White Fluffy Idli with Green Tomato Chutney (Raw Tomato Chutney with Coriander leaves)

I love Idli very much as breakfast. Some times i used to have as dinner also instead of pulkhas. Its healthy and low calorie food. Normally for idli, i used to prepare groundnuts chutney or coconut chutney or karappodi. This time i tried green raw tomato chutney with coriander leaves. Ahaaaaa...taste is awesome. This chutney is a great combination for hot steamed rice, idli as well as dosa also.



For White Fluffy Idli :

Ingredients :

1 Cup Whole Black Urad dal (Pottu Minapappu)
4 Cups Idli Rice
1 tsp methi seeds (Menthulu)
salt as per taste

Method :

1. Soak the urad dal along with methi seeds in enough water about 8 hours

2. At the same time soak the idli rice separately in plenty of water for about 8 hours.

3. First grind the urad dal into silky smooth batter with adding of some water. It should be in medium batter consistency, remove the batter into a wide and big vessel.

4. Next grind the idli rice into smooth paste. Add this batter to above urad dal batter, add salt, mix well with hand without any lumps.

5. Keep it covered, for overnight fermentation in a warm place (At least 7 hours).

6. By morning the batter quantity will be double. Mix lightly, Fill all the idli plates with this batter, cook them on steam for about 10-15 minutes. Turn off the heat and let them cool for more 5 minutes. Remove and serve with green raw tomato chutney or groundnut chutney or sambar.

Green Raw Tomato Chutney with Coriander :

Ingredients :

3 green raw tomatos
1 ripe tomato
1/2 cup of fresh coriander
1 tsp oil
4 green chillies
5 garlic pods
small lemon size tamarind (Wash it properly)
1" piece ginger (Cut into small pieces)
a pinch of turmeric powder
salt as per taste

For talimpu/tadka/popu :

1 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
1 dry red chilli
few curry leaves
a pinch of hing



Method :

1. Cut the green and ripe tomato into 4 pieces each.

2. Heat 1 tsp oil, add tomato pieces, tamarind and green chillies, covered, cook on low flame for about 10 minutes.

3. Next add coriander leaves, garlic pods and ginger pieces, mix, covered, cook on low flame for more 10 minutes or till dry content.

4. Turn off the heat, let it cool completely.

5. Grind above mixture along with turmeric and salt into smooth paste.

6. Now put the popu, heat oil, add jeera and mustards let them pop, add red chillies, curry leaves and hing, fry for 2 minutes, mix with above chutney.

7. Serve with idli, rice or dosa.

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Chepa Pulusu (Fish cooked in Tamarind sauce)

Yesterday i prepared a famous Andhra style fish gravy (Chepa Pulusu), which is my mother's very specialty recipe. We will cook the fresh fish fillets in tamarind juice and some ground spicy powders. We can say that its a healthy and low calorie recipe also. More than other non veg, i prefer fish. Its good for health. This fish gravy tastes great next day. Because by that time, the fish pieces observes the little quantity of tamarind and spicy juices. I assure that everyone will enjoy this chepa pulusu. Here is my recipe:


Ingredients :

8 fish fillets of Tilapia
3 tbsp oil
1/2 tsp jeera
1/2 mustards
1/2 tsp methi seeds
few curry leaves
1 finely chopped onions
1/2 tsp turmeric powder
2 tsp ginger garlic paste
2 tsp red chilli powder
salt as per taste
1 big lemon-sized tamarind (soak tamarind in 2 cups of water and extract thick juice)
Fresh finely chopped coriander leaves for garnish
1 tsp whole garam masala powder

For Masala Paste :

1 Onion (Cut into 6 pieces, roast them in 1 tsp of oil)
1 tbsp jeera (roast them and make the powder)

Method :

1. Make the jeera and onion paste with help of 2 tbsp water and keep aside.

2. Take the tamarind extract into a bowl, add turmeric powder, ginger garlic paste, red chilli powder and above onion paste and salt, mix well with your hand and keep aside.

3. Heat oil in wide vessel, add jeera and mustards, let them splutter. Add methi seeds, fry for few seconds, add curry leaves and chopped onions, fry till onions become lightly golden colour on medium flame.

4. Now add above tamarind mix to this talimpu and bring it to a boil. Now carefully drop the fish fillets into gravy and cook covered for 5 minutes. Turn the fish pieces slowly,add garam masala powder, mix gently, cover and cook on low heat for more 10 minutes. Let the gravy thicken or till oil leaves the edges of vessel. Adjust the salt and turn off the heat and garnish with coriander leaves.

Note : Do not stir too much of fish pieces otherwise pieces may brake. Serve it after couple of hours for best taste. Serve with hot rice. Taste will be awesome.

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Beans Fry (Beans Poriyal)

Ingredients :

1 cup chopped fresh beans
2 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
1 tsp urid dal
1 tsp chanadal
2 dry red chillies (cut each into 2 pieces)
2 green chillies (slit them length wise)
few curry leaves
1/2 tsp ginger juliens
1/2 tsp garlic juliens
1 chopped onion
a pinch of turmeric powder
salt as per taste
2 tbsp fresh grated coconut (optional)


Method :

1. Heat oil in a kadai, once hot, add jeera and mustards, let them pop, add chana dal and urid dal, fry them for 10 seconds, then add red chillies, green chillies, ginger, garlic juliens and curry leaves, fry them for more 15 seconds on low flame.

2. Now add chopped onions, mix, fry them till transparent, add turmeric powder and chopped beans, mix, covered, stirring and cook till the beans become tender on low flame.

3. Then add fresh grated coconut and salt, mix, covered, cook for more 5 minutes.

4. Turn off the heat, serve with rice.

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Egg Tomato Curry

This curry is really very good combination to rice and chapati. Its very simple recipe. It will take only 15 minutes time to preparation. Taste will be awesome. Here is my recipe.
Ingredients :
3 Eggs
3 Ripe Tomatoes (chopped)
2 tsp oil
1/2 tsp jeera
1/2 tsp mustards
few curry leaves
1 chopped onion
1/2 tsp turmeric powder
1 tsp ginger garlic paste
1 tbsp red chilli powder
salt as per taste
1/2 tsp whole garam masala powder
chopped coriander leaves for garnish

Method:

1. Heat oil, add jeera and mustards, let them pop, add chopped onions and curry leaves, fry them till transparent.

2. Now add turmeric powder and ginger garlic paste, fry for 2 minutes, add chopped tomatoes, mix, covered, cook for 5 minutes on medium flame or tomatoes become lightly mushy.

3. Next add red chilli powder and salt, mix, cook for another 2 minutes, then break the eggs one by one, covered, cook for 3 minutes.


4. Remove the lid, mix gently (the eggs white should mix with tomato curry, not egg yellow). Sprinkle the garam masala powder, covered, cook on low heat for more 6 minutes or till the egg yellow cooks well. Then turn off the heat, garnish with fresh chopped coriander leaves.



Note : Instead of raw eggs, you can use boiled eggs. After tomato curry ready, just drop the boiled eggs one by one. This curry goes well with rice only.

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Golden Vanilla Fluffy Cake

Today i am going to post a baking cake recipe. This is one of my favorite cake recipe. I learned this cake recipe from my friends, kamila and sujatha. Here i have taken Golden Vanilla flavor cake mix. In the same, we can get lots of flavors like...vanilla, fluffy white, yellow, carrot and chocolate etc.. I am trying one by one. First i tried with golden vanilla, next tried with white flavor. Next i am going to try " Betty Crocker Super Moist yellow flavor". Here i am posting golden vanilla flavor fluffy cake. Here is the recipe :

Ingredients :
1 packet of Betty Crocker Super Moist Golden Vanilla cake mix
3 Eggs
1/3 cup vegetable oil or melted unsalted butter
1 1/4 cup of warm water or low fat milk
2 tbsp fried cashew nuts(optional)

Method :

1. Here i used the blender for mixing of all the ingredients, otherwise you can use hand blender also.

2. Break the 3 eggs into a blender, add milk (if you want you can add warm water) and vegetable oil (or butter), blend for 30 seconds.

