Maramarala Upma / Puffed Rice Upma

Ingredients :

• 1 bowl Puffed Rice
• 1 Potato finely chopped
• 1 Carrot grated
• 2 green chillies chopped
• 1 Onion finely chopped
• 1 pinch Turmeric Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/4 sp Cumin Seeds
• 1 Red Chilli crocked
• Curry Leaves
• Coriander Leaves
• 2 sp Oil

Preparation :

• Take a wide bowl with water and add the puffed rice.
• Soak for a while and then squeeze out the water and keep aside.
• Heat oil in a pan add popu ingredients and fry for 2 mins.

• Add chopped onion, green chillis, curry leaves and fry.
• Add chopped carrot, aloo pieces and stir, cover & cook until soft.

• Then add puffed rice, salt, turmeric powder and mix well.
• Cook on low flame with cover for couple of mins and stir well.
• Maramarala upma is ready to serve, transfer into a serving bowl.
• Garnish with grated carrot, chopped coriander leaves & serve hot.

                               

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Munagaku Mamidikaya Pappu / Drumstic Leaves Raw Mango Dal

Ingredients :        

• 1 small cup Toor Dal                                                 
• 1 cup Drumstic Leaves
• 2 Green Chillies chopped
• 1 Tomato chopped
• fistful Raw Mango Pieces
• 1 pinch Turmeric Powder
• 1 sp Red Chilli Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/4 sp Cumin Seeds
• 1 Red Chilli crocked
• Curry Leaves
• 1 pinch Inguva
• 2 sp Oil

Preparation :

• Wash dal and keep aside, clean wash munagaku and strain.
• Take munagaku into a steel bowl and add mango, tomato and green chilli pieces.
• Pressure cook dal and munagaku mixture in a separate bowls.
• When done remove the lid and mash the cooked munagaku mixture.
• Heat oil in a pan add popu ingredients and fry.
• Once done add cooked dal, cooked munagaku and mix well.
• Add turmeric, red chilli powder, salt and stir, let it cook for couple of mins.
• Turn off the flame and transfer into a serving bowl, serve with rice or roti.

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Instant Carrot Dosa

Ingredients :

• 1/2 cup Wheat Flour
• 1/2 cup All purpose Flour / Maida
• 1/4 cup Semolina / Suji
• 1 cup Rice Flour
• Salt to taste
• 1 Carrot grated
• 1 Onion finely chopped
• 2 Green Chillies finely chopped
• few chopped Coriander Leaves
• Oil for dosa frying

Preparation :

• Take a bowl and add wheat flour, rice flour, maida, suji, salt and mix well.
• Pour enough water and  make a thin batter without any lumps & keep aside for 10 mins.
• Mix grated carrot, chopped onion, green chillies, fresh corinader leaves & keep aside.
• Heat a tava and grease it with oil before pouring the batter.
• Take a laddle full of batter & pour on the hot tava.
• Now apply little oil around the edges of the dosa.
• Sprinkle some carrot mix on the spread batter, press slightly with flipper & cook.
• When the edges start browning, flip the dosa with flipper.
• Now instant carrot dosa is ready to serve, serve with chutney or chutney powder.

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Nimmakaya Karam / Spicy Lemon Sauce

Ingredients :

• 4 nos Nimmakayalu / Lemons
• 1 sp Chana Dal
• 1 sp Urad Dal
• 1 sp Coriander Seeds
• 1/4 sp Cumin Seeds
• 10 Red Chillies
• 1 pinch Inguva
• enough Salt
• 3 sp Oil

Method :

• Cut the lemons in half & squeeze each half into a bowl .
• Remove the seeds from lemon juice & keep aside.
• Heat oil in a pan add dals, coriander, cumin seeds, red chillies & hing.
• Fry them in oil till they turn into golden brown in color & remove from the flame.
• Let them cool for couple of mins and grind into a coarse powder.
• Add ground powder to lemon juice along with enough salt & mix well.
• Nimmakaya karam is ready to serve, serve with rice or tiffins.

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Tomato Coriander Curry Leaves Chutney For Tiffins

Ingredients :

• 3 Tomatoes chopped
• 6 or 7 Red Chillies
• 1 Onion chopped
• few Coriander Leaves
• few Curry Leaves
• 2 or 3 Garlic Cloves
• 2 inches Tamarind Flake
• 1 pinch Turmeric Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 3 sp Oil

Preparation :

• Wash and soak tamarind in little water and keep aside.
• Heat 2 sp oil in a pan add red chillies, garlic, chopped onion & fry for 2 mins.
• Now add chopped tomatoes and saute till they become soft then remove from the flame.
• Grind fried tomato mixture, curry, coriander leaves, salt, turmaric and soaked tamarind.
• Heat remaining oil in a pan add popu ingredients & fry, when done add ground chutney & mix well.
• Let it cook for 1 or 2 mins on low flame and transfer into a serving bowl.
• Tomato chutney is ready to serve, serve with rice and tiffins.

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