Punugulu-With idly batter

Ingredients:

Left over Idli batter
Add rice flour/Maida to the batter in 1:1/3 ratio. 1 for the batter.
1 tsp Jeera
1 onion, chopped finely
3 green chillies, chopped finely
Salt to taste
Oil for frying.


Method:


1. Mix all the ingredients in the idly batter and make it into a dough. Make sure that the dough is not too sticky. 

2. Heat oil in a skillet. Make small round balls from the dough and deep fry. Then place it on paper to squeeze out the extra oil. 

Serve hot with coconut chutney or peanut chutney. 

Upma

Ingredients:

Mix veggies:I used a cup of peas,corn,carrots
Rawa / Semolina – 1 cup
Onions chopped – 1 cup
Green chilies – 2 long
Water – 2 & 1/2 cups
Salt to taste
Ghee - 2 tbsp

For Seasoning:

Mustard – ¼ spoons
Channa dal – 1 spoon
Urad dal – ½ spoon
Curry leaves – 5 to 6
Cashew Nuts for topping.
Oil – 1 tbsp
Peanuts - 1 tbsp (opt)


Method:

Roast the rava in Ghee for 5 mins. Once its done, remove and keep it aside.

Add oil to the tawa, when it is hot, add the mustard and let it splutter. Then add curry leaves, chopped chillies, Bengal gram and cashew nuts. Let it fry for 2 mins.

Then add the chopped onions, sauté till onions turn slightly brown in colour on the sides.Then add all veggies and fry till cooked.

Now add water and salt, cover with lid. Bring it to boil.

When the water starts boiling, sim it and add the roasted rava slowly so that lumps are not formed. Add Ghee around the tawa. Cover it again and let it get cooked for 10min.


You can also add a tomato for a slight variation:)

Ponganalu

Ingredients:


Rice - 1 cup
Boiled Rice- 1 cup
Urad dal - 50 gms
Soak overnight, After grinding needs 5-6 hrs fermentation

For seasoning:

Onions - 1 medium
Mustard seeds - 1/2 tsp
Bengal Gram - 1 tbsp
Green chillies - 2 long
Ginger - 1"
Curry leaves few
Oil - 1 tsp


Method:

Once the batter is ready, heat the kadai with oil. First add mustard, once it sputters add onions and rest of the ingredients and fry till onions are light brown in colour.

Take the required amount of batter and add the seasoning to the batter.

Heat the skillet(called ponganala pan),add few drops of oli to each hole and pour one spoonful of batter to the holes. Cover with lid and simmer it for 5 mins. Once its cooked, turn it around using a spoon.

Serve it hot with ground nut chutney or coconut chutney.

Chinese Noodles(Restaurant Style)

• Ingredients:
• 
  
• 200gms/1 packet hakka noodles(in the recipe i used top roman noodles with out masala )
• All veggies(i used broccoli,beans,capsicum,radish,mushrooms, baby corn n peas)
• 1-2 garlic, finely minced
• 1-2 tbsp soy sauce 
• 1 tsp vinegar
• 1-2 tbsp chilli sauce, as per taste
• 1-2 tbsp tomato sauce( i added a tsp of pasta sauce too)
• Salt and pepper to taste

Method:

Boil noodles in a tsp oil and bit of salt...once cooked(90%) run it in cold water let it cool down(for hakka noodles,incase you are using instant noodles u can direct cook with required amount of water).

saute vegetables in oil(keep adding oil as per ur requirements)add noodles to it ,saute it for few min then add all the sauces mentioned above.if you like the noodles to have a bit tangy kind of taste you may want to add more of soy  and vinegar and less of tomato sauce...go by ur taste buds...the more the vegetables the more colorful and healthy the recipe would become:))

German Breakfast-Roasted potatoes with egg

Ingredients:


4-5 boiled jacket potatos
3 eggs
1 onion
3-4 tblsp butter


Method:

Boil and peel the potatoes .
Cut round thick slices and keep them in the fridge for an hour.This makes them a bit solid and they wont turn into paste while roasting :)

Now heat the butter, and add in the cold potatoes, let them roast first from one side then turn them over let it roast, keep turning now and then.

Sprinkle the fine cubed onions , let all roast together till all is good golden brown.

