Category: Breakfast Menu

Idli – Vada

breakfast menu3

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Chicken schnitzel

breakfast menu1

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Dosa-Garlic Chutney

Breakfast menu4

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Instant Semolina(Rava) idli

shallots chutney

Instant: rava idli  – is traditional south Indian dish usually prepared for the breakfast or dinner. It’s very healthy dish rich in protein, prepared using mixed semolina and lentils. It is very easy to prepare, no need for the fermentation, it is an instant idli. This batter is slightly coarser from normal idli batter. To add spicy to it, you can add pepper corns .This is spicy idli, so well goes with any sour or coconut related dishes like coconut chutney, tomato chutney, onion chutney and sambar.

_________________________________________________________________________________

Recipe Cuisine: Indian;     Preparation Time: 20 mins;    Cooking Time: 20 mins;    Makes: 25

Ingredients

Ravai /semolina – 1/2 cup
Rice flour – 1/2 cup
Buttermilk-1/2 cup
Green Chillies – 1 finely chopped
Ginger – 1 inch piece
Whole black pepper – 1 tsp
Cumin seeds –1 tsp
Onion optional-1
Salt as required

_________________________________________________________________________________

Preparation method

  1. Soak semolina in a little buttermilk For the 30 mins.
  2. Grind it in a blender coarsely with rice flour.
  3. The batter should be thin and watery.
  4. Add finely chopped ginger, finely chopped chillies, cumin seeds, whole black pepper and salt.
  5. For making idlis, grease the Idli plate  with oil(optional) .
  6. Heat the Idli

    pan with water and allow the water to boil.

  7. Pour 3/4 the ladle of idli batter to the idli plates and steam it For the 10-12

    .minutes.

  8. To check its cooked,wet the For thek and insert it into a idli if it is not sticky

    and comes out easily idli is ready.

  9. just switch off the flame and take the idli plate out
  10. Sprinkle water behind the idli plates and make it to com.
  11. After a few seconds dip a spoon in water and carefully take out the idlis.
  12. Serve it hot with chutney or sambar.

_________________________________________________________________________________

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Dosa-Coconut Chutney

Breakfast menu6

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Chapati sandwich

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Idli-Butter Chicken

Breakfast menu7

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Egg Cheese Sandwich

Egg Cheese Sandwich

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Idli-Chicken Curry

Breakfast menu5

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

 

 

Rava DosaRava Dosa: – is a traditional south Indian dish usually prepared for the breakfast or dinner. It’s very healthy dish and very easy to prepare. Same process as idli –dosa batter, but instead of rice, we use sooji /semolina. You can prepare either thick or thin crispy dosa according to your taste. This dosa well goes with any sour or coconut related dishes like coconut chutney, tomato chutney, onion chutney and sambar. ___________________________________________________________________________

Recipe Cuisine: Indian;     Preparation Time: 1 hr;    Cooking Time: 20 mins;    Makes: 25  

Ingredients

Rava -3 cup

Urad dal – 1 cup

Rice -3 tbsp

Salt – 1 tbsp

___________________________________________________________________________

Preparation method

  1. Wash and soak both rava and dal for the 3 hrs separately.
  2. Grind dal and rava separately. Grind the rava coarsely and urad dal to a smooth batter.
  3. Sprinkle water now and then.The consistency of the batter should neither be thin.
  4. Mix both the grounded rava and dal together. Add salt and leave it for the 7-8 hours for the fermentation.
  5. In winter it will take longer time, especially in Europe, US countries, you can use Oven to ferment
  6. Place the batter in a large container, as the batter will increase in its volume.
  7. After fermentation you can see the air pockets in the batter, mix it well.
  8. Heat a non stick tava, brush it with the oil.
  9. If you use same tava for the preparing roti’s cut an onion into half and rub it all over the tava to avoid dosa sticking to the tava.
  10. Take a ladle of batter, pour it in the center and spread it from the center of the skillet in a circular motion.
  11. Sprinkle oil around the dosa. When it is cooked, flip it over to the other side and cook till done.
  12. Serve it hot with chutney or sambar.

___________________________________________________________________________

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather