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

Friday, August 22, 2014

Butter fruit Sandwich/ Gaucamole spread/Avocado spread

Kids are god's most Deviceful Creation...Without them Tomorrow wouldn't be worth waiting and Yesterday wouldn't be worth remembering .They are the Corner Stone of our Futuristic Future.. These Kids without being aware they practise 'Zen' meaning they live and dwell completely in the present, they know the value of Now and take complete liberty to enjoy each and every moment of life...

Life Indeed Seems Beautiful and Beaming with these tiny tots who are full of Joy .Their Innocence is a Mirror to see god, their honesty is a way to reach god and their ever smiling face is a path to one's heart...We as adults and so called Self-Regulators need to Perceive life through their eyes ,embrace life with a child-like attitude and  should learn to accept the 'Present' with Grace...

To keep these smart kids going we need to provide them enough nutrients and vitamins. My today's post is dedicated to the kids out there who are the hope for our better nation....

Butter Fruit:

1)Avocados like olives are high in mono- unsaturated fatty acids and calories. This helps in lowering LDL or bad cholesterol and increases good cholesterol and also reduces coronary heart diseases as well as stroke.
2)Butter fruit is rich in iron, calcium, magnesium and potassium.
3)Contains high amount of dietary fibres and vitamins such as A,K and E.

Avocado spread/Guacamole spread



Ingredients:
1)1 fully ripe avocado
2)1tsp freshly grated garlic
3)1tsp extra virgin olive oil
4)salt as per the taste
5)1tsp red chilly flakes
6)oregano and Basil 1tsp each
7)3Tsps finely chopped onion, tomato and capsicum
8) 1/2 lemon
9) 2Tpsn  black olives(optional)
10)Brown Bread slices 4 to 5
11)1tsp coriander leaves

Method:
1)Scoop out the pulp(discard the seed),add all the above ingredient and give it a nice mix
2)Add salt and herbs and mix well
3)finally add dash of lime and keep aside. Avocado spread is ready.
4)Heat the tava ,place brown bread by adding little butter or olive oil.
5)switch off the flame when bread is nicely toasted on both sides.
6)Make a sandwich by spreading the avocado mixture in the middle and enjoy with a cup of piping hot masala chai as snack as well as breakfast....





Enjoy this delicious sandwich for breakfast or as an evening snack... This will also serve as delicious Dip for corn tositos...

Friday, June 29, 2012

Chiroti Rava/Sajjige/ Semolina Rotti

 An Exquisite Euphony of Melodious Song Wafted Through the  Wind and Wrapped my Ears, the Soft Twitter of a Bird seemed so Musical and  felt  like the Rain Drops danced Rhythmically to the tune..The leaves and the  Branches Banged with each other in order to  create a Musical Ambiance.... In This  Elated and Excited Atmosphere,I got carried away and kept my Mind Afloat in a Magical Music World  ,came to my senses only when my husband said " I am Running late,Is Breakfast Ready"??


I wanted something which gets done in a Winking Time and Tastes like an Idyllic Dish...The recipe which came to my Rescue was 'Rava Roti or Sooji Roti' -The one which I watched in one of the Cookery Shows......


Rava/Semolina/Sajjige Rotti

Ingredients:
1)1 Cup  Semolina/chiroti Rava/Fine Rava 
2) 3/4th cup water
3)salt to taste


Method:
1)Take a pan,add semolina and dry roast for about 1 minute.
2)Add water and stir until lump like mixture forms(takes 1 minute)

3)Take the mixture in a vessel knead well and form a dough (like a chapathi/roti dough) using little water.The mixture should be made into dough immediately before its gets cooled.
                                        4)Make  small balls and roll them like a chapathi 




5)Keep Roti tava on a meduim heat, with a small piece of cloth(or paper towel) dab on either side and bake them   (no oil is required)
6)It should Puff like a Phulka or chapathi..Cut the flame when all the Rotti's are done.....Serve hot with any of your favorite sabji...




Chiroti Rava/Sajjige/Semolina Roti is Ready..




Badnekay Ennegayi makes an  Ideal side dish for this roti...


Refer my Badnekayi Ennegayi  Palya (Stuffed Brinjal) recipe here:
http://www.myvegdishes.com/2009/12/stuffed-brinjalegg-plantennegayi-palya.html

Tuesday, June 5, 2012

Sweet Paddu or Sihi Guliappa

Time was  when Time was on My Side and I thought Blogging was Just a Matter Of Time...Now Time has Veered So much that the Thought of Blogging Seems like a  Million Miles Away,coz  My Little One takes up Waaaaay too much of my time ....