3. In the same time preheat oven to 350 degrees F (175 degrees C).

4. now add cake mix powder in small quantities to the above egg mix, blend it till complete. Finally it should be creamy, thick batter consistency.



5. Now take a grease and flour cake pan or aluminum baking try (i used aluminum baking try only). Pour above batter into prepared aluminum baking try, then keep fried cashew nuts on top, keep this aluminum baking try into a plain baking try (for safety, as in the above picture) and bake at 350 degrees F for 40 - 50 minutes, check with toothpick or clean knife. When you insert the toothpick into the center of the cake, it should come out clean.

6. Allow to cool at least 10 minutes before serving.

Note : 1. Cut the cake into desired shape, store in airtight container.
2. With the same batter, you can make cup cakes also.

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Mung Beans Sprouts Koorma(Molaikatti pasipiru koorma/Pesara molakala koorma)

Hi friends, today i am going to post a healthy and low calorie recipe, called mung bean sprouts koorma. I learned this recipe from one of my tamil friend Jeeva. Mung beans means whole green moong dal. Sprouts are one of the most complete and nutritional of all foods that exist. Sprouts are rich with vitamins, minerals, proteins and enzymes. Their nutritional value was discovered by the Chinese thousands of years ago. Recently, in the U.S., numerous scientific studies have shown the importance of sprouts in a healthy diet.
Sprouts have become a common food item in grocery stores, salad bars and Asian dishes.As the popularity of sprouts increases, so does the potential for sprout-related illnesses. Sprouts are the germinating form of seeds and beans. As many as 10% of Canadians eat sprouts on a regular basis. In additions, small amounts of sprouts are now found in some sandwiches, salads and Asian dishes bought at restaurants and delicatessens.
Sprouts are LIVING foods. Have you ever heard of a vegetable which continues to gain vitamins after you harvest it? Sprouts do this.Even after you harvest your sprouts and refrigerate them, they will continue to grow slowly and their vitamin content will actually increase. Compare this with store-bought vegetables and fruits, which start losing their vitamin content as soon as they are picked and often have to be chipped a thousand miles or more in the winter.

Making of sprouts at home :
Sprouting at home takes only a few moments a day and can produce a good portion of your daily reuirements of the nutrients you need from fresh produce. The hassles are minor, the costs are low, and the freshness is wonderful. It is very effective way to add raw foods to
your diet. If you can supply a jar, some screen or netting, and rinse the sprouts twice a day, you can grow delicious organic sprouts in 4 to 6 days , even less time depending on your setup.

Growing you own sprouts means having fresh organic vegetables every day from a square food of counter space. common seeds for sprouting include alfalfa, fenugreek, peas, lentils, radish and red clover. Mung beans have been sprouted in Asia for thousands of years, but they require more equipment and time than other seeds.

Benefits of sprouting:

Growing sprouts is economic. Seeds can multiply 8-15 times their weight. Depending on what you grow, you can get away with spending 25 cents for a pound of fresh sprouted indoor-grown organic greens. Mung bean sprouts are a good source of protein, fiber and vitamin C. A 3 oz. serving contains only 30 calories.
Here is my recipe :

Ingredients:

1 cup Whole Green Mung Bean sprouts
1 Chopped onion
2 medium chopped tomato
1/2 cup chopped carrot
1/2 cup chopped beans
1 Aloo (cut into cube sized pieces)
2 tsp oil
2 Elachi
2 Lavangi
1" dalchini
2 small bay leafs
1/2 tsp red chilli powder
a pinch of turmeric powder
1 tsp ginger garlic paste
1/2 tsp fennel seeds
few curry leaves
1 tsp coriander powder
salt as per taste
chopped coriander leaves for garnish

To make ground paste :

1 tsp Jeera (roasted)
1/2 cup fresh grated coconut
3 green chillies




Method:

1. For preparation of sprouts, wash the whole mung beans 2 times, soak them in plenty of water for 8 hours, later drain them and pour into a clean thin cloth, tie it properly and kept in a closed wardrobe for a night. Next day you can see fresh, organic and healthy mung bean sprouts.

