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Showing posts with label breakfast receipes. Show all posts
Showing posts with label breakfast receipes. Show all posts

Monday, June 30, 2014

Spinach Chappathi


INGREDIENTS:
  • Wheat Flour -  1 cup
  • Green chilly - 2 nos
  • Garlic - 2 pods
  • Spinach - 3 cup
  • Ghee - 1 tsp
  • Salt to taste
PREPARATION METHOD:

  • Put spinach in boiling water for 2 mins, drain it.
  • Add garlic, green chillies and spinach in a mixer and grind it into a fine paste.
  • Add this paste, salt and ½ tsp ghee to the flour and mix well.
  • Knead the dough with hands gently until it becomes soft and keep aside for 30 minutes.
  • Make the dough into small balls and is rolled out into chappathi.
  • Heat the tawa and cook both sides of the rolled Chappathi by smearing little ghee.

Sunday, June 22, 2014

Mushroom Masala Dosa



For Dosa Batter
    INGREDIENTS:
    • RawRice -1 ½ cups
    • Urad Daal - ½ cup
    • Water - as required
    • Salt to taste
    PREPARATION METHOD:
    • Soak rice and Urad daal separately for 5 hours.
    • Grind rice and daal separately with water very finely.
    • Mix together rice, dal and salt.
    • Keep it overnight to ferment. 

    For Masala

    INGREDIENTS:
    • Mushroom (sliced) - 15 nos
    • Sliced onion - 1 nos
    • Chopped ginger - 1 tsp
    • Chopped garlic - 1 tsp
    • Slit green chillies - 4 nos 
    • Corriander powder - ¼ tsp
    • Red chilly powder - ¼ tsp
    • Garam masala powder - ¼ tsp
    • Turmeric powder - ¼ tsp
    • Oil - 1 tbsp
    • Salt  to taste      
    PREPARATION METHOD:
      • Heat oil in the pan.
      • Add onions, green chillies,  chopped ginger and garlic and curry leaves.
      • Saute onions till it turns transparent.
      • Add red chilly powder, turmeric powder, corriander powder, garam masala powder, salt and sauté for a minute. 
      • Add Mushroom into it.
      • Slow down the flame and cover the pan and let it cook for 10 - 15 mins.
      • Turn off the stove when the water completely dries up from the mushroom.

      Masala Dosa
      INGREDIENTS:

      • Dosa batter 
      • Mushroom masala
      • Ghee or oil
      PREPARATION METHOD:
      • Pour one spoon full of batter on a frying pan as thin as possible.
      • Pour some ghee or oil on it.
      • When one side is golden brown, add mushroom masala inside the Dosa and roll.

      Monday, December 2, 2013

      Oats Puttu / Oats Steam Cake


      INGREDIENTS:
      • Oats - 2 cup 
      • Grated Coconut - ½ cup
      • Salt - to taste
      • Water - as required to make the powder wet.
      PREPARATION METHOD:
      • Blend oats in a mixer to make it powder.
      • In a heavy  bottomed pan add the  powder, stir continuously and roast lightly for 5 minutes.
      • Allow the powder to cool.
      • Sprinkle water in to flour little at a time and mix the flour. 
      • Repeat sprinkling water till the flour is wet.
      • Blend the flour mix in a blender for a minute so that the flour mix becomes soft.
      • Place a pot shapped utensil  or a pressure cooker on the stove. 
      • Fill half the utensil with water and boil the water.
      • Place a puttu maker on the top of the utensil.
      • Now its time to put the flour mixture into the puttu maker.
      • Put a spoon full of  grated coconut first, then fill the flour mixture till the half of the maker.
      • Again a spoonful of coconut on it then fill it up with the flour mix .
      • Finally put a layer of  coconut on the top of it.
      • Steam in a vessel for 5-6 minutes and serve hot.

