Firstly, thanks to all the participants for sending their entries and making this event a great success.So here is the round up of all the entries. You can view them and then go ahead and start voting in the poll section of our community.
*** we also have some entries sent in to us just for fun.You can check them out in the section named "Breakfast Mela - Just for fun!". These entries are not counting in the voting as they r additional entries by the participants and few from the organisers.Do enjoy them too and do view your views in the comment section.Your comments really matter.***
So here goes the entries...:)
We got a Total of 25 entries for the contest and another 7 entries just for the participation. That makes the total of 32 entries....phew..! that's something awesome...! Congrats girls. enjoy having a look at all the entries and please vote thoughtfully.
Ingredients:• 3 Cups of idli rice
• 1-1/2 Cups urad dal
• 1 Handful of cooked white rice
• 1 Handful Poha or puffed rice (Soaked)
• 1 Cup curd
• Salt to taste
How to make Mallige Idli:
• Soak idli rice and urad dal separately for about 4 hours in hot water.
• Grind urad dal into a very soft batter along with little water,set aside.
• Now grind idli rice also into not very soft paste along with cooked rice, poha and sour curd.
• Combine urad dal paste with idli rice mixture.
• Add salt to taste,mix well.
• Place it in a hot place overnight for 10 to 12 hours for fermentation.
• Now pour batter into idli stand and steam cook for about 15 to 20 minutes until done.
• Let the idlis cool for few minutes before taking them out.
• Mallige Idli is ready to serve.
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Super cool recipe for super soft idlis... I guess thats what u mean by Mallige (soft) right? Anyways thanks for participation and best of luck!
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Comments: - LG said...
slurrp! Mallige idli..ahaaa...I want to run back to Mysore to have them..yet another yummy breakfast
February 17, 2009 6:43 PM
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Ragi Upittu / Finger millet Upma - by Gayathri Gopinath
Ingredients:
1½ cups Ragi Flour
1 Onion chopped
4 Green Chillies
Few Curry leaves
3 tbsp Ground nuts (slightly crushed)
½ tsp Mustard Seeds
1 tsp Udad dal/uddina bele
1 tsp Chana dal/kadale bele
2 tbsp Coconut (grated)
2 tbsp Coriander leaves (chopped)
¼ Cup Water
2 tbsp Oil
Salt to taste
Method:
* Take ragi flour and sprinkle some water little by little and mix it well. It should just hold the flour and form some lumps. If you hold the wet flour in your palm and press, it will take the shape of your palm and if you break it, it will crumble. You can see in the picture below. (Don't make pasty).
* Now place a pan on medium heat, once it is hot add oil, mustard seeds, udad dal, chana dal, curry leaves, ground nuts slightly crushed, fry it.
* Now add chopped onion, chopped green chillies, fry until onion turns into translucent,now add salt and mix well.
* Add ragi flour into it and mix well. Close the lid for about 2 minutes, now turn the heat from medium to low and remove the lid, mix well. Now the color changes from light purple to dark purple or blackish (color depends upon the flour), cook for another 3 minutes.
* Now remove from the stove top, garnish with grated fresh coconut and chopped coriander leaves. Close it for a second and serve it.
* Serve hot hot and eat hot hot, if it gets cool it will become chewy. Relish it
Serves: 2 peopleTime: 6 - 8 minutes
Some words from the Chef herself about why she feels her entry is the best.....
Ragi/Millet is very good for health which is good for diabetic people and for infants of six months and over because of its high nutritional values. We can make ragi mudde (ragi ball), ragi rotti and many types of dishes. Here I am posting Ragi Uppittu, which is very tasty and easy to make. We can have this for breakfast or evening snacks.....
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Thank u Gayathri for this lovely recipe. I am surely gonna get ragi when i go for my next grocery shopping. The pic looks so awesome and mouth watering. Best of luck for the Contest gal !!
Comments: - LG said...
Very healthy breakfast Gayatri..good one! Ragi has good amount of calcium so it is said to be good for growing children.
February 17, 2009 6:42 PM
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Rava Idly - by Kamini Shankar
Rava - 2 cups (sooji/cream of wheat)
Curd - 1 cup
For tempering : Mustard seeds, broken urad dal, hing and whole red chillies
ginger - about 1/2 inch - finely chopped (optional)
Broken cashews - a handful (i use dry roasted planters cahews. If using raw ones, slightly roast them before adding)
Corriander leaves - chopped finely - about a handful
salt
baking soda - 1 tsp
Method:
In a wide non stick pan, heat a tsp of olive oil and add the tempering agents. When they splutter, add the ginger and the rava. Fry on a medium heat until an aroma arises from the rava. Keep frying continuously until the rava changes colour slightly.
Switch off the stove and add the cashews. Let it cool completely.
Beat the curd well and add it to the rava mixture. now, slowly add water and salt and mix thoroughly until it forms a smooth batter, slightly thicker than normal idly batter.
Add the baking soda and mix well. Close and leave it for about 10-15 mins.
When you open it, the batter would have risen slightly. Mix it well and proceed to make idlies.
Spray some PAM onto the idly plates and steam the idlies for about 10-15 mins.
When done, transfer to a plate. Serve hot with chutney/sambar !!
And some words from the chef about why she feels her recipe is the best....
This dish is one of my fav for several reasons …
1. Its super quick and can be made with very simple ingredients.
2. The best “unexpected guest” miracle dish !! Its easier than we usually think it is.
3. Everytime ur too lazy to cook and wondering if u shud hav curd rice for dinner, have rava idly instead. It is much much healthier and takes less than 30 mins from start to end :)
4. Its very healthy (even compared to normal idly made from rice !!). Rava/Sooji which is made from wheat, is high in fibre and helps to keep hunger away longer.
5. No oil, No fat, No sugar, No complex Carbs !!! Now why wouldn’t anyone like it ?!!!
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Cool Kamini...you really made me think..."y shouldn't I love this dish?"... heheh. Nice entry and Best of luck to you.
Comments: - LG said...
Rave idly is sure a quickie..me also use MTR mix, will try your way next time
February 17, 2009 6:44 PM
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Appam and Vegetable Stew - by Suja Menon
Ingredients:
For Aappam :
Raw rice -2cups
shredded coconut-2 tbsp
white Aval/poha -1cup
baker's yeast -half teaspoon
Sugar -2tbsp
salt -half tsp
baking powder-qtr tsp
To make the batter:
.Soak the rice for abt 2hrs
.put yeast in half a cup of lukewarm water along with 2 tbsp sugar.
.grind the soaked rice finely with coconut.
.add the aval/poha, again grind adding enough water,
.now add the yeast-sugar mix, grind again to get a fine but medium thick batter.
.keep aside the batter for fermentation(takes about 3hrs in normal room temp.)(after it has fermented, the taste will be sweet and sour), add baking powder and salt to taste
.loosen the batter by adding water if it is too thick(should not be as thick as dosa batter)make aappams in aappa-chatti or dosa tawa.cover the aappam with a lid,just after it has been spread on the tawa....donot turn it over like dosa
.when the edges turn brown take out.
.Enjoy the Appam with some amazing stew.
Ingredients for Vegetable stew:
vegetables -1 Cup (potato 2 large .veg mix having carrots,beans,green peas etc)
onion : 1 large, cut into thin slices
ginger : 1tsp cutgreen chillies : 2 nos slit in the middle
curry leaves- 3or 4
coconut milk -a small
canola oil - 1tbsp
salt to taste.
Direction:
Pressure cook all vegetables and onion in sufficient water(for gravy), with ginger and green chillies(just 1 whistle is enough). cook in low flame,add salt to taste and mash the potatoes(optional).add coconut milk and stir well. donot boil.add curry leaves and a tbsp oil.keep covered for 5min., then serve with delicious aappam.
Some notes from the Chef herself....
Aappam-stew is an authentic Kerala breakfast.it is so easy to make and very nutritious too.no oil is added while making aapam and the baker's yeast is a good source of vitamins.vegetable stew is a combination of all easily available vegetables and kids love it too.you can make the batter sweeter and make idlis with it.
I think my recipe is the best because, Aappam is considered to be something very difficult to make by people living in states other than Kerala. This was not the recipe when I used to make it earlier. It used to be difficult and really uncertain if it will turn out soft.But this recipe has been given to me recently by my mom.This is not only easy to make, you can be sure that it will come out soft. The recipe doesnot use any oil any where and is virtually cholesterol free! It also taste heavenly with just warm milk and sugar instead of any curry. The vegetable stew can be prepared in just 15 min. provided you have a can of coconut milk at home.
So this recipe has many advantages:
EASY,
LESS PREPARATION TIME,
FAT FREE,
NUTRITIOUS
AND above all DELICIOUS!
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I have always loved Appam n stew (Ishtu) Suja......but never tried it....just always sat and enjoyed it while my mami made it for me...hehhe. Now thanks to u, I can try making it too. Best of luck for the contest.
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Healthy Soya Granules Instant Dosa - by Pushpa Gadde
Ingredients:
Soya Granules - 50gms(soaked in water for 15 minutes)
Fresh Curd - 100 gms
Sooji - 50 gms
Capsicum - 1(chopped to fine pieces)
Onion - 1(chopped to fine pieces)
Carrot - 1(grated)
Tomatoes - 2(chopped to fine pieces)
Cheese - 50 gms
Eno - 1/2 tsp
Curry leaves - 8-10
Coriander leaves - 1 tbsp
Green Chillies - 5-7
Oil for shallow frying.
Procedure:
Grind the soaked soya chunks in to paste with water.
Mix this paste, curd, sooji, carrot, capsicum, onion, curry leaves, coriander leaves, salt and green chillies.
Mix well and add enought water. The batter should not be too watery. It should be thick like dosa batter.
Finally add eno.
Mix tomato and cheese seperately in a bowl.
Heat a pan. Pour the batter on the pan and spread evenly. Use some oil if needed.
Let it cook covered on slow flame for a minute or two till the dosa is bit firm.
Add a layer of tomato and cheese mixture over it. Let it stand for sometime and turn it on the other side.
Let it cook for not more than 1 minute.
Remove and serve it with you favorite chutney or ketchup(my daughter's favorite :D).
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Thank u Pushpa for sending in this lovely entry. Looks really yummy...:) Best of luck!
Comments: -
LG said...
Very healthy dosa pushpa....will give it a try
February 17, 2009 6:38 PM
Vimala said...
It looks yummy...my hubby loves soya granules... i need to try this.... :)
Bili Holige and Stuffed Simla Mirch Yengai - by Padmini Dilip
Ingredients:
Rice flour
Maida flour (All purpose Flour)
Turmeric
Cooking Oil
salt to taste.
How you make it:
Two sorts of kneed able doughs are needed.
One prepared with 1.5 cups of Maida floor, half teaspoon turmeric, two tablespoon oil. Mix these three with water thoroughly such that it is a little softer than the chapathi dough (usually called kanaka in our side, this should be same as the kanaka we prepare for sweet holige/obbattu) and kneed it. Keep aside for 10 mins. Immerse it in oil.
The second dough needs some preparation. Boil 3/4th cup water mixed with a little oil and salt to taste. When it comes to boil, add 1.5 cups of rice floor. Keep stirring in sim for 10 mins. The dough need to become as soft as chapathi dough. You can add water as much required to bring it to that level.
Take a little of the first dough (maida) on your palm and flatten it. Then stuff a small ball of the second dough (rice) inside it and cover it fully with the first dough.
Roll it into a thin film and roast it.
Ingredients for Stuffed Simla Mirch Yengai :
Shimla mirch
Sambar powder
onion
roasted peanuts
grated coconut
tomatoes
salt
turmeric
garlic
How to make it:
Make a fine stuff-able paste of sambar powder, 1 cup grated coconut, 2 tomatoes, 1/4th cup of roasted peanuts, 1-2 small pieces of onion, 1 garlic clove, salt to taste and a pinch of turmeric. Keep the paste aside.
Cut 4-5 simla mirch into two stuff-able pieces. Stuff them with the prepared paste and keep aside.
Heat oil in a pan or pressure cooker preferably and add mustard seeds, 1 onion slices to it and fry till transparent. Add all the stuffed simla mirch to the cooker and add any remaining paste over it and add 1/4 th cup of water, if necessary. Now pressure cook it for 1 whistle. Let cook down and stir it before serving with Bili holige.
Few words from the chef about her recipe....
Okay, what could be a better way to start participating in this contest other than start preparing a nice breakfast while taking snaps of it and give some special effects to the snapshots to compliment the mouthwatering taste my husband and I enjoyed?
This is a Chitradurga, Karnataka special. Bili Holige (white soft bread) and Stuffed Simla Mirch Yengai (Eggplant curry's sister recipe - Long belle pepper curry). Served hot, you are bound to burn your tongue if you hurry in anxiety.
Why my recipe is the best? Apart from the fact that I prepared it? ;) B'coz you'll be tempted to try this recipe at least once and once you try it, you are bound to make it frequently even though it takes a little more time to prepare.
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Wow, sounds really interesting to me. Never heard of it....but sounds so yummy......:) Thanks for the entry and wish u all the best.
Comments: -
LG said...
I am a crazy fan of this bili holige. I am gald to see it here. Stuffed shimla mirch looks yummy Padmini
February 17, 2009 6:37 PM
Padmini said...
Thank you!
