Tag Archives: breakfast

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 you’ll need

For the rotti

Plain flour: ½ cup

Wheat flour: 1 cup

Chilli powder: ¼tsp

Salt as required

For the filling 

Bread slices: 3

Onion: 1 medium

Chilli powder: 1tsp

Salt to taste

Oil as required

Let’s 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 the 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! 🙂

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

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

 

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

 

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

EGG BHRUJI (BEATEN EGG STIR FRY)

Egg bhurji is a popular Indian breakfast item. However today I decided it would make a good filling brunch. Sometimes have it even as a meal. Quick to make and rich in proteins!

This is what you’ll need

Eggs: 5

Onions: 3

Tomatoes: 2

Green chillies: 4

Ginger garlic paste: 1tsp

Chilli powder: 1/2tsp

Turmeric powder: 1/2tsp

Garam masala: 1tsp

Pepper powder: 1tsp

Cumin seeds: 1tsp

Coriander leaves: Few

Salt to taste

Oil: 2tbsp

Let’s get cooking

1. Chop the onions, tomatoes, green chillies and coriander leaves and keep aside.

2. Heat oil in a pan and season with the cumin seeds.

3. Add the onions and saute until transparent.

4. Add the green chillies and ginger garlic paste and fry for a few minutes.

5. Add the turmeric powder, chilli powder and continue frying for another minute.

6. Add the chopped tomatoes and cook until pulpy.

7. Add the rest of the dry powders, garam masala, pepper powder and salt. Fry again for a minute.

8. Add the eggs one at a time, beating well each time.

9. Cook it well, until the mixture becomes dry. Garnish with coriander leaves.

10. Serve hot with chappatis or bread.

Approximate preparation and cooking time: 30 minutes

Serves: 2-3

 

 

 

 

 

 

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

 

 

 

 

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