2. First prepare the coarse paste of roasted jeera, fresh grated coconut and green chillies and keep aside.

3. Heat oil in a pressure pan, once oil heat, add lavangi, elachi, dalchini chekka(patte) and bay leafs respectively on low flame. Fry them for 5 seconds, add chopped onions, fennel seeds and curry leaves, fry them till brown colour.

4. Now add turmeric, ginger garlic paste, red chilli powder and coriander powder mix, roast it for 3 seconds, add chopped tomatoes and all chopped vegetables (carrot, beans and aloo) and mung bean sprouts, mix gently, covered, cook for 5 minutes on medium flame.

5. Next add the ground paste, salt and 1/2 cup water, mix gently, cook them covered for about 15 minutes, until all vegetables are slightly tender. At this stage, turn the heat into low, cook them covered for more 15 minutes or until the curry thickens. Adjust the salt, garnish with fresh coriander leaves.

6. It goes very well with rice or chapatis or pulkhas or puris also.



Note : 1) you can use seasonable vegetables along with mung bean sprouts.
2) You can use any other sprouts instead of mung bean sprouts. I used prepare this koorma with menthi sprouts also.

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Fish curry (Fish with light gravy)

This fish curry is my mother's specialty and one of my favourite dishes. Its very simple and fast to cook. Fish can be cooked in many ways. But with adding of Indian spices, it will be more tasty and yummy. Among all the non veg, fish is very best for health. I like the fish more than chicken and mutton. I am sure that you can enjoy with this fish curry a lot.


Ingredients:

6 Fish fillets (Tilapia or korrameenu or bocha)
3 tbsp oil
1 big chopped onion
few curry leaves
salt as per taste
1/2 tsp whole garam masala powder
fresh chopped coriander leaves

For paste :

1 onion (make 6 pieces and roast in 1/2 tsp of oil)
2 tsp jeera ( roast lightly)

For Marination:

1/2 tsp turmeric powder
1 tbsp red chilli powder
1 tbsp ginger garlic paste
2 tbsp curd
1 tsp lemon juice and
above onion and jeera paste

Method:

1. Roast the jeera without oil and keep aside.
2. Heat 1/2 tsp oil, add big onion pieces, roast them till light brown and keep aside. Let them cool.
3. Now grind the jeera, make it smooth powder, then add above roasted onion, make to smooth paste, if you want you can add 1 tbsp water.
4. Clean the fish fillets.
5. For marination, add turmeric powder, ginger garlic paste, chilli powder, curd, lemon juice and above onion jeera paste in a bowl, mix well. Then apply this marinade to all the fish fillets, and keep aside for 15 minutes.

6. Heat oil in a pan or kadai, add curry leaves and onions, fry till lightly brown.
7. Now place the marinade fish fillets one by one, pour the marinade mixture on top of fillets, covered, cook them on low heat for 5 minutes. Check that fish does not burn or get stuck to the kadai.
8. Slowly turn the fish pieces, cover and cook on low heat for more 5 minutes.
9. After fish completely cooks, add salt and whole garam masala powder, mix gently, let the gravy thicken and till oil leaves the edges of kadai, turn off the heat, sprinkle the chopped coriander leaves.


Note : Do not stir too much of fish pieces, otherwise they may brake. This curry will be very tasty, when you serve hot.

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Lemon Rice

Ingredients:

3 full lemon's juice
2 cups cooked rice (prefer basmati rice)
2 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
1 tsp chana dal
1 tsp urid dal
a pinch of hing
2 tbsp groundnuts
2 dry red chillies (cut each into 2 pieces)
1 green chilli (slit length wise)
few curry leaves
a pinch of turmeric powder
salt as per taste

Method:
1. Take the cooked rice, add the salt and lemon juice, mix gently and keep aside. Adjust the salt and lemon juice as per you taste.
2. Heat the oil in a kadai, add red chillies and green chilli, saute them for 30 seconds, add chana dal, urid dal, jeera, mustards and ground nuts. Roast them then add curry leaves, hing and turmeric powder, turn off the heat.

