Matki ki usal

Matki ki usal is one of Maharashtra's most famous snack. Matki is a tiny kidney bean also known as moth, mat or mother bean. the dish is rich in protien and is good for growing children and vegetarians.

Ingredients: 1cup matki
                   1onion finely chopped
                   1tomato finely chopped
                   3green chillies finely chopped
                   2tsp ginger-garlic paste
                   3tsp coriander leaves finely chopped
                   2tsp curry leaves
                   3tsp lemon juice
                   1/2tsp dhania powder
                   1/2tsp jeera powder
                   1/4tsp turmeric powder
                   1tsp garam masala powder
                   2-3tsp oil
                   1/4tsp mustard seeds
                   1/4tsp cumin seeds
                   salt to taste

Method: 1)clean and soak matki overnight and the second day transfer this to sprouts maker or an
                 casserole. check after 1-2days and you will find the sprouts.
              2)heat oil in a pan add mustard seeds, cumin seeds and when they splutter add curry leaves,
                 green chillies, ginger-garlic paste and fry for a minute. now add onions and fry till they turn
                 pink, add tomatoes and cook till they are tender. now add turmeric powder jeera powder,
                 dhania powder, garam masala powder and fry for a minute, now add sprouted matki, salt,
                 little water and cook in the low flame till the matki is done.
              3)add lemon juice and coriander leaves. mix well.
              4)if you like garnish it with grated coconut. serve hot with bajre ki roti or rice roti or u can just
                 have it as a snack.

Poha dosa

Poha dosa or atukula dosa is an speciality of Andhra Pradesh. This is one dosa which is amazingly soft, spongy, porous and stays so even after some hours. excellent for tiffin boxes with some dry chutney and sambar.

Ingredients: 1cup dosa rice
                      1/4cup thick poha
                      1/2cup sour butter milk
                      2-3tsp oil
                      a pinch of cooking soda
                      salt to taste

Method: 1)soak dosa rice in water and poha in butter milk for good 4hours.
                 2)grind them together to form a thin and smooth batter. allow it to ferment overnight.
                 3)add salt and cooking soda to the fermented batter and mix well by adding water if 
                    required.
                 4)heat the dosa tava, grease it with little oil, pour a laddleful of batter on the hot 
                    tava and spread it slowly, the dosa should be little thick. sprinkle some oil and 
                    cook it on both the sides.
                 5)serve with onion chutney or tomato chutney.

Gobi matar masala

I'm sure most of you make aloo matar on a regular basis, try replacing aloo with gobi which is an yummy combination with green peas, but then an indian food blog will be incomplete without these delecious everyday curries!

Ingredients: 2cups gobi(cauliflower) florets
                    1cup green peas
                    1 onion large sliced
                    2 tomatoes sliced
                    2 green chillies slit
                    2tsp ginger-garlic paste
                    3tsp coriander leaves
                    1tsp red chilli powder
                    1/4tsp amchoor powder
                    1/2tsp dhania powder
                    1/2tsp jeera powder
                    1/4tsp turmeric powder
                    1tsp garam masala powder(optional)
                    1tsp cumin seeds
                    1/2tsp fennel seeds(optional)
                    4-5tsp oil
                    salt to taste

Method: 1)soak cauliflower florets in the luke warm water by adding salt for 30min. clean them and
                 drain the water. keep aside.
              2)heat oil in a pan, add cumin seeds, fennel seeds and when they splutter add ginger-garlic
                 paste, green chillies and fry for a minute. now add onions, curry leaves and fry them till the
                 onions turn pink. add tomatoes and cook them till they are tender. now add red chilli
                 powder, amchoor powder, dhania powder, jeera powder, turmeric powder, garam masala
                 powder and fry for a minute. add gobi, green peas, salt and cook for 5-10min in low flame.
                 garnish with coriander leaves.
              3)serve hot with rice or chapati.

Mallige idly

Mallige in kannada means the Jasmine flower. the name mallige idly is so apt for these idlis as they are as white and soft as the jasmine flower, yes its spongy too!! This idly has its origin from mysore. so, as my breakfast marathon continuese, enjoy this soft and fluffy idlis for tomorrows breakfast.

Ingredients: 1cup idly rice
                    1/4cup urad dal
                    2 handful of puffed rice
                    a pinch of cooking soda
                    salt to taste

Method: 1)soak puffed rice in water for 5min and squeeze it to drain the water and grind it to
                 form a smooth paste.
              2)soak rice and dal separately for 5-6hours. grind them separately and mix them
                 together along with the puffed rice paste to form a little thin and smooth batter.
                 allow it to ferment. add salt and cooking soda after fermentation and mix well.
              3)grease the moulds in the idly cooker with little oil, pour the batter in each mould,
                 close the lid of the idly cooker and steam it for 15min.
              4)take off the idlis from the cooker and serve hot with sambar and coconut
                 chutney.
                    

