INSTANT RAVA /SEMOLINA/RAWA IDLI :

Preparation & cooking time – 1/2 hr
Serves – 3 or 4 persons
Cuisine – Asian

Ingrdients :

oil - 2 tbsp
Rava/Sooji - 2 cups
mustard seeds(avalu) - 1tbsp
Hing/Asafoetida/inguva - pinch
Urad dal (minapappu)-1 tsp
Chana Daal (pachisenagapappu)- 1 tsp
Whole dry red chilli(endu mirapakaya) - 1
cashews - 1 tbsp(break into small pieces)
karvepaku/curry leaves - few
Perugu /curd - 1 cup
water - 1 cup
Green chilies (cut into small pieces) - 1 tsp
Ginger - 1tsp
Salt - 1tsp
coriander - 1/4 cup
ENO Fruit salt - 2tsp
Tomato and coriader - 1 cup for garnishing (cut into thin slices)
cooking oil spray

How to make:

1.Fisrt heat oil on medium flame in one pan then add chana daal,mustard seeds,whole red chilli,urad daal,asafoetida stir them until they get golden brown colour .

2.Now add sooji then stir it until it gets nice aroma .Turn off the flame now .

3.Let sooji cool down to the room temperature .Now into this add ginger,salt,green chilli pieces,1/4 cup coriander ,cashews,curd,curry leaves ,water mix it well .

4.Now let the batter rest for 1/2 hr.Now add ENO fruit salt for fermentation.As soon as you add ENO salt put it in non stick idli stand (spray oil on idli stand).Before you put sooji batter keep tomato slice and coriander in those idli stands then put sooji batter .

5.Now cook it in pressure cooker with out wt for 17 min.

6.Have yummy hot idlis with coconut chuney or tomato pickle or tomato chutney ....

PENNE PASTA WITH MIXED VEGETABLES:

Prep: 10 mts, cooking time: 10 mts
Serves - 2 or 3 persons
Cuisine: Andhra

Ingredients:
penne pasta -3 cups
Mixed vegetables – 1 cup (cut vegetables what ever you want into small pieces )
Frank’s red hot original cayenne pepper sauce – 3 tbsp
Hot buffalo wing sauce – 2 tbsp
Mozzarella cheese – 3 or 4 tbsp
Dried parsley leaves - 1tbsp
Water - 4 or 5 cups
Salt -salt to taste
butter – 3 or 4 tbsp

How to make:

1.Bring water to a boil add pasta and vegetables & cook on medium heat with cover .
2.Cook pasta till tender. Now drain the water in a large colander .
3.Now melt the butter in one pan then add salt(if needed)buffalo wing sauce,cayenne pepper sauce.Stir it for 1 second then transfer the cooked penne pasta to the saute pan along with the cooked veggies.
4.Saute pasta,vegetables for 2 or 3 min.Finally add mozzarella cheese turn off the flame .
5.Hot penne pasta with mixed vegetables is ready to serve.

GARELU OR BLACK GRAM(urad dal -hindi or minapappu - telugu ) VADA :

Prep & cooking time -20 mts

Soaking -5 or 6 hr

Serves - .......

Storage -1 day

Cuisine: Andhra

Ingredients:

Blackgram(urad dal or minapappu) – 2 cups

Green chillies (pachi mirapakayalu) -3or 4(thinly sliced)

Onion - 2 (thinly sliced)

Ginger -small piece(thinly sliced)

Curry leaves (karivepaaku) -30

Coriander leaves (kothimeera) -finely chopped

Salt -salt to taste

Water -enough

How to make:

1.First soak blackram (urad dal) 5 or 6 hrs & wash 2or 3 times .Drain ,keep aside.Grind minapappu by adding enough or little water till urad dal(minapappu - telugu) become soft&soothy .Take in a vessel ,keep aside.

2.Combine ginger ,green chillies ,onion,curry leaves,coriander leaves ,salt to this grinded Black gram.

3.Heat oil in one pan , deep fry them till they are crisp and golden brown appears.

4.Garelu tastes well with tomato chutney as tiffin & Dal rice or pappu annam when eaten with garelu tastes good.

