Coconut Green Chutney

This is a flavorful chutney that goes well with South Indian breakfast.


Ingredients: 
Fresh Coconut pieces or grated - 1 cup
Whole Peanuts - 1/4th cup
Cilantro - 1/4th bunch
Green chilli's - 7
Yogurt - 1 cup
Water - as needed
Salt - as needed
Oil - 4 tsps
Chana Dal - 1tsp
Urad Dal - 1tsp
Turmeric - 1/2 tsp
Mustard seeds - 1/4th tsp
Cumin seeds - 1/4th tsp
Dry red Chilli's - 2 cut pieces


Cooking Method:
Dry roast peanuts, chana dal and urad dal in a pan. Cool it and grind it. 
Heat 2 tsps oil in a pan. Add green chilli's and fresh coconut pieces or grated fresh coconut. Fry it for few minutes.
Grind it well. Add the grinded peanuts, fresh cilantro, yogurt and salt and grind it into fine paste. Take this into a bowl.
Heat 2 tsps oil in a pan. Add cumin seeds, mustard seeds, red chilli's and turmeric. Add this to the bowl with the chutney and serve with any South Indian breakfast items.

Colorful Edli's

My son loves this and I love them too as its healthy for every one. Its the same recipe for edli's but added few ingredients to make it healthy.


Ingredients: 

Edli Batter - 3 cups
Beetroot - 1/4 cup grated fine
Carrot - 1/4 cup grated fine

Cooking Method:

Take 3 bowls and divide edli batter into 1 cup for each bowl. Now add grated beetroot into first cup and mix well.

Now add grated carrot into second cup and mix well. 

You can add chopped Spinach or grinded cilantro, pudina(mint) and green chilli's together and mix the batter or you can just leave the batter by itself without adding anything.
Grease the idle holder or pan and fill each of them with 3/4th full of batter. Steam cook them and serve it with chutney.

Edli

Everyone know Edli is a very common South Indian breakfast. Easy to make as well. But sometimes people often complain that Edli's doesn't come out very soft. So, I would like to share my recipe  for soft and spongy edli. 

Ingredients:

Edli Ravva - 2 cups (Clean and Soak for 5 hrs)

Urad dal/minappa pappu - 1 cup (Clean and soak for 7 hrs )
Methi/fenugreek seeds - 1 tsp
Chana Dal - 1 tsp
Toor Dal - 1tsp
Moong Dal - 1 tsp
Cooked White Rice - handful 
Oil - 1 tsp
Salt - as needed
Water - as needed


Method:
Clean and soak Edli Rava in a container and Urad Dal, methi seeds, chana dal,toor dal, moong dal for 7 hours in another container. Grind Urad Dal, methi seeds, chana dal,toor dal, moong dal together with 1 cup of water. Add Edli Rava and cooked white Rice to it and grind for another minute adding water as necessary.  Cooked white rice is the secret ingredient to make soft and spongy Edli. Take it in a big container and leave it over night. Edli will ferment. 
Next day, take the required amount of Edli batter in a small bowl and add water if needed to it. Add 3 pinches of salt to it and grease the Edli cooker plates and cook it.
They come out soft and smooth like a sponge. Enjoy with the Sambhar and Chutney I have posted.

Sambhar for Tiffin's

This is a special Sambhar especially for Edli's learned by one of my friend...yummy....


Ingredients:
Chana Dal  - 1 cup
Toor Dal     - 1 cup 
Cumin  - 1/4 tsp
Mustard Seeds  - 1/4 tsp
Onions  - 1/4 cup chopped vertically
Turmeric          - 2 tsp
Green chillis       - 5 (slit long)
Ginger - Garlic paste - 1 tsp
Curry leaves     - 8
Cilantro       - 1/4 cup chopped fine
Hing      - 1/4 tsp
Tomatoes       - 1/4 cup
Dry grated coconut - 4 tbsps
Oil          - 3 Tbsp
Salt             - to taste
Dhaniya/Coriander Powder    - 1 tsp
Water              - as needed


Method:
Pressure cook toor dal and chana dal together in the pressure cooker along with 1 tsp of turmeric and 1 tsp of oil. After its done, put it in a bowl and keep it aside.
Heat 2 tbsp of oil in a another pan. Add cumin, mustard seeds and stir it. Add onions, green chilli's now and roast it for 3 minutes. Add turmeric, ginger-garlic paste, hing , curry leaves, dry grated coconut and stir it for 2 minutes. 
Add tomato, stir it. Close the lid and let it cook completely. Now add the pressure cooked dal to it and add 1 class of water to it.Add cilantro to it and let it boil for another 10 minutes. Turn off the stove.
Tastes good with Edli / Vada.

