Hariyali Wheat Ravva Upma

Godhuma Ravva Upma  or  Wheat Ravva Upma is one of the most common  recipes in south India.This Upma turns out really nutritious by adding the leafy vegetables a great way to incorporate greens into our daily cooking.A Healthy twist to a reguar wheat ravva upma.

Hariyali Wheat Ravva  upma is a simple,  healthy and easily digestible , that can be made either for breakfast or dinner as a one pot fully satisfying meal.

Ingredients:

Wheat Rava - 2 cups
Water - 5 cups
Chopped onions -1/4cup
Chopped Tomatoes - 1/4 cup
Carrot - 1/4cup
Green Peas- 2tbsp
Green chillies - 3
Spinach -1/4 cup finely chopped
Methi Leaves - 1/4 cup finely chopped
Amaranth Leaves  ( Thota Koora) - 1/4 cup finely chopped
Mint leaves - 2 tbsp finely chopped

Tempering:

Oil -2 table spoons
Mustard Seeds - 1 tsp
Channa dal - 1tsp
Urda dal - 1tsp
Hing - A pinch
Red chilli - 1
Curry leaves - A few



Hariyali Wheat Ravva Upma

Method:

1.Heat a  heavy bottomed kadai with 2 table spoons of oil. Saute it with mustard seeds, urad dhal, channadal  and once they splutter add red chilli and hing and fry for few seconds.

2. Now add Choped onions and  green chillies fry for 2 minutes,add tomatoes ,carrot and green peas fry for another 3 minutes.

3. Now add Spinach, Methi Leaves, Amaranth leaves (Thotakoora) and fry till the raw smell goes.

4.Now add the wheat ravva and fry well for 2 minutes in medium flame.

5.Add required salt and 5 cups of water. Mix well and close the pan with a lid. Keep the stove in low flame for 20 minutes or until the all the water gets absorbed. If the water is absorbed fully and the upma is well cooked switch off the stove.

6. Serve hot with cup of curd.


Similar Recipes:
Cracked Wheat Upma

Rice Pongal ( Ven Pongal)

You can serve a rice dish with any meal at any time of the day. This non - messy ,easy to pack and simple to make rice dish make tasty and nutritious
packed lunch.. Or to have it as a breakfast.

Ingredients:

Rice - 1cup
Moong dal (split) - 1/2 cup
turmeric- 1/2 tsp
Ghee- 6tbsp
Raw cashew nuts - 2tbsp
Black Peppercons  - 1tsp
Cumin seeds - 1tsp
Water - 4 1/2 cups
Oil - 2tbsp
Hing-1tsp
Ginger - 1 inch grated
Curry leaves - a few
Salt - to taste
Grated coconut- 2tbsp



Rice Pongal - Ven Pongal

Method:

1.Place cumin seeds and black peppercons in an electric blender or mixer. Blend into a  coarse powder.

2.Split the cashews in half. Saute in 2 tbsp of ghee until golden colour. Set both aside.

3.In a heavy sauce pan, dry roast the rice and  moong dal separately , about  5 mins each.

4.Wash both rice and moong dal  well. Mix together and place in a Pressure cooker.

5.Add ground turmeric and 4 1/2 cups water. Pressure cook for 4 whistles. reduce the heat .Simmer for 5  min until soft.

6.Switch off the flame and set aside.

7.Heat the remaining  ghee and oil in a heavy frying pan or skillet.

8.Add cumin seeds and peppercons ,powder, grated ginger and a few curry leaves. Saute for  1 minute.

9.Add pressure cooked rice and dal, salt to taste and  grated coconut. Mix well. If necessary, add 1/2 cup water.

10.Garnish with sauted cashews. Serve hot with any coconut chuney or Onion Sambar.



Note: Pearl Onion Sambar recipe


 

Tomato Bath (Udipi Style)

 

Tomato bath is a popular breakfast made in most of the Indian houses known for its delicious taste and quick cooking process..Tomato Bath is a bit more tangy and spicy than regular upma. And It is very easy to make and quite filling too.

Ingredients:
Semolina- 1 cup
Onion-1 medium thinly sliced
Tomato -2 medium chopped
Green chilies -1tsp finely chopped
Ginger -1 tsp finely chopped
Cashew nuts -3 tsp
Lemon Juice - 1/2tsp (optional)
Salt – to taste
Coriander leaves - to garnish

Tempering:
Oil-1 tbsp
Mustard seeds-½ tsp
Cumin seeds-½ tsp
Urad dal - 1/2tsp
Channa Dal - 1tsp
Red chillies- 2 no
Curry leaves- 4-5
Hing - A pinch
Turmeric - A pinch

     

Tomato Bath

Method:
1. Dry-roast ravva until it just begins to turn brown, then keep aside.

