Vermicelli Veg Uppama

Ingredients:-

Vermicelli    -  1 cup

 Carrot        -   1 

Potato         -   1 

Peas         

Onions

Green chilies

Curry leaves 

Mustard seeds

Chana dal

 

Method:-

Fry vermicelli till it turns golden colour by adding  little ghee,and transfer it onto a plate.

Add oil in the pan, add mustard seeds. When the seeds split, add chana dal, chilies, onions, curry leaves one by one and fry it.

When they get fried, add carrot,  potato (small-sized slices) and peas.   

Fry the vegetables till they take a little brownish colour . Now add 1 and 1/2 cup water and salt to taste.

While the water is boiling, add vermicelli, mix well, reduce the flame and cook by covering  the lid for a few minutes. Check whether the vermicelli has boiled or not, mix and turn off the stove.

Serve hot with sambar  or as you wish.

Banana paratha

Ingredients:-

   1 Cup of wheat flour
   2  Ripe bananas
   Little jaggery
   Ghee
   Little milk

 Method :-
 
 Take wheat flour add salt and mix it
 Now add nice smashed banana pulp, and jaggery (optional) mix well and make dough.
 If the banana pulp is enough to make the dough, its not necessary to add milk.
 When i use very ripe bananas, i don't add milk and jaggery.
 Add ghee and knead the dough nicely .
 Keep aside 1/2 an hour covered.
 If you don't like jaggery, you can use 1 more banana  instead or the sweetness is upto you to decide.
 Half an hour later, knead the dough very well.
 You can make it as a  paratha or puri as your wish.
 Delicious parathas are ready.

RAVA laddu

Ingredients:-

Rava/Semoline- 1cup

Grated coconut -1/2 cup

Sugar -1cup

Raisins/kismiss

Cashew nut

Elaichi/Cardamom

Almond (optional)

Ghee

Milk 

Method:-

 Fry rava with ghee until it turns golden on a low flame.

Add grated coconut and stir fry and turn off stove.

Add sugar powder/ sugar ( to taste) and cardamom powder and mix well.

Add fried cashew nuts, almond and kismiss. Mix well

Make laddoos by adding little milk   in partitions

VERMICELLI IDLI

Ingredients:-

Vermicelli  - 1 cup

Semolina   -     1/4 cup

Thick curd    -   1/2 

Soda

Method;-

Fry  vermicelli and semolina lightly,separately with little ghee.

Keep aside. 

Now add  curd and water, mix well.

Add salt and soda, mix well make flowing consistency  (not too much liquid, a little thick.).

keep aside with a lid for 1/2 an hour.

Prepare idli in idli cooker.

Serve with  whichever chutney  you like.

IDLI

   Ingredients:-

  

   Urad dal/ black gram( without peel) - 1cup

    rice  (old rice/ parboiled rice) - 2cups

     Method:-

1. Wash rice and dal.
2. Soak in water separately at least 6 hours.
3. Grind them separately.
4. Mix well, and keep a lid, set aside for 8 hours.
5. Add salt leave for 1/2 an hour.
6. Prepare idli in  idli cooker.

     Note :- the batter should be a little sour.It must have a thick flowing consistency.

  

     Serve idlis with   sambar,  coconut chutney  or as you like.

Chuda /Rice flakes Uppama

 Ingredients:-

Chuda/poha

Peanuts

Split chick peas/ chana dal

Onions

Green chillies

Curry leaves

Mustard seeds

Salt 

Turmeric powder

Lemon juice

Cooking method:-

Wash the chuda and drain the water.

Heat oil in a pan, add mustard seed, when seeds split add chana dal and peanuts fry for little while.

Now add chopped onions, sliced green chillies  and curry leaves,(if you like potato  

you can add a boiled one) Stir- fry.

Add turmeric powder and salt to taste, mix well.

Add washed chuda and mix well. Cook in medium flame.

Stir - fry some time. turn off the stove.

Add lemon juice and mix well. 

Garnish with coriander leaves .

Serve hot as a tiffin.

Rawa/ semoline idli

Ingredients

Rawa/ semoline

Curd

soda 

salt 

  

Method

Fry  rawa with little ghee for a minute.

To make a batter,  take a bowl, add rawa, curd, salt  (according to taste) and pinch of soda  and mix well.

Now add  enough water to make a perfect consistency.

Set aside  covered with a lid for of 1/2 an hour.

Cook idli in  idli cooker .

serve with chutney.

Veg. Rava / Semolina Idli

 Ingredeints :-
  
Semolina -1/4 kg
Thick curd - 100 gm
Salt to taste
Pinch of soda
Mustard seeds
black gram dal / urad
Channa dal
Curry leaves
Carrot - 1 (grated)
Tomato- 1
Onion chopped -1
Green chillies - according to taste

Tomato, channa dal, onion, green chillies are choice.
Method:-

Heat a small sized spoonful of  ghee and fry the semolina  for a minute, and remove on a plate.
Again heat the  little oil and fry all the above ingredients except salt and soda. After frying turn off the stove and allow to cool.
Prepare the batter by adding all ingredients and water together, mix well.
Remember the batter should have thick consistency and not too much thin.
Cover with  lid and keep aside for 1/2 an hour.
Later cook in idli cooker
Serve with coconut chutney or as you like.
Note:-  Don't fry carrot and tomato too much.

Mysore pak

Mysore pak is a traditional and popular sweet of south india. It is a mouth-watering sweet. 

Ingredients:-

Gram flour/besan         -  1 cup

Sugar                          -  1.5 cup

Ghee                           -  1.5 cup

Pinch of soda

Cooking method :-

 Take a thick-bottomed pan and heat on a low flame. 

 Fry gram flour by adding   2 tsp of ghee until it turns light brownish.

 But keep in mind not to neglect  stirring it otherwise it gets burned  easily .

 when frying don't allow lumps.After frying, transfer the flour into a plate.

 Again put the pan on stove,  add sugar and equal proportion of water to make syrup.

 When the syrup becomes slightly sticky,  add gram flour and 2 tsp ghee and mix well thoroughly. Don't add     the ghee at once. add it little by little instead. While the batter is boiling in the ghee it starts giving a smooth   texture.When the batter is rapidly boiling, add a pinch of soda to make it consistent and this is the final stir.  Remove from  fire and mix well continuously. Pour onto a greased plate and cut it into pieces. Allow it to  cool.

Chakra Pongali

Chakra  pongali  is sweett dish. My children  like it very much. I think you would also like it.

Ingredients:

 Rice (good quality) - 1cup

Green gram(moong dal) 1/2cup

Sugar- 1cup ( or according to your taste)

Milk    -  3cups

Ghee

Cardamom power

Cashew nut

Kismiss/Raisin

Cooking  method:-
           

              Wash rice and dal  separately and strain the water. After straining, fry the rice and dal with ghee on low flame until it gives some flavour and  off the stove. Boil milk by adding little water. when milk is boiling, add rice and dal to cook on medium flame.After boiling the rice and dal, add sugar and ghee and mix it well. Keep a lid to cook on a low flame. After a while, when the rice and dal absorb the ghee and sugar, touch the rice.it will be smooth and not sticky, this means it is well cooked. Remove from fire.Now add the cardamom powder,  fried cashew nut and kismiss. Cover with a lid and  leave 5 minutes.then transfer the pongali into another container. And its done.