Sodi Ambali/ Ragi Malt / Sodi Jaava/रागी माल्ट/సోడి అంబలి

Ingredients :

Ragi flour / Sodi pindi - 1 Cup
Salt - 1/4 Tsp
Water - 2 Cups
Curd - 1/2 Cup

Preparation Method :

1. Take a Bowl add this Ragi flour/Sodi Pindi with Some Water like a Smooth Batter Until without No Lumps will be formed.

2. Take a Cooking vessel add 2 cups of water & salt, after water Boil add this Ragi Mixture into Boiling Water, Mix well and stir Continuously.

3. Remove from Flame.

4. Take Serving Bowl add this Ambali into Bowl, now add Curd and Mix well.

5. Serve with Hot. It will be Healthy and very Tasty.

* Healthy Breakfast for all the ages Ragi Malt or Sodi Ambali is Ready.

Note :

If you want thick Ambali add less water.

It will be very healthy Diet for Diabetic Patients.

It will be so Cool and Digestive Breakfast for all the ages.

Avoid  Motion Problems and eat in Summer Season it is very useful.

Adding Curd is very Tasty & cool if you are not like Curd skip the Curd.

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Potato Vermicelli Cutlet /आलू सेवई कटलेट /ఆలూ సేమ్యా కట్లెట్

Ingredients ;

Vermicelli/sevai - 100g
Potato(boiled&mashed) - 1 big
Roasted Peanuts Powder - 3 Tsp
Bread Slices - 6(roasted &Powdered)
Green chily(chopped) - 2
Lemon Juice - 1/2 Tsp
Salt - To taste
Oil - To deep Fry

Preparation Method :

1. Take a bowl add water, after water boiling add vermicelli. Cook for 3 minutes, Check whether Vermicelli cooked or not, then strain Vermicelli with strainer. and keep aside.

2. Take a Bowl add  cooked Vermicelli, Boiled Potato, Roasted Peanuts Powder, Bread crumbs and Salt. Mix well.

3. After add Lemon juice again mix well then check the consistancy. Do not add water.

4. Take a Kadai add oil to deep fry,in this time prepare cutlets as your like desired shape.

5. Apply oil to your palms, then take a ball press this ball in the middle of your palms then done like your desired shape (heart, oven, or Square ).

6. Now Oil is piping hot, Take one cutlet and drop into hot oil, remaining are the same.

7. Fry on both sides on medium flame until light brown. remove from oil and keep in a paper towel plate.

8. Tasty Potato Vermicelli Cutlets / Aloo sevai Cutlets  are Ready. Serve with hot.

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Idli Upma / इडली उप्मा / ఇడ్లీ ఉప్మా

Ingredients :

Idli(remaining idlis) - 3
Onion(sliced) - 1
Green Chily(chopped) - 2
Ginger(chopped) - 1 inch
Chana Dal - 1/6 Tsp
Urad Dal - 1/8 Tsp
Mustard Seeds - 1/4 Tsp
Turmeric Powder - 1/6 Tsp
Hing - 1 Pinch
Salt - to Taste
Lemon Juice(optional) - 1/2 Tsp
Curry Leaves - 2 springs
Oil - 2 Tsp

Preparation Method :

1. Mash the Idlis with your fingers and keep aside.

2. Take a Pan or Wok add 2 Tsp of Oil then add Chana Dal, Urad Dal, Mustard seeds and chopped Ginger. Fry for a Minute.

3. Then add Chopped Onions and Green chilies, Curry leaves, fry until onions turns brown.

4. Then add turmeric, salt and Hing. Mix well and then add mashed Idli.Again mix well and Keep a lid for one minute.

5. Add chopped Coriander and then switch off the Stove.

6. Then add some Lemon Juice if you Like. serve with Hot.

* Easy & Tasty Idli Upma Ready.

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Potato Gram Flour Curry /आलू बेसन की पूरी सब्जी /బంగాళాదుంప సెనగపిండి పూరీ కూర

Ingredients :

Potato - 1 (Boiled, Peeled &cubed)
Gram flour - 2 tsp
Onions - 2(chopped)
Green Chily - 5(sliced)
Ginger - 1 pinch
Turmeric powder - 1/4 tsp
Salt - To Taste
Chana Dal - 1/4 Tsp
Mustard seeds - 1/6 Tsp
Curry leaves - 3 springs
Oil - 2 Tsp
Coriander leaves - handful

Preparation Method :

1. Take a Pan or Wok add 2 tsp of oil, after oil heat add Chana dal and Mustard seeds, after splutter add chopped onions and sliced chilies.