March 29, 2009 7:45 PM
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Semiya Khichidi - by Kavya Naimish
Ingridents:
Whole garam Masala(cloves:6 no, cinnamon:1/2 inch, Cardmon:1 no)
GingerGarlic Paste-1Tbsp
Chillies:4 or 5 acc to taste
Vegetables(Carrot, cauliflower, potato, peas,onions)
Salt
Oil
jeera:1 spoon
Procedure:
1.In a pan add little oil n fry the whole garam masala(jst crush them if u want) when u get nice flavor, add jeera n fry them.
2.Add onions, green chillies n ginger garlic paste..fry till all the raw flavor goes away..
3.Now add the veggies, add salt n let them cook by covering it with a lid.
4.When the veggies r 70% cooked..add semiya n fry it well...add the water(I use 1:1).
5.Adjust ur seasoning.
6. Serve hot wid onion raitha.
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Nice recipe Kavya. I love this one too. My mom- in -law makes awesome Semiya upma.. and ur recipe reminded me of her. Just yummy... Best of luck gal..!
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10 min Cabbage Dosa - by Uma Duddu
Ingredients :1 cup Sour Yoghurt (beaten well to get a liquid consistency without lumps)
1/2 Cup Gram Flour (Besan)
1/2 Cup Atta(wheat flour) or Rice Flour Jeera Salt to Taste Red Mirchi Powder ( to make it more spicy)
1/2 - 2 Cups Raw Grated Cabbage Green chillies (according to taste)
Raw Ginger - cut to pieces
Procedure :
Grind Cabbage, a little water, green chillies, ginger pieces into a coarse paste. Then Mix yoghurt with Salt, Jeera, Gram Flour and Rice Flour and add this paste to that. Ensure that this batter tastes a little salty and spicy - after cooking the tastes will settle down. If you need more spice and a little color add red chilli powder.
Heat a pan for 5 mins.. then spread this batter carefully like a DOSA. Note that you cannot get very thin dosas - the thickness will be like an utappam due to the density. Cover it with a lid and let it steam. after a few mins turn the Dosa around. Take it off the pan and server with sauce/ Chutney etc.
Variations:
1) Add Ajwain instead of Jeera
2) Any vegetable like cauliflower, spinach, Cucumber etc can be added.
3) To give a different tast add little grated coconut. this is more vegetable so good for the family. If feeding nts or kids better to steam the vegetable for 5 mins and then grind.
Few words by Uma about he entry...which she says is the best.....
Its easy - for someone who has just 10 mins - this is really instant. And it has all the nutritional value one can think off. Additionally once you get your hand eve with this dosas there are a million varieties and twists to this. the options are really countless. And this is really a boon for moms with fussy kids - they can feed vegetables without really making it obvious and the kids will get the nutrients while enjoying the meal :)
Happy Quick Cooking :-)********************************************
Wow, this sounds like a very healthy and easy thing to make. Thanks for saving my dinner. There are so many days I dont feel like cooking, specially dinner. hehhe....can anyone relate to me here?? hehhe.. Anyways good one Uma. Best of luck !
Just a question... Do u want to show that if that guy had eaten ur dosa... he needn't get scared of the tiger..hehhe. He would have got so much strenght, that he would have fought with the tiger bravely? ehheh... just kidding. Enjoy!
Comments: -
ahahaha..I had the same question Subha..Tinkle near Dosa! This is a new recipe to me Uma. Nice variation to normal dosa..
February 17, 2009 6:49 PM
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Idiyappam - by Renuka Loganathan
Ingredients :
Rice flour : 1 cup
Water : 1 cup
Ghee : 1 tsp
salt : to taste
Grated coconut : 1/2 a cup
Preparation :
Keep a vessel on the stove, add one cup of water and bring it to boil. Add salt to taste and ghee. Once the water starts boiling, add the rice flour... Switch off the stove and stir it to make it into a smooth or soft dough. Fill it in an idiappam mould and close it. Take an idly tray and lightly grease them.
Now into the tray, allow the dough to pass through the idiappam mould. Make a thin layer first and then add the freshly grated coconut and then make another layer of idiappam. Pour some water into the cooker/steamer and make sure that the water is boiling before you place the idly trays. Steam in a cooker for about five minutes.
You can now serve the idiyappams with thick coconut milk, flavoured with cardomom powder and sugar.
Some words from chef herself....
Idiyappam is a typical kerala breakfast ... they are very healthy and tasty, easy to prepare and children love it :-)
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Adults love it too dear Renuka. Infact, I am crazy about Idiyappam too. Oh my god!!... all u guys must think I am such a big foodie. I love everything thats posted here. Hmm... What to do? we have such great cooks in the community... I can't help it.. Right? Anyways.... Best of luck Renuka!
LG said...
Shubha..u are not the only one..I think I loved almost all entries posted here! yummy breakfast ideas..and Idiyappam sure is a good one for bf!
February 17, 2009 5:29 PM
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Steamed Tuna/Vege Dumplings - By Rishada Jamaal
Ingredients:
1 cup Coarse Red rice flour
¾ cup grated coconut
¼ cup mixed veggies (I used frozen veggies)
1 egg (optional)
1 tbsp crushed red chillies (or as per taste)
Salt as needed
¼ cup dry tuna ground coarsely (vegetarians can skip this)
Water as required
Mix all the ingredients in a mixing bowl adding water little by little. The consistency should be such that you should be able to make balls out of it, but shouldn’t be too watery.
Make small balls and place in the idly plate and steam till cooked.
Yummy dumplings are now ready and are a complete breakfast on it’s own. It doesn’t require any side dish.
And this is what Rishada says about her Entry.....
STEAMED TUNA/VEGE DUMPLINGS - Not sure from where this yummy breakfast originated – from Kerela or from SriLanka.. But it is now the specialty breakfast item in Kilakarai, a small town in Ramnad Dist. Tamil Nadu.
This is a non-veg item, but you can skip the tuna to make it a veg breakfast. It is a complete meal on it's own. Doesn't require any side dish.
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Wow, thats our first non -veg Breakfast item. I am a vegetarian so cant comment much on it. But i am sure all the non veggies in the community must be drooling over this one. Thanks for sharing Rishada. Best of luck dear.:)
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Instant Sweet Pumpkin Idlis - by Chaitra Giridhara
(For 2-4 people)
Ingredients :Sweet Pumpkin - 1/2 pound. (Can be substituted with yellow squash or chow-chow)
Idli Rava - 2 cups
Shredded coconut - 1 cup (We can use fresh or frozen)
Green Chillies - 6
Fresh Ginger - 1 small piece
Fresh Coriander - As per taste
Salt - As per taste
Urad dal/Chana Dal/Mustard/Asafoteda and 1 tsp oil for seasoning
Method :
1. Wash Idli Rava in a utensil and drain the water and keep it aside.
2. Grate the sweet pumpkin using a grater.
3. Grind shredded coconut, coriander,green chillies and ginger in a mixer without adding water.
4. Prepare the seasoning (fry in oil) and add to the Idli rava.
5. Now add grated pumpkin, ground mixture and salt (as per taste) to wet idli rava and mix it well.
6. Grease the idli plates lightly with oil or PAM.
7. Squeeze a fistful of the idli mixture gently and place them on the idli plates(as shown in the picture)
8. Steam for 8-10 mins in a pressure cooker just like regular idlis
9. Serve hot with any chutney (Tomato chutney in the picture)
10. Enjoy
Now lets see what Chaitra has to say about her entry...Sweet pumpkin can be replaced with yellow squash or chow-chow (whichever is available in the fridge)No need to soak urad dal or ferment over night like regular idli's.This is instant and yet soft and tasty.Can be prepared in less than 30 mins from start to finish.
