Posts filed under ‘Breakfasts’

Sooji upma


Sooji (Bombay ravva ) : 2 cups
Onion : 1 cup
Green chilli : 3 or optional
Mixed vegetables : 2 cups. (carrot, tomato, potato, green peas) Or frozen vegetables to your taste. vegetables are optional. It taste good even with out vegetables.
Urad dal : 1 teaspoon
 Ginger garlic paste : 1 teaspoon
Curry leaves : few
Vegetable oil : 2 table spoons
Ghee : 1 teaspoon
Mustard seeds, Cumin seeds : each 1/4 teaspoon
Cashew-nuts, Cilantro : To garnish

Preparation :

1. Heat 1 table spoon oil and fry ravva on a moderate heat. Stirring constantly they turn light brown color.

2. Heat oil in a vessel or kadai. When the oil is hot, add mustard seeds, cumin seeds. Once they pop add urad dal and curry leaves and fry for a minute. Add ginger garlic, green chilli, onions and fry under l flame until the onions turn light golden color.

3 . Add vegetables and cook in simmer until the vegetables are tender, add  7 to 8 cups of wat
 er and salt. Mix well and close with lid. Bring the water to a boil on high heat. When the water starts boiling, reduce the heat and pour roasted ravva slowly stirring constantly with a spoon.

4 . Cook the upma till the water is absorbed and upma becomes soft and smooth.  Add  1 teaspoon ghee. Turn off the heat.

Garnish with cashew nuts and cilantro. Serve with peanut chutney or dalia powder or tomato pickle.


November 14, 2008 at 5:09 pm Leave a comment

Atukula upma or Poha upma or Ugrani


Atukulu (Poha) : thin or thick : 2 cups
Onion : 1 cup
Green chilli : 2 optional
Peanuts : 1 tablespoon
Ginger garlic paste : 1/2 teaspoon
Tomato : 3
Salt to taste
Turmeric : A pinch
Cilantro and lemon juice : To garnish
Cashewnuts : 1 table spoon or optional
Vegetable oil : 2 tablespoons
Popu : Cumin seeds, mustard seeds and curry leaves.

Preparation :

1. Cut green chilli, onion, tomato into small pieces.

2. Rinse poha in water and leave it in drainer for 3 to 5 minutes.

3 . In a wide bowl heat the oil. Add popu ingredients, let it to crackle, add green chilli, peanuts and fry it well. Add ginger garlic paste and onion. Fry until they turn golden brown colour and add tomato pieces. Stir it occasionally until tomato pieces are tender. Add turmeric and salt, fry for few seconds. Add drained poha. Mix it well. Cook for 4 to 5 minutes on medium flame so that poha will absorb the spices.

Garnish with cilantro.

Serve hot with dalia powder ( putnala podi) and lemon juice.

Atukula poha is my favourite break fast. It is very easy break fast.

July 27, 2008 at 8:22 am Leave a comment

Bread dahi vada (yogurt vada)

Bread pieces : 10 pieces
Red chilli powder : 1/ 4 tsp
Salt to taste
Yogurt : 2 to 2 1/2 cups ( perugu )
Tamarind juice : 1/2 cup ( to thin too thick )
Vegetable oil : For deep frying
Cilantro : few (kothi meera)

For popu :

Vegetable oil : 1 tsp, Cumin seeds, Mustard seeds each pinch and cilantro

Preparation :

1. Remove four sides edges of the bread pieces and take in to a bowl. Mash it and add some salt and a pinch of red chilli powder. Mix well. Add required yogurt with a spoon (2 to 4 tsp ) to make a dough and make it in to lemon size balls, press them on the middle of the palm in to round shape.

2. Heat oil in a kadai and place the pressed vada in to it slowly. Fry until they turn golden brown. Remove from the oil and drain the oil.

3. Heat 1 tsp oil in a popu pan. Once the oil is hot add cumin seeds and mustard seeds. Let it to crackle. Turn off the flame.

4. Take yogurt in to a wide bowl, add salt, red chilli powder, tamarind juice, above popu mix and prepared vada. Garnish with cilantro. Keep it a side about fifteen minutes for smoothness.

Serve it hot. It is very smooth and delicious tasty evening snack.

June 29, 2008 at 3:03 am 1 comment



Rice : 2 1/2 cups
Urad dal : 1 cup
Chana dal : 1/2 cup
Poha ( Atukulu ) : 1 table spoon
Fenu greek seeds : 1/4 teaspoon
Salt to taste
Baking powder : A pinch

Preparation :

1. Take rice, urad dal, chana dal, poha and fenugreek seeds in a bowl. Wash them and soak up to 8 to 10 hours. After 10 hours remove the water and grind them into smooth paste (Don’t make it too thick or thin). Add salt to taste and a pinch of baking powder. Keep it aside whole night or for 10 hours. . Mix well.

2. Pre heat skillet (dosala pennam). When the skillet is hot, rub the skillet with wet cloth, then pour 1/2 cup dosa mix and spread out in to a thin circle with base of the big spoon, spray little oil on the top. Let it heat to golden brown. It may be flipped to cook on the other side. Remove from the skillet.

Serve with potato curry and peanut chutney.

June 4, 2008 at 2:58 pm Leave a comment

Rice flour upma or uppudu pindi


Rice flour : 2 cups
Onion : 2 to 3 cups
Chana dal : 1 table spoon
Green chilli : 2 or optional
Sesame seeds : 1 table spoon
Cumin seeds : 1/2 teaspoon
Ginger garlic crushed paste : 1/2 teaspoon
Water : 2 1/2
Vegetable oil : 3 table spoon
Red chilli, curry leaves, cumin seeds, mustard seeds and cilantro : each few


Preparation :

Heat oil in a wide bowl. Once the oil is hot add broken red chilli, mustard seeds, cumin seeds and few curry leaves. When seeds starts to splutter add green chilli, chana dal, ginger garlic paste, onion in the same order and saute them for 3-4 minutes. Add 2 1/2 cups water, salt and close the lid. When water is boiling, add rice flour, cumin seeds, sesame seeds and cilantro. Cook it under medium heat stirring constantly for 15 to 20 minutes. Upma should not stick to the finger when it is done. Turn off flame. This rice flour upma tastes really good and very easy to make.

Serve hot with mango pickle.

April 25, 2008 at 3:41 am Leave a comment

Karam roti (Appachi )

Rice flour : 2 cups
Moong dal : 1 table spoon( soak up to 15 minutes )
Cumin seeds :1 tsp
Sesame seeds : 1 tsp
Green chilli : 3 to 4
Onion : 2 big size (Shredded onion 1 cup or cut in to small pieces)
Ginger garlic flakes : 3 to 4
Cilantro : optional

Preparation :

1. Take green chilli, Ginger garlic flakes, cilantro and salt in a jar and grind in to smooth paste.

2. Take rice flour, sesame seeds, soaked moong dal, cumin seeds, ground paste ( greenchilli, ginger garlic, salt and cilantro or coriander leaves ) and shredded onion in a bowl. Mix well.

3. Add 1 cup boiled water, mix well to make a dough. If needed add little water to make the dough soft. Devide dough into medium size balls (5 to 6 balls ) and keep it aside.

4. Take one dough ball and press them with hand to make them as chapati size ( Press them on top of a greased thick plastic paper ).

5. Pre heat the skillet or chapati pan . Grease it with oil and then put the prepared roti in the skillet. Grease little oil on roti. When it gets light brown turn it upside down. After 1 minute remove from the skillet.

It is very tasty break fast. Serve with yoghurt.

April 22, 2008 at 2:36 pm Leave a comment

Poha, sabudana dosa


Rice : 1 cup
Poha : 1/2 cup
Sabudana : 1/2 cup
 Fennu greek seeds : 1/2 tsp
Dahi ( perugu ) : 2 cups
Salt to taste

Baking powder : A pinch
Vegetable oil : optional
To garnish :
Carrots :  3  ( shredded carrot 1 cup )
Onion :  2 medium size
Green chilli :  1
Cilantro  : 1/ 2 cup


Soaked sabudana, poha, rice, fenugreek seed and yought


Preparation :

1 . Take rice, poha, sabudana, fenungreek seeds and dahi (perugu ) in a bowl. Mix well and soak for  8 to 10 hours or whole night.  After that  grind it in to smooth paste. Add some salt and baking powder.

2 . Cut onion, green chilli and cilantro into small pieces.

 3. Shred carrot in a plate.

 4 . Heat 1 teaspoon oil in a small pan over medium flame. When oil is hot add green chilli pieces, onion pieces, pinch of salt and fry for a minute. Turn off the flame. Add shredded carrot and cilantro. Mix well.




5 . Pre heat skillet or kadai or small non stick pan. When the skillet is hot grease or spray the oil. Pour 1/2 cup dosa mix and make round shape as shown in the figure. Put shredded carrot, onion, green chilli, cilantro mix above the dosa. Cover with lid and cook on medium flame. After some time turn them upside down in the skillet and wait until they turn light golden color. Once Sabudana dosa becomes brownish from both sides, remove from the skillet.

Serve hot with peanut chutney. This is really tasty dish.

April 5, 2008 at 4:32 am Leave a comment

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