Tomato Sevai

Tomato Sevai is interesting and quick recipe.The tomato flavor makes the sevai tangy, tasty and delicious. Vermicelli Upma is a quick and easy South Indian Breakfast recipe.

Ingredients

Tomato Sevai

• 1 cup vermicelli
• 2 tomatoes finely chopped
• 1 onion finely chopped 
•  2 tbsp sambar pwd
•  curry leaves-few
•  1 tbsp oil
•  ½ tsp mustard
•  1 tsp urad dal
•  1 tsp channa dal
•  1/2 tsp jeera
•  Salt -for taste
•  peanuts-few roasted
•  Water-as per inst
•  Hing-pinch
•  Turmeric-pinch
• Coconut-2 tsp (opt)

Method: Add little oil in a pan,roast the vermicelli well and keep it aside. Next add oil,fry the peanuts and keep it aside. Next add mustard seeds, followed by urad dal, channa dal ,and jeera,hing,curry leaves,turmeric and sauté well.Now, add onion fry well. Add tomatoes and cook till it becomes mushy. Add the sambar pwd,salt, and mix.Next add the vermicelli and add boiled water. Cook till the water evaporates. Add the fried peanuts and mix well.
Garnish with coconut. Serve hot.

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"Being deeply loved by someone gives you strength, while loving someone deeply gives you courage."Lao Tzu

Rava Bread Toast

Rava Bread Toast is a interesting recipe made from leftover upma , topped on bread . A yummy and crunchy healthy snack is ready for your kids.

Rava Bread Toast

Ingredients

• 4 bread slices
• 4 tbsp Tomato Upma (Leftover)
• 1 tbsp chilli powder


• 1/2 tsp garam masala
• 1/2 tsp red chilli sauce
• Butter 

Method : In a bowl, add the upma,add the masala  pwds,salt ,sauce and mix well.

Take the bread slices, apply the tomato upma on the bread slices,using a knife and spread all over.

Next heat a tava, add butter or oil,roast the bread with the upma side.

Once it is slightly brown ,fry the other side.

Serve Rava Bread Toast hot with chutney or ketchup.




 (you can use any upma that is left over, reduce the spice for kids)

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"Your time is limited, so don’t waste it living someone else’s life." –Steve Jobs

Rice Rava Upma / Akki tari Uppittu

Rice Rava Upma (traditionally known as Akkitari uppittu in Karnataka) is simple and easy to prepare. A perfect, filling, healthy breakfast recipe. With Avarekayi ,its yummy. Definite worth a try for breakfast during winter months.

Rice Rava Upma/Akki Tari Uppittu

Ingredients:

• Rice rava- 1cup (akki tari)
• Water - 2 cups
• Green chillies-6-7 finely chopped
• Curry leaves-few
• Avarekayi -1cup (steamed)
• Oil-2 tbsp
• Mustard -1/2 tsp
• Hing- pinch
• Jeera-1/2 tsp
• Channa dal-1tsp
• Urad dal-1tsp
• Salt to taste
• Roasted cashews-few
• Freshly grated coconut-1/2 cup
• Coriander leaves-few

Method: Fry the rava for 10mins and keep it aside. Heat oil in a pan add mustard, jeera when they begin to splutter ,add channa dal and urad dal fry until light brown. Next add ,hing, curry leaves, green chilies and fry. Add fried rava ,salt and mix well next add steamed avarekayi,2 cups of  boiling water. Mix well. Cook till the water is gone. Simmer and close the lid for 2-3 min. Garnish with coriander and coconut and serve Akki Tari Uppittu hot with khara boondi.

You can also add Dhania-Jeera Powder/ Kalamiri Powder for additional spicy flavor.(In case ,the upma seems dry add some more water.)


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"In the end, it's not the years in your life that count. It's the life in your years."Abraham Lincoln 

Kothimbir Vadi / Coriander Crisps

Kothimbir Vadi (Coriander Crisps) is a favorite snack enjoyed with hot cup of tea.The coriander leaves are mixed with flour and spices , steamed and fried to get a yummy crispy snack.Enjoy!

Kothimbir Vadi

Ingredients
1 1/2 cup cilantro/fresh coriander leaves 
(Kothimbir/Hara Dhania)
(cleaned and finely chopped)
1 cup gram flour/besan
1 tbsp rice flour
8-10 green chilies(finely shredded)
1 tsp Ginger(shredded)
1 tsp jeera
1/2 ajwain
1 tsp lemon juice,
1/2 tsp turmeric 
Hing-pinch
1 tsp garam masala
1/2 tsp Dhania jeera pwd
salt to taste, 
Oil for frying


Method -Chop coriander leaves finely.In a bowl , add the flours,chopped coriander leaves,masala pwd,jeera ,ajwain,salt,lemon juice,chillies,ginger, add water and mix well without any lumps.Steam this batter in pressure cooker for 15-20 mins (grease the vessel , before adding the mix).Check if it is done (like we do for idlis ) 
Let it cool,cut in desired shapes.Heat oil in a pan,fry the pieces till crisp and brown ,add seasoning of mustard and jeera ,curry leaves and serve hot with chutney or ketchup.

"We are made wise not by the recollection of our past, but by the responsibility for our future."George Bernard Shaw 

Cucumber Avalakki / Cucumber Poha

Cucumber Poha or Southekayi Avalakki is spicy and quick breakfast recipe.Poha (Oggarane Avalakki ) is easy to cook, adding vegetables to it makes it more nutritious and tasty.This one is with cucumber.

Cucumber Avalakki / Cucumber Poha Ingredients: 1 cup poha ((flaked rice /avalakki) 1 cucumber(finely chopped) 5-6 green chillies, finely chopped Salt to taste For Seasoning: 2 tbsp. oil 1/2 tsp. mustard 1/2 tsp.cumin seeds 1 tsp chana dal 1 tsp. Urad dal 2 tsp. peanuts Hing- a pinch Curry leaves-few Turmeric pwd-pinch For Garnishing 2 tbsp. grated coconut Few coriander leaves Method: Soak the poha in water for 5-10min. Wash  and drain the water completely. Heat the oil in the pan, fry the peanuts and keep it aside . Next add seasonings and fry till done. Add green chillies and cucumber and stir fry. Once done add the poha and mix well. Add salt, coconut ,peanuts and coriander leaves to the poha. Mix well  and serve hot.

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Failures are finger posts on the road to achievement.C. S. Lewis 

Tomato Upma

Tomato Upma

Tomato Upma is very simple and easy to prepare. It has a nice tangy and spicy flavor.

Ingredients:

• Upma Rava/Semolina - 1 Cup
• Tomato                     - 1 cup 
• (finely chopped)
• Oil                             - 2 tbsp
• Mustard                    - 1/2 tspn
• Chana Dal              -1/2 tsp
• Urad Dal                -1/2 tsp
• Jeera                      -1/2 tsp
• Hing                            pinch
• Turmeric Powder     pinch
• Curry Leaves            few
• Coriander Leaves   few
• Green Chilies            1-2 
• (finely chopped)
• Salt         for taste
• Dhania Jeera pwd    -1/4 tsp
• Pepper Pwd            -1/4 tsp
• Rasam Pwd              - 1 tsp

Method: 

Fry the rava until slightly brown and aromatic and set it aside. Boil water. Heat oil in a pan add musturd,cumin seeds when they begin to splutter add channa and urad dal fry  until light brown. Next add hing, curry leaves, green chillies, chopped tomatoes, masala pwds and stir fry well. Add fried rava, salt and mix well, add boiling water. Stir until all the water is gone. Reduce the flame and close the lid for 8 to 10 minutes. Garnish with coriander and serve hot.

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'Success is the sum of small efforts,repeated day in and day out'.Robert Collier

Tomato Palya / Tomato Sabzi

Tomato Palya

Tomato Palya / Tomato Sabzi is easy to prepare.Use it as accompaniment for chapatis or puris/parathas.A nice blend of spice and tanginess.

Ingredients 3 Tomatoes (finely chopped)  1-2 Green chilies  1 tbsp Oil   1/2 tsp Mustard  1/2 tsp jeera  1/2 tsp chana dal   1/2 urad dal 1 tsp Bhath Pwd 1/2 tsp Dhania Jeera Pwd   Hing-pinch  Turmeric-pinch 1/4 tsp Sugar  Salt (to taste) Curry leaves-few

Method-Heat Oil in pan,add mustard,chanadal,uraddal,hing,tumeric,curry leaves,chilies and fry for some time.Add chopped tomatoes and  fry well.Once done add salt ,masala pwds and mix well , fry for some time.Serve hot with chapati/puris .

"I may be no better, but at least I am different."Jean-Jacques Rousseau

Hurlikayi Matodi Palya / Green Beans Palya with lentils

Hurlikayi Matodi Palya /Matwadi palya (Green beans with lentils) is a South Indian speciality. A side dish for chapati made  with a ground mix of lentils (chana dal) coconut and spices.

It is tasty and spicy.

Ingredients-

Hurlikayi Matodi Palya

Green Beans / Hurlikayi-1 cup finely chopped

Channa Daal- 1/2 cup  (soaked)

Fresh grated Coconut- 2 Tbsp

Red Chilies- 6-8

Jeera/Cumin- 1 Tsp

Mustard- 1/2 Tsp

Chana dal-1/2 tsp

Urad Dal-1/2 tsp

Curry leaves- few

Turmeric Powder- pinch

Hing-pinch

Salt- to taste

Oil- 3 Tbsp

Method-In a kadai,heat oil,add mustard,jeera,once done ,add chana dal,urad dal,hing,curry leaves,turmeric ,saute once done, add the green beans and fry well.Meanwhile grind the Channa Daal, coconut, chilies, jeera, hing in a blender to make a course paste.Once the beans are done,add the ground paste and mix well,simmer on low heat ,keep stirring in between till the sabzi/palya is dry and blended well.

Serve this matodi palya / paruppu usli hot with chapati or rasam rice.

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"Plans are only good intentions unless they immediately degenerate into hard work".Peter Drucker

Jeera Aloo

Jeera Aloo

Jeera Aloo - (seasoned potatoes ) simple and delicious side dish for Indian breads or rice. This vegetable is flavored and seasoned  with cumin seeds.

Ingredients:

3 Potatotes ( peeled and chopped)   3-4 Green Chillies (finely chopped )  2 tsp Cumin seeds  1/2 tsp turmeric pwd 1-2 tsp dhania jeera pwd Salt to taste   2 tbsp Oil Garnish Lemon juice-1tsp Coriander leaves-few

Method-In a kadai, heat oil and saute cumin seeds.
Add turmeric, green chillies and fry, add chopped potatoes and fry well.

Add masala pwd, lemon juice, salt and coriander. Mix well.

Serve Jeera Aloo hot with chapatis or rice.
 



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Heerekayi Palya

Heerekayi Palya (Ridge Gourd / Turai sabzi ) is simple and easy to prepare. Enjoy with Chapati or rice. This is the tasty South Indian version with coconut and no onion.

Heerekayi Palya

Ingredients

• Heerekayi/ Ridge Gourd  -1 cup
• (peeled and chopped)
• Oil-2 tbsp
• Bhath pwd-2 tbsp
• Mustard    1/4 tsp
• Jeera- 1/2 tsp 
• Turmeric -pinch
• Hing pinch
• Chana dal-1/2 tsp
• Urad dal-1/2 tsp
• Curry leaves-few
• Salt to taste
• Grated coconut-2 tbsp

Method:In a pan,heat oil ,add mustard seeds,chana dal,urad dal,hing,curry leaves,turmeric. Next add the chopped Ridge gourd ,and fry well till done. Next add salt,masala pwd and mix well. Add the grated coconut
mix and serve hot with chapati or rice.

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Avalakki Besibele Bhath

Avalakki Besibele Bhath

• Avalakki Bisibele Bhath is a favorite weekend breakfast recipe. Easy to prepare,filling and healthy to eat. A mix of poha and lentils (moong dal) with vegetables and spices makes it tasty and delicious.

This is a traditional authentic Madhwa recipe mostly done in Karnataka. It is also prepared on Ekadashi, vrats or fasting days.

• Ingredients
• 1 cup Avalakki/Poha (thick version )
• 1/2 cup moong dal/hesaru bele
• 2 cups chopped vegetables(beans, carrot, peas)
• 1 capscisum (fried)
• 3-4 tbsp bisi bele bath masala pwd
• 4-5 tsp tamarind juice
• 1-2 tsp jaggery
• salt to taste
•  2-3 tsp oil
• 1/2 tsp turmeric pwd
• Seasoning
• 1 tsp mustard 
• 1 tsp chana dal
• 1 tsp urad dal
• 1-2 red chilies
• Few curry leaves
• Pinch - Hing
• 1 tsp ghee
• 2 tsp peanut (roasted)
• 2 tsp cashews(roasted)
• 1 tsp Grated dry coconut (opt)

• Method: Wash poha ,drain. Keep it aside. Meanwhile cook moongdal with turmeric and vegetables in pressure pan. Next in a pan, mix cooked moong dal, vegetables, add bhath pwd, add tamarind juice, salt and jaggery to it and mix well. Let it simmer for 5-10 mins till all the items blend well. Add soaked avalakki and mix well. 
• Cook for 3 mins or more. Next ,heat oil in pan add all the items mentioned in the seasoning, once done add it to the avalakki.
• Add roasted cashews and peanuts, coconut. Mix well. Add a spoon of ghee and serve Avalakki Besibele Bhath hot.