So Time is the Thing that all of us Strive to Find and No body gets their "Mee-Time" so easily...You gotta dig your own Time in order to Pursuit your Dream Hobby...

Until Sometimes The image of my  Baby slumbering on the clouds seemed so unreal ...
Believe me folks not Blogging was not easy for me, Immobility was killing me, but my Journey of wading through all the  sleepless chaos and the huzzle  for this tiny little precious thing was so worth it......

Now lets focus on Today's Recipe...Sihi Paddu or Sweet Guliappa



Paddu or Guliappa is a very popular Staple  South Indian Breakfast... Whenever you Crib about having 'Dosa Again' you can make Dosa in a Different Shape with a different Taste and Texture...... It comes in many Flavors - Sweet,Spicy,Masala or the Regular one which is prepared using the Dosa Batter......It is Cooked in a Special Vessel Which has a Depression to pour the Batter in.....Paddu are best Savored hot and crisp  right out of the pan with some Spicy Chutney...A Whole Bunch of Thanks to My  Mother-In-Law for Imparting such a Tasty Recipe  to me.......



Ingredients:
1)3 cups white rice soaked atleast for 4 to 5 hours
2)1 cup poha soaked along with rice
3)1 cup grated coconut
4)2 Tbsp Fenugreek/Menthi  Seeds soaked along with rice
5)1 1/2 cup Jaggery(Adjust according to your preference)
6)Salt as per the taste
7)Pinch of Cardamom powder
8)2 Tbsp Ghee or Vegetable oil

Method:
1)Blend all the above Ingredients into a fine paste(batter should not be too thin) and keep aside at least for 3 to 4 hours..Consistency of the batter should be of dosa batter.
2)keep paddu tava on a medium flame and grease the well shaped tava with some ghee or vegetable oil..Pour the batter until 3/4 th of the well and cover the lid..Flip it on the other side and add little ghee or oil all over it...Cook until it becomes Crisp and Brown...


     Serve immediately with ghee and chutney powder or Chutney

Wednesday, November 24, 2010

crispy Onion Uttapam


When the onions and  the coconuts marry in my mouth it will undeniably be  an OMG moment.. Onion Uttapam  is one of the hot favorite breakfast among Dosa Lovers and also a perfect banquet for those who crave for  variety..To me the onion uttapam which my father makes is one of the best dosas I have ever relished till date..
 A few minutes from now you will encounter a recipe for a sizzling  hot Onion Dosa or Uttapam..

What's more delighting  is a motley collection of  uttapam can be put together using the same batter.Uttapam tastes great when the batter is either a day or two old or the batter has leavened little more..

Ingredients:
1)dosa batter
2)1 cup finely chopped onion
3)1/2 cup grated carrot
4)1/2 cup freshly grated coconut
5)3 to 4 green chillies chopped finely
6)Coriander/cilantro
7)salt(only if the batter has no salt)
8) vegetable oil to prepare dosa


Method:
1)Mix finely chopped onions,grated coconut,grated carrots,chopped green chillies,cilantro or coriander leaves and mix it well.


2)keep the skillet/pan on a medium flame,smear oil all over.
3)Take a ladle full of batter and spread over the skillet.The thickness and the size of the uttapam should be like a pan  cake(thick and small)
4)spread the onion and coconut mixture on top of the uttapam,add oil on all sides and allow it to cook until the other side turns crisp and golden brown in color.(Cover the lid)



5)Gently flip the uttapam to other side and allow to cook until the onions turns crisp and golden brown in color.
6)Take out the uttapam from the skillet and serve hot with a coconut chutney.





Note 1: Preparation of Dosa Batter
1)Soak 1 cup of urad dal and 3 cups of dosa rice in a separate bowl atleast for 4 hours.
2)Soak a tsp of methi seeds,1/2 cup poha  along with the dosa rice.
3)Blend all the ingredients together,add required amount of salt and keep aside for an overnight for  the leavening/fermentation to happen.

Note 2:
1)The combination of the veggies can be varied according to the individual taste preferences.
2)Uttapam should be served instantly before it looses its crispiness.

