Puffed rice upma / Uggani / Burugula upma / Murmura upma

 

INGREDIENTS

• Puffed Rice - 6 cups
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Urad dal - 1 tsp
• Onions - 1 large chopped
• Green chillies - 4
• Curry leaves - few
• Tomato - 1 small chopped (do not use pulp)
• Salt - 1/2 + 1/2 tsp
• Chilli Powder - 1/4 tsp
• Oil - 3 tbsp
•  Coriander Leaves- small bunch
• Lemon juice - 1 whole lemon juice

Spice powder ingredients: We will be using 6 tbsp from the below powder for this recipe (6cups of puffed rice = 6 tbsp of powder)

• Roasted split chickpeas peas - 1 cup  
• Dry red chillies for chickpea powder  -  4
• Desiccated coconut - 4 tbsp 

Optional: 1 bowl of Mixed vegies ( 1/4 cup each of thinly sliced Cabbage(a little bit bit more), bell pepper, carrot, beans)

Preparation :

1. Soak Puffed Rice for 2 minutes in water, remove and squeeze water, and set aside in a vessel. Add salt and mix well.

2. Grind Roasted split Chickpeas, Red Chillies and desiccated coconut in a mixer jar to a fine powder.

Method:

1. Heat oil in a pan and add mustard seeds, cumin, dry red chillies and fry for a minute

2. Now add onions, green chilis, curry leaves and sauté for 2 mins.

3. If you are using mixed veggies, you can add at this time and fry for 5 mins

4. Now add chopped tomato pieces, turmeric powder, red chilli powder and fry until tomatoes are softened.

5. Now add soaked puffed rice, add 6 tbsp ground roasted chickpea powder, finely chopped fresh coriander leaves and a little Salt. Toss it on a high flame for 2 mins.

6. Now add lemon juice and mix well and close the lid, simmer the stove for 2 mins

7. Switch off the flame and serve it hot.

Red lentil dosa / Masoor dal dosa

Red lentil dosa / Masoor dal dosa 

Red lentils - 1 cup

Green chili - 2 or 3

Ginger - 1 inch

Cumin seeds - 1/2 tsp

Salt - 3/4 tsp

Water - 3/4 cup

Method

• Soak the lentil/ daal in enough water for 2 hrs. Wash it well.
• In a blender add washed lentil, ginger, chili, salt, cumin seeds and grind them into a smooth paste.
• The consistency of the batter should be exactly like rice dosa batter
• Heat a pan, grease with oil, and pour 1 ladle full of batter on the pan, gently spread with the back of a ladle.
• Drizzle some butter/oil on top and let it cook for 5 mins on medium flame. Flip it with the help of a spatula and cook on the other side for 5 mins.
• Take it out on a plate. Serve with your choice of chutney/dip or curry.

we can make 8 dosa's with this batter.

Cabbage fry (weddings special fry) / Cabbage moongdal fry

Cabbage fry

Ingredients Cabbage – 2 cups ( shredded thin) Carrot – 1/4 chopped fine Green peas - 1/4 cup ( fresh or frozen) Oil – 2 tbsp Mustard – ½ tsp Urad dal – 1 tsp Onion – 1 small chopped Garlic cloves – 3 chopped Green chili – 6 chopped Curry leaves - 5 Yellow moong dal – 5 tbsp ( soak for an hr)

Grated coconut – 2 tbsp Coriander leaves - few Salt - 1 tsp

Water - 1/4 cup

Method :

1. Heat oil in a pan, add mustard seeds and Urad dal, and fry for a min

2. Now add onions, green chili, garlic, curry leaves, and fry till onions turn translucent

3. Now add cabbage, carrot, peas, soaked moong dal, and fry for 5 mins

4. Now add salt, water and mix well and close the lid and cook for 10 mins on low flame

5. Now you will see the water is evaporated and veggies are cooked nicely.

6. Now add grated coconut and coriander leaves and mix once and close the lid and cook for 10 mins on low flame.

7. After 10 mins switch off the flame and serve with hot rice and ghee.

Hyderabadi Fish pakora

Hyderabadi Fish pakora

Marination ingredients:

Fish fillet - 2 lbs (cut into small bite pieces)

Gram flour - 6/7 tbsp

Rice flour - 3 tbsp

Lemon juice - from 1 lemon

Ginger garlic paste - 2 tsp

Ajwain seeds - 1 tsp (crush them little in your hands)

Salt - 1 tbsp

Red chili powder - 1 tbsp

Coriander Powder - 1 tbsp

Cumin powder - 1 tsp

Garam masala - 1 tsp

Oil - 2 tbsp

Green chili - 2 chopped fine

Mint leaves - 1/4 cup chopped

Coriander leaves - 1/2 cup chopped

For deep frying 

Oil  - 2 cups

Method:

1. Mix all the ingredients under marination in a bowl and keep them aside in the fridge for 2 hrs
2. Now heat oil for deep frying in a Pan / Kadai.
3. Slide the fish bites gently to the hot oil one after the other.
4. Regulate the flame to medium and fry till fish bites turn golden and crisp
5. Once done remove the fish pakoras to a bowl. Fry enough fish batches in the same method.
6. Serve fish pakoras with a yogurt dip and enjoy.
7. Deep fry a few green chilis (slit them in middle) and a few curry leaves and garnish them with fish while serving