moong dal khichdi

moong dal khichdi - one pot meal of rice and moong lentils. light and easy to digest meal.

INGREDIENTS:

• ½ cup moong dal, split and husked
• ½ cup rice, you can add any rice, regular short or medium grained rice or even basmati
• 1 small to medium sized onion/pyaaz, finely chopped
• 1 medium sized tomato/tamatar, chopped
• ½ inch ginger/adrak, finely chopped or grated
• 1 small green mirch/hari mirch, chopped
• ¾ tsp cumin seeds/jeera
• ¼ tsp turmeric powder/haldi
• pinch of asafoetida/hing
• 3.5 cups water - for a more thin consistency, add 4 to 4.5 cups water
• 1.5 tbsp oil or ghee
• salt as required

INSTRUCTIONS

1. rinse and wash moong lentils and rice together. soak both of them for 30 minutes in water,
   
2. heat 2 tbsp ghee or oil in pressure cooker. add cumin. when cumin splutters then add onions.
   
3. saute onions till translucent. no need to make onions light brown or golden brown.
   
4. once the onions becomes translucent, then add tomatoes, green chilli and ginger.
   
5. stir and add turmeric powder and asafoetida. saute till the tomatoes softens.
   
6. drain the rice and moong lentils and add them to the pressure cooker.
   
7. stir for a minute. pour with water and season with salt
   
   .
8. close the lid tightly and pressure cook the khichdi on a high flame for 6-7 whistles.

1. if the khichdi becomes too thick, then add some water and stir well.
2. keep on sim or low flame to simmer the khichdi till you get the right consistency.
3. the consistency can be adjusted as per your choice by adding less or more water. some people prefer thick and some thin consistency.
4. once the khichdi is cooked then top it with ghee while serving. optional step.

Vangi bath

Ingredients :

• 2 cups of raw rice
• Oil as needed
• 1 medium onion thinly sliced
• 1 green chili slit (optional)
• ½ cup Green peas or cashews as needed
• Peanuts
• Lemon juice as needed
• Salt to taste
• 1 tbsp Dry coconut (optional, adds flavor and taste)

Dry Spices for seasoning (or curry leaves, mustard, cumin, channa dal, urad dal)

• 1 bay leaf
• 3 green cardamoms
• ½ tsp cumin

make vangi bath powder or use MTR vangi bath powder

• 4 to 5 red chilies
• 2 tbsp. Coriander seeds
• 1 tbsp. channa dal / senaga pappu
• ½ tbsp. urad dal/ minapa pappu
• 1 tsp cumin
• ½ tsp methi seeds / menthulu
• 4 cloves
• small cinnamon stick

Method :

1. Dry roast the ingredients one after the other for vangi bath. Cool and powder them. Keep this aside.
   
2. Add oil to a hot pan. Add dry spices and saute till they sizzle. 
   
3. Fry green chilies and onions till they turn golden or transparent.Add cashew and peanuts fry until golden.
4. Add chopped brinjal, green peas and sprinkle salt, turmeric. Fry for 2 to 3 minutes.
   
5. Cook covered until the brinjals are soft cooked.
   
6. Time to add in the vangi bath powder and fry till it begins to smell good. You can sprinkle 1 to 2 tbsp. water to make the mixture moist. This is optional.
   
7. Switch off the heat, add rice and lemon juice.
   
8. Mix up everything well, adjust salt and lemon juice.
   

Serve hot

Bread upma

Ingredients

• 16 bread slices
• 3 large tomatoes, chopped small
• 2 onions, thinly sliced
• 1 teaspoon sambar powder
• 1 teaspoon of mustard seeds
• 1 teaspoon of peas
• 2 to 3 sprigs of curry leaves
• salt to taste
• butter and oil for cooking
• 1 small bunch of coriander leaves, finely chopped

• Directions for Quick and Easy Bread Upma Recipe

  1. To begin making the bread upma recipe, we will first toast the bread. You can toast it in your toaster or on a skillet. I personally prefer the toaster as it is quicker.
  2. Once the bread is toasted, apply the softened butter over the toasted bread. Next cut the bread into small dices and keep aside.
  3. In a large wok or a kadai, heat 1 tablespoon of oil and add in the mustard seeds. Allow the mustard seeds to crackle and add in the onions . Saute the onions on medium heat, until soft and tender.
     

     
  4. Once the onions are soft, add in the tomatoes, curry leaves, peas and sambar powder. Stir and cook the tomatoes until they turn lightly soft as well.
     

     
  5. Finally add in a little salt and the toasted buttered bread pieces. Stir well to combine all the ingredients and stir fry on medium to high heat for a couple of minutes.
     

     
  6. We stir fry just to make sure the bread pieces have got all the spices and salted well. Check salt levels. Remember the butter you used could have some salt as well.
  7. Stir in the chopped coriander leaves into the bread upma to get the delicious fresh flavour.
  8. Serve the Bread Upma for breakfast or a tea time snack for friends and family.
     