2. In a large pan, heat the cooking oil.

3. Add mustard seeds and wait for them to sputter. Then add cumin seeds, urad dal, channa dal,ginger, green chillies, red Chillies and chopped onions and fry until onions are slighty done.

4. Now add pinch of turmeric. Add  the copped tomatoes ,and cook till the tomatoes are mushy now add salt and 3 cups of water, and bring to boil.

5. Add the roasted rava, reduce the heat, and mix quickly to avoid lumps forming.

6. Tomato Bath is done when all the water is absorbed by the ravva.

7.Garnish with chopped cilantro leaves and lemon juice.

8.Serve hot with coconut chutney.


Note: While adding the semolina (ravva) to the boiling water, lower the flame and keep adding the semolina little by little to the boiling water to avoid forming lumps. Stir continuously while adding the semolina to the boiling water.

Vegetable Grilled Sandwich

Quick and easy to make, grilled sandwiches are big on nutrition and flavor. Whole grain breads filled with  fresh vegetablesand melted cheese make a typical any time snack . This delicious sandwich cooks up hot and toasty on the grill in no time. Vegetable grilled Cheese Sandwich is easy to make and  very filling .Also a great way to include some vegetables in your daily diet!
Vegtable grilled sandwich is a must try Enjoy with tomato ketchup.

Ingredients:
Whole WheatBread  -6 slices
Onion -1no
Tomato- 1no
Cucumber-1no
Green chutney -1/2 Cup
Mozerella Cheese-1/4Cup Grated
Butter- 4tbsp
Pepper-As required



Vegetable grilled Sandwich

Method:
1.Cut the onion, tomato and cucumber into round slices. Set aside.

2.Take the bread slices and apply butter  on 1 of the slices and coriander chutney on the other slice.

3.Place an onion on top of the bread slice,then place the tomato and cucumber slices .

4.Sprinkle grated mozeralla cheese and pepper on top.

5.Place the buttered slice on top [with the butter side facing up] to close the sandwich.

6.Heat a grill medium heat. Once hot, place the sandwich on the pan with the buttered side facing down.

7.Apply some butter on the slice that's facing upwards now.

8.Close the grill lid and grill the sandwich untill the nice golden grill marks appears.

9.Serve hot with Tomato sauce or with green chutney.

Ragi Ravva IDli

A healthy and yummy breakfast is what you deserve to fill your stomach and that you get in Ragi Rava Idli. Ragi Rava Idli is a delightfully healthy way to start your day.Ragi is the richest source of Calcium among cereals and Calcium is vital for bone health.

The Ragi Rava Idli recipe is a healthy preparation of the traditonal Rava Idli that is made with just Semolina. In this Ragi Rava Idli recipe I have combined the ragi flour, also known as the finger millet flour along with semolina (rava) and spiced it up with green chillies, mustard and curry leaves.

Ingredients:

Ragi flour ( finger millet flour) - 1cup
Fine Semolina ( Bombay Ravva )-1cup
Yougurt - 1cup
Green chillies -2 finely chopped
Ginger-1 inch piece finely chopped
Eno Salt or Baking powder - 1/2tsp
Water - 1cup
Oil - 2tbsp
Curry Leaves -Few finely chopped
Mustard Seeds- 1tsp
Salt to taste

Ragi Ravva Idli

Method:

1.Combine the ragi flour, rava, yogurt and a little salt in a large mixing bowl.  Add a little water at a time to make a thick batter (like idli batter)

2. Allow the mixture to rest for 10 to 15 minutes.

3.Heat  1tbsp oil in a pan,add  mustard seeds and curry leaves and allow it to crackle. Turn off heat and keep aside.

4.Stir in any additonal water if the batter is become too thick.

5.Add the seasoning, green chillies, ginger, enos fruit salt or baking powder and the tablespoon of oi to the prepared idli batter.Mixwell.

6.Pour the Ragi Rava Idli batter into the idli plates. Place the idli plates into the Idli steamer er and steam the rava idli's for 10 -15 minutes.

7.Insert a tooth pick in the center of the idli and it should come out clean.. then your ragi ravva idlis are ready.(if not steam the idlis for another 5 minutes)

8.Once steamed, remove the Ragi Rava Idli from the steamer and keep aside for 5 minutes.

9. Use a spoon to run through the sides of the idli plates to remove idli's.

10.Serve the Ragi Rava Idli's with Spicy Red Coconut Chutney for breakfast .

Spicy Red Coconut Chutney (For Idli And Dosa)

This spicy red coconut chutney is quick and simple.This chutney goes well with idlis, dosas.It is commonly prepared for breakfast in South India and is one of the easiest chutney recipe.

Preparation time:  5 minutes 
Cooking time: 5 minutes 

Ingredients:
Grated coconut  1cup
Red Chilllies -3-4 (Adjust to your spice level)
Pearl onions -2nos
Garliic - 1clove
Ginger - 1small piece
Salt - to taste
Water - 1/2 cup

For tempering:
Oil - 1tsp
Black Mustard seeds- 1/4 tsp
Urad dal / Minapappu -1/4tsp
Red Chillis -1
Curry Leaves - Afew



Spicy Red Coconut Chutney

Method:

1. Grind coconut ,pearl onions, garlic,ginger,Red chillis,salt and little water to make a smooth chutney. Start with a few tbsp of water and adjust as you go.

2.Heat oil for tempering, add the mustard seeds and when they pop, add the urad dal. When the urad dal turns golden brown, add the red chilli and curry leaves.

3.Remove from flame and pour into the ground chutney. Mix well.

4.Serve spicy red coconut chutney with Idli /Dosa .

Ravva Pulihora

Ravva Pulihora

Ingredients:
Raw Rice Ravva - 2cups
Water - 3 cups
Salt to taste
Lemon Juice -3tbsp
Turmeric Powder - 1/2tsp

Tempering:
 Oil - 1 1/2 tbsps
 Mustard seeds - 3/4 tsp
 Cumin seeds 3/4 tsp
 Dry red chillis -3-4
 Channa dal - 1 tbsp
 Urad dal -
Green chillis -4 nos slit length wise
Ginger -1 1/4 tsps finely chopped
Hing/Asafoetida -1/4 tsp
Curry leaves 15-20
Roasted Peanuts - 3tbsp

Method:
1.Mix the rice ravva  with sufficient water and little oil.

2.Add turmeric powder to the boiling mixture,cook the rice ravva until it is done.

3.The rice ravva  remains separated if we use some oil while cooking it.

4.Place the ravva in a wide plate and allow it to cool.

5. Heat oil in a wok and fry the mustard seeds, jeera,Bengal gram, black gram, asafoetida, peanuts, red chilies, chopped green chilies, curry leaves until golden brown
in color.

6. Add enough salt and mix well. 

7.Now, add this mixture to the cooked rice ravva and mix well.

8. Add Lemon juice and mix well.

9.Serve hot.

Flattened Red Rice Poha

Thick red poha is the healthier version of the regular white poha and is now  available in most of the grocery stores . This convienient food is similar to the white poha in taste and in spirit.

Flattened Red Rice Poha

Ingredients:
Thick Red poha – 2 cups
Potato – 1, finely chopped
Grated Coconut - 2tbsp
Onion – 1 large finely chopped
Green chilies – 2 slit length wise
Curry leaves – 6
Mustard seeds – 1 teaspoon
Urad Dal - 1tsp
Channa dal - 1tsp
Red Chillies - 2 nos
Turmeric powder – 1 teaspoon
Salt – to taste
Oil – 2 teaspoons

Method:
1.Wash the poha well in several changes of water, till the water becomes clear. Drain well and keep aside.

2.Heat the oil in a kadhai add urad dal , channadal ,and mustard seeds.Add red chillies.

3.Slide in  the curry leaves and chopped green chillies. After a minute or two, when the curry leaves and green chillies begin to brown, add the chopped onions.

4.Cook the onions till they turn translucent and then add the  potatoes. Cook for 5 minutes, turning occasionally.

5.Sprinkle salt and turmeric powder, mix and add the poha.

6.Turn around gently so that the poha does not become mushy. Cook covered for another 6-8 minutes, stirring carefully every other minute.

7.Add grated coconut to the poha and mix well.

8.Sprinkle a tablespoon of lime juice , mix and serve immediately.

