Saggubiyyam Vadiyalu/ Sago Fryums/ How to make Sago Fryums at home

Another recipe of the season saggubiyyam vadiyalu/sago fryums. My favorite sun dry item. I wish to have them on my daily diet, but scary about deep fry. But whenever I get a chance I make them. Kids also love them a lot.
The preparation involves some time and patience. We need to plan a day before to make them. As we have to soak and cook, cool and place them under sun. We normally place them under the sun early in the morning even before it comes up completely. So that we can save a lot of time and utilize complete sun light. 
We need to calculate water accordingly for soaking and cooking. Need to be very careful and use some common sense also.

Ingredients:

Sago/Saggubiyyam - 1/2 kg
Green Chillies - 100 to 150 grms
Salt - to taste
Cumin Seeds - 100 grms
Sesame Seeds - 100 grms
Asafoetida - 1 tbsp
Water - to soak sago

Procedure:

Soak sago/saggubiyyam in water for four to six hours. Calculate water and sago. For one cup of sago take three to eight cups of water. So add water accordingly. 
When we soak sago, if they become soft and little bulge within the given time, they take less water i.e. approximately for one cup of sago add three cups of water.

If they do not change their texture, they take more water, i.e. approximately for one cup of sago add four to eight cups of water. 
Add less water for pressure cooking them. Be careful while adding water, if we add more water it will become like starchy. We can add more water at a later stage. 
Pressure cook it for four to five whistles. Let it to cool completely.
If the consistency of the batter is too thick like that of cake add water, the batter should not be too thick or too thin. It should be in pouring consistency only. 
Add green chilli paste, salt, cumin seeds, asafoetida and sesame seeds. Mix well. Cook for a while.

Normally we pressure cook it before night only and add all other ingredients the next morning just before making them.
Allow this to cool to handle it. Use a spoon r ladle to place them. 
Place a white plastic sheet under the sun, make round shaped fryums with a spoon. Make small size or big ones, choice is ours.  
Let them dry under hot sun for one or two days. Again it depends on the sunshine. 

Once they are dried completely they will come out of the sheet on their own. Store them in an air tight container. They can be stored for one full year also.

For any queries pls feel free to mail: sailajaangara@gmail.com or 
contact me:  +91 99667 00045

Procedure for frying:

Heat oil in a kadai, slowly add two or three fryums at once.
Fry them in low flame. 

For more sun dry recipes click here.

Bread Upma -- Upma with Bread -- How to make Bread Upma

Bread upma is another tasty instant breakfast recipe. Bored of making regular upma, one can give a trial to this dish. It can be made in a jiffy with very less ingredients.It is liked by every one and particularly kids.
Preparation Time: 10 mins
Cooking Time: 10 mins
Recipe Category: Breakfast
Recipe Cuisine: South Indian
Serves: 2 People

Ingredients:

• Bread Slices - 4 to 5
• Green Chillies - 2
• Onion -1
• Tomato -1
• Ginger Garlic Paste - 1 tsp
• Salt - to taste
• Turmeric Powder - 1 tsp
• Garam Masala - 1 tsp
• Oil - 2 tbsp
• Curry Leaves - 3 to 5
• Coriander Leaves - fistful
• Lemon Juice - 1/2 lemon
• Cumin Seeds - 1/2 tsp
• Mustard Seeds - 1/2 tsp

Procedure:

1. Cut bread slices into small pieces. 
2. Heat oil in a kadai, fry bread slices for a while and keep a side.
3. Chop onions and tomatoes. Slit green chillies. 
4. Heat oil in a kadai, add cumin seeds and mustard seeds. 
5. When they start splutter add curry leaves and green chillies. 
6. Add ginger garlic paste and fry for a while.
7. Add onions and tomatoes.Stir fry them till the tomatoes become mushy.
8. Add salt, turmeric powder and garam masala. 
9. Once the tomatoes and onions cooked add fried bread pieces to it. And mix well. 
10. Cook for a minute or two. Remove from the stove and add lemon juice. Sprinkle some chopped coriander leaves.
11. Serve hot bread upma. 
12. For more breakfast recipes click here.

Urupindi Vadiyalu -- Sesame Seeds Residue Cutlets

In my earlier dish with sesame seeds residue I gave all the info about sesame seeds and its residue. We make another dish with it that is urupindi vadiyalu. They are not like any other papad, but they are called like that. We need not fry them in oil, have them directly. It is a good accompaniment to curd rice or rice with buttermilk. They are made very little quantity as they won't last long and we cannot bear the odour.

Make them only if you can bear the odour.
For more sun dry recipes please click here.

Ingredients:

Powdered Telagapindi/Sesame Seeds Residue - 1/2 cup

Green Chillies - 2 or 3

Salt - to taste

Carom Seeds/Ajwain/Vamu - 2 tsp

Garlic - 5 to 7 pods

Procedure:

Soak talagapindi in water for about eight hours. Add only enough water to make thick paste out of it. 

Grind green chillies, salt, carom seeds and garlic into a paste.

Add this paste to the above soaked residue. Make thick paste out of it. 

The thickness of residuemix should be like that of chapati dough.

Make small pattis with it, like we do to make cutlets. 

Sun dry them for one day. We need not dry them completely. A little moisture will be there in the residue cutlets. 

That's all sesame seeds residue cutlets or urupindi vadiyalu are ready to serve. Serve them along with curd rice or with buttermilk.

Potato Chips || Aloo Chips || Potato Chips Recipe -- How to make Potato Chips at Home

Potato chips are all time favourite to one and all, particularly kids. Whenever we go to any birthday party all kids fall for the chips, they repeatedly get their plates for chips. I haven't seen one person who says I don't like potato chips. Such kind of reputation they have. We get them from the local vendors who make instantly. They make too much crispy and oily also some times. I am scary about the oil they use. 

So I wish to make at home only, we can make them in two ways. One is instant i.e. make them as and when we require them. Slice them directly into the hot oil, fry them and take them out. Add salt and chilli powder. The second method is slice them, put them in hot water and sun dry and keep them in an airtight container for further use also.

Today I posting only sun dried chips. Instant method will also come later. 

Ingredients:

Potatoes/Aloo - 1 kg or as many as you want 
Water - to boil chips
Salt - 1 or 2 tbsp (before adding chips pls. taste water, they should not be too salty)

Procedure:

Peel the skin of potatoes.
Wash them under running water for  few seconds.
Again drop them in water, so that they do not loose their color. 
Slice them using a slicer, we can cut them with knife also but the size differs. 
They should not be too thick or too thin. 
Drop them also in water to retain their color. 
Mix water and salt in a huge bowl. Bring it to a rolling boil.
We need as much water as to immerse all the chips in it at one go. If we cannot do like we can do them repeatedly also, it is our convenience.  
Simmer the stove and slowly drop the chips into it. 
Blanch them for one to two minutes in the water, or till the chips softens. 
Remove the slices from water with a slotted ladle and arrange them on a plastic sheet.
Put them under sun dry for one or two days depends on the heat. Or till they dry completely.
Once they are dried completely keep them in an airtight container. 

Procedure for frying them:

It is very simple, Heat oil and drop them slowly and fry them.
Sprinkle some salt and red chilli powder. Mix well. 
Healthy home made potato chips ready to serve.
Serve them with sambar or any dal or just like an evening snack to kids.

Tomato Vadiyalu -- Tomato Fryums -- How to make Tomato Vadiyalu

This is the season for making all sun dried items. My mom used to make Saggubiyyam Vadiyalu, Gummadikaya Vadiyalu, Minapappu Vadiyalu and some times Biyyappindi Vadiyalu also. Regularly she used to make them as evening snacks or whenever unexpected guests come also they are the best source of readily available snacks. Whenever we want to skip curry she used to fry them ready for dinner. Making any sun dry item we need some patience and also some common sense. Of course it needs some experience and some expertise. 

Ingredients:

Tomatoes - 1 kg
Sago/Sabudana - 50 grms
Poha - 50 grms
Puffed Rice -  150 grms
Green Chillies - 5 to 7
Salt - to taste

Procedure:

Grind salt and green chillies into a fine paste.
Soak sago, poha and puffed rice for half an hour.
Chop tomatoes. Soak them also with the sago, poha and puffed rice. 
Add slat and chillies paste to it. Mix them all well.
Soak this mixture for one hour. 
Take a plastic sheet, we get them in the old markets in India. Some people use old cotton saree also but I prefer only plastic sheet. 

Spread it under sun, Take a spoon full of Tomato mixture and place it on the sheet. Repeat it until the mixture finishes. 
Sun dry them for 1 to 3 days. Flip them in the middle. Allow them to dry completely without any little moisture left. 
Once they are dried completely fry them in the oil in low flame. 
Serve Tomato Vadiyalu with rasam or any dal.

Dal with Tomato without Onion -- Tomato Pappu -- How to make Tomato Dal without Onion

I have posted it earlier also but that was with onion. This dish is without onion. Of course rest of the recipe is same. A very easy and tasty dish. It can consumed with rice or roti also. 

Ingredients:

Tomatoes - 6 to 8 Medium Sized
Green Chillies - 2
Salt - to taste
Turmeric Powder - 1 tsp
Red Chilli Powder - 1 tbsp
Pigeon Peas/Toor Dal - 1 cup
Curry Leaves - 5 to 7
Coriander Leaves - fist full

For Tadka:

Oil - 1 tbsp
Mustard Seeds - 1/2 tbsp
Cumin Seeds - 1/2 tbsp
Red Chillies- 1
Asafoetida - 1 tsp

Procedure:

Pressure cook the dal for two whistles. (For one cup of dal add only one cup of water). Keep it aside. 
Cut each tomato into four parts. 
Heat oil in a thick bottomed vessel. Add all the ingredients under 'For Tadka'.
Once they start spluttering add tomatoes and green chillies.
Just make green chillies into two halves.
Add salt and turmeric powder.
Cover it and allow the tomatoes to cook completely. Stir occasionally. 
Once the tomatoes cooked, add the dal. Drain the excess water in the dal, if any, and do not mash it. Mix well. 
Add red chilli powder to it and mix well. 
Serve tomato pappu with rice or roti. The best accompaniment to it are dry chillies or majjiga mirapakayalu.

Dosa with Ridge Gourd Skin -- Beerapichu Dosa -- Dosa with Ridge Gourd Skin Recipe

Happy Birth Day to Sailaja Kotih... My elder brother's wife. She is the one who taught this dish and to day is her birth day, I am posting this for her. 
A very simple and tasty dish. Whenever we cook ridge gourd we keep the skin for further use. Some times we cook dal, curry or chutney and some times we make dosa with it. 

Ingredients:

Split Green Gram/Moong Dal - 1 cup
Ridge Gourd Peel - 1 cup
Salt - to taste
Green Chillies - 3 to 5
Ginger - 3" long

Procedure:

Soak split green gram for 1 hour.
Chop the peel.
Put all the ingredients in the blender and blend them to make fine smooth batter.
The batter should be like that of moong dal dosa or pesarattu. 

Heat tawa or griddle. Pour ladle full of batter and spread it in circular motion. 
Add one spoon of oil. Cook for a while and flip it and cook for 2 more minutes. 
Serve beerapichu dosa with allam chutney(ginger chutney) or any pickle.
Dosa should be like plain dosa only, but cook it in medium flame only. 

Banana Flower fritter -- Arati Puvvu Vada -- How to make Banana Flower Fritter Recipe

Banana Flower we use it for making curry, but every time curry means we get bored. So try these fritters which are very to make and tasty. Also liked by kids very much.
Preparing any dish with the banana flower involves very big process. We need to take out each flap and take out the florets. Again each floret have a hard and long stigma with a transparent covering. Separate them from the floret and remove. This entire process is given in my Arati Puvvu Kuura blog post. 
As we peel off the flaps, we get smaller florets. The stigma and transparent covering reduces as we go on removing the flaps. 

Ingredients:

Banana Flower - 1
Onion - 1
Green Chillies - 2
Rice Flour - 2 tbsp
Besan - 2 tbsp
Salt - to taste
Red Chilli Powder - 1 tsp
Garam Masala - 1 tsp
Coriander Leaves - fist full
Oil - for shallow frying

Procedure:

Chop onion, green chillies and coriander leaves.
Chop florets into small pieces. Put it in buttermilk to retain its colour. 
Pressure cook it for three whistles. Drain excess water and hard press it to dry out. 
Add all the ingredients, except oil, in a wide vessel. Mix them well.
Heat two tbsp oil in a fry pan. 
Make small and equal portions of the dough, make round ball and flatten it into a thick cookie type.
Repeat it with the rest of the dough. 
Slowly drop it in hot oil. Fry them till they turn into brown color. Repeat the same with the rest of the fritters also. 
We can deep fry them also, but I prefer to use less oil, so shallow fry them.
*Fry them in low flame only. 
Serve banana flower fritters with tomato ketch up.

Sorghum Roti -- Jowar Thepla Recipe -- How to make Jowar Thepla

Jowar/Sorghum, Raagi/Finger Millet, Sujjalu/Pearl Millet, Korralu/Foxtail Millet etc.. all are belong to cereal group, popularly known as millets. They are all small-seeded grasses that are hard and grow well in dry zones. They are one of the oldest food grains known to people. They are highly nutritious and gluten free food and also non-acidic foods. They are soothing and easy to digest foods. They release lesser glucose into the blood so they are diabetic friendly foods. 
Jowar thepla is a kind of thepla made with yellow jowar. A very simple and of course healthy dish which can be served as an evening snack. 

Ingredients:

Sorghum/Jowar - 1 cup
Onion - 1 
Green Chillies - 2 to 3
Ginger - 2" long
Salt - to taste
Red Chilli Powder - 1/4 tsp
Garam Masala - 1 tsp
Coriander Leaves - fist full
Oil - 2 tbsp

Procedure:

We get two varieties of jowar one white and the other is yellow. We can make roti with both of them. I used yellow jowar for making thepla. We can make this dish with white one also. I normally get the flour done at the flour mill instead of buying it from stores. But we can use store bought also. 
Chop onions, green chillies and ginger. 
Add salt, chopped onions, green chillies and ginger to the jowar flour. 
Add little warm water to make the dough.
Make the dough as much soft and stiff as we do it for chapati.
Need not rest the dough. 
Make the dough into equal portions. Using rolling pin roll each ball into 5 -6" circle. Use dry flour if required. 
Heat tawa, put one thepla on it and cook in the low flame. Add one spoon of oil or ghee to it. Press gently with the spatula. Cook till golden brown spots appear on one side. Flip it and cook the other side also. Press gently with spatula. 
Serve hot jowar thepla with tomato ketch up. 

Raw Mango Rasam -- Raw Mango Rasam Recipe -- Mamidikaya Chaaru

One more recipe with raw mangoes, a very simple and tasty mango rasam. I got this recipe from one of my friend's  relatives. She uses mangoes in the place of tamarind for makng rasam, sambar also. We get a very different taste. 

