FRENCH TOAST OR BOMBAY TOAST

This is my favorite breakfast item. Its healthy and light food. Here is the recipe:


Ingredients:
Breadslices : 6
Eggs : 2
Milk : 250ml(approx)
Black Pepper powder : 1tsp

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RAVA IDLI

Rava Idli:
Prep Time : 15 minutes
Cooking time : 6 minutes
Serves : 4
Cuisine : Karnataka

Ingredients:
2 cups roasted fine semolina or fine rava
1 1/2 cups curds
salt to taste
2 tbsp finely chopped coriander leaves
2 tbsp finely chopped curry leaves

For tempering:
2 tbsp oil
1 tsp mustards
1 tsp urid dal
1 tsp chanadal
2 finely chopped green chillies

Method:
1. For this rava idli, I used roasted semolina.

2. Heat oil in a kadai, add mustards, chanadal and urid dal, fry for 2 minutes on low heat. Add green chillies, finely chopped coriander leaves and curry leaves and turn off the heat.

3. Add above tempering to roasted semolina, add beaten curd and salt, mix well. Use little water to mix the batter well.

4. Pour the batter in greased idly trays and steam in pressure cooker for 6 minutes (without weight). Remove idlis after 5 minutes.


5. Serve hot with any chutney of your choice.

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SPICY VERMICELLI UPMA For WBB # 14

This is one more authentic breakfast dish. This is my entry to Candy's Ethnic Breakfast Event. This Weekend Blogging Event #14, created by Nandita over at the Saffron Trail. Thanks girls. Lovely event with lovely theme. For this event, this is my ethnic breakfast dish, which is related to our Andhra food. Very easy to prepare with delicious taste. Here is my recipe:


Semiya Upma:
Prep time : 5 minutes
Cooking time : 10 minutes
Serves : 2
Cuisine : Andhra

Ingredients:
2 cups Roasted vermicelli
2 tbsp oil
1 tsp Jeera
1 tsp Mustards
1 tsp urad dal
few curry leaves
1 finely chopped small onion
2 green chillies (slit them lengthwise)
2.5 cups water
salt as per taste

Method:
1. Heat oil in a kadai, add jeera and mustards, let them pop, add urad dal and curry leaves, fry for few seconds on low heat.

2. Add onions and green chillies, fry till tansparent. Then add vermicelli, fry for few seconds and add water and salt.

3. Mix, covered, cook till done. Serve with spicy groundnuts powder.


Note: 1. If you are using normal vermicelli (non-roasted) just fry for 2 minutes with 1 tsp oil. Then make the same process.

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EGG ROLLS For Blog - Picnic

Fun in the Sun

This is my entry to Anupama's Fun in the Sun, which is about PICNIC FOOD RECIPES. Thanks Anupama for hosting a lovely and great event. This Egg Rolls are very suitable picnic food to carry. Very quick and simple breakfast for any picnic. Here is my Egg Rolls recipe:


Egg Rolls:
Prep time : 10 minutes
Cooking time : 5 minutes (for each roll)
Serves : 2
Cuisine : Indian

Ingredients: (For 2 Rolls):
2 Eggs
2 tortillas or chapatis
2 tbsp oil

For filling:
1 small potato (peel and grate)(optional)
1 medium size finely chopped onion
1 carrot (grated)
3 tbsp finely chopped coriander leaves
1/2 tsp pepper or 1 tsp finely chopped green chillies
salt as per taste

Method:
1. Peel and grate the potato, microwave for 1 minute and keep aside.

2. Finely chop the onion, carrot, green chillies and coriander leaves, Mix with above microwaved grated potato, add salt, mix well and keep aside.

3. Break eggs in a bowl, add salt and keep aside.

4. Heat the oil in a tawa, pour half of the beaten egg, spread it to about the size of tortilla/chapati on low heat.

5. When it is half cooked, spread the potato mixture evenly on omlette and then cover with chapati and press it.

6. Turn and cook the other side. When its cooked fully, roll it and pack with alluminium foil. With this packing, you can carry easily and the egg roll will be soft.


Note: 1. If you want you can replace the filling with seasonable vegetables and also with your favourite ketchup.

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Result of Guess Game - Zucchini Besan Puda

Hello friends, thanks for participating in this funny guessing game. But only Richa, guessed correct ingredient that "shredded zucchini". Thanks richa and keep it up dear.


The name of this yummy breakfast is "Zucchini Besan Puda with peanut chutney". Puda means dosa. This dosa is my entry to two great events. They are Mallugirl's Summer Express Cooking Event and also to Nupur's A-Z Indian Vegetables. This week's letter is "Z". Thanks Nupur and Mallugirl. This is my first time trial but result came out fantastic. Taste was awesome. Its very simple and instant dosa to prepare. We can prepare this dosa with in 15 minutes. Am sure that you will enjoy the taste of this dosa like pesarattu (mung bean dosa). So here is my recipe:


Zucchini Besan Dosa:
Prep time : 8 minutes
Cooking time : 5 minutes
Serves : 3
Cuisine : Indian

Ingredients:
1 cup besan flour or shanagapindi
1/4 cup rice flour
1 tsp salt (adjust)
1 tbsp finely chopped green chillies (adjust)
1 cup shredded zucchini (Don't peel)
1 cup water (adjust)
1 tsp cumin seeds
oil for frying dosa

Method: First 8 Minutes for preparation:
1. Wash and grate zucchini and keep aside.

2. chop the green chillies finely and keep aside.

3. Now mix gram flour and rice flour in a bowl, add salt, green chilllies and cumin seeds, mix well, add water, prepare the batter without lumps.

4. Add shredded zucchini to above batter and mix well.


Cooking time : Next 5 minutes:
5. Add more water if required. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp of ghee or oil over it.


6. Fry both sides till light golden color. Remove with spatula when crisp.


7. Serve hot with chutney and / or sambar.


Note: 1. Adjust the salt and green chillies according to your spicy level.

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GUESS...GUESS....

What's this yummy breakfast? Here is a small clue for you, this is my entry to Mallugirl's Summer Express Cooking Event. Dear friends, result will be tomorrow...till that, keep on guessing, guessing...

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ONION RAVA DOSA

This is my family's all time favourite breakfast. Very easy, quick and delicious onion rava dosa. This is an instant dosa, which you can prepare within 10minutes. Here is my recipe:


Onion Rava Dosa:
Prep time : 5 minutes
Cooking time : 5 minutes
Serves : 3
Cuisine : Indian

Ingredients:
2 cups fine suji or thin bombay rava or semolina
1 cup rice flour
1 cup yogurt or thick buttermilk
salt as per taste
2 tsp crushed cumin seeds
2 finely chopped green chillies
1 medium finely chopped onion
3 tbsp finley chopped coriander leaves (optional)
1 tbsp finely chopped ginger
oil for making dosas


Method:
1. Blend rava with rice flour, slat, finely chopped green chillies, finely chopped onions, coriander leaves, ginger and cumin seeds. Now add slowly the buttermilk to make a thin batter. It should not watery. Adjust salt.

2. Heat tawa, spread oil with a cloth, pour a laddle full of batter on tawa in a circular motion starting from the outside of tawa. Don't spread batter like normal dosa.

3. Pour 1/2 tsp oil on and around dosa, cook both sides till golden color on medium heat.

4. Serve hot with groundnuts chutney or coconut chutney and sambar.


5. I would like to serve with groundnut chutney.

Note: 1. If you want, you can avoid onions, then it will be "Rava Dosa"

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MOONGDAL KHICHIDI

Hi Friends, this is my favorite brunch rice dish, b'coz not required to prepare the curry. Only rice i.e also preparation in the electric rice cooker, easy, quick, healthy and delicious too. For this only, I would like to prepare this dish very often in my house. Here is my recipe:


Moongdal khichidi:
Prep time : 10mts
Cooking time : 45mts
Serves : 3
Cuisine : Andhra

Ingredients:
2 cups sonamasoori rice
1/2 cup split yellow moongdal
3 tbsp oil
1 tsp jeera
1 tsp mustards
1 big onion chopped (cut it length wise)
3 tbsp green peas (optional)
2 medium size potato (cut into medium cube sized pieces)
4 green chillies (slit them length wise)
few curry leaves
a pinch of turmeric powder
salt as per taste
5 cups water

Method:
1. Mix rice and moongdal in a bowl, wash 3 times and keep aside.

2. Chopp onions, green chillies and potatoes and keep aside.

3. Heat oil, once heat add jerra and mustards, let them pop, add chopped onions, green chillies and curry leaves, fry till transparent on medium heat.

4. Turn the heat to low, add turmeric powder, chopped potatoes and green peas, mix, covered, cook for 5 minutes.

5. Add rice and moondal, mix slowly, covered, cook for more 3 minutes. Add water and salt, mix, cook till done.

6. Serve hot with mango pickle. Really you will enjoy the taste.


Note: 1. Replace green chillies with black peppercorns. Normally this style will prepared by cheenai people i.e mostly Tamil people.

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ONION TOMATO SANDWICH

Normally I used to prepare 3 or 4 types of sandwiches. I learned the basics and tips of making sandwiches from my North Indian friend, Keerti. This is very easy to prepare and simple sandwich. I love these sandwiches. Here is the recipe:


Onion Tomato Sandwich:
Prep : 5mts
Cooking time: 5mts
Cuisine : Indian
Serves : 2

Ingredients:
4 bread slices (Can use sandwich bread or normal)
8 onion slices (for each sandwich 4)
8 tomato slices (for each sandwich 4)
2 tsp green chutney (for each sandwich 1tsp)
2 tbsp butter (for all slices)
2 big pinches of black pepper powder (for each sandwich 1 big pinch)
2 pinches of salt (for each a pinch)


Green Chutney:

Ingredients:
1 green chilli
1/2 cup fresh coriander leaves
4 fresh mint leaves (optional)
1 tbsp lemon juice
a big pinch of salt

Preparation of Green Chutney:
1. Take all the above ingredients of green chutney into a small mixy cup, make a smooth paste. Green Chutney is ready.

Method for Onion Sandwich:
1. Take a bread slice, spread the butter evenly on one side (this side should be down) and second side, spread the green chutney.

2. keep the onion rings and tomato slices as a layers on top of green chutney layer, sprinkle the black pepper powder and salt, cover with one more bread slice (spread the butter evenly for the 2 sides of slice).

3. Prepare all the sandwiches like this, keep in a sandwich maker. After 3 minutes, you can serve hot with tomato sauce or green chutney.

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Aloo Paratha (Potato Stuffed Flat Bread)

I like North Indian Food very much. I learned this aloo paratha from my friend, Kirti. Here is my recipe.

Ingredients : For Dough:

2 cups wheat flour or Maida or All purpose flour
1 tsp salt
3 tsp oil
water for kneading

For Stuffing :

4 Boiled and smashed Potatoes
4 finely chopped green chillies
1/2 cup finely chopped coriander leaves
2 tbsp chaat masala powder
3 tbsp Amchur Powder or Lemon Juice
Salt as per taste
oil as required to roast parathas

Method :

1. Sieve wheat flour into a bowl, add salt and oil, mix well with help of water to form a smooth dough like puri dough. Cover with a wet cloth and keep it for 30 minutes.

2. Meanwhile prepare the aloo masala for stuffing. Mash the potatoes without lunps, add chaat masala, finely chopped green chillies, salt, chopped coriander leaves and amchur powder or lime juice, mix well.

3. Make the aloo masala into big lemon size balls and keep aside.


4. Divide the dough into balls of equal portions, roll each ball at a time in the form of small poori.


5. Now put a aloo masala ball in prepared poori, close it from all sides (like above picture). Apply flour on both sides and roll it gently into a paratha.


6. Now cook on a tawa applying 1/2 - 1 tsp oil on each side, until light brown.


7. Serve hot with any pickle or plain curd or any North Indian style paneer curries.
Note : As per your spicy level, you can add or decrease green chillies and lemon juice.

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White Fluffy Idli with Green Tomato Chutney (Raw Tomato Chutney with Coriander leaves)

I love Idli very much as breakfast. Some times i used to have as dinner also instead of pulkhas. Its healthy and low calorie food. Normally for idli, i used to prepare groundnuts chutney or coconut chutney or karappodi. This time i tried green raw tomato chutney with coriander leaves. Ahaaaaa...taste is awesome. This chutney is a great combination for hot steamed rice, idli as well as dosa also.



For White Fluffy Idli :

Ingredients :

1 Cup Whole Black Urad dal (Pottu Minapappu)
4 Cups Idli Rice
1 tsp methi seeds (Menthulu)
salt as per taste

Method :

1. Soak the urad dal along with methi seeds in enough water about 8 hours

2. At the same time soak the idli rice separately in plenty of water for about 8 hours.

3. First grind the urad dal into silky smooth batter with adding of some water. It should be in medium batter consistency, remove the batter into a wide and big vessel.

4. Next grind the idli rice into smooth paste. Add this batter to above urad dal batter, add salt, mix well with hand without any lumps.

5. Keep it covered, for overnight fermentation in a warm place (At least 7 hours).

6. By morning the batter quantity will be double. Mix lightly, Fill all the idli plates with this batter, cook them on steam for about 10-15 minutes. Turn off the heat and let them cool for more 5 minutes. Remove and serve with green raw tomato chutney or groundnut chutney or sambar.

Green Raw Tomato Chutney with Coriander :

Ingredients :

3 green raw tomatos
1 ripe tomato
1/2 cup of fresh coriander
1 tsp oil
4 green chillies
5 garlic pods
small lemon size tamarind (Wash it properly)
1" piece ginger (Cut into small pieces)
a pinch of turmeric powder
salt as per taste

For talimpu/tadka/popu :

1 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
1 dry red chilli
few curry leaves
a pinch of hing



Method :

1. Cut the green and ripe tomato into 4 pieces each.

2. Heat 1 tsp oil, add tomato pieces, tamarind and green chillies, covered, cook on low flame for about 10 minutes.

3. Next add coriander leaves, garlic pods and ginger pieces, mix, covered, cook on low flame for more 10 minutes or till dry content.

4. Turn off the heat, let it cool completely.

5. Grind above mixture along with turmeric and salt into smooth paste.

6. Now put the popu, heat oil, add jeera and mustards let them pop, add red chillies, curry leaves and hing, fry for 2 minutes, mix with above chutney.

7. Serve with idli, rice or dosa.

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Talimpu Rice (Popannam)

Its my favourite rice item. Normally i use to prepare this breakfast item with left over rice. Simple ingredients and simple process to follow.

Ingredients:

Cooked rice : 2 cups
Red chilli powder : 1/2 tsp
Salt as per taste
Chopped onions : 1/2 cup
1 green chilli (chopped)
1 dry red chilli (cut into 2 pieces)
few chopped curry leaves
1/2 tsp jeera
1/2 tsp mustards
1 tbsp oil
1 tbsp urid dal(minappappu)
1 tbsp chana dal (shanagapappu)
3 tbsp groundnuts
a pinch of turmeric powder

Method :

1. First you mix the red chilli powder and salt to rice properly and keep aside. Rice should not in form of balls. (if it is, you seperate it with your hand gently before mixing of chilli powder and salt)
2. Heat oil in wide vessel, once heat, add jeera and mustards; let them pop, add urid dal, chana dal and ground nuts, roast them for 2 minutes (dont burn them) on low heat.
3. Next add chopped onions, green chillies, red chilli and curry leaves. Fry them till onions become lightly golden colour. Lastly add the turmeric powder, mix well.
   
4. Then add mixed rice to above talimpu, mix well, cover with a lid, stirring between, let the rice becomes desired hot, then turn off the heat. hmmmmmmmmm.........yummy talimpu rice is ready. Its looks in yellow colour with super taste.

Note: While doing this talimpu rice, you should take care about the roasting groundnuts. They should roast correctly otherwise they may burn. It will change complete taste of talimpu rice and you should remember that for this total process, heat should be low.

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