PHANU Uttaranchal recie

Ingredients:


Kulathi (Horse gram) : 1 cup
Oil : 1/2 cup ( preferably mustard oil)
Garlic : 4 to 5 cloves
Ginger : 1/2 inch piece
Green chillies : 3 to 4
Cumin seeds : 1 tbl spn
Asafoetida : a pinch
coriander powder : 1/2 tbl spn
Turmeric powder : 1/4 tbl spn
Water : 3 cups
Salt


Soak the gram overnight.
In the morning grind it into a dry thick paste in a mixer along with green chillies, garlic and ginger.

Place a non stick pan on a moderate flame. Put some oil and make small thick pancakes. Use only half of the paste for making the cakes.

Mix water with the remaining paste to make a pouring consistency.
Heat oil in a pan and add cumin seeds and asafoetida. Now add gram paste, turmeric powder, coriander powder and salt.

Cover and cook for about 10 minutes on slow fire. Add the cakes to the gravy and continue simmer for another ten minutes.

Drizzle with ghee and sprinkle chopped coriander leaves .
Serve with steamed rice.

vermicelli upma(Semya upma)

Ingredients:


Vermicelli :2 cup
Chana dal :1 tbl spn
Urad dal :1 tbl spn
Mustard seeds:1/4 tbl spn
Cashewnuts :4-5
Onions :1
Green chillies :2-3
Ginger :1/ inch
Water :4 cups
Oil :3 tbl spn
Ghee :2 tbl spn
Curry Leaves :3
Salt to taste


Preparation method:

Chop the onions, chillies, ginger into small pieces and keep aside.
Heat oil and add chana dal, urad dal, mustard seeds and curry leaves. When they start to crackle , add cashewnuts. Fry till they turn golden brown.

Then add chillies, ginger and onions.
Cook until they are done.
After that add salt and 4 cups of water, cover with a lid and let it boil .

When the water comes to boil add vermecelli and simultaneously stir ( so that no lumps will be formed).
Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well.

Serve hot with coconut chutney.

Akki roti

Ingredients:

Rice Flour :4 cups
Onion Finely Chopped :1 big sized
Green Chillies - Finely Chopped
or Minced :4
Grated carrot :1/4 cup
Coriander leaves :3-4 tbl spn
Coarsely ground cumin (jeera) seeds
Salt (or to taste)
water (or enough for kneading the dough)
Oil as required.

Preparation method:

Mix all the ingredients above, except the Flour, Oil and water in a mixing bowl. Allow the mixture to sit for 5 minutes. Then add the Rice Flour and mix well.

Add enough water to bind all the ingredients together to form one whole mass (like Chapathi dough). Grease a frying pan (or tava) with 2 tsp oil. Take a ball of the mixture and place it on the plastic sheet.Flatten the mixture on the plastic sheet with your fingers until it is round and flat.Fry on pan by Spreading little oil on it. Cover the frying pan with a lid and cook it on med-low flame until it is cooked (color changes to cream).
Remove the lid and roast it for a couple of minutes. Turn it and roast it on the other side for a few more minutes or until golden brown. Serve hot with Chutney, Sambar or just plain fresh butter.

Pesarattu

Ingrediants:

Greengram dal :1 Cup
Rice :1 tbl spn
Onions :2
Green chilies :4
Ginger piece :1 inch
Cummin seeds
Salt :1 tbl spn
oil as required.

Preparation method:

Add 1 tablespoon rice to 1 cup of whole Moong and soak the mixture in water for 24 hours.

Then remove the water and add 1 chopped onion , 4 green chilies , ginger piece , one tea spoon cumin seeds and the salt with a little water Grind the mixture to a smooth paste.

Chop the remaining onion into small pieces, mix the cummin seeds. Keep this aside.

Heat oil in a pan, Pour half of paste on it and spread it into a thin round layer like a pan cake and drizzle 1 tea spoon of oil around the edges of Pesarattu.

Sprinkle small quantity of chopped onions, cummin seeds and green chilies on the Pesarattu. Cook until the edges become brown. Then flip the Pesarattu over and sprinkle 1 tea spoon of oil over the edges. Cook it for a minute ,remove from the pan, and your Pesarattu is ready for eating.

Sprinkle a little water on the pan and use the same proceedure for making your next Pesarattu. Serve it hot with Upma and Ginger chutney.

Gunta ponganalu

Ingredients:
Rice :3 cups
urid dhal :1 cup
menthulu :1 tbl spn
Baking Powder :1/4 tbl spn
Grated Carrot :1 cup
Finely chopped
Green chillies :4-5
Finely Chopped
Onions :1.5 cup
Channa dhal
(Senagapappu) :1/2 cup
soaked
Finely Chopped
Coriander :1/2 cup
salt : adjust according to ur taste
water : for soaking


Preperation method:
Soak 3 cups of rice and 1 cup of urid dhal along with 1 t bl spn of methi seeds for 6 hrs and grid it by adding some water but donot grind the mixture too smooth like dosa batter,it should be bit rough consistancy,and leave the batter overnight(if ur staying in abroad where weather is too cold then add bit of yeast for proper fermentation).

add the rest of ingredients into the batter and mix it properly,take the tawa for guntapangla and add some oil in it and put the batter in it,using spoon u can turn it to the other side once its cooked,then Yummy gunta ponganalu will be ready...!