Showing posts with label Breakfast Recipes. Show all posts
Showing posts with label Breakfast Recipes. Show all posts
Peanut Chutney - Side dish for Idli / Dosa
Ingredients
Peanuts : 1/2 cup
Onion : 1
Red chillies : 4
Tamarind : a small piece
Mustard seeds
Salt
Curry leaves
Oil
Method
Heat 1 tbsp oil in a pan , add peanuts & fry until browned.
Remove from flame and let it cool.
Add chopped onion , red chillies, tamarind in the same pan & fry for few minutes.
Remove from flame and let it cool.
Transfer to a mixie jar , add required salt , add little water and grind to a smooth paste.
For tempering , heat 12 tsp oil in a pan, add mustard seeds , curry leaves, red chilly & let them crackle for a second.
Pour the tempering over the chutney and mix well.
Serve with idli / Dosa
Enjoy....
Ven Pongal - Method 2
For recipe Video Click here
Ingredients
Raw rice ; 1 cup
Moong dal : 1/4 cup
Ghee : 3 tbsp
Chopped ginger : 14 tsp
Cashews : 10
Cumin seeds : 3/4 tbsp
Pepper : 3/4 tbsp
Curry leaves
Salt
Asafoetida
Method
Wash rice and dal together and pressure cook with salt for 6 whistles.
Open the pressure cooker and mash the cooked rice well.
Add cumin seeds , pepper asafotida .
Heat 3 tbsps ghee , add chopped ginger cashews curry leaves fry on low flame till cashew turns golden brown.
Pour over the cooked rice - dal mixture & mix everything well.
Serve hot with chutney, sambar and Urad dal vada. Coriander & Mint Leaves Chutney
Recipe video - click here
Ingredients
Coriander leaves : 1/2 cup
Mint Leaves : 1/2 cup
Grated coconut : 1 cup
Fried gram : 1 tbsp
Green chillies : 3 nos
Salt
Grated coconut : 1 cup
Fried gram : 1 tbsp
Green chillies : 3 nos
Salt
Mustard seeds
Red chilli
Oil
Method
Grind coconut , mint leaves , corainder leaves , salt ,fried gram to a paste by adding little water.
Heat oil in a kadai, put mustard,urad dal,red chilli and asafotida.Pour this tempering over the chutney , mix well and serve.
Enjoy...
Kumbakonam Kadappa - Side dish for Idli / Dosa / Poori
Recipe Video - https://www.youtube.com/watch?v=bTh1mtUhvMk
Ingredients
Moong dal : 14 cup
Potato : 1
Onion : 1
Tomato : 1
Green Chillies : 3
Cinnmon sticks : 2
Cardamom : 1
Fennel seeds : 1/2 tsp
Grated coconut : 1/4 cup
Oil : 1 tbsp
Salt
Curry leaves
Coriander leaves
Method
Cook moong dal & potato in a pressure cooker for 4 whistles.
Grind coconut & 2 green chillies into a fine paste with little water.
Heat oil in a pan , add cinnamon sticks, fennel seeds, cardamom & fry well.
Add chopped onion , 1 green chilly and fry.
Add chopped tomato and fry.
Add turmeric powder,, salt and mix.
Now add cooked moong dal , peeled & chopped potato , 1/2 cup water and mix everything well.
Let it boil for few minutes.
Now add the coconut paste , little water , mix well and let it boil for few more minutes.
Finally add coriander leaves & curry leaves mix & switch off the flame.
Enjoy with Idli / dosa / poori.
Chow Chow Bath - Karnataka Style
Kara Bath Recipe
Ingredients
Rava/Sooji/Semolina : 1 cup
Water : 2cups
Chopped onion : 2 tbsps
Green chillies : 4
Red chilly : 1
Curry leaves
Salt
Mustard seeds
Urad dal
Chana dal
Oil
Dry roast rava in a pan for few minutes and keep aside.
Heat oil in a pan,add mustard seeds and allow it to splutter.
Add urad dal,channa dal and fry.
Put chopped green chillies,broken red chilly, curry leaves and fry.
Add chopped onion to it and stir.
Now add 2 cups of water and salt to it and bring to boil.
Add the roasted rava slowly,a little at a time,stir continuously to avoid forming lumps.
Close the lid and let it cook on medium flame till done.
Kesari Bath Recipe
Rava : 1 cup
Sugar : 1 1/2 - 1 3/4 cup
Water : 2
Ghee : 3/4 cup
Cashewnuts - a few
Cardamom powder : 1/2 tsp
Kesari colour powder : a pinch
Raisins - a few
Heat a pan,add 1/2 tsp ghee,add the rava and fry till aroma arises.
