Rice Idli / Instant idle ( easy and less than 20 minutes to make idli batter )

Ingredients:

Rice flour : 1 1/2 cup

flattened rice/ atukulu / poha : 1 cup

Curd : 1 cup

Baking soda : a pinch

Ghee as required

Water as required

salt to taste

Method:

Soak  atukulu/poha in curd for 4 minutes.

Smash them and make paste.

Now, add rice flour, baking soda, salt and mix them, keep this aside for 10 minutes.

After 10 minutes, add water little by little to form idli batter consistency.

Add ghee to idli plates. Pour the batter into the idli moulds and steam it for 15 minutes. 

Insert a knife or fork in the middle and check - If it comes out clean then idlis are done else steam it for few more minutes.

Serve hot with any chutney of your choice.

Easy method to prepare Instant Bread Dosa

Ingredient:

Bread : 4 slices

Suji/Rava : 1/2 cup

Rice flour : 1 cup

Curd : 1 cup

Salt : To taste

Red Chili Powder : 1/2 tsp

To Temper/ Seasoning/ Popu:

Oil : 1 tsp

Onion : 1 small ( chop it)

Chopped coriander leaves : 2 tsp

Cumin seeds : 1/2 tsp

Mustard seeds : 1/2 tsp

Salt : To taste

Method: 

Cut sides of the bread and sprinkle some water and keep aside for 2-3 minutes. Squeeze excess water.

In mixer jar add curd, rice flour, rava and squeeze bread with required salt. Add enough water to help in grinding. Grid them ino a smooth batter. It should be a pouring consistency.

In a pan hit oil and temper with items under “To temper”. Add chopped onions and fry till onions becomes slightly brown. Add chopped coriander, stir well and turn off the gas.

Add this mixture and chilli powder into above ground batter. Mix well.

Now heat pan, sprinkle some oil in the pan and gently rub it with wet kitchen towel or paper. Now spread a ladle full of batter evenly. Drizzle some oil and cook until its golden brown. Roast other side as well.

Serve hot dosa with chutney .

Dosakaya Dosa / Cucumber Dosa

Ingredients:

Grated Dosakaya / Cucumber : 2 Cups

Fenugreek seeds : few

Atukulu / Flattened rice : 1/2 Cup

Rice : 1/2 Cup

Salt : to taste

Oil : as required     

Method:

Soak rice, flattened rice and fenugreek seeds separately in water for 3 - 4 hours.

Grind Soaked rice, soaked flattened rice, soaked fenugreek seeds and grated cucumber into  a paste without adding any water.

Cucumber gives out enough water while grinding, to make a smooth batter. Also, we want a thick batter with thick consistency, so do not add any water while grinding.

When you have a smooth batter, add salt and grind for a minute or two so that they mix well with the batter.

Transfer the finely ground batter into a vessel, close it with a lid and allow it to rest for atleast 7-8 hours ( over a night ).

During the resting time, fermentation takes palce. The more time you allow the batter to rest, the more it ferments. The more the batter ferments, the better the dosa tastes. Adding of salt fastens the fermentation during the resting period.

Once the batter has rested for 7-8 hours, the batter rises - that means the batter has fermented well and is ready to make dosas. Give the batter a nice mix and make yummy dosas.

Heat up a frying pan, take a laddle full of batter and make beautiful round dosas. Fry the dosas on both the sides using oil until they are golden brown. 

Mokka jonna pelalu Vadalu ( Popcorn vadalu)

Ingredients:

Popcorn : 2 cups

Rice flour: 2 cups

Onions: 1/2 Cup ( Chopped )

Green Chillis: 4

Chopped Ginger: 2 tsp

Cumin : 1 tsp

Salt : as per taste

Coriander leaves : 1 tsp ( chopped )

Oil : to fry

Method :

Soak Popcorn in hot water for a minute.

Take bowl, combine every ingredient ( except Oil ) and make a paste.

Take a deep pan add oil and heat it.

Take small lemon size balls of this paste, flatten them a little and deep fry them in hot oil till they turn golden color.

Remove from the oil and serve hot.

Atukula upma/Poha/Coriander poha

Ingredients:

Poha :- 2 cups, (beaten rice/atukulu/aval)

Turmeric powder :- 1/4 tsp

Salt to taste

To make paste:

Coconut :- 1/3 cup, fresh and grated

Green chilis :- 2

Coriander leaves :- 3/4 cup, fresh and chopped

Lemon juice :- 1 1/2 tsps

Rasam powder :- 1/2 tsp (homemade or store bought)

Jaggery :- 1 tsp, grated or sugar

For Seasoning/poppu/tadka/tempering:

Mustard seeds :- 1/2 tsp

Urad dal :- 1 tsp

Cinnamon stick :- 1/2"

Asafoetida :- pinch (optional)

Curry leaves :- 1 sprig

Oil :- 1 1/2 tbsps

Method:

Wash the beaten rice and drain. Sprinkle 4 to 5 tbsps of water over the beaten rice/poha and keep aside.

Grind grated fresh coconut, fresh coriander leaves, green chilis, lemon juice, jaggery, rasam powder and salt to a paste by adding three tbsps of water.

Mix the ground coconut mixture well with washed beaten rice and keep it aside.

Heat oil in a vessel, add the mustard seeds and allow them to splutter. Add the urad dal and cinnamon stick and fry until the dal turns red. Add the curry leaves, asafoetida and turmeric powder and fry for a few seconds.

