Besan chutney (Senagapindi Pachadi)

Ingredients:

1) Chickpeas Flour (Senagapindi) = 1Cup.
2) Water = 2 Cups
3) Tamarind = Small Lemon Size. ( Soak the tamarind in a cup of warm water)
4) Green Chillies (Pachhi mirchi) = 2-3 Pieces (Cut in length wise)
5) Chilly Powder (Karamu) = 1/4 Tbl Spoon.
6) Ginger (Allamu) = 1/2 Tbl Spoon.
7) Salt = Acc to taste.
8) Turmeric powder = 1/4 Spoon.
9) Coriander Leaves (Kottimera) = 1Tbl Spoon.
10) Mustard seeds (Avalu) = 1/4 Spoon.
11) Cumin seeds = 1/2 Tbl Spoon.
12) Urad dal (Minapappu) = 1/4 Spoon.
13) Red chillies (Yandu mirapakayalu) = 1Piece.
14) Curry leaves (Karivepaaku) = 1 Spring.
15) Oil = 1 Tbl Spoon.
       
Method:

1) Take a small vessel add 1tbl spoon of oil add mustard seeds and wait for them to splutter then add Cumin Seeds, Urad dal, Red chillies, Ginger, Curry leaves and fry until it comes in golden color.
2) Extract juice from Soaked tamarind.
3) Boil the tamarind  juice along with Green Chillies once or twice.
4) Then add chick peas flour mix with 2 cups water and cook in low flame, you can add water further as required.
5) Then add Turmeric powder, Salt, Chilly powder and cook for few minutes then it becomes thick. (If we cook this for long time with how much ever the water you add, it becomes thick.) So cooking with 2 cups maximum 2 1/2 cups would be sufficient for few minutes.
6) If you are doing it for very first time, need to be careful otherwise it will become too thick or too watery.
7) Switch off the stove and keep the vessel off from the stove.
8) Garnish with coriander leaves.

Note : While cooking the chick pea flour chutney if it becomes very thick add some water.

This will be very tasty and can be served with Idli / Dosa.

Raw Mango Fenugreek leaves Dal

Ingredients:

1) Toor Dal (Kandi Pappu) = 1Cup.
2) Fenugreek Leaves (Menthi kura Aaakulu) = 1/2 Cup.
3) Mango (Pachhi Mamidikaya) = 1Cup.
4) Tomatoes =  1Piece.
5) Onions (Vullipayalu) = 1 Piece.
6) Garlic (Velli vullipayalu)= 2-3 Flakes.
7) Green Chillies (Pachhi mirapakayalu) =3-4 Piece.
Cut in length wise.
8) Water = 3 cups.
9) Mustard seeds (Aavalu) =1/4 spoon.
10) Urad dal (Minapappu) =1/4 spoon.
11) Cumin seeds( Jeela Karra) =1/4 spoon.
12) Red Chillies (Endu Mirapakayalu) = 1 Piece.
13) Curry leaves = 1 Spring.
14) Oil = 1Tbl Spoon.
15) Turmeric Powder =1/4 Spoon.
16) Asafoetide (Inguva) =1 Pinch. 
17) Chilly Powder (Karamu) =1/2 Tbl Spoon.
18) Salt = Acc to taste.

 Method:

1) Wash  Fenugreek leaves and Toor Dal seperately.
2) Peel the Mango and cut into small pieces.
3) Take Fenugreek leaves, Toor dal, Mango, Green Chillies, Onions, Turmeric Powder and water in a vessel and cook them in pressure cooker and wait till 4 Whistles.
4) After the pressure is released add salt, chilly powder and  cook in medium flame for about 10 min,  to avoid the raw taste of red chilly powder.
5) Finally garnish with popu.

We can serve with Papad OR Vadiyalu OR Challa Mirapakayalu OR with any other Crispies.


Note: If the Mango is not sour add tomatoes.

Vermicelli Upma (Semiya Upma)

Ingredients:

1) Vermicelli (Semiya) = 1Cup.
2) Water = 2 Cups.
3) Cashew Nuts ( Jeedi Pappu) = 1 Tbl Spoon.
4) Green Chillies ( Pachhi Mirchi) = 1 or 2 Pieces.
5) Ginger (Allamu) = 1/2 Tbl Spoon.
6) Onions ( Vullipayalu) = 1piece (Medium Size).
7) Carrot = 1 Piece.
8) Potato ( Aloo Gadda) =1 Piece.
9) Oil/ghee (Neyyi) = 1 Tbl Spoon.
10) Curry Leaves (Karivepaku) = 1 Spring.
11) Bengal Gram ( Pachi Senaga Pappu) = 1/2 Tbl spoon.
12) Urad dal (Minapappu) 1/2 Tbl spoon.
13) Mustard seeds (Aavalu) = 1/4 Spoon.
14) Cumin seeds (Jeelakara) = 1/4 spoon.
15) Red chillies (Endu Mirapakayalu) = 1 Piece.
16) Turmeric powder ( Pasupu) =1/4 Spoon.

