Mixed batter Dosa

I make this recipe with left over dosa and idli batter. Believe me it tastes good.

Ingredients: 

1. Dosa batter - 1 cup
2. Idli batter - 1 cup
3. Ragi flour - 1 cup
4. Rice flour - half cup
5. Wheat flour - half cup
6. Salt - little
7. Water - required amount to mix all ingredients.
8. oil - 2 spoons
9. Carrots - 2 - finely grated
10. chillies - 2 - finely chopped
11.onions- 1 - finely chopped
12. coriander - 1 katta - finely chopped.

Preparation:

Add All Ingredients except oil in a bowl. IT will look like a thick batter for dosa/uttapam. Now heat tawa and spread dosa as usual, but these dosa's look little thicker than normal dosa and thinner than Uttapam.
Fry dosa both sides nicely. it takes little longer time to cook than normal dosa as it has Ragi flour and veggies. Serve hot with any chutney. Even plain dosa's tastes good.

Will add pic soon.

Sprouts upma

Ingredients:

Upma(Bombai) rava - 1 cup
Sprouts - half cup
Water - 2 cups
Chillies- 2
Garlic - small piece
Tomato- 1
Onion - 1
Carrot - 1
Popu dinusulu
Salt - half spoon
Oil: 2 spoons

Preparation:

Put 2 spoons of oil in the pan, let it boil and then put popu dinusulu.
Then add chopped onions,carrots,chillies,garlic and tomatoes. After 1 min add sprouts and fry for 1 more minute with little salt. Now add 2 cups of water and little salt and let it boil and all the ingredients will get cooked in the boiling water. After 2 mins add upma rava slowly...keep stirring while adding rava. keep it on low flame and switch off flame after 1 min. Sprouts upma is ready. its easy, healthy and filling.

Will add pic soon.

Ugadi Pachadi receipe

We  will see Ugadi Pachhadi receipe today. I will give you tasty version :)

1. Tamarind paste - 5 spoons
2. finely greated Jaggery (add according to your taste)
3. Neem tree small flowers/buds (vepa putha)
4. Half chilli
5. Salt
6. very little Pepper
7.one Mango cutted into small pieces
8.Nicely chopped banana

Mix all the above ingredients in a bowl with 2 glasses of water. It is a liquid version.It tastes good, even kids will eat. If you want it thick, add less water around half or 3/4th of a glass.

First keep it for God.Then you can have it as Ugadi prasadham.

Vegetable Carving

I made this carving using cucumber, carrots and raddish.
1. Shoe (with cucumber)
2. Vegetable carrier train.(with cucumber, carrots and radishes).

Appalu recipe

Appalu is favourite dish of lord hanuman. Initially i failed to prepare this recipe. but now iam confident.I learnd this recipe from my neighbour brahmin aunty.
Ingrediants:-
1. upma raava (bombay rawa)
2.wheat flour( godhumula pindi)
3.rice flour (biyap pindi)
4. jaggery (bellam)
5.water,oil and little ghee
Take upma rawa-1cup, wheat flour-1cup, rice flour-1cup in equal quantities. Take bellam 2 cups, put some water into jaggery and start cooking on stove. when jaggery dissolves completely, filter it and then keep  it again.once jaggery is hot and dissolved completly(jaggery need not become thick, no need of pakam), we can add all those 3 cups of ingrediants and ghee.switch off stove and stir it nicely. should not get any lumps.
Keep it aside for one to 2 hrs. now heat oil (for deep fry), take small balls and press them with your fingers and put them in oil. once fried, remove from oil. Now appalu are ready to serve God.

Pesara dosa (moong dal dosa)

Ingrediants:

In a glass take ¾ th of moong dal (yellow grams) and 1/4th rice.
Ginger – small piece
Chillies – 1 or 2
Onions – 1 finely chopped
1 spoon of salt
½ spoon Jeera
1/2 spoon oil for each dosa

It servers four members. 2 dosas each.

Procedure:
Wash rice and yellow grams and soak them in water over night (around 8 hrs).In the morning put yellow grams,rice,chillies,Jeera,Ginger,salt in a mixer jar and prepare a dosa consistency batter. Now put dosa in dosa pan as we do for our normal dosa, spread it all over the pan,put oil on sides. Now spread onions on it.Turn dosa and remove from pan.It will take little longer time to cook than normal dosa.We can serve this dosa with groundnuts or coconut chutney.

Bread Upma

Ingrediants: Bread – 1 packet
Onion – 1-finely chopped
Popudinusulu – 1 spoon
Tomatoes – 2 – finely chopped
Cashew nuts – 4
Oil – 3 spoons
Dried chillies – 2
Salt to taste
It servers 4 people.

Procedure:
Cut the bread slices into medium pieces and put aside. Heat pan and put 2 spoons of oil, when oil is hot put these pieces and fry it until bread get fried. Now put these pieces in a plate and add one spoon of oil in pan and then put popudinusulu, onions, cashews, dried chillies and let them get fried. After that add tomatoes, let it get cooked, now add salt.Then add fried bread pieces in it. Remove from gas after 2 secs and server hot.

Pesara Dosa (Green gram dosa)

Ingrediants:
In a glass take ¾ th of green grams(Pesarlu) and 1/4th rice.
Ginger – small piece
Chillies – 1 or 2
Onions – 1 finely chopped
1 spoon of salt
½ spoon Jeera
1/2 spoon oil for each dosa
It servers four members.

Procedure:
Wash rice and green grams and soak them in water over night (around 8 hrs).In the morning put green grams,rice,chillies,Jeera,Ginger,salt in a mixer jar and prepare a dosa consistency batter. Now put dosa in dosa pan as we do for our normal dosa, spread it all over the pan,put oil on sides. Now spread onions on it.Turn dosa and remove from pan.It will take little longer time to cook than normal dosa.We can serve this dosa with groundnuts or coconut chutney.

New recipe – Raagi Dosa

Ingredients:- Raagi flour – 3 cups (readily available in all supermarkets)
Rice flour – 2 cups (its available in all super markets)
Half spoon oil for each dosa.
Little salt to taste
Water 1 glass
1 finely chopped onion
This will give you 8 to 10 dosalu.

Procedure:-
Mix both raagi and rice flour with water and little salt. Mix well with out lumps and put aside for half an hour. Batter consistency should be little liquid. Similar to raava dosa.
Now add finely chopped onions and if we want we can add grated carrot or finely chopped kothimeera. Now our batter is ready to put dosa.
On non-stick dosa pan, put two scoops of batter by spreading it on the pan. Then put oil on sides as well as on top. We should spread batter how we do for raava dosa, should not do like normal dosa. Raagi dosa takes little longer time than normal dosa to cook so keep it on high flame. When dosa is coming up on sides, time to turn it. After 2 secs we can take out dosa from pan. We can server this dish with any Indian chutney.