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

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

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

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

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:

Monday, June 11, 2012

Halasina Hannina gatti/Kadubu

Altercation Went On Uninterrupted for Some Moment and Finally My Husband Conceded With the Fact That Mangaloreans Love Jack Fruit more  than Americans Love their Pizzasss.....Me being an Hard-Core Fan of Jack Fruits loved this Declaration and it was  more than enough for me to try this Wonderful Recipe.........

Jack-fruit Kadubu/Dumpling

 Jack fruit is the most Common sight through out Asia and more  popular in Western ghats of karnataka..I think this is probably the Largest Edible Tree-Grown fruit utilized to its fullest starting with the leaves to the seeds...

Jack Fruit Kadubu or Halasina Hannina Kadubu/Gatti

This is a very Traditional yet classic recipe ...Just the Aroma of this recipe has an Aptitude to Bring Water in Anybodies Mouth...Such a Drool-worthy  Recipe It is....Simple and Tasty....

1)2 cups jack fruit cut into pieces(Without seeds)
2)1 cup Freshly Grated Coconut
3)1 cup jaggery
4)1 cup Semolina/Bombay Rava/Medium Rava
5)Pinch of Salt
6)Ghee or vegetable oil to grease the Idly Molds

1)Blend all the ingredients except rava into a  paste using little water(mixture should not be very fine)
2Dry roast the semolina/rava on a medium flame for about 5 minutes 
3)Add this roasted semolina to the blended mixture
 4)Add a pinch of salt and make the batter ready,it should not be too thin...
5) Keep the water to boil in an Idly stand and Grease the Idly molds with Ghee and pour this batter.
6)Cover the lid and allow it to get cooked in a steam..
7)This can also be done using plantain Leaf, jack-fruit leaf or Turmeric Leaf..This adds an extra flavor to the Jack fruit Kadubu.....  

Jack Fruit Kadubu or Halasina Hannina Kadubu/Gatti is ready,serve with Ghee  or Pure Honey on top .......

Try Out My Other Jack Fruit Recipe:

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.......

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

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

Friday, February 17, 2012

Ghee rice

A Peck on the Cheek is what My Mother Deserves when ever I see this dish Simmering on the stove with a  Beautiful Spicy Fragrance which Engrosses the whole Kitchen.....

 When ever my mother strives this recipe,I remember laying the ground work for her..Even after having the Elementary skills I must Affirm here that I haven't Mastered this Recipe to the Perfection,it always lacks My Mother's  one Stir... 

Ghee rice is rice fried in ghee along with some aromatic spices and cooked to the perfection using coconut milk,the mildness from the spices and  the sweetness from the coconut  makes it as one of the most delectable rice dishes

1)1 cup Basumathi rice(soaked in water for about 1/2 an hour)
2)1/2 cup peas
3)1 big sized onion(chopped length wise)
4)2 small capsicum(chopped length wise)
5)1/2 inch ginger
6)6 to 7 garlic pods
7)2 to 3 cloves
8)1/2 inch Cinnamon
9)2 cups coconut milk
10)salt as per the taste
11)4 Tbsp Ghee( or vegetable oil)
12)1 tsp mustard seeds
13)Coriander leaves for garnishing
14)5 to 6 green chillies split into half(Tune according to the taste)
15) 10 to 12 Black pepper

1)Take ghee in a kadai,add mustard seeds,when the spluttering stops add green chillies and fry for a while.
2)In the mean while gently mash the ginger, garlic and the whole spices like cinnamon,pepper,clove using a type of stone grinder..
3)Add chopped onion,capsicum and the gently mashed spices.Fry until the raw smell vanishes and the onion turns into translucent..(adding little salt makes the process fast)
4)Add soaked rice(drain the water) and fry for a minute
5)Finally add coconut milk and salt ,get the milk to a boil and cover the lid and allow it cook..(after the coconut milk is boiled one whistle is enough) 
6)Serve hot with any favorite raita of your choice..For the raita recipe refer my


1)Coconut milk can be replaced with milk.There will be very slight difference in the taste...

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..

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
7)salt(only if the batter has no salt)
8) vegetable oil to prepare dosa

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.

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

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

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, October 12, 2010

Mallige Idly or spongy Idly

I was in a fix when one of our Relatives Telephoned us and Confirmed their Visit to our place..One of the most Vexing thing for me was to come up with an Easy and a Pleasing Recipe...As always I ran to grab My Mother's Recipe Book which in past has always rescued me in such Situations..

Two new recipes kept oscillating in my mind,finally after some Calculations I decided to go with one of the new recipes which could either Make or Break my day...

Spongy Idlis and coconut chutney served along with Delicious piping Hot Sambar surely makes my day but the Burning Question would be 'How to make soft and Fluffy idlis'?The new recipe which I stumbled on to was 'Mallige Idly' .These were the Softest and the most Fluffiest idli's I have ever eaten....With a Dubious Mind I gave it a shot  and the result was truly Fantastic and  worth all the trouble.