     

Fish pulusu

Ingredients 

7-8 fish fillets (mackarel or catfish or tilapia)
1 cup finely chopped onions
4 slit green chillis
1 1/2 tsp ginger garlic paste
1 tsp cumin pwd
1 tsp coriander pwd
1 1/2 tsp red chilli pwd
1/4 tsp turmeric pwd
10-12 curry leaves
1 big lemon-sized tamarind pulp (soak tamarind in 1 1/2 cup of warm water and extract thick juice)
2 tbsp chopped fresh coriander leaves (optional)
salt to taste
1/2 cup oil

Tempering:
1/2 tsp mustard seeds
1/4 tsp methi seeds (fenugreek)

Method

Heat oil in a wide vessel and add the mustard seeds and let them splutter.Add the methi seeds and let it brown.Add the curry leaves and stir for a few seconds.
Add the chopped onions and fry on medium heat till the onions turn transparent. Add ginger-garlic paste and fry for 3 mts. Add the turmeric pwd, coriander pwd, cumin pwd, red chilli pwd and salt and fry for a minute. Add the tamarind extract and bring it to boil.

  carefully place the fish pieces in the vessel and cook covered for 3 mts. Add the green chillis. Turn the fish pieces over and cook. Cover and cook on low heat for 10 mts. Let the sauce thicken and till the oil separates or leaves. Adjust salt and garnish with chopped coriander leaves.

Fish pulusu ready

Onion tomato curry

Ingredients
onion
tomato
salt
chilli powder
coriander  powder
oil

Method
heat oil in a pan, add onions and add tomato fry for 2 min

Add chilli powder,add coriander powder and add salt. In medium flame, Mix well and close the lid
Fry for 5 mins.

Serve hot with chepati

Chicken curry

Ingredients
Onion-1
Chicken
Ginger garlic paste
Chilly powder
Salt
Chicken marsala
Oil
Water

Method

Take a pan, heat oil add onions fry till onions turn pink color, add ginger garlic paste fry for 5 min.

Then add chicken, add chilly powder, add salt and coriander powder mix well close the lid cook for 5 min.

Add water and add chicken masala powder.
Fry until chicken  get cooked.

Serve with hot rice

Onion curry for dosa

My mum used to prepared this curry whenever she make dosa\

Ingredients:

Onion-1

Chilly powder- 1tbsp

Besan-4 tbsp

Water

Salt

turmeric

Oil-2 tbsp

Method:

Heat pan add oil , add onionsand add turmeric.

Add chilly powder,salt and some water. Fry untill onions become soft.

Take besan in a bowl add water and mix well without lumps.

pour besan paste to the onions. stir it for 3 min. off the stove

serve with Dosa

Simple pasta recipe

My daughter love to eat pasta,so I prepared simple recipe for pasta

Ingredients
Pasta
Onion
Tomato
Salt
Chilly powder
Oil
Water to boil pasta

Method:

Boil pasta with salt,
         

Heat a pan add oil,add onions and tomato.fry them until tomato's become soft.
       

Add chili powder and salt.fry for 1 min
                       Add pasta and mix well. Serve
           

Gunta ponganalu

                        

Ingredients:

for batter:
Rice 1cup
Urad dal/Black gram dal/ minapappu 1/2cup
                     Wash and soak rice and dal for 3-4 hrs. Grind as a dosa batter. It should be pouring consistency. cover and keep aside over night or 6-7hrs.
note: Left over dosa batter is great for this ponganalu. it should be little sour.

Onion finely chopped 1
Green chilli finely chopped 3
Curry leaves finely chopped 10
Ginger finely chopped 1/2inch piece
Salt to taste
Turmeric powder 1/2-1tsp
Cumin seeds 1/2tsp
Soaked channa dal 2tbsp(soak for 2hrs)
Oil
                     

Preparation:
1. Take a Bowl and mix all the ingredient except oil, mix well, now your batter is ready.

2. To prepare this ponganalu you need ponganalu pan.

3. Place the pan on stove and keep it medium to high flame and put oil in each impression.
4. when the skillet is hot then take a spoon or small laddle full of batter and fill the impressions with ponganalu batter keep the stove on medium flame.
                          

5. Cover and cook for 2 minutes 

remove lid sprinkle little oil on top of ponganalu and cook on medium flame for some time or brown spots appear at the edges.

6. Gently lift ponganalu with spoon/ponganalu lifter/ fork, they cooked completely then should come out easily with out sticking to the pan. Otherwise cook some more time.

                       

7.Again Pour/season with oil and do the next batch by following the same steps.
8. Serve hot with peanut chutney or with curry leaves powder/ coriander spice powder

pan cake

Ingredients

3/4 cup milk

1 cup pancake mix

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon sugar

1 egg

2 tablespoon butter

Method:

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.