Showing posts with label Breakfast recipes. Show all posts
Showing posts with label Breakfast recipes. Show all posts

Sunday, 27 August 2017


We all are familiar with Masala dosa, Mysore Masala dosa.  Here is dosa stuffed with kutchi dabeli masala.

You are fond of dabeli right. If left over masala is there, do not worry what to do.  You can fill it on top of the dosa and enjoy it. Believe me, it was awesome.

Dabeli is a street food which can be enjoyed at any time. The basic masala ingredient is potato.  The chutneys makes it more tastier.

Video: clik here
Let us look at the recipe now:

Friday, 11 August 2017


 Pepper cumin idli is easy to make if you have idli batter at home for a change.  You can either serve it along with sambhar and chutney or rasam. I preferred to have it with rasam ofcourse, it is the choice of individuals.

It is not similar to kanjeevaram idli since  more ingredients are added in kanjeevaram idli than the pepper cumin idli.

Preparation for the same is like the normal idli batter.  Just before preparing the idli, add the crushed cumin, pepper, hing powder,ginger powder and curry leaves  and then make the idlis.

Now let us look at the recipe:


Thursday, 3 August 2017


Like any other parathas, coriander leaves paratha is also very tasty and healthy.  When the same is available in abundance, I always make use of the same for making parathas otherwise also I make it.  It is a simple preparation with the masalas you want to add to the wheat flour.

I never make the stuffed parathas as my children won't like it.   It is always mixed with the flour and the paratha is made at home.

Let us look at he recipe now:

Saturday, 15 July 2017


This paratha is healhy and nutritious.Main ingredients are seedless kajur, pomegranate seeds for filling and wheat flour for the dough.

Hot paratha served with pickle, curd, chutney or sauce is well liked by all. When you are bored of making the regular parathas like aloo, carrot, mix vegetables, or any kind of vegetable parathas, you can opt for this paratha recipe which I am sharing with you all.

I had some pomegranate and kajur and was thinking what to make for the breakfast.  Then this idea came to my mind and tried it.It came out well and enjoyed with green chutney and sauce. 

Copper, magnesium, manganese, vitamin B6 (pyridoxine), niacin, pantothenic acid, and riboflavin are also present in dates and provide their own unique preventive and healing functions. Together, these cofactors help your body metabolize carbohydrates, protein, and fats.

Pomegranates have anti-oxidant, anti-viral and anti-tumor properties and are said to be a good source of vitamins, especially vitamin A, vitamin C, and vitamin E, as well as folic acid.

Let us look at the recipe now:

Saturday, 17 June 2017


Poha or beaten rice adai is  very easy to make.  If you have time, then you can soak  the dal for an hour or you can soak it in hot water for 30 minutes. then soaking poha is easy as it does not take much time. 

You can make this adai bit spicy and should be served hot with chutney or sambhar.  It is an alternate method of the normal rice adai which we make at home.

An easy and tasty breakfast. You can also add veggies like grated carrot, beetroot etc. in it for making it more healthy.

Let us look at the recipe now:

Sunday, 28 May 2017


Hot dosa with chutney and sambhar who will not like it?  there are varieties of dosas which are mouth watering.  Here is a simple and easy dosa with the mamra.  I have used the bhel kurmura to make this dosa.

The idea came from my husband as the packet of kurmura was there for sometime and it  became very soft.  Ofcourse, if you put in oven, or in hot kadai, you can make it crispy, but he said why don't you try making dosa with it.  I also said, nice idea, let me try it out so that I can get a new recipe for my blog.

It is very simple and easy to make this dosa and must have some spicy chutney or sambhar to serve along with it.  It takes around 4 to 5 minutes to make one dosa but that waiting period to cook is really worth it.

Now let us look at the recipe:

Sunday, 14 May 2017


Pidi kozhukkattai or upma kozhukkatai is made out of rice rava.  I have already posted the upma kozhukkattai.  Other varieties are : idli-rava-bhagar-dal-kozhukkattai.html,  millet,  bread,  tinai, kappa, lapsi

Today, I made a twist to this dish by adding vegetables in it and served along with uppu mangai chutney.  

This is a tasty and healthy breakfast as it is cooked by steaming and not much oil is involved in it.
The rice rava can be made at home or you can use the idli rava.  While using the idli rava, we have to use less water than the normal rice rava.

Let us look at the recipe now:


Saturday, 29 April 2017


Barley or Jau it is known as is a healthy grain we must include in our diet.  If we have some urinary problems/fever etc. first thing in the mind comes to boil some barley seeds in water and drink the same through out the day.  This helps in passing the urine without any difficulty as well as the toxin is removed from the body.

Normally, after boiling the same in water, it is thrown out.  I tried to make upma with the barley seeds and came out very tasty with some vegetables in it.

