TOMATO DOSA

This is very delicious breakfast item

Ingredients:
1cup maida,
1cup basanflour
11/2 cup riceflour
1/2kg .finely chopped, tomatoes,
1/4k gfinely chopped onions,
6 chopped greenchillies,
1 inch piece ginger
11/2cup chopped fresh corianderleaves
pinch soda/baking powder,
salt as per taste,
ghee/oil for making omlettes.
garnish coconut
garnish cheese

Process:
Mix all the ingrediants with enough water like dosa mix keep aside for 2-3hrs.ad mix(not very thin)put ghee. close with a lid(once only not for both sides).fry both the sides.garnish grated coconut cheese.serve hot with coconut chutney/pudina chutney.

VEG UPMA

Every one .this is best breakfast tiffin

Ingredients

Godhuma ravv a - 1/4 k.g
oil - 2 tbsp
Green chillies - 3 to 4
Seasoning - 1 tsp of toor dal,
Urad dal ½ spoon
Mustard seeds ½ spoon
Jeera 1 spoon
red chillies 2
curry leaves few
Water - 2 cups
Salt as required
Tomatoes 2 or 3 (pieces)
Green peas few
Cabbage leaves pieces

Preparation:-

Fry rava in little ghee or oil until it turns light golden color or the raw smell goes away.Heat the oil in a pan add the seasoning and green chillies.Fry for a min and add 2 cups of water with salt, according to your taste.add tomatoe pieces, and green peas, cabbage leaves. Cover the lid once the water starts boiling add ravva slowly stirring all the time.Cover the lid, and cook on low flame for about 5 min.Serve hot.

SWEET CORA PAKODA

Ingrediants:-

Sweet corn - 1 cup
Maida Flour - 1 cup
Rice Flour - ½ cup
Paste of ginger & green chilies
Baking soda
Onions
Green Coriander
salt to taste
Oil to frying.

Prepation:_

Mix - sweet corn, Maida flour, rice flour, ground paste of ginger & green chilies, grated onions, baking soda (a final) finely chossed coriander leaves to make Pakodas.Heat the oil in fry pan and make the pakodas with the prepared batter. Remove the pakodas when they turn golden yellow and garnish with onion & tomatoes slices serve with tomato sauce.

ALOO BAJJI

Ingrediants

Basan (senagapindi) 1 cup

Rice flour 1 spoon

Salt to taste

Red chilly powder to taste

Jeera powder ½ spoon

Preparation

Heat oil in a pan for deep frying, take a bowl , add basan and rice flour , salt , red chilly powder, jeera powder, add heat oil 3 spoons , mix well add required water (like gareta jaruga , ) , washed aloo slices dip in the mixture one by one pour into pan fry till golden color ,remove the flame , serve it .

CHAT

Ingrediants :-

Kabuli Chena 1 Cup

Onions 4 big

Tomatoes 3 big

Ginger small piece

Tamarind lemon size

Garlic 8 flacks

Jaggary 1 tbs.

Salt To taste

Oil 3 spoons

Geen Chilies 2

Cardomon 3

Cloves 3

Cut Coriander leaves to garnish

Preparation:

Soak Chena for 8 hours wash well and cook for 20 min. Grind onions,cardamom cloves ginger.. Remove skin from the tomatoes and grind them separately. Heet oil or ghee in a pan add cumin seeds after few seconds add masala paste to it and fry till the ghee separates from it. Add tomoto paste to it and keep sturring for some time and till the moisture is completely absorbed ad salt and chilly powder along with green chilly. Add tamarind extract, jaggary and boiled chenna with that water. Cook until the gravy is thick enough to serve.

TOMATO BAJJI

Ingrediants

Basan (senagapindi) 1 cup

Rice flour 1 spoon

Salt to taste

Red chilly powder to taste

Jeera powder ½ spoon

Preparation

Heat oil in a pan for deep frying, take a bowl , add basan and rice flour , salt , red chilly powder, jeera powder, add heat oil 3 spoons , mix well add required water (like gareta jaruga , ) , washed tomoto, cut round slices carefully ,each slice dip in the mixture , one by one pour into pan fry till golden color ,remove the flame , serve it

SWEET CORA PAKODA

Ingrediants:-

Sweet corn - 1 cup
Maida Flour - 1 cup
Rice Flour - ½ cup
Paste of ginger & green chilies
Baking soda
Onions
Green Coriander
salt to taste
Oil to frying.

Prepation:_

Mix - sweet corn, Maida flour, rice flour, ground paste of ginger & green chilies, grated onions, baking soda (a final) finely chossed coriander leaves to make Pakodas.Heat the oil in fry pan and make the pakodas with the prepared batter. Remove the pakodas when they turn golden yellow and garnish with onion & tomatoes slices serve with tomato sauce

MIRCHI BAJJI

Ingredients

Mirchi (big & long) - 15

Besan - 2 1/2 cups

Rice flour - 1/2 cup

Ajwain(vaamu) - 3 tsp

Tamarind - 1/2 cup

Coconut - 1/2 cup

sesame seeds(optional) - 1/2 cup

preparation

For batter:

Make batter with besan, riceflour, salt adding water. it should not be too thick or thin, it should be of the consistency such that mirchi will be nicely coated.Slit the mirchi lengthwise and take away the seeds as many as possible. Place them in bowl of hot water for 5 minutes, this will reduce little spiceness of the mirchis. Grind vaamu, tamarind, coconut, and sesame seeds if you like with 1/2 cup of besan. Stuff the mirchi with the paste and dip in the batter . Fry them in hot oil until brown.

MASALA VADA

Ingredients

Chenna dal - 4 cups

Greenchillies - 10 to 12

Ginger - small piece

Garlic - 3

Cloves 3

Onions - 2 (medium)

Coriander leaves - few

Curry leaves - few

Salt - as required

Preparation

Soak chenna dal for 3 to 4 hoursGrind it coarsely with greenchillies,ginger, garlic, cloves, and salt.Chop onions into small pieces, also chop coriander leaves and curry leaves. Add this to the ground chenna dal. Heat oil in a pan. Take a small amount(size of lime) of batter and latten it with your palms on a plastic sheet .Drop this into oil and fry till golden brown.Serve hot with ketchup, coconut chutney or ginger chutney.