Rava Idli

Ingredients
1 Cup Sooji
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Ginger Chooped finely
2 tsp Green Chillies finely Chopped
2 tbsb grated Carrot
6-7 Curry leaves
2 tbs finely chopped Coriander
1 Cup Beaten Curd
Salt to taste

Heat 1 tbsp Oil and splutter cumin seeds,mustard seeds,Green chillies ,Grated ginger.Add the rava and keep mixing till the rava is slightly golden brown.Let the rava cool and add the curd ,Carrot,Salt and little water and set aside for 1-2 hours.

Finally grease the idli plates with ghee and add the rava and steam for 10 minutes.

Neer Dosa

Ingredients
1 Cup Raw Rice soaked for 3-4 hours

Grind the rice with a cup of water and set aside for an hour.Add salt and another cup of water.Batter should be nearly the consistency as water.
I dont use a dosa pan.I use a nonstick pan which is flat bottom and has a rim.Grease the pan with little oil with onion.When its of medium heat pour the batter and tilt the pan such that batter is evenly spread.Cover with a tight lid and cook for 2-3 minutes. When done fold it half and again fold it half.

Pesarettu-Upma

You'll need

3/4th Cup green grams/Pesallu

1/4th Cup Rice

1 tsp Methi seeds

2 Green Chillies

1 Small Onion

1 Tsp Cumin seeds

Salt to taste

Soak Rice,Green grams and methi seeds together overnite or 6 hours.Grind all the above ingredients with little water.Make dosas out of this batter.Serve with cocunut chutney,ginger pickle and upma.

Idli sambhar

i hated idli when i was at school.

Donno the reason but these days i like to have it.you'll need lot of patience to make it but if you have the batter ready its very quick.
You'll need for the Batter
1 Cup Urad dal whole
2 Cups Idli rava
1 tsp Methi seeds/Menthulu
Soak whole urad dal and methi seeds for 4 hours with minimum water and grind it well in a mixie use as little water as you can to grind it.Key factor for fluffy idli is the grinding.Grind it till you see small air bubbles.If you feel the idli rava is coarse you can grind it for 3 secs are so.
Place this batter in a container.Make sure there is enough empty space available as the batter will double.Place this in a warm place the batter should double in 12 hours.You'll notice air bubbles when it ferments.Add salt and mix slowly that the air bubbles donot burst.
Grease Idli stand with Ghee or oil and pour the batter in each of the pits.
In a pressure cooker add 1 big glass of water and palce the idli stand and steam for 15 minutes.You'll know its done when you can smell lightly the idli.
will post the sambhar recipie soon

Ponganalu

Sending this recipie to my dear friend Hari whos is hosting an event on Andhra cuisine

This is one of my fav breakfast.You'll need a special skillet for it.Prestige has a good nonstick pan for this.You can buy it at prestige online Here goes the recipie.

Dosa batter or Idli Batter

Onions finely choppeed

Green Chillies Finely Chopped

pinch of Baking soda

Soaked channadal fistfull

Mix all the ingredients together and add 2 drops of oil in the pits of the skilet.Pour the batter into the pits.Cook on low flame for 5 minutes and cover with a lid.After this turn the ponganulu with backside of the spoon and cook for a minute.Ponganalu is ready serve hot with ground nut chutney.

Sujii Upma

Ingredients

2 Cup Sujii/Semolina

2 Green Chillies

1 small tomato

1 onion

1' Ginger grated or 1 tsp Ginger paste

for seasoning

Urad dal

Channa Dal

Mustard seeds

Cumin Seeds

Curry Leaves

Roast sooji witha 1 tbsp oil and keep aside.Heat 1 tbsp Oil in a wok and add the seasoning.Saute onions till soft and add the tomato.Add the sujii and mix well with the seasoning.Then add 4 cups hot water with salt and mix well without any lumps.If you would like it a little loose you can add an additional cup of water.Cook for 5 minutes on medium flame.You can have it with any pickle.

For a healthier Upma you can substitute onions with cabbage and carrot.

Uggani

Uggani is mainly eaten in Kadapa,Ananntapur and Kurnool districts for Breakfast.Only in Anantapur district its eaten along with mirchi bajji.My husband said he would eat uggani only if mirchi bajji is there,so finally made mirchi bajji also.

7 Cups Puffed Rice,Borugulu or murmura

1 Onion Cut finely lengthwise and then halved

1 small Tomato chopped finely

3 Green Chillies grinded into a coarse paste

Mustard Seeds

Cumin Seeds

Curry Leaves

1/2 tbsp Lime Juice

1 tbsp Chickpeas powder(roasted and powdered)

Soak the puffed rice in water for 5 minutes athen squeeze the water out and transfer to a collander .Be carefull in squeezing it should not become a paste.Heat 1 tbsp oil in a deep botom skillet and add mustard seeds,cumin seeds,turmeric,Curry Leaves.Saute onions till pinkish and add the green chillie paste and tomatoes.Add the puffed rice and mix well so that this mixture is yellow now.Switch of the stove and add the chickpeas powder and lime juice and mix well.Garnish with Mirchi bajji and enjoy.

Sending it for the Andhra cuisine event hosted by hari

Poha

Ingredients

• Poha
• Mustard Seeds
• Ground Nuts
• Onions
• Potato
• Green Chillies
• Turmeric
• Lemon

Preparation

Heat oil in a wok.Splutter Cumin Seeds,Mustard Seeds.Saute finely chopped onins,Chillies,potatotes and Turmeric untill you get a smell similar to potato fry.
Sprinkle water on the Poha and make sure it should not become too wet.Add Poha and mix well carefully as it should not become a paste.Poha should not loose its shape.

Switch off the Stove and add Lime Juice and Mix well.Always add Lime when the flame is flame is not hot else it will turn out sour.

You can garnish with Groundnuts and Sev.

If you are not very experinced in cookin dont buy the Premium Poha as its too thin and there is chance of it becoming a Paste.