Posted October 17, 2012 By Maria John
Theplas – are prefect Gujrati dish served for breakfast or snack. This is a favorite amongst the Gujrathi’s. It is a flat bread mixed with some spices. This makes a very good travel food especially while travelling for long distances.
- Wheat Flour – 2 Cups
- Bottle Gourd/Lauki – 1/2 Cup (Grated)
- Oil – 1 tsp
- Turmeric Powder – 1/4 tsp
- Till Seeds – 1 tsp
- Ajwain – 1/2 tsp (optional)
- Ginger Garlic Paste – 1 tsp
- Green Chillies – 3 (Crushed)
- Salt – As per taste
How to Prepare:
- In a large bowl, put all the ingredients and mix well.
- Add water little by little and knead well to make soft dough. Rest this for at least 20 minutes.
- Now, make little bigger than lemon size balls and roll them out like chapathi/roti.
- Heat a griddle and cook both the sides sprinkling little oil until done.
- Serve hot with curd/pickle.
Posted September 18, 2012 By Maria John
Most of us love to have bread and butter for breakfast. May be because it’s easy to prepare as they are readily available in the kitchen or it’s a favorite breakfast for few.
Now, you can try this breakfast ‘Bombay Bread Toast’ with very simple ingredients, quick and yet yummy I would say. I’m sure kids also would love to have this.
Here’s how it’s prepared:
- 5 Bread Slices
- 1 Cup Milk
- 1 Egg
- 2 tbsp Sugar
- 1 tsp Butter
How to Prepare:
- Beat egg, milk and sugar to make a batter.
- Heat a flat pan and add some butter.
- Dip a slice of bread in the batter and fry till golden brown on both the sides.
- Bombay Bread Toast is ready to serve.
This goes for Favorite Recipes Event-Breakfast Recipes
Posted August 29, 2012 By Maria John
In southern part of India, you can easily relish on dosas, as these are common breadfast or snack dishes that are served in most of the street corners, restaurants and sweet homes. There are numerous kinds of dosas that can be put up on menu at different places (according to geographical locations).
Presently I am residing in Ahmedabad, Gujarat – the north western part of India. What I have observed here in Ahmedabad is that the local residents long for snack items. For my amazement I also noticed that Amdavadi’s chose to have snacks for their dinner.
In my vicinity here, I have come across many eateries where the evening joints are filled with varieties of dosas, ‘wide range varieties of dosas’ Wow! Can you imagine around 30 varieties of dosas on the menu? It just makes it difficult for you to choose among the list. However, there is large difference the way it is made and also differs in taste.
Recently, I had visited my hometown, Bengaluru for about 3 weeks with my 5 month old son – ‘Sam’. It was a pleasant time being back with your family and friends, good old friends. I really cherished the time spent at my home.
One of the day at breakfast I was served with dosas that were looking quite different to that I have come across till date. The texture, color and aroma completely differed from what I have had earlier. This definitely differed to better from good, no doubt about it. I could not wait any longer and pinched a piece of the dosa and grappled it down my taste buds. This dosa that seemed delicious was made out of wheat. A wheat dosa, for the first time in life and I still linger how it had tasted. Just Awesome!
Today I am back at my residence at Ahmedabad and bring you the recipe straight from my Mom’s kitchen. The Wheat Flour Dosa! I am sure this will leave your taste buds longing for it, for some more.
- 1 Cup Wheat Flour
- 1 tbsp Coriander Leaves
- 2 Finely Chopped Green Chilli
- Salt to Taste
How to Prepare:
- In mixing bowl, add wheat flour and salt. Add water little by little and mix slowing without forming lumps.
- This mix should be little thinner than the dosa batter consistency.
- Now, add coriander leaves, green chilli and mix well.
- Heat dosa tawa, grease with little oil. Pour 1/2 cup of the batter and spread it.
- Sprinkle little oil and cook covered until done. Turn it over and cook covered. Serve hot with chutney/pickle.
Posted June 27, 2012 By Maria John
Most of us keep stock of bread readily at home. This makes a quick and easy breakfast dishes like sandwich, bread toast.
I prepared this delicious dish as an evening snack. Bread Upma can be served as breakfast too. If served for kids, reduce the quantity of chilli powder or exclude chilli sauce.
So, here I share a wonderful snack.
15 Slices Bread, 1/2 tsp Chilli Powder, 2 tbsp Oil, 1 tbsp Ghee, 2 Tomatoes (puree), 1 tsp Chilli Sauce, 1 tsp Tomato Ketchup, Coriander Leaves, Salt to Taste
How to Prepare:
Take bread slices and make small cubes. In a flat pan, fry these cubes with little ghee till golden brown.
Heat oil in a pan, fry the sliced onions. Add tomato puree, tomato ketchup, chilli sauce and sauté for 3-4 minutes. Add chilli powder, salt and mix well. Now, add bread cubes and give it a turn so that the masala is coated well. Garnish with some chopped coriander leaves and serve.
Posted December 14, 2011 By Maria John
Rava upma must be very common in every house as breakfast. Now, you also try this instant rava dosa at home which doesn’t need overnight fermentation. Dosa is a favourite breakfast in many of our houses. So here’s my version of Instant Rava Dosa.
1 Cup Rava, 1/2 Cup Maida, 1/2 Cup Rice Powder, 3 tbsp Curd(beaten), Salt to Taste
1 tbsp Oil, 2 Green Chillies, 1 tsp Mustard Seeds, 1 Onion, 1 tsp Cumin Seeds, 1 tsp Ginger(chopped)
How to Prepare:
In a pan, heat oil and splutter mustard seeds & Cumin Seeds. Add the finely chopped onions, chopped ginger, green chillies and fry for a minute. Now, add rava in the same pan and roast for 3 minutes. Keep stirring so that rava does not stick to the pan.
Transfer this mixture into a mixing bowl. While the roasted rava is warm add maida, rice powder and mix well. After mixing allow the mixture cool down for some time. Add salt, curd and water and mix it to a little thinner consistency than the dosa batter. Rest this dosa batter for 15-20 minutes.
Heat a dosa pan and grease with oil. Pour 1/2 cup of batter in the pan and spread it. Don’t worry about the shape. Sprinkle little oil & allow it to cook & flip it over. When both sides become golden brown, remove from pan. Serve hot with coconut chutney or dry red chilli chutney.
Posted December 4, 2011 By Maria John
Idly, a very simplest and healthiest South Indian breakfast. The recipe that I have shared is made with idly rava. Idly can be made even with idly rice. It tastes good with chutney or sambar.
2 Cups Idly Rava, 1 Cup Urad Dal, Soda, Salt to Taste
How to prepare:
Clean and wash idly rava. Soak idly rava and urad dal in separate containers for about 4-5 hours. Grind the soaked urad dhal with little water to smooth paste. Now, mix idly rava, ground urad dal and soda together. Keep it aside for 8 hours or overnight for fermentation. Add salt and little water if required to the batter.
Grease the idly moulds with little oil. Pour the idly mix in the moulds and steam for about 10 minutes. To check if the idlys are done put a tooth pick into the idly. If the idlys are cooked, the tooth pick will be clean. Serve idly with sambar, coconut chutney or tomato chutney.