      Recommended Combination: Oats Puttu can be served hot with Kadala curry / Payar Curry  / Pappadam

      Thursday, July 26, 2012

      Aloo Paratha




      INGREDIENTS:
      • Wheat Flour - 2 cups
      • Curd / Yogurt - 2 tbsp
      • Potato - 2 nos
      • Finely chopped Onion - 1 nos
      • Finely chopped chillies - 4 nos
      • Finely chopped Ginger - ½ tsp
      • Chopped Corriander leaves - 2 tbsp
      • Turmeric powder - ¼ tsp
      • cumin seed - ¼ tsp
      • Ghee - 1 tbsp
      • Salt to taste

      PREPARATION METHOD:
      • Boil potatoes ,Peel skin and mash them and keep it aside.
      • Heat oil in a pan .
      • Put cumin seeds and allow to splutter
      • Add chopped onion, chopped ginger and green chillies and saute well till it turns transparent.
      • Add the mashed potatoes, salt, turmeric powder and mix well and let it cook for a minute.
      • Remove from fire and add chopped corriander leaves and mix well.
      • Let it cool.
      • Add curd/ yogurt, 1 tsp ghee, water and salt to the flour and knead it with hands gently until the dough becomes soft like chappathi and keep it aside for 30 mins.
      • Make the flour dough into Small balls.
      • Roll out the dough, place a spoonful of  Potato masala in the center and wrap it closely.
      • Roll it again into round shape with the help of dry flour.
      • Heat the tawa and cook both sides of the rolled paratha by smearing little ghee.


      Recommended Combination: Serve with Curd and Pickle.


      Monday, July 23, 2012

      Carrot Chappathi




      INGREDIENTS:
      • Wheat Flour - 2 cups
      • Grated Carrot - 2 cups
      • Chilly Powder - ¼ tsp
      • Chopped Cilantro - 1 tbsp
      • Ghee - 1 tsp
      • Salt to taste

      PREPARATION METHOD:
      • Add the grated Carrot, salt, chopped cilantro, chilly powder and ½ tsp Ghee to the flour and mix well.
      • Knead the dough with hands gently( using little water ) until it becomes soft and keep aside for 10 minutes.
      • Make the dough into Small balls.
      • The dough is rolled out into thin discs with help of dry flour .
      • Heat the tawa and cook both sides of the rolled Chappathi by smearing little ghee.



      Monday, July 16, 2012

      Beetroot Chappathi





      It is a healthy dish which everyone would like.

      INGREDIENTS:
      • Wheat Flour - 2 cups
      • Chopped Beetroot - 1 cup
      • Chopped Green Chilly - 2 nos
      • Chopped Cilantro - 1 tbsp
      • Ghee - 1 tsp
      • Salt to taste

      PREPARATION METHOD:
      • Cook beetroot well and let it cool.
      • Grind it into a smooth paste.
      • Add the beetroot paste, salt, chopped cilantro, chopped green chilly and ½ tsp Ghee to the flour and mix well.
      • Knead the dough with hands gently until it becomes soft and keep aside for 30 minutes.
      • Make the dough into Small balls.
      • The dough is rolled out into thin discs with help of dry flour .
      • Heat the tawa and cook both sides of the rolled Chappathi by smearing little ghee.


      Sunday, July 15, 2012

      Sweet Boli



      Boli is a stuffed sweet paratha like dish. It is usually served with paal paayasam / semiya payasam (rice pudding) in sadya, popularly in southern part of kerala.It can be served as both dessert and snack.

      INGREDIENTS:
      • Channa dal (Kadalaparippu) – 1 cup
      • Wheat flour  or maida – 1  cup
      • Rice flour – ¼ cup 
      • Sugar – 1  cup 
      • Gingelly oil –  ¼  cup
      • Ghee - 2 tbsp 
      • Cardamom powder – ¼ tsp
      • Turmeric Powder - A pinch 
      PREPARATION METHOD:
      • Mix wheat flour or maida and turmeric powder together .
      • Add water to the flour and knead it with hands gently until the dough becomes soft like chappathi.
      • Add gingelly oil on top of the dough and  keep aside for 1 hour.
      • Cook the channa dal in water in a pressure cooker for 2 whistle.
      • Drain the excess water and grind it into fine paste(without water).
      • Heat a pan and add channa daal paste,sugar, cardmom powder and 1 tbsp ghee in to it and mix well.
      • Stir continuously and cook the mixture.
      • Turn off the stove when the sugar melts and the mixture seperates from the pan and let it cool.
      • Make the flour dough into small balls(poori size).
      • Roll out the dough, place the daal mixture in the center and wrap it closely.
      • Roll it again into round shape as thin as possible.
      • Use rice flour to avoid stickiness.
      • Heat the tawa and cook both sides of the rolled boli by smearing little ghee.
      Recommended Combination: Serve with Paalada / semiya payasam/ paalpayasam


