Moong dal Payasa | Easiest sweet dishes

Moong dal payasa/kheer is sweet dish which can be made very quickly. moong dal is very cool for body also and payasa made of this is not only delicious, but also will be tasty.

Ingredients:

Moong dal- 2 cups

Milk - 2 cups

Jaggry - 1 cup

Dry fruits- 2 spoons

Ghee

Method:

Take a small pan and fry the dry fruits in ghee and keep aside.

Later dry fry the moong dal in ghee in low flame and keep aside

In a pan, add little ghee add milk, 1 glass of water. and add jaggrey. and add moon dal and let it boil.

Once it starts boiling and  ghee/oil content  collects at corner of the pan it is done. switch of the stove.

Now moong dal payasa is ready to eat.

Paneer Tikka | Quick snacks for evenings | Easy starter for evenings / parties or dinner | Quick evening snacks

Paneer as everyone knows, very proteinous and healthy food. this is good for everyone including kids. If kids don't like to have milk and curd, we can give milk and protein contents in the form of paneer.

Also, this is the perfect evening snack item and starter food item that can be served along with lunch/ dinner


How to prepare Paneer tikka:

Ingredients:

Paneer - 1 cup
Onion-1
Capsicum-1

for the paste:
Curd-2-4 spoon
Garam masala- 1 spoon
Red chili powder
Dhanya powder
Salt for taste

Method:

Prepare the mixture or paste by adding curd, garam masala, red chili powder, dhania powder, salt to taste, and then mix well

Later add sliced paneer, onion, capsicum(these should be cut big and evenly shape)
and mix well.

Leave the paneer mixture to marinate for 30 min.

Later take a frying pan, add 2-3 spoons of oil.
and add onion, Paneer, and capsicums and fry on both sides.

Later take a toothpick and arrange paneer, onion, and capsicum.
and Serve it.

Churumuri | Quick snacks at home

Churumuri is favorite evening time snack item, which can be  easily prepared within no time. and this doesn't need any cooking.
and this is one of my favorite snacks too.

Ingredients:

Puffed rice- 1 glass 
Onion- 1 small Onion
Tomato-1 small tomato
Cucumber- 1 slice
Greenchilli and pudina paste- as per taste
Red chilli powder
Lemon juice-half spoon
Coriander leaves- 1 spoon chopped
Mixture/Khara boondi- 2-3 spoons
Salt for taste

Oil- 2 spoon

Method:

->Take a vessel and add oil, onion, tomato, green chilli paste(as per your taste), red chilli powder,
red chilli powder, and salt

->Later add Khara boondi/misture, add lemon juice mix well.

->Now churumuri is ready to eat.

Tomato chatni | easy and quick recipe of tomato chatni

Ingredients:

Tomato-3
Onion-1
Garlic-1-2 slice
Small slice of ginger(optional)
Green/red chilli-2-3
Chenna dal-1 spoon(optional)
Coriander leaves-little
Salt or taste

Method:

1. In a frying pan, add mustard seeds and let it pop.

2. Add Oil and chenna dal and fry

3. Add Onion, green/red chilli, garlic and fry.

4. Add tomato and fry till it becomes soft. add salt becomes salt.

5. Remove it from the stove and let this cool for sometime

6. Grind the cooked onion and tomato contents. Now the spicy and tangy tomato chatni is read to eat.

7. This can be served along with idli,dosa, chapati /roti.
Dosa and tomato chatni, idli and red tomato chatni are best combos

Simple Tomato curry | How to prepare Tomato Gojju

This particular dish can be easily prepared and need simple and made with commonly available items in the home. this can be eaten along with dosa, chapati/roti's and rice also. infact this particular curry is beginners recipe to start and learn cooking and will be tasty to eat too..!!


Ingredients:

Tomato-2-3

Onion-1
Green chilli-2-3

For tempering:
Oil-2-3 spoons
Mustard seeds

chenna dal- 1 spoon
Jeera- half spoon
Curry leaves

Method:

Finely Chop all the vegetables and keep it aside.

-> In a pan, add oil and mustard and allow it to heat
-> Later add chenna dal, jeera and curry leaves.
-> Add Onion, green chilli and fry till onion becomes transulucent.
  

Later add tomatoes and fry till it becomes soft and add salt as per taste.
If you want you can add garam masala powder and red chilli powder to make it spicy and and water water to boil 

Now the easy and quick tomato gojju/ curry is ready to eat.
This can be eaten with any roti/ chapati and dosa dishes. 