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"Discipline is the bridge between goals and accomplishment".Jim Rohn 

Gorikayi Matodi Palya

Gorikayi Matodi Palya

Gorikayi Matodi Palya /Matwadi palya (clusterbeans) is a South Indian speciality .A sabzi of simple gavar/guar with a mix of lentils (chana dal) coconut and spices.It is tasty and spicy.

Ingredients:

Gorikayi/cluster beans-1 cup

 finely chopped

(cleaned and washed)

Channa dal - 1 cup
Grated coconut - 1/4 cup
Green Chillies -5-6
Ginger grated- 1 tsp
Jeera-1 tsp
Salt to taste
Coriander leaves few (opt)

For seasoning:
Oil- 2-3 tbsp
Mustard seeds-1/2 tsp
Urad dal -1/2 tsp
Chana dal-1/2 tsp
Hing-a pinch
Turmeric -1/4 tsp
Red Chillies-1-2
Curry leaves-3-4

Method: Soak the channadal for 2 -3 hours along with jeera.Drain the water.Grind it along with coconut,ginger,chillies .Add  very less water for grinding.The mix should be coarse.Meanwhile heat oil in a pan and add all the items in the seasonings,add the gorikayi/cluster beans and mix.Cover it with a lid.Once the vegetable is done add the ground paste,salt and mix well.Let it cook on low heat for 10-15 mins.Keep stirring in between.Garnish with coriander leaves.Serve this matodi palya / paruppu usli hot with plain white rice or chapati.


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"The art of being wise is the art of knowing what to overlook."
William James 

Beetroot Palya

Beetroot Palya

Beetroot Palya /Beetroot Stir fry (South Indian variety ) is simple and easy to prepare. Very healthy, colorful since it is sweet in taste kids will love it.

Ingredients:

• 2 beetroots, finely chopped
• 5-6 Green chillies
• 1-2 tbsp coconut shreds
• salt to taste
• oil, 
• 1/2 tsp Mustard
• 1/2 tsp Chana Dal
• 1/2 Urad dal
• 1/2 tsp Jeera
•  Few curry leaves
• Hing Pinch

Method: Cook the beetroot in pressure cooker. Keep aside. In a pan, heat oil and add mustard,chana dal,urad dal,hing,green chillies,curry leaves and fry well.

Once done, add the boiled beetroots, add salt and mix well. Fry it for 2-3 min on low flame. Garnish with coconut and serve this Beetroot poriyal hot with rasam rice or chapati.

(you can add more grated coconut if req)


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"Action is the foundational key to all success."Pablo Picasso

Kadle Kaalu Usli / Kabuli Chana Usal

Kadle Kaalu Usli / Kabuli Chana Usal

Kadle Kaalu Usli / Kabuli Chana Usal is a nutritious, quick snack and healthy too. Try it out. It is simple and easy to prepare. You can enjoy with rasam rice or chapati.

Ingredients
1 cup white chickpeas/Kabuli chana

(cooked well)
Grated coconut-2-3 tbsp
Lemon juice-1tsp
Coriander leaves

Seasoning/tadka
Oil

few Curry leaves

1/2 tsp Mustard seeds
1/2 tsp jeera
1/2 tsp chana dal
1/2 tsp urad dal

5-6 finely chopped  green chillies

Hing-pinch

Salt -as per taste

Method- 

Mix the chana with salt . Season with mustard seeds, jeera, chana dal, urad dal, curry leaves, green chilies and hing. Add lemon juice, fresh grated coconut, coriander leaves and mix well and serve Kadle Kaalu Usli as snack or side dish for chapati or rasam rice.

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'An unwatched pot boils immediately' :)) H F Ellis 

Stir fried Carrots

Stir fried Carrots is healthy and colorful side dish for chapati or rice. Its quick and easy to prepare. Kids will also love it.You can prepare in different ways ,this one is  the South Indian Variety with coconut. Stir fried Carrots Ingredients: 2 cups chopped Carrots 1 tbsp. oil 1/2 tsp. mustard 1 tsp. chana dal 1 tsp. urad dal 2-3 green chillies Hing-pinch 1 spring curry leaves 2 tbsp. grated, coconut Salt to taste 1 tsp dhania jeera pwd 1/4 tsp pepper pwd

Method:Heat oil in a kadai.Add mustard, allow to splutter,  add chana dal,urad dal, green chillies,hing. Fry till light brown, then add curry leaves, carrot,  sauté till carrots are done.  Add  grated coconut, salt,masala pwd and mix well. Serve hot with Chapatis / Rasam Rice.