Flattened Red Rice Poha

Mixed Vegetable Poha - Flattened Rice With Vegetables

Poha Flattened rice (also called beaten rice) is also called Avalakki in Kannada, Atukulu in Telugu and Aval in Tamil.Mixed Vegetable Poha.. A simple yet tasteful way to start a beautiful day.A Quick and delicious recipe for a morning breakfast or evening snack. Lots of fresh veggies makes the Poha healthy and yummy. You can use any type of Poha,I personally prefer Thick Poha as it doesn't become mushy.Poha with vegetables is a one pot meal which you can enjoy with a hot cup of tea and some ketchup.Vegetable Poha  is easy to make at home for evening snacks or breakfast. Poha is a light and nutritious recipe.This is a comparatively heavy yet healthy ,full of nutrients and delicious to fill the stomach.

Mixed Vegetable Poha - Flattened Rice With Vegetables

Ingredients:
Thick poha- 2 cups
Green Chillies - 3 slit length wise
Carrot - 1/4 cup finely chopped
Potato - 1 small finely chopped
Green peas - 1/4 cup
Onion - 2 medium finely chopped
Mustard seeds - 1/4tsp
Urad dal - 1/4 tsp
Channa Dal - 1/4 tsp
Red chillies - 2 broken into two
Cumin Seeds - 1/4 tsp
Turmeric Powder /Haldi - 1/2 tsp
Lime juice - 1tbsp
Oil - 2tbsp
Salt to taste.
Coriander leaves - 2tbsp Chopped.

                                                               Mixed Vegetable Poha
Method:
1.Wash Poha with cold water and drain all the water. Set it aside.

2.Now heat oil in a pan and add in the mustard seeds,urad dal,channa dal and red chillies.

3.Now add chopped potatoes. Since potatoes take a little longer to cook .

4.Let it cook for about 5 minutes and then add  the carrots and peas. ( you can add as many veggies as you want) 

5. Cook them again for another 4-5 minutes and then add chopped onion and green chillies.

6.Stirring occasionally let all the vegetables cook well. After the vegetables are cooked add salt and turmeric.

7.Mix everything together and then add  poha to the vegetable mixture.

8.Turn heat to very low and gently mix all the ingredients, poha is very soft so you don't want it to get mushy. If you think its a little dry for you as it sometimes happens, just sprinkle a little water on it and mix everything.

9. Turn of the heat and cover your pan with a lid and let it sit for a few minutes.

10. Sprinkle  lime juice and chopped coriander and serve hot.

Ragi Malt - Ragi Ambali

Ragi malt makes a perfect breakfast item.  A hearty and very nutritious breakfast and that which keeps you full until lunch. This version is ideal for those suffering from Diabetes.

Ragi Malt - Ragi Ambali

Prep Time: Under 15 min
Cook Time: Under 15 min
Serves: 2people

Ingredients:
Ragi (Finger Millet) Powder (store bought)-3tbsp
Butter Milk - 2cups (or as needed)
Water - 1cup
Salt -to taste.

Method:
1.Slightly roast the powder first in medium flame till aromatic, around 3-5 minutes. Make sure you don't burn the powder. This step is to eliminate any raw smell from the porridge. Set aside.

2.On the other hand take a saucepan and heat the water till lukewarm. Add the  Ragi powder to the water.

3.Keep stirring until it gets well mixed. Add salt to it.

4.Bring to a boil.Switch off the flame and let it cool for some time.

5.Add Buttermilk. You can add more or less  butter milk depending on your taste.

6.Serve it cold.

Crispy Oats Ravva Dosa

Oats Dosa is a healthy Indian bread dish that combines oats, oil among other things to create a  very tasteful, tantalizing, tempting recipe.It's very delicious and yummy recipe. Just follow our quicker and easier method to make / Prepare Oats Dosa and enjoy this luscious, mouth watering recipe.If you are bored of having oats porridge everyday, for a change you can make this dosa.

Crispy Oats Ravva Dosa

Let’s learn how to make/prepare Oats Dosa by following this easy recipe.

Ingredients:
Oats -  1 cup
Rice flour -  1/4 cup
Semolina /Sooji -1/4 cup
Jeera -  1 tsp
Onion - 1 chopped finely
Green chillies - 1/2 finely chopped
Pepper powder - a pinch [optional]
Oil - as required
Curry leaves - Chopped finely
Salt  - to taste
Water -  as required

Method:
1.Dry roast oats for 2 mins till a nutty aroma comes and the color of oats slightly changes. Allow it to cool down then powder it finely.

2.Add little oil and saute the onions for 2mins. In a serving bowl : Add oats powder, rice flour, sooji, jeera, onion, pepper powder, curry leaves,salt and mix well.

