Channa Bansirava Upma

Ingredients
Bansi rava 1 1/2 cup
Vermicelli 1/2 cup
Channa 3/4 cup
Grated Carrot 1/2 cup
water 4 to 5 cups
Salt to taste
Green chillies 2 to 3
Coriander laves
Seasoning
Oil 2 tbs
Mustard seeds 1/2tbs
Cumin seeds 1/2 tbs
Curry leaves

Method
Soak the channa for 3 to 4 hours.
Heat oil in a Kadai fry mustad seeds once it starts splutter then add cumin seeds,curry laves.
Add green chillies fry it for1 to 2 mins
Then add water to it along with salt.
Add channa to the water and let it boil until Channa cooked well.
Then pour both bansi rava and Vermicelli to it.
Cover the lid cook till the rava cooked well.
Turn off the heat and garnish with coriander leaves.
Serve it with lemon pickel and some curd.

Onion Chutney

Ingredients
Onions 2
Garlic 2 cloves
Tomatoes 2
Cumin seeds 1/2 tsp
Tamarind little
Salt to taste
Chili powder to taste
Coriander leaves
Turmeric powder
Seasoning
Oil 2 tsp
Dry red chilies  1
Mustard seeds 1/4 tsp
Urad dal 1/4 tsp
Cumin seeds 1/4 tsp
Channa dal 1/2 tsp
Curry leaves

Method
Cut onions in to length wise.
Chop the tomatoes
Heat oil in a kadai  add cumin seeds and onions, Garlic fry till onions becomes light brown.
then add tomatoes, Turmeric powder fry till tomatoes cook well.
Transfer this paste into mixer and Grind  along with tamarind, salt , chili powder.
In a kadai heat oil add dry red chilies, mustard seeds once it splutter add urad dal, channa dal ,cumin seeds, curry leaves.
Add this into chuttney and mix well.
Garnish with coriander leaves serve with hot dosas

.

Chole

Ingredients
White channa 1cup
Onion 1 big
Tomato 2 big
Green chillies 3 to 4
Ginger small piece
Garlic 3 to 4 cloves
Tamarind small lemon size
Jaggery 1 tsp
Cumin seeds  1 tsp
Salt to taste
Chili powder to taste
Oil 2 tsp
Coriander powder 1 tsp

Method
soak channa for 7 to 8 hours. wash well and cook it in presser cooker with enough water and little salt.
Grind onion, ginger, garlic.and keep it aside.
Boil the tomato in hot water ,remove skin and grind it.
Heat oil in a kadai then add cumin seeds, then fry onion paste, green chillies till oil separates from it.
then add tomato puree and keep stirring constantly.
Now add salt , chilli powder, coriander powder, Tamarind extract, jaggery and boiled channa along with water.
Cook till the gravy is thick enough.
Remove from fire and serve with chappati or puis.

Vermicelli and corn upma

Ingredients
Vermicelli 1 cup
 corn 1 cup
Carrot and potato pieces 1 cup
water 1 cup
Green chillies 2
Salt to taste
lemon juice
Seasoning
Oil 2 tsp
 Dry red chillies 1

Mustard seeds 1/4 tsp
Urad dal 1/4 tsp
Channa dal 1/2 tsp
Cumin seeds 1/2 tsp
Curry leaves

Method
Heat oil in a Kadai add dry red chilies, Mustard seeds once it starts splutter add urad dal channa dal, cumin seeds, and then fry leaves fry for a while.
Then add green chillies, carrot,Potatoes, corn fry for 2 to 3 mins.
Now add salt and 1 cup of water to it. Let the water  and brings to boil.
Then add vermicelli and mix well.
Cover the lid and cook till vermicelli becomes soft and cooked well.
Sprinkle some lemon juice over and serve.

Beasn Chutney

Ingredients
Besan flour 3tsp
Tomatoes 3 to 4
Green chillies 4 to 5
Lemon
Salt to taste
Coriander leaves
Turmeric powder a pinch
Seasoning
Oil 2 to 3 tsp
Mustard seeds 1/4 tsp
Urad dal 1/4 tsp
Cumin seeds 1/2 tsp
Curry leaves

Method
Heat Oil in a kadai  then add mustard seeds.
Once  they  splutter then add urad dal, cumin seeds, curry leaves.
Then add chopped tomato fry for a while.
Then add 2 cups of water , salt, turmeric powder.Cover the lid and let bring to boil.
Combine besan flour with little water to make semi liquid paste.
Then add the besan paste in to kadai.
Stir well and cover the lid.
Let it cook for 5 to 7 mins by stirring occasionally.
Add little lemon juice and Garnish with coriander leaves.
Serve this chutney with steamed Idllies.

Sorakaya apachulu (Bottle ground Roti)

Ingredients
Bottle ground 1/4 kg
Rice flour 3/4 cup
Moong dal  3 tsp
Green Chillies 3 to 4
Cumin seeds 1 tsp
Salt to taste
Oil

Method
Soak washed Moong Dal for 20 mins and keep it aside.
peel and great the sorakaya and keep it aside.
In a mixing bowl add sorakaya, moong dal, green chili paste, rice flour, salt, cumin seeds and mix well like smooth dough.
Now heat pan and flat the dough using fingers.
Add little oil and cover the lid.Turn it when it gets light brown and roast the other side also.

Biyam rawa upma (Rice Rawa Upma with Mong Dal)

Ingredients

Rice Rawa 2 cups

Moong dal 1/4 cup

Water 4 1/2 cups

Green chillies 3 to 4

Salt to taste

Seasoning

Oil 3 to 4 tsp

Mustard seeds 1/4 tsp

Urad dal 1/4 tsp

Channa dal 1/2 tsp

Cumin seeds 1/2 tsp

Curry leaves

Rice Rawa

Wash and soak rice for 1 /2 hour. Drain the wate and dry it by spreading over cloth. Once it dry well then Make it coarsely in mixer.

Method

Heat oil in cooking vessel.

Add Mustard seeds once it starts splutter add urad dal, channa dal, cumin seeds , and curry leaves.

Pour water and salt. cover the lid .

When it starts boiling add rice rawa , Moong dal and stir constantly in low flame.

When it becomes thick , put the vessel into presser cooker and cook exactly for  7mins.

Serve hot with lemon and pudumu(Channa dal Powder) or any pickle.

Veg Macaroni (Indian Style)

Ingredients
Macaroni 1 cup
Onions 2
Tomato 2
Carrot ,Potato pieces 1/2 cup
Broccoli 3/4 cup
Ginger garlic paste 1 tsp
Salt to taste
Chili Powder to taste
Coriander powder 1 tsp

Lemon juice (optional)

Method
Cook macaroni In water.Once it cooked well drain the water  and keep it aside.
 Heat oil in pan. add onion, ginger garlic, pate. Fry  until onion is transparent.
Add all the vegetables and let it cook until all vegetables cooked.
Add chopped tomato, salt, Coriander powder, red chilli powder,  Cook for 4-5 minutes on medium-low heat.
Add cooked macaroni  and mix well. Cook for another 2 minutes on high heat and stir occasionally. 
Sprinkle some lemon juice and serve.

Rice Flour Roti

Ingredients
Rice flour 1cup
Moong dal 3tsp
Onions 1 big
Green chillies 5
Cumin seeds 1tsp
Curry leaves
Salt to taste
Oil
Water

Method
Cut the onions in to small and paste the green chillies.
Soak the moong dal for .20 mins
In a bowl, mix together rice flour, soaked moong dal, cumin seeds, green chillies paste,Curry leaves and salt into smooth dough using the hot water.
Heat flat pan on medium heat.
When pan gets hot, place the dough on the pan.
Press the dough and spread it with help of wet fingers and water into thick roti
Pour a tsp of oil on top of the roti.and cover the pan.
Cook until the bottom side turns golden brown.
Turn on the other side cook until turns gold brown.
Uncover, turn again and cook for a while. When both sides turn golden brown, remove from heat.
Serve the hot roti with tomato pickle.

Puffed Rice Upma

Ingredients
2 cups of puffed rice
1 big onion finely chopped
curry leaves - 2 strings
oil - 2tblsp
channa dal - 1tsp
urad dal - 1tsp
mustard seeds - 1tsp
Dry red chillies 2
green chillies - 4 - slit long
Lemon to taste

Method
soak puffed rice in 4 cups of water for 1min and remove.
heat oil in kadai
add mustard and wait to splutter
add curry leaves
add channa dal and urad dal and fry for 30secs
add chillies, onion and fry for 3 mins until onion turns golden
add the puffed rice, salt then keep the lid fry for until becomes soft
Turn off the heat and then add lemon juice according to your taste.