Semya upma (Easy breakfast for all seasons....... Great in winter and rainy season)

Ingredients:
Roasted vermicelli - 1 cup
(If you don't have roasted vermicelli, dry roast the normal semya for 3 to 4 minutes and use it)
water - 2 cups
potato - 1 - small
onion - 1 - small

Ingredients

carrot and green peas - 1 handful - frozen
(If you don't have frozen, you can skip peas and use normal carrot)
green chillis - 3
ginger - 2 inch piece
curry leaves - 3
chana dal - 1 tea spoon
urad dal - 1 tea spoon
mustered seeds - 1/2 tea spoon
cumin seeds - 1/2 tea spoon
oil - 2 table spoons
salt - as per taste
coriander - for garnishing
cashew nuts - fried - for garnishing
ghee - 1/2 tea spoon - for garnishing

Procedure:

Step - 1

Cut potatoes into small pieces, chop onions into slices, chop green chillis, curry leaves, coriander and ginger into small pieces.

Step - 2

Now put a pan on stove and add oil to it.
When oil got heat add chana dal, urad dal, mustered seeds and cumin seeds to it.

Step - 3

Once the mustered seeds crackle, add chopped green chillis, ginger, curry leaves, onions and fry until onions get sauted i.e. for 2 to 3 minutes.

Step - 4

Then add reamaining all veggies and cook for 2 to 3 minutes.

Step - 5

Now add water and salt to it.
bring it to a boil on medium flame.
at this time all veggies are almost 80% got cooked.

Step - 6

Now add roasted vermicelli to it and mix well.
Cook until water finishes and each vermicelli should be soft and separated.

Step - 7

Then take into a serving bowl, and sprinkle little ghee on the top.
garnish with coriander, fried cashew nuts and serve hot.

Masala vada

Ingredients:

chana dal

Chana dal or senagapappu or split yellow bengal gram - 150gms

salt - as per taste

oil - for deep frying

Ingredients

red chillis - 7 to 8
cinnamon or dalchina chekka - small piece
ginger garlic paste - 1 table spoon
onion - 1 big - chopped
roasted chana dal or putnala pappu - 1 handful
coriander - 1/2 bunch - chopped


Procedure:

Step - 1

Soak chana dal for 3 hrs in water and  then drain water and keep it aside.

Step - 2

Now grind soaked chanadal with red chilis and cinnamon with less water like vada batter i.e. thick paste.
Then add roasted chanadal, chopped onions, chopped coriander, ginger garlic paste and salt  to it, and mix well.

Step - 3

Now Heat oil in a pan for deep frying.
once the oil got heat,
take a polythene cover, apply little oil on it.
then take a small amount of batter and press it like vada with hand

Step - 4

then slowly drop in the oil.
repeat the same for remaining vadas until the pan is full.

Step - 5

fry them till golden brown color and take them onto a paper towel.

Step - 6

Serve hot with tomato sauce or mint chutney.

cabbage pakodi fry

Ingredients:

Ingredients

Cabbage - 200gms

besan or gram flour - 2 table spoons

corn flour - 2 table spoons

rice flour - 1 table spoon

ginger garlic paste - 1 spoon

red chilli powder - 1 table spoon

salt - for taste

oil - for deep frying

For tadka or talimpu:

Talimpu

chana dal - 1 tea spoon

urad dal - 1 tea spoon

musterd seeds - 1/2 table spoon

jeera - 1/2 table spoon

red chillis - 2

peanuts - one handful

hing or asfotodia - pinch

turmeric - pinch

curry leaves - few

Procedure:

Step - 1

cut cabbage into small pieces.

Step - 2

Then add besan, corn flour, rice flour, red chilli powder, salt, ginger garlic paste to cabbage and mix well.

keep it aside for 20 minutes to get marinate.

Don't add water as by adding salt the vegetable will leave some water.

after 20 min if  the mixture is very dry then sprinkle very little water.

Step - 3

Now heat the oil and drop this mixture into oil like pakoda.

Step - 4

once the pakoda got golden brown color, remove it and put it in a plate on paper towel.

step - 5

Now take a pan put 2 spoons oil, let it get heat, then add chana dal, urad dal, musterd seeds, jeera, peanuts, tuemeric, hing to it.

once the talimpu got fried add curry leaves and fried pakoda to it and mix well.

Step - 6

now remove the mixture from pan and tak it into a serving bowl and serve with sambar or rasam or pappu charu (mild sambar).