Break 3-4 eggs directly on it and just mix a bit,

its actually made with a half fried egg where the yolk is totally undone but as i cant stand it, i mix max it :)
We add spinach in it too at the last but its according to ur taste, i like it with out spinach in the morning :)

So here you are , eat it with buns or brown bread or alone ,its tasty and filling!!!

Aloo Patties

Ingredients:

- 5 boiled potatoes
- ¼ coconut
- 50gms kishmish
- 50gms cashew nuts
- Salt
- Black pepper powder
- Oil for frying

Method:

- Boil the potatoes and peel the skin if the potatoes.
- Mash it and add grated coconut, kishmish (raisins ) and cashew nuts, salt and black pepper powder in the mixture.
- Mix all the ingredients well.
- Take one drop of oil on both the palms and make small round balls of this mixture.
- Heat oil in a pan and once the oil get heated put these balls in the pan for frying.
- Fry it on medium flame so that it properly gets cooked from within.
- Remove the balls from the pan once they become golden brown in color.

The aloo patties are ready to eat.

Thotakura Bonda

Ingredients: 
125g - thotakura
250g - besan/gramflour
2 tbsp - rice flour
4-5 - green chillies,very finely chopped
1 - onion, medium, chopped fine
Salt
Oil for deep frying
2 pinches - baking soda
1/2 inch - ginger, chopped fine
2 tsp - chopped coriander leaves

Method

1. Clean and wash thotakura leaves and very tender stalks.
2. Chop them fine, keep aside.
3. Mix all the ingredients (except oil) and add greens, prepare a thick batter.
4. Drop lemon-sized balls into hot oil and fry on medium flame till light golden in colour.
5. Remove them on to a paper napkin to absorb excess oil.
6. Serve the bonda with any chutney/tomato sauce as evening snack/starter.

Sabudana/Saggubiyyam vadalu

Ingredients:

sabudana(saggubiyyam)/Cassava pearls 150 gm
Sour curd 2 cups
Rice flour 2 cups
chopped green chilli 12 (depends on your spice level)
finely chopped onions 1-2 cups chopped cilantro 1 bunch salt 21/2 table spoons(depends on your taste)
water 1/2 cup Baking powder 1 spoon
oil

Method:

1. First soak sabudana in sour curd about 4 to 6 hrs before you want to make,if required you can also use little water(if you have less curd) .

2.once the soaked sabudana becomes soft that means you can start the recepie .

3.Add rice flour to that sabudana and little water make it little tight and then add chopped green chillies and chopped onions & salt and cilantro,baking powder and make sure that mixture of all these shoudn't be too loose .

4.Take a pan and pour oil and put that on medium heat .Once the oil becomes heated you just make little dough with your hands and drop it onto your oil.Repeat the same procedure till the pan filled with your bondaas.

5.Once the oil stops bubbling around your bondaa that means that frying is complete for that bondaa..and let it turn on other side and let it fry for few more minutes ..so remove all fried bondaas from the pan and place on to a paper towel.

Bottle gourd/sorakaya patties/appalu

Bottle Gourd is very beneficial for health, especially for heart, and you can have a glass full of its juice if you are on a weight loss program too.

Ingredients:

Bottle gourd/ Sorakaya - 1 big
green chilies - 8 (3 tbsp paste ) or more depending on your taste
ginger-half inch piece
curry leaves-2 springs
chana dal-4 tsp- optional
Sesame seeds/ nuvvulu - 2 tbsp optional
peanuts-5 tsp -optional
Rice flour-required according to the moisture contained in the bottle gourd
Oil for deep frying
mint and coriander leaves-1 bunch of each

Preparation:

1.Wash the green chilies(remove stems) and ginger ( and peel the skin of ginger) , put it in the blender , make a coarse paste.

2.wash the bottle gourd and Grate the gourd, no need to peel the skin. To the grated gourd add green chili-ginger paste, salt, curry leaves ,coriander leaves ,now mix well.
3.To this mixture add rice flour as much as the mixture takes until you are able to make nice dough out of it, do not add any water . The amount of rice flour adding to the grated mixture depends on the moisture in the bottle gourd.The mixture shouldn't be too hard or too loose.

4.Once the dough is made,taste it and if you want add more chili paste or salt .Make small ball (the size of a small ball), apply some oil to one side of a ziploc bag. Now using your fingers press it into a nice even round shape or you can use a poori press using two ziploc bags on each side of the press.
5.Take a deep pan and heat enough oil, slowly take the appam from the cover and slide it in the oil fry it until the edges are little brown.
6.If you are calorie conscious ,just fry it like chapathi on the flat pan. Enjoy the patties!!

Cabbage Idli

Ingrediants:
250 gram rice soaked for 3 hrs
150 gram grated cabbage
3 teaspoon Chilli powder
1 teaspoon turmeric (Haldi) powder
2 teaspoon Asafoetida (hing)
2 teaspoon Salt

Methid:

1. Coarsely grind all the ingredients except cabbage adding 1 cup water.
2. The batter must be thicker than that of idli batter.
3. Add the grated cabbage into the batter and mix well.
4. Make idlis of this batter and cook for 15mins on simmer in an idli cooker.

Vermicelli/Bambino Omlette

Ingredients

* 2 Eggs
* ½ cup Bambino
* 1 tbsp Chopped Corriander
* 1-2 Chopped green chillies
* 2 tbsp Chopped onions
* salt to taste
* a pinch of garam masala
* ½ tsp. Ginger Garlic paste
* 2 tbsp Vegetable oil

Method:

1. Bring water to boil, add bambinoo with little oil, wait till the vermicelli is cooked. Set aside.
2. Mix chopped onions, corriander leaves, green chillies, ginger-garlic paste, garam masala, and salt in a bowl.
3. Then beat eggs and mix well with the mixture.
4. Add boiled bambinoo in the above prepared mixture and mix well.
5. Heat oil on a pan, spread the mixture evenly and cover it with a lid.
6. Cook the omlette both sides.
7. Serve with tomato sauce or place it between 2 bread slices to make a sandwitch.

Mexican Omlette

Ingredients:

* 4 Eggs
* salt as required
* 1 tsp red chillie powder
* 1/2 tsp garam masala powder
* 1/2 tsp ginger garlic paste
* 1 cup capsicum - cut into 2" cubes
* 1/2 cup Button mushrooms
* 1/2 cup chopped onions
* 1/4 cup chopped green chillies
* 1/4 cup chopped spring onions
* 1/2 cup oil

Method:

1. Beat eggs thoroughly, add salt, chilli powder, ginger- garlic paste. mix well and keep it aside.
2. Take another pan add 4 tsp oil and fry all vegetables for 8 min and add salt and garam masala powder and fry for 2 min on medium flame. let it cool and add this to egg mixture.
3. Heat remaining oil in a thick bottomed pan and pore this egg mixture, cook on medium flame for 10 mins.
4. Once golden brown, turn to other side and cook.
5. Check whether omelet is cooked well with the help of a spoon.
6. Garnish with spring onions, chillies and serve hot.

Vada Pav

Ingredients :

Serving size - 4
6-8 medium sized boiled potatoes,
2 cups gram flour (besan),
oil for frying,
salt,
pav -If pavs are not available, you can use any other bun. Choose the ones which do not taste sweet.
Masala
1 small piece ginger,
4-5 flakes garlic,
4-5 (or more) green chilies,
1/2 cup coriander leaves (chopped),
For tempering
1 tea spoon turmeric powder,
curry leaves,
1 teaspoon mustard seeds,
2 teaspoon oil

Method :

1. Grind ginger, garlic and green chilies together into a paste.
2. Peel and smash potatoes with a potato masher (or simply use hands). Do not smash completely. Let some small chunks remain.
3. Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes.
4. Then take 2 teaspoons oil in a kadai. Add mustard seeds. When they splutter, add turmeric powder and curry leaves.
Pour this tempering on the mashed potatoes and mix gently. .
5. Make small balls of mashed potato mixture. (You can flatten the balls if you like)
6. Add some salt, turmeric powder and chili powder to the gram flour. Add water gradually and keep mixing with a sppon or wire whisk. Remove lumps if any. The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency.
7. Heat some oil in a pan. To check if oil is properly heated, drop some batter in the oil. If the batter immediately turns soild and float on the surface of the oil, the oil is ready. Also make sure that the oil is not too hot. Otherwise, the vadas become dark from the outside before they are actually done from the inside.
8. Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil. Do not overcrowd the pan, else the temperature of the oil reduces which in turn slows down the frying process. Like this, deep fry all the vadas until golden. Remove on a paper towel and drain. Batata Vadas are ready.
9. For Vada Pav, split Pav keeping the base intact & spread garlic chutney or green chutney (Please refer to chutney's link)on the inner surfaces of it. Place the vada in it. Serve hot.

