5 minute omelette in a coffee mug

We're pure vegetarians by birth, but as a kid my mom made sure i got the necessary proteins.. So she made sure that i had eggs almost daily, she would not cook it for me, but i used to go this creche managed by Christians, who even owned a bakery.. so it was my mom's standing instructions to give me an omelette almost daily. So that's how i got used to eating eggs, and I loved the omelette that aunty at my creche made.. i still remember that aroma, i would gulp it down in moments.. but i did not like boiled egg much..

So when it came to giving my son the proteins required, i did cook him omelette's and boiled eggs myself.. to my surprise my hubby made the best omelette for me during pregnancy, very similar to the one i used to have at the creche, so i did learn a bit from him..

It was a rainy evening and i was really hungry, had some eggs in the fridge which i had got for baking eggs, but used them for this.. I wanted to make bread omelette, ended up making just omelette.. my son enjoyed with lots of tomato sauce.. :)

I follow this food community called Etable, on whose blog i saw making omelette's in a coffee mug and that too in five minutes flat.. I had to try this... 

Preparation time: 3 minutes
Cooking time: 2 minutes
Serves: 1

Ingredients: 

1. Eggs 1nos
2. Onions 1nos
3. Green chillies 1 finely chopped
4. Salt to taste
5. Maida 1.5tsp
6. Oil/butter 1tbsp
7. Coriander leaves a little

Method: 

1. Break the eggs and beat it well. 
2. Add onions, green chillies, salt, oil, coriander leaves and maida and mix well so that no lumps are formed. 
3. Pour them into a microwave sup coffee mug, fill only half of the mug. 

4. Put in the oven at high power for about 1 to 1.5 minutes (or till its done). 
5. The omelette will rise up in between, but dont fret once its out of the oven it goes down. 
6. Check for doneness and let it stand for about 30 seconds in the oven. 
7. Serve hot.. 

You can any veggies to make it more healthy, or even add cheese to it. 

Omelette

We're pure vegetarians by birth, but as a kid my mom made sure i got the necessary proteins.. So she made sure that i had eggs almost daily, she would not cook it for me, but i used to go this creche managed by Christians, who even owned a bakery.. so it was my mom's standing instructions to give me an omelette almost daily. So that's how i got used to eating eggs, and I loved the omelette that aunty at my creche made.. i still remember that aroma, i would gulp it down in moments.. but i did not like boiled egg much..

So when it came to giving my son the proteins required, i did cook him omelette's and boiled eggs myself.. to my surprise my hubby made the best omelette for me during pregnancy, very similar to the one i used to have at the creche, so i did learn a bit from him..

It was a rainy evening and i was really hungry, had some eggs in the fridge which i had got for baking eggs, but used them for this.. I wanted to make bread omelette, ended up making just omelette.. my son enjoyed with lots of tomato sauce.. :)


Preparation time: 5 minutes
Cooking time: 3-4 minutes


Ingredients:

1. Eggs 2nos
2. Onions 1nos
3. Green chillies 2nos
4. Salt to taste
5. Oil


Method: 

1. Break the eggs and beat them well, add chopped onions, salt, green chillies and mix well.
2. Heat a tava, spread some oil over it.
3. Add in the egg mixture and spread it around rotating the tava.
4. Add a little more oil in the corners and let it cook.
5. Turn over and cook for a while.
6. Serve hot with tomato sauce/ketchup..

Shavige (vermicelli) upma

Shavige upma is a breakfast recipe when you've made everything else for breakfast all throughout the week. It can also be made as snack in the evening. You can vary the taste by adding veggies, or just onions. A lot of variations can be made with shavige, lemon masala shavige, puliogare masala shavige and shavige pulao as well.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4

Ingredients: 

1. MTR roasted vermicelli 200gms
2. Onions 2nos
3. Green chillies 5-6
4. Tomatoes 2nos
5. Capsicum 2 nos
6. Oil
7. Mustard seeds 1tsp
8. Jeera seeds 1tsp
9. Curry leaves a few
10. Coriander leaves a little
11. Grated fresh coconut 1/4 cup
12. Turmeric powder 1tsp

Method: 

1. Chop the onions, capsicum and tomatoes. (you can use beans, carrots and peas as well, omit onions then)
2. Keep about 250ml of water for boiling.
3. If you're using the roasted vermicelli, you can start with the dish right away, but if you're using the regular one, you need to roast it till it turns light brown in 1tbsp og gheee/oil.
4. Heat oil in a kadhai and make seasoning of mustard seeds, jeera seeds, green chillies and curry leaves.
5. Add onions, turmeric and saute well till they turn golden brown.
6. Now add the capsicum and saute till they turn tender.
7. Add in the tomatoes, salt and mix well.
8. Next ass grated coconut and mix well. Simmer for about 2-3 minutes.
9. Slowly add the boiled water observing the need. You can add some more water later if required.
10. Cover the kadhai and cook for about 4-5 minutes on low flame.
11. Garnish with fresh coriander leaves. Serve hot.

Neer dosa

Well the name Neer dosa is very popular, not only the name but even its taste... but making it some people think is really difficult but its quite easy.. all you need is the right consistency of the batter and most important thing, people at home to eat it quickly, as soon as its served...

I did my part of research before making it, and i wanted it to be right since it was the 1st time I would be attempting it.. I decided to make it over the weekend when my in laws came so that i could at least have people at home to enjoy with..

A few important points to note: There's absolutely no need to ferment this batter.. Some people say that dosa's needs to be made immediately after grinding, while some are of the view that it can be kept for about 30-45 minutes.. Some people according to their convenience make the batter and store it the fridge overnight.

One more point is about using the right kind of tava. I did borrow my mom's old tava (the one that people in Mangalore originally use to make such dosas) but my dosa never turned up using it, in fact the non-stick tava worked wonders for me.. All the dosas came out wonderfully without even sticking once.. But make sure the tava is not too hot (the dosa might turn crispy) nor too cold (dosa might not cook evenly). Maintain the flame venly once the tava is heated up..


Preparation time: 20 minutes
Cooking time: 3-5 minutes per each dosa
Serves: 5 (3 dosas each)

Ingredients: 

1. Raw rice (i took the rice i use daily at home) 3 cups
2. Fresh grated coconut 1/2 cup
3. Salt to taste
4. Water


Method:

1. Soak the rice for about 3-4 hours (i soaked it overnight coz i was making it for breakfast)
2. Grind the rice along with grated coconut to fine paste.
3. Add salt and adjust the consistency of the batter to very watery state.. It should be really watery unlike the normal dosa bater.























4. Heat the tava fully and pour about 1.5 spoon ful of the batter and rotate the tava with your hands, dont spread the batter with the spoon like its done for normal dosa.

5. Spread oil and cook with lid covered till its done on both sides.

6. Serve hot immediately with spicy coconut chutney or tomato chutney. I served with onion and tomato chutney

Palak dosa

Palak is a very nutritive green.. it has loads of benefits and its often advised to have green in your diet at least once a week.

When you run out of ideas to make breakfast everyday morning, try this new variant in Palak Dosa.. very tasty, healthy and i'm sure kids will love them (my 3 year old toddler did)

Preparation time: 20 minutes
Cooking time: 3-4 minutes per dosa


Ingredients:

1. Palak leaves 1 bunch
2. Rice 1/2kg (2 cups)
3. Salt
4. Oil
5. Dry red chillies 8-10
6. Tamarind a lemon's size
7. Dhania seeds 2-3tbsp
8. Jeera seeds 2tbsp
9. Coriander a little bit
10. jaggery (optional) 1tbsp
12. Grated fresh coconut 1/4 cup
13. Water
14. Onion 1nos

Method:

1. Soak the rice for about 3-4 hours.
2. Grind the rice along with jeera, dhania seeds, coconut, tamarind, coriander leaves, dry red chillies, onion  and jaggery to a paste to dosa batter consistency.
3. Wash the palak leaves and chop them as finely as possible.
4. Add it to the batter and mix well. Add salt also.
5. Mix well. Add water if required.
6. Heat tava and pour the batter evenly and cook on both sides.
7. Serve hot with ghee and coconut chutney/chutney powder.. (You can eat it just like tht)..

Pav bhaji upma

I'm an ardent fan of Sihi Kahi chandru, a comedian and an actor who also has his own cookery show on Suvarna Kannada channel. This Upma he made the other day really got me going as it was unique in itself. I had to try it out, but only thing i had to assure was people at home liked it. I usually try most of the recipes he cooks on his very famous show Bombatt Bhojana and this one is one among many..

Preparation time: 20 minutes
Cooking time: 25-30 minutes
Serves: 7


Ingredients: 

1. Vegetables [I took 200gms each of beans, carrot, potatoes, capsisum and green peas]
2. Onions 4-5
3. Tomatoes 3-4
4. Pav bhaji masala 3tbsp
5. Green chillies 7-8
6. Bansi rawa 2.5 cups
7. Salt
10. Mustard seeds 1tsp
11. Chana dal 1tsp
12. Urad dal 1tsp
13. Jeera seeds 1tsp
14. Water about 3 cups
15. Curry leaves
15. Coriander
16. Oil
17. Fresh grated coconut 1/2 cup


Method: 

1. Roast the bansi rawa till it emits good smell and keep aside for it to cool.
2. Chop the veggies into small cubes and cook them till half done (except for the capsicum and tomatoes).
3. Heat oil in a kadhai and make seasoning of mustard seeds, chana dal, urad dal, jeera seeds,  green chillies followed by fresh curry leaves.
4. Add in the onions and saute till they turn golden brown.
5. Next add in the capsicum and saute them.
6. Time to add in tomatoes and cook them a bit.
7. Add pav bhaji masala, give it a nice mix and  then add water, salt, the half cooked veggies and let it boil.
8. Now add the grated coconut and mix well.
9. Slowly pour in the roasted rawa and keep stirring so that no lumps are formed.
10. Simmer the flame and let it cook covered for about 5-6 minutes.
11. Garnish with fresh coriander leaves and serve hot.


Look at the family gulping down this never tasted before upma...

Jolada rotti

Jolada rotti or jowar roti's are very famous in north Karnataka region, infact it their staple food and since Bangalore is a cosmopolitan city, its gained a lot of popularity here as well. Every area in the city has many such food joints serving Uttara Karnataka specialties.

My mom used to make rotti out of this jowar flour but unlike the bhakri's they make in North Karnataka. This one's the usual akki rotti style but made out of jolada rotti. One fine day i had to experiment it on my hubby and the end result he loved it, the best part however is that not only him but other members of the family as well ended up liking it.


Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4 rotti's


Ingredients: 

1. Jolada rotti (Jowar flour) 2 cups
2. Onions 3
3. Green chillies 4-5
4. Salt
5. Water
6. Coriander leaves
7. Fresh grated Coconut 1/4 cup


Method: 

1. Finely chop the onions and keep aside.
2. Take the flour in a bowl and add onions, finely chopped coriander leaves, coconut, green chillies, salt and mix well.

3. Add water and make a dough out of it. Divide into balls and flatten with fingers on tawa smeared with about 2tsp of oil.

4. Bake well on both sides till light brown.
5. Serve hot with chutney or pickle.

Nutritious breakfast - Dal dosa (adai dosa)

This one's an out and out south Indian delicacy. Regular among Tamil Nadu natives, has picked up popularity across all homes of late because of it nutritive value. Best food for picky eater, especially children who refuse to take in good food.

Preparation time: 20 minutes
Soaking time: 5-6 hours or overnight


Ingredients: 

1. Moong dal 1 cup
2. Toor dal 1 cup
3. Chana dal 1/2 cup
4. Urad dal 1 cup
5. Rice/dosa rice 2.5 cups
6. Red chillies 4-5
7. Dhania seeds 1 tbsp
8. Salt
9. Water
10. Oil
11. Coconut 1/2 cup
12. Jeera seeds 1 tsp

Method:

1. Soak the dals and rice for about 5-6 hours or overnight.
2. First grind the dals and then the rice along with the dry red chillies, dhania seeds, coconut, jeera seeds, coriander leaves and salt to the normal dosa batter consistency.
3. Heat the tawa and pour over the dosa batter and bake well.
4. Serve hot with a dollop of ghee and coconut chutney.


Note that the batter should not be fermented as it turns sour because of dals.

Healthy Breakfast for a wonderful day: Ragi Dosa

Ragi or finger millet is very much used in south India, especially Karnataka. Ragi balls or ragi mudde are a part of staple diet in rural parts of Karnataka. Very healthy and stomach filling it gives strength for a strenuous day at work. Similarly dosa's are an integral part of breakfast at homes and as a change ragi dosa can be made as breakfast, rich in health, it really gets yummy when made this way.

Preparation time: 20 minutes

Serves: 7 (3 dosa's each)

Ingredients: 

1. Ragi flour 4 cups

2. Urad dal flour 1 cup

3. Salt

4. Curd 1/2 cup

5. Water

6. Methi seeds flour (optional) 2 tsp makes it more healthy

7. Green chillies 8-9

8. Onions 4-5

9. Coriander leaves 

10. Grated coconut 1/2 cup

12. Jeera seeds 1 tsp

Method: 

1. Chop onions, green chillies and coriander leaves and keep aside. 

2. In a bowl mix ragi flour, urad dal flour, methi seeds flour along with water, salt well enough so that no lumps are formed. Mix it to dosa batter consistency. 

3. Add curds and mix well and set aside for about 15-20 minutes. 

4. Heat oil in a kadhai and make seasoing of jeera seeds, green chillies and saute onions in them till they turn light pink. Let it cool. 

5. Once cooled add to the batter along with chopped coriander leaves and pour the dosas over the heated tawa and enjoy. Bake the dosas both sides with lid closed while baking on one side for uniform baking. 

6. Serve hot with chutney. 

Sabsige soppina idli (Dill leaves idli)

Sabsige soppu or dill leaves are very good for health... so why not add them to idlid' (fondly called as flying saucers by my brother in law) to make a yummy breakfast option. This can be made super fast especially if you're having some leftover idli batter after making them once.


Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 7


Ingredients: 

1. Idli batter 4-5 cups
2. Sabsige soppu (Dill leaves) 1/2 bunch
3. Oil
4. Salt 1/4tsp
5. Chana dal (optional) 1tsp
6. Ginger 1/2 inch crushed
7. Green chillies 5-6 finely chopped

Method: 

1. To the idli batter add the washed and cut dill leaves, salt, chana dal (soaked for about 15 minutes), 1/2 tsp salt, crushed ginger, green chillies finely chopped and mix well.
2. Grease the idli moulds and pour over the batter and steam for about 20-25 minutes.
3. Serve hot with chutney.

Rava Idli (Restaurant style)

Making rava idli's at home is as easy as buying a ready mix from store and making them. Easy and attractively cooked is the secret of food disappearing fast into people's stomach. Let me share the recipe of homemade recipe (Restaurant style).


Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 6 (4 idli's each)


Ingerdients:

1. Rava (Upma rava) 2 cups
2. Coriander leaves
3. Carrots (grated) 2
4. Mustard seeds 1 tsp
5. Chana dal 1 tsp
6. Urad dal 1 tsp
7. Ginger 1/2 inch
8. Water
9. Curd (preferably a little sour)
10. Oil
11. Cashews 15-20
12. Green chillies 8-9
13. Salt
14. Fresh grated coconut 1/2 cup

Method:

1. Heat oil in a tawa and make seasoning of mustard seeds, chana dal, urad dal, green chillies.
2. Now add the rawa to this and fry for around 3-4 minutes.
3. Let it cool and then add salt, coconut, curd, a little water and mix well. Add coriander leaves and ginger as well.
4. Grease idli's plates with oil, now place one cashew and 1/2 tsp of carrot gratings on the plates and pour over the idli batter.
5. Steam it for about 20-25 minutes.
6. Serve hot with chutney or bombay aloo sagoo.


Don't soak the batter for a really long time, the idli's will become soggy.
The batter shouldn't be too watery but thick enough.

Palak poori

Sunday... a day to laze around, a day to spend time with family, which means a day for women to spend a little long time in the kitchen just to make something special for family. Mom and law and I decided to make some yummy palak poori's for breakfast along with delicious bombay aloo sagoo. Here comes the recipe for palak poori, green poori as my son named it.. :))


Preparation time: 20 minutes
Serves: 7

Ingredients: 

1. Palak leaves 1 bunch
2. What flour 3 cups
3. Green chillies 5-6
4. Oil
5. Water


Method: 

1. Wash the palak leaves thoroughly and cook them along with green chillies.
2. Once cooked let them cool and grind in a mixer till a puree is made out of it.
3. Now take wheat flour, salt, a little oil and palak puree and make a dough of chapathi consistency.
4. Roll them into small poori's and deep fry in oil.

