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Recipe Collection |
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Breakfast Corner
Puri with SaaguIngredients:
Wheat flour. Rice flour. Saltto taste Sugar. Water. Oil.
Preparation:
Knead the dow with all the ingredients and keep it asaid for 15 minutes with the wet cloth covered on it.
Make the small balls out of it and roll them little thick.
Fry them in hot oil till they turn brown colour.
Saagu
Ingredients:
Beans. Carrot. Potato. Avare kaalu/Lima beans. Coconut. Green chillies. Long. Cinnamon. Coriander leaves. Tamarind paste. Garlic. Oil. Onion. Jeera
Paste:
Roast long,cinnamon,green chillies Add coriander leaves,coconut,garlic,turmeric powder and tamarind pulp to it. Grind all these very well and make smooth paste.
Preparation:
Fry jeera in oil ,add onion and rest all vegitables into it and fry well.
Add the grinded paste to it and add salt sugar to it.
Add more water and boil it untill all the vegitables cooked.
Serve Puri with Saagu and chutney/raita.
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Thalipattu / Masala Akki Roti
Annada Ganji or Water. Rice flour. 1 Onion (chopped). Green chillies (chopped). Chana daal -2 tsp. Jeera -2 tsp. Shredded carrot. Shredded coconut. Coriander leaves. Curry leaves. salt to taste. Oil -2 tsp.
Preparation:
Boil Annada ganji or water , add salt,jeera and rice flour and make a smooth paste.
Add all the above listed ingredients along with more rice flour and make dough as shows in the picture.
Make small balls and prepare thaipattu on a thin cotton cloth by applying water to it.
Directly put it on the heated tawa , apply oil if needed.
Serve hot with coconut chutney.
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Wheat Kadubu and Methi Chutney
Ingredients:
For Wheat Kadubu:
Wheat flour. Rice flour. Methi flour. Oil - 2 tsp. Water or annada ganji. Salt to taste.
For Methi Chutney :
Methi seeds. Red chillies. Curry leaves. Coriander Leaves. Garlic. Ginger. Chana. Dried coconut. 
Preparation:
Methi Chutney :
Soak Methi seeds for 2 hours.
Roast Red chillies and curry leaves.
Mix all the ingredients mentioned above and salt to taste, mixture them very well.
Wheat Kadubu :
Boil the water or annada ganji and add the rice flour and make smooth paste.
Once it get cools for 2 min, add the wheat flour,3tsp methi flour,salt,2 tsp oil and knead the dow as shown in picture.
Make cupshaped kind with hands or roll it with roller as shown in picture.
Put these kadabu in the idli maker and pressure cook them for 5-10 min without wishel.
Serve wheat kadubu with Methi chutney and ghee-makes a healthier breakfast.
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RICE PADDU or APPE
Ingredients:
Rice - 4 cup. Urad daal - 1 cup. Maamra - 1/4 cup. Methi - 3 tsp. Salt - 3/4 cup. Soda - pinch. onion - 1 medium sized. soaked chana daal - 2 tsp. green chillies - 3. Jeera - 2 tsp. Sour Yogurt - 6 tsp. Coriander leaves. Curry leaves. Pieces of fresh coconut.
Preparation of Dough:
Soak Rice,Urad daal,methi seeds over night and grind them very fine. Add salt and pinch of soda to the dough, and keep it for fermentation for 6-7 hours.
Chop onion, green chillies ,curry leaves,coriander leaves, fresh coconut very finely. Soak chana daal for 15 minutes and add all these ingredients to dough.
To make sour taste Add 5-6 tsp of sour yogurt.
Method :Heat the nonstick paddu maker with little oil and keep it for medium heat.
Fill 3/4 each slot with dough and cook it for 2 to 3 minutes each side till it turns golden brown.
Serve hot paddu with coriander chutney and red chilly chutney.
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Shavige Uppittu (Semolina Upma)
Ingredients:
Semolina - 2 cups. Onion - 1 medium sized. Chillies - 2. Oil - 5 tsp. Chana daal - 1tsp. Mustard seeds - 1 tsp. Jeera - 1 tsp. Urad daal - 1 tsp. Coriander leaves - 1/4 cup. Curry leaves - 1 strip. Lime -1. Salt to taste. Sugar - 1tsp. Grated fresh coconut - 1/2 cup.
Preparation:
Cut the semolina's into small pieces and fry them in pan till they turn golden brown and keep it aside.
In a pan heat the oil ,add mustard seeds ,jeera ,urad daal ,chana daal and fry till they turn golden brown.
Add chopped curry leaves ,green chillies and onion to it.
Fry them well and add salt and sugar to it.
Add twice the water of semolina and boil it.
Turn the heat to medium hot and add the fried semolina and mix it well.
Once it is mixed and cooked switch off the heat and close the lid for 5 minutes.
Add the lime juice,coriander leaves,grated coconut to it and mix it.
Deliciuos Semolina Upama is ready to eat.
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Avalakki ( Poha )
Ingredients:
Thick Poha/Avalakki - 1 cup. Onion -1 medium size. Green chillies - 2. Curry leaves - 1 strip. Coriander leaves - 1 cup. Lemon/lime - 1. Chana daal - 2tsp. Peanuts - 3tsp. Haldi -2tsp. Mustard seeds -1 tsp. Jeera - 1 tsp. Salt to taste. Sugar - 1 tsp. Veg oil - 3tsp. Fresh/frozen coconut -1 cup. Chana powder -1 cup.
Method:Soak the Poha for 6 to 8 minutes in water.
Add the mustard seeds in the hot oil, when this started spluttering add jeera,peanuts,chana daal and fry these till they turn golden brown color..
Add the finely chopped curry leaves,chopped green chillies to it.
Add onion,salt and sugar to it and fry them.
Add haldi,lime water to it and mix it well.
Take out the poha from water and add to the above ingredients.
Add the coriander leaves,lime water,chana powder,fresh coconut to it. Once it get heated and mixed well Serve it hot.
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Misal Pav
Ingredients for Usal:
3 cups sprouted -Mataki,Moong,Masoor (any one or two or all) . 3 medium size Boiled Potatoes (peeled & cut into cubes). 1 tbsp red chilli powder (or as per taste). 1 tsp sugar. Salt as per taste. 1 tsp chinch/tamarind pulp. 3-4 tbsp oil. For Tadka- rai, hing, haldi.
Grind to powder-1tsp Jeera,2 tsp coriander seeds/dhane, 2 cloves/lavang,2-3black peppercorn,1/4 inch cinnamon/dalchini piece.
Grind to paste -1/2 cup chopped onion, 4 garlic cloves, 1/2 inch ginger piece, 10-15 pudina/mint leaves, 1/2 or 3/4 cup grated coconut.
Other Ingredients for Misal:
2 cups Chivada/pharsan. 2 cups Shev. 1 cup chopped tomato. 1 cup finely chopped onion. 1/2 cup chopped fresh green coriander. 1 cup dahi/curd/ plain yogurt (optional). Slices of bread or Pav.
Method for the Usal:
1) Pressure Cook the sprouted pulses & potato till tender. 2) Heat oil in a pan or kadai, add rai, when it starts to crackle add hing, haldi. 3) Add ground paste and saute till the oil starts oozing out of the masala; then add red chilli powder, tamarind pulp, sugar, and salt & ground masala powder. Saute for 2-3 minutes.. 4) Add cooked sprouts & potato and add 2-3 cups water. 5) Bring it to a boil, cook on a low flame for 10 minutes.
To Serve the Misal :
1) Place a couple of spoonfuls of Usal in a bowl. Top it with a spoonful of chivada/pharsan & shev. Garnish with 1-2 tsp chopped onion,tomato,coriander & fresh curd. 2) Add bread/pav on a side dish. Your Misal Pav is ready to serve. Make sure you have a lot of curry for this dish.Coz that's what this dish is about. Pav dipped in the curry and gobbled up!. Serves 4-5 people. -By Deepali Gawali. ***********************************************************************************
Pongal
Ingredients:
Raw rice - 2 cups. Green gram dhal - Half cup. 2 Pieces of fresh ginger. 1 tsp jeera. 1 tsp pepper. Four tablespoon ghee. 1 Spring of curry leaves. A pinch of asafotida.
Method:
Wash the rice and dhal and add six cups water.
Add grated ginger, salt and asafotida and pressure cook for three whistles.
In a kadai, put four tablespoon ghee. When it is hot add cashew nuts, pepper and jeera crushed slightly, curry leaves and fry for a while.
Add this to the cooked rice. Mix well.
