 3-4tsp

Method

• Heat oil in a pan, add mustard seeds and cumin seeds allow them to splatter
  
• Add peanuts, fry until light brown.
• Now add curry leaves , green chillies, turmeric, sugar and salt
• Add onion and fry until brown
• Take it off from the flame
• Now add this to the poha and mix well with hand slowly in circular motion
• Add lemon juice and mix well
• Now add Hurigadale powder and mix well. Garnish with corriander leaves and coconut
  
• Hachhida avalakki is ready to serve

Serves : 2

DOSA

Dosa is a typical South Indian food, eaten for breakfast and is rich in carbohydrates and protein. There are many types of dosas.

Let us learn PLAIN DOSA here.

Ingredients

Rice 2 cups
Urda dal 1/2 cup
Fenugreek (Methi Seeds) 1 tsp
Poha (Avalakki)2/3 cup
Salt 1-2 tsp
Sugar 1/2 tsp

Method

• Soak rice, urad dal, fenugreek and poha for 5 hrs
• Take all the soaked items and put them in a Grinder or blender or mixer and grind them to thin/fine consistency.
  
• Set this batter aside to ferment for next 10-12 hrs
  
• When batter quantity has approximately 1 .5 to 2.0 times the original, that means batter has fermented adequately
  
• Add salt and sugar and mix it properly and batter is now ready for DOSA
  
• You can take small quantities of this batter and add water as required to make a thin consistent paste
• Heat the pan on a medium flame and put few drops of oil in the pan.
• Spread the batter on pan in circular motion to make thin at center and thick at the edges.
• Put 1/2 tsp of oil on the dosa.
  
• Cover with lid.
  
• Cook for 3-4 min
• Turnover the dosa and cook for 1 more min then take it out.
  
• Serve with aloo sabji or sambar & coconut chuntey.

Tips:
Fermentation takes more or less time based on the outside temperature. So it may take less time in summer and more time in winter. In winter, you can add 1/2tsp soda or heat the oven at broil for 5 minutes, switch off the oven and then keep the batter in the oven overnight.

PADDU /GUNDPONGLU

Paddu are famous in South India. Paddu are made using dosa batter. Paddu are prepared using a special pan(as shown in the photo). You can prepare plain paddu or masala paddu. Both tastes very good. I like paddu right from tava to my plate hot hot. Paddu are served with sambar or coconut chutney.


Ingredients

Rice 2 cups
Urda dal 1/2 cup
Fenugreek (Methi Seeds) 1 tsp
Poha(Avalakki) 2/3 cup
Salt 1-2 tsp
Sugar 1/2 tsp

Method

• Soak rice, urad dal, fenugreek and poha for 5 hrs
• Take all the soaked items and put them in a Grinder or blender or mixer and grind them to thin/fine consistency.
  
• Set this batter aside to ferment for next 10-12 hrs
  
• When batter quantity has approximately 1 .5 to 2.0 times the original, that means batter has fermented adequately
  
• Add salt and sugar and mix it properly and batter is now ready for PADDU
  
• You can take small quantities of this batter and add water as required to make a thin consistent paste
• Heat the pan on a medium flame and put few drops of oil in each hole of the paddu maker. This helps to take paddu of the pan and also gives golden brown color to the paddu.
• Pour batter upto the rim, cover with lid.
• After allowing it to cook for 2-3mins, turnover paddu using the wooden stick
  
• Allow it to cook for 1 more min take it out.
  
• Serve with sambar & coconut chuntey.

MASALA PADDU


Ingredients

Paddu batter 2 cups
Oil 2 tsp
Cumin seeds 1 tsp
Finely chopped Corriander leaves
Finely chopped onion 1 no
Finely chopped green chillies 2 no
Finely chopped tomato half no (optional)
Curry leaves finely chopped

Method

• Add cumin seeds, green chilles,curry leaves, onion, tomatoes and corrinader leaves to the batter.
  
• Heat the pan on a medium flame and put few drops of oil in each hole of the paddu maker. This helps to take paddu of the pan and also gives golden brown color to the paddu.
• Pour batter upto the rim, cover with lid.
• After allowing it to cook for 2-3mins, turnover paddu using the wooden stick
  
• Allow it to cook for 1 more min take it out.
  
