Wheat Reva Upma Semolina

Wheat Reva                1 ½  cup
Chopped Onions         ½ medium size
Ginger, finely chopped1 inch
Green chillies, slit        5-6
Cashew nuts, roasted  6-8
Curry leaves                1
Chopped coriander     few strings
Mustard seeds                         1 tspn
Red chillies (optional) 2
Urad dal                      ½  tspn
Channa Dal                 1 tspn
Ground nuts                1 tbspn
Curry leaves                1 stalk
Oil                               3 tbspn

Heat oil in kadai
Add seasoning ingredients and roast
Add onions, ginger and slit green chillies and sauté
Add the wheat reva and roast until it give out an aroma
Pour 4 cups of boiling water and add salt and cook in simmer
Stir occasionally to prevent it from sticking
Once done, garnish with roasted cashewnuts and chopped coriander
Serve with sauce, pickle or tomato chutney
May even added vegetables (carrots, cauliflower, beans, and peas) to make a nutritious ‘Dhalia’

Green gram Dosa (Pessarattu)

Green gram     1 ½ cup
Rice flour        ½ cup
Green chillies  3-4
Ginger             ½ inch

Soak green gram over night and grind in blender with green chillies and ginger to a coarse paste
Add cup rice flour and the required amount of salt into a smooth batter
Make dosas on hot tava
May use onion, grated paneer and chilliflake mixture as a spread
Serve with chutney or sauce

Soyabean Salad

Soya bean, boiled        1 cup
Tomatoes, chopped     1 large
Onions, chopped         1 medium
Green chillies, finely chopped 1
Chilli flakes                 1 tspn
Peanuts, roasted          1 tbspn
Sesame seeds,roasted  1 tspn
Lemon juice                ½ lemon
Coriander leaves, chopped
Olive oil                      1 tbspn
Add chopped onion, green chillies and tomatoes to the boiled and salted soya beans
Squeeze the lemon juice, add the chilli flakes and drizzle some olive oil and toss geently
Garnish with coarsely ground roasted peanut, sesame seeds and chopped coriander leaves
Serve in a salad bowl or dish as a healty snack

Groundnut Chutney (Palli chutney)

Groundnuts, roasted               1 cup
Green chillies                          3
Tamarind pulp                         1 tbspn
Turmeric powder                     1/3 tspn
Salt  as required

Mustard seeds                         ½ tspn
Urad dal                      1 tspn
Cumin seeds                ½ tspn
Curry leaves
1 tbspn oil
Blend roasted groundnuts for a minute before adding green chillies, salt, turmeric powder, tamarind with a little water
Transfer the groundnut paste into a serving bowl
Add the seasoning ingredients into the hot oil and saute until the dals give out a roasted aroma
Add the seasoning to the ground nut paste
Serve with dosas and idlis

Spring onion fry (Ullichapp Varuthadha)


Spring onions, chopped          2 cups
Green chillies, slit                    4-5
Turmeric                                  1/3  tspn
Pepper powder a pinch
Salt as per requirement

Mustard seeds                         ½  tsp 
Urad dal                                  1 tspn
Curry leaves
Oil                                           1 tspn

Heat oil and add seasoning ingredients into the kadai
Add the chopped spring onions, green chillies and turmeric into the seasoning and stir with a little salt
Steam with lid covered
Adjust the salt and stir until extra water evaporates
Scrambled eggs also can be added into this dish
Ready to be served with rice, roti, poori etc

French beans fry (Beans Mezhkvarty)

French beans, steamed   1 cup
Green chillies, slit            4-5
Coconut, 1” thin slices    8-9
Onions, sliced                 1 medium
Turmeric powder            ½ tspn
mustard seeds                ½ tspn
Redchillies                      3
Urad dal                         1 tspn
Curry leaves
coconut oil                     3 tbspn
Salt  as per requirement
Steam the french beans with a little salt, destring and chop into 1 inch pieces
Heat coconut oil in kadai and saute seasoning ingredients
Add slit green chillies and onions and fry till golden brown
Add turmeric powder and the chopped beans and saute
Adjust salt and cook for 3-5 minutes with lid covered.
Garnish with thin 1 inch coconut slices and stir gently

Chinese Noodles


Hakka Noodles                       Single pack
Cabbage, shredded                 ½ cup
Carrots, diced                         ½ cup 
French beans, chopped           ½ cup
Spring onions, chopped          ½ cup
Green chillies, finely chopped 5-6
Garlic, finely chopped                        6-8 flakes
Chilli flakes                             1 tspn
Soya sauce                              3-4 tbspn
Green chilli sauce                    2 tbspn
Vinegar                                   1 tbspn
Pepper powder                        1 tspn
MSG (Ajinomoto)                   1 tspn (optional)

Cook noodles in boiling water with a little oil and salt
Strain the noodles, drizzle olive oil and keep aside
Ready all the chopped vegetables and sauces required
Heat oil in an iron kadai or wok (not teflon coated)
Add 2 tbspn of oil until it smokes
Add finely chopped green chillies and garlic and stir
Add all the shredded and diced vegetables one after the other and keep on stirring/tossing to prevent them from burning
Now add the noodles, chilli sauce, soy sauce and vinegar and continue tossing
Add MSG (optional), chilli flakes and some pepper powder
Transfer the contents into serving bowl or plate
Garnish it with finely chopped greens of spring onions
Serve with manchuria/schezwan gravy or tomato sauce