breakfast

Veg Uttapam

Uttapam is a dosa-like dish made by cooking ingredients in a batter. Unlike a dosa, which is crisp and crepe-like, uttapam is a thick pancake, with toppings cooked right into the batter or just a sprinkle red chilli powder.batter is made of a urad dal and rice.The dal and rice are ground and fermented. The outer surface is crisp like Plain Dosa and the inner layers are like Soft Idli.Serve with Green Coconut Chutney & Peanut Chutney .check one more plain mini uttapam recipe

Ingredients

2 cups Rice

1/2 cup Urad Dal (Split black lentils)

1/2 tsp fenugreek seeds

2 tsp salt

Red chilli powder 1/2 tsp (optional)

Vegetable Toppings

Onion finely chopped 2 tbsp

Tomatoes chopped 1-2

Green chilli finely chopped 1-2

Method:

Wash & rinse rice and dal soak rice & dal along with fenugreek seeds.Grind to a smooth batter adding water gradually add salt and mix well using your hands.Allow the batter to ferment Overnight.

To prepare Uttapams:
Mix the batter well. If it is thick, add a little water.Heat a griddle.When it is hot, grease it with oil.take a ladle full of batter.Pour it in the centre.Do not spread it.Drizzle oil around the corners.After a minute, sprinkle red chilli powder & vegetable toppings flipped it and cook the other side.Serve hot with chutney.

Tips:-If using non-stick pan no need to grease the pan. Tawa/griddle has to be hot. while making uttapams adjust the flame from low to high.before pouring the batter, reduce the flame to low.Cook on medium flame.

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Paneer Sandwich

A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein two or more pieces of bread serve as a container or wrapper for another food type.The bread can be either plain or coated with condiments such as mayonnaise, tomato ketchup or green chutney to enhance its flavor and texture.There are both savory sandwiches, such as sandwiches, and sweet sandwiches, such as a peanut butter or  jelly or jam sandwich.

I am sharing simple Toasted sandwiches with cottage cheese (paneer) using a sandwich maker

Cottage cheese(Paneer) 1 cup

Onion finely chopped 1 small

Grated Cabbage 1/2 cup

Cilantro/coriander leaves chopped 1tbsp

Salt to taste

Black Pepper to taste

Grated Mozzarella Cheese 1/4 cup

Red chilli flakes to taste

Mixed Herb 1 tsp (optional)

Whole Wheat Bread slices 4-6

Method Mix all ingredients in a bowl & check seasoning.Turn on sandwich maker keep bread slices & Spread mixture on bread cover with another slice of bread & toast.Serve hot with ketchup.

Tips: One can use any type of bread whole wheat or white Bread.Either grill Or toast bread with butter on Pan & then use in a sandwich maker.

Mysore Dosa

Dosa is a kind of crepe made from a fermented batter. Its main ingredients are rice and black gram(urad dal). It is a typical  South Indian diet and popular all over the Indian subcontinent. Traditionally, Dosa is served hot along with sambarchutney

This traditional South Indian dish usually ate for breakfast or dinner  They can either be made plain or stuffed.A Lot of variation of dosa can be prepared using a batter like a masala dosa,Onion dosa, Butter dosa, Masala dosa, Mysore masala dosa.one can check other south Indian delicacies on my blog  Plain Dosa Soft Idli Medu Vada Mini Plain Uttapam

Today i am sharing recipe of Mysore Dosa is very different from all the other dosas. It has a soft inside that is coated with Spicy chutney, and is crisp on the outside.

Ingredients for Dosa batter

Black gram (urad dal) 1 cup

Bengal Gram (chana dal) ½ cup

Rice 4 ½ cups

Flattened rice (poha) 1 cup

Salt to taste

Ingredients for Spicy Chutney

Garlic 5-6 cloves

A dash of ginger

Dry Red chillies 4-5

Small onion 1 chopped

Bengal Gram (chana dal)2 tbsp

Salt to taste

Oil 1/2 tsp

Method for preparing chutney

Roast channa dal and red chillies in medium flame with few drops of oil. Add onion, garlic along with and fry for few minutes. Cool down and transfer to the mixer & then Grind it to a thick paste once done add salt & adding a little water for a spreadable consistency.

Method for preparing dosa

Wash & Soak Rice,Bengal gram and Black Gram together.In a separate bowl soak flattened rice .Allow to soak for 7-8   hours or overnight.Rewash the rice by draining the water 2-3 times.Grind to a paste adding flattened rice ,like grains should be felt in the batter or smooth consistency.now take the batter in a large bowl or pan.add salt. mix very well. cover and allow to ferment for 8 to 9 hours or more. time of fermentation will vary depending on the temperature conditions. lightly stir the batter before you begin to make dosa.

