Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts

Monday, March 10, 2014

SWEET N SPICY RED MASALA POHA FOR PPCS

Tried and tasted by Nivedita
Hi All,
I have posted my recipes in PPCS  in a particular manner. I started with soup, pickle, chutney, side dish, main dish, rice and dessert. Actually I had planned to post some healthy cookies I made last month. Unfortunately, I lost the photos from my camera. And now I don't have time to bake again and click, I thought of bringing some snack to  Potluck Party, Cyber Style party. Hope you all do not mind and enjoy it.
And even Juice is pending in the menu. I will bring it in coming months.
Poha is very common in breakfast menu in South India and Maharashtra. I am not sure about other parts of India. Poha is prepared in different ways at different places and is enjoyed as an evening snack too. Its a quick snack for unexpected guests. Its filling also.
Here, I am  giving a simple but different recipe which is normally prepared by local Brahmins here in our North Karnataka. They call it as Gojjavalakki. They crush the poha.
Mine is little altered as they do not add onion but I love it in poha. Thats why I can't call it gojjavalakki and hence named it as Masala Poha.
Don't go for the color in my photo as my camera is a very normal one, and sometimes I can not get the proper color. But this poha turns out red as I am using red chilli powder, jaggery and tamarind paste.
You can check my MIX VEG POHA which is very common way of making in our side.


Coming to today's recipe:

It serves 2

Ingredients:
Thick poha(Thick flattened rice) - 1 1/4 cup
Water to soak the poha
Oil - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - tsp
Urad dal - 2 tsp
Hing - 1/4 tsp
Onion - 1  big, finely chopped
Green chilli - 1 small finely chopped
Curry leaves - few, finely chopped
Red chilli powder - 2 tsp
Bisi bele bath powder or Rasam powder - 2 tsp
Jaggery - 2 tbsp
Tamarind paste - 1 tbsp
Fresh coconut - grated (2 tbsp)

Marination:
{to add to Soaked Poha(this gives extra taste to your poha as the poha absorbs salt and sugar taste)}
Salt to taste
Sugar - 1 tsp
Lime juice - 1 tsp
Puthani powdered - 1 tbsp(optional)
Fresh coriander - 2 tbsp finely chopped

to Garnish(optional)
Fresh coriander - 1 tbsp, finely chopped,
Fresh coconut - grated, 1 tbsp


Method:
First soak the poha in little water. I just put it in a colander and sprinkle the water and keep it like that for 5 minutes.
When done, Add all the ingredients under marination and mix well.
Keep it aside.

Heat oil in a wide thick kadai.
Add mustard seeds and wait them to splutter.
Add the urad dal and wait till changes to golden color
Add the cumin seeds, curry leaves and onion and green chilli
Fry till onion turns pink.
Go on adding all other ingredients one by one, just stirring each time you add one.
Mix well and cook for 3 minutes. Or cover and cook for 2 minutes. Be careful not to burn it.
Add the marinated poha and mix really well.
Adjust the seasoning.
Garnish with fresh coriander and Coconut. Serve hot.


Linking it to 
Potluck party, Cyber style! - Fun and the Challeng... 




Keep Smiling,

Thursday, October 10, 2013

SPROUTED MOONG PARATHA for PPCS

Tried and tasted by Nivedita
Hi All,
How are you? Busy month it was, kids had mid term exam, I was down with fever. Still suffering from Sinus attack. 
Though kept few recipes ready to post but could not because of not having much strength to sit in front of the system. 
But as I did not wanted to break my participation here in this event I I thought of bringing Parathas for this party. Easy, healthy and tasty. Goes well with any gravy or just pickle or curds. 
Coming to the recipe,
 
Ingredients:
Green moong, Matki ( Moth) and Black  Masoor dal - 1 cup, soaked for one day and drained and kept either tied in a cloth or in a colander for a dayor till they sprout
Whole black Masoor dal is a must as it gives nice texture to the dish and tastes different.
Whole wheat flour - 1 1/2 cup
Salt to taste
Red chilly powder - to taste
Green chilly - 1 small, finely chopped
Jeera powder - 1 tsp
Amchur powder - 1 tsp
Haldi -1 tsp
Curry leaves - 1 tbsp finely chopped
Garlic - 4 cloves, finely chopped(optional)
Oil - to roast
Ghee 1 tsp for each Paratha



Method:

Boil the sprouted moong in open vessel till soft.
Drain and mash it.
Transfer it to the big plate.
Add all the ingredients except oil and ghee.
Add water little by little to make soft dough.Adjust the seasoning. 
Divide into medium ball sized equal parts.
Roll into thick parathas.
Heat tawa and roast till crisp with little oil on both the sides. Before removing spread  a tsp of ghee on it. 
Serve hot with pickle or curds and paratha. 
My both the kids loved it with sauce.  





