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Monday, March 22, 2010

Ney Roast / Ghee Roast



Ghee roast is prepared by roasting dosa in ghee.
Ghee roast is wafer thin and crispy and is good to serve hot with Chuttney.

INGREDIENTS:
  • Raw Rice -1 ½ cups
  • Urad Daal - ½ cup
  • Water - as required
  • Salt - 1 tsp
  • Ghee

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.
  • Add water and stir well to form a loose batter.
  • Keep it overnight to ferment.
  • Pour one spoon full of batter on a frying pan as thin as possible.
  • Pour 2 tsp Ghee on it.
  • When one side is golden brown, make a Cut from the centre of the Dosa to the outer corner and roll it over to make a cone shape.
Recommended Combination: Serve hot with Chutney or Sambar.



Dosa / Pancake



Dosa is a very well known breakfast item in South India that is relished by people of all ages. The recipe contains all the nutrients including Carbohydrates, proteins, fat, mineral salts such as calcium and iron as well as the necessary vitamins.Dosa is made from fermented batter of Rice and black Gram.

INGREDIENTS:
  • RawRice -1 ½ cups
  • Urad Daal - ½ cup
  • Water - as required
  • Salt - 1 tsp

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.
  • Add water and stir well to form a loose batter.
  • Keep it overnight to ferment.
  • 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 Sambar or Chutney.

Tomato Uthappam



Uthappams are one of the South Indian breakfast. It can be make with left over idli or dosa batter.
Tomato Uttapam is usually made with chopped Onion,Tomato,Chilli.

INGREDIENTS:
  • Dosa batter - 1 cup
  • Sliced Onion - 1 nos
  • Sliced Tomato- 2 nos
  • Finely chopped Green chillies -4nos
  • Finely chopped Curry leaves / Corriander leaves -1 tbsp
  • Gingely Oil
  • Salt to taste

PREPARATION METHOD:
  • Heat  a frying pan and smear some oil.
  • Spread a spoonful of the batter to a heated frying pan.
  • Sprinkle few onions, green chilly, tomato and curry leaves / corriander leaves on top of the batter.
  • When the base is golden brown, turn the other side and cook well.
Recommended Combination: Serve hot with Chutney.


Sooji Upma / Cracked Wheat Upma



Sooji or Cracked wheat Upma is yet another delicious and healthy recipe.
The preparation method is simple and easy to follow.

INGREDIENTS:
  • Sooji / Cracked wheat - 1 cups
  • Onion - ¼ cup
  • Grated Cocount - ½ cup
  • Green Chillies - 3-4 nos
  • Red Chillies- 2 nos
  • Chopped Ginger - 1 tbsp 
  • Curry leaves - A few
  • Chopped carrot, beans, grean peas - ½ cup
  • Mustard seeds - 1/2 tsp
  • Channa Daal - 1 tbsp
  • Urad Daal - 1 tbsp
  • Water - 1 1/2 cup
  • Salt - to taste

PREPARATION METHOD:
  • Heat oil in the pan .
  • Add mustard seeds, red chillies and wait for them to sputter. 
  • Add channa daal, urad daal and fry it.
  • Add green chilies, curry leaves, ginger and onion and fry till translucent. 
  • Add vegetables and saute for 2 minutes.
  • Add salt,water and grated coconut and let it come to boil . 
  • Wash sooji and add to it.
  • Stir well and low the flame .
  • Cover the pan with a lid and let it cook.
  • Turn off the stove when the sooji is cooked well and water is dried up.
Recommended Combination: Serve hot with Chips or Pappadam

Idli Upma




Idli Upma is a tasty dish which can be prepared using left over Idli's.

INGREDIENTS:
  • Idli -5 nos
  • Chopped Onion -2 tbsp
  • Grated Cocount - 1 tbsp
  • Green Chillies - 2 nos
  • Red Chillies- 2 nos
  • Mustard seeds - ½ tsp
  • Channa Daal - 1 tsp
  • Urad Daal - 1 tsp
  • Oil - 2 tsp
  • Curry leaves - A few
  • Salt - to taste

PREPARATION METHOD:
  • Broken idli into small pieces.
  • Heat Oil in the pan .
  • Add mustard seeds ,Red Chillies and wait for them to splutter. 
  • Add channa Daal, urad daal and fry it.
  • Add green chilies, curry leaves and Onion and fry till translucent. 
  • Add Idli, grated coconut and salt and stir. 
  • Low the flame and allow to fry for 1 minute.
Recommended Combination: Serve hot

Semiya Upma



Semia, otherwise known as Vermicelli can be used to prepare delicious breakfast.
This dish can be prepared very easily.

