Spicy Vegetarian  Korean style mung bean noodles stir fry.

Ingredients :

 Mung bean noodles - 4-5 cups
Thinly Sliced Colorful bell peppers- 1cup
Mung bean sprouts - 1/2 cup
Thinly sliced Onion - 1/2 cup
Chopped spring onions - 1/4 cup
Finely chopped ginger-3/4tsp
Finely chopped garlic-3/4tsp
Finley chopped green and red hot chillies- 1tsp
Chopped cilantro- 1/8 cup
Peanuts & Cashews - 1/4cup (Together)
Sesame seeds - 1Tbs
Crushed red pepper-1/4-1/2tsp
Oil- 2Tbs
Salt-1/3tsp or to taste.
Sesame oil (oriental style)-1tsp
Soya sauce -1tsp


Method:


Soak noodles in hot water for 15 minutes. While noodles are soaking, heat oil in a large pan, place red and green hot chillies fry little, add cashews & peanuts fry until they turn light brown, add sesame seeds fry little, add ginger and garlic pieces, crushed pepper fry well and add rest of the ingredients one by one (Onions, bell peppers, sprouts and salt). Add soaked noodles (If you cut them into pieces mixing will be easy) mix all together add soya sauce, sesame oil. Cook them for 4-5 min. while stirring or noodles become transparent. Taste the salt and adjust. At the end sprinkle  spring onions and cilantro toss it and serve hot.

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.

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.

Chinese Style Vegetable Fried Rice

Ingredients:

Cooked Rice (Cold) - 4 cups
Chopped onions- 1/2cup
Chopped Green onions- 2-3 Tbsp.
Chopped vegetable mixture(Carrots, green and red peppers, celery, beans, peas)- 1 cup total
Egg beaten -1 (Optional)
Crushed Garlic- 1 1/2 tsp
Dry red Chillies-4
Red chilli paste- 1tsp
Soy Sauce -2Tbsp
Black pepper powder-1/4 tsp
Salt-1/2 tsp or to taste
Oil -1 1/2 Tbsp
Cashews- 10 for garnishing.
Chopped coriander Leaves- 1Tbsp

Method:

Scramble beaten egg and set aside. Fry Cashews and set aside.
Heat Oil in a wok or in a deep pan, fry red chillies, add onions and green onions, saute for a minute and add garlic and vegetables stir fry for 2-3 minutes(Vegetables should not become soft). Add soy sauce and chilli paste, mix well and add cold cooked rice and toss everything together. Add scrambled egg and black pepper powder mix everything very well and toss frequently until the Rice is heated through.
Garnish with chopped coriander leaves and cashews and 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.

Vegetable Pulao

Ingredients:

Basmati Rice-4cups
Chopped Onions-1cup
Diced potatoes-1/2cup
Diced carrots-1/2cup
Cut Beans-1/2cup
Frozen Peas-1/2cup
Garam Masala powder-1tsp
Ginger garlic paste-2tsp
Cloves-5
Cumin seeds-1tsp
Small cinnamon pieces-2-3
Bay leaves-2
Cashews-12-15
Cardamom seeds-few
Oil-3Tbsp
Ghee(Clarified butter) - 1Tbsp
Salt - 1 1/2tsp or as per taste
Chopped Coriander leaves(Cilantro)- 2-3Tbsp
Chopped Mint-1Tbsp

Method:

Heat oil and ghee in a pan, add cinnamon, cloves, bay leaves, cumin seeds, cardamom seeds and cashews, fry little and add onions, fry until clear. Add ginger garlic paste, mint, half of the cilantro and fry for 2 minutes and add peas, potatoes, carrots, beans and saute for 5 minutes and add rice, fry for 2 minutes. Add 8 cups of water, salt and garam masala powder,and mix everything well,taste the salt, if needed add little more at this time, let it boil and cover the dish cook on medium low heat until done. Or you can transfer, whole thing into a Rice cooker and cook until done. Garnish with cilantro, serve hot with Raitha.

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.

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.

Mung Bean Noodles with Stir Fry Vegetables

Ingredients:

Mung bean noodles-1pk
Grated Ginger-1Tbsp
Finely chopped Garlic-1Tbsp
Julian cut carrots-1cup
Thinly sliced onions-1cup
Diced Red, Green & Yellow bell peppers-1/2 cup ea.
Broccoli florets-1cup
Baby corn pieces-1/2cup
Chopped green chillies-1Tbsp
Diced mushrooms-1cup
Chopped green onions-1/2 cup
Crushed red pepper-1/2tsp or Chilli sauce to taste
Tofu cubes-1cup
Sesame seeds-2Tbsp
Cashew nuts-1/2cup
Sesame oil (Chinese kind, concentrated) - 2Tbsp
Chopped Cilantro(Coriander leaves)-1/4cup
Oil- 3Tbsp
Salt-1 1/2tsp or as per taste

Method:

Boil water in a large pot add little salt and add the mung bean noodles, and cook until they turn soft, according to the package, drain and set aside. In a small pan roast sesame seeds and set aside. Heat 1Tbsp of oil in a large pan fry cashews and take them out, without oil and set aside. Add tofu cubes in the same oil stir fry until they turn golden brown and take them out and set aside. Add remaining oil in a pan, add grated ginger and diced garlic fry little and add diced onions, mushrooms and green onions stir fry for a minute, and add all the bell peppers, baby corn, broccoli and carrots stir fry them on high heat for 5 minutes while tossing. All vegetables should be crisp, so avoid over cooking. Add the cooked noodles, salt, sesame oil and crushed red pepper or chilli sauce toss everything together. Turn off the heat sprinkle toasted sesame seeds, cashews, fried tofu cubes and coriander leaves, mix everything together and serve hot.

