Mixed vegetable semolina upma recipe, ( Vegetable semiya upma)

                                                            

Ingredients:

• 1 cup vermicelli, roasted
• 1/2 cup beans, finely chopped
• 1/2 cup carrot, finely chopped
• 2tbsp boiled corns
• 1/4 cup grean peas
• curry leaves
• coriander leaves
• 1 large onion, finely chopped
• 1 tomato, finely chopped
• 1 green chilli, slit it
• 1tbsp chilli powder
• 1/2tbsp coriander powder
• a pinch turmeric powder
• Salt as per taste
• 4tbsp oil
• 1/2tbsp mustard seeds

Procedure for preparation:


Step 1: Keep the pan on the stove, pout oil, put mustard seeds, after popping add curry leaves, chopped onion, green chilli and fry it for 5 minutes, following that add chopped tomato and fry it, until onion and tomato merge together.

Step 2: Then add the chopped vegetable and fry it, then add chilli powder, coriander powder, turmeric powder, salt and continue frying, then add 2 cups of water and allow it boil nicely, until the raw masala smell goes off and vegetable gets cooked for 75 percent.

Step 3: Then add the roasted vermicelli and stir it, and close the pan for 5 to 7 minutes in medium flame, then garnish with coriander leaves and start serving. 

Rava upma recipe

                                     This dish is very easy to prepare in few minutes. It is an south indian break fast. It is most commomly prepared in all houses.

Ingredients:

• 1 cup rava
• 1 onion, finely chopped
• 3 green chilli
• curry leaves
• coriander leaves
• 1/2 cup beans, finely chopped
• 1/2 cup carrot, finely chopped
• 1/2tbsp mustard seeds
• 1/2tbsp black gram
• 1/2tbsp bengal gram
• oil
• 2tbsp ghee
• Salt as per taste

Procedure for preparation:


Step 1: Roast the rava for 5 minutes and keep aside.

Step 2: Keep the pan on the stove, pour 2tbsp oil, put mustard seeds, after popping, add black gram, bengal and fry for 2 minutes, then add curry leaves, chopped onion, green chillies and fry it.

Step 3: Then pour 2 and half cup of water and allow it to boil, then add the roasted rava, slowly by stiring.

Step 4: Reduce the flame and close the pan for 2 to 3 minutes, then pour ghee and garnish with coriander leaves and start serving it hot with coconut chutney or sambar.
 

Elephant foot yam masala recipe, ( karunakilangu fry recipe)

                                      

Ingredients

• Elephant foot yam (250g)
• 1 large onion, finely chopped
• 1 large tomato, finley chopped
• 1tbsp ginger garlic paste
• 1/2tbsp mustard seeds
• curry leaves
• coriander leaves
• 1tbsp chilli powder
• 1/2tbsp coriander powder
• a pinch turmeric powder
• Salt as per taste
• Oil

Procedure for preparation:


Step 1: Remove the upper skin of elephant foot yam, and cut into bigger pieces, and cook it in cooker for 5 whistle and keep aside.

Step 2: Keep the pan on the stove, pour 3tbsp oil, put mustard seeds, after popping add, chopped onion, curry leaves and fry it, then add chopped tomato and fry it, until onion and toamto merge together.

Step 3: Open the cooker, take the elephant foot yam, cut into small pieces.

Step 4: Then add chilli powder, coriander powder, turmeric, salt in the pan and fry it and little water to it.

Step 5: Then add the elephant foot yam pieces and fry it for 7 minutes, now the masala looks in gravy form, then garnish with coriander leaves and serve it hot.

Banana stem dhall recipe, ( valzhathandu kootu recipe)

                                                         

Ingredients:

• 1 Banana stem
• Bengal gram (50g)
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1tbsp ginger garlic paste
• 5tbsp grinded coconut
• 1/2tbsp mustard seeds
• 5 green chillies, slit it
• Salt as per taste
• a pinch turmeric powder
• curry leaves
• coriander leaves
• 2tbsp oil

Procedure for preparation:


Step 1: Soak the bengal gram for 30 minutes, and cook it in cooker for 5 whistle and keep aside.

