Buttermilk Upma

Also called as 'Challa rotti' or challa upma or challa billalu or majjiga billalu in Telugu.

(Challa means buttermilk)

It tastes awesome. We all love this.When i first prepared this my two brothers said 'prepare this whenever buttermilk is left'. :)

Preparation time : 2 to 4 hours + 15 mins
Serves : 2

Ingredients :

Rice ravva (or) sojje morum : 1
Sour butter milk : 4
Onion : 1 finely chopped
Garlic cloves : 10 small
Salt : to taste
For seasoning :
Urad dal : 1/4 tsp
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Curry leaves : one spring
Green chili's : 2 or to taste
Red chili's : 2 or to taste

Method :

For a good upma, you definitely need sour buttermilk.
Soak rice ravva in buttermilk for 2 to 4 hours.
Soaking is compulsory because you are not going to cook it much.
Cook entire thing in slow flame.
Take a pan , heat it, add 4 tsp of oil.
Add ingredients listed for seasoning one by one.
Add garlic and saute it till colour changes, then add chopped onion and saute it till it becomes golden brown.
Now add  this rice ravva and butter milk mixture.
And cook the mixture till it thickens.
Take off from the flame and pour it in a plate.

If you want to eat it as it is you can have it like that.

If you want them in the form of pieces then after pouring it in the plate , let it cool down and then cut into pieces.

Serve hot or cold , as it is or with any pickle.

Moongbeans Dosa

This is called as 'Pesarattu' in Telugu. Pesalu means moong beans , attu means dosa and hence the name.

This is the healthiest breakfast because it is having dal (with skin) and rice.

If you offer this tiffin to your guest they say that you are giving a royal break fast for them.

 

Preparation time : 8hours + 15 mins
Serves : 3

Ingredients :

For dosa :

Moong beans : 1 cup
Rice flour : 1/2 cup
Onion : 1/4 (optional)
Ginger : 1" piece (optional)
Cumin seeds : 1/2 tsp (optional)

For topping :
Onion : 1 finely chopped
Ginger : 2 " piece finely chopped
Cumin seeds : 1 tsp

Method :

Soak moong beans in plenty of water for 8 hours or over night.
Grind it with little water into a smooth paste.
You can add onion, ginger, cumin seeds while grinding. ( This is optional , if you want to add them then add other wise you can skip them too )
The batter should not be too thick and it should not be thin.
Add rice flour to it, mix it well.
Add required salt.

Make dosas with this batter.
Put ladle full of batter in centre of the pan and spread it in circular motion to the edges of the pan,
And sprinkle toppings on it.
Let it cook for few mins, turn it and cook for 1 min.

Serve it with Bombay chutney ,coconut chutney , and upma .
Enjoy your dish :)

Bombay Chutney - 1

Preparation time : 20 mins
Serves : 2

Ingredients :

Onion : 1
Tomato : 1 small
Potato : 1
Besan or gram flour : 2 tbsp
Water : 3-4 cups
Salt : to taste
For seasoning :
Mustard seeds : 1/4 tsp
Urad dal : 1/4 tsp
Curry leaves : 6
Green chili's : 2

Method :

Take a pan . heat it , add 2 tsp of oil.
When oil is hot add ingredients listed for seasoning one by one.
Cut onions into slices and then into half.
Add cut onions, saute them till they are done.
If you are using raw potato add cut potato cubes to pan now and cook it , till it is done or if you are using cooked potato you can skip this and proceed.
Add water  and salt , check for taste.
Add chopped tomato.
Wait for the water to come to boil.
If you are using cooked potato you can add those potato cubes now.
Take another bowl and mix the besan flour with little water and making it as a pouring consistency paste.
Add this besan batter to the pan slowly and at the same time keep stirring the mixture in the pan.
Cook the entire chutney for 5 more minutes.
Serve hot with any tiffin :)

Ivy Gourd - 2

This is called 'dondakaya vepudu' in telugu.
It is also called as Tindora in some language.


Preparation time : 20 mins
Serves : 2

Ingredients :


Ivy gourd : 1/4 kg
Salt to taste Chili powder to taste
For Seasoning :
Urad dal : 1/2 tsp
Mustard seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Curry leaves  : 10

Method :

Heat a pan , add 1 tsp of oil. Add ingredients listed for seasoning one by one , saute them till they are brown.
Add in cut ivy gourd and salt.
Cover and cook for 15 mins, stirring in between. 
Take out the lid add chili powder and saute for 5 more mins.
Serve it with rice.

