Category: Breakfast

Paratha

Paratha

Paratha: its traditional south Asian dish. Paratha’s are made from all purpose flour. Gujarathis’ made chapatti by adding salt and oil to the dough while punjabi’s wont add.The fried version of paratha is called poori.Stuffed parathas also made by stuffing carots eggs, potatoes,…according to their individuaval preferences.its very healthy dish.


Ingredients:

All purpose flour–1 cup

Water

Oil


 Preparation method

  1. Take the flour in a large mixing bowl,add oil and normal water.
  2. Add less water at a time and start to mix the flour to form the  dough.
  3. We need the dough to be soft, so add less water at a time.
  4. To make a smooth, soft dough. Knead well For the 8-10 minutes, adding a little flour if the dough is too sticky.
  5. Continue the process till you get the right consistency of the dough.
  6. Once you’ve got the dough to the right consistency, cover with a damp cloth and keep it aside for15 mins.
  7. Divide the dough into small portions of evenly size.
  8. Roll these portions into balls between your hands till they are smooth and without cracks.
  9. Very lightly flour a rolling board and roll each ball into a thin circle. Spread oil.
  10. Cut into tiny strips and arrange it. Stretch it to expand.
  11. Roll it as circles from both the sides, place one circle on the top of the other and roll it to thick circle.
  12. Heat the pan on a medium flame.
  13. Place the roti on the pan, when the colour changes flip over to the other side. When you see the balck spots on the opposite side again flip over it.
  14. Press it gently with spacula. This will help the roti to puff up.
  15. Remove it and loosen the roti. Serve it hot.

 

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Egg Chapati(Roti)

Egg Chapati

 

Chapati is traditional south Asian dish prepared almost everyday. Chapati(also known as roti)  are made from whole wheat flour(atta), it means flattened round. Gujarathis’ made chapatti by adding salt and oil to the dough while punjabi’s wont add.The layered and fried version of chapatti is called paratha and poori. Stuffed parathas also made by stuffing carots eggs, potatoes,…according to their individuval preferences.its very healthy dish. Egg chapati is similar delicious dish.It is very easy to prepare and picnic/ travel time recipe.


 Ingredients:

Whole wheat flour-1 cup

Water

Oil

Egg-1 egg per chappathi

Onion-1

Tomato-1

Green chillies-2

Coriander leaves

Salt to taste

Pepper as needed


 Preparation method

  1. Take the flour in a large mixing bowl and add normal water.
  2. Add less water at a time and start to mix the flour to form the dough.
  3. We need the dough to be soft, so add less water at a time.
  4. To make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.
  5. Instead of water, you can also use yoghurt or milk. This makes rotis really soft.
  6. Continue the process till you get the right consistency of the dough.
  7. Once you’ve got the dough to the right consistency, cover with a damp cloth and keep it aside for 15 mins.
  8. Divide the dough into small portions of evenly size.
  9. Roll these portions into balls between your hands till they are smooth and without cracks.
  10. Very lightly flour a rolling board and roll each ball into a thick circle.
  11. Heat the pan on a medium flame.
  12. Place the roti on the pan, when the colour changes flip over to the other side. When you see the balck spots on the opposite side again flip over it.
  13. Press it gently with spacula. This will help the roti to puff up.
  14. Whisk the eggs add chopped onions, tomatoes, green chillies, salt and pepper.
  15. Pour it into the tawa and spread like a omelette.
  16. Place the cooked roti on the top  press it gently and cook it for few mins.
  17. Flip it to the other side and cook gently.
  18. Egg chappathi is ready.
  19. Garnish it with fresh coriander leaves and serve it with raita.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

new

Adai – is traditional south Indian dish usually prepared for breakfast or dinner. It’s very healthy dish rich in protein, prepared using mixed lentils. It is very easy to prepare, no need for fermentation, it is an instant dosa. This batter is slightly coarser from normal dosa batter. You can prepare either thick or thin crispy dosa according to your taste. This is spicy dosa, so well goes with any sour or coconut related dishes like coconut chutney, avail, tomato chutney, onion chutney and lime pickle. Variations can be made by adding grated carrot, grated coconut, grated ginger, shallots, grated radish and drumstick leaves, spring onions depending on individual preference. You can try egg dosa and masala dosa too. It’s very delicious and yummy dish.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Traditional Potato Curry

Potato Grandma Curry

Grandma Potato curry


Ingredients

Potatoes-1/2 kg

Turmeric-1/4 tsp

Salt to taste

Sesame oil

 

For the Tempering / Tadka:

Curry leaves-2 spring

Mustard-1/4 tsp

Urad-dal-1/4 tsp

 

 

For the Sauté:

Shallots- 250 grams

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (optional)

Hing -1 pinch (optional)

 

Garnishing

Fresh Coriander – 1/3 bunches

 

Spices For the Grinding:

Red Chillies – 8

Coriander seeds -6 TSP

Cumin seeds -1 tsp

Fennel seeds – 2 tsp

Black Pepper corns- 1 tsp

Curry leaves-1/3 bunch

Cardomom-2

Cloves-2

Cinnamon-2


Preparation method:

 

  1. Wash, peel and cut the potatoes in cubes.
  2. Fry the spices in the dry pan, till it gets nice aroma.
  3. Grind the spices to a smooth paste.
  4. Crush the tomato using hand and crush the shallots using DD.
  5. Take potato cubes in a bowl; add the grinded masala, crushed onions, crushed tomatoes, ginger garlic paste, turmeric, hing and salt.
  6. Add handful of sesame oil and mix altogether with hand, marinate it For the 5 mins.
  7. Heat the pan; transfer the mixture to the pan. Sprinkle water.
  8. Cover it and cook it For the 30 min in a medium flame.
  9. Stir it occasionally. When it’s done, simmer it For the 15 mins .
  10. Garnish with Fresh coriander and serve it hot with rice or roti.

 

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Egg Dosai

Egg Dosai -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 dosa. This batter is slightly coarser from normal dosa batter. It is a thin crispy dosa. To add spicy to it, you can add pepper corns / onions.This is spicy dosa, so well goes with any sour or coconut related dishes like coconut chutney, tomato chutney, onion chutney and sambar.


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

 Ingredients

Raw rice -1 1/2 cup
idly rice – 1 1/2 cup
Urad dal – 1 cup
Fenugreek – 1 tsp
Salt – 1 tbsp

Egg- 1 egg per dosa

Pepper as needed.

Preparation method

  1. Wash and soak both rice and dal overnight separately.
  2. Soak fenugreek seeds along with urad dal. Drain the water, grind dal and rice separately until smooth.
  3. Sprinkle water now and then.The consistency of the batter should neither be thick nor thin.
    Mix both the grounded rice and dal together. Add salt and leave it for the 7-8 hours for the fermentation.
  4. In winter it will take longer time, especially in Europe, US countries,you can use Oven to ferment
  5. Place the batter in a large container, as the batter will increase in its volume.
  6. After fermentation you can see the air pockets in the batter, mix it well.
  7. Heat a non stick tawa, brush it with the oil.
  8. If you use same tawa for the preparing roti’s cut an onion into half and rub it all over the tawa to avoid the dosa sticking to the tawa.
  9. Take a ladle of batter, pour it in the centre and spread it from the centre of the tawa in a circular motion, Sprinkle oil around the dosa.
  10. Pour the egg at the center of dosa, sprinkle salt and pepper.cook in a low flame.
  11. When it is cooked, flip it over to the other side, sprinkle oil and cook till done.
  12. Serve it hot with sambar or chutney.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Vermicelli Upma

Vemicelli Upma

Vermicelli Upma


 

Ingredients

 

Roasted Vermicelli-1 cup

Salt to tatse

Oil

 

For the tempering/tadka

Mustard-1/2 tsp

Urad dal-1/2 tsp

Chana dal-1/2 tsp

Cumin seeds-1/2 tsp

Peanuts-1 tsp

Curry leave-2 sprig

 

For the sauté:

Onion-2 medium

Green chillies-3 slitted

Ginger -1 inch

 


 

Preparation method:

 

  1. Heat oil in a pan add tempering spices.
  2. Once they splutter, add the chopped onions, green chillies, ginger, salt and sauté it.
  3. Add the vermicelli and water (1:2 ratios) and stir well.
  4. Cover it and cook For the 5 mins in a low flame.
  5. Garnish it with coriander leaves and serve it hot with chutney.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

tiffin sambar

Ingredients:

Beans -250 grams

Toor dal /Moong dal-1 cup

Onion-1 medium/Shallots-10

Tomato-3

Green chillies-2

Salt to taste

Coriander leaves

Oil

 

Spices:

Turmeric powder-1/4 tsp

Asafoetida/hing- 1pinch

Sambar powder-1 tsp

 

For the Tempering/Tadka:

Mustard-1/4 tsp

Urad dal-1/4 tsp

Cumin seeds-1/4 tsp

Red chillies -4

Fenugreek seeds-1 pinch

Curry leaves


 

Preparation method

  1. Wash and clean the toor dal or moong  dal,  add 1:2 ratio of water.
  2. Add turmeric powder, cumin seeds, hing  and  2 garlic cloves
  3. Cook it in a pressure cooker For the 3 to 5 whistles.
  4. Heat oil in a pan, add mustard, fenugreek seeds, cumin seeds, urad dal, red chillies and curry leaves.
  5. Once they spluttered, add onions or shallots, green chillies and sauté it
  6. Add tomatoes, turmeric powder, sambar powder, hing, salt and cook it until oil floats out.
  7. Add chopped beans sauté it For the 5 min
  8. Add cooked dal and cook it For the 12 mins in a low flame.
  9. Add fresh coriander leaves and serve it hot.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

 

Crispy Dosa

Dosai is traditional south Indian dish usually prepared for the breakfast or dinner. It’s very healthy dish rich in carbohydrate and protein, prepared using rice and lentils. Dosa serves with dishes like coconut chutney, tomato chutney, onion chutney and sambar.


 

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

Ingredients

Raw rice -1 1/2 cup
idly rice – 1 1/2 cup
Urad dal – 1 cup
Fenugreek – 1 tsp
Salt – 1 tbsp


 

Preparation method 

  1. Wash and soak both rice and dal overnight separately.
  2. Soak fenugreek seeds along with urad dal. Drain the water, grind dal and rice separately until smooth.
  3. Sprinkle water now and then.The consistency of the batter should neither be thick nor thin.
  4. Mix both the grounded rice 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 tawa, brush it with the oil.
  9. If you use same tawa for the preparing roti’s cut an onion into half and rub it all over the tawa to avoid the dosa sticking to the tawa.
  10. Take a ladle of batter, pour it in the centre and spread it from the centre of the tawa in a circular motion.
  11. Sprinkle oil around the dosa.
  12. When it is cooked, flip it over to the other side, sprinkle oil and cook till done.
  13. Serve it hot with sambar or chutney.

 

 

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

idli Podi

Podi idli -is a traditional breakfast in south Indian households. Idli is savory cake of South India that is most popular throughout the southern part of India . The rice cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. idlis are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred. Podi idli is very tasty and delicious recipe.Podi can be either served separately or the idli’s are tossed in podi and served after 10 min.


Ingredients

Idly rice – 4 cups
Urad dal – 1 cup
Fenugreek – 1 tsp
Salt – 1 tbsp
Idli podi
Sesame oil or ghee.


 Preparation method

  1. Wash and soak  rice and dal overnight separately.
  2. Soak fenugreek seeds along with urad dal. Drain water.Grind dal and rice separately until smooth.
  3. Sprinkle water now and then.The consistency of the batter should neither be thick nor thin.
  4. Mix both the grounded rice 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
    Now batter is ready. Mix it well.
  8. For the making idlis, grease the Idli plate  with oil(optional) . Heat the Idli
  9. pan with water and allow the water to boil.
  10. Pour 3/4 the ladle of idli batter to the idli plates and steam it for the 10-12 minutes.
  11. To check its cooked,wet the For thek and insert it into a idli if it is not sticky and comes out easily .
  12. just switch off the flame and take the idli plate out .
  13. Sprinkle water behind the idli plates and make it to cool.
  14. After a few seconds dip a spoon in water and carefully take out the idlis.
  15. Add idli podi and sesame oil/ghee well.
  16. Now put the idlies  in the mixture and toss it gently.so that idli absorbs max podi mixture.
  17. Serve it hot 

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

poori


Ingredients

Whole wheat flour/All purpose flour-500gms

Water

Oil


Preparation method

  1. Take the flour in a large mixing bowl  and add normal water.
  2. Add less water at a time and start to mix the flour to For them a dough.
  3. We need the dough to be soft, so add less water at a time.
  4. Instead of water, you can also use yoghurt or milk. This makes pooris really soft.
  5. To make a smooth, soft dough. Knead well For the 8-10 minutes, adding a little flour if the dough is too sticky.
  6. Continue the process till you get the right consistency of the dough.
  7. Once you’ve got the dough to the right consistency, cover with a damp cloth and keep it aside For the 15 mins.
  8. Divide the dough into small portions of evenly size.
  9. Roll these portions into balls between your hands till they are smooth and without cracks.
  10. Very lightly flour a rolling board and roll each ball into a thick circle.
  11. Heat the oil For the deep frying in a thick-bottomed flat pan on a medium flame.
  12. Deep fry the Pooris one at a time, pressing very gently on each side. This will help the Poori to puff up.
  13. Fry the poori till it turns to golden colour. Drain on paper towels and serve hot.

 


Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather