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

VEGETABLE OATS UPMA

Oats/ Porridge is a big no no for breakfast in our house. My husband prefers a good Indian breakfast and there are days when the lazy me can’t think of anything else to make but Upma! This time I decided to try out oats upma. Had seen so many sites that had the recipe, but got so confused in the end stuck to my usual masala upma recipe only difference being I used Oats instead of semolina.

This is what you’ll need

Oats: 2 cups

Onions: 2

Carrots: 1

Green peas: 1 cup (shelled)

Ginger: 1/2tsp (grated)

Green chillies: 3

Turmeric powder: 1/2tsp

Cashew nuts: Few

Mustard seeds: 1tsp

Udad dal: 1/2tsp

Curry leaves: Few

Lemon juice: 1-2tsp

Sugar: 1/2tsp

Salt to taste

Ghee: 2tsp

Let’s get cooking

1. Dry roast the oats and keep aside.

2. Slice the onions finely. Chop the green chillies and coriander leaves.

3. Wash, peel and cut the carrots into half inch cubes.

4. Heat the ghee in a pan and season with mustard seeds, udad dal, cashew nuts and curry leaves.

5. Add the sliced onions, green chillies and ginger. Fry for 2 minutes.

6. Add the turmeric powder along with the carrots, peas and 2 cups of water.

7. Lower the flame and let the vegetables cook.

8. When almost done and the water comes to a boil add the oats, sugar and salt. Cover and cook until the mixture is dry.

9. Add lemon juice and garnish with coriander leaves. Serve hot.

Approximate preparation and cooking time: 25 minutes

Serves: 4

 

MASALA ALOO ON TOAST

Among many of the recipe websites that I browse through, Nita Mehta and Sanjeev Kapoor are among the ones I follow most. Today found a nice and simple snack on Sanjeev Kapoor’s website (www.sanjeevkapoor.com/Masala-Potatoes-on-Toast) Found it easy to make and quite a filling snack too.
This is what you’ll need
Potatoes: 3
Onion: 1
Coriander leaves: 2tbsp
Amchur (dry mango powder): 1tsp
Garam masala: 1tsp
Chilli powder: 1tsp
Bread slices (white or brown): 4
Salt to taste
Oil: For shallow frying
Let’s get cooking
1. Pressure cook the potatoes. Peel, grate and keep aside.
2. Chop the onion and coriander leaves finely.
3. Toast bread slices only on one side on a non-stick tawa. Remove from heat and set aside.
4. Mix the grated potatoes, coriander leaves, onion, amchur, garam masala powder, chilli powder and salt in a bowl and mix well. Spread a generous amount of this mixture on the toasted side of bread slices.
5. Heat oil on a non-stick tawa. Place the prepared slices on it, mixture side down. Drizzle a little all around and cook, turning sides, till both sides are crisp and golden. Cut into fingers and serve hot with tomato ketchup.

Approximate preparation and cooking time: 40 minutes

Serves: 4

SEMOLINA AND VERMICELLI IDLI

Found this really unusual combination for idlis while going through the Tarla Dalal website and what better day to find it than when I couldn’t decide what to make for breakfast!!! The recipe was very simple and gave an upma flavour to the idlis! Definitely something that I would make again. Enjoy. 🙂

This is what you’ll need

Rava (semolina): 3/4 cup

Seviyan (rice vermicelli): 1 1/2 cups, broken into 1″ pieces

Cashewnuts: 2tbsp (chopped)

Oil: 4 1/2tbsp

Yoghurt: 1/2 cup

Mustard seeds: 1tsp

Udad dal: 2tsp

Green chillies: 4 (finely chopped)

Curry leaves: Few

Fruit salt: 1tsp

Salt to taste

Let’s get cooking

1. Heat ½ tbsp of oil in a pan, add the semolina and roast on a medium flame for 3 to 4 minutes or till the semolina is light pink in colour, while stirring continuously. Remove from the flame and keep aside 

2. Heat 2 tbsp of oil in the same pan, add the cashewnuts and sauté on a medium flame for a few seconds. Remove and add to the semolina.

3. Heat 1 more tbsp of oil in the same pan, add the vermicelli and sauté on a medium flame for 2 to 3 minutes or till it turns light brown in colour, while stirring occasionally.

4. Remove from the flame and add it to the semolina-cashew mixture.

5. Add the yoghurt, 1¼ cups of water, salt and mix well to make a batter of dropping consistency. Keep aside.

6. Heat the remaining 1 tbsp of oil in the pan and add the mustard seeds and urad dal.

7. When the seeds crackle, switch off the flame, add the green chillies and curry leaves and sauté for a few seconds. Add it to the batter and mix well.

8. Just before steaming, add the fruit salt and 1 tbsp of water over the batter.

9. When the bubbles form, mix gently.

10. Pour a little batter into each of the greased idli moulds and steam in a steamer for 8 to 10 minutes or till the idlis are cooked.

11. Cool slightly, remove from the moulds and serve hot with coconut chutney.

Approximate preparation and cooking time: 30 minutes

Serves: 5-6

SABUDANA THALIPEETH

Sabudana Khichdi is something that almost all of us make. At home it is one of everyones favourite breakfast. This time however I decided to use the same ingredients but make thalipeeth/ dhoddhak, something quite new.

This is what you’ll need

Medium sabudana: 1 1/2 cups

Potatoes: 3

Rice flour: 3tbsp

Yoghurt: 1 cup

Roasted and shelled peanuts: 3/4 cup

Green chillies: 5

Cumin seeds: 1tsp

Sugar: 2tsp

Curry leaves: Few

Coriander leaves: Few

Salt to taste

Oil

Let’s get cooking

1. Wash the sabudana. Soak in the yoghurt along with 1 glass of water for around 2 -3 hours.

2. Boil  and peel the potatoes. Coarsely grind the peanuts, green chillies, cumin seeds and curry leaves. Finely chop the coriander leaves.

3. Mash the potatoes. To this add the peanut mixture, rice flour and the sabudana. Mix well. The paste should be thick enough to flatten with palm on the tava.

4. Heat a tava. Place a plastic sheet on a cutting board. Take a fistful of the mixture and flatten. Turn it onto the heated tava and cook on both sides on a low flame until done.

5. Serve hot with curds or chutney.

Approximate preparation and cooking time: 45 minutes (excluding soaking time)

Serves: 4

* You can also directly flatten the mixture on a heated tava and cook.

BREAD DOSA

A good way to make use of old bread, I thought of trying out dosas with it. They turned out to be tasty and also easy to make.

This is what you’ll need

Bread slices (white or brown): 6

Rava (semolina): 1 cup

Rice flour: 3/4 cup

Yoghurt: 3/4 cup

Onion: 1

Green chillies: 2

Red chilli: 1

Ginger: 1/2″ piece

Mustard seeds: 1tsp

Udad dal: 1tsp

Salt to taste

Oil

Let’s get cooking

1. Remove the crust from the bread pieces. Soak them in water and remove squeezing out all the water.

2. Make a paste with the rava, rice flour and yoghurt.

3. Grind this in the mixer along with the red chilli and keep aside.

4. Chop the onions and green chillies finely. Grate the ginger.

5. Heat some oil in a pan and season with  the mustard seeds and udad dal.

6. Add the onions, green chillies and ginger and fry until the onions are transparent.

7. Add this to the bread rava mixture along with salt. Add water to make it into a spreading consistency.

8. Heat a tava and spread a ladleful of the batter on it. Add a little oil and cook on both sides until nicely brown.

9. Serve with chutney.

Approximate preparation and cooking time: 45 minutes

Serves: 3-4

 

 

 

 

SPICY OATS APPO

Another one of those days where I couldn’t decide what to make for breakfast and started browsing various recipe sites for ideas. Came across Nivedhanam and found an interesting appo recipe. We usually make appo with udad dal and rice, but this one was with oats and mixed dals. Looked tasty and different, so decided to give it a go. Everyone at home enjoyed it, especially the kids.

This is what you’ll need

Tur dal: 1/2 cup

Chana dal: 1/2 cup

Udad dal: 2tbsp

Moong dal: 2tbsp

Oats: 1 1/2 cup

Onions: 2

Green chillies: 2

Red chillies: 5

Cumin seeds: 1/2tsp

Coriander seeds: 1/2tsp

Fennel seeds: 1/2tsp

Hing (asafoetida): 1/4tsp

Curry leaves: Few

Coriander leaves: 1/2cup

Ginger: 1/2″piece (grated)

Salt

Oil

Let’s get cooking

1. Wash and soak the dals together for at least 3-4 hours or overnight.

2. Finely chop the onions, curry leaves and coriander leaves.

3. Dry grind the oats along with the green chillies, red chillies, cumin seeds, coriander seeds, fennel seeds and hing.

4. Coarsely grind the dals and mix along with the oats in a bowl.

5. Add the coriander leaves, curry leaves, grated ginger and salt. Make a batter adding required amount of water. The batter should be of pouring consistency, not too thin.

