Some Simple Breakfasts for Working Women

Tomato Omlete:

Ingredients:

1cup maida,
1cup basanflour(sensgapindi),
11/2 cup riceflour(biyyapindi),
1/2kg.finely chopped,
riped tomatoes,


1/4kgfinely chopped onions,
8-10finely chopped greenchillies,
3"ginger(finely chopped),
1/2cup chopped fresh corianderleaves(kottimeera),
one pinch soda/baking powder,salt as per taste,
ghee/oil for making omlettes.
decorate: grated coconut,grated carrots,grated cheese.


Process:
Mix all the ingrediants with enough water like dosa mix.Set aside for 2-3hrs.heat dosapan spread mix(not very thin)put ghee. close with a lid(once only not for both sides).fry both the sides.spread grated coconut,carrots,cheese.serve hot with coconut chutney/pudina chutney.




POHA or Atukula Upma:



Ingredients:

1 big cup - poha (atukulu)
1 medium - onion
1/4 tsp - black avalu
1/4 " - jeera
1/4 " - minapappu
3 to 4 - green chillis
1/2 - lemon
1/4 tsp - haldi(Turmeric powder)
1/4 tsp - sugarkarivepaaku (curry leaves)
Dhaniya patta (kotthimeera)
Process:
1. Clean the poha in to the water 2,3times. and remove the water. and dry(10min before start this receipe)
2. cut the onion in small peaces and also green chillis
3. heat the tavva and put 2 tsp oil, and add avalu, jeera,minappappu, green chillis,kukarivepaku and fry 1min.
4. and onion till fry brown.
5. add poha, haldi,sugar,salt mix and fry 5min6.

Vermicelli Upma:





Ingredients:
2 cups vermicilli, roast in a tsp of ghee for 4-5 mts till golden brown
1 finely sliced large onion
3-4 slit green chillis
1″ ginger finely chopped
1 large tomato, chopped
1 tbsp chopped coriander leaves (optional)
1/2 tbsp oil
1 tsp ghee or butter
salt
For seasoning:


1 tsp mustard seeds
1/2 tbsp split blackl gram
1/2″ cinnamon stick (optional)
12-15 curry leaves


kotthimeerafry 1min and add lemon


Process:



Boil 4 cups of water and add the vermicilli along with 1/4 tsp salt and 1 tsp oil.


Once the vermicelli is cooked (it should be just soft and not mushy),


Turn off heat, pour the vermicilli into a colander to drain completely and pour cold water over it and keep aside.


1. Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the black gram and curry leaves and saute them till the dal turn slightly brown and a nice aroma emanates the kitchen.


2. Add the sliced onions, green chillis and ginger and saute for 2 mts.


3. Add the chopped tomatoes and saute on medium heat for 4 mts. Add salt to taste (remember you have already added salt to the boiling vermicilli, so add accordingly).


4. Now, add the cooked semiya to the sauteed onion-tomato base and mix it lightly and see that no lumps form and it combines well. Add a tsp of ghee or butter and combine well. Garnish with coriander leaves.


5. Serve hot with chutney or pickle of your choice



Easy Dosas:



Ingredients:


Rice flour- 4 cups
Green Chillies- 4 to 5
Eggs-2Jeera- 1 tbsp
Grated Coconut - 2 cups
Coriander Leaves
Salt to taste
WaterOil (for making the dosas).

Process:

1. Mix rice flour and eggs then add water to dosa consistency, i.e, It should be thick enough to be poured (like the consistency for a pancake).
2. Cut green chillies into small pieces. Add them to the rice flour and water mixture.
3. Further more, add jeera, grated coconut, coriander leaves and salt to taste.
4. Heat tawa and pour oil to grease the pan (tawa).
5. When the pan is hot enough, pour some of the batter into a dosa .
6. Cook for 3 to 4 minutes.
7. Tastes great when served with Tomato Chutney or Pudina Chutney or Mango Chutney.

Rava Dosa:





Ingredients:
11/2cup bombay ravva(use small cup)


2 cups rice flour1 cup maida


1/2tsp jeera salt to taste


1/2 onions chopped


1 tsp ginger


3 chillis(chopped)coriander leaves

Process:


1. Mix all the ingrediants with water.
2. Make it very loose like water.
3. Heat pan and spread 1/2 tsp oil and pour about mix with spoon and spread like omlet.
4. Add 1 tsp oil.
5. Roast both sides.
6. Remove from the pan.
7. It will be very crisp.

Guttivankaya

Ingredients :
Round brinjals 1/2 kgFor masala:Urad dal 2 tbspChana dal 2 tbspDhania 3 tbspMethi few seedsBlack pepper 5 to 10Dried red chilli 10 nosAsfoetidia a pinchOnion 1Tamarind pulp 1/2 tbspCoriander handfulSalt to tasteOil for frying
Cooking Procedure :
Roast all the masala in 1/2 tsp oil
Grind them to paste along with onion, tamarind pulp and salt.
Add little water if required.
Now add coriander leaves finely chopped to the ground paste.
Wash brinjals make cuts in them without dividing the brinjal into pieces.
Now stuff enough paste into each brinjal.
Heat 6tbsp oil in a kadai add stuffed brinjals and cook them on low fire for 15 mins.
Additional Information:
Add a pinch of salt on the brinjals in kadai to cook them fast.

Aavadalu

Vada/Garelu : Its a Indian snack shaped like doughnut and made from black gram lentils.

When is it made:Garelu/vada is the mandatory first course of any festive meal and also during the guest visits.
The basic idea of either dahi vada or Aavadalu is same – The hot deep fried vadas/garelu are put in thick beaten yogurt. The difference is - in aavadalu, the blackgram lentil`s vada/garelu are dipped in a seasoned yogurt.

The yogurt is seasoned with blackgram lentil, bengalgram, mustard seeds, green chilli, and curry leaves. Whereas in dahi vada, the vadas/garelu are dipped in a plain yogurt, and topped with crushed black pepper, chat masala, coriander leaves, etc..
Proverb associated with garelu: “Thinte garelu thinali, vinte bharatam vinali”

This means “Either you have to eat garelu or have to listen bharatam.” Bharatam/Mahabharat is a Sacred and India’s greatest epic. This dish is related with the epic for the reason of its taste, a heavenly taste to say.

Ingredients:

For Vada/garelu :

Blackgram lentils – 1 cup

Ginger – Small piece

Green chillies – 2-3 finely chopped (acc to ur taste buds)

Cumin seeds – 1-2 tspnSalt to tasteOil for deep frying

For seasoning:
Curd - 2 - 3 cups

Blackgram lentils – 1 tspn

Bengalgram – 1 tspn

Mutard seeds – 1/2 tspn

Green chillies – 1 finely chopped

Curry leaves – 7-10 leaves

Turmeric powder a pinchCoriander leaves for garnishing.

How do we prepare :

1. Soak the blackgram lentils for 4-5 hours.

2. Clean them well and grind to paste by adding ginger and little salt. Remember it should be a tight paste.So do not add water.

3.Now remove from the grinder , add jeera, finey chopped green chillies. You can also salt at this point if you feel it to be less salty. Vada / garelu Batter with cumin seeds - Just before frying

4.Take a deep frying vessel and add enough oil for deep frying.

5. Wet your hands with water and take a lemon sized ball and flatten it into a vada on a greased sheet.

6.Make a hole in the centre of the vada.
7. Slowly drop it into the hot oil carefully and fry it on both sides on medium heat to a golden brown colour.
8.Immediately drop them into the seasoned yogurt.
9.Garnish with coriander leavesServe chilled or at room temperature.

Seasoning :
1. Heat the oil in a pan, add blackgram lentils, bengal gram, mustard seeds, green chill and turmeric powder. When mustard seeds pop, add curry leaves.

2. Switch off the stove and add this seasoning to the thick beaten yogurt. Add salt to taste

Notes:1. Do not use sweetened yogurt. I have used dried curry leaves

2. This dish can be served chilled or at room temperature but remember the yogurt should not turn sour.

Andhra Avakaya

1. Andhra Avakaya
   
   This is the most tastiest traditional recipe of Andhra, which can't be found anywhere in the World. This can go with Muddapappu and curd.
   
   
   
   
   Ingredients :
   
   Raw Mango - 2 large ones
   Red chillipowder - 1 cup
   Salt - 1 cup
   Turmeric - 1/4 spoon
   Mustard powder - 1 1/4 cup (you may take mustard seeds and grind them into powder in a blender. do it very slowly giving some gap. otherwise oil may come out of it)
   Oil - 3 cups (you may use gingely oil)
   Methi seeds - 1/4 cup (or you may use small channa seeds. but Methi is good for health)
   
   
   
   

Method:

1. Wash mangoes and dry them by wiping with a clean dry cloth.
2. Cut mangoes into pieces. see that all the pieces get a portion of hard shell of mango (we call it 'tenka' in telugu) also, while cutting take out the seed ('jeedi')
3. In a large bowl mix red chilli powder, salt, mustard powder, turmeric and methi seeds together. now add oil so that it becomes a wet paste.
4. Add the cut pieces to this wet paste and transfer it into a dry jar.
5. Pour some oil on the top and cover it tightly. On the third day mix it all over again with a laddle. Enjoy it with rice and oil. (may have it with thick curds too)
6. This would stay for more than a year.(see that there is no water in jar or bowl while preparing.)

The first cooking blog of its own kind

This is the first cooking blog of its own kind mainly contains yummy yummy and mouthwatering recipes from different source in and around Andhra.
The sole purpose of this site is to keep our language, culture, traditions, recipes and pass then to next generations. The blog contains the following:

1. Rice
2. Pickles&Chutnies
3. Dals & Curries
4.Breakfast & Snacks
5. Sweets & Deserts