Posts tagged ‘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

Method:

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.

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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

Ingredients:

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

Method:

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 .

July 28, 2012

Uttappam


                           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

Ingredients:

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

Method:

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
Ingredients: 
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
Procedure:
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.
September 29, 2011

Pongali / Rice Dal Khichdi


Ingredients:

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

7.Tempering:

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.

Method:

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.

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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

Method:

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.

July 26, 2011

Lime Bhath with Semiya


Preparation time : 5min

Cooking time : 15min

Serves – 3

Ingredients:

1.Semiya – 1  1/2 rice cup

2.Lemon -3

3.Green Chillies – 6

4. Curry Leaves – handful

5.Dry Red Chillies -4

6.Groundnuts – less than handful.

7.Jeera/cumin seeds – 1 1/2 tsp

8.Mustard Seeds / aavalu- 1 1/2 tsp

9.Senagapappu / Bengal Gram Dal – 2tsp

10.Urad Dal / Minapappu- 2 tsp

11.Haldi – 1/2tsp

12. Hing/ asafoetida – pinch

13. oil / Ghee – 1 tbsp or little more.

14. Salt to taste.

15.Water for boiling – 3 rice cups.

Method:

Boil water and add the semiya alng with little salt, 1 tsp oil. After semiya is cooked, strain and run cold water through it.

Heat oil, add red chillies,groundnuts,jeera,mustard seeds,bengal gram dal,urad dal,green chillies,curry leaves, haldi,hing,salt and fry well.

Add this seasoning to the boiled semiya kept aside. Mix well and add the lime juice.

July 4, 2011

Dosa


Dosa is a fermented crepe made from rice batter and black lentils which is indigenous to and a staple dish in southern india. 

Ingredients:

1.Minapappu / Urad dal- 1 rice cup

2.Rice (preferably Brown rice.Raw rice can also be used when brown rice is not available) – 2 rice cups

3. Menthulu / Fenugreek seeds- 2 tsp

4. Senagapappu / Bengal Gram Dal – 4 tsp

5. Idli Rava – 2 rice cups

6. Salt – as required.

Method for preparing the batter:

Wash well and soak ingredients 1 to 4 in a bowl. In another bowl take Idli Rava, wash well and wait for a minute and drain the water. Mix this also along with other ingredients in bowl 1. Allow the whole stuff to soak for atleast 4 hrs.

Grind the above mixture to a smooth paste by adding required amount of water.  Once the batter is ready, keep it covered with a lid and allow it to ferment overnight.

Next day, add salt and mix the batter well. Now, the batter is ready to prepare dosas.

Method for preparing the dosa:

Heat a non-stick pan. Grease the pan with any oil/ghee using an onion. Pour one ladle/bailer full of batter over the pan.

On medium heat,spread the batter from the center evenly in a circular way. Use oil/ghee oil around the edges of dosa and let it cook. Once the dosa turns brown,remove it carefully and serve it with chutney.

Note:    Brown Rice  is more preferable than raw rice as it is considered to be highly nutritious and healthy.


June 10, 2011

Semiya Upma


Semiya Upma is an easy n fast cooking yummy breakfast dish.This can also be made during tea time or dinner sometimes when you run out of time. Beginners generally opt to cook such easy recipes and here goes one for such !

Preparation Time:  5 to 8 min

Cooking Time : 15 min

Serves – 2

Ingredients:  

1. Semiya / Vermicelli – 1 cup

2. Green chillies – 2 to 3

3. Carrot – 1

4. Matar / peas – little less than handful

5. Onions – 1 Big

6. Elachi, crushed -2

7. Lavang, crushed – 2

8. Dalchin, crushed – 1/2 inch piece.

9. Ginger garlic paste – 1 tsp

10. Salt o taste.

11. Water – 2 cups

12. Kaju /Cashew nuts – 4 to 5 (optional)

Method:  

In little ghee/ butter , fry semiya till light golden brown. keep this aside.

Now, in a separate cooking vessel heat oil and sauté crushed elaichi, lavang,dalchin. To this add ginger garlic paste, onion, carrot, mirchi . Mix and sauté them well . Then add salt and mix well.

Add  2 cups of water and then add the golden colored semiya.

Put on low flame and close the lid for 5 to 6 min and switch off the flame.

Garnish with kaju roasted in little ghee.

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