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pasta salad


2 cups boiled pasta

1 bowl lettuce leaves
2 small carrots(diced)
1 capsicum(sliced)
1 tsp lemon juice (optional)
1 tsp jeera
2 tsps olive oil
2 tsps black pepper powder
1 tomato(chopped into big pieces)
1 small onion (sliced)
2 tsp coriander leaves
1 tbsp diced beetroot
Wash lettuce leaves,and tear into big pieces in a bowl.
Add all vegetables,pasta,salt ,black pepper and lemon.Toss.
Heat oil,add jeera when they crackle, remove from fire, cool and pour on salad, toss
again and garnish with corriander leaves. Cover with cling film and keep in
Pour salad cream on top (optional) and serve cold.
vegetarian chilla


1/2 Cup Maida ( chick pea flour) 1 onion chopped 1 tomato chopped 1-2 green chilli
chopped salt to taste 1/4 tsp. pepper powder corriander chopped 200 gms . paneer
(cottage cheese) grated Directions
Mix the flour , onions,tomatoes,green chillies, salt & pepper. Prepare a batter adding
water as that of pakoras.
On the other side add salt and pepper powder and corriander to the grated paneer.
Heat a non-stick tawa (preferably) and spread a little oil onto it. Now pour 1 tbsp.
batter on the tawa and spread with the help of some katori or a flat spoon. It should
look like Omlette spreaded.
Fry till light golden from both the sides and then serve with paneer spreaded on half a
side and covered with the rest half . Should be served with green chutney ( Corriander
& mint) + Tamarind Chutney or Meethi Saunth.
besan ke cheele


2 cups gram flour (besan).

2 tbsps chopped corriander leaves.
1 tbsps chopped methi leaves.
1 tsps garlic paste
2 tsps green chillies(finely chopped) or green chilly paste.
1 tbsp oil
1 medium onion (finely chopped)
Take gram flour in a bowl, add all the ingredients, add water to get thick yet dropping
consistency batter, mix well.
Heat tawa, spread little oil and put a ladle full of batter, spread thinly and evenly
Drizzle little oil around the cheeley and cook on medium heat.
When underside is light golden, flip over and cook the other side till light golden.
Serve hot with coriander Chutney
Addai (dosa)

1 cup Bengal Gram (split)
1 cup Red Gram (split)
1 cup Lentil
1 cup Green Gram (split)
1 cup Black gram (split)
4 nos. Red Chilies
4 nos. Black Pepper(whole)
Asafoetida to taste
Salt to taste

Take equal measures of all pulses viz. udad dal, black udad dal, moong dal, tuvar dal,
chana dal, masur dal, etc and rice.
Soak them separately.
Grind them to a rough consistency [ Add red chilli, asafoetida, black pepper corns,
salt according to taste while grinding].
No fermentation required. This ground dough can be prepared like ordinary DOSA on
the tawa with oil as required.
For a family of four one small cup [50 g] of each dal and the rice, can serve two small
size Addais each.
Unlike DOSA which can be prepared in a very a very thin layer, ADDAIs will be
Puffed rice upma

Puffed Rice - 1 large bowl
Green chillies - 4
Turmeric powder - pinch
Corriander leaves
Onion - 1
Tomato - 1
Lime - 1
Putnala pappu podi( split dhalia dal powder)
( add dhalia, dry coconut powder, red chilli powder and salt.....
grind everything and store it in a air-tight container.
can also be used in curries)

Curry Leaves, Mustard, Jeera and Oil

# soak and wash the puffed rice with water. keep it for about 2 mts. in water and
squeeze away the water taking a handful of soaked puffed rice each time. don't keep it
for long, rice becomes soft and upma won't be perfect.
# chop the onion, tomato and green chillies.
# take 2-3 tbsp of oil in a skillet add seasoning, pinch of turmeric, chopped onion, slit
green chillies and fry for sometime. add chopped tomato pieces and fry till the
tomatoes are soft and tender.
# add puffed rice, salt and mix well.
# lastly before switching it off add split dhalia dal powder (putnala podi) and lemon
# garnish with cilantro.

Upma With Puffed Rice

Servings :4
Time to prepare :
Time to cook :45 min
Time to set :
3-4 slit green chilies
1 tbsp chopped coriander leaves
A few curry leaves
1/4 tsp turmeric powder
1/2 cup puffed Bengal gram, coarsely powdered (chana daal)
Salt to taste
2 tbsp oil
1/2 tsp mustard seeds
1/4 tsp cumin
1/2 lemon Juice
1 small cucumber, chopped
1 onion, chopped
4-5 cups puffed rice (maramaraalu-borugulu)

Clean puffed rice, wash and drain. Keep it aside. Heat oil in a wok and prepare the
seasoning. Add chopped onions, cucumber, slit green chilies, curry leaves and fry till
onions turn pink in color.
Add salt, turmeric powder and puffed Bengal gram powder to the puffed rice and mix.
Add this mix to the onions and mix well.
Cover the wok and cook on a low flame till the contents become hot, stirring in
between. Add lemon juice and coriander leaves. Serve hot.
Add a few finely chopped potato pieces to the onions. Add 1 tomato, chopped to the
seasoning towards the end. Can be prepared without onions.