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13 Sep
2013

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Poha is a very staple breakfast dish in Maharashtra. The spices added are mild and can be had during your tea time too. I have already posted Kanda Poha before, you may even try that. There’s not much difference between them except for adding carrot just to make it more tasty and healthy. I’m sure even your kids will love this.

Continue reading “Carrot Poha | Carrot Aval Upma”

Stuffed Aloo Parantha
3 May
2013

Stuffed Aloo Parantha

I was not a very big fan of parathas until sometime. But I just started loving it when I made it the very first time itself. From then on this has been on my menu every now and then. Parathas are generally served with thick yogurt/curd and pickle. There is no need to prepare a separate side dish to go with this. Stuffed Aloo Paratha by itself tastes delicious as the stuffing has lots of spices to give an amazing taste. I’m sure you and your family are going to love it as we did.

Here’s the recipe..

Ingredients:

For stuffing/filling

  1. Potatoes 4 (boiled & mashed)
  2. Oil – 1 tbsp
  3. Roasted Cumin Powder – 1/2 tbsp
  4. Small Onion – 1
  5. Chopped Coriander Leaves – 1 tbsp (optional)
  6. Garam Masala – 1/2 tsp
  7. Ginger Garlic Paste – 1 tsp
  8. Chilli Powder – 1/2 tsp
  9. Amchoor Powder – 1/2 tsp
  10. Salt to Taste

For dough

  1. Wheat Flour – 2 Cups
  2. Green Chillies – 3, finely chopped
  3. Salt to taste
  4. Yoghurt – 2 tbsp(optional)
  5. Water as required 

Stuffed Aloo Parantha

How to prepare: 

For filling:

  • Heat oil in a pan and sauté the chopped onions. Then add ginger garlic paste and sauté for 2 minutes. Now, add all the spice powders and mix to combine well.
  • Add the mashed potatoes and salt. Mix again and turn off the heat. Allow the stuffing to cool down.

For dough: 

  • In a bowl add flour, oil or ghee, a little water and knead into medium soft dough. Knead well for 5-6 minutes. Keep the dough aside for 20 minutes.
  • Divide the dough and stuffing into balls of equal portions.
  • Now, roll out the dough and put a small quantity of the stuffing (potato filling) over it, close it from all sides. Gently flat the stuffed balls using your palm. Apply some flour on both sides and roll it gently into a paratha.
  • Now cook on a hot tawa sprinkling some ghee and cook until light brown in color. Flip the paratha and repeat the other side too. Serve hot with yogurt & pickle.

Stuffed Aloo Parantha

Stuffed Aloo Parantha

Onion Uttappam
18 Mar
2013

Onion Uttappam

It’s been a while now since my last post. Guess what? We were in our hometown – Bangalore to celebrate our little champ’s 1st Birthday Party. We had a fun filled vacation in our hometown and a wonderful birthday bash with family and friends. Taking a little time to settle down from the journey, I’m back now with some interesting recipes which I learnt from my Mom-in-law. I will try and share them in short time.

Coming to the recipe, this was in my draft for a long time. Finally, the day has come to share it with you all. This is a very simple recipe which I make it sometimes to give a change in taste. My family is a big fan of dosas and we enjoy even if it is made thrice a week. Onion Uttappam is my recent favorite because the texture and taste. This goes very well with coconut chutney, chutney powder and sambar.

Onion Uttappam

Ingredients:

  1. Dosa Batter as required
  2. Large Onion – 1 diced,
  3. Oil/Ghee

How to Prepare:

  • Dice onions and set aside.
  • Heat a flat griddle and smear little oil. Pour a ladle of dosa batter and do not spread over. Uttapam should be thick. Add the chopped onions on the dosa and drizzle oil or ghee. Cover and cook few seconds till golden brown.
  • Flip over and press slightly so that the onions get well roasted. Take off from the griddle and serve hot with coconut chutney/sambar/chutney powder.

Onion Uttappam

Coconut Chtuney

Ingredients:

  1. Coconut – 1/2 cup(sliced)
  2. Split Gram – 2 tsp
  3. Green Chilli – 6
  4. Onion – 1, small
  5. Garlic Pods – 2
  6. Water – as needed
  7. Salt to Taste

How to Prepare:

  • Put all the ingredients in the blender and make a little coarse mixture not too smooth. Transfer this to a bowl.

For Tempering:

  • Heat 1 tsp of oil and crackle mustard seeds and curry leaves. Pour this on the chutney and mix well.

Notes:

  • You can also sprinkle little chutney powder on the uttappam before adding onions. This tastes great. May be you can skip this when preparing for kids.
  • For coconut chutney, tempering is totally optional. This just gives an added flavor. It tastes good without tempering too.

Onion Uttapam & Coconut Chutney

Instant Oats Dosa
28 Dec
2012

Oats are considered as a very healthy food. Oats porridge is sometimes boring or tasteless. You can try this version of instant oats dosa, it’s not only healthy but easy to prepare. Instant Oats Dosa

Ingredients:

  1. Oats – 1 cup
  2. Semolina/Rava – 1/4 cup
  3. Rice Flour – 1/4 cup, heaped
  4. Cumin Seeds – 1 tsp
  5. Onion – 1 finely chopped
  6. Green Chillies – 3 finely chopped
  7. Salt to Taste
  8. Oil as required
Instant Oats Dosa

How to Prepare:

  • Roast oats for 3-4 minutes until the colour of the oats is slightly changed and a nice aroma is out. Allow this to cool down and make a fine powder.
  • In the same pan, add 1 tsp of oil and sauté the chopped onions and green chillies for a minute or two.
  • In a large bowl add powdered oats, rice flour, rava, onions, cumin seeds,salt and green chillies. Add required water and mix to combine well. The batter should be thinner than the normal dosa batter.
  • Heat the dosa tawa, pour one laddle of the batter starting from the corner of the tawa and ending in the center. Drizzle little oil and let it cook. Slowly flip the dosa and cook drizzling oil if required until golden brown. When cooked transfer it to the plate and serve with any chutney or sambar.
Instant Oats Dosa

 Notes:

  • If you want crispy dosa, pour a very thin layered batter on the tawa. This makes the dosa crispy. My dosas are not crisp as we love to have soft ones.
  • You can dry roast oats and store them. So that this saves time the next time you prepare them.
Poha | Kanda Poha
17 Dec
2012

Kandha Poha is a traditional and a very popular Maharashtrian special breakfast dish. This is a very quick & easy breakfast dish or a snack prepared in just few minutes. This dish is extremely simple with some mild spice flavours and filling dish too.

Onion Poha, Kanda Poha

Ingredients:

  1. Poha/Pressed Rice – 2 Cups
  2. Large Onion (diced) – 1
  3. Mustard Seeds – 1 tsp
  4. Green Chillies – 3
  5. Oil – 2.5 tbsp
  6. Curry Leaves – 10
  7. Turmeric Power – 1/4 tsp
  8. Coriander Leaves – 2 tbsp
  9. Juice of half a Lemon
  10. Salt to Taste

How to Prepare:

  • In a large bowl, soak the poha for just 2 – 3 minutes. Drain water and set aside. Let there be little moisture in the poha.
  • Heat oil in a pan, add mustard seeds. When the mustard seeds start to splutter, add the chopped green chillies, onions and sauté for a minute. Don’t let the onions turn its color.
  • Add turmeric powder, curry leaves and the poha. Sprinkle salt and mix to combine.
  • Cover the lid and cook for 3-4 minute on low heat. Closing the lid keeps the flavor intact.
  • Then, add the lemon juice and mix again. Be gentle while you mix/combine.
  • Garnish with coriander leaves before serving.
Poha | Kanda Poha

 

Chtuney Powder
1 Dec
2012

Chtuney Powder

Ingredients:

  1. Channa Dal – 1/2 Cup
  2. Urad Dal – 1/2 Cup
  3. Jaggery – 1 tsp(adjust)
  4. Grated Dry Coconut/Copra – 3 tbsp
  5. Dry Red Chilli – 10 (adjust)
  6. Curry Leaves – 8 Leaves
  7. Hing – 1 Pinch
  8. Tamarind – 1 small piece (optional)
  9. Salt to Taste
Chtuney Powder

How to Prepare:

  1. Heat a wide pan, dry roast channa dal and urad dal each separately till the color changes. Set them aside.
  2. In the same pan roast grated coconut. Set aside.
  3. Now, add the dry red chillies and curry leaves.
  4. Once all the roasted ingredients cool down, put them in a blender with the remaining ingredients and blend to make a little coarse powder.
  5. Serve this with idli or dosa.

Notes:

  • You can mix chutney powder with a spoon of ghee and serve with Idli or Dosa. It just tastes awesome.
Chtuney Powder

 

Instant Vegetable Noodles
21 Oct
2012

Instant Vegetable Noodles

Noodles – every kid loves to have noodles and this is most kids favorite breakfast too. Instant Vegetable Noodles is mostly our weekend breakfast. The best part is it can be prepared  in just few minutes.

In this, along with the taste maker powder I have added some fresh vegetables and some spices to give a little extra flavor and taste.

So here’s it goes..

