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Category Archives: BREAKFAST RECIPES

MINT RICE / ALOO PUDINA BAATH

Mint is also known as pudina in local language so here i am with an easy to cook instant jatpat spicy mint flavoured rice recipe  … I can say a perfect tiffin box or a quick fix to lunch or dinner with leftover rice or even you can enjoy it for breakfast 😊

Here the aroma and freshness of mint and caraway seeds enhances the taste and adds a wonderful flavour to the dish..

You can even add veggies of your choice ,fried cashews to make it more interesting but i love this with potatoes 😃

Now lets see how this simple recipe begins

INGREDIENTS 

•1 large bowl cooked rice or 1 cup rice(uncooked)

•3 green chilles (add as per taste and spicyness)

•1 cup fresh mint/ pudina leaves

•1 tsp Caraway seeds /shah jeera (1/2 tsp extra for seasoning)

•1″ginger 

•1/4 tsp Turmeric

•2 potatoes

•1 tsp lime juice

•3 tblsp oil

•Salt as per taste

METHOD

▪Wash and peel potatoes, cube them and add to a bowl with water (to avoid colour changing in potatoes)

▪Now in a mixi jar add pudina,green chillies ,shah jeera,ginger and grind to fine paste using little water

▪Now heat a kadai add oil ,add shah jeera let this pop awhile add cubed potatoes (discard water) ,salt ,turmeric and fry for 5 minutes or till potatoes are cooked or you can use cooked potatoes to save time

▪Add ground paste along with little water cook well till oil starts separating add cooked rice mix well check salt add if necessary add,close lid and  cook on low flame till all the flavours and spices are influence well with rice 

▪ Add lime juice as required and enjoy piping hot with onion raita and papad

NOTES

*If cooking with uncooked rice then start process in a cooker add water 1:2 and take 3 whistles

*one can use oil + Ghee instead of only oil

*Any vegetables can be added to make it a nutritious one pot meal

*i make it spicy so i add nearly 4 green chilles to a big bowl of cooked rice but it depends upon individual taste

*at the end you can even give a tadka of fried cashews or peanut to add crunch in your bite

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SPROUT FINGERMILLET ROTI OR RAGI ROTI

Finger Millet roti is rich, healthy and delicious  breakfast and very filling breakfast recipe ..

Finger Millet is very high in calcium,rich in iron and fibre … Overall a rich and good source of food for weight watchers..

Ragi roti/bhakri is an instant recipe which can be made in jiffy 😊 here there is no need of fermenting batter can be made instantly ..

You can skip meals and indulge this as it gives full energy equal to that of rice

INGREDIENTS 

• 1 cup Fingermillet flour (ragi flour)

• 1/4 cup Rice flour (or can be added till 1/2 cup)

• 1 finely chopped onions

• 2 finely chopped greenchillies 

• 2 tblsp coriander leaves chopped 

• 1 tsp chopped curryleaves 

• 1/4 cup sprouted moong

• 2 tbsp grated coconut 

• salt to taste

• water to make dough

• oil as required while frying rotis

METHOD

▪Mix all ingredients to a soft dough

▪grease a dosa pan with oil then take a handful of dough and spread evenly and keep on medium  heat,drizzle oil on top and close  lid and cook till the base gets cooked ,flip roti and cook other side till done..

▪follow with remaining dough to make rotis or you can even use a greased sheet and make roti and then fry it on tawa

▪Serve with butter or Chutney or can be enjoyed as it is ..

NOTES 

*Always grease tawa well before spreading roti 

*wet your hands with water for spreading roti (wetting hands will make dough to easily spread evenly)

*One can avoid onions during fasting 

*i had sprouts so i have added it to make it healtgy its optional

*grated carrots also can be added for making more healthy and Tasty 

*The same recipe can be made only with rice flour or ragi flour 

 
2 Comments

Posted by on October 4, 2017 in BREAKFAST RECIPES, DOSAS

 

MIXED RICE DOSA 

This is a famous konkani styled dosa made using two types dosa ,tastes awesome with a good flavour and taste… This dosa is populary known as Surai Ukde polo in konkani language..😀 Surai means sona masoori or dosa rice and Ukde means boiled rice also known as red or matta rice….

The dosa batter doesn’t need any fermentation but you need to soak rice for around 4 hours before grinding so that it can be broken easily ,the batter can be ground coarse or fine . If u coarse grind the batter then u need to make slightly thick dosa but i prefer to make it as per my family choice fine and make medium thick dosa.