2. Add curry leaves and fry until onions turns golden colour.

3. Now add boiled Potato turmeric and required salt, then add 1 glass of Water.

4. After 5 minutes add gram flour batter mix well and cook for 1-2 min.

5. The curry was thick. Switch off the stove.

* Serve with hot pooris it will be so tasty.

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Green Peas Poori /मटर की पूरी / పచ్చి బటాణీ పూరీలు

Ingredients :

Wheat Flour - 1/4 Kg
Suji/Semolins - 2 Tsp(optional)
Salt - 2 Tsp
Oil - 2 Tsp

For Paste :

Matar / Peas(soaked) - 1 Cup
Ginger - 2 inch
Green chily - 5
Cumin seeds - 1/2 Tsp
Coriander - 1 bunch

Preparation Method :

1. Make a fine paste of the above ingredients.

2. Take a Bowl into wheat flour now add salt, suji, 2 Tsp of Oil, and Paste. Mix well after add required water like Poori dough.

3, Knead with your palms apply oil to your palms and then divide equal sized balls. Keep aside.

4. Take one ball and dust the rolling board with flour and roll the ball into a small medium thick disc.

5. When the oil is hot, carefully drop this into the oil and deep fry on both sides.

6. Using a jolted ladle take out the puffed poori draining the excess oil.

* Serve with Aloo curry it is very Tasty.

Notes :

Always remind that the oil is very hot. else pooris will not puff.

If the pooris while rolling has any hole in it it will not puff.

Adding Suji or semolina poori will be crispy.

Adding Oil in dough pooris will be very soft.

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Quick Rava Dosa /सूजी का दोसा -రవ్వ దోస

Ingredients :

Semolina / Suji Rawa - 1 Cup
Rice Flour - 1 Cup
Maida / Alpurpose flour - 1/2 Cup
Salt - 1 Tsp or To Taste
Cumin seeds - 1/2 Tsp
Onion(chopped) - 1
Green chily(chopped) - 3
Ginger(chopped) - 2 inch
Oil - To fry

First we will see how to prepare rava dosa batter : 

In a bowl, mix together rice flour, all purpose flour, cumin seeds, whole black pepper, green chillies and salt needed. Add the rava + butter milk mix to it. Then add approximately 2 3/4 cup of water to it little at a time and mix it well so that there are no lumps.Check for salt. Add if required.

I photographed the rava dosa batter to show you the consistency of the batter.See how thin it is (picture below).It should be like that. Now the batter is ready.

Now let us see how to make onion rava dosa -

First heat a non stick tawa or a cast iron tawa, sprinkle little onions on top of it. Do not add too much onions as you will have difficulty in removing the dosa from the tawa.







When the tawa is heated well, reduce the flame to medium.

Remember for every dosa, you have to mix the batter well, so that the rava will not settle at the bottom. You cannot spread the rava dosa batter like normal dosa.

After mixing it, take a ladle or a small cupful of batter and fill the outer corners of the tawa.

Then the inside of the tawa.

Then fill in big gaps if any (picture-3). See how lacy and beautiful it is. To make it easier to understand, I have explained it in 3 easy steps but you can pour the batter at one go following the same method.

Let the dosa get cooked. Rava dosa will take longer time to get cooked than normal dosa, so do not be in a hurry to flip over the dosa. Drizzle a tsp of oil around the dosa.

Let the dosa get cooked evenly on all sides.(You can adjust or move the tawa if needed)

Wait until the bottom turns nice golden brown and the corners start lifting up slightly.

Once the bottom turns golden brown, flip over to the other side. Drizzle another 1/2 tsp of oil around the dosa. Let the other side also get cooked.

Once cooked, remove from flame and serve hot with coconut chutney, sambar or idli podi.

Some important points to be kept in mind

Mix the batter well every time before making dosa to prevent sedimentation of rava.

Batter should be thin. In case the batter becomes slightly thick after making 3-4 dosas, add 1-2 tbsp of water and mix again. Then continue to make dosas.

Once the tawa is heated well, keep the flame in medium through out the process.

Remember rava dosa will take longer time to get cooked.

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Masala Bread Upma - मसाला ब्रेड उप्मा - మసాలా బ్రెడ్ ఉప్మా

Ingredients :

Bread Slices - 5
Onion - 1 Sliced
Green Chily - 5-6 Nos
Tomatoes - 2 Chopped
Ginger - 1 Inch
Ground Nuts(roasted) - 2 Tsp
Chana Dal - 1/2 Tsp
Urad Dal - 1/4 Tsp
Curry Leaves - Handful
Cilantro - 1 Bunch
Oil or Ghee - 2 or 3 Tsp
Mustard Seeds - 1/4 Tsp
Chily Powder(optional) - 1/4 Tsp
Garam Masala - 1/4 Tsp
Lemon Juice - 1 Tsp
Salt - To Taste
Turmeric Powder - 1/4 Tsp

Preparation Method :

1. Take Bread slices and Cut the edges then cut into Cubes. Slice the onion, Chily and Chopped the tomatoes. Keep aside.

2. Take a Pan or Wok then add Oil or Ghee then add roasted ground nuts,Chana Dal and Urad Dal fry for a Minute.

3. Then add sliced Onion, Chilies and chopped Ginger fry for a minute then add curry leaves. After add chopped Tomatoes keep a lid and cook for 5 minutes.

4. Then remove the Lid add salt, Turmeric mix well then add garam masala powder and Chily Powder (if you want spicy). Mix once.

5. Add Bread slices fry once then keep a lid for 5 min.(in that time bread will be cooked).

6. Remove the lid then add lemon juice and sprinkle cilantro.. Then switch off the Stove.

* Tasty & Easy Masala Bread Upma is Ready.Serve Hot.It will be very Tasty.

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Mustard Tamarind Rice / Avapindi Pulihora / Avaala Pulihora

Ingredients :

Cooked Rice - 1/2 Kg
Ground Nuts - 3 Tsp
Chana Dal - 2 Tsp
Urad Dal - 1 1/2 Tsp
Mustard Seeds - 1/2 Tsp
Curry Leaves - 4 Springs
Green Chily(sliced) - 6
Sesame Seeds - 1 Tsp
Ginger(chopped) - 2 Inch
Red Chily - 3
Oil - 4 Tsp
Coriander Leaves - 1 Bunch
Hing - 2 Pinch
Mustard Seeds(for Paste) - 1 Tsp
Salt - To Taste
Turmeric Powder - 1/2 Tsp
Tamarind Paste(cooked) - 2 Tsp

Preparation Method :

1. Take a Pan or deep Vessel add Oil, when Oil heat add Ground Nuts, fry for a Minute.

2. Then add Chana Dal fry for one more Minute then add Urad Dal, chopped Ginger, Mustard seeds, Curry Leaves, Sliced Chilies fry for 2 Minutes.

3. Then add Turmeric, Hing, and  required Salt  Mix well. Then add chopped Coriander and red Chily. Mix Well.

4. Now Add Cooked Tamarind Paste fry for a Minute then switch off the Flame. Now add Sesame Seeds.

5. Take a Large bowl with Rice & Mix this Mixture into Rice. Now add Mustard Seeds Paste, and Combine it Well.

* Tasty Traditional Mustard Tamarind Rice or Avapindi Pulihora is Ready.

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RiceFlakes(Poha )Pulihora / पोहा चिवड़ा /అటుకుల పులిహోర

Ingredients :

Poha / Riceflakes - 1 Cup
Turmeric - 1/2 Tsp
Peanuts - 2 Tsp
Chana Dal - 1 Tsp
Urad Dal - 1/2 Tsp
Red Chily - 4
Greeen Chily - 6
Curry Leaves - 4
Ginger - 1 Inch
 Oil - 3 Tsp
Sesame - 2 Tsp
Tamarind Juice - 1/2 Cup
Jaggery - Small Lemon Size
Hing - 1/4 Tsp

Preparation Method :

1. Soak RiceFlakes in Water after Strain into Strainer.Sliced the Greeen Chilies and Ginger.

2. Dry Roast the Fenugreek Seeds and Sesame  Seeds. After Cool Grind to Make Powder.

3. Take a Pann add Oil then add Peanuts, Chana Dal, Urad Dal and Mustard Seeds. After add Green Chilies and Curry Leaves.