INGREDIENTS:
  • Semiya - 2 cups
  • Onion - 1 small
  • Grated Coconunt - ½ cup
  • Green Chillies - 3 - 4 nos
  • Red Chillies- 2 nos
  • Curry leaves - A few
  • Mustard seeds - ½ tsp
  • Turmeric Powder - pinch
  • Channa Daal - 1 tbsp
  • Urad Daal - 1 tbsp
  • Cashew nut -10 nos
  • Oil / Ghee - 1 tbsp
  • Water - 2 ½ cup
  • Salt - to taste

PREPARATION METHOD:
  • Heat ½ tsp oil or ghee in the pan and roast semiya till light golden colour. 
  • Remove it from the fire and keep aside.
  • Heat remaining oil or ghee in the pan .
  • Add mustard seeds, red chillies and wait for them to sputter. 
  • Add channa daal, urad daal and cashew nut and fry it.
  • Add green chilies, curry leaves and onion into it and saute till translucent. 
  • Add salt, water, turmeric powder and grated coconut and let it come to boil . 
  • Add semiya gradually into it and stir well.
  • Low the flame and allow to cook .
  • Turn off the stove when the Semiya is cooked well and it dries up.
Recommended Combination: Serve hot with chips or pappadam


Rava Upma / Semolina Upma



Rava upma is a South Indian dish. .It is very easy to cook.

INGREDIENTS:
  • Roasted Rava (Semolina) - 1 cups
  • Finely chopped Onion - ½ cup
  • Grated Cocount - ¼ cup
  • Finely chopped green chillies - 3 nos
  • Chopped Ginger - 1 tbsp
  • Red Chillies- 2 nos
  • Curry leaves - A few
  • Mustard seeds - ½ tsp
  • Oil - 2 tbsp
  • Water - 1 ½ cup
  • Salt - to taste

PREPARATION METHOD:
  • Heat Oil in the pan .
  • Add Mustard seeds, Red Chillies and wait for them to splutter.
  • Add green chilies, curry leaves , ginger and onion and fry till translucent.
  • Add Salt, water and grated coconut and let it boil .
  • Add rava gradually into it.
  • Keep stirring to avoid lumps forming.
  • Low the flame and cover the pan with a lid.
  • Cook for 5 minutes.
Recommended Combination: Serve hot with Pazham(banana), Kadala(channa)  curry

Poori



Poori is made from a dough of Wheat flour, Water and Salt by rolling it out into discs and
deep frying it in ghee or vegetable oil.Puri is often served potato masala.

INGREDIENTS:
  • Wheat Flour - 1 cup
  • Water to make dough
  • Salt to taste
  • Oil for deep frying

PREPARATION METHOD:
  • Mix Salt and Flour.
  • Slowly add warm water
  • Knead the dough with hands gently until it becomes soft and keep aside for 30 minutes.
  • Make the dough into small balls.
  • Roll out the dough in to small rounds.
  • Heat Oil in a Pan.
  • Fry the puri one at a time.
  • Turn each side and fry till light brown
Recommended Combination: Serve hot with Potato Masala, Podimas, Parippu, Vegetable Curry, Egg Curry, Chicken Curry.

Pathiri



Pathiri is made with rice flour and water. It is also called rice chappathi..

INGREDIENTS:
  • Rice flour - 1 cup
  • Water - 1 cup
  • Oil - 1 tsp
  • Salt - As required

PREPARATION METHOD:
  • Boil water with salt and oil.
  • Add rice flour into it and stir well.
  • Roll into small balls; flatten them smearing rice flour.
  • Heat pan and place the pathiris on it.
  • Cook on both the sides
Recommended Combination: Serve hot with Egg Curry, Egg Roast, Chicken Curry.

Paalappam / Appam.



Appam made with ground soaked rice and cooked rice, mixed to a batter with coconut milk and water then left in a warm place to ferment for a number of hours. Appam is thin and crisp round the edges and fluffy and thick in the centre.

INGREDIENTS:
  • Raw rice – 1 cup
  • Cooked rice(parboiled) – 2 tbsp
  • Scraped coconut – ½ or coconut milk -½ cup
  • Yeast -¼ tsp
  • Sugar -1 tbsp
  • Salt - As reqd

PREPARATION METHOD:
  • Soak rice for atleast 4 hrs
  • Make a batter of rice, coconut( or coconut milk)and cooked rice(batter should not be too watery)
  • Add yeast and sugar to warm water and dissolve.
  • Add this to the batter and keep for about 6 hrs.
  • Before making appams, add salt and little sugar.
  • Heat a Pan(Appachatti).
  • Pour a spoonful batter into the appa chatti and rotate the Chatti.
  • Cover the pan and cook in medium flame till the edges of the Appam turn golden colour..
Recommended combination: Serve hot with Egg Roast or Stew or Chicken Curry.