Category Archives: BREAKFAST EATS
POHA CUTLETS (BEATEN RICE CUTLETS)
Much as my kids like most Indian breakfast dishes, there are a few they will just not eat! Batata Poha is one such dish. Yesterday was thinking about what I could make for them and stumbled upon this idea of Poha Cutlets! There also happened to be recipes for this on the internet, but I ended up doing it my way and the kids enjoyed it. š
This is what you’ll need
Thin poha: 3 cups
Potatoes: 3 (boiled and mashed)
Green chillies: 3
Bread slices: 2 (soaked and squeezed dry)
Roasted cumin powder: 1tsp
Turmeric powder: 1/2tsp
Grated ginger: 1/2tsp
Amchur: 1/2tsp
Coriander leaves: 3tsp (chopped)
Salt to taste
Oil for shallow frying
Let’s get cooking
1. Soak the poha in just enough water to make it soft.
2. Add all the rest of the ingredients to the poha and mix well to form a dough.
3. Shape into balls, flatten and shallow fry in hot oil until nicely brown on both sides. Drain on a kitchen towel.
4. Serve hot with ketchup or any chutney of your choice.
Approximate preparation and cooking time: 45 minutes
Serves: 4
BATATA POHA (BEATEN RICE WITH SPICED POTATO)
A commonly had breakfast in most Maharashtrian households, Batata Poha however is also something we make often in Amchi households. Quick and easy to prepare and I like it nice and lemony!
This is what you’ll need
Thick poha: 3 cups
Potatoes: 2
Onions: 2
Green chillies: 3
Mustard seeds: 1tsp
Turmeric powder: 1/2tsp
Curry leaves: Few
Grated coconut: 2-3tbsp
Coriander leaves: To garnish
Lemon juice: Juice of 1 lemon
Oil: 2tsp
Salt to taste
Let’s get cooking
1. Wash and soak the poha in water for 3-5 minutes. Strain in a colander and keep aside.
2. Peel and cut the potatoes into one inch cubes. Keep them soaked in water, until needed.
3. Slice the onions finely. Chop the green chillies and coriander leaves and keep aside.
4. Heat the oil in a pan and season with mustard seeds and curry leaves.
5. Add the sliced onions and green chillies. Fry until the onions are pink.
6. Add the turmeric powder and the potatoes. Add a little water, cover and cook until the potatoes are done.
7. Stir in the poha, lemon juice, and salt. Mix well.
8. Top with grated coconut and chopped coriander leaves.
9. Serve hot with a slice of lemon.
Approximate preparation and cooking time: 30 minutes
Serves: 4
IDLI BATTER VADAS
Found an interesting snack recipe from Dishesfrommykitchen.com. Had some left over idli batter and since I was done with trying out Masala Idlis, this recipe seemed perfect to try out! Thanks Pavithra for this tasty snack.
This is what you’ll need
Idli batter: 2 cups
Semolina: 1/4 cup
Rice flour: 2tbsp
Green chilli: 1tbsp (finely chopped)
Curry leaves: 1tbsp (finely chopped)
Coriander leaves: 1tbsp (finely chopped)
Baking soda: A pinch
Mustard seeds: 1tsp
Udad dal: 1tsp
Salt to taste
Oil for deep frying
Let’s get cooking
1. Mix the semolina with the idli batter and keep aside for an hour.
2. Heat oil and season with the mustard seeds and udad dal.
3. Just before making the vadas, add the rice flour,green chillies, coriander leaves, curry leaves, baking soda, salt and the seasoning.
4. Heat the oil for frying and drop spoonfuls of the mixture into it. Fry until golden brown.
5. Drain on a kitchen towel and serve hot with coconut chutney.
Approximate preparation and cooking time: 25 minutes (excluding keeping time)
Serves: 4
MASALA IDLIS
My kids and me absolutely love Idlis and my hubbie has no choice, but to enjoy them whenever they are made for breakfast. The other day when browsing the net I came across this recipe for Masala Idlis on redchillies.com. Found it to be an unusual recipe, so tried making it today and it was really delicious. Keep aside some regular idli batter and make this completely new idli for breakfast the next day!
This is what you’ll need
Idli batter: 2 cups
Onion: 1 (large, chopped)
Carrot: 1 (grated)
Green chillies: 2 (chopped)
Ginger: 1tsp (grated)
Curry leaves: Few
Coriander leaves: 2tsp (finely chopped)
Mustard seeds: 1tsp
Oil: 2tsp
Salt to taste
Let’s get cooking
1. Heat the oil in a pan and season with the mustard seeds. Once they sputter add the curry leaves.
2. Add the onions, ginger, green chillies and fry for 2 minutes.
3. Mix the carrot and fry again.
4. Once the mixture cools down add it to the idli batter. Check for salt.
5. Pour into idli moulds and steam for 7-10 minutes.
6. Serve hot with chutney, sambhar or chutney powder. Tastes nice even on it’s own.
Approximate preparation and cooking time: 20 minutes (since the batter is ready)
Serves: 3-4
BREADA ROTTI (BREAD PARATHA)
I had heard of many Rottis, as they are called in konkani right from Biscuit rotti, sakhari rotti (sugar coated rotti) and teekh rotti, but Breada rotti was something very new to me. One of the many recipes that I learnt to make from my mom in law. Everybody at home relishes it! Made it for breakfast today after a very long time!!
This is what youāll need
For the rotti
Plain flour: Ā½ cup
Wheat flour: 1 cup
Chilli powder: Ā¼tsp
Salt as required
Bread slices: 3
Onion: 1 medium
Chilli powder: 1tsp
Salt to taste
Oil as required
Letās get cooking
1. Mix the plain flour and wheat flour together.
2. Add the salt and chilli powder. Knead to a dough and keep aside.
3. Chop theĀ onions and the bread slices for the filling finely.
4. Mix the onion and bread mixture along with salt and chilli powder.
5. Divide the mixture into small balls.
6. Roll out the dough into 2 cm round and fill with 2tsps of the bread mixture.
7. Cover and roll out into puri sized rotis.
8. Heat a tava and cook the rotti on both sides with oil until nicely brown and done.
9. Serve hot on its own or with ketchup.
Approximate preparation and cooking time: 45 minutes
Serves: 4
PHOVA CHUTNEY (SWEET AND SPICY FLATTENED RICE SNACK)
In most amchi households breakfast on a Friday would be Phova Chutney with Chana Upkari. However I fail to understand the significance of eating Chana only on a Friday, and to this date I am not particular at all. In fact I end up making only phova chutney since I do not like Chana Upkari. Last night I realised that it had been ages since I prepared Phova Chutney and what a coincidence that it was a Friday! Of course I still didn’t make the Chana upkari, but enjoyed my simple breakfast! š
This is what you’ll need
Thin poha: 1 1/2 cups
Coconut: 1/2 cup
To be coarsely ground
Coconut: 1/4 cup
Coriander seeds: 2tsp
Cumin seeds: 1tsp
Red chillies: 3 (roasted)
Tamarind: Pea sized ball
Jaggery: 3-4tbsp
Salt to taste
Seasoning
Mustard seeds: 1tsp
Curry leaves: Few
Oil: 1tsp
Let’s get cooking
1. Grind the ingredients listed under “to be ground coarsely” and empty it in a bowl.
2. To this, add the coconut and the poha, mixing well, until the poha is well coated with the churnu (ground mixture)
3. Heat oil in a small seasoning pan and season with the mustard seeds and curry leaves.
4. Pour over the poha chutney mixture and serve immediately.
Approximate preparation and cooking time: 15 minutes
Serves: 2-3
* If you like the poha soft, mix and keep for a while.
MASALA BREAD UPMA
I woke up this morning and still hadn’t decided what to make for breakfast. The weather was so dull and gloomy and that made me even more lazy to think of making an elaborate breakfast. Had an entire loaf of bread at home and the easiest breakfast idea that came to my min was Masala Bread Upma!
This is what you’ll need
Bread slices: 4 (big)
Onion: 1 (big)
Tomato: 1
Green Peas: 2tbsp
Mustard seeds: 1/2tsp
Udad dal: 1/2tsp
Turmeric powder: 1/4tsp
Chilli powder: 1tsp
Curry leaves: Few
Green chilli: 1
Coriander leaves: Few
Sugar: 1tsp
Lemon juice: 1tsp
Ghee: 1tbsp
Salt to taste
Let’s get cooking
1. Cut the bread into one inch cubes. Slice the onions, chop the tomato, green chilli and the coriander leaves finely.
2. Heat the ghee in a pan. Season with the mustard seeds, udad dal and curry leaves.
3. Add the onions and green chillies. Saute until transparent. Add the peas and tomato. Cover and cook on a low flame, until soft.
4. Add the turmeric powder, chilli powder, salt and sugar. Fry for a minute.
5. Mix in the bread pieces and fry on low heat for 3-4 minutes.
6. Garnish with a dash of lime and chopped coriander leaves. Serve hot.
Approximate preparation and cooking time: 15 minutes
Serves: 2-3
CHOLE MASALA AND BATURAS (CHICK PEA CURRY AND NORTH INDIAN FRIED BREAD)
I’ve tried many recipes for Chole, most times using the ready made chole or chana masala. This morning I was up earlier than usual, in spite of it being the weekend and while browsing through the internet came across this recipe in The Hindu for Chole and Baturas.
