Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more

 

Category Archives: BREAKFAST EATS

CORN POHA (BEATEN RICE WITH CORN)

Blogging has taken a backseat since the past few months. I keep myself busy with other things, so posting recipes is very occasional. After a long time found this easy breakfast recipe on the Tarla Dalal website and decided to try it. Quick, easy and tasty too!

corn-poha

This is what you’ll need

For the poha

Sweet corn kernels: 1/2 cup (I used the tinned corn, but if you are using fresh corn kernels, you need to boil them first)

Thick poha: 1 1/2 cups

Onion: 1/2 cup (finely chopped)

Milk: 2tbsp

Turmeric powder: 1/2tsp

Green chilli paste: 1tsp

Sugar: 2tsp

Lime juice: 2tsp

Mustard seeds: 1tsp

Coriander leaves: 2tsp (chopped)

Oil: 1tbsp

Salt to taste

For the topping

Onions: 1/4cup (finely chopped)

Tomatoes: 1/4cup (finely chopped)

Baarik sev: 1/4 cup

Lemon wedges

Let’s get cooking

1.  Clean, wash and drain the poha and keep aside.

2. Heat the oil in a broad pan and add the mustard seeds.

3. When the seeds crackle, add the onions and sauté on a medium flame for a couple of minutes, till they turn translucent.

4. Add the sweet corn and sauté on a medium flame for a minute.

5. Add the poha,  mix well and cook on a medium flame for another minute, stirring continuously.

6. Add the turmeric powder, sugar, salt, green chilli paste, lemon juice and coriander leaves. Mix well and cook on a medium flame.

7. Add the milk and mix again.

8. Serve hot topped with tomatoes, onions, sev and a lemon wedge.

corn-poha2

Approximate p[reparation and cooking time: 20 minutes

Serves: 3 to 4

corn-poha1

 

 

cornpoha1

MASALA UPMA VADA (MIXED VEGETABLE SEMOLINA FRITTERS)

All my hubbie has to hear is “It’s masala upma for breakfast today” and his mood is ruined. Trust me to try out something which caught my attention using masala upma! Thanks to Sanjeev Kapoor I tried out his masala upma fritters and hubbie could not stop praising the delicious breakfast he had!

masala-upma-vada2

This is what you’ll need

Semolina: 1 cup

Onion: 1 (finely chopped)

Carrot: 1 (peeled and cut into very fine cubes)

French beans: 12 to 15 (finely chopped)

Green chillies: 2

Ginger: 1/4tsp (grated)

Curry leaves: Few

Mustard seeds: 1tsp

Coriander leaves: 1tbsp (finely chopped)

Salt to taste

Ghee: 1tbsp

Oil for frying

Let’s get cooking

1. Heat the ghee in a pan and season with the mustard seeds, curry leaves, slit green chillies and ginger.

2. Add the onions and saute for a couple of minutes.

3. Add the chopped vegetables and fry for 2 minutes.

4. Add the semolina and salt. Fry well for 3 to 4 minutes.

5. Add 3 cups of water (more if the mixture is thick) and cover the pan. Let it cook for 5 to 7 minutes.

6. When the mixture is dry, remove from flame.

7. Add the chopped coriander leaves. Mix well.

8. Shape into small round shaped vadas and deep fry in hot oil.

9. Serve hot with rasam/ sambhar and chutney.

masala-upma-vada

Approximate preparation and cooking time: 1 hour

Serves: 3-4

masala-upma-vada1

GOLI BAJE (MANGALOREAN BONDA)

This is a speciality of Mangalore and when I asked hubby where in Mangalore according to him are the best Goli Bajes served, he could not make up his mind. Taj Mahal, Mohini Vilas and Hotel Woodlands were the contenders! 🙂  However, a first bite of these bajes and instantly he said wow, these taste exactly like the ones you get in Taj Mahal. Trust me, that was indeed a huge compliment, especially because Taj Mahal is almost every Manglorean’s “food haven”!

This is what you’ll need

Maida (all purpose flour): 1 cup

Besan (chickpea flour): 3tbsp

Ginger: 1tsp (grated)

Green chillies: 4 (finely chopped)

Curry leaves: 8 to 10 (finely chopped)

Yoghurt: 1/2 cup

Water: 1/2 cup

Sugar: 2tsp

Soda bicarbonate: 1/2tsp

Salt to taste

Oil for deep frying

Let’s get cooking

1. Sift the maida and besan into a bowl.

2. Add the grated ginger, green chillies, curry leaves, sugar, salt and soda bicarb.

3. Whisk the yoghurt and add it to the dry mixture. Use a whisk to beat the mixture.

4. Add 1/4 cup of the water and mix again. The batter will be thick at this point. Let it rest for 2 hours.

5. Just before frying the bajes add the rest of the water (or little by little as required) to get a batter of thick pouring consistency.

6. Heat oil in a pan, make small roundels of the batter and drop into hot oil.

7. Fry well on medium heat, until golden brown. Drain on a kitchen towel.

8. Serve hot with coconut chutney.

Approximate preparation and cooking time: 30 minutes (excluding 2hrs of keeping time)

Serves: 4

 

EGG CHEESE TOAST

Egg sandwiches and Cheese sandwiches are something I make very often at home, especially for the children’s lunch boxes. When I came across a combination of both into one sandwich at foodsandflavorsbyshilpi.com I made note of the recipe and was sure that I wanted to try it out. Today seemed the perfect morning to make it especially since I was in no mood to cook an Indian breakfast. Quick, filling and very easy to make this recipe is for keeps.

This is what you’ll need

Eggs: 4

Bread slices: 4

Grated cheese: 1/2 to 3/4 cup

Onion: 3tbsp (finely chopped)

Coriander leaves: 2tbsp (finely chopped)

Green pepper: 1tbsp (finely chopped)

Chilli flakes: 1/2tsp

Butter: To lightly spread on each slice

Salt and pepper to taste

Let’s get cooking

1. Boil the eggs. When cool remove the shell, cut into roundels and keep aside.

2. In a bowl mix the onions, cheese, peppers, coriander leaves and chilli flakes.

3. Butter the bread slices and lightly toast them.

4. Remove and place on a baking tray lined with aluminium foil.

5. Place the egg slices on the bread slices. Sprinkle a little salt and pepper.

6. Generously spread the cheese mixture over the eggs.

7. Bake in the oven at 200 deg C for around 4 to 5 minutes or until the cheese melts.

8. Serve hot on it’s own or with ketchup.

Approximate preparation and cooking time: 30 minutes

Serves: 2

* I used big bread slices and needed one egg for each slice.

* Cheddar cheese was what I used, but you can use any other cheese too.

 

 

 

 

RAVA DHOKLA (STEAMED SEMOLINA CAKES)

A healthy snack, and a change from the usual Rava Idlis that I make. Found the recipe for Rava Dhokla from sailusfood.com. There were many other options, but decided to try out this one with a few modifications.

This is what you’ll need

For the dhokla

Rava (semolina): 1 cup

Yoghurt: 1 1/2 cup (sour)

Buttermilk: 1/2 cup

Green chillies: 3

Ginger: 1/2″ piece

Sugar: 1/2tsp

Lemon juice: 1/2tbsp

Oil: 1tbsp

Eno: 1tsp

Salt: To taste

Chilli powder and chopped coriander leaves: To garnish

For the seasoning

Mustard seeds: 1tsp

Cumin seeds: 1/2tsp

Sesame seeds: 1tbsp

Curry leaves: Few

Oil: 1/2tbsp

Let’s get cooking

1. In a bowl add the yoghurt and rava. Mix well to a paste taking care that no lumps are formed. Let it soak for at least two hours. Or can be left over night in the refrigerator.

2. Coarsely grind the green chillies and ginger.

3. Just when preparing the dhokla, mix the rest of the ingredients green chilli ginger paste, sugar, oil, lemon juice and salt to the rava mixture.