Oots Upma

Vegetable oats upma is not the tastiest of dishes but we eat it on a regular basis keeping in mind its health benefits. Also it is very quick and easy to make, packed with goodness. This is an almost instant food without compromising on health.
Healthy Bytes- oatmeal is a rich source of dietary fiber, both soluble and insoluble. Oats are proven to be effective in lowering blood cholesterol. Whole oats also reduce high blood pressure. Fiber in oats helps in regular bowel movement. Oatmeal also helps with weight loss.

Ingrediants:

1 cup oats

Mixed chopped vegetables like carrot, green beans, potato, peas, cauliflower

1 onion- chopped

1 inch piece ginger- grated or chopped

2 green chillies- slit lengthwise

1/2 tsp mustard seeds (kali sarson)

Salt to taste

2 tsp peanuts

2 tsp cashew nuts- broken

1 tsp chana dal (split Bengal gram)

1 tsp urad dal (skinless split black gram)

4-5 curry leaves

1 1/2 cups water

1 1/2 tblsp oil

Method:

1. Take a non- stick pan and dry roast the oats till they leave their whitishness and turn brown. Take them out of the pan.

2. Heat oil in the same pan after wiping off with a dry cloth. Add mustard seeds. When they splutter, add chana dal and roast for 1/2 a minute. Add urad dal, peanuts and cashew nuts. Roast till they become light brown.

3. Add onion, green chillies, ginger and curry leaves. Sauté for a minute.

4. Add vegetables, water and salt. Cook covered till vegetables are tender.

5. Add oats and mix well. Lower heat and cook for about 3-4 minutes, covered. Turn off heat and let it stand for 3-4 minutes.

Onion Kulcha

Ingredients:

5 cups whole wheat flour
For the stuffing
3 onions chopped
2 tbsp green chillies
2 tbsp coriander leaves
1 tsp mint leaves
2 tsp ginger-chopped
1 tsp carrum seeds(ajwain)
1 tsp red chillie powder
1 tsp coarsely ground pomegranate seeds
salt to taste

Method: Prepare dough with flour and water (the dough has to be a little hard). Allow to rest for an hour.

Divide the dough into four equal parts and make round balls using dry flour.

To prepare the stuffing, use chopped onions, green chillies, coriander and mint leaves. Add seasoning and carum seeds.

Stuff each ball of dough with a portion of the filling in the middle. Fold the filled balls of dough and pinch the edges to seal the dough.

Roll out the kulcha with a rolling pin. Place the kulcha on a plate and put it in microwave to grill 10 minutes on both sides.

Mexican Rice

Ingrediants:

• 1½ cup Long grain rice (cooked)
• 1/4 cup Rajma (cooked)
• 1 clove of Garlic, crushed
• 1 Clove
• 2 Onions (finely chopped)
• Cabbage, finely sliced :
• 1 cup Capsicum (finely sliced)
• 1 Carrot (grated)
• 1 Tomato (finely sliced)
• 2 tsp Soya sauce
• ½ tsp Vinegar
• 1 tsp Red chilli powder
• Salt to taste
  

Method:

1. Heat oil in a flat frying pan,and add onion, garlic and clove.
2. Stir fry until the onions are light brown
3. Add capsicum,carrots and cabbage. Stir fry for 2-3 mins.
4. Now add rajma and tomato pieces, and cook on a low flame.
5. Add soya sauce,vinegar, chilli powder and salt. Mix well.
6. Finally add the cooked rice and stir well. Serve hot.
7. You can also add more varieties of vegetables as a variation
   

Bonda with mashed potato

Ingredients:

1 medium Onion
2 cups Potato buds
1 1/2 cup Peas and carrots
2 big ones Green chilies
1 teaspoon Lemon juice
1 cup Gram flour
1/2 tsp Mustard seed
pinch Turmeric
1/2 tsp Baking powder
1/4" piece Ginger
1 small bunch Coriander leaves
2 tsp Salt
Oil
Method:

The filling is prepared as follows:
Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water.
Finely chop ginger, chilies, coriander leaves, and onion. Heat oil
(about 5 Tbsp) and add mustard seeds. Add chopped ingredients and fry
until onions are brown. Add carrots, peas, turmeric and 1 tsp of salt
and cook on low heat for about 10 minutes. Add potato (now mashed) and
fry for 5 minutes. Remove from heat, add lemon juice and let cool.