Add water to it and cook covered till done.
Add kesari colour powder,sugar to it and cook till thick.
Switch off the flame and add cardamom powder and mix.
Again heat the remainining ghee,add cashews and fry.
Add the raisins and fry till it bloats.
Add it to the kesari ,mix well.
Serve hot.
Serve hot with Coconut Chutney in a plate together Kaara Bath and Kesari Bath.
Ghee Podi Idli
Ingredients
Idli Milagai Podi : 3 tbsps ( for recipe Click here )
Idli : 6 nos ( for recipe Click here )
Ghee : 2 tsps ( for recipe Click here )
Method
Take a plate , add idlies , idli milagai podi and ghee.
Toss well to coat and set aside for 10 minutes.
Serve & enjoy..
Rava Pongal - Method (2) / ரவா பொங்கல்
Ingredients
Roasted Rava : 1/2 cup
Water : 1& 1/2 cups
Moong dal : 1/4 cup
Pepper : 1/2 tsp
Jeera : 1/2 tsp
Ginger : 1/4 tsp
Curry leaves : few
Ghee : 5 tbsp Salt : as needed
Asafotida : a pinch
Method
Cook moong dal in a pressure cooker until it becomes soft.
In a kadai , add ghee , put cumin seeds, whole pepper , ginger , cashews, curry leaves ,asafoetida and fry.
Add 1/2 cups water , salt and bring to boil.
Add roaster rava , reduce the flame and cook.
Cook for 5 minutes or until rava gets cooked soft.
Add little ghee if needed.
Serve hot with coconut chutney.
How to Make Cardamom & Ginger Tea - For Beginners
Ingredients
Tea : 1 tsp ( I use Taj Mahal tea)
Milk : 1 cup
Water : 1 cup
Sugar : 1 tsp
Crushed cardamom : 1/4 tsp
Grated ginger : 1/4 tsp
Method
Heat a pan , add milk and water .
Let it boil.
Add tea powder, Sugar , cardamom , ginger , mix well and let it boil on low flame for 3 - 4 minutes or until you get a good colour.
Switch off the flame and close with a lid for few seconds.
Filter it.
Serve & Enjoy
For Recipe Video - Click here
Quick Arisi Upma / அரிசி உப்புமா செய்யும் முறை / Broken Rice Upma
Ingredients
Raw rice : 1 cup
Toor dal : 1 tbsp
Black Pepper : 1/4 tsp
Grated coconut : 1/2 cup
Red chilly : 3
Asafoetida : a pinch
Curry leaves : few
Water : 2 &1/2 cup
Mustard seeds : 1 tsp
Urad dal : 1 tsp
Salt
oil
Method
Add raw rice , toor dal , black pepper in a blender and grind it for few seconds. ( coarsly grind)
Transfer, sprinkle some water on it and keep aside.
In a Vengala paanai ( Bronze pot - Traditional cooking vessel) , heat 2 tbsps oil , temper with mustard seeds.urad dal , red chilly , curry leaves ,asafoetida , grated coconut one by one.
Add water,salt and let it boil.
When water just comes to a boil,put the rice mixture and,mix well ,lower the flame.
Close with a lid and let it cook on low flame.
This takes under 10 minutes to cook .
Once the water is absorbed and the rice rava is cooked , switch off the flame and let it sit for few more minutes.
Serve hot with Sambar & Coconut Chutney...
Enjoy... 😋
Ragi Poori / ராகி பூரி
Ingredients
Ragi flour : 1 cup
Wheat flour : 1 cup
Ghee : 1 tsp
Salt : to taste
Oil : for deep frying
Method
In a wide bowl add ragi flour , wheat flour , salt , ghee and mix well
Slowly add water , mix and knead well to form a stiff dough.
Close and keep aside for 1/2 an hour.
Knead the dough once again , make small balls, roll out into small circles.
Heat oil in a kadai , fry the poori till golden brown.
Serve hot ..
Enjoy
Classic Combo - 41
Venpongal + Ulundu vadai + Coconut Chutney + Tiffin sambar + Filter Coffee
Venpongal Recipe
Ingredients
Raw Rice : 1 cup
Moong dal : 1/2 cup
Water : 4 cups
Ghee : 4 tbsp
Salt
Curry leaves
Cashewnuts
Grind to a Coarse powder
Ginger : 1 piece
Whole Pepper : 1 tbsp
Method
Wash rice and dal together and pressure cook with salt.