      Tuesday, July 10, 2012

      Bread Egg Upma




      It is a complete meal.It contains Vegetables, Bread and Egg. It can be served as breakfast or as snack.

      INGREDIENTS:
      • Bread slices - 4 nos
      • Onion(chopped) – 1 no
      • Tomato (chopped) – 1 no
      • Green chilly(chopped) – 2 nos
      • Ginger(chopped) - ½ tsp
      • Carrot(grated) - 1 no
      • Garam Masala Powder - ¼ tsp
      • Egg - 2 nos
      • Red Chilly -2 nos
      • Mustard seeds - 1 tsp
      • Curry leaves - 1 stem
      • Salt to taste
      • Oil - 1½ tbsp
      • Chopped corriander leaves - 1 tbsp

      PREPARATION METHOD:
      • Beat eggs with salt.
      • Heat ½ Tbsp of oil in a pan.
      • Add the beaten egg and scramble it.
      • Keep it aside.
      • Remove the edges of each bread slice and cut it into small pieces.
      • Heat oil in a pan.
      • Add mustard seeds and red chilli and let it splutter.
      • Add onion, ginger, green chillies and curry leaves.
      • Sauté it until onion turns translucent.
      • Add grated carrot and chopped tomato and saute well.
      • Add garam masala and salt and saute for a minute. 
      • Sprinkle little water and cover the pan.
      • Let it cook in a medium heat.
      • When the vegetables are cooked well and the water dries up, add the bread pieces and mix well. 
      • Add the scrambled egg into it and mix well.
      • Garnish with corriander leaves.

      Wednesday, June 27, 2012

      Spicy Bread Masala



      This is a dish which can be easily and quickly prepared using bread. This hot and spicy dish can be served during breakfast. Kids will love this if you reduce the spiciness .

      INGREDIENTS:
      • Bread slices - 4 nos
      • Onion(sliced) – 1 no
      • Tomato (chopped) – 1 no
      • Green chilly(slit) – 2 nos
      • Ginger garlic paste - ½ tsp
      • Coriander powder – ½ tsp
      • Turmeric Powder - ¼ tsp
      • Pepper Powder - ¼ tsp
      • Chilly powder – ¼ tsp
      • Fennel seed Powder - ¼ tsp
      • Garam Masala Powder - ¼ tsp
      • Egg - 2 nos
      • Red Chilly -2 nos
      • Mustard seeds - 1 tsp
      • Curry leaves - 1 stem
      • Salt to taste
      • Oil - 1 ½ Tbsp
      • Chopped corriander leaves

      PREPARATION METHOD:
      • Slightly toast each bread slice and cut it into small pieces.
      • Heat Oil in a pan.
      • Add Mustard seeds and Red chilli and let it splutter.
      • Add sliced onion, gingergarlic paste, green chillies and curry leaves.
      • Sauté it until onion turns translucent.
      • Add chilly powder, turmeric powder, corriander powder, garam masala,fennelseed powder, pepper powder and saute for a minute. 
      • Add chopped tomato and salt, saute well and cook very well in medium heat.(dont add water, the water in the tomato is enough to cook the ingredients)
      • when the water dries up and oil oozes from the masala, add eggs and keep stirring continuously.
      • When the masala(egg and masala) is almost dry, add bread pieces and mix well.
      • Remove it from the fire when it is dry completely.
      • Garnish with chopped corriander leaves.

      Monday, February 6, 2012

      Malli ila Dosa / Cilantro Pancake



      Cilantro Dosa is a variety dosa which has a different taste from usual dosa. Grind Malli ila into a fine  paste and add it to the dosa batter to make this delicious dosa.

