Archive for ‘Breakfast’

July 12, 2015

Sponge Dosa

Sponge Dosa is one of the delicious varieties of dosa that u can prepare. As the name goes you can feel this to be very soft ! I’ve tried a variety of sponge dosas at home and finally satisfied with the recipe below.

Here it goes…

sponge dosa

Ingredients : 

1. Idly Rice – 2 cups

(I’ve tried this with brown rice too …doesnt taste that great. Hence,  kindly stick to idly rice )

2. Poha / Atukulu – 1/4 cup

3. Sour butter milk – 4 cups

4. Cooking Soda – 1/4 tsp

5. Methi seeds / Fenugreek seeds – 1/2 tsp

6. Salt as required

7. Oil


Soak Idly rice ,poha and methi seeds overnight in buttermilk.

Grind the batter to a smooth paste (similar to regular dosa batter ). Add salt and soda. Mix well. Cover and leave for 1 1/2 to 2 hours.

Heat taw, and pour a paddle of batter and drizzle sufficient oil on the edges . Cover with a lid and cook on medium flame for a minute or till the dosa turns golden brown. Flip and cook for half a minute.

March 11, 2015

Simple Paneer Wrap

I always had a feeling in mind that making a wrap was time consuming. Mixed up few recipes online as usual and finally I tried this simple paneer wrap. My family loves wraps n frankies. They are perfect for kid’s lunch box or breakfast .

I’ve used wheat flour and I always avoid maida coz of its disadvantages.

simple paneer wrap


1. All purpose flour  /wheat flour -1 cup
2.Salt to taste
3. Oil- ½ tspn
4. Paneer(sliced) – 1 cup
5.Green Capsicum(sliced)- 1 cup
6. Red Capsicum(sliced)- 1 cup
7. Cumin seeds- ½ tspn
8. Onions(sliced) -1 cup
9. Tomatoes- 1 cup
10.Ginger Garlic paste -1 tsp
11. Turmeric -½ tsp
12. Red chilly powder -1 tsp
13. Coriander powder- ½ tsp
14. Coriander leaves -1 bunch
15. Cabbage lettuce- 3-4
16. Green chillies- 1 tsp
17. Vinegar as required


In a bowl take wheat flour, salt, water and some oil to make a dough and rest it for 10 mins.
For preparation of stuffing :

In a hot pan first add oil, cumin seeds, sliced onions and salt and saute them, add tomatoes, ginger garlic paste, turmeric and cook it well.
Once the tomatoes are mashed, add red chilly powder, coriander powder, bell peppers and fry them for 2 mins.
Now add paneer and coriander leaves. After mixing just switch off the flame.

Now Make fine thin roti’s and roast them on hot tavva with some oil on it.

For stuffing , place the roti on a clean flat surface . Place the cabbage lettuce on the roti and fill it with the paneer stuffing. Add finely chopped green chillies soaked in vinegar, sliced onions and roll it up tightly and serve hot with your favourite sauce .

March 8, 2015

Paneer Capsicum Tomato Sandwich

 Paneer capsicum tomato sandwich is a very simple n easy recipe to prepare. This is a tasty and crispy dish which is a filling snack that the kids are sure to love.

paneer capsicum tomato sandwich 2


1. Capsicum, finely chopped – 1/2 cup

2. Tomato, finely chopped – 1/2 cup

3. Paneer, grated or finely chopped – 1 cup

4. Pepper powder – 1/2 tsp

5. Salt – to taste

6. Mozzarella cheese – 1 tbsp

7. Cheese slices – 2

8. Butter – 2 tsp

9. Sandwich bread – 4 slices

paneer capsicum tomato sandwich 1


Take a bowl, add chopped paneer, chopped capsicum, chopped tomato, pepper, salt, mozzarella cheese and mix well.

Now, spread this mixture on a bread slice and place a cheese slice on it. Keep another bread slice on top and spread little butter on top. Grill the bread and when once done cut into half and serve hot with any sauce of your choice.

July 31, 2012

Gaarelu / Vada

Gaarelu is a festive treat in South India. Ideal for special breakfast and moreover an offering that completes the naivedyam for the Goddess during festivals. 

You can prepare it plain jus by using the urad dal and salt  OR  prepare it with add ons such as  onions,green chillies and ginger . I’ve opted for the plain vada here.

Goes well with Coconut Chutney during festivals and Chicken Curry otherwise.