Sending it to the event  
Potluck party, Cyber style! - Fun and the Challeng... 




 Keep Smiling,


Friday, May 20, 2011

Eat Breakfast(s) like a King:-) (Remixed and Reposted)

Tried and tasted by Nivedita
Hi All,
I do strongly believe in "Eat Breakfast like a King, Lunch like a Queen and Dinner like a Pauper" I strictly follow it during routine days(School days, office days), except when there is weekend or some special occasions or if someone is giving a treat :-)))))).
I always plan breakfast menu at least 3 days before or some times for a whole week. During school days, our breakfast is Chapati and different types of vegetables on alternative days, and the other days are fixed for typical South Indian breakfast like Idly, Dosa, Paddu.
I am reposting few of my favorite breakfast from my blog. Its not possible to put all the recipes in one post, so selected only few which I really love to eat in the morning.
And I have selected the recipes other than Dosa and Idly :-)

Chapati Poha: one of my favorite breakfast which stops me by wasting the left over chapatis and its healthy too.


Thaali peeth! (Masala Rotti) : again the most favorite one and it saves me from struggling to give vegetable to  my daughter. Its very common in our house with alterations, We keep on changing the vegetable in this. Sometimes we add grated vegetables, sometimes spinach or methi or spring onion.. 



Nutty Egg Omelet :  Do I feel embarrassed to write again its one of my favorite??? NO, I love Eggs and anything made with it, and this Nutty Egg Omelet is the best breakfast for me.



Mix Veg Poha ::The next is my daughter's favorite : Poha :-). most of the times I am saved because of this. When she is really hungry I don't think much but goes for this, but try to add more vegetables to make it healthier :-)




Puri Kurma :- My daughters wait for this one :-)





Last from my selection : Is regular parathas which I I try not to repeat the same stuffing in a month. But many of the parathas are not yet posted in my blog. May be I will do that soon. Just giving two links here :


4 ways to make Methi Paratha (Fenugreek paratha) :- again it saves me :-)



Tri Colored Chapatis and Tomato Chutney! :- This is from my mom, I love to have it any time.



These all are my last minute entries  going to participate in Srivalli's Breakfast Mela :




Keep Smiling,

Sunday, February 27, 2011

Brown Rice Paddu(Gundpanglu)

Tried and tasted by Nivedita
Hi All,
After the successful making of Brown rice dosa, I thought of giving a sequel to this and thought of making Paddu or Gundpanglu. 
The Paddu has very different name in each language. It is called Unniyappam in Malayalam, Paniyaram in Tamil, Ponganalu in Telugu. I know the name only in these languages.
Its a very common breakfast which is prepared at least once in a week in our house. 
Normally, we prepare it with normal rice, urad dal, chana dal and methi seeds.
But the other day I made it with brown rice. I was scared that I will get burnt ones. But the result was superb. I was very happy to eat soft, spongy, nice golden brown color paddu.



Ingredients:
Brown rice - 11/2 cup
Normal white rice : 1/2 cup
Urad dal - 1 cup
Chana cal - 1/2 cup
(Maintain 2:1:1/2 ratio for rice : urad dal : chana dal)
Methi seeds - 1 tbsp
Salt to taste
Oil to roast the paddu.

Method:
  • Soak both the  rice and methi seeds in one vessel and Urad dal and chana dal in another vessel in the water for 4 to 6 hours.
  • Grind the dals first into smooth paste first. Transfer into a big vessel.
  • Next grind the rice into fine paste with little water. Mix it with the dal. Add salt and mix well.
  • Keep in warm condition for 8 hours. 
  • Make sure to keep the batter in a big vessel. Otherwise it will overflow.
  • Heat the Gundpanglu tawa. Spray little oil. Put 1 tbsp or more (depending upon the size of the tawa) batter. Cover and cook on  medium flame. After 10 to 15 Seconds, turn on the other side. Cook for another minute or less.




Remove and serve with Coconut, Tomato or Onion chutney.
We always add either 
finely chopped onion, green chilly and curry leaves OR
dill leaves and green chilly.

