Bhis bhel bath-simple, easy and tasty breakfast or dinner item

Ingredients
Rice- Half cup
Toor dal (Pigeon pea) - Half cup
Onions-1
Tomatoes - small size 2
Tamarind- small lemon size
Carrot- large size 1
Beans -5 to 6
Green Peas
Potato -1
Coriander leaves
preparation of masala powder
Fry the following ingredients without oil and do paste
Bengal gram - 1 table spoon
Urad dhal- 1 table spoon
Fenugreek seeds- 1tea spoon
Coriander seeds- 1 table spoon
Cumin seeds - 1 tea spoon
Cinnamon - 2 small pieces
Cloves - 4 to 5
Black pepper - 6 to 7
Red chillies - 8-9

masala powder

Preparation

1. Soak the rice and toor dal in 3 or 3.5 cups of water.
2. Cut the vegetables into small size.
3. Cut the onion and tomatoes into small size.
4. Mean while, soak tamarind in a small cup of water separately.
5. Keep the cut vegetables, onion and tomato in a pressure cooker along with the soaked rice and toor dal with 3 or 3.5 cups of water.
6. Switch on the stove and go for 3 whistles.  Then turn off the stove.
7. Put a kadai on stove and pour 3 table spoons of oil.
8. after oil get heated, add mustard seeds, cumin seeds, curry leaves, red chillies and also add powder.  fry the powder for 4 to 5 minutes in oil.
9. add tamarind water to kadai and let it boil.
10. then remove the lid of pressure cooker and tamarind paste to cooked rice and toor dal and mix it properly.
11. keep it for 7 to 8 minutes.  Turn off the stove.
12. serve with the papad or boondi.

Now it become a delicious, spicy and healthy breakfast or dinner.
(Leave your comments if you likes)

Ridge Gourd Curry-South Indian Variety

Ingredients
Ridge gourd-1/4th Kg
Onion-1
Red chillies
Red chilli powder - 2 table spoons
Turmeric-1 tea spoon
Salt- to taste
Curry leaves
Mustard seeds- 1 tea spoon
Cumin seeds - 1 tea spoon
Oil - 2 table spoons
To make paste
Coriander seeds-1 table spoon
Coconut grate- 100gm
Coriander leaves
Garlic - 10 cloves
Cardamom- medium sized1
Cloves-3
Preparation

1. Keep a  pressure cooker on stove and add oil.
2. after oil get heated, add mustard seeds, cumin seeds, red chillies, curry leaves and onion and fry them.
3. Mean while, cut the ridge gourd into pieces.
4. after onions turn golden brown colour, add ridge gourd pieces, salt, turmeric powder and mix it and leave it for 7 min. on low flame.
5. Add red chilli powder and allow it for 5 min.
6. prepare the paste of ingredients listed above in the mixer grinder.
7. then add that paste and mix it properly and keep for 2 whistles
8. then turn off the stove.
9. serve the hot and healthy ridge gourd curry with chapathis or rotis or phulka.

(Leave your comments)

Tomato Rasam

Ingredients
Tomatoes-4
Tamarind- small lemon size
Turmeric powder- 1 tea spoon
Red chilli powder- 2 table spoons (depending up on taste)
Salt- to taste
rasam powder- 1 table spoon
Preparation

1. boil the tomatoes and tamarind together in a vessel on stove.
2. smash the boiled tomatoes and tamarind and add water according to requirement.
3. Add turmeric powder, red chilli powder, salt, Rasam powder and let it boil for 10-15 min. on medium flame.
4. mean while, put another kadai on stove and add two table spoons of oil. Add mustard seeds, cumin seeds, red chilli, curry leaves.
5. finally add that mix to tamota rasam and add coriander leaves and turn off the stove.
6. serve with hot rice.

(Leave your comments)

Kesaribath- simple and easy

Ingredients
Bombay rava-1 cup
sugar-3/4th cup 
1 Cup water 
3 Cups of water
cashew nut
dry grapes
ghee
Preparation

• Put a kadai on the stove and add two table spoons of ghee and then fry the rava in it.
• keep the fried rava aside and again add two table spoons of ghee and fry the cashew nut and dry grapes. keep aside
• Keep kadai on stove and add three cups of water &1cup of milk and let it to boiled.
• then add rava slowly by continuously stirring on low flame.
• Turn off the stove.
• Finally, add sugar, fried cashew nut and dry grapes, mix it and keep the lid.
  

Gunta ponganalu/paniaram: easier and healthier fried batter puffs

Ingredients:
chopped corainder leaves
chopped chillies
chopped onions
salt - to taste
baking soda- little
To prepare batter:
Rice- 1 cup
Urad dhal - 1/4 cup
Fenugreek seeds-1 table spoon
Bengal gram - 2 table spoons
Cooked rice / Rice flakes-1/4 cup
Preparation:

• Soak the rice, urad dhal, fenugreek seeds for 6-8 hours.
• before making paste with mixer grinder, add cooked rice or rice flakes.
• that paste has to get fermented for 6-8 hours.
• keep a ponganalu pan on stove.
• after pan get heated, add oil in all sockets.
• Mean while, add chopped onions, green chillies, coriander leaves, salt and baking soda to batter and mix well.
• after oil get heated, pour the batter mix into all sockets and keep the lid.
• After 5-6 minutes, remove the lid and turn the ponganulu on to other side. remove after they turn to golden yellow colour.

(leave your comments or doubts)

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RAVA UPMA: SIMPLE AND EASY SOUTH INDIAN

Ingredients:

Upma rava- 1 cup

mustard seeds- a tea spoon

Cumin seeds- a tea spoon

Curry leaves-few

Coriander leaves

Cashew nut- few

water-3 cups

Oil- 4 table spoons

Procedure:

• Place a kadai on stove and pour oil into it.
• After oil getting heated, add some mustard seeds, cumin seeds, curry leaves, coriander leaves, cashew nut and fry them.
• Add 3 cups of water and let the water get boiled.
• Mean while, fry the rava in separate pan until it turns to light golden yellow colour.
• after water get heated, add the fried rava slowly to that.  while adding it has to be stirred continuously.
• Put a lid and leave it for 15-20 min.
• It's ready to serve.

(leave your comments if your are satisfied)

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Urad dhal vada

Ingredients:

 Urad dhal-250 gm
 Salt- to taste
 Black pepper seeds- few
 Baking soda- little amount
 Oil- for deep fry

Procedure:

• Soak the urad dhal for 4 hours / for overnight (to get soft and spongy vadas)
• make it paste with the help of wet grinder(with little amount of water) (medium viscous in consistency).
• Keep the paste in refrigerator for half an hour.
• Place a kadai on the stove and pour oil for deep fry.
• Add salt, black pepper seeds and baking soda for the paste and mix it.
• After oil getting heated, put the paste on palm and make them round and flat with a hole at the center and put them in oil.
• Deep fry until they turn golden yellow colour.

hint:

These vadas can take normal/ with sugar/ with chutney/ with sambar.

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