Stuffed Aloo Paratha | how to prepare Aloo Paratha

This is a north indian dish which is made with wheat flour, we all know that varieties of parathas we can make. among them stuffed aloo paratha is famous and favorite for most of them. 

Its difficult to classify this dish as breakfast item,lunch or dinner food.this can be eaten at anytime
I make this as breakfast item and pack this for my daughter's lunch box too. 

Aloo paratha

Ingredients:

For chapati dove: 

Wheat flour-1 cup
Water-for consistency
Salt for taste
oil-2 spoons

For aloo stuffing:

Aloo-3-4
Onion-1 small
Coriander leaves-half cup
Green chilli-1-2(optional)
Jeera- 1 spoon
Somp- 1 spoon
Turmeric powder- 2 tea spoon
Garam masala-1 spoon
Dhanya powder-1 spoon
Red chilli powder-1/2 spoon
Salt-for tatse

Method:

For Chapati dough: In a large boul, add water, salt and 2 spoons of oil. later add wheat flour and the mix it thoroughly till it becomes soft. Later close the boul with a lid and leave it to set for around 30 min.

For Aloo stuffing: 
Wash the potatoes properly.
take pressure cooker, add washed potatoes and water.cook till you get 2-3 whistles.

Take off the cooked potatoes and peel off outer layer and mash it properly.

Add red chilli powder, turmeric powder, dhanya powder(optional) and salt for taste.

Add finely chopped onions(if onions are not finely chopped, it will come out when you are rolling chapati.

Add coriander leaves, little jeera and somp and mix it thoroughly.

Paratha Preparation:

Take some chapati dough and then roll it to equal size.

Add aloof stuff in the center of chapati roll.

fold it and press lightly

Later slowly press and roll to chapati size. if chapati is sticking, add some wheat flour and roll it.

Heat the chapati pan and apply little oil. place stuffed paratha and let it cook for 1 minute.
Flip to other end. cook in both sides properly.

Now hot and delicious paratha is ready to eat. this can be eaten along with curd, pickle, pudina chatni or any curries

   

Methi paratha | how to prepare methi paratha with step by step pictures

Methi paratha:

Ingredients:

wheat flour : 2 cups
Methi / Fenugreak leaves : 1 cup
Green chilli: 2
Salt for taste
Water- according to the mixture to make dove. 
Oil


Preparation steps:

1. Sort out good methi leaves and clean them, wash it with salt and water.
2. Take out a boul or vessel and add half cup water, add salt, 2 spoon oil.
3. Later add wheat flour, methi leaves, chopped green chill and mix it.

4. Use your hands to mix the mixture to prepare soft dough. you can use little warm water to prepare the wheat dough. close the boul / or vessel with a lid for about 30 min if you are not in a real hurry.

5. Make small balls of the dough.

6. Roll the small ball with a rolling pin on a wooden stand to form a round shaped chapati. if dough is sticky, spread little wheat powder on the board and knead it.

7. Meanwhile keep chapati making pan on the stove. and heat it

8. Once pan is heated enough, place the rolled chapati and cook it properly on both sides.

9. Now methi chapathi is ready to eat. serve it cocnut chatni, pudina chatni or even with curd.

Easy Recipe of Vegetable Upma | Mixed vegetables Upma recipe | South Indian Breakfast items

Recipe for Vegetable Upma

Upma(in south India, Karnataka, also called Uppittu) is one of the most consumed breakfasts for the morning. Either plain upma or different combinations of vegetables can be made in this Upma. I always suggest making upma with combinations of veggies since you will not be bored with that taste. 

vegetables can be Beans, Carrot, Potato and green peas. Apart from this, I am not aware of any other combinations which suit well for the recipe. Now let's look at the method of this recipe

Preparation method:

1. Clean and chop all the vegetables and keep them aside.
 

2. Fry rava for 5 to 10 min till the raw smell goes. you need to continuously stir so that rava should not get burnt.

3. Later taken another vessel or frying pan and heat it.

4. Add oil and mustard seeds and let them splutter.
5. Later add all the dal and fry for sometime. 

6. Add Onion, green chillies,curry leaves and fry till it becomes translucent.

7. Add all the chopped vegetables(you can add gree peas) and fry with a little high flame upto 5 to 10 min until raw smell goes away.

8.Add tomato and fry for some time till it becomes translucent.

