Instant Lemon Sevai

Ingredients:
Lemon 1
Green chilli  chopped 2 -3
Ginger finelly chopped
roasted peanut 2 tbsp
Oil
Mustard seeds 1 tsp
Black gram dal 1 tbsp
Chana dal 1 tsp
Turmeric powder 1 tsp
Curry leaves 1 strand
Coriander leaves  finelly chopped 1 tbsp
Ing 1 tsp
Cooked Sevai 3 cups
salt to taste

Method:
The instant sevai packs are readilay available in shops. Take the required amount of sevai in a vessel. Add boiled water to it and cover it with a lid and set aside for 2-3 minutes. When it sames the sevai are cooked, sieve it and keep aside without water.
Squeeze the lemon and take the juice. Add some salt and keep aside.
In a pan, for seasoning, Add 1 tb sp of oil. Add Mustard seeds and allow it to splatter. Add Urad dal and Chana dal and let it turn light brown.
Add Curry leaves, ing. Add green chillis, ginger and fry it. Add peanuts to it. Add turmeric powder to it.
Add the cooked Sevai to it and mix well..
Remove the pan from heat. Add lemon juice with required salt and mix well.
Garnish with coriander leaves and serve hot.
Note. To enhance the flavour 1 tsp roasted ground fenugreek seeds powder can be added.

Pisrat Andhra Dosa (pan cakes)

Serves 4 Persons

Ingredients:
Rice 2cups
Moong dal 1 cup
Redchilli 3
Asafoetida 1 tsp
Salt to taste
Curry leaves handful
Onion finely cut (1 cup)
Oil

Method:
Soak the rice and moong dal together for 4 hours.
Grind the redchillis and Asafoetida with salt first.
Add the rice and dal mixture and grind it into a fine dough.
Add required amount of salt and curry leaves.
Mix the onion to the dough and use it.
Take a pan. Spread 2 serving spoons of dough uniformly.
Add oils to the corners. when one side is done turn it to the other side and add oil to the corners.
Serve hot with sambhar and Jaggery.

Plain Dosa (Pan cakes)

Serves 4 persons:

Ingredients:
Rice 2 Cups
Urad dal 1 cup
Poha 2 tbsp
Toor dal 1 tbsp
Salt
Oil

Soak the rice and dal separately for 6 hours.
Mix the poha an hour before grinding to the rice.
Grind the rice and dal separately and then mix together in a big bowl. Add salt to it.
It can be left for fermantation for 4-5 hours or can be immediately used.
Take a nonstick pan. Add 2 serving spoons of dough and spread it uniformly.
Add little oil to the corners. Then turn the side and add oil.
Serve hot with sambhar, chutney and chutney powder.

Vermicelli Upma (Semia Upma)

Serves 4 Persons

Ingredients
Vermicelli 2 Cups
Mustard Seeds 1 tsp
Urad dal 1 tbsp
Chana dal 1 tbsp
Green chilli 3
Ginger 1 inch
Peas 1 cup
Potato 1 medium
Onion 1
Carrot 2
Beans 100g
Salt
Curry leaves Handful
Oil or ghee
Cashew nut 5

Method:
Cut all the vegetables in small cubes. Break the Cashewnuts in small peices.
Roast the vermicelli in 1tsp Ghee or oil till it is light brown. Keep aside.
Take a big pan. Add 2-3 tbsp of oil, add mustard seeds and allow it to splatter.
Add urad dal and chana dal to it and saute till it is light brown. Add ginger, chilli, curry leaves and cashew nuts and fry for sometime.
Add onions and saute till brown.
Add the other vegetables and saute for 3 minutes.
Add 5 cups of water and salt.(1 cup vermicelli:2 1/2 cup water).
Boil the vegetables till  soft. Add the vermicelli and keep stirring till it becomes semisolid.
The vermicelli separates from eachother after few minutes when removed from heat.
Serve with lemon pickle.