Ingredients:

  1. 2 packets – Any Instant Noodles
  2. 1/2 Cup – Fresh Vegetables (Carrot, Beans, Cabbage,Peas)
  3. 1 tsp – Ginger Garlic Paste
  4. 1 packet – Tastemaker (which comes with noodles)
  5. 1/4 tsp – Chilli Powder (optional)
  6. 1 tbsp – Tomato Ketchup
  7. 1 – Onion
  8. 1 tbsp – Oil
  9. 2 Green Chilli

Instant Vegetable Noodles

How to Prepare:

  • Heat oil in a wok, add the sliced onions and sauté until golden brown.
  • Add slit green chillies, ginger garlic paste and fry for 2 minutes.
  • Add tomato ketchup, tastemaker and chilli powder and sauté.
  • Now, add the chopped vegetables with little water and cook for a minute.
  • Then, add water and bring to a boil.
  • Now, add the instant noodles and cook covered for 2 – 3 minutes.
  • Serve hot with Tomato ketchup.
Instant Vegetable Noodles

 

Bombay Bread Toast
18 Sep
2012

Bombay Bread Toast

Bombay Bread Toast that is how we got introduced to this breakfast dish by my grandmother. Bombay bread toast is nothing but French toast. I don’t the reason behind this name but the texture is soft and taste scrumptious.

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:

Ingredients:

  1. 5 Bread Slices
  2. 1 Cup Milk
  3. 1 Egg
  4. 2 tbsp Sugar
  5. 1 tsp Butter

Bombay Bread Toast

How to Prepare:

  1. Beat egg, milk and sugar to make a batter.
  2. Heat a flat pan and add some butter.
  3. Dip a slice of bread in the batter and fry till golden brown on both the sides.
  4. Bombay Bread Toast is ready to serve.

Bombay Bread Toast

 

This goes for Favorite Recipes Event-Breakfast Recipes

27 Jun
2012

Bread Upma

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.

Ingredients:

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.

14 Dec
2011

Rava Dosa

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.

Ingredients:

1 Cup Rava, 1/2 Cup Maida, 1/2 Cup Rice Powder, 3 tbsp Curd(beaten), Salt to Taste

For Seasoning:

1 tbsp Oil, 2 Green Chillies, 1 tsp Mustard Seeds, 1 Onion, 1 tsp Cumin Seeds, 1 tsp Ginger(chopped)

Instant Rava Dosa

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.

 

4 Dec
2011

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.

Ingredients:

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.

7 Sep
2011

Besan Dosa
Everyone loves to have dosa for breakfast or evening snack and I’m no different.  I love dosas may be plain dosa or masala dosa. Dosa is a South Indian dish and is prepared in many varieties. Here’s one of those varieties ‘Gram Flour Dosa’.  This gram flour dosa can also be had as a breakfast item or as an evening snack. This dosa is prepared by adding a variety of chopped vegetables. It can be served with coriander chutney or raitha. So, just give it a try

Ingredients:

1 Cup Besan/Gram Flour, 1/4 Cup Rice Powder, 1 Cup Shredded Cabbage, 1/2 tsp Cumin Seeds, 3 Green Chilli, Salt to Taste

How to Prepare:

Sift the gram flour removing all lumps. In a mixing bowl, add the gram flour, rice powder, salt, cumin seeds, shredded cabbage and chopped green chillies. Mix all the ingredients adding water to prepare dosa batter in a thick consistency. Heat the dosa griddle and pour one cup of batter and spread over the griddle to make a thin round. Now, wait till the bubbles appear and turn the other side and cook till brown. Sprinkle oil while cooking. Remove from the griddle and serve hot with coriander chutney or coconut chutney.

Note: You can also add chopped onions and grated carrot for variation.

1 Jul
2011

Cabbage Rice_Bund Gobi Rice

Ingredients:

1 Cup Shredded Cabbage, 2 tbsp Oil, 1 Cup Cooked Rice, 1 tsp Mustard Seeds, 1/2 tsp Channa Dal, 1/2 Urad Dal, 1/2 Cumin Seeds, 1 String Curry Leaves, 3 Green Chillies, 1 Medium Onion, 1 tsp Lemon Juice, 1 tsp Chilli Sauce, Pinch of Hing, Salt to Taste

How to Prepare:

Heat oil in a pan; splutter mustard seeds and cumin seeds. Add channa dal, urad dal, curry leaves and fry for 2 minutes. Now, add chopped onions, chopped green chillies, hing and fry till onion turns golden brown. Add the shredded cabbage and cook for a while. Now, add the cooked rice, chilli sauce and mix them will. Then, add salt and lemon juice. Garnish with coriander leaves and serve hot.

Cabbage Rice

26 Jun
2011

Idiappam is one of the popular dishes of Kerala and Tamil Nadu. This breakfast recipes tastes good with any stew whether veg or non-veg, veg kurma and channa curry.