3.Add water and make a thin batter like rava dosa batter.Heat the dosa tawa, take one laddle of batter and drizzle it from the corners and finishing off in the middle same like we do for rava dosas. Drizzle oil, allow it cook till golden brown and turn over to other side, leave it for 2 seconds then transfer to the serving plate.

4.Enjoy the crispy oats dosa hot with Chutney of your choice.

Ragi Dosa

Ragi Millet has various names from all across the globe. This small food grain popularly known as Finger millet is also known as bulo (Uganda), nachini (Maharashtra), African millet, koracan, wimbi (Swahili) and ragi. The origin of this humble grain is believed to be from Uganda, or regions around that country, from where it was introduced to India about 3000 years ago.

Since it has served well the poor man, for it was then a staple food of farmers. It acts as a rich source of calcium and carbohydrates, and also proteins, trace minerals, iron, niacin (a vitamin of B-complex group), methionine (an essential amino acid).

Ragi Millet

It is a part of everyday diet in many parts across the globe, be it in the form of ragi porridge, soups, mixed with the flour for rotis, desserts like halwa, mixed with the dosa/idli batter, it is one of the weaning foods for babies (6-7 months onwards) and is also a good wholesome diet for diabetics. Thus, offering the user with benefits which would normally accrue to milk and its products.The calcium it contains is easily assimilated and helps strengthen the bones, keeping osteoporosis away.

Benifits Of Ragi Millet:

• For the calorie watchers, this is just about what you are looking for as; it is very rich in iron and very low on fat and calories.
• The leaf juice of this food grain is given to women in childbirth.
• The plant is diaphoretic, diuretic and vermifuge. It is a ‘folk remedy’ for leprosy, liver disease, measles, pleurisy, pneumonia and small pox.
• For those interested, ragi is fermented to make beer!
• Ragi porridge is considered ‘cooling’ for the body.

Ragi Dosa

If you like Dosa, then you will surely like this Ragi dosa too. I just used the regular dosa recipe but enhanced it nutritionally with Ragi flour. The taste is very similar to regular dosa though you get the hint of ragi while tasting it.

Ingredients:
Urad Dal -   1 cup
Ragi Flour   - 2.5 cups
Fenugreek Seeds -  2 tsp
Salt To taste
Ghee / oil to cook the Dosa.

Method:
1.Soak the Urad Dal and fenugreek seeds for at least four hours. Then Grind it into a smooth batter.

2.Stir in the Ragi flour and salt. Set it in a warm place to ferment overnight.

3.To prepare Dosa, preheat a skillet. Pour a ladle full of batter right at the center of the skillet and spread it in a circular action starting from the center, fanning out to the edge of the skillet.

4.Put some ghee /butter/ oil on the dosa .Sprinke some onion and coriander on the dosa.roast the dosa till the broun lines appear on the dosa.

5.Once the Dosa is cooked it comes off the skillet pretty easily. Serve hot with the chutney of your choice.

Note: The batter stores well in the refrigerator for a week.

Oats Idli

Oats are known to heart friendly and rich in dietary fiber. The soluble fiber found in Oats is known to lower low-density lipoprotein (LDL) or bad cholesterol levels. Oats are also known to aid weight loss, reduce blood pressure, increase energy levels. So, when these two healthy foods come together, I can only imagine things turning out to be good (although, lentils are left out in Oats Idli but some of the protein content of lentils missing is compensated by its presence in Oats. Protein content in Oats is known to be higher than those in other cereals).

The other advantage with Oats Idli is that its preparation time is lot lower than normal Idli. No need to soak Dal or lentils for hours, prepare batter and then leave it to ferment overnight for 12 hours. Hence, like Rava Idli, Oats Idli is instant preparation and hence the term Instant Oats Idli.

Oats Idli

Ingredients:
Instant oats - 1 cup
Wheat Rava - 1/2 cup (I used wheat rava, you can use sooji/bombay rava also)
Curd - 1/2 cup
Water - as required
Carrot - 1 medium sized grated
Mustard Seeds - 2tsp
Green chili - 1 tsp finely chopped
Salt - to taste
Curry Leaves-Few
Hing - 1/2 tsp
Coriander leaves - 2 tsp finely chopped
Baking soda - 1/2 tsp /eno fruit Salt-1/2 tsp
Oil - to grease idli plates

Method:

1.Dry roast oats for 3 minutes and set aside. Cool it completely then grind it to a fine powder, Dry roast wheat rava till nice aroma rises....it may take 3-4 mins, then set aside. Transfer to mixing bowl.