Thursday, October 21, 2010

Puffed Rice Poha/Upma - Mandakki Usli

 I was Gazing at the Window and got the glimpse of Spectacular Sunset  that was about to happen.Instead of Focusing on the sun I decided to capture  the beautiful golden yellow color.

Today's Weather gave the Impression that it is Perfect, and is going to stay like that for a while..To Enjoy this further my Husband and myself decided to take an Evening stroll.Cool Wind welcomed us with a slight Nudge and suddenly my husband decelerated his walking speed and was Baffled at the thing that just happened....I came to my senses and in my defense I started blaming  at the street food,and the aroma which Magnetized me and  slowly carried across the street with out even looking at the Signal...Before I get one more Snack Attack we decided to walk back..

The aroma which made me forget all the traffic rules kept wafting in my head.Hence determined to make a spicy  dish as that  of the street food but with a healthy tag...Just for the records, the epicure at my home(My hubby) gave a Thumps-up and declared it as an 'Healthy Snack'. 

The Combination of the Spices and the lightness of the Puffed rice makes this dish a perfect choice for the Breakfast as well as  the snack.

Puffed Rice:


Its  a type of puffed grain made from rice,usually made by heating rice kernels under high pressure in the presence of steam.

Ingredients:
1)4to5 cups puffed rice
2)3to4 green chillies split in half
3)1 onion chopped finely
4)1 tsp turmeric/haldi
5)2to3 tsp sugar
6)salt as per the taste
7)2to3 Tbsp Dalia Split(Hurkadle,Puttani)
8)2 Tbsp vegetable oil
9)1tsp mustard seeds
10)1tsp Jeera/Cumin seeds
11)curry leaves and cilantro/coriander leaves for garnishing
12)1/2 lemon

Method:
1)soak the puffed rice in the water for about 2 minutes
2)Squeeze out the water and keep the soaked puffed rice aside(Make sure it doesn't soak much water)
3)Make a fine powder of Dalia Split and keep aside
4)Take oil in a Kadai,when the oil gets warm add mustard seeds,jeera.
5)After the spluttering  stops add green chillies,curry leaves and chopped onion
6)Saute for about 5 minutes until onion becomes tender and turns light brown(Small amount of salt can make onions cook fast)
7)Add a pinch of turmeric,sugar and required amount of salt and saute for a minute
8)Add puffed rice(make sure there is no water) cilantro/coriander leaves and mix well
9)Add 2 to 3 Tbsp Dalia powder , sprinkle the lemon juice and cut the flame to off.

Mandakki Usli/Puffed Rice Poha is ready,Serve hot with a masala chai or a steamy hot coffee






Note:
1)After soaking the quantity of the puffed rice reduces drastically hence estimate the correct proportion for breakfast or for snack.
2)Adding Dalia split powder helps in bringing all the ingredients together
3)Mandakki Usli or Puffed rice poha should be eaten instantly as it gets soggy if kept for a longer time.
4)Mandakki Usli and Mirchi Bajji(spicy green pepper fritters) makes an ultimate combo..Try both the dishes together to get the maximum delight.  

Tuesday, June 29, 2010

Pudina Vermicelli Pulav(Shavige Pulav)

Today If you have already made up your mind to spend less time in the kitchen and yet promise to have a Delectable Breakfast then you are at the right place..The Recipe which I am Blogging about is very unique Hailing from the Western Ghats of Karnataka(Malnadu)  and Swears to Please the Palate as well as the Guest...I received this recipe from one of my  Aunt in Shimoga who is a Genius in creating such Unique and Tasty dishes....Try out this simple dish and make your day special......

Ingredients:
1)1 whole bunch Fresh Pudina/Mint leaves
2)1/2 bunch cilantro /Coriander leaves
3)1 cup vermicelli/Shavige
4)4 to 5 green chillies(according to your taste)
5)1 tsp cinnamon powder 
6)4 to 5 garlic cloves
7)1 cardamom
8)1/2 inch Ginger
9)1/2 cup freshly grated coconut(optional)
10)1 1/2 cup water(to cook vermicelli)
11)salt and sugar(jaggery) as per the taste


For Tadka:
1)2 Tbsp vegetable oil
2)1tsp mustard seeds
3)1tsp urad daal
4)1 tsp channa daal
5)curry leaves
6)10 to 12 cashews