Step 2: Cut the banana stem into pieces and put it in water.

Step 3: Keep the pan on the stove, pour 2tbsp oil, put mustards seeds, after poppping, add chopped onion, green chillies, curry leaves, ginge garlic paste and fry it for 5 to 6 minutes. then add choppe dtomato and fry it, until onion and tomato merge together.

Step 4: Then add the banana stem pieces and fry it for few minutes, then add, turmeric powder, salt and some water for banana stem to get cooked, close pan for 5 to 6 minutes. Stir it occasionally.

Step 5: Then add the cooked bengal dhall and stir it for few 5 minutes, then add grinded coconut and stir for 3 to 4 minutes. Then you can garnish with coriander leaves and serve it hot.


                                         
 

Spinach with moong dhall recipe, ( green leaves with moong dhall recipe) ( keerai kootu)

                                                

Ingredients:

• 1 bunch of spinach leaves,
• Moong dhall (50g)
• 1 large onion, finely chopped
• 4 green chilli, slit it
• 1 medium size tomato, finely chopped
• 7 pods of garlic, crushed
• 1/2tbsp mustard seeds
• 4tbsp grinded coconut
• 1/2tbsp black gram
• 1/2tbsp bengal gram
• oil

Procedure for preparation:


Step 1: Cut the spinach into small pieces, wash it in water and drain the water completely and keep aside. Then cook the moong dhall in pressure cooker.

Step 2: Keep the pan on the stove, pour 2tbsp oil, put mustard seeds, after popping add black gram, bengal gram, green chilli, garlic, chopped onion and fry it, then add tomato and fry it nicely until onion and tomato merge together.

Step 3: Then add the spinach pieces and fry it for 2 minutes. After spinach gets cooked for about 75 percent, then add the cooked moong dhall to spinach and stir it.

Step 4: Once the spinach cooked, add the grinded coconut and stir for 3 to 5 minutes.

The spinach moong dhall is ready, you can have this dish with rice or chapati.

 

Sweet pongal recipe, ( sarkarai pongal recipe)

                                               

Ingredients:

• 1 cup rice, soak it for 15 minutes
• 5tbsp moong dhall, soak it for
• jaggery (150g)
• 6tbsp ghee
• 5 cashew nuts
• 5 almond nuts
• 5 raisins
• 2 cardamom

Procedure for preparation:


Step 1: Keep the cooker on the stove, pour 3 cups for water, and put 1 cup rice, moong dhall and allow for 6 whistle.

Step 2: Break the jagger into small pieces, then keep the pan on the stove pour some water and allow it to boil, then put the jaggery and dissolve it in water.

Step 3: Open the cooker, smash the rice slightly and pour the dissolved jaggery water and mix it nicely with rice and moong dhall, then keep the cooker in medium flame, stir the sweet pongal.

Step 4: Then keep the pan on the stove, pour ghee, put cashew, almonds, cardamom, raisins and fry it, and put in the sweet pongal. Then put off the flame, you can serve the hot sweet pongal.

If you want more sweet taste, youucan extra jaggery to the recipe.

 

Black gram vada recipe, (ulundhu vada recipe) (urad dal vada recipe)

                                 

Ingredients:

• Black gram (150g), soak it for 4 hours
• 2 onion, finely chopped
• 6 green chillies, finely chopped
• 2tbsp ginge rgarlic crushed
• curry leaves, finely chopped
• coriander leaves, finely chopped
• Salt as per taste
• oil

Procedure for preparation:


Step 1: Grind the black gram nicely in food processor.

Step 2: Take a bowl, put the grinded black gram, chopped onion, green chillies, curry leaves, coriande rleaves, crushed ginger garlic paste, salt and mix it nicely.

Step 3: keep the pan on the stove, pour oil and heat it, then make the mixture to vada shape and fry it in the oil, until it turns into golden brown colour.

Step 4: Then you can serve it hot with coconut chutney, sambar, or curd...