3. Now mix above talimpu to rice, mix gently and well. Yummy lemon rice is ready to serve.

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Capsicum-Tomato Curry

This is a curry, which have low calories and i prefer as a diet food.

Ingredients:

2 Green Capsicum or Green Bellpepper (cut into medium size cubes)
1 chopped onion
1/2 tsp jeera
1/2 tsp mustards
few curry leaves
3 chopped garlic pods
1/2 tsp turmeric powder
1" chopped ginger juliens
1 chopped tomato
1 tsp chilli powder
salt as per taste
Chopped fresh coriander leaves for garnish


Method:

1. Once heat the oil in a vessel, add jeera and mustards. Let them pop. Add chopped garlic pods, ginger juliens, curry leaves and onions, fry till they become lightly golden colour on medium flame.
2. Add turmeric powder and cube sized capsicum pieces, mix well, covered, stirring, cook for 10 minutes on low flame.
3. After that add chopped tomato, mixl, covered, cook for another 5 minutes.
4. Remove the lid, add chilli powder and salt, mix, cook for more 3 minutes. If curry is watery, then leave it on low flame with out covering. After that sprinkle the chopped coriander leaves, turn off the heat.
5. It goes well with hot rice and also with chapathis.

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Talimpu Rice (Popannam)

Its my favourite rice item. Normally i use to prepare this breakfast item with left over rice. Simple ingredients and simple process to follow.

Ingredients:

Cooked rice : 2 cups
Red chilli powder : 1/2 tsp
Salt as per taste
Chopped onions : 1/2 cup
1 green chilli (chopped)
1 dry red chilli (cut into 2 pieces)
few chopped curry leaves
1/2 tsp jeera
1/2 tsp mustards
1 tbsp oil
1 tbsp urid dal(minappappu)
1 tbsp chana dal (shanagapappu)
3 tbsp groundnuts
a pinch of turmeric powder

Method :

1. First you mix the red chilli powder and salt to rice properly and keep aside. Rice should not in form of balls. (if it is, you seperate it with your hand gently before mixing of chilli powder and salt)
2. Heat oil in wide vessel, once heat, add jeera and mustards; let them pop, add urid dal, chana dal and ground nuts, roast them for 2 minutes (dont burn them) on low heat.
3. Next add chopped onions, green chillies, red chilli and curry leaves. Fry them till onions become lightly golden colour. Lastly add the turmeric powder, mix well.
   
4. Then add mixed rice to above talimpu, mix well, cover with a lid, stirring between, let the rice becomes desired hot, then turn off the heat. hmmmmmmmmm.........yummy talimpu rice is ready. Its looks in yellow colour with super taste.

Note: While doing this talimpu rice, you should take care about the roasting groundnuts. They should roast correctly otherwise they may burn. It will change complete taste of talimpu rice and you should remember that for this total process, heat should be low.

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Thali Roti

Ingredients:

Wheat flour : 1 Cup
Rice Flour : 1 Cup
Salt : as per taste
2 finely chopped green chillies(adjust)
3 tbsp ginger garlic paste
carrot juliens(grated) : 1/2 cup
Jeera : 1/2 tbsp
Finely chopped coriander leaves : 1/2 cup
finely chopped curry leaves : few
Sesame seeds : 2 tsp
oil : 2tbsp

Method:
1. Mix all the above ingredients with wheat and rice flours with water. Prepare like chapati dough. Keep aside for 15 minutes.

2. Make the dough as uniform balls and press them flat with palms on a banana leaf or any foil with help of little oil.

3. Fry both sides of each roti, till they turn to golden colour on pan with little oil.
4. You can serve these thali rotis as it is, tomoto sauce or coconut chutney. I prefer tomato sauce.

