INSTANT RAVA DOSA 

Ingredients:

• Rava / Sooji/ Semolina : 1 Cup
• Rice Flour : 1 Cup
• Maida /All Purpose Flour : 1/4th Cup
• Cumin seeds : 1 tsp
• Salt to taste 
• Corriander finely chopped : ½ cup
• Green chillies finely chopped : 4
• Ginger : 1 inch finely crushed
• Curry leaves : 15 to 20 – small pieces
• Onion : 1 Big – finely chopped
• Curd /Yogurt : 2 tbsp
• Cashew nuts : 15 to 20 broken into pieces
• Coconut : ½ cup – broken into small pieces
• Oil
• Water

Method:
• In a big Bowl take Rava/Semolina. Then add all other ingredients Rice, Maida, Cumin seeds, Salt to taste, chopper Coriander, chopped Green Chillies, , Curry Leaves, finely chopped Onion, Curd / Yogurt. Keep adding water little by little and make a thin batter of watery consistency. Keep aside for 15 to 20 mins. 
• Heat a Non stick Dosa Pan . 
• Mix the Batter before you make every dosa as Rava and other ingredients keeps settling down in the water. 
• Mix the batter and pour the batter on the pan with a ladle or a small round vessel. If there are gaps left in between the dosa fill it with the batter .
• Cook the dosa on a low to medium flame till you see golden brown side of the lower layer and till the dosa starts separating from the sides. Apply 1 tsp oil on the upper side and flip the dosa to the other side.
• If the Dosa is thin You need not flip the dosa on the other side . But if your dosa is thick then flip it on the other side and cook for 2 mins. 
• Your Instant Rava Dosa is ready !!!!
• Serve it with Sambhar and Coconut chutney. 

CURD RICE - YOGURT RICE (DADDOJANAM)

Ingredients:
• Basmati Rice / Ordinary Rice : 1 cup (cooked rice)
• Water : 3 cups
• Curds / Yogurt : 2 cups
• Anardana(Pomegranate) : ½ cup
• Cashewnuts : 15 to 20 (dry roasted)
• Cucumber : 1 finely chopped
• Salt to taste
• Fresh cream : ½ cup or Milk – 1 cup
• Sugar : 1 tsp
• Coconut (grated) : 2 tblsp
• Coriander : 1/4th cup
• Onions : 2 shredded & fried in oil till crisp
• (Fried Onions) 

For Tempering/Seasoning:
• Ghee /Oil : 3 tsp
• Curry Leaves : 10 to 15
• Mustard Seeds : ½ tsp
• Heeng (Asafoetida) : ½ tsp
• Urad dal (Black gram) : 1 tsp
• Chana Dal (Bengal gram) : 1 tsp
• Green chillies : 3 finely chopped
• Dry Red Chillies : 2
• Cumn seeds : 1 tsp
• Ginger : 1 tsp finely chopped
Method:
• Cook 1 cup Rice with 3 cups of water in a Pressure cooker. Pressure cook for 3 whistles. 
• Heat Oil or Ghee in a Pan and add all the seasonings- Mustard – Cumin seeds – Heeng – Chana Dal – Udad dal – Green Chillies –Curry Leaves. 
• Pour the above seasoning on the Cooked Rice and mix well.
• To this Rice – add Pomegranate, Roasted Cashewnuts, Cucumber, Fresh Cream, Salt, Sugar, grated Coconut , Coriander and mix well.
• Just before serving add Curds/ Yogurt to the Rice, Mix well. Add half of the Fried Onions. (Rest of the Fried Onions we will keep for Garnishing) and mix well.
• Our Curd Rice / Yogurt Rice/Doddojanam –South Indian Recipe -Andhra Recipe is ready to Serve !!! Garnish with Coriander, Fried Onions and Cashew nuts. 

TILACHE LADOO – TIL KE LADOO – (SANKRANT SPECIAL RECIPE )

Ingredients:

• Til (Sesame Seeds )                :  500 gms
• Gud  (Jaggery)                         :  400 gms
• Peanut Powder                       :  1 cup (Dry roasted & coarsely
•                                                         grounded peanuts
• Elaichi powder (Cardamom powder) : 1 tsp
• Ghee (Clarified Butter)           :    2 tblsp

Method:

• In a Pan – dry roast Til (Sesame seeds)
• In the same pan – dry roast Peanus, de-skin (remove the skin) and dry grind it coarsely  to make Peanut powder
• In the same pan – add 1 tsp Ghee (clarified butter) and Jaggery (in small pieces) Keep stirring continuously on a low flame
• When the jiggery melts and starts boiling, (lower the flame) and add roasted Sesame seeds (Til), Roasted Peanuts powder & Elaichi powder or Cardamon powder. Mix well. Switch off the flame.
• Apply ghee to the palms (hands) and roll the ladoos when the ladoo mixture is hot. (when it cools down the mixture becomes hard and Ladoos cannot be rolled properly.  When the mixture becomes hard and you are unable to roll the ladoos. Keep the mixture again on low flame till the jaggery melts and now again you will be able to roll the ladoos).
• Our Tilache Ladoo or Til Ladoos are ready to serve !!!

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VIJAYA'S RECIPES II CHANNEL PROMOTIONAL VIDEO II 

Vijaya's Recipes is a Hindi food channel that offers a variety of recipes across multiple cuisines from all over the world. Our host and chef VIJAYALAKSHMI brings you easy ways to prepare these mouth watering dishes at home!

CAPSICUM RINGS 

INGREDIENTS : 
Shimla Mirch (Capsicum) : 3 (Green, Red & Yellow Capsicum)
Chat Masala : 1 tsp ( to sprinkle on Capsicum Rings)
Oil for frying :
Tomato Sauce/ Ketchup : For serving
For the Batter:
Maida (All Purpose Flour) : ½ cup
Cornflour : ½ cup
Ginger-Green chillies paste : 1 tsp
Oil : 2 tbsp
Salt as per taste
Sugar : 1 tsp
Water as required

METHOD: 
1) In a Bowl mix all ingredients viz. Maida, Cornflour, Ginger-Green chillies paste, Oil, Salt & Sugar. Keep adding water little by little and make a medium consistency batter.
2) Heat oil in a deep bottomed pan.
3) Cut the Capsicums in rings and remove the seeds.
4) Dip these Capsicum rings in the above batter and deep fry in oil on high flame.
5) Our Capsicum Rings are ready to serve. Sprinkle some Chat Masala on the Capsicum Rings and serve with Tomato Sauce / Ketchup.

UPMA RECIPE – VEGETABLE UPMA  

Ingredients:

• Rava (Semolina )                      :        1 cup (250 gms)
• Potato                                      :        1 finely chopped
• Onions                                     :        1 finely chopped
• Tomatoes                                 :        1 finely chopped
• Carrot                                     :        1 finely chopped
• Green Peas                              :        ½ cup
• Green chillies                           :        4
• Ginger                                     :        1 inch crushed
• Curry Leaves                           :        10 to 15
• Coriander                                :        ½ cup
• Urad Dal                                  :        1 tsp
• Chana Dal                               :        1 tsp
• Rai (Mustard seeds)                 :        1 tsp
• Heeng (Asafoetida)                  :        ½ tsp
• Cashewnuts                             :        ½ cup
• Salt to taste
• Ghee (clarified Butter)             :        2 tblsp
• Oil                                            :        2 tbsp
• Water                                      :        4 cups
• Sev                                           :        to Garnish Upma

Method:

• Dry roast Rava (Semolina) in a Pan for 5 mins and remove it in a plate.
• In the same Pan add 2 tbsp of Ghee & 2tbls Oil. Then add Mustard seeds (Rai), Heeng (Asafoetida) , Urad Dal, Chana dal, Onions.  Saute it for 5 mins. Then add Cashew Nuts, Tomatoes, Green chillies, Curry Leaves, Coriander, and  Salt. Mix well.  Cover & cook for 10 mins till all vegetables are well cooked.  Keep checking & mixing in between .
• When the vegetables are well cooked. Add 4 cups of water.  Cover the pan  and cook till the water starts boiling. (For every 1 Cup of Rawa (Semolina) add 3 cups of water . Add 1 more cup of water for vegetables.  So in all add 4 cups of water. )
• When the water  starts boiling, add Rava (Semolina) little by little and stir vigorously & continuously.
•  Our Vegetable Upma is read & to serve.
• Garnish with coriander & Sev .
• Serve Vegetable  Upma  with a piece of Lemon.

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VEG BURGER – McDonald style - VEGGIE BURGER

Ingredients

Potatoes (Non-Starchy)               :       6

Onion                                        :       1 finely chopped

Carrots                                      :       1 finely chopped

Cabbage                                    :       1 cup finely chopped

French Beans                             :       ½ Cup

Green Peas                                        :       ½ cup

Butter

Oil

Garlic powder

Turmeric (Haldi)                         :       1 tsp

Mango Powder (Amchur)             :       1 tsp

Parsley                                      :       1 tsp

Red Chilli flakes                          :       1 tsp

Red chilli powder                                :       1 tsp

Italian sizzling                             :       1 tsp

Poha (flattened rice)                   :       1 cup (washed & soaked for 1 min

                                                          then squeeze off excess water

Burger Bread                            

Bread crumbs

White Eggless Mayonnaise

Lettuce

Cheese

Tomato Ketchup

Red Chilli sauce

For Batter or Slurry:

Maida (All purpose flour)             :       2 tsp

Corn starch (corn flour)               :       2 tsp

Yellow corn meal (Makkai ka atta) :       2 tsp

Salt as per taste

Ice cold water

Oil                                             :       2 tsp

Method:

1)   In a cooker add Potatoes and pressure cook for 3 whistles.

2)   In a pan add Butter and oil.  Then add Onions and saute till the onions become translucent. Then add French Beans, Carrots, cabbage, green peas.. cover and cook for 2 mins with occassionallu stirring in between.  Then add cooked potatoes, flattened rice (poha), garlic powder, turmeric, mango powder, parsley, Chilli flakes, chilli powder, Italian Seasoning. Mix well.  Turn the flame off.

3)   Soak Poha (flattened rice) in water.  When poha becomes soft, drain off the excess water.  Squeeze the excess water from poha (flattened rice).

4)   Add this poha to the above potato mixture.

To make Batter or Slurry mixture:

In a bowl add 2 tsp maida (all purpose flour) , 2 tsp corn flour, 2 tssp yellow corn meal or Makkai ka aata, and salt. Mix well.  Add Ice cold water little by little and mix well .  Then add 2 tsp oil.

5)   Make balls from the potato mixture and flatten them.  Dip this patty in bread crumbs. Then dip this patty in the Batter or Slurry mixture.

Again roll this patty in the bread crumbs.  Make similar patties from all the potato mixture and deep fry them in oil.

To Assemble Burgler:

1)Cut the Burger Bread / Burger Bun in two halves.

2) Heat a Pan and add 1 tsp butter. Toast it lightly.

3) On one half of the Burger bread apply one tsp of Red Chilli sauce, Onions, Tomato, lettuce, cheese  and Burger Patty.

2) On  the other half of the  Burger Bread add 1 tsp of Eggless White Mayonaisse.  Place this half on the other half of Burger Bun, . 

3)  Our Veg Burger – McDonald style or Veggie Burger  is ready to serve !!!

4)  Serve it with Tomato Sauce / Ketchup and White Mayonnaise….

