vermicelli upma(seviya)

Ingredients:

•  Vermicelli  2 cups
• 1 small onion, chopped 
• 1 green chili, chopped
• white ural dal  1tsp
• channa dal  1tsp
• mustard seeds  1/2tsp
• cashewnuts-1tbsp(peanuts can also be used)
• curry leaves-few(8)

  

Method:

•  Dry-roast vermicelli  in a pan until light brown, with constant stirring(If the vermicelli is not the pre-roasted one)
•  Heat oil in a pan. add mustard,let it splutter.then add chana dal.fry till it changes colour,now add urad dal and cashewnuts,
• Add onion  ,chilli and curry leaves.
• Cook on low flame until onion becomes transparent.  
• Add the vermicelli and stir for 2 minutes.  
• Add boiling water to just cover the surface of the vermicelli and add salt.  
• Cover and cook on low heat until done . 

poha

Ingredients 

• 2 cups Poha (Beaten Rice)
• 1 Potatoes
• 1 Onions
• 2 Green Chillies
• 1 tsp Chana dal
• 1 tsp Urad dal
• 1/4 tsp Mustard Seeds
• 1 sprig Curry leaves
• 2 tsp Peanuts
• 4 tblsp Oil
• 1 pinch Turmeric powder
• 1 Lemon
• Few Corainder leaves
• Salt to taste

Method 

• Soak the poha in water. Wash and drain all the water.
• Add some salt , turmeric powder , keep aside.
• Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves.
• Heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle.
• Add potatoes , saute for few minutes, then add chopped onions, chillies.
• Cook till they are done. Add the poha, corainder leaves and stir.
• Keep it on slow flame for 5- 7 minutes.
• Let it cool for sometime and add then lemon juice.

Aanapakaya majjiga pulusu(Bottle gourd cooked in butter milk)

Ingredients:

• 1 medium sized bottle gourd (cubed)(can use vegetables like drumsticks,ladyfingers ,carrots along with bottle gourd.
• 2 cups thick curd(little sour)
• Channa Dal-3tsp
• Coriander seeds-2tsp
• Red chillies-6
• 1/2 inch piece of ginger
• Turmeric-1/4 tsp
• Salt to taste
• Oil
• Mustard seeds-1 tsp
• Cumin seeds-1tsp
• Fenugreek seeds-1/4tsp
• Asafoetida(hing)-a pinch
• Curry leaves- a hand full
• Coriander leaves for garnishing.

Method:

• Soak coriander seeds, Dal , ginger and 4 red chillies in a cup of water.
• Let it soak for half an hour. make a paste of these soaked ingredients.
• Beat the curd well adding water to it(better if whipped in a blender).
• Combine the blended mixture with the beaten curd and keep it aside.Add salt to it.
• Add water to the bottle gourd pieces ,add turmeric and cook till they are soft .
• Heat oil in a pan,add mustard seeds.After they crackle ,add cumin seeds and methi seeds, a pinch of asafoetida(hing),curry leaves, red chillies.Fry for a minute and add the cooked bottle gourd pieces.
• Saute for 3 minutes and add the mixture of curd.
• Add some more salt if needed and cook till it thickens a bit and the vegetables absorb the flavors.simmer for few minutes and pour into a serving dish.
• Cut some fresh coriander leaves and garnish it before serving.
• Serve with rice.It tastes good even if its refrigerated or served hot.

Spinach and Cabbage Parantha

Ingredients

• 1 bunch spinach(shredded)
• 1/4 medium Cabbage shredded
• 2 cups of Whole wheat flour (atta)
• 1/2 cup Gram flour (besan)
• 2-3,Green chillies (chopped)
• Red chilli powder 1 teaspoon
• Carom seeds (ajwain) 1/2 teaspoon
• Salt to taste Milk-1/4 cup
• Oil

Method

• Place whole wheat flour atta and gram flour in a bowl.
• Add salt, red chilli powder, carom seeds, green chillies, cabbage, spinach, three teaspoons of oil and mix well.
• Mix milk with three fourth cup of water and add to the flour and knead into a soft dough.
• Cover the dough and set aside for 10 minutes.
• Divide into eight equal portions and roll out into thick paranthas of five to six inches in diameter.
• Heat a tawa, place a parantha on it and cook on one side for half a minute.
• Flip and add half teaspoon oil all around the parantha and cook.
• Flip again and add half teaspoon of oil all around again.
• Cook till both sides are evenly done.
• Serve hot with pickles, raita, chutney of your choice.