Method:

1) Take a wide pan add 1 Tbl spoon of oil /ghee and roast Vermicelli for 2 min, you can see raw Vermicelli on left side in the figure given below and Roasted Vermicelli on the right side in the figure given below.

 2)  Cut Carrot, Potato, Onions, Green Chillies, Ginger into small pieces (as shown in the fig)

3) Take another Pan add 1 table spoon of oil add Mustard seeds and wait for them to splutter then add Cumin Seeds, Urad dal, Bengal Gram, Cashew Nuts, Red Chillies and let them turn to golden colour.

4) Add Ginger, Green Chillies, Curry leaves and fry them for a minute.

5) Then add all the vegetables (Carrot, Onions, Potato etc) and cook them for a minute in the same Pan and keep the lid on the Pan until the vegetables become soft (sprinkle water if necessary while you cook them).

6) Once the vegetables are cooked add Water, Salt, Turmeric Powder and boil them once or twice then add Roasted Vermicelli and cook until the water absorbs finally add Ghee and then switch off the stove and keep Pan aside.

7) Squeeze the lemon juice on this receipe for taste, if required

NOTE : If you want to taste with coconut chutney no need to add turmeric powder.

Cracked Rice Moong dal upma (Biyyam rava pesara pappu upma)

Ingredients:

1) Cracked  rice (Biyyam rava) = 1Cup.
2) Green Chillies (Pachimirchi) = 2-3 Pieces.
3) Grated Ginger (Allamu) = 1/4 Tbl Spoon.
4) Dry Red chillies (Endu Mirapakayalu) = 1 Piece.
5) Curry Leaves = 1 Spring.
6) Moong dal ( Pesara pappu)  = 2Tbl spoon.(Soak in small cup of water for 10min).
7) Water = 2 1/2 Cups .
8) Mustard seeds (Aavalu) = 1/4 Tbl spoon.
9) Urad Dal ( Minapappu) = 1/4Tbl spoon.
10) Cumin seeds (Jeelakara) = 1/2 Tbl Spoon.
11) Oil = 2 Tbl Spoon.
12) Salt = Acc to taste 

Method:
1) Take a wide vessel add 2 tbl spoons of oil .
2) Add Mustard seeds and wait for them to splutter then add cumin seeds ,Urad dal, Red chillies wait until they turns to golden colour.

3) Add Ginger, Green Chillies, Curry leaves and fry them for a min (as shown in the fig)

4) Then add water Moog dal and boil them over once or twice (as shown in the fig)

5) Add salt and cracked rice after it boils once or twice, mix them well immediately soon after you add them (as shown in the fig)

6) Cook in the pressure cooker and let 4 whistles come.
7) Then switch off the stove and keep them a side
8) Mix upma well after you open the cooker lid
9) Serve with coconut chutney or any home made pickle.

Your breakfast is ready to serve... :)

Poori Chole(Chana) Masala

Poori Ingredients:

1) Wheat Flour  (Godhuma Pindi) =2 Cups.
2) Salt = Acc to taste.
3) Oil = For frying .
4) Water = Adj acc to batter.
5) Sugar = (Panchadhara) =1 Tbl Spoon.
6) Baking Soda (Soda Uppu) =1 Pinch.
7) Ghee (Neyyi) =1/2 Tbl Spoon.

Poori Preparation:

1) Take a bowl add 2 cups of  Wheat Flour, salt, Baking Soda, Ghee, Sugar and mix well.
2) Add adequate amount of water to knead smooth dough. The dough should not be too sticky.
Fermentation is not required for Poories because it absorbs oil.

3) Make equal sized small balls and roll them out on a rolling board.

4) Roll each ball into small pooris with the help of oil. Roll them to medium thickness don't make too thin it becomes crispy.
5) Take a wide open pan add oil adequately to deep fry pooris, heat oil for deep frying Poories on both sides, then gently press the Poori with the slotteed spoon until the poori bulges completely, deep fry until they turn to golden colour .

Note : For mixing the dough don't add too much water at once keeping adding water starting 1/4 cup of water, finally dough should be consistent, soft and thick.


Chole(Chana) Masala

Ingredients:

1) Chick Peas (White Colour ) (Kabuli Senagallu) =1 Cup.

