Vegetable upma

Ingredients:
Upma rava (Semolina) - 2 cups
Carrot - 1
Green peas - 3 spoons
Aloo - 1 big size
Capsicum - 1
Tomato - 1
Onion - 1
Curry leaves - 10-15
Green chillies - 4
Mustard seeds - 1 spoon
Cumin seeds - 1 spoon
Urad dal - 1 spoon
Coriander leaves - 1/2 cup
Water - 5 cups
Salt
Oil

Cooking time: 20 mins

Procedure:
Heat a vessel and add oil into it. Once oil is heated add the mustard seeds, cumin seeds, curry leaves, urad dal and green chillies.
Once they start to splutter add the onion. Fry for 2-3 mins and now add chopped carrot, aloo, capsicum and green peas.
Cook for 5 mins and add chopped tomato. Now add water and salt as per taste and allow it for boiling.
When vegetables are cooked simmer the flame and slowly add the rawa while mixing it simultaneously with a laddle.
Mix thouroughly and close it with lid. When it is done garnish with coriander leaves and serve hot.

Mixed dal dosa

Ingredients:
Moong dal - 1 cup
Urad dal - 1 cup
Rajma - 1 cup
Brown rice - 1 cup
Chana dal - 1 cup
Horse gram - 1 cup
Tur dal - 1cup
Green chillies - 4-5
Ginger - 1 inch
Cooking soda - a pinch
Salt
Oil

Cooking time: 15 mins

Procedure:
Soak all the dals previous night. Next day morning grind the dals along with green chillies, ginger and salt.
Prepare the consistency like normal dosa batter. Add the cooking soda and leave the batter aside for 1 hour.
Heat a tawa and pour one laddle full of batter and spread across.
Apply oil in the sorroundings once the dosa become light brown turn over other side.
Remove from tawa and serve the dosa with your desired chutney.

Carrot paratha

Ingredients:
Carrot - 3
Green chillies - 2
Coriander leaves - 1 cup
Jeera - 1 spoon
Garam masala - 1/2 spoon
Ginger garlic paste - 1 spoon
Onion - 1
Wheat flour - 2 cups
Water
Salt
Oil


Cooking time: 20 mins

Procedure:
Grate the carrots and keep aside.
Heat the pan and add oil into it. When oil is heated add jeera, green chillies, onions and ginger garlic paste.
When the onions turn light brown add the grated carrots. Fry for 5 mins and add the coriander leaves and salt.
Remove from stove and keep aside.
Take a bowl and add wheat flour, water. Prepare a soft dough of it.
Take a small size of dough and prepare a small puri. Now add the carrot stuffing and roll like a chapati.
Now heat a pan and fry the paratha on both sides by applying little on it.
Repeat the same steps for remaining dough.
Serve the parathas with any desired chutney or curd.

Oats pongal

Ingredients:
Oats - 1 cup
Moong dal - 1/2 cup
Water - 2 cups
Jeera - 1 spoon
Mustard seeds - 1 spoon
Curry leaves - 10-15
Red chillies - 3
Hing - 1 pinch
Cashews - 8-10
Salt
Ghee

Cooking time: 15 mins

Procedure:
Pressure cook the oats and moong dal by adding water and salt.
Heat a pan and add ghee into it. Once ghee is heated add the jeera, mustard seeds, red chilli, curry leaves, cashews and hing.
When the dal is cooked remove from pressure cooker and add the seasoning to it.
Serve it hot.

Aamras puri

Aamras
Ingredients:
Riped mangoes - 2
Cardamom powder - 1/2 spoon

Procedure:
Peel the skin of mangoes and grind them along with cardamom powder.
Don't add any water for this. Keep it aside once done.

Preparation of Puri's you can find here.
Once puri is also prepared serve it with aamras. It would be really yummy :)

Couscous vegetable upma

Ingredients:
Couscous - 1.5 glass
Carrot - 1
Frozen green peas - 3 spoons
Cauliflower - 10-15 florets
Onion - 1
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Curry leaves - 15
Tomato - 1
Chana dal - 1 spoon
Green chillies - 3
Coriander leaves - 2 spoons
Oil
Water
Salt

Procedure:
Heat a pan and add oil in it.Once the oil is heated add the cumin seeds, mustard seeds, chana dal, green chillies, onion and curry leaves.
When onion turns light brown add carrot, cauliflower and frozen green peas.
Once the vegetables are half cooked add tomato.
Later add 1.5 glass water when tomato is cooked and salt as per taste.
When it starts boiling add couscous into it.
Cook until couscous is soft. Remove from heat and garnish with coriander leaves and serve hot.