So here’s the recipe..

Ingredients:

1 Cup Rice Flour, 1 1/2 Cups Water, Salt to Taste, 1 tbsp Oil

How to Prepare:

In a vessel, boil the water, salt and oil with the lid covered. Lower the heat and slowly add the rice flour, mixing continuously to ensure the mixture is free from lumps. Remove from flame and knead the dough. Put some dough into a vermicelli press/murukku press and press on to a muslin cloth and steam cook for 3 minutes. Repeat the same till all the dough is finished.


 

26 Jun
2011

Indian omelette

Masala Omelette is one of the quickest recipes for breakfast with bread slices. This can be also had as a side-dish with rice and curry. In this omelette I have added tomaotoes, onions and chilli powder to give a spicy touch. So, here’s my version of masala omelette.

Try this out for a difference in the taste…

Ingredients:

2 Eggs, 2 tsp Chilli Powder, 2 Chopped Onions, 2 tbsp Oil, Sal to Taste

How to Prepare

In a bowl, break the eggs. Add salt, red chilli powder and onions. Now beat the mixture until they are blended well. Heat the frying pan, add oil and pour the mixure making sure that it spreads evenly. Cook till 5 minutes and serve hot.

 

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15 Jun
2011

Tomato Chutney goes well with the south Indian breakfast such as Idli, Dosa, Vada etc. This recipe was shared by one of my friends from Madurai. Now, this has become my favorite combination for Idlis. This is a very simple recipe and I’m sure you will also like it.

Ingredients:

4 – 5 Tomatoes (Cut into 4 pieces each), 2 Small Onions, 5 Pods Garlic, 1 pinch Asafoetida, 2 tsp Chilli Powder, ½ tsp 1 Whole Dry Chilli, Oil 2 Tbsp + 1 tsp

How to Prepare:

Heat 1 tbsp oil in a pan, add onions and garlic pods and fry for a minute. Now, add the cut tomatoes and sauté for a while. Allow it cool before putting it in a blender. Add all the fried ingredients together with chilli powder, salt in a blender and pulse blend it. Transfer this to a bowl.

For seasoning, add 1 tsp of oil in a pan, splutter mustard seeds, break and put the red chillies, asafoetida to it. Add the seasoning to the chutney and mix well before serving.

Note:

Please alter the quantity of chilli powder as per your taste.

18 May
2011

Ingredients:

2 1/2 Cups Wheat Flour, Water, Salt, Oil or Ghee

How to Prepare:

Make a soft dough with above ingredients and keep aside for 10 minutes. Divide the dough into lemon size balls. Roll out the dough and smear little oil/ghee and fold into half. Again smear little oil/ghee and fold it. Now roll out to a triangular shape. Heat the tava and place roti on it. Turn to roast both the side putting little oil or ghee. Serve hot.

18 May
2011

Ingredients:

2 cups wheat flour, 1 cup water, 1/2 cup oil, 1/ 2 tsp. salt

How to Prepare:

Mix the flour, salt, and knead the dough, and put the tava on to heat. Half fill a small bowl with the oil or ghee and keep it handy. Knead the dough briefly and divide into medium sized portions. Roll one portion into a thin roti. Smear 1/ 2 tsp oil all over the surface. Fold it in haft, smear oil over the surface again and fold again. Roll it out and maintain the triangular shape. Medium heat the tava, place the paratha gently on it. Allow the parathas to rise in blisters and then turn it. Smear the surface with 1 /2 tsp oil and cook a minute or more on each side till both sides are rich brown. Serve hot.

14 May
2011

Ingredients:

3-4 cups wheat flour, 1/4 cabbage (finely shredded), ½ tsp ginger garlic paste, salt, 1 tsp garam masala, green chillies (finely Chopped), coriander (chopped)

How to Prepare:

In a mixing bowl, add all the ingredients and knead well. Add water if required while kneading. Keep it aside for 10 – 15 minutes. Divide the dough in to medium sized balls. Roll out the dough and place it on hot tava. Cook both sides till rich brown. Serve hot with yogurt or pickle.

14 May
2011

Ingredients:

1 Cup Whole Wheat Flour, 2 tbsp Oil, 1/2 Cup Water, Salt to Taste

How to prepare:

Mix flour, salt, oil and water and make a dough. Knead the dough until soft and leave it aside for 10 mins covered. Divide it into lemon size balls. Roll the balls into a thin round pastry. Heat the tava and place the rolled chappathi and cook until it is slightly brown on both sides. Now, remove the chappathi from the tava with tongs and hold it over a medium flame on both sides for few seconds. Serve hot.