9. Once all the vegetables get cooked, add coriander leaves, salt, and water. Water quantity should be double than rava. 

10. Once the water starts boiling, add roased rava and stir it. close the lid and cook for another 5-10 min.

Now vegetable rava upma is ready to eat. serve it hot with any chatni.

Click to view the Upma recipe in Kannada

Click here to view Dil leaves Upma or Sabsige soppina uppittu

Lemon Rice | quick breakfast for mornings

Lemon Rice

Ingredients:

Rice-1 cup

Oil- 2-3 tbl spoon

Ground nuts: 2 table spoon

Poppy seeds: 1 tea spoon

Urad dal: 1 tea spoon

Chenna dal:1 tea spoon

Jira: 1 tbl spoon

Curry leaves: 2-3 strings

Onion: 1 (finely chopped)

Garlic: 5-6

Green chilli - 3-4(as per your taste)

Turmeric- 2 tea spoon

Lemon - half slice

Coriander leaves- 1 small cup

Method:

1) Prepare 1 cup of rice(add salt also for taste during cooking rice). or you can add already prepared rice and keep it aside.

2) Take a kadai, allow it to heat.

3) Add  groundnuts and fry till it becomes crispy and keep it aside(add fried groundnuts at the end to save the crispiness).

3) Add oil, poppy seeds, curry leaves and let it splutter for 1 or 2 min.  

4) Later Add Urad/chenna dal, and fry for 2 or 3 min again.

5) Add little jira,5-6 slices of garlic and fry.

6) Later add finely chopped onion, green chilli till the onion becomes translucent.

7) Add  1or 2 tea spoon of turmeric and salt as needed.

8) Later add the cooked rice and adjust salt as needed.

9) Sprinkle lemon juice, finely chopped coriander and groundnuts and mix it thoroughly.

10) Now lemon rice is ready to eat.

Avarekalu uppittu Recipe | How to prepare Upma with Lablab beans or Hyacinth Beans | Karnataka style Avare kalina uppittu Recipe | Tasty uppittu with seasonal avrae kalu

Tasty uppittu with seasonal avrae kalu

Avare kalina uppittu is one of Karnataka's common breakfast.

Avarekai will be available during the end of the winter season, during Sankranti/ Pongal festival. and almost every home prepares and enjoys this dish during that time..!!

apart from avare kalu sambar, we can prepare different type of dishes with avarekalu or avare kai such as avarekalu rice bath/ avarekalu kumbala kayi palya and uppittu.

Today let's see the step-by-step procedure of how to prepare avare kalu uppittu.

Ingredients for avare kalu uppittu:

Bansi rava - 300 gram

Avare kalu- 1 small cup/ or more
Onions-2
Tomato-1
Green chilli-3-4(or as per your your taste)
Chenna dal-1 spoon
Green gram-1 spoon
Urad dal-1 spoon
Dil leaves- 1 or 2 cups(clean and chop it)
Curry leaves- 1 stick
Oil-3 spoon

Salt-for taste

Chopped coriander leaves-2 table spoons

Grated coconuts- 2 table spoons

Method:

Step by step procedure of avare kalu uppittu with pictures:

1. Cook lalblab beans separately in the pressure cooker.

Add little salt with water while boiling.

Drain the water and keep it aside( keep aside drained beans water aside, and this can be added to rava masala mixture later).

 

2. Fry rava for 5-10 min. stir it continuously so that it shouldn't get burnt. and keep it aside

3. Take a frying pan and let it heat. Add oil, mustard seeds.

4. Add chenna dal,urad dal and saute it. these dals are optional since you are adding lablab beans also.

5. Add sliced onion, green chilli and curry leaves. saute till onion becomes translucent.

6. Add cooked lablab beans or avarekalu into the pan. let it fry for some time.

7. Add chopped tomatoes and fry till it becomes soft and mushy.

 

8. Add coriander leaves, little salt, and saute them.

9. Add water(water measurement should be double than rava) and salt as per taste(you can use the lablab beans water which you have kept aside). Close the lid and let the water boil.

10. When water starts boiling, add rava and stir constantly so that it doesn't form the lumps.

11. Close the lid again and let it cook for some 6-7 minutes.

12. At the end garnish avare kalu uppittu with coriander leves and grated coconut. Now the lablab beans Upma is ready to eat. Serve this dish hot.

Tags: #Different type of Upma recipe,#avarekau recipe, #avare kalu uppittu recipe, #Karnataka reccipes,#Karnataka morning breakfast recipes