Wheat Flour dosa /Godhuma Dosa

After a long time , i am back to blogging . Got a new laptop recently as a birthday gift from my dearest hubby R. So just thought of first clearing all the drafts and then try out the new one’s . In this attempt today i thought of posting one simple ,yet easy and instant breakfast ,healthy breakfast.”Wheat Dosa (Godhuma Dosa) is one of theinstant breakfast which we can prepare when we are running out of time

this is the best one . Here goes the recipe :

Ingredients:

•  Wheat flour /Chapathi atta -1 cup
•  Water - sufficient enough to mix the batter
• Jeera powder - 1 tsp
• Black pepper powder - 1 tsp
• Red Mirchi powder - 1tsp
•  Salt - as per taste

Method :

• Mix a cup of wheat flour with 2 cups of water .
• Stir in a teaspoon of rd mirchi powder,black pepper powder ,jeera powder and salt .
• Thoroughly mix teh batter without any lumps . The consistency of batter must be like the regular dosa batter or like a thick butter milk batter and should be in a pourable consistency not too watery nor too thick .
• Don’t let the batter sit for a long time once the batter is ready start pouring the dosa on the hot tawa .
• To prepare, the dosas lightly oil the dosa tava .
• Heat the tava over medium high and when it is hot pour a ladleful of batter on the hot tawa nd spread it in the shape of a dosa .sprinkle little oil on the surroundings of the dosa and cook for a minute or two.
• Wait until the underside of the dosa turns to be golden and then gently turn it to the other side.cook for another minute or two.
• Remove and serve hot with any chutney.

Upma

Upma is one of the south -Indian famous breakfast. It is very easy to cook , Very healthy and nutritious if we add all the vegetables in it. good combination along with allam pachadi.

Ingredients:

• Rava / Sooji (Semolina)  - 1 cup
• Ginger chopped  - 1 inch (chopped)
• Onion – 1 medium (finely chopped)
• Green Chillies – 3 ( cut round wise)
• Potato  -1 chopped into small cubes 
• Carrot – 1 chopped(optional)
• Green Peas frozen or fresh  - ¼ cup
• Mustard Seeds /Avalu – 1 tsp
• Urad Dal – 1 tsp
• Channa Dal – 1 tsp
• Salt to taste
• Oil – 2 tbsp
• Few curry leaves
• Few corianders leave (optional)
• Ghee - 1 tbsp
• Lemon juice to taste

Method:

• Heat a heavy bottomed vessel with little ghee in it and roast the rava in a medium –low flame and continuously stir it with a spatula till light brown colour and remove from flame and set aside.
• Now heat 2 tbsp oil in a pan and add mustard seeds, channa dal, and urad dal and curry leaves to it and let them crackle and splutter up.
• Add onion, ginger and green chillies and sauté for 2-3 minutes / till onions becomes transparent; now add all the vegetables, and salt to taste, and let them cook till tender soft by covering it with a lid.
• Now add 3 cups of water and cover the pan and allow it simmer on low heat until the vegetables are done.
• Add the roasted   rava to it stirring constantly till it becomes little thick and without forming any lumps. Cook for 2- 3 mins and turn off the heat.
• Squeeze the lemon juice and add it to the upma (if desired).
• Serve hot garnished with cashews and coriander leaves.

Crispy Cabbage Pakodi

Crispy Cabbage Pakodi

Recently when I went to the grocery store I got cabbage for a less price, so I got 2 cabbages and from then I was thinking apart from curry I want to try something different and was looking on the internet. Luckily I came across cabbage pakodi recipe from here and thought of doing it as an evening snack to R. outside Environment was a bit cool with black clouds in the sky and it was about to rain and I really feel like having pakodi. I started preparing pakodi and by the time R came back home it was full of rain and on the other hand hot hot crispy cabbage pakodi, within no time whole plate of pakodi are completed. What else to say how they have turned out.

Ingredients:

• Besan /Senagapindi – 1 cup
• Rice Flour /Biyyampindi – ½ cup
• Green chillies – 2 (medium hot) [as per the spice level]
• Red Chilli powder – 1 tsp
• Ginger paste – ½ tsp (original recipe calls for ginger garlic paste but R doesn’t like garlic so I didn’t opt for it)
• Large onion – 1 (sliced)
• Finely chopped Cabbage – 2 cups
• Oil – 1 tbsp
• Curry leaves – handful
• Salt to taste
• Oil for deep frying

Method:

• Take a bowl and mix Besan, rice flour, red chilli powder, salt, green chilli – ginger paste, curry leaves, onion, finely chopped cabbage by slowing adding the water; it should not be too watery nor too sticky or hard. 
• The batter should be medium hard and should be able to drop in oil like fritters.
• Heat oil in a heavy bottomed vessel for deep frying and once the oil is hot, drop the batter with your hand like fritters into the oil.
• Fry them till golden brown colour on both sides and remove them with a slotted ladle and remove them onto an absorbent paper or paper tissue to absorb the excess oil.
• Serve them hot with any tomato sauce and chilli sauce.

