Carrot Rava Idly

How to make rava idly batter
Ingredients:

1. Idly rava - 2 ½ cup
2. Udti dal - 1 cup

Method:
Soak idly rava and udit dal in water in separate containers for 6 to 7 hrs.
Grind the above soaked udit dal  into a smooth paste. Blend idly rava ones or twice roughly.
Combine both rava and udit dal paste in a bowl with a lid on it. Keep aside for fermentation over night.
Idly batter is ready to make soft and spongy idly for ur family.

Carrot Rava Idly
Ingredients:

1. Idly batter - 1 big cup
2. Carrot - 2 or 3 (grated)
3. Ghee/oil - 2sps (to grease the idly plates)

Method:

1. First grease the idly plates with 1 or 2 drops of ghee/oil.
2. Place grated carrot 1 sp on the greased idly plates. (as shown)
3. Now pour 1 big round sp of idly batter on the carrot in idly plates. (as shown)
4. Again spread 1 sp of grated carrot on the idly batter. (as shown)
5. Steam the idly trays for 12 to 15 mins.
6. Let the idly plates cool down and then remove the idly from the idly moulds and serve with coconut chutney or curry leaves powder.
7. Kid will really love to eat these idly and also healthy steamed food.
8. Best for breakfast and lunch boxes for kids. U can see coconut chutney and curry leaves/ karipatha powder recipes on my site.

Veg Hakka Noodles

Ingredients:

1. Hakka noodles - 1 packet
2. Cabbage - 1 cup (cut as shown)
3. Capsicum - 2 (cut as shown)
4. Carrot - 1 or 2 (cut as shown)
5. Onion - 1 big
6. Green chilli - 2
7. Soya sauce - 2 sps
8. Chilli sauce - 2 sps
9. Cooking oil - 2 tbsps
10. Salt as per ur taste

Method:

1. Boil hakka noodles in a bowl of water. Add 1 sp of salt and 1 sp of cooking oil.
2. Drain the boiled noodles and keep aside. (keep the hot noodles under the cold water tap. This prevents the noodles from sticking.)
3. Heat oil in a pan and add sliced onions and green chilli. Fry for 3 to 4 mins.
4. Now add cabbage and fry for 3 to 4 mins. Add carrot fry for 2 to 3 mins and finally add capsicum.
5. Now add salt to ur taste, soya sauce and chilly sauce.
6. Add the boiled noodles to the fried veggies. Mix well with the help of 2 sps one in each hand.
7. Fry for 5 mins. Yummy hakka noodles are ready to serve.

Mixed Dal Roti (Thalpeet)

Ingredients:

1. Rice - 1 cup
2. Jawar - 1cup
3. Bajari - 1 cup
4. Chana dal - ½ cup
5. Mugh dal - ½ cup
6. Udit dal - ½ cup
7. Wheat - ½ cup
8. Masoor dal - ½  cup
9. Matki -  ½ cup
10. Chuli -  ½ cup
11. Rajma - ½ cup
12. Daniya - ¼ cup
13. Jeera - ¼ cup

Method:

1. Roast all the above ingredients separately one by one in a pan. Mix them all in a bowl and let it become cool.
2. Now grind this into a powder in a grinder.  (U can store this powder for more than a month in a dry container).
3. If this dough is ready, u can make healthy instant rotis when u want.
4. Making of roti:  a) Take  some above powder in a blow, add chopped onions, garlic paste - 1 sp,chopped fresh coriander leaves, red chilli powder, turmeric powder, salt as per ur taste, 2 sps of cooking oil. b) Mix the mixture with req. water as shown

Kova Gulab Jamun with Paneer

Ingredients:

1. Khoya (Kova) - 1 cup
2. Maida flour - ¼ cup
3. Paneer - 4 sps (grated)
4. Cooking soda - 3 pinchs
5. Cooking oil/ghee -  as req. for deep frying
6. Sugar - 1 ½ cup
7. Elachi powder - ½ sp
8. Kesar - 7 to 8 strings (optional)

Method:

1. Mix kova, maida, paneer and cooking soda together with hand. If required, you can add 2 to 3 sps of milk to make a soft dough.
2. Make round balls out of the above dough. (as shown)
3. Deep fry these balls in cooking oil till they are golden brown. (If u wish u can use ghee for deep frying or ½ ghee and ½ cooking oil.)
4. In a bowl take sugar and pour water i.e. 3 cups. Add elachi powder and kesar. Bring this to a boil.
5. Strain the sugar syrup and add the fried jamuns in it when the syrup is hot.
6. Allow the jamuns to soak in the syrup for atleast 1 or 2 hours.
7. Serve them hot or cold as per ur taste. Goes best with vanilla ice-cream.

Tomato Dal with Pudina

Ingredients:

1. Thur dal - 1 cup
2. Tomatoes - 4 (chopped)
3. Green chilli - 2
4. Onion - ½ onion sliced
5. Hing - 2 pinchs
6. Turmeric powder - ½ sp
7. Pudina, Karipatta & Coriander for garnishing

Method:

1. Pressure cook all the above ingredients for 15 to 20 mins with enough water.
2. Mash a bit the cooked dal and tomatoes (as shown)
3. Now for tadka take - Rai - 1 sp, Jeera - 1 sp, Red chilli - 2, Garlic flakes - 5 to 6 (slightly mashed) & Onion - ½ chopped
4. Fry all the above tadka items in ghee/cooking oil (2 to 3 sps).
5. Mix dal with tadka. Add salt, karipatha leaves, fresh coriander leaves and pudina leaves.
6. Bring to a boil and serve hot with steamed rice or roti.

Ragi Sangati (Ragi Rice)

Ingredients:

1. Rice - 1 cup
2. Ragi powder - 1 ½ cup
3. Salt to taste

Method:

1. In a pressure cooker, over-cook rice with salt and water (1:3 ratio) for 10 mins.
2. Once the rice is cooked, add ragi powder. Make sure there are no lumps. Continuously mix it with a big spoon or a wooden sp. (as shown)
3. If req. u can add ¼ cup of water.
4. Now to make a ball out of the above mixture I have a simple trick for u. Take one big bowl and rinse it with water. Take the above mixture in it and move it in circles till the ball shape is formed. (as shown)   
5. Healthy and traditional Andra dish is ready to be savored. Goes well with Mutton curry, Chicken Curry or Matki Usal.

Matki Usal /Moth Beans

Ingredients:

1. Matki - 2 cups
2. Onion - 2
3. Tomatoes - 2 (blend to puree)
4. Thill - 1 sp
5. Khuskhus - 1 sp
6. Red chilli powder - 2 to 3 sps
7. Turmeric powder - 1 sp
8. Daniya powder - 2 sps
9. Karipatha leaves
10. Fresh coriander leaves
11. Cooking oil 3 tbsps

 Method:

1. Soak matki in water for 8 hrs. Take a thin cloth and tie the matki and allow it to sprout. Leave it for more than 8 hrs.
2. In a pressure cooker, cook sprouted matki with ½ sp of turmeric powder and salt for not more than 10 mins.
3. Cut onions into big pieces and fry them in a pan with ½ sp of oil - till they are golden brown.
4. Blend khuskhus, thill and fried onions into paste (as shown).
5. Heat oil in a pan and add the onion paste, turmeric powder and karipatha leaves.
6. Fry till the oil separates and add the tomato puree. Again fry till the oil separates.
7. Now add red chilli powder, daniya powder, jeera powder and garammasala powder fry for 2 mins.
8. Now add the boiled matki, salt and 1gls of water. (you can add more water if req.)
9. Boil in a low flame for 15 mins and garnish with fresh coriander leaves.
10. U can have this with roti/ plain rice/ragi sangati (ragi rice)/pav.