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"Storm makes trees take deeper roots"-Dolly Parton

Methi Dosa / Menthya Soppina Dosa

Methi Dosa (Menthya Soppina Dosa ) is an easy , quick dosa variety .Made from fenugreek leaves (methi) is healthy , nutritious and tasty too.

       Menthya Soppina Dosa

Ingredients

Chiroti rava 1 cup

Rice flour - 1/2 cup

Maida - 1 tbsp

Curds-3 tbsp

Methi leaves, finally chopped - 1 cup
Coriander leaves-few

green chillies, finely chopped - 5-6

coconut, grated - 2 table spoon

jeera - 1 tsp

salt - as per taste
Coconut-3 tsp(opt)
Water

Method-In a bowl, add rava, rice flour, maida and curds,next add chopped methi leaves, coriander leaves,green chillies ,jeera,salt and grated coconut, add water and mix well to form dosa batter.Keep it aside for 1-2 hrs.Make dosa.Serve hot with chutney of your choice.

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"We cannot solve our problems with the same thinking we used when we created them."Albert Einstein 

Karibevu Chutney/Curry Leaves Chutney

Karibevu chutney or Curry leaves Chutney is chutney made from simple curry leaves (kadipatta). Blended with spices it has a unique taste.

Curry leaves is abundant with iron, carbohydrates, energy and vitamins Nutritious, healthy and delicious, you must try making this !!

Curry leaves Chutney/Karibevu Chutney

Ingredients:

• Curry leaves( Karibevu ) -1/2 cup
• (cleaned)
• Grated dry coconut 3-4 tbsp
• Chana dal 3-4 tbsp
• Tamarind lemon size
• Red Chillies-6-7
• Jaggery-1/2 tsp (opt)
• Seasoning
• Mustard-1/2 tsp
• Hing-pinch
• Salt-taste

Method:

In a kadai, add tsp of oil fry chana dal and red chillies well on low heat. Next add dry coconut and curry leaves and fry Add tamarind and fry. Set it aside to cool. Grind the above mixture in a smooth paste in a blender. 
Next add seasoning, heat oil in a pan, add mustard, hing once done add it to the chutney.
Enjoy the chutney with dosa or idli.

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"Illusion is the first of all pleasures."Voltaire

Coconut Rice

Coconut Rice (Kobri Chitranna) is simple and easy rice that be prepared in very less time.It is one of the South Indian rice variety. Kids will definitely love it. Serve it some crisps.

Coconut Rice

Ingredients:

• 1 cup rice (cooked)
• 1 cup fresh coconut(grated)
• salt to taste

Seasoning

• 1/2 tsp mustard seeds
• 1/2  tsp cumin seeds
• 1 tsp channa dal
• 1 tsp urad dal
• 6-7 cashew nuts
• 2 tbsp peanuts
• Hing pinch
• Green chillies-3-4 chopped
• Red chilly-1 (opt)
• few Curry leaves
• Oil-2 tbsp

Method:  Allow the rice to cool, spread it on a plate. Next heat oil in kadai, roast cashews and peanuts and keep it aside, next add the other items in seasoning, roast well, once done add the rice to this seasoning. Add the grated coconut, salt, cashews and peanuts and mix well. Saute for 1-2 mins. Serve Coconut Rice hot with curry, pickle or Sandige.

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"I don't know the key to success, but the key to failure is trying to please everybody."Bill Cosby 

Pudina Rice

Pudina Rice (Mint Pulao)  is an easy mint flavored rice. Mint leaves are blended with spices and added with peas and potatoes to make a tasty one pot meal.

Pudina is a herb commonly used in Indian cooking. It is used in a variety of dishes such as chutneys, raitas, and salads. It has a refreshing taste and aroma along with many health benefits.

Pudina Rice

Ingredients:

1 cup rice

1 potato,boiled and chopped

1/2 cup peas steamed

1 cup mint leaves

6-8 green chillies, chopped

1 tsp. ginger

1 tbsp. chopped coriander leaves

1/2 tsp. mustard seeds

1 tsp. cumin seeds
1/2 tsp chana dal
1/2tsp urad dal

Few Cashews nuts

1 tbsp. lemon juice(opt)

Salt to taste

2-3 tbsp. oil

Method: Cook rice and spread it on a plate to cool.Meanwhile, blend mint leaves, ginger, chillies in smooth paste. Heat oil in a pan, add mustard seeds, jeera, chana dal, urad dal, cashews once done, add mint paste and fry for 10 minutes. 

Next add potatoes, peas, salt and mix well. Add rice, lemon juice and mix well. 

Serve Pudina Rice hot with raita and papad.

(You can add only mustard and jeera for seasoning)


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"Be brave. Take risks. Nothing can substitute experience."Paulo Coelho