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

Monday 23 May 2016

RAGI DOSA (SECOND METHOD)

Ragi or finger millets it is known as has got  many health benefits.  It is high in protein hence  makes finger millet a very important factor in preventing malnutrition. The cereal can be an especially good source of protein for vegetarians because of its methionine content that constitutes about 5% of the protein.

It is rich source of minerals. Cotain calcium, phosphorous, potassium and iron and specially for people who might be at risk of osteoporosis or low hemoglobin levels.
The  increase in cases of diabetes has led to a great demand for foods containing complex carbohydrates with high dietary fiber levels and beneficial phytochemicals. Phytochemicals are a varied group of chemical compounds derived from plants, which are considered to be important factors in our capacity to combat disease. All these components are usually found in the outer layer of the grain or the seed coat, and so, it is generally a good idea to consume whole grains. 
 Finger millet controls blood glucose levels, and hyperglycemic and oxidative stress.  Finger millet is also rich in antioxidants.   Further, it also reduces bad cholestrol, prevents cardiovascular disease.
I have posted dosa and uttappa made out of ragi.  But this dosa is bit different from the earlier post as I have included rice and urid dal in it.
Let us look at the  recipe now:
  

Tuesday 17 May 2016

RAVA IDIYAPPAM, SEMOLINA IDIYAPPAM


Idiyappam is the speciality of Kerala Cuisine which is served with Vegetable kurma and sweetened coconut milk.  Normally it is made with rice flour but can make use of other flours viz. millet flours and wheat flour too.  I had made it with bread also.


In our house it is served with morukootan and papad.  We can also make limbu sevai, coconut sevai, puli sevai and other flavourful sevai of your choice.


Since so many days, I wanted to try with the suji,semolina, rava and was asking my friends to give some recipes other than the normal upma, cake, dhokla, uttappam etc. which is made out of this and thought of trying this in the night itself yesterday.


If I am trying something new, I always make very less quantity hence I tried with ½ cup of suji and it came out well and liked by all at home.


Let us look at the recipe now:





Friday 13 May 2016

RAVA UTTAPPAM

Uttappams are made normally with the dosa batter in our  house.  I used to grind the batter for Idli and keep it for only 3 days.  First day, Idli, Second day Dosa or Uttappam, third day if batter remains, add bit of rava, maida etc. and again make dosa out of it.  Normally I do not grind much and keep in fridge.  Whenever it is required, depending upon the need, I used to grind.

We make onion uttappam, masala uttappam, withe vegetables etc.  Since I was not having the batter with me and my son wanted to have uttappam, I made it with rava and it was awesome with chutney.

It is very easy to make as we have the required ingredients at home always.  If not everything, the basic needed items viz. tomato, onion etc. are always available at home.

Let us look at the recipe now:



Wednesday 11 May 2016

TAVA DAL ROTI

I had left over chapati and dal of the previous day in the fridge.  Since the dal was very tasty, I did not feel like wasting it by simply throwing it in the dustbin.  Further, I was very lazy to  make food on that particular day, I decided to make use of this left over dal and roti.

Used very simple items which are available at home and very easily could make it.  You have to serve this very hot I mean tava to the plate to relish this.  Things are not wasted at the same time getting a new recipe and dish for you which is very healthy too.

Let us look at the recipe now:





Sunday 8 May 2016

CURRY LEAVES ADAI

Curry leaves are good for health.  It cures the stomach related issues, good for hair growth etc.  I always add the curry leaves while grinding so that it does not go waste as we tend to remove and throw the same while eating.

Yesterday, I was thinking of making adai.  But after eating the same, the stomach is very full and I used to get gas problems because of the chana and tuvar dal.  So I thought of incorporating few curry leaves in it and making the adai. Although we use curry leaves while making adai, we use less quantity.  

This adai was awesome with white butter and jaggery and with the besan ghattee ki achar recently I made.

I have already posted curry patta idli,  curry patta idli fry, curry patta rice,  curry leaves kuzhambu, curry leaves kuzhambu rice,  curry patta gun powder,  curry leaves mor kuzhambu,   curry leaves dhokla etc. 