6. Heat the appo tawa and put some oil in it. Add spoon fulls of the batter, cover and cook on low flame until nicely brown. Turn over and let it cook.

7. Serve with a chutney.

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

Serves: 4

MASALA ALOO PURI

This is what you’ll need

Wheat flour: 1 1/2cups

Boiled potatoes: 2

Cumin seeds: 1tsp

Chilli powder: 1tsp

Turmeric powder: 1/4tsp

Hing (asafoetida): 1/2tsp

Sugar: 1/2tsp

Oil for frying

Salt to taste

Let’s get cooking

1. Peel and grate the boiled potatoes in a mixing bowl.

2. Add the wheat flour along with the rest of the ingredients.

3. Add water and knead to a smooth dough.

4. Heat oil in a frying pan. Roll out the puris.

5. Deep fry in hot oil and serve with pickle.

Approximate preparation and cooking time: 20 minutes

Serves: 2-3

 

 

CHAPPATI UPMA

Ever wonder what to do with a day old chappatis?? I had seen my friends mum making khakras with left over chappatis and no doubt they tasted delicious, but quite cumbersome to make. This idea to try making an upma with the left over chappatis suddenly came to my mind and I thought why not try it out? Quick, easy to make and a great lunch box idea for kids.

This is what you’ll need

Chappatis: 5

Onions: 2

Green chillies: 2

Chilli powder: 1/2tsp

Turmeric powder: 1/2tsp

Peanuts: A handful

Mustard seeds: 1tsp

Cumin seeds: 1tsp

Hing (asafoetida): 1/2tsp

Sugar: 1/2tsp

Lemon juice: 2tsp

Coriander leaves: To garnish

Salt to taste

Oil: 2tsp

Let’s get cooking

1. Grind the chappatis in a mixe to get a crumb mixture. Keep aside.

2. Chop the onions, green chillies and coriander leaves.

3. Heat the oil in a pan and season with mustard seeds, cumin seeds, peanuts and hing.

4. Add the onions and saute until transparent.

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

6. Put in the chappati mixture along with salt and mix well. Cover and cook on a low flame for 3-4 minutes.

7. Add the lemon juice, garnish with coriander leaves and serve.

Approximate preparation and cooking time: 20 minutes

Serves: 3-4

 

PALAK PURI (SPINACH PURIS)

This is what you’ll need

Spinach: 3 cups

Wheat flour: 3 cups

Chilli powder: 1tsp

Green chillies: 2

Jeera (cumin seeds): 1tsp

Oil: 2 tsp + oil for frying

Salt to taste

Let’s get cooking

1. Wash the spinach. Cook and blend to make a puree along with the green chillies.

2. Take the wheat flour in a bowl. Add the chilli powder, jeera, salt, 2tsp oil and the spinach puree.

3. Knead this to a dough. Add a little water if required. The dough should be more dry than wet.

4. Roll out into puris and deep fry in hot oil.

5. Serve hot with pickle.

Approximate preparation and cooking time: 30 minutes

Serves: 4

SABUDANA KHICHDI

This is what you’ll need

Sabudana: 1 cup (drained in water for atleast three hours) *

Green chillies: 3

Mustard seeds: 1/2tsp

Cumin seeds: 1tsp

Hing (asafoetida): 1/4 tsp

Curry leaves: Few

Groundnuts: 1/2 to 3/4 vati

Sugar: 2tsp

Coriander leaves: 2tsp

Lemon juice: 1tsp

Grated Coconut: 2tsp (optional)

Salt to taste

Let’s get cooking

1. Coarsely powder the groundnuts.

2. Mix the sabudana, sugar, salt and groundnut powder in a bowl and keep aside.

3. Heat the ghee in a pan. Season with the cumin seeds, curry leaves and hing.

4. Add the sabudana mixture, lemon juice and cook on a low flame for 5-7 minutes.

5. Garnish with coriander leaves and coconut. Serve with potato bhaji and yoghurt.

Approximate preparation and cooking time: 20 minutes (excluding soaking time)

Serves: 4

* The sabudana we get here soaks upo much faster, so if using smaller sized sabudana, soak in water for 20 minutes and then drain. Keep it covered until use.

 

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