Potato Gravy

Ingredients:-

Potato – 3

Tomato – 1

Onion- 1

Green chili – 2

Urad dal – ½ tsp

Mustard seeds – ½ tsp

Coriander leaves – to garnish

To grind and make paste:-

Coconut – 1/4 tsp

Cloves – 2

Cinnamon sticks – 1 ‘inch

Khus khus – ½ tsp

Fennel seeds – ½ tsp

Turmeric powder – ½ tsp

Chili powder – 1 tsp } Instead of these masala you can add chicken masala. It gives different taste.

Coriander powder – 3 tsp}

Water – to make paste

Method:-

Grind all the mentioned ingredients and make a fine paste. Heat oil in a pan and add urad dal and mustard seeds and allow it to splutter. Then add onion and fry till it turns into translucent and add tomato and cook till it turns into soft. Once all done add grounded paste to the mixture and add water and allow this mixture to boil. Once it is done add potato and cook for 3 minutes. Finally garnish it with coriander leaves and serve hot with dosai.

Pesarattu with Upma

Pesarattu is very famous item in Andra cuisine; it is more similar to dosai but made with Green moong dal. It is usually thin crispy with onions, green chili and ginger. You wouldn’t believe I never tasted Pesarattu until I made it. I have heard about Pesarattu through my husband and I have seen in premascook book blog and I liked it. I made it for first time and it came out very well.

Ingredients:-

Whole green moong dal – 1 cup

Green chili – 3

Ginger – 1’ inch

Cumin seeds – 1 tsp

Raw rice – 1 tsp

Salt – to taste

Oil – as necessary

For Topping: – (finely chopped)

Onion – 1

Green chili – 2

Ginger – 1 ‘inch

For upma:-

You can view my breakfast – Main coarse. The ingredients and method are same.

Green Moong Dal batter

Method:-

Soak the moong dal, cumin seeds, green chili, ginger and rice in a bowl overnight or for 8 hours. Grind all these items by adding salt, water and make a fine batter. Heat a dosa pan and spread the batter like dosai and spread chopped onion, green chili and ginger on top and add ½ tsp of oil along edges of dosai.

Once the underside of the dosai turns golden brown, flip it to other side and add little oil to it. Once it is done, keep some upma in the center of the Pesarattu

fold it and serve hot with chutney or any gravy.