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Chana Masala (Chole Masala or Chickpeas curry)

Chana masala is also known as Chole masala and white chick peas curry. This is a North Indian Dish, originated in Punjab. In India, it is often eaten with a type of fried bread called bhatura and is known as Chole Bhature. It is commonly sold by street vendors but also can be found in so many indian hotels and restaurants with the combination of puri and chapati. It is also widely enjoyed in countries outside of India. It is commonly available in British Indian restaurants and it is very suitable for vegetarians. Normally i will prefer a gravy a lot. Here is my recipe.
Ingredients:
2 Cups white Chanas or chole or Chick peas (soaked overnight in 5 cups of water)
1 tbsp of oil
1/2 tsp jeera
1/2 tsp mustards
1 chopped big onion
1 big Aloo (boiled and make cube sized pieces)
2 chopped juicy tomatoes
a pinch of turmeric powder
1 tbsp chana masala powder
1 tsp chilli powder
salt as per taste
fresh coriander leaves for garnish

Method:

1. Take the soaked chana in a pressure cooker, add salt and water and pressure cook them until they are just tender or until one whistle. Becareful not to overcook. Drain the water and seperate 1/2 cup of chickpeas. Make thick paste of these seperated 1/2 cup chickpeas with little water.
2. Heat oil in a wide vessel over the medium heat.
3. Add jeera and mustards, let them pop.
4. Add the onion, fry till transparent. Add the chopped tomatoes, cook on high heat until the tomatoes become soft and turn mushy, stirring in between.
5. Then add the cooked chickpeas, aloo pieces and chickpeas paste, chana masala powder, salt, chilli powder and turmeric powder, mix well.
6. Add 1 glass of water, stir to combine well.
7. Raise the heat, bring the gravy to a boil, then reduce the heat to simmer, cover, cook for more 15 minutes or until desired thick gravy. Adjust the salt.
8. Before serving garnish with fresh finely chopped garnish leaves.

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Bhendi Fry with groundnuts (Okra/Ladies Finger Fry)

Ingredients:
1lb Tender slicely chopped okra
1 chopped onion
1 tsp jeera
1 tsp mustards
3 curry leaves
2 tbsp groundnuts
1 tbsp cashewnuts
1 tsp chanadal
1 tsp urid dal
a pinch of turmeric
1/2 tbsp ginger garlic paste
2 slit green chillies
1 dry red chilli(cut into 2 pieces)
salt as per taste
2 tbsp fresh grated coconut for garnish (optional)

Method:

1. Heat oil in a cooking vessel, once hot, add jeera, mustards, chanadal and urid dal, let them fry, then add groundnuts, cashews (make small pieces), red chilli pieces, green chillies and curry leaves, fry 3 minutes on medium flame.
   
2. Next add chopped onion, let them become soft, now add okra sliced pieces, mix well. Fry for 5 minutes, add turmeric and ginger garlic paste. Mix gently, cook for more 10 minutes or let the okra pieces become slightly black color, then add the salt, mix well. Cook for more 3 minutes on medium flame.
3. Turn off the heat and garnish with grated coconut. This bhendi fry goes well with rice with the combination of sambar or rasam.

Note: While cooking bhendi, dont cover with any lid. Otherwise they will stick each other.

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Tortilla Pizza(Quesadilla)

This Quesadilla is a mexican snack, this i tried from Sailu's food blog. The above tortillas, i bought from a american store. Really taste is awesome. You can serve it as a weekend snack. For this, we can use seasonal vegetables and some spice powders. Here is the ingredients (what i used) for this tortilla pizza.
Ingredients for flour tortillas:
1 3/4 cups flour
3 tbsp butter
1/2 tsp salt
1/2 tbsp baking powder
approxmately 1/2 cup warm milk

Method for preparation of tortillas:

1. In a bowl, take the flour, add salt, baking powder and butter, mix well. Now slowly add the warm milk to prepare soft dough, kneeding well for 5 minutes, keep aside for 30 minutes.
2. Now take lemon size balls of the above dough and using a roll pin to roll out like very very thin rotis like normal chapati size.
3. Pre heat a tawa, place each tortilla on hot tawa for only 5 seconds on each side and remove from tawa and keep aside.

