Davangere Benne Dosa /Butter Dosa

Serving: 6

Ingredients:

Sona masoori : 1 cup
Par boiled Rice : 1cup

Urad dal: 1/2 cup

Chana dal: 2tsp

Methi seed / Fenugric seed: 1/2 tsp

Beaten rice / puffed rice: 1/4 cup
Cooked Rice: 1/4 cup
Maida - 1/4 cup

Salt: According to taste

Baking Soda: 1/4tsp
Butter - 1/4 cup

Method:

Soak all the ingredients for 4 to 5 hours except Beaten rice. And soak Beaten rice just before grinding. Grind all the ingredients, add soaked beaten rice and cooked rice at last.

keep the batter in a warm place to get ferment for overnight.

Just before preparing Dosa add maida, salt, Baking soda.

Heat pan or griddle with little Butter.
Spread the mix on pan in circular motion to make thin Dosa and cook both the side with 1tsp butter on each side totally 2tsp butter or more.

Benne Dosa is served with Coconut chutney and potato curry.

Potato Curry:

Ingredients:
Peeled and Chopped Potato - 2cup
Chopped Onion - 1/4 cup
Salt to taste

Method:
Pressure cook Potato, onion and salt. when it gets cool mash slightly and serve with Benne Dosa / Butter Dosa.


Coconut Chutney

Ingredients:
Fresh grated coconut - 1 cup
Roasted Chana - 4tsp
Green chilies - 5-6
Coriander leaves - 4 tsp
Salt to taste.
Butter - 4 tsp

Method:
Grind all chutney Ingredients with little water. Add Butter on top and serve with Benne Dosa / Butter Dosa.

Egg Dosa

Serving: 6

Ingredients:

Egg - 6
White / brown rice: 2 cup

Urad dal: 1/4 cup

Chana dal: 2tsp

Methi seed / Fenugric seed: 1/2 tsp

Beaten rice / puffed rice: 1/4 cup
Soy bean - 2tsp

Salt: According to taste

Baking Soda: 1/8tsp

Optional Ingredients:

Rice flour: 2tsp

Maida / All purpose flour: 2tsp

Oil: 1tsp

Sugar: 1/2 tsp

Red chili chutney:
Dry red chili - 1/2 cup
chopped onion - 1tsp
Coconut powder - 1tsp
salt to taste

Method:

Soak all the ingredients for 4 to 5 hours except Beaten rice. And soak Beaten rice just before grinding. Grind all the ingredients, add soaked beaten rice at last.

keep the batter in a warm place to get ferment for overnight.

Prepare chutney with chutney ingredients with little water and keep it aside.
Just before preparing Dosa add salt, Baking soda and also optional Ingredients.
Heat pan or griddle with little ghee or oil.
Spread the dosa batter on pan in circular motion to make thin Dosa.

In a cup beat a Egg with pinch of salt.
Spread on top

of Dosa then cook both the side.

On the egg side spread red chili chutney and fold the Dosa.
Serve hot.

Dosa can be served with Coconut chutney / peanut chutney / onion chutney ( for the reciepe refer my Chutney section).

Guacamole

Ingredients:

Ripe Avocado - 2
Finely chopped Tomato - 1/2 cup
Finely chopped Onion - 1/2 cup
Finely chopped Garlic- 1tsp
Finely chopped green chilies - 1tsp(optional)
Finely chopped coriander - 1/2 cup
Pepper powder - 1/4 tsp(optional)
Lemon juice - 2tsp
Salt to taste

Method:

Cut avocados in half. Remove seed. Scoop out avacado from the spoon, put in a mixing bowl.
Using a masher mash the Avocado. Add the Onion, Tomato, Garlic, Green chilies, coriander, lemon juice and salt mix well.

Serve with corn chips / any whole grain chips.

Guacamole has very less carb may be 5 to 6 gm and Avocado is rich in fiber.

Spinach Raitha

Ingredients:

Chopped Spinach - 1cup
Chopped Onion - 1tbs
Chopped Green chili = 1tsp
Salt to taste
Curd/ yogurt - 1/2 cup

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Urad Dal - 1/2tsp

Oil: 2 tsp

Method:
Prepare seasoning add Onion and green chilies, when they get soft add Spinach and salt fry until it become tender. let it cool for a while.
Beat yogurt until smooth then add spinach.

Serve with Rice / Chapathi.

Coconut Peanut chutney

Ingredients:

Grated fresh coconut - 1/4 cup

Roasted peanut - 1/4 cup

Roasted chana - 1/4 cup

Ginger -1/2'

Garlic - 1

Tamarind - 1/2'

Coriander - 4 stick

Curry leaves - 4

Green chilies - 4

Salt to taste

Water

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Urad Dal - 1/2tsp

Oil: 2 tbs

Method:

Shallow fry green chilies then mix all the ingredients and make chutney.

Prepare seasoning and garnish on top of the chutney.

Serve Coconut peanut chutney with Idli / Dosa.

Egg fry

Ingredients:

Boiled Egg - 4

Roasted Methi powder - 2 pinch

Pepper powder - 2 pinch

Daniya powder - 2 pinch

Jeera powder - 2 pinch

Red Chili powder - 2 pinch

Salt to taste

Oil - 1tsp

Method:

Cut Boiled egg into half. Heat a skillet Place Egg on it with little oil, sprinkle methi, pepper, daniya, jeera powder each side and salt as well. Roast it for few min on each side.

Serve Egg fry as a side dish with rice.

Masoor Dal

Ingredients:

Mustered seeds - 1 tsp
Jerra - 1tsp
Red chillies - 2
curry leaves - 6
Masoor Dal - 1cup
Chopped Garlic - 1tbs
Chopped Onion - 2tbs

Chopped tomato - 2tbs
Asafoetida - 1/4
water - 3 cup
Chopped coriander - 1tsp
Oil - 1tsp

Powder:
Coconut - 2tsp
Red chili powder - 1/2tsp
Garlic - 1
Jeera - 1/4tsp

Method:Make powder with powder ingredients. and keep it aside.
Prepare seasoning with mustered seeds, jeera, red chilies, curry leaves, Asifotida and add garlic then onion, when it gets soft add washed Masoor Dal fry for few min now add 1 cup water, let it cook for a while add water if required finally add Tomato and powder and cook for 2 to 3 min.
Garnish with Chopped coriander.

Serve hot with Rice / Chapathi.

