Showing posts with label Breakfast Recipes. Show all posts
Showing posts with label Breakfast Recipes. Show all posts
Saturday, 6 September 2014
Mushroom sprouts Upma / Uppittu
Mushrooms - Enjoyed for its taste and texture, mushrooms are cooked in various ways and incorporated in an array of dishes that range from the usual to the exotic. Mushrooms are not only tasty, but they also have lots of health benefits. Mushrooms seem to occupy a special place in our food preferences. Magic mushrooms tend to absorb the flavors of the seasoning and taste great as snacks, appetizers and main dishes. So here I am using Mushroom sprouts in my Vegetable Upma to increase its Nutritional Value and Its a good nutritious breakfast to start our day too...
Ingredients for Mushroom sprouts Upma / Uppittu :
1 Cup of Rava or Sooji (cream of wheat)
2 to 2 1/2 cup water
2 tablespoon of oil
1 tsp mustard seed
1 tsp cumin seed
1 tbsp black gram dal (washed) or Dhuli Urad
1 tbsp Channa dal
1/4 cup finely chopped Mushroom Sprouts
1 small size onion
3 green chillies or as per taste
1 stem chopped curry leaves
1/2 Cup of mixed vegetables such as Carrots grated, frozen Green peas
Salt to taste
Optional Garnish : with roasted Cashews
To prepare Mushroom sprouts Upma / Uppittu :
1. Roast Rava or Sooji in a non-stick pan till golden brown. Keep it aside.
2. In a kadai put oil then add mustard seeds, cumin seeds, black Gram Dal or Dhuli Urad, channa dal and fry till dal gets golden in color.
3. Put chopped onions, green chillies and curry leaves. When onion turns brown add the vegetables, Mushroom Sprouts and fry for a while.
4. Then add water and salt and cook till water boils. then add Rava or Sooji.
To avoid lumps keep on stirring the Upma / Uppittu till all the water is absorbed. Serve hot with any choice of your chutney or curd.
5. If desired add roasted cashews before serving.
Tips / Notes:
- To prepare Vegetable Upma / Vegetable Uppittu u can use Homemade Ghee / Clarified Butter / Neyyi instead of oil to enhance the taste.
- Fry Rava or Sooji and store it in a jar to prepare recipe in no time, so that u can omit the first step.
Health Benefits :
1. Mushrooms are low in calories as well as fat and sodium. These also have lots of fiber, which on the whole, makes it a good food option for hypertensive.
2. Mushrooms also have copper, and this makes it a hot shot food for the heart.
3. Packed with potassium, mushrooms are good for lowering high blood pressure and cuts down the risk of stroke.
4. Mushrooms are also said to be good for the eyesight, blood circulation, migraines, tumors, cancer and impotency.
So try this recipe and write back to us…We love to hear from you.
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Instant Wheat Butter Dosa
Are you busy mom or working women or a busy professional? looking for instant yet healthy recipes, then this is just for you Instant Wheat Butter Dosa. How to prepare instant wheat flour Dosa !! You have a guest and you are in confusion that what to do for them and serve. Then this Instant wheat flour Dosa will be better. Yeah with less ingredients you can make it within 10 minutes.
Ingredients for Instant Wheat Butter Dosa :
1 cup Wheat flour
1/2 cup Butter Milk
1 pinch Baking Powder
1 pinch Baking Powder
2 tbsp Butter
Salt to Taste
Water as required
Water as required
Melted Butter for making Dosas
Chutney powder to spreed on Dosas (Optional)
To prepare Instant Wheat Butter Dosa :
1. Take a bowl add wheat flour, salt, butter, baking powder, mix this well.
2. Add butter milk. and water mix this like a dosa batter.
3. Heat the non stick dosa pan and pour the dosa batter on and spread it. apply some butter, spread some Chutney powder and let it cook for some time. Don't flip the dosas to maintain crispness.
4. A quick, nutritious, instant and no fermentation dosa ready. Serve this Dosa with your favorite chutney and Sambar.
Health Benefits of Wheat:
1. Controls Obesity (especially in women)
2. Improves body metabolism
3. Prevents Childhood Asthma
4. Protective Against Breast Cancer
5. Improves Cardiovascular System in Postmenopausal Women
6. Prevents Heart Attack
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Plain Dosa / Sada Dose
Plain Dosa / Sada Dose is fast and easy to cook. This page would talk only about how to make plain dosa. Plain Dosa / Sada Dose is a simple breakfast recipe made with white gram dal and rice. Dosas recipe is one of the famous south Indian breakfast dishes. If you are looking for recipes for Dosa which is crispy and tasty then you visited the right page. This Plain Dosa / Sada Dose is a main dish which could be used along with side dishes like PenutChutney, Pudina Chutney, Coconut Chutney or any other chutney varieties or with any Chutney podi mixed with ghee.
Ingredients for Plain Dosa /
Sada Dose :
2 cup Idli_Dosa Batter
Oil to cook dosas
To prepare Plain Dosa / Sada
Dose :
1. Heat a non-stick Dosa pan or Iron tawa. Add ¼ spoon of oil and
rub with onion. This process would prevent dosa from sticking to the tawa.
2. Pour a ladle of batter in the center of tawa and spread it in a
circular motion.
3. Drizzle some oil around the Dosa and across the Dosa.
4. Once the Dosa start getting golden color, flip it over to the
other side and cook well and turn it back.
5. Serve hot with any side dishes like Penut Chutney, PudinaChutney, Coconut Chutney or any other chutney varieties or with any Chutneypodi mixed with ghee.
So try this recipe and
write back to us…We love to hear from you.
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Wednesday, 3 September 2014
About Idli_Dosa Batter .... Kitchen Basics
In my home Idli_Dosa batter is made once a week and Idli is made immediately after the first round of fermenting. Idlis only made an appearance the day after the batter was ground. From day two onwards, it will be dosa time - soft, fluffy and slight thick for small Kids, roasted and crisp for all of us. This would go on for about 4 days until the next round of batter was made. Sometime Dosa is prepared for dinner too with different kinds of chutneys and side dishes.
NOTES and FAQs:
1. Dosa is white even after it
is cooked. Why?
Couple of reasons are - Batter
is too cold - just bring it to room temperature before making. Cold batter
would yield hard idlis and rubbery dosas. or, the proportion of rice in Batter
is too high. Adjust proportions to make the Batter. Adding too much dal in
batter will contribute to dosas that are too red in colour. Adjust accordingly
while grinding next batch.
2. Dosa batter grainy. Why?
To get smooth consistency
Batter remember to soak the rice and dal for enough time and grind it to a very
smooth consistency before fermenting. An Indian mixie is good to make small
quantities. A wet grinder is obviously the best option for making Idli_Dosa
batter at home.
3.Why does Dosa stick to the
pan?
·
Use a well-greased pan - if your tawa is new, you need to season
it to make sure it's ready to make dosas. Using a non stick pan works but , the
dosas turn out bit dry compared to tawa. Use a pre-seasoned iron tawa and it
will be fine.
·
Also, Keep one tawa exclusively for dosa, never use a dosa tawa to
make rotis.
·
Grease Dosa pan properly, by using anything you can dip into oil -
like a piece of onion, potato, a wooden spoon, etc. Dip into the oil and rub
generously all over the tawa. So always grease tawa fully and don't pour the
oil before spreading dosa.
·
Batter is too old and sour. That's another reason why it would
stick to the pan.
4. How to ferment Idli_Dosa
batter in a cold place?
The best option to ferment in
cold country is to leave the batter in a bowl covered with a plate in the oven
with the light turned on. Do not turn on the oven itself. The heat from the
light is enough to give it that extra push. It also helps if you mix the batter
for 2-3 mins with your hand before keeping the Batter for fermentation.
5. How much salt need to add to
the dosa batter?
I actually don't measure salt.
Add required amount of salt and you can taste the batter and see if it seems
salty enough. Adding enough salt is important for right amount of fermentation.
6. Why are my Idlis hard?
Because of two reasons. Cold
batter or too less urad dhal. The batter should always be in room temperature
before making Idlis or Dosas. The urad dhal should be ground to fluffy
consistency to make soft idlis. If the ground urad dhal batter is tight it would
lead to hard idlis. Having said that, do not add water to make it loose. It
doesn't work that way. Adding water little by little while grinding gives the
fluffy cloud like consistency.
7. Why are my dosas not crispy/
Why are my dosas are white?
There are two known reasons for
this. First, the batter should have fermented well and slightly sour (compared
to idly) for crisp golden dosas. Second, the batter should be in room
temperature for golden dosas.
8. Dosas are very sour. Why?
Batter is over-fermented or too old. If you have some Ragi flour or wheat flour, add it to the old batter and make Instant Ragi Dosas or semi-wheat dosas. Another trick is to add equal amounts of fresh batter and make dosas.
9. How do I use store-bought Idli_Dosa batter?
The quality of store-bought batter really varies a lot. With different brands we usually have different experiences. One thing that's common is, although they all claim to also make good idlis, they don't. So don't waste your time making idlis with store-bought batter. To prepare Dosas, add some water to bring it to the right consistency. Use up all batter within 3 days, they don't last as much as homemade batter.
10. What about variations to
the Idli_dosa batter - like adding poha, Ragi, Saagu, cooked rice, quinoa,
brown rice, etc?
U can find different variations
of Dosa and Idlies in my blog for recipes plz click the following links.
For Dosa variations
For Idli variations http://savispassions.blogspot.sg/search/label/Idli
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Saturday, 30 August 2014
Adai Rotti
Lentils are good for so many parts of your life: your body, your blood, your pocketbook, your taste buds, and even the environment. Most recipes with lentils are gluten-free and sugar-free. So here comes the recipe using lentils Adai Rotti.
Ingredients to prepare Adai Rotti:
2cups Rice flour
1/4th cup Curry leaves and coriander leaves finely chopped
1/2tsp cumin seeds
1/4th cup grated coconut
1/4 cup finely chopped onions
1/4 tsp hing
Salt as per taste
To grind
1 cup Channa Dal
1cup Tuar Dal
1/2 cup moong Dal
Green chilli 3
To prepare Adai Rotti:
1. Soak lentils/Dal's for 1 to 2 hrs and grind them with green chillies using very little water. Let the mixture be coarse, do not grind it like dosa batter.
2. Take a bowl pour dal paste. Add rice flour, curry leaves, coriander leaves, cumin seeds, grated coconut, onions, hing ad salt and mix well. Prepare rotti dove by adding required amount of water.
3. Place a Tawa or non stick pan on the medium flame, Greece the pan with ghee or oil. Once the pan is hot place the rotti bater on the centre and pat it into 1/2" thick circle. Roast rotti on both sides till is red. Adai Rotti is ready to serve. Serve with curry leaf chutney and home made ghee.
Tips / Notes :
- Prepare only as many rottis as you want. You can refrigerate the dough and use whenever you want.
- U can add mint paste to this rotti bater to make Mint Adai Rotti.
Health Benefits of Lentils:
1. Low cost
2. High Protein
3. High Nutrition
4. Low in Fat and Sodium
5. Most Alkaline of all Protein Sources
6. Easy to Digest and Cook
7. High in Cholesterol-Lowering Fiber (both soluble and insoluble)
So try this recipe and write back to us…We love to hear from you.
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Friday, 22 August 2014
Sabudana / Sago Upma
There are a variety of dishes made from Sabudana / Sago like the Sabudana payasa, Sabudana Khichdi, Sabudana vade, Sabudana Upma and many more. Sabudana is full of starch or carbohydrates and is great for a quick boost of energy, and hence often served in India for breaking fasts during religious festivals. So here comes the general recipe of Sabudana / Sago Upma.
Ingredients for Sabudana / Sago Upma :
1 cup Sabudana / Sago, soaked overnight
2 tbsp oil
1/2 tsp mustard
1/2 tsp cumin seeds
1 tsp split urad dal
1 tsp channa dal
1 small onion finely chopped
3 green chillies slit
curry leaves
1/2 tsp turmeric powder
1 tbsp lemon juice
salt to taste
To prepare Sabudana / Sago Upma :
- Soak the Sabudana / Sago overnight or 3 hr before u cook.
- Heat the oil in a pan over medium heat. Add mustard seeds, cumin seeds once mustard seeds start splutter add the urad dal and channa dal. When the dals turn brown add the onions, curry leaves and slit green chillies. Saute adding a little bit of salt and the turmeric powder until the onions turn soft and translucent. Add grated carrot and saute for 2 min.
- Add the completely drained Sabudana / Sago to this mixture and saute until the Sabudana / Sago pearls turn translucent and are cooked completely.
- Sprinkle the lemon juice and cook until the juice is completely absorbed. Check for seasoning.
Tips / Notes:
- U can add favorite vegetables to make Vegetables Sabudana / Sago Upma.
- U can add fried peanut for this recipe.
- Adjust the green chillies and salt quantity as per your requirement.
- To prepare Sabudana / Sago Tomato Upma, add 2 chopped tomatoes and saute until soft and all the moisture from the tomatoes is cooked out when the onions turn soft and translucent.
- U can prepare the same recipe without using Onion for fasting recipe.
Health Benefits of Sabudana / Sago :
- Sabudana / Sago is extremely low in fat but also low in protein. As it's just starch, other than the carbohydrates, nutrition-wise, sabudana / Sago does not contain any minerals or vitamins and has very low amounts of calcium, iron, and fiber. However, you can make up for this by using other ingredients with it, such as milk for making sabudana / sago kheer/payasam/a thin porridge or vegetables and peanuts for making sabudana khichdi.
- Sabudana / Sago powder can be used as a thickening agent in gravy dishes, and sago flour can be used to make flat-breads. Sabudana / Sago can be used while preparing vadas and can prepare pappadums using Sabudana / Sago
- Sabudana / Sago is full of starch or carbohydrates and is great for a quick boost of energy, and hence often served in India for breaking fasts during religious festivals.
- Boiled Sabudana / Sago porridge is also great when you're sick because it gives you quick energy and is easy to digest. According to Indian medicine, sago and rice have a cooling effect on the system, hence Sabudana / Sago thin porridge is given if you have excess bile (caused by excess body heat).
So try this recipe and write back to us…We love to hear from you.
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Monday, 4 August 2014
Basic RICE AND DAL ADAI
Basic Rice and Dal Adai is a very popular south Indian breakfast dish served with coconut chutney. Adai is made of lentils and rice. It is usually prepared for breakfast and is filling and healthier than dosa. It is a comfort food which is enjoyed by everyone of all ages. These Adais tasts when had with coconutchutney. So do try this recipe I promise u'r kids are going to love them a lot.....
Ingredients for Basic Rice and Dal Adai :
1 cup Rice
1 tbsp Tur Daal
1 tbsp Channa Dal
3 whole Red chillies
2 string Curry leaves
1 pinch Hing / Asafoetida
Salt as per taste
Oil to prepare Adai
To prepare Basic Rice and Dal Adai :
1. Take a bowl add Rice, Tur daal, Channa daal and wash with water.
2. For this add red chilly, curry leaves, salt, hing, add water little more than rice, and soak it over night (or) at least 4 hours, then put it into the blender and make a coarse and thicker batter.
3. Heat Oil in a griddle, Once the oil is hot enough pour the batter on it and spread the batter, (Compare to dosa, Adai is slightly thicker) and make some holes on the Adai and pour the oil, and put the lid on and let it cook for 2 minutes in a slow flame till it is crispy. Turn and cook on the other side with out the lid for 1 more min.
4. Serve this hot ADAI with butter and coconut chutney.
Tips / Notes :
· U can adjust the rice and dal quantities as per your requirement.
· If u want crispy Adai then increase the rice quantity.
· If u want soft Adai then increase the Dals quantity.
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Saturday, 26 July 2014
Set Dosa / Set Dose
Breakfast is an important meal of the day. That keeps us throughout the day active. So let us talk about filling and nutritious tiffin in the morning - Set Dosa / Set Dose is fast and easy to cook. This page would talk only about how to make Set Dosa / Set Dose. It’s a simple breakfast recipe made with white gram dal and rice. Dosa recipe is one of the famous south Indian breakfast dishes. If you are looking for recipes for Dosa which is spongy, soft, small to attract children and tasty, then you visited the right page. This Set Dosa / Set Dose is a main dish which could be served along with side dishes like PenutChutney, Pudina Chutney, Coconut Chutney, Vegetable Sag or any other chutney varieties or with any Chutney podi mixed with ghee.
Ingredients for Set Dosa / Set Dose :
2 cup Idli_Dosa Batter
Oil to cook dosas
To prepare Set Dosa / Set Dose :
1. Heat a non-stick Dosa pan or Iron tawa. Add ¼ spoon of oil and rub with onion. This process would prevent dosa from sticking to the tawa.
2. Pour a ladle of batter in the center of tawa and spread 4 to 5 inch circle in a circular motion. Cover it with lid and let it cook for few seconds. Pores will start to form.
3. Drizzle some oil around the Dosa and across the Dosa. Flip it over to the other side and cook well. Repeat the same process with rest of the batter.
4. Set Dosa / Set Dose is ready to serve. Serve hot with any side dish like Penut Chutney, PudinaChutney, Coconut Chutney, Vegetable Sag or any other chutney varieties or with any Chutneypodi mixed with ghee.
So try this recipe and write back to us…We love to hear from you.
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Tuesday, 22 July 2014
Avalakki Set Dosa / Poha Set Dosa / Beaten Rice Set Dosa
Avalakki / Poha / Beaten Rice set Dosa is a very famous South Indian breakfast. It also makes for nice evening tiffin that goes well with any chutney. The batter is prepared using Rice, Poha and Curd (Yogurt) without using Udad dal.
Ingredients for Avalakki / Poha / Beaten Rice set Dosa :
1 cup Raw-rice
1 cup Idli Rice
1 cup Beaten rice / Avalakki / Poha
1 cup Curd(yougurt)
Water to grind the Batter
Water to grind the Batter
Oil to prepare Dosa
To prepare Avalakki / Poha / Beaten Rice set Dosa :
1. Wash both the rice in running water for 2-3 times and soak it for 4-5 hours.
2. Wash the Beaten rice / Avalakki / Poha in a running water for 2-3 times and soak it with water and curd for 4-5 hours or add the curd while grinding the batter.
3. Make dosa bater by adding soaked Rice and avalakki and grind it into a fine paste and put into a large bowl.
4. Let it ferment for overnight. Fermentation is the key part here. When you open the lid you must smell sourness which indicates a well fermented batter.
5. Before preparing Dosa add salt to the batter and mix well. (If required can add cooking soda)
6. Heat a non-stick dosa pan and apply the oil. Once the oil is hot enough pour the batter on it and spread the size of set dosas (do not spread like normal dosa, it should be very thick) and pour the oil, and put the lid on and let it cook for 2 minutes in a slow flame. Turn and cook on the other side without the lid for 1 more min.
7. Homemade Avalakki / Poha / Beaten Rice set Dosa is ready to serve. Serve it with any choice of your chutney.
So try this recipe and write back to us…We love to hear from you.
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Sunday, 20 July 2014
Instant OATS ADAI
Instant OATS Adai is a very healthy Indian breakfast dish served with coconut chutney. Adai is made of Oats, tomatoes, onions and some basic Indian spices. It is usually prepared for breakfast and is filling and healthier than dosa. It is a comfort food which is enjoyed by everyone of all ages. These Adais tasts when had with Tomato Sauce or Coconut chutney. So do try this recipe I promise u'r kids are going to love them a lot.....
Ingredients for Instant OATS Adai :
2 cup Oats
1/4 cup Semolina / Rawa
1/4 cup Rice flour
2 small onions finely chopped
2 small Tomatoes finely chopped
2 Carrots grated
1 tsp Coriander powder
1 tsp Red chilli powder
Salt as per taste
Oil to prepare Adai
Water to make batter
To prepare Instant OATS Adai :
1. Take a bowl add OATS, Semolina / Rawa, Rice flour, Onions, Tomatoes, Carrots, Coriander powder, Red chilli powder and Salt and mix well. and add required amount of water to make dosa batter consistency.
2. For this add required amount of water to make coarse and thicker batter consistency.
3. Heat a non stik dosa pan and apply the oil. Once the oil is hot enough pour the batter on it and spread the batter, (Compare to dosa OATS Adai is slightly thicker) and make some holes on the Adai and pour the oil, and put the lid on and let it cook for 2 minutes in a slow flame. Turn and cook on the other side with out the lid for 1 more min.
4. Serve this hot OATS Adai with Tomato Sauce or Coconut chutney.
Tips / Notes :
- U can adjust the Semolina / Rawa and Rice flour quantities as per your requirement.
- U can add Green chillies instead of red chilli powder.
- U can add whole black pepper to make more spice and tastier OATS Adai.
Health Benefits of OATS:
1. Low calorie food; stops cravings.
2. Provides high levels of fiber, low levels of fat, and high levels of protein.
3. Stabilizes blood sugar and reduces risk of diabetes (type 2)
4. Removes your bad cholesterol (without affecting your good cholesterol).
5. Gluten-free safe.
6. Contains lignans which protect against heart disease and cancer.
7. Contains unique antioxidants beneficial for heart disease.
8. Protects against heart failure.
8. Protects against heart failure.
9. Enhances immune response to disease.
So try this recipe and write back to us…We love to hear from you.
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