Gunta Ponganalu

I usually prepare Gunta Ponganalu when there is a left over batter from Dosa or when I need to eat something different than dosa..another reason also is that my son likes it too....I love cooking for my son :)
I am also giving the measurement,  for making the batter as well.


Ingredients:

Raw rice - 2 cups soak in water overnight
Urad dal/minappa pappu - 1 cup soak for 4-5 hrs or can leave it over night as well
Methi/fenugreek seeds - 1 tsp
Chana Dal - 1 tsp
Chana Dal - 1/4 cup soaked in water for 1-2 hrs
Moong Dal - 1 tsp
Onion - 1/4 cup chopped fine
Green chillis - 4 chopped fine 
Ginger - 1 tsp chopped fine
Cumin seeds - 1 tsp 
Coriander leaves - 1 tbsp chopped fine
Curry leaves - 1 tbsp chopped fine
Oil  - few tsp
Salt - to taste

Method:
Soak rice, urad dal, 1 tsp chana dal, moong dal and methi seeds for 7-8 hrs. Strain and grind the soaked dal and rice to a fine paste. Ferment the batter for 8 hrs. After 8 hours, add salt to taste and combine well. In a pan heat 2 tsps of oil. Add Jeera, soaked chana, green chilli's, curry leaves, ginger and saute for 3-4 minutes. Now add coriander leaves and onions to it and turn off the stove. Add this to the batter and mix well. Heat the ponganalu pan and pour 2 drops of oil into each place of the ponganalu pan. Place flame on medium high for a mt. Pour batter into each place and allow to cook with lid for 4-5 minutes undisturbed and cook on low to medium flame. It will cook to a golden brown shade. Flip over with help of a spoon or fork and allow to cook for 2-3 mts without lid.Its ready to be served with chutney.

Mysoore Bonda

Today I would like to share my son's favorite breakfast ...Mysoore Bonda.

Ingredients:
Maida or All purpose Flour - 1.5cup
Plain Yogurt - 3/4 cup
Salt - to taste
Cilantro - finely chopped
Curry leaves - finely chopped
Green chill's - 5 finely chopped
Ginger - 1 tsp finely chopped
Onions - 1/4 cup finely chopped
Baking Soda - 1/2 tsp
Oil - fry deep frying


Method:
Mix the flour and yogurt the night before making the bonda's or leave it for 8 hours. Mix it to the consistency of  bajji's. 
After 8 hours, add salt, cilantro, curry leaves, green chill's, ginger, onions, baking soda to this and mix it together. Heat oil for deep frying. When it is ready drop this in the oil with small size balls. Cook it on medium heat, so it is cooked well inside. Remove it after its golden brown color to a tissue paper to absorb the excess oil. Its ready to serve. Tastes good with peanuts or tomato chutney.

Mixed Vegetable Samiya Upma

Semiya/Vermicelli Upma is a healthy and easy to make dish.

Ingredients:


Semiya/Vermecelli - 2 cups 
Mixed vegetables  - 2 cups chopped(carrots,green peas,potatoes,sweet corn,french beans,bell peppers) 
Onion      - 1/4 cup cut lengthwise 
Green chillies         - 4 slit long 
Curry Leaves      - 6
Cumin                   - 1/2 tsp
Mustard seeds      - 1/2 tsp
water                   - 2 cups
urad dal               - 2 cups
Turmeric            - 1/4 tsp
Fresh Ginger  - 1 tbsp, chopped fine
Cashews  - 2 Tbsps
Oil           - 2 tbsps
Salt                    - to taste

Method:

Heat 1 tbspoon of oil in a pan.Add vermicelli and roast until it turns slightly brown. Remove and keep aside. 
In the same pan,add 2tbs oil and add cumin,mustard seeds,urad dal, chopped ginger,cashews, slit green chillies and curry leaves. 
Add chopped mixed vegetables, salt and mix well. Add 2 cups of water, cover with lid and cook until veggies turn tender. 
Add the roasted vermicelli to it and stir well.Cover with lid and continue cooking (stirring in between) until the water has been completely absorbed and the vermicelli is thoroughly cooked. 
Take this in a plate and serve.

Pesarettu Upma

Ingredients:
Moong Dal/Pesarlu - 1 cup, soaked overnight
Green Chillies - 4
Jeera/Cumin - Few Teaspoons
Onions - 1 medium chopped fine 
Water                      -        As needed
Salt                          -       As needed
Oil         - Few Tb spoons


Method:
Grind the Moong dal soaked overnight with green chillies, salt and water.
On a griddle pour one ladle full of batter into the center of pan and spread it around in a circular fashion (from inside out). 
Wait few seconds and sprinkle 1 tsp of oil around the corner.Add jeera and onions on the top and wait for few minutes.

Carefully turn to the other side. Wait few more minutes and its done.
Serve it with Upma, Peanut-coconut chutney and allam pachadi. Recipes follows.

Upma Ingredients:

Upma Rava/Sooji - 1 cup
Green Chillies - 3
Jeera/Cumin - 1/2 Teaspoon
Mustard Seeds         - 1/2 Teaspoon
Onions - 1/4 cup chopped lengthwise
Ginger - 1/2 Teaspoon
Peanuts - 1 Teaspoon
Cashews - 1 Teaspoon
Salt         - As needed
Curry leaves - 4
Water - 1.5 cup
Oil         - Few Tb spoons

Method:
Heat 2 tbsp of oil in a pan.
Add mustard seeds,jeera,green chillies, ginger,curry leaves and fry it for a minute. Now add onions,peanuts and cashews and stir it for few minutes until they are about to change the color to golden.
Add water to it now and add salt. Let it boil.Then lower fire and add the roasted rava little at a time, stirring constantly to avoid lumps. Continue to cook and stir for another 5 minutes. 
Its ready.

Peanut Coconut Chutney:
http://sindhu-cookingmyhobby.blogspot.com/2011/08/peanuts-coconut-chutney.html

Peanuts Coconut Chutney

I make this chutney all the time at my home. My son loves it a lot. it tastes good with Edli, Dosa,Pesarettu, Vada, Gunta Ponganalu, Mysore Bonda etc. My son loves this. He cannot eat his breakfast without this chutney for Indian breakfasts.

Ingredients:

Peanuts - 1/4 cup
Putnala pappu - 4 tbsp 
Raw coconut - 4 tpsps (grated) 
Tamarind paste        - 4 tbsps  
Salt         - As needed
Green chillies - 7
Fresh Ginger - 1 tbsp, chopped pieces
Fresh Garlic - 1 tbsp, chopped pieces 
Jeera - 1/2 tsp
Mustard Seeds         - 1/2 tsp
Oil         - 2 tbsp
salt         - 2 tbsp
water - 1/4 cup

Method:
Roast peanuts and putnala pappu separably and let it cool. 
In the mean while, heat 1 tbspoon of oil and add jeera, mustard seeds, green chillies, ginger, garlic and fry it for few minutes. 
Now grind the peanuts, putnala pappu, and the ingredients from the pan, raw grated coconut powder, salt, tamarind paste along with water.
Ready and can be served with breakfast item.

Tomato Bath

Ingredients:
Upma Rava/Sooji  - 1 cup
Green Chillies  - 4, cut into medium pieces
Jeera/Cumin  - 1/2 Teaspoon
Mustard Seeds           - 1/2 Teaspoon
Onions   - 1/4 cup chopped lengthwise
Ginger   - 1/2 Teaspoon
Green Peas  - 1 Tbspoon
Tomatos   - 2 Medium
Cashews   - 1 Teaspoon
Salt   - As needed
Curry leaves  - 4
Water   - 1.5 cup
Cilantro     - few leaves
Oil   - Few Tb spoons

Method:
Heat 1 tbspoon of oil in a pan.Add mustard seeds,jeera,green chillies, ginger,curry leaves,peanuts,cashews and fry it for a minute. Now add onions and tomatoes and stir it. Close the lid and let it cook. 

Add water to it now and add salt. Let it boil.Then lower fire and add the roasted rava little at a time, stirring constantly to avoid lumps. Continue to cook and stir for another 5 mins.  Add cilantro to it and serve.