1. Whole urad dal / minappappu – 1  1/2 cup
2. Raw rice – 1 tbsp
3. ginger ,very finely chopped – 2″
4. Green chillies, very finely chopped – 2 to 3
5. Big onion ,finely chopped – 1 big
6. salt to taste
7. oil for deep frying

Other needed stuff : Greased sheet or banana leaf .


(You can prepare it plain jus by using the urad dal and salt  OR  prepare it with add ons such as  onions,green chillies and ginger ).

Soak urad dal and raw rice for 5-6 hours.

Strain the water from the dal and grind to a soft paste sprinkling very little water . ( Grind small portions of dal batch wise . This helps us to grind the dal into a very soft paste) . The batter should not be thin, as it will become very difficult to shape the vada. The main role in the preparation of vada is the batter consistency. Take utmost care while preparing this.

When the batter starts looking fluffy, add salt.

Then add chopped onions,finely chopped ginger and green chillies to the batter and mix well.

Take a deep frying vessel and add enough oil for deep frying . See that the oil gets well heated.

Now, wet your fingers with water and take small portion of the batter and shape it into a round ball.  Place it on a greased sheet or banana leaf and flatten it.

Make a hole in the centre of the vada and slowly drop it into the oil carefully.(Making a hole in the center allows the dumpling to get cooked evenly all over). Maintain medium heat. In few seconds the vada/ dumpling floats on oil.Now, carefully turn the vada and fry . (To be fried on both the sides till they turn golden brown ). Spread the fried dumplings on a paper napkin to soak excess oil.

July 28, 2012


                           Bored of eating idli…I wanted to try out uttapam today using the idli batter at home. Uttappam is a dosa like dish which is soft n thick . It is either known as South Indian Pancake or traditional Indian Pizza.Uttappam is traditionally made with toppings such as tomatoes,onions,cilantro,green chillies and other veggies . It is often served with sambhar and chutney.

Preparation time : 5 minutes (if the batter is ready)

Cooking Time : 5 to 6 minutes

Makes  : 3


1. Idli Batter / Dosa Batter – 1 cup  (with salt added)

2. Onions chopped  – 1/2 cup

3. Green chillies – 3 (increase or decrease according to the spice u need)

4. Tomatoes , chopped finely – 1/2 cup

5. Coriander leaves / kottameer , chopped finely – 1/2 cup

6. Oil


Heat the tawa and add the batter to it in the center. Spread keeping the batter in little thickness . Add a tsp oil along the sides.

On the upper side , spread chopped onions,tomatoes,green chillies and coriander leaves. Allow it to cook on medium flame unto a minute and a half. Close it with a lid and cook for some more time say for 2 to 3 minutes.

Add little oil on the upper side of the uttapam and flip it. Cook for some more time till u get the golden brown color on the uttapam.

Serve hot with any chutney of ur choice and sambhar.

June 6, 2012

French Toast

French Toast or Bombay Egg Toast as it is usually called was one of my favorites during school days. Later on gave it a miss as it is high in calories. Finally, after years I made this French toast for breakfast today along with sprouts salad and mango juice. All it takes is jus 10 minutes to prepare !

Preparation Time : 5 min
Cooking Time : 10 min
Serves : 5 slices
1. Eggs – 2
2. Sugar  – 2  1/2 tbsp
3. Salt – a pinch
4.Vanilla extract – 1/8th tsp
5. Bread – 4 to 5 slices
6. Whole milk – 1/8th cup
Beat the eggs and add sugar,milk,salt and vanilla extract. Mix well.
Heat a pan on medium heat .
Dip the bread slice in the egg mixture for about 20 to 30 sec on each side.
Add lil butter on the pan and cook the slice on both sides till it turns golden brown.
February 1, 2012

Basic Upma


1. Channa dal / Senagapappu – 1 tbsp

2. Cumin seeds / Jeera – 1tsp

3. Curry leaves / Karvepak – few

4.Mustard seeds / Aavalu – 1 tsp

5.Urad dal – 1 tsp

6. Green Chillies – 2 to 3 chopped

7. Ginger finely chopped – 1/2 inch

8. Onion chopped – 1 medium

9.Hing – 1 pinch

10.Oil – 1 tbsp

11. Ghee – 1 tsp (optional)

12.Upma Ravva/sooji – 1 cup

13.Salt – as per taste

14. Peanuts – 2 tbsp (optional)

15. Tomato chopped – 1 small


Add oil and ghee  in a pan  and channa dal. As it starts turning slightly red, add mustard seeds and allow them to splutter.