Cauliflower Chana Dal Curry

Ingredients:

1. Cauliflower - ½ kg
2. Onion - 1 big (chopped)
3. Rai - ½ sp
4. Jeera - ½ sp
5. Red chilli powder - 2 sps
6. Turmeric powder - 1 sp
7. Daniya powder - 1 sp
8. Chanadal - ½ cup
9. Tomatoes - 1 or 2
10. Garlic flakes - 4 to 5
11. Karipatha leaves
12. Fresh coriander leaves
13. Cooking oil - 2 tbsps
14. Salt to taste

Method:

1. In a pressure cooker cook chanadal and chopped tomatoes with ½ sp of turmeric powder and a pinch of hing for 15 to 20 mins. The dal should b partly cooked. (as shown)
2. Heat oil in a pan, add rai and jeera. Fry for 1 min.
3. Add onions, garlic flakes and karipatha, fry till the onions are slightly brown.
4. Now add cauliflower pieces and turmeric powder. (as shown) fry for 5 mins.
5. Now add red chilli powder, daniya powder and salt to taste. Fry for 2 mins.
6. Add cooked chanadal (as shown)
7. Cook for 10 mins with fresh coriander leaves.
8. Best with roti and plain rice.

BottleGourd (Dudhi) Dal

Ingredients:

1. Dudhi/bottle gourd - ¼ kg (cut into small cubes)
2. Thur-dal - 1 cup
3. Chana-dal - ¼ cup
4. Tomatoes - 1 big (chopped)
5. Green chilli - 2 (sliced)
6. Turmeric powder - ½ sp
7. Ghee/cooking oil - 2 sps
8. Garlic flakes - 5 to 6 (slightly mashed)
9. Salt to taste
10. Rai, jeera, hing apinch, garlic flakes and red chilli for tadka
11. Fresh Coriander leaves and karipatha.

Method:

1. Wash thur-dal and chana-dal with water.
2. In a pressure cooker pour the washed thur dal,chana dal, bottle gourd pieces, tomato, green chilli, turmeric powder and a glass of water. Pressure cook them for 10 mins.
3. For tadka; heat oil/ghee in a pan and add tadka stuff. Mix the tadka with the dal and boil it for 4 to 5 mins. Add fresh coriander leaves and karipatha.
4. Best with roti and plain rice :)

Sambar with Bottle Gourd

Ingredients:

1. Thur Dal - 1 cup
2. Bottle gourd - ½ kg (cut into big cubes as shown)
3. Tomatoes - 2 (cut into big cubes as shown)
4. Daniya powder - 2 sps
5. Red chilli powder - 2 sps
6. Turmeric powder - 1 sp
7. Ginger - 2 sps (grated)
8. Salt - 1 sp

Method:

1. Cook thurdal in pressure cooking with 2 pinchs of hing and turmeric powder ½ sp for 20 mins.
2. Cook these above ingredients with ½ glass of water along with dal but in separate bowl. (as shown)
3. Pour Tamarind juice 1 cup, 1 or 2 onions sliced and karipatha. (as shown)
4. For tadka (in a deep pan) add Rai - 1sp, Jeera - 1sp, Red chilli - 2. Fry for 1 min, and add sliced onion and karipatha leaves. Fry till the onions are cooked.
5. Now mix the cooked dal, cooked bottle gourd and tamarind juice together in the tadka. Add salt as per ur taste.
6. Bring the whole sambar to a boil. (approx. For 15 mins).
7. Simple and taste sambar with all the ingredients available at home is ready.

Ridgeguard Skin Chutney

Ingredients:

1. Ridgeguard skin and little rigdeguard (as shown)
2. Cooking oil - 4 tbsps
3. Dry daniya = 2 sps
4. Jeera - 2 sps
5. Udtidal - 1 sp
6. Chanadal - 1 sp
7. Green chilli - 2 or 3 (as per ur taste)
8. Garlic flakes - 8 ot 9
9. Tamarind as shown

 Method:

• Heat 3 tbsps of oil in a pan. Add dry daniya, jeera, udtidal, chanadal, green chilli and garlic one after the other. Fry them till they are golden brown.
• Now add the skin of ridgeguard and 1 piece of ridge guard. Fry for 5 mins.
• Now blend the above mixture adding tamarind and salt.
• For tadka:  (this is optional)
• Heat 1 tbsp of oil in a pan. Add rai - ½ sp, jeera - ½ sp, red chilli dry - 1 or 2 and finally karipatha.
• Fry them for 2 mins . And add to the blended mixture.

Brinjal Tamarind Curry

Ingredients:

1. Brinjal - ¼ kg
2. Tamarind 
3. Tomatoes - 2 (cut into 4 to 5 pieces each)
4. Green chilli - 2 or 3 (sliced)
5. Salt as per taste
6. Turmeric powder  - ½  sp

Method:

1. Pressure cook all the above items for 10 mins and mash. (as shown )
2. For tadka: Heat oil in a pan and fry  Rai - 1 sp,Jeera - 1 sp,Hing - 2 pinchs,Garlic - 6 to 7 flakes (mashed lightly),Karipatha leaves,Red chilli - 1 or 2,Onion  ½ (chopped)
3. Fry all the above items in oil for 2 to 3 mins and mix with the mashed brinjal.

Coriander Paneer Sandwich

Ingredients:

1. Paneer - 1 cup (grated)
2. Bread pack - 1
3. Pudina - ¼ cup
4. Coriander - little more than ¼ cup
5. Green chilli - 2 or 3
6. Garlic flakes - 5 to 6
7. Salt to taste

 Method:

1. Blend the above ingredients (except paneer and bread) to paste as show.
2. Mix the above blended paste with the grated paneer. (as shown)
3. Take a bread slice and spread the paneer mixture on it.
4. Apply butter on both the sides and toast it in a sandwich toaster or on tawa.
5. Simple and tasty coriander paneer sandwich is ready to serve.

Surmai Rava Fry

Ingredients:

1. Surmai fish - 1 kg (cut into pieces as shown)
2. Red chilli powder - 4 sps
3. Daniya powder - 2 sp
4. Turmeric powder - 1 sp
5. Garam-masala powder - ½ sp
6. Jeera powder - 1 sp
7. Salt to taste
8. Tamarind juice - ¼ cup (or lemon juice 3sps)
9. Semolina / rava - 1 cup
10. Cooking oil as req. for shallow fry.

Method:

1. Mix all the above ingredients with the fish except semolina and cooking oil. (as shown)
2. Set aside for at least 2 hrs for proper marination.
3. Heat the flat pan/ tawa with 2 sps of oil.
4. Dip the fish piece in the rava and fry them both the side till golden brown. (as shown)
5. Crispy and mouth watering surmai rava fry is ready to serve.

Cooked Rice and Oats Cutlets (Harabara Kabab)

Ingredients:

1. Slightly over cooked rice/ left over cooked rice - 2 cup
2. Oats - 1 ½ cup
3. Grated carrot - ½ cup
4. Green peas - ¼ cup (boiled and slightly mashed)
5. Pudina, coriander and green chilli paste - ½ cup
6. Paneer - ¼ cup (grated)
7. Salt to taste
8. Cooking oil as req. for shallow frying

 Method:

1. In a blow, mix all of the above ingredients except cooking oil. (If req. add 2 to 3 sps of warm water as shown)
2. Take small amount of mixture in hand and give the shape of cutlets (as shown) or ur req. shape.
3. In a flat pan/tawa, heat 1 to 2 sps of cooking oil and place the cutlets in it.
4. Fry form both the sides (as shown).
5. Healthy homemade cutlets are ready to serve :)

KandaGadda Fry/Elephant’s Foot Fry

Ingredients:

1. Elephant’s Foot - ½ kg (peeled, washed and cut into pieces as shown)
2. Red chilli powder - 2 to 3 sps
3. Turmeric powder - 1 sp
4. Daniya powder - 1 sp
5. Garam-masala powder - ½ sp
6. Ginger and garlic paste - 2 sps
7. Tamarind juice - ½ cup/ 1 to 1 ½ lemon juice
8. Karipatha
9. Jeera - 1 sp (optional)
10. Fresh coriander leaves
11. Salt to taste
12. Cooking oil - 3 tbsps

Method:

1. In a thick bottom pan heat oil. Add jeera and karipatha. Fry for 1 min.
2. Add elephant’s foot pieces, turmeric powder and salt. Fry for 1 min.
3. Now add red powder, dhaniya powder, garam-masala powder and ginger-garlic paste.. Fry for 1 more min.
4. Now add tamarind juice and req. water as shown. Close the lid and cook for approx. For 15 mins.
5. Now remove the lid and let the water evaporate and fry till the pieces are golden brown. (as shown)