Add the beaten rice mixture and give a good toss so that the contents are combined well. Allow to cook for a minute, adjust salt, turn off flame and serve warm.

Rava Roti/Sooji Roti ( Instant )

INGREDIENTS

Semolina/Rava / Sooji :-  1 cup

Sour Curd :– 1/4 cup ( OR 1/2 cup of buttermilk)

Onion :– 1 Big (Finely chopped )

Green chilly :– 2 no

Ginger – 1" ( inch piece )

Curry leaves :– few

Coriander leaves :– few

Salt & water :– As required.

METHOD :

Mix all the ingredients given above in a bowl. Add water to make the batter slightly thicker than idly batter.

Now in a dosa tawa , pour the batter & spread it with ur hands or spatula. ( if u find difficult to spread , add more water.)

Drizzle little oil around it.Cover & cook for sometime.

Flip it & cook for some more time.

Enjoy with the any chutney of ur choice.

Rose Cookies ( Simple Method )

Ingredients:

Plain flour (maida): 1/2 cup
Cornflour: 1 tsp
Powdered sugar: 1 tbsp
Cinnamon (dalchini) powder: 1/2 tsp
Baking soda: a pinch
Oil for deep frying
Powdered sugar for dusting: 1 tbsp 

Method:

Combine the plain flour, cornflour, sugar, cinnamon powder and baking soda in a bowl and mix well.

Add ½ cup water gradually, mix well and whisk well to make a smooth batter of coating consistency.

Heat the oil in a kadhai/ deep pan and dip the rose cookie mould in the hot oil. Remove the oil, wait for a few seconds and dip half mould into the batter taking care that the mould is evenly coated with the batter.

Dip the mould again in the hot oil and as the cookie cooks, loosen the cookies slightly suing a fork and deep fry till they turn golden brown.

Repeat the steps to complete the remaining batter

Just before serving, dust the cookies with the powdered sugar evenly.

Enjoy Rose cookies

Instant Tomato Dosa

Ingredients needed 

Dosa Batter :- 2 1/4 cup

Salt to taste

To make apaste:

Tomatoes (medium sized ripe ones) :-2
Green chillies :- 2
Jeera/cumin seeds :- 1 tsp
Ginger :- 1" ( inch piece )

Method:

Dry grind jeera first coarsely, then add tomatoes, ginger, green chilli and grind to a fine paste adding little salt (dosa batter already has salt in it).

Mix this with the dosa batter nicely. Our tomato dosa batter is ready.

Now we will make dosa. You can add a little finely chopped coriander leaves if preferred.

Heat a non stick tawa or an iron tawa, add a drop of oil and rub with half an onion.(this is done to prevent the dosa from sticking to the tawa/pan)

Pour 1 ladle of batter in the center and spread it in a circular motion.

Drizzle a tsp of oil around the dosa. Once the dosa is cooked to some extent, flip it over to the other side.

Cook the other side also well.

Serve hot with any chutney.

Mysore Bajji/Mysore Bonda

Mysore Bajji/Mysore Bonda

Mysore Bajji is also known as Mysore Bonda.  Mysore Bajji is preferred as a breakfast and even as snacks.

Ingredients:

Maida ( All Purpose Flour ): 1 Cup

Rice flour: 1/2 Cup

Onions: 1 tbsp ( chopped )

Butter milk/Curd: as required

Green Chillis: 3

Ginger: 1 tbsp ( Chopped )

Coconut: 1 tbsp ( Chopped )

Cummins: 1/2 tbsp

Salt: to taste

Oil: to fry

Cooking soda: 1/4 tbsp

Method:

Make a soft dough using Maida ( All Purpose flour ), rice flour, Onions, Green chillies, Ginger, Coconut, Cooking soda, Cummins and Salt with Butter milk/Curd.

Keep aside for 3 to 4 hours.

Take a pan, add Oil. Let it heat.

Take dough, make balls and fry them in oil till Honey brown.

Repeat the process till dough is complete.

Serve hot with Coconut Chutney.

Note:

         Reduce flame to medium-low, while frying Mysore bajji.

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Boiled Egg Upma

Boiled Egg Upma

Ingredients:

Boiled Eggs:  4

Bombay Rava/Wheat rava: 250 Gms

Mustard seeds: 1/4 tbsp

Cummins: 1/4 tbsp

Salt: to taste

Curry leaves: as required

Ghee: 2 tbsp

Onions: 1 ( chopped )

Milk: 1/4 ltr

Green chilli: 3 ( chopped )

Coriander leaves: 1/2 tbsp ( chopped )

Method:

Take a pan, add 1 tbsp Ghee. Let it heat. Add Bombay Rava/Wheat rava and fry for 2 minutes and keep aside.

Now take a pan, add remaining Ghee and let it heat.

Now, add Cummins, Mustards, Onions, Green chillis and fry them until their color changes.

Now add Curry leaves, milk and allow them to boil.

Divide each Egg into 4 pieces and add them into boiling milk.

After 2 minutes, add Bombay Rava/Wheat rava Keep stirring simultaneously. Add in 3-4 batches. If you add it at once, lumps will be formed.

The Bombay Rava/Wheat rava /semolina will absorb water and swell and begin to cook.

If the mixture looks dry, then add some more milk.

Reduce the flame and simmer the upma for 2-3 minutes.

Keep stirring so that the upma does not stick to the pan.

Garnish upma with coriander/cilantro leaves.

Enjoy Egg Upma with your family and friends.

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