Ingredients:

Raw Mango - 1 
Green Chillies - 2
Curry Leaves - 5 to 7
Coriander Leaves - fistful
Salt - to taste
Turmeric Powder - 1 tsp
Rasam Powder - 1 spoon

For Tadka:

Oil - 1 tbsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Asafoetida - 1 tsp
Red Chilli - 1

Procedure:

Pressure cook raw mango for three whistles.
Allow it to cool completely. Remove the skin and squeeze the juice out of it.
Sieve it to get plain mango pulp. Add water to it and keep it a side.
Slit green chillies.
Heat oil in a thick bottomed vessel, add all the ingredients under 'For Tadka'. Once they splutter add green chillies, curry leaves and coriander leaves. Immediately pour the mango juice over it.
Add salt and turmeric powder. Allow it to boil for a while. Add rasam powder. Allow it to rolling boil and serve hot.
Serve hot mango rasam with rice. 

Banana Stem Curry -- Simple Banana Stem Curry Recipe -- Arati Davva kura

Once a bunch of bananas are harvested, the tree/stem is cut away. Layers of hard outer stem are peeled away and only the tender inner stem is used. It is used as food and has lot of medicinal values in it. It is very fibrous, so the fiber thread has to be removed. The process of removing the fiber thread is given in my blog's Banana Stem in Curd post.
 In most of the Southern India it is eaten as vegetable with rice. It keeps the high blood pressure under control. It is very good for kidney stones and helps in detoxifying the body. We must include this in our regular diet. Those who are in weight-loss program, it is very beneficial. 
Coming to the recipe, it is very simple and easy to make. It can be consumed with rice. 

Ingredients:

Banana Stem/ Aratai Davva - 1 piece/ 15 cms long
Tamarind Juice - 2 tbsp
Salt - to taste
Turmeric Powder - 1 tsp

For Tadka:

Oil - 2 tbsp
Mustard Seeds - 1/2 tbsp
Cumin Seeds - 1/2 tbsp
Black Gram - 1/2 tbsp
Bengal Gram - 1/2 tbsp
Curry Leaves - 5 to 7
Green Chillies - 2
Ginger - 3" long

Procedure:

Cut banana stem as shown in the above link. Keep it in buttermilk. 
Chop green chillies, ginger.
Pressure cook the stem for three whistles.
Allow this to cool down and drain excess water. Keep it a side.
Heat oil in a wok, add all the ingredients under 'For Tadka'.
Once they start spluttering pour tamarind juice. Add salt and turmeric powder.  
Allow the tamarind juice to rolling boil, add the cooked stem pieces to the boiling tamarind juice.
Mix well. Allow it to cook for five to eight minutes. Or till the moisture goes off  or tamarind juice mixes with the stem pieces. 
Serve banana stem curry with rice.

Bachali Kura Ava Pulusu -- How to make Bachali Kura Ava Pulusu -- Malaysian Spinach with Mustard Soup

I really donno what it is called bachali kura in English....as it is available only in the states of Telanana and Andra Pradesh of India. When I googled it found some name as Malaysian Spinach to it. We make dal, ava pulusu i.e. soup with mustard masala and also curry combined it with elephant foot yam. All of them can be taken with rice. It is a leafy vegetable. 
The recipe I am mentioning is in semi liquid consistency. It is a mixture of sour and bitter taste. This is mainly made only in the eastern parts of Andhra Pradesh and that too in Brahmin community. 

Ingredients:

Bachali Kura/Malaysian Spinach - 1 cup
Tamarind Juice - 1 cup
Brinjal - 2 big
Salt - to taste
Turmeric Powder - 1 tsp
Bengal Gram - 1 tsp
Fenugreek Seeds - 1 tsp
Mustard Masala - 1/2 cup

For Mustard Masala: 

Mustard Seeds - 1 tbsp
Rice - 1 tbsp
Red Chillies/ Red Chilli Powder - 1 tbsp
Til - 1/2 tsp

Procedure:

Soak rice for half an hour.
Grind all the ingredients along with rice to a fine paste. We can add water if necessary.
Keep it a side.