Sending this to two events:
Food palette series brown from  Torviewtoronto 


Siri's


Perfect for the quick dinner(if batter is ready and kept in the fridge). Paddu, Idly, dosa are my hubby's favorite which he loves to have during dinner time as he gets time to enjoy each bite with chutney and that too when I serve it hot hot :-)))

No time to try for 3rd sequel :-(
Keep Smiling,

Friday, August 6, 2010

Chapati Poha

Tried and tasted by Nivedita
Hi All,
The chapatis made for dinner always are extra. And I do not like those chapatis.(I can eat  2 days old Jowar rotti but not the chapatis) Its big question with remaining chapatis. But I try to turn these chapatis into something tasty and healthy recipe.  One of those recipes is this Poha. Its very tasty and great breakfast.

Left over chapatis (Indian wheat flat breads) - 8 to 10
(Click Soft Chapatis my way for the recipe to make chapati)
Oil - 1 tbsp
Onion - 1 medium, finely chopped
Green Chilly - 1 finely chopped
Curry leaves - few
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal (Skinned Black  gram) - 1 tbsp
Salt to taste
Turmeric powder - pinch
Sugar - 1 tsp
Tomato - 1 medium (optional)
OR
Lime juice - 1 tbsp(I used this)
Fresh coriander to garnish

Cut the chapatis in to four pieces. Grind into batches to turn those into coarse powder, not powder. We need the chapati like Poha. Keep it aside.
Heat oil in a pan. 
Add mustard seeds. When splutter, add Urad dal
when they start changing the color, add jeera or cumin seeds, curry leaves. Fry till the urad dal changes its color to gold.
Add onion, green chilly. Fry it till the onion becomes almost brown and well cooked. Add the tomato in between (If you are adding it)
Now add salt and  turmeric powder. Add lemon juice. Mix well. 
Put the coarsed chapati. Add sugar and mix well to combine the ingredients together.
Cook for 2 minutes. Garnish with fresh coriander.
Serve hot with a hot cup of tea. 
It tastes good  only with one day old chapatis.
This serves 2 persons (not very hungry :-)  )

Sending this to PJ's very useful event 




Keep Smiling,

Friday, March 26, 2010

Instant Vermicelli Idly















Tried and tasted by Nivedita
Hi All,
A wonderful, healthy, tasty and easiest breakfast for the whole family. Even you can feed this to 9 months infant, who has started to eat just now. I always love to try Idly s in different size bowls, as kids will enjoy it.

But, my both daughters won't like it at all!! I don't know the reason, but they both have it either two or one idly. So I do not make this more for them. Ask me?? I love to have it any time. 
Ingredients :
Very thin vermicelli - 1 cup
Bombay rawa or semolina - 1 cup
Fresh curds - 1 cup
Salt to taste
Eating soda or Bi carb soda - 1/8 tsp
Carrot or potato - 1 medium, cleaned and grated (not in the photo, but usually I add it)
Ghee - 1 tbsp to roast
Oil to apply to the mould
Roast the semolina and vermicelli (Seperately) till you get a very good aroma. Allow it to cool. When it is cold, add all other ingredients and mix it properly to make it into nice batter. While doing this, Keep the cooker with 1 cup water on heat. 
Apply oil to the mould and pour the batter in to the moulds(Each mould will hold 2 tbsp batter). Keep it in the cooker and steam it without wait on the cooker for 12 to 15 minutes.
Once done, serve hot with ghee, chutney powder, coconut chutney or sauce. 

Sending this to Suma's  on going event, JIHVA - Breakfast which is linked to Indira's Main announcement-JIHVA
Keep Smiling,

Wednesday, March 17, 2010

Thaali peeth! (Masala Rotti)

Tried and tasted by Nivedita
Hi All,
One more traditional food of India. Yes! The name is different, but prepared all over India with available fresh vegetables or simply with onions.


It is a very common breakfast in North Karnataka and Maharashtra. We call it as thalipettu (ಥಾಲಿ ಪೆಟ್ಟು ) and in Maharashtra it is famous as Thali peeth. Sindhis call it Dhoda and is prepared only with jowar flour and onion.
 I think Kannada name is influenced by Marathi word. Thali means palm, pettu means beat. Basically it is prepared with bare hands by keeping the dough and pressing it in between the palms to make round and thick rottis. But, I prepare it keeping it on an aluminum foil and press it or roll it to make a thin thalipeeth. My mom always used clean white cotton cloth to make.
And few people directly press it to the tawa to spread it thin and big. Then they fry the thali peeths on medium flame with covered lid . These come out very crispy!


Thali peeth is the best healthy break fast! It is easy, quick and can be prepared with any available vegetables in the fridge. It makes your child eat all the vegetables and Jowar flour without their knowledge. Ohh! I always love this food. You can make thali peets with
ONION, CABBAGE, SPRING ONION, METHI LEAVES, SPINACH LEAVES, CUCUMBER, CARROT, RADISH, BOTTLE GOURD, ASH GOURD, the list goes on!!!
Basically, the flour used for thali peeth is Jowar flour. But you can add other flours in little quanitity, like, WHEAT FLOUR, RICE FLOUR, OATS POWDER, SOYA POWDER, GRAM FLOUR, SEMOLINA, MAIZE FLOUR.... again the list goes on. You can check the shelves in the kitchen, and make these with whatever is available.
So it is the most versatile and friendly and healthy breakfast which is always handy and saves you from worrying about the breakfast.

Here goes the ingredients :
Jowar flour - 1 cup
Rice flour - 2 tbsp
Any other flour of your choice - 1/4 cup
Onion - 1 medium, finely chopped
Green chilly - 2 chopped finely OR Red Chilly powder - 1 tbsp
Salt to taste 
Any vegetable or green leaves of your choice - 1 cup grated
Turmeric powder - 1/4 tsp
Curry leaves - few, chopped
Water to make dough - 1/2 cup or more
Slowly keep on adding water and mix everything in a big bowl or plate to make medium hard (not very soft, nor very hard). Do not keep it for long time or else thali peeth will be torn.
Take the aluminium foil, cut into a square. Keep a bowl of water ready to spread on the foil before making thalipeeth. Sprinkle little water and oil on the foil. Take big lemon size of dough and make a round ball. Keep it on the foil and press slowly to give round shape to make thin rotis. Mean while, heat the tawa and sprinkle oil and put the pressed roti and fry it both the ways with little oil. 
If you want to make directly on tawa,
Take thick bottomed tawa, it should be cold. spread little oil and water on that. Take the ready dough and keep it in the center. Go on pressing it with little water on fingers and give round and thin shape. Make three hoes randomly on the roti to put oil. Cover it with lid and fry on medium flame. Fry it only on one side.
Serve with Butter or ghee or curds or coconut chutney.
Sending this to Suma's  on going event, JIHVA - Breakfast which is linked to Indira's Main announcement-JIHVA

Keep Smiling,

Wednesday, March 3, 2010

Dhavanai Idly (Food Remake)

Tried and tasted by Nivedita
Hi all,
It is so easy to prepare food, when some one is guiding you!! That's why I enjoy very much when ever I follow other blog and cook any dish. And I post it in 'Food Remake' label, as it is very common in Indian film industry to remake the movies from one language to the other. So even my food here is the remake one!!!


As I have mentioned earlier, You will get 14 varieties of idly s  in EC's Simple Indian Food- An Easy Cooking Blog.
This is one of variety from her blog, and she has taken it from Samaikalam Vanga blog. click   here  for the details. 
It is easy to prepare, but when I made it first time, it came out little hard, The second time it was better. 
You try it and let me know about the taste.

Keep smiling,

Saturday, February 27, 2010

Idly, Sambhar and Chutney

Tried and tasted by Nivedita
Hi all,
When I started my blog, I thought of starting with basic and simple foods. But some how I went on postponing it. 
Thanks to Mahimaa for organizing a event of basic recipes that made me to post idly, sambhar and chutney.
They say that South Indians never leave their home without having at least one idly for breakfast! But, now a days it has reached all over the world. And most of the people all around the world loves this food because of many reasons. Easy to make with readily available atta in the shops and ready to make products and if you have time you can prepare the batter at home easily. Because of its health benefits as it is steamed food, very good for the stomach. Especially when one is on travelling idly is the best food to eat, taking care not to eat the sambhar or chutney! It is Doctor's delight, best diet  food to advise for patients.
These idly s are kid's favorite. You can add vegetables into it to make it healthier. My younger daughter calls it "adalilil"
I think (failed) introduction to the food is sufficient as it is the most popular breakfast.
Here the measurement is to prepare for 3 to 4 people.
First recipe is for Idly,
Normally the Idly s are prepared with Raw rice, Urad dal and Methi seeds or prepared with Urad dal and Idly rawa.
You will get 14 varieties of idly s  in EC's Simple Indian Food- An Easy Cooking Blog.
Here I am giving the recipe for Idly is prepared with Urad dal and Idly rawa. Idly rawa is available in shops. Its easy to make as there is no need to soak the rice and grind it with Urad dal. 
Urad dal - 1 cup
Idly rawa - 2 1/2 cup
Methi seeds - 1 tsp
Salt to taste
Soak the urad dal and methi seeds in water for 4 to 6 hours. The water should be more than double of dal.
(After some time, urad dal increase in size and the water will be less.)
Wash the idly rawa with good water and put it in a vessel in which you want to keep the batter to ferment. 
Grind it into fine paste. Mix it properly with rawa and salt. Keep it to ferment in a warm place for at least 8 hours. During cold weather, the batter takes more time to ferment. Check the batter after 8 hours. If it is not doubled in size, keep it for some more time. (usually I do not keep it more, as no patience to wait for more time. :-) ) 
Mix it properly and keep it ready. 

  

Keep water till one inch height in a cooker or if you have Idly cooker. Keep it on heat. Till it starts boiling, apply oil and pour the batter in to all the plates. Keep it in the cooker without weight on the top. Steam it for 10 minutes on high flame and 5 minutes of low flame. Allow it to cool. Idly s are ready to serve. 
Coming to the next recipe i.e  chutney,
Easy and fast to prepare if you have Mixer or grinder.
Fresh coconut - 1 cup, grated or cut into pieces
Green chilly - 2
Cumin seeds - 1/2 tsp
Tamarind paste - 1 tsp
or lime juice - 1 tsp
Ginger - very small piece, chopped
Sugar - 1 tsp
Fresh dalia - 2 tbsp(optional)
Salt to taste
Curry Leaves - few
Water to help in grinding in to fine paste.
Add everything in a grinder and make into fine or coarse paste(as you like). My mom likes the coarse chutney as she loves to feel the coconut in the mouth. But for me, I like it fine paste!! 
For tempering,
Oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - few
Hing - pinch
Heat oil in a small kadai, add mustard seeds and curry leaves. Remove it from heat. After a minute add hing. Allow it to cool and add it to the chutney.
The last recipe is  Sambhar,
Preparing sambhar is totally your choice. As there are 1000 ways to cook delicious sambhar. Here I am giving a simple sambhar or you can say instant sambhar! without any vegetables. In future, hope fully I will try to post the veg. sambhar that goes well with Idly.
Toor dal - 1 cup (You can use other dal also, put Toor dal is the best for this type of sambhar)
Hing - pinch
Onion - 1 small, chopped into long slices
Tomato - 2 big, chopped
Curry leaves - few
Mustard seeds - 1 tsp
Jeera or cumin seeds - 1 tsp
Methi seeds - 1/2 tsp
Ready sambhar masala - 2 tbsp ( I use MTR SAMBHAR POWDER)
(If not available do not worry, I will give the masala recipe)
Oil - 2 tbsp
Salt to taste
Red chilly powder - 1 tbsp or 1 1/2 as per your taste
Jaggery - 1 tbsp
Turmeric Powder - 1 tsp
Tamarind paste - 1 tsp
Water to make required consistency
Wash and soak the toor dal for 15 to 30 minutes. Cook it with hing. It should be fully cooked. keep it aside.
To prepare the sambhar :
Heat oil in kadai, add mustard and cumin seeds. when mustard seeds splutter add onion and curry leaves. Cook for a minute. Then goes tomato and tamarind paste, cook it till tomato starts leaving oil. Now add MTR POWDER, red chilly powder, salt, jaggery and turmeric powder. Mix it and allow it to cook for few seconds. Add cooked dal, mix it with the masala, close the lid and cook for 2 minutes. Open the lid add water. Again boil it for 5 minutes. Adjust the seasoning and cook for some more time. Sambhar is ready.
Now, if you do not have ready sambhar masala, 
This is my mother's way :
Fry 
 few pieces of fresh or dry coconut, 
1 tsp jeera, 
1 tbsp dry coriander seeds
1 Dry red chilly 
!/2 tsp methi seeds. 
grind these ingredients into a fine paste.
And the same procedure follows only to add the homemade powder instead of MTR powder.
(Sorry for not taking the separate photo of sambhar!)



I want to send this to  "Cooking Basics Event" held by Mahimaa of  Indian Vegetarian Kitchen.
But not sure about its getting entrance to the event as there is already a post for Idly and chutney. No worry, if it is not accepted.  I will post something else for the event.

Keep Smiling,

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