TIFFINS

RICE AND WHEAT FLOUR DOSHA:

• Take rice flour and wheat flour in equal quantities.
  
• Add Mirchi Powder, Salt, G&G Paste (optional). Mix it.
  
• Mix well with water.
  
• Make a pope by adding mustard, cumin, turmeric, curry leaves, Coriander leaves.
  
• Add this to batter.
  
• Add grated onions to batter. mix well and rest it for half an hour.
  
• Finally make Doshas by adding oil on the pan. it will take little oil otherwise they won’t come properly.
  
• Lid is compulsory. 2 sides frying are necessary.
  
• While making Dosha u can add grated Carrot on the Dosha if u wish
  
• These are very sensitive handle carefully.
  

VUPPIRI PINDI:

• This you can prepare with either rice flour or jonna pindi.(but with jonna pindi the taste and health will be more)
  
• In oil add Chana Dal fry little then add Urad Dal fry for little and add peanuts once they turn light brown add either green chilly or red chilly, mustard seeds, cumin seeds, curry leaves, G&G Paste, more onions, chopped potatoes, Carrots(optional). Don’t peel off the potatoes and Carrots as it is good for health.
  
• Fry for some time then add water(1 cup flour, 1 cup water. even less is better but don’t add more water if u add more you will get upma), Salt. let the vegetables cook softly by keeping lid.(if u want u can add little curd in the water it tastes more)
  
• Then add rice flour. Don’t mix with spatula. (potlu podavali. ante spoon tho koduthu vunDali. I hope u can understand) then minimize the flame and keep a lid for 1 to 2 min.
  
• Then mix well until u will get even color then add little oil, mix all.
  
• Again keep lid back put for 1 min and mix (while preparing this, the flour will stick to bowl. that’s ok). Repeat this process for 2 to 3 times until u tastes good.
  
• Please prepare in the aluminum bowl only.
  
• Finally add chopped Coriander leaves.
  

PESARA MORALA DOSHA:

• Take 1 cup pesarlu , 2 cups rice. half of them grind coarsely, half complete powder.
  
• Now take those pdrs,add mirchi pdr, salt,jeera , water make it batter. soak for 10 min.
  
• Now make dosa by adding onions,coriander leaves.
  

PROTEIN DOSA:

• take splited urad dal with skin,splited moong dal,chana pappu IN EQUAL quantities soak it.
  
• grind it with curd(pullatidi),mirchio, salt.
  
• Make dosas.
  

KANDI ATTU:

• soaked whole kandi,palak,onions,mirchi,curd grind it.
  
• then add water.grind it.
  
• now add salt, lemon juice. make dosas.
  

BEETROOT ROTTI:

• In bowl take rice flour,grated beetroot,chopped onions,paste(paste contains curry leaves, ginger, mirchi,wet coconut),salt,coriander leaves.
  
• Mix them all with required water to make dough. make balls and roll it with hand thick plastic paper by applying oil.
  
• Now fry it on the pan by taking from paper by adding littile oil.
  

PESARATTU:

• soak 1 cup whole moong dal,1\4 cup rice.
  
• While grindind mirchi,ginger,onions,jeera add them
  
• Make dosa by adding chopped onions,grated carrot,coriander leaves.
  

VEG BURGER:

• In oil add garlic pieces,grated carrot,chopped beans fry for some time,turmeric,pepper pdr,mirchi pdr,salt.
  
• Add boiled and smashd potatoes. Mix them all.
  
• Swithc off the flame.
  
• Now make cutlets out of it and deep fry them or fry on pan if u r health conscious.
  
• Now take burger roas it.Apply butter put salad,cutlet,cheese.
  

UPMA:

• In pan add oil when it heated add chana dal. Urad dal ,peanuts ,cashews fry for some time.
  
• Then add green chilly, mustard seeds.cumin seeds,curry leaves then add chopped onions.
  
• Fry the onions till they get light brown.than add chopped carrot,potatoes,beans,peas,salt cook for some time.
  
• Then add water(for 1 cup semolina add 2 cups water) let it boil.
  
• Now add semolina slowly on medium flame and stir continuous to avoid making lumps.
  
• After mixing properly add coriander leaves and close the lid .allow to cook internally for some time.
  

DOSHA:

• Soak 1 cup urad dal,2 cups rice over the night.
  
• And also soak some rice flakes to get soft doshas and also soak around 1tbsp fenugreek seeds.
  
• Now grind to a make batter by adding required water.
  
• Ferment it around 6 to 8 hrs.
  
• After add salt mix it.
  
• Now heat the pan pour a small cup of batter in the mid of pan spread with the bowl which is having flat end.
  
• Add oil if required and fry till it gets light brown on one side.
  

UTAPPAM:

• Take same dosha batter it should be little thicker than dosha batter.
  
• Same after fermentation add very chopped chillies,chopped onions,chana dal
  
• (soaked for 2 hrs), curry leaves, coriander leaves,salt mix well.
  
• Heat the pan pour batter in the middile spread little bit .
  
• Now add grated carrot, chopped onions(utappam taste comes mainly with onions so add lot of onions),coriander leaves for health reason and for good look.
  
• Add some oil if required and close the lid. Cook on medium flame till it turns brown color.
  
• Now turn other side ,add some oil if requiredand cook it till it becomes brown.
  
• With same procedure you can make with idly batter also.But for idly batter u should cook for more time as it cooks very late inside.
  

PONGADALU:

• For the same dosha batter add chilly powder, salt,curry levaes,coriander leaves,chopped onions(should me more),chana dal and moong dal(soaked for
  
• 2 hours),grated carrot mix well.
  
• To make pongudalu u will get pan with some holes.
  
• Take that pan and heat it, add around 1tsp of oil in each hole(if it is non stick no need to add oil) then pour the batter.
  
• Close the lid cook for some time.
  
• When u can see lightly cooked on the top side then just turn them add again some oil a nd cook it again(now don’t close the lid).
  

SEMIYA UPMA:

• In pan add little oil around 1tsp for 1 cup semiya.
  
• Fry them till they turn brown color and kekp aside.
  
• Then in same pan add little more oil and heat it.
  
• After add chana dal,urad dal, peanuts saute for a minute.
  
• And add chilly,mustard seeds,cumin seeds,curry leaves fry them.
  
• Now add long and thin sliced onions fry them till they turn light brown.
  
• Then add chopped carrot,potatoes,beans , peas cook them.
  
• Later add water(1 cup semolina add 2 cups water),salt let them boil.
  
• Boil until dals and vegetables cooked then add fried semiya and mix well.
  
• Cook it the water is completey absorbed by semiya.
  
• Finally add corinader leaves and little lemon juice.
  

RAVVA DOSHA:

JONNA DOSHA:

• Soak jonna dosha for 2 hrs.
  
• Soak urad dal separetely for 2 hrs.
  
• Now grind together by adding required water and add soda,salt.
  
• Rest for 30 minutes.
  
• Then make doshas on heated pan.
  
• After add finely chopped ginger,onions,grated carrot.
  
• Apply little oil and cook it.
  

POHA:

• In pan add oil when it is heated add mustard seeds,cumin seeds,turemeric,moong dal(around 3 to 4 tbsp for 2 cups of rice flakes) fry for some time.
  
• Then add green chilles,curry leaves, garlic paste saute it.
  
• After add chopped onions and fry till they get light brown color.
  
• Now add carrot chopped,beans chopped, capsicum, fresh peas cook for some time.
  
• Later add little water to cook vegetables and salt.
  
• Meanwhile wash medium rice flakes and soak them just by sprinkling some water.
  
• Once the vegetables are cooked add soaked rice flakes and mix well.
  
• If u need more water just sprinkle it. And close the lid cook for some time.
  
• Finally switch off the flame and add coriander leaves.
  

PUFFED RICE POHA:

• First wash puffed rice and soak with water.
  
• In pan add around 4 tbsp oil in that add mustard,cumin seeds,curry leaves,ginger-garlic paste,chopped onions and saute for some time.
  
• Then add chopped potato, carrot and fry them till they become soft.
  
• Later add chopped tomato and cook it.
  
• Meanwhile remove the water from puffed rice as they become soft.
  
• In that puffed rice add coriander powder,cumin powder,turmeric,peanut powder,sesame seeds powder,fried gram dal powder,chilly powder and salt.
  
• (Remove th ewater before you going to add to pan if you remove long time before there is a chance to loose their softness)
  
• Now mix all of them well and once tomatoes are cooked add to pan and mix well.
  
• Close the lid and cook for some time.
  
• Finally garnish with coriander leaves.
  

COLOURFUL IDLY:

• Make idly batter as usual and ferment it.
  
• Now divide this batter into three equal parts.
  
• In 1 bowl add carrot grated,mirchi paste,salt,pepper powder, onions chopped mix well
  
• In secong bowl add grated beetroot,chopped onions,ppepper powder,misrchi paste, salt mix well
  
• Now take idly cooker and apply oil on oidly plates.
  
• In one plate add carrot batter,in other beetroot batter, in remaining normal batter and cook them
  
• Eat with chutney or sambhar.
  

PASTA:

• In pan add oil g-g paste,onions thin and sliced,capsicum thin sliced fry for some time till they become soft.
  
• Add more tomatoes and cook them.
  
• Then add little garam masala, chilly powder,salt.
  
• Then add soaked overnight and cooked rajma cook it.
  
• Then add boiled pasta(boil pasta by adding little salt,oil) , coriander leaves cook for some time.
  

VEGETABLE BURGER:

• Soak rajma overnight and cook softly and smash them little.
  
• In that add oats(which have been soaked in hot water for 1min and strain them).
  
• Cooked brown or white rice.
  
• Palak,corn,onions fry in little oil till they become soft and add to rajma.
  
• Boil potatoes peel smash and add.
  
• Add Maida around 2tbsp,green chillies,salt, chat masala, bread crumbs mix all well.
  
• Now make very big balls which will be sufficient for burger.
  
• Now on pan add little oil put balls and press them
  
• Fry on 2 sides. When is about remove add cheese slides on patties fry for some time.
  
• Mean while also fry burger inner parts by adding butter.
  
• Now pu patty on burger bread and aslo onions, salad leaves, tomatoes close with other end bread.
  

HAMMAS:

• Soak kabuli chana overni8 and cook them.
  
• Now in grinder add chana,olive oil, garlic,lemon juice,little salt,green chilly blend to a soft paste.
  
• If teh mixture is dry add little more lemon juice or olive oil.
  
• Second variety:
  
• Chana, lemon juice, olive oil,salt,curry leaves,cumin,coriander leaves, grind them
  
• take any kind bread apply olive oil mixed with crushed garlic.
  
• Grill the bread.
  
• Cut zucchini and grill them also capsicum.
  
• On bread apply hamams, vegetables and eat.
  

DAL PALAK PARATHA:

• Toor dal dry roast it and grind it.
  
• Take wheat flour,toor dal pdr,salt,oil water make a dough.(It should be little softer than roti dough)
  
• Soak it for half an hour.
  
• In pan add oil,jeera,mirchi,chopped palak,salt cook it.
  
• Take piece of dough and make stuffing and close it
  
• Roll it to make parathas and fry on the pan.
  
• While frying the paratha stick the sesame seeds.
  

CARROT PARATHA:

• Cut carrot into pieces.
  
• Add coriander leaves equal quantity of carrot,coriander seeds,garlic,mirchi,salt.
  
• Grind it to a paste.
  
• Add to wheat flour,oil(if req),littile amt of water make a dough.
  
• Rest it for half an hour.
  
• Make parathas and fry on pan by adding oil or butter.
  

PALAK PARATHA:

• In wheat flour add very chopped palak,mirchi,garlic,ginger and salt paste,corinader pdr,oil(if req)
  
• Mix them all properly and add required amt of water to make dough.
  
• Rest it for half an hour and make parathas
  
• Fry them by adding oil or butter.
  

METHI PARATHA:

• Same procedure like palak paratha instead of palak use methi.
  

RICE FLOUR PARATHA:

• soak chana dal overni8. add littile water make a thick paste.
  
• In tht add hing,cuminseeds,salt,mirchi pdr,green chillies,cilantro,ginger and garlic mix well.
  
• Take 1 cup of rice flour and boil 1 cup of water, add oil to it.
  
• Now add rice flour to water and switch off the flame.
  
• Make a dough.
  
• Now take one ball and roll it slowly.
  
• Fry on pan,apply chana batter on one side.
  
• Add oil, turn other side. cook it.
  

CORIANDER PARATHA:

• Grind coriander leaves,green chilles,giner,garlic,coriander seeds to a coarse paste.
  
• Take Whet flour add above paste,salt,oil(if necessary),req water and make a dough.
  
• Rest it for half an hour.
  
• Make chapathis by making littile balls out of dough.
  
• Finally fry them on pan by adding oil or butter.
  

BOTTLEGOURD PARATHA:

• Grate Bottlegourd.
  
• Chop chillies and coriander leaves,garlic,coriander pdr,garam masala(optional),salt.
  
• Mix all and add atta till u can make chapathi dough.
  
• Dont get tempted and add water.
  
• Rest it for half an hour and make smalls out of it.
  
• Make parathas,fry them on pan by adding oil or butter.
  

CAULIFLOWER PARATHA:

• Chop cauliflower,add mirchi,coriander leaves,salt,coriander pdr.
  
• Make dough with atta.
  
• Now make small balls, roll littile bit, put stuffing.
  
• Rap it and make parthas.
  
• Fry on pan by adding oil or butter.
  

CARROT DAL PARATHA:

• Soak moong dal for 2 hrs and boil it and smash it. it should be very thick.
  
• Prepare dough and rest it half an hour.
  
• In oil add JEERA;TURMERIC;HING;mirchi,dry coconut pdr,grated carrot cook it. then add moong dal,salt..
  
• Now take one ball of dough. roll it make stuffting them make parathas and fry on pan by adding butter or oil.
  

OATS PARATHA:

• Grind oats to make pdr.
  
• Take wheat flour in tht add oats pdr,salt,oil,mirchi,ginger,grtaed carrot,coriander leaves,req water and make dough.
  
• Rest it for half an hour.
  
• Make parathas fry on pan by adding oil or paratha.