PEAS POORI

I wanted to prepare zhatpat breakfast because I had got up late today. I had some cooked peas in the fridge, thought using it out, but how? Yes, the idea is not bad making poori out of it. Quick and tasty pooris ready by limited time. Here is the recipe..

PEAS POORI ALONG WITH YAM PICKLE

WHAT YOU NEED:

WHEAT FLOUR - 1 CUP

COOKED PEAS - 1/2 CUP

GREEN CHILLI - 2

CUMIN SEEDS - 1 TSP

TURMERIC POWDER - 1/4 TSP

RED CHILLI POWDER - 1/4 TSP OR TO TASTE

SALT - TO TASTE

CORIANDER LEAVES - 1-2 TBSP, FINELY CHOPPED

PEAS POORI

HOW TO MAKE:

GRIND COOKED PEAS AND GREEN CHILLI TO SMOOTH PASTE.

IN A MIXING BOWL ADD SALT, RED CHILLI POWDER, CUMIN SEEDS, TURMERIC POWDER AND GROUND PASTE, MIX WELL.

NOW ADD WHEAT FLOUR, MAKE A FIRM BUT SOFT DOUGH ADDING WATER LITTLE BY LITTLE.

ADD CORIANDER LEAVES AND MIX AGAIN.

MAKE SMALL SIZE BALLS, DUST SOME WHEAT FLOUR AND ROLL WITH ROLLER.

HEAT ENOUGH OIL IN DEEP KADAHI. WHEN IT SMOKES PUT ROLLED POORI AND FRY ON BOTH SIDES.

SERVE PEAS POORI ALONG WITH ANY CURRY/ PICKLE FOR BREAKFAST

MACHKAT DOSA

This traditional machkat dosa was in my to do list since long. Today I got the ideal time to prepare machkat dosa. It is also made in different ways. Here whole udad Dal with skin is used, but I used normal dosa udad dal. I added green gram here. Both type of rice also can be added that is ukdo and surayi. Here I added only surayi/ White rice. It is very easy and healthy preparation. The recipe goes like this...

Makes 6-7 dosas.

MACHKAT DOSA

WHAT YOU NEED:

UDAD DAL - 1/4 CUP

RAW RICE - 3/4 CUP

GREEN GRAM - 1/4 CUP

COCONUT GRATINGS - 2 BIG HANDFULS

SALT - TO TASTE

MACHKAT DOSA

HOW TO MAKE:

WASH AND SOAK UDAD DAL, RICE AND GREENGRAM IN ENOUGH WATER FOR 2 HOURS.

THEN GRIND ALONG WITH COCONUT GRATINGS TO COARSE THICK BATTER.

HERE NO FERMENTATION IS NEEDED.

ADD SALT AND MIX WELL. ADD LITTLE WATER IF NEEDED.

HEAT DOSA TAVA, SPREAD A LADLEFUL BATTER OVER THE HOT TAVA. MAKE THICK DOSAS. PUT A TSP OIL AROUND THE DOSA, REDUCE THE HEAT TO MEDIUM. COVER AND COOK FOR FEW MINUTES. THEN FLIP THE DOSA AGAIN PUT OIL ATOUND AND FRY WELL.

SERVE HOT MACHKAT DOSA WITH COCONUT CHUTNEY OR PICKLE.

KANCHIPURAM IDLI

KANCHIPURAM IDLI IS A POPULAR BREAKFAST IN ANY SOUTH INDIAN HOUSEHOLDS. IT HAS THE SAME BATTER LIKE OUR USUAL IDLI'S; THE ONLY THING IS ABOUT THE TEMPERING INGREDIENTS THAT GIVE THEM A UNIQUE FLAVOUR.

HERE IS THE RECIPE HOW I PREPARED.

KANCHIPURAM IDLI AND SSMBAR, HINGA CHUTNEY AND BAMBOO PICKLE

WHAT YOU NEED:

UDAD DAL - 1 CUP

IDLI RICE - 2 CUPS OR RAW RICE - 1 3/4 CUPS AND UKDO RICE -1/4 CUP

SALT - TO TASTE

TURMERIC POWDER - 1/4 TSP

FOR SEASONING:

MUSTARD SEEDS - 1 TSP

CHANADAL - 1 TBSP

GINGER - 2 TSP, FINELY CHOPPED

CUMIN SEEDS - 1 TSP

PEPPER SEEDS - 1 TSP, CRUSHED ( I HAVE NOT ADDED THIS)

CURRY LEAVES - 1 SPRIG, CHOPPED

CASHEW NUTS - 10-12, BROKEN IN PIECES

KANCHIPURAM IDLI SERVED WITH SAMBAR AND CHUTNEY

HOW TO MAKE:

WASH UDAD DAL WELL AND SOAK FOR 4-5 HOURS.

WASH RICE AND SOAK IN ENOUGH WATER FOR 4-5 HOURS. SEPARATELY.

THEN DRAIN THE WATER FROM UDAD DAAL AND GRIND IN WET GRINDER FOR 20-25 MINUTES, ADDING SOME WATER IN BETWEEN. REMOVE IN A BIG VESSEL.

NOW PUT RICE IN GRINDER, GRIND WITH VERY LITTLE WATER TO A COARSE TEXTURE.

TRANSFER RICE MIXTURE TO THE UDAD VESSEL. PUT SALT COVER AND KEEP FOR FERMENTATION OVERNIGHT.

NEXT DAY, STIR IT NICELY TILL YOU GET THE BATTER GETS ITS TEXTURE.

YOU CAN ADD THE WATER BY CHECKING THE THICKNESS CONSISTENCY.

HEAT A TBSP OIL IN A PAN. WHEN HOT ADD MUSTARD SEEDS, WHEN IT CRACKLES ADD JEERA, CHANADAL, GINGER, PEPPER, CURRY LEAVES AND CASHEW NUTS. FRY FOR FEW SECONDS. 

POUR THE SEASONING IN THE IDLI BATTER AND ALSO ADD TURMERIC POWDER. MIX WELL.

NOW GREESE THE IDLI STAND POUR A SPOON OF BATTER IN EACH MOULD. STEAM THEM IN IDLI MAKER FOR 20-25 MINUTES.

WHEN IT IS DONE REMOVE THE STAND AND ALLOW TO COOL DOWN A LITTLE. NOW REMOVE THE IDLIS WITH THE HELP OF END OF THE SPOON OR KNIFE.

SERVE KANCHIPURAM IDLI WITH SAMBAR/  HINGA CHUTNEY OR WITH ANY YOUR FAVORITE CHUTNEY.

UDID DAL AND RAVA APPO

MY ELDERS ALWAYS USED TO SUGGEST TO HAVE MY BREAKFAST

WELL,WHICH WOULD HELP YOU TO BECOME ENERGETIC FOR THE NEXT FEW

HOUR OF WORK YOU DO. THAT IS RIGHT THOUGH. WHEN YOU BREAK YOUR 

FAST IN THE MORNING AND EAT HEALTHY FOOD IT WILL GIVE YOU 

MORE ENERGY.

THESE APPOS ARE MADE WITH LENTILS.

UDAD DAAL AND RAVA APPO

WHAT YOU NEED:

UDAD DAL - 1/4 CUP ( THE UDAD DAL WAS OF GOOD QUALITY SO I USED 1/4 CUP, YOU CAN USE 1/2 CUP IF YOU WANT)

RAVA - 2 CUPS

SALT - TO TASTE

GREEN CHILLI - -3-4 CRUSHED

GINGER - 1 INCH, CRUSHED

CURRY LEAVES - 2 SPRIGS, CHOPPRD FINELY

UDAD DAL AND RAVA APPO

HOW TO MAKE:

WASH UDAD DAL AND SOAK FOR 3-4 HOURS.

THEN GRIND UDAD DAAL IN A WET GRINDER FOR AT LEAST 15 MINUTES. GRIND ADDING SOME WATER IN BETWEEN. TRANSFER IN A VESSEL. TAKE 2 CUPS WATER, POUR IN THE GRINDER AND CLEAN THE STUCK UDID, TRANSFER THE WASHED FIRST WATER IN SEPARATE VESSEL AND KEEP ASIDE.

ADD SALT TO THE UDAD BATTER AND KEEP FOR FERMENTATION OVERNIGHT.

NEXT DAY ADD 2 CUPS RAVA IN THE WASHED FIRST WATER. MIX WELL.

ADD THIS TO THE UDAD BATTER. MIX THOROUGHLY WITH BIG SPOON TO MAKE THE BATTER SMOOTH AND LUMP FREE. BATTER SHOULD BE LIKE THE CONSISTENCY OF IDLI BATTER.

ADD CRUSHED GINGER, GREEN CHILLI AND CURRY LEAVES. MIX WELL. KEEP FOR 15 TO 20 MINUTES.

HEAT APPE TAVA. WHEN HOT POUR A TSP OIL IN EACH HOLE. POUR BATTER IN EACH HOLE. REDUCE THE HEAT, COVER AND COOK TILL IT IS CRISP. 

NOW REMOVE THE COVER, FLIP THE APPO AND FRY AGAIN TILL CRISP.

SERVE APPO AND GRREN CHUTNEY / COCONUT CHUTNEY / SAMBAR FOR BREAKFAST.

MOOGA DAALI USLI / SPLIT GREENGRAM USLI

A healthy breakfast preparation from GSB community, Mooga daali usli. It is prepared even in temples at the time of Saptaha. I remember eaten in Panemangalore temple long back.

MOOGA DAALI USLI

WHAT YOU NEED:

MOONG DAL - 1 CUP

GREEN CHILLI - 3-4, SLIT OR CHOPPED

GINGER - 2 TSP, CHOPPED FINELY

COCONUT GRATINGS - 1/2 CUP

MUSTARD SEEDS - 1 TSP

ASAFOETIDA WATER - 1 TSP

CURRY LEAVES - 1 SPRIG

SALT - TO TASTE

MOOGA DAALI USLI AND STEAMED BANANA MADE FOR BREAKFAST TODAY.

HOW TO MAKE:

HEAT KADAHI WITH 2 TSP OIL. ADD MUSTARD SEEDS. WHEN IT FLUTTERS ADD GINGER, GREEN CHILLI AND CURRY LEAVES. SAUTE FOR FEW SECONDS. 

THEN ADD WASHED AND DRAINED MOONG DAL AND 2 1/2 CUPS WATER. 

WHEN IT BOILS ADD COCONUT GRATINGS AND SALT. STIR WELL.

REDUCE THE HEAT AND ALLOW TO COOK DAL TILL SOFT AND ALL THE WATER EVAPORATES.

SERVE MOOGA DAALI USLI FOR BREAKFAST OR FOR DINNER.

POTATO SAUNG/ SONG / BATATE SONG

VERY SPICY CURRY, POTATO SONG, BEST ACCOMPANIMENT WITH SHEVAI. THIS

RECIPE IS ALSO FROM MY MOTHER-IN-LAW. THE CURRY IS MADE WITH VERY FEW

INGREDIENTS. HERE IS THE RECIPE..

BATATE SONG

WHAT YOU NEED

POTATOES - 4 MEDIUM, BOILED

ONION - 1 BIG, CHOPPED

TAMARIND - SMALL LEMON SIZE BALL, SOAKED IN 1 CUP HOT WATER AND EXTRACTED JUICE

RED CHILLI POWDER - 1 TSP

TURMERIC POWDER - 1/4 TSP

SALT - TO TASTE

POTATO SAUNG WITH RAW RICE SHEVAI

HOW TO MAKE:

TAKE ONE TBSP OIL IN KADAHI AND HEAT.

ADD CHOPPED ONION, FRY TILL THEY ARE TRANSLUCENT.

ADD BOILED MASHED POTATOES, RED CHILLI POWDER, TURMERIC POWDER, TAMARIND WATER AND SALT.

MIX WELL AND STIR.

ADD SOME WATER TO MAKE GRAVY. ALLOW TO BOIL FOR FEW MINUTES.

FINALLY ADD A TSP OF COCONUT OIL OVER IT.

SERVE POTATO SAUNG/ BATATE SONG ALONG WITH SHEVAI

SHEVAI / SEMIGE - 2

THIS IS MY MOTHER-IN-LAW'S RECIPE, I HAD FORGOTTEN COMPLETELY. TODAY

I REMEMBERED MY MOTHER-IN-LAW'S RECIPE, SHE ALWAYS HAD TOLD ME

THAT IT TASTES BETTER THAN BOILED RICE SHEVAI. YES, I AGREE WITH HER,

THE COCONUT ENHANCES THE TASTE AND IT BECOMES SOFT TOO

HER RECIPE IS SIMPLE..

RAW RICE SHEVAI WITH COVONUT

WHAT YOU NEED :

RAW RICE - 2 CUPS

COCONUT - 1 CUP

SALT - TO TASTE

WATER - 2 CUPS

SHEVAI / SEMIGE

HOW TO MAKE:

WASH AND SOAK RAW RICE FOR 2 HOURS.

THEN GRIND RICE ALONG WITH COCONUT ADDING SOME WATER TO SMOOTH BATTER.

TRANSFER THE BATTER TO A THICK BOTTOMED KADAHI.

ADD SALT AND 2 CUPS WATER.

HEAT IT OVER A MEDIUM HEAT AND KEEP STIRRING TILL IT BECOMES MASS.

TAKE A SMALL PORTIONS OF THE DOUGH AND MAKE ELONGATED SHAPES.

STEAM THEM FOR 20-25 MINUTES.

PRESS EACH BALL IN A SHEAVAI MAKER AND MAKE SHEVAIS.

MAKE SHEVAIS WHEN IT IS REALLY HOT, IT WILL BE DIFFICULT TO PRESS THE BALLS IF IT GETS COOLED.

SERVE SHEVAI WITH POTATO SAUNG / SONG OR CRUSHED GREEN CHILLI MIXTURE.

PIGEON PEA / TORI PARANTHA

We started getting fresh Pigeon Peas pods in the market. The season has just started. With this we prepare many side dishes like ghashi, ambat, upkari etc.. Today I prepared Pigeon Pea Parantha. It is simple like any other vegetable paranthas. I loved the new taste and my daughter also liked it. The recipe goes like this...

FRESH PIGEON PEAS PARANTHA

WHAT YOU NEED:

Wheat flour - 1 1/2 cups

Salt - to taste

FOR THE FILLING:

Fresh Pigeon Peas / Fresh Tori - 1 cup, boiled

Ginger piece - 1 inch

Onion - 1, chopped

red chilly powder -1 tsp

Garam masala powder - 1 tsp

Cumin powder - 1 tsp

Coriander powder - 1 tsp

Salt - to taste

Coriander leaves - finely chopped, 1 bunch

FRESH PIGEON PEAS PARANTHA

HOW TO MAKE :

Make a chappati dough mixing wheat flour and salt adding little water. The dough should be soft. Keep aside for 15 minutes.

Grind to a smooth texture of boiled peas, ginger piece , onion, red chilly powder, cumin powder, coriander powder, garam masala powder and salt without any water.

Remove the paste and mix coriander leaves. and make balls of big lemon size and keep ready.

Now make ball of chappati dough and roll each ball to the size of poori, keep a ball of peas mixture in the centre and cover them. Dust some wheat flour over them and roll to the size of chappati.

Fry them on flat tava with generous amount of ghee on both sides.

Serve Pigeon Peas / Tori Parantha with Curd and Pickle for Breakfast, Lunch or Dinner.

HONEY GLAZED SWEET POTATO

A simple recipe of sweet potatoes. In our childhood days, my mom used to steam sweet potatoes in jaggery syrup. Those days we loved to eat anything sweet. Here my mother-in-law's recipe is different, she boiled the sweet potatoes without any jaggery or sugar. Then she would peel it's skin, cut in cubes and she served them some sugar on the top.

Here  my recipe is different. I used honey, cinnamon powder and a bit of salt.

HONEY GLAZED SWEET POTATOES

WHAT YOU NEED:

SWEET POTATOES - 2 MEDIUM

HONEY - 2 TBSP

CINNAMON POWDER  - 1/4 TSP

SALT - A LITTLE

HOW TO MAKE:

WASH SWEET POTATOES WELL, CUT AND COOK IN THE COOKER FOR 10 MINUTES AFTER THE FIRST WHISTLE.

ALLOW TO COOL DOWN THE COOKER, REMOVE BOILED SWEET POTATOES OUT.

PEEL ITS SKIN, CUT IN CUBES.

WHEN IT IS STILL HOT PUT THE CUBES IN BOWL, ADD IN SALT, CINNAMON POWDER AND HONEY. MIX WELL.

COVER AND KEEP FOR 15 MINUTES AT LEAST BEFORE SERVING.

MIXED VEG CURRY

MIXED VEG CURRY

WHAT YOU NEED :

Vegetables :
Beans, Cauliflower, Carrot, Capsicum - 2 cups. chopped

For the masala:

Onion - 1 big , chopped

Tomatoes - 2 , medium, chopped

Garlic - 3 cloves, chopped

Ginger - 1 inch piece. chopped

Coriander seeds - 2 tsp

Cumin seeds - 1 tsp

Pepper corns - 6-8

Cloves - 2

Cardamom - 2

Cinnamon stick - a small piece

Cashew nuts - 1 handful, soak in hot milk along with its cream for 15 minutes 30 mins. ( I soaked that way)

Other ingredients:

Red chilli powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Garam masala powder - 1/2 tsp

Dry fenugreek leaves powder / kasoori methi - 1/4 tsp

Salt - to taste

Oil

MIXED VEG CURRY

HOW TO MAKE :

Grind cashew along with milk to a fine paste.

Heat kadahi with 2-3 tbsp oil. when it is hot put all the vegetables and fry on high till they are tender and crunchy. Remove and keep aside.

Keep a tbsp oil in kadahi and remove the extra.

Add cloves, cardamom, cinnamon stick and pepper corns, stir for few secs.

Then add ginger garlic, coriander seeds, jeera seeds, saute a while.

Then add chopped onions, fry them till they change the color to light brown.

Add Tomatoes, fry till they are mushy.

Once it is cooled grind it to a fine paste.

Now heat a tbsp oil in kadahi, add ground masala and fry well till they release the oil from all sides. 

Then add turmeric powder, garam masala, red chilli powder and mix well.

Add fried vegetables and mix thoroughly. Also add Kasoori methi and salt.

Now add cashew paste, saute, the masala will become very thick so add some water to make the gravy. Stir well.

Serve Mixed Vegetable Curry along with Naan/Chappti/Roti

BUTTER NAAN

BUTTER NAAN WITH MIX VEG CURRY

WHAT YOU NEED:

All purpose Flour/Maida - 2 cups

Dry yeast - 1 tsp

Sugar - 1 tsp

Warm water - 1/2 cup

Curd - 1/2 cup

Oil - 1 tbsp

Salt - to taste

Water - to make dough

BUTTER NAAN WITH MIXED VEG CURRY

HOW TO MAKE:

Take a small bowl add in warm water, sugar and yeast. Mix well and keep for 10 minutes or till it activates.

In a mixing bowl add in flour, salt, curd and yeast mixture. Mix well.

Adding little by little water make a soft and smooth dough.

Add oil and knead it for 5 minutes or till you get the soft texture.

Cover with a little wet cloth and keep for 3 to 4 hours.

Now divide the dough in to 8 portions, make balls.

Dust a little flour on the slab and roll the ball on your desired shape, like round / elongated shape.

Heat iron pan and roast naan on both sides till it is nicely cooked and it gets dark patches  on both sides.

Apply generous amount of butter on both sides.

Serve warm Butter Naan with any north Indian dishes 

KADAMBA CHUTNEY

KADAMBA CHUTNEY

A delicacy from Tamilnadu.

WHAT YOU NEED:

Onion - 1 chopped

Tomato -1, chopped

Garlic - 4-5 cloves, chopped

Ginger - 1 inch piece, chopped

Green chilli - 1

Dried red chilli - 3

Coconut gratings - 1/2 cup

Udad dal - 2 tsp

Chana dal - 2 tsp

Curry leaves - 1 sprigs

Mint leaves - 5-6

Tamarind - 2 pieces

Salt - to taste

FROM THE HOME OF TAMIL NADU - KADAMBA CHUTNEY

FOR SEASONING :

Mustard seeds - 1/2 tsp

Curry leaves - 1 sprig

HOW TO MAKE:

Heat a tbsp oil in kadahi.

Add udad dal and chana dal, fry till light brown.

Add ginger, garlic, green chilli, red chilli and 1 sprig curry leaves. Fry for few seconds.

Then add onion, fry till they are translucent, add tomato, mint leaves and saute well.

Now add coconut gratings, stir fry for few more seconds.

Allow to cool down. 

Once it is cooled grind the fried ingredients along with tamarind and salt to a smooth paste.

Heat a small pan with a tsp oil.

Add mustard, when it splutters add 1 sprig curry leaves, then pour it over the Kadamba chutney.

Serve Kadamba Chutney along with Dosa/roti,/Chappati.

DUM ALU

DRY CHAPPATI AND DUM ALU

WHAT YOU NEED :

Baby potatoes - 20

Onion - 1, chopped

Tomatoes - 2, medium, chopped

Ginger - 1 tsp , chopped

Garlic - 1 1/2 tsp, chopped

Coriander seeds - 2 tsp

Cumin seeds - 1 tsp

Garam masala powder - 1 tsp

Turmeric powder - 1/4 tsp

Red chilly powder - 1 tsp

Curd - 1/2 cup

Salt - to taste

Kasoori methi - 1/2 tsp, powdered

Coriander leaves - to garnish

DRY CHAPPATI AND DUM ALU

HOW TO MAKE:

Pressure cook the baby potatoes for 10 minutes. Peel it and keep aside.

Heat 2 tbsp oil in kadahi, fry peeled potatoes till brownish.

Remove and keep aside.

In the same kadahi add coriander seeds and jeera seeds, when it splutters all ginger and garlic. Saute till you get aroma.

Then add chopped onion, fry till they are translucent.

Add tomatoes and suate till they are mushy.

Make a paste when it cools down.

Now add little oil in the kadahi, If there is enough oil no need to add.

When oil is hot add ground masala, fry for 5 minutes or till the masala leaves the oil around and till the raw smell disappears.

Then add turmeric powder, garam masala powder, chilly powder, mix well and fry for few seconds. If the masala is too thick add little water.

Now add cooked and fried potatoes in it. Mix thoroughly.

Add salt and also kasoori methi. Stir again.

Lastly add curd and saute well. If needed add some water. Cook for few minutes.

Garnish Dum Alu with Coriander leaves.

Serve Dum Alu with Chappatis/ rotis/ naan.

GREEN GRAM DOSA

GREEN GRAM DOSA WITH COCONUT CHUTNEY

A perfect breakfast recipe :

WHAT YOU NEED :

Udad dal - 1/4 cup

Green gram / Moong - 1/4 cup

Raw rice - 1 cup

Salt - to taste

GREEN GRAM DOSA AND COCONUT CHUTNEY

HOW TO MAKE :

Wash udad dal, green gram and rice very well and soak all together for 4-5 hours.

Then grind in a wet grinder for 15 minutes to a smooth batter.

Transfer the batter in to a container and add salt.

Keep overnight to ferment.

The next day stir well the batter with big spoon.

Heat dosa tava, when hot pour a big spoon full of batter  and spread thick. Put a tsp oil around the dosa. Cover the lid.

Reduce the heat to medium

After 2 minutes open the lid and flip the other side and fry well.

Remove from the pan to serving plate.

Serve Green Gram Dosa for Breakfast along with Coconut chutney.

JACKFRUIT CHIRCHIRAYILE/ HALWA

A very simple recipe, goes well with Dosa , chappati or poories. Chirchirayile means just mashing while frying with ghee, which makes aromatic dish. I have prepared this with ripe nendra baale, this time I used ripe jackfruit bulbs.

JACKFRUIT CHIRCHIRAYILE AND DOSA

WHAT YOU NEED:

Jackfruit bulbs - 2 cups, chopped

Sugar - to taste (according to the sweetness of the jackfruit.)

Ghee - 2-3 tbsp

Cardamom powder - 1/2 tsp (optional)

PONSA GHARO CHIRCHIRAYILE....

HOW TO MAKE :

In a thick bottomed vessel put chopped jackfruit and keep on the heat.

Allow to cook till the water contents evaporates.

Then add sugar and ghee. 

Fry the pieces in ghee on a medium heat. Mash the pieces with the back of  the spoon. Stir in between.

When it becomes little brown, put off the fire.

Add cardamom powder. Mix well

Serve Jackfruit chirchirayile along with Dosa/ Chappati.

METHI PARATA / PARANTHA

METHI PARANTHA WITH TOMATO CHUTNEY

WHAT YOU NEED:

Wheat flour - 1 1/2 cups

Fenugreek leaves / Methi leaves - 1 cup, finely chopped

Red chilli powder - 1/2 tsp

Garam masala powder - 1/2 tsp

Cumin seed powder - 1/2 tsp

Coriander seed powder - 1/2 tsp

Salt to taste

FENUGREEK LEAVES  WITH TOMATO CHUTNEY

Ghee - for frying

HOW TO MAKE :

In a mixing bowl add salt, red chilli powder, garam masala powder, cumin powder, coriander powder and red chilli powder. Put a little water and mix all the powders.

Now add wheat flour, fenugreek leaves and little water to make chappati dough. 

Knead well, then add little ghee, again knead and keep aside for 15 minutes.

Now make balls from the dough and roll it as chappati,

Fry on tava on both sides, adding enough ghee.

Serve Methi Parantha along with Tomato chutney.

BANANA SHAKE WITH MINT FLAVOR AND CORNFLAKES

Today I made my breakfast very simple and healthy, actually I was very lazy to make any of my normal breakfast. so wanted to be more lazy.  Here is the recipe for lazy people...

BANANA SHAKE WITH CORNFLAKES.. OF-COURSE MINT FLAVOURED  

WHAT YOU NEED : 

Bananas - 2 small size

Green but dried mint leaves - a few

Lemon juice - 1 tsp

Chilled milk - 1 cup

Sugar - to taste

Cornflakes - 1/4 cup

BANANA SHAKE WITH DRIED MINT

SIMPLE AND HEALTHY - MILKSHAKE WITH CORNFLAKES ON THE TOP..

HOW TO MAKE :

Chop bananas and put chopped bananas, dried green mint leaves, lemon juice, chilled milk and sugar in a blender and blend till smooth.

Pour in a glass and put cornflakes over the top and serve.

UKDO TANDLA BHAKRI / BOILED RICE BHAKRI

BOILED RICE BHAKRI

WHAT YOU NEED:

Boiled rice/ red rice/ ukdo tandulu - 2 cups

Finely grated coconut - 1 cup

Green chilli - 3-4, chopped finely

Ginger - 2 inch piece , chopped finely

Coriander leaves - 1/4 cup, finely chopped

Mint leaves - 1/4 cup, finely chopped

Salt - to taste

UKDO TANDLA BHAKRI

HOW TO MAKE:

Wash rice and soak for 5-6 hours.

Then grind to a fine but thick batter.

Now mix finely grated coconut, green chilli, ginger, coriander and mint leaves.

Also add salt and mix well.

(You can grind rice along with coconut gratings. )

Now heat dosa tava, put a tsp oil, take a ladleful batter and spread thick on the heated tava. Again put a tsp oil around the dosa.

Reduce the heat to medium. Cover and cook till the down portion is brown.

If the dosa is not cooked and fried well, do not flip. Otherwise it may break. So allow to fry well.

Remove the cover and flip the dosa, put oil again and allow to fry till brown and crisp.

Serve Ukdo tandla bhakri with butter for breakfast.

IDLI USLI/ IDLI UPMA

One of the popular breakfast from GSB household.  If we make idli for breakfast, Purposely we prepare more than enough. Firs day we eat idli with sambar or chutney. Second day we go for usli/ upma from left over idlis. If there are still left over idlis, we slice it thin and fry like cutlets or make idli fingers. Below i have given the upma recipe, it is very simple and can prepare quickly.

IDLI USLI /UPMAV

WHAT YOU NEED:

Idlis -20 - 25

Coconut gratings of half coconut

Dry red chilly - 8-9, broken

Asafoetida - a small piece diluted in water or 1 tsp powder

Mustard seeds - 1 tsp

Curry leaves - 1-2 sprigs

Udad dal - 1 tsp

Methi seeds - 3-4 seeds

Salt - to taste

IDLI USLI /UPMA

HOW TO MAKE:

Take a big plate, crumble idli one after another with your hand.

Mix salt in coconut gratings, then mix with crumbled idli.  

Pour diluted asafoetida over the idli mixture. Mix thoroughly.

Heat 4 tbsp oil in kadahi.

Add mustard seeds, when it splitters add udad dal and methi seeds, fry till it browns.

Add dry red chilly and curry leaves. Fry for few seconds.

Then add idli mixture and saute well. Reduce the heat and mix very well till seasoning is coated very well with crumbled idli.

Serve Idli Usli /Upma for Breakfast along with Banana or fried chips.