TOMATO NOODLES AND CHAPATI FRY

 INGREDIENTS:-

1. Fox tail noodles         1 pack
   
2. Chapati                      6
3. Onion                         2 big
4. Salt                             2 tsp
5. Turmeric                    1 tsp
6. Chilly powder            2 tsp
7. Garam masala            1 tsp
8. Water                          5 cups
9. Coriander leaves         handful

FOR GRINDING:-

1. Tomatoes                         4 nos
2. Onion                               1
3. Garlic                               6
4. Ginger                              1"

FOR SEASONING:-

1. Red chilies                      2 broken
2. Curry leaves                    few
3. Oil                                   4 tbsps
4. Mustard seeds                 1 tsp
5. Urad dhal                        1 tsp
6. Bengal gram                   2 tsp
7.  

METHOD:-

• Boil noodles in 5 cups of water for 3 minutes.
• Drain water and spread the noodles on a plate.
• Cut onion, grind the ingredients to a smooth paste.
• Cut chapati to 1" pieces, chop coriander leaves.
• Heat oil in an iron kadai, add seasoning, crackle mustard seeds.
• Fry dhal, red chilies, and curry leaves, add onion saute for 2 minutes.
• Add ground paste, chilly powder, turmeric, garam masala, and salt.
• Fry on low flame and cook for 2 minutes.
• Add chapati and noodles, mix well with masala.
• Fry for 2 minutes and garnish with coriander leaves.

LEMON KUMBU NOODLES

 INGREDIENTS:-

1. Kumbu noodles packet          1
   
2. Water                                     5 cups
3. Onion                                     2 nos
4. Green chilies                          6
5. Ginger-garlic paste                1 tsp
6. Turmeric                                1/2 tsp
7. Cumin powder                       1/4 tsp
8. Salt                                         2 tsp
9. Coriander leaves                    handful
10. Lemon                                   1

FOR SEASONING:-

1. Oil                                         2 tbsp
2. Mustard seeds                       1 tsp
3. Urad dhal                              1 tsp
4. Bengal gram                         1 tsp
5. Curry leaves                          few
6. Hing                                      1/4 tsp

METHOD:-

• Boil water in a kadai, add broken noodles and cook for 3 minutes.
• Drain water and spread on a plate and cool it.
• Cut onion, coriander leaves, slit green chilies, extract juice from lemon.
• Heat oil in a kadai, add mustard and splutter, fry dhal and curry leaves.
• Add hing, onion, green chilies, ginger-garlic paste, cumin powder, turmeric.and saute for 2 minutes on low heat. 
• Close a lid and cook for 2 minutes, stir in between.
• Add noodles, salt, and lemon juice and mix well.
• Garnish with coriander leaves. Serve with curd or chutney.

RAGI PAN CAKE

 INGREDIENTS:-

1. Ragi flour                1 cup
2. Curd                         1/4 cup
3. Carrot                      1 
4. Onion                       1 
5. Green chilies            4 cut
6. Coconut                    1 tbsp
7. Baking powder         1/2 tsp
8. Baking soda              1/4 tsp
9. Water                        1/4 cup
10. Salt                           1 tsp
11. Curry leaves             5 
12. Coriander leaves      handful
13. Mint leaves              little 

METHOD:-

• Slice onion, grate carrot, coconut, cut green chilies, curry leaves, coriander, and mint leaves.
• Mix ragi flour, and add cut vegetables, coconut, curry, coriander, mint leaves.
• Add salt, curd, water, baking powder, soda and mix to a smooth batter.
• Keep it aside for 1 hour, heat a pan brush oil pour the whole batter.
• Bake on low flame for 2 minutes, turn on the other side and cook for another 2 minutes.
• Cut by pizza cutter and serve with chutney, and any gravy goes well.

RED RICE MILLET NOODLES

 INGREDIENTS:-

1. Red rice noodles     1 packet
2. Water                       5 cups
3. Salt                          2 tsp
4. Turmeric                  1 tsp
5. Chilly powder          1 tsp
6. Garam masala          1 tsp
7. Onion                       2 nos
8. Tomatoes                  5 nos
9. Ginger-garlic paste   1 tsp
10. Green chilies             5
11. Coriander leaves       handful
12. Oil                            3 tbsp

METHOD:-

• Boil water add noodles, cook for 3 minutes, drain water and cool it.
• Cut onion, green chilies, and grind tomatoes.
• Heat oil, saute onion, green chilies, for a minute.
• Add ginger-garlic paste fry till good aroma comes up on low heat.
• Add tomato paste, chilly powder, salt, and garam masala.
• Close a lid and cook for 3 minutes or till oil separates.
• Add the boiled noodles and fry, mix well.
• Garnish with coriander leaves and serve hot with egg white omelette.

RAGI APPAM DOSA

INGREDIENTS:-

1. Ragi flour                 1 cup
2. Cooked rice              1/2 cup
3. Coconut                    1/4 cup
4. Curd                          1/4 cup
5. Salt                            1 tsp
6. Water                        1 cup
7. Baking powder         1/2 tsp 

METHOD:-

• Mix ragi flour with water with out lumps.                                 
• Grind coconut, salt, rice, curd, to a smooth paste.
• Add the ground paste to the ragi mix.
• Soak for 1 hour, add baking powder just before 10 minutes.
• The batter looks frothy and smooth.
• Heat tawa, brush with oil, pour a laddleful batter, do not spread.
• Close a lid and fry on low heat. 
• Serve hot with chutney, sambar.