Wait for morethan 6 whistles and reduce the flame for 5 mins.
Open the pressure cooker and mash the cooked rice well.
Put ginger powder mixture and curry leaves on the top of the rice.
Heat ghee , fry cashewnuts and pour on to the rice along with the ghee and mix well.
Serve hot with chutney, sambar and Urad dal vada.
Ulundu Vadai / Medhu Vadai / உளுந்து வடை
Ingredients
Urad dal : 1 cup
Raw rice : 1 tsp
Chopped onion : 1/4 cup
Green chillies : 2 nos
Grated ginger : 1/4 tsp
Salt
Asafoetida
Curry leaves
Oil
Method
Wash & soak urad dal and rice for 2 to 3 hours.
Strain it completely and grind along with green chillies,salt,ginger for 45 minutes.
Sprinkle water if necessary.
Once done,remove from grinder ,add curry leaves,asafoetida and mix well.
Heat oil in a kadai, take a banana leaf or plastic cover ,wipe it with water,take a little amount of urad dal mixture,spread and make a little hole in the middle, take it out from the leaf / cover , add it in the hot oil.
Slowly flip the vadai to the other side and let it fry.
Once the vadai becomes golden brown,remove from oil.
Enjoy..
Note : Skip the onion if you are making for pooja.
Saravana bhavan style tiffin sambar Recipe - Click Here
Venpongal Recipe
Ingredients
Raw Rice : 1 cup
Moong dal : 1/2 cup
Water : 4 cups
Ghee : 4 tbsp
Salt
Curry leaves
Cashewnuts
Grind to a Coarse powder
Ginger : 1 piece
Whole Pepper : 1 tbsp
Jeera : 1 1/2 tbsps
Method
Wash rice and dal together and pressure cook with salt.
Wait for morethan 6 whistles and reduce the flame for 5 mins.
Open the pressure cooker and mash the cooked rice well.
Put ginger powder mixture and curry leaves on the top of the rice.
Heat ghee , fry cashewnuts and pour on to the rice along with the ghee and mix well.
Serve hot with chutney, sambar and Urad dal vada.
Urad dal : 1 cup
Raw rice : 1 tsp
Chopped onion : 1/4 cup
Green chillies : 2 nos
Grated ginger : 1/4 tsp
Salt
Asafoetida
Curry leaves
Oil
Method
Wash & soak urad dal and rice for 2 to 3 hours.
Strain it completely and grind along with green chillies,salt,ginger for 45 minutes.
Sprinkle water if necessary.
Once done,remove from grinder ,add curry leaves,asafoetida and mix well.
Heat oil in a kadai, take a banana leaf or plastic cover ,wipe it with water,take a little amount of urad dal mixture,spread and make a little hole in the middle, take it out from the leaf / cover , add it in the hot oil.
Slowly flip the vadai to the other side and let it fry.
Once the vadai becomes golden brown,remove from oil.
Enjoy..
Note : Skip the onion if you are making for pooja.
Coconut Chutney Recipe - Click Here
Saravana bhavan style tiffin sambar Recipe - Click Here
Filter Coffee Recipe - Click Here
Instant Bhatura with Soda Water
Ingredients
All purpose flour / maida : 1 cup
Sooji / Rava : 1tsp
Soda water : 1/4 cup
Baking soda : a pinch
Sugar : 1/2tsp
Salt
Oil
Method
In a wide bowl add maida, rava , baking soda , salt ,sugar and mix well.
Add soda water and knead well.
Add 1 or 2 tbsps of soda water if needed.
Cover it with a wet cloth and keep aside for 15 to 20 minutes.
Heat oil in a frying pan / Kadai.
Divide the dough into lemon sized balls, roll it.
When the oil is hot, gently slip one bhatura into it and fry till golden brown in colour.
Serve hot with Quick Green Peas Curry made with Besan flour
Instant Ragi & Wheat flour dosa
Ingredients
Ragi flour : 1 cup
Wheat flour : 1 cup
Rava : 1 tbsp
Chopped green chillies : 2 tsp
Grated ginger : 1/4 tsp
Grated coconut : 2 tbsps
Cunin seeds : 1 tbsp
Pepper corns : 1 tsp
Coriander leaves
Curry leaves
Salt
oil
Method
Heat a non stick pan, rub some oil , drizzle a ladle of batter on to the hot tawa.
Pour some oil around the corners, let it cook till the edges turn brown.
Flip over and let the other side cook.
Pour some oil around the corners, let it cook till the edges turn brown.