For Tadka:

Oil - 1 tbsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Red Chillies - 2
Curry Leaves - 5 to 7
Asafoetida - 1 tsp

Procedure:

Soak tamarind in water. Take the juice out of it. 
Wash thoroughly and chop the bachali aku..Malaysian Spinach.
Cut brinjal into big pieces. 
Add the bachali kura and brinjal to the tamarind juice.
Add bengal gram and fenugreek seeds to it. Add salt and turmeric powder. 
Bring it to boil. Allow this to rolling boil or till the brinjals cooked. 

Simmer for a while and mix the mustard masala with a spoon.
Add the above masala to the boiling soup. Allow it to boil for 2 minutes or to rolling boil. 
Heat oil in a kadai, add all the ingredients under 'For Tadka'. When the mustard seeds splutter add this tadka to the above boiling soup. That's all bachali kura ava pulusu is ready to serve.
Serve it with hot piping rice. 

Uthappam -- How to make Uthappam -- Uthappam Recipe

Uthappam is a thick pancake with toppings. It is made with plain dosa batter but a little thicker. The outer surface is crispy and inner is like idli. For uthappam I use both dosa and idli batter.It is often eaten with any chutney or pickle. I normally serve it with peanut chutney and another pickle. 
Normally I prepare both dosa and idli batters at once. So for first two days I make dosa and idli and after that I prefer to make uthappams with that. A very simple and easy to make breakfast. 
For toppings I add only onion, green chillies,ginger and cumin seeds. Other vegetables like tomato, carrots as they are not liked by family. 

Ingredients:

Onion - 2
Green Chillies - 2 or 3
Ginger - 4"
Cumin Seeds - 2 tsp
Dosa Batter - 2 cups 
OR 
Idli Batter - 2 cups
Oil - for making uthappams

Procedure:

Prepare dosa or idli batter well in advance. Or we can use leftover batter also. Or else we can mix both the batters and use it also. But it should be thick consistency unlike thin for dosa. 
Chopt onions, green chillies and ginger. Mix all of them and add cumin seeds to them also.
Keep it a side.
Heat dosa pan, pour ladle full of batter. Add the toppings, one spoon of oil. 
Cover it and cook in medium to low flame. Once cooked flip it and cook the other side for two seconds with covering it. 
Repeat the same with the batter and make as many uthappams as required by us.
Serve hot uthappams with peanut chutney and any pickle. 

For more breakfast recipes visit here.

Cornmeal Upma -- Maize Rava Upma -- How to make Maize Rava Upma

Corn meal upma is another healthy breakfast. Cornmeal is a meal ground from dried maize (corn) into coarse powder. Unlike flour made from wheat grains, corn meal does not contain gluten, so it makes for a healthy dish. Eating corn meal also offers some health benefits because it provides a source of essential nutrients. 
Preparation Time: 15 mins
Cooking time: 20 mins
Recipe Category: Breakfast
Recipe Cuisine: Indian
Serves: 4 people

Ingredients:

• Corn meal/ Maize Rawa - 1 and 1/2 cup
• Salt - to taste
• Carrot - 1
• Potato - 1
• Onion - 1
• Capsicum - 1
• Peas - 1/4 cup
• Beans - 5
• Cauliflower - 3 to 5 florets
• Tomato -1 
• Green Chillies - 3 to 4
• Ginger - 3"

For Tadka:

• Oil - 2 tbsp
• Mustard Seeds - 1 tbsp
• Cumin Seeds - 1 tbsp
• Black Gram - 1 tbsp
• Bengal Gram - 1 tbsp
• Curry Leaves - 5 to 7
• Coriander Leaves - fist ful
• Garlic - 3 to 5

Procedure:

1. Chop all the vegetables, green chillies and ginger. 
2. Soak peas in warm water for 10 minutes.
3. Heat oil in a pan, add all the ingredients under 'For Tadka'.
4. When they start splutter add onions, tomatoes, green chillies and ginger pieces. Fry them till tomatoes become mushy.
5. Then add all the veggies and peas.
6. Fry them for a while. Add four and a half cup of water. 
7. Allow it to boil. When it starts rolling boil add rawa and mix well. 
8. Cook till the rawa become soft.
9. Serve cornmeal upma with any pickle or curd or even as it is.