4. Add the butter milk and bring to a dosa batter consistency.

5. Add the eno fruit salt and mix gently. The mixture will become frothy.

6. Pour into greased pressure cooker vessels immediately and steam for 15 -17 minutes.

7. Prepare the seasoning and pour over the steamed dhokla.

8. Garnish with red chilli powder and chopped coriander leaves. Serve hot with green coriander chutney or sweet chutney. Alternately, cut the dhokla into half, horizontally. Prepare the green chutney and spread all around. Cover again and serve like a sandwich dhokla.

Approximate preparation and cooking time: 30 minutes (excluding soaking time)

Serves: 4

 

SABUDANA IDLI (STEAMED SAGO CAKES)

I remember quite a few years back when I came across this interesting recipe for Sabudana Idli on a food group in Facebook. It became so popular with many members, that I too was tempted to try it and it was really yummy. Recipe courtesy chefinyou.com

This is what you’ll need

For the idli

Idli rava (cream of rice): 2 cups

Sago: 1 cup

Yoghurt: 2 cups (if thick) plus 2 cups water, else 3 cups plus 1 cup water

Grated coconut: 1/2 cup

Baking soda: 1/4tsp

Salt to taste

For seasoning

Mustard seeds: 1tsp

Green chillies: 3

Curry leaves: Few (torn)

Coriander leaves: Few

Cashewnut bits: 1-2tbsp

Ghee: 1tsp

Let’s get cooking

1. Mix the idli rava and sabudana in a big vessel.

2. To this add the yoghurt, along with the water and let it soak for 10 hours (I usually leave it over night)

3. Next morning mix it well and if required add another glass of water. This batter does not rise.

4. Add the coconut and mix well.

5. Heat the ghee is a pan and season with the mustard seeds, chopped green chillies, curry leaves and cashew nut bits.

6. Add the seasoning to the idli mixture, along with salt, chopped coriander leaves and baking powder. Mix well.

7. Grease an idli mould and steam the sabudana idlis in the idli stand for around 10 to 15 minutes.

8. Remove from the mould once cool and serve with a chutney of your choice.

Approximate preparation and cooking time: 40 minutes (excluding soaking time)

Serves: 4

 

 

 

 

KALA CHANA MASALA (BLACK CHICKPEA CURRY)

It’s holiday time! The kids began their Christmas vacation a week ago and although all I have been doing since is cooking I did not manage to find the time to post any recipes. Their holidays go on for another week, so I am not sure how regularly I will post. The kids love Chole Bature, but for a change today I made Kala Chana curry with puris.

This is what you’ll need

Kala Chana: 1 tin ( I used the already cooked kala chana 1 tin 250gms)

Onions: 3

Tomatoes: 2

Garlic: 5 cloves

Ginger: 1/2″piece

Green chillies: 4

Chilli powder: 1/2tsp

Turmeric powder: 1/4tsp

Chana masala: 1tsp

Amchur: 1/2tsp

Oil: 2tsp

Coriander leaves: To garnish

Salt to taste

Let’s get cooking

1. Peel the onions, roughly chop them and grind to a fine paste along with the ginger, garlic and green chillies. Keep aside.

2. Separately grind the tomatoes and keep aside.

3. Heat oil in a pan and add the ground onion paste. Fry on a low flame until it turns nicely brown.

4. Add the tomato paste and continue frying until oil separates from the mixture.

5. Add the chilli power and turmeric powder. Fry for 30 seconds.

6. Add the kala chana, along with a glass of water, amchur and chana masala. Bring to a boil.

7. Lower the flame and let it cook for 10 to 15 minutes, until the gravy thickens.

8. Add salt, garnish with coriander leaves and serve hot with rice, rotis, puris or baturas.

Approximate preparation and cooking time: 30 minutes

Serves: 4

* I used the tinned chana which is why the cooking time was less. If using the dehydrated chana it needs to be soaked over night and then pressure cooked in twice the amount of water.

EGG STUMBLER

Forget knowing how “Stumbler” tasted, until after I got married I had not even heard of it!! I have to admit though, that ever since I had my first stumbler, every Mangalore visit that I make is incomplete without Appu Shet’s Egg Stumbler! A combination of breada usli and egg bhurji, this is a perfect snack, breakfast idea or in my case even a meal!!