VARAGU MILLET NOODLES

INGREDIENTS:-

1. Varagu noodle                1 packet
2. Onion                             2
3. Tomato                           1
4. Ginger-garlic paste        1 tbsp
5. Chilly powder                1 tsp
6. Green chilies                 4
7. Carrot                            1
8. Beans                            4
9. Coriander leaves           little
10. Mint leaves                  little
11. Turmeric                       1/2 tsp
12. Garam masala               1 tsp
13. Salt                               2 tsp

FOR SEASONING:-

1. Mustard seeds              1 tsp
2. Urad dhal                     1 tsp
3. Bengal gram dhal        1 tsp
4. Hing                            1/4 tsp
5. Curry leaves                few
6. Oil                               2 tbsp

METHOD:-

1. Brake and boil the noodles for 3 minutes. Drain the water completely, cool it.
2. Cut onion, tomato, coriander, mint leaves, carrot, beans, and slit chilies.
3. Heat oil, add seasoning, splutter mustard seeds, fry dhal, curry leaves, and hing.
4. Add onion, green chilies and fry for a minute.
5. Add carrot, beans, tomato, and fry, add salt, turmeric, ginger-garlic paste.
6. Fry and add chilly powder, garam masala, and close the lid.
7. Cook for 1 minute on low heat, add noodles and mix.
8. Fry on high heat for 1 minute, garnish with coriander, and mint leaves.
9. Serve with any chutneys, and sauce.

SAMAI NOODLES [ LITTLE MILLET] PLAIN

INGREDIENTS:-

1. Samai noodles                1 packet
2. Onion                              1 big
3. Chilly powder                 2 tsp
4. Turmeric                         1/2 tsp
5. Coriander powder           1 tsp
6. Curry masala                  1 tsp
7. Ginger- garlic paste        1 tsp
8. Salt                                 2 tsp
9. Oil                                  2 tbsp
10. Curry leaves                   few
11. Coriander leaves            little
12. Water                             2 liters

METHOD:-

• Boil noodles in 2 liters of water for 3 minutes.
• Drain water completely, and cool down for some time.
• Cut onion, coriander leaves, coriander powder, chilly powder, and curry masala powder. 
• Heat oil in a Kadai, saute onion, ginger-garlic paste, turmeric, and curry leaves.
• Add the masala powders and saute, add salt and fry on high heat for a minute.
• Add the noodles and fry on high heat for a minute.
• Garnish with coriander leaves and serve hot with egg gravy.

FOX MILLET UPMA

INGREDIENTS:-

1. Fox millet                  1 cup
2. Big onion                   1
3. Red chilies                 5 broken
4. Turmeric                    1/2 tsp
5. Salt                             2 tsp
6. Water                          2 1/2 cups
7. Ginger-garlic paste     1 tsp
8. Coriander leaves         little
9. Lemon juice                1 tsp

FOR SEASONING:-

1. Oil                             2 tbsp
2. Mustard seeds           1/2 tsp
3. Urad dhal                  1 tsp
4. Hing                          1/4 tsp
5. Curry leaves              few 

METHOD:-

• Wash millet for 2 times, cut onion, and coriander leaves.
• Heat oil in a pressure pan, add mustard and splutter, fry urad dhal, curry leaves, and hing.
• Add turmeric, red chilies, and saute onion, ginger-garlic paste for 1minute.
• Add millet and fry for a while, add water, salt, lemon juice, and stir well.
• Close the lid and cook for 3 whistles.
• Cooldown and garnish with coriander leaves.
• Serve hot with white chutney.

Jowar uppuma

Ingredients

1. Corn Rawa                         1 cup
2. 
   Water                                2 cups
3. Onion                                1 chopped
4. Red chilies 2 broken
5. Salt                                    2 tsp
6. Ginger                               1/2" julienne
7. Coriander leaves               handful chopped
8. Lemon                               1/2

For seasoning

1. Oil                              2 tbsp
2. Mustard seeds            1/2 tsp
3. Urad dhal                   1/2 tsp
4. Bengal gram               1 tsp
5. Curry leaves               10

Method

• Heat oil in a pressure pan splutter mustard seeds and brown dhals.
• Add red chilies, curry leaves, onion, and ginger.
• Fry for 2 minutes and add water, salt.
• Bring to boil and squeeze lemon juice and corn rawa.
• Mix and cook for 2 whistles.
• Garnish with coriander leaves and serve hot with ghee and chutney.

Bajra upma

Ingredients

1. Bajra [Kumbu] powder               1 cup
2. Water                                           1 cup
3. Onion                                          1
4. Tomato                                        1
5. Red chilies 2
6. Curry leaves                               little
7. Turmeric                                    1/4 tsp
8. Salt                                             1/2 tsp
9. Oil                                              2 tbsp
10. Coriander leaves                        little   

For seasoning

1. Mustard seeds                         1/4 tsp
2. Urad dhal                                1/4 tsp

Method

• Chop onion, tomato, coriander leaves, and break chilies.
• Heat oil add seasoning, curry leaves and chilies.
• Sauté onion, tomato, turmeric.
• Add bajra, salt and water together
• Cook on a low flame for 5 minutes.
•  Garnish with coriander leaves.
• Serve with coconut chutney.

KHUMBU RICE GUNJI

INGREDIENTS;

1. 1 cup                Khumbu powder[Bajra]
2. 3 cups               water
3. 1 cup                curd
4. 1 onion            chopped into small pieces
5. 1 cucumber     chopped
6. mango pickle
7. salt                   1 tsp

METHOD

• Mix Khumbu and 3 cups of water.
• Pressure cook for 2 whistles.
• Cool it and add curd, salt, water, and mix to a thick paste.
• Add more water if necessary.
• Add onion, cucumber. Stir well.
• Serve with mango pickle.\