• Serve with sambar & coconut chuntey.

Tips:
Fermentation takes more or less time based on the outside temperature. So it may take less time in summer and more time in winter. In winter, you can add 1/2tsp soda or heat the oven at broil for 5 minutes, switch off the oven and then keep the batter in the oven overnight.

SEVAI UPMA / SHAVIGE BATH

Ingredients

Bambino or Vermecille sevai 1 cup
Onion 1 no chopped
Tomato 1 no chopped
Ginger paste 1 tsp
Oil 3-4 tsp
Few Curry Leaves
Corriander Leaves Finely chopped
Urad dal 1/2 tsp
Channa dal 1/2 tsp
Green Chillies 3 nos
Vegetables (Peas, Carrot, Potato) 1 cup (optional)
Water 2&1/4th cups
Ghee 1/2 tsp(optional)
Lemon Juice
Mustard seeds 1/4 tsp
Cumin seeds(jeera) 1/4 tsp
Turmeric 1/4 tsp
Peanuts 2 tsp
Salt 3/4th tsp
Freshly grated Coconut 1/4th cup(optional)

Preparation

• Heat 1tbsp of oil and fry sevai on a medium flame, stirring constantly to light brown color and set aside
• Now heat 3 tbsp oil in a pan and add mustard and cumin seeds and allow them to splatter
• Add the channa & urad dal & curry leaves to it and fry till they turn red
• Add ginger, green chilies and coconut. Saute for 2-3 minutes
• Add Onions and fry them untill they are golden brown in color. Add 1/4th tsp of salt so that onions are cooked at faster rate.
  
• Add chopped vegetables, tomatoes and cook for 3-4 min or untill all vegetables are cooked properly
  
• Add turmeric and salt to taste
• Now add water and cover the pan and allow it to boil
  
• Add the fried sevai to it stirring constantly till it thickens
• Take off from the heat and add lemon juice if desired
• Garnish it with coriander & coconut and Serve hot
  
• Optionally can be served with pickles and Curds
  

Serves : 2-3
Time : 15-20 min
Tips: Roasted sevai(without oil) can be stored for 2-3 weeks, this makes the preparation fast.

SOOJI UPMA / UPPITTU

Sooji Upma is a dish for breakfast or evening snack


Ingredients

Sooji 1 cup
Onion 1 no chopped
Tomato 1 no chopped
Ginger paste 1 tsp
Oil 3-4 tsp
Few Curry Leaves
Corriander Leaves Finely chopped
Urad dal 1/2 tsp
Channa dal 1/2 tsp
Green Chillies 3 nos
Vegetables (Peas, Carrot, Potato) 1 cup (optional)
Water 3 cups
Ghee 1/2 tsp(optional)
Lemon Juice
Mustard seeds 1/4 tsp
Cumin seeds(jeera) 1/4 tsp
Turmeric 1/4th tsp
Peanuts 2 tsp
Salt 3/4th tsp
Freshly grated Coconut 1/4th cup(optional)



Preparation

• Heat 1tbsp of oil and fry sooji on a medium flame, stirring constantly to light brown color and set aside
• Now heat 3 tbsp oil in a pan and add mustard seeds and cumin seeds and allow them to splatter
• Add the channa & urad dals & curry leaves to it and fry till they turn red
• Add ginger, green chilies and coconut. Saute for 2-3 minutes
• Add Onions and fry them untill they are golden brown in color. Add 1/4th tsp of salt so that onions are cooked at faster rate.
• Add chopped vegetables, tomatoes and cook for 3-4 min or untill all vegetables are cooked properly
  
• Add turmeric and salt to taste
• Now add 3 cups of water and cover the pan and allow it to boil
  
• Add the fried sooji to it stirring constantly till it thickens
• Take off from the heat and add lemon juice if desired
• Garnish it with coriander & coconut and Serve hot
  
• Optionally can be served with pickles and Curds
  

Serves : 2-3
Time : 15-20 min
Note : For 1 cup of Coarse Sooji add 3 cups of water & for 1 cup of Fine Sooji add 2&1/2cup of water.
Tips: Roasted sooji(without oil) can be stored for 2-3 weeks, this makes the preparation fast.