Heat the iron griddle or non-stick Tawa well.Pour a spoonful of batter in the center, spread with the back of the spoon to a thin round.Pour a tsp of ghee or oil over and once the dosa is half cooked, then spread a tblsp of red spicy chutney.Pour oil around the dosa and Cooked well.The dosa may then be folded in half and served or rolled as in a wrap.Remove from Griddle & Serve hot with chutney or sambar.

 

 

 

Plain Dosa

Dosa is a kind of crepe made from a fermented batter. Its main ingredients are rice and black gram(urad dal). It is a typical  South Indian diet and popular all over the Indian subcontinent. Traditionally, Dosa is served hot along with sambarchutney

This traditional South Indian dish usually ate for breakfast or dinner  They can either be made plain or stuffed.A Lot of variation of dosa can be prepared using a batter like a masala dosa,Onion dosa, Butter dosa, Masala dosa, Mysore masala dosa.one can check other south Indian delicacies on my blog Soft Idli Medu Vada Mini Plain Uttapam

I am sharing my recipe of Plain dosa ,this crepe has to be crusty and crisp.

Ingredients

make 10-12 dosa

Plain rice 1/2 cup

Parboiled rice 1/2 cup

Flattened Rice 2 tbsp

Black Gram(urad dal) 1/4 cup

Fenugreek (methi)seeds 1/4 tsp

Ghee or oil for cooking as preferred

Water or as required for grinding

Salt to taste

Method

Wash & Soak Rice and Black Gram together.In a separate bowl soak Fenugreek seeds & flattened rice .Allow to soak for 7-8   hours or overnight.Rewash the rice by draining the water 2-3 times.Grind to a paste adding Fenugreek seeds & flattened rice ,like grains should be felt in the batter or smooth consistency.now take the batter in a large bowl or pan.add salt. mix very well. cover and allow to ferment for 8 to 9 hours or more. time of fermentation will vary depending on the temperature conditions. lightly stir the batter before you begin to make dosa.

Heat the iron griddle or non-stick Tawa well.Pour a spoonful of batter in the center, spread with the back of the spoon to a thin round.Pour a tsp of ghee or oil over and cooked  for a very short time with oil or ghee until golden brown. The dosa may then be folded in half and served or rolled as in a wrap.Remove from Griddle & Serve hot with chutney & sambar.

Tips

1)proper fermentation will double up the volume of the batter and one can see tiny air pockets in the batter with a light sour aroma.

2)cook till the base is nicely golden and crisp. the base will leave the pan when its gets cooked.

Mini Plain Uttapam

Mini Uttapam is a dosa-like dish made by cooking ingredients in a batter. Unlike a dosa, which is crisp and crepe-like, uttapam is a thick pancake, with toppings cooked right into the batter or just a sprinkle red chilli powder.batter is made of a urad dal and rice .The dal and rice are  ground and fermented. The outer surface is crisp and the inner layers are like Soft Idli.Serve with Green Coconut Chutney & Peanut Chutney

Ingredients

2 cups  Rice

1/2 cup  Urad Dal (Split black lentils)

1/2 tsp fenugreek seeds

2 tsp salt

Red chilli powder 1/2 tsp (optional)

Method:

Wash & rinse rice and dal soak rice & dal along with fenugreek seeds.Grind to a smooth batter adding water gradually add salt and mix well using your hands.Allow the batter to ferment Overnight.

To prepare Uttapams:
Mix the batter well. If it is thick, add a little water.Heat a griddle.When it is hot, grease it with oil.take a ladle full of batter.Pour it in the centre.Do not spread it.Drizzle oil around the corners.After a minute, sprinkle red chilli powder & flipped it and cook the other side.Serve hot with chutney.

Tips :-If using non-stick pan no need to grease the pan. Tawa/griddle has to be hot. while making uttapams adjust the flame from low to high.before pouring the batter, reduce the flame to low.Cook on medium flame.

Bell Pepper Egg Ring

Bell pepper serves as a beautiful edible egg ring.It’s an easy breakfast using egg served alongside whole wheat toast or served as side dish .The bell pepper adds gorgeous color to a simple breakfast.Use any color of Bell pepper of own choice.Add cheese as a topping or seasoning with Paprika or black pepper.