The batter is prepared as follows:

Combine gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp salt, the
baking powder and mix thoroughly
After the batter is prepared, make small balls out of the filling and
roll them in the batter. then fry it in hot oil. You will get about
20-30 small bondas.

Egg Masala Dosa

Ingredients

Eggs : 3
Bengal gram flour : 3 tbsp
Onion ( cut finely ) : 2
Green chillies ( cut finely ) : 4
Ginger ( cut finely ) : a small piece
Coriander leaves ( cut finely ) : 1 bunch
Ghee : 30 gm
Salt : ½ tsp
Turmeric powder : a pinch
Chilli powder : a pinch

Method

Add water to gram flour and mix well, without lumps.
Add chilli powder, salt, turmeric powder, coriander leaves and mix well.
Heat ghee in a flat frying pan.
Add onion, green chilli, ginger, fry and add to the gram flour mix.
Break eggs in a vessel and beat well.
Add the eggs to the gram flour and mix well to form a batter.
Heat ghee in a flat frying pan.
Add a spoon of batter and spread it thin.
When the bottom portion turns golden, add ghee flip and cook.
Cook on both sides till golden brown and serve hot with your favorite chutney or sauce.

Aloo Poha

Ingredients
3 cups poha (rice flakes)
1 medium-sized potato - boiled and chopped
1/2 onion - chopped finely
1/4 cup peas - boiled (or frozen and thawed)
2-3 tbsp carrots - boiled and chopped (optional)
1 green chilli - finely chopped
4-5 curry leaves
1/2 tsp cumin (jeera) seeds
4 tbsp oil
salt & lemon juice - to taste
1 tsp turmeric powder
1 tsp sugar
chopped cilantro - for garnish
thin sev or shredded coconut - for garnish (optional)

Method
Take the poha (puffed rice) in a bowl and wash it thoroughly with water. Soak them in water for 1 min, then transfer to a colander and let all the water be drained. leave them while you prepare the other stuff. They will puff up a little and get softened as they soak the water.

Take the chopped carrots and peas in a bowl, add a little water and microwave them for 5 mins until they become soft and cooked. Alternately, you can boil them along with the potatoes.

Take 4 tbsp oil in a non-stick pan, add the curry leaves and the cumin seeds. When they start spluttering, add the chopped green chillies and the onions. Saute them till they turn slightly pinkish-golden in color.

Add all the boiled vegetables, sugar(optional), salt and turmeric powder and cook for 5 mins. Finally add the soaked poha and mix everything well ltogether, evenly coating with oil and spices. Sprinkle little water if desired, then cover with a lid and let it cook for another 8-10 mins, stirring occasionally to prevent sticking to the vessel.

Add the chopped coriander, leaving some for garnish, and give it a final stir. Remove from flame and transfer to a serving bowl.

Garnish with some more chopped cilantro and shredded coconut or sev if you like. Serve the Aloo(Batata)Poha hot with a cup of tea fr breakfast, or some lemonade on a breezy summer evening!

Cheese Chutney Toast

Ingredients

To serve 8 persons

Bread slices : 8
Coconut : ½
Coriander leaves : 1 bunch
Sugar : 1 tsp(optional)
Salt : 1 tsp
Green chillies : 4
Cumin : 1 tsp
Lime juice : juice of 1 lime

Cheese sauce:

Cheese ( grated ) : 1 cup
Butter : 2 tbsp
Salt : ½ tsp
Milk : 2 cup
Maida flour : 4 tbsp
Pepper powder : ½ tsp

Method

Mix all the items listed under cheese sauce and prepare thick sauce.
Grate coconut.
Grind grated coconut, coriander leaves, green chilli, cumin, salt and sugar to a paste.
Mix with lime juice.
Fry 8 bread slices.
Spread chutney over the slices.
Place the slices on a flat vessel.
Pour cheese sauce over the slices.
Place it on a griller, till the top turns golden.
Serve it hot with your favorite sauce.

Kids would love it...!