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Chaitra thats so innovative. I have never heard of something like this. sounds yummy. Thanks for shaing this awesome recipe dear. Best of luck!
Comments: -
LG said...
I am yet to try these idlis..another good item for breakfast
February 17, 2009 5:28 PM
Divya said...
Hey Gorgeous,yum yum yum! A very nice delicacy and a healthy breakfast. Keep going Chaitra :)
February 24, 2009 12:55 PM
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Semige with Veg. Kurma - by Roopa Raghav
Ingredients:
Boiled Rice: 2 Glasses
Salt to taste
Soak the rice for 5-6 hours and make a very fine batter in a grinder. Add enough salt and mix it. The batter consistency has to be neither too thick not too thin. Can use the batter as soon as it is ground. Pour this batter in the idli plates and steam them.
While they are hot, put them in the semige machine and press to get thin and tasty semige.
Theres an alternative method too.
Ingredients:
1 glass processed rice flour
1 glass boiling water.
Coconut oil
Salt.
Method :
Mix all the ingredients above and make round shaped balls. Steam these balls and press in semige machine or even the muruku making machine.
Normally, ppl steam it after making the semige...but that actually turns our to become dry in some time. The above 2 methods, give a very very soft semige.
Side Dish: Can be teamed with Veg. Kurma/ Coconut Milk/ Mor Kozhambu.
Veg Kurma:
Ingredients :
2 cinnamon sticks and 1 laung
1 Bowl of all boiled veggies like carrot, beans, peas, potato.
1 very thin sliced onion
2 tomatoes.
1 spoon of Ginger garlic paste.
1 spoon Red chilli Powder.
To grind:
1 bowl of scrapped coconut
1 tbsp of Khus Khus
5 cashews
Method :
Grind the above and keep them aside.
In a deep kadai, add 1 tsp of oil and add 2 cinnamon sticks and 1 laung. While they just splutter, add thin sliced onions, Let them turn golden brown. Add the tomatoes and
ginger garlic paste. While the raw smell goes off, add the boiled veggies and 1 tsp of Red chilli powder. Add enough salt too. While they have just blended well, add the ground mixture to the kadai. Add water to get a kurma consistency. Bring to a boil. Tasty and colorful Kurma is now ready.
Garnish with corainder leaves and serve hot with semige.
Another side for the Semige....
Coconut Milk:
A traditional side dish with Semige, often served during Durga Namaskara Puja or Sathyanarayana Puja.
Take Milk from 2 coconuts, Mix only 1st and 2nd Milk, Add powdered jaggery to it. Add elaichi and just a pinch of salt.
Make it a little watery so that, we can mix it with the semige well and eat.
A most preffered side dish for moode and Semige.
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Very Nice recipe Roopa. Thanks for sharing it with us. the kurma looks yummy...:) Best fo luck!
Comments: -
LG said...
ohoo..vothu shavige! slurrp...good one Roopa :)
February 17, 2009 5:27 PM
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Upitu & Sajjige by Ujwala Mohan
Ingredients:For Upittu
2 cups Uppittina rave(coarsely ground wheat)
2-3 green chillies, cut lengthwise
a pinch asafoetida
1 tsp mustard seeds
1 tsp jeera/cumin
2 tsp turmeric
1 strand curry leaves
2 tsp udhina bele (Urad Dal)
2 tsp Bengal gram Dal
1 small onion (optional), chopped finely
2 medium sized potatoes, chopped
3-4 green beans, each piece cut approximately 1" in length
1/4 cup peas (optional)
1/4 cup Avarekaye (Papdi Lilva) (optional)
2 tsp chili powder2 tsp sambar powder (optional)
1/4 cup coconut gratings
2 tbsp ghee/butter
2 tsp Oil
Salt
Water
Roasted cashew nuts & coriander leaves for garnishing
Method:
1. Add ghee to a heavy bottomed pan & heat on medium flame.
2. When the ghee becomes little hot, add rave & roast it.
3. Keep roasting till a pleasant aroma is got. Make sure to attend to the pan & check the color of the rave. It should turn brown after 5-6 minutes of roasting. If unattended, rave would turn black. (Burnt)
4. Transfer the roasted rave into a clean dry plate.
5. In the same pan add 2 tsp of oil & heat of medium flame.
6. Add asafoetida & mustard seeds.
7. When the mustard seeds pop, add cumin seeds, curry leaves, udina bele, Bengal gram Dal, onions & turmeric. Fry till the onions begin to sweat.
8. Add all the other vegetables.
9. Fry for a minute or two.
10. Put salt as per taste, chili powder & sambar powder & mix well.
11. Add 1 cup or enough water to cover all the vegetables. Cook on medium flame for 6-10 minutes. Close the pan with a lid.
12. To check if the vegetables are cooked, mash a piece of potato in the pan. If it's soft enough, then they are cooked.
13. Add rave & stir the contents well.
14. Add 2 cups of water & close the pan with a lid.
15. After 5 minutes, add coconut gratings & switch of the flame.
16. Garnish with roasted cashew nuts & coriander.
17. Serve hot with spicy mixture, coconut chutney, sajjige or kesri bath.
Ingredients: for Sajjige
1 cup rava
3 tbsp sugar
3 tbsp ghee
1 cup milk
1/2 cup water
1 tsp cardamom powder
dry grapes (raisins) & roasted cashew nuts, for garnishing
Method:
1. In a pan roast rava with a tablespoon of ghee. The rava should be light brown at the end.
2. Add sugar, cardamom powder, half of cashew nuts & dry grapes to the roasted rava & mix well.
3. Add milk & water to this & stir well.
4. Break the lumps & cook on medium flame for 2-3 minutes. At the end the resulting consistency should that of a thick pudding.
5. Remove from flame & add the remaining ghee.
6. Garnish with Cashewnuts & serve hot or cold as prefered.
Now the breakfast is served. So dig in.....
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Yumm! yummm! yummm!.... The simple rava upma/upittu always takes my heart away. Its simplicity at its best isnt it? A very well written recipe with a beautiful snap. Way to go Ujwala. Best of luck dear !