2) Tea Powder = 2 Tbl Spoons.
3) Onions (Vullipayalu) = 2 Pieces(Medium Size).
4) Tomato = 2 Pieces (Medium Size).
5) Ginger Garlic Paste= 1/4 Spoon.
6) Chilly Powder (Karamu) 1/2 Tbl Spoon.
7) Garam Masala =1/4 Spoon.
8) Mint (Pudhina ) =Handful.
9) Chola Masala Powder = 1/4 Spoon.
10) Salt= Acc to taste.
11) Bay Leaves= 1 or 2 Pieces.
12) Coriander Powder = 1/4 Spoon.
13) Turmeric Powder (Pasupu) =1/4 Spoon.
14) Water = 1 Cup.
15) Carrot = 1 Piece.
16) Potato (Alugadda) =1 Piece.

Method:

1) Soak the Chick Peas over night
2) While cooking Chick peas add  salt, 2 Tbl Spoon of tea powder in muslin cloth, tie the cloth so that tea powder will not spill out and drop this before you cook Chick Peas in a Pressure cooker (as shown in the fig)
3) Cook in pressure cooker for 5 whistles

4) Drain the water to a seperate vessel and keep the vessel aside this water can be used for preparing the curry.
5) Grind the tomatoes.
6) Grind the onions.
7) Grind the 1/2 cup of boiled Chick peas
8) Cook the potatoes and carrot seperately in cooker.
9) Heat oil in a vessel, then add Cumin seeds, Bay leaves fry for a minute then add ginger garlic paste and saute until the rawness fades.
10) Then add onions paste and saute until the rawness fades
11) Add masala powders Coriander Powder, Cumin seeds powder, Chole masala Powder, Garam masala,  Chilli powder and mix well.
11) Add tomato puree and cook for about 2 min and then add Grinded chick peas (paste) (1/2 cup)  add mint, salt, Boiled Chick peas(1/2 cup) and cook for about 10 min if needed add some water (use chick peas boiled water) and garnish with coriander leaves.

This curry will be very tasty with chapati also.

Cracked Rice Challa Upma (Biyyam Rava Challa Upma )

Ingredients:

1) Oil = 2 Tbl Spoon.
2) Mustard Seeds (Avalu) = 1/4Tbl Spoon.
3) Cumin Seeds (Jeelakara) = 1/2 Tbl Spoon.
4) Urad dal (Minapappu ) =1/2 Tbl Spoon.
5) Bengal Gram (Pachi Sengapappu) = 1 Tbl Spoon.
6) Green Chillies (Pachi Mirapakayalu) = 3 or 4 Pieces.
7) Ginger (Allamu) = 1 Tbl Spoon.
8) Curry Leaves (Karivepaku) = 1 Spring
9) Red chillies (Endu mirapakayalu) = 1 Piece.
10) Butter Milk (Majjiga) = 1 1/2 Cups.(If Butter Milk is sour 1Cup=Water ,1cup=Butter milk)
11) Water = 1/2 Cup
12) Cracked Rice (Biyyam Rava) = 1 Cup.
13) Salt = Acc to taste
14) Turmeric Powder ( Pasupu) = 1/4 Spoon.

.
Method:
1) Take a wide vessel add 2 Tbl Spoon of oil.
2) Add Mustard Seeds and wait for them to sputter then add Urad dal,Bengal Gram, Cumin Seeds,Red Chillies wait until it turns to golden colour.
3) Add grated Ginger,GreenChillies, Curry leaves Turmeric Powder and  fry them for a minute.
4) Then add Butter milk, Water and let it boil over once(as shown in the fig )

 

  5) Add salt and cracked rice and mix well

  6) Cook in the pressure cooker and let 4 whistles come.

DO NOT OPEN COOKER AS SOON AS YOU SWITCH OFF STOVE.PLEASE GIVE ENOUGH TIME AND LET IT COME TO ROOM TEMPERATURE.

7) Mix Upma well after you open the cooker lid.

8) Biyyam Rava Challa Upma is ready to serve.

Daddojanamu (Curd Rice)

Ingredients:

1) Rice = 2Cups.
2) Curd = Perugu (1 1/2Cup+Water adjust) Use fresh curd only otherwise it becomes sour.
3) Black Pepper (Miriyalu) = 1/2Tbl Spoon.
4) Green Chillies (Pachimirapakayalu) = 2Pieces.
5) Carrot (Grated) = 2TblSpoon.
6) Grated Ginger (Allamu) = 1Tbl Spoon.
7) Sal t= Acc to taste.
8) Turmeric Powder (Pasupu) (Optional) = 1/4Spoon.
9) Coriander Leaves (Kothimeera) = 1TblSpoon.