Though many people may not like it, we still can include the same once in a while in our diet.

The pictures and method is given below along with the health benefit of barley.

Let us look at the recipe now:

Monday, 27 February 2017


Kerala style appam can be made with yeast or without yeast.  The original recipe is made with the toddy i.e Kallu.  But it is very difficult to get the fresh toddy hence we can make it with yeast or without yeast.  The purpose of adding the yeast or toddy(kallu)  is to help the batter to rise in the centre  of the  appam.

The appam is served with Potato Stew or kadala curry or any curries veg or non veg.  It is a healthy breakfast.  I used to have with the thenga chammanthi also. (coconut red chutney).  Here I have made this aappam without yeast.  I personally try to avoid, yeast, baking soda etc. but when it is required, we have to add it,if there is no other alternative.

Some people are allergic to urid dal and cannot consume the same.  This recipe is useful to such people as they would love it since it is minus urid dal.

Whenever you visit Kerala, do not miss this dish.

Let us look at the recipe now:


Tuesday, 21 February 2017


Paruppu Kanji  is some what like the Paruppu Pradhaman but not exactly the s the pradhaman as certain rich ingredients are not included in the kanji.  During my childhood, my  grandmother used to give this kanji for breakfast.
I used to love this kanji and when I started making it, I used to add little bit of dalia i.e. cracked wheat or lapsi you can call it.  Normally, coconut milk is used as we are using jaggery.  If we use the normal milk,  sometimes, it will curdle hence the milk is added just before serving.   My grandma used to add milk  while serving, after preparing the kanji so that it cools down bit and the milk will  not curdle.

 The Paruppu Kanji along with sweet dosa i.e. vella dosa  provides the staying power of protein as well as a bit of sugar for energy for keeping up the spirited chanting of bhajans. 
It is a traditional offering for Sivarathri festival which falls during the  winter season.  After fasting the whole day, family members, friends, and neighbors gather together give support to each other for staying awake the entire night praying, singing, and chanting melodious songs and bhajans in praise of Lord Siva.  My mother used to say that we should not sleep in the night during shivrathri.  It is really fun to sit together in the thinnai (veranda ) in the gramama (village)  all together to keep oneself awake during shivrathri.

Maha Shivratri  means the Great Night of Shiva, is a Hindu festival celebrated annually in honour of the Lord Shiva.   It is observed by remembering Shiva and chanting prayers whole  night, fasting etc.  Ardent devotees keep awake all night, others visit the temple.
This year Sivarathri falls on February 24th of this month.   My friend Seetha Hariharan after going through the blog asked for the recipe.  That time only I realised that I have not posted this though en number of time I have prepared and taken photographs of it.  
Happy Shivrathri to all of you and may the lord bless us. And the recipe for my friend Seetha too.
Now let us look at the recipe :

Saturday, 18 February 2017


vada is liked by all especially when it is served hot with sambhar.  Medu vada is a South Indian dish made for breakfast and as snack too.  The hot medu vadas dunked in sambhar with chutney is awesome and can be had at any point of time.

We are familiar with the preparation of medu vada.  I decided to add some left over bread which I had with me i.e. two slices of bread and side pieces of four slices.  Brad medu vada is a best out of waste dish for you I am sharing here.  I am sure you will love it.

Let us look at the recipe now:

Tuesday, 27 December 2016


Sabudana kichadi and bread upma we are familiar with.  The combination of both the ingredients are also quite good and filling.

Today for the breakfast, I made this as I had 3-4 slices of left over bread and ½ cup soaked sabudana in fridge.  Since both the ingredients are very less and will not be sufficient to make different varieties, I thought of combining these ingredients and made the upma.

You can either make bread crumbs by putting the same in the mixer or just tear off the bread into pieces and add to the upma.

While serving, you must serve the same hot otherwise tend to become dry to eat or else you have to serve it with chutney or sambhar or curd as you wish.

When we are having left over items in the fridge, we choose the option of combining the ingredients which really makes a good dish.

Let us look at the recipe now:

Saturday, 17 December 2016


Pav made out of maida is used to serve along with Pav bhaji, Pav omlette, Vada etc.  The famous Maharashtrian Vada Pav and Pav Bhaji is lip smacking delicacies and available every nook and corner of the streets.

It is quite satisfying, filling and easily available.

While making the Hara Bhara Kabab, I felt like trying this recipe which I am sharing with you.  I had some cooked Rajma Masala with me and the Hara Bhara Kabab.  So I thought of trying this version and was liked by everyone.

Instead of Rajma Masala, you can also use some  spiced  masala vegetables, or the pizza topping veggies, cheese etc.  but I restricted myself only to the kabab, rajma masala, some spicy and sweet chutney with onions and nylon sev.  It is a wholesome meal as the vegetables, cheese, goes inside your tummy with the soft pav with lots of butter in it.

