Aloo Bread Sandwitch

Kids would love to have a grab….Try it….

To make stuffing for Aloo Bread Sandwitch:

Boil couple of big potatoes in a pressure cooker. Once done, peal off the skin and chop it into small pieces or one can mash it with hands and add little salt to taste. Keep it aside.

Heat 1 tbsp oil in a kadai, splutter 1 tsp of mustard seeds, 1 tsp of urudh dhal seed and 1 tsp of kadala paruppu (channa dhal seeds). Sim the burner so that these dhal seeds do not get charred. When the seeds change the color to light brown, add 2 onions chopped and 2 chopped tomatoes, 2 slitted green chilly, lotsa of curry leaves and saute it till it becomes soft. Sprinke some salt to taste.

To the above seasoning, add chopped or mashed potatoes and mix thoroughly.

To make Aloo Bread Sandwitch:

Place the stuffing in between two bread slices. It could be plain sandwitch bread. I used atta bread.

Keep it inside the bread toaster.

And remove once it’s surface becomes slight brown.

Ragi Sevai Uppuma

A quick and easy one…..

To make Ragi Sevai uppuma:

Soak the Ragi Sevai in water for 2-3 minutes. Add salt to this water while soaking. Sieve it so that water drains off completely. Make sure the Ragi Sevai should not become more soggy. Keep it aside. After say 5 minutes, pressure cooker it for 5 minutes.

Chop 2 onions and slit 2 green chilies, 2-3 red chilly. Can also add some groundnut and pottu (chutney) kadalai. Some curry leaves for seasoning.

Heat 1 tbsp oil in a kadai, add 1 tbsp mustard seed, few uzhudu dhal seed, few kadala paruppu and groundnut and pottu (chutney) kadalai. Sim the burner so that these seeds do not get charred. When the seeds change the color to light brown, add 2 onions chopped, slit 2 green chilies, 2-3 red chilly and fry it until they are done. Add curry leaves and stir fry.

Then add the cooked Ragi Sevai to the above mix, and mix it well thoroughly using fork(sim the burner)……..

Voila, Ragi Sevai uppuma!!!!!

Sambha Godhambhu Uppuma

A quick and easy one…..for breakfast or dinner.

To make Sambha Godhambhu (broken wheat) uppuma:

Chop 2 onions and slit 2 green chilies, 2-3 broken red chilly. Chop 1 carrot/ 10-15 beans. Can also add some groundnut and pottu (chutney) kadalai. Some curry leaves for seasoning.

Heat 1 tbsp oil in a kadai, splutter 1 tbsp mustard seed, 1 tsp of urudh dhal seed, 1 tsp of kadala paruppu (channa dhal seeds) and groundnut and pottu (chutney) kadalai. Sim the burner so that these seeds do not get charred. When the seeds change the color to light brown, add 2 onions chopped, slitted 2 green chilies, 2-3 broken red chilly and saute it until they become soft.

Add chopped vegetables (carrot and beans), curry leaves and stir fry. Then add 2 and ½ glass of water for every glass of Sambha Godhambhu. Allow the water to boil thoroughly.

Then add the sambha Ghodhambu to the above mix slowly. As you pour it in the boiling water, stir it continuously so that no lumps are formed and mix it thoroughly. Close it with a lid and simmer the burner. Let it cook for some 5- 10 mintues. Frequently, indulge by mixing it so that the bottom portion comes at the top and top portion goes at the bottom.

Voila, yummy sambha Ghodhambu uppuma!!!!!

Good for diabetic people…and for health conscious people…:D

Ragi Illa Adda

Let me post the Ragi Illa (banana leaf) Adda…

The stuffing goes into the adda:

To the grated coconut, add 1-2 tsp of sugar (according to your taste). Then add some powdered cloves to it and mix thoroughly. Instead of sugar, one can add grated jaggerry too.

How to prepare Ragi Adda:

Add some salt to water and pour it on the ragi powder and rice powder and mix it thoroughly so that it becomes a dough just like one prepare for chappathi. One can also add some jeeram seeds while doing the dough.

Take a ball of dough(tennis ball), and press it smoothly on a small piece of banana leaf ( 10 * 10 cm) to make it a layer covering the whole of the leaf.

Then spread the stuffing over this ragi + rice dough layer and fold the whole layer by half like a notebook fold.

Keep inside iddili cooker or the normal pressure cooker without whistle.

Allow it to cook for 10-15 mintues.

Godambhu (Wheat) Illa Adda

Let me post the Godambhu (Wheat) Illa (banana leaf) Adda…

The stuffing goes into the adda:

To the grated coconut, add 1-2 tsp of sugar (according to your taste). Then add some powdered cloves to it and mix thoroughly. Instead of sugar, one can add grated jaggerry too.


How to prepare Godambhu Adda:

Add some salt to water and pour it on the wheat/atta powder and mix it thoroughly so that it becomes a dough just like one prepare for chappathi. One can also add some jeeram seeds while doing the dough.

Take a ball of dough(tennis ball), and press it smoothly on a small piece of banana leaf ( 10 * 10 cm) to make it a layer covering the whole of the leaf.

Then spread the stuffing over this wheat dough layer and fold the whole layer by half like a notebook fold.

Keep inside iddili cooker or the normal pressure cooker without whistle.

Allow it to cook for 10-15 mintues.

Ari Illa Adda

First let me post the Ari (Rice) Illa (banana leaf) Adda…

First let us see the stuffing that goes into the adda:

To the grated coconut, add 1-2 tsp of sugar (according to your taste). Then add some powdered cloves to it and mix thoroughly. Instead of sugar, one can add grated jaggerry too.

How to prepare Ari Adda:

Boil some water, add some salt and pour it on the rice powder and mix it thoroughly so that it becomes a dough just like one prepare for chappathi. One can also add some jeeram seeds while doing the dough.

Take a ball of dough(tennis ball), and press it smoothly on a small piece of banana leaf ( 10 * 10 cm) to make it a layer covering the whole of the leaf.

Then spread the stuffing over this rice dough layer and fold the whole layer by half like a notebook fold.

Keep inside iddili cooker or the normal pressure cooker without whistle.

Allow it to cook for 10-15 mintues.

As you can see the photos, one can prepare illa Adda with Ragi and Wheat flour..will post those next

Javvarissi uppuma/ Sagoo uppuma/ sabudhana (Maharastrian Dish)

Here is something special that you can try for a breakfast or as evening tiffin.

Soak 1 cup of fine Javvarissi in water (water level should be ½ inches above the sagoo level overnight. In the morning, the Javvarissi would have become soggy. The javvarissi should be separate and soft.

Fry the ground nut ( required quantity) in a kadai and grind it coarsely in a food processor. To little bit of coarsely grinded ground nut powder, add 2-3 green chilly and grind it sprinkling little water. Mix the ground nut powder and the ground nut powder grinded with green chilies with the soaked sagoo.

Boil 1 potato and mash it with your hands. Mix it with the above mixing.

Pour 1 tsp oil in a kadai and when it becomes hot, splutter 1 tsp mustard seed, 1 tsp of jeerakam (fenugreek) seed, 1 tsp of urudh dhal seeds, add 1/2 cup finely chopped onions, some chopped cashnew nuts/ badam, 2-3 green chilly [cut lengthwise]. Sim the burner. Sauté it till light brown. Add lotsa of curry leaves and stir fry.

To the above, add the sagoo mix. Mix it well and cook until the sagoo becomes completely transparent.

Sprinkle some salt to taste and mix well.

Remove from fire, add juice of 1 lemon and mix well. Then add 3tsps grated coconut (optional) and mix well.