Serve hot with chutney, vegetable sagoo or as suggested bombay aloo sagoo.

Avalakki bisi bele bhath

Bisi bele bhath, a traditional mysorean dish very very famous across most homes in karnataka, wait a minute i have small twist to this dish.. have you ever made it with avalakki and moong dal... if u havent do try coz it's real yum..

Preparation time: 20 minutes
Cooking time: 35 minutes
Serves: 7


Ingredients: 

1. Vegetables 200 gm each of carrots, beans, 2 capsicum, 3 tomatoes.
2. Green peas/green pigeon peas 100 gms
3. Moong dal 11/2 cup
4. Avalakki 1 cup (5-6 handful)
5. Salt
6. Oil
7. Bisi bele bhath powder
8. Dry red chillies 3-4
9. Mustard seeds 1 tsp
10. Curry leaves
11. Water
12. Tamarind about a lemon's size
13. Jaggery half cube
14. Cashews 10-12

Method: 

1. Cut the vegetables (beans, carrot and the green peas) and cook them along with washed moon dal till half done.
2. Soak the avalakki for about 5 minutes and keep aside.
3. To the half cooked dal and vegetables add bisi bele bhath powder, salt, tamarind extract and let it boil till all the raw smell disappears.
4. Add tomatoes and cook and at this stage add the avalakki and mix well.
5. Heat oil in a kadhai and make seasoning of mustard seeds, dry red chillies, cashews and add the capsicum as well.
6. Mix this into the bhath and give it a nice stir. Let it boil for 2 more minutes.
7. Add jaggery, mix well and serve hot with or without raitha.

Set dosa

Have you ever wondered from where this name "Set Dosa" came from, neither do i know.. But i guess its because they are served as a set of 3 dosas. Leave behind the name but the taste is yummy, so lets try maing Set Dosa..

Preparation time: 40 minutes
Soaking time: 6-7 hours


Ingredients:

1. Rice/dosa rice 4 cups
2. Urad dal 1 cup
3. Avalakki (beaten rice) 1 cup
4. Salt


Method:

1. Soak rice, urad dal and avalakki for about 6-7 hours.
2. Grind them into a fine paste a little heavier than the usual dosa dough consistency and let it ferment overnight.
3. When ready to make them, heat tawa and pour over the batter but make sure you dont spread it much since set dosa's are small in size.
4. Cook both sides and serve hot with bombay potato sagu or chutney or any vegetable sagu as well.

For recipe of Bombay potato sagu check this link http://food-thewaytopeoplesheart.blogspot.com/2011/08/bombay-potato-sagu.html

Crispy and yummy Masala Dosa

Yummy, crispy masala dosa's, well who doesn't love them... u dont have to go to MTR or Vidyarthi Bhavan to eat them u can make them at home as well.

Preparation time: 25 minutes
Soaking time: 6-7 hours


Ingredients: 

For Dosa batter:

1. Rice/dosa rice 4 cups
2. Urad dal 1 cup
3. Methi seeds a very little
4. Chana dal 1 handful
5. Toor dal 1 handful

For Red chutney: 

1. Dry red chillies (byadagi and guntur) 3 each
2. Garlic cloves 4
3. Grated fresh coconut 1/4 cup

For the masala (aloo palya)

1. Potatoes 5-6
2. Onions 4-5
3. Oil
4. Chana dal 1tsp
5. Mustard seeds 1 tsp
6. Urad dal 1 tsp
7. Curry leaves
8. Coriander leaves
9. Salt
10. Water
11. Slit green chillies 6-7
12. Turmeric powder 1tsp
13. Red chilli powder 1/2 tsp


Method: 

1. Soak the rice, urad dal, methi seeds, chana dal, toor dal for 6-7 hours. Grind it into dosa batter consistency. Dont make the batter too thick nor too watery. Let it ferment overnight.