Chana dal curry

It is an easy curry with dal -- you can prepare this when you don't have vegetables at home ;)

We both like this curry so much but when ever i make this curry , we will just recollect the words of my father, he always says that ' who told this is a curry? ' :)

But i love this curry ;)

Preparation time : 20 mins
Serves : 2

Ingredients :

Chana dal : 1cup
Grated Coconut : 5 tbsp
Salt to taste
For Seasoning :
Urad dal : 1/2 tsp
Mustard seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Curry leaves  : 10
Green chili's (or) red chili's : 2
Garlic cloves : 6

Method :

Heat a pan , add 1 tsp of oil.
Cook chana dal with 3 cups of water .
You need to cook chana dal in such a way that the shape remains the same and if you press it , it should be mashed. (Take care to not to over cook or under cook chana dal )
Add ingredients listed for seasoning one by one , saute them till they are brown.
Add in cooked chana dal and salt.
(By mistake if you over cooked your chana dal , After adding it to the pan , keep flame to low and leave it for 10 mins stirring in between once or twice)
Add grated coconut, mix it.
Saute for 5 mins.
Serve it with rice or roti or you can even have it directly.

Dal water rasam

Serves : 2
Cooking time : 20 mins

Ingredients :

Water from cooked dal : 2 cups
Garlic : 1
Grated coconut : 1 tbsp
Coriander leaves : 1 spring
Salt to taste
Turmeric : pinch

For tempering :
urad dal : 1 tsp
Mustard seeds : 1tsp
Jeera : 1tsp
Curry leaves : 6
Green chili : 2

Method :

Heat a pan add 1tsp of oil.
Add ingredients listed for tampering.
Add crushed garlic saute once.
Add dal water and turmeric.
Then add salt and check for taste.
Add grated coconut.
Let it boil once.
Garnish with coriander leaves.
Serve it with dal rice or simply with rice.

Tomato dal

Serves : 2
Cooking time : 20 mins

Ingredients :

Tomatoes : 3
Toor dal : 5 tbsp
water : 2cups
Ginger garlic paste : 1tbsp
Coriander leaves : 2 strings
Turmeric : pinch

For tempering :
urad dal : 1 tsp
Mustard seeds : 1tsp
Jeera : 1tsp
Curry leaves : 10
Green chili : 2

Method :

Wash dal and pressure cook it with 2 cups of water till mushy.
finely chop tomatoes and keep aside.
Heat a pan add 1tsp of oil.
Add ingredients listed for tampering.
Add ginger garlic paste saute it a little bit.
Add tomatoes, turmeric and cook till they are soft.
Add mashed dal to it.
Add little water if you want thin consistency.
Then add salt and check for taste.
Let it boil once.
Garnish with coriander leaves.
Serve it with Rice or roti

Coconut sugar laddu

This is called as "tella kobbarunda" in Telugu .

Preparation time : 20 mins
Makes : 12

Ingredients :

Grated Coconut : 1cup
Sugar : 1cup
Ghee : 1 tsp
Cardamom powder : 1tsp


Method :

If you are using dessicated coconut then you should keep that in warm water for at least 15mins and squeeze out the water.
If you are using freshly grated coconut then you can proceed straightaway.
Heat a pan, add 1tsp of ghee, coconut and sugar to it.
Keep stirring it until the sugar melts and becomes thin liquid. It gradually thickens. ( The indication is when  nothing sticks to the pan )
Add cardamom powder to it.
Take it off from flame. Let is cool for a bit just enough for you to be able to handle it and make laddus :).. Please note that it will very difficult to make laddus if it cools down completely. ( Something like strike the iron when it is hot :) )
Generally we use ghee or oil to make any laddu's but for this one you need water.
Apply water to your hand and make it into nice balls.
These laddus you can keep them out in a box and they will stay fresh for 10 to 15 days.

Chicken liver fry

Preparation time : 15 mins
Serves : 2

Ingredients :

Chicken liver : 250 grms
Garlic cloves : 4
Ginger : 2 inch piece
Green chili's : 2
Coriander powder : 1tbsp
Cumin powder : 1 tsp
Chili powder : 1tsp
Pepper powder : 1tsp
Salt : to taste
Onion : 1/2 small onion

Method :
Take a pan add 3 tbsp of oil.
Add finely minced ginger , finely minced garlic, slit green chili's.
Add finely chopped onions , when they turn golden brown in color add chicken liver.
Soon after you add you can observe the color change.
Then add spice powders one by one, cook for 15 mins stirring occasionally, check for seasoning.
Don't mix it too much.If you mix it too much it will become as small pieces or even as powder.
Serve it hot with rice or roti or you can have it directly like that.