Dahi vada

Ingredients:
Urad dal - 1 glass
Onion - 1
Green chillies - 3
Onions
Cumin seeds - 1 spoon
Oil for deep frying
Curd - 1 cup
Roasted jeera powder - 1/2 spoon
Red chilli powder - 1/2 spoon
Water
Salt

Procedure:
Soak the urad dal for 3-4 hrs and grind it to fine paste. Don't add too much of water while grinding.
Add the  green chillies, cumin seeds, chopped onions and salt to the batter.
Now heat a pan and add oil in it for deep frying.
Wet your hands and take a lemon size batter in your hand. Gently flatten the batter.
Make a whole in center and slowly drop into the oil.
Fry until the vada turns golden brown and remove from oil once done.
Take a bowl and add 2 cups of water. Now drop the vada into this water.
Soak for 5-10 mins and squeeze the excess water gently by pressing in between both of your palms.
Keep this aside in a plate.
Take curd in a bowl and whisk it properly. Add salt as per taste.
Now add the soaked vada into curd. Keep this in fridge for 10-15 mins.
Remove from fridge and sprinkle jeera powder and chilli powder on top and serve.

Raagi semiya

I never ate raagi before. But my friend prathibha made me to eat this once and I liked it a lot. I thought to try it once but I don't get raagi vermicelli here in Finland. So when I went to India for vacation this time I bought it from my friend and tried it. First time when I prepared I soaked it for a long time I guess due to which the bottom was burnt a little. Thanks to prathibha for her suggestion and this time it turned out to be very good without any burnts :D

Ingredients:

Raagi vermicelli – 1 cup

Onion – 1

Green chilli – 2

Curry leaves – 10

Cumin seeds – 1 spoon

Mustard seeds – 1 spoon

Urad dal – 1 spoon

Salt

Oil

Procedure:

Soak the raagi vermicelli in water for 3 mins.

Then drain the water completely and steam for 5 mins and keep aside.

Heat a pan and add oil. Once oil is heated add urad dal, cumin seeds and mustard seeds.

Once the urad dal turns light brown add the green chillies, onion and curry leaves.

When onions are fried add the raagi vermicelli and salt as per taste.

Mix properly and cook for 2-3 mins and remove from heat.

Veg Noodles

Ingredients:

Carrot – 1

Beans – 10

Frozen green peas – 2 spoons

Capsicum – 1

Onion - 1

Noodles – 1 packet

Soya sauce – 1 spoon

Tomato ketchup – 1 spoon

Green chilli sauce – 1 spoon

Red chilli powder – ½ spoon

Ginger garlic paste – ½ spoon

Water – 1 glass

Salt

Oil – 1 spoon

Procedure:

Heat a pan and add oil. Add onions once the oil is heated.

Fry the onions until light brown. Add ginger garlic paste.

Then add the vegetables and fry until they are cooked.

Now add soya sauce, tomato ketchup, green chilli sauce, red chilli powder and salt.

Add water and boil for 5 mins.

Add the noodles after the water is boiled.

Cook until the noodles are cooked and remove from heat.

Couscous lemon pulihora

Ingredients:
Couscous (or broken wheat) - 1 glass
Chana dal - 1 spoon
Urad dal - 1 spoon
Peanuts - 1 spoon
Curry leaves - 15
Green chillies - 2
Oil - 2 spoons
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Asafoetida - a pinch
Water - 3/4th glass
Turmeric - 1/2 spoon
Lemon - 1
Coriander leaves - 2 spoons
Salt

Procedure:
Heat a vessel and add water. Once the water starts boiling add the couscous into it.
Mix thoroughly and cook until water evaporates and couscous is cooked.
Remove from heat and allow it for cooling.
Meanwhile take another pan and heat it.
Add oil and once oil is heated add cumin seeds, mustard seeds, chana dal, urad dal, peanuts, green chillies, curry leaves, turmeric and asafoetida.
Once the dal turns light brown remove from heat.
Squeeze the lemon in couscous and add the seasoning to it.
And later add salt accordingly and garnish with coriander leaves.