ATUKULA PULIHORA

A very simple and easy to make breakfast. This Carbohydrate, iron  rich poha is good for all age group persons in family. Apart from being a tummy filler, this is rich in vitamin B. Prepared the same way as the pulihora this recipe is even more  simple as poha doesn't require cooking.  Try it as a breakfast or replace your dinner with this.

INGREDIENTS

• Atukulu                               2 cups packed
• Oil                                       3 Tsp
• Urad , chana dal                  1 tsp each
• Mustard seeds                      1 Tsp
• Turmeric                              1 tsp
• Peanuts                                2 Tsp
• Tamarind                             lemon size ball
• Green chilies                       2  slit
• Curry leaves                        a few
• Red chilies                          3
• Salt                                      to taste
• Sugar                                   1 tsp
• Methi seeds                          1 tsp
• Sesame seeds                       1 Tsp(powder)

PROCEDURE

Use the thick poha for the recipe.

Soak the atukulu for 30 minutes.

Soak the tamarind in water and extract the juice.

Heat oil in a pan and add the peanuts. When they are roasted remove into a bowl.

In the same oil add the urad, chana dal, mustard seeds.

When they are done add the red chilies, curry leaves.

Remove into the same bowl of peanuts.

In the same pan add the tamarind juice, salt, sugar, slit green chilies, methi seeds.

When the tamarind juice thickens add to the peanuts, fried dals.

Squeeze out water from poha and add to the bowl.

Mix well and leave for 1 hour.

Serve with curd.

SWEET AND TANGY BITTER GOURD

For all those bitter gourd lovers heres yet another simple curry with jaggery and tamarind.Not only tasty, this recipe is healthy too. 

INGREDIENTS

1. Bitter Gourd                    2 cups(finely chopped)
2. Onions                            1/2 cup(finely chopped)
3. Salt                                 to taste
4. Green chilies                   2
5. Red chilies                       1
6. Chilly powder                 1/2 tsp
7. Oil                                   3 Tsp
8. Tamarind paste                2 Tsp(thick paste)
9. Jaggery                            2 Tsp(powder)
10. Curry leaves                    6-8
11. Chana dal                         1/2 tsp
12. Urad dal                           1/2 tsp
13. Mustard seeds                  1/2 tsp
14. Jeera                                1/2 tsp
15. Hing                                1/2 tsp
16. Turmeric                         1/2 tsp

PROCEDURE

Cook the bitter gourd pieces with some salt and turmeric and keep them aside.

Heat oil in a pan and add the urad dal, chana dal, mustard seeds, jeera, red chilies.

When the dals turn golden color add the curry leaves, hing. 

Add the onions, green chilies, turmeric, salt.(Salt just for the onions as  bitter gourd is already cooked with some salt.)

When the onions turn golden brown add the cooked bitter gourd pieces.

Saute for 5 minutes till the pieces turn a little crisp.

Now add the tamarind paste and jaggery and the chilly powder.

Cover and cook for a couple of minutes.

Serve hot with white rice.

BIYYAM PINDI ROTTI

A simple snack recipe which can also be a breakfast or replacement for evening dinner. Very simple to make and very easy to digest even for small tummies.

INGREDIENTS

• Rice flour                          3 cups
• Salt                                    to taste
• Jeera                                  1/2Tsp
• Oil                                     to cook
• Green chilies                     1 finely chopped
• Curry leaves                      1 Tsp  finely chopped
• Chana dal                          2 Tsp
• Hot Water                          as required

PROCEDURE

Soak the chana dal  for 1 hour.

In a large bowl mix all the  ingredients except the oil and water.

Add two Tsp of oil and mix well.

Boil 2 cups of water and add the hot water to the flour mixture little by little and mix with a ladle.

Make a dough like the chapati dough.

Let rest for 15 minutes.

Take a thick bottom tawa and smear some oil. Do not put it on fire.

Take a large size dough and spread it on the tawa with your hand. 

Dip your fingers in water and spread the dough into a thick chapati.

Make small holes with your  finger so that you can add oil and the rotti gets cooked from the bottom too.

Now switch on the flame and transfer the tawa onto the stove. Add oil liberally and let cook on slow flame for 10 minutes. Cover and cook.

When you see that the rotti is cooked from the bottom and the edges get crisp remove from the tawa and serve with any chutney.

Usually the rotti is cooked only on one side. You can choose to cook both sides.

Add chopped onions, grated carrots and any veggies to enhance the taste.

FRIED RICE-CAULIFLOWER STIR FRY

I come with yet another simple fried rice recipe. A dish full of combined flavors of veggies, sauce and pepper. Nothing could be easier than this simple recipe with fried veggies. Fried rice cannot be complete without  manchuria or stir fry or spring rolls or veggie rolls. Today I came with this simple cauliflower stir fry in Chinese sauces with an Indian touch.

INGREDIENTS FOR FRIED RICE

• Cooked rice                    1large bowl
• Oil                                   2 Tsp
• Salt                                  to taste
• Pepper powder                1 Tsp
• Soy sauce                        1 Tsp
• Finely chopped carrots    1/2 cup
• Finely chopped beans      1/2 cup                                  

INGREDIENTS FOR CAULIFLOWER STIR FRY

• Cauliflower florets                  1 large bowl
• Salt                                         to taste
• Lemon juice                           1 Tsp
• Soy sauce                               1 tsp
• Tomato sauce                         1 tsp
• Sugar                                      1 tsp
• Red chilli flakes                      1 Tsp
• Chopped coriander                 1Tsp
•  Oil                                         3 Tsp
• Maida                                     1 Tsp
• Corn flour                               1 Tsp

PROCEDURE FOR FRIED RICE

Cook the rice with a table spoon of oil so that each grain is separate. 

Add 2 table spoons of oil in a pan and add the very finely chopped veggies.

Add salt just enough for the veggies.

When the veggies are done add the cooked rice.

Mix well and now add the soy sauce, salt, pepper powder.

Serve hot.

PROCEDURE FOR CAULIFLOWER STIR FRY

Cut the cauliflower florets into bite size pieces.

Boil water and then add a tea spoon of salt, lemon juice.

Add the cauliflower and let remain for 3 minutes.

Remove onto a paper towel and let cool.

In a bowl add the maida, corn flour, a pinch of salt.

Add water little by little and make a very thin paste.

Coat the cauliflower with the paste and then fry them in 3 Tablespoons of oil.

When the cauliflower pieces are fully fried to golden brown remove them.

Heat a tea spoon of oil add the finely chopped ginger.

Add the fried cauliflower pieces, soy sauce, tomato sauce, sugar, chill flakes, a little bit of salt, chopped coriander.

Toss well and serve hot with fried rice.

MIXED VEGETABLE CHUTNEY

When you are running out of the veggies and left  with only one or two of each variety, go for this simple chutney. I still remember those school days when my mother used to make this delicious chutney. 

INGREDIENTS

• Brinjal pieces                 1/2 cup
• Ridge gourd                   1/2cup
• Onion                             1/2 cup
• Tomato                           1/4 cup
• Green chilies                  4
• Salt                                 To taste
• Sugar                              1 Tsp
• Turmeric                         1/2 tsp
• Coriander                       4 sprigs
• Curry leaves                   a few
• Tamarind                        1 inch piece
• Oil                                  3 Tsp
• Chana, urad  dal             1 Tsp each
• Jeera                               1 Tsp
• Mustard                          1/2 tsp
• Hing                               1/4 tsp 

PROCEDURE
I use only the above veggies, you can try adding capsicum, dosakay too.
Heat 1 Tsp of oil and add the tadka ingredients( chana, urad dal, jeera, mustard, hing).
Add the slit chilies too. Slitting the chilies is very important, so that they don't burst out in hot oil.
When the dals turn golden brown keep the tadka aside.
Heat the remaining oil in the same pan and add the veggies, salt, sugar, turmeric, tamarind.
Cover and cook for 15 minutes and 15 minutes without the lid or till all the water is evaporated and the veggies are completely cooked.
Let cool and then grind the veggies along with the tadka, coriander sprigs and curry leaves.
Serve with hot rice or any Indian bread.

VANGIBATH MASALA POWDER

When you are bored of the everyday curries, dals and stews and when you are tired of elaborate cooking, the Indian masala powders, curry powders, gun powders will be very handy. Fry the vegetable of your choice, add the powder and cooked rice and your meal is ready in no time. One such powder is vangibath masala powder. Although the name suggests the masala is for brinjal, this powder goes well with almost any veggie.  Make it and store it. Mix it and enjoy it.

INGREDIENTS

1. Coriander seeds                        1 Tsp
2. Chana dal                                 1Tsp
3. Pepper corns                             1tsp
4. Cloves                                       1tsp
5. Cardamon                                 2-3
6. Red chilies                                3
7. Cinnamon                                1/2 inch piece
8. Dry coconut                              2 Tsp(powder)

PROCEDURE

Dry roast all of the  ingredients on a very slow flame and make a fine powder. While frying add the coconut powder at the end or else it gets burnt up.

If storing in a large quantity increase the proportion of the ingredients accordingly.

Coconut decreases the shelf life of the powder, so opt for adding fresh/dry coconut while preparing the rice dish or store the powder in refrigerator. 

SPICY SNACK WITH LEFT OVER RICE

One of the best recipes to make with left over rice in the mid afternoon during summer days for your holiday enjoying kids. Some veggies, some left over rice, little masala makes a very good snack.  

INGREDIENTS

• Cooked rice                            1cup
• Boiled potato                          1
• Grated carrot                          1/2 cup
• Grated cabbage                      1/4 cup
• Boiled, mashed peas               1/4 cup
• Chopped cilantro                   2 Tsp
• Salt                                        to taste
• Green chilies chopped           1 Tsp
• Grated ginger                        1 Tsp
• Amchur powder                    1/2 tsp
• Besan                                    2 Tsp
• Rice flour                              2 Tsp
• Oil                                         for deep frying

PROCEDURE

Add all of the ingredients except oil and make a dough.

Make small balls. Add more flour if you are not able to make balls.

Deep fry the balls on a medium flame.

Serve hot with any sauce.