Ingredients

Green Bell Pepper Ring 1

Olive oil or any cooking oil 1/4 tsp

Egg 1

Salt to taste

Black Pepper to taste

Paprika a pinch (optional)

Method

 

Sprinkle a pinch of salt & black pepper & season bell pepper ring .Heat a non-stick pan put a ring on a pan if one wish can cook both sides  for charred flavor or directly break an egg in a ring hole & season with salt ,black pepper & paprika.if one like egg soft, cook over low heat for 3-5 minutes, or until the eggs are cooked to preference.If one like your egg hard, break up the yolk with the skillet for even cooking. Cook 6-9 minutes, or until the eggs are cooked to preference.

Tips :- for a large family breakfast use more bell pepper rings & more no of eggs .

Soft Idli

It is made of soaking ,grinding  & fermented rice ,lentil then Steamed. Serve with sambar & chutneys.

Ingredients
(Make 25-30 idlis )

Idly rice 2 cup

Urad dal 1/2 cup

Flattened rice  thick 1/3 cup

Fenugreek seeds 1 tbsp

Salt to taste

Method
Wash & Soak rice & Flattened rice together for min 4 hrs.
(for grinding use water used for soaking)In a different bowl soak urad dal & fenugreek seeds.Grind separately.Mix both mixture using hands.add salt & cover.Let it ferment overnight.In cold places ,it may take longer time.Steam idli & serve with sambar & chutneys

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Medu Vada

It is made with spiced urad dal batter and fried in donut shape dumplings. They are crispy on the outside and soft on the inside. They are served with Sambar or Coconut Chutney.

ingredients

1 cup urad dal
3 green chillies , roughly chopped
3 to 4 peppercorns 
8 to 10 curry leaves
1 tsp ginger
salt to taste
Method
Clean, wash and soak the urad dal in enough water for at least 2 hours.Drain, add the green chillies, black pepper, curry leaves ,and ginger and blend in a mixer to a smooth batter, adding a little water.
Add the salt and mix well and divide the mixture into equal portions. Keep aside.Wet your hand.Take a portion of the mixture in your hand.Make a hole in the center with your thumb.Heat oil in a kadhai(temp Med-hi) up turn your hand and drop the vada in oil.Deep fry the vada till both sides turn golden brown in color.Repeat with the remaining batter to make more medu vadas.Drain on absorbent paper. Serve hot with coconut chutney and sambar

Vermicelli Upma

Vermicelli cooked with veggies & seasoned.

ingredients

2 cups vermicelli

3 cups water

1 small red onion, chopped

3/4 to 1 cup chopped vegetables of choice (carrots, peas, beans, OR u r fav veg

2-3 green chillies, slit (as per u r choice)

1″ piece of ginger, grated

1 tbsp oil

1/4 tsp mustard seeds

1/4 tsp Bengal gram

1/4 cup roasted peanut(optional)for garnish

A few curry leaves (optional)

1/2 tsp lemon juice (optional)

Chopped coriander leaves for garnish (optional)

METHOD
Roast the vermicelli in a dry skillet or pan until golden brown. This will take about 4-5 mins but keep an eye on it and stir frequently otherwise they will brown on one side only or even burn. Set aside when done.Heat oil in the same pan and add mustard seeds, curry leaves, Bengal gram and green chillies. When the mustard seeds pop, add the chopped onion. When it becomes transparent, add the ginger and the vegetables. Mix well until well coated and cook covered on sim for 6-8 mins until the vegetables are soft. Sprinkle some water if necessary.Once the vegetables are cooked, add the water with some salt and bring to boil. Once the water comes to a rolling boil, dunk in the roasted vermicelli stirring continuously so that it doesn’t clump. Let it cook in the open pan until the vermicelli has cooked all over and there’s no water left. Usually a vermicelli : water ratio of 1 : 1.5 works well for me.
Garnish with coriander leaves ,peanut roasted & lemon juice and serve hot

Oats Dhokla

Ingredients

Oats -(roasted & powder)-1/2 cup
Gramflour -1/2 cup
Ginger & Green chillies paste -1 tsp
Salt- to taste
Lemon juice -1 tsp
Fruit Salt -1 tsp
Turmeric pwd-1/4 tsp
Water to make batter
For tempering
Mustard seeds-1 tbsp
Oil -1 tsp
sugar- to taste(optional)
Lemon juice -1 tsp
Salt to taste
Curry leaves-10
water -1/2 cup

method

Into a bowl  Gram flour,powdered oats,green chilli paste ,salt ,lemon juice & make a smooth batter adding water.add fruit salt at last .now take pressure cooker add water ,as we do for Idli ,grease idli stand pour batter ,..close lid put on flame for 8 min High & low flame 4 min.meanwhile prepare tempering to pour on dhokla.take out dhokla on a plate & pour tempering on top of it.once it absorbed .Serve hot with chutney!!