Method:
1)Blend whole bunch of cleaned pudina/Mint ,cilantro/coriander leaves,ginger,garlic,green chillies,cinnamon and Cardamom using little water.(make a fine paste)
2)Roast vermicelli by adding a tsp of oil until it turns to light brown color and keep it aside.
3)Take a kadai and add the remaining oil,when it is warm add,mustard seeds.
4)After it splitters add urad daal,channa daal,cashews and roast until it turns light brown.
5)Add curry leaves and the blended masala and fry until the raw smell vanishes
6)Add one and a half cup water and allow it to  boil.( maximum flame)
7)After it starts boiling add roasted vermicelli and cover the lid and allow it to cook by reducing the flame to medium.
8) when the vermicelli is almost cooked ,add salt and sugar according to the taste(if salt and sugar are added initially then vermicelli may not cook properly)
9)Cut the flame to off when it is done fully and serve after 5 minutes by adding freshly grated coconut on top.




                        Pudina Vermicelli Pulav(Shavige Pulav)




Monday, February 8, 2010

Spicy Pongal(Kara Pongal)

Like any other Staunch Follower of the Festivals or Rituals I too Aimed at Celebrating and making some Traditional Dishes which Befits the Occasion...One such dish was Pongal which I prepared on Pongal or Sankranthi and some how failed to Snag my Attention to Post..Well like a saying Better late than Never this dish finally got Posted with all its Freshness and Spicy Flavors Intact...


Pongal is a dish made Exclusively  on special occasions taking equal share of Rice and Dal together...Sweet and spicy are two different varieties which are widely popular in south India..


Ingredients For Pongal:
1)1 Cup Rice
2)1 Cup Green Gram Dal(Hesaru Bele)
3)2 Tbsp Ghee
4)1/2 cup  Freshly Coconut
5)1 Tbsp Jeera/Cumin
6)1 Tbsp Black pepper
7)3 to 4 green chillies
8)1 tsp mustard seeds
9)curry leaves
10)salt as per taste
11)Pinch of Hing/Asafoetida and Haldi/Turmeric
12)8 to 10 Cashews


Ingredients for Tamarind Rasam(Gojju)
 1)1/2 lemon size tamarind soaked in a Luke warm water
2)2 to 3 tsp red chilly powder
3)Hing/Asafoetida
4)1 tsp mustard seeds
5)2 to 3 Split red chillies/Curry leaves
6)Jaggery/Brown sugar
7)2 tsp vegetable oil
8)Salt as per taste


Method:Pongal
1)Wash Rice and Dal properly and pressure cook until it gets crumbled by adding a teaspoon  of oil and Haldi (Turmeric)
2)Grind Jeera and Pepper and keep it aside
3) Take ghee in a kadai,add mustard seeds when the ghee gets little warm, add  cashews  split green chillies,curry leaves,
4)When mustard starts to splutter add freshly grounded jeera and pepper,haldi and hing
5)Roast until it oozes a fine aroma and Cashews turns light golden brown in color. 
6)Add rice and dal(pressure cooked) and give it  a nice mix(until the masala gets mixed with the spices)
7)Add salt according to the taste,freshly grated coconut,give it a nice mix and switch off the flame.


                                      Spicy Pongal!!!


Method :Tamarind Rasam(Gojju) 
1) Squeeze the tamarind juice and dilute it according to the required consistency
2)Get this tamarind juice to a boil,add red chilly powder,hing,salt and jaggery/brown sugar(Check the seasoning)
3)Take oil in a small kadai,add mustard seeds,split red chillies and curry leaves
4)When mustard starts to splutter switch off the flame and add this tadka to the tamarind Rasam.
5)Serve hot with Spicy Pongal..
                                Tamarind Rasam!!


                    Spicy Pongal Served with Tamarind Rasam!!! 

Monday, February 1, 2010

Bottle Gourd Sweet Idli

I know Many of you would be wondering how to enjoy sweet without feeling  guilty?? Or Is there a way to get Nutriment and Delightment together??I have a Solution for all the Tantrums..


I wasn't Apprising this Bottle Shaped veggie till Recently My Mother-In-Law unfolded the Nutritional benefit it offers...It is Blessed with some abundant amount of Nutritions.. This Recipe has been done under my Mother-In-law's guidance and just before pulling this recipe,I made sure that  I Incorporated all her Signature Ingredients..Thanks to her for sending this Wonderful recipe from her Kitchen to my kitchen..


