Chana vada

Preperation time:30min

Ingredients:

1.Chana dal-1cup

2.Green chilli-4

3.Garlic flakes-3

4.Oniol-1 big size

5.Cumin seeds-2tsp

6.Coriander-few

7.Curry leaves-15

8.Salt to taste

9.Oil for deep fry

Preperation method:

1.Soak chana dal for 2 hours.

2.Grind the soaked and drained chanadal,garlic flakes,cumin seeds and green chilli together.The paste should be little bit rough and there is no need of adding water.

3.Chop onion,curry leaves and coriander.

4.Mix the paste,chopped onion,coriander,curry leaves and salt.

5.Take a vessel and heat the oil. Take a tbsp of paste mixture and make vada in your palm and drop carefully inthe oil.

6.Deep fry the vadas.

Serve hot with any chutney or you can serve by sprinkling chatmasala and lime juice.

Semya upma

Serves-3

Preperation time:25 min

Ingredients:

1.Semya-100gr

2.Onion-1

3.Tomato-1

4.Carrot-1/2 medium size

5.Beans-3

6.Peas-few

7.Curry leaves-6

8.Green chilli-3

9.Oil-1.5 tbsp

10.Salt to taste

11.Turmeric powder-1/2 tsp

12.Mustard and cumin seeds-1 tsp

13.Coriander-few

14.Gingergarlic paste-1tsp

Preperation method:

1.Take a pan and heat 1/2 tbsp of oil and fry semya till it turns to golden brown colour.

2.Chop all the vegetables mentioned in the ingredients.

3.Take a vessel and heat 1 tbsp of oil and fry mustard,cumin seeds.

4.Add all vegetables and fry together.

5.Add gingergarlic paste and turmeric powder to vessel and cook for 2 min.

6.Add 2 times of water that of semya.

7.Add salt now.

8. when water starts to boil add semya and stir occassionally.

8.Remove the vessel from stove when total water is obsorbed and it means the semya cooks well.

Serve hot by garnishing it with coriander.

Chana masala

Serve-3

Preperation time:30 min

Ingredients:

1.White chick peas(kabooli chana)-150gr

2.Tomato-2

3.Onion-1

4.Chilli powder-2tsp

5.Chana masala/garam masala-1 tsp

6.Tamarind juice-2tbsp

7.Salt to taste

8.Mustard and cumin seeds-1tsp

9.Oil -1tbsp

10.Sugar-2 tsp(optional)

11.Gingergarlic paste-1tsp

12.Turmeric powder-1/2 tsp

13.Coriander-few for garnishing

Preperation method:

1.Soak the chick peas for overnight(8hrs).

2.Pressure cook the soaked chana by adding water for 4 whistles.

3.Chop the onion and tomato into very small pieces.

4.Take a vessel and heat oil,fry mustard,cumin seeds.Add chopped onion and fry it.

5.Add tomato and gingergarlic paste.cook for 2 min.

6.Add the cooked and drained chickpeas and mash chana a little bit with spoon.

7.Add tamarind juice ,turmeric powder and cook for 2min.

8.Add chana masala,salt and sugar and cook for 3 min.

9.Garnish the cooked chana masala with coriander.

Serve hot with chapathi or puri.

Muruku

Preperation time:1 hour(approx)

Ingredients:

1.Rice flour-3cup

2.Gram flour-1cup

3.Sesame seeds-2tbsp

4.Oil-for deep fry

5.Chilli powder-1tbsp

6.Salt to taste

Preperation method:

1.Take a bowl and mixwell rice flour,gram flour,sesame seeds,chilli powder and salt.

2.Take another bowl and boil 4 cups of water.Add 1 tbsp of oil to boiling water.

3.Add the mixed flour to boiling water and stir well.Remove the bowl from the stove.

4.Make the soft dough with cooked flour after it becomes cool.

5.Put the dough into muruku maker and make shapes of muruku out of it.

6.Deep fry the muruku in oil till muruku turns to golden brown .

Vermicelli payasam

Ingredients:

1.Vermicelli or semya-1 cup
2.Sugar-1 cup
3.Milk-1.5 cup
4.Ghee-2 tbsp
5.Cashew-15

Preperation method:

1.Take a wide pan and heat 1 tbsp of ghee and roast cashew till it changes to golden brown colour and keep the cashew aside.
2.Add 1more tbsp of ghee to pan,and roast the semya(vermicelli) till it changes to golden brown colour.
3.Take a vessel and heat milk.Add the roasted semya to vessel,leave it to boil and stir occasionally.
4.Add sugar to the boiled semya and stir till sugar disolves.
5.Remove the vessel from stove and garnish it cashew.

(we can add milk again if it is necessary)

Lemon rice

Ingredients:

1.Rice-1 cup
2.Ground nut-1/4 cup
3.Green chilli-4
4.Cumin seeds-2tsp
5.Mustard-2tsp
6.Chana dal-1tbsp
7.Lemon-1 medium size
8.Coriander-few
9.Curry leaves-10
10.Oil-2tbsp
11.Gingergarlic paste-2tsp
12.Turmeric powder-1/2tsp
13.Salt to taste

Preperation method:

1.Wash and pressure cook the rice by adding 2 cups of water to it.pressure cook it for 3 whistles and keep aside.
2.Take a vessel and heat the oil.Fry cumin seeds and mustard.
3.Add chopped green chilli,chana dal and ground nut.Fry these together.
4.Add gingergarlic paste,turmeic powder and salt.Remove the vessel from stove and add lemon juice to it.
5.Add the cooked rice to vessel and mix well.

Serve this lemon rice directly or with any pickle of any choice.

Aloo parata

Ingredients:

For dough:

1.Wheat flour-1cup

2.Oil-4tsp

3.Salt-1tsp

For filling:

1.potato-100grm

2.Green chilli-4(chopped)

3.Coriander-few

4.Lemon juice-2 tsp

5.Salt to taste

6.Oil-1tbsp

7.Cumin seeds-1tsp

8.Turmeric powder-1tsp

Preperation method:

1.Mix wheat flour,salt and 2 tsp of oil well in a bowl.By adding water gradually into flour to make soft dough.Pour another 2 tsp of oil on dough and rub over it.

2.Cover the bowl with a plate and keep a side.

3.Boil the potatos.And remove the skin after it cools,and mash it.

4.Take a pan and heat 1 tbsp of oil.Fry the chopped green chilli,cumin seeds and coriander .Add lemon juice,1 tsp of turmeric powder,salt to taste and smashed potato,fry for 2 min.Mix well.Remove the pan from stove.

5.Make small lemon size balls with potato mix.

6.Take a lemon size dough and roll it out small chapathi and keep 1 potato ball in the middle,and enclose it by folding the chapathi dough around it.

7.Dust in the flour and roll this out in to a parata.

8.Take a widepan and heat it.Place the parata on pan and fry it on medium flame.

9.Turnout the parata and pour 1 tsp of oil/butter on it and spread it over the parata.

10.Again turnout the parata and pour 1tsp of oil/butter on it and spread it over the parata.

Serve this parata with yogart,mint chutney or pickle of any choice.