Ingredients for filling: (This is for 1 tortilla pizza):

2 uncooked flour tortillas
4 tbsp finely chopped carrots
4 tbsp finely chopped beans
2 tbsp fresh grated coconut(optional)
3 tbsp grated cheese
1/2 tsp pepper(optional)
1 finely crushed dry red chilli
2 tbsp tomato sauce
salt as per taste
1 tbsp oil
3 tbsp chopped coriander leaves

Method:

1. For this vegetable filling, i used finely chopped carrots, finely chopped beans and fesh grated coconut. Along with these, you can use finely chopped seasonal vegetables like cabbage, capsicum, onions, babycorn and finely chopped garlic also.
2. If you use garlic, then saute the garlic followed by all vegetables in a 1 tbsp of oil for 4 minutes. Then add grated coconut, coriander leaves, pepper and crushed red dry chilli flakes (as per your taste) and salt, mix well and keep aside.
3. First you place a tortilla in a plate, now take the above vegetable mixture in the centre of tortilla, now add the tomato sauce on the top of the vegetable mixture, next spread the 3 tbsp of grated cheese, wet the edges of tortilla with water, place another tortilla on top and press the edges with the help of a fork.
   
   
   
   
   
4. Pre heat a tawa, place the above tortilla pizza on tawa, roast the tortilla pizza both sides on medium heat only. Because you want the cheese to melt inside. If you want you can add some oil on both sides of the pizza, while frying. I roasted the tortilla pizza little bit more time, because my hubby loves crispy. You can reduce the roast time according to your taste.
   
5. Now take into a serving plate, slice into triangle with a pizza cutter or knife.
   
   
6. If you want you can serve with tomato sauce otherwise the plain one also very tasty. But you have to serve it hot.

Note: Instead of vgetable filling, you can use boneless shredded chicken for chicken tortilla pizza. You can change the filling as of you want. :-)

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Mudda Pappu and Pachi Pulusu (Plain Dal & Plain Tamarind Rasam)

Hi, Mostly When i dont have time to spend on cooking, then i will prefer these tasty plain dal and plain tamarind rasam. Because these two dishes takes minimum 15 minutes time for preparation. Simple ingredients and simple methods also. But taste will be wonderful with the combination of my mothers avakai chutney (Mango chutney).
Here is first recipe : Mudda Pappu :
Ingredients:
1 Cup Toor dal (Kandi pappu)
a pinch of turmeric (pasupu)
Salt as per taste
Method:

1. In a pressure cooker add sufficient water, dal and pinch of turmeric powder. Cook the contents until 3 whistles.
2. Let the pressure release, remove the lid, add salt as per your taste, mix well. Take into a serving dish.
   3. It goes very well with hot rice with Avakai chutney. Here you can see the combination of plain dal, avakai, plain tamarind rasam with rice.

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Plain Tamarind Rasam(pachi pulusu)

Ingredients:
Tamarind : 1 small lemon size
Chopped onion : 1
Chilli Powder : 1/2 tsp
Salt as per taste

For tadka/popu/talimpu

oil : 1 tsp
jeera : 1/2 tsp
mustards : 1/2 tsp
Curry leaves : 4
Turmeric powder : 1/2 tsp
a pinch of hing

Method :

1. Soak the tamarind in hot water, extract the juice (as much as).
   
2. Then add the chopped onions, chilli powder and salt. Mix well
   
3. Heat oil, add jeera and mustards, let them pop. Then add the curry leaves, turmeric powder and a pinch of hing.
4. Mix the above talimpu to tamarind rasam, mix well. Adjust the salt. According to your sour taste, you can add water. I dont like that much sour taste. This is the good combination with mudda pappu.
   

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