Moong Dal with Beans

Ingredients:

Mustard seeds - 1 tsp
Jerra - 1tsp
Red chillies - 2
curry leaves - 6
Moong Dal - 1cup
Chopped Green beans - 1 cup
Chopped Garlic - 1tbs
Chopped Onion - 1/2
Chopped tomato - 1tbs
Asafoetida - 1/4 pinch
Green chilies - 2
water - 3 cup
Chopped coriander - 1tsp
Oil - 2tsp

Method:Wash and cook moong dal with 2 cup water. When dal is half cooked add chopped green beans add more water if required and cook for 10 to 15 min
Prepare seasoning in a cooking pan with oil, mustard seeds, jeera, red chilies. when mustard seeds stops sputtering add Green chilies, curry leaves, Asifotida and add onion, garlic.  when Onion gets soft add Tomato and cook for 5 minute.
Add seasoning to the cooked Moong Dal and mix well.
Garnish with Chopped coriander.

Serve hot with Rice / Chapathi.

Shavige / Semiya payasa

Ingredients:

Shavige / Semiya - 1/2 cup
Cashew nut - 2tbs
Raisin - 1tbs
Almond slice - 1tbs (optional)
Milk - 1cup
Condense Milk - 2tbs
Sugar - 1/2 cup / Artificial sweetener - 2tbs
Saffron - few string(optional)
Ghee - 1tbs

Method:

Shallow fry Cashew nut, Raisin, Almond, Raisin with ghee separately and keep it aside.
Fry Shavige / Semiya with little ghee for few min then add 1/2 cup water and cook for 5 to 10 min, Once Shavige / Semiya becomes soft add milk and sugar boil for few min.
Garnish with nuts and saffron.

Sabudana / Sabbakki / Sagbeyam Payasa / Kheer

Ingredients:

Sabudana / Sabbakki / Sagbeyam - 1/2 cup
Cashew nut - 2tbs
Raisin - 1tbs
Almond slice - 1tbs (optional)
Milk - 1cup
Sugar - 1/2 cup / Artificial sweetener - 2tbs
Saffron - few string(optional)
Ghee - 1tbs

Method:

Wash and soak Sabudana / Sabbakki / Sagbeyam for 4 to 5 hours.
Shallow fry Cashew nut, Raisin, Almond, Raisin with ghee separately and keep it aside.
Fry Sabudana / Sabbakki / Sagbeyam with little ghee for few min then add 1/2 cup water and cook for 5 to 10 min, Once Sabudana becomes soft add milk and sugar boil for few min.
Garnish with nuts and saffron.

Postpartum: Sabudana / Sabbakki / Sagbeyam Payasa / Kheer stimulates milk supply.

Potato / Zucchini Bajji

Ingredients

Potato / Zucchini slice - 1 cup
Besan – 1 cups
Rice Flour – 2 tbsps
Red chilli powder -1 tsp
Daniya Jeera powder - 1/2tsp
Ginger Garlic paste - 1/4 tsp
Baking a pinch
Oil for deep fry
Salt to taste

Method:

Take a bowl and mix Besan, rice flour, red chilli powder, Daniya Jeera powder, ginger garlic paste, salt, soda using water into a smooth thick paste for bajji.

Dip Potato / Zucchini slice in the bajji batter (it should coat the Potato / Zucchini slice fully) and drop immediately in the hot oil.

Deep fry until it turns into golden brown color. Remove and keep it in the tissue paper to drain any excess oil.

Serve hot.

Gestational Diabetes: Zucchini Bajji is on of the best snack.

serving 1

Besan 1 oz / little less than 1/4cup has 16gm carb, fiber 3gm, protein 6gm

all other ingredients has very very less carb.

Egg Bajji

Ingredients

Boiled Egg - 2
Besan – 1 cups
Rice Flour – 2 tbsps
Red chilli powder -1 tsp
Daniya Jeera powder - 1/2tsp
Ginger Garlic paste - 1/4 tsp
Baking a pinch
Oil for deep fry
Salt to taste

Method:

Cut each Egg into four pieces(length wise).

Take a bowl and mix Besan, rice flour, red chilli powder, Daniya Jeera powder, ginger garlic paste, salt, soda using water into a smooth thick paste for bajji. Batter should be more think compare to other bajji batter.

Dip Egg in the bajji batter (it should coat the Egg fully) and drop immediately in the hot oil.

Deep fry until it turns into golden brown color. Remove and keep it in the tissue paper to drain any excess oil.

Serve hot.

we have to be very care full as there are many chances of bursting.

Peanut Powder

Ingredients:

Roasted Peanut - 1cup
Garlic - 4
Daniya - 1/2tsp
Jeera - 1/2tsp
Red chillies - 5
Salt to taste

Method:

Powder daniya and jeera first then add remaining ingredients and make powder.

Ridge gourd / Heerekai skin powder

Ingredients:

Dry Ridge gourd skin -1 cup
Grated dry coconut - 1/2 cup
red chillies - 1/2 cup
Sesame seed / Til - 3tsp
Garlic - 4
Tamarind - 1'
Oil - 2tsp
Salt to taste

Method:
Fry all the above ingredients with little oil separately for few min (until it becomes little brown)

make paste of garlic and salt add all other ingredients and make powder.

Ridge gourd skin Powder is very tasty with Rice /Talipattu.

Note: Peel Ridge gourd skin and wash it then dry in sun for one or two days....

Stuffed brinjal Bajji / Badanekai Bajji

Ingredients

Tender Brinjals – 6, small round shape
Besan – 1 cups
Rice Flour – 2 tbsps
Red chilli powder -1 tsp
Cooking soda a pinch
Oil for deep fry
Salt to taste

Stuffing:

Grated Dry Coconut powder - 5 tbs
Garlic - 2
Jeera - 1/2tsp
Red chilies - 4
Salt to taste

Method

Clean and wash the brinjals.

Cut the brinjals into four in such a way that the stem is intact so that it won’t break while stuffing or frying.

Take a frying pan with little oil and fry the brinjals until its soft. You can keep covered for sometime so that it gets cooked faster.

Meanwhile Make powder with stuffing ingredients.

Take a bowl and mix Besan, rice flour, red chilli powder, salt, soda using water into a smooth thick paste for bajji.

Now stuff the half cooked brinjals with the ground powder (little is enough) so that if you press the four parts together, the powder should not squeeze out. & keep aside. Repeat the same for remaining brinjals.

Dip the stuffed brinjals in the bajji batter (it should coat the brinjal fully) and drop immediately in the hot oil.

Deep fry until it turns into golden brown color. Remove and keep it in the tissue paper to drain any excess oil.

Serve hot.

Garlic powder

Ingredients:

Grated Dry Coconut powder - 1/2 cup
Garlic - 4
Jeera - 1tsp
Red chilies - 8
Salt to taste

Method:
Dry fry red chili for few min when it gets cool mix with garlic, jeera, salt make powder then add coconut and make powder.

Serve this powder with rice / chapathi and add little ghee.

Cucumber Paratha

Ingredients:

Whole wheat flour (atta) - 1 1/2 cups
Sesame seed / yellu - 1tbs
Salt to taste
Grated Cucumber - 1/2 cup
Chopped Coriander - 2tbs
Red chili powder - 1 tsp
Water if required
Oil - 2 tbsps
Ghee as required

Method:
1. Take whole-wheat flour in a bowl, add Grated Cucumber(with Skin), Chopped Coriander, Sesame seed, salt, chilli powder, and water if required and knead into a dough. Cover and set aside for fifteen minutes.
2. Divide the dough into eight equal portions. Roll into balls. Roll the balls in dry flour and Roll out into medium thick paranthas.
3. Heat a tawa and place a parantha on it. Cook on medium heat for two minutes. Turn and apply ghee on the cooked side. Turn again and apply some more ghee on the other side too. Cook till both sides turn a golden brown.
4. Serve hot with chutney.

Peanut curd chutney

Ingredients:

Green chilies - 3
Roasted Peanut - 1/2 cup
Curd - 1/2cup
Salt

Method:
Add all the above ingredients and make chutney. (do not add water)

Raagi Dosa

Ingredients:

Raagi flour : 4 and a half cups
Urad dal: 1 cup
salt to taste.
Oil/ Ghee as required

Method:
Soak urad dal for minimum four hours and grind it in the mixer till it becomes a paste.
Let the batter ferment for overnight and in the morning Mix it with Raagi flour and add a little salt to taste.

Now you are ready to make delicious and hot dosas using Ghee(for more taste!) or oil.

Enjoy the dosa with Coconut Chutney.

Methi Parota

Ingredients:

Whole wheat flour (atta) - 1 1/2 cups
Jeera - 1/2tsp
Salt to taste
Chopped Methi - 1 cup
Red chilli powder - 1 tsp
Besan - 2tbp
Water
Oil - 2 tbsps
Ghee as required

Method:
1. Take whole-wheat flour in a bowl, add Chopped methi leaves, jeera, Besan, salt, chilli powder, and sufficient water and knead into a dough. Cover and set aside for fifteen minutes.
2. Divide the dough into eight equal portions. Roll into balls. Roll the balls in dry flour and Roll out into medium thick paranthas.
3. Heat a tawa and place a parantha on it. Cook on medium heat for two minutes. Turn and apply ghee on the cooked side. Turn again and apply some more ghee on the other side too. Cook till both sides turn a golden brown.
4. Serve hot with Ridge guard chutney.

Sorekai / Sorakaya / Bottle gourd Paratha

Ingredients:

Whole wheat flour (atta) - 1 1/2 cups
Sesame seed / yellu - 1tbs
Salt to taste
Grated Sorekai - 1/2 cup
Red chilli powder - 1 tsp
Water if required
Oil - 2 tbsps
Ghee as required

Method:
1. Take whole-wheat flour in a bowl, add Grated Sarekai(with skin), Sesame seed, salt, chilli powder, and water if required and knead into a dough. Cover and set aside for fifteen minutes.
2. Divide the dough into eight equal portions. Roll into balls. Roll the balls in dry flour and Roll out into medium thick paranthas.
3. Heat a tawa and place a parantha on it. Cook on medium heat for two minutes. Turn and apply ghee on the cooked side. Turn again and apply some more ghee on the other side too. Cook till both sides turn a golden brown.
4. Serve hot with chutney.

Carrot Onion Parata

Ingredients:

Onions (chopped) - 1/2 cup
Whole wheat flour (atta) - 1 1/2 cups
Jeera - 1/2 tsp
Salt to taste
Grated Carrot - 1/2 cup
Red chilli powder - 1 tsp
Water
Oil - 2 tbsps
Ghee as required

Method:
1. Take whole-wheat flour in a bowl, add onions, Grated carrot, Jeera, salt, chilli powder, and sufficient water and knead into a dough. Cover and set aside for fifteen minutes.
2. Divide the dough into eight equal portions. Roll into balls. Roll the balls in dry flour and roll out into medium thick paranthas.
3. Heat a tawa and place a parantha on it. Cook on medium heat for two minutes. Turn and apply ghee on the cooked side. Turn again and apply some more ghee on the other side too. Cook till both sides turn a golden brown.
4. Serve hot with onion chutney.

Egg Kurma

Ingredients:

Boiled Egg - 6
Jeera - 1/tsp
Chopped Onion - 4tbs
Bay leaf - 3
Oil - 3 tbsp.
Salt As per taste
Chopped green coriander - 1 tbsp.

Masala:
Onion - 1
Tomato - 1
Garlic - 1 tbsp.
Ginger - 1 tbsp.
Red chili powder - 1 tbsp.
Coriander seed - 1 tbsp.

Jeera - 1tsp.
Turmeric powder - 1 tsp.
Clove - 2
Cinnamon- 1'
Poppy seeds - 1/2tsp

Method:

Shallow fry Egg with 1tsp oil and slit slightly using knife, keep it aside.

Grind all masala ingredients using little water.
Prepare seasoning with 2tbs oil, jeera, Bay leaves, then add chopped onion, when onion gets tender add ground masala and fry for 8 to 10 min. add egg and cook for few min.
Garnish with chopped coriander.
Serve hot with Chapathi / Rice

Egg curry with coconut milk

Ingredients:

Mustered seeds - 1 tsp
Jerra - 1tsp
Red chillies - 2
curry leaves - 6
Boiled egg - 3
Chopped Onion - 1
Chopped Tomato - 1
Methi seed - 2tsp
Daniya Jeera powder - 1/2tsp
Asifotida - 1/4 pinch
Clove - 2
Cinnamon - 1'
Bay leaves - 2
Chili powder - 1/2 tsp
water - 1/2 cup
Chopped coriander - 1tsp
Oil - 1tsp
Coconut milk - 1/2 cup

Method:
Prepare seasoning with mustered seeds, jeera, clove, cinnamon, Bay leaves, red chilies, curry leaves, Asifotida, add onion, when it gets soft add Tomato and cook it for few min. Add Egg(slit slightly with knife or fork) and fry for few min. then add salt, chili powder, Daniya jeera powder and water .when the water starts boiling add coconut milk when it starts boiling turn off the flame.
Garnish with Chopped coriander.

