Black Bean and Corn Salad

I made this salad for my mom as she eats only salads for lunch now a days. Dressing is very very easy too. If you do not have balsamic vinegar, just use regular lemon juice.

Ingredients:

Black Beans - 1 can ( 8 Oz)
Corn Kernels - 1 cup ( If using frozen kernels, microwave them for 1 minute)
Tomatoes - 1/2 cup seeded and diced fine
Red Bell Pepper - 1/2 cup diced fine
Yellow Bell Pepper - 1/2 cup diced fine
Red Onion - 1/2 cup diced fine
Jalapeno - 1 seeded and diced

Balsamic Vinegar - 2Tbsp.
Olive oil - 1 tsp.
Salt and freshly ground black pepper - to taste

Procedure:

Mix all the ingredients in a bowl and serve chilled :).

So easy even a caveman can do it;)

Easy Peasy Spicy Toast Suji's Style

Say that title fast 10 times ;). I used whole grain white bread for this, you can even use wheat bread if you like.



Ingredients:

White bread - 6 slices edges cut off and sliced into 4 squares
Tomato - 1/4 cup deseeded and chopped fine
Onions - 1/4 cup chopped fine
Green Chillies - chopped
Cheese - American cheese slices ( optional)
Salt and pepper - to taste
Mustard Oil - 2 Tsp.

Procedure:

- Preheat oven to 350 degrees.
- Mix onions, tomatoes, green chillies, salt, pepper and oil in a bowl and keep aside.
- Spray cooking oil in a baking pan and arrange the bread pieces.
- Scoop little bit of the onion and tomato mixture onto the bread slices.
- Bake them in the oven for 8 to 12 minutes or till bread is lightly toasted.
- If you are adding cheese, add them few minutes before you take the toast out of even so you get melted cheese and not burnt cheese.

Zucchini Pancakes or Cutlets

Ingredients:

Zuchhini - 2 grated
Onion - 1 small chopped fine
Cannelini beans - One 8 Oz can drained and smashed (not puree)
Garlic powder - 1/2 tsp.
Chilli Powder - 1 tsp.
All purpose Flour - 1/2 to 1 cup
Baking powder - pinch (optional)
Salt and pepper - to taste
Oil - for pan frying

Procedure:

- Heat oil in a wide skillet
- Mix all the ingredients except flour.
- Add flour little bit at a time to get the Zucchini batter to a thick consistency. It should be thicker than usual pancake better.
- Make patties and pan fry them turning after 20 to 30 seconds on each side.

Serve hot with any hot and sour sauce.

The picture of these cutlets standing up has been taken with an inspiration from Jai and Bee's Sweet potato Crisps :).

Bread Upma

Ingredients:

Whole grain bread - 10 - 12 slices cut into cubes
Red Onion - 1 large thinly sliced length wise
Yellow pepper - 1 julienned
Green Chillies - 4 sliced length wise (take the seeds out if you want it to be less spicy)
Mustard Seeds - 1 tsp.
Cumin Seeds - 1 tsp.
Salt - to taste
Oil - as needed

Procedure:

- Heat oil in a wok. Add mustard and cumin seeds.
- Once they start to sputter, add green chillies, onions and pepper and saute till soft.
- Season with salt and add cut bread pieces to this mixture.
- Turn the flame to medium-low to low and cook the bread to make sure it forms a crust all around with the help of the heat from the wok.
- Prabu says the key is to stir in between making sure it gets an even crust.

Good Ol' Potato Fry

Again, super easy. For me everything is easy. If not I try to make it easy :). The key to this dish is not to mess with it too much by stirring and mixing and things;). Check the picture below to see how I cut the potatoes. I will try to come up with a better picture next time. I cut them into thin pieces.

Ingredients:

Russet potatoes - 4 cut into small pieces

Olive Oil - 1/8 cup
Turmeric - 1/4 tsp.
Red Chilli powder - as spicy as you want
Cumin seeds - 1 tsp.
Garlic powder - 1/2 tsp. (optional)
Salt - to taste

Procedure:

- Heat oil in a wide pan (preferably non-stick). Add potatoes.
- Season with salt, turmeric and mix well.
- Turn the flame to medium to medium low and let it do it's thing.
- stir once in between and make sure potatoes are not sticking to the pan (they won't)
- When potatoes are 3/4 cooked, add cumin seeds and garlic powder. Mix once.
- Once potatoes are completely cooked through, add chilli powder. Saute till the raw chilli smell is gone. Remove from heat and serve.