PLAIN PESARATTU:

Cuisine: Andhra

Ingredients:

Pesalu (green gram or moong dal ) – 1 cup (Soak in water for 5 or 6 hrs)

Rice flour(biyyam pindi) or gram flour (senaga pindi or besan) - 2 tsp

Salt -enough

Water -enough

How to make:

1. First soak Pesalu (green gram or moong dal) .

2. Drain and grind smoothly the green gram or moong dal and add little water to form a dosa batter.

3. Heat griddle on high flame till hot, reduce heat, pour a ladle full of dosa batter, spread the batter with the bottom of the ladle evenly making circles to form pesarattu
and drizzle with some oil along the edges. Cook on medium heat for 1-2 mts and increase to high flame for a few seconds and flip the other side and cook for 20-30 seconds or till done.

4.Add above prepared bombai rawa upma on pesarattu and cook further 5 seconds both sides with enough oil.

5.Serve hot with any chutney of your choice like karive paku podi or coconut chutney or ground nut chutney.

RAVA IDLI:

Prep: 10 mts, cooking: 10 mts, Soaking -5 or 6 hrs

Makes: approx 12-14 idlis

Serves - 5 or 6 persons

Cuisine: Andhra

Ingredients:

Black gram (minapappu or urad dal) – 1 cup (Soaking: 5 or 6 hrs)

Idli rava (vuppudu rava) - 2 1/2 cups (Soaking: 5 or 6 hrs)

Salt -enough


How to make:

1. First soak black gram (urad dal) & idli rava (vuppudu rava)about 4 or 5 hrs.

2. Drain and grind smoothly the black gram with enough water. Drain and combine idli rava to the grinded black gram to form an idli batter.

3. Keep batter aside whole night with cover.

4. Next day add water to that batter beat well till light & frothy.

5. Take idli plates and pour spoon full of batter into idli moulds .Don’t let the batter fill till the brim.

6. Steam the rava idlis on medium flame for around 10 mts. Turn off heat. Remove the rava idlis carefully with a spatula and serve hot with Karivepaaku Podi or coconut chutney or ground nut chutney with desi ghee.

PLAIN DOSA

Prep & cooking time :10 min

Cuisine: Andhra

Ingredients:

Pesalu (green gram or moong dal ) – 1 cup (Soak in water for 5 or 6 hrs)

Rice flour(biyyam pindi) or gram flour (senaga pindi or besan) - 2 tsp

Salt -enough

Water -enough


How to make:

1. First soak Pesalu (green gram or moong dal) .

2. Drain and grind smoothly the green gram or moong dal and add little water to form a dosa batter.

3. Heat griddle on high flame till hot, reduce heat, pour a ladle full of dosa batter, spread the batter with the bottom of the ladle evenly making circles to form pesarattu
and drizzle with some oil along the edges. Cook on medium heat for 1-2 mts and increase to high flame for a few seconds and flip the other side and cook for 20-30 seconds or till done.

4.Add above prepared bombai rawa upma on pesarattu and cook further 5 seconds both sides with enough oil.

5.Serve hot with any chutney of your choice like karive paku podi or coconut chutney or ground nut chutney.

SEMIYA UPMA OR VERMICELLI UPMA:

Prep: 10 mts, cooking time: 15 mts
Serves 2 persons
Cuisine: Andhra

Ingredients:
Vermicelli (semiya) -1 cup
Slit green chillies -2
Tomato -1 (large) thinly sliced
Onion -1(large) ) thinly sliced
Water -2 cups
Salt -salt to taste
oil - 2 tbsp
Ghee - 2tsp

For tempering/poppu/tadka/talimpu/seasoning:
11/2 tbsp oil
1/2 tsp mustard seeds
1 tsp split black gram dal (split urad dal or minapappu )
1tsp Bengal gram(pachi senaga pappu)
4or 6 curry leaves
Pinch of turmeric

How to make:

1.Heat oil in one pan add turmeric, mustard seeds,split black gram,Bengal gram,curry leaves .once they splutter add sliced onion,tomato,green chillies ,sauté for a while.
2.Now add water to that tadka .Bring water to a boil then add vermicelli & cook on medium heat with cover .
3.Cook vermielli till tender.Finally add 2tsp of ghee stir again .Turn off the flame.
4.Now hot semiya upma is ready to serve.