Flip over and let the other side cook.
Fold the dosa and remove from flame.
Serve hot with coconut chutney..
Enjoy......
Sambar vadai / சாம்பார் வடை
Ulundu Vadai recipe
Ingredients
Urad dal : 1 cup
Raw rice : 1 tsp
Chopped onion : 1/4 cup
Green chillies : 2 nos
Grated ginger : 1/4 tsp
Salt
Asafoetida
Curry leaves
Oil
Method
Wash & soak urad dal and rice for 2 to 3 hours.
Strain it completely and grind along with green chillies,salt,ginger for 45 minutes.
Sprinkle water if necessary.
Once done,remove from grinder ,add curry leaves,asafoetida and mix well.
Heat oil in a kadai, take a banana leaf or plastic cover ,wipe it with water,take a little amount of urad dal mixture,spread and make a little hole in the middle, take it out from the leaf / cover , add it in the hot oil.
Slowly flip the vadai to the other side and let it fry.
Once the vadai becomes golden brown,remove from oil.
Tiffin sambar recipe
Ingredients
Cooked toor dal : 3/4 cup
Small Onion : 8 to 10 nos
Tomato : 1
Carrot : 1
Tamarind water : 1/4 cup
Red chilly : 2 nos
Salt
Coriander leaves
Mustard seeds
Curry leaves
Oil
To grind
Coconut : 1 1/2 tbsp
Tomato : 1
Fried gram dal : 1 tbsp
Sambar powder : 2 tsps
Method
Chop the onion ,carrot,tomato and keep aside.
Heat oil in a kadai, add mustard seeds, broken red chilly, curry leaves and fry.
Add carrot ,tomato and fry for few minutes.
Add salt, sprinkle little water and let the carrot cook until soft.
Grind all the ingredients mentioned under 'to grind' to a fine paste and keep aside.
Add tamarind water ,coconut paste,cooked dal and mix everything well.
Let the sambar boil for 5 to 8 minutes.
Garnish with coriander leaves and serve hot.
Sambar vadai recipe
Gently squeeze the vada , arrange in serving bowl.
Add hot sambar over it and serve hot...
Enjoy
Aamras Recipe / Aamras with Poori / Alphonso Aamras
Ingredients
Alphonso Mangoes : 2 ( ripe)
Sugar : 1 tsp
Cardamom powder : a pinch
Method
Wash , peel and cut the mangoes.
Put the mango cubes in a blender , add cardamom powder , sugar and blend to make a smooth puree.
Serve with hot pooris..
Enjoy
Bengal gram dal & Urad dal Vadai
Ingredients
Bengal gram dal : 5 cups
Urad dal : 1 cup
Red chilly : 4
Green chilly : 4
Chopped onion : 3/4 cup
Curry leaves
Salt
Asafoetida
Oil
Method
Wash and soak bengal gram dal and urad dal for 1 hour.
In a mixie jar add the dals , red chilly ,green chilly , salt .
Grind it coarsely with little water.
The batter should be thick.
Transfer the mixture to a bowl , add curry leaves , chopped onion , asafoetida and mix everything well.
Heat oil in a pan , make balls from the batter and deep fry till it turns golden brown.
Serve hot.
Mixed Vegetable Kothu Parotta (Version 2)
Ingredients
Parotta : 4
Chopped onion : 1/2 cup
Chopped Tomato : 1/4 cup
Vegetable Salna : 1 cup ( Recipe here )
Green chillies : 2
Ginger - Garlic paste : 1/2 tsp
Ginger - Garlic paste : 1/2 tsp
Garam masala powder : 1/2 tsp
Salt
Oil
Coriander leaves
Method
Roll the Parottas & cut them into pieces and keep aside.
Heat oil in a pan,add the onions,fry well.
Add ginger - garlic paste,tomatoes and stir.
Add slitted green chilles and salt to it.
Add chopped parotta pieces ,vegetable salna , garam masala powder , 1 tsp oil , mix well and cook on high flame for 2 minutes.
Garnish with coriander leaves and serve Hot...
Salt
Oil
Coriander leaves
Roll the Parottas & cut them into pieces and keep aside.
Heat oil in a pan,add the onions,fry well.
Add ginger - garlic paste,tomatoes and stir.
Add slitted green chilles and salt to it.
Add chopped parotta pieces ,vegetable salna , garam masala powder , 1 tsp oil , mix well and cook on high flame for 2 minutes.
Garnish with coriander leaves and serve Hot...
Version 1 - Click here
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