      INGREDIENTS:
      • Dosa batter - 2 cup
      • Malli ila / Corriander leaves(chopped)- 1 cup
      • Pearl Onion - 2 no
      • Green chilly - 2 nos
      • Chopped Ginger -  1 tsp
      • Salt to taste

      PREPARATION METHOD:
      • Grind Corriander leaves, pearl Onion, Green Chilly, Ginger and Salt together to make a fine paste.
      • Add this paste to the Dosa batter and mix well.
      • Heat a Frying Pan / Dosa Kalu.
      • Pour one spoon full of batter on the pan as thin as possible.
      • Pour some oil on it.
      • When one side is golden brown and turn the other side . 
      Recommended Combination: Serve hot with Chutney and Sambar.


      Friday, January 27, 2012

      Rava Idli




      Rava, usually used to prepare Upma can also be used to prepare delicious idli.

      INGREDIENTS:
      • Roasted Rava - 1 cup
      • Curd - 1 ½ cup
      • Finely Chopped Ginger -  ½ tsp
      • Grated Carrot - 2 tbsp
      • Green Chillies - 2 nos
      • Mustard seeds - ½ tsp
      • Channa Daal - 1 tsp
      • Urad Daal - 1 tsp
      • Cashewnut - 10 nos
      • Ghee - 1 tbsp
      • Curry leaves - A few
      • Chopped corriander leaves -2 tbsp
      • Sugar - ½ tsp
      • Salt to taste

      PREPARATION METHOD:
      • Heat ghee in the pan and fry cashewnut and take it aside.
      • Add mustard seeds and wait for them to splutter. 
      • Add channa daal, urad daal and fry it.
      • Add green chilies and chopped ginger and saute for a minute. 
      • Add rava, mix well and roast for a minute.
      • Remove from fire and add grated carrot, chopped corriander leaves, salt, sugar, curry leaves and curd and mix well.
      • Now the Idli batter is ready.
      • Grease the idli mould with oil.
      • Put fried cashewnut in the center of each idli mould.
      • Pour the batter in the mould .
      • Steam the vessel for about 10 - 12 minutes.
      • Turn off the stove and let it cool.
      • Remove the idlis from the mould and serve.

      Recommended Combination: Serve with Chutney or sambar.



      Friday, May 21, 2010

      Aval Upma / Rice Flakes Upma



      Aval / Rice Flakes can be used to prepare variety of snack items.
      One amoungst them is Upma.

      INGREDIENTS:
      • Aval / Rice Flakes - 3 cups
      • Grated Cocount - 3/4 cup
      • Green Chillies - 3-4 nos
      • Sliced Pearl Onion -5 nos
      • Channa Daal - 2 tbsp
      • Urad Daal - 2 tbsp
      • Cashew nut -20 nos
      • Coconut Oil - 3 tbsp
      • Red Chillies- 2 nos
      • Curry leaves - A few
      • Mustard seeds - 1/2 tsp
      • Peanut / Groundnut -20 nos
      • Salt - to taste

      PREPARATION METHOD:
      • Heat oil in the pan .
      • Add mustard seeds, red chillies and wait for them to sputter. 
      • Fry channa daal, urad daal, peanut and cashew nut, curry leaves and keep aside.
      • Add green chilies and pearl onion and saute till translucent. 
      • Wash the aval / rice flakes and drain the water from it.
      • Add aval / rice flakes, salt, water and mix well. 
      • Add grated coconut and mix well.
      • Stir for 2 minutes and cook the aval.
      • Turn off the stove and fried seasoning into it and mix well.
      Recommended Combination: Aval Upma can be served hot with Tea or Coffee.

      Friday, April 30, 2010

      Vellayappam / Rice Pan Cake



      Vellayappam / Kallappam is a sort of pancake prepared using grinded rice and coconut fermented with yeast or toddy (Kallu).