1)1 cup urad daal
2)1 1/2 cup white rice-sona masoori ( dosa or idly rice are not ideal for this recipe)
3)1/2 to 3/4 cup Tapioca pearl (sabakki/sabudana)
4)salt as per the taste
5)Pinch of soda(optional)
6)1 tsp vegetable oil

1)Soak Urad daal for at least 4 hours
2)Soak rice and Tapioca pearl(Sabakki/Sabudana) in a same bowl for atleast 4 hours
3)Make a fine paste of rice ,sabudana and urad daal.
4)Add required amount of salt and a pinch of soda.keep it aside for an overnight or until the batter rises in volume.
5)Before pouring the batter in to the idly mold,whisk the batter thoroughly. 
6)Add required  amount of water in a idly container or any container where there is room for steam.
7)Grease the idly molds (use vegetable oil) and pour a ladle full of batter.
8)slowly place the idly mold or idly stand in the  container and cover the lid.Allow it to cook for about 10 to 15 minutes on a medium flame.
9)After the idly's are done switch off the flame and allow it cool down before removing it from the mold.

1)The volume of the  Mallige Idly(Spongy Idly)batter does not rise as much as the normal idly batter(Because of the absence of idly rava)
2)Make sure you cover 3/4th of the idly mold by batter.(Because there is no significant increase in the volume of the Idly after cooking)
3)Blending the ingredients into a fine paste helps in getting spongy Idlis.

Spongy Idlis are ready,serve with piping hot sambar or any chutney of your choice

Click this link to Check out onion sambar recipe :

Sending this to Good Food
http://sobha-goodJust 4""


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......

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

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)

Friday, February 26, 2010

Kadabu - Idli

Its a Dish that has been on the Menu from Ages and will continue to Rock for many More Years..These are some of the Primary Dishes which we have learnt from our elders and are Hinged to them for their Simplicity and Comforting Aspects...Any new Bee in the kitchen can attempt this with a very narrow possibility of Landing Wrong.. 
Idli's are the Staple food in India and Kadubu's are more Predominant in any south Indian Home..These savory Cakes are done by steaming the fermented batter....

1)1 cup Urad Daal
2)2 cup Idli Rava
3)Salt as per the taste

1)Soak Urad daal for minimum 8 hours
2)soak Idli Rava for about 1.5 to 2 hours
3)Blend soaked urad daal using water(batter should be thick)
4) Squeeze out the water from the Idli rava and add this to urad daal batter
5)Add salt as per taste and give it a nice mix and keep it aside for an over night until the batter ferments and rises in volume.. 
6)Keep water to boil in a  rice cooker or any vessel where there is a allowance for steam. Add a ladle full of batter in the greased cups( using vegetable oil) of any desired shape(fill up to 3/4th)
7)Place these cups in the steam container or in the Idli molds and allow to bake for about 10 to 15 minutes.
8)Switch off the flame when Kadubu or Idli's are done
9)Serve with any chutney of your choice.
                 Kadubu Served with Channa Daal Chutney

                  Idli's Served with Coriander and Mint chutney
1)Those who have sweet tooth they can try these kadubu's with Sweetened Coconut Milk(Extract milk from the coconut,add right amount of jaggery/brown sugar,pinch of cardamom and a pinch of salt)

Thursday, February 11, 2010

Radish And Aloo Parata

I am not  drawn to these rooty vegetable 'Radish' as easily as I get amused with Baigan or Bhindi..... I still cannot Figure Out the reason why these veggies are not Punctual in my Kitchen...But Once in  a Blue Moon my Mood Changes and  I Invite these Veggies home  to create  some interesting  thing out of them...I Mustered all my Enthusiasm to pull a Recipe which Surprisingly turned out great and Proudly Qualified on its own to get posted...

Indian Cuisine has Bottled-Up some Oodles of parata Recipes,Its hard to pen down all.. There is a Fitting recipe for every Appetent taste Bud.  

Ingredients:For stuffing
1)1 big sized Radish grated(approximately 1 Cup)
2)1/2 cup grated Aloo/Potato
3)1/2 cup grated onion
4)1 Tbsp Cumin Coriander Powder
5)1 tsp Turmeric
6)Pinch of Hing/Asafoetida
7)3 tsp Red chilly powder
8)2tsp mango powder
9)1 tsp Garam Masala
10)1 tsp Garlic Powder
12)2 tsp Oil
13)1 tsp Mustard Seeds
14)Salt as per the taste
 15)2 tsp sugar
Ingredients for parata:
1)3 cups whole wheat flour(Atta)
2)1 cup water(Approximately)
3)Salt as per the taste
4)2 Tbsp vegetable Oil 

Method:Stuffing And parata
1)Add 2 tsp salt to the grated radish and keep it aside(radish starts leaving water when added salt) for about 15 minutes.
2)Make Pliable dough(Chapathi Dough Consistency) by estimating the right amount of water.keep it aside for about 15 to 20 minutes and make medium sized balls of dough. 
Check this link to make Pliable dough:
3)Take oil in a kadai,add mustard seeds and Hing/Asafoetida when the oil gets hot
4)Add grated radish by squeezing out the water(discard the salted water) and fry for a minute or so.
5)Add grated onion and Potato,add garlic powder(optional),Cumin-Coriander powder,red chilly powder,haldi,garam masala,sugar and mango powder,salt and a nice mix
6)Fry until the seasonings gets mixed with the veggies and all the water content gets evaporated.
7)Finally Garnish with Cilantro/Coriander and keep aside util it cools down. 
 8)When it is cooled enough make a medium sized  balls slightly smaller than the Chapathi Dough
9)Stuff this veggie balls in the chapathi dough and cover all the sides ,
10)Roll the way the chapathi's are done and Place it on a hot griddle,repeat the same procedure with the remaining dough.
11)Flip and bake it until both sides are cooked well by adding drizzling little oil.

Radish and Aloo Parata is ready,serve hot with butter on top.

Radish and Aloo Parata!!