This is what you’ll need
For the CholeĀ
Kabuli chana: 250gms ( I used 2 small tins)
Onions: 3 (sliced)
Tomatoes: 3 (sliced)
Garlic: 4 cloves ( chopped)
Ginger: 1/4″ piece (sliced)
Gren chillies: 3 (chopped)
Cloves: 3
Cardamom: 3
Cinnamon: 1/2″ piece
Turmeric powder: 1 tsp
Chilli powder: 1 1/2tsp
Coriander powder: 1tbsp
Fennel seeds: 1/4tsp
Cumin seeds: 1/2tsp
Peppercorns: 4
Coriander leaves: 2tbsp (chopped)
Amchur: 1tsp
Tomato chilli ketchup: 2tsp
Salt to taste
Oil: 2tsp
Let’s get cooking
1. Since I used the cooked tinned chana, I modified this step a little. Instead of pressure cooking the soaked chana, I boiled the chana with the cloves, cinnamon, cardamom, half of the turmeric powder, chilli powder and coriander powder. Boil for around 5-7 minutes with half a glass of water. Keep aside.
2. Heat the oil in a pan and add the tomato chilli ketchup. Add the onions, green chillies, ginger, garlic and fry for 2-3 minutes. Add the rest of the turmeric powder, chilli powder, coriander powder, cumin seeds, fennel seeds, pepper corns, amchur along with the tomatoes and coriander leaves. Fry well until nicely brown.
3. Let it cool and grind with a little water to a smooth paste.
4. Add the ground paste back to the pan and pour in the cooked chick peas along with the water and salt.
5. Check the seasoning and adjust salt if required. Bring the mixture to a boil.
6. Serve hot with baturas.
Approximate preparation and cooking time: 40 minutesĀ
Serves: 4
For the Baturas
Wheat flour: 1 1/2 cups
All purpose flour: 4tbsp
Bread: 2 slices
Milk: 1/4cup
Yoghurt: 3-4tbsp
Salt
Oil for frying
Dietician’s Note
Chickpeas are a good source of protein. They are rich in both soluble and insoluble dietary fibre. The soluble fibre helps reduce cholesterol and studies have shown that insoluble fibre not only helps to increase stool bulk and prevent constipation, but also helps prevent digestive disorders.
Soluble fibre helps stabilize blood sugar levels. They have a low Glycaemic Index which means carbohydrate in them is broken down and digested slowly. This is helpful for diabetics
The high fibre content of the chickpeas helps maintain satiety and hence an excellent for weight loss diets.
RAVA IDLI (STEAMED SEMOLINA CAKES)
Rava Idli is a favourite at home and an easy to prepare breakfast, especially when you want something instant. I have tried different recipes for making Rava Idlis, but today stumbled upon this recipe for rava idlis on rakskitchen. Raks made the idlis using Eno (fruit salt) and they looked really soft. I must admit that they did turn out fluffy and tasty too.
This is what you’ll need
Rava: 1 cup
Yoghurt: 1/2 cup
Eno fruit salt: 1tsp
Green chillies: 1tsp (finely chopped)
Ginger: 1tsp (grated)
Coriander leaves: 1tbsp (chopped)
Curry leaves: 8-10 (chopped)
Carrot: 1 (grated)
Lemon juice: 1/2tsp
Water: 1/2 cup (adjust to get required consistency)
Salt to taste
Seasoning
Mustard seeds: 1tsp
Udad dal: 1tsp
Cashew nuts: 1 tbsp (chopped)
Ghee: 1tbsp
Let’s get cooking
1. Heat the ghee in a pan and season with the ingredients listed under seasoning.
2. Once it sputters, add the green chilli and ginger.
3. Add the rava, curry leaves and coriander leaves and fry for a few minutes, taking care that the rava does not discolour.
4. Remove from flame and when slightly cool add the rest of the ingredients, except ENO and mix well. The consistency of the batter should be like idli batter, light and loose.
5. Just before pouring into the idli moulds, add the fruit salt. the mixture will start to bubble. Pour into greased idli moulds and steam for 6-8 minutes or until done.
6. Serve hot with chutney or sambhar.
Approximate preparation and cooking time: 30 minutes
Serves: 4
VEGGIE BREAD CUPS
Today morning after dropping the kids off to school I went for a long walk and had my thinking cap on trying to figure out what I could make for the kids when they got back from school. Most snacks with bread always turn out to be a big hit, so thought of trying bread cups.
This is what you’ll need
Brown bread read slices: 6 (crusts removed)
Onion: 1 (chopped)
Beans: 6-8 (chopped)
Carrot: 1 (peeled and chopped)
Sweetcorn: 2tbsp
Cheese spread: 2-3tbsp
Butter: 2tsp
Salt and pepper to taste
Let’s get cooking
1. Dampen each bread slice and squeeze dry. Place in a muffin tray, so as to take the shape of the muffin cup.
2. Bake in an oven at 180deg C for 10-15 minutes, until crisp. Remove and keep aside.
3. Melt the butter in a pan and saute the onions until soft.
4. Add the finely chopped beans, sweetcorn and carrots and cook for 3-4 minutes.
5. Add salt and pepper as required. Remove from gas.
6. When still warm add the cheese spread and mix well.
7. Add 2-3 spoonfuls of the mixture into the prepared bread cups.
8. Serve on its own or with ketchup.
Approximate preparation and cooking time: 25 minutes
Serves: 2-3