Comments: -
LG said...
ri..Ujwala, uppittu Kesaribath waaah! superb ..chow chow bath looks delicious
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Mandaki Usli / Lemon puffed rice by Bharani Muniraj
Ingredients :
• 100 gms of puffed rice
• 1 onion finely chopped
• 5 to 6 green chilly slit
• 1 tspoon mustard seeds
• 1 tspoon Chenna dal
• 1 tspoon Urad dal
• 1 table spoon grated coconut
• 1 table spoon powdered fried chenna dal
• Curry leaves• Coriander chopped finely
• Salt
• Lemon juice
• Oil 2 to 3 spoons
• Little water
Method :
In a pan/kadai add oil, once the oil becomes hot add mustard seeds once they start spluttering, add chenna dal n urad dal. Once the chenna and urad dal turns slightly yellow add chopped onion, chillies and curry leaves. Once the onion becomes transparent take it off the stove and keep aside. The tadka is done.
Then in a bowl take puffed rice add water to it, leave it for 2 mins squeeze the water from the puffed rice and keep it in a separate bowl. Once all the water from puffed rice is drained of add powdered fried chenna dal powder, lemon juice and salt and mix it. once thoroughly mixed add it to the tadka u have made , now add chopped coriander and grated coconut and mix well and serve it not hot. It tastes more with hot mirchi bajji.
(Note:-This receipe should not be made hot after mixing the tadka and the puffed rice mix. If ade hot it loses the taste.)
Some words from the chef....
This is a North Karnataka dish...and if u ask me why it is the best...My entry is the best coz, its easy to make and very tasty.As its made with puffed rice its less calories and very healthy.Hope this enrty will be taken for the contest coz its not rice item but puffed rice.
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Wow... I love this one Bharani.... my Vadina (co-sister) made this last time when I was in india. We had a feast of this upma, mirchi bhajji and hot jalebi... yummm! Thanks for sharing. Best of luck!
Comments: LG said...
Mandakki usli and menasinkayi bonda is a awesome combination. As you said it is easy to make and tasty to eat ;)
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Poori & Side Dish - by Subashini Murali
Ingredients:
Water
Salt
Atta/maida
Oil for deep frying
Method :
1. Knead atta with salt and water. Keep aside for 10 to 15 mins.
2. Make small balls of the dough and roll them (little thick).
3. Then fry them in oil till it turns golden brown.
You can have any side dish with it. Kurma, potato sagu or Chana. I have going to give u a recipe of chana here.
Ingredients for Chana curry :
Channa - 1 cup
Onion - 1
Tomato - 1
Coconut milk - 1/2 cup
Cilantro - few strands
Ginger garlic paste - 1-1/2 tsp
Chilli pwd - 1 tsp
Dhania pwd - 1 tsp
Garam masala - 1 tsp
Tumeric pwd - 1/4 tsp
Oil - 2 tsp
Salt to taste
Method :
1. Soak channa dal overnight.
2. Chop onion, make tomato paste.
3. In cooker, add oil and heat it. Then add onion and saute till it turns brown, then add ginger garlic paste and fry for sometime.
4. Then add the remaining masalas and tomato paste. Fry for sometime and add 2-1/2 cups of water and channa dal. Pressure cook for 15 mins.
5. Release the pressure and add coconut milk and cilantro and bring it to boil. Serve hot with pooris/chapatis.
Some words from the chef....
The side of Chana is basically of North indian origin....but nowadays it is a famous breakfast dish even down south.
I prepared this special breakfast for my hubby and my darling son for Valentines day with lots of love, so I think this entry is the best :-)
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Looks yummy dear.... Best of luck.
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Phaddu- Fried Mini Idllies - by Reena Sharma
Ingredients:
3 cup Raw Rice
1 cup cooked Rice
1 cup Urad Daal (white)
1/2 tsp fenugreek seed (Mathi)
1 & 1/2 tbsp Salt
1 tsp Mustard seed (Sarsau)
3 Onions
6 Green Chillis
**You need special nonstick pan with deep equal size round section or you can use muffin nonstick case**
4 tbsp Oil for greasing the pans
Method to prepare Batter:
* Pick, wash and soak the daal with fenugreek seeds and rice separately overnight or for 8 hours. * Pick, wash and drain the rice. Grind it coarsely in a blender.
* Grind the daal into a smooth and frothy paste.
* Now mix the grinded rice and daal together into a batter.
* Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
* Recipe will be properly done only when the batter is well fermented.
Phaddu Preparation
* Cut Onion & green chillies in fine pieces.
* Take 3 tbsp oil in regular pan. Heat oil and add mustard seeds. Let them splutter and then add chopped onion and green chillies. Add little salt. Wait till onion turn slight golden. Add this mix in the batter.
* Heat & Grease the Phaddu holder or pan on Burner and fill each of them with 3/4th full of batter. cover with lid.
* Cook Phaddu on medium high flame for about 3 minutes or until light golden.
* Use a butter knife or Fork to turn Phaddu upside down and cook the opposite side.
* Serve them with coconut chutney.
Ingredients for Coconut Chutney :
4 tablespoons fresh grated coconut
2 teaspoon(s) bengal gram (chana dal) roasted
1" piece ginger peeled and chopped
4 tablespoons fresh coriander leaves chopped
4 green chillies chopped
1 teaspoon(s) each of mustard seeds and black gram (urad dal)
½ teaspoon(s) asafoetida powder
4 curry leaves
1 red chilli(es) broken into bits
2 tablespoon(s) oil
Lemon juice and salt to taste
Method :
* Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
* Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the mustard seeds. Let them splutter and then add the black gram (urad dal), red chillies, curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney.* Add salt and lemon juice to the chutney.
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Those r some nice n cute little things....:) I love them.. we make something similar too called puzhi paniyaaram...Anyways Best of luck Reena.
Comments: - LG said...
we love paddu too..esp onion paddus with coconut chutney is a yummy breakfast..
February 17, 2009 5:25 PM
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Ingredients : -Rice Flour - 1 cup
Sooji - 1 cup
Maida - 1/4th cup
Onion - 1
Ginger - 1/4th inch piece
Green chillies - 2
Black pepper powder - 1/2 tsp
Cumin Seeds - 1/2 tsp
Salt - to taste
Water/Buttermilk - to make the batter (I've used both in 1:1 ratio)
Method : -
Take a bowl and mix all the ingredients(Except onion). The batter should be as thin as water.
Take a non stick dosa tawa/griddle and heat it in a high flame.
Smear 1 teaspoon oil with a tissue.
Sprinkle some onions and pour the batter starting from outside towards inside.Add some oil on top of it.
Fry the dosa on both sides,if needed.
Serve hot with pickle.
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Lovely entry Pushpa. Thanks for sharing with us.....Best of luck!
Comments: -Ganesh said...
Its look very yummy...
February 25, 2009 1:28 AM
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Pessarattu Upma with Kurma - by Bhavani Eswar
Ingredients:
Moong dal- 1/4 Kg,
ginger- 1 small piece,
green chillies- 5,
onions- 4
Method:
Grind Moong Dhal with some salt in a blender (with addingwater in steps) into a bit coarse flour. Cut Ginger,Greenchillies and Onions into very small pieces. Heat the panand spread a drop of oil on it.When the pan is fullyheated, take some flour and spread it on the pan into around shape. Turn it over and spread the finely chopedpieces of Garlic,chillies and onions all over it. Whenboth sides are cooked well, turn it on to a plate.
Ingredients for Upma:
• 1 Cup Sooji/Rawa
• 1 Onion (chopped)
• 2 tbsp Ghee
• 2 Cups water
• 1 tsp Urad Dal
• 2 Green chilies (chopped)
• 1/4 tsp Ginger(chopped)
• 1/4 tsp Cumin seeds
• 1/4 tsp Mustard seeds
• Curry leaves
• 8 Cashew nuts
• Salt to taste
Method :
• Roast rawa in a dry skillet on low flame until it starts to give offa distinct aroma. Take it out.
• Heat ghee in the same and add cumin seeds, curry leaves, mustard,urad dal and cashew nuts .
• Now add chopped greed chilli, ginger, onions and cook again for 3 minutes.
• Now add salt, roasted sooji and water.
• Stir well and cover it.
• Upma is ready , stuff in pesarattu n fold it.
Ingredients for Kurma:
Three potatoes peeled and cut into cubes
Two juicy tomatoes
one onion cut into small pieces
ginger and garlic paste
Two tsp red chilli powder
Salt
Pinch of turmeric
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2 tsp garam masala
Method :
1. Heat oil in a pan and add mustard and cumin seeds, when they startpop add onions.
2. Fry onions until golden brown then add ginger garlic paste and fryfor 5 minutes.
3. Now add tomatoes .
4. Once the tomatoes are well cooked, add potatoes, salt, redchillipowder, turmeric powder, garam masala and little bit of water.
5. Cook them covered, stirring occasionally, until the potatoes aretender, for about 10 to 15 minutes, on medium flame.If you like curd, add 5 tbsp of curd and cook for 10 minutes.
Few words from the chef.....
This breakfast is delicious and very traditional in southindianhomes.Easy to make and delicious and also served with Sambar andChutney as sides.
"so easy so yummy so good for you".
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Nice one Bhavani. I like it a lot. Thanks for sharing...:) Best of luck!
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Ingredients:
All purpose flour (Maida) - 1 cup
Sour Curd +Water - to make the batter
Green chilies (finely chopped) - 3
Coconut chopped – 2 tbsp
Cumin Seeds- 1 tbsp
Grated Carrot- 5tbsp
Salt-- taste
Baking soda-- A pinch
Method:
Mix all the above ingredients using the curd and water to a thick bajji dough consistency.
Keep this aside for up to 2hours.
Heat some oil in a frying pan.
When the oil is hot enough, drop the batter in oil and deep fry them till golden brown.
Serve hot with coconut chutney.
These bondas are very crispy and tasty too.
Chutney Procedure:
You can take the quantities of the ingredients as shown in the picture!!!
Fry Bengal gram and then green chillies in the oil.
Mix all the ingredients(fried Bengal gram, green chillies, tamarind, cumin seeds) using water
Add salt to the grinded mix.
Finally seasoning the chutney (Heat some oil and fry seasoning ingredients like red chillies, urad dal, curry leaves, cumin seeds) in that).
Some words from Manjula and about her liking for this wonder food.....
Mysore Bonda entered into my favorites list, when i first had it in my college canteen, and that forced me to learn. This Bonda goes well with coconut chutney or peanut chutney.Even though it is time consuming the Bonda’s relishing taste makes you forget all your
Effort.
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I love this one tooo.... Ohh I am such a foodie hehhee. This tastes so heavenly when hot and with some spicy allam pachadi... yummmm! Best of luck Manjula.
Comments: -LG said...
ohoo...I am already drooling over so many yummy recipes here..u made me crave for these bondas! looks crip n nice
February 17, 2009 5:23 PM
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Ingredients:
Wheat or white bread 4 Slices
Rava or Semolina 1/2 Cup
Rice flour 1/2 Cup
Yogurt 2 tsp
Mustard 1/2 tsp
Urad daal 1/4 tsp
Channa dal 1/4 tsp
Oil 4 tbsp
Salt to taste
Preparation Method:
Cut the edges of the bread. Soak the bread slices in a little water for 2 to 3 minutes. Take semolina, rice flour, salt and add sufficient water to make a thin batter. Squeeze out excess water from the soaked bread and lightly crumble with hand. Add it to the batter along with whisked yogurt.
Put the mixture in a mixer and blend. Transfer to a clean bowl and adjust the consistency. Heat two tablespoons of oil in a pan. Add mustard seeds, channa dal and urad dal. Once it is done add it to the dosa mixture. Heat a dosa tawa or a griddle. Once it is hot pour a ladle full of batter to the center of the griddle. Spread it into a round shaped dosa with the ladle.
Add oil generously around and on the dosa. Cook dosa on a medium-high flame. Once it starts changing the color, turn it to the other side and cook for a minute or two.
Some more information about bread dosa....by Sushma..
Dosa is normally made from white rice and dals. It has a long procedure before getting on to your plate. The bread dosa unlike the regular dosa can be prepared in very less time. The bread dosa is rich in fiber, easy to make and crispy to eat.
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Thats a unique recipe Sushma.. Haven't heard of anything like this earlier. Its too good. Thanks for sharing. Best of luck!
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Sarvapindi - by Shruthi Vijay
Ingredients:Rice Flour : 2 cups
Ginger Garlic Paste : 1 tbs
Chana Dal : 1/4th cup
Onion : 2 medium size
Cumin Seeds : 1 tbs
Curry Leaves : 10-12 leaves
Corrainder Leaves : 1/4th cup
Chilli Powder : As per your taste
Salt : As per your taste
Oil : As per requirements
Water : 3 cups
Pre - Preparation:
1. Soak Chana dal for 30mins. and keep it ready.
2. Chop onion to very thin long.
3. Take rice flour and add salt, chilli powder and mix well. Try to taste this dry mix and add the ingredients as needed.
4. On stove, place a pan.
5. Add water, cumin seeds, ginger-garlic paste, chana dal(soaked).
6. After the water come to boil, sim the stove, add the rice flour. After that just try to make 2-3 cuts with a spoon so that water comes onto the flour and let it cook. Let it sit for a minute and off the stove.
7. Place this mixture in a bowl.
Method :
1. After 5minutes, add a tbsp of oil, curry leaves, corraiander leaves and mix to form a dough. If needed add water.
2. Now take a deep pan and add 2 tbsp of oil.
3. Now take a small amount of mixture and make a ball. Then press this ball a bit and place it in the pan. And then spred it slowly with your hands by giving slow pressure to the dough. When you think it is of enough thickness, stop the procedure.
4. Now make holes on the mixture spread so that when it is heated, it is heated eaqually and comes crispy soft. Add little oil in the holes.
5. Now place a plate add add water on the plate. This is because, it does not burn the mixture.
6. Now turn on the stove and cook for 8-10 minutes.7. Turn off the stove and serve it in a plate.
Cooking Time: 30mins - chana dal soaking30-35mins actual preperation
1. If you cannot cut onion thin then you can just put the cut onion in grinder for one round.
2. I take the measurement for rice flour to water as 1:1.5. As I feel rice flour is too soft compared to India. But in India it is 1:2.
3. If you feel the mixture is stiky while spreading, add a little oil to the hands and spread.
4. While cooking, try to turn the pan slowly with regular intervels, so that the mixture cooks equally.
5. Making holes to the mixture is optional. Just to cooking it good.
6. I like to eat this with curd.
Now...Shruthi wants to tell a story here it goes.....
Hello to all MSItes I would like to tell you a story... Yeah yeah I got you all... you gals may bethinking - What is this girl? She came to participate in South Indies Breakfast Mela and telling us a story!!! - hmmm actually this story is quite interesting... And yaa related to the recipe too... So lets go to the story part...Once upon a time, there was a Nawab who used to rule Bhagyanagar (which is now known as Hyderabad, capital of Andhra Pradesh). Though he was a muslim, he liked the telugu varieties. So along with a muslim cook, he had a hindu cook too, to cook some of the telugu varieties... So this cook used to cook daily a variety of telugu food... So one night, during the dinner, Nawab called the telugu cook and asked - Hey cook! I just got bored with these varieties. So can you make me some variety for tommorow's breakfast? - So cook thought and made a dish and presented to Nawab. Nawab tasted the variety and he got very impressed and asked - What is this variety? It is so delicious. What is the name of the food? - Then cook said - Hey Nawab, I would like to name this dish as Sarvapindi - Listening to these words, Nawab got stunned and asked - What? You are naming this dish huh? - So cook replied - Yes my king, I did this variety for the first time. The procedure is that i put the ingredients in a Sarva (a pot like container with a neck whose diameter is smaller than the circular body part) and heated accordingingly and served you.So that is why I named in that way. - Listening these words, Nawab got very much impressed and praised the cook for his invention. After a moment, Nawab asked the cook - Hey cook I understood the procedure you told. But have a little doubt. Placing the ingredients is quite easy.But the neck is smaller that the circular body so how did you remove the food without breaking that? - Then cook gave a small smile and explained. So any of you can guess what did cook tell to king? heheheee.... think gals...!!! Now coming to the cooking part...
Why my dish is the best: This is a pure south indian variety and an easy one too. And as said Old is Gold. And a very yummy dish. My husband just loves this whenever I make it. :-)
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It is a new dish to me and looks nice. The story really is interesting I enjoyed reading it. Old is Gold!
Quick Dosa - by Ramya Bala
Ingredients:
1/2 cupGram flour
1/2 cup All purpose flour
1/2 cupWheat flour
1/4 cup Rice flour
1 tsp Red Chilli powder
1/4 tsp turmeric powder
1 tsp Cumin powder
1 Big Onion finely chopped
1 finely shredded Carrot
finely chopped Coriander Leaves
Oil
Salt
Method:
1.Mix all the ingredients together except oil and add enough water to make a batter.The batter should be of pouring consistency.
2.Heat the dosa tava ,once its hot,spread the batter,drizzle oil all over the dosa.Once its done on one side,flip it to the other and cook until done.
3.Serve it hot.You can have it with chutney or with yogurt.
Ramya's quote about this recipe....:)...
A healthy dosa,very easy to make actually :)
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Thanks Ramya for sharing this easy n quick recipe. Best of luck to u.
Comments: -LG said...
Dosa looks crisp and nice Ramya..good one :)
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Ingredients :Raw rice - 1/2 cup
Moong Dhal - 1 cup
Siragam (Jeera) - 2 tsp
Salt - to taste
Ginger - 1 small piece
Green Chillies - 2
Onion - 1 finely chopped
Oil
Procedure :
Soak the raw rice and moong dhal in water for 2 hrs. Add ginger and green chillies and grind to dosa batter consistency.Now add salt and siragam(jeera).Cut onions finely and pour the batter like a dosa on tava....sprinkle the onions and press lightly..Turn over and cook the dosa. Yummy perasett ready...Serve hot with Red Coconut Chutney.
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Huli Avalakki (Katti Poha) - by Praveena G
Ingredients:
Very thick poha (durbar brand)-1cup
Red chilli powder - 1tsp ( can vary according to their spice level)
Turmeric powder - 1/2 tsp
salt- to taste
tamarind paste- 1 tbsp ( can vary according to their taste)
Jaggery- 1 tbsp (optional)
curry leaves- 1 string
green or red chilli - 2
coriander leaves to garnish
coconut flakes- 2 or 3 tbsp
mustard- 1/4 tsp
Asafoetida- 2 pinches
oil - 3 tbsp
peanuts - 3 tbsp or more according to taste you want
channa dal- 1 tsp
urad dhal - 1 tsp
Onion- 1/4 ( optional)
Method:
Powder poha to rawa consistency in mixie or coffee beangrinder. To it add salt, turmeric powder, red chilli powder,jaggery, tamarind paste and water. Let it soak for half an hour or so. The consistency of this Poha mixture should resemble that of idly batter. Later after proper soaking it will become crumbles. Later in a pan take oil, give seasoning with mustard seed,asafoetida,channa dal, urad dal, peanuts, curry leaves, green/red chilliesand onions. After onion is brown add coconut flakes and fry for fewseconds. Later add the soaked poha. Garnish with coriander leaves and cover the pan. Let it cook for 5 mins or so. The flame should below. Serve Hot.
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Nice recipe Praveena. Thanks for sharing. I used to eat this for breakfast in my college canteen. Its made a bit different in Maharashtra... but after all poha is poha.... taste yummm any way u make it...:). Best of luck for the voting..!
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Godhi Ravve Idli / Cracked Wheat Idli - by Lakshmi Grandhim
Ingredients:
Godhi Rava/Cracked Wheat/Daliya - 1.5 cups (1 cup holds 100ml of water)Uddinabele/deskinned Blackgram - approx 2-3 fistfuls
Menthekaalu/fenugreek seeds- 5 seeds
NOTE : if you feel daliya or cracked wheat is too thick to be used, powder the cracked wheat in your grinder to make it like rava/granular cracked wheat and use it along with bran for maximum health benefits.
Method :
1.Soak deskinned blackgram and fenugreek seeds for 3hrs.
2.Dry roast/fry cracked wheat on hot tava/pan till it turns golden brown and nice aroma wafts the room. Let it cool before you add.