Now let us look at the recipe now:


other curry leaves recipes:  

Friday 8 April 2016

DILL LEAVES IDLI


Dill Leaves Idli  is made out of dill leaves and idli batter.  It is quite easy to prepare and good for health.  The steaming hot idli with sambar or chutney is a good breakfast for all provided you develop the taste of this leafy vegetable.


Dill leaves are good for health.  I have posted the benefits of dill leaves and various items prepared with this wonderful leaf.    Related posts are here:
dill leaves puridill leaves dhokladill leaves dosa,  dill leaves paratha,
dill leaves vada suva bhajia kadhi,  suva bhajia,  
dill rice,  
health benefit of dill



Let us look at the recipe now:






Wednesday 30 March 2016

SAMAI ARISI IDLI AND DOSA



Idli, sambar and chutney is prepared for breakfast in every  South Indian household.  Now a days, it is the best breakfast in everybody’s house.  Normally, it is made with white rice or brown rice.  I tried  the idli and dosa today with samai arisi  and was happy with the outcome.  Hence sharing the recipe with you.


Bhagar is also known as samai arisi, chama ari, vari tandul etc.  The idli and dosa made out of this was very tasty.  I would say, we can replace the normal rice with the millets.



                                                            SAMAI ARISI IDLI AND DOSA

   Let us look at the recipe now:

Friday 25 March 2016

IDLI RAVA, BHAGAR, DAL KOZHUKKATTAI

I had some  idli rava and bhagar very little quantity in fridge.  I thought of making use of it with some dal.  Actually I had some Adai batter in the fridge and thought of mixing in it but the quantity will be huge and I am the only person to eat adai at home. 

Hence thought of making kozhukkattai with it.   It really tasted good with chutney and sambar.

Actually, my neighbour always share her pooran poli with me during the festival of holi,  in return I always make some South Indian Breakfast for her.  So today, I made this kozhukkattai for her  and the recipe is here for you too.

Let us look at the recipe now:
IDLI RAVA, BHAGAR, DAL KOZHUKKATTAI

millet kozhukkatai, tinai, kappa kozhukkattai, lapsi pidi kozhukkattai,  upma kozhukkatai,

Wednesday 23 March 2016

MURINGAELAI UTTAPPAM

Muringa elai or drumstick leaves are very good for health.  Muringa elai (drumstick leaves) is a good source of vitamins and iron.  I always include this  in our menu whenever I get a chance to pluck the leaves from the garden or from my friends place or from the office.  In our office, we have a big tree and the gardener always used to give me the leaves.

I have posted  muringa elai adai.  This is the favourite dish my father and me too love this  made out of  plain boiled rice.   Here I am posting the Uttappam made out of this leaves.

Let us look at the recipe now:



MURINGA ELAI UTTAPPAM











Tuesday 26 January 2016

BHEL KURMURA UPMA

Upma is served for breakfast as well as in the evening along with a cup of tea or coffee.  We make various kinds of upma viz. suji, lapsi etc.  Since I was bored of eating the regular stuff, I thought of making the kurmura upma.  It is pending since long in my list so I tried this and was quite tasty.



Other varieties of upma:
vari tandulachi upma
vegetable upma
adai upma
methi leaves upma
sevai rava upma
tomato upma
bread semiya upma
kuthiravali rava upma
roti upma
sabudana khichadi


video

Sunday 24 January 2016

TAMARIND SEED DOSA

I have already posted tamarind seed gun powder.  Now I tried the dosa and was quite tasty like the normal dosa.

You have to take little pain to prepare the seeds as you have to roast it, remove the outer skin and soak it.  Bit tedious process but for a change, worth trying it.







Saturday 19 December 2015

POUSHTIK DHIRDE


Dhirde is a traditional Maharashtrian dish and everyone will love this as its an  amazing  dish from tava to the plate. Though it is a popular dish in the region, you cannot find them on the menus in a hotel.