Serve hot with Rice / Chapathi.

Egg curry-1

Ingredients:

Boiled egg - 3
Mustered seeds - 1 tsp
Jerra - 1tsp
Red chillies - 2
curry leaves - 6
Chopped Onion - 1
Chopped Tomato - 2
Daniya Jeera powder - 1/2tsp
Asafoetida - 1/4
Chili powder - 1/2 tsp
water - 1/2 cup
Chopped coriander - 1tsp
Oil - 1tsp

Method:
Prepare seasoning with mustered seeds, jeera, red chilies, curry leaves, Asifotida add onion, when it gets soft add Tomato fry for few min. then add water, Boiled Egg(slit egg slightly with knife or fork), salt, chili powder, Daniya jeera powder and water .when the water starts boiling turn off the flame.
Garnish with Chopped coriander.

Serve hot with Rice / Chapathi.

Egg pulusu / Egg tamarind curry

Ingredients:

Mustered seeds - 1 tsp
Jerra - 1tsp
Red chillies - 2
curry leaves - 6
Boiled egg - 3
Chopped Onion - 1/2
Chopped tomato - 1tbs
Tamarind paste - 2tsp
Methi seed - 2tsp
Daniya Jeera powder - 1/2tsp
Asafoetida - 1/4 pinch
Chili powder - 1/2 tsp
water - 1 cup
Chopped coriander - 1tsp
Oil - 1tsp

Method:
Prepare seasoning with mustered seeds, jeera, red chilies, curry leaves, Asifotida and methi seeds, when methi seeds become light brown add onion, when it gets soft add Egg and fry for few min. then add tamarind water, salt, chili powder, Daniya jeera powder, Tomato. when the water starts boiling turn off the flame.
Garnish with Chopped coriander.

Serve hot with Rice / Chapathi.

Menthe gojju / Methi seed gojju

Ingredients:

Mustered seeds - 1 tsp
Jerra - 1tsp
Red chillies - 2
curry leaves - 6
Chopped Onion - 1/2
Tamarind paste - 2tsp
Methi seed - 2tsp
Asafoetida - 1/4 pinch
Chili powder - 1/2 tsp
water - 1/4 cup
Chopped coriander - 1tsp
Oil - 1tsp

Method:
Prepare seasoning with mustered seeds, jeera, red chilies, curry leaves, Asifotida and methi seeds, when methi seeds become light brown add onion, when it gets soft add tamarind water, salt, chili powder .when the water starts boiling turn off the flame.
Garnish with Chopped coriander.

Serve hot with rice.

Onion Gojju

Ingredients:

Mustered seeds - 1 tsp
Jerra - 1tsp
Red chillies - 2
curry leaves - 6
Chopped Onion - 1/2
Tamarind paste - 2tsp
Roasted chana powder - 1tsp
Asafoetida - 1/4 pinch
Sambar powder- 1tsp
water - 1 cup
Chopped coriander - 1tsp

Method:
In a cup take half a cup water add tamarind paste, roasted chana powder, sambar powder, salt mix well. keep it aside.
Prepare seasoning with mustered seeds, jeera, red chilies, curry leaves, Asifotida. Add onion when it gets soft add tamarind mix water. when the water starts boiling turn off the flame.
Garnish with Chopped coriander.

Serve with Pongal.

Menthe/ Methi Khichidi

Serving: 2

Ingredients:

Sona masoori Rice: 1 cup

Sprouted methi : 2tbs(or Soaked)

Coriander powder: 1/2 tsp

Jeera powder: 1/2 tsp

Fresh grated Coconut: 5tsp

Red Chili powder: 1/2 tsp

Ghee: 2tsp

Salt

Seasoning:

Mustard seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2
Chopped onion: 2tbs

Oil: 2 tbs

Method:

Prepare seasoning in a pressure cooker using seasoning ingredients, then add Washed rice, Sprouted methi, daniya, jeera powder, salt, red chili powder, turmaric powder, ghee, 2 cup water now pressure cook rice.

Transfer Khichdi to a serving dish and garnish with chopped coriander.

Methi talipittu / Rotti / Thalipeeth / Talipattu

Ingredients:

Rice flour/ Jowar flour - 1 cup
Chopped Onion - 1/4 large

Jeera - 1tsp
Chopped Methi leaves - 3/4 cup
Soaked moong Dal - 2tbs

Chopped Green chilies - 2tsp(optional)
Grated coconut - 2tsp (optional)

Water - 1cup(as required)
Salt to taste

Oil - 4tbs

Method:

Mix all the ingredients to Rice flour/ Jowar flour well to a soft dough except oil .
Take 3tbs of dough and roll it between your palm.

Place it on a piece of parchment paper or a greased plastic sheet and flatten it with the palm of your hand. Using your finger tips, roll the dough out into flat circular discs the thickness of say rotis.

Transfer the discs to the skillet. brush it with some oil on top. Cook till the Talipittu changes color and flip. Cook on the other side till golden brown specks appear.

Serve hot with ghee/ yogurt or Heerekai chutney.

For Gestational Diabetes: Add more vegetables and less flour.

Sorekai Talipittu / Sorakaya Rotti /Thalipeeth / Talipattu

Ingredients:

Jowar / Jola / Jonna flour - 1 cup
Grated Sorekai - 1cup

Red chilies powder - 1tsp(optional)

Chopped coriander - 1/2 cup

Sesame seed / Yellu / Nuvvulu - 2tbs
Water if required
Salt to taste

Oil - 4tbs

Method:

Mix all the ingredients to Jowar flour mix well to a soft dough except oil .
Take 3tbs of dough and roll it between your palm.

Place it on a piece of parchment paper or a greased plastic sheet and flatten it with the palm of your hand. Using your finger tips, roll the dough out into flat circular discs the thickness of say rotis.

Transfer the discs to the skillet. brush it with some oil on top. Cook till the Talipittu changes color and flip. Cook on the other side till golden brown specks appear.

Serve hot with ghee/ yogurt or Heerekai chutney.

For Gestational Diabetes: Add more vegetables and less flour.

Quinoa Talipattu / Quinoa Rotti / Thalipeeth / Talipittu

Ingredients:

Quinoa - 1 cup
Chopped Onion - 1/2 large

Jeera - 1tsp
Grated carrot - 5tbs

Chopped Green chilies - 2tsp(optional)

Chopped coriander - 1/2 cup

Wheat flour - 2tsp
Water - 1cup
Salt to taste

Oil - 4tbs

Method:

Pressure cook Quinoa with 2 cup water by one whistle. let it cook for few min. Open the lid and mash quinoa using potato masher.

Mix all the ingredients to mashed quinoa, mix well to a soft dough except oil .
Take 3tbs of dough and roll it between your palm.

Place it on a piece of parchment paper or a greased plastic sheet and flatten it with the palm of your hand. Using your finger tips, roll the dough out into flat circular discs the thickness of say rotis.

Transfer the discs to the skillet. brush it with some oil on top. Cook till the Talipittu changes color and flip. Cook on the other side till golden brown specks appear.

Serve hot with ghee/ yogurt or Heerekai chutney.

For Gestational Diabetes: Add more vegetables and less flour.

Sajje rava talipittu / Sadda Rava rotti / Thalipeeth / Talipattu

Ingredients:

Sajje rava / Sadda Rava- 1 cup
Chopped Onion - 1/2 large

Jeera - 1tsp

Chopped Green chilies - 2tsp(optional)

Chopped coriander - 1/2 cup

Water - 1/2cup
Salt to taste

Oil - 4tbs

Method:

Mix all the ingredients to Sajje rava / Sadda Rava, mix well to a soft dough except oil .
Take 3tbs of dough and roll it between your palm.

Place it on a piece of parchment paper or a greased plastic sheet and flatten it with the palm of your hand. Using your finger tips, roll the dough out into flat circular discs the thickness of say rotis.

Transfer the discs to the skillet. brush it with some oil on top. Cook till the Talipittu changes color and flip. Cook on the other side till golden brown specks appear.

Serve hot with ghee/ yogurt or Heerekai chutney.

For Gestational Diabetes: Add more vegetables and less flour.

Cracked Wheat Pongal

Ingredients:

Cracked Wheat - 1 cup
Moong Dal - 1cup
Chopped ginger - 1tsp
green chili - 4
Pepper powder - 1/4 tsp
Milk - 1cup
Water -6 -7 cup
Butter - 1tsp

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6
Onion - 2tbs
Cashew nut - 2tbs

Whole pepper - 1/4 tsp

Oil: 2 tb

Method:

Wash Cracked wheat and Moong dal. In a non stick pan fry washed Cracked wheat and moong dal, Chopped ginger, green chilies for 6 to 8 min. Then pressure cook adding 4 cups of water.

Prepare seasoning, add one cup milk n 1/2 cup water then add cooked cracked wheat and moong dal. boil it on low flame for 5 to 8 min.

Serve hot with Onion Gojju. or coconut chutney.

Raagi Malt for babies / Finger miller and Benefits of Ragi Malt

Ingredients:

Raagi - 1 kg
Moong whole - 50mg
Rice - 50mg
Wheat - 50mg
Elaichi - 2
Clove - 2
Pepper - 2
Ajwana - 1/4 sp
Almond - 4

Method:
Soak Raagi, Whole moong, Wheat separately for 12 hours. Take out all the water and tie in a cloth to get sprout for 10 - 12 hours. Wash Rice. And dry Rice, Sprouted Raagi, whole moong, wheat in shade for 1- 2 days....

Roast all the ingredients for few min(lightly). Make powder.
Filter the flour using flour filter, then filter using a thin cloth. (for babies under 10months of age)
Filter the flour using flour filter for babies older than 10 months.


Preparing Raagi malt for baby:

Raagi Malt - 1tbp
Milk - 1/4 cup
Jagary - 1/4 tsp
Salt - 1/4 pinch (optional)
Ghee - 1/4 tsp

Method:

Mix all ingredients and cook for 3 to 4 min. until it becomes thick.
When it gets cool to room temperature then its ready to feed baby.

We can start Raagi malt for babies after they complete 5 months.....

For older kids ratio can be changed like adding more almonds etc.

Benefits of Ragi Malt:

      We all know Ragi is a hard to digest food, good for diabetic people and it digest slow…  how can it be good for babies?  The secret is, for Ragi Malt we use sprouted Ragi which makes it as a very light food for babies to digest.  Benefits are:

• ·         Its a good source of Calcium.
• ·         It is a good source of Protein.
• ·         If we are adding Jagarry then it will be a good source of Iron too.
• ·         It has natural fiber.
• ·         Good source of whole grain.
• ·         It contains good fat(Almond and Ghee) which is very much needed for brain development.

Last but not the least it’s a homemade cereal for our little babies.   The best time to start Ragi malt is during 5^th or 6^th month.

 

More detail about Raagi Malt

Raagi Talipittu / Raagi Rotti / Thalipeeth / Talipattu

Ingredients:

Raagi Flour - 1 cup
Chopped Onion - 1/2 large

Jeera - 1tsp
Grated carrot - 5tbs

Chopped Green chilies - 2tsp(optional)

Chopped coriander - 1/2 cup

Roasted pea nut powder - 3 tbs
Water - 1cup
Salt to taste

Oil - 4tbs

Method:

Mix all the ingredients to Raagi flour, mix well to a soft dough except oil .
Take 3tbs of dough and roll it between your palm.

Place it on a piece of parchment paper or a greased plastic sheet and flatten it with the palm of your hand. Using your finger tips, roll the dough out into flat circular discs the thickness of say rotis.

Transfer the discs to the skillet. brush it with some oil on top. Cook till the Talipittu changes color and flip. Cook on the other side till golden brown specks appear.

Serve hot with ghee/ yogurt or Heerekai chutney.

For Gestational Diabetes: Add more vegetables and less flour.

Wheat Tomato Bajji / Tomato Pakoda

Ingredients:

Tomato - 1 large
Onion - 1/2 large

Wheat Flour - 1 cup

Jeera - tsp

Chopped Green chilies - 2tsp(optional)

Red chili powder - 1/2 tsp

Ginger garlic paste - 1tsp

Chopped coriander - 2tbs

Chopped Curry leaves - 1tsp
Daniya Powder - 1/4 tsp
Jeera Power - 1/4 tsp

Water - 1cup
Baking Soda - 1 pinch(optional)
Chat Masala - 1tsp

Salt to taste

Oil - 2cup

Method:

Chop tomato, onion. Add all the ingredients to Onion except oil and Chat masala , mix well.