2.Add a tsp of oil in a kadai, add mustard seeds, let it splutter then add grated carrot, green chillies, curry leaves and coriander leaves. Saute till raw smell of carrot leaves. In the mixing bowl containing oats and rava, add curd, salt, hing, baking soda /eno fruit salt and sauted carrot with tempering .

3.Add required water to make a batter consistency of our normal idly batter.It Should not be too thick or too thin.

4.Grease the idli plates with little oil. Gently put the batter on idli plates with a laddle. Steam it for 10-12 minutes or until done. Serve hot with Mint Coriander and Coconut Chutney.

Vermicelli Upma - Semiya Upma

No matter where you go in India, Upma is a hot favorite breakfast food! Originally from South India, this tasty dish can be eaten for breakfast, brunch or as a snack and is so wholesome you can even make a meal of it! Vermicelli Upma is a delicious and nutritious low cal breakfast item which can also be enjoyed as snack or packed lunch.

The vermicelli or semiya are roasted and then cooked with onion, mustard seeds and chillies. Try my easy recipe for Upma made with Semiya or vermicelli. !

Vermicelli Upma - Semiya Upma

Ingredients:
2 cups vermicelli /Semiya
2 1/2cups water
1 small red onion, chopped
3/4 to 1 cup chopped vegetables of choice (carrots, peas, beans, corn, potatoe, etc)
2-3 green chillies, slit
1" piece of ginger, grated
2  Dry redchillies
1/4 tsp mustard seeds
1/4 tsp Bengal gram / Channa dal
1/4tsp urad dal
A few curry leaves
Salt to taste
Hing  A pinch
1 tbsp oil
2tsp ghee
Chopped coriander leaves for garnish (optional)

Method:
1.Heat a frying pan on a medium flame and add 1tsp of ghee. Roast the vermicelli lightly in the ghee till it turns a pale golden brown. Stir frequently. Once done, remove from the stove and keep aside.

2.Heat the oil in a pan and add the mustard seeds channadal,urad dal, curry leaves,red Chillies and hing. When the spluttering stops, add the grated ginger and stir well. Cook for 1 minute.

3.Add the onion and fry till translucent and soft.

4.Add the  the mixed vegetables like carrot, peas and tomatoes and cook till soft.

5.Add the 2 1/2 cups of water and salt to taste and bring to a boil.

6.Add the roasted vermicelli, a little at a time, stirring constantly so that it doesn't clump. Let it cook in the open pan until the vermicelli has cooked all over and there's no water left.

7.Garnish with chopped coriander and serve piping hot.

Poori Bhaji

Poori's are originally a north Indian food, but the poori and bhaji combo is something that has travelled the length and breadth of India and stayed on everywhere it has gone. So you can find it almost every part of the country.Pooris are usually eaten for breakfast, lunch as they can be a bit heavy at dinner time.

A poori is a flat bread made out of a wheat flour called atta, which is commonly used in Indian cuisine. The dough is rolled out in flat circles with a rolling pin, and then fried in hot vegetable oil. When put into the hot oil they swell up with air and puff up into a balloon-type form. The pooris taste best when served immediately. Hot and crispy, they impress any guest with their puffiness. As the air is released, the pooris will gradually sink.

Typically, the Bhaji is any vegetable dish made with a masala, often consisting of onion, garlic, ginger, chillies and other spices. Depending on the taste and style of the persons cooking and eating the bhaji, it can be prepared with more or less, thin or thick gravy.

Poori Bhaji

"Poori-Bhaji" (Poori-Koora, as we call in Telugu) is like a comfort food. There are billion versions of the same potato bhaji served as an accompaniment for the crispy, deep-fried pooris.

Today,Iam sharing my own version of bhaji is with potatoes,Green peas, lots of onions, green chillies and some basic Indian spices.  It is not spicy but mild with much less oil, which works best with its deep-fried counter-part.

For Poori:
Ingredients:
whole wheat flour (gehum ka atta) -1 1/2 cups
Semolina / Sooji-1/2tsp
Salt to taste.
Water 3/4cup
Oil for deep frying.

Method :
1.In a bowl, mix atta, salt and sooji . Add water and kenad to make a stiff dough.(little hard dough than a normal roti dough).Cover it with a damp cloth and let it rest for  one hour.

 2.Divide poori dough into equal portion and round balls out of it.Flatten them to make rounds with the help of little dry flour.

