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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