      INGREDIENTS:
      • Rice – 1 cup 
      • Cooked rice – 2 tbsp 
      • Grated coconut – 1 ½ cup or coconut milk -½ cup 
      • Yeast -¼ tsp 
      • Sugar -2 tbsp 
      • Salt - As reqd

      PREPARATION METHOD:
      • Soak rice for atleast 4 hrs 
      • Make a batter of rice, coconut( or coconut milk)and cooked rice(idli batter consistency) 
      • Add yeast and sugar to warm water and dissolve. 
      • Add this to the batter and keep for about 6 hrs. 
      • Before making appam, add salt and little sugar. 
      • Heat a Dosa Pan(Dosa kallu). 
      • Spread some oil on the it.
      • Pour a spoonful batter on the pan.
      • Spread the batter to form a small circle.
      • When one side is golden brown, turn the other side .
      Recommended Combination: Vellayappam can be served hot with Chicken Curry / Vegetable Stew / Vegetable Kurma / Chicken Kurma / Kadala Curry

      Tuesday, April 27, 2010

      Vattayappam / Rice Cake


      Vattayappam or Rice Cake is a main item in Kerala.
      Rice - Coconut batter cooked in steam to prepare this item.

      INGREDIENTS:
      • Raw rice flour -1 cups
      • Grated Coconut - 1 ½ cup
      • Cumin Seed - pinch
      • Cream of Rice (thari)/Rava- 1 tbsp
      • Ghee- ½ tsp
      • Yeast -½ tsp
      • Sugar- 5 tbsp
      • Salt - ¼ tsp 
      • Water

      PREPARATION METHOD:
      • Lightly roast rice flour about 3 minutes.
      • Mix yeast with sugar in 5 Tbsp warm water and keep aside.
      • Grind Coconut and cumin seed to a fine paste.
      • Cook the cream of rice in little water by stirring continuously.
      • Mix rice flour, cooked cream of rice and yeast and knead into a soft dough. 
      • Add the coconut paste mix to the dough with little water and mix well. 
      • Add Salt and mix well to make a thick batter.
      • Grease ghee in a pan (steel plate) and pour the batter into it.
      • Steam it well in an idli steamer for 15 minutes.
      • Remove it from the steamer. 
      • Let it cool for sometime and remove from the pan.
      Recommended Combination: Vattayappam / Rice Cake can be served hot with Chicken Curry / Chicken Stew / vegetable Kurma / Chicken Kurma / Kadala Curry

      Monday, April 19, 2010

      Gothambu Puttu / Wheat Puttu



      Gothambu Puttu / Wheat Steam Cake is a different variety of Puttu.
      Use Roasted Wheat flour instead of Rice Flour which is used to prepare regular Rice puttu.

      INGREDIENTS:
      • Roasted wheat flour -1 cup 
      • Grated Coconut -¼ cup
      • Salt - to taste
      • Water- as required to make the powder wet .
      • Puttu kudam (puttu maker)

      PREPARATION METHOD:
      • Add salt to the roasted flour gently to make a mixture.
      • Sprinkle water in to flour little at a time and mix the flour. 
      • Repeat sprinkling water till the flour is wet.
      • Place a pot shapped utensil on the stove. 
      • Fill half the utensil with water and boil the water.
      • Place a puttu maker on the top of the utensil .
      • Put some grated coconut in it, and fill puttu maker with the mixture and put some grated coconut on the top .
      • Steam in a vessel for 10 minutes and serve hot
      Recommended Combination: Gothambu Puttu can be served hot with Kadala curry / Payar Curry / Pazham / Pappadam

      Tuesday, March 23, 2010

      Mutta Dosa / Egg Dosa



      A variety non vegetarian dosa using Egg and rice batter.

      INGREDIENTS:
      • Dosa batter - 1 cup
      • Pearl Onion(finely chopped) - 6 nos
      • Green Chilly(finely chopped) -3 nos
      • Eggs - 4 nos
      • Pepper powder -pinch
      • Chopped Curry leaves - 1 tsp
      • Salt to taste
      • Oil

      PREPARATION METHOD:
      • Squeeze chopped Pearl Onion, Green Chily, Curry leaves and Salt with hand.
      • Add egg into it and beat well.
      • Add Pepper powder and mix well
      • Heat a Frying Pan.
      • Pour one spoon full of batter on the pan as thin as possible.
      • When dosa is half cook pour the Egg Mixture on to dosa. 
      • Pour some oil on it.
      • When egg is cooked, turn the other side .
      Recommended Combination: Serve hot