Heat oil in a Pan, and deep fry Pakoda.
Sprinkle Chat Masala on top and serve hot.

Onion Pakoda

Ingredients:

Onion - 1 large

Besan - 1/2 cup

Rice Flour - 1/2 cup

Jeera - tsp

Chopped Green chilies - 2tsp

Red chili powder - 1/2 tsp

Ginger garlic paste - 1tsp

Chopped coriander - 2tbs

Chopped Curry leaves - 1tsp

Water - 1/4cup

Salt to taste

Oil - 2cup

Method:

Cut onion into length wise. Add all the ingredients to Onion except oil, mix well.

Heat oil in a Pan, and deep fry Pakoda.

Spring Onion Parota

Ingredients:
Spring onions with greens(chopped) - 5 -6
Whole wheat flour (atta) - 1 1/2 cups
Green chillies (chopped) - 2
Carom seeds (ajwain)(crushed) - 1/2 tsp
Salt to taste
Potatoes (boiled & mashed) - 2 medium sized
Red chilli powder - 1 tsp
Fresh coriander leaves (chopped) - 2 tbsps
Yogurt - 1/4 cup
Oil - 2 tbsps
Ghee as required

Method:
1. Take whole-wheat flour in a bowl. Add chopped spring onions with greens, chopped green chillies, carom seeds, salt, mashed potatoes, red chilli powder, chopped coriander leaves, yogurt and sufficient water and knead into a dough. Apply oil, cover and set aside for fifteen minutes.
2. Divide the dough into eight equal portions. Roll into balls. Roll the balls in dry flour and Roll out into medium thick paranthas.
3. Heat a tawa and place a parantha on it. Cook on medium heat for two minutes. Turn and apply ghee on the cooked side. Turn again and apply some more ghee on the other side too. Cook till both sides turn a golden brown.
4. Serve hot.

Aloo Matar / Potato Peas Curry

Ingredients:

Potato - 4 large

Peas - 1/2cup(frozen)
Chopped onion - 1/4 cup
Chopped tomato - 1/4 cup
Garlic paste - 1 tbsp.
Ginger paste - 1 tbsp.
Red chili powder - 1 tbsp.
Coriander powder - 1 tbsp.
Turmeric powder - 1 tsp.
Chopped green coriander - 1 tbsp.
Cumin powder - 1 tsp.

Clove - 3

Cinnamon - 1'
Bay leaf - 3
Oil - 3 tbsp.
Salt As per taste

Method:

Heat oil, add bayleaves, clove, cinnamon, Jeera chopped onion and sauté’ onion till golden brown in color. Add Ginger Paste and Garlic Paste. Cook for a minute.
Add red chili powder, coriander powder, turmeric powder and cumin powder.
Add Diced potato and Green peas cook for 15 minutes. Add Chopped tomato and cook for few min and garnish with chopped fresh coriander.
Mash Slightly and Cook until gravy is thick.
Serve hot with steamed rice / Naan

Palak Kofta Curry

Ingredients:

Spinach (palak) - 3 bunches
Milk - 1 cup
Onions -3
Potatoes -5 or 6
Bread - 4 slices
Grated Paneer - 1/2 cup
Green chillies - 2 or 3
Ginger -1 inch piece
Chilli Powder -1 tsp
Turmeric powder -1/2 tsp
Dry mango powder - 1/2 tsp
Butter or oil - 2 tabl.sps
Salt - to taste
Oil - for deep frying

Method:
Pressure cook potatoes, peel and mash thoroughly.
Soak bread in water, squeeze and add to the potatoes. Mix with finely cut onions, chillies, coriander leaves, garam masala, grated Paneer, salt, mango powder and small amount of the finely chopped palak.
Mix well and prepare small balls.
Deep fry in hot oil and keep aside.

For the Gravy:

Chop onions and mince ginger.
Wash and chop palak finely.
Heat a teaspoon of oil in a pan and fry the palak with a little sugar added to it.
Sprinkle water if necessary.
In few minutes it becomes soft. (sugar is added, which preserves the green colour).
Remove from fire, cool and grind to a smooth paste.
Heat butter in a 'Kadai', fry chopped onions, add ginger then the ground palak with milk, salt, chilli powder, mango powder, turmeric and garam masala.
Mix well and boil till it becomes a thick gravy.
Add Koftas just before removing from fire or while serving.

Kandinooku Dosa

Serves - 4

Ingredients:
Toor Dal -1 cup
SonaMasoori Rice -3 cup
Grated Carrot - 1/2 cup
Chopped onions - 1/2 cup
Green chillies Paste - 2tsp

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6
Red Chillies: 6

oil: 2 tbs

Method:
Mix Toor Dal and Rice and make rava in mixer.
Mix all ingredient with curd and keep it aside for 5 to 10 min, add seasoning and pour dosas.

Kandinooku Dosa served with Onion Chutney

Gutthi Vankaya/ Stuffed Eggplant

Ingredients:

small eggplants - 12
Oil - 4tbs

For Stuffing:
Onions - 1 large
Ginger - 1'
Garlic -4
Cloves - 4
Cinnamon - 1/2
Sesame seeds - 2tbs
Gasaalu (poppy seeds)- 1tsp
Red chile powder - 1tsp
Tamarind paste - 1tsp
salt to taste

Method:
In a pan heat two tablespoons of oil and fry the chopped onions. When the onions are brown add all the ingredients from the above list (i.e. list of ingredients for stuffing) except ginger and garlic. Stir on medium heat for 5 minutes. Remove from heat, add ginger and garlic and let cool. Then process the whole mixture in a blender until soft.

Wash the eggplants and make two cuts through them from the bottom upward (length wise) about 2/3 the way up to the stem, so that they are each in four equal sections, held together by the uncut portion near the stem. Place the stuffing between the four sections. Next, in a wide skillet add the remaining oil and heat. Place all the stuffed eggplants next to each other and keep the heat on high. After three or four minutes turn the eggplants over. After five minutes turn them over again, lower the heat, cover the skillet and let them cook till the eggplants are thoroughly done (the skin of the eggplants should develop folds).

Note: 1. If the eggplants are large, allow more time to cook. For the very large eggplants, it's better to just cut them up into pieces, mix the pieces and the stuffing, put it all in a pan and cook till done. Will taste almost like the dish made with the small sized eggplants except that it will not look like a stuffed eggplant. Also, the big ones have more water content in them, so, it might taste a bit raw and not fry as well as the smaller ones.