Ingredients:
1)1 Medium Sized  Grated Bottle Gourd ( Sorekai)
2)1 Cup Freshly Grated Coconut
3)1 Cup Jaggery/Brown sugar
4)Pinch of Cardamom and salt
5)1 Tbsp Ghee
6)1 cup Medium Rava/Sooji


Method:
1)Take ghee in a kadai/pan add 1 cup Rava,roast until the color changes slightly
2)Soak this Rava for an over night (water can be added when the Rava is still hot)
3)Mix coconut,grated bottle gourd,cardamom,salt,jaggery in a big bowl
4)Add Rava to this mixture by squeezing out the water 
5)Keep it aside for 10 to 15 minutes until the water form bottle gourd oozes out and makes a correct Idli batter consistency..
6)Grease the Idli molds with ghee and fill the molds with the Idli batter
7)Steam for about 10 to 15 minutes(Time may vary)
8)When once Idli are done allow it to cool for about 5 to 8 minutes before serving..


Bottle Gourd Idli's are ready,Serve with Ghee on Top!!


                                     Sweet Idli!!


Tip:
1)If using jaggery then soak the jaggery in the water until it crumbles and dissolves completely..
2)The same Idli can be turned into spicy Idli's by adding green chillies( finely chopped 3 to 4 chillies)instead of Jaggery
3)Generally the water form the bottle gourd is enough to get the required consistency,but if the batter becomes too dry then some more amount of jaggery water can be added.. 


Nutritional Benefits of Bottle Gourd:
1) This low in fat and Cholestral and yet high in dietary fibers has many properties that are valued in traditional healing.
2)It contains 96% of water and is very rich in Iron, vitamin B and C.
3)Its high water content makes it  very cooling,calming,diuretic and easy to digest.
4)Plays a major role in the treatment of urinary disorder,also helps in minimizing burning sensation.
5)Helps in preventing premature graying of hair.
6)Plays a vital role in the treatment of heart disease,nervous disorder and blood pressure.

Wednesday, January 13, 2010

Methi /water Cress Dosa(Menthe soppina Dosa)

Once I Stumbled on to One of the Epicure's Axiom Which Says ,'Coconut along with Some Spices Plus a Mangalorean Mind Can Create  Magic In the Kitchen'..Every day When I step into the Kitchen I Try to Revive this Statement before Flinging in to Action...My today's Pick is Spicy yet simple,Tasty yet Healthy...I declared it as one of my Favorites Dosa's many Moons Ago and I Bet you just cannot have one....


Since Green veggies Possess High amount of Nutritional value, I decided to Incorporate these veggies in one my favorite Dosas and ended up adding more Vigor to the dish...   


Ingredients:
For Masala
1)1 cup Freshly Grated Coconut
2)2 Tbsp Coriander Seeds
3)1 Tbsp Jeera/Cumin Seeds
4)1tsp Methi/Fenugreek Seeds
5)Pinch Hing and Haldi
6)5 to 6  Dry red chillies(Depending upon the taste)
7)1 Tbsp Brown Sugar
8)1/2 Lemon Size Tamarind
9)Salt as per taste
10)2 tsp vegetable oil
11)Whole bunch of methi/water cress leaves or palak(Any green veggies of your choice)


For Dosa Batter:
1)2 Cups Dosa Rice/Extra long Enriched Rice
2)1 Tbsp Poha


Method:
1)Soak rice and poha for about 6 to 8 hours
2)Blend the soaked rice using water(Make a fine paste)
3)Take Oil in a small pan,add coriander seeds,cumin/jeera seeds,methi,red chillies and fry for 3 to 5 minutes
4)Add freshly grated coconut,haldi,hing and fry for 2 to 3 minutes until the raw smell vanishes
5)Blend this masala into a fine paste by  adding tamarind(Soaked in warm water) and little water(If needed)
6)Mix this masala paste in to the batter, add finely chopped methi leaves,salt,brown sugar as per the  taste and whisk throughly
7)Dosa Can be made Instantly
8)Preheat Skillet and pour a ladle full of   batter,sprinkle some oil and cover the lid
9)Let it bake until the bottom turns lightly brown in color
10)Flip it and let it bake for 2 minutes

                                   Methi Dosa is Ready !!


                          Serve hot with butter on top.

Tip:1)Dosa Batter should be slightly thinner than Idli batter..
       2)Any Green veggies can be replaced with methi/Water cress or any combinations of green veggies enhances the taste...
      3)The best Way to enjoy this dosa is with Butter and Jaggery Mixed together ...
      4)This is an Excellent way to get the full servings of Green Veggies to the body...