Method to make Red chutney: 

1. Grind the dry red chillies, garlic cloves along with fresh grated coconut and some water. Keep aside


Method to make masala:

1. Wash the potatoes and cook them. Peel the skin and mash them lightly and keep aside.
2. Cut the onions lengthwise.
3. Heat oil in a kadhai and make seasoning of mustard seeds, chana dal, urad dal, slit green chillies and curry leaves.
4. Now add onions and saute them till they turn golden brown.
5. Add turmeric powder and red chilli powder as well.
6. Once onions are done add the cooked and mashed potatoes, salt and mix well.
7. Garnish with coriander leaves.

To make masala dosa: 

1. Heat tawa and spread the batter like you do for usual dosa. Add oil around the batter.
2. Now spread the red chutney across the dosa.

3. Next put in some masala in between the dosa and let the dosa roast well.

4. Once done serve fold upto the middle and take it out of the tawa and serve hot.

Crispy masala dosa served with coconut chutney. 

Instant uthappam (Sunday breakfast recipe)

Sunday breakfast decisions are the most tough one to make since all of them are at home and that's the only day the family can spend time with each other and on such days something special and yummy made in the kitchen adds value to the Sunday. The same happened to me this Sunday but the only diferrence was that I had to make breakfast only for 4 of us rather than 8 on usual days since In-laws and brother in law's family were out to visit a temple.

I wanted to make something easy yet tasty so my mind decided upon instant uthappam and lo it was ready.


Preparation time: 20 minutes
Cooking time: 10 minutes (excludes time for making uthappam's)


Ingredients: 

1. Vegetables (I took 3 carrots, 1 capsicum, 3 tomatoes and of course 4 onions)
2. Wheat flour 2 cups
3. Rice flour 3 cups
4. Chiroti rava (sooji) 1 cup
5. Besan 1/2 cup
6. Green chillies 6-7
8. Oil
9. Coriander leaves
10. Hing a pinch
11. Jeera seeds 11/2 tsp
12. Water
13. Cooking soda a pinch


Method: 

1. Chop the vegetables finely and keep aside. Grate the carrots as well.
2. Heat oil in a kadhai and add 2 tsp of oil. Now add onions, capsicums, grated carrots and tomatoes and saute for about 5-7 minutes until they turn tender mildly.
3. Let this cool.
4. In a vessel add the flours, sooji, cooking soda, hing and mix well leaving no lumps with water. Don't make it too watery.

5. Add jeera seeds, green chillies chopped finely, salt and cooled sauteed vegetables and mix well.
6. Heat tawa and pour over the batter and make sure its thick enough unlike the usual dosa. Cook well both sides and serve hot.

Uppit aha ha..

Uppit (Upma), the name when called out at home as breakfast option gets very bad reviews but cmon women need to make something daily as a breakfast right. So why not try out this uppit and receive an "aha ha" as a compliment from the family.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 7


Ingredients: 

1. Upma rava 3 cups
2. Green peas 200 gms (I usually use the frozen ones and microwave them for about 4 minutes)
3. Carrots 3
4. Green chillies 7-8
5. Urad dal 2 handfuls
6. Jeera seeds 1 handful
7. Peppercorns 8-9
8. Water
9. Oil
10. Ghee 2 tsp
11. Chana dal 1tsp
12. Mustard seeds 1 tsp
13. Curry leaves
14. Coriander leaves
15. Grated fresh coconut 1 cup


Method: 

1. Roast the upma rava till they turn light brown in a kadhai and keep aside. Grate the carrots as well and cook the green peas.
2. Heat 1/2 tsp of ghee and roast the urad dal, jeera seeds and peppercorns and grind them into a powder.
3. Keep 3/4 litre of water for boiling.
4. Now heat the remaining ghee and 2 tsp of oil in a kadhai and make seasoning of mustard seeds, chana dal, urad dal 1tsp, curry leaves and jeera seeds along with green chillies.
5. Add the ready powder and mix well. .
6. Now add the grated carrots, green peas and mix well.
7. Add the upma rava, salt, coconut and mix well and cook on low flame for about 3 minutes.
8. Now slowly add the required amount of water while mixing the ingredients on a low flame.
9. Mix well and make sure no umps are there. Cover and let it cook for about 5 minutes.
10. Garnish with coriander leaves and serve hot.


Variation: You can use avrekai (Flat beans) instead of green peas or omit carrots if you want.

 Uppit aha ha here served with yummy, spicy avagai(mango) pickle..

Toasty veggy toast

Bread toast is a breakfast option anyone would like to make. Its quite easy and quick as well. But if you want to make it wholesome and nutritive try this out. Some of you might have eaten this at local bakeries as well. Try it out for an option either at breakfast or at snack time even.


Preparation time: 20 minutes
Cooking time: 15 minutes (excludes the time for toasting the bread)


Ingredients: 

1. Sandwich bread
2. Tomatoes 4-5
3. Onions 5-6
4. Carrots 3-4
5. Mustard seeds
6. Jeera seeds
7. Oil
8. Water
9. Salt
10. Green chillies slit 6-7
11. Curry leaves
12. Turmeric 1/2 tsp
13. Red chilli powder 1/2 tsp
14. Coriander leaves


Method: 

1. Chop the tomatoes, grate the carrots and cut onions lengthwise.
2. Now heat oil in a kadhai and make seasoing of mustard seeds, jeera seeds, green chillies and curry leaves.
3. Add onions, turmeric and red chilli powder and saute till onions turn golden brown.
4. Once done add the carrot and mix well. Let it cook for a while.
5. Now add the chopped tomatoes and salt and mix well.
6. Once the tomatoes cook well and turn tender garnish with coriander leaves.

7. Toast the bread slices with ghee/butter stuff the mixture in between two slices and serve hot.

Green gram dosa (hesaru kalu dosa/pesarattu)

This dosa is special amongst the Andhra households and made very often. For people who demand a change in breakfast menu from the same rice dosa this one will certainly tickle their taste buds.


Preparation time: 20 minutes
Soaking time: Overnight or 7-8 hours

There is no need to ferment this batter.

Ingredients: 

1. Hesaru Kalu (green gram dal) 1/2 kg
2. Rice/dosa rice 3 cups
3. Green chillies
4. Fresh grated coconut 12 cup
5. Dhania seeds 2 tsp
6. Coriander leaves
7. Salt
8. Oil

Method: 

1. Soak the green gram dal and rice overnight or for 7-8 hours.
2. Grind them along with green chillies, dhania seeds, coriander leaves and salt to the usual dosa batter consistency.
3. Heat tawa and pour the batter and cook covered till the dosa is done.

Serve hot with coconut/pudina chutney.

Variation: You can add onions to this if you like.

Paddu (Guntapongal)

This recipe is very famous among young ones. It's attractive because of their shape and size, its very nutritive as well and can be called the brother of dosa and idli. With a little bit changes to their batter this can be made quite easily.

One most important ingredient is the paddu tawa. You can get it easily now at almost all stainlees steel vendors, you get the non stick version as well in stores like Prestige.

Preparation time: 1/2 hour
Cooking time: Depends on the number of people you're serving
Soaking time: 5-6 hours


Ingredients:

1. 3 cups rice (i took the dosa rice available at stores, the usual rice also can be used)
2. 1 cup urad dal
3. 1 cup gatti avalakki (hard beaten rice)
4. Onions
5. Salt
6. Water
7. Green chillies 6-7
8. Coriander leaves
9. Sabasige soppu (fresh dill greens) 1 bunch


Method:

1. Soak the rice, urad dal and avalakki in 3 seperate cups for 5-6 hours.
2. Once soaked grind them (preferably in a wet grinder to get that frothiness of urad dal right).
3. The batters consistency should be in between that of dosa and idli batter (i.e neither too thick nor too watery). Leave it overnight for fermentation.
4. Finely chop onions and fresh dill greens and keep aside.
5. Heat 1 tsp of oil in a kadhai and saute the onions and green chillies a little bit.
6. Add this to the batter and also add the greens, coriander leaves and mix well.

7. Heat the paddu tawa very well before you start. Then add some oil and heat it as well.
8. Now pour the batter into the moulds (paddu tawa) and cover it with a lid.
9. It should be cooked only on high flame and make sure you reduce the flame a little bit only after 3 minutes after adding the batter.
10. Now turn it around with a spoon. It should come out easily and if it dosnt leave it for some more time to cook.
11. Cook both sides and serve hot with spicy coconut chutney or pudina chutney.

Variation: If the batter is left over you can make idli's or dosa's from it. I made dosa from it for my 2 year old son.