Sabudana Kichidi | Saggubiyyam Upma

sabudana khichdi is usually made during fasting days like navratri or mahashivratri or ekadashi. sabudana khichdi is an easy snack, breakfast recipe.

Ingredients

sabudana - 1 cup
potatoes - 1 or 2
Roasted peanuts powder - 1/2 cup
peanuts - 2 tbsp
curry leaves - 1 string
ginger/adrak - 1 tsp grated (optional)
green chili - 1 chopped
cumin seeds - 1 tsp
grated fresh coconut - 1/4 cup(optional)
sugar as per taste(optional)
lemon juice - 1/2 tsp or as required (optional)
oil - 2 tbsp
salt to taste
turmeric - 1/4 tsp
hing 1/4 tsp

Instructions 

1. Wash and soak sabudana overnight or for 4-6 hours. 
2. Next day drain the sabudana very well and keep aside in a bowl. 
3. Boil the potatoes and when warm peel and chop them. 
4. Now heat oil, add cumin seeds and fry till they crackle and get browned. 
5. Now add the curry leaves, peanuts and green chilies, fry for half a minute and then add the grated ginger. 
6. Stir till the raw smell of the ginger goes away. now add potato, turmeric, hing and saute for 1-2 minutes. 
7. Add the sabudana, peanut powder, salt, sugar and mix well keep on stirring the mixture. 
8. When the sabudana looses their opaqueness and starts becoming translucent they are cooked.
9. it takes hardly 6 - 7 min to get transparent. Don't over cook as they might become lumpy and hard. 
10. Lastly add grated coconut. mix well, adjust the taste. switch off the flame 
11. While serving sabudana khichdi, drizzle with some lemon juice and serve hot.

Idli

Soft Fluffy Idlis




Ingredients
Urad dal - 1 cup,
idly rava - 2 cups,
fenugreek seeds - 1tbsp,
salt - to taste.

Instructions

1. Wash the urad dal in two changes of water and soak the dal and fenugreek seeds in water for at least 4 hrs. 
2. In a separate bowl, soak idli rava in water for atleast half an hour.
3. Drain water from the soaked urad dal and place half of the soaked dal in the mixer grinder and add few tbsps of urad dal soaked water. Grind the urad dal.
4. During the grinding process, keep adding a few tbsps of the water and continue grinding. 
5. Add the cooked rice while grinding.(optional)
6. Grind till it is soft and fluffy. Feel the batter between your fingers and it should be super soft on touch. If it is coarse, continue to grind it till you achieve a smooth batter that is not too thick nor too thin. 
7. Remove the ground batter to a large stainless steel vessel as the batter will increase by 50% of the original volume on fermentation.
8. Squeeze water from the soaked rice rava and add it to the ground urad dal batter and use your hand to mix. The urad dal batter and idli rava should mix well. Once mixed, place lid.
9. Place the mixture in a warm place for 8-10 hours or overnight to let the idli batter ferment. The fermentation is slow in winter and quick during summer. The key to soft and fluffy idlis is in the fermentation process.
10. After 8 hours you will find that the mixture will rise to 50% of the original volume. Add salt and mix gently with a ladle. Do not over beat. The batter is now ready to make idlis.
11. Pour 1 1/2 to 2 cups of water to the idli maker or pressure cooker and place the idli stand in it. Turn on flame and heat the water to almost boiling point. While the water is heating, wash the idli plates and lightly grease them with oil.
12. Spoon the idli batter using a small ladle. Do not add too much batter as it will increase in volume on steaming. Place the idli stand in the idli steamer and place lid. Do not use the cooker weight if you are using a pressure cooker. Steam on medium high for 12-15 mts and turn off flame. Do not open lid for 8-10 mts after turning off the flame.
13. Remove the lid and the idli stand from the idli maker. Wet a spatula or a knife and carefully remove each idli and place in a bowl.
14. Place steamed idlis in a bowl and serve with sambar, chutney and podi of your choice.
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Ragi Dosa | Finger Millet Dosa

Ragi Dosa is very nutritious breakfast dish made with finger millet flour just like normal Dosas. I have already posted Ragi idli with that same batter we can also make nice crispy dosas with the same batter. Only thing reqiured is just add some water. For this Dosa I used Rice, urad dal, and Ragi millet.




Ingredients

Urad dal - 1/2 cup
Rice - 1 cup
Ragi flour - 1 cup
Salt - 1/2 tsp
Cooking soda - pinch
Sabhudana - 2 tbsp(saggubiyyam)

Instructions

1. Wash and soak Urad dal and rice for 3, 4 hours and soak the rava for atleast 1 hour before mixing with urad dal batter.
2. After 4 hours drain the water from the urad dal, rice ,add the soaked sabudhana and grind to a smooth paste adding 3/4 cup of water.
3. add the ragi flour and mix well.
4. Place the mixture in a warm place for 8-10 hours or overnight and let the batter ferment. The fermentation is slow in winter and quick during summer.
5. After 10 hours you will find that the mixture will be double the original volume. add salt and pinch of soda and mix well. The batter is now ready to make dosas.
6. Heat the dosa pan. Make it hot enough to sizzle away drops of water, pour 3 or 4 drops of oil and spread it on the pan.
7. Pore some ragi batter and spread it using the spoon in a circular motion.
8. add few drops of oil around the edge of the dosa.
9. Wait for the batter to edges become slightly brown and lifts,
10. Now flip the dosa and brown the other side. Yummy ragi dosa is ready for serving

Ragi Idli

Ragi idli is very nutritious breakfast dish made with finger millet flour just like normal idlies. ragi is a millet grain which has many health benefits. as a super food, its excellent for both kids as well as adults.

Ingredients

Urad dal - 1/2 cup

Idli rava - 1 cup
Ragi flour - 1 cup
Salt - 1/2 tsp
Cooking soda - pinch
Sabhudana - 2 tbsp(saggubiyyam)

Instructions

1. Wash and soak Urad dal for 3, 4 hours and soak the rava for atleast 1 hour before mixing with urad dal batter.
2. After 4 hours drain the water from the urad dal, add the soaked sabudhana and grind to a smooth paste adding 3/4 cup of water.
3. Squeeze out the water from the rava and add to the ground urad dal batter, ragi flour and mix well.
4. Place the mixture in a warm place for 8-10 hours or overnight and let the idli mixture ferment. The fermentation is slow in winter and quick during summer. The key to soft and fluffy idlis is in the fermentation process.
5. After 10 hours you will find that the mixture will be double the original volume. add salt and pinch of soda and mix well. The batter is now ready to make idlis.
6. Grease idli maker plates with some oil and fill with idli batter. Steam covered for about 10-12 minutes and remove each idli carefully with a spatula.
7. Serve hot with sambar or chutney of your choice.

Tomato Pappu Andra style

I love this dal very much,its very flavourful and so good with hot white rice and ghee. This tomato pappu was my favorite of all the Andhra food. It goes excellent with chapathi/roti too. When its pair with potato fry or with mango avakai there nothing best.




Ingredients

Toor dal - 1 cup
Tomato - 2-3
Garlic ,crushed - 2
Turmeric - pinch
Green Chillies,long slit - 4
Onion,finelly chopped - 1/2 cup
Chilly powder - 1/2 tsp
Salt - as per taste

For Tempering:

Ghee/Oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Garlic,crushed - 4-5
Curry leaves - as per taste
Dry red chillies - 2
Hing - a pinch

Instructions

1. In a pressure cooker add the toor dal and wash them well, now add chopped tomatoes, crushed garlic, turmeric, salt, green chillies, chopped onion, turmeric, chilli powder and finally add 2 cups of water. 
2. Close the lid and pressure cook until 3 whistles, then switch off the flame and wait until the pressure goes. 
3. Open the lid when pressure goes, and mash the dal with wooden masher, and keep it a side. 
4. Take another pan and heat for tempering, add ghee/oil then add the tempering ingredients 1 by 1 and saute for few mins. 
5. Now add the tempering to dal, and adjust the taste and serve with rice/rotis. 

Rice Kabab | Rice Fritters

Rice Fritters is an easy, delicious deep fried snack with rice. Sometimes usually some boiled rice will left in our house. Whenever it happened to me, I will make something with that like lemonrice, fried rice, or if it is summer then i keep them as vadiyalu. Today I made this wonderful snack.



Ingredients

Rice - 2 cups
Potatoes - 3
Green chilli - 3
Corriander leaves - 1 bunch
Onion - 1
Salt - to taste
Chilli powder - 1 tsp
Turmeric - pinch
Chat masala - 1 tsp
Ginger garlic paste - 1 tsp
Oil - for deep frying

Instructions

1. Boil the Potatoes and mash them. 
2. Take a bowl, add rice and mash it well with ur hand, now add mashed potatoes, chopped onion, chopped green chillies, chopped corriander, turmeric, salt, red chilli powder, ginger garlic paste, chat masala and mix well with little water. 
3. Take a deep pan, and heat the oil. 
4. While oil gets heating make the mixture into required shape and put them on a plate. 
5. when oil gets hot, put them in oil and fry them until they turn nice golden colour. then remove from oil. 
6. Now Serve hot with tomato ketchup or as you like.

Poori/Puri - How to make puffed pooris

Poori(puri) is very popular indian breakfast recipe. It is deep fried and puffed bread made from the whole wheat. Whenever i made pooris my two little kids feels like a treat for them even me also feel the same in my childhood when my mom prepared for us.



Ingredients

whole wheat - 2 cups
Salt - to taste
suji - 1 tbsp
Water - 1 cup
oil - for deep frying

Instructions

1. Take whole wheat atta, sujji and salt in a bowl and mix well with your fingertips, so everything is incorporated well. 
2. Now add the water and start kneading the dough. Dough should be smooth and tight not soft like rotis. 
3. Make the dough into small sized smooth balls and covered with kitchen towel, so they don't dry out. 
4. Dust the balls in flour and make small sized poori. Use less flour for dusting.The thickness should be medium, not too thin like chapati.If u make it thin,puris won’t puff up. 
5. Roll few pooris and keep them in a plate, also keep them covered with kitchen napkin. poori should be rolled at even thickness. If it is thin from one side and at some part it is thick then it will not puff up while frying. 
6. Heat the oil in a pan on medium heat. Once hot slice one poori into hot oil. By very gentle pressing using back of slotted spatula, fry them. It will help poori to puff up. 
7. As it is puffed up and bottom side is light brown meaning no more bubbles in the oil. Then flip it. 
8. Fry the other side until it is light golden brown in color. Do not fry for long time otherwise it will get crispy and hard with dark brown in color. 
9. Remove it from the oil using slotted spoon and place on paper towel lined plate. fry all the pooris same way and serve hot.