Cracked Wheat Uppittu / Upma

Serving - 4

Ingredients:

Cracked Wheat - 2 cup
Onion - 1 small

Finely Chopped ginger - 1tsp

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

Seasoning:

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

Method:

Prepare seasoning in a pan when mustard seed stops spluttering add Cracked Wheat, chopped onion, ginger and green chilies, Green beans, carrot, peas, potatos and fry it until Cracked Wheat gets little brown (around 10 to 15 min)

 now add 4 cups of water and salt close lid and cook it on medium flame for 10 to 15 min.
Garnish with coriander and coconut and serve hot.

Vegetable Idli

Ingredients:
Idli batter - 3 cup
Grated / finely chopped cabbage- 1/2 cup
Grated carrot - 1/4 cup
Chopped coriander - 1/4 cup
Green peas - 2tbs
Salt to taste

Method:
Mix all the ingredients and prepare Idli by steaming for 12 to 14 minutes.

Rava Idli

Ingredients:

Sooji Rava: 2 cup

Grated Carrot: 1/2cup

Chopped Coriander: 1/4 cup

Yogurt / curds: 1 cup

Salt

Baking Soda: 1/8 tsp

Cashew nut: 20

oil: 5tbs

Seasoning:

Mustard seeds: 1/4 tsp

Jeera / cumin seeds: 1/4tsp

Channa dal: 3/4 tsp

Urad dal: 3/4 tsp

Curry leaves: 1 stem
Oil: 2tsp

Method:

Mix Sooji Rava(Bombay rava), oil and let it soak for overnight or 5 to 6 hours

Prepare seasoning in a pan adding 2 tbs oil and all seasoning ingredients, when Channa dal and urad dal gets slight brown add to  rava.

Add carrot, coriander, salt, baking soda, 1/2 cup water and yogurt(beat yogurt before adding) to rava, mix and let the Rava idli batter settle for 5 to 10 min. If needed add some water until the batter gets regular idly batter consistency.

Grease idly plate with oil and put one split cashew nut in each idli bowl then add batter and steam it for 10 - 12 min. after switching off the gas let it cool for 5 min, then idlies are ready to serve.

Rava Idli can be served with coconut chutney / potato saagu.

Rice Noodles

Ingredients:
Rice Noodles - 1lb
Lemon - 1
Chopped Coriander - 2tbs
Grated Coconut - 2tbs



Seasoning:
Mustard seeds - 1 tsp
Jerra - 1tsp
curry leaves - 6
Oil - 2tbs
Urad dal - 1tsp
Chana Dal -1tsp
Peanut - 2tbs
Cashew nuts - 2tbs
Chopped Onion - 1/2 cup
Turmeric powder - 1/4tsp

Powder:
Til - 2tsp
Garlic - 2
Green Chillies - 2


Method:
Soak Rice Noodles in hot water for 5 min or follow the direction on the package.
Make powder using til, garlic and green chillies.
Prepare seasoning, once mustard seed starts sputtering add urad dal,  Chana Dal, Peanut and Cashew nuts when they start getting slight brown add onion,  when onion gets translucent add ground powder, turmeric powder and keep frying until the raw garlic smell gets tender, now reduce the heat and add cooked Rice noodles, salt and lemon, keep mixing until noodles are well coated with seasoning.
Garnish with chopped coriander and grated coconut.

Belegin Kadubu

Ingredients:

Toor Dal - 1/2 cup
Moong Dal - 2tbs
Lemon - 1
Ghee - 2sp
Wheat Flour - 1 and 1/2cup
Jeera - 1/2tsp
Ajwain - 1/4tsp
Red Chili Powder - 1/2tsp
Besan - 1tbs
Jowar Flour - 2tbs(optional)

To Grind:
Curry Masala - 1/2tsp
Garlic -2
Grated Coconut - 2tbs
Coriander - 4tbs
Salt to taste

Seasoning:
Mustard seeds - 1 tsp
Jerra - 1tsp
curry leaves - 6
Oil - 2tbs
Garlic - 15


Method:
Pressure Cook Toor Dal and Moong Dal. Let it cool for a while.

Mix wheat flour, jowar flour, besan, jeera, Ajwain, red chili powder and little salt with water to Chapathi dough consistency.  Close the dough and let it set for 15 to 20 min.
Now roll the dough and make chapathies, cut into diamond shapes.



Grind Curry masala, coconut, coriander,  garlic with out water.

Prepare seasoning using all the seasoning ingredients.   Add cooked dal and 4 cups of water, turmeric powder and salt.  when it starts boiling add cut diamond pieces and ground mix,  let it boil for 5 to 8 min then squeeze lemon and garnish with ghee.  Belegin Kadubu can be served with lemon pickle.

Masala Upma

Ingredients:
Upma Rava - 1 cup
Onion - 1 small

Finely Chopped ginger - 1tsp

Chopped Green beans - 1/4 cup
Chopped Carrot - 1/4 cup
Green peas - 4tbs
Red Chili Powder - 1/2tsp(Optional)
Sambar Powder - 1/2tsp
Turmeric Powder - 1/4tsp
Tamarind Paste - 1tsp
Chopped Tomato - 2tbs
Ghee - 1tsp
Oil - 1tsp
Salt - according to taste
Chopped coriander - 2tbs
Grated coconut - 2tbs

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

Method:
Roast Upma Rava with or without 1tsp oil until light brown.
Prepare seasoning in a pan when mustard seed stops spluttering add chopped onion, ginger when onion becomes soft add Green beans, carrot, peas fry vegetables for few min then add 2.5 cup water, when water starts boiling add Upma rava, Salt, cook it on medium flame for 5 to 8 min, now add sambar powder, tomato, turmeric powder, chili powder and mix well and close the lid leave it on low flame for 2 to 3 min.

Garnish with coriander and coconut, ghee and serve hot.

Quinoa Puliyogare / Pulihora

Quinoa is also known as miracle grain Nutritional data about Quinoa

Serving - 4

Ingredients:

Quinoa - 2 cup
Salt to taste
Chopped coriander - 2tbs
Puliyogare Gojju - 2tbs

Seasoning:

Mustard seeds - 1 tsp
Jerra - 1tsp
Urad Dal - 1tbp
Chana Dal - 1tbp
curry leaves - 6
Peanut -2tbs
Oil - 2tbs

Method:

Pressure cook Quinoa with 2.5 cup water by one whistle. let it cook for few min. Once the cooker gets cool Open the lid and splutter Quinoa with fork.
Prepare seasoning in a pan when mustard seed stops spluttering add Puliyogare Gojju, salt to cooked quinoa and cook Quinoa on low flame for 5 to 8 min.
Garnish with coriander.

Serve Hot

Pongal

Ingredients:
Rice - 1 and 1/2cup
Moong Dal - 1cup
Chopped ginger - 1tsp
green chili - 4
Pepper powder - 1/4 tsp
Milk - 1cup
Water -6 -7 cup
Butter - 1tsp

Seasoning:

Mustard 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 Rice and Moong dal.
In a non stick pan fry washed Rice 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 Rice and moong dal. boil it on low flame for 5 to 8 min.

Serve hot with Onion Gojju. or coconut chutney or Moong Dal Sambar / Baby Carrot Sambar.

Wheat Dosa / Wheat Pan Cake

Serving: 4

Ingredients:

Wheat Flour : 2 cup
Besan : 2tsp
Jeera / Cumin - 1/2tsp

Salt: 1/4tsp (according to taste)

Water: 2 cup

Method:

Mix all the ingredients, add more water if needed. Batter is ready to prepare Dosa.
Heat pan or griddle with little Butter.
Spread the mix on pan in circular motion to make thin Dosa / Pan Cake and cook both the side with 1tsp oil

This can be served with coconut chutney.

For Gestational Diabetes: 1/4 cup wheat has 20 carbs.

Rice Rava and Poha / Avalakki / Atukulu Talipattu / Rotti

Ingredients:

Rice Rava - 1 cup

Poha / Avalakki / Atukulu - 1 cup
Chopped Onion - 3/4 cup

Jeera - 1tsp

Curds - 1cup

Chopped Green chilies - 2tsp(optional)

Chopped coriander - 3/4 cup

Water - as required
Salt to taste

Oil - 4tbs

Method:

Soak any type of Poha / Avalakki / Atukulu in curds for 1/2 hours.

Mix all the ingredients to Poha / Avalakki / Atukulu, mix well to a soft dough add water if required 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.

Shavige Uppittu / Semiya Upma

Serving - 4

Ingredients:

Shavige / Semiya - 2 cup
Onion - 1 small

Finely Chopped ginger - 1tsp

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:

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

Method:

Roast Shavige / Semiya with or without 1tsp oil until light brown.
Prepare seasoning in a pan, when mustard seed stops spluttering add chopped onion, ginger and green chilies, when onion becomes soft add Green beans, carrot, peas fry it until vegetables becomes soft now add 2.5 cup water, when water starts boiling add Shavige / Semiya, Salt, cook it on medium flame for 5 to 8 min.
Garnish with coriander and coconut and serve hot.

Idli with Sona Masoori rice

Ingredients:

Sona masoori rice - 3 cup
Urad Dal - 1 cup
Cooked rice - 1 cup
Methi seed - 1/2tsp

Method:
Soak Sona Masoori rice, Urad Dal, methi seed for 4 to 5 hours. Grind all Soaked ingredients with cooked rice.
Ferment the batter for 10 to 12 hours.

After ferment prepare Idli. (add Baking soda if required)

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).

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 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.