Upma Roast

Ingredients

• Dosa batter            -5 cups

For Uppama

1. Rawa                      - 1 cup
2. Green chilies          - 5
3. Onion                     - 2
4. Curry leaves           - few
5. Coriander leaves    - little
6. Ginger                    - 1/4"
7. Cashew nuts           - 6
8. Coconut                  - 1tsp
9. Lemon juice           - 1tsp
10. Water                      - 21/2 cups
11. Ghee                       - 1tsp
12. Salt                         - 1tsp

Potato masala

1. Boiled potatoes          -      2 bi
2. Onion                         -     1 chopped                                       
3. Green chilies              -     1 chopped
4. Curry leaves               -      few
5. Coriander leaves         -      little
6. Salt                              -     1/2tsp
7. Turmeric                     -      a pinch
8. Oil                               -     1tbsp
9. Bengal gram flour       -     1tsp heaped

For seasoning:

1. Mustard seeds    -     1/4+1/4tsp
2. Urad dhal           -    1/4+1/4tsp
3. Channa dhal       -    1tsp
4. Curry leaves       -     few
5. Hing                   -    a pinch                                                        

For chutney

1. Green chilies           -  3
2. Coconut                      1 cup
3. Coriander leaves     -  handful
4. Ginger                     - 1/4"
5. Curry leaves            - few
6. Roasted gram          - 2tbsp
7. Salt                          - 1/2tsp                                                           

Preparation for Uppama

• Fry rawa adding 1tsp of oil. Keep aside.
• Heat oil add onion, chilies, cashew nuts, curry leaves and ginger.
• Fry well. Add water and salt. Bring to a boil.
• Add raw, stir well, close the lid and cook on low heat for 5 minutes.
• Open the lid mix well add ghee and 1tsp of oil.
• Garnish with coriander leaves.

For chutney

• Grind the chutney ingredients adding 1 cup of water.
• Add little seasoning with curry leaves.
•  You can add puli chutney[tamarind] or onion chutney with coconut.

For Potato Masala 

• Mash potatoes.
• Heat oil add seasoning[1/4tsp mustard, urad, Bengal gram]
• Fry onion, chilies,hing,  curry leaves, Bengal gram and fry for few minutes.
• Add 1 cup of water, salt, turmeric, and bring to a boil.
• Now add mashed potatoes, stir well until it thickens.
• Garnish with coriander leaves

Method

• Heat Tawa pour dosa batter and spread[like paper dosa]
• Add ghee and roast well.
• Meanwhile take 1 laddle full upma in a bowl.
• Add chutney and potato masala each 1tbsp and mix well.
• After roasting dosa put 1 or 2 tbsp of this masala in the middle of the dosa. 
• Fold dosa like Mysore masala dosa.
• Serve with sambar and chutney.

Paneer Kurma with chappatis

Ingredients

1. Paneer                           1 pack
2. Onion                            1 medium
3. Tomato                          3 medium
4. Ginger                           1/4"
5. Garlic                            6 pods 
6. Coriander powder         2tsp
7. Ga ram masala              1tsp
8. Fresh cream                  1tsp
9. Fresh curd                     1/4 cup
10. Chilly powder               1 tsp
11. Turmeric powder          1/4tsp
12. Sugar                             1tsp
13. Salt                                1tsp
14. Cinnamon                      1"
15. Cloves                            5
16. Cardamom                     2
17. Oil                                  1 tsp+2 tbsp
18. Coconut                          1 tbsp

Method :

• Fry onion, tomatoes, coconut, cinnamon, cloves and grind wit
• Whip fresh cream and curd and keep aside.
• Heat oil add the grounded paste and fry for 3 or 4 minutes.
• Add salt, chilly powder, turmeric and sugar.
• Mix well and add wiped cream and curd.
• Close the lid and simmer for 20 minutes.
• Deep fry paneer and add to the gravy.
• Stir well and add coriander and mint leaves.
• Simmer for 5 more minutes.
• Serve with chapatis

Vegetable Chukka

Ingredients

1. Carrot                    - 2 nos 
2. Potato                    - 2 medium
3. Peas                       -  handful
4. Brinjal                   - 2 nos
5. Onion                    - 2 nos
6. Mint leaves            - little
7. coriander leaves     - little
8. Ginger                    - 1/2"
9. Garlic                     - 6 pods
10. Tomato                   - 1
11. Lemon juice           - 1 tsp
12. Coconut                   -1 tbsp
13. Patta                       - 1"
14. Lavanga                 - 6
15. Sombu                   - 1 tsp[fennel]
16. Cashew nuts            -10 nos
17. Bay leaf                  -  1
18. Green chilies          - 4 nos
19. Dry rose petals       - 1tsp
20. Chilly powder        - 1tsp
21. Turmeric                - 1/4tsp
22. Salt                         - 2 tsp
23. Water                     - 3 cups

For grinding 1 masala

• Coconut                                
• Ginger
• Garlic
• Sombu
• Patta
• Lavanga
• Cashew nuts 