Rava Dosa

Ingredients:

-> 2 cups semolina/rava
-> 1/2 cup rice flour
-> 1/2 cup maida (all-purpose flour)
-> 1 1/2 tsps cumin seeds
-> 1 tsp grated ginger
-> coriander leaves - 2 tbsps (optional)
-> curry leaves - few (optional)
-> finely chopped green chillies - 1 or 2
-> salt to taste
-> water - 6 cups (approx)
-> oil as required
Combine all the above ingredients except oil and let the rava dosa batter sit for half an hour to an hour. It might thicken after a while as rava absorbs the water. At the time of making dosas add more water such that it is of pouring consistency (like thick buttermilk). Pre-heat an iron tawa on high for a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat. Pour a ladle full of dosa batter from the outward base of the tawa in a circular motion (as shown in the picture below). Fill the gap in the middle with dosa batter. Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps. Pour 1-2 tsps of oil like drops along the edge of the dosa and the gaps in the middle.

Increase heat to medium flame and let the dosa cook for around 3 mts. At this point increase flame to high and let the dosa roast for a half a minute or so. If you want a slightly softer dosa, remove the dosa at this point.
But for a crisper dosa, let the dosa roast further on high for another one mt or till it reaches a nice golden brown stage like shown in the image below. Serve hot with chutney or sambar.
It takes practice to prepare rava dosas. You need to keep in mind a few things while making dosas.
~ Prepare the batter at least an hour or half an hour before you actually want to eat the dosas.
~ There is no need of fermentation for ravva dosa batter unlike masala dosa batter. Its instant.
~ The batter should not be thick but of pouring consistency like a thick buttermilk consistency.
~ Letting the batter sit in the refrigerator for a few hours also helps in attaining crisp dosas not that you cannot prepare crisp dosas with batter sitting for just an hour. Infact the dosas you see in this post were prepared from dosa batter that was mixed just an hour before preparation.
~ Infact the most important factor in the making of ravva dosa is adjusting the heat control. An iron tawa requires higher heat as compared to non-stick pan. I have used an iron tawa and so adjust heat according to the pan you use to prepare dosas. You need to be around the stove while preparing these dosas.
~ There are many variations in preparing rava dosa. You could add grated carrot and coconut to the batter along with rest of ingredients. Or add some sliced onions while the dosa is cooking. Broken cashewnut pieces can also be added to the dosa batter.
~ At the time of preparing rava dosa, use the ladle to stir the dosa batter well, as the flours tend to sink to the bottom of the vessel like a thick residue. So combine well each time you pour the dosa batter over the tawa.
~ You can flip the dosa and cook the other side as well but I don’t usually flip the dosa. I let it cook on one side only.
~ A cast-iron tawa is best or a non-stick pan (used exclusively for dosas) can be used to prepare rawa dosas.
~ Don’t skimp on the oil to save a few calories, as it helps the rawa dossa get crisp. (don’t ever think of calories when you want to relish rava dosa):)
~ The batter can be stored in the refrigerator for 2-3 days after which it will turn sour (i.e the dosas prepared from batter more than 3-4 days old).

Semiya Upma Recipe

Prep & Cooking Time: 20 mts
Serves 4-5 persons
Cuisine: South Indian.

Ingredients:

-> 2 cups vermicilli, roast in a tsp of ghee for 4-5 mts till golden brown

-> 1 finely sliced large onion

-> 3-4 slit green chillis

-> 1″ ginger finely chopped

-> 1 large tomato, chopped

-> 1 tbsp chopped coriander leaves (optional)

-> 1/2 tbsp oil

-> 1 tsp ghee or butter

-> salt

For seasoning:

-> 1 tsp mustard seeds

-> 1/2 tbsp split blackl gram

-> 1/2″ cinnamon stick (optional)

-> 12-15 curry leaves

1 Boil 4 cups of water and add the vermicilli along with 1/4 tsp salt and 1 tsp oil. Once the vermicelli is cooked (it should be just soft and not mushy), turn off heat, pour the vermicilli into a colander to drain completely and pour cold water over it and keep aside.

1 Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the black gram and curry leaves and saute them till the dal turn slightly brown and a nice aroma emanates the kitchen.

2 Add the sliced onions, green chillis and ginger and saute for 2 mts.

3 Add the chopped tomatoes and saute on medium heat for 4 mts. Add salt to taste (remember you have already added salt to the boiling vermicilli, so add accordingly).

4 Now, add the cooked semiya to the sauteed onion-tomato base and mix it lightly and see that no lumps form and it combines well. Add a tsp of ghee or butter and combine well. Garnish with coriander leaves.

5 Serve hot with chutney or pickle of your choice.

Note:

For variation, garnish with grated coconut and add 1″ cinnamom stick (during seasoning). You can added roasted cashews too.

