Mamidikaya ( Green mango) Pulihora

Ingredients:

Grated green mango - 1 cup
Cooked rice - 4 cups

Seasoning:
Oil - 2-3 Tbsp
Dry red peppers -2-3
Chana dal - 2 Tbsp
Urad dal - 1Tbsp
Mustard seeds- 1 Tbsp
Hing - 1/4 tsp
Turmeric - 1/4 tsp
Sliced green peppers -2-3
Curry leaves - few
Salt - 3/4 tsp or to taste

Method :.

Heat oil in a pan, add chana dal, urad dal, red peppers, and mustard seeds, when they splatter add green chillies, curry leaves and hing. Add grated mango and fry for 5-8 minutes and add turmeric.
Turn off the heat add cooked rice and salt, mix well until all the mango seasoning and rice mixes evenly. Serve this dish as brunch or side dish with lunch or dinner.

Steamed Rice Ball Upma

Ingredients:

For making balls:

Rice flour -1/2 cup
Cumin seeds- 1/4 tsp
Salt- little

For Seasoning;

Sesame seeds-1/2 tsp
Finely diced onions-1/2 cup
Fresh grated coconut - 1/4 cup
ginger, garlic paste -1/2 tsp
Coriander powder-1/2 tsp
Tamarind pulp - 11/2 tsp
Chopped Cilantro- 1 Tbsp
Garam masala- 1/4 tsp
Dry red peppers-1 or 2
Mustard seeds-1 tsp
Cumin seeds-1/4 tsp
Red pepper powder- 1/4 tsp
Turmeric-1/4 tsp
Curry leaves -few
Salt- 1/2 tsp
Oil- 2-3 tsp

Method:

Mix rice flour, cumin and little salt add little water and make dough like chapati. With greasy hands make small marble size balls with  all the dough and steam them for 6-7 minutes and set aside.
Heat oil in a pan add red peppers, mustard seeds, cumin, when they splatter add sesame seeds,and curry leaves fry them little, and add diced onions and fry until they clarify, add ginger garlic paste coriander powder fry little, add garam masala and red pepper powder, and mix well, add tamarind pulp and little water, add steamed rice balls mix and cook all together. At the end add freshly grated coconut and cilantro and mix well serve hot as breakfast or brunch.

Vadava

Ingredient:

Rice Rava - 2 cups
Chana dal Rava- 1 cup
Urad dal Rava - 1 cup
Garlic-2 cloves
Green chilli paste - 1 1/2 tsp
Turmeric -2 pinches
Sesame seeds-2 Tbsp
Mustard seeds-1 tsp
Cumin seeds-1/2  tsp
Curry leaves- few
Baking soda-1/4 tsp
Salt-1/2 tsp or to taste
Oil- 2 Tbsp
Yogurt- 1 cup

Method:

Mix Rice rava, Chana dal rava, Urad dal rava and salt in a bowl add water and soak over night.
Next day add baking soda, green chilli paste, turmeric and yogurt and mix well, if needed add little more water. Consistency should be uthappam dough. 
Heat oil in a Pan add mustard seeds, cumin seeds, crushed garlic, 1 Tbsp sesame seeds and curry leaves fry and spread the seasoning in a pan and pour the dough and spread all the way and sprinkle remaining Tbsp sesame seeds. Cover the pan and lower the heat and cook for 12-15 minutes or until done. Lift vadava from the pan add 1 tsp oil flip other side cook for 2-3 minutes and transfer to plate, Cut into pieces serve hot with coconut chutney,

Protein Rich Masala Kichidi

Ingredients:

White or Brown Basmathi Rice - 2cups
Toor dal-1/2 cup
Soaked and sprouted whole moong or Moongdal- 1/2 cup
Soaked and sprouted black chana- 1/4 cup
Firm Tofu- 1cup (Dice into small pieces)
Finely chopped onion- 1/2 cup
Slivered almonds-few (Toasted)
cinnamon-1piece
Cloves-3
cardamom-1
Bay Leaves-2
Oil- 3tsp (Can be used more oil if anybody wants)
Salt-1 tsp or as per taste
Chopped coriander leaves- 2Tbsp

For Masala:

Large onion-1
Green chillies-2
Anise seeds -1tsp
Poppy seeds-1tsp
Small cinnamon piece-1
Cloves-2
Ginger -small piece
Garlic- 2 cloves
Cardamom-1

Note: Grind all above masala ingredients into a paste and set aside.
Stir fry tofu pieces in 1 tsp oil and set aside.