Normally, it is made with the gram flour but you can replace it with any other flour.  I have made it in a more healthier way than the original dish.  It can be served with plain yoghurt, thecha, tomato sauce spicy pudina chutney.  If you are making it with rice flour, can be served with sambhar too.  I prefer to have it with chunda.

Wednesday 2 December 2015

KUTHIRAVALI FLOUR DOSA

Dosas are loved by all specially when it is served from tava to the plate.   The kuthiravali flour, I bought from the shop ready made and used to make dosa like the way we may rava dosa.  It was nice with chutney and sambar. kuthiravali dosa

You can also buy the millet and grind for making idli and dosa.

Sunday 15 November 2015

UTTAPPAM AND KUZHI PANIYARAM WITH BRINJAL MASALA

Normally, when we have left over idli/dosa batter, we always used to make kuzhipaniyaram for snacks in the evening to serve along with hot coffee or tea.

I was having a brinjal in the fridge and wanted to use the same so decided to make the subzi out of it and make the kuzhipaniyaram stuffed with the subzi.  It was awesome when served along with coconut chutney.

Basically I do not write much about the recipes as I am very lazy to sit and write also have no much time to spare.  Hence I am directing you to the recipe straightaway to try the same.  I am unable to trace the picture of uttappam and kuzhipaniyaram as it was done few months ago.  Have to search for it. shall post the pictures soon.

I am sure you will enjoy this.

Sunday 2 August 2015

MOONG SZECHUAN ROLL

Moong  szechuan roll   batter can be made within 45 minutes and the rolls and  crepes can be made immediately.  No need to ferment the batter.  It is tasty and healthy too.  Those who cannot consume rice and urid dal, this is an alternate recipe for them. 

We can also make the crepe with oats.  this can be served with any kind of chutney, sambar, sauce and must serve hot.
moong sezhuan roll video

Sunday 12 July 2015

MOONG OATS CREPE

Moong oats crepe  batter can be made within 45 minutes and the crepes can be made immediately.  No need to ferment the batter.  It is tasty and healthy too.  Those who cannot consume rice and urid dal, this is an alternate recipe for them. 

We can also make the crepe without oats.  this can be served with any kind of chutney, sambar, sauce and must serve hot.

We can also stuff them with potato masala or szechuan  masala.


Sunday 7 June 2015

MYSORE MASALA DOSA

Mysore masala dosa is prepared with the red chutney  and potato masala spread on it  and served hot with chutney and sambar.
It is almost same like the normal masala dosa but added chutney is the only difference.  
This mouth watering dosa, served hot with sambar and chutney is heavenly if you are a lover of South Indian breakfast.




WHEAT FLOUR SEVAI

Sevai, string hopper, idiyappam it is known as is my favourite dish with morukootan.  You can also serve this with chutney and sambar.

When I had made the sevai with brown bread, a friend of mine requested me to try with wheat flour.  I really took the pain to make it with wheat flour and it was very tasty.

Here I am sharing with you all the recipe as it is very easy to make and healthy too.  Iam little lazy to write about the dish ofcourse with less time to spare in my hand hence you must have observed that I am straight away coming to the recipe always.



Saturday 2 May 2015

MILLET UPMA KOZHUKKATTAI, KUTHIRAVALI RAVA KOZHUKKATTAI

Kuthiravali rava kozhukkattai I made today because I wanted to finish the rava which I had with me. Infact it is as tastier as the normal upma kozhukkatai we make. 

Millets are good for health hence it can be used atleast 3-4 times in a month.  Too much millets are also not good for health.

It can be served for breakfast, lunch or dinner as I prefer to eat the same along with morukootan any time.  You can serve with sambar also.



Monday 27 April 2015

BREAD, SEMIYA UPMA

Bread semiya upma can be  made very easily and tasty too.  I had 4 slices of bread and 1/3 cup of semiya lying in the packet.  If I make bread upma, it is not going to be sufficient for two and if semiya that it is also not sufficient.  So decided to mix both these little ingredients available with some veggies, it was sufficient for two for the breakfast.

You can try mix match like we do for cloths,  in food preparation also.  adding vegetables makes it more tastier.