Tomato Sevai -- How to make Tomato Sevai -- Tomato Sevai Recipe

Sevai is made from rice vermicelli. We can cook it and make pulihora, coconut sevai and curd sevai. It is easy to cook them. I use store brought rice sevai. 

Ingredients:

Rice Sevai - 180 grms 

Water - 1.5 ltr

Tomatoes - 4

Tamarind - 2"

Green Chillies - 4 to 6

Ginger - 3"

Curry Leaves - fistful

Salt - to taste

For Tadka:

Oil - 2 tbsp

Mustard Seeds - 1 tbsp

Cumin Seeds -1 tbsp

Black Gram - 1 tbsp

Bengal Gram - 1 tbsp

Red Chillies  - 2

Procedure:

Cook rice sevai in boiling water.

Boil water in a kadai, add rice sevai. Cook till it becomes soft. 

Drain water. Dry it in a wide plate. Keep it a side. 

Grind tomatoes, tamarind together and make juice of it. Sieve it.

Strain it to make tomatoes tamarind juice out of it. Keep it a side.

Heat oil in a kadai. Add all the ingredients under 'For Tadka'. Let them splutter and keep it a side.

Boil tomatoes and tamarind juice. Add salt and turmeric powder.
Let it boil till the juice become thick (like a paste).
Add this paste, tadka to the above cooled sevai. Mix well with the spatula. 
Serve tomato sevai with curd and pickles. 

For more breakfast recipes click here

Besan Rawa Dosa -- How to make Besan Rawa Dosa -- Suji Besan Dosa

Suji besan dosa is a simple and tasty instant breakfast. It can be made at any time without any earlier preparation. It needs very less preparation also. These can be served with any readily available pickles also. This recipe I picked it from #vahrevah, with a little changes.

Ingredients:

• Suji/Semolina -- 1 cup
• Besan/Chickpeas Flour - 1 cup
• Salt - to taste
• Cooking Soda - 1 tsp
• Buttermilk - 1 cup
• Cumin Seeds - 1 tsp
• Red Chilli Powder - 1 tsp
• Onion -1 
• Green Chillies - 2 to 4
• Ginger - 2" 

Procedure:

1. Chop onion, green chillies and ginger. Mix all of them and keep a side. 
2. Mix semilina, besan, salt and cooking soda in a big vessel. 
3. Add buttermilk and cumin seeds to the above mixture.
4. Mix well and add water if necessary and make dosa batter. 
5. The batter should be like a normal dosa batter only. 
6. Heat dosa pan and pour a ladle full of batter. 
7. Spread it in circular motion, top it with chopped onions, green chillies and ginger. 
8. Add one spoon of oil. Cook till the dosa turn into brown colour.
9. Flip it and cook the other side. 

Tomatoes || Tomatoes || Recipes with Tomatoes

This is the right season to get nice juicy and sour tomatoes. They belong to fruit class but served and prepared as a vegetable. They have excellent amount of Vitamin C and beta-carotene, they also have good amount of vitamin E. They are good for heart health, bones health and also have good amount of dietary fibers.
We use them for pickling, making chutney, curry, dal and also use them in other recipes to get colorful dish and get excellent taste to the dish. 
I collected all the recipes made with tomatoes and placed them at one place for further reference. All of them are from my blog only. Click each link to get the recipe.  

Tomato Rice
Tomato Pulihora
Tomato Curry
Bagara Tomato
Tomato Masala Curry
Tomato Avakaya
Tomatoes with Curd 
Tomato Chutney
Tomato Temporary Pickle
Tomato Pappu/Dal with Tomato
Tomato Coconut Rasam
Tomato Rasam
Tomato Soup

Enjoy different recipes of Tomatoes!!