Dropping the fritter into oil

Frying pakodi 

Cabbage Pakodi

Peanut Masala Snack

This very quick snack is easy to prepare and ready to be served at any time of the day.

Ingredients:

• Peanuts (soaked in water whole night) - 1 cup
• Small Onion – 1 (finely chopped)
• Red chilli powder -1/2 tsp
• Salt-to taste
• Lemon juice- 2 tsp
• Carrot – 1 medium size (grated into thin flakes)
• Kothimeer /fresh coriander- 1 small bunch (for garnishing) 

Method:

• Boil the peanuts by adding little salt.
• Cool the peanuts and take it in a bowl.
• Add finely chopped onions, salt, grated carrot and mix well with the boiled peanuts and leave it aside for 2 min.
• Finally sprinkle few drops of lemon juice on the mixture of peanuts and garnish it with fresh coriander leaves.
• Peanut masala is ready to be served.

Sabhudana /Saggubiyam Punukulu

Sometimes we find very difficult to prepare a quick and easy snack, the other day one of my friend “Divya” was discussing about the same thing. She is always so friendly and open minded person during our chat we just came across this simple snack which she shared with me .Thanks Divya for sharing the recipe.  So here it goes this way, I forgot to mention this snack is better we have the Idly Batter (1 cup Urad dal + 2 cups Idly Rava). Without further delay here it goes:

Ingredients:

·  Idly batter – 1 cup

·  Saboodana /Saggubiyyam – 1 cup (Soaked in curd/yogurt for 2hrs)

·  Onion – 1 (chopped finely and should measure up to 1 ½ cup)

·  Green chilies--3 small (chopped finely)

·  Curry leaves –few

·  Salt to taste

·  Jeera – 1 tsp

·  Red chilli powder – 1 tsp

·  Rice flour/Biyyam pindi - ½ cup

·  Oil for deep frying 

Method:

•  Take a bowl / vessel and pour in the idly batter and the soaked saboodana and mix    well without forming any lumps.
•  Now add finely chopped onions, curry leaves,jeera/jeera powder, green chilies to the above mixture and form a medium batter ( by this I mean the batter consistency should not be too liquified (watery) nor too hard ), it should form like a ball and be able to drop into the Oil.
•  Now add the Rice flour to the above mixture slowly and stirring continuously with a spatula without forming any lumps.
•  Make small lemon sized balls from the above mixture and just press little bit out of the balls to form a little oval shape.
• Heat oil in a pan and put the balls in that oil and allow them to deep fry or till golden brown in color turn up side down in the middle with a spatula.
• Remove from oil and put them on a paper to absorb the excess oil.
• Serve them with tomato sauce/ chilli sauce / with any chutney. 

Note : This is can also be prepared as a vada by pressing the batter on a plastic cover and dipping it in oil. 




Variation : 


Instead of sabhudana we can soak  vermicelli  in yogurt and follow the rest of the procedure.

Semiya Kesari

Last week I went to see one of my friends Divya who stays near to my home, in our discussion we came across the blog that I created and showed her the same. She was so impressed and she thought of sharing few recipes to me. One of such recipes is the Semiya Kesari .It is very simple and quick breakfast or a snack at any time. Thanks to Divya for sharing this recipe. So here goes the recipe:

 Ingredients: 

• Roasted Semiya or Vermicelli - 2 cups
• Ghee/ melted butter  - 1 tbsp
• Cashew nuts-5
• Raisins -5
• Badam/Almonds-5
• Elachi powder - a pinch
• Food colour / Rose water - pinch/ 1 drop 
• Sugar -1 cups

Method: 

• Take a pan and pour some ghee in it and add Cashew nuts, Almonds and Raisins and roast them till they are golden brown in colour and keep it aside. 
• In the same pan roast the vermicelli / add the roasted semiya and roast for 2 min. 
• Add the boiled water into it by stirring the vermicelli continuously without forming any lumps. 
• let it boil for 5 min / till vermicelli becomes soft , now pour the  sugar  into the vermicelli by stirring with the spatula
• Add Elachi powder, cashew nuts, almonds, raisins and food colour/ rose water. 
• Bring to simmer and stir in the middle and let it cook for 2-3 min and turn off the stove.
• Let it cool and take out in a bowl and serve hot.  

 Person who shared the recipe : 

                                                                          Divya 

Pesarattu

Pesarattu is a delicious type of dosa made specifically from green moong dal. It is a specialty from the state of Andhra Pradesh. This wonderful and tasty recipe is easy to prepare and very nutritious. Pesarattu's are traditional eaten with coconut chutney, but the original famous combination in Andhra is Pesarattu with upma.

Ingredients: 

• Whole green moong dal -2 cups
• Rice Flour – 11/2 tbsp
• Ginger- 2 inch (peeled and finely minced)
• Onion – 1 large (finely chopped) 
• Green chilli- 3 or 4 finely chopped
• Cumin seeds – 2 tsp
• Salt to taste
• Oil – as required

Method:

· Soak the whole green moong dal overnight in just enough water to cover. Next day, drain well and using a mixer (or blender) grind into a slightly thick batter using water as needed, also add a small piece of ginger and green chilli to it. Transfer to a large mixing bowl, cut the remaining ginger, Onion, green chillies into very small pieces and also take the cumin seeds into one plate.

· Using a flat tawa or non-stick pan on medium high heat, add a little oil and spread evenly to coat the entire surface. When hot, add a large ladle full of the batter to the centre of the hot tawa. Using the back of the ladle spread the batter evenly into a thin layer to form like a dosa.

· Now sprinkle the onions, cumin seeds, ginger pieces and green chillies onto the top of the pesarattu and pour little bit of oil to the surrounding of the pesarattu.

· Let the pesarattu become golden and crispy (2-3 minutes) before turning it on the other side. Add a little oil if needed, remove after 1-2 minutes and serve with Chutney / with Upma in the middle. 

Choley- Bhature

Ingredients required for preparing the Choley: · White/Kabuli chana - 500 gm · Tea powder -2 tsp · Medium sized onions -2 (sliced) · Tomatoes-3(sliced) · Ginger paste – 2 tsp (garlic also can be used , but I didn’t use) · Green chillies -3 · Dhania-jeera  powder- 3 tbsps · Garam masala – 1 tbsp · Jeera- 2 tsp · Amchur powder (dried mango powder)-2 tsps · Dalchina /cinnamon – 1 stick (grounded) · Salt to taste · Red chilli powder – 1 tsp · Oil – 3 tbsp  Ingredients required for preparing the Bhature : · Maida/All Purpose Flour –2 cups · Salt to taste · Ajwain/vamu – 1 tbsp · Baking powder- ½ tsp · Baking soda- ½ tsp · Yogurt (sour one could be better) – 2 cups · Oil for Deep Frying.

Method for preparing the Bhature Dough : · Mix all the ingredients of bhature. Make dough with the help of water. It should not be very tight or very soft. Leave it outside for 5 hrs cover with a lid. Method for preparing the Choley : · Soak the Kabuli chana over night (or) for 5 hrs. · Boil Kabuli chana with water, salt and tea powder. (Tea powder is added to get the colour of brown). · Take a  pan and heat oil  add jeera, dalchini and onions, fry it till onions get light brown and then add ginger  paste,  and let it  cook for 2- 3mts, then add sliced tomatoes. Cook them till the oil separates. · Add dhania-jeera powder, garam masala, amchur powder, red chilli powder, salt and boiled chana with small amount of water. Cover them and cook it for 5- 10 minutes. · You can also add tomato puree if the tomatoes are not sour. Choley is ready to be served. Method for preparing the Bhature: · Make small balls from the dough and roll them like chapathi’s. · Heat oil in a heavy bottomed vessel for deep frying and fry the rolled out balls in oil and serve with hot choley.

Dahi Vada

Ingredients:

·  Urad daal – 1 cup

·  Salt to taste

·  Oil to fry

·  Dahi (yogurt) – ½ ltr

·  Finely chopped coriander leaves

·  Green chillies chopped - 2

·  Salt to taste

·  Mustard Seeds -1 tsp

·  Red Chillies -2

·  Jeera/Cumin seeds -1 tsp

Method:

• Clean, wash and soak the daal overnight.
• Grind it into coarse paste.
• Don’t add water let it be a bit of thick consistency; otherwise it will absorb a lot of oil.
• Add salt to taste.
• Heat oil in a pan and make vadas by using the   batter and fry till golden brown.
• Take the hot vadas and put in cold water for 2-3 minutes.
• Now Take them out of water and squeeze the water and keep aside.

• Blend the curd (yogurt) and little water until it is smooth.
• Add salt and chopped green chillies.
• In a deep vessel put all the vada and pour dahi over them.
• Take a pan add some oil and put the ingredients of tempering into it and let them splutter.
• Add the tempering to the dahi.
• Garnish with coriander.
• Serve the dahi vadas chilled.

Idli Upma

Today I thought of having "Idly" as a breakfast. one of the easiest breakfast and quick one .then ii realized I don’t have chutney /sambar along with it to enjoy  the taste of "Idly " and I am  running out of time to prepare either of the things , that time I recollected a small technique told by my mother. Which is very easy to do?  Many of us normally have this problem in our daily routine in the kitchen. Sometimes we feel like lazy to prepare the chutney or sometimes leftover idly will be there. With that also we can try the below recipe. So here it goes like this: 

Ingredients:

• Idly's : 4
• Turmeric powder - small pinch
• Mustard seeds(Avalu/Rai seeds) - 1tsp
• Jeera - 1tsp
• Hing /Inguva- a small pinch
• Curry leaves - handful
• Red chillies - 1 or 2
• Oil -4tbsp
• Salt - 1tsp     

Method:

• Take a pan and heat the oil and put the mustard seeds, jeera, turmeric powder ,hing, and red chillies  and let them splutter for 2- 3 mins .
• Mash the Idly’s to a rough coarse texture.
• Add them to the tadka /poopu.
• Add the required salt
• Sprinkle the curry leaves on the top.
• Serve it hot.

Note: If we want we can add Peanuts also.