This is what you’ll need

Bread slices: 4

Eggs: 3

Onions: 2

Chilli powder: 1 and a 1/2tsp

Tomatoes: 2

Turmeric powder: 1/2tsp

Green chillies: 3

Pepper powder: 1tsp

Garam masala: 1tsp

Coriander leaves: To garnish

Butter: 1tbsp

Salt as required.

Let’s get cooking

1. Cut the bread into one inch squares and keep aside.

2. Finely chop the green chillies, onions, tomatoes and coriander leaves.

3. Melt the butter in a pan and saute the onions until transparent.

4. Add the green chillies and fry again for sometime.

5. Add the chilli powder, turmeric powder and fry well again.

6. Add the chopped tomatoes and fry until pulpy.

7. Beat in the eggs, one at a time until well scrambled. Mix well, until the mixture is semi dry.

8. Add the bread pieces, along with the garam masala powder, salt and pepper. Mix well and cook on a low flame for 2-3 minutes, until the mixture is dry.

9. Garnish with coriander leaves and serve hot.

Approximate preparation and cooking time: 20 minutes

Serves: 3-4

SPICY TAWA IDLI

Idli Sambhar is an all time favourite with my kids and Idli Usli, made from left over idlis, is a favourite of mine. Saw this recipe for Spicy Tawa Idli on the Tarla Dalal website and thought it was a welcome change from the usual Idli usli. This recipe used Pav Bhaji masala and my older son, the foodie that he is is woke up with the smell and the first thing he asked me was if I was making Pav Bhaji!!! Well, none the less he liked the tawa fry too. Anything with lots of lemon juice is ok with him. 🙂

This is what you’ll need

Left over idlis: 5

Onion: 1 (finely chopped)

Tomato: 1 (finely chopped)

Turmeric powder: 1/4tp

Grated ginger: 1/2tsp

Pav Bhaji masala: 2tsp

Mustard seeds: 1tsp

Ghee: 1tbsp

Coriander leaves: To garnish

Lemon juice: 1tsp

Salt to taste

Let’s get cooking

1. Cut the idlis into one inch pieces and keep aside.

2. Melt the ghee in a pan and season with the mustard seeds. When they sputter add the grated ginger and turmeric powder.

3. Add the onions and saute until transparent.

4. Add the tomatoes and cook until soft and pulpy.

5. Add the pav bhaji masala along with the salt and fry for 30 seconds.

6. Add the idli pieces and mix well to coat the pieces.

7. Add the lemon juice and garnish with coriander leaves. Serve hot.

Approximate preparation and cooking time: 15 minutes

Serves: 2-3

BREAD APPO

I have made Bread Dosas before, but found an interesting recipe with bread for appos and had not decided what to make for breakfast today. This seemed perfect. Thanks to the recipe I found on ezcookbook.net., with slight modifications. Another way to use up slightly old bread. 🙂

This is what you’ll need

Bread slices: 5 (I used brown bread)

Rava (semolina): 1 cup

Rice flour: 2tbsp

Yoghurt: 4tbsp

Onion: 1 (finely chopped)

Green chillies: 3 (chopped)

Mustard seeds: 1tsp

Cumin seeds: 1tsp

Udad dal: 1/2tsp

Curry leaves: Few

Hing (asafoetida): 1/2tsp

Coriander leaves: Few (chopped)

Salt to taste

Oil/ Ghee for making appos

Let’s get cooking

1. Soak the bread slices in water. Squeeze dry and mash.

2. Add the rava, rice flour and yoghurt to the bread and mix well. Keep aside.

3. Heat 2 tsp of oil in a pan and season with the mustard seeds, cumin seeds, udad dal, hing and curry leaves.

4. Add the onions and the green chillies. Fry for 2 -3 minutes.

5. Add this to the previously prepared rava mixture.

6. Add water and make a paste of pouring consistency.

7. Add the coriander leaves and salt. Rest the batter for 10 to 15 minutes.

8. Make the appos pouring a ladle full of the mixture into the appo kaili. Nicely brown on both sides. This has to be done on a medium to low flame and covered, so that the appo cooks properly.

9. Serve hot with chutney.

Approximate preparation and cooking time: 35 minutes

Serves: 4

 

 

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