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FRENCH FRIES – RESTAURANT RECIPE

In United States and Canada, the term French Fries refers to Fried Elongated pieces of potatoes.

French Fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of Fast Food Restaurants.  French Fries in America are generally salted and are often served with Tomato Sauce / Tomato Ketchup.

Ingredients

Potatoes (Non-Starchy)               :       4

Salt                                           :

Oil to deep Fry

Tomato Sauce / Ketchup

Method:

1)   Take Long Oblong /oval shaped Non-starchy potatoes. Peal off the skin of Potatoes

2)   Cut each Potatoe into two halves.

3)   Place one half of the potato in a French Fries cutter and cut the potato.  If you do not have a French Fries cutter, you can cut the potatoes with knife .

4)   Wash off these potatoes and drain off the excess water.

5)   Take a big vessel.  Fill half the vessel with water . Add 1 tsp of salt to this water and allow it to boil .

6)   When the water comes to a boil , put the long cut potatoes in the vessel and blanch it for 5 mins. i.e. till the potatoes are 80% boiled. (You can touch the potato with your fingers and feel the softness of the potatoes) .

7)   After 5 minutes, remove all the potatoes from water and place them on a kitchen towel and pat them dry with the help of kitchen towel.

8)   Now place this dried Potatoes in a Zip Lock Bag and keep them in a Refrigerator and deep freeze them for 3 hours .

9)   After 3 hours, remove the potatoes from the Deep Freezer / Refrigerator .

10)               Take oil in a pan and deep fry  the Potatoes in small batches till they are slightly golden in colour and fry them crisply.

11)               French Fries are ready !!!!! Sprinkle some salt on French Fries and Serve them with Tomato sauce/ Tomato Ketchup.

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POHA RECIPE – HOW TO MAKE KANDA POHA (OR) KANDE POHE

Ingredients:

• Thick Poha (Flattened Rice)    :        1 cup (250 gms)
• Onions                                     :        2 finely chopped
• Green chilies                            :        4
• Peanuts                                    :        1cup
• Mustard seeds (Rai)                 :        1 tsp
• Grated coconut                        :        1cup
• Curry Leaves                           :        10 to 15
• Salt to taste
• Sugar                                       :        1 tsp
• Turmeric (Haldi)                     :        1 tsp
• Lemon                                     :        1 (cut into 4 pieces)
• Water                                      :        To wash & soak Poha
• Oil                                            :        4 tbsp

Method:

• Wash Poha 2 to 3 times and soak in water for 2 minuts.  When Poha becomes soft , drain off water with a strainer. Keep it aside for 15 to 20 minutes.
• In a Pan, add 2 tsp oil.  Add Peanuts and fry for 5 mins till the peanuts are fried.  Remove and keep it aside.
• In the same Pan , put Mustard seeds, Heeng, Onion, Curry Leaves, Green chillies, Turmeric (haldi). 
•  After 2 mins. put in Soaked Poha.
• Add Salt, Sugar & Lemon Juice. Cover and cook for 5 mins on medium heat.
• Add Coriander, cover and cook for 2 mins.
• Open the lid. Our Poha recipe or Kanda Poha or KandePoha is ready to serve !!!
• Garnish with coriander , Grated Coconut and roasted Peanuts.
• Serve with a piece of Lemon.

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VEG-CRISPY

Ingredients:

• Cauliflower                     :       200 gms
• Potatoes                         :       4
• Onions                           :       4  (cut into cubes )
• Carrots                          :       2 ( cut lengthwise)
• Capscicum                     :       2
• Cabbage                         :       100 gms
• Baby corn                      :       4
• Red Chilli Paste             :       5 tblsp
• Soya Sauce                     :       4 tbsp
• Vinegar                          :       4 tbsp
• White Pepper Powder    :       1 tsp
• Corn Flour                     :       10 tblps
• Coriander                      :       chopped
• Oil for frying
• Water                             :      
• Salt to taste                    :      

Method:

• Cut all the vegetables. Blanch all the vegetables in boiling water for 10 mins.
• To make Batter :  In a big bowl take cornflour, add refined flour (maida), Red Chilli Paste, Soya Sauce, Vinegar, White Pepper powder, salt, coriander, very little water and mix well to make a medium consistency batter.
• Add 1 tsp oil in the batter
• Now dip all the vegetables one by one in the batter and deep fry in hot oil.
• Keep frying the vegetables in batches.
• Our Veg crispy is ready to serve !!!!
• Serve with Tomato sauce and Green Chilly sauce.

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MASALE BHAT / MASALA BHAT/ SPICED RICE

Ingredients:

• Basmati Rice                           :        2 Cups
• Tondli / Tindora/ Ivy Gourd    :        300 gms
• Coriander                                :        1 cup
• Heeng /Asafoetida                    :        ½ tsp
• Haldi / Turmeric                      :        1 tsp
• Cashewnuts / Kaju                   :        1 cup
• Oil                                           :        4 tsp
• Ghee / Clarified Butter            :        4 tsp
• Mustard                                   :        1 tsp
• Green chillies                           :        4 (finely chopped)
• Grated Coconut                       :        1 cup
• Bedekar Mix Masala                :        1 tsp
• Goda Masala                           :        1 tsp
• Water
• Salt to taste

Method:

• In a cooker add 4 tsp Ghee and 4 tsp Oil.  Then add Mustard seeds, Green chillies, Coriander, Tondli / Tendli/ Tindora/ Ivy Gourd.
• Now add Heeng /Asafoetida, Salt, Mix well
• Then add Washed Basmati Rice, Turmeric, Cashewnuts, Goda Masala, Bedekar Mix Masala
• Add 5 cups of water. (For 2 cups of Rice, add 4 cups of water and 1 cup of extra water ). Pressure cook for 3 minutes.
• After the cooker cools down….Remove the lid.
• Our Masale Bhat / Masala Bhat / Spiced Rice is ready to serve !!!
• Garnish with coriander and grated coconut
•  

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PESARATTU  (MOONG DAL DOSA)

Pesarattu is a South Indian Dish.  Andhra Pradesh speciality for breakfast.

Pesalu means Green whole Moong in Telugu and Attu means Dosa.

Ingredients

Green whole Moong                    :       1 cup

Moong Dal                                         :       1 cup

Rice                                          :       1 cup

Jeera (Cumin seeds)                   :       1 tsp

Green chillies                             :       8 to 10

Onion (finely chopped)                        :       4 to 5

Adrak (Ginger)                           :       2 inch piece finely chopped 

Oil

Method:

1)   Wash and soak Green Whole Moong, Moong dal & Rice separately for 8 hours (or soak overnight).

2)   Remove water and grind all the dal & rice separately into a fine paste then mix all the batter in a big bowl.

3)   Add 2 tsp of salt to this batter and let it ferment for 6 hours.  (Keep a big plate below the bowl so that the batter may fall in the big plate after fermentation)

4)   Put Green chillies, Ginger & Cumin seeds (Jeera) in a mixing jar/grinder/blender and grind it to a coarse paste.

5)   Finely chop Onions and keep it ready to sprinkle on the Pesarattu (Moong dosa)

6)   Take a Non-stick pan and pour one big spoonful of the above batter in the middle of the pan and spread it evenly on the pan in circular motions.

7)   Drizzle 1 tsp of oil and apply it evenly on the dosa.

8)   Sprinkle finely chopped onion on the dosa and press the chopped onions on to the dosa so that they stick to the dosa.

9)   When you see the dosa turning slightly golden brown ie. When the dosa is  fried or roasted on one side.  Roll the dosa and remove the Pesarattu or Moong dosa on a plate.

10)               Pesarattu is ready !!! Serve it with Coconut chutney and Ginger Chutney ….

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