Ingredients
- Dosa batter -5 cups
For Uppama
- Rawa - 1 cup
- Green chilies - 5
- Onion - 2
- Curry leaves - few
- Coriander leaves - little
- Ginger - 1/4"
- Cashew nuts - 6
- Coconut - 1tsp
- Lemon juice - 1tsp
- Water - 21/2 cups
- Ghee - 1tsp
- Salt - 1tsp
Potato masala
- Boiled potatoes - 2 bi
- Onion - 1 chopped
- Green chilies - 1 chopped
- Curry leaves - few
- Coriander leaves - little
- Salt - 1/2tsp
- Turmeric - a pinch
- Oil - 1tbsp
- Bengal gram flour - 1tsp heaped
For seasoning:
- Mustard seeds - 1/4+1/4tsp
- Urad dhal - 1/4+1/4tsp
- Channa dhal - 1tsp
- Curry leaves - few
- Hing - a pinch
For chutney
- Green chilies - 3
- Coconut 1 cup
- Coriander leaves - handful
- Ginger - 1/4"
- Curry leaves - few
- Roasted gram - 2tbsp
- 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.
Ingredients
- Paneer 1 pack
- Onion 1 medium
- Tomato 3 medium
- Ginger 1/4"
- Garlic 6 pods
- Coriander powder 2tsp
- Ga ram masala 1tsp
- Fresh cream 1tsp
- Fresh curd 1/4 cup
- Chilly powder 1 tsp
- Turmeric powder 1/4tsp
- Sugar 1tsp
- Salt 1tsp
- Cinnamon 1"
- Cloves 5
- Cardamom 2
- Oil 1 tsp+2 tbsp
- 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
Ingredients
- Carrot - 2 nos
- Potato - 2 medium
- Peas - handful
- Brinjal - 2 nos
- Onion - 2 nos
- Mint leaves - little
- coriander leaves - little
- Ginger - 1/2"
- Garlic - 6 pods
- Tomato - 1
- Lemon juice - 1 tsp
- Coconut -1 tbsp
- Patta - 1"
- Lavanga - 6
- Sombu - 1 tsp[fennel]
- Cashew nuts -10 nos
- Bay leaf - 1
- Green chilies - 4 nos
- Dry rose petals - 1tsp
- Chilly powder - 1tsp
- Turmeric - 1/4tsp
- Salt - 2 tsp
- 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
- Bay leaf -1
- Patta - small piece
- Lavanga - 2
- Oil - 3tbsp
- Curry leaves - few
- Coriander leaves - little
- 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.
Ingredients
- Potatoes - 1/4kg
- Coconut - 1 whole
- Red chilies - 10
- Badaga - little
- Rice - 1tsp
- Bengal gram - 1tbsp
- Curry leaves - few
- Oil - 2tbsp
- Turmeric - 1/4tsp
- 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.
Ingredients
- Tomato - 2 or 3
- Onion - 2 chopped
- Water - 6 cups
- Turmeric - 1/4tsp
- Curry leaves - few
- Coriander leaves - little
- Oil - 3tbsps
- Chilly powder - 11/2tsps
- Salt - 2tsps or to taste
For Grinding
- Coconut - 1/2
- Roasted gram - 11/2tbsps
- Sombu - 1tsp
- Cinnamon - 1"
- Cloves - 5
- Garlic - 6 pods
For Seasoning
- Mustard seeds - 1/4tsp
- Urad dhal - 1/4tsp
- Channa dhal - 1/4tsp
- Curry leaves - little
- 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.
Ingredients
-
Idly rice- 5 cups heaped
-
Urad dhal 3/4 cup
-
Methi seeds 2 tsp
-
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.
Ingredients
- Onion -1 kg
- Garlic -100 gm
- Ginger -50 gm
- Curry leaves -handful
- Urad dhal -50 gm
- Mustard -25 gm
- Castor oil -25 ml
- Groundnut oil -25 ml
- Hing -15 gm
- Crystal salt -handful
- 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.