Amchoor poha

Bored with the normal khanda poha? here is an tangy n tasty poha which is easy to cook and an low cal snack. Amchoor powder is added to give that extra zing of tanginess to the dish. Amchoor poha tastes good when prepared from the thick poha.

Ingredients: 1cup thick poha
                    1 large onion finely chopped
                    1tsp green chillies finely chopped
                    1/4cup coriander leaves finely chopped
                    2 red chillies broken
                    2tsp curry leaves
                    1/4cup shallow fried groundnuts
                    3tsp lemon juice
                    1tsp amchoor powder
                    1tsp red chilly powder
                    1/4tsp turmeric powder
                    1/4tsp mustard seeds
                    1/4tsp cumin seeds
                    3-4tsp oil
                    salt to taste

Method: 1)soak the poha in water for 3min. squeeze it to drain the water and keep aside.
              2)heat oil in a pan, add mustard seeds, cumin seeds and when they splutter add
                 curry leaves, red chillies, green chillies and fry for a minute. now add onions and
                 fry till they turn pink. add turmeric powder, red chilly powder, amchoor powder
                 and fry for a minute. now add poha, salt, lemon juice, coriander leaves,
                 groundnuts and fry for a minute. serve hot.

Masala upma

Bored with the normal upma here is a variation. U can make it spicy by adding vangibath powder and U can make it healthy by adding vegetables. So this will be a better option for those who hate upma. This upma tastes good when prepared with a type of rava called as
"bansi rava". This will prove to be a perfect sunday breakfast

Ingredients: 1cup bansi rava
                    1/4cup mixed boiled vegetables(potato, beans, carrot, green peas) finely
                     chopped.
                    1 large onion finely chopped
                    1 large tomato finely chopped
                    3 green chillies finely chopped
                    1/4 cup coriander leaves finely chopped
                    2tsp lemon juice
                    1/4 cup grated coconut
                    3-4tsp shallow fried cashew nuts
                    2tsp mtr vangibath powder
                    1tsp urad dal
                    1tsp channa dal
                    1/2tsp mustard seeds
                    1/4tsp cumin seeds
                    2tsp curry leaves
                    a pinch of asafoetida
                    4-5tsp ghee
                    2cup water
                    salt to taste

Method: 1)heat ghee in a pan, add urad dal, channa dal, mustard seeds, cumin seeds,
                 asafoetida and when they splutter add curry leaves, green chillies, onions and   
                 fry them till the onions turn pink. now add tomatoes and cook it till the tomatoes
                 turn soft. now add boiled vegetables, vangibath powder and fry for 2min.
              2)pour the water into the pan, add salt and bring it to boil and keep the fame low,
                 now add dry roasted bansi rava slowly by mixing it continuously so that no
                 lumps are formed, close the lid and allow it to cook for 5min.
              3)add cashew nuts, grated coconut, lemon juice, coriander and mix well. serve hot.

paddu

Paddu(Kannada), appe(Konkani), ponganalu (Telugu), paniyaram(Tamil), unniyappam(Malayalam), is one very popular dish in South India. To make this we require a special paddu tava (Appe Kavli). I usually make this with left over dosa batter, when my husband son and refuse to eat dosa for the second day.

paddu tava is available in different shapes like stars and crescents instead of only circles. So this makes breakfast exciting for kids.

Ingredients: 1cup dosa rice
                    1/4cup urad dal
                    1tsp methi seeds
                    1cup onion finely chopped
                    3green chillies finely chopped
                    1/2cup coriander leaves finely chopped
                    2tsp cumin seeds
                    1tsp salt
                    a pinch of cooking soda
                    1/2tsp sugar
                    4-5tsp oil

Method: 1)soak the rice and dal separately for 5-6hours. grind them separately and mix together to
                  form a thin and smooth batter. allow the batter to ferment.
               2)heat 2sp oil in a pan add cumin seeds, when they splutter add onions and green chillies
                  and fry them till the onion turns pink. allow it to cool and add it to the fermented batter
                  along with the coriander leaves, salt,sugar and cooking soda.
               3)heat the paddu tava and grease all the moulds with little oil and pour the batter to all the
                  moulds, for better results pour the batter till 3/4 of the mould. cook on both the sides till
                  the paddu's turn golden brown. serve hot with coconut chutney.