3.Grind blackgram and fenugreek to fine paste with little water. Spoon thebatter to a airtight container.
4.Add salt, and roasted cracked wheat to the blackgram paste and mix well. You may little water if you feel that batter is very tight. Close the lid and keep it aside for 7-8hrs for fermentation.
5.Oil the idli plates, spoon the batter into the individual wells of idli plates.
6.Transfer these plates to pressure cooker/idli cooker. If you are using pressure cooker don't forget to remove the weight before you close the lid.
7.Steam the idlis for 8-10 mins. Start counting down once you see steam escaping from the nozzle.
8.Enjoy hot idlis with your favorite accompaniment.
Some words from the cook herself...and why she thinks her entry is the best...
1.It is a food with glycemic index of the range of 40- 50. (Cracked wheat GI-48 and Black Bean/Lentils is 30)For a quick knowledge update about glycemic index : Eating pure glucose is given a ranking of 100 -- all other foods are in relation to this. So a food with a glycemic index of 95 raises blood sugar almost as much as pure glucose, but a food with a glycemic index of 20 doesn't raise blood sugar much at all. It's important to keep in mind, though, that the glycemic index does not take portion size into account. The actual amount any food raises blood sugar has to do both with how glycemic it is, and how much of it you eat.
2.It is a healthy breakfast for all from diabetics to healthy individuals
3.It has protein +carbohydrate balance (Dal+Wheat)
4.It is tasty!
5.It has no rice which is one of the condition of the contest! yippeee.......
Happy hosting and eating healthy breakfast..
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Sounds yummy. isnt it?? Thanks Lakshmi for sharing this recipe with us. Best of luck.
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The following entries are just for fun. These are not a part of the the voting. It includes entries by the organisers and also some extra entries from the members. Enjoy the entries and please give ur views and comments here.
1.Contributed by Sumana - Avarekai Rotti (Thalipeeth)
Rice Flour: 2 cups
Avare kai – Flat beans in English( frozen or fresh): 1 cup
Grated Coconut: ½ cup
Finely Chopped Green chillis- 2
Red chilli powder- ½ tspn
3 tbspn Butter for mixing the dough.
Salt
Method :
Microwave Avare kai for 5 min so it is cooked.Prepare a soft dough by adding all other ingredients adding little bit of water. Add cooked avare kai mix well with dough so they are evenly spread within the dough.Smear oil on a flat pan. Take a small portion of dough and spread a thin layer on the pan.Cook bothe the sides till done. Karnataka Special Avare kai rotti is ready. Serve it hot with any coconut chutney.
I like it best with Raw Mango Chutney.
Ingredients for Raw Mango Chutney:
Grated raw mango- 3 tbspn
Grated coconut- ½ cup
Red chillies- 5-6 ( acc to taste)
Salt
Asafeotida (hing) – 1 pinch
Method:
Grind all the ingredients. And your chutney is ready. Enjoy.
Thanks for sharing the recipe Sumana.
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2.Contributed by Pushpa Gadde - Puffed rice Upma
Ingredients:
5 cups puffed rice
1 medium sized onion chopped into fine pieces
1 large tomato chopped
1 tsp garam masala
2-3 green chillies
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp chana dal
1/2 tsp urad dal
1/4 tsp haldi
curry leaves
coriander leaves
grated cheese(optional)
Lemon juice from 1 lime
oil
Method :
Wash the puffed rice in water and leave it like that for some time. Heat some oil in a pan.When it is hot add some hing, mustard seeds, cumin seeds, chana dal and urad dal.Once they are done frying add chopped onions and chopped green chilles with curry leaves and haldi.Fry till the onions are cooked well.Add the chopped tomatoes with garam masala and let cook till the tomato turns soft.Then add the puffed rice and mix well.
Add enough salt and let it stand for a minute or two(not more than two) till the puffed rice is well cooked.Once done mix in the lemon juice and garnish with coriander leaves. Delicious Puffed rice upma is ready to be served :).
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Thanks for participating Pushpa. Pushpa has also sent another entry for the contest. Dont forget to check that out...!
3.Contributed by Lakshmi Grandhim - Sago idlis
Ingredients :
1cup (1cup holds 100ml water) (see the instructions below)
Rawa/Semolina/cream of wheat : 1cup (1cup holds 100ml water)
Green chilli paste : 1tsp
Coriander: 1 tbsp (chopped finely)
Salt (caution! this preparation requires less salt for some reason, be careful while using it)
2.5 cups of sour curds (1cup holds 100ml water)
Oggarane/Tempering/sesaoning/ :
oil, mustard,curry leaves
Method:
1.Roast sago/sabbakki/sabudana on tava for 2-3 mins. Let it cool. Powder it to form a coarse powder.
2.Heat a tsp of oil in a wide pan. Pop mustard seeds, add curry leaves and stir. Reduce the heat and follow next step instructions.
3.Add in green chilli paste, coriander, salt and semolina. Stir to mix the ingredients, add sago powder and mix further. When the mixture is warm switch of the stove and transfer the contents to a clean vessel.
4.Let the mixture come to room temparature.
5.Add 2.5 cups of sour curds to it and mix. The batter is not of the consistency of normal idli batter.
6.The batter is little thicker than the normal idli batter.
7.Grease idli moulds and laddle the sago idli mix to the moulds.
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Ingredients:Rice – 1 cup
Finely sliced Ribbed gourd or Raw Banana or Potato or Onion
Ingredients:Semolina (sooji rava) - 1 cup
Method :
Soak the sago for an hour. After 1 hour sprinkle around 1/2 cup water over it and leave it overnight to soak. In the morning the sago should be soft and rubbery to touch. Keep aside.In a big vessel, heat around 4 cups of water and bring it to a boil.In a different pan take some oil and add the mustard seeds and alloe to splutter. Now add the green chillies and Curry leaves. (you may even add ginger if u desire.)
Kannada - hittu (Old Kannada "Ittu") means flour (of any kind); uppu+ittu = Uppittu. Malayalam - Maavu means flour (of any kind); uppu+maavu = Upmaav
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6.Contributed by Shruthi Sunil - Mysore Masala Dosa
Ingredients:For making Dosa:
mixed with water and add it in the main batter.add little eating soda to it and mix well. And your dosa batter is ready to make dosas.
chillies and Channa daal and roast till golden brown. turn off the flame and add coconut to
the pan and mix in that heat. let it cool for a bit and grind it with tamarind paste and salt.Red chutney is ready.
grated coconut and little water and again grind it to get chutney consistency. Temper it with
seasoning( Mustard seeds, uradh dhal, curry leaves and hing)
become soft till transparent. add green chilli paste and salt, finally add boiled and
little mashed potatoes in to it. fry it for ome time. add fresh coriander leaves and
roasted cashews.
potato stuffing inside the dosa. fold it. and serve it with green coriander/coconut chutney.
Ingredients: 