If you try this, you will definitely love the taste of it.

Let us look at the recipe now:

Saturday, 3 December 2016


Another hit, healthy breakfast menu on your table.  This recipe was shared by my friend Shubha and I thank her for sharing the same with me.  

It is indeed a great healthy recipe with some onion and vegetable in it.  You can choose vegetable according your wish.

Since no urad dal is involved in it, certain people who cannot conusme the urad dal can enjoy this dosa and uttappam.

I made the same with onion and some grated carrots, green chilli in it.  You can also add capsicum of your choice which will be colourful.  Uploading You tube:

Let us look at the recipe now:

Tuesday, 20 September 2016


Though we are having varieties of breakfast recipes with us, still early in the morning all moms have a question what to make for breakfast.

I was making the normal pidi kozhukkatai or it is known as upma kozhukkattai, and few slices of left over bread was there with me.  The tuvar dal paste was bit excess with me so  I thought of trying this bread pidi kozhukkattai and it turned out very tasty and yummy.  I never expected that this will a hit.

  Since it is quite tasty, I am sharing the recipe with you all.

As usual, we can serve this with moru kootan, sambhar and any kind of chutney.

Let us look at the recipe now:

Sunday, 18 September 2016


Sometimes  we are confused what to do with the left over rice. Though we can make phodni rice, pakoda, porichukotti sadam, tayir sadam etc. something new can be invented always.  Thus I tried this dosa along with some other flours which is healthy.

As I was making this dosa, back of my mind, wondering what to make for the accompaniment.  I tried an instant  sambhar which was quite tasty.  

This dosa can be made instantly as you do not have to wait for fermentation of the batter and can be served with chutney, sambhar, milgai podi etc.  You are not wasting the left over rice and can say that it is a best out of left over  items.  

Let us look at the recipe now:

Saturday, 17 September 2016


I had some makai flour with me and recently I made the bhakri with nachni.  The recipe will be posting soon.   I was alone at home and was wondering what to make for breakfast.  If  I am alone at home, am bit lazy to make the breakfast for myself.  

Since the atta was very less, thought of adding the wheat flour in it and made this adai with some onions and green chillies chopped in it.  It is really tasty when it is served hot and instantly you can make it. 

 If I put green chilli chopped in any of the dish, my family members do not like it hence i prefer to put the paste in the dish  and if i am making something for me i put the chopped chillies separately for me.

Coming back to the recipe, it was really tasty when I had it with the lasoon chutney which was lying in my fridge for quite some time.  Since I use it only with bhakri, the stock never get exhausted as I am the only person to consume it.

some of the  related recipes : Makai adai, corn meal idli, makai ki roti,  
corn meal paratha 

Friday, 22 July 2016


Methi  or fenugreek it is known as has got various medicinal values.  It is a part of Indian  dishes and used widely in varieties of cuisines.

The methi seeds eaten in empty stomach early in the morning helps in reducing the cholesterol and good for those who are suffering from diabetis.

Recently I made methi sprouts vathal kuzhabu, subzi and the soup has already been posted long ago. Though normally we put little bit methi seeds while soaking the rice for Idli or dosa, usage of  methi in large quantity for dosa, I am using it for the first time and liked it very much.

I was bit scared it will be bit bitter, but not as I was expected.  Here I used the methi sprouts.

Since it has got many medicinal values, better we include the same in our menu.  Anything in excess is also not good hence use it moderately.

Let us look at the recipe now

Sunday, 26 June 2016


Upma is a Breakfast item prepared by everyone with rava, semolina.  One must eat this very hot along with chutney, choley it tastes awesome with choley.

Masala upma is made with vegetables and sambar powder or you can put any kind of masala for flavor.  I used sambar masala and vegetables and it was quite tasty with raita, papad.  You  can also serve the same with any kind of  chutney. It is quite a simple preparation like the normal upma with addition of spices  and vegetables, that is all.

I was bored of eating the normal upma so I decided to prepare the same this way and goes well with onion  raita and papad too.  Even if there is no accompaniments, it is fine.

Now let us look at the recipe now:

Saturday, 25 June 2016


Varieites of upmas are made by us. one of the healthy upma is made with lapsi also known as dalia, broken wheat rava, godambu rava etc.  

I make this very often as my weekly menu is set.  Monday morning idli, followed by dosa, next day, upma, adai, bhakri, kanda poha, kozukkattai etc.  it keeps on changing depending upon the mood  of my children and availability of time etc in the morning.

Since it is good for health and also can be made with vegetables which makes it more healthier and tasty, I prefer to prepare the same on Saturday/Sunday as we can have it hot.  I prefer to have it hot just like that or with some pickle or sambar or chutney.  

Let us look at the recipe now:


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