 3.In a kadai, heat oil for deep frying. Reduce heat to medium and fry poori one at a time till it puffs up. Turn over till both sides are golden brown.
4.Drain on paper towels to absorb extra oil and serve with Aloo bhaji.

For Aloo Bhaji:
Ingredients:
Potatoes -4medium sized
onions-2 large finely sliced length wise.
Green peas-1/4cuo
Green chillies-3 slit length wise
Cooking oil -1tbsp
Mustard seeds-1tsp
Jeera / cumin seeds- 1tsp
Urad dal -1tsp
Asafoetida- a pinch
Curry leaves- few
Turmeric powder -1/2tspRice flour-1 tsp
water-2 cups

Method:

1.Wash, boil, peel the skin and mash the  potatoes.
2.Heat oil in a wide pan,add mustard seeds, When they splutter, add jeera, urad dal, curry leaves,hing and green chillies. Fry on a medium heat till crisp.

3.Add onion slices. Fry on a medium flame till the onions are brown in colour.

4.Add turmeric powder and fry well. Now add mashed potatoes, green peas, salt to taste and 2 cups of water. 

5.Cover with a lid and cook on a low to medium heat for 12 – 15 minutes.Mix 1 tsp of rice flour with little water and pour in to the kadai .Mix well to avoid lumps. cook for 2 more minutes.

6.Serve with pooris.

Oats Vegetable Upma

Breakfast is the most important meal for the day as it provides you about a third of your nutrition needs.Therefore selecting the right breakfast is not just important but critical.

Oats are not just the right way to start your day,but also  the best bet for weight management.They help keep your sugar and cholesterol level low thus lowering your risk of heart diseases.

The soluble fibre in oats lowers cholesterol.It also helps maintain blood pressure.It can help keep your arteries clean and healthy.The ability of Oat soluble fibers to absorb water and swell,creates a feeling of fullness and helps in maintaining weight.It also assists people with diabetes in managing their blood sugar levels.

Oats vegetable Upma

There is no better way to start your day than with a bowl of nutritious oats.After all,breakfast is the most important meal of the day - nourishing you with all the vital nutrients you need to help you and your family make it through the day.

Oats not only provides you with a warm and delicious start to day, but also gives energy to help keep going all the day.

Here is a Simple healthy breakfast with Oats and  loads of colourful vegetables.

Ingredients:
Oats – 1 Cup
Finely Chopped Onion – 1
Green Chillies – 2 Slit length wise
Oil – 1 and 1/2 tsp
Mustard Seeds – 1/2 tsp
Urad Dal or Split Black Gram – 1/2 tsp
Channa Dal-1/2tsp
Asafotida / Hing -A pinch
Curry Leaves
Turmeric Powder – 1/4 tsp
Lemon Juice – 1 tsp
Coriander Leaves / Cilantro
Carrot-1 medium sized finely chopped
Peas -1/4cup
Water-1/2cup
Salt

Method:
1.Heat 1 tsp oil in a kadai and roast the oats until it turns light brown.Keep aside.
2.Heat oil in a kadai/pan, add mustard seeds and allow to splutter.
3.Add channa dal and urad dal and fry till brown, add curry leaves and hing.
4.Add finely chopped Onion,green chillies,carrot,peas,turmeric powder, and salt stir for 3 minutes.
5.Now add roasted oats and stir again for 2-3 minutes along with vegetables.
6.Finally, Sprinkle 1/2cup of water on the oats mixture and stirr.Make sure to not add excess water to the Oats Upma as the whole mixture can become too soggy .When oats turns soft,switch off the flame add lemon juice and top with coriander/dhania leaves.
7.Serve hot .

Pesarattu Upma - Moong Dal Dosa

Moong Dal (in Hindi) is a bean variety. It is also  known as ' Pesalu' in Telugu,‘Pachai Payaru’ in Tamil and as ‘Green Gram’ in English.Green gram is small green oval shaped gram and can be cooked after soaking or without soaking. You can make sprouts easily in this. Along with proteins and minerals, it contains adequate dietary fiber too. It is consumed as whole and in split form too. In south India, split green gram is used more in Poriyals and Kootu.

Moong Dal

There are some slimming guides which claim that Moong beans are the ultimate slimming food because it fits in very well with the food replacement programs that have become so popular with the public. The food is a low fat addition to the diet but it also contains the protein that enables the person to build their body cells and maintain a healthy lifestyle. It has been credited with the ability to lower cholesterol in the body and also stabilizes the blood sugar for those who are at risk of suffering from diabetes.