For grinding 2

• Mint leaves
• Dry rose petals
• Lemon juice
• Green chilies
• Coriander leaves

For seasoning

1. Bay leaf                  -1
2. Patta                      - small piece
3. Lavanga                 -  2
4. Oil                         -  3tbsp
5. Curry leaves          -  few
6. Coriander leaves    -  little
7. Mint leaves             -  little

Method

• Chop onion, tomato, and vegetables to a medium size.
•  Grind 2 masalas to a smooth paste.
• Heat oil, add seasoning and fry.
• After that add onion and fry for 2 or 3 minutes.
• Add vegetables, peas, tomato and fry well.
• Now add 1 masala, mix and add chilly powder,fry well.
• Add salt, turmeric,2 masala and water.
• Bring to a boil and simmer on low heat till vegetables are tender.
• simmer till oil comes up.
• Garnish with coriander leaves and 1tsp ghee.
• Serve rice or chappatis.

POTATO SAMBAR IN COCONUT MILK

Ingredients

1. Potatoes          -        1/4kg
2. Coconut          -        1 whole
3. Red chilies -            10
4. Badaga           -         little
5. Rice               -        1tsp
6. Bengal gram    -        1tbsp
7. Curry leaves    -        few 
8. Oil                  -        2tbsp
9. Turmeric         -        1/4tsp 
10. Salt                 -        to taste

METHOD :

• Boil potatoes and mash well.
• Extract milk from coconut adding 4cups of water.
• Fry rice, bengal gram, Badaga, few curry leaves adding 1tsp of oil and grind.
• Mix potatoes, coconut milk, and ground masala.
• Add 1 cup of water and turmeric to it. 
• Heat oil in a Kadai add mustard and splutter it.
• Now add curry leaves and fry.
• Pour coconut to it.
• Add salt mix well.
• Bring to a boil on slow heat.[boil for 2 or 3 minutes]
• Remove from fire and add lemon juice.
• Serve with idly and ghee dosa.
• This sambar tastes good. Children love it.

Tomato Sambar for Idly,Dosa

Ingredients

1. Tomato                 -   2 or 3
2. Onion                    -   2 chopped
3. Water                    -   6 cups
4. Turmeric                -   1/4tsp
5. Curry leaves           -   few
6. Coriander leaves    -   little
7. Oil                         -   3tbsps
8. Chilly powder        -   11/2tsps
9. Salt                       -    2tsps or to taste

For Grinding

1. Coconut               -    1/2
2. Roasted gram       -    11/2tbsps
3. Sombu                 -    1tsp
4. Cinnamon               -    1"
5. Cloves                  -    5
6. Garlic                   -    6 pods

For Seasoning 

1. Mustard seeds  -     1/4tsp
2. Urad dhal         -     1/4tsp
3. Channa dhal     -     1/4tsp
4. Curry leaves     -     little
5. Hing                 -     pinch

Method

• Grind the above ingredients to a smooth paste.
• Grind tomatoes separately.
• Chop onion and coriander leaves.
• Heat oil add seasoning. Wait until mustard seeds splutter.
• Add onion and curry leaves and fry for three or four minutes.
•  Add masala, tomato paste, water, chilly powder, turmeric, and salt.
• Mix well. Bring to boil and simmer for 15 minutes.
• Garnish with coriander leaves.
• Serve with idly,dosa,paniyaram.

IDLY

Ingredients

1. Idly rice-         5 cups heaped
2. Urad dhal        3/4 cup 
3. Methi seeds     2 tsp
4. Rock salt        4 tsp

Method

• Wash and soak rice separately.soak together methi seeds and urad dhal for 3 hours.
• Grind rice and dhal separately for 45 minutes in grinder,15 minutes in ultra grinder. 
• Collect batter in a large vessel add salt and mix by hand or laddle thoroughly.
• Ferment for eight hours.
• Pour batter in idly plates steam for 10 minutes in a idly cooker
• Serve with tomato sambar and chutney.

BADAGA RECIPE

Ingredients

1. Onion              -1 kg
2. Garlic              -100 gm
3. Ginger             -50 gm
4. Curry leaves    -handful
5. Urad dhal        -50 gm
6. Mustard           -25 gm
7. Castor oil        -25 ml
8. Groundnut oil -25 ml
9. Hing                -15 gm
10. Crystal salt      -handful
11. Turmeric         -1 tsp heaped

Method 

• Clean onion, remove skin, and cut head and tail. Crush garlic.
• Pound or crush onion in a mixie and put in the grinder
• Grind for 5 or 6 minutes
• Put grounded onion in a plastic container
• Dry roast and powder jeera and pepper
• Add salt, turmeric, hing, jeera and pepper, urad dhal, mustard seeds, and garlic.
• Wash ginger, curry leaves, dry on a towel
• Cut ginger and curry leaves to small pieces
• Heat groundnut oil and pour over onion, mix well
• Take a big tray, put a plastic cover on it 
• Make a big ball of onion mixture and arrange one by one
• Keep in sunlight. after one or two days turn over. keep on doing this for 15 or 20 days until dry
• For the last 2 or 3 days brush castor oil nicely on each ball and dry again for another two days
• Preserve it in a plastic, pot or glass container.