Coriander(Cilantro) Spicy Rice

Ingredients:

Basmathi Rice - 4cups
Coriander Leaves (Cilantro)-2 bunches
Diced onions-1cup
Frozen Green Peas - 1cup
Carrots(Diced Lengthwise) - 1cup
Cut snap beans- 1cup
Green chillies- 4-5
Garlic - 6 cloves
Cloves-10
Cardamom-4
Cinnamon- 4 small pieces
Turmeric-1tsp
Bay leaf-2
Oil -2Tbsp
Ghee-1Tbsp
Salt-2 tsp or as per taste
Cumin seeds-1tsp
Cashew nuts- 10-15 (Fry them in oil until golden brown)

Method:

Take green chillies, garlic, and coriander leaves make into a paste in blender and set aside. Take cloves, cinnamon, cardamom, make into a powder and set aside.
Heat oil and Ghee together in a pan, add cumin seeds and bay leaf, add chilli coriander paste and fry little, and add diced onions, saute for 2 minutes or until clear, and add vegetables, turmeric, masala powder and fry little and add washed basmathi rice, fry for 2 minutes and add water and salt, and cook for 20-25 minutes on medium high heat, while parcially cover the dish, to avoid boiling over. When most of the water evaporates, Reduce the heat to low cover the dish completely cook for 10 more minutes or until done. Garnish with cashew nuts and fresh coriander, and serve hot with Raitha.

Note:

Instead of cooking this out side on stove, you can use rice cooker to complete the dish. Once you saute vegetables and rice, transfer everything to rice cooker, add water and cook. When cooker is done transfer the Coriander rice to serving dish.

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.

Tomato Pulihora

Ingredients:

Cooked long grain rice-4 cups
Tomato puree-3/4-1cup
Tamarind pulp-1Tbsp
Sliced green chillies-2
Garlic -3 cloves
Chana dal-1Tbsp
Urad da-1Tbsp
Coriander seeds - 3/4 Tbsp
Dry red peppers-2
Cumin seeds-1/2 tsp
Turmeric-1/2 tsp
Salt-3/4 tsp or as per taste
Oil-2tsp

For Seasoning:

Dry red chilies-2
Chanadal-11/2tsp
Urad dal-1tsp
mustard seeds-1tsp
Curry leaves -few
Cashews-few
Oil-2Tbsp

Method:

Take Tomato puree and tamarind pulp together and boil for for few minutes, add salt, sliced green chillies and turmeric and boil for 2-3 minutes more. Heat 1-2 tsp of oil in small pan, add dry red peppers, chana dal, urad dal, coriander seeds, cumin seeds, garlic and few curry leaves and fry for few minutes until dals turn golden brown, let it cool and grind into powder and set aside.
Place cooked rice in a bowl, add tomato, tamarind mix and ground masala and mix well with hand altogether without mashing the rice. Heat oil in a small pan, add cashews, dry red chillies, chana dal, urad dal, mustard seeds, and curry leaves, when they splatter add this seasoning to above rice, and mix well together and serve as a brunch or a side dish.

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.

Pulihora (Tamarind Rice)

Ingredients:

Long grain rice - 2 cups 

Tamarind Pulp - 3-31/2 Tbsp.

 Cashew nuts or peanuts - few 

Turmeric-1 tsp 

Salt-11/2tsp. or as per taste 

Oil-31/2Tbsp. 

Fenugreek Seeds(Methi)-1/2 tsp

Chana dal-3Tbsp 

Urad dal - 11/2 Tbsp 

Mustard seeds- 2tsp. 

Dry red chillies-4 

Sliced Green Chillies - 4 

Grated ginger-1Tbsp.

 Curry Leaves - few 

Asafoetida (Hing)-1/2tsp. 

Method: 

Cook Rice separately, let it cool in a platter, add turmeric. (Rice should be firm and not soft, so add 1/2 cup less water while cooking.) Heat oil in a pot add methi seeds, when they turn brown add mustard seeds, dry red peppers, cashews or peanuts, chana dal, urad dal. When dals turn brown add sliced green chilies, grated ginger, hing and curry leaves, fry for a minute, add tamarind pulp, salt and cook for a minute. Add this spicy seasoning to cooked rice. With hand mix all the rice and spicy paste altogether thoroughly, without mashing the rice.. Adjust tamarind pulp and salt if needed. You can serve the pulihora, after 1 hour.This pulihora will taste better next day. Serve as a breakfast, snack or special side item with lunch or dinner.