Thursday, December 31, 2009

Garlic Toast

'A New Year is Unfolding,like a Blossom With Petals Curled Tightly, Concealing The Beauty Within'...


One More year Awaits us to Create some Magic,Righting the Wrong's,making Resolutions, Rejoicing Every Moment,Cherishing the Old Memories,Freezing the Happy Times,Letting-Go the Bad One's and Finally Thanking Almighty for Every Single Thing.....


This is my Last Post of this Year and I Hereby take a Privilege to Wish All my Dear Friends A very Happy New Year,Your  Encouraging &Cheering Words are the Strength which will Keep me Moving Ahead in this  New   Blogging Era....  


The Recipe I Choose to Post Today for the New Year's Eve is Garlic Toast...No wonder many of us Drool Over the Store-Brought Garlic bread and Toasts because of its Cheesy,Creamy and a Garlicky Touch... We can very well Create the Same at home, in which we will have a Control over the Creaminess and is opted as a good choice on the Health's Point Of View...This is a Quick & a Easy Snack which Demands Less Ingredients & Time....


Ingredients:
1)5 to 6 whole white bread slices
2)2 to 3 garlic cloves
3)1 Tbsp butter
4)2 Tbsp Olive/cooking oil
5)1 tsp pepper
6)1 tsp chat masala
7)Salt as per taste
8)Cilantro/coriander/Dill
9)Sesame seeds


Method:
1)Cut the bread slices in to desired shape
2)Take butter,olive oil,freshly chopped garlic,salt,chat masala and pepper in a bowl and give it a nice mix.
3)Microwave this butter mixture for about 1 to 2 minute(just heat the butter mixture in a small pan until the aroma from garlic oozes out)
4)Preheat the oven for about 10 minutes on 350 deg or preheat the skillet/Pan on medium flame.
5)Smear this mixture on the bread,add  chopped cilantro or dill and drizzle some sesame seeds on top and place in the Oven or Skillet/Pan.
6)Take out the garlic toast after it becomes crispy(It takes around 10 to 15 minutes on oven,and in skillet/pan keep flipping until both the sides become crispy and golden brown in color)
         Crispy Garlic Toast is ready,Enjoy with Coffee or Tea

Wednesday, December 23, 2009

Chapati/Phulka/Fulka

Chapathi's/ Phulka's are one of the most common forms in which wheat is consumed.
 It is well- liked and is Ruling our Indian Cuisine till-date..It can be served with all most any curry you have going on the fire....


These chapathi's/Phulka's have always played Trick on me,it has given me some of the most Daunting experiences in my Kitchen and  used to end up as dry,life-less,burnt chapathi's... Above all the odds, now I can proudly say that I have mastered this simple technique to a major extend by mere practise.I think the phrase 'Practise makes man perfect' justifies in my case...


Ingredients:
1)3 cups wheat flour
2)2 tsp oil
3)salt as per taste
4)Water to make a dough 



Method:
1)Take wheat flour in a bowl,add oil,salt, and mix it well
2)Make a Pliable Dough by using the water(Generally 3 cups of wheat flour takes 1 cup of water to make it flexible)
3)Knead well to get the correct pliable consistency& Cover the dough with the wet towel(keep it aside for at least half an hour)
4)Make a small balls of dough(desired size according to your liking)

5)Roll the dough using a rolling pin to form a circular disk(dry wheat flour should be used to make it non sticky)
6)Dust off the excess flour & Place it slowly on the pre heated griddle on the  lowest scale of the heat
7) Flip it to another side when you notice the small ripples or bubbles on the layer,by rising the heat to maximum
8)Allow it to bake for some seconds until you  notice the small brown spots
9)Then directly place the  first baked side on the heat by taking away the griddle(heat should be maximum)until it blows up
10)The hot air allows the other side  to cook faster
11)Butter or ghee can be applied(optional) and should be stored in a tight box to retain the softness.

Phulka or Chapati is ready,serve hot with any side dish of your choice

Wednesday, December 16, 2009

Bread Upma

As a Matter-of-Fact  Bread is one of the Versatile and a Staple Food In many Countries...Bread Upma  is one of the Courteous Recipe's of My Husband.A Simple-Dish which Comes very Handy on any Occasion, which Serves both as Quick Breakfast and as a Snack... Bread Upma Is a Delicious Recipe to Fritter-Away the old stock of Bread from your Pantry... 


Ingredients: 
1)6 to 7 slices of white bread 
2)1 finely chopped onion
3)2 to 3 green chillies
4) Chopped Spring onions for garnishing
5)Cilantro/coriander leaves for garnishing
6)1 Tbsp oil
7)1tsp Urad daal
8)1tsp mustard seeds
9)Pinch of Haldi
10)Curry leaves
11)1tsp sugar
12)Lemon Juice
13)Salt as per taste 


Method:
1)Cut/dice the bread into small rectangular pieces.
2)Add oil in a Kadai,when the oil is warm enough add mustard seeds,urad daal
3)When the mustard starts Spluttering,add curry leaves,chopped onions and fry until the sides  of the onion turns into golden brown in color
4)Add green chillies,haldi,sugar and salt(check the seasoning)
5)Add bread cubes and mix all the ingredients(on a medium flame)
6)Switch off the flame and add lime juice,cilantro,spring onions(give it a nice mix)  

Bread Upma Is ready ,serve  with a hot cup of coffee or a Masala chai


Tip:1)Same Recipe can be tried by substituting bread with Puffed rice(Kadle Puri) or Parched rice(Avalakki) with the only difference that both puffed and parched  rice's should be soaked in water before going on the flame..
2) To make it  a snack just spread some sev on the top before serving.

Wednesday, December 9, 2009

Methi Pulao/Menthe Pulao

                       Methi Pulao(Menthe Soppina Pulao)


This Recipe will Surely Ring the Bell of many Epicures,who are Constantly seeking Varieties in their Food and also for those who would like to  Spice- Up their palate...Pulav is one Comfort Food  which I would like to Relish on the Lazy-Day's during Weekends.


There are  some Ample Ways to prepare this Single Pot Dish...Each variation is a Gate-way for  the new recipe in which one or the other Ingredients will be leading and Mastering the Entire-Recipe. In this case it is 'Methi Leaves'


Methi Leaves also called as 'Water Cress' ,they are one of the fast-growing leafy vegetable.Contains significant amounts of Iron,Calcium,Folic acid along with proteins and vitamins.


Ingredients:
1)1 big bunch of chopped methi leaves
2)1 finely chopped onion 
3)1/2 cup  diced carrots & beans
4)1/2 cup peas
5)1 bay leaf(optional)
6)1 1/2 cup Basumathi rice(or any white rice)
7)3 to 4 green chillies
8)cilantro/coriander
9)3 tsp jeera/cumin
10)1 tsp cinnamon powder(or 1/2 inch)
11)1Tbsp Ginger & Garlic paste
12)1 tsp whole black pepper & 2 to 3 cloves
13)1 tsp Coriander/dania seeds
14)lime juice
15)1 tsp sugar & 1tsp Haldi/Turmeric
16)salt as per taste
17)Bread Crumps(optional)
18)3 Tbsp oil
19)Roasted Cashews for garnishing


Method:
1)Soak the Basumathi Rice in a 3 cups of water for at least half-an-hour(Water measurement can vary)
2)Dry roast all the spices and make a fine powder(coriander seeds,cumin,cinnamon,bay leaf,pepper,haldi)
3)Take oil in a kadai,toss in a tsp of jeera and Onion.Fry until the onion edges turns into golden brown in color
4)Add ginger garlic paste ,chillies and fry until raw smell vanishes
5)Add all the vegetables starting from the hardest(fry for a minute on the addition of the every vegetable)
6)Add the whole bunch of methi leaves until the leaves become tender and a nice aroma fills the place
7)Add freshly prepared spicy powder(adjust the spice to get the required hotness)
8)Add soaked rice along with the water(Throw in some more water if required),salt,tsp of sugar,cilantro
9)Cover the lid and cook on a medium heat  until all the water disappears 
10) Finally garnish it with bread crumbs,Cashews and add a dash of lime juice.



                    Methi Pulao is ready,Serve hot with Raita


Click this link for Tomato & onion Raita Recipe:
http://mysignaturedishes.blogspot.com/2009/12/tomato-and-onion-raita.html


Nutritional Benefits of Water Cress
1)Along with the usual proteins and Minerals it also has a high amount  of Iodine which has a strengthening  effect on Thyroid Gland
2)A good body Cleanser
3) Have good amounts of antioxidants