Poori - Vegetable Saagu

 

 

Ingredients:

• Cooked vegetables - 2 cups (Carrot,beans,peas,choyote(seeme badnekayi) ,potato)
• Tomato - 1
• Salt
• For Seasoning - oil -3-4 tsp,mustard seeds,hing,termeric powder 
• Sugar - 1/4 tsp
• Curry leaves 
 

For Masala Grinding:

1. Onion - 1
2. Dhania - 1 tsp
3. Jeera - 1 tsp
4. Coconut - 1/2 cup
5. Garlic - small piece
6. Fried gram - 1 tsp
7. Poppy seeds - 1 tsp
8. Green chillies - 5 nos
9. Cinnamon - small piece
 

Method for Poori:

1. Mix Wheat flour (1 cup), salt,sugar(1 tsp),Oil (2 tsp)
2. Add water and make a dough (Dough Should harder than chapati dough)
3. Take a small portion of dough and roll evenly using rolling pin  (Dust with maida while rolling)
4. Deep fry in oil
 

Method for Saagu:

1. Grind masala ingrediaents and set aside
2. In a frying pan, add oil,mustard seeds, hing, once it splutters add chopped tomato, termeric powder, curry leaves and fry till tomatoes becomes soft
3. Add cooked vegetables, grounded masala, salt, sugar and continue boiling till raw smell of masala goes off.
4. Serve with poori/chapatis

Servings - 4

Vegetable Upma

Ingredients:
Rava - 1 cup
Oil - 1/3 cup
Cooked vegetables - 3/4 cup
Water - 3.5 cup
Green chillies - 3
Grated coconut - 1/2 cup
Lemon extract  -1 tsp
Curry leaves - 5 nos
Coriander leaves - 1/4 cup
Turmeric powder
Salt
Mustard seeds - 1/4 tsp
Uradal  - 1 tsp
Hing
Sugar - 1/2 tsp

Method:
1. In a big bowl start boiling the water
2. Mean while a heavy bottom kadai/wok, add oil, mustard seeds
3. Once it splutters add uradal,curry leaves, hing and green chillies (slit length wise)
4. Add rava to the above wok and roast it till golden brown
5. Reduce the heat to low and add turmeric,salt,sugar,cooked vegetables and mix well
6. By this time water would have boiled. Pour this water to the above wok and mix slowly
7. Since we have roasted the rava in oil, lumps will not form when water added to it.
8. Cover with lid and continue cooking on low heat for 10 min
9. Switch off stove, Add coriander,lemon extract,coconut and mix well

Serves - 2

Khali Dosa

Ingredients:
Dosa Rice - 1 and 1/2 cup
Boiled Rice(Kusublakki) - 1 and 1/2 cup
Poha - 1/2 cup
Urad dal - 3/4 cup

Method:

1. Soak urad dal seperately and together soak Dosa Rice,Boiled Rice and poha for 8 to 10 hr
2. Grind uradal first, set it aside and grind other ingredients(Rice and poha) to smooth and then mix both the batter
3. Allow batter to ferment(needs at least 8 hr)
4. On medium heat spread thick and even layer of batter, holes starts forming as dosa gets cooked
5. Now spread oil on dosa
6. Flip the dosa and cook on other side too.
7. Serve with butter and chutney

Kanjeevaram Idli

Ingredients:

Idli Sooji / Idli Rava    -  2 cup

Curd – 2 cup

Salt

Thick Poha (Gatti Avalakki) – 1 cup

Grated coconut – 1 cup

For seasoning – ¼ cup of oil, mustard seeds - 1 tsp , uradal – 1 tsp, hing, finely chopped green chillies and coriander leaves

Method:

1. Wash Idli Sooji  or Idli Rava  or Idli tari in kannada and drain water.

2. Soak Poha with 1 cup of curd for about 30 min and grind it without using water.

3. Mix grounded poha with washed Idli Sooji ,add salt and set aside for 30 min

4. Make Seasoning with all mentioned ingredients and finely add coconut to the seasoning, sauté for a minute  and switch off stove.

5. Add this seasoning to the poha and idli rava mixture from step 3

6. Now add remaining 1 cup of curd and mix well.

7. Grease Idli plates with oil and pour the above mixture and steam cook for 20 min.
8. Serve with ghee and chutney

Note: The consistency of this kanjeevaram idli mixture will be thicker than the normal Idli batter.

Makes – 12 Idlis

Khara Pongal

Ingredients:

1. Moong dal - 1 cup

2. Rice - 2 cups

3. Ghee - 1/2 cup

4. Jeera - 1 tsp

5. Black pepper  - 1 tsp

6. Salt

7. Cashews - 10 nos

8. Curry leaves

 

Method:

1. Dry roast dal and cook rice and dal seperately

2. In a pan, add ghee, once ghee melts add cashews and fry till golden brown

3. Drain the cashews from pan and keep aside

4. To the same pan add black pepper,jeera, once it splutters, add curry leaves

    dal,salt

5. Cook for 5-10 mins, then add cooked rice to the dal and continue boiling for 15 mins (If required 

    add little hot water)

6. Finally garnish with cashews and serve hot with raita/chutney

Servings - 2-3

Rava rotti

Ingredients:

1. Rava - 2 cups
2. Carrot ( grated) - 1/2 cup
3. Onion (Chopped) - 1 cup
4. Green chillies - 10 nos
5. Coriander leaves (chopped) - 1/2 cup
6. Cumin seeds - 1 tsp
7. Salt
8. Oil - 1 cup

Method:

1. In a big container,except oil mix all other ingredients. Do not add water now.
2. Take tawa, spread 3-4 tsps of oil
3. Now take a small portion of the above mixture( about 1 cup) in a corner of same container and add little water sufficient to make it wet. ( Note: if water is added to the entire rava mixture, it becomes sticky and difficult to spread it on tawa.Hence the reason for mixing water to small portion of rava mixture)
4. Take this small portion of wet mixture and place it on tawa and spread it with hand ( by tapping on it), dip hand in water in between and continue spreading till done to the entire tawa.
5. Place tawa on stove,cover with lid
6. cook for 7-8 mins, take out lid in between and check if cooked completely , continue for on other side.
7. Serve with chutney

Servings - 4 rottis