2. The more ripe the eggplant the less time required to cook it. Unripe eggplants will take a very long time to cook all the way through.

Beerakaya/ Heerakai/ Ridge gourd curry

serves 2-3

Ingredients:
Ridge gourds- 2lb
Onion diced- 1
Potato, diced - 1
Curry leaves - 4-5
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/4 tsp
Cumin powder - 1/4 tsp
Coriander powder - 1/4 tsp
Garam masala - 1/4 tsp
Roasted peanut powder - 1/4 cup
Jaggery (or brown sugar) - 1tbs
Tamarind paste - 1tsp

Method:
Heat oil in a pan, add mustard seeds, cumin seeds, when they sputter, add curry leaves and onion. Stir till onion is transluscent. Add turmeric, salt, chili powder, cumin powder, coriander powder, garam masala and stir for a few seconds. Add ridge gourd and potato and stir for 2 minutes. Add a cup of water, peanut powder, jaggery, tamarind paste and let simmer on medium heat till potatoes are tender and curry is thickened. Garnish with cilantro. Serve with rotis or yogurt-rice.

Gutti Beerakaaya Kura - Stuffed Ridge Gourd Curry-2

Ingredients:

Ridge gourd - 1lb
Onions - 1
Red chillis - 4 to 5
ginger-garlic paste - 1tsp
coriander seeds - 1tsp
Cumin seeds - 1tsp
Sesame seeds (nuvvulu/yellu) - 3tbs
Jaggery - 1tsp (optional)
salt to taste
small lemon sized tamarind ball
Oil - 1tbs

Method:
(beerakaaya), peeled, cut into 2 inch pieces and make a + slit on top for stuffing.
Heat a tsp of oil in a frying pan and add the coriander seeds, cumin seeds, red chillis and sesame seeds and fry on medium heat till you get a nice aroma. Dont burn the spices. Just fry for 3-4 min stirring continuously. Remove and cool.
Once cool, make a paste of the above spices along with ginger garlic paste, jaggery, tamarind, salt and onions.
Take a tbsp of the paste and stuff each of the slit ridge gourd pieces.
Heat oil in a pan and add some curry leaves and stir fry for a 3-4 seconds. Place the stuffed ridge gourds in the pan and let it cook covered on medium heat.
After 4-5 mts, uncover the lid and turn the pieces so that they cook all over.
Cover and cook on low heat till the ridge gourds become soft. This could take about 20 minutes.
Turn off heat once cooked and serve with hot white steamed rice or Chapathi

Brinjal Masala

Ingredients:

Small violet brinals-1/4kg
Finely cut onions - 1/4cup
Chopped Tomatoes - 1/4cup
Tamarind extract - little
Red chilli powder - 1.5tsp
Grated Jaggery - 2tsps
Salt as required
Ginger garlic paste - 2 tsps

Dry roast separately and powder:
White sesame seeds - 1 tsp
Roasted peanuts - 1 tsp
Dhania - 1 tsp


Method:

1.Slice brinjals lengthwise and deep fry in hot oil till golden brown. Keep aside.
2.Fry sliced onions till golden brown and then grind to coarse paste.
3.Heat oil in a frying pan and fry cut onions till golden.
4.Add sliced tomatoes and fry till it becomes pulpy.
5.Mix ground paste of onion, chilli powder, ginger garlic paste and fry for few minutes.
6.Add salt, jaggery and tamarind extract.
7.cook for few minutes. Add roasted and powdered ingredients. stir for few minutes.
8.Pour 2 cups of water and when it starts boiling add fried brinjals and cook till it becomes a thick gravy.

Aloo Gobi Curry

Ingredients:

1 medium cauliflower
2 potatoes, boiled & peeled
1 tbsp. coriander finely chopped
1 green chillies
1 onion finely chopped
1/4 tsp. turmeric powder
1/2 tsp. dhania powder
1 tsp. lemon juice
2 tbsp. curds
1/2 tsp. cumin seeds
3 tbsp. oil or ghee
Blend to a paste:
2 tbsp. coconut grated
1/4 cup coriander chopped
3 green chillies
1/2 tsp. ginger grated
1 tsp. garlic grated
1 onion
1/2 tsp. wheat flour

Grind:
2 tbsp. coconut grated
1/4 cup coriander chopped
3 green chillies
1/2 tsp. ginger grated
1 tsp. garlic grated
1 onion
1/2 tsp. wheat flour
adding 1/2 cup water

Method:
Break cauliflower into florettes.
Simmer in boiling water for 3-4 minutes.
Drain, keep aside.
Chop potatoes into medium chunks.
Heat oil in a pan, add cumin seeds, allow to splutter.
Add onion and green chilli, saute till pink.
Add paste, turmeric powder, dhania powder, saute for 2-3 minutes.
Add curds, stir continuously, till boiling resumes.
Add potatoes, cauliflower, cook till gravy thickens.
Stir occasionally to avoid burning.
When gravy is thick and oil separates, add lemon juice and it is done .
Garnish with coriander, serve hot with parathas

Black eye bean / halasandi kaalu curry

Serving: 4

Ingredients:

Black eye bean / halasandi kaalu: 1 cup

Onion: 1

Tomato: 1

Sambar powder: 1tsp

Chopped Coriander: 4 tsp
Turmeric powder: 1 pinch

Garlic: 2

Coconut: 4tsp
Tamarind paste: 3tsp

Salt

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Soak Black eye bean / halasandi kaalu for 2 hours.
In a pan heat oil and add all seasoning ingredients, when mustered seeds stops splutter add finely chopped onion, garlic fry for few min now add Black eye bean / halasandi kaalu and fry for 3 - 4 min. Pressure cook adding 1 cup water.

when it gets cool open the lid and start boiling now add coconut powder, turmeric powder, sambar powder, tamarind paste, chili powder, salt, chopped tomato and boil it for 8 - 10 min.

Garnish curry with chopped coriander leaves

Matikekalina Curry / Dal moth curry

Serving: 4

Ingredients:

Dal Moth / Matikekalu: 1 cup

Onion: 1

Tomato: 1

Sambar powder: 1tsp

Chopped Coriander: 4 tsp
Turmeric powder: 1 pinch

Garlic: 2

Coconut: 4tsp
Tamarind paste: 3tsp

Salt

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Soak Dal Moth / Matikekalu over night.
In a pan heat oil and add all seasoning ingredients, when mustered seeds stops splutter add finely chopped onion, garlic fry for few min now add Dal Moth / Matikekalu and fry for 3 - 4 min. Pressure cook adding 1 cup water.

when it gets cool open the lid and start boiling now add coconut powder, turmeric powder, sambar powder, tamarind paste, chili powder, salt, chopped tomato and boil it for 8 - 10 min.

Garnish curry with chopped coriander leaves

Onion chutney

Ingredients:

Onion - 1

Red chillies - 4 to 6

tamarind - one pinch
Grated fresh coconut - 4tsp

Curry leaves - 1 stick
Jagary - 1/2tsp

salt to taste

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6
Urad dal - 1tsp

Red Chillies: 6

oil: 2 tbs

Method:

Cut onion into length wise, fry onion and red chilies using 1tsp oil.
when it get cool add all remaining ingredients and grind

add seasoning on top.

Radish Chutney

Ingredients:
Radish - 1(fresh)

Red chillies - 4 to 6

tamirind - one pinch
Grated fresh coconut - 4tsp

Curry leaves - 1 stick

salt to taste

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6
Urad dal - 1tsp

Red Chillies: 6

oil: 2 tbs

Method:

Grind all the ingredients

add sesoning on top.

Radish and Onion Chutney

Ingredients:
Radish - 2

Red chillies - 4 to 6

Garlic- 4 to 5

Onion - 1/2 cut into length wise

tamarind - one pinch

Curry leaves - 1 stick

Meethi seeds - 1/2 tsp
Oil - 2tsp

salt to taste

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 6

oil: 2 tbs

Method:

fry all ingredients separately with little oil.

and once it gets cooled grind it.
add seasoning on top.

Wheat Bisi bele bath

Serving: 6

Ingredients:

Cracked Wheat: 2 cup

Toor Dal: 1 cup
Moon Dal: 4tsp

Tamarind juice: 1/4 cup o

Tomato: 2

Green beans: 1/2 lb

Carrot: 2

Potato: 2

Peas:1/2 cup

Soaked Rajma: 1/4 cup(optional)

Soaked Garbanzo beans: 1/4cup(optional)

Chopped coriander leaves: 1/4 cup

Ghee: 2tbs

For masala:

Chana Dal---2 tbs

Jeera---1/2 tsp

Pepper--1/2 tsp

Red chilli---20-25

Dhaniya--4 tsp

Poppy seeds---1/2 tsp

Clove---4

Cinnamon----1/2 inch

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 6

oil: 2 tbs

onion: 2

Dry fry all masala ingredients and make powder.

Wash Cracked Wheat, Moong Dal and toor dal, Chop all vegetables(beans, carrot, potato) Pressure cook Cracked Wheat, dal, vegetables, rajma, garbanzo beans all together with 8 cups of water.

for the cooked Cracked Wheat add 1 to 2 cup water and boil it.

mix the masala in the tamarind water and add to the cooked Cracked Wheat, add two chopped tomato.

chop one onion into thin lengthy pieces fry in the oil until it becomes brown. keep it aside

Prepare seasoning with mustered seeds, jeera, asifotida, curry leaves, red chilis once they start splutter add one chopped onion, when onion becomes soft add seasoning to the boiling Cracked Wheat.

Garnish with brown onion, chopped coriander leaves and ghee.

For Gestational diabetes: If u are in USA try to buy cracked wheat from Winco foods as it has less carbs.

Carrot Spinach Rice

Serving - 2

Ingredients:
Basmathi/Sonamasoori rice - 1 cup
Carrot - 1
Chopped spinach - 1cup
Garlic - 4 pods
Cashew nut - 2tbs
Crushed red chili - 1/2tsp
Pepper powder - 1/4 tsp
Salt
Turmeric powder - 1 pinch
Daniya power - 1/4tsp
Butter - 1/2tbs

Seasoning:
Mustered seeds - 1 tsp
Jerra - 1tsp
curry leaves - 6
Oil - 2tbs
Urad dal - 1tsp

Method:
Soak rice for half hour then pressure cook adding 2 cup water and butter. let it cool.

Prepare seasoning, once muster seed starts sputtering add urad dal, Cashew nut when they both slight brown add chili flakes, pepper powder, grated carrot, chopped spinach, turmeric, daniya powder on high flame, fry for few min. Finally add cooked Rice and mix well
Garnish with chopped coriander and serve hot.

Quinoa upma

Quinoa is also known as miracle grain Nutritional data about Quinoa

Serving - 4

Ingredients:

Quinoa - 2 cup
Onion - 1 small
Chopped Green beans - 1/4 cup
Chopped Carrot - 1/4 cup
Green peas - 4tbs
Green chillies - 4
Oil - 1tsp
Salt - according to taste
Chopped coriander - 2tbs
Grated coconut - 2tbs

Seasoning:

Mustered seeds - 1 tsp
Jerra - 1tsp
Urad Dal - 1tsp
Chana Dal - 1tsp
curry leaves - 6
Oil - 2tbs

Method:

Pressure cook Quinoa with 2.5 cup water by one whistle. let it cook for few min. Open the lid and splutter Quinoa with fork.
Prepare seasoning in a pan when mustered seed stops spluttering add chopped onion and green chilies, when onion becomes soft add Green beans, carrot, peas fry it until vegetables becomes soft now add cooked quinoa and Salt, cook it on low flame for 5 to 8 min.
Garnish with coriander and coconut and serve hot with Peanut chutney.

Peanut curd chutney:

Green chilies - 3
Roasted Peanut - 1/2 cup
Curd - 1/2cup
Salt

Method:
Add all the above ingredients and make chutney. (do not add water)

Oatmeal upma

Serving - 2

Ingredients:
Oatmeal - 2 cup
Onion - 1 small
Chopped Green beans - 1/4 cup
Chopped Carrot - 1/4 cup
Green peas - 4tbs
Tomato - 1 small
Green chillies - 4
Oil - 1tsp
Salt - according to taste
Chopped coriander - 2tbs
Grated coconut - 2tbs

Seasoning:
Mustered seeds - 1 tsp
Jerra -
Urad Dal - 1tsp
Chana Dal - 1tsp
curry leaves - 6
Oil - 2tbs

Method:
In a pan roast Oatmeal with 1sp of oil until it becomes light brown.
Prepare seasoning in a pan when mustered seed stops spluttering add chopped onion and green chilies, when onion becomes soft add Green beans, carrot, peas fry it for few min then add 2.5 cup water. when water starts boiling add roasted oatmeal, tomato and Salt, cook it on low flame for 8 to 10 min.
Garnish with coriander and coconut and serve hot.