Popu:

1) Oil = 1Tblspoon.
2) Cumin seeds (Jeelakara) = 1/4 Spoon.
3) Mustard seeds (Avalu) = 1/4 Spoon.
4) Bengal gram (Pachi senagapappu) = 1Tbl Spoon.
5) Urad dal (Minapappu) = 1Tbl Spoon .
6) Red chillies (Yandu mirapakayalu) = 1Piece.
7) Curry leaves (Karivepaku) = 1Spring.
8) Asafoetida (Inguva)  = 1 Pinch.

Method:
1) Cook rice in pressure cooker and add little water as required.

2) Take small pan and heat1Tbl spoon of oil, add Mustard seeds when it starts sputtering add Bengal gram, Urad Dal, Redchillies, Green Chilies, Turmeric Powder, Inguva and mix them in rice.

3) And keep them aside let that cool down for some time then add Black Pepper Powder, Carrot, salt and Ginger

4) Then mix fresh curd in rice

5) Finally garnish with coriander leaves.

This Daddojanamu is served as prasadam in South India. In temples they don't add green and red chillies. They add only black pepper this will be very tasty and simple this will be very good in summer season.

Pesara Attu Upma

Ingredients:

1) Whole green gram (Pesalu) =1Cup.
2) Rice (Biyyam) = 2Tbl Spoon.
3) Urad dal (Minapappu) = 2TblSpoon.
4) Fenugreek seeds (Menthulu) = 1/4 Spoon.
5) Rice Flour (Biyyam Pindi) = 5 OR 6 Tbl Spoon.


For filling dosa:

1) Onions (Vullipayalu) = 1 Piece.
2) Cumin Seeds (Jeela karra) =1/2 Tbl Spoon.
3) Green Chillies (Pachimirapakayalu) = 1 or 2 pieces.
4) Grated Ginger (Allamu) = 1 Tbl Spoon.


Method:

1) Soak Whole Green Gram, Rice, Urad dal, Fenugreek Seeds in water over night.
2) Drain the soaked water and then grind the above mentioned items, add 1 green chilli while grinding (add water as required).
3) Remove the batter from mixie add Rice flour and salt. Add water further as required while mixing the batter, batter should neither be too thick nor watery to prepare dosa

2) Heat tawa take one ladle full of batter and spread batter across tawa in round shape as shown in the fig given below

3) Spread batter further across tawa to prepare dosa (as shown in the fig)

4) Then add onions to it add 1/2 tbl spoon of oil and roast / cook until the edges turns to brown color, then add upma on it (as shown in the fig)

Pesara Attu Upma is ready to serve with karam podi and chutney

How to prepare Sooji Upma 

Ingredients:


1) Semolina / Sooji rawa (Bombai rawa) =1 Cup.
2) Water = 2 cups.
3) Green Chillies = 1 or 2 Pieces.
4) Ginger = 1/2 Tbl Spoon.
5) Salt = Acc to taste.
6) Urad dal (Minapappu) =1/2 Tbl Spoon.
7) Cumin Seeds (Jeelakara) =1/2 Tbl Spoon.
8) Mustard Seeds (Avalu) =1/4 Spoon.
9) Bengal Gram (Pachi Senga pappu) =1/2 Tbl Spoon.
10) Cashew nuts (Jeedipapu) =1/2 Tbl Spoon.
11) Curry Leaves (Karivepakalu) 1 Spring.
12) Ghee =1/4 Spoon.

Method:

1) Take a vessel and heat 2 table spoons of oil.
2) Add Mustard seeds and wait for them to sputter. Then add Urad Dal, Bengal gram, Cumin seeds, Cashew nuts wait until it turns to golden color.
3)  Then add Green Chilies, Onions, Curry Leaves, Water (2 Cups), Salt, Turmeric Powder (Optional) and boil the content until you see the foam in the vessel.
4)  Stir the content briskly while you add Sooji Rava (Don't pour rava at a time as it forms lumps)
to avoid lumps add rava slowly (turn down the heat before adding Rava)  mix well and quickly then close the vessel with lid and cook until become soft and you can see water is absorbed by Rava.
5) Finally add little ghee and keep the vessel aside.

You can add tomatoes,carrot, and Potatoes too

It's a classic Andhra breakfast item

Coconut Chutney

Ingredients:

1) Roasted Gram (Putnala papu) = 1/2Cup.
2) Fried Ground nuts = 1Tblspoon.
3) Tamarind = 1/4spoon.
4) Green Chillies = 3 or 4 Pieces.
5) Salt = Acc to taste.

Method:

Grind all the above items add some water you get a fine paste and garnish with popu.