Pesarattu is a popular breakfast dish in Andhra Pradesh. Traditionally it is served with a sprinkle of onions and fresh coriander on the inside, eaten with Allam Pachadi (Ginger Chutney)or Coconut chutney.  This tastes best when freshly made and not a dosa you can stop at one :) Adding Upma on the inside adds to the taste to make the dosa more fulfilling that's is why it is called as MLA Pesarattu.

For Making Pesarattu:

Ingredients:
Moong Dal - 2 cups
Rice - 1 cup
Green Chillies - 2
Cumin seeds-1tsp
Onion - 2 finely chopped
Ginger - small piece
Oil - 1/2 cup
Salt to taste

Pesarattu Ingredients

Method:

1. Soak rice and moong dal separately for 6 hours.

2. Drain water and grind them together smoothly along with green chillies,ginger and cumin seeds..

3. Mix salt with batter.

4. Chop onion and ginger into small pieces.

5. Heat dosa tawa till hot (if you sprinkle water it has to sizzle).

6. Pour a spoonful of batter in the center of the pan and spread it round in shape.

7. Add chopped onions and green chilies pieces for topping.

8. Add 1 tsp of oil/ghee on top and edges of pesarattu.

9. Lower the flame for 2 mts and then turn the flame to high.

10. Allow the pesarattu to turn on golden brown color at the bottom and then turn it back.

11. Allow pesarattu to fry for a minute and then turn it back again. Fold into two halves and serve hot with upma and ginger chutney.

Pesarattu Upma With Ginger Chutney

For the Upma:
Ingredients: Bombay Rawa /Sooji /Semolina  – 1 cup
Onions chopped – ½ cup
Green chilies – 2
Water – 3 cups
Salt – as per taste

For Seasoning:
Mustard – ¼ spoons
Channa dal – ½ spoon
Urad dal – ½ spoon
Curry leaves – 5 to 6
Oil – 1 tablespoon

Procedure :
1. Dry roast the rava for 5 mins

2. In a sauce pan add oil and when it hot add the mustered seeds and let it splutter.

3. Now add all the other ingredients in the seasoning.

4. When the dals turn golden brown add the chopped onions and green chilies and saute it for 5 mins.

5. Now add water and salt to it and allow it to boil.

6. When the water boils nicely add the roasted rava and cook until it is done.

Pesarattu Upma

For Ginger Chutney:

Please refer to Allam Pachadi -Ginger Chutney

Cracked Wheat Upma - Godhuma Ravva Upma

Wheat is a nutritious food containing Protein, Carbohydrates, Fiber, Iron and very less amount of fat.
In south India , Upma is usually taken during breakfast. It is a simple and tasty dish made using Cracked Wheat. Wheat Rava Upma made using less oil is very healthy and ideal for people on diet. Wheat Rava Upma also fills your stomach very well. 

Cracked Wheat Upma - Godhuma Ravva Upma

Ingredients:

2 cups wheat ravva (cracked wheat )

3 1/2 cups of water

1 medium onion, finely chopped 

1 medium, tomato, cut into small cubes
1 carrot finely chopped
1/4cup green peas
3-4 green chillies, finely chopped

1/4-inch piece of ginger, finely chopped

6-7 curry leaves

2 tsp lime juice (optional)

Salt to taste

Tempering:

5-6 tsp vegetable oil

1 1/2 tsp chana dal (split bengal gram)

1 1/2 tsp urad dal (split black gram)

1 tsp mustard seeds

2 red chillies

2 tsp cashew nuts, chopped 

Method:

1.Roast the wheat  ravva for a couple of minutes. This prevents the upma from becoming sticky. You can skip this step, if you like.

2.Heat oil in a pan. Add the chana dal and urad dal and red chillies fry for a couple of minutes.

3.As the dals start to brown, add the green chillies and ginger, and saute for a few seconds.

4.Add the curry leaves, onions, carrots,tomatoes,peas and salt. Stir and cover and cook on medium heat for 2-3 minutes or until vegetables are cooked and onions turn translucent.

5.Add 3 1/2 cups of water and salt. Taste the water and make sure the salt is enough. Cover and bring to a boil.

6.Add the wheat rava, mix well, and cover and cook on medium heat for about 5-6 minutes or until rava is cooked. You may need to sprinkle more water and cook for a few more minutes if the rava is not completely cooked.

7.Add the lime juice and mix well. (optional)

8.Serve the wheat ravva upma hot with mango pickle, chilli pickle ,Tomato pickle or lime pickle and curd.