      Spicy Tomato Dosa



      Spicy tomato dosa

      INGREDIENTS:
      • Dosa batter - 2 cup
      • Tomato (chopped)- 2 nos
      • Onion (chopped) - 1 small
      • Chopped Garlic - 1 tbsp 
      • Red chilli powder - 1 tsp
      • Asafoetida powder- ¼ tsp
      • oil - 2 tbsps
      • Salt to taste

      PREPARATION METHOD:
      • Heat oil in a Pan. 
      • Add onions and garlic and saute`till the onion turns transparent.
      • Add chopped tomatoes and saute well along with salt.
      • Add Chilly powder and saute for a minute.
      • Grind them into a paste.
      • Add asafoetida, turmeric powder and mix well.
      • Add tomato mix to the Dosa batter and mix well.
      • Heat a Frying Pan.
      • Pour one spoon full of batter on the pan as thin as possible.
      • Pour some oil on it.
      • When one side is golden brown and turn the other side . 
      Recommended Combination: Serve hot with Chutney

      Gothambu Dosa / Wheat Dosa


      Wheat batter can be used to make delicious dosa. You can add chopped green chilly to make it a little spicy as described in the following recepie.

      INGREDIENTS:
      • Wheat powder - 1 cup
      • Water - 1½ cup
      • Finely Chopped Onion - 3 tbsp
      • Finely Chopped Ginger - ½ tsp
      • Chopped Green Chilly -2 nos
      • Curry leaves -few
      • Salt - to taste

      PREPARATION METHOD:
      • Mix all the ingredients to make a dosa batter.
      • Heat a Frying Pan.
      • Pour one spoon full of batter on the pan.
      • Pour some oil on it.
      • When one side is golden brown and turn the other side .
      Recommended Combination: Serve hot with Chutney.

      Monday, March 22, 2010

      Crispy Rava Dosa



      This preparation of Dosa uses Rava batter instead of Rice batter.

      INGREDIENTS:
      • Rava - 1 cups
      • Rice flour -¼ cup
      • Maida /All-purpose flour- ¼ cup
      • Cumin seeds - ½ tsp
      • Finely chopped Ginger- 1 tsp
      • Finely chopped green chillies - 1 tsp
      • Curry leaves - few
      • Sesame Oil
      • Salt to taste
      • Water - 3 cups

      PREPARATION METHOD:
      • Mix Rava, Rice flour, Maida, Cumin seed, Ginger, Green Chilly, Curry leaves, Salt and Water to make a dosa batter keep it aside for 30 minutes.
      • Heat a Frying Pan.
      • Take one Spoonful of batter and spread on the Pan starting from the Outside and finishing off in the middle.
      • Pour some sesame oil on dosa.
      • Turn the other side and cook both sides well.
      Recommended Combination: Serve hot with Chutney.



      Parippu Dosa



      Parippu dosa is one amongst the different flavours of Dosa's a popular south Indian dish. A spicy combination with added grains.

      INGREDIENTS:
      • RawRice - 1 cups
      • Parboiled rice - 1 cup
      • Urad Daal - ½ cup
      • Toor daal- ¼ cup
      • Channa daal-¼ cup
      • Fenugreek - 1 tsp
      • Asafoetida -¼ tsp
      • Red chilly -6 nos
      • Finely chopped pearl onion - 6 nos
      • Curry leaves
      • Water - as required
      • Salt to taste

      PREPARATION METHOD:
      • Soak rice, Toor daal, Channa daal, Urad daal, Red chilly and fenugreek for 5 hours. 
      • Grind these with water.
      • Add asafoetida, chopped onion, curry leaves and salt and stir well.
      • Keep it for 2 hrs. 
      • Pour one spoon full of batter on a frying pan as thin as possible.
      • Pour some oil on it.
      • When one side is golden brown and turn the other side .
      Recommended Combination: Serve hot with Tomato chutney / Coconut chutney/ Sambar