4. Fry Red Chily Slits after add Tamarind Juice and Hing. then add Jaggery to Taste.

5. After add strained Poha / Riceflakes. Then Lastly add Sesame Powder. Mix Well. and Switch Off the Stove.

* RiceFlakes / Poha Pulihora Ready. Serve Hot.

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Rice Flakes Dosa / Poha Dosa

Ingredients :

Poha / Rice Flakes - 1 Cup
Rice - 2 Cups
Urad Dal  - 1 Tsp
Butter Milk - 3 Cups
Salt - To Taste
Oil - To Fry
Baking Soda (Optional) - 1/4 Tsp

Preparation Method :

1. Soak Rice Flakes in Butter Milk. Soak Rice & Urad Dal in Water 2-3 Hours. Strain Without Water.
Grind RiceFlakes, Urad Dal & Rice With Butter Milk. After add Salt & Kitchen Soda. Ferment 4-5 Hours or Over Night.
2. Next Day Take Dosa Tawa Now  Pour a large ladle full of dosa batter in the center of the tawa and gently with the back of the ladle make a very slight circular motion.  Pour a half a tsp of oil like drops along the edge of the dosa.

3. Cover with a lid and on medium heat let the dosa cook for a minute till the rawness disappears and the dosa browns. Flip the dosa and let it cook for a less than half a minute.

* Tasty Poha Dosa or Rice Flakes Dosa is Ready.

[ Note : If You dont Add Baking Soda is Also the Same Process. I already Checked Without adding Soda. Dosa Without Soda is Very Nice. Try It.]

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Curd Vada / Perugu Garelu / perugu

Ingredients :

Black Gram Dal/Urad Dal - 1 Cup
Salt -To Taste
Oil - To Deep Fry

For Making of Curd Vada :

Chana Dal - 1/4 Tsp
Urad Dal - 1/6 Tsp
Ginger - 1 Inch
Green Chily - 3
Curry Leaves - 2 Strings
Mustard Seeds - 1/4 Tsp
Cumin Seeds - 1/6 Tsp
red Chily - 2
Turmeric Powder - 1/4 Tsp
Coriander Leaves - 1 Bunch
Oil - 1 or 2 Tsp

Preparation Method :

1. Soak the Urad Dal (3 Hours ) or Black Gram Dal ( 8 Hours) in Water.After Strain the Water. And then Grind a Smooth PasteSprinkling Very Little Water.Add Salt to Taste.Keep aside.

2. Take a Kadai add Oil to Deep Fry after Wet your hands with water take Lemon Size of Batter and flatten it into a vada on a greased sheet or banana leaf. Make a hole in the center of the vada so that it cooks evenly all over.

3. Slowly drop the vada into the hot oil and fry it on both sides on medium flame to a golden brown color.

4. Remove the Vadas from Oil in a Paper Towel Plate.Keep aside.

5. Take Another Pan add Oil then add Chana Dal and Urad Dal, after Ginger, Green Chilies,Mustard Seeds, Cumin Seeds, Curry Leaves,  Red Chily and Turmeric.

6. Fry Until all Spices are Fried Well then Pour the tempering yogurt sauce over the vadas. Garnish with coriander leaves.

* Serve Cool this Yummy Recipe. Now Tasty Curd Vada is Ready to Eat.

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Minapa Garelu / Vada

Ingredients :

Black Gram Dal/Urad Dal - 1 Cup
Salt -To Taste
Oil - To Deep Fry

Preparation Method :

1. Soak the Urad Dal (3 Hours ) or Black Gram Dal ( 8 Hours) in Water.After Strain the Water. And then Grind a Smooth PasteSprinkling Very Little Water.Add Salt to Taste.Keep aside.

2. Take a Kadai add Oil to Deep Fry after Wet your hands with water take Lemon Size of Batter and flatten it into a vada on a greased sheet or banana leaf. Make a hole in the center of the vada so that it cooks evenly all over.

3. Slowly drop the vada into the hot oil and fry it on both sides on medium flame to a golden brown color.

4. Remove the Vadas from Oil in a Paper Towel Plate.

* Tasty Vada or Garelu is Ready. It Tastes With Coconut Chutney.

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Lemon Rice Preparation in Telugu

Ingredients :

Cooked Plain Rice-2cups
Lemon-2
Grated Carrot-a handful
Green Chillies-5(slit lenth wise)
Ground Pea nuts-2tbsp
Mustard Seeds-1tsp
Channa Dal-1tbsp
Urad Dal-1tbsp
Curry leaves-2 springs
Dry red chillies-4
Turmeric-1tsp
Salt-to taste
Ginger - 1 Inch
Hing/asfotidea-a pinch
Oil.

Preparation Method :

1. Cook rice & allow it to cool and keep aside.

2.Now heat oil, add mustard seeds & allow it to splutter, then add channa dal ,urad dal ,ground peanuts and saute until golden brown,add Ginger and Green Chilies,after dried redchillies, saute for a min, then add curry leaves, turmeric powder,and hing.

3. Add required salt and switch off and allow it to cool completely.

4. Add this popu to the cooked rice and mix it well.

5. Now take juice from 2 lemons and add it to that rice and mix well.

* Now Tasty Lemon Rice is Ready to Serve.

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Rava dosa Preparation

Ingredients :
Maida/Alpurpose Flour - 1 Cup
Rice Flour - 1 Cup
Suji/Rava - 1/2 or 3/4 Cup
Gram Flour - 1/4 Cup
Curd - 1/2 Cup
Onions - 2
Green Chilies - 5
Jeera/Cumin seeds - 1 Tsp
Oil - To Fry
Salt - To Taste

Preparation Method :

1. Mix All The Ingredients One by one, Like Dosa Batter. Then  Heat a flat pan. Take a ladle and mix the batter to check the consistency.

2.  If it is too thick add some water. Add water little by little and mix. If more water is added and the batter become thin we wont get good dosas.

3.  When the pan is hot take a ladle full of batter and pour in the center of the flat pan. Then immediately start spreading it in circular motion to get a thin layer.

4.  Now add oil and spread this over the dosa with a flat dosa ladle. All this you have to do in few seconds otherwise the dosa will be like a lump in the center of the pan because it is getting heat from the bottom. So fry nicely till golden brown .

* Serve Hot With Ginger Chutny.

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Mango Rice (mamidikaya Puligora)/अंगूर बात /మామిడికాయ పులిహోర

Ingredients :

Raw Rice – 150gms
Water – 300gms
Raw Mango – 150gms
Green Chilies – 9
Curry Leaves – Few
Red Chilies – 2
Bengal Gram – 1tsp
Black Gram – 1 /2tsps
Fenugreek Seeds – 3 to 5 Seeds
Mustard Seeds – 1tsp
Asafoetida – 1/8tsp
Oil – 5tsps

Preparations :

Take rice in a deep bowl and wash it. Add water to the washed rice and place this bowl in a pressure cooker and cook. When the pressure develops in the pressure cooker, cook on low flame for 10 minutes. After 10 minutes increase the flame and let the pressure develop once again. Before the cooker whistles, switch off the flame and let it cool. Remove the rice bowl from the cooker and keep it aside for few minutes. Then take a fork and separate the grains.

Take a raw mango and wash it. Peel the skin of the mango and grate it with a grater. Wash and slit the green chilies. Break each red chili into 2 pieces and keep them aside.

Method :

1. Add the grated mango to the rice and mix well with a fork. Heat a pan and add oil to it.

2. When the oil is hot add the cashew nuts and fry them till golden brown. Take the fried cashew pieces on to the rice.

3. Add the peanuts to the oil and fry them. Once fried, add the fried peanuts also to the rice mixture.

4. In the remaining oil add the Bengal gram, black gram and fenugreek seeds. Fry the seeds till they change color.

5. Then add the mustard seeds and fry till they splutter. Now add the asafoetida and mix well. Then add the slit green chilies and fry for few seconds.

6. Then add red chilies and curry leaves. Fry the seasoning well and switch off the flame. Now add the turmeric powder and mix well. Then add salt and mix once.

7. Now transfer the rice mixture to the pan and mix all well. Transfer the Pulihora to a serving bowl and serve.

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