Curry with Ridge Gourd Skin -- Beera Pichu Kura -- How to make Curry with Ridge Gourd Skin

As I told in my previous post we make best use of some vegetable's skin like ridge gourd, bottle gourd.  If the skin of ridge gourd and bottle gourd is tender and fresh we can keep it for further use. We make chutney, dal, dosa and also curry with ridge gourd skin. With the skin of bottle gourd we make only chutney. 
The picture below how the skin of ridge gourd looks like.

This is another dish which can be consumed with rice of course.  A very healthy and simple dish. This dish is normally made with out onion and garlic, but today I tried this way. 

Ingredients:

Ridge Gourd Skin/ Beera Pichu - 1 cup
Toor Dal - 1/2 cup
Onion - 1
Tomato - 1
Garlic - 5 to 7
Salt - to taste
Turmeric Powder - 1 tsp
Garam Masala - 1 tsp
Coriander Powder - 1 tsp
Green Chillies - 3 to 5

For Tadka:

Oil - 1 tbsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Black Gram - 1 tsp
Bengal Gram - 1 tsp
Red Chillies - 1
Curry Leaves - 5 to 7

Procedure:

Soak toor dal for one hour.
Chop onion, tomatoes. Peel the skin of garlic.
Slit green chillies.
Chop the skin of ridge gourd also. Chopping it is a bit of tricky job so need a little patience.
Heat oil in a kadai add all the ingredients under 'For Tadka'. When they start spluttering add chopped onion and tomatoes. Add garlic also. 
Fry them till the tomatoes become mushy.  
Add chopped ridge gourd skin. Mix them well and then add soaked toor dal. 
Add turmeric powder. Sprinkle a little water to cook the ridge gourd skin. 
Do not add salt at this stage as it will take longer time to cook the dal. Cover it and allow the dal to cook. 
Once dal is half cooked, check for the skin if it is cooked completely. (normally this is what happens dal cooks half and skin cooks completely) 
Let the excess water dry out completely if there is any. 
Add salt, garam masala and coriander powder. Mix them well. 
Serve ridge gourd skin curry with hot piping rice. 
For more Ridge Gourd Recipes click here.

Ridge Gourd Dal -- Beera Pichu Pulusu -- Ridge Gourd Recipe -- How to make Ridge Gourd Dal

Ridge gourd is a very healthy vegetable. Normally we do not waste the skin also if it is tender. As it is rich in dietary fibers. We make use of it by preparing soup, curry and chutney. Again this dish should be consumed with rice and roti only. For making this soup we must use only tender skin of ridge gourd. 

Ingredients:

Ridge Gourd Skin - 1 cup
Toor Dal - 1/2 cup
Salt - to taste
Red Chilli Powder - 2 tsp
Turmeric Powder - 1 tsp
Asafoetida - 1 tsp
Tamarind Juice - 1/4 cup

For Tadka:

Oil - 1 tbsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Red Chillie - 1
Curry Leaves - 4 to 6
Coriander Leaves - fist ful

Procedure:

Pressure cook toor dal for three whistles. Keep it aside.
Chop the ridge gourd skin.
Heat oil in a pressure cooker, add all the ingredients under 'For Tadka'.
When they start spluttering add the chopped ridge gourd skin.
Add salt, turmeric powder and asafoetida. Add little water.
Add tamarind pulp. Mix well. 
Cover and pressure cook for three whistles. 
When cooled, add cooked toor dal and mix it well. 
Allow this to boil for a while. We can add little water, if it is thick like dal. When it starts rolling boil add red chilli powder and boil for five minutes. 
If we want we can add sambar powder also to get different taste. Normally I do not add any other powders.This dish is in semi liquid consistency.
Serve ridge gourd dal with hot piping rice. 

For more Ridge Gourd Recipes click here.