Chekkalu - Pindi vantalu(Snacks)

I have been planning to prepare some snacks since a long time but like many other things this project was on a back burner. Well this weekend I have decided to stop stalling and got to work. Many of you might be knowing this snack but might have different names for it and I am interested in knowing what it is called in other states of India.



Ingredients

* Rice flour - 1 lb
* Salt - Acc to taste
* Green chillies(crushed) - Acc to taste
* Butter - Optional
* Bengal gram - 1 table spoon(soaked in water a few hours)
* Oil - To fry
* Curry leaves - Few; chopped fine

Mix rice flour, salt, crushed green chillies, butter, bengal gram, curry leaves and water together to make a stiff dough. Let it sit for a half hour. Make marble sized balls and press them to make chekkalu. I usually use ziploc bags for pressing. If needed apply a little oil to your palms while pressing chekkalu. Heat oil in a pan. Fry chekkalu till they are lightly browned. These can be stored for atleast a month.

For more Rice Recipes please visit us at: http://www.GumaGumalu.com

Sakinalu

Sakinalu are the known traditional snacks made in Telangana Region.Even many people in Andhra pradesh does not know about this dish.Usually they are made for the sankrathi festival.Sakinalu are made of rice flour and seasame.

Ingredients:

• Rice---4 cups
• Ajwain seeds(oma,vaamu)--1/4 cup
• Sesame(nuvvulu)--1/2 cup
• Salt
• oil

Preparation Method

• Soak the rice with enough water for about 3-4 hrs.
• Drain the water using a mesh and leave the rice in the mesh for about 3 hrs so that it gets dried.
• Now grind the rice in a grinder till it becomes fine powder.
• Roast the sesame(nuvvulu) lightly on a low flame.
• Now add the Sesame,Ajwain and salt to the rice flour.Make a dough with the help of water as you do for chapathis.
• Take small quantity of the dough in hand and make circles with thin lines on a cloth as in the below picture.

• Repeat this process to make all the sakinalu.Don't worry this will take some time but on pratice you can do it.
• After they are done allow the sakinalu to dry.

• Now take a hallow pan with oil to fry.
• Take the sakinalu slowly with help of a flat plate and fry them in the oil till light brown colour.
• Finally your sakinalu are ready.
• These snacks can be preserved upto 1 month in a air tight container.
  

For more Rice Recipes please visit us at: http://www.GumaGumalu.com

Sakinalu

Sakinalu are the known traditional snacks made in Telangana Region.Even many people in Andhra pradesh does not know about this dish.Usually they are made for the sankrathi festival.Sakinalu are made of rice flour and seasame.

Ingredients:

• Rice---4 cups
• Ajwain seeds(oma,vaamu)--1/4 cup
• Sesame(nuvvulu)--1/2 cup
• Salt
• oil

Preparation Method

• Soak the rice with enough water for about 3-4 hrs.
• Drain the water using a mesh and leave the rice in the mesh for about 3 hrs so that it gets dried.
• Now grind the rice in a grinder till it becomes fine powder.
• Roast the sesame(nuvvulu) lightly on a low flame.
• Now add the Sesame,Ajwain and salt to the rice flour.Make a dough with the help of water as you do for chapathis.
• Take small quantity of the dough in hand and make circles with thin lines on a cloth as in the below picture.

• Repeat this process to make all the sakinalu.Don't worry this will take some time but on pratice you can do it.
• After they are done allow the sakinalu to dry.

• Now take a hallow pan with oil to fry.
• Take the sakinalu slowly with help of a flat plate and fry them in the oil till light brown colour.
• Finally your sakinalu are ready.
• These snacks can be preserved upto 1 month in a air tight container.
  

For more Rice Recipes please visit us at: http://www.GumaGumalu.com

Vegetable Upma

Vegetable Upma

Ngrediants

1 Cup Rawa(Fried in a pan with 2tsp oil, till light brown or till it gives the rosted smell)
2 Onions chopped
8 Green Chillies
1 small Tomato Choppedll
1 small bunch fresh coriander leaves
1 small twig Curry Leaves
1 Carrot chopped
1 cup chopped Beans
1/2 cup Fresh Green Peas
2 nos of each Cloves,
small peace of Cinamon
1/2 tsp garam Masala
1 tsp Lime Juice
1 tsp Cashews
Salt to taste
Seasoning
1 tbsp oil
2 red chilis (broken)
2 tsp urad dal
2 tsp chanadal
1 tsp muster seeds

Process
Boil the vegetable s cokk till soft. Heat the oil and Butter in a pan. Add Cashews first and fry till light brown. Then add the mustard seed and urid dal, let it splutter add curry Leaves, chillies and onions. Fry well till the onions live oil, add precooked vegetables and fry again for 2 mts, then add tomatoes, powdered cloves and cinamon with garam masala. Boil water in a separate pan, add the boiling water to this fried ingredients add salt, mix well for 1 mt, then add rava slowly and stir well, with out forming lumps. Once its done add coriander Leaves and lime juice. Serve with Mango Pickle or Coconut Chutney

Rice flour Upma

Rice flour Upma

Ingrediants

2 cups Rice flour
2 cups Water
2G.Chillies
2 tbsp Oil
salt to taste
Urad dal, Bengal gram dal, Mustard seeds, jeera, and curry leaves for seasoning.

Process
1.Season in a tawa using all the seasoning items and then add water. Add salt during this time. 2. When the water comes to a boil, add the rice flour and mix thoroughly. Allow it to fry for some time. When rice flour does'nt stick to the laddle anymore, it's ready to eat. Note:Never add more water because it'll become very sticky and won't be as tasty as it should be.

pelala upma

pelala upma

Ingrediants

2 cups pelalu
1 onion
2 green mirchi
a pinch of pasupu
few leaves kothimeera
1/2 tsp avalu
oil

Process
munduga stove midha genne pettukoni 2 table spoons oil add cheyyali oil heat ayyinatharuvatha avalu onions green mirchi vayyali koncham turmeric veyyali ,onions koncham golden colour loki ochhinaka salt veyyali ippudu oka genne thesukoni andulo water thessukoni pellalu andulo munegedaka kadigi ante water lo thadichaka pelalani pindakunda mellaga teesi kadai lo vaeeyali veesi kalapali anthe upma ready ok 5 min unchi denche mundhu kothimeera sannaga cut chesi challi chala tasty ga untundhi depending on ur taste u can use lime or chat masal with this upma

Bread Uttapams

Bread Uttapams

break fast specials

Ingrediants

4 eggs,beaten
8 slices bread
1\2 cup milk
1 medium onion
1 medium tomato
2 green chillies
corriander leaves
small piece ginger
1.1\2 tsps salt
1tsp chilli powder
oil for frying

Process
Finely chop onion,corriander,tomato,ginger,green chillies and set aside. Dip slices of bread in water and squeeze out excess water,add to beaten eggs. Add milk,chilli powder and salt,beat to a smooth consistency. Mix well. Heat pan on medium flame.Smear 2 tsps of oil on the pan.Pour bread mixture to make uttapams Sprinkle 2 teaspoons of finely chopped ingredients. Turn over when underside is brown. Serve hot with sauce\lemon pickle\mint or coconut chutney.

ravva dosa

Ravva dosa

Ingrediants

bombay ravva 1 1/2 cup (use small cup)
rice flour 2cups
maida 1cup
jeera 1/2 tsp
salt to taste
onions 1/2 cup chopped
ginger 1tsp chopped
chillis 3 chopped
coriander leaves

Process
mix all the ingrediants with water. make it very loose like water. heat pan and spread 1/2 tsp oil and pour about mix with spoon and spread like omlet. add 1 tsp oil. roast both sides. remove from the pan. it will be very crisp.

instant ragi dosa

instant ragi dosa

Ingrediants

1 cup ragi flour
1 cup wheat flour
1 cup corn flour
1 cup rice flour
salt to taste
greenchilles paste
finely chopped onions
1 tsp jeera
corrieander leaves
Process
mix all the ingredients with water to form the dosa batter. keep it aside for 10-15minutes.heat the non-stick pan(prefereably flat ) and pour the doughwith a laddle to make the dosa. serve hot with corn chutney or coconut chutney.

Rice Dosa

Rice Dosa

Ingrediants

Ingredients
Rice flour- 4 cups
Green Chillies- 4 to 5
Eggs-2
Jeera- 1 tbsp
Grated Coconut - 2 cups
Coriander Leaves
Salt to taste
Water
Oil (for making the dosas).

Process
Method: Mix rice flour and eggs then add water to dosa consistency, i.e, It should be thick enough to be poured (like the consistency for a pancake). Cut green chillies into small pieces. Add them to the rice flour and water mixture. Further more, add jeera, grated coconut, coriander leaves and salt to taste. Heat tawa and pour oil to grease the pan (tawa). When the pan is hot enough, pour some of the batter into a dosa . Cook for 3 to 4 minutes. Tastes great when served with Tomato Chutney or Pudina Chutney or Mango Chutney.