Method:

Pressure cook all the dals together and set aside. Heat 1 tsp oil in a pot, fry whole masala ingredients (Cinnamon, cardamom, cloves and bay leaves), add chopped onion and saute until clear. Add rice and fry for few minutes and add water and half the salt, cook until rice is done.

Heat 1 tsp of oil in another pan, place the ground masala paste, fry until nice aroma comes or till raw onion smell is gone. Add 1 cup of water and remaining salt, while cooking, mix cooked dal and cook until becomes like a thick gravy. Add the cooked rice mix very well, cook in low heat for 5 minutes. At the end add the sauteed tofu pieces, mix well and garnish with chopped coriander and toasted almonds, serve hot.

Cracked Wheat Upma

Ingredients:

Cracked wheat- 1cup
Diced Onions- 1/2cup
Diced carrots-1/4cup
Diced potatoes-1/4cup
Diced tomatoes-12cup
Curry leaves-few
Chopped green chillies-1tsp
Chopped ginger-1tsp
Chana dal-1Tbsp
Urad dal-1 1/2tsp
Mustard seeds-1 1/2tsp
Dry red pepper pieces-3-4
Cashew nuts-12
Oil-2Tbsp
Salt-1tsp or as per taste
Water-2cups

Method:

Heat oil in a pan, add chana dal, red pepper pieces, urad dal and mustard seeds, when they splatter add cashew nuts and fry little, and add curry leaves, green chillies, ginger, and saute for few seconds and add chopped onions, and fry for 2-3 minutes and add potato and carrot pieces and everything together and cover the dish and simmer for 4-5 minutes on low heat. Add diced tomatoes and saute for a minute and add water and salt and cook until liquid comes to boil. Add slowly cracked wheat while mixing decrease the heat and cover the pan and cook for 8-10 minutes or until all the water evaporates, and wheat become soft. Serve hot upma with chutney powder or any spicy chutney.

Challa Pindi (Rice flour upma)

Ingredients:

Rice flour- 2cups
Yogurt-1cup
chopped green chillies-2tsp
Cumin seeds-1/2tsp
chana dal-1Tbsp
Urad dal-2tsp
Mustard seeds-2tsp
Grated ginger-1 1/2 tsp
Chopped coriander leaves-1Tbsp
Curry leaves-few
Oil-3-4Tbsp
Salt-1tsp
Water-as needed (Start with 1/2 cup)

Method:

Mix rice flour, yogurt, water and salt in a bowl, and set aside for 15-20 minutes. The dough consistency should be like idli dough. After 15-20 minutes heat oil in a pan, add chana dal, urad dal, mustard seeds, cumin seeds, when they splatter, add curry leaves, green chillies, ginger and coriander leaves, fry little and add the rice flour dough slowly while stirring, and reduce the heat and cook for 6-7 minutes or until done. Dough should cook well and should get dry like upma consistency. Serve hot as it is or with some chutney.

Crunchy Semya (Vermicelli) Dosa

Ingredients:

Fine semya(Vermicelli)-1cup
Cream of Rice-1/2cup
Yogurt-1/2cup
water-3/4cup
Wheat flour-3Tbsp
Cumin seeds-1/2tsp
Finely chopped green chillies-1tsp
Finely grated ginger-1/2tsp
Lime juice-1tsp
Chopped coriander leaves-1Tbsp
Chopped curry leaves.-few
Salt-3/4tsp or as per taste
Oil-1/2-1tsp for ea.dosa

Method:

Mix semya, wheat flour, cream of rice, salt, cumin seeds, green chillies, ginger, coriander leaves, yogurt, lime juice,curry leaves and water in a bowl. Consistency should be like dosa dough. If needed add little water. If it is too dilute, add little wheat flour, to make right consistency. For the crunchy dosas start making them immediately.Heat flat pan (Dosa Pan) Spread 1/4 tsp oil for first dosa to avoid, dosa sticking to the pan. Take one large spoon of dough, and place on the heated pan spread like a thin circle. Add 1/4- 1/2 tsp of oil around the circle, and roast it until bottom of the dosa turns brown, and turn other side, and add 1/4-1/2 tsp of oil roast until it's ready. Make all the dosa's in a same manner. Serve hot dosa with coconut or ginger chutney.

Semya (Vermicelli) Idli

Ingredients:

Roasted Semya(vermicelli)-1cup
Grated fresh coconut-1/2cup
Green chillies-1 - 2
Grated ginger-1/2tsp
Chopped coriander-4Tbsp
Yogurt-1cup
Crushed roasted peanuts-1/4cup
Curry leaves-few
Salt-1tsp or as per taste
Water - as needed to make a dough

Method:

Grind coconut, ginger and green chillies together and mix this with yogurt and add semya, little water and salt and, consistency should be like little thinner than idli dough, so semya get to absorb the liquid and set aside for 20 minutes in a bowl. Add crushed peanuts, chopped curry leaves and mix everything together very well, if needed add little more water to get consistency of idli dough. Spray nonstick cooking spray on idli plates and place the dough and steam cook for 10-12 minutes, like idlis. Serve hot idlis with coconut chutney.

Rice Roti

Ingredients:

Grated cucumber-1/2cup
Grated carrots-1/2cup
Grated ginger-1tsp
Chopped spinach-1/2cup
Finely diced onions-1/2cup
Finely diced tomatoes-1/4cup
Chopped coriander leaves-2Tbsp
Cumin seeds-1tsp
Rice flour-3cups
Salt-1tsp or as per taste
Butter milk or water- enough to make a dough
Oil-1 1/2tsp for each roti.

Mix cucumber, carrots, onions, coriander leaves, tomatoes, spinach, , rice flour and salt in a bowl. Add butter milk and salt, and make a dough. Dough should be thinner than chapati dough and thicker than dosa dough and make small orange size portions. Heat nonstick pan, place the dough pad on like a roti. (You can press on any plastic wrapper or wax paper and transfer to the pan also.) Add 1/2 -3/4 tsp of oil cover the roti and cook on a medium low heat for 2 minutes or until roti becomes light brown. Turn the roti other side add oil and let it cook the same way. Once both sides becomes brown, take out from the pan, serve hot roti with any chutney.

Katte Pongali (Spicy Moong dal Rice)

Ingredients:

Long grain Rice-2cups
Moong dal-1cup
Cumin seeds-1Tbsp
Dry red chillies-2
Crushed black pepper-1Tbsp
Green chilli paste-1tsp
Ginger paste-1tsp
Salt-1tsp or as per taste
Oil-1Tbsp
Ghee (clarified butter)- 3Tbsp
Cashew nuts-12-15
Curry leaves-few
Water-5cups

Method:

Wash moong dal, drain all the water and let them dry on paper towel. Heat oil in a pan, add moong dal fry until dal turns light brown and set aside. In a 3 qt pot heat ghee and add cumin seeds, red chillies, crushed pepper and cashew nuts, fry until cashews turn golden brown, and add curry leaves, ginger and green chilli paste, fried dal and rice, fry altogether for a minute and add water and salt, and mix everything together and cook on a medium heat, until rice is almost done and cover the dish, and cook on medium low heat until rice is completely done. Serve hot with ginger chutney or onion pulusu.

Note: You can transfer everything into a rice cooker and cook until done instead of cooking out side on a stove.Or another way of cooking this dish is you can cook dal and rice with salt separately in a pressure cooker and transfer to a bowl. Fry all the seasonings just like above and add that to the cooked rice and dal mix. Mix everything together very well and serve.

Crunchy Koyya Roti with Magaya chutney

Ingredients:

For Koyya roti

Cream of Rice (Rice Rava)-1cup
Soaked chana dal-1/2cup
Finely chopped green chillies-1tsp
Cumin seeds-1tsp
Small fresh coconut pieces or grated coconut-2Tsp
Oil-2-3Tbsp
Salt-3/4 tsp or as per taste
Water-2cups

Method:

Heat water in a pan, add cumin seeds, salt and soaked chana dal and let it boil for 3-4 minutes. Add rice rava and cover the pan, and cook in low heat until all the water evaporates and rice rava mixture should look like a upma. Remove from the heat and set aside. Take flat pan, and heat half the oiland place the cooked rice rava mix and flatten with spatula, like a thick roti. Toast this roti until bottom turns golden brown. Turn the roti other side and add remaining half of the oil and toast until turns brown like other side. Serve hot this crunchy roti with magaya chutney.

Magaya Chutney:

Ingredients:

Magaya Pickle-2Tbsp
Finely diced onions-2-3 Tbsp
Chopped korianader-1Tbsp
Yogurt-1cup

Method:

Paste Magaya pickle, little coriander and 2-3 Tsp of yogurt in a blender and transfer to a bowl. Add remaining yogurt, chopped onions and remaining chopped coriander, mix well and serve.

Poha (Flattend Rice) Baat

Ingredients:

Thick Poha - 2cups
Diced onions-1/2 cup
Diced tomatoes- 1/2 cup
Cooked and diced potatoes 1/2 cup
Diced carrots-1/2 cup
frozen peas-1/4 cup
Grated ginger-1tsp
Chopped green chillies-1 tsp.
Curry leaves- few
Chopped coriander leaves-1Tbsp
Dry red chilli pieces-few
Chana dal-1Tbsp
Urad dal-1tsp.
Mustard seeds-1tsp
Cashews-6
Peanuts - 10
Almonds-6
Oil-2Tbsp.
Salt-1/2tsp or as per taste

Method:

Soak poha in water for 5 - 6 minutes, and squeeze out the water and set aside. Roast peanuts, almonds and cashews and crack into small, fine pieces to course powder and set aside. Heat oil in a pan add chana dal, dry chilli pieces, urad dal and mustard seeds, when they turn brown and splatter add curry leaves , chopped ginger and green chiliies, saute for a minute and add chopped onions and fry for 2-3 minutes. Add carrots, potatoes, tomatoes and peas, saute for 5 minutes or until carrots are soft. Add poha, salt and turmeric, mix well, and cook for 5 more minutes. Sprinkle all the cracked nuts and mix garnish with coriander leaves, and serve hot as a breakfast, brunch or a snack.

SriHali , Chiyali or Siriyali

Ingredients:

Moong dal (Pesara Pappu) - 2 cups
Rice - 2Tbsp.
Baking soda-2 pinches
Tamarind Pulp- 3 Tbsp.(Mix in 1 cup water)
Salt -1 tsp or as per taste
Chana dal-2tsp.
Urad dal-2tsp.
Mustard seeds-2tsp
Dry red peppers-2
Hing( Asafoetida) - 3 pinches
Green chillies-2
Chopped Ginger- 1tsp.
Turmeric-1/2 tsp
Oil-3 Tbsp.
Curry Leaves- Few

Preparation:

Soak Moong dal and Rice together for 1-2 hrs. and grind into course paste (Make sure not to grind into smooth paste). Add baking soda and 1/3 of salt and mix together like idli dough constistancy, and place the dough in Idli plates and steam cook like idlis for 10-12 minutes or until done. Take out these moong dal idlis, cut into pieces (4-6 pieces ea.idli) and set aside.

Heat oil in pan, add chana dal, dry red pepper pieces, urad dal, mustard seeds, when they splatter add sliced green chillies, chopped ginger, turmeric, hing and curry leaves and fry for few seconds and add tamarind(If needed add 2-3 Tbsp. more water) and remaining salt. Cook for 1 minute and add above moong dal idli pieces mix carefully all together. Make sure not break idli pieces while mixing. Serve hot as a brunch item or a snack.

Note: We can substitute moong dal idlis with regular urad dal idlis. One can use left over idlis. Remaining preparation same as above.