Here i have served dosa with coconut jaggery mix  known as choorn tastes best with this or this dosa can be relished with any chutney or pickle of our choice or even with butter

INGREDIENTS 

•1 cup sona masoori 

•1 cup red rice 

•1 cup grated coconut 

•Salt to taste

•Oil to drizzle 

METHOD 

▪Wash and soak both rice together for around 3-4 hours 

▪Grind rice along with coconut gratings to fine batter using water

▪Remove to container add salt and mix well

▪Heat dosa griddle  well,simmer the flame and pour laddle full of batter and slightly spread or pour batter as u do while making neer dosa

▪Drizzle oil and cook closed on medium heat till the base is cooked

▪Flip dosa and cook other side till golden spots appear 

▪Serve with chutney of your choice or with Jaggery coconut mix

Coconut Jaggery mix: 

Freshly grated coconut (only white part),jaggery grated as per sweetness,a pinch salt and 2 pinch cardamom powder,mix everything well till combined .

NOTE l

Tip for beginners  :As there is no use of urd dal the batter sticks to the pan as u spread so always see that you keep flame on low heat then try to spread dosa evenly and then higher the flame to cook well..

 
2 Comments

Posted by on September 25, 2017 in BREAKFAST RECIPES

 

INSTANT RAWA IDIYAPPAM/ STRING HOPPERS/OTTU SHAVIGE

INSTANT RAWA IDIYAPPAM/ STRING HOPPERS/OTTU SHAVIGE

Idiyappam is an age old healthy recipe followed for generations …It tastes awesome with coconut jaggery milk or any spicy curries or with veg stew or even with pickle and coconut oil..

It’s also known as string hoppers/semiya/shevai /ottu Shavige 😊

Authentic way of making Idiyappam is very tedious process, involves a lot of procedures like soaking , grinding , cooking the batter then steaming etc….which is time consuming and so many of us turn up without making it 😓 due to busy working life ,eventhough we love it ! …

We go for something instant or quick recipes to enjoy, so today i am here with an instant and more healthier version of ottu shavige where no much work invoved😍, very easy recipe of making Idiyappam/ottu shavige using fine rawa or semolina ,which tastes equally delicious ❤.Soo that now everyone can satisfy there carving to eat ottu shavige along with coconut milk  (you can check my blog for such instant easy,quick and delicious recipes ❤) ..Hope you all will like it 😊

Give this recipe a try and enjoy Idiyappam anytime of the day or even when u have not planned anything for breakfast or on sudden arrival of guests and impress them😊
INGREDIENTS 

•2 cups semolina/rawa

•1-1/2 to 2 cups water(approximately add 11/2 cups first and knead if necessary add water accordingly )

•Salt

•1 tsp ghee/oil

METHOD 

▪Mix all above ingredients and make a dough 

▪Make equal sized balls and steam cook 15 -18 minutes 

Grease the inside part of an Idiyappam maker or Chakuli mould with oil and fill it with the prepared 1 or 2 steamed rawa balls and press it in a circular motion on a plate in the form of long strings in circular motion.

▪Serve with Jaggery coconut milk 

NOTES 

▪This recipe makes around 6 medium Idiyappam 

▪You can use authentic Machine /Chakuli mould for making these Idiyappam 

COCONUT JAGGERY MILK: Grind 1 cup coconut ,soaked 1tsp kus kus,1tsp rice soaked,to fine paste,stain this using water then add jaggery  (as per taste),boil once and add cardamom powder mix and switch off gas ,cool this and serve with Idiyappam (Soak kus kus and rice for an hour ) 

Instant way of making coconut jaggery milk dissolve grated jaggery(use as per sweetness) in 1/4 cup warm water then bring it to room temperature add ready to use coconut milk ,add 1/2 tsp cardamom mix and enjoy.

 

MTR RESTURANT STYLE BATATE SAAGU

Today I am here with a tried and tested easy recipe of very famous banglore MTR ( Mavalli Tiffin Rooms resturant style Potato saagu….. 

 I got an opportunity to learn this from a foodie friend from a food group ,I was very happy seeing it as i have tasted MTR saagu and love it very much ,it tastes yum, its in the form of semidry with balanced taste….. I planned it very next day for breakfast along with pooris…

And result was just similar to that of MTR style and delicious yet the same time 👌👌👌…

Please give it a try ,it’s very easy and quici8k to make and enjoy with poori or rawa idli😋

Recipe credit to Ambica Kudva 😊thank you Ambica for a delicious side dish recipe,now its got added in my daily menu.. ❤

INGREDIENTS

•2 large or 4 medium sized boiled and mashed potatoes  (roughly)

•1 medium onion chopped finely

•1 medium Tomato chopped finely

•4 Greenchilles

•4Garlic cloves

•a small piece ginger

•1/2 tsp turmeric

 •1/2 tsp dhania powder

•1/2 tsp Red chilli powder

•2 tbsp putani dal (roasted gramdal/pappu)dry roast and make fine powder

•1/2 tsp mustard  

•1 tsp cumin seeds

•1 tsp urad dal

•finely chopped coriander leaves 

•1 tblsp oil

•1 tblsp ghee

•Salt to taste 

METHOD 

▪Make a paste of green chilli, ginger and garlic and keep ready

▪Heat a pan add oil and ghee,wait till its hot

▪Add mustard , jeera and urad dal and allow to pop

▪Now add in onions and toss till golden 

▪Add the green chilli ginger garlic paste fry well till rawness smell goes off 

▪ Add tomatoes, turmeric and chilli powder toss awhile

▪ Add 3/4 cup water and bring it to a boil

▪At the same time take 1/4 cup water add add the Putani dal powder and mix well to make a paste see that no lumps are present and add it to the above boiling mixture. 

▪add salt and mashed potatoes ,boil once till the saagu thickens turnoff gas and garnish with coriander leaves and serve hot with pooris or rawa idlis

NOTES

*Use chillies or chilly powder as per individual spice level

 

 

CHANADAAL CHUTNEY

Split Bengalgram or chana daal chutney prepared in Iyengar’s style using hing and coconut in the recipe…

     A very spicy flavourful cutney which goes well with Tatte idli or plain idlis or dosas…

   A very different recipe where there is no use of onions or garlic made..

This recipe was shown in a cookeryshow which i bookmarked and made to serve with my semolina idlis ,which together tasted awesome..

Give this a try and enjoy making and eating 🙂

#easy #quick #sidedish #coconut #chutney #spicy #idli #dosa #instant #cookwithashu

Recipe credit to chef Ranganath

INGREDIENTS

•2 tblsp split bengalgram(chanadaal)

•1 tblsp split blackgram(urddaal)

•2 spring curryleaves

•1/4 tsp asafoetida(hing)

•1/2″ginger

•A small piece tamrind

•8-10 greenchillies (use according to spiciness)

•1/2 cup coconut

•3 tblsp coriander leaves along with tender steam

•Salt to taste

•1 tsp oil for frying 

METHOD

▪Heat kadai add oil addchanadaal fry awhile add urddaal fry both till red and a nice aroma

▪Now add broken chilles fry

▪add all other items one by one fry well for a minute

▪Cool this 

▪Grind to chutney consistency using water..

▪Enjoy with idli or dosas..

NOTE

*don’t make chutney watery let it be thick as seen in picture

 
2 Comments

Posted by on June 7, 2017 in BREAKFAST RECIPES, CHUTNEY/GOJJU

 

CABBAGE AND EGG FRANKIE 

Cabbage and Egg Frankie 😊A delicious healthy frankie rolls  made using wheat flour …😍😍😍

Most of the Kids Favourite snacks or breakfast, now as academic year has began all mother’s problem is what to make for kids evening snacks or for their tiffin box ….. Here is a solution for it make this yummy looking proteins rich rolls ,kids will just love them….. ❤

   Usually Frankies are made using maida but I have used multigrain atta for the wraps ,to make it healthier….

 Cabbage a most avoided veggie among kids so this is a better way to make them eat cabbage and I have also used eggs which is kids favourite,you can even add grated cheese to the filling as cheese is kids friend and they will never say no to this yummy looking Frankie roll……a easy way to make any kids eat cabbage😉……Happy cooking ☺

INGREDIENTS 

•Wheat flour dough (I hve used multigrain atta dough),make medium sized balls and roll this to 8″ chapatis and fry this lightly on medium flame applying ghee till light brown spots appear….prepare this in advance and keep aside 

FOR FILLING:

▪ chopped or grated boiled eggs as needed

▪ cabbage grated

▪ amchur powder

▪ salt as to taste

▪chilly powder

▪ mayonnaise

▪ketchup

▪grated cheese 

▪Ghee to grease pan

METHOD

▪Mix mayonnaise and ketchup and keep ready

▪Now take a chapati,spread mayonnaise mixture generously to the full chapati one side, 

▪Now spread on one side of chapati cabbage,eggs as needed to lengthwise,sprinkle salt, chilly powder and amchur powder 

▪grated cheese can be used here,I have not used here

▪now fold both the ends and roll tightly

▪Now grease this and fry this on tawa using medium flame for 2 minutes both sides

▪enjoy with ketchup

NOTE

*Note u can even use carrots grated,cheese for making more healthy

*wash cabbage well before use dip this in vinegar water and then wash so that chemicals are removed..

 
2 Comments

Posted by on June 7, 2017 in BREAKFAST RECIPES, EGG, NON VEG STARTERS