Then, add cumin seeds,peanuts and sauté till they are cooked.

Add Urad dal,chopped ginger,green chillies,curry leaves and hing. Saute well. Then add chopped onions, sauté for some time. Add salt and chopped tomato. Mix well and allow the tomato to get cooked.

Add 2 cups water and bring it to boil.

Add sooji slowly by stirring continously to avoid lumps.

Mix well till most of the moisture is absorbed and switch off the flame.

Cover with a lid for 5 to 10 min and serve hot with a chutney,sambar or pickle of your choice.

Tags: ,
October 21, 2011

Atukula Upma / Pohe Upma



1.Pohe / Atukulu – 2 cups

2.Onion chopped -1 big

3. Seasoning:

urad dal  -1 tsp

dry red chilli- 1

roasted ground nuts – 10 to 15

bengal gram -4tsp

cumin seeds – 1 tsp

mustard seeds – 1/2 tsp

asafoetida/hing- 2 small pinches

Green chillies – 5 to 6

curry leaves – few

4.Turmeric powder – 1/2 tsp

5.Salt – as per taste


Take a bowl and fill it with water and add poha and wash it. Drain all the water and squeeze the poha and keep aside in another bowl by adding and mixing little turmeric powder and little salt to it.

Now, Heat 1 tbsp oil in a pan and add seasoning. Add onions and fry till transparent.Add the remaining turmeric powder and salt. Mix well and add roasted peanuts. Add atukulu and mix well amd switch off the flame and close with a lid for 4 to 5 minutes.

September 29, 2011

Pongali / Rice Dal Khichdi


1. Raw rice- 1 rice cup

2.Pesarapappu – 1 rice cup

3. Tomato medium chopped -1

4.Big onion grated/chopped – 1

5. Carrot grated – 1

6. Green chillies (slit)- 2 to 3


Mustard seeds / aavalu – little less than 1tsp

Cumin seeds / jeera – little less than 1  tsp

Karvepak / Curry leaves – few.

8. hing – a big pinch

9. Pepper powder – 1tsp

10. Water – 4 1/2 rice cups

11. Salt- according to taste.


In a pressure cooker , add tempering and fry well. Add Green chillies,chopped/grated onion,grated carrot and allow it to get well cooked. Then, add a big pinch of hing and pepper powder. Mix well and add washed rice and pesarapappu.Mix well.

After 3 to 4 minutes add water and salt. Mix and close lid. Allow to pressure cook for 3 whistles.

Once  done, open the lid and mix the pongal well. Serve with any chutney of your choice.

Tags: ,
August 28, 2011

Gunta Ponganalu

Prep:Overnight fermentation Prep & Cooking: 20 mts

Serves 4-5 persons

Source: Sailu’s Kitchen

Ingredients :

1. Raw rice – 2 rice cups. Soak in water overnight.

2.Fenugreek seeds /Menthulu – 1 tsp

3.Urad dal/minappa pappu – 1 rice cup . Soak for 4 to 5 hours.

4.Onion – 1 chopped finely

5. Green chilli-ginger paste – 1 1/2 tsps

6.Cumin seeds-1 tsp

7.Channa dal/senaga pappu, soaked in water for an hour – 2 fistfuls

8.Chopped coriander leaves – 1 tbsp

9.oil for frying

10.salt to taste

11.Cooking Soda


Soak rice, urad dal and methi seeds for 7-8 hrs. Strain and grind the soaked dal and rice to a fine paste. Ferment the batter for 6-7 hrs. Add cooking soda ,salt to taste and combine well. (Alternately you can use left over dosa or idli batter too.)

Add chopped onions, green chilli-ginger paste, soaked channa dal, cumin seeds and coriander leaves to the batter and combine well.

Pour few drops of oil into each depression of the ponganalu penam. Place flame on medium high for a mt. Pour batter into each depression and allow to cook with lid for 4-5 mts undisturbed and cook on low to medium flame. It will cook to a golden brown shade. Flip over with help of a spoon or fork and allow to cook for 2-3 